Chicken Tikka Masala and Garlic Naan

This naan bread has a slightly sweet taste that is a really nice complement to the spicy Chicken Tikka Masala. I prefer to sprinkle it with parsley (for color), not cilantro, as I'm not a huge fan of that flavor. It's important to remember to cook the naan on the hottest grill/skillet you can get.

1T. Yeast
1 C. Warm Water
1/4 C. sugar
3 T. milk
1 egg beaten
3T plain yogurt
2t. salt
4C. flour
1/4t. garlic granules
Butter
Parsley
Additional Garlic

In a large bowl. Dissolve yest in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl and cover with a damp cloth, set aside and let rise till doubled.

Punch down and pinch off bunches of dough, roll till VERY thin and place on grill. Cook for about 2 minutes and then flip then remove and brush with melted garlic butter and sprinkle with parsley or chopped cilantro.




This recipe is one of my mother's own making. The full flavor and bright color are sure to please. You can control the "hotness" of the dish by using more or less cayenne. I choose to leave it out all together!

1 C. plain yogurt
1 T. lemon juice
2 t. ground cumin
1 t. garam masala
1/4 t. cayenne (you can leave it out)
1/2 t. ground ginger
1/2 t. salt
3 boneless skinless chicken breasts, cut into bite sized pieces.

Marinate the chicken in this mixture over night in the fridge. Using a slotted spoon to life the chicken out, cook the chicken in this mixture. Set aside.

1 to 2 T. olive oil
1/2 t. garlic granules
1/2 t. cumin
2 t. curry
2t. garam masala
1 T. paprika
1t. kosher salt
2 8oz. cans tomato sauce
3/4 C. heavy cream
1 onion cut in slices
2 green peppers cut in squares
1/2 t. balsamic vinegar or a little more
1T. sugar or a little more.

Saute onions and peppers in oil and when they are soft, add spices and tomato sauce cook for about 15 minutes and add then add cream, the heat needs to be way down, add chicken and cook for about 5 minutes. Serve with Basmati rice and naan.

Pepper Pasta

This quick and easy pasta is one of my most beloved dishes. It is full of flavor and inexpensive to make, which makes it one of my favorite go-to meals for dinner parties. Serve with freshly grated Parmesan cheese for a perfect combination.

Pepper Pasta
2-3 red, yellow, or orange bell peppers, chopped
1/2 onion, chopped
1 c. heavy whipping cream
1 -8 oz. can tomato sauce
1 clove of garlic, minced
2 T. olive oil
3/4-1 lb. hot Italian sausage (pulled out of casings and fried)
salt to taste

Saute the peppers, onion, and garlic in oil. When nearly opaque, place in Cuisinart and blend until peppers and onions are in small pieces (about the size of the head of a pin). Cook sausage, add pepper/onion mixture, cream, and tomato sauce. Cook till thick. Serve with penne or bow tie pasta.

Mongolian Beef

This savory dish is quick and easy to make, making it a perfect choice for busy days. Throw in fresh broccoli and sugar snap peas to make it a meal. You can also substitute low sodium soy sauce for a healthier choice.


1 lb. thin sliced lean beef (top sirloin, flank)
1 T. rice wine vinegar
2 T. soy sauce
2 T. cornstarch
2 T. sugar

Marinate the beef with vinegar, soy sauce, sugar and cornstarch. Set aside for later use. Just before cooking, add 2 T. cooking oil to the pan. Place each piece of beef in a single layer in the hot pan. The pan should be so hot that you can only hold your hand 1" above it for about 3 seconds. Then flip it over and cook the other side. The beef should almost look black.

Sauce:

6 T. soy sauce (low sodium is best)
2 T. sugar
2 T. water
2 T. fresh ginger
2 cloves garlic
8 green onions

Toss the meat and *veggies in this sauce just before serving. Cook on high for 1-2 minutes to quickly stir fry the vegetables. Serve over rice.

*Veggies optional.

