You are currently browsing the tag archive for the ‘garlic cloves’ tag.
Sadly, our town is lacking in good Indian cuisine. Which means, this fall J and I have decided to figure out how to make it at home. We’ll tackle naan soon, especially since we discovered how easy the main dishes can be. We tried Chicken Vindaloo from our new favorite site rasamalaysia.com. The directions were easy to follow, easier than finding all the ingredients! With a few modifications, we had a meal that rivaled any local Indian restaurant.
1 whole chicken, cut up into 8 pieces and skin removed (We used about 2 pounds boneless, skinless chicken breasts because that’s what we had on hand)
1 onion, chopped (we used a large yellow onion)
1 tablespoon tomato paste
1/4 tsp each Salt and pepper
3 tablespoons oil (we used olive)
1/2 cup vinegar (white)
4-5 dried red Chile peppers (we used dried, whole red chilis)
4 cloves (we used ground)
8 garlic cloves, skin removed (we used minced about 2 tablespoons)
1 2-inch piece fresh ginger, peeled
1 teaspoon paprika powder
1/4 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon dry mustard
1 teaspoon sugar
Add vinegar and soak all the ingredients needed for the spice blend for 15-20 minutes. Then blend these into a fine paste using a blender. (we used the food processor and with the added vinegar, this turned very runny. Next time, we’ll remove the spices from the vinegar and then re-add it at the end). Add the spice mixture paste to the chicken and toss well to evenly coat all the chicken pieces. Let the chicken marinate for 4 to 6 hours. In a large wok heat the oil on medium heat. Add the marinated chicken and cook for 4 to 5 minutes. Stirring often. Add the chopped onions, tomato paste, salt and pepper to the chicken. Give everything a good stir. Finally add 1/2 cup of water (we omitted this step since it was already pretty runny), cover the lid of the skillet and lower the heat to low. Let the chicken simmer on low for 15 to 20 minutes or till well done and the oil start to ooze from the curry. If you prefer little thinner gravy add water as need and let it simmer for another 4 to 5 minutes before serving. Like the original author, we prefer the gravy to be thick and sticking to the meat pieces. Serve immediately over basmati rice.
The sauce was a little runny for our tastes and it wasn’t quite as spicy as we like our vindaloo. Next time, we’ll use the spice blend as a run without the vinegar and add it at the end.
For Oscar night back in February, J found the perfect dishes to go with Argo. After that first try, we perfected this hummus recipe, which was surprisingly easy. Everyone who tried it liked it and I wish we’d made a bigger batch this last time. A side of Garlic Bagel Chips absolutely makes this dish!
2 15-ounce cans garbanzo beans (chickpeas), drained
1/2 cup water
1/4 cup plus 2 tablespoons tahini (sesame seed paste, we found ours in the ethnic isle at HyVee)
3 tablespoons plus 2 teaspoons fresh lemon juice (we didn’t have fresh lemons on hand and just used the refrigerator version)
2 tablespoons olive oil
2 1/2 teaspoons minced canned chipotle chilies (we used chipotles in adobo sauce, which added an extra smokey flavor and we also available at HyVee)
2 large garlic cloves, minced (in truth we used about a tablespoon total)
1 1/2 teaspoons ground cumin
1 4-ounce jar sliced pimientos in oil, drained
1/3 cup chopped fresh cilantro (if you have it, great, if not no big deal)
Reserve 3 tablespoons garbanzo beans for garnish if you want, we didn’t and just food processed them in. Tip: do not use a blender. I’ve tried and promise you’ll regret it. Burned out motors do not smell appetizing! Using a food processor, pulse the remaining garbanzo beans and next seven ingredients until smooth. Add pimientos and pulse until pimientos are coarsely chopped. Transfer hummus to medium bowl. Stir in cilantro. Season hummus to taste with salt and pepper (we used sea salt and white pepper). Sprinkle with reserved garbanzo beans. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.) Accompany with bagel chips.
I’ve only recently joined the ranks of those who like hummus and now that I’ve tasted this will never go back to store bought blandness. It was so easy and with the extra garlic and white pepper a future go to dish for carry ins and pot lucks.
While this originally started out to be Bombay Shrimp, I accidentally purchased the wrong type of tamarind paste so the dish ended up more like a curry. The end result was quite delicious and I was disappointed there wasn’t enough for seconds!
