Pumpkin season is not over yet. This comforting pumpkin risotto is creamy and satisfying and a perfect match for the sweetness of acorn squash. And with the addition of sage, has all the tastes of the season.
Read more »
Never eat boiled brussel sprouts again. Roasting them with olive oil, salt and pepper brings out a toasty sweetness to this once feared vegetable.
Ingredients (6 servings)
1 lb brussel sprouts
3 tablespoons olive oil
3/4 teaspoon salt
1/2 teaspoon ground black pepper
Preheat oven to 400 degrees. Cut the ends off the brussel sprouts and any outer leaves. Cut in half. Spread on a sheet pan or roasting pan and pour olive oil, add salt and pepper. Mix with your hands until coated. Roast for 35 to 40 minutes until tender.
We Brits do love a good curry, but it must be an Indian curry, the most popular takeaway food in the UK. Over 200 years ago the first ‘curry house’ opened and it’s been a British food staple ever since and Indian cuisine has become a $5 billion a year industry. In fact, London has more Indian restaurants than Mumbai and Delhi. But one can’t just live on takeaway food, (well, my friends might beg to differ) because I prefer to make it myself so I know what ingredients I’m eating, so, this started my quest to find my own ‘takeaway’ recipe. Chicken tikka masala is the most popular Indian dish, but it’s not very waist friendly because it’s loaded with heavy cream. So I searched to find a lighter version of this dish and came across Skinnytaste, who uses fat free yogurt and low fat milk instead of cream. This recipe is not only healthier, but is very easy to make and turns out delicious every time. I found my takeaway right in my own kitchen and the leftovers are even better!
- 2 lb boneless skinless chicken breasts, cubed
- 2 tablespoons canola oil
- 1 small onion, minced
- 1 tablespoon fresh ginger, grated
- 3 cloves garlic, grated
- 1 14oz can of crushed tomatoes
- 4oz fat free yogurt
- 1/2 cup 1% milk
- 1 tablespoon cumin
- 1 tablespoon garam masala
- 1 teaspoon turmeric
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 3 tablespoon fresh cilantro, chopped
- Heat oil in a large heavy skillet over medium heat. Add the onions and cook until softened, about 5 minutes.
- Add the crushed ginger, stir for a few minutes then add the garlic and cook another minute.
- Add cumin, garam masala, turmeric, chili powder, and salt; mix well until fragrant, about 2 minutes. Stir in tomatoes, yogurt and milk.
- Simmer on low heat until sauce thickens, about 10 minutes. Add chicken and simmer for 10-15 minutes or until cooked through.
- Garnish with cilantro.
* I like to serve with brown basmati rice and naan bread for mopping.
Did you know that the Caesar salad was not invented by the Roman Emperor? In 1924, an Italian immigrant, chef Caesar Cardini, had a restaurant in San Diego, California. Prohibition hit and due to customer demand and low supplies, he had to start using ingredient's that he had in his kitchen. And so was born the Caesar salad.
I've had a standing request from my husband for me to make him a Caesar the past few days. So here you go honey.
Read more »
One of my favorite movies is The Odd Couple. Jack Lemmon's character Felix, is roasting meatloaf and their guests are late. Walter Matthau's character Oscar suggest's pouring gravy over to keep it warm. Felix says "Where am I going to get gravy from at 8 'o clock at night?". Oscar says, "I dunno, I thought it comes when you cook the meat".
Well, when I make my roast chicken the gravy does come when you cook the meat, all you have to do is thicken and check for seasoning. Read more…
Read more »