Chicken Tikka Masala

Cooks Illustrated - 9/2007

This dish is best when prepared with whole-milk yogurt, but low-fat yogurt can be substituted. For a spicier dish, do not remove the ribs and seeds from the chile. If you prefer, substitute 2 teaspoons ground coriander, 1/4 teaspoon ground cardamom, 1/4 teaspoon ground cinnamon, and 1/2 teaspoon ground black pepper for the garam masala. The sauce can be made ahead, refrigerated for up to 4 days in an airtight container, and gently reheated before adding the hot chicken. Serve with basmati rice.

Serves 4 to 6

Chicken Tikka

1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp cayenne pepper
1 tsp table salt
2 lbs boneless, skinless chicken breasts , trimmed of fat
1 cup plain whole-milk yogurt (see note above)
2 tbsp vegetable oil
2 medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons)
1 tbsp grated fresh ginger

Masala Sauce

3 tbsp vegetable oil
1 medium onion , diced fine (about 1 1/4 cups)
2 medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons)
2 tsp grated fresh ginger
1 fresh serrano chile , ribs and seeds removed, flesh minced (see note above)
1 tbsp tomato paste
1 tbsp garam masala (see note above)
1 (28-ounce) can crushed tomatoes
2 tsp sugar
1/2 tsp table salt
2/3 cup heavy cream
1/4 cup chopped fresh cilantro leaves

1. FOR THE CHICKEN: Combine cumin, coriander, cayenne, and salt in small bowl. Sprinkle both sides of chicken with spice mixture, pressing gently so mixture adheres. Place chicken on plate, cover with plastic wrap, and refrigerate for 30 to 60 minutes. In large bowl, whisk together yogurt, oil, garlic, and ginger; set aside.

2. FOR THE SAUCE: Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes. Add garlic, ginger, chile, tomato paste, and garam masala; cook, stirring frequently, until fragrant, about 3 minutes. Add crushed tomatoes, sugar, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm.

3. While sauce simmers, adjust oven rack to upper-middle position (about 6 inches from heating element) and heat broiler. Using tongs, dip chicken into yogurt mixture (chicken should be coated with thick layer of yogurt) and arrange on wire rack set in foil-lined rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Broil chicken until thickest parts register 160 degrees on instant-read thermometer and exterior is lightly charred in spots, 10 to 18 minutes, flipping chicken halfway through cooking.

4. Let chicken rest 5 minutes, then cut into 1-inch chunks and stir into warm sauce (do not simmer chicken in sauce). Stir in cilantro, adjust seasoning with salt, and serve.

Seksu Tanjaoui

If it wasn't for me making this in culinary school, I would have never even known this dish existed. I remember making this, and having no expectations at all, and to be honest, I didn't even put that much love into it. That all changed once I tasted it! I love this dish, and so does everyone I know that ever tasted it. I highly recommend it.

INGREDIENTS

4 boneless chicken thighs - cut into small pieces
1 onion - sliced
2 tsp salt
1 tbl pepper
2 1/2 tsp ground ginger
a pinch of saffron threads
1/2 tsp of tumeric
1 pinch of cayenne pepper
6 oz butter
3 pt of chicken stock
10 oz Israeli couscous
2 oz raisins
4 sprigs of cilantro - chopped
4 sprigs of parsley - chopped

1. In a large pot saute chicken, onion, ginger, saffron, tumeric and cayenne in butter. Season.
2. Add stock and cook until chicken is tender
3. Add couscous and raisins and cook until tender about 10 minutes, stirring constantly.
4. Serve in a bowl and garnish with cilantro and parsley.

Pesto Sauce

2 oz olive oil
1 1/2 oz toasted pine nuts
3 oz basil leaves
1/2 oz garlic
2 oz parmesan cheese
2oz romano cheese
salt and pepper to taste

Combine all ingredients in a food processor and puree.

Rice Balls

This is a great recipe to make when you have left over rice, also very fast to make.

