Tandoori Chicken – Spiced Oven Roasted Chicken

3 lbs roasting chicken, cut up

1 large onion

1 tsp fresh ginger root

3 cloves garlic

2 tsp. cayenne

2 tsp garam masala

1/3 cup plain yogurt

2 tsp. salt

2 tbs tomato paste

1 tbsp corn starch

2 tbsp butter melted

Wash and dry chicken well with paper towel. Prick pieces all over to allow spices to penetrate.

Mince together onion ginger and garlic. Add cayenne, garam masala, yogurt, salt and tomato paste.

In mixing bowl, combine chicken and spice mixture, cover and leave to marinate for at least 2 hours, preferably overnight.

Before roasting, add corn starch and butter to chicken.

Preheat oven to 375 F.

Arrange chicken pieces in roasting pan, side by side, but not touching. Roast in hot oven for 20 minutes. Baste occasionally with marinade until chicken pieces are golden brown. Cooking time is approximately 35-40 minutes.

Spinach with Indian Cottage Cheese – Palak Paneer

This one is by request – my Mother keeps trying to steal my Indian cookbook – actually everyone in my family does, and so I am posting this recipe (and a few others) for them.

Ingredients

4 cups spinach, finely chopped

1 cup split green peas

3 cups water

3 tbsp butter

1 med. onion finely chopped

1 tsp garlic, crushed

2 tbsp whole wheat flour (or thickener of your choice)

1 tsp cayenne pepper

1 tsp salt or to taste

2 cups paneer, cubed OR 2 cups tofu lightly covered in flour & pepper mixture and pan fried

Wash spinach in several changes of water. Discard tough stems and chop finely.

Wash peas, checking thoroughly for foreign objects. In saucepan, combine peas and water, bringing to boild. Reduce heat to simmer. Partially cover and cook for 10 minutes or until peas are half cooked.

Add spinach and continue cooking until peas and spinach are fully cook, about 10 minutes.

In saucepan fry onion in butter until golden brown. Add ginger and garlic, frying for a few more seconds. Add flour and cook for another couple of minutes.

Combine peas and spinach mixture, paneer, cayenne pepper and salt.

Cover and simmer for 5 minutes or until smooth in consistency.

Serve hot with rice or Chapatties

What to Cook For Fathers Day

I need some fathers day menu ideas. I am all out. Any suggestions?

He can’t eat red meat. I know right? So I am thinking Salmon. Ideas? Please?

I should probably mention that I don’t like fish so I don’t cook it. So I REALLY need some ideas.

Merlot Braised Beef

*from Canadian Living February 2002*

• 1 lb stewing beef cubes (500 g)
• 1 each onion and stalk celery and leaves, sliced
• 3 each cloves garlic, smashes, and sprigs parsley
• 1 bay leaf
• 6 juniper berries
• 1 1/2 c Merlot or other dry red wine (375 ml)
• 1/2 tsp dried thyme
• 1/4  tsp pepper
• 2 tbsp all purpose flour
• 1 tbsp vegetable oil
• 3 tbsp butter
• 2 tbsp granulated sugar
• 1/4 c beef stock or water
• 2 carrots, cut in 1 inch lengths
• 1 tsp salt
• 1/2 c. pearl onions
• 1 c.  button mushrooms
• 2 tbsp chopped fresh parsley

-In a large bowl, combine beef, sliced onion, celery, garlic, parsley sprigs, bay leaf juniper berries, wine, thyme and pepper; cover and marinate in refrigerator for 12 to 24 hours.

-Remove beef; sprinkle with flour and set aside. Strain marinade through sieve into bowl, pressing solids, set marinade aside. In skillet, heat oil over medium-high heat; brown beef, in batches. Transfer to bowl.

-Add 1 tbsp butter to pan. Stir in sugar;cook until deep nutty brown. Stir in  reserved marinade and stock, averting eyes to avoid splatters. Add beef, carrots and salt . cover and simmer over low heat stirring often, until beef is tender. about 11/2 hours.

-Brown onions and mushrooms and add to pot. Simmer for 10 min.

My Veggie Garden

So what sounds more appealing than a summer meal of fresh vegetables grown entirely in your own garden? A real garden party. Okay picture a beautiful backyard, twinkle lights, some wine, and some freshly picked fruits and vegetables.

Yeah well that’s what I imagined and that is why I am doing my own vegetable garden this year.

