Tikka Masala Chicken



International Foods. 10th grade. Shattered my virginal thoughts about Indian food. A cryin' shame.

No one should judge an entire ethnic cuisine based on one overly-seasoned dish in a high school cooking class. No one.

Curried potatoes. That's it. It wasn't even some fabulous fishy or pilafy or gingery dish. Simply diced potatoes with too much curry powder. And I said hecks no. No thank you, India.

But then my palate matured (as have many things since the 10th grade).

Behold. This is community done right. Spices becoming friendly. Communal-like. All for the common purpose of fratenizing with my taste buds.

Friends need to be invited to your house for this dish.

And if your friends so choose to fratenize with the kitchen utensils, then they just might try a hand at the cutting board and knife thing.

Especially when they confess they dislike dicing things after they finish dicing most of the things in the recipe. With a smile on their face, even. ;)

Thanks, Sally! Great evening of chats and eats! 

Tikka Masala Chicken

Foods creds: Care's Kitchen

Ingredients:
     Sauce:

           6 Tbsp veg. oil
           2 onions, finely chopped
           6 garlic cloves, finely chopped
           2 large, fresh green chilies, chopped

           1 tsp ground cumin
           1 tsp ground coriander

           1/4 tsp turmeric

           1/2 tsp salt

           1/4 tsp tikka masala

           1 Tbsp ginger root, peeled & grated (or finely diced)

           1 (14 oz) can fire roasted, diced tomatoes, pureed

           1/2 cup water

     Chicken:

           2 Tbsp veg. oil

           4 boneless, skinless chicken thighs, cut into 1" pieces

           cilantro, chopped, for garnish

Directions:

     Sauce:
           1. Heat oil in medium to large pot. Add the onions, garlic, and chilies.

               Fry over a medium heat for about 10 minutes or until the onions are

               caramelized.

           2. Add cumin, coriander, turmeric, salt, and masala and stir. Mix in

               ginger and tomatoes and cook for 1 minute, stirring. Add water and

               cook for about 5 minutes or until the oil surfaces. Remove from heat

               and keep warm. 

     Chicken:

           3. Heat oil in a wok or heavy-based frying pan. Add chicken. Stir-fry
               over a medium heat for 8-10 minutes or until the chicken is golden

               brown all over. Add the cooked chicken to the pot with the sauce

               and simmer for 2-3 minutes. Sprinkle cilantro on top.


Hummus. Check.
Pita. Check.
Ginger beer. Oh snap. Check.
Non-Indian friend who loves Indian food and will not judge my non-Indianess. A must. Check.

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Raspberry Lemon Cupcakes



Grad classes begin again on Monday. MONDAY!!!

When did summer shake off her beach towel, pack up her sunscreen, and vacate the beach?

Now, I get all giddy in my soul anticipating cooler, cripser weather, chai lattes, and cardigans. But I'm still totally feeding on the flavors and colors of summer.

A marriage of pretty, bright sensations. Pink. Yellow. Lemon. Raspberry.

Dear yellow and pink houses, I would like to be your neighbor.


Pink and yellow make life whimsical. I want more whimsy, don't you?

Photo creds: you frivolous mommy!

Photo creds: basedecor

Photo creds: aloha island weddings


What's your favorite summer flavor combo?


Raspberry Lemon Cupcakes
Adapted from: the hummingbird bakery cookbook 

Ingredients:

           Cupcakes:

                  1 cup all-purpose flour

                  3/4 cup sugar

                  1 1/2 tsp baking powder

                  2 Tbsp grated lemon zest

                  3 Tbsp unsalted butter, at room temp.

                  1/2 cup whole milk

                  1 egg

                  raspberry cake/pastry filling

           Lemon frosting:

                  2 cups confectioners' sugar, sifted

                  5 Tbsp unsalted butter, room temp.

                  2 Tbsp grated lemon zest

                  2 Tbsp whole milk

Directions:

           1. Preheat oven to 325°F.

           2. Put the flour, sugar, baking powder, lemon zest, and butter in a

               freestanding electric mixer with a paddle attachment (or use a

               handheld electric whisk) and beat on slow speed until you get

               a sandy consistency and everything is combined. Gradually pour in

               the milk and beat until just incorporated.

           3. Add the egg to the flour mixture and continue beating until just

               incorporated (scrape any unmixed ingredients from the side of the

               bowl with a rubber spatula). Continue mixing for a couple more

               minutes until the batter is smooth. Do not overmix.