Mrs. Field's Chocolate Chip Cookies

Homemade chocolate chip cookies always remind me of home. I was at a friend's house and tried one of her chocolate chip cookies and remarked "These are great! They are at least as good, if not better, than my mom's!" Turns out, it was the same recipe!


Mrs. Field’s Cookies

Cream together:

1/2 lb. butter

1/2 lb. margarine

2 c. brown sugar

1 1/2 c. white sugar

2 T. vanilla

3 eggs

Combine and add:

6 c. flour

1 1/2 t. salt

1 1/2 t. baking soda

6 c. chocolate chips

Bake at 350 degrees for 8-10 minutes

Ultimate Philly Cheese Steak Sandwiches

*Okay, I have no idea why the colors look so weird in this picture.*
Philly Cheese Steak sandwiches are one of my favorite foods. Sandwiched between crusty, chewy bread spread with cream cheese and a light sprinkle of garlic, I stack layers and layers of juicy, flavorful roast beef, carmelized onions, green bell peppers and Swiss cheese. This heavenly sandwich is pressed to perfection in my Breville panini maker and dunked in hot au jus. I was officially referred to as "Da Bomb" by my friends husband after I brought this in for dinner.


Philly Cheese Steak Sandwiches

1 Como loaf, sliced 3/4" thick
1 large green bell pepper, sliced thin
1 medium purple onion, sliced thin
1/2 lb thin sliced roast beef
1/4 lb medium sliced Swiss cheese
4 oz. cream cheese
garlic powder
1 can beef consumme
*sliced mushrooms, optional

Put the beef consumme in a small saucepan with equal parts water. Bring to a simmer. Saute peppers, onions, and *mushrooms till the natural sugars are brought out. Spread cream cheese on bread slices and very lightly sprinkle with garlic. Stack roast beef, cheese, and veggies on the prepared bread slices. Press in panini press. Serve the sandwiches with the hot consumme.

El Cheapo 1: Microwave Birthday Brownies

How exciting is this month going to be?? I've been planning El Cheapo since January, and I am thrilled to get started! Today is a quick and easy gift idea. It is way under $5 and almost too good to be true. This recipe is of my own making and is derived from one of my favorite brownie recipes called "Fudgy Saucepan Brownies" (they won some sort of state championship 4 years in a row in Washington State). There is a reason why everything is the way it is. I know there are countless recipes online for "cake in a mug" type things, but my experience has been that they are far less than satisfying. Usually, the texture is dry, not at all unlike eating a couch cushion, big on chocolate flavor that doesn't last, and flat. Most recipes I've seen don't include salt or vanilla, and have equal parts flour, sugar, and cocoa. To top of the nasty business, they cook it in a mug! Have you ever tried to bake a real cake in a tall, skinny, cylinder? No. Cakes (and brownies) were never meant to be treated in such a way! This recipe works because the proportions remain intact and it is "cooked" in a container that mimics a 9X13 pan. Now, some of you may recoil at the sight of so much sugar, but I beg you to give some consideration to real cakes. The proportion is the same. I've said it before and I'll say it again, sugar is a flavor enhancer-you don't need to add tons and tons of cocoa to get a chocolatey flavor, just use a little bit of sugar. Also, 8 T=1/2 c. Just think about that. :) Enough of my cooking snob soap box, let's get started!

Materials:
Scrapbook paper
Adhesive
a sandwich sized tupperware
pantry items

1. Make your container cute! This gift can be decorated in a number of different ways, so get creative and have fun. :)


2. Fill it with the brownie mix - just the dry stuff, let them add the wet ingredients.

Microwave Birthday Brownies

5 T. flour

1/2 c. sugar

1/8 t. salt

1/8 t. baking powder

2 T. cocoa

4 T. butter, melted

1/4 t. vanilla

1 egg

*I'm a nerd and forgot to write the directions. :) Here they are:

Mix the dry ingredients and add them to a low, flat container. Add the wet ingredients and stir well. Let it sit for about 5 minutes. Cook them on regular power for 1 min. 50 sec. Let cool and enjoy!