MAKES 6

INGREDIENTS

1 egg
2 cups of cooked rice
4 oz shredded mozzarella cheese
3/4 cup breadcrumbs

1. Beat the egg and add to the cooled rice along with cheese, and roll into a 2 inch ball.
2. Roll in seasoned breadcrumbs.
3. Deep fry the balls until crispy. Serve with pesto and marinara.

Turkey Meatloaf

SERVES 4, WITH LEFTOVERS

1 lb ground turkey 15% fat
1 lb ground turkey breast
2 cups whole wheat bread crumbs
1 cup chicken broth
8 oz sliced mushrooms
2 large eggs
1/2 cup onions- diced
2 tbsp chopped parsley
1 tbsp chopped thyme
2 tsp kosher salt
pepper

1. Pre-heat at 350 degrees. Spray loaf pan with olive oil spray.
2. In a large bowl mix eggs, mushrooms, parsley, thyme, onions,breadcrumbs, salt and pepper.
3. Add turkey and mix until just blended. Transfer to pan and bake for about 1 hour and 25 minutes, or until the center reaches 170 degrees.
4. Let rest before serving.

Mac n' Cheese

I think Cafeteria in NYC has the best mac n' cheese, its tangy, creamy, bitey just the thought of it makes my mouth water. After fooling the waiter into listing every ingredient due to my "allergies", I've come up with my own copycat recipe. And to be honest, it taste just like the original. You can add some crispy bacon at the end, or even finish it with a drizzle of truffle oil.

SERVES 6

1 lbs elbow macaroni
4 cups milk
3 sprigs thyme
3 tbs butter
3 tbs flour
3 cups of shredded cheddar cheese
3 cups of shredded fontina cheese

1. Cook the macaroni al dente

2. Pre-heat the oven to 400 degrees

3. In a small pot heat the milk with the 3 thyme sprigs. Melt the butter in a skillet over high heat. Whisk in the flour and cook for about 1 minute, stirring constantly, to keep lumps from forming, keep doing so until is smooth.

4. Remove thyme sprigs from milk, and mix with the flour and butter mixture, keep whisking until its nice and smooth. Add 5 cups of the cheese, saving some for later. Keep cooking until the cheese melts.

5. Add the cooked macaroni to the cheese sauce, then fold into 3 quart baking dish, then sprinkle with the rest of the cheese.

6. Bake until bubbly, about 20 minutes.

Quiche Lorraine

I usually make this ahead of time, and serve it on Sunday brunch. but its also really good as a lunch item with a side salad.

SERVES 8

INGREDIENTS

1 pie shell, baked
4 oz bacon, cooked
2 oz onions, diced and sweated
2 oz shredded swiss cheese
3 eggs
1 cup milk
4 oz heavy cream

1. Pre bake shell at 350 degrees until light brown
2. In a medium skillet cook the bacon and onions until crisp. Drain the fat
3. Place bacon, onions and shredded cheese on the bottom of the pie shell
4. In a medium bowl beat eggs slightly with milk, heavy cream, salt, pepper and nutmeg.
5. Add the seasoned egg custard to pie shell and bake at 325 degrees until the custard is golden, puffed, and set yet still slightly wiggly in the center, 30 to 35 minutes. Let stand 10 minutes before serving.

Texas Chili

Ok this is hands down the best chili recipe I've ever tasted, and I've tasted quite a few. If you have time, I would let this chili simmer on low heat for a long time to help the flavors develop. But it isnt necessary.

1 oz vegetable oil
2 lbs stew meat - diced small
2 onions -diced small
5 cloves - chopped
1 cup of tomato sauce
2 1/2 tbl chili powder
1/4 tsp cayenne pepper
1/4 tsp oregano
2 tsp ground cumin
8 cups of beef broth
salt and pepper to taste

1. In a large pot, heat the oil until hot. Add the stew meat and sear over high heat until it gets a dark brown color. Add the onions and garlic until softened.

2. Add stock, tomato sauce, chili powder, cayenne pepper, oregano and cumin then bring to a boil, then simmer over medium to low heat for about an hour. Feel free to add a bit more stock, if it becomes too thick.

