Tuesday, 19 July 2011
Broa
Friday, 20 May 2011
Loquat cake
Friday, 31 December 2010
2010 Wrap up with DIY Christmas presents
Saturday, 14 August 2010
Nr.7 Daring Cook's Challenge - Mexican style pierogi
Wednesday, 14 July 2010
Nr.6 Daring Cook's Challenge - Nut Butter and Chicken with Curried Tomato Almond Sauce
Chicken with Curried Tomato Almond Sauce
1 Tablespoon (15 ml) olive oil
170g
boneless, skinless chicken breast halves
Salt to taste
Spice Blend:
1.5 tablespoons (20 ml) garam masala seasoning
1 teaspoon (5 ml) ground ginger
1/2 teaspoon (2 ml) ground cinnamon
1/4 teaspoon (1 ml) black pepper
Sauce:
4 tablespoons (60 ml) butter
1 large onion, cut in half pole to pole
2 cloves garlic, minced
1 425 g can tomato sauce
⅓ cup (80 ml) almond butter
⅓ cup (80 ml) milk
½ to ¾ cup (120 to 180 ml) chicken broth or water, more as needed
1 cup (240 ml) frozen peas (optional)
Hot basmati rice for serving
Chopped parsley (optional garnish)
Sliced almonds (optional garnish)
Directions:
Cook the chicken. If desired, pound chicken to ¼ inch (6 mm) thickness to promote even
cooking. Sprinkle with a bit of salt and pepper to taste. Heat 1 teaspoon (5 ml) olive oil a
large nonstick skillet over medium-high heat. Add half the chicken; sauté 3 to 5 minutes on
each side or until cooked through. Cook the chicken in 2 batches, adding more oil if needed
for second batch. Dice chicken into bite-sized pieces; set aside on clean plate and keep
warm.
Prepare spice blend. Stir garam masala, ginger, cinnamon, and pepper together in a small
bowl. Set aside.
Melt the butter in large nonstick skillet over medium-low heat. Add the onion and cook
gently for several minutes to infuse the butter with onion flavor. Keep the heat low to avoid
burning the butter; a little color is fine. Add the spice blend and garlic and cook for 1 minute
or till fragrant, stirring constantly. Add the tomato sauce, stir well, and bring to boil. Reduce
heat to simmer. Whisk in almond butter and milk until thoroughly combined with tomato
sauce. The almond butter is thick so it takes a while to make a smooth sauce. Return to
simmer. Add broth (or water) to sauce to reach desired consistency; return to simmer. Add
more broth (or water) as needed to thin sauce as desired.
Remove onion from sauce and discard. Stir frozen peas (if using) into sauce. Transfer sliced
chicken to sauce. Simmer gently for a few minutes until peas and chicken are heated
through.
Serve chicken and sauce over rice. Garnish with chopped parsley and/or sliced almonds if
desired.
Saturday, 26 June 2010
Rustic rhubarb tarts from scratch
Friday, 14 May 2010
Nr.5 Daring Cook's Challenge - Stacked Green Chile & Grilled Chicken Enchadila
Saturday, 27 March 2010
Warm spinach and fried egg sandwich
Sunday, 14 March 2010
Nr.3 Daring Cook's Challenge - Risotto
Sunday, 14 February 2010
Nr.2 Daring Cook's Challenge - Pita Bread and Mezze
Hummus – Recipe adapted from The New Book of Middle Eastern Food by Claudia Roden
1.5 cups dried chickpeas, soaked in cold water overnight (or substitute well drained canned chickpeas and omit the cooking) (10 ounces/301 grams)
2-2.5 lemons, juiced (3 ounces/89ml)