3. Give them a copy of the recipe...obviously. :) And tie the whole thing up in a pretty little bow.


4. Let them (or you) enjoy!

Best Chocolate Cake Balls

These are the best chocolate cake balls you will ever eat for a number of reasons:

1. They are dipped in imported European chocolate-not "chocolate" flavored crayon wax that passes for real chocolate.
2. They are made from a delicious, moist, homemade chocolate cake-not a nasty boxed cake.
3. They are mixed with homemade butter cream chocolate frosting-not store bought chocolate flavored hydrogenated oils.

People often overlook the quality of their ingredients when making food. If you want truly amazing food, you need to start with high quality ingredients. Good chocolate can be purchased online from several companies. (I purchase mine at gygi.com). I've also found that Pillsbury makes exceptionally good flour and C&H makes the best sugar (though it isn't available it seems in the Midwest). Hershey's cocoa is actually very good, but if you can pick up some Dresen imported Dutch cocoa, that is my personal favorite. Enough of this, now for the recipe!


Chocolate Sour Cream Cake

2 c. flour
2 c. sugar
1 1/4 t. baking soda
1 t. salt
1/2 t. baking powder
1 c. water
3/4 c. sour cream
1/4 c. shortening
1 t. vanilla
2 eggs
1/2 c. + 1 big spoonful cocoa

In medium bowl combine flour sugar, baking soda, salt and baking powder. Blend well. In large bowl, combine remaining cake ingredients. Add dry ingredients. Blend at low speed until moistened. Beat batter 3 minutes at high speed. Pour batter into greased and floured 9X13 pan. Bake at 350 degrees for 30 to 40 minutes.


Chocolate Frosting

1 c. butter
3 c. powdered sugar
1/2 c. cocoa powder
1 t. vanilla
milk, enough to thin down the frosting if needed

Beat the butter and vanilla at high speeds until fluffy. Add the powdered sugar and beat on high speed until light and fluffy. Sift the cocoa and add to the frosting, mixing carefully. *The more you mix the frosting once the cocoa is in, the less chocolate flavor it will have.*

To make the balls:

Break up the cake into small crumbs and add enough frosting that once mixed, you can form balls. Form balls and freeze for 15 min. Temper your chocolate and dip. Enjoy!

Double Feature: Homemade Pizza and Angie's Healthy Smoothie

My husband is an avid fan of my homemade pizza, so we have it 3-4 times a month. It is so easy, and significantly less greasy than other kinds of pizza. I am sick of winter, so I decided to brighten things up a bit by making this delicious (and healthy) smoothie!


The secret to making tasty pizza crust from scratch is to not over or under knead your dough. A very little bit of sugar added to the dough makes for a well rounded flavor that tickles your taste buds in all the right places. I like to saute my onions, mushrooms, and onions to bring out the natural sugars of the veggies-this combats some of the bitterness of the bell peppers and onions.

Pizza Dough
1 c. water
1 T. yeast
1 T. sugar
1 1/2 t. salt
2 T. oil
2 c. flour

Proof yeast (1/2 c. water, 1 T. yeast, and 1/2 t. sugar), set aside. Mix 1 c. flour, 1 T. sugar, 1 1/2 t. salt. Add yeast mixture to flour mixture, add oil and 1/2 c. water, mix with plastic spoon vigorously for 3 min. and cover with towel. When spongy, add last 1 c. flour, dump on board. Knead till elastic (spray board with PAM). Place in bowl sprayed with PAM. Let rise till 2X volume. Roll out and top with cheese, veggies, and meats. Bake at 400 degrees for 12 min (or until golden brown).



I love this smoothie because it reminds me of a strawberry Skittle. It is quick. It is easy. It is healthy. This makes for one ridiculously wonderful smoothie. I am a cooking snob, so I'm going to say it like it is-don't leave out the VERY LITTLE bit of sugar. Sugar, like salt, is a flavor enhancer. If you leave out the sugar, your smoothie will be flat instead of having 'brightness' that lasts.

