Quinoa and Black Beans

INGREDIENTS:

1 teaspoon vegetable oil 1 onion, chopped 3 cloves garlic, chopped 3/4 cup quinoa 1 1/2 cups vegetable broth 1 teaspoon ground cumin

1/4 teaspoon cayenne pepper salt and ground black pepper to taste 1 cup frozen corn kernels 2 (15 ounce) cans black beans, rinsed and drained 1/2 cup chopped fresh cilantro

DIRECTIONS:

1.	Heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
2.	Mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
3.	Stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

Recipe taken from allrecipes.com

NOTE: I add in the black beans when I add in the corn.

Also, as shown in the picture I serve this with shredded cheese, Herdez (or any) green chili sauce, sour cream and a mixture of chopped tomatoes, onions, cilantro and lemon juice and a little salt.  It is one of my favourite meals! 

Kung Pao Chicken and Kung Pao Tofu

I've had a couple people ask for this recipe lately so I figured I better get it up here. I know, I know, it's been over a year since I've posted anything...what can I say, life is busy!
This recipe is apparently an authentic dish from China as it from the father of a guy in our old ward, who is originally from China.  Chris started making the tofu version all on his own to be a sweetheart and even he, a total meat lover, says it's delicious with the tofu.
And just FYI, you might want to read the notes at the bottom before starting;)

Kung Pao Chicken or Kung Pao Tofu

1 tbsp vegetable oil, approximately
3 chicken breasts, cubed OR 1, 1 lb container firm or extra firm tofu cubed
4-5 celery stalks, cut in chunks
1 green pepper, cut in chunks
1 red pepper, cut in chunks
1 large onion, cut in chunks
3 garlic cloves, coarsely chopped
2 tbsp Srirachi Chili Garlic sauce + 1 tbsp Srirachi Chili Garlic sauce (can use more to taste)
2 tbsp soy sauce + 2 tsp soy sauce
1/2 cup peanuts or cashews, coarsely chopped

Over medium heat add vegetable oil to a large wok or fry pan and when warm add the garlic. When you can start to smell the garlic add 2 tbsp of the Srirachi Chili Garlic sauce.

IF making Kung Pao Chicken:
Increase heat slightly and add the chicken pieces stirring so chicken gets cooked on all sides. After a minute or so add the 2 tbsp soy sauce. Continue cooking and stirring until the outsides of the chicken look done (it's okay if the chicken is not cooked through all the way at this point). Remove the chicken from the pan.

IF making Kung Pao Tofu:
Increase heat slightly and add the tofu pieces stirring so the tofu gets cooked on all sides.  After a minute or so add the 2 tbsp soy sauce. Continue cooking and stirring until the outsides of the tofu look done. Remove the tofu from the pan.

 For both Kung Pao Chicken and Kung Pao Tofu:
Add the chopped vegetables, 2 tsp of soy sauce and 1 tbsp of the Srirachi Chili Garlic sauce (more to taste if you want an even spicier dish or you can omit it completely if you don't want the dish to be as spicy) to the pan. Cook for 5-7 minutes, until the vegetables start to become tender, stirring constantly.

Add the chopped nuts and the chicken OR tofu to the vegetables and continue to cook for another 2-3 minutes or until desired tenderness of the vegetables.

Serve over rice.

*Note: Use vegetable, canola or peanut oil and not olive oil when making Chinese food as the flavour of vegetable, canola and peanut oils go better with Chinese food and they have a higher smoke point (point when an oil / fat begins to smoke and produces a bitter taste). As stir-frying usually involves cooking at higher heats the smoke point is important to keep in mind.
*Note: Vegetables should be cut in approximately the same size/shape as the chicken (for future reference we were told that in Chinese cooking vegetables and meat should always be cut the same: if the chicken is cut in strips the veggies should be julienned, if the chicken is cubed the veggies should also be cubed)
*Note: You don't want to cook this dish too long as you don't want the vegetables to be tender, but still slightly crisp.
*Note: The chicken is removed from pan while cooking the vegetables so the meat doesn't dry out but remains moist.
*Note: The Srirachi Chili Garlic sauce can be found at Macey's, Sunflower Market, Winco or pretty much any Asian Market. I'll have to check Wal-Mart next time we go!*Note: You can use any chili sauce really as long as it's an Asian type chili sauce and not a Mexican chili sauce if that makes sense.