3. Season with salt and pepper and serve with cilantro and sour cream.

Espresso Martini

INGREDIENTS

1 1/2 espresso vodka
3/4 Kahlua
dash of simple syrup
1 shot of espresso

Shake all ingredients with ice, and strain into a martini glass.

Simple Syrup

MAKES ABOUT 1 1/2 CUP


1 cup of sugar
1 cup of water

In a small saucepan, bring sugar and water to a boil; simmer until the sugar is dissolved, 3 minutes. Remove from the heat and let cool completely.

The syrup can be refrigerated for up to 1 month.

Coconut Lemongrass Mojito

INGREDIENTS

1/2oz lime juice
2oz light rum
1oz leche de coco
1oz lemongrass simple syrup
4-6 mint leaves
club soda

1. Muddle mint leaves, then add lime juice, rum, leche de coco, simple syrup.
2. Shake then serve over ice.
3. Top with a splash of soda.


Lemongrass Simple Syrup Recipe

1. Lemongrass stick
2. Simple syrup

Just add the lemongrass stick in the simple syrup for about an hour at least.

Raspberry Sage Mojito

SERVES 1

2oz light rum
7 raspberries
1oz simple syrup
3 lime wedges
5-6 sage leaves
club soda

1. Muddle raspberries, sage leaves and lime wedges
2. Add simple syrup and muddle a bit more
3. Add rum and shake, finish with a splash of club soda

Coconut Rice Pudding

This is the easiest dessert to make, and one of my favorites! To make this recipe even better, substitute the sugar and use condensed milk as a sweetener.

6 SERVINGS

1 quart whole milk
1 cup of arborio rice
1/2 cup of sugar
1 14oz can of unsweetened coconut milk
1/2 cup of coarsely shredded unsweetened coconut

1. In a large saucepan, combine the milk, rice and sugar with 2 cups of water and bring to a boil. Simmer for about 30 minutes stirring constantly. Stir in the coconut milk and simmer, stirring occasionally until the rice is very tender, about 10 minutes.
2. In a saucepan toast the coconut lighty until is slighty toasted.
3. Serve rice pudding into bowls, and top with toasted coconut.

Grilled Skirt Steak with a Watercress Salad

Anyone that knows me knows that I’m a steak and potatoes kind of girl. Since I've been trying to be healthier, I’ve been eating more fruits and vegetables, and trying to avoid the bad (or really, really good!) stuff.
Here is one of my favorite ways to incorporate red meat into a healthy dinner.

SERVES 2

1 1/2 lbs skirt steak
a bunch of watercress
1/2 red onion sliced
1 avocado sliced
1 handful of slivered almonds
3 tbsp of feta cheese
olive oil
lemon juice
salt and pepper to taste


1. Season the steak with salt and pepper, and grill. I use the Foreman grill to get rid of most of the fat. Remove from grill and let rest for about 5 minutes.
Slice into thin pieces, across the grain.

2. Toss watercress, red onion and avocado in a large bowl. Toss with salt, pepper, olive oil, lemon juice and divide salad into two dinner plates. Top salad with steak, almonds and feta cheese.

Boneless Short Ribs Stew

Stews are one of my favorite things to make, and I'm quite good at it. I usually make them up as I go without a recipe, but this one I had to blog. I usually make this whole recipe hoping to save some for the next day, but we usually we go through it in one seating. ENJOY!

8 SERVINGS

3 1/2 pounds boneless beef short ribs
3 tablespoons extra-virgin olive oil
2 cups dry red wine
3 cups beef or chicken stock
6 carrots diced small
1 1/2 pounds of sweet potatoes diced small
1 large onion diced
1/2 pound mushrooms sliced
1 tablespoon thyme leaves, chopped
8 sage leaves, coarsely chopped
Kosher salt and freshly ground pepper


-In a large pot, sear the short ribs in oil over high heat until they are browned.
-Deglaze the pot by adding wine and boil until reduced by half.
-Add stock and let simmer over low heat for 2 hours at least.
-Stir in veggies. Cover and simmer over low heat until the vegetables are tender, about 35 minutes. Season with salt and pepper and ENJOY!

This recipes taste even better when is a day old, so dont be afraid to make a big batch.