           4. Spoon the batter into the paper cases until two-thirds full and bake

               in the preheated oven for 20-25 minutes, or until the cake bounces

               back when touched. A skewer inserted in the center should come

               out clean. Let the cupcakes cool slightly before turning out onto a

               wire rack to cool completely.

           5. Once completely cooled, using a small spoon, scoop out a round

               shallow bit of the cupcake top. Spoon in the raspberry filling until

               completely filling the missing cupcake portion.

Lemon frosting:

           1. Beat together the confectioners' sugar, butter, lemon zest in a

               freestanding electric mixer with a paddle attachment (or use a

               handheld electric whisk) on medium-slow speed until the mixture

               comes together and is well-mixed.

           2. Turn the mixer down to a slower speed. Slowly pour in the milk,

               then when it's all incorporated, turn the mixer up to high speed.

               Continue beating until the frosting is light and fluffy, at least 5

               minutes. The longer the frosting is beaten, the fluffier and lighter

               it becomes.

           3. When the cupcakes are cold, spoon the lemon frosting on top

               and decorate with a little lemon zest.

Makes 10-12 cupcakes

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Lone Star Scones

Hey there, Texas -

I feel like I know you. We haven't formally met or anything though. I'd like to change that one day. Unfortunately, it'll be a while. But one day. For reals.

Don't take my absence personally. You see, we have plenty of mutual friends. Friends that adore you.

People I love call you their home. People like my brother-in-law who proves that after 10+ years "up north," you can remove a man from Texas and he'll still say y'all, warm up ice cream because it's too cold for his liking, and without question, believe he moved to another country when he left you behind.

Apparently there's something about you that just lingers in the soul.

I'll just say it. You done good, Texas. You taught those kinfolk of yours loyalty, pride, and some rare form of English grammar that I have yet to decode. And those belt buckles of yours... whoa, dang.

So I guess I'm not at all baffled that my coworker and her husband -- newly finished with their degrees here in the Blue Ridge -- would return to your dry, warm, dusty, leather-infused embrace. After all, once a Texan, always a Texan. And you'll welcome them with a big 'ol Howdy. And, I'a reckon this ain't yer first rodeo. Because you recognize your own, don't you? No biggie, right?

Well, Texas, I'm impressed.

I dream dreams when I go to Goodwill. Cheap, creative dreams.

Red, white, and blue. Stars and stripes. A bit mega-patriotic, Texas. Just a bit.
Had to get the denim in there, though.



Lone Star Scones

Adapted from: 101 Cookbooks

Ingredients:

          

            3 cups whole wheat flour
            1/2 cup sugar

            2 tsp baking powder

            1 tsp baking soda

            1 cup cold butter, cut into pieces

            2 cups rolled oats

            zest of 1 orange

            1 cup buttermilk

            1/4 cup coarse sugar, for sprinkling

            2/3 cup dried cranberries

            star-shaped cookie-cutter

Directions:

            1. Preheat over to 350°F. Line baking sheet with parchment paper or

                tin foil.

            2. Combine flour, 1/2 cup of sugar, baking powder, and baking soda

                into a bowl. (I worked by hand, but you can use a food processor for

                this step). Add the butter and mix until it all forms a sandy pearl

                texture.

           3. Stir in oats and zest. Then stir in buttermilk and cranberries until

               moistened.

           4. Using your hands, gather the dough together into a ball, making

               sure everything is combined well. (You can add a bit of buttermilk if

               dough is too dry to stay in round form. Do not over-add).

           5. Take a handful of dough and press it into the star cookie-cutter. I

               filled the entire cutter with dough. Depending on how large your

               cutter is, you might choose not to fill it up.

           6. Gently push the dough through one side of the cutter.

           7. Place stars onto the baking sheet and sprinkle with a tiny bit of

               sugar.

           8. Bake for 12-15 minutes.

*Should make between 14-16 star scones.



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Easy-Shmeasy Guacamole

Hot wax will come off your yoga mat. . . . In case you were wondering.

It seems I am peculiarly prone to ridiculous calamities. Ahem. Like the time I decided to use the automatic car wash only to discover that my sun roof leaks. Profusely. That’s right -- a continual faucet of flowing water. Inside.my.car.  

My faux pas are right up there with the embarrassing yet laugh-out-loud scenarios that entice you to watch sitcoms. Yep. My life’s pretty similar to an episode of I Love Lucy. Minus the red curls. Oh, and the Cuban singer. Don’t have one of those.

