It all kinda reminds of me curry...but this was Tikka Masala!

I was in the mood for curry but didn't want curry.  We usually make green curry but something less soupy sounded better.  I don't usually make Indian food but since I was craving it, I decided to make it. It was a bigger process than I had expected but it was still pretty easy.  There are 2 steps to making tikka masala: the marinade and the sauce.  

For the marinade:

plain yogurt

lemon juice

cumin

red pepper

black pepper

cinnamon

salt

I cut the chicken into pieces and discarded the fat.  All of the ingredients were mixed together and I added the chicken.  This sat in the fridge for a few hours.  

For the sauce:

butter

garlic

jalapeno

coriander

cumin

paprika

garam masala

salt

tomato sauce

cream

To finish the dish, the butter is melted and then jalapenos and garlic are added to the pan.  Once it's been cooking for about a minute, the spices are added to the pan along with the tomato sauce.  

Allow this to simmer for 15 minutes and then add in the cream.  This will cause the sauce to thicken in about 5 minutes or so.  

In a different pan, I added the chicken and let it cook through.  Once it was done, I removed it from the pan and added some sliced carrots and mushrooms.  These weren't part of the recipe but I thought they sounded good so I decided to add them.  I also had some potatoes so I cut those into chunks and boiled them separately, then added them to the mix. 

Once these were both softened and cooked through, everything was added to the pan and allowed to combine.  I let it go to a simmer just to make sure it was all heated through and the flavors had come together.

 For the final product, I added some yogurt that had been mixed with lemon juice and some garlic powder.  I served the chicken on top of quinoa and with bread.

The veggies did an awesome job of soaking up the sauce.  It was really similar to a stew but Indian.  It came out a lot spicier than I thought, maybe because I decided to add a lot of spice to it since the jalapeno didn't seem that spicy at first.  Don't let it fool you though b/c after cooking for a while the spice definitely comes out.  Luckily, we had extra yogurt so that calmed it down some and the bread and quinoa also helped.  This dish hit the spot!  It's great for a cold day due to the heat.  It has great flavor and gets even better when leftover.  I'm pretty sure it got better each day.

The Dreaded Post

I have been really dreading this post b/c there are so many steps and so many ingredients.  However, this meal was delicious so instead of skipping it and acting like it didn't happen, I feel the need to share it. This is the infamous Julia Child's Boeuf Bourguignon. So let's start with the long list of ingredients shall we?

For the stew:

solid chunk of bacon

stewing beef

olive oil

carrot

onion

bay leaves

salt 

pepper

red wine

flour

beef stock

tomato paste

garlic

thyme

For the onions:

pearl onions

butter

olive oil

beef stock

bay leaf

thyme

parsley

salt and pepper

For the mushrooms:

mushrooms

butter

olive oil

See! I told you the list was long. 

So to start, I chopped up my carrots, onions, and bacon.  I added more onions and carrots than the recipe needed just b/c they're so delicious.  Once the bacon was cut, it was simmered in some water, then dried.  

At the point, the oven was turned to 450 degrees and some olive oil was put into my dutch oven.  I LOOOVEEE using my dutch oven when it's cold out (which is when this was made). The bacon was added and browned then removed with a slotted spoon.  Then the beef was added and browned, then removed and placed with the bacon. 

In the same oil/fat, the carrots and onions were softened.  Once they're done, pour the fat out and then return the meat to the pot.  Everything gets tossed with salt and pepper and then sprinkled with flour.  At this point, the pot goes into the oven for a few minutes, uncovered.  Give everything a toss and then put it back into the oven for a few more minutes.  

  

The oven goes down to 325 degrees.  The wine and beef stock are added just to cover the meat.  Then the tomato paste, garlic, and herbs are added.  On the stove, all of this goodness needs to come to a simmer.  Now the pot goes in the oven, covered, for 3-4 hours. 

So I let this sit in the fridge overnight to marinade in the juices.

Before dinner time, I started making the onions and mushrooms.

For the onions, heat oil and butter in a pan.  Once it's sizzling and hot, add the onions and cook them until they're browned, preferably as evenly as possible.  Add the stock and herbs and simmer until the onions are tender and liquid has evaporated.  This will take at least 40 minutes so don't get impatient :) Take the herbs out and set the onions aside.

