Chicken Makhani (East Indian)

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Curry Blend
1 TBSP Coriander Powder
1 TBSP Curry Powder
1 TBSP Garam Masala
½ tsp. Cardamom

Other Ingredients
S&P
2 chicken thighs
1 TBSP butter
1 TBSP oil
½ yellow onion, chopped
1 TBSP lemon juice
1 cloves garlic, minced
1 small piece chopped fresh ginger
½ TBSP tomato paste mixed in ½ glass of dry white wine
1 TBSP cream
1 handful fresh cilantro leaves, stems removed
½ red bell pepper minced
2 cups chicken broth
1 cup of cooked rice
Sriracha

Melt 1 tablespoon butter in a large skillet over medium heat.  Add chicken; cook and stir until lightly browned, about 10 minutes. Remove from heat.

Add onion, garlic, ginger, red bell stir until soft and translucent, about 5 minutes.  Add the Curry Blend.

Stir tomato mix into the onion mixture and cook, stirring frequently, about 2 minutes. Pour in cream. Reduce heat to low and simmer sauce, stirring frequently, about 10 minutes.

Add back the chicken and cook on low 30 minutes or until the chicken is cooked well done.

In a bowl place the rice then chicken and the sauce, Garnish with cilantro leaves and Sriracha.

As of 4/8/21

Split Pea Soup

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I like a silky thick Split Pea Soup. Some like it with roughage, but I like it silky.  The way I make it silky is with a hand blender.

Ingredients:

2 celery stalk (Peeled and chopped)
½ onion (chopped)
3 carrot (shredded) (Retain one carrot for later)
1 garlic clove (minced)
1 potato (peeled and cut into squares)
~4 cups chicken stock
1 cup white wine
1 cup ham cut into squares (I also added Tasso, a Cajun ham and apple chicken sausage)
1/2 Lb. split peas (I use the New Orleans Favorite, Camellia brand, rinsed)
1 bay leaf
Sea Salt
Pepper
Water
Olive Oil

Prepare the onions, carrots and celery and set aside in a bowl and place in the frig. 

Put the pea in a pot and cover with water and gently cook until the pea get medium soft.  Remove and drain.  Put the potatoes in another pot and add water and boil until the potatoes get half cooked.  Remove and drain.  In the soup pot add the oil, onions, carrots, celery, garlic and on low heat sweat the veggies.  Add the white wine.  Return the peas and potato.  Add some broth just to cover the peas, add salt, pepper and bay leaf and cook on medium until the peas get soft. 

Remove the bay leaf and set aside.  With the hand blender blend the peas and veggies until silky.  Return the bay leaf and if needed add broth.  The soup should not be too liquid or too thick.  Just silky.  Add the meat and cook 20 minutes.  Serve with bread.

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As of 3/30/21













Mediterranean Salad

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Salad

This is a steady for Monday nights.  No meat, just olives, olive oil, nuts and salad fixings.  This is really good for you and we need this kind of olive oil in our diet.

½ can green olives (pitted) can have pimentos
½ black olives (pitted)
½ can garbanzo beans/chick peas
1 small jar of marinated artichoke hearts
¼ bag of dried and sweet cranberries with glazed walnuts
Goat cheese with herbs or Feta Cheese Mediterranean Herb
¼ red onion thinly sliced
3 large leaves NAPA cabbage or large Romaine leaves cut long ways and thin sliced ¼ inch cross cut

Dressing

¼ cup olive oil
1 TBSP white vinegar
1 TBSP dry red wine
(This is actually red wine vinegar)
1 TBSP Dijon mustard

Mix and pour on the salad and toss salad

Serve

As of 3/29/21

Redneck Leberkäse

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In the year of liver-cheese, that would be 1776, which happened to also be a leap year, and the signing of the American Declaration of Independence; Charles Theodore, Elector of Bavaria, invented the loaf of meat called Leberkäse.

Leberkäse translated means “liver- cheese”. When I Google translate the word Leberkäse in addition it means meatloaf. Which it is – a loaf of meat. Traditionally, it is made with onions, bacon, corned beef and pork, but no cheese and no liver. As I research it, there are many variations of Leberkäse.  According to current Bavarian food disclosure laws, only products called “Bavarian Leberkäse” are allowed no liver content, otherwise, all other variations must now contain at least 4% liver.

