Friday, September 27, 2013

Curry Meatballs from Food Network

 II made this tonight, and it is delicious. Jim and I both loved it, and it's really easy. The sauce was sooo good. I think that you could use it on chicken or vegetables and it would be great. Next time, I will increase the cayenne in the curry recipe to make it spicier. I also think that you could make the meatballs smaller and serve this as an appetizer or part of a party buffet.

Prep Time:10 minInactive Prep Time: -- Cook Time:30 min
Level:
Easy
Serves:
4 servings

Ingredients
Meatballs:
1 pound ground beef
1 green serrano chile, minced
2 teaspoons minced fresh ginger
2 tablespoons minced fresh cilantro
Kosher salt

Curry:
3 tablespoons coconut oil or canola oil
1/2 teaspoon brown or black mustard seeds
4 shallots, thinly sliced (about 1 cup)
5 cloves garlic, minced
1 (1-inch piece) ginger, peeled and minced
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper, use 1 tsp if you like it spicy
1 tbl flour, if using low fat coconut milk
2 medium tomatoes, finely diced
1 (14-ounce can) full-fat coconut milk, I substituted low fat 
Kosher salt

2 tablespoons minced fresh cilantro
2 teaspoons lime juice (about half a lime)
Serving suggestions: Rice, Indian bread, such as naan or chapatti or spaghetti
Directions
For the meatballs: In a large bowl, mix the ground beef, chile, ginger, cilantro and 1 teaspoon salt together using your hands until just combined. (Don't mix any more than this or you'll end up with tough meatballs!) Make 16 balls like this: divide the mixture in half, and then in half again. Take each quarter and divide it into 4 small portions. Roll each portion between your palms until smooth. Set aside and repeat for all 16 meatballs

For the curry: In a large skillet over medium-high heat, warm the coconut oil until nearly smoking. Add the mustard seeds, covering the pan with a lid so you don't get popping seeds all over you.

When the spluttering subsides, add the shallots, garlic and ginger and cook until golden brown. Then add the ground coriander, cumin, cayenne pepper, and flour(if using low fat coconut milk). Stir, and cook 30 seconds. Add the tomatoes and cook until they soften, about 5 minutes.

Add the coconut milk,  1/2 teaspoon salt and bring to boil. Turn down to a simmer and add the meatballs. Simmer until the meatballs are cooked through, 15 to 20 minutes. When meatballs are done, remove them to serving dish. If your sauce isn't thick enough, turn up the heat and reduce. Taste for salt and add more if needed.  Pour over meatballs. 
Add the cilantro and lime juice. Shake the pan gently to mix them in, and then taste for seasoning. Serve over rice, with Indian bread (naan or chapati) 

Monday, September 16, 2013

Chicken Biryani

4 tablespoons vegetable oil
4 small potatoes, peeled and halved
2 large onions, finely chopped
2 cloves garlic, minced
1 tablespoon minced fresh ginger root
1/2 teaspoon cayenne 
1/2 teaspoon ground black pepper
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon salt
2 medium tomatoes, peeled and chopped
2 tablespoons plain yogurt
2 tablespoons chopped fresh mint leaves
1/2 teaspoon ground cardamom
1 (2 inch) piece cinnamon stick
3 pounds boneless, skinless chicken
pieces cut into chunks
 
2 1/2 tablespoons vegetable oil
1 large onion, diced
1 pinch powdered saffron
5 pods cardamom
3 whole cloves
1 (1 inch) piece cinnamon stick
1/2 teaspoon ground ginger
1 pound basmati rice
4 cups chicken stock
1 1/2 teaspoons salt
DIRECTIONS:
1.In a large skillet, in 2 tablespoons vegetable oil (or ghee) fry potatoes until brown, drain and reserve the potatoes. Add remaining 2 tablespoons oil to the skillet and fry onion, garlic and ginger until onion is soft and golden. Add chili, pepper, turmeric, cumin, salt and the tomatoes. Fry, stirring constantly for 5 minutes. Add yogurt, mint, cardamom and cinnamon stick. Cover and cook over low heat, stirring occasionally until the tomatoes are cooked to a pulp. It may be necessary to add a little hot water if the mixture becomes too dry and starts to stick to the pan.
2.When the mixture is thick and smooth, add the chicken pieces and stir well to coat them with the spice mixture. Cover and cook over very low heat until the chicken is tender, approximately 35 to 45 minutes. There should only be a little very thick gravy left when chicken is finished cooking. If necessary cook uncovered for a few minutes to reduce the gravy.
3.Wash rice well and drain in colander for at least 30 minutes. 

In a large skillet, fry onions in oil til golden. Add saffron, cardomom, cloves, cinnamon stick, ginger, and rice. Stir until rice is coated with spices. Heat chicken stock and salt and pour over rice. Stir well.  Add the chicken mixture and potatoes. Bring to a boil. Cover saucepan, reduce heat, and cook 20 minutes. Serve.

Friday, September 13, 2013

Yellow cupcakes from Cook's Country

I haven't tried these, but they sound sooo easy--dump everything into the mixer and beat until smooth.

MAKES 12 CUPCAKES
These cupcakes are best eaten the day they are made, but unfrosted extras will keep in an airtight container at room temperature for up to 3 days. To double the recipe, use 3 whole eggs and 2 yolks, and double the remaining ingredients.

INGREDIENTS
For Cupcakes  
1 1/2cups unbleached all-purpose flour (7 1/2 ounces)
1cup granulated sugar (7 ounces)
1 1/2teaspoons baking powder
1/2teaspoon table salt
8tablespoons unsalted butter (1 stick), room temperature
1/2cup sour cream
1 large egg, room temperature
2 large egg yolks, room temperature
1 1/2teaspoons vanilla extract

For Frosting  
1cup heavy cream
8ounces semisweet chocolate, chopped

INSTRUCTIONS
1. For Cupcakes: Adjust oven rack to middle position; heat oven to 350 degrees. Line standard muffin/cupcake tin with paper or foil liners.
2. Whisk together flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Add butter, sour cream, egg and egg yolks, and vanilla; beat at medium speed until smooth and satiny, about 30 seconds. Scrape down sides of bowl with rubber spatula and mix by hand until smooth and no flour pockets remain.
3. Divide batter evenly among cups of prepared tin using 2-ounce ice cream scoop or heaping tablespoon. Bake until cupcake tops are pale gold and toothpick or skewer inserted into center comes out clean, 20 to 24 minutes. Use skewer or paring knife to lift cupcakes from tin and transfer to wire rack; cool cupcakes to room temperature, about 45 minutes.
4.For Frosting: Bring cream to boil in small saucepan or in microwave. Place chocolate in medium bowl and pour boiling cream over. Cover with foil and let stand 5 minutes. Whisk until smooth, then cover with plastic wrap and refrigerate until cool and slightly firm, 45 minutes to 1 hour.
5. Transfer cooled chocolate mixture to bowl of standing mixer fitted with whisk attachment; whip mixture at medium speed until fluffy and mousse-like and forms medium-stiff peaks, about 2 minutes.
6. Spread 2 to 3 generous tablespoons Chocolate Ganache Frosting on top of each cooled cupcake; serve.

Tuesday, September 03, 2013

Asian cold slaw

This is really good with quickly seared ahi tuna, sliced thin, but you could also serve it with most any grilled or barbequed meats.

2 cups cole slaw mix
2 green onions, sliced thinly
4 tbl soy sauce
1 tbl rice wine vinegar
1 tbl sesame oil
1 tbl sugar
1 tsp hot chili paste
Salt and pepper to taste

Mix all together and let stand for 1 hour or so.