Chicken Masala

Ingredients:

3-4 Chicken Breasts
1/2 C plain yogurt
2 T butter
1 1/2 C heavy cream
28 0z can diced tomatoes
1 large onion, dieced
4 cloves garlic, minced
2 in. chunk fresh ginger, peeled and minced
cumin
3 T Garam masala
ground coriander
kosher salt
1 T sugar
2 C Basmati rice

Optional:
fresh cilantro
chili peppers
turmeric for rice (if desired)


Directions:

Season the chicken breasts with kosher salt, and sprinkle both sides with coriander and cumin. Coat the chicken breasts completely with the yogurt. Set the chicken on a metal cooling rack over a foil-lines sheet and broil it for 5-7 minutes per side, until it begins to char on the edges.

Saute the onion in 2 T of the butter until slightly browned; add the garlic and ginger and add about 1 T kosher salt (use less if not using kosher salt). Add Garam masala and chilis (if you like it hot). Add diced tomatoes and sugar. Let simmer on medium heat for five minutes.

Add heavy cream. Chop up cooked chicken breasts and add to sauce. Add chopped cilantro if desired.

Serve with Basmati rice (cooked with turmeric if desired).


Source: The Pioneer Woman, thepioneerwoman.com

Dad's Pancakes / Waffles

Ingredients:

1 cup flour
1 T sugar
1 t baking powder
1/2 t baking soda
1/4 t salt
1 C buttermilk (or 1 C milk with 1 T lemon juice)
1 egg
2 T oil

Directions:

Sift dry ingredients together. Stir in wet ingredients until blended. Cook on hot griddle or something.

Comments:

1. The recipe as stated serves 2 - 3. It can be and usually is doubled for a larger family.

2. For waffles, omit the sugar and double the recipe. That's it.

Pasta e Fagioli Soup (a la Olive Garden)

Ingredients:

1 lb ground beef
1 small onion, diced (1 cup)
1 large carrot, julienne (1 cup)
3 stalks celery, chopped (1 cup)
2 cloves garlic, minced
2 14.5 oz cans diced tomatoes
1 15 oz can red kidney beans (with liquid)
1 15 oz can great northern beans (with liquid)
1 15 oz can tomato sauce
1 12oz can V-8 juice
1 T white vinegar
1 1/2 t salt
1 t oregano
1 t basil
1/2 t pepper
1/2 t thyme
1/2 lb ditali pasta

Directions:

1. Brown the ground beef in a large saucepan or pot, over medium heat. Drain off unwanted fat.
2. Add onion, carrot, celery and garlic an saute for 10 minutes.
3. Add remaining ingredients except pasta and simmer for 1 hour.
4. About 50 minutes into simmer time, cook the pasta in 1 1/2 to 2 quarts of boiling water, over high heat. Cook for 10 minutes or until pasta is al dente. Drain
5. Add the pasta to the large pot of soup. Simmer for 5-10 minutes and serve.

Comments: This does thicken up after the pasta is added, because it absorbs liquid. You can add more V-8, or water, or broth, or use less pasta, or live with it, you whiner.


Source: Top Secret Recipes

Crunchy Oven-Baked Chicken

Ingredients:

2 C Ritz Cracker crumbs (or use saltines and omit salt)
3/4 C grated Parmesan cheese
1/4 C chopped parsley
1 clove minced garlic (or 1.4 t garlic powder)
1/8 t pepper (or white pepper)
1 C melted margarine (or butter)
1 chicken, cut up, or 8 boned breast halves.

Directions:

Combine cracker crumbs, cheese, parsley, garlic, salt, and pepper. Dip chicken in melted margarine and roll in crumb mix. Arrange chicken in a shallow roasting pan, skin side up. Pour remaining margarine over chicken pieces and bake, uncovered at 350 for 1 hour. Do not turn chicken over.

Cabbage Chicken Salad

Ingredients:

Salad:
2 chicken breasts, cooks, boned, and chopped
4 T sesame seeds
1/2 C slivered almonds
1/2 head cabbage, shredded
4 green onions, chopped
1 pkg chicken-flavor Ramen noodles, crunched up.

Dressing:
1 T sugar
1/2 t pepper
1/4 C soy sauce
1/2 C oil
3 T red wine vinegar
Chicken seasoning from Ramen noodles

Directions:

Mix salad ingredients, toss with dressing.

Source: Trina Burdge, Grandview 3rd Ward

Carver's Spinach Salad

Ingredients:

Spinach leaves
Red onion, sliced
Craisins
Red apple, sliced thin
Sugared toasted chopped almonds

Mix in appropriate proportions and serve with honey-mustard dressing.