Enjoy!

Southern Biscuits

Chris absolutely loves biscuits and gravy and has been making it for years. He's been on the hunt for a great biscuit recipe and was thrilled when he made these ones General Conference weekend.


Ingredients
· 2 cups flour
· 4 teaspoons baking powder
· 1/4 teaspoon baking soda
· 1 teaspoon salt
· 2 tablespoons butter
· 2 tablespoons shortening
· 1 cup buttermilk, chilled (or 1 Tbsp lemon juice and enough milk to make 1 cup)
Directions
Preheat oven to 450 degrees.
In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don't want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.
Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that's life.)
Bake until biscuits are tall and light gold on top, 15 to 20 minutes.
(Original Recipe found on Food Network)

Crock Pot Chicken Tikka Masala

I have wanted to make this recipe since I found it on Pinterest last September as we love Indian food, but I could NOT find one of the key ingredients, garam masala. Well I found it the other day at Macey's (I swear I've looked there multiple times before so it must be new) and have made it twice since then... it's safe to say we love it! I made a couple small changes from the original recipe, the biggest being I use coconut milk instead of the whipping cream and I use chicken breasts instead of the chicken thighs. The great thing about using coconut milk instead of whipping cream is it makes it a lot healthier as well as dairy free and it doesn't change the flavour of the dish!

I have to give credit to Meal Planning 101 for this delicious dish and for making it relatively easy for me to post this as I was able to copy most of the recipe from her site!

Crock Pot Chicken Tikka Masala with Rice

Chicken Tikka
1 cup plain yogurt (or coconut cream to make it truly dairy free)
1 tbsp lemon juice
2 tsp cumin
1/2 tsp ground red pepper/cayenne pepper
1 tsp cinnamon
1 tsp pepper
1 tsp salt

2 large chicken breasts or approximately 1 1/2 lbs any variety of chicken (breasts, tenderloins, thighs, etc)

Place all ingredients in a large gallon ziploc bag and seal it and then mash it together until it is combined. Add the chicken breasts to the bag and seal it and then shake the bag/play with it until the chicken is coated completely with the marinade. Let sit in the fridge for at least 1 hour or preferably overnight.

Masala
2 tsp oil (coconut oil)
approximately 2 inches fresh ginger, grated (store your ginger in the freezer and it will be super easy to peel with a spoon and then grate)
3 garlic cloves, crushed or minced
1 large onion, diced
1 tbsp garam masala (McCormick's Gourmet Collection, found at Pleasant Grove Macey's)
1 tbsp tikka curry paste OR 1 tbsp mild curry paste + 1 tbsp of lemon juice (Pattak's mild curry paste found at Pleasant Grove Macey's)
1 tsp cumin
1 tsp chili powder
1 tsp dried coriander
2 cans 14.5 oz. diced tomatoes
1 can 6 oz tomato paste

To add in at the end:
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp garam masala
2 cans 14 oz. coconut milk
a large handful of fresh cilantro, chopped
A large handful or two of chopped spinach (adds some extra vegtable into it)


Turn your oven to broil. Cover a baking sheet with aluminum foil and place a rack over top then spray the rack with PAM spray. Take the chicken out of the marinade (discard the marinade) and place it on the baking rack. Raise one of the racks in the oven so that the chicken is approximately 6-10 inches from the heating element and broil on each side about 10 minutes. You could also do this on the BBQ. You don't have to worry about cooking the meat all the way through as it will finish cooking in the crock pot, you are just looking for a nice browned color.

While the chicken is broiling, in a pan over medium high heat, add the oil. Add the onion and saute for a few minutes until it just starts to turn translucent. Then add the garlic and ginger and saute for a few more minutes until the mixture is nice and fragrant. Place the mixture into your crock pot. Then add the diced tomatoes, tomato paste, garam masala, tikka paste, cumin, chili powder and coriander and stir together to combine. When the chicken is done broiling, add it to the crock pot and stir them in to the masala (sauce).