Since I do not live in Bavaria, which is a shame b/c it is completely beautiful, and since I don’t wear Lederhosen and the Little Woman doesn’t wear a dirndl, which is too bad b/c I never met a dirndl I didn’t like, this is how I get ready for Oktoberfest which should be starting at the end of this month (September 20, 2014 to October 5, 2014).

I make a Redneck Leberkäse for working-class people like me who sit on a tractor all day in a rural area in Southern America. I serve this dish with Southern mashed potatoes instead of potato salad and a layer of curry catsup (mixed with turmeric) and cover it in buttered mushrooms.

Leberkäse

  • 2 spring onions (scallions)
  • 1 garlic clove, minced
  • 6 stalks of fresh oregano
  • ½ lb. ground pork
  • ½ lb. ground beef
  • ¼ cup bread crumbs
  • 1 egg, beaten
  • Salt and pepper to taste
  • Dash of Worcestershire

Directions: In a food processor add onions and garlic and finely chop.

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Add the leaves of the oregano and all other ingredients and grind the meat mixture in a food processor until it begins to look like a Pâté.

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Form in a covered dish and bake in a 350° oven for 60 minutes. Remove and drain the fat for the gravy. Cover the top of the meatloaf with the curry catsup and bake another 15 minutes.  If you have a Kitchen-Aid mixer place all in the mixing bowl and use the paddle on setting 4 and mix that way.  It will not be so thick but still good.

Curry catsup

  • 3 TBSP catsup
  • 1 TBSP of red curry paste or 1 tsp turmeric

Directions: Mix together in the bowl.

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Buttered Mushroom

  • 8 small button mushrooms, sliced
  • 1 TBSP butter

Directions: In a non-stick fry pan, sauté mushrooms in butter until brown.

Southern Mashed Potatoes

  • 2 large baking potatoes, skinned and cubed
  • 2 TBSP butter
  • 2 TBSP whipping cream
  • Sea salt to taste

Directions: Boil potatoes until soft, drain, return potatoes to pan, add the rest of the ingredient and mash the potatoes using a potatoes masher.

Brown Gravy

  • Mix from a pack as instructed.

As of 3/28/21

Kedgeree (British/East Indian)

Kedgeree is a British/East Indian version of Cajun Jambalaya, and Jambalaya is an American version of Spanish Paella. The most important item needed for this dish is a cast iron pot your God Mother gave you. Other than that, the deal is, when you cook rice in a stock, add meat and fish, spices and veggies you get a great meal. The Italians call theirs Risotto alla pescatora. It’s all pretty close to almost nearly the same ingredients, only the herbs and spices are regional.

The traditional British dish has smoked haddock. You can substitute any local while fish or even use Salmon. The main signature is the curry, turmeric, bay leaf and coriander (aka cilantro).

Meat
½ lb. or more Alaskan Cod

Mirepoix
1 onion – chopped

Vegetables
1 clove garlic – minced
½ cup peas or frozen peas and carrots
2 cups long grain rice or basmati (some use brown rice)
½ lemon juice
3 chopped green onions (scallions)

Sauce
1 dash white wine
4 cups chicken stock

Seasoning/Herbs/Oil
Salt and Pepper
3 Tbsp butter
1 bay leaves (East Indians use a lot of bay leaf in their dishes)
1 Tbsp Curry powder
1 tsp Tumeric

1/2 cup freshly cut Cilantro leaves to add to the top at serving

Serves 2, maybe 3

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Add the peas, carrots, garlic,onion, green onions, 1/2 butter, bay leaves, S&P, curry powder, turmeric and rice and sauté four minutes. Add a dash of white wine. Add any water from the fish. Add the chicken stock. Mix well, bring the rice to a boil and cook on simmer for about ten minutes.

When the rice absorbs the fluids, add the remaining butter and slice the fish into cubes and place on top of the rice then add the lemon to the top of the fish.

Check the rice to see if it needs more fluid. Watch the rice, when it has absorbed the fluid and is soft and hot, then gently fold the fish into the dish. While the dish is hot let the fish cook several minutes to desired doneness in the hot rice – several minutes.  Serve while hot and garnish with fresh cilantro.  Some recipes add quartered boiled eggs on top.

As of 3/21/21