In the same pan, heat more oil and butter and when it's hot and sizzling, add the mushrooms.  Cook them until they're lightly browned, making sure to toss them frequently.

At this point, grab the pot from the fridge and strain the meat and liquid into a saucepan.  You want to keep the liquid since it will become your sauce.  Clean out the pot and put the meat back in.  I also kept the carrots and onions just b/c they were so yummy at this point I didn't want to waste them! Add the mushrooms and onions to the mix as well.  I basically just separated the sauce from everything else and took out the bay leaves.

So I stuck the pot back in the oven while the sauce was thickening.  While it's cooking in the pot, skim the fat off the top.  I ended up with a little over 1/2 cup of liquid.  Once it was down to consistency, the sauce was added to the pot and they were both cooked on the stove until simmered, giving a toss every few minutes to incorporate.

I poured mine over mashed potatoes but I bet bread or rice would be good too.  

Yum Yum Yum!!! This was so good!! It took FOREVER and lots of steps but I think it was worth it.  I don't know how often I will make this but it was so good!  It had a good balance of sweet and tangy.  I'm glad I left all the veggies in the dish b/c they soaked up a lot of that juicy goodness.  The best thing about this meal is that the longer it sits in the fridge, the better it gets! Everyday we had these as leftovers was another day that it just became more delicious.  Definitely plan out some time for this meal b/c it will take up some time but once you set your mind to it, it can be done!!

And now it's summer...

So I've been really bad about posting lately, mainly b/c the last dinner I made was boeuf bourguignon.  The list of ingredients and the recipe is so long, that I have just been putting off posting...for 2 months apparently.  Along with the fear of posting the longest recipe ever, I've been working on opening my own bakery/cafe along with working so things have been a little hectic.  I did, however, find some cupcakes that I made for my friend's birthday that I forgot to post so it'll be a good transition entry :)

So summertime is here! and as a Southern girl, what is better in the summer than strawberries...and cake??? So my friend wanted strawberry shortcakes for her bday so I made her strawberry shortcake cupcakes.  These were double layered cupcakes with chantilly cream and strawberries.  Instead of biscuits, I used pound cake.  Recipe includes:

butter

sugar

eggs

AP flour

salt

vanilla

strawberries

sugar

heavy cream

sugar

vanilla

(Sorry for the lack of pictures)

The method used is the creaming method: butter, sugar, and vanilla in a mixer with a paddle attachment and whipped until creamy.  Then add the eggs one at a time until incorporated.  Finally add the flour.  Since I was making cupcakes, I used an ice cream scoop and divided the batter.  Once they were done, I allowed them to cool and cut them in half.  I also chopped up the strawberries and let them sit in some sugar.  

To make the chantilly, I simply added a whisk attachment to the mixer and whipped the cream, adding sugar and vanilla to taste until stiff peaks formed.  

Assembly of the cupcakes went like:

cake

chantilly

strawberries

cake

chantilly 

strawberries

I piped the chantilly cream so it would be cleaner and look nicer :)

Final products looked like this:

There ended up being close to 70 cupcakes and they were gone so fast the birthday girl didn't even get one! I'm glad we had some leftover that wouldn't fit in the trays so we got to eat some at home as "tasters."  I'm not gonna lie, they were pretty freaking awesome.  The chantilly cream had just enough sweetness to it that it wasn't overkill but was creamy enough to still balance out the sweetness of the strawberries.  The cake came out great and didn't dry out.  YUM!

My kinda guy likes Pad Thai

We always love a good pad thai and we've had it from at least 7 different places in Denver.  I know I've made this before but I think it definitely turned out better this time.  We had been craving it for a while and it's one of Eric's favs so I decided to make it since I already had most of the ingredients.  The list is long and the process is a little long but it's so good! Plus, I got to use my wok which I NEVER use unless I'm making Asian food and I want to feel authentic.

rice stick noodles

chicken

shrimp

bell peppers

chili peppers

garlic

onion

bean sprouts

green onions

fish sauce

peanut butter

white wine vinegar

red chili flakes

eggs

sugar

limes

The first thing I did was prep all of the ingredients.  This meant cutting the veggies and chicken and peeling the shrimp.  I also boiled some water and poured it over the rice sticks, making sure they were covered.  These sat until the sticks were soft and cooked. 