1 pound raw shrimp, medium (we used 26-31 size)
1 teaspoon garlic paste
1 teaspoon fresh, crushed ginger
4 tablespoons tamarind paste (we accidentally used tamarind cooking concentrate, which is not paste)
1/4 teaspoon turmeric powder
1/4 teaspoon red chili powder (cayenne)
1/4 teaspoon salt (to taste)
2 tablespoons Vegetable oil
3 cloves Garlic, chopped fine
1/2 cup Coconut milk
2 medium Jalapenos, chopped (ours were disappointingly mild)
1 tablespoon cilantro finely chopped
Peel the shrimp and place in a large bowl. Add ginger, garlic, and tamarind paste, turmeric powder, chile powder and salt to the shrimp. Mix well and set aside for 10 minutes.
Heat the oil in a pan over medium heat, add garlic cloves and stir until brown. Add shrimp and stir for 2 minutes, so that the shrimp begins to brown and curl. Add coconut milk, cilantro and jalapenos.
Turn the heat off when the gravy begins to simmer. Serve with steamed Basmati rice.
As I said before, I wish there were left overs. We will definitely be making this again. With the mild jalapenos, the dish could have used a bit more spice.
We’ve put off trying this recipe for a while because it seemed complicated. That couldn’t be further from the truth! It was really very easy, though a bit temperamental. The original post cites Rachel Ray as the original creator as published in Woman’s Day magazine.
1 box spaghetti (about a pound)
1/4 cup extra virgin olive oil
1/4 lb pancetta, roughly chopped (we ended up using about 3 ounces because that’s what came in the package)
1 teaspoon red pepper flakes
5 to 6 garlic cloves, minced
1/2 cup dry white wine (we used a pinot grigio)
3 large egg yolks
freshly grated Romano cheese (optional, but J swears it’s better with the cheese. Parmesan works too in a pinch)
salt and freshly ground black pepper, to taste (you’ll want to use more pepper than salt!)
Boil the pasta according to the package directions in salted water. (You will need to reserve at least a cup of the pasta water for use later in the recipe!) While the pasta is boiling, heat a large skillet over medium heat (you;ll be adding the pasta to the skillet). Add the olive oil and pancetta to the warmed skillet. Brown the pancetta for about two minutes. Add the garlic and red pepper flakes and cook for up to three more minutes (remove or turn down the heat if the pancetta starts to burn). Add the wine and deglaze the pan. In a separate bowl, beat the egg yolks and add 1/2 cup of the pasta water. According to the original recipe, adding the pasta water to the yolks tempers them so they don’t scramble. If you haven’t already drained the pasta, do so now. Add the cooked pasta to the skillet. Pour the egg mixture over the pasta. Toss to coat the pasta. Don’t cook the egg! Remove from heat. Add cheese, pepper and salt. Continue tossing the pasta until the egg mixture thickens and the pasta absorbs most of it. Serve immediately with extra cheese.
Salty and creamy, this is the perfect dinner for a fall evening. If you find the dish too salty, cut back on the added salt at the end. When reheating, make sure to use a little olive oil or reheat by covering the bottom of a pan with chicken stock or broth and adding the pasta. Otherwise, it dries out.
2 ounces rice vermicelli
package small shrimp; cooked – peeled, deveined
1 cup fresh bean sprouts (or canned if you can’t find fresh)
6 green onions (green parts)
3 tablespoons fresh mint leaves; chopped chiffonade style
3 tablespoons fresh cilantro; chopped chiffonade style
2 leaves lettuce; chopped
8.5 inch rice wrappers
Hoison Peanut sauce:
1 cup hoisin sauce
1/4 cup smooth peanut butter
1 tbsp rice vinegar
2 garlic cloves; crushed
1 Thai chili; minced, or more for desired spiciness (we just used Sriracha sauce)
Bring a medium saucepan of water to boil. Boil rice vermicelli according to the package directions (or 3 to 5 minutes until al dente) and drain. While waiting for vermicelli to cook, combine the onions mint and cilantro into a bowl. Fill a large bowl with warm water (warm, not boiling and not steaming). Dip one wrapper into the hot water for 1 second to soften (you may have to swish it around a bit). Lay wrapper flat (you may have to pull it apart if it sticks to itself). In a row across the center, place 2 shrimp halves, a handful of vermicelli, lettuce and the herb mixture, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce (like a burrito). Repeat with remaining ingredients.
In a small bowl, mix the hoisin sauce ingredients to taste and top with chopped peanuts if desired.
This recipe makes more than enough for three hungry people to have four very stuffed spring rolls.