Posts Tagged ‘onion

16
Jan
18

Bangladeshi Style Creamy Chicken Korma with Crisp Shallots

from Food 52 Chicken Korma, Bangladeshi Style

Chicken again ? Here’s a recipe that I was bound to try for a cardamom use, first up, modify the size of the recipe to reflect what I have on hand and the size of the servings, since I didn’t have a whole chicken around, 2 chicken thighs would be used, skin on. I’ve done recipes before that require the yogurt marinade but this recipe looks deceptively simple on the spices, I mean like where’s the curry, coriander, cumin ?

I halved all the ingredients to go with the 2 chicken thighs which weighed in at about 1 lbs.

IMG_4073

Some processed ginger root and garlic were added to the yogurt and then mixed up, bagged with the chicken thighs, about 1 and 1/2 teaspoon of each to 1/2 cup plain full milk yogurt. (is it only me that has a hard time finding PLAIN full fat yogurt at the market?).

Gather the rest of the ingredients while the chicken marinades.

  • 1 and 1/2 tablespoon ghee (unsalted butter, clarified)
  • 2 tablespoons olive oil (if you use chicken with the skin, you may want to cut back on the oil, my result was on the oily side, but I prefer the skin on and the result.
  • 1 large onion , minced
  • 4 cardamom pods
  • 1 cinnamon stick
  • 1 bay leaf
  • 1 teaspoon salt
  • 1 and 1/2 teaspoon lemon juice
  • 1 tablespoon ground almond
  • 1 and 1/2 teaspoon sugar
  • 1 tablespoon raisins, golden if you have them
  •  chiles, here it’s open for interpretation, I had some dried serannos, sliced thin and the amount to the level of heat that they are.
  • slivered almonds
  • 1 shallot thin sliced and fried

Ok the usual start, fry the diced onions in the ghee and olive oil for about 5 minutes, till golden.

IMG_4076

Do you like an aromatic kitchen and home or are you the type to run the exhaust vent full blast when frying onions and cooking spicy dishes?

IMG_4077

(frying onions is an appetizing odor to me) Ahem! back to the stove, add the cinnamon stick and bay leaf with the cardamom pods. Stir in and activate the aroma for a few minutes.

IMG_4078

Add the chicken with the marinade yogurt and the salt, now raise up the temperature at least medium, and cook , not to brown, the juices will separate, keep stirring, no browning !

IMG_4080

Mine gives off a fair amount of oils from the chicken, so I call it a more westernized style!

IMG_4081

Keep the mixture moving, about 10 minutes, you see a reduction, add in some liquid, several tablespoons or as needed to partially submerge the chicken. I used hot stock. Now cover and stir occasionally 20-30 minutes, to an active simmer, this may be less time in this case as the recipe volume is less than the full specifications.

IMG_4082

Meanwhile during the simmering, thinly slice the shallot, if you haven’t already, and in a fair amount of oil, fry them crisp, set on paper towelling or brown paper and reserve for garnish.

IMG_4083

Check on the chicken occasionally and when the liquid reduces and the oil rises add the lemon juice, ground almonds, sugar, raisins, and chilis. Taste for balance, and cover and cook for 5 minutes.  Take off heat. Prepare warm plates.

IMG_4084

It’s apparent that my result is a bit more gravy-ish than the pictures on the recipe website.

The crisp shallots and almonds make this an attractive dish.

IMG_4085

An unlikely companion, roasted sweet potatoes fries, yes the thighs are on the dish, just covered with gravy, this recipe begs for some steamed basmati rice.

Though the recipe does not comment on fishing out the cinnamon, bay leaf and cardamom, chilis etc. I like to serve it as is. It won’t be a homogenous mix, you may bite into a cardamom pod or get a burst of spicy heat from  the pepper, that’s OK by me! Or it could be served simply as family style, bringing the hot pot to the table.

The simple additions of the spices and aromatics, both in the marinade and recipe combine for a many layered finish than seems possible. I would definitely repeat this dish with the required whole chicken and a side of rice.

Also the habit of using fruit and nuts (raisins and almonds) in a recipe such as this is appealing as the sweetness of the raisins do show through versus a sugar only sweetness for the balance, and the ground almonds give a slight nutty background and thickness to the dish.

 

 

 

 

 

11
Jan
18

DAL, two recipes

Dal, lentils and beans all in the same catagory, recipes abound and as probably you have researched, the more research yeilds that the recipe usually was what the cook has on hand especially as to the spicing of the dish. Here’s one from the Bob’s Red Mill bag of Dal followed by the Milk Street recipe for Turkish Red Lentil Soup.

New Delhi Dal

IMG_4011

 

IMG_4013

IMG_4014

I utilized curry powder in place of the tumeric. Some ground cloves sufficed for the 12 whole cloved required. (have to order some cloves)

IMG_4015

Boiling the beans, alot of water! these beans will soak up quite a bit of liquid. This is 1/2 the recipe.

IMG_4016

most dal recipes require an addition to be added to the beans once cooked

IMG_4017

mash them and then add the oil spice mixture

IMG_4018

Basicallly I ate these alone to get a taste for the beans, they would make a good spread for chips or an addition to rice.