Slow cook on low for 6-8 hours or on high for 4-6 hours, however be aware that the sauce will reduce and might turn out to be thicker than you want.

Before serving stir in 1/2 tsp cumin, 1/2 tsp chili powder, 1/2 tsp garam masala to brighten up the spice flavours a little bit. Then stir in the coconut milk and fresh cilantro and shred the chicken with two forks if desired.  We don't shred the chicken anymore because it makes it easier for me to eat it  without having to eat the chicken;). 

Serve over basmati rice or yellow basmati rice and homemade naan.


*Note: The picture above shows it made with 3 lbs of chicken breasts (4 extra large chicken breasts) and as you can tell it's not saucey enough. If I'd realized it was too much chicken I would have doubled the masala to have more sauce to go with all that chicken. The Meal Planning 101 recipe used 6-8 chicken thighs.

*Note: I have tried making a vegetarian version of this recipe without the chicken and while it still tastes yummy it doesn't have the same depth of flavours/richness of flavour.
*Note from The Meal Planner: I have cooked and experimented with this dish quite a few times, and it by far tastes the best when the chicken is first broiled and then slow cooks in the masala sauce. It gives the sauce a real richness of flavor.
*Note: We've also found Naan (an Indian flat bread) at Wal-Mart.


Yellow Basmati Rice
2 cups basmati rice (you can use regular rice or brown rice as well which is what I did as Basmati rice is expensive!)
4 cups water
salt
1 1/2 tsp turmeric
1/2 cup frozen peas

Stir together the water, salt and turmeric and prepare as you normally would. When the rice is done, stir in the peas.

Naan Baked in the Oven, in a Frying Pan or on the Grill

I am so excited about this. I have no idea where I first got this recipe as I had sent it to myself in an email a few years ago. After making the Chicken Tikka Masala the other day and needing more naan to eat with the leftovers I thought I'd see if I could make it and remembered I had this recipe. I'm thrilled with how it turned out...delicious and easy!

Picture shows: naan in upper right is baked in the oven; on left is cooked in the frying pan; on bottom right cooked on the grill.

Naan
2 3/4 cups flour, plus more for dusting
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons sugar
2 teaspoons instant yeast
1 egg
1/2 cup plain lowfat yogurt or sour cream
1/2 cup milk

In the bowl of a stand mixer (or in a large bowl by hand), stir together the flour, salt, baking powder, sugar, and yeast.

In a small bowl, mix together the egg, yogurt, and milk. Pour the egg mixture into the dry ingredients and stir for about 1 minute, until the dry ingredients are mostly incorporated into the wet ingredients.

Increase the machine speed to 2 (or by hand) and knead the dough until it is smooth and shiny. If the dough is a little sticky you can add a little more flour.

Remove the bowl from the mixer and cover with saran wrap and a towel. Leave in a warm place to rise until the dough doubles in size, about an 1 1/2 hours. I usually turn my oven on to 350 degrees and let it start to preheat and after a minute or so turn it off. This will make the oven just warm enough for the dough to rise.

At least 30 minutes prior to baking (so while the dough is rising) preheat the oven to 475 degrees and put a baking stone or heavy baking sheet on the lowest rack of your oven. Again make sure you let the oven and baking stone preheat for at least 30 minutes.

Divide the dough into 8-10 pieces (or just pinch off a ball one at a time) and form into teardrop / ovalish shapes with your hands, about 6 to 8 inches across or pretty much you want to just form them into the largest possible without breaking the dough. Make sure you keep the dough covered with saran wrap while you work so the dough doesn't dry out.

Cook two or three pieces at a time by placing the dough onto the hot stone and watching until they puff up and are just starting to turn brown in places, about 3-5 minutes. I cooked mine for 3 minutes.

Remove the naan and lay on a plate and butter the naan with garlic butter or with butter and sprinkle with a little bit of garlic powder and salt.


