Logan started up a delicious thread full of delicious sounding foods, then Mito suggested posting up the recipes! Now that was a truly mouthwatering idea.
I'll post up my favourite recipe later when I get home, for now post away! (I want to cook some of them. o.o)
Name of dish:
Servings:
Ingredients:
Directions:
Chicken Makhani (Indian Butter Chicken)Serves two generouslyIngredients:- 2 chicken breasts
- 2-3 tablespoons butter
- 4 shallots, sliced in thin strips
- 2 teaspoons lemon juice
- 1 tablespoon ginger, finely chopped
- 1 tablespoon garlic, finely chopped or pressed
- 1 tablespoon garam masala
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 bay leaf
- 1/4 cup plain yogurt
- 2/3 cup cream
- 1 cup tomato sauce
- 1/2 teaspoon hot paprika (or to taste)
- salt and pepper to taste (be generous with the salt; it will bring out the other flavors)
- 1/4 cup slivered almonds, divided
- 1/4 cup plump raisins (optional; I don't personally use them)
- 3-4 tablespoons fresh coriander/cilantro
-->You'll want to serve this over basmati or jasmine rice.
Cook the shallots in butter until they are limp and soft, about seven minutes. In the meantime, cut the chicken in bite-sized pieces. Remove the onions from the pan when they are cooked, leaving as much of the butter as possible. Turn up the flame a bit and add the chicken. Cook quickly, browning on all sides. When the chicken is cooked through, add the spices, ginger and garlic and stir for a few minutes. Add a few tablespoons of water and use the liquid to deglaze, scraping up any bits of cooked chicken or spice that have stuck to the bottom of the pan. Add the tomato, slide the onion mix back into the pan, and set to simmer.
At this point, you can put the basmati rice on to cook.
Once the rice is nearly done, taste the Makhani sauce for spices. It might need more salt. It might need that squeeze of lemon juice I nearly forgot to mention. Put a few tablespoons of the sauce in a bowl and mix it with the cream and the yogurt. Once they are incorporated, put it back into the pan with the chicken. Taste again for spices: this is when you decide if you really need to add another teaspoon of spicy paprika. Stir in the coriander leaves (chopped) and half the almond slivers and serve over hot basmati rice. Use the remaining almond slivers to garnish and sprinkle a little hot paprika over it too for color and just in case it's not quite hot enough!
And with this, I like to serve a drink called a lassi. You can make sweet lassi, salty lassi, and you could really put a spin on it by using different fruits to flavor them. My favorite is mango, so that's what I'll post here. ;3
Sweet Mango LassiServes about 2 cupsIngredients:- 1 cup plain yogurt
- 1/2 cup milk
- 1 cup chopped mango (peeled and pitted)
- 4 teaspoons sugar, to taste (I usually use more :>)
- A dash of ground cardamom (optional, I haven't had money for cardamom in so long D: But it's good without)
Just mix the above either by hand or (what you'd probably prefer) in a blender for about 2 minutes. (By hand, it will be longer--use your head.) Can sprinkle the top with a bit of cardamom when serving--it'll last 24 hours, refridgerated. Definitely helps to take the spicy edge off the makhani sauce for those with rather bland tastes, like me. :>
Enjoy!
Name of dish: Turkey Chili
Servings: 4-6 people (varies on how big of a bowl you take)
Ingredients:
1-1 1/2 lbs. lean ground turkey
1 small onion, chopped or diced
1 can (15 oz.) black beans, drained and rinsed
1 can (15 oz.) kidney beans, drained and rinsed
1 can (15 oz.) chickpeas, drained and rinsed
1 can (28 oz.) diced tomatoes, undrained
1 can (8 oz.) tomato sauce (ProTIP: For thicker Chili also add a can of tomato paste)
1 can (4 oz.) diced mild green chilies
1-2 tablespoons chili powder
Dissy Notes: If you're lazy like me and don't wish to use fresh tomatoes and chili's you can get a can of Rotel Diced Tomatos and Green Chilis. Just be aware of the heat variations. I usually use MILD Rotel as Original is pretty spicy.
Directions:
- Cook turkey in non-stick skillet until no longer pink, can cook along with the diced onion. To liven things up, chop some cloves of garlic into the mixture. (protip: for picky onion eaters you can actually grate the onion to 'hide' it in the chili)
In the large pot you have for your chili you will need to combine the cooked turkey with the onion and then add the beans and carefully add the sauces and Rotel cause that can splash and make an ungodly mess. Put in the chili powder and mix. Turn on the high heat on the stove until the chili is bubbling then turn down to simmer covered for 45 to 60 minutes stirring occasionally. Let it cool a bit or dig in. Let me know how you like it. ^.^
Note: Even though this is labeled as Turkey Chili; any ground meat can be used in place of it. Any variation of beans can be used as well. I've found black beans are a must since they are pretty damn good.
Shrimp and Crab Chowder
Servings: 4+ (Depends on the bowl size)
Ingredients:
1 1/2 pound of raw shrimp, peeled, deveined, chopped
1 or 2 pounds of crab (depends on how much you like)
1 8 oz package cream cheese cut into small pieces,
1 bunch of green onions chopped
2 gloves of garlic chopped (We use garlic powder)
4 cans of cream of potato soup
4 soup cans filled of milk
2 cans of drained corn
2 Tablespoons of butter
pepper to taste
Directions:
In large soup pot melt the butter and salute the onions and garlic for 3 to 4 minutes.
Add cream cheese, potato soup, milk and corn and heat over low until cream cheese melts and onions are cooked. approx 25 to 30 minutes.
Add shrimp the last 5 minutes of cooking.
Suggestions:
Add red peppers and hot sauce for heat
Substitute fat free half and half for milk
Cream corn undrained for silkier texture.