Tortilla Soup with Meatballs

Ingredients:1/2 lb ground beef
1 egg, slightly beaten
1/2 C fresh bread crumbs (about 1 slice)
1/2 C chopped onion
1 can chopped green chilis
1 clove garlic, chopped fine
1 T butter
6 C water
1 can tomatoes (14.5 oz)
1 T beef bouillon
1 T chicken bouillon
1/2 t chili powder
1/2 t ground cumin
2 corn tortillas, cut in strips

Directions;

In a medium bowl, combine meat, bread crumbs, and egg. Mix well, shape into 1 inch balls, and set aside. In a large saucepan cook onion, chilies, and garlic in butter until tender. Add water, tomatoes (un-drained and cut up), bouillon, chili powder, and cumin. Bring to boil. Reduce heat; cover and simmer 30 minutes (if you are OCD; otherwise a few minutes or until you go crazy waiting). Gently drop meatballs into soup; simmer 10 minutes longer. Just before serving, add tortilla strips (which have been fried or crisped in the oven). Serve garnished with shredded cheddar or jack cheese.

Notes: We use tortilla chips instead of tortillas. We also usually double it.

Source: Pullman Daily News

Spaghetti a la Italia

Ingredients:

1 lb ground beef
8 oz. spaghetti
3 8-oz cans tomato sauce
1 clove garlic, mashed
4 1/2 C water
2 T dried onion
1 T parsley
1 t salt
1 T sugar
1 t dried basil
1/4 t dried thyme
1/4 t oregano
2 T dried Parmesan cheese

Directions:

Brown ground beef with garlic, onion, parsley, salt, sugar, basil, thyme, and oregano. Stir in tomato sauce and water, and add spaghetti (broken up if desired). Bring to a boil and simmer 18 minutes, stirring occasionally to prevent sticking. Let stand off heat for 10 minutes. Stir in cheese and serve.

Actually Good Gazpacho

Ingredients:

3 ripe tomatoes (~1.5 lb), cored and cut into 1/4-inch cubes (about 4 C)
2 red bell peppers (~1 lb), seeded and cut into 1/4-inch cubes (about 2 C)
2 cucumbers (~1 lb), seeded and cut into 1/4-inch cubes (about 2 C)
1/2 small sweet onion or 2 large shallots, peeled and minced (about 1/2 C)
2 medium cloves garlic , minced or pressed (about 2 teaspoons)
2 teaspoons table salt
1/3 cup sherry vinegar
ground black pepper
5 cups tomato juice
1 teaspoon hot pepper sauce (optional)
8 ice cubes
extra-virgin olive oil for serving

Directions:


1. Combine the tomatoes, bell peppers, cucumbers, onions, garlic, salt, vinegar, and pepper in a large (at least 4-quart) nonreactive bowl. Let stand until the vegetables just begin to release their juices, about 5 minutes. Stir in the tomato juice, hot pepper sauce, if using, and ice cubes. Cover tightly and refrigerate to blend flavors, at least 4 hours and up to 2 days.

2. Adjust the seasonings with salt and pepper and remove and discard any unmelted ice cubes. Serve cold, drizzling each portion with about 1 teaspoon extra-virgin olive oil and topping with the desired garnishes, (see top note).

Comments:

This recipe makes a large quantity (abut 3 quarts) because the leftovers are so good, but it can be halved if you prefer. It is traditional to garnish the gazpacho with more of the same diced vegetables that are in the soup, so cut some extra vegetables when you prepare those called for in the recipe. Additional garnish possibilities include simple garlic croutons, chopped pitted black olives, chopped hard-cooked eggs, and finely diced avocados. For a finishing touch, serve in chilled bowls.

Makes about 3 quarts, serving 8 to 10

Source: Cook's Illustrated

Restaurant Style Hummus

Ingredients:

3 tablespoons juice from 1 to 2 lemons
1/4 cup water
6 tablespoons tahini , stirred well
2 tablespoons extra-virgin olive oil , plus extra for drizzling
1 (14-ounce) can chickpeas , drained and rinsed
1 small garlic clove , minced or pressed through garlic press (about 1/2 teaspoon)
1/2 teaspoon table salt
1/4 teaspoon ground cumin
Pinch cayenne (optional)
1 tablespoon minced fresh cilantro or parsley leaves


Instructions:

1. Combine lemon juice and water in small bowl or measuring cup. Whisk together tahini and 2 tablespoons oil in second small bowl or measuring cup. Set aside 2 tablespoons chickpeas for garnish.

