Thinking of making this tonight for "game night" at the astoria oasis.

This was awesome!!! We never ended up having our game night, but I made this and we had a debate night instead.

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. Prep Time: approx.
30 Minutes. Cook Time: approx. 50 Minutes. Ready in:
approx. 2 Hours 20 Minutes. Makes 4 servings.
Printed from Allrecipes, Submitted by Yakuta
-------------------------------------------------------------------
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
salt 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
salt to taste
1 (8 ounce) can tomato sauce
1 cup heavy cream
1/4 cup chopped fresh cilantro

Directions
1 In a large bowl, combine yogurt, lemon juice, 2
teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 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 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.

Posted by Maggie at 04:18 PM | Permalink | Comments (0) | TrackBacks (0)

I have a bunch of limes and cilantro lying around so I think I'll serve this with ceviche. I'm thinking of adding lime zest to the garlic and oil and juice at the end with red pepper. We've had similar potatoes at a lebanese place here.

I made these the other night and they were pretty tasty and easy. Will do again

Ingredients:
1 bunch fresh cilantro, chopped
1 garlic clove, minced
1/4 cup olive oil
3 lbs potatoes, peeled and cubed
1/2 teaspoon salt

In a large nonstick skillet, cook the cilantro and garlic in olive oil over medium heat for 1 minute.
Add the potatoes; cook until tender and lightly browned.
Drain, sprinkle with salt, enjoy.

Posted by Maggie at 07:13 PM | Permalink | Comments (0) | TrackBacks (0)

I had a lot of limes leftover from our housewarming party and ceviche came to mind.

I looked at a bunch of recipes and just came up with my own.

I bought a couple flounder fillets and salt and peppered them. I juiced 3 limes and 1 lemon and poured the juice in a ceramic pan with the fish, onion, garlic, and cilantro. I covered with plastic wrap and set in the fridge for 2 hours. It was eh. I don't know if I just made too much of it, but the lime was really intense. Maybe flounder wasn't the best fish to use?

INGREDIENTS:
1/2 lb flounder fillet, cut into bite size strips (could use any seafood I think)
3 large limes, juiced
1 large lemon, juiced
1 small white onion, chopped
1 clove garlic, minced
1 bunch cilantro, chopped
salt and ground black pepper to taste

Posted by Maggie at 07:00 PM | Permalink | Comments (0) | TrackBacks (0)

Bought some quinoa and this might be an interesting way to use it...

QUINOA PUDDING
Postre de Quinoa
Linda Bladholm's South American friend Lilian Zamorano gave us the recipe for this unusual but very tasty dessert. It's made with the ancient Peruvian grain quinoa, which is a common side dish at Peruvian restaurants.

Active time: 10 min Start to finish: 1 1/4 hr

1 cup quinoa (6 oz), picked over
6 cups water
3 large eggs
1 cup whole milk
1 teaspoon vanilla
3/4 cup plus 1 tablespoon sugar
1/8 teaspoon salt
1 tablespoon fresh bread crumbs
1/4 cup slivered almonds or coarsely ground walnuts, or a mixture
1/4 cup dried currants or raisins
1/8 teaspoon cinnamon
Accompaniment: honey or miel de chancaca* (brown sugar syrup)

Wash quinoa in several changes of cold water in a bowl, rubbing grains between your palms, then drain well. Bring quinoa and 6 cups water to a boil in a large saucepan, then reduce heat and simmer, uncovered, until grains are translucent, 13 to 15 minutes. Drain well in a sieve.
Preheat oven to 350°F.

Whisk together eggs, milk, vanilla, 3/4 cup sugar, and salt in a large bowl until just combined. Stir in quinoa, bread crumbs, nuts, and currants and pour into a buttered 9-inch square metal baking pan.

Stir together cinnamon and remaining tablespoon sugar and sprinkle over top of pudding. Bake in middle of oven until a knife inserted in center comes out clean, about 40 minutes. Serve warm or at room temperature.

* Available at Latino markets.

Makes 8 servings.
Gourmet
November 2002

Posted by Maggie at 05:03 PM | Permalink | Comments (0) | TrackBacks (0)

Have fish in fridge, maybe I'll use this recipe although it's not snapper, eh.

Snapper Tacos with Chipotle Cream

The fish cooks on top of the vegetables in one skillet. Break the fish into chunks to finish the filling.