So while the sticks were cooking, I heated some oil and cooked the chicken.  Once it was browned, I cooked the onions, garlic, and peppers.  Once the veggies started to soften, I added the eggs to the wok and let the cook through until hardened.  Then, these were mixed together and the chili peppers were added to cook a bit to release some heat.  Then, the chicken was added back. 

It's at this point, the noodles were added to the mix along with the fish sauce, vinegar, and peanut butter.  The sauce is mainly to taste.  The last time I made pad thai, the sauce was SO salty.  This time, I think there was too much peanut butter but if there's something I learned from last time, just leave it alone.

Lastly, the bean sprouts, green onions, and shrimp were added.  Since my shrimp was already cooked, I didn't want it to over cook so I just wanted to heat it through a bit.  I also let this cook down a bit so the sauce thickened and wasn't as runny.  Plus, I wanted the heat from the peppers to develop a bit for spice.

My phone died before I got final pictures but I served this in bowls with some lime wedges.  The color of my pad thai is never the same as restaurants but I think they add soy sauce for color, which I choose to leave out due to flavor.  This one turned out a lot better than the first time.  It made a TON though.  We still have some leftovers!! The good thing about this dish though is that it makes for great leftovers, even cold.  I don't know that it's necessarily cheaper to make this at home the first time, but once you have all the random sauces, it becomes a lot cheaper.  I'd definitely suggest going to an Asian supermarket b/c it makes everything a lot cheaper.

When Life Gives You Lemons...

I bought this chicken a while ago since it was buy one get one free at the store.  I put them in the freezer and since I rarely cook chicken, I forgot about it.  Then it occurred to me one day that I really wanted to make some chicken so I got it out of the freezer but didn't know what to do with it.  I decided I really wanted chicken picatta but since I'm not eating gluten I couldn't make it due to the breadcrumbs.  I went in search for something that was similar and came across chicken saltimbocca.  It sounded easy enough and had a lemon sauce which is what I was looking for.  I decided to pair it with roasted veggies. 

To start, the ingredients are: 

Roasted Veggies:

zucchini

yellow squash

mushrooms

onion

salt

pepper

olive oil

Chicken:

chicken

chicken stock

prosciutto

lemon

parmesan

spinach

s&p

The first thing I did with the chicken was pound it flat with a meat masher.  Once they were all about the same thickness, I layered prosciutto followed by spinach and then parmesan cheese.  This is when the tricky part comes in, the roll up.  Since there's so much stuffing, it can get a little tricky but just think of a burrito without having to fold in the sides.  Starting at the bottom, roll up the chicken and then secure it with toothpicks. 

The chicken rolls get placed in the frying pan with some olive oil and browned on all sides.  Once brown, the chicken is removed from the pan and the chicken stock and lemon juice is added.  Scrape the brown bits from the bottom of the pan and replace the chicken into the pan.  Once it comes to a simmer, put the lid on it and let it cook through. 

The veggies should be cut and put into a baking pan.  They go in the oven and just let them roast until soft.  

Once the chicken is cooked through, remove it and cook the sauce some more.  It will cook down and become a little thicker.  I poured the sauce over both the chicken and the veggies, giving everything a fresh lemony flavor. 

Luckily, the rolls stayed together and didn't fall apart when removing or plating.  Take out the toothpicks before eating.  We topped everything with more parmesan cheese.  This was pretty good! Not the same as chicken picatta but healthier so I guess that's ok.  It was still good and had the lemon that I was craving.  Roasted veggies are always good so I enjoyed those.  I'm not even sure that we had any leftovers that night.    

You'd think it was Oktober with all this cabbage

For a while now, I've been wanting to make stuffed cabbage rolls.  For some reason, it just never happened.  I'd look up a recipe for it and get excited about making it, but then would change my mind last minute and make something else.  I've never had them but the idea always sounded good so FINALLY I decided to give it a try.  They definitely take a little time to make so if you want to try them, make sure you have the patience and some free time.  The ingredients were:

cabbage

ground beef

tomato paste

diced tomatoes

tomato sauce

onion

egg

sauerkraut

paprika

garlic

dill

allspice

lemon

quinoa

brown sugar

So the first things I did were to make the quinoa just by cooking it in some chicken broth and boiling the cabbage.  I let the cabbage boil in a pot of water until the leaves were softened but not completely cooked through.  Once the leaves were pliable, I put them under some cold water to stop the cooking process.  When they're cool enough to touch, you can start rolling.  You can also use rice but we always prefer quinoa. 