1/4 c. frozen orange juice
1/2 c. ice
1 1/2 c. fruit mix (cantelope, grapes, strawberry, mango-from Sam's)
1-8oz. peach yogurt
1/4 c. sugar
3/4 c. water (just enough to mix)

Blend in blender. Serve immediately.

Chocolate Mint Decadence

This phenomenal recipe is from Bon Appetit. It is ultra rich, lightly minted, and super chocolaty. Though it is a tricky and time consuming recipe, it is well worth every ounce of effort.


Cake

Nonstick vegetable oil spray
13 oz. semisweet chocolate, chopped
1 c. plus 3 T. unsalted butter

*1 c. sugar
1/3 c. water

6 large eggs, room temperature
1/4 c. sugar

Preheat oven to 350 degrees. Spray 9 in diameter springform pan with 2 3/4 in high sides with nonstick vegetable oil spray. Line bottom with parchment. On outside of pan, wrap foil around bottom and up sides of pan. Melt chocolate with butter in heavy large saucepan over very low heat, stirring until smooth. Remove from heat.
Cook 1 c. plus 3 T. sugar and 1/3 c. water in heavy small saucepan over low heat, stirring until sugar dissolves. Increase heat and bring to boil. Whisk sugar syrup into chocolate mixture. Cool until just warm, about 15 min.
Using electric mixer, beat eggs and 1/4 c. sugar in large bowl until mixture is pale yellow and slowly dissolving ribbon forms when beaters are lifted, about 5 min. Add warm chocolate mixture to egg mixture and beat until thoroughly incorporated. Pour batter into prepared pan. Place cake pan in large baking pan. Add enough hot water to baking pan to come halfway up sides of cake pan. Bake until cake looks dry on top and feels firm near center, about 45 minutes. Remove cake from water. cool completely in pan on rack (cake will fall slightly). Peel off foil.

Ganache

18 oz semisweet chocolate, chopped
1 1/2 c. whipping cream
*3/4 c. raspberries or quartered hulled strawberries (I leave out the berries)

*Mix with whisk gently just till smooth.
Melt chocolate with cream in heavy medium saucepan over medium-low heat, stirring until smooth. Let stand until just cool, about 20 min.
Transfer 1 c. ganache to bowl and reserve to pipe around edge of cake. Pour 1 c. ganache from saucepan over cake in pan. sprinkle 3/4 c. berries over ganache. Refrigerate cake 1 hr. Reserve ganache remaining in saucepan for web design and cake sides.
*Refrigerate ganache to set. Pour on 1/8" on top ganache.

Mousse

1 lb imported white chocolate, *chopped very fine
1/2 t. unflavored gelatin
7 T. whipping cream
1/4 t. peppermint extract ( I use mint, not peppermint)
1 1/3 c. chilled whipping cream (divided)

*Dissolve gelatin in 7 T. cream, use spoon to see if gelatin has dissolved. *Melt chocolate with some whipping cream, about 1/3 c. Add extract to this cream.
Melt white chocolate in top of double boiler over barely simmering water, stirring until smooth. Remove from over water. Sprinkle gelatin over 7 tablespoons cream in heavy small saucepan. Let stand 10 min. to soften. Cook over low heat until gelatin dissolves, stirring constantly. *Whisk cream/extract mixture into melted chocolate. Transfer to large bowl. Let stand until cool but not set, about 5 min.
*Use Cuisnart fitted with metal blade or plastic blade, beat *1 c. chilled cream in medium bowl *till it forms soft peaks. *Add chocolate mixture and blend for approximately 2 seconds more. Pour mousse atop ganache (and berries if used) in cake pan. Shake pan gently to settle mousse.
*DO NOT overbeat the cream. Reserve some mousse in a ramekin to see how it will set.