2. Process remaining chickpeas, garlic, salt, cumin, and cayenne in food processor until almost fully ground, about 15 seconds. Scrape down bowl with rubber spatula. With machine running, add lemon juice-water mixture in steady stream through feed tube. Scrape down bowl and continue to process for 1 minute. With machine running, add oil-tahini mixture in steady stream through feed tube; continue to process until hummus is smooth and creamy, about 15 seconds, scraping down bowl as needed.

3. Transfer hummus to serving bowl, sprinkle reserved chickpeas and cilantro over surface, cover with plastic wrap, and let stand until flavors meld, at least 30 minutes. Drizzle with olive oil and serve.

P.S. Makes about 2 cups.

Cook's Illustrated recommends Joyva or Krinos tahini. The hummus can be refrigerated in an airtight container for 5 days. If you do not plan on serving it immediately, refrigerate the hummus and garnishes separately. When ready to serve, stir in approximately 1 tablespoon of warm water if the texture is too thick.

Source: Cook's Illustrated.

Black Bean Mango Salsa

Ingredients:

1 cup black beans, cooked
2 mangos, peeled, seeded and diced small
1/2 red bell pepper, cored, seeded and diced small
1/2 medium green bell pepper, cored, seeded and diced small
1/2 medium red onion, diced small
3/4 cup pineapple juice
1/2 cup lime juice from 4 medium limes
1/2 cup chopped fresh cilantro leaves
2 tablespoons ground cumin
1 small jalapeño chile, seeded and minced
Table salt and ground black pepper

Instructions:

Mix all ingredients, including salt and pepper to taste, in medium bowl. Cover and refrigerate to blend flavors, at least 1 hour or up to 4 days.

P.S. This Caribbean-inspired mixture is great with grilled fish, but it is also very tasty just by itself--use it as a spicy, summer salad course, or scoop it up with chips as a snack or appetizer.

Chicken, Sausage, and Shrimp Gumbo

Ingredients:

1/3 cup, plus 1 Tablespoon vegetable oil
1/2 cup all purpose flour
2 celery stalks, chopped
2 garlic cloves, pressed
1 green pepper, chopped
1 medium sized onion, chopped
2 cans (14.5 oz.) chicken broth
1 can (14.5 oz) beef broth
1 can stewed or diced tomatoes
1 lb. boneless,skinless chicken thighs
1/2 lb. chorizo sausage, cut into 1/4-inch rounds (or andouille if you can get it)
1/2 cup loosely packed parsley leaves, chopped
1 Tablespoon minced fresh thyme
1 Tablespoon minced fresh sage leaves
3/4 teaspoon salt
1/2 teaspoon ground pepper
1 lb. medium shrimp, shelled & deveined
1 cup long grain rice, cooked as directed on the package

Directions:

In a large soup pot, heat oil over med-low heat. Gradually stir in flour, and cook, stirring, until mixture is dark brown ~ about 15 minutes.

Mix the broth in slowly and blend until smooth.

At the same time you start the roux start to cook the vegetables: In a non-stick skillet, over medium heat, add 1 tablespoon of oil and heat until hot.

Add celery, garlic, green pepper, and onion and cook until vegetables are tender, stirring occasionally.

To the roux-thickened broth add the tomatoes, chicken, sausage, herbs, salt, black pepper and the vegetables.

Add 4 cups of dark beer or water and heat to boiling. Reduce heat to low and simmer, uncovered for 40 minutes. Skim off any fat that comes to the surface.

Add the shrimp and cook, uncovered, for 5 minutes or until the shrimp turn opaque.

Serve in bowls with a scoop of rice in the middle.

Jambalaya

Ingredients:

1 medium onion, peeled, ends trimmed, and quartered lengthwise
1 medium rib celery, cut crosswise into quarters
1 medium red bell pepper, stem removed, seeded, and quartered lengthwise
5 medium cloves garlic, peeled
2 teaspoons vegetable oil
4 bone-in, skin-on chicken thighs
8 ounces andouille sausage, halved lengthwise and cut into 1/4-inch pieces
1 1/2 cups long grain white rice (10 ounces)
1 teaspoon table salt
1/2 teaspoon minced fresh thyme leaves
1/4 teaspoon cayenne pepper (see note)
1 can diced tomatoes (14 1/2-ounce), drained, 1/4 cup juice reserved
1 cup clam juice (bottled)
1 1/2 cups low-sodium chicken broth
2 bay leaves
1 pound medium shrimp (31 to 35 shrimp per pound), or large shrimp, shelled
2 tablespoons minced fresh parsley leaves

Directions:

1. In food processor, pulse onion, celery, red pepper, and garlic until chopped fine, about six 1-second pulses, scraping down sides of bowl once or twice. Do not overprocess; vegetables should not be pureed. (OK, really, you can just chop them with a knife. Really.)