***********************************************************************************

A Turkish Red Lentil Soup with Aleppo Pepper

 Turkish Red Lentil Soup

from 177 milk street.com

IMG_4055

Are we ready ? I used the Bob’s Red Mill orange/yellow dal.

IMG_4056

the sweating of the onions

IMG_4057

Add the garlic for about 30 seconds, to the onions, then add the rest of the ingriedents, minus the water (broth), lentils and rice. cook up for about a minute.

 

IMG_4058

……..in go the beans, rice and water

IMG_4060

a lively simmer, cook covered about 30 minutes, the rice will break down somewhat adding to the texture, I cooked leaving the beans at the aldenti stage.

IMG_4061

I skipped the addition of the Aleppo pepper since I didn’t want to search it out at this time , I added a bit of finely chopped dried pepper that are sitting on the windows sill drying out from green to a shrivled red, some moderate heat in the background.

IMG_4062

Even though there is a lot of paprikia, which I though would be overpowering, the balance is delicious and the beans have a pasta like texture. The tomato paste smooths it out. My best use of the dal so far. No mint or lemon wedges served. 

28
Oct
17

green red bean chili

A few additions of greens to this chili:

1 can of tomatoes the 28 ounce variety

ground beef, pork or whatever , amount to suit taste

mushrooms

greens :broccoli , kale, bell peppers, what have you

onion

garlic

paprika and/or other seasonings

heat: Serrano

Red beans, soaked at least overnight and then par boiled till slightly firm.

IMG_3418

Prepped up and ready to go

IMG_3416

brown the beef and saute the onions

IMG_3417

add the can of tomatoes

IMG_3419

add the prepped ingredients, red beans, simmer

IMG_3421

serving suggestion

IMG_3444

on corn chip, egg and sour cream

 

 

 

08
Oct
17

spicy chicken tomato soup

The last time I made my vegetable stock, there was some hot pepper pieces in there with the vegetable remnants, so now everything I use the stock for has a spicy flavor, not that I mind.

Not a lot of pictures here.

Started with a chicken thigh browned in bacon fat, removed from pan and added the usual characters, onion, several mushrooms prepared garlic and simmered a bit. Add in some whole tomatoes previously frozen from the farmers market. A bit of tomato paste in the mix also.

Chop the thigh , with the skin and return to the pot with the bone and an ample  amount of vegetable broth. Shredded carrot, dried parsley, thyme, a smidgen of ginger. A quarter head  of red cabbage chopped fine added to the pan, what else ?

I sure that someone could come up with a Spanish sounding name for this spicy tomato soup, sopa de tomate picante as the google translate says.

IMG_3354

IMG_3355

 

 

15
Sep
17

Mushroom Bean Thread Lo mien with Onion

A variation of a recipe from purple carrot.com many meals there with recipes for a jumping off point. Substituted ingredients of course!

Purple carrot
Bean thread Lo mien with mushrooms and onions

Ginger garlic paste

Assorted dried oriental mushrooms

Chopped white onion, scallion more appropriate.

Cornstarch

Dark black soy sauce

Rice wine rice vinegar

Chilli paste

Gauge the ingredients by the size of serving, I tended to go with a good amount of mushrooms and less of the noodle, in this case I had some bean thread noodle from the shelve. Egg, rice or another type can be used.

Using your hot coffee machine for hot water, reconstitute the dried mushrooms in a cup.

In a small pot full of cool water, soak the bean thread noodles on the stove.

Prep an additive of cornstarch, water and soy sauce for a thickening agent. I use double black soy sauce so this is a strong dark recipe.
Course chop lettuce , fine chop onion for prep

Drain the mushrooms, course chop

Add the mushrooms to a broad pan or wok with oil and stir fry for several minutes.

Add the ginger garlic paste to taste , now go off heat and stir to distribute the fragrance. 
Depending on the noodle, bring the water to boil to soften , don’t overcook.
Add the lettuce and onion to the fryer/ wok and stir fry.

Follow with the rice wine and rice vinegar, stir till lettuce wilts and onion cooks to preference.

Add the soy cornstarch mixture bring to high heat very briefly to congeal.

Season at this point with salt, pepper , I add chili paste mix for some heat.

Drain the noodle with cold water rinse. 

As for plating I toss the bean thread noodle in the pan and plate.

Strong soy flavor , maybe not as light as your accustomed to.

Would be good with a peanut, cashew garnish.

27
Aug
17

Pan seared shrimp with Quinoa

 

By the time the quinoa was done about 20 minutes, the rest of the plate was ready.

(Frozen uncooked deveined shrimp was used for this recipe, beforehand, rinse the frozen shrimp in lukewarm water, then proceed)

IMG_3011

Paste-up the shrimp with ginger garlic paste and some spicy hot pepper tomato jam, liberally apply salt and fresh ground pepper with some oil of choice.Apply the paste to the shrimp first and let rest while prepping the quinoa,  boil the water add the grain and cover to simmer. Diced white onion  was added to the quinoa also as onion is a staple in this house for most recipes.