It’s totally hereditary. Some sort of recessive gene that makes up the family DNA. Are you doubting? Well, it could be true. I just happen to recall that my mom backed over the heel of my foot with the car once. And my sister impaled the inside of her cheek with her s'more stick when tumbling over a tree stump at the family camping trip. And at the stage of childhood when the tooth fairy was my only source of income, I may or may not have abruptly yanked out my grandmother's loose tooth when she showed me how her's wiggled, too. I thought she might like the spare cash. I dunno.

So I suppose it wasn't at all unusual that one minute I was picking up a candle to blow it out before going to bed, and the next, my mostly asleep arm willed itself to dump liquefied wax all over the yoga mat lying unrolled on the floor. This is my life. Welcome.

This mishap-oriented gal has to have some simple stuff in my food repertoire in order to feel accomplished sometimes. For those occasions, I bust out foods with few ingredients and that don't require much cooking or baking. Essentially, dips. This guacamole recipe is sure to win you over. Even for those who succeed everywhere else in life other than the kitchen. You can do it! And you'll truly feel fulfilled when you crunch on your tortilla chip loaded with that savory green mound of garden goodness. Who knew it'd be so easy to feel like a not-failure?!

Aren't they perdy?



Easy-Shmeasy Guacamole
Food creds: Food Network: Alton Brown

Ingredients:
           3 avocados, halved, seeded, peeled
           1 lime, juiced
           1/2 tsp salt
           1/2 tsp cumin
           1/2 tsp cayenne pepper
           1/2 medium onion, diced
           2 tomatoes, seeded and diced
           1 Tbsp fresh cilantro, chopped
           1 garlic clove, minced

Directions:
           1. In a large bowl, coat avocados with the lime juice. Then drain juice
               into a separate bowl.
           2. Adding the salt, cumin, and cayenne pepper, mash the avocados
               with a potato masher.
           3. Fold in the onions, tomatoes, cilantro, and garlic.
           4. Add 1 tablespoon of the lime juice back into the guacamole.
           5. Let the dip sit at room temperature for 1 hour.

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Black Bean Burgers

I'm not a vegetarian. I'm not. I promise. I love a well prepared fillet mignon and spinach|feta-stuffed chicken every now and again. But I also love healthy veggies, too. So when I stumbled across this recipe in June during a meatless fast I was undertaking, I said "Heck yes! Hand over the beans, please. I will make these." Yep. That's what I said.

So I made them. And then a week later I made them again. And then just last night I made them... again. Obsessed? Me?! Nah. Okay, maybe just a little. But really, it's because they are just that delicious. Super healthy, super filling, super easy to throw together. Who wouldn't be making these at least one night of the week? People with too much time on their hands, that's who. But then again, I don't know too many of those folks. Do you?

I loved these. My mom loved these. My roommates loved these. My 5 year old nephew, not so much. But as suspected, his carnivorous tendencies refused a burger that was not made from meat. You can't win 'em all, I suppose.

The spices really do it for me. It's so flavorful. Cumin and cayenne pepper add just enough excitement to say Wake up, tastebuds. Don't be fooled by a burger with beans. I'll cause you to forget all about those meaty imposters you thought you loved so much. It'll be like healthy codependency. Right? No? Not okay? Alright then.   

And just look at these colors! I've heard it said that you should eat the rainbow. It's true! Vegetables are vibrant and alluring. Ever notice how prepackaged meals are super bland in color? Not this guy. No siree. 





Excuse the naked thumb nail in bottom left corner. Made time for bean burgers that night just not nail polish. 

Black Bean Burgers

Food creds: Annie's eats

Ingredients:

              3/4 cup panko (can be substituted with bread crumbs)

              3 T., plus 2 t. of olive oil, divided

              2 (15 oz) cans black beans, drained and rinsed, divided

              2 large eggs

              1 t. ground cumin

              1/2 t. salt

              1/4 t. cayenne pepper

              1 red bell pepper, stemmed, seeded, and finely chopped (yellow or
                orange work nicely as well)

              1/4 cup fresh cilantro, finely chopped

              1 shallot, minced (half of a vedalia onion will also work, finely
                 chopped)

Directions:

