Chicken Curry

Vij Family's Chicken Curry

½ cup canola oil
2 cups finely chopped onions (2 large)
3-inch stick of cinnamon
3 tablespoons finely chopped garlic
2 tablespoons chopped ginger
2 cups chopped tomatoes (2 large)
1 tablespoon salt
½ teaspoon ground black pepper
1 teaspoon turmeric
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon garam masala
½ teaspoon ground cayenne pepper
3 pounds chicken thighs, bone in
1 cup sour cream, stirred
2 cups water
½ cup chopped cilantro (including stems)

In a large pan, heat oil on medium heat for one minute. Add onions and cinnamon, and sauté for five to eight minutes, until onions are golden. Add garlic and sauté for four more minutes. Add ginger, tomatoes, salt, pepper, turmeric, cumin, coriander, garam masala and cayenne. Cook this masala for five minutes, until the oil separates.

Remove and discard skin from the chicken thighs. Wash thighs and add to the masala. Stir well. Cook chicken thighs for 10 minutes, until the chicken looks cooked on the outside. Add sour cream and water and stir well. Increase the heat to medium-high. When curry starts to boil, reduce the heat to medium, cover and cook for 15 minutes, stirring two or three times, until chicken is completely cooked. Poke the thighs with a knife. If the meat is still pink, cook for five more minutes. Remove and discard the cinnamon stick. Cool curry for at least half an hour.

Transfer cooked chicken to a mixing bowl. Wearing latex gloves, peel chicken meat off the bones. Discard bones and stir chicken back into the curry. Just before serving, heat curry on medium heat until it starts to boil lightly. Stir in cilantro.

Divide curry evenly among six bowls. Serves 6

Notes: Dark meat with the bone in makes for heartier stock and allows the chicken to simmer in its own juices. Serve with naan or rice.

Wine: A Spanish Tempranillo with good fruit and balanced tannins is a great complement to this curry.


Garam Masala

1 heaping teaspoon whole cloves
1 ½ teaspoon black cardamom seeds (about 10 whole pods)
6 heaping tablespoons cumin seed
1 tablespoon pounded cinnamon sticks
¼ teaspoon ground mace
¼ teaspoon ground nutmeg

Turn on your stovetop exhaust fan. In a heavy-bottomed frying pan, heat cloves, black cardamom seeds, cumin, and cinnamon on medium to high heat, stirring constantly. When the cumin seeds become a darker shade of brown, remove from stove. Transfer the roasted spices to a bowl and cool for 20 minutes.
Place roasted spices, mace and nutmeg in a spice (or coffee) grinder and grind until the mixture has the consistency of store-bought ground black pepper. May be used right away. Will also keep in an airtight container for up to 6 months.
Makes ¾ cup

Spicy Asian Noodles with Chicken

6.75 ounce package thin rice sticks
1 tablespoon toasted sesame oil, divided
1 tablespoon minced fresh ginger
2 garlic cloves, minced
2 cups shredded cooked chicken breast
1/2 cup chopped scallions
1/4 cup chopped fresh cilantro
3 tablespoons soy sauce
2 tablespoons hoisin sauce
2 tablespoons rice vinegar
2 teaspoons sambal oelek (or to taste)
1/4 cup chopped dry-roasted peanuts

Cook noodles according to package directions, which is typically done by soaking them in very hot water until tender. Drain and rinse under cold water - drain well.

Meanwhile, in a small skillet, heat 2 teaspoons oil over medium-high. Stir in ginger and garlic - cook until fragrant, about 1 minute. Scoop mixture into a large bowl and stir in remaining teaspoon of oil, cooked chicken, scallions, cilantro, soy sauce, hoisin, vinegar and sambal oelek.

Slice noodles into smaller pieces to allow them to mix well with the ingredients. Add noodles to the large bowl and toss well to coat. Serve with a sprinkling of the chopped peanuts.

Makes about 4 servings.

