Ingredients:
- Paneer or chicken cubes
- ¾ cup yogurt (6-7 tablespoons)
- ½ tsp grated ginger
- ¾ tsp minced garlic
- 1 ½ tsp dhania
- ¼ tsp hadar
- 1 tsp salt
- ½ tsp jeera powder
- ½ tsp garam masala
- ½ tsp tandoor masala (you can get the Shan packets at the Indian grocery store)
- green bell peppers (optional)
- sliced onions (optional)
- small, individual white flour tortillas
· Marinate cubes of paneer or chicken in all the ingredients for a few hours
· Put it on the stove on high, stir and then put the stove on low – will dry a bit
· In separate pan, you can sauté some green peppers and onions if you like
· Put a couple of spoonfuls of paneer in a flour tortilla and roll (you can put a toothpick in it for an appetizer, works best with the chicken)
Monday, August 13, 2012
Chinese-Style Green Beans
Ingredients
• 1 lb green beans, haricots verts or Chinese longbeans
• 1 tablespoon garlic, chopped
• 1 tablespoon ginger, chopped
• 2 scallions (spring onions, green onions), white parts only, finely chopped
• 1/2 teaspoon chili paste
• 1 tablespoon dark soy sauce
• 1/2 teaspoon sugar
• 1 teaspoon dry sherry or rice wine
• Pepper to taste, optional
• 2 tablespoons vegetable or peanut oil for stir-frying, or as needed
Wash the green beans, drain thoroughly, and trim the tops and bottoms.
Cut the green beans on the diagonal into slices approximately 2 inches long.
Chop the garlic, ginger and scallions.
Heat 1 tablespoon oil over medium heat. Add the green beans and stir-fry until they start to shrivel or "pucker" and turn brown (6 to 7 minutes for longbeans).
Remove the green beans from the wok and drain in a colander or on paper towels.
Heat 1 tablespoon oil in the wok on high heat. Add the garlic, ginger and scallions. Stir-fry for a few seconds, then add the chili paste and stir-fry for a few more seconds until aromatic.
Add the green beans and the dark soy sauce, sugar, salt, and pepper if using. Stir everything together, and taste and adjust the seasoning if desired. Serve hot.
• 1 lb green beans, haricots verts or Chinese longbeans
• 1 tablespoon garlic, chopped
• 1 tablespoon ginger, chopped
• 2 scallions (spring onions, green onions), white parts only, finely chopped
• 1/2 teaspoon chili paste
• 1 tablespoon dark soy sauce
• 1/2 teaspoon sugar
• 1 teaspoon dry sherry or rice wine
• Pepper to taste, optional
• 2 tablespoons vegetable or peanut oil for stir-frying, or as needed
Wash the green beans, drain thoroughly, and trim the tops and bottoms.
Cut the green beans on the diagonal into slices approximately 2 inches long.
Chop the garlic, ginger and scallions.
Heat 1 tablespoon oil over medium heat. Add the green beans and stir-fry until they start to shrivel or "pucker" and turn brown (6 to 7 minutes for longbeans).
Remove the green beans from the wok and drain in a colander or on paper towels.
Heat 1 tablespoon oil in the wok on high heat. Add the garlic, ginger and scallions. Stir-fry for a few seconds, then add the chili paste and stir-fry for a few more seconds until aromatic.
Add the green beans and the dark soy sauce, sugar, salt, and pepper if using. Stir everything together, and taste and adjust the seasoning if desired. Serve hot.
Black Pepper Chicken (Courtesy of Anjana)
Ingredients:
- chicken breast or tendors cut into pieces
- black pepper
- lea and perins sauce
- mushrooms, either fresh or canned
- garlic
- chicken bouillon cube
- cornstarch
- heavy cream
Take thin chicken breast and coat with crushed blk pepper and a little lee and perins sauce (salt to taste)
In a thick pan, melt some butter and a little garlic. Then add chicken and saute on each side for a minute.