2. Heat oil in large heavy-bottomed Dutch oven over medium-high heat until shimmering but not smoking, about 2 minutes. Add chicken, skin-side down, and cook until golden brown, about 5 minutes. Using tongs, turn chicken and cook until golden brown on second side, about 3 minutes longer. Transfer chicken to plate and set aside. Reduce heat to medium and add andouille; cook, stirring frequently, until browned, about 3 minutes. Using slotted spoon, transfer sausage to paper towel-lined plate and set aside.

3. Reduce heat to medium-low, add vegetables, and cook, stirring occasionally and scraping bottom of pot with wooden spoon, until vegetables have softened, about 4 minutes. Add rice, salt, thyme, and cayenne; cook, stirring frequently, until rice is coated with fat, about 1 minute. Add tomatoes, reserved tomato juice, clam juice, chicken broth, bay leaves, and browned sausage to pot; stir to combine. Remove and discard skin from chicken; place chicken, skinned-side down, on rice. Bring to boil, reduce heat to low, cover, and simmer for 15 minutes. Stir once, keeping chicken on top, skinned-side down. Replace cover and continue to simmer until chicken is no longer pink when cut into with paring knife, about 10 minutes more; transfer chicken to clean plate and set aside. Scatter shrimp over rice, cover, and continue to cook until rice is fully tender and shrimp are opaque and cooked through, about 5 minutes more.

4. While shrimp are cooking, shred chicken. When shrimp are cooked, discard bay leaves, take off heat, stir in parsley and shredded chicken, and serve immediately.

Source: Cook's Illustrated

The Best Tuna Noodle Casserole

Ingredients:

6 oz (3 ½ C) medium egg noodles
1 can tuna
½ cup mayonnaise
1 C sliced or diced celery
1/3 C chopped onion
1/4 C chopped red pepper (or green pepper or pimiento)
½ C milk
1 can cream of celery soup
1 C shredded cheddar cheese
½ C toasted (or not) slivered (or chopped) almonds

Directions:

Cook noodles according to package directions and drain. Blend milk and soup, and mix in other ingredients except almonds. Put in 1 ½ quart casserole. Top with almonds (or you can just mix ‘em in, that’s what we usually do). Bake at 425 degrees for 20 minutes.

P.S. Mom would use a little less of everything than it calls for, Dad would use a little more of everything than it calls for, especially cheese. And noodles. And other stuff.

Caldo Tlalpeno

Ingredients:

4 qt chicken broth (or 4 qt water and some chicken bouillon or flavor base)
2 chicken breasts
1 t mixed herbs (thyme and/or marjoram)
2 T vegetable oil
2 carrots, peeled and diced
2 medium onions, sliced in rings (or half-rings)
2 green peppers, in strips
2 cloves garlic, minced (or crushed)
2 cans garbanzo beans, drained and rinsed
1 or 2 (or 3 or ....) chilpotle chilis, seeded and cut into thin strips
2 avocados, pitted and cubed
2 large limes in wedges
Jack cheese, cubed.

Directions:

Place the broth and chicken in a stockpot and bring to a simmer over medium heat. Skim off the grayish yucky foam that rises to the top, then add the herbs, cover, and simmer about 10 -1 5 minutes or until done. Remove the chicken breast, let it cool, skin and bone it if necessary, and tear it into thick shreds and set it aside.

Either reserve the broth in some other container, or use another stockpot for the next step.

Heat a pan, add the oil, carrots, onions, and green peppers. Cook over medium heat and stir occasionally until the onions begin to brown, about 5-7 minutes. Add the garlic and cook another minute or two. Add the broth, garbanzos, and chilis, partially cover and simmer for a while (maybe 30 minutes at the most) to let the flavors blend. At the end, add the shredded chicken, Taste to see if you want to add more chilis. Add chilis until it’s the proper level of heat and flavor. Adjust salt. Do a little dance of anticipation.

Ladle into bowls, and top with diced avocado, cheese, and serve with lime wedges.

Heave a deep sigh of utter contentment and fulfillment.

**NOTE** Be careful when you rinse, seed, and shred the chilis. Maybe wear some latex gloves. Don’t rub your eyes or nose or mucus membranes. They’re freakin’ jalapenos, after all.