Pomegranates

I don't care how messy these things are...I just love them!

Malaysian lamb

I have done Malaysian Lamb in a crock pot before, and it comes out beautifully tender and mouth-searingly spicy!  This time I decided to do with larger leg cuts, and it was still amazing. 

Braised chicken tikka

We have a favorite method of preparing Chicken Tikka for the grill or the oven, and now I've found a delicious way to braise it!  The results are almost like a stew.  If you wanted to thin it a bit more, it would be excellent served over rice, but we decided to just spoon it into a bowl and enjoy it with Naan. 

Braised Chicken Tikka

Garam masalah
A dash of tumeric
Salt
Flour
1 lb chicken breasts, cut into tenders
Canola oil
4 cloves of garlic, minced
1 large vidalia onion, chopped
1 T fresh ginger, minced
28 oz can of plum tomatoes, with liquid
1/2 c half and half

Sprinkle the chicken pieces with a mixture of garam masalah, salt, and tumeric, and roll in the flour.  In a dutch oven, brown the chicken in oil for a few minutes and remove to a plate.  Add more oil and cook the garlic, onion, and ginger until they begin to brown.  Add a few teaspoons of garam masalah and a dash of tumeric, and stir for about 1 minute.  Sprinkle with about a tablespoon of flour and stir to coat.  Add the tomatoes and liquid, breaking up the tomatoes as they simmer.  Cook while stirring for about 5 minutes.  Stir in the half and half and add the chicken.  Cook while stirring for another 4 to 5 minutes, until the chicken is cooked through.  Serve in a bowl over rice or with naan.       



  

Books for Christmas

It seems that many people on my list are getting cookbooks this year...I'm shocked, shocked I say...and I thought I'd share with you the top contenders on my lists.  I'm not telling you who's getting what just in case any of you are reading this ;-)

The Moosewood Restaurant Cooks at Home by the Moosewood Collective

Barefoot Contessa Back to Basics by Ina Garten

The Food You Crave by Ellie Krieger

5 Ingredient Fix by Claire Robinson

Cooking for Geeks: Real Science, Great Hacks, and Good Food by Jeff Potter

The New Best Recipe by Cook's Illustrated Magazine

The Best of the Best from New England by Gwen McKee

The Best of the Best from Pennsylvania by Gwen McKee

The Best of the Best from the Mid-Atlantic by Gwen McKee

Amazon Gift Certificates...for those whom I'm not quite sure about!

Hungarian goulash soup

 

My DH feels that goulash should always contain mushrooms and be served with noodles.  If you don't agree, please feel free to make whatever substitutions are traditional for your family :-)

That said, this is hardly traditional goulash, but rather a soup version. Love the flavors, and I hope you will too!

Hungarian Goulash Soup

Vegetable oil
2 onions, chopped
1 lb stew beef, cubed
Flour
Water
1/4 c tomato paste
3 T paprika
1 T caraway seeds
1 clove of garlic, minced
2 t marjoram
1 t lemon peel, fresh grated
Hot pepper sauce
Pinch of sugar
Beef stock
2 - 3 c mushrooms, sliced
Egg noodles
Sour cream (optional)

Saute the onions in oil in a stockpot or dutch oven. Remove them when soft and set aside. Brown the meat on all sides, sprinkling with flour. Add a bit of water and scrape up the browned bits. Add the onions back in along with the tomato paste through the sugar. Add the stock slowly, stirring. Bring to a boil and lower heat to simmer. Cover and simmer 1-1/2 hours. Add mushrooms and noodles before serving and simmer until soft. Serve topped with sour cream.

Good Hanukkah at sundown!

Feta cheese sandwiches

These oven "grilled" cheese sandwiches were perfect for a night that no one was too hungry.  Add soup for a more hearty dinner...tomato soup of course!

Feta Cheese Sandwiches

Flat breads
Basil pesto mixed with a bit of pub cheese
Slice of tomato
Slice of feta cheese