Chicken Tikka Masala

So thank you pinch of yum for some of my photos and most of all the recipe! Now, it is a bit of work; if you make the masala paste on the same day. However, once you have a few in the freezer; voila, easy breezy... She also has directions for Instant Pot or Slow Cooker.

I stuck with the original recipe of the Masala Paste, except the cayenne I replaced with red pepper flakes. I found exactly the 3 tablespoons Garam Masala at Whole Foods!

Ingredients for Masala Paste:

• 2 onions, chopped
• 5 cloves garlic, minced
• 2-inch piece of fresh ginger, minced
• 3 tablespoons garam masala
• 1 tablespoon each chili powder, turmeric and cumin
• 1/2 teaspoon ground cloves
• 2 teaspoons Celtic salt (coarse salt)
• 1/2 teaspoon cayenne ( I used red pepper flakes)
• small pile of cilantro
• juice of one lemon ( about 1/4 cup)

Directions for Masala Paste:

Pulse all ingredients into a food processor until smooth. For each recipe use 1/4 cup of the paste. Freeze the rest. As pinch of yum says "Boom"!

Ingredients for Chicken Tikka Masala:

• 2 lbs bones skinless chicken breasts, cut into bite size pieces
• 1/2 cup plain yogurt ( I used the whole container)
• 1 tablespoon Masala Paste

Directions:

Combine yogurt and Masala Paste. Add chicken and coat all pieces. Marinate in frig for 30 minutes.

This is where I deviate from pinch of yum. Instead of browning chicken pieces on top of the stove in a skillet; I chose to grill. 3-4 minutes per side. (Note to self: I did cook on top of stove; did not need to add any oil).

Rest of Ingredients:

• 2 cups tomato puree
• remainder of the Masala Paste
• 1 cup heavy cream or 14 - ounce coconut milk ( I used cream as had in the freezer)

Rest of Directions:

Combine the tomato puree, Masala Paste and add the chicken pieces. Simmer 15-30 minutes. Add the cream or coconut milk, stir to combine, heat gently and adjust salt.

Serve with Curry Rice Pilaf with Apples (blog: May 9, 2020 label: rice) and chopped cilantro OR for the bomb: Cilantro Lime Sauce (blog: April 7, 2019 label: sauce) & toasted almond slivers.
This is one I think will benefit from cooking ahead and allow the flavors to meld.

New Granddaughter ~ May 2020

Spaghetti Squash Pizza Crust

Ok folks; this is spectacular. Now I cannot have regular pizza crust; so perhaps my excitement is overrated. However, I will make this is again. I cooked a very large spagetti squash for another recipe and had about half leftover. I used shredded pepper jack goat cheese in replacement for the mozzarella and shredded pecorino romano in place of the parmesan; simply because I had on hand. I topped the crust with cooked choizo sausage and more shredded pepper jack. My icing on the cake; chopped fresh jalapenos! A simple salad dressed with olive oil and balsamic; you are in heaven! Of course the sky is the limit as far as what to top with. I wanted to keep the crust firmness; so did not want to add anything saucy. sharedappetite.com

Ingredients:

• one small to medium spagetti squash
• 1 tablespoon olive oil
• 1 egg, lightly beaten
• 1/2 cup shredded mozzarella cheese
• 1 tablespoon shredded parmesan cheese
• salt and pepper to taste

Directions:

I soften the spagetti squash in the microwave on high for about 4 minutes. This allow you to easily cut the ends off the squash and then cut into four rounds. Remove the seeds once cut.

Place the rounds on a parchment lined baking sheet. Lightly coat with olive oil and sprinkle with salt and pepper. Bake in a 400-degree oven for one hour; turning rounds over halfway through.

Scrap all the flesh into a beautiful pile of spagetti strands and allow to cool. Wrap cooked squash into cheese cloth and squeeze out as much moisture as possible.

In a medium bowl combine the squash, egg, cheeses, salt and pepper. 

Press squash in a thin even layer on a parchment lined baking sheet. 

Bake at 400-degrees for about 20 minutes. Remove from oven and carefully flip and cook another 10 minutes. Use a spatula to loosen from the parchment paper easily.

Add desired topping and bake until done.

Pinch of Yum Chicken Meatballs

Who knew one could snatch the photo from the blogger, but hey; when I served these I had a house full of family and no time for photos! These are very versatile and the sky is the limit on how you want to serve them. And guess what? They are in the freezer! Thank you Pinch of Yum! I served with a marinara sauce and lots of Parm sprinkle on top!

Ingredients:

• 1 pound ground chicken
• 1 egg, beaten
• 1/2 cup panko breadcrumbs, I used ground up rice crackers
• 1/2 cup grated Parmesan
• 2 tablespoons olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• black pepper to taste

Directions:

Mix and roll all ingredients. Place on parchment lined cookie sheet. Bake at 400-degrees for 20 minutes. 

Curry Turkey Bites & Apricot Ginger Sauce

This recipe is from nom nom paleo. I made these for a Christmas Eve appetizer. They are easy, delicious and leftovers are in the freezer. Plus I love curry! I substituted parsley for the 1 cup Swiss chard called for in the original recipe. Also the serrano pepper I omited this time, but will next time add chopped, fresh jalapeno. Since I love jalapenos!

Ingredients for Meatballs:

• 1 pound ground turkey (I used turkey thighs; as not recommended using the super low-fat)
• 2 cups shredded sweet potato
• 1 cup finely chopped Swiss chard (loosely packed), I used 1/4 cup chopped parsley
• 1 large egg, beaten
• 1 teaspoon garlic, minced
• 1/2 teaspoon ground ginger
• 1 serrano pepper, chopped, optional
• 2 scallions, thinly sliced
• 1 tablespoon curry
• 2 teaspoons salt
• juice and zest from 1 lime

Ingredients for Apricot-Ginger Sauce:

• 2 tablespoons tamari
• 1/2 cup apricot jam
• 1/2 teaspoon fresh ginger, minced
• 1/4 teaspoon pepper
• 2 tablespoons lemon juice

Directions for Meatballs:

Preheat oven to 400-degrees convection bake or 425-degrees non-convection bake. Line 2 baking sheets with parchment paper.

In large bowl, combine all the turkey bite ingredients: ground turkey, sweet potato, Swiss chard, beaten egg, garlic, ginger, serrano pepper, sliced scallions, curry powder, salt, and juice and zest from lime.

Using your hands mix all ingredients until well combined. Do not overmix.

Scoop out heaping tablespoon balls and arrange on the 2 lined baking sheets. Smoosh each ball with fingers into 1/2-inch patties.

Cook one tray in oven for 15 minutes; or until browned on edges and cooked through. Rotate pan 1/2 way through. Bake the second tray the same way.

Directions for Dipping Sauce:

In a small sauce pan, combine tamari, jam and fresh ginger. Stir over medium heat until simmering.

Remove from heat and add pepper and lemon juice.

Maureen's Hot Articoke Dip

This recipe is can be made with poblano chiles or green chilies. Great served with a baguette, crackers or sliced carrots. I used canned green chilies, but the fresh ones in the freezer would have been spicier. Make sure you bake ahead of time and allow to cool before serving.

Ingredients:

• 1 stick unsalted butter, softened
• 16 ounces cream cheese, softened
• 1-16 ounce can articoke hearts, chopped
• 1-4 ounce can green chilies, chopped
• 2 cups Parmesan cheese, shredded

Directions:

Mix the night before serving and chill.

Lightly grease a 8x8-inch baking pan. I used glass.

Bake in a 350-degree oven for 25 minutes.

Allow to cool before serving.