Chicken Tikka Masala

Travis and Britt Peterson shared this recipe with us for Dan's suprise birthday party.  It was so good and with only 1/8 tsp cayenne, even all the kids loved it.  

Marinade:
1 cup yogurt
1 TB lemon juice
2 tsp ground cumin
1 tsp ground cinnamon
1/8-1/4 tsp cayenne peppper (or to taste)
2 tsp freshly ground black pepper
1 TB minced fresh ginger
2 tsp salt
3 boneless skinless chicken breasts, cut into bite-size pieces

Sauce:
1 onion, diced
1 TB butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
1 tsp ground cumin
1 tsp garam masala
2 tsp salt (or to taste)
1 8z can tomato sauce
1 can diced tomatoes
1 3/4 cup heavy cream
1/4 cup chopped fresh cilantro


DIRECTIONS:
Prepare:
In a large bowl or ziplock bag, combine yougurt, lemon juice, cumin, cinnamon, cayenne, black pepper, ginger, and salt.  Stir in chicken, cover and refrigerate for at least an hour.  The longer, the better.

Cooking the Meat :
Preheat a grill for high heat or set oven to broil.
Lightly oil the grill grate.  If grilling thread teh chicken on to skewers and discard marinade.  Grill or broil until juices run clear, about 5 minutes on each side.

Sauce and Simmer:
Melt butter in a large heavy skillet over medium heat.  Saute onions until carmelized, add garlic and chopped jalapeno and sautee for 1 more minute.  Season with cumin, paprika and 2 tsp salt.  Stir in tomato sauce and cream.  Simmer on low heat until sauce thickens, about 20 minutes.  Add grilled chicken, and simmer for 10 minutes.  Transfer to a serving platter and garnish with fresh cilantro.

My Rockin' Salsa

adapted from all recipes rockin' salsa
makes about 8 pint jars

3 large onions, chopped
6 lbs. fresh tomatoes, peeled and chopped
2 banana peppers, chopped
1 green bell pepper, chopped
2 anaheim peppers, chopped
2-3 jalapeños, deseeded and chopped
1-2 (6 oz) cans tomato paste
1/2 cup white vinegar
3 TB minced garlic
1 1/2 TB salt
1 TB cayenne pepper
1 1/2 tsp ground cumin
1/2 cup sugar
cilantro chopped



Combine all ingredients, taste and adjust ingredients to your liking and simmer 3 hours.  Fill jars to 1/4 inch of the top.  Run knife around the tips. boil lids and place on top, screw on rings.  Process for 10-15 minutes.  Remove and allow to cool several inches apart.

This turned out delicious!!!  I doubled this recipe and actually had about 13-14 lbs of tomatoes.  Our jalapeños and onions were really strong this year so I don't know if that changes it much….it was the perfect amount of hot for our family.

HOT Salsa

recipe from Diane A.

1 gallon tomatos (peeled and diced) + 12 extra
14 jalapeños (5 with seeds 9 without)
7 cups chopped onion
1 tsp ground pepper
1/2 -1 cup vinegar
1/4-1/2 cup sugar
3 TB salt
1 1/2 TB minced garlic
7-8 anaheim peppers

Mix all ingredients and simmer for 2 hours.  Process for 30 minutes.
This is the recipe I made this year, but next year I would probably decrease the amount of jalapeños with seeds because its way too hot for my kids.

Chicken Tikka Masala

from melskitchencafe.com

1 cup plain yogurt
1 tablespoons lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper (Kylie substitutes paprika for the cayenne – next time I’ll do that or cut it down to 1/2 teaspoon)
2 teaspoons black pepper
1 tablespoons minced fresh ginger (I didn’t have this on hand so I left it out)
1 teaspoon salt
3 boneless, skinless chicken breasts

Combine all ingredients except chicken. Pour sauce over chicken and refrigerate for one hour. Grill or cook chicken in frying pan. Discard marinade

1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
1/2 teaspoon salt
1 8-oz can tomato sauce
1 cup cream
1/4 cup chopped cilantro

Melt butter in large skillet over medium heat. Saute garlic and jalapeno for one minute. Season with cumin, paprika and salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken and simmer for 10 minutes. Garnish with fresh cilantro. Serve over hot rice.