1/2 cup fat-free sour cream
1/8 teaspoon salt
1 canned chipotle chile in adobo sauce, seeded and minced
1 1/2 cups chopped onion, divided
1 1/2 cups chopped tomato, divided
2 tablespoons butter
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
4 garlic cloves, minced
3 tablespoons chopped fresh cilantro
1 pound red snapper fillets, skinned
1 teaspoon grated lime rind
2 tablespoons fresh lime juice
4 (8-inch) fat-free flour tortillas

Combine sour cream, 1/8 teaspoon salt, and chile; set aside. Combine 1/2 cup onion and 1/2 cup tomato; set aside.
Melt butter in a large nonstick skillet over medium heat. Add 1 cup onion, 1 cup tomato, cumin, 1/2 teaspoon salt, cinnamon, and minced garlic; cook 5 minutes, stirring frequently. Stir in cilantro. Arrange fish over onion mixture in pan; cover and cook 3 minutes. Turn fish; cover and cook 2 minutes. Break fish into chunks. Stir in rind and juice; cook 2 minutes. Remove from heat.

Warm tortillas according to package directions. Fill each tortilla with 1/2 cup fish mixture and 1/4 cup reserved onion mixture; top each serving with 2 tablespoons chipotle cream. Fold in half or roll up.

Yield: 4 servings (serving size: 1 taco)

NUTRITION PER SERVING
CALORIES 340(21% from fat); FAT 7.8g (sat 4g,mono 2g,poly 0.9g); PROTEIN 28.1g; CHOLESTEROL 56mg; CALCIUM 108mg; SODIUM 896mg; FIBER 3.3g; IRON 2mg; CARBOHYDRATE 38.1g

Cooking Light, SEPTEMBER 2002

Posted by Maggie at 11:01 AM | Permalink | Comments (0) | TrackBacks (0)

I made this last night and really liked it! I picked up some miso at the asian market, so I thought this would be an interesting way to use some. Yum.

EGGPLANT SALAD WITH MISO GINGER DRESSING
Offered at A Pacific Cafe, in Kapaa, on the Hawaiian Island of Kauai.

1/3 cup rice vinegar
1 tablespoon miso*

1 tablespoon chopped fresh basil
2 teaspoons minced fresh ginger
1 large garlic clove, minced
1/4 teaspoon dried crushed red pepper
2/3 cup vegetable oil

2 large Japanese eggplants, each cut lengthwise into 6 slices
1 tablespoon olive oil

8 cups mixed baby greens

*Fermented soybean paste is sold at Asian markets, specialty food stores and some supermarkets.

Whisk first 6 ingredients in medium bowl to blend. Gradually whisk in vegetable oil. Season with salt and pepper.
Prepare barbecue (medium-high heat) or preheat broiler. Brush eggplant with olive oil. Season with salt and pepper. Grill or broil until golden and just tender, about 3 minutes per side.

Toss greens with enough dressing to coat. Divide among plates. Top with eggplant. Drizzle with remaining dressing.

Serves 4.
Bon Appétit
August 1995

Posted by Maggie at 10:45 AM | Permalink | Comments (0) | TrackBacks (0)

Made this last night because I picked up some fresh lemongrass at the asian market. I skipped the last green onion part and it was still very tasty. Nice way to spice up rice. Epicurious find - http://www.epicurious.com/recipes/recipe_views/views/2066.

RICE WITH LEMONGRASS AND GREEN ONION

2 tablespoons vegetable oil
2/3 cup finely chopped onion
1/4 teaspoon turmeric
1 cup long-grain white rice
1 3/4 cups water
2 12-inch-long lemongrass stalks, cut into 2-inch-long pieces
1/2 teaspoon salt

1 large green onion, chopped

Heat 1 1/2 tablespoons oil in heavy medium saucepan over medium heat. Add 2/3 cup onion and turmeric and sauté 5 minutes. Mix in rice. Add water, lemongrass and 1/2 teaspoon salt and bring to simmer. Cover, reduce heat to medium-low and simmer until rice is tender and liquid is absorbed, about 18 minutes. Remove from heat; let stand covered 10 minutes. Discard lemongrass.
Heat remaining 1/2 tablespoon oil in heavy large skillet over medium heat. Add green onion and sauté 1 minute. Add rice and stir until heated through. Season to taste with salt.

Posted by Maggie at 10:43 AM | Permalink | Comments (0) | TrackBacks (0)

wanted to make a vege only version - might go along my mundo recipe. Saw this on recipezaar. Similar, I think I'll just use chinese cabbage...

So I made these and they were pretty good and easy. A nice vege alternative to my usual dumplings.