Add a boullion cube mixed with warm water to the pan and add some heavy cream. Add salt, blk pepper and lee and perins sauce to taste.
Then add a little corn starch mixed in a little cold water to thicken the sauce.
- chicken breast or tendors cut into pieces
- black pepper
- lea and perins sauce
- mushrooms, either fresh or canned
- garlic
- chicken bouillon cube
- cornstarch
- heavy cream
Take thin chicken breast and coat with crushed blk pepper and a little lee and perins sauce (salt to taste)
In a thick pan, melt some butter and a little garlic. Then add chicken and saute on each side for a minute.
Add a boullion cube mixed with warm water to the pan and add some heavy cream. Add salt, blk pepper and lee and perins sauce to taste.
Then add a little corn starch mixed in a little cold water to thicken the sauce.
Spicy Dill Pickles (Courtesy of Mel)
Pickling Liquid:
- 3 cups water
- 2 cups white vinegar
- 1/4 cup coarse salt
- 2 tablespoons sugar
- 1 teaspoon black peppercorns
- 1/2 teaspoon turmeric
- 1 bay leaf
Pack into Jars:
- cucumbers
- carrots
- cauliflower
- onions
- jalapeños
- celery
- chopped garlic
- fresh dill
Boil pickling liquid and pour over veggies in glass jars. Turn jars upside down. Put on lids and let stand at room temperature for 24 hours. Refrigerate and enjoy!
- 3 cups water
- 2 cups white vinegar
- 1/4 cup coarse salt
- 2 tablespoons sugar
- 1 teaspoon black peppercorns
- 1/2 teaspoon turmeric
- 1 bay leaf
Pack into Jars:
- cucumbers
- carrots
- cauliflower
- onions
- jalapeños
- celery
- chopped garlic
- fresh dill
Boil pickling liquid and pour over veggies in glass jars. Turn jars upside down. Put on lids and let stand at room temperature for 24 hours. Refrigerate and enjoy!
Sweet Pickles (Courtesy of Mel)
ingredients:
- cukes
- fresh dill
- onion, celery, carrot, etc.
pickling liquid:
- 1 cup vinegar
- 1 cup sugar
- 2 tbsp kosher salt
- 1 tbsp mustard seed
- 1/2 tsp celery seed
- 1/4 tsp turmeric
- 1/4 tsp cayenne
1. cut up veggies and put them in jars with pinches of fresh dill
2. bring liquid to a boil and ladel into jars - fill to about 1/2 inch from the top, screw on lids
3. stand jars on their lids - let sit at room temp for a day then refridgerate
note: the jars fill up pretty quick when you're cramming sliced veggies in, so you don't need a ton of veggies - maybe 4-5 cukes if you're adding some other veggies? The smaller diameter on the cukes the better so you can get more in the jar. Jeff claims he adds garlic but it wasn't in the recipe so I guess throw some garlic in there for good measure ... why not? =o) This should make about 6-8 medium size jars, give or take - it all depends on the size of your jars.
- cukes
- fresh dill
- onion, celery, carrot, etc.
pickling liquid:
- 1 cup vinegar
- 1 cup sugar
- 2 tbsp kosher salt
- 1 tbsp mustard seed
- 1/2 tsp celery seed
- 1/4 tsp turmeric
- 1/4 tsp cayenne
1. cut up veggies and put them in jars with pinches of fresh dill
2. bring liquid to a boil and ladel into jars - fill to about 1/2 inch from the top, screw on lids
3. stand jars on their lids - let sit at room temp for a day then refridgerate
note: the jars fill up pretty quick when you're cramming sliced veggies in, so you don't need a ton of veggies - maybe 4-5 cukes if you're adding some other veggies? The smaller diameter on the cukes the better so you can get more in the jar. Jeff claims he adds garlic but it wasn't in the recipe so I guess throw some garlic in there for good measure ... why not? =o) This should make about 6-8 medium size jars, give or take - it all depends on the size of your jars.