Adapted from Cooking Light & Culinary in the Country

Sloppy Joe

ENGLISH VERSION TO COME SOON

675 g (1 ½ lb) de boeuf haché maigre
1 oignon, haché finement
1 petit poivron rouge, épépiné et haché finement
15 ml (1 c. à soupe) de poudre de chili
5 ml (1 c à thé) de moutarde sèche
30 ml (2 c. à soupe) d'huile d'olive
60 ml (1/4 tasse) de pâte de tomates
2 gousses d'ail, hachées finement
250 ml (1 tasse) de bouillon de poulet
125 ml (1/2 tasse) de sauce chili
30 ml (2 c, à soupe) de vinaigre blanc
30 ml (2 c. à soupe) de cassonade
15 ml (1 c. à soupe) de sauce Worcestershire
Sel et poivre
4 gros pains hamburger ou 8 petits pains
375 ml (1 ½ tasse) de fromage cheddar jaune fort râpé

Dans une grande poêle, dorer la viande, l'oignon, le poivron et les épices dans l'huile. Saler et poivrer. Ajouter la pâte de tomates, l'ail, et poursuivre la cuisson 1 minute en remuant. Ajouter le reste des ingrédients sauf les pains et le fromage et porter à ébullition, Couvrir et laisser mijoter à feu doux environ 15 minutes. Rectifier l'assaisonnement.

Griller les pains et garnir du mélange de viande et de fromage.

Bon à savoir:

- Une version de burger à manger avec un couteau et une fourchette!

- Vous pouvez aussi servir la garniture du Sloppy Joe dans des coquilles à tacos.

Recette adaptée de:
Le Sloppy Joe de Ricardo

Brown Sugar Sauce

1/4 cup butter
1/2 cup evaporated milk
3/4 cup brown sugar
1 tsp vanilla extract

Bring to boil. Serve over ice cream with brownies.

Brownies

1 cup (4 ounces) pecans or walnuts, chopped medium (optional)
1¼ cups (5 ounces) cake flour
½ teaspoon salt
¾ teaspoon baking powder
6 ounces unsweetened chocolate, chopped fine
12 tablespoons (1½ sticks) unsalted butter, cut into six 1-inch pieces
2¼ cups (15¾ ounces) sugar
4 large eggs
1 tablespoon vanilla extract

1. Adjust oven rack to middle position; heat oven to 325 degrees. Cut 18-inch length foil and fold lengthwise to 8-inch width. Fit foil into length of 13 by 9-inch baking dish, pushing it into corners and up sides of pan; allow excess to overhand pan edges. Cut 14-inch length foil and, if using extra-wide foil, fold lengthwise to 12-inch width; fit into width of baking pan in same manner, perpendicular to first sheet. Spray foil-lined pan with nonstick cooking spray.

2. If using nuts, spread nuts evenly on rimmed baking sheet and toast in oven until fragrant, 5 to 8 minutes. Set aside to cool.

3. Whisk to combine flour, salt, and baking powder in medium bowl; set aside.

4. Melt chocolate and butter in large heatproof bowl set over saucepan of almost-simmering water, stirring occasionally, until smooth. (Alternatively, in microwave, heat butter and chocolate in large microwave-safe bowl on high for 45 seconds, then stir and heat for 30 seconds more. Stir again, and, if necessary, repeat in 15-second increments; do not let chocolate burn.) When chocolate mixture is completely smooth, remove bowl from saucepan and gradually whisk in sugar. Add eggs on at a time, whisking after each addition until thoroughly combined. Whisk in vanilla. Add flour mixture in three additions, folding with rubber spatula until batter is completely smooth and homogeneous.

5. Transfer batter to prepared pan; using spatula, spread batter into corners of pan and smooth surface. Sprinkle toasted nuts (if using) evenly over batter and bake until toothpick or wooden skewer inserted into center of brownies comes out with few moist crumbs attached, 30 to 35 minutes. Cool on wire rack to room temperature, about 2 hours, then remove brownies from pan by lifting foil overhang. Cut brownies into 2-inch squares and serve. (Store leftovers in airtight container at room temperature, for up to 3 days,

Source: C.I.

Bolognese Sauce

1 onion, chopped
3 cloves garlic
1 stalk celery, chopped
1 carrot, chopped
45 ml olive oil
30 ml unsalted butter
250 g ground beef
250 g ground pork
250 ml white wine
250 ml milk
750 ml tomato purée
salt
5 fresh basil leaves

Note: if you are using the bolognese sauce for lasagna, increase the tomato purée to 5 cups and add 1 cup water.

Sauté the onions, celery & carrot in the olive oil. You should use the food processor to chop the vegetables. Brown the vegetables so the flavors become sweet and intense.