IMG_3012

super hot pan, toss the shrimp

IMG_3013

maybe a drizzle of olive oil, keep the shrimps moving.

IMG_3014

finish with some crushed peanuts, pan off heat and toss utilizing the residual heat.

IMG_3015

Plated with roasted veggies (leftovers) and the quinoa. Dusted with grated Parmesan. Fresh parsley sprig would be a nice touch. yep, I eat tails and all.

 

 

 

 

25
Aug
17

Traditional Warm German Potato Salad

imageTraditional Warm German Potato Salad

From…. https://recipes.sparkpeople.com/recipe-detail.asp?recipe=163339

Via:…… https://recipereminiscing.wordpress.com/2017/08/14/traditional-warm-german-potato-salad-tradisjonell-tysk-varm-potetsalat/

One of the starts of a day, potato salad for breakfast?  Well now that I am at the age of expansion (not by size 😌) of blogging and cooking skills, more time to plan the start of the day since this day does not require to work for the clock, so to speak. Sit in the yard outside in the cool morning. Breezing through the WordPress reader with the trusty cup of coffee and Diane also came to sit outside for some time and enjoy the late summer morning air. A  reliance  on social media and connectivity for inspiration, catching up on the news both local and global,  Hmmm… this recipe look like something that would give me some first day nourishment. With the ingredients on hand, it was an easy, savory dish !

  1. Scrubbing potatoes…
  2. Prep ingredients…..
  3. Start the cooking……
  4. Sweat the onions and celery….

 

 

image

starting the dressing

image

dicing potatoes

image

cooking the dressing

image

finishing the dressing

NOTE: I added a bit more sugar to the dressing, the apple cider vinegar used was of the home-made variety so it was a bit more pungent.

 

Finish by mixing in the dressing…. serve warm.

 

 

NOTE: if mobile device is below 20 % battery, then photostream won’t sync, once on charger though it works.

 




Archives

January 2018
S M T W T F S
« Dec    
 123456
78910111213
14151617181920
21222324252627
28293031  

Recent Posts


Talking Hydroponics

Growing & Much More

Power Plant Men

True Power Plant Stories

Bottles & Cans & Just Clap Your Hands

Rhode Island’s Better Beer Blog • by Lou Papineau • @BottlesCansRI • bottlescansclaphands@yahoo.com

GoanImports.com

Learn Goan and Indian Recipes

Healthy Cravings

scrumptiously good

adorable life

eat,craft,travel,love...in short live your life and njoy

cooking from the heart

inspired by june & norma

Little Observationist

A journal of observations & inspirations by Stephanie Sadler

RecipeReminiscing

Food the old fashioned way

Beer Hobo

Words and photos from the road

Alcoholidays with Mama Bear

"I feel sorry for people who don't drink. When they wake up in the morning, that's as good as they are going to feel all day." -Dean Martin

spf 99

my two ounces

Bard's Home Brew Brewery

A Homebrew Journey

Amintiri din Bucătărie

Memories from the Kitchen

Beyond Mere Sustenance

Food as a lifestyle...

TwistedSifter

The Best of the visual Web, sifted, sorted and summarized

rise of the sourdough preacher

Of homemade bread, food and other recipes / Una storia di pane fatto in casa, cibo ed altre ricette

Rugutis

The spirit of fermentation

JEFFREYTHARP.COM

A voice of sanity in a world gone mad...

Later On

A blog written for those whose interests more or less match mine.

My Food and Me

... just about food and more food!!!

my sister's pantry

Eat food... real food

Rantings of an Amateur Chef

Food...cooking...eating....tools - What works, and what doesn't!

Two Barn Farm

Sustainable Farming, Permaculture, Gardening and Homesteading in Ohio

Little London Observationist

An expat blog about "the little things" in London

Mom de Cuisine

Culinary Musings of an Expat Mom

elfogoncito.net

Cocina Dominicana y algo más...

gettin' fresh!

turning dirt into dinner

Let's Spice Things Up

Recipe Reviews, Tips & Ideas from my table to yours!

talinorfali

Don't ever change yourself to impress someone, cause they should be impressed that you don't change to please others -- When you are going through something hard and wonder where God is, always remember that the teacher is always quiet during a test --- Unknown

ediblesubstance

A foodie's thoughts

Food in Jars

a little mech, tech, and food

cupcakejunky

Fashion, Food, Interior Design and Architecture

Rachel & Maya

Dishing about all things food related.

Advoken's Blog

Just another WordPress.com weblog

Croque-Camille

Food Adventures in Paris

Veggicurious

Creative and exciting vegetarian food featuring bold flavors and world-wide cuisines. Plant-based cooking can be anything BUT boring.

Cooking in Tongues

Savoring the world through food, trails and photos.

con tomates

Juicy living in the Iberian Peninsula and beyond

WordPress.com

WordPress.com is the best place for your personal blog or business site.

Slow Food RI

Slow Food Rhode Island is the Rhode Island chapter of Slow Food USA.

The WordPress.com Blog

The latest news on WordPress.com and the WordPress community.

%d bloggers like this: