Tandoori Chicken

 

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Tandoori Chicken
Let's be honest. We LOVE British Indian Cuisine. J found an amazing cookbook from The Curry Guy and we cook our way through the book regularly. With a few modifications, even our toddler loves this dish. It's best on a grill but we've made it on the stove and in the oven with similar results. 
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Using a sharp knife, make three slits in each chicken if leaving whole, if you're going the kabob method, dice up the chicken into 1-inch cubes.
  2. Squeeze the lemon juice all over the chicken thighs and sprinkle with the salt and let sit while you make the marinade.
  3. Place all the marinade ingredients in a food processor and blend to a fine paste. Cover the chicken pieces with the marinade and rub it with your hands deep into the flesh of the chicken. We often stick the chicken and the marinade into a ziptop bag and let marinate for a few hours up to overnight in the refrigerator. You can let it marinate for up to 48 hours, the longer the better!
  4. When ready to cook, either preheat your cast iron skillet or preheat your grill. An important note from the Curry Guy that is good for all things grill related: "You are ready to grill when you can hold your hand two inches above the grill without it being unbearably hot."
  5. Cook the tandoori chicken turning occasionally until the chicken is cooked through and the edges are blackened.
Recipe Notes

I love this dish and everything else The Curry Guy comes up with. He never lets us down!

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Leeks, Eggs and Bacon

This is one of our most favorite reset dinners. There are only so many nights in a row we can indulge in rich meals before J and I begin craving simple, vegetable-heavy dishes. While this dish is at its peak in spring, if you can find leeks year round, don’t be afraid to try it out of season. The original recipe is from Genius Kitchen and is one my mom sent me years ago. We make it so often, I’ve forgotten to document our changes until this week!

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Leeks, Eggs and Bacon
light, easy dinner to reset your palate after indulging in rich meals. Perfect for spring or any other time of year you can find leeks.
Course Main Dish
Cuisine French
Prep Time 10 minnutes
Cook Time 20 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine French
Prep Time 10 minnutes
Cook Time 20 minutes
Servings
people
Ingredients
Instructions
  1. Cut each leek lengthwise into halves and then cut each half into half circles. Soak leeks in a large bowl of cool water to allow any dirt to settle to the bottom. The best way we’ve found to do this is using a salad spinner. In a saute pan, melt the butter over medium heat. Add the leeks to the skillet. Cook the leeks, stirring occasionally, for 5 minutes. It’s best to let them brown a bit on the bottoms. Sprinkle with thyme and cook one minute more. Add stock, reduce heat to medium-low. Braise the leeks At this point you can choose to either cover the leeks or leave them uncovered. Uncovered the flavor concentrates a bit more but covered there is more broth to sop up with bread. Cook for about 10 more minutes or until the leeks are very tender. Season with salt and pepper and serve. We like to serve it with some french bread, bacon and hard-boiled eggs.
  2. In a saute pan, melt the butter over medium heat. Add the leeks to the skillet. Sprinkle with thyme and cook one minute more. Cook the leeks, stirring occasionally, for 5 minutes. It’s best to let them brown a bit on the bottoms.
  3. Add stock, reduce heat to medium-low. Braise the leeks At this point you can choose to either cover the leeks or leave them uncovered. Uncovered the flavor concentrates a bit more but covered there is more broth to sop up with bread.
  4. Cook for about 10 more minutes or until the leeks are very tender. Season with salt and pepper and serve. We like to serve it with some french bread, bacon and hard-boiled eggs.

Almond Torte Recipe

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Almond Torte Recipe
One of the best parts about holidays in my family is the abundance of once-a-year food. Everything from Passover brisket to a hazelnut chocolate loaf and bunny brioche bread make an appearance as we celebrate the spring holidays. This year my mom adapted a recipe for a new dessert and everyone agreed it's a keeper!
Servings
people
Ingredients
Servings
people
Ingredients
Instructions
  1. Preheat oven to 375°.
  2. With vegetable-oil spray, lightly coat inside of a 10-in. pan (we used a pie pan). Sprinkle inside of dish with 1 tbsp. sugar, tilting and turning the dish to coat evenly. Discard any excess. Set dish aside.
  3. In a large bowl, whisk egg yolks with remaining 1/2 cup sugar for several minutes until pale yellow and thick. Gently stir in almond flour and almond extract. Set aside.
  4. In a large clean bowl, beat together egg whites and salt until firm peaks form. Stir 1/3 of the whites into yolk-almond mixture to combine thoroughly, then gently fold in remaining whites.
  5. Pour batter into prepared dish and bake until set and golden brown on top, about 30 minutes. L
  6. et cool 15 minutes, slice, and serve with raspberry sauce if desired.
Recipe Notes

My opinion:
This light and airy dessert is the perfect addition to an Easter brunch or a Passover meal. The raspberry sauce absorbs into the sponge-like texture and is just delicious. The sugar crust adds a touch of sweetness but isn't overwhelming.


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Toddler Approved: Honey Soy Salmon

Honey-Soy Salmon with Zucchini

This was a surprise win for our family. Even before Miss A’s arrival, we made it a point to eat more fish. Salmon is hard one because done well, it’s amazing. Done poorly, it’s terrible.

On a whim, I tried this Honey-Soy Salmon dish from Parents magazine. It was so easy and even better, Miss A kept asking for more! She wasn’t really a fan of the zucchini, but she also hadn’t had it with the skin still on before.

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Toddler Approved: Honey Soy Salmon
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Add honey and soy into a zip top bag, squish to mix.
  2. Add the fish and seal the zip top.
  3. Turn to coat. Marinate for 30 minutes or up to 2 hours (we marinated for about an hour).
  4. Drain and discard marinade.
  5. Preheat broiler. If you have the option of low or high, choose high.
  6. Line a rimmed baking sheet with foil and coat foil with cooking spray or lightly drizzle oil.
  7. Place fish on foil. Broil 5 to 7 minutes per 1/2-inch thickness of fish, or until fish flakes easily with a fork.
  8. We broiled for about 7 minutes total.
  9. While the fish is broiling, heat the oil in a large skillet over medium-high heat. Add zucchini and onions. Cook about 3 minutes or until just tender; season with salt.
  10. Serve the fish fillets with the zucchini.
Recipe Notes

Note: if using frozen fillets, be sure to allow to defrost before you marinate. It makes a difference.

My opinion:
The addition of lightly caramelized onions made the salmon even tastier. We will absolutely be making this dish again. Plus it was so easy, we could make it even on the busiest weeknight!

Toddler Approved: Honey-Soy Salmon with Zucchini
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Lamb Tagine with Potatoes and Chickpeas

Lamb with Potatoes and Chickpeas
One of the hardest parts about giving up six main food groups and items for baby A (she has protein digestion issues so I’m not eating dairy, wheat, eggs, fish, soy or peanuts) is finding quick, easy weeknight meals. Through a lot of trial and error, J and I have learned that some meals that look easy aren’t and some that look time-consuming are actually simple. This is a simple one. We’d put off making Lamb Tagine with Potatoes and Chickpeas from Williams Sonoma because it looked complicated. We were throughly surprised to learn it was easy and perfect for a busy weeknight.

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Lamb Tagine with Potatoes and Chickpeas
Servings
servings
Ingredients
Servings
servings
Ingredients
Instructions
  1. In a small fry pan over medium-low heat, toast the cumin and coriander seeds, stirring frequently, until fragrant, about 5 minutes.
  2. Transfer to a spice grinder, add the peppercorns, paprika, ginger and the 2 tsp. salt and grind until well combined. Set aside. If using ground, skip the grinding step and just combine in a small bowl. Mix with a fork.
  3. In a tagine over medium-high heat, warm 1 tablespoon of the olive oil until almost smoking. Working in batches, brown the lamb on all sides, 3 to 4 minutes total. Transfer to a plate. If you don't have a tagine, we used our most favorite pasta pot.
  4. Add the remaining oil and the onion to the tagine or pot, reduce the heat to medium and cook, stirring, until translucent, about 8 to 10 minutes.
  5. Add the garlic and the spice mixture, reduce the heat to medium-low and cook, stirring occasionally, until the onion is caramelized, about 2 more minutes.
  6. Add the lamb, water, potatoes and the 1/4 cup cilantro and bring to a simmer.
  7. Cover the tagine or pot and adjust the heat so the mixture gently simmers.
  8. Cook for 45 minutes, then add the chickpeas and lemon juice.
  9. Continue cooking until the lamb is tender, about 45 minutes more. Taste and adjust the seasonings with salt and pepper.
  10. Garnish with cilantro and serve. Accompany with couscous or rice.

My opinion:
I LOVE this dish. It’s flavorful and warming and just delicious. It’s as good cold as it is right from the stove.