Garnish

Fresh mint sprigs
Raspberries or strawberries

If necessary, whisk remaining ganache in saucepan over low heat until soft enough to pipe. Spoon 1/4 c. ganache into parchment cone. cut tip of cone. Starting at center of cake, pipe ganache in a spiral atop mousse, spacing coils 1/2" apart and continuing to edge of pan. Starting at center, draw tip of knife through spiral to edge of pan. Move knife 1 1/2" around pan sides, then draw tip of knife through spiral from edge of pan to center. Repeat, moving around pan to form web design, spacing evenly and alternating direction of strokes. Chill until mousse sets, 2 hours.
Run small sharp knife around pan sides to loosen cake. Release pan sides from cake. If necessary, stir remaining ganache in saucepan over low heat until just thick enough to spread. Carefully spread ganache in thin coating over sides of cake and mousse, covering completely. Spoon reserved 1 c. ganache in bowl into pastry bag fitted with star tip. Pipe decorative border around edge of cake. (Can be prepared 1 day ahead. Cover and refrigerate.)
Arrange mint sprigs around top edge of cake. Garnish platter with raspberries or strawberries.

Compliments: Bon Appetit, changes by Michelle Williamsen

Hot Crab Sandwiches

I make these as hours D'oevres for baby showers or other parties. They are also wonderful as the main course for dinner!

8 oz. cream cheese
1-1 1/3 lb. imitation crab
2 green onions, finely chopped
1 1/2 T. lemon juice
3 shots Worcestershire sauce
1-2 tomatoes, sliced thin
1 loaf garlic French bread

Beat cream cheese, lemon juice, Worcestershire sauce, and green onions till smooth. Add crab and mix till incorporated and still chunky-don't mix till a paste! Spread and bake on garlic bread for 15-20 mins. (till mixture is hot) at 350 degrees. Tomatoes can be placed on top before baking.

Compliments: Michelle Willliamsen

Chicken Pasta Salad

This is one of my favorite quick and easy meals. It is great as a stand alone dinner or side dish too. You can substitute the peas for blanched broccoli, and the yellow onion for purple to add a pop of color.

1 chicken breast, cooked and diced
1 1/2 c. broccoli, steamed slightly
1 carrot, grated or thinly sliced
1 stalk celery, sliced crosswise
1/4 onion, chopped finely
1 can olives, sliced
1 c. cheese, cubed
1 can pineapple chunks
Whatever else you think might taste good (frozen peas are nice).
6 c. uncooked tricolor Rotini pasta

Boil and drain pasta, mix everything in a bowl, and add salad dressing (ranch is best). Can cook chicken ahead of time. Broccoli can be put in with the pasta for the last few minutes.

Beef Stroganoff

Try not to judge this dish too harshly. It is delicious, simple, and comforting. I like to add frozen peas to make myself feel good for eating vegetables.

1 lb. ground beef, cooked and drained
1 medium yellow onion, sauted with the hamburger and seasonings
Black pepper, to taste
Garlic, to taste

Deglaze your large frying pan with the ingredients below, and blend till smooth:
1 c. water
1 T. beef base
3-5 shots Worcestershire Sauce
1 can cream of mushroom soup

Add:
1 small pkg. fresh, sliced, mushrooms
1 1/2c.-2c. frozen peas
1/2c.-2/3c. sour cream
1-16oz. pkg wide egg noodles, cooked

Cook on low heat till warmed through. *Serve warm.
*Can serve with ketchup to add a bit of zip.

Taco Salad

I love to substitute Doritos for regular tortilla chips. It adds a great dimension to the flavor. I also love the tomato sauce in the hamburger-the flavor is so much better.

1 lb. hamburger, browned and drained
8 oz. tomato sauce
3-4 T. taco seasoning, or to taste
1 c. grated cheese
1 can kidney beans, heated and drained
1/2 tomato, diced finely
1/2 can olives, sliced
1/2 purple onion, diced finely
1/2 head of lettuce, roughly chopped
1 bag Doritos chips
Salad dressing (I like Ranch)
Salsa (if you like that sort of thing)

Combine your hamburger, tomato sauce, and taco seasoning. Heat thoroughly. Pile all the ingredients on top of a bed of Doritos and you are good to go!