Category Archives: world

Connor’s Chicken Masala

Lactose free. An RPI recipe, winter 2016.

Ingredients:

2 cans coconut milk
2 tbsp lemon juice
2 tsp cumin
1 tsp ground cinnamon
1 tsp cayenne pepper
2 tsp ground black pepper
1 tbsp fresh ginger
6 tsp salt
3-4 lb boneless chicken meat
1 large onion
2 cloves garlic
1 jalapeno pepper
2 tsp curry powder
2 tsp sugar
2 tsp paprika
1 large can diced tomatoes
4 tbsp butter

Marinade (Start this the day before):

In a large ziploc bag combine 1 can coconut milk, 3 tbsp lemon juice, 2 tsp cumin, 1 tsp ground cinnamon, 1 tsp cayenne pepper, 2 tsp ground black pepper, 1 tbsp fresh minced ginger, and 4 tsp salt. Chop up the chicken into bite sized pieces and add to the bag, mix well.

Close and refrigerate overnight.

Sauce (Start this around 1.5 hours before dinner):

Melt 1 tbsp butter in a large pot. Add onion, 2 garlic cloves, and chopped jalapeno. Cook briefly (1 minute) and add 2 tsp curry powder, 2 tsp salt, 2 tsp sugar, and 2 tsp paprika. Stir in chopped tomatoes and 1 can of coconut milk. While this is cooking (on low) stir occasionally and start grilling the chicken.

Notes on grilling the chicken:

Most recipes say to grill the chicken like a kebab before adding it to the sauce. I pan fry it in butter. This makes up for some of the creaminess that we lose from going lactose free, and butter has almost no lactose in it, so most people who are lactose intolerant should be fine.

The entire amount of chicken can most likely be cooked in 3 batches with a tablespoon of butter each. Take the chicken out of the marinade or drain it so it leaves behind excess liquid. Don’t just pour it in. Cook it on high – brown the chicken! Add each batch to the sauce when it is a little browned on both sides.

Once the chicken is done and in the sauce, simmer for about 20 minutes on low. Serve on white rice, optionally with mango chutney.

chicken-tikka-masala

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Feuilleté Saumon Poireaux

Amazing recipe Anna Schaab brought back from her stay in France in early 2016, comprised of two types of salmon  and leeks in a cream sauce all wrapped up in a puff pastry.  Anna and William made it for us one evening after her return home and it is incredible.

550 g puff pastry (one package, thawed if using frozen)
2.2lb (1 kg) salmon filet, skin removed*
1 package sliced smoked salmon
500g leeks (3 large)
2 T butter, melted
1/2 a lemon, juiced
1/2 cup cream
1 egg, beaten
salt & pepper to taste


Clean and thinly slice the leeks. Mix with melted butter, then add lemon juice, cream, salt and freshly ground pepper. Combine well and set aside.

Take out the puff pastry and separate into two equal parts. Lay out the first on a baking sheet and brush with the beaten egg. Arrange 1/2 the smoked salmon on top, leaving 1/2 and inch border clear around edges. Pour some of the leek mixture over this and then place the prepared (skinless) salmon filet on top of this – you may need to cut the filet and arrange the pieces to fit like a puzzle. Be careful to retain the clear border. Pour the remainder of the leek mixture on top of the salmon, followed by the rest of the smoked salmon. Cover with the second piece of pastry and seal the edges. Brush with egg and place in the refrigerator for 30 minutes.

Brush with egg once more before baking at 400 degrees for 15 minutes. Lower heat to 350 degrees and back for 15 minutes more. Remove from oven and let rest for 10 minutes before serving.


* Skinning salmon is advanced cookery – there are YouTube videos that can show you how. 

Feuillete Sauman-Poireau.JPG

Malfatti

“Malfatti” translates to “poorly made” – these dumplings are rustic but delicious, and a long time favorite family recipe. Be careful in varying from the recipe or risk having your dumplings dissolve in their cooking water!

1 10 oz package frozen chopped spinach (thawed)
1 c ricotta
1/2 c grated Parmesan cheese
1 c. fine dry bread crumbs (no substitutions!)
1/4 c scallions minced
3 T fresh basil or 2 ½ t dried
2 eggs
1 clove garlic, minced
¼ t nutmeg


½ c flour


pasta of your choice
prepared tomato sauce
Parmesan cheese


Place the 1/2 cup of flour in a wide shallow bowl and set aside.

Press the thawed spinach in a colander to remove as much water as possible. Place in a large bowl and add cheeses, bread crumbs, scallions, eggs, garlic, basic and nutmeg. Mix well using your hands is messy but efficient. Divide into 16 equal portions and form each into 3″ log shapes. Roll each log in the flour and place on a small baking sheet and put it into the freezer for at least an hour.

When ready to eat, put on a pot of salted water and bring to a boil. Gently add malfatti and simmer for 3 minutes after they rise to the top. Serve hot over pasta with your favorite tomato sauce. Garnish with fresh grated Parmesan cheese.

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Homemade Paneer

William and Anna made this for us and said it was EASY!  It was certainly delicious. Adapted from full Saag Paneer recipe by Aarti Sequirea at foodnetwork.com 

Cheesecloth
8 cups whole milk
1/4 cup freshly squeezed lemon juice (more may be needed)

Line a colander with a double layer of cheesecloth, and set it in sink.