Add the butter along with both meat. Cook over medium to high heat until the meat is browned. Stir in the wine and cook until it's evaporated. Add the milk, which will give a slightly creamy texture and soften the meat as well. Add the tomato purée and salt, and simmer over low heat for a few hours, stirring occasionally. When the sauce is finished, tear up some basil leaves to add to it.

Adapted from David Rocco

Banana Bread

1/2 cup (1 stick) butter, at room temperature
1 cup sugar
1/2 teaspoon salt
2 eggs
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
3 ripe bananas, mashed

Preheat the oven to 350. Grease a 9x5 loaf pan. In a mixing bowl, combine the butter and sugar; mix well. Add the salt, eggs, vanilla, flour, baking soda, baking powder and bananas. Mix well. Pour the batter into the prepared pan and bake for 50 minutes.

Adapted from: Sweetnicks (Paula Dean)

Toffee Squares

1/2 cup all-purpose flour
3/4 cup KELLOGG'S* RICE KRISPIES* cereal
1/3 cup firmly packed brown sugar
1/4 teaspoon baking soda
1 pinch salt
1/3 cup butter or margarine, melted
1 (14 ounce) can sweetened condensed milk
1/2 cup butter or margarine
1 1/4 cups KELLOGG'S* RICE KRISPIES* cereal
1 cup semisweet chocolate chips
1/2 cup firmly packed brown sugar

In mixing bowl, thoroughly combine the first six ingredients. Press into greased 2L (8-inch) square baking pan.

Bake at 180 C (350F) for about 10 minutes or until just starting to brown.
In heavy saucepan, combine condensed milk, 125ml (1/2 cup) butter, 125ml (1/2 cup) brown sugar.

Over medium-low heat, bring to boil and boil for five minutes, stirring continuously. Remove from heat and pour over baked crust.

In a saucepan over low heat, melt chocolate chips. Stir in remaining cereal until well coated. Using two forks, spread over caramel layer. Chill several hours until set. Cut into squares.

Enchiladas

J'ai fait ces enchiladas ce soir et ils sont très bons. Recette à refaire. J'ai servi avec du riz mexicain.

15 ml huile
1 oignon, haché finement
1 poivron, haché
3 gousses d'ail
4-5 tranches de piments jalapeno en pot, hachés
500 g boeuf haché ou Sans-viande hachée Yves Veggies
sel et poivre au goût
5 ml poudre de chili chipotle
1 ml cumin
5 ml origan séché
1 bte haricots rouges égouttés
150 ml bouillon de poulet
60 ml coriandre fraîche, hachée
Fromage pour gratiner
Salsa
Crème sure

Préchauffer le four à 400F.

Revenir les oignons et poivrons dans l'huile pendant 5 min. Ajouter les épices et l'ail. Revenir 1 minute. Ajouter le boeuf, le bouillon de poulet, les haricots. Saler et poivrer au goût. Porter à ébullition, réduire le feu et cuire jusqu'à évaporation du liquide.


Répartir la viande sur les tortillas et les rouler. Les déposer dans un plat allant au four. Mettre du fromage sur les enchiladas.

Cuire au four env. 10 min. ou jusqu'à ce que le fromage soit fondu.

Servir avec la coriandre, la salsa et la crème sure.

Cooking Light - Mom's Banana Bread

1 cup sugar
1/4 cup light butter -- softened
1 2/3 cups mashed ripe banana (about 3 bananas)
1/4 cup skim milk
1/4 cup low-fat sour cream
2 large egg whites
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Cooking spray

Preheat oven to 350º.

Combine sugar and butter in a bowl; beat at medium speed of a mixer until well-blended. Add banana, milk, sour cream, and egg whites; beat well, and set aside.

Combine flour, baking soda, and salt; stir well. Add dry ingredients to creamed mixture, beating until blended.

Spoon batter into 4 (5 × 2 1/2-inch) miniature loaf pans coated with cooking spray. Bake at 350º for 45 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans 10 minutes on a wire rack; remove from pans. Let cool completely on wire racks.

Adapted from: Cooking Light, December 1996, p.165

Waldorf Chicken Salad

Made this last night and it was really good. The way my mom did a Waldorf Chicken Salad was with mayonnaise. We also added peas, which I did.