Bean Curry

melskitchencafe.com

1 tablespoon canola oil
1 onion, chopped
3 cloves garlic, finely minced
1 teaspoon freshly grated ginger (see pictures of grating ginger here)
1 large tomato, chopped
1/2 teaspoon tumeric
pinch cayenne, or to taste
1/2 teaspoon salt
1 teaspoon paprika
1 teaspoon Garam Masala
3/4 cup half and half
1 cup vegetable stock or chicken broth
1 can black-eyed peas, lightly drained
2 tablespoons chopped fresh cilantro

Heat oil in a large skillet over medium heat. Add onion; saute 5 minutes or until translucent and slightly browned. Stir in garlic and grated ginger root; stir constantly for 30 seconds. Add tomato; cook for 2 minutes. Stir in turmeric, cayenne, salt, paprika, and garam masala; stir constantly for 30 seconds. Add half and half, stock, and black-eyed peas. Reduce heat and simmer 5 minutes, stirring occasionally. Stir in cilantro. Serve immediately with rice, chapati, or naan.

German Spaetzele and Gravy

Travis Peterson

2 cans of soup makes about 6 servings

Gravy:

Chicken or Beef (stew)

1 onion

Oil

Salt and pepper

2-3 cans Cream of celery soup

Dill weed

Oregano

Thyme

1-2 dill pickles

Cut meat into pieces, dredge in flour, salt and pepper. Brown in oil. Add one diced onion while browning. Add soup and a little water (½ to ¾ can, not too much until it looks like a gravy consistency). Add dill weed, oregano, thyme and diced pickles. Simmer several hours (2) on very low heat. Stir often. Serve with German Spaetzele.

German Spaetzele

Travis Peterson

3 cups sifted flour

3 beaten eggs

¼ cup milk

½ tsp salt

¼ tsp nutmeg

Mix. Pour batter through strainer into boiling water, making strands. As they rise to the top strain out noodles. Coat with butter.

Instant Fried Rice

2 TB peanut oil

2 eggs, slightly beaten

½ lb. ham or pork, sliced thin

2 cups instant rice

¼ cup soy sauce

2 green onions, sliced ¼” thick

2 cups water

In a large skillet, cook eggs to a soft scramble with 1 TB oil. Remove from skillet and set aside. In the same skillet, sauté pork in remaining TB of oil and cook until done. Add rice to skillet and sauté for 2 minutes. Add onions, soy sauce and water. Bring to a boil, cover, and remove from heat. Let stand 5 minutes or until water is absorbed. Stir in cooked egg and serve.

Cucumber Raita

Yogurt with Cucumbers (Indian Dish)

Judy Peterson

(carrots are optional)

2 cups plain yogurt

1 clove garlic, minced

Salt and freshly ground pepper

Juice of ½ lemon

1-2 cucumbers (regular, or English) peeled, and finely chopped.

Sprinkle cucumbers with just a little salt and drain with strainer for 20 minutes. Place yogurt in sieve lined with paper towel. Let stand 10-15 minutes. Mix all together.

Tabouli

Ann Peterson

(Yummy in Pita Bread)

1. 1 cup medium bulgar wheat

1 cup boiling water

mix together in a bowl. Let it sit for 15 minutes and cool.

2. 1/3 - ½ cup fresh squeezed lemon juice (garnish w/ lemons)

3. ¼ cup olive oil

4. ½ cup finely chopped parsley (packed to measure)

½ cup minced green onions

2 medium tomatoes, chopped, about 2 cups

5. 1 tsp. dried mint leaves

1½ tsp salt

¼ tsp pepper

Mix ingredients in steps 2 through 5, in order into the bulgar wheat.