Roasted Manchurian Cauliflower
Ingredients:
5 1/2 cups cauliflower florets (about 1 large head)
2 tablespoons Garam Masala
1/4 teaspoon kosher salt
2 teaspoons canola oil, divided
Cooking spray
1/2 teaspoon black pepper
8 garlic cloves, minced
3/4 cup ketchup
1/2 teaspoon ground red pepper
1. Preheat oven to 425°.
2. Combine first 3 ingredients and 1 teaspoon oil in a large bowl; toss well. Place cauliflower mixture in an 11 x 7inch baking dish coated with cooking spray. Bake at 425° for 20 minutes.
3. Heat remaining 1 teaspoon oil in a medium nonstick skillet over medium-high heat. Add black pepper to pan, and sauté 1 minute. Add garlic; sauté for 30 seconds. Stir in ketchup; cook 2 minutes, stirring occasionally. Stir in red pepper; reduce heat, and simmer 3 minutes or until thick.
4. Remove cauliflower mixture from oven. Stir in ketchup mixture. Bake at 425° for an additional 20 minutes or until cauliflower is tender, stirring after 10 minutes.
5 1/2 cups cauliflower florets (about 1 large head)
2 tablespoons Garam Masala
1/4 teaspoon kosher salt
2 teaspoons canola oil, divided
Cooking spray
1/2 teaspoon black pepper
8 garlic cloves, minced
3/4 cup ketchup
1/2 teaspoon ground red pepper
1. Preheat oven to 425°.
2. Combine first 3 ingredients and 1 teaspoon oil in a large bowl; toss well. Place cauliflower mixture in an 11 x 7inch baking dish coated with cooking spray. Bake at 425° for 20 minutes.
3. Heat remaining 1 teaspoon oil in a medium nonstick skillet over medium-high heat. Add black pepper to pan, and sauté 1 minute. Add garlic; sauté for 30 seconds. Stir in ketchup; cook 2 minutes, stirring occasionally. Stir in red pepper; reduce heat, and simmer 3 minutes or until thick.
4. Remove cauliflower mixture from oven. Stir in ketchup mixture. Bake at 425° for an additional 20 minutes or until cauliflower is tender, stirring after 10 minutes.
Coleslaw
Total Time: 25 minutes
Yield: Serves 6
Ingredients:
3/4 cup mayonnaise
3 tablespoons sugar
1 1/2 tablespoons white wine vinegar
1/3 cup oil
1/8 teaspoon onion powder
1/8 teaspoon dry mustard
1/8 teaspoon celery salt
1 dash black pepper
1 tablespoon lemon juice
1/2 cup half-and-half (I added a little whipping cream)
1/4 teaspoon salt
1 large head cabbage, finely shredded (used 1 bag of shredded cabbage)
Preparation:
Blend mayonnaise, sugar, vinegar and oil. Add onion powder, dry mustard, celery salt, pepper, lemon juice, half-and-half and salt. Stir until smooth. Pour coleslaw dressing over shredded cabbage in a large bowl and toss until cabbage is well coated. Keep coleslaw refrigerated. Best if refrigerated for several hours before serving.
This coleslaw serves 8.
Yield: Serves 6
Ingredients:
3/4 cup mayonnaise
3 tablespoons sugar
1 1/2 tablespoons white wine vinegar
1/3 cup oil
1/8 teaspoon onion powder
1/8 teaspoon dry mustard
1/8 teaspoon celery salt
1 dash black pepper
1 tablespoon lemon juice
1/2 cup half-and-half (I added a little whipping cream)
1/4 teaspoon salt
1 large head cabbage, finely shredded (used 1 bag of shredded cabbage)
Preparation:
Blend mayonnaise, sugar, vinegar and oil. Add onion powder, dry mustard, celery salt, pepper, lemon juice, half-and-half and salt. Stir until smooth. Pour coleslaw dressing over shredded cabbage in a large bowl and toss until cabbage is well coated. Keep coleslaw refrigerated. Best if refrigerated for several hours before serving.
This coleslaw serves 8.
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