Vinaigrette
3 Tbsp. (45 mL) minced shallots
3 Tbsp. (45 mL) freshly squeezed lemon juice
1½ Tbsp. (22.5 mL) freshly squeezed orange juice
½ tsp. (2.5 mL) kosher salt
2 tsp. (10 mL) Dijon mustard
4 Tbsp. (60 mL) walnut oil
3 Tbsp. (45 mL) vegetable oil
½ tsp. (2.5 mL) minced fresh rosemary

Salad
2 large chicken breasts, cooked, skinned and shredded (see Cook's Tip)
2 Tbsp. (30 mL) golden raisins (omitted)
24 prunes, cut in quarters (omitted)
2/3 cup diced celery
1 Granny Smith apple, peeled, cored and diced
½ cup (120 mL) walnut halves, coarsely broken
kosher salt and freshly ground black pepper to taste
1½ Tbsp. (22.5 mL) minced fresh chives
2 Tbsp. (30 mL) minced Italian parsley

For the Vinaigrette
In a small bowl, whisk together the shallots, lemon and orange juice, and kosher salt. Let sit for 10 minutes. Whisk in the mustard and then both oils. Add the rosemary, whisk once more, and set aside.

For the Salad
Put the shredded chicken, raisins, prunes, celery, apple, and walnuts in a serving bowl. Toss with the vinaigrette, season with salt and pepper, and sprinkle with chives and parsley.

Cook's Tip
Lightly spray your knife with vegetable oil to prevent prunes from adhering to the knife as you slice. Alternatively, spray clean kitchen scissors with vegetable oil and cut the prunes in pieces.

Take the skin off the chicken and use your hands to pull the meat away from the bone in large strands. This will be easier to do if the chicken is slightly warm or at room temperature.

Serves 4

Recipe adapted from ACE Bakery

Curry-Ginger Carrot, Parsnip & Apple Soup

2 tbsp butter
1 medium onion, diced
4 medium carrots, sliced or diced
2 medium parsnips
1 tbsp medium-hot curry powder (I used Madras Curry Powder)
1 tbsp fresh grated ginger
2-3 cloves garlic, minced
1/4 cup sherry (I used half of the sherry)
Salt & white pepper to taste
4 1/2 cups vegetable stock (I used water and 2 tsp of Better than Bouillon)
2 medium size, peeled, chopped (I used organic Ambrosia)
½ cup heavy cream (I used milk)
Plain yogurt or sour cream for finishing
Canned fried onions for garnish

In a large soup pot or Dutch oven over medium heat, sauté the onion, carrots and parsnips in butter for 5 minutes on low heat without browning*.

Add the curry powder, ginger and garlic. Cook for another 3-4 minutes, stirring regularly to prevent browning.

Add the sherry, apple & vegetable stock bring to a boil; then simmer gently for 15 minutes until the carrots are very tender.

Puree the soup with a stick blender or in a food processor.

Return the soup to heat, add cream and season to taste with salt & pepper. Serve when heated through.

Finish with a swirl of yogurt or sour cream on top and some canned crispy fried onions.

*Chef’s Note: To sauté without browning is called “sweating” and is used when you don’t want to add much colour to your finished dish.

Adapted from: Chef's Kevin Foodie Blog

Spicy Yams Fries & Cilantro-Lime Mayo

Super Bowl today. For Dinner we had Wings with Sweet Potatoes Fries. I served these with a Cilantro-Lime Mayo. It was really good.

Sweet Potatoes, cut fries size
1 tbsp olive oil
1/2 tsp Dijon mustard
1 ml Chili powder
1 ml Paprika
salt & pepper to taste

Mix well all ingreadient. Place in oven.

I baked the fries in a preheated convection oven at 425F. Bake for about 20-30 min. turning after 15 min.


Cilantro-Lime Mayo:

4 tablespoons fresh lime juice
1 garlic clove, peeled
1/2 teaspoon hot sauce (recommended: Tabasco)
1 teaspoon Dijon mustard
1 cup fresh cilantro leaves
1 cup mayonnaise
Salt and freshly ground black pepper
Blend all ingredients in food processor except mayonnaise and salt and pepper. Process until cilantro is fine. Add mayonnaise and process just until blended. Season with salt and pepper, to taste

Cook's Note: This sauce is good with any seafood or fish, especially salmon.

Yield: 1 1/2 cups

Source: Food Network

My Notes: This is so good. I'll make this again.