I have already started the seeds and they are currently living on top of my fridge. (Yes the beer bottles and used yogurt containers had to find a new home). Some of them are sprouting magnificently. It is so very exciting.

I am doing:

• tomatoes
• butter lettuce
• arugula – rocket
• sunflowers
• mint
• thyme
• rosemary
• 3 types of Basil – thai, lemon and regular
• lemon cilantro
• lavender
• cauliflower
• 2 types of carrots
• beans
• peas
• squash
• green onion

Things I want to do but haven’t decided on:

• corn
• potatoes
• sweet potatoes
• strawberries
• celery
• garlic
• onion
• asparagus
• peppers

I have to do some more research on the above plants before I add them to the list – to see how hardy they are and what they require.

I would like to find out if corn needs to be planted quite deep because I would love love love to do fresh corn.

Either way. It is a very exciting time. I will update the blog with pictures of my growing garden and stay tuned for pictures/recipes when I get down to cooking.

Simple Cucumber Mint Yogurt Sauce with Bread Appetizer

- 1 container plain yogurt (do not use low fat as low fat is disgusting)
- 1 small clove of garlic crushed
- ½ of a grated cucumber
- 2-3 table spoons of fresh chopped mint
-1 tbsp lemon juice
- salt and pepper to taste
Now this appetizer is so simple it will take you less than a minute to whip up and can spiced up or down depending on your tastes. The garlic adds the kick so if you like it a bit more taste-full up the garlic and up the pepper. Simply mix the ingredients together and then garnish with a sprig of mint. Put it in a bowl on a plate with some bread for dipping and serve. How easy was that?

Grilled Salmon on Corn Salsa

Try and make this dish with

grilled scallops, shrimp or halibut for variety.

Serve warm or at room temperature.

Ingredients (Serves 6)

6	ears corn, husks and silk removed
1	small red onion, thickly sliced
2	lb boneless salmon fillet, skin removed, cut in 6 pieces
2	tbsp olive oil
1	tsp salt
1/4	tsp pepper
1	bunch arugula, chopped (about 2 cups, packed)

Lime Chipotle Dressing:

1	clove garlic, minced
2	tbsp lime juice
1-1/2 tsp	salt
1	tbsp pureed chipotles
1/4	cup olive oil

Instructions

1. Brush corn, onion and salmon with olive oil and sprinkle with salt and pepper.
2. Barbecue salmon for about 5 minutes per side, or until just cooked. (Salmon can also be roasted on a parchment-lined baking sheet in a preheated 425 F oven for 15 minutes. Cut salmon into serving pieces after roasting.)
3. Barbecue onion and corn for a few minutes per side, until browned. Cool. Cut kernels off cobs into a large bowl (about 4 cups).
4. Dice onion and add to corn. Add arugula.
5. For dressing, in a small bowl, whisk together garlic, lime juice, salt and chipotles. Whisk in olive oil. Add to corn mixture and toss.
6. Arrange corn salsa on each plate. Top with a piece of salmon.

Chopped Chicken Salad with Creamy Basil Dressing

** A perfect summer meal with a loaf of bread. Use turkey instead of chicken if you want.

You’ll Need:

• 1/2 cup (120 ml) mayonnaise
• 1/4 (60 ml) yogurt
• 1 Tbsp. (15 ml) lemon juice
• 2 tsp. (10 ml) Dijon mustard
• 1/2 tsp (2.5 ml) sea salt
• 1/2 cup (120 ml) fresh basil, finey chopped
• 1 clove garlic, minced
• 1 large head of romaine lettuce, washed, dried and cut into 1/2 inch squares
• 1 cup cucumber peeled, seeded and cut into 1/2 inch cubes
• 1 1/2 cup tomatoe, cut into 1/2 inch cubes
• 1 cup cooked corn
• 2 green onions thinly sliced
• 1/2 cup celery hearts cut into 1/2 inch squares
• 1 cup tart apple, diced into 1/2 inch cubes and tossed iwth 1 Tbsp lemon juice
• 3 cups cooked chicken, cut into 1/2 inch cubes
• 1 cup grated Asiago cheese

To Do:

Stir the mayonnaise, yogurt, lemon juice, dijon mustard, salt, basil and garlic together. Refrigerate for one hour to develop the flavors.

Place the lettuce in a serving bowl and arrange the remaining ingredients in rows spokes or willy nilly over the lettuce. Pour the dressing over the salad and toss well.

Hello world!

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