To make the beef filling, you take your quinoa and other ingredients and mix them all together in a bowl.  This includes the garlic, onion, beef, diced tomatoes, quinoa, lemon, spices, egg, and some of the sauerkraut.  

Give this a good mix and this will be your filling.  

To make the sauce for the cabbage rolls, I used the tomato sauce, paste, brown sugar, garlic, and lemon juice.  This sat in a pot for a bit just to mix flavors. 

To make the rolls, take a leaf of cabbage and dry it off.  Place enough filling on the inside and start rolling from the bottom up.  About halfway through, fold in the ends and then finish rolling up to the top.  

I think I was able to make about 15 or so.  At some point, the leaves become too small and there's really no point.  You just take the rest of the cabbage and chop it up.  

In a big pot, I put some sauerkraut and the chopped cabbage remains on the bottom.  Then I started layering my cabbage rolls.  I put a layer of cabbage rolls then poured some tomato sauce on top.  This was continued until the rolls were all gone, ending with sauce on top.  Make sure to put the rolls in the pot, seam side down.  

This cooked for about an hour or so with the lid on.  It will start to simmer so make sure the heat is turned down so it doesn't boil.  

So I must say that this was a very successful dish!  The cabbage didn't fall apart and I was able to get them out of the pot still in roll form.  The sauerkraut from the bottom of the pot had enough sauce on it and made for a good side dish to the already full of cabbage meal.  All the flavors blended nicely together.  The sweetness from the tomato balanced out the sour from the kraut and cabbage.  The best part about this meal is that it's low cal.  It also made really good leftovers and tasted great cold the next day.

Bad wing sauce = Awesome pork marinade!

Sorry for those of you who try to keep up with my blog...I know it's not very hard to do since I never update.  I've been feeling a little burnt out lately and finding myself not wanting to blog even though I'm cooking and taking pictures.  Not really sure what's going on but I really want to try harder to be better about this.

A few weeks ago, I made wings at home.  They had a seasoning on them and then I made some different sauces.  Once of them went wrong.  I'm not sure what happened or maybe it was just supposed to taste like that but I didn't like it.  Eric said it was fine but I wasn't about to ruin my wings by drenching them in this sauce.  However, Eric mentioned marinading pork in it and since we had a tenderloin in the freezer, I decided to give it a shot.

The marinade was made of the following:

Frank's Hot Sauce

Butter

Balsamic Vinegar

Water

Cornstarch

Salt

Sugar

Mustard

Egg

All of the ingredients, except for the top 2, were placed in a double boiler and allowed to cook down.  The butter and Franks was added later and it was put in the fridge to cool.  I thought this tasted terribly so I added some honey and some more mustard.  I guess it got a little better but still not wing-worthy.  I put the sauce in a bag with a pork loin and let it marinade overnight. 

The next day was a really nice one so I decided it was time to uncover the grill again.  The pork loin was cooked over medium heat and flipped every few minutes or so.  I didn't want to burn the sugar but really just caramelize it and form a nice crust.  After about 15-20 minutes, I removed it from the grill and let it sit for about 10 minutes for juices to flow through.  While this is sitting, I cook down the marinade to make a reduction.  

Earlier in the day, I decided a good side would be some collards.  This is made the same way I have made it in past posts but just a quick update, ingredients include:

collard greens

bacon

apple cider vinegar

crushed red pepper

onion

garlic

chicken broth

I let the bacon cook down in the pot and then add the onion and garlic to the fat.  After cooking a few minutes, I add the greens and let them wilt.  Then, I pour the stock over it all and add seasonings and let it cook for as long as I can.  I taste it before it's served just to check salt and pepper.  

So eating time! Final product:

The pork was cooked perfectly for us.  It was more of a medium-rare/medium than just medium rare which is good for me b/c I feel like medium rare pork can be a little too much rare.  The collards turned out well, which I figured they would since they take very little effort to come out perfectly.  I don't know what it was but the sauce with the pork was delicious.  It was the perfect amount of sweet and tangy and adding it with the spice from the collards gave a well rounded flavor balance.  I'm glad Eric mentioned the idea and I didn't just throw it away.