Recipe courtesy Dave Lieberman's show, episode Home Cooked Take Out. Tasty little things!
3 tablespoons vegetable oil
1 leek, cleaned and thinly sliced
2 garlic cloves, pressed (or minced)
1/2 cup mushrooms, finely chopped
1 head napa cabbage, finely shredded
2 tablespoons rice wine vinegar
2 teaspoons soy sauce
1 inch piece fresh ginger, peeled and grated
1 medium carrot, finely grated
24 wonton wrappers

Heat 2 tablespoons of veg. oil in a large nonstick skillet over medium high heat. Add the leeks, garlic and mushrooms and cook until leeks begin to soften, about 3-4 minutes. Add the cabbage, vinegar, soy sauce, and ginger and cook, stirring, until cabbage is soft, about 3-4 minutes more. Remove from the heat and stir in the carrot. Allow the filling to cool.
Transfer cabbage mixture to a mixing bowl and work together until fully incorporated. Keep refrigerated until ready to use.
To make the potstickers, lay a wonton wrapper on the work surface and put about 1 tablespoon of the filling in the center. Dip your finger in a little water and wet the edges of the wonton wrapper; this will help the potsticker seal when cooking. Bring the outside edges of the wonton wrapper together over the filling and press it together to form a pouch. Continue with the remaining wrappers and filling.
To cook the potstickers, heat the remaining oil in a very large skillet over medium heat. Place all of the potstickers upright in the pan and cook, without disturbing them, until browned on the bottom, about 1 to 2 minutes. Add 1/2 cup water to the pan and immediately cover. Allow the potstickers to steam for about 3 minutes, then remove the skillet lid. Continue cooking until the water is completely evaporated.
Transfer to a platter and serve with a dipping sauce. Enjoy!

Yield: about 1/3 cup.

Posted by Maggie at 03:27 PM | Permalink | Comments (0) | TrackBacks (0)

Been meaning to make this since our trip to Jamaica - had bread pudding one night that was amazing (perhaps it was the circumstance...)

an allrecipes.com entry - this seemed like the most basic recipe and I'm sure I'll make adjustments (use splenda, maybe make a rum sauce to pour over at the end?).

another recipe using splenda and a whiskey sauce - http://dessert.allrecipes.com/az/SgrFrBrdPddingwithWhiskySc.asp

Bread Pudding II
Submitted by: Ellen Warfield

Original recipe yield: 1 - 8 inch square pan.
Prep Time:30 MinutesCook Time:45 MinutesReady In:1 Hour 15 MinutesServings:12 (change)

--------------------------------------------------------------------------------

INGREDIENTS:
6 slices day-old bread
2 tablespoons butter, melted
1/2 cup raisins (optional)
4 eggs, beaten
2 cups milk
3/4 cup white sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

--------------------------------------------------------------------------------

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

Posted by Maggie at 04:55 PM | Permalink | Comments (0) | TrackBacks (0)

hmm, I have fresh rosemary and thyme, so why not... http://community.cookinglight.com/showthread.php?t=56157
I finally made this tonight (9/13/06) and it was really good. I just used chicken breast and I didn't have stock so I threw some vegetable bouillon in there. I used fresh rosemary which made the dumplings the best part. This would be a great winter night dinner. Oh, I use yogurt in place of buttermilk... who has buttermilk lying around?!

Chicken and Rosemary Dumplings
From Cooking Light

Spoonfuls of seasoned buttermilk biscuit dough form light, fluffy dumplings in this classic American dish.

Soup:
4 cups fat-free, less-sodium chicken broth
3 cups water
1 pound chicken drumsticks, skinned
1 pound skinless, boneless chicken breast halves
2 thyme sprigs
2 teaspoons olive oil
1 1/2 cups diced carrots
1 1/2 cups chopped celery
1 cup diced onion
2 garlic cloves, minced
1/2 teaspoon salt

Dumplings:
1 1/4 cups all-purpose flour
1 tablespoon chopped fresh or 1/2 teaspoon dried rosemary
2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons butter, softened
1/2 cup low-fat buttermilk
1 large egg
1/4 cup all-purpose flour
1/4 cup water

Remaining ingredient:
Freshly ground black pepper

Combine first 5 ingredients in a large Dutch oven over medium-high heat; bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes or until chicken is done. Remove pan from heat. Remove chicken pieces from broth; cool slightly. Strain broth through a sieve into a large bowl; discard solids. Remove chicken from bones. Discard bones; chop chicken into bite-sized pieces. Set chicken aside.

Heat oil in pan over medium-high heat. Add carrots, celery, onion, and garlic; sauté 6 minutes or until onion is tender. Add reserved broth mixture and 1/2 teaspoon salt; simmer 10 minutes. Discard thyme sprigs. Keep warm.

To prepare dumplings, lightly spoon flour into dry measuring cups; level with a knife. Combine 1 1/4 cups flour, rosemary, baking powder, and 1/4 teaspoon salt in a large bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Combine buttermilk and egg, stirring with a whisk. Add buttermilk mixture to flour mixture, stirring just until combined.