1. Place a medium sized skillet over medium-high heat. Blend the panko and 2 teaspoons of olive oil with a fork. Add the mixture to the skillet and, stirring frequently, toast until light golden brown. Remove from heat and allow to cool to room temperature.
2. Place 2 1/2 cups of beans in a bowl and mash with a potato masher (or fork) until mostly smooth. In another bowl, combine eggs, 1 tablespoon oil, cumin, salt, and cayenne, and whisk until blended. To the mashed beans, add the egg mixture, toasted panko, remaining 1/2 cup beans, bell pepper, shallots, and cilantro. Stir together until combined.
3. Divide into 6 equal portions and form into patties*. Heat 1 tablespoon of oil in large skillet over medium heat. Place 3 patties in skillet and cook until well browned on both sides (about 8-10 minutes total). Remove cooked burgers and repeat with last tablespoon of oil and 3 patties. Serve warm.

*Once divided, you can cook all six or refrigerate the patties that won't be eaten at that time and then cook them the next day. Wrap in either plastic wrap or tin foil.

Or, you can cook all six, refrigerate, and reheat uneaten burgers the next day. Both turn out just as yummy.

Enjoy!

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Hometown Glory

I have first-post jitters. It's true.

And among the things I like making, a good first impression is one of them. But, I also like starting off as if we're BFF's. Ya know, with a long history of meaningful conversations and meals around the kitchen table and the kind of laughing where you're not self-conscious about snorting in front of the other person. I like that. I don't snort. But I like that you should feel totally okay if you do.

So a trip home to see the family seemed like a decent way to begin at the beginning.

Photo: allisonosterag

Pennsylvania's culinary culture is pretty dynamic and has birthed and adapted some of the most well-known and beloved American foods: cheesesteaks, Hoagies, Tastykake, stromboli, shoofly pie, pierogies, water (Italian) ice, and soft pretzels to name a few.

Photos: BirdandBanner and delovelyArts

Home is where my food passion first took root. I attribute my cooking inspiration to my mother. She was just plain ter.rib.le. No joke. She'll tell you. She will.

She'd sit you right down to a microwaveable Lean Cuisine and share about the time her restaurant order inspired her to recreate the spinach pies she enjoyed. She brought home phyllo dough that week (I know. Fancy, right? Someone should have stopped her. . . or at least given her instructions). She assembled them. Baked them. We tried to eat them. Pulling strands of soggy inedible pulp-like stuff from our mouths, we were done. No more spinach pie recreations for us. Apparently she had left the paper backing on the dough. Phyllo fail. 

Well. My mother has inspired me. I've become semi-educated in the world of ingredients and measuring cups. I enjoy it. I think that's the difference. Mom didn't have the time for it, so she made what she could. We still lived, even if without fanshy-smanshy phyllo spinach pies.

Pretzel Rolls
Food creds: Take a Megabite 

I made homemade soft pretzels. Yep. My name's not even Auntie Anne.

Philly would be dern proud.

 

You'll love baking these. You'll want to bake them at least once a week. You'll be asked to share these with your family and/or roommates and you'll secretly hesitate. The smell in your kitchen will make you think a street vendor set up camp right next to your oven.

Ingredients:

     Rolls:
               2 3/4 cups bread flour
               1 teaspoon salt
               1 envelope active dry yeast
               1 teaspoon sugar
               1 cup + 1 T hot tap water

     Boiling:
               1/3 cup baking soda
               2 T sugar

     Baking:
               1/2 cup cornmeal
               1 egg white
               course sea salt

Directions:

1. Mix bread flour and salt in a bowl with a wire whisk. Using a 2-cup measuring cup, add the sugar and yeast to the hot water. Wait for it to get foamy (approx. 5 minutes).
2. Pour in water mixture. Blend together and then knead dough into a smooth round shape. 
3. Place dough in a greased bowl and turn to coat. Cover the bowl with a kitchen towel and set aside for an hour until the dough rises to double its size.
4. Knead the dough down and split into 8 equal pieces. Form each into a round roll and cut an X into the top with a serrated knife. Again, cover with a towel and let rise for 30 more minutes. 
5. While the rolls are setting, bring a large pot of water to a boil and preheat the oven to 375°F. Grease a baking sheet and cover with cornmeal. Add the sugar and slowly add the baking soda (it bubbles up) to the boiling water. Boil each roll for 30 seconds, then turn over and boil for 30 more seconds. Place the rolls on top of the cornmeal covered baking sheet. Brush the tops with the egg white and sprinkle with salt. Bake for approx. 25 minutes or until brown.  

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