Tandoori Vegetables

Real Simple

Marinade:
3 garlic cloves, peeled
1 1/2-inch piece fresh ginger, peeled and thinly sliced
1 jalapeño, quartered and seeded
2 cups plain low-fat yogurt
1 tablespoon sugar
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon turmeric
1/2 teaspoon cayenne

Vegetables:
8 small red potatoes, quartered
1 medium butternut squash, peeled and cut into 2-inch pieces
1 medium zucchini, sliced
1 medium red onion, peeled and sliced
1 cup frozen peas, thawed
3 tablespoons chopped cilantro

Drop the garlic, ginger, and jalapeño into a food processor with the motor running. Process till minced. Add the yogurt, sugar, and spices. Pulse until blended. In a bowl, pour the yogurt mixture over the potatoes, squash, zucchini, and onion. Set aside for 20 minutes.

Heat oven to 425º F. Spoon the yogurt-marinated vegetables into a large, shallow roasting pan or jelly-roll pan. Bake 30 minutes, turning once, until all the vegetables are fork-tender. Fold in the peas and cilantro.

Grilled Tandoori Chicken

1/2 teaspoon curry powder

1/2 teaspoon red pepper flakes

1/2 teaspoon kosher salt

1/4 teaspoon ground ginger

1/4 teaspoon paprika

1/4 teaspoon ground cinnamon

1/4 teaspoon ground turmeric

2 tablespoons water

4 skinless, boneless chicken breast halves

Preheat grill for high heat.

In a medium bowl, mix curry powder, red pepper flakes, salt, ginger, paprika, cinnamon, and turmeric with water to form a smooth paste. Rub paste into chicken breasts, and place them on a plate. Cover, and allow to marinate for 20 minutes. Brush grate with oil. Place chicken on the grill, and cook 6 to 8 minutes on each side, until juices run clear when pierced with a fork.

Chicken Tikka Masala

· 1 cup yogurt,

· 1 tablespoon lemon juice,

· 2 teaspoons ground cumin

· 1 teaspoon ground cinnamon

· 2 teaspoons cayenne pepper

· 2 teaspoons freshly ground black pepper

· 1 tablespoon minced fresh ginger

· 4 teaspoons salt, or to taste

· 3 boneless skinless chicken breasts, cut into bite-size pieces

· 4 long skewers

· 1 tablespoon butter

· 1 clove garlic, minced

· 1 jalapeno pepper, finely chopped

· 2 teaspoons ground cumin

· 2 teaspoons paprika

· 3 teaspoons salt, or to taste

· 1 (8 ounce) can tomato sauce

· 1 cup heavy cream

· 1/4 cup chopped fresh cilantro

In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour. Preheat a grill for high heat. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side. Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.

Pao de Queijo (Brazilian Parmesan Rolls)

2 cups sweet manioc starch or sour manioc starch

(also known as tapioca flour)

1 cup milk

½ cup butter

1 tsp salt

1 ½ cup grated parmesan cheese

1/2 cup

2 eggs

Bring milk salt and butter to a boil. Remove from heat.

Slowly add starch, stirring constantly until mixed.

Add the cheese and eggs. Knead until smooth’

Form into balls place 2 inches apart on greased sheet.

Sprinkle with Parmesan cheese. Bake at 350 degrees

for about 20 minutes until golden brown.

Pot Stickers

Travis and Britt Peterson

1 lb ground turkey, pork or beef

2 green onions finely chopped

1 tsp finely chopped fresh ginger root

1 egg

2 tsp soy sauce

Mix ingredients together, cut corners of won ton wrappers. Wet rim of wraps and pinch together into half circle shape with meat inside, make pleats. Put oil in frying pan and sizzle for a few minutes until brown.