Return chopped chicken to the broth mixture; bring to a simmer over medium-high heat. Combine 1/4 cup flour and 1/4 cup water, stirring with a whisk until well blended to form a slurry. Add flour mixture to pan; simmer 3 minutes. Drop the dumpling dough, 1 tablespoon per dumpling, onto chicken mixture to form 12 dumplings. Cover and cook 7 minutes (do not let broth boil). Sprinkle with black pepper.

Yield: 6 servings (serving size: 2 dumplings and 1 1/3 cups soup)

NUTRITION PER SERVING
CALORIES 366 (24% from fat); FAT 9.7g (sat 3.8g, mono 3.5g, poly 1.3g); PROTEIN 32.5g; CARB 35.1g; FIBER 2.9g; CHOL 115mg; IRON 3.3mg; SODIUM 936mg; CALC 169mg;

Lorrie Hulston Corvin
Cooking Light, APRIL 2004

Posted by Maggie at 11:49 AM | Permalink | Comments (0) | TrackBacks (0)

another thread - http://community.cookinglight.com/showthread.php?p=1021268#post1021268

1 lbs cooked Potatos (whole)
4 Scallions, chopped
1/2 cup Vegetable Broth
3 Tablespoons Apple Cider Vinegar
2 tablespoons Canola Oil
Salt, Pepper, Brown Sugar to taste
chopped Parsley

Peal Potatos and slice into Salad Bowl, Add Scallions and Parsley.

Heat 1/2 cup Vegetable Broth, add Vingear and Brown Sugar and let simmer for a couple of minutes.

Add Oil and Vegetable-Vinegar Mixture to Potatos and mix. Salt and Pepper to taste! Let cool in Fridge for about an hour.

Normally after an hour I taste the salat again, maybe add more vinegar, more Salt and Pepper.

Posted by Maggie at 11:21 AM | Permalink | Comments (0) | TrackBacks (0)

Hmm, thinking of making this along with german potato salald and gugelhupf. this thread - http://community.cookinglight.com/showthread.php?p=1021268#post1021268

The Original Wiener Schnitzel Recipe calls for veal cutlets, but you can subsitute it with pork cutlets or turkey cutlets. Wiener Schnitzel is actually a very easy recipe

"Wiener Schnitzel"

4 Veal Cutlets
Salt
Flour, 2 Eggs - whisked, Breadcrumbs for Breading

Canola Oil

Pound Cutlets, season with salt. Coat with Flour, whisked Eggs and Breadcrumbs

Heat Oil in big Pot (I use an old stock pot I got at Ikea for like $5) and fry Cutlets. Don't let them get too dark otherwise they taste way to crunchy.
Place on Papertowels (just to get rid of some of the frying oil).

Serve with slice of Lemon.

Posted by Maggie at 11:18 AM | Permalink | Comments (0) | TrackBacks (0)

I made a previous entry on this, but I think I'm going to try this recipe. cooking light thread as usual... http://community.cookinglight.com/showthread.php?t=88457

I made this last night finally. Was pretty good and Melik said it tasted just like the gugelhupf he remembers. I followed the recipe but next time I'll try to lighten it up...

Gugelhupf

4 Eggs
100 g (1/2 c.) Sugar, granulated
220g Butter (1/2 lb or 15 tbsp), unsalted
120g (1 c.) Powdered Sugar
2 tsp vanilla extract
220g (1 3/4 c.) Flour
1/2 Bag (2 1/2 tsp.) Baking Powder
a dash of Salt
125 ml (1/2 c.) Milk
2 tablespoons Rum (optional)
20g (4 tbsp) Cocoa Powder (good quality please!)
30g (3 3/4 tbsp) Powdered Sugar for Decoration

Bring sugar, eggs, and milk to room temp
Set Oven to bake at 350.

Mix Flour, Baking Powder and Salt together in extra bowl and set aside.

In a large mixer bowl beat butter, powdered sugar, vanilla , rum and egg yolks (add one at a time) until light and fluffy. Add half of the Flour Mixture with the milk to the butter Mixture.

Beat egg whites with granulated sugar and add alternately with the leftover Flour Mixture to the Batter.

Butter and Flour “Gugelhupfform” and spoon half of the Batter into it.

Add 20g Cocoa Powder to the leftover batter and mix with spoon together. Spoon into Form, on top of the "non cocoa batter". If you want, use a skewer and gently mix Cocoa Batter and Non Cocoa Batter together.

Bake on the middle rack for about 60 – 70 Minutes (I think it would be less in a bundt pan - check at 35-40 mins) in a preheated 340 degrees F oven, check with Toothpick or wooden skewer doneness. Skewer should come out all clean.

Let cool in Form for 10 Minutes or till cool enough to get it out of it. Sprinkle with Confection’s sugar (that’s what those extra 30 grams are for!)

Posted by Maggie at 09:42 AM | Permalink | Comments (0) | TrackBacks (0)