In a large wide pot, bring the milk to a gentle boil over medium heat, stirring frequently to avoid burning the bottom.

Add the lemon juice and turn the heat down to low. Stirring gently, you should almost immediately see the curds (white milk solids) and whey (the thin liquid) separate. If the milk doesn’t separate add another tablespoon or two of lemon juice and turn up the heat slightly. Then it should separate. Stir in a motion that gathers the curds together rather than breaks them up.

Remove the pot from the heat and carefully pour the contents into the cheesecloth-lined colander. Gently rinse with cool water to get rid of the lemon flavor.

Grab the ends of the cheesecloth and twist the ball of cheese to squeeze out the excess whey. Tie the cheesecloth to your kitchen faucet and allow the cheese to drain for about 5 minutes.

Twist the ball to compact the cheese into a firm ball, then place it on a plate with the twisted part of the cheesecloth on the side (this will ensure your block of cheese is nice and smooth!) and set another plate on top. Weigh the second plate down with cans of beans or a heavy pot .Let it sit about 20 minutes in the fridge. While you start preparing Saag or other sauce.

Makes 12 ounces of cheese.

Read more at: http://www.foodnetwork.com/recipes/aarti-sequeira/saag-paneer-spinach-with-indian-cheese-recipe.html?oc=linkback

Paneer

 

Yakisoba

William enjoyed yakisoba when he visited Japan the summer of 2014. This is the recipe he chose to recreate it for us,  from norecipies.com:

norecipes.com/recipe/yakisoba-recipe

Adapted by William as follows:

yellow noodles such as ramen or youmian
2 teaspoons olive oil
one small carrot julienned
one small onion sliced thin
1/2 large or whole small cabbage sliced thinly
1 bunch scallions sliced

SAUCE
1/4 c Bull-dog tonkaisu sauce
1 T oyster sauce
1/4 teaspoon white pepper

2 T canola or olive oil for stir-frying vegetables

GARNISH
1 small package katsuobushi shrimp flakes
(We could not find the following)
aonori for garnish
beni shoga for garnish

Instructions here: http://norecipes.com/recipe/yakisoba-recipe/#ixzz3qAZxuvDz

All images and text on this website are protected by copyright. Please do not post or republish this recipe or images without permission. If you want want to share this recipe just share the link rather than the whole recipe.

Japanese Kewpie mayonnaise required as topping!

Japanese kewpie mayo

Curried Kale with Tofu

Adapted from Curried Kale with Chickpeas

1 T olive oil
1 onion, chopped
4 cloves garlic, pressed
1 T fresh ginger, minced
1 t cumin seeds
2 t garam masala
1 t coriander
1 t turmeric
1/4 t red pepper flakes

1 package extra firm tofu, drained
salt & pepper to taste

8 cups chopped kale or spinach, packed
1/2 cup chicken or vegetable broth, or water

1 cup milk, unsweetened soymilk or coconut milk
1/4 cup raw cashews
2 T nutritional yeast
2 T tomato paste


  • Heat olive oil in a large skillet over medium-high heat. Add onion and cook until softened and beginning to brown. Add garlic, ginger and cumin seeds and cook for 1 minute. Add the remaining spices and cook until mixed in. Then add tofu and cook for a minute or two more, stirring and constantly to prevent burning. Remove tofu and set aside. Reduce heat to medium and stir in the kale and vegetable broth. Cover and cook until the kale is tender, about 5 minutes.
  • While the kale is cooking, put the milk, cashews, nutritional yeast, and tomato paste in the blender and puree until smooth. Then add the kale and blend until smooth.
  • Transfer blended mixture back to the skillet, add the tofu back in and bring to a simmer. Check seasonings and add more to taste, continue simmering about 10 minutes. Add salt and pepper to taste and serve over Indian Spiced Rice.

Curried Kale with Chickpeas

The original recipe is vegan – your choice!

1 T olive oil
1 onion, chopped
4 cloves garlic, pressed
1 T fresh ginger, minced
1 t cumin seeds
2 t garam masala
1 t coriander
1 t turmeric
1/4 t red pepper flakes

8 cups chopped kale, packed
1/2 cup chicken or vegetable broth, or water

1 cup milk, unsweetened soymilk or coconut milk
1/4 cup raw cashews
2 T nutritional yeast
2 T tomato paste

2 cans chickpeas, drained and rinsed
salt & pepper to taste


  • Heat olive oil in a large skillet over medium-high heat. Add onion and cook until softened and beginning to brown. Add garlic, ginger and cumin seeds and cook for 1 minute. Add the remaining spices and cook for another minute, stirring constantly to prevent burning.
  • Reduce heat to medium and stir in the kale and vegetable broth. Cover and cook until the kale is tender, about 5 minutes.
  • While the kale is cooking, put the milk, cashews, nutritional yeast, and tomato paste in the blender and puree until smooth. Then add the kale and blend until smooth.
  • Transfer blended mixture back to the skillet and bring to a simmer. Check seasonings and add more to taste. Stir in chickpeas and continue simmering about 10 minutes. Add salt and pepper to taste and serve over rice.

Adapted from Fat Free Vegan Kitchen