Dipping Sauce:

2 TB soy sauce

2-3 TB rice vinegar

1 tsp sesame oil

Dash of tabasco sauce

Wheat Pilaf

1 cup bulgar wheat

2 TB butter

½ lb. mushrooms

½ tsp. salt

½ cup chopped green onion

2 cups water

Chapathis (Flour tortillas)

Kristen Beckstead

3 cups flour

1 cup water

1 tsp salt

2 TBS canola oil

Mix flour and water, salt, and oil, adjusting the quantity of water to make a stiff dough. Knead the dough until smooth & elastic. Pinch off the dough into 15 balls. Flatten each ball and roll out on a well floured surface into a circle 7 inches in diameter. Heat heavy griddle ( Teflon works well) On the griddle, these blow up like little balloons with a little pressure from a spoon or spatula. If bubbles do not appear they will still be good, bubbling only helps cook them nicely. After slight browning, turn to the other side.

Chicken Tikka Masala

This is an easy recipe for Chicken Tikka Masala - Chicken marinated in yogurt and spices and then served in a tomato cream sauce. Serve with rice or warm pita bread." Original recipe yield: 4 servings. Prep Time: 30 Minutes Cook Time: 50 Minutes Ready In: 2 Hours 20 Minutes

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INGREDIENTS:

· 1 cup yogurt

· 1 tablespoon lemon juice

· 2 teaspoons ground cumin

· 1 teaspoon ground cinnamon

· 2 teaspoons cayenne pepper

· 2 teaspoons freshly ground black pepper

· 1 tablespoon minced fresh ginger

· 4 teaspoons salt, or to taste

· 3 boneless skinless chicken breasts, cut into bite-size pieces

· 4 long skewers

· 1 tablespoon butter

· 1 clove garlic, minced

· 1 jalapeno pepper, finely chopped

· 2 teaspoons ground cumin

· 2 teaspoons paprika

· 3 teaspoons salt, or to taste

· 1 (8 ounce) can tomato sauce

· 1 cup heavy cream

· 1/4 cup chopped fresh cilantro

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DIRECTIONS:

1. In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.

2. Preheat a grill for high heat.

3. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.

4. Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.

Tandoori Vegetables

Real Simple

Marinade:
3 garlic cloves, peeled
1 1/2-inch piece fresh ginger, peeled and thinly sliced
1 jalapeño, quartered and seeded
2 cups plain low-fat yogurt
1 tablespoon sugar
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon turmeric
1/2 teaspoon cayenne

Vegetables:
8 small red potatoes, quartered
1 medium butternut squash, peeled and cut into 2-inch pieces
1 medium zucchini, sliced
1 medium red onion, peeled and sliced
1 cup frozen peas, thawed
3 tablespoons chopped cilantro

Drop the garlic, ginger, and jalapeño into a food processor with the motor running. Process till minced. Add the yogurt, sugar, and spices. Pulse until blended. In a bowl, pour the yogurt mixture over the potatoes, squash, zucchini, and onion. Set aside for 20 minutes.

Heat oven to 425º F. Spoon the yogurt-marinated vegetables into a large, shallow roasting pan or jelly-roll pan. Bake 30 minutes, turning once, until all the vegetables are fork-tender. Fold in the peas and cilantro. Serve, refrigerating a third of the vegetables for another use.

Yield: 4 servings with leftovers

Quick Chicken Curry

Real Simple

1 large onion, chopped
2 tablespoons olive oil
2 tablespoons curry powder (preferably Madras)
1/2 cup tomato juice
1/2 cup dry red wine
2 tablespoons chutney (chopped if very chunky)
8 skinless, boneless chicken-breast halves (about 3 pounds), cut
1 teaspoon kosher salt

Accompaniments: 2 cups cooked rice; 1/2 cup salted, shelled peanuts; 1/2 red bell pepper, slivered; and 3 scallions, slivered. In a large, deep skillet, cook the onion in the oil over medium heat, stirring, until golden brown, about 10 minutes. Add the curry powder and cook, stirring, for 30 seconds. Stir in the tomato juice, wine, and chutney and simmer for 2 minutes to blend the flavors. Add the chicken and simmer, covered, stirring occasionally, until cooked through, about 10 minutes. Add the salt. Serve half the chicken curry over rice. Top with the peanuts, bell pepper, and scallions. Freeze the remaining chicken curry.

Makes 4 servings with leftovers