To make on the stovetop: (if you forget to preheat your oven for 30 minutes like I did and don't have time to wait).

Over medium heat, heat up a frying pan. Once preheated liberally butter the skillet.

Generously brush one side of the dough with water and begin to cook with that side down in the frying pan.

Brush the other side with water while it is still in the frying pan.

The dough will bubble a bit as it cooks. Leave it on the first side for a few minutes until it puffs up and starts to brown, then flip it to cook the other side for a minute or two.

Then move the naan to a plate and butter the naan with garlic butter or with butter and sprinkle with a little bit of garlic powder and salt.

To make on the grill:

Preheat the grill to high heat and let it preheat for a good 1/2 hour or so until it gets really hot.

Once you're ready to put the pieces of dough on the grill turn the heat down so the flames are lower in the center of the grill where you're going to place the dough.

Put two pieces of dough on the center of the grill and close the lid (again you don't want high flames right on the dough but around the edge of the bbq).

Cook for 3-5 minutes or until puffy and lightly browned.

Then move the naan to a plate and butter the naan with garlic butter or with butter and sprinkle with a little bit of garlic powder and salt.

Serve with Chicken Tikka Masala or a number of other dishes as I have to say it is definitely a good side for pretty much anything!

*Note: If you make a double batch like I did and run out of time to make all the naan at once you can put the individual balls in the fridge on a plate, covered up and then come back to them later. I had mine in the fridge for an hour or so and then let them sit out for about 10 minutes before I shaped and cooked them.

*Note: Idea for next time after dough has risen and I've de-gased it slightly: gently knead in some minced garlic...yum yum!

ENJOY...I know I am;)

Delicious and Chunky Minestrone Soup

My friend, De Ellen made this soup for us when I had Noah and I'd been asking for the recipe ever since. I finally got it a couple weeks ago and I've made it twice since AND eaten the entire pot of it myself both times. I LOVE it and can't get enough. I'm on a no dairy kick right now because of Noah but it's even delicious without the Parmesan cheese.

This recipe makes a lot, so feel free to half it. Or just leave it in the fridge and eat it yourself over the course of a week like I do;)

And if you want the soup to be less chunky you can add less of the vegetables and pasta. I like mine to be super chunky and filling which is why I quadrupled the vegetables and pretty much doubled everything else from the original recipe.


Delicious and Chunky Minestrone Soup

3 tablespoons olive oil
1 cup minced white onions
1 zucchini, chopped
1 cup fresh green beans, cut in thirds (or frozen cut Italian green beans)
2-3 stalks celery, chopped
4 teaspoons minced garlic (about 4 cloves)
8 cups vegetable broth (not use chicken broth)

1 (15 ounce) can red kidney beans , drained
1 (15 ounce) can cannellini/white kidney beans, small white beans, or great northern beans, drained
1 (14 ounce) can diced tomatoes
1 cup carrots , julienned or shredded
2 tablespoons minced fresh parsley or 2 tsp dried parsley
2 teaspoons dried oregeno
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon dried basil
1/2 teaspoon dried thyme
3 cups hot water
5-6 cups fresh baby spinach
6 oz of dried shell, macaroni, or elbow pasta (This is a guesstimate as I don't measure it, I just dump some in)

Italian meatballs or sausage (if you have a hubby like mine the only way you'll get him to eat this soup is by adding the meat)


Heat the olive oil over medium heat in a large soup pot.

Saute the onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.

Add vegetable broth to pot, plus the canned tomatoes, beans, carrots, hot water, and spices.

Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.

Add the spinach and pasta and cook for an additional 20 minutes or until desired consistency.

Sprinkle each serving with Parmesan cheese and serve with breadsticks, European bread or other crusty bread.

Enjoy!

Falafels with Tzatziki Sauce

When I worked in downtown Toronto years ago I used to get Falafels from a little hole in the wall and couldn't get enough of them. Ever since then I have been searching for a good falafel recipe as I have no idea where to get them here in Utah. I have been unsuccessful until now. I made these a couple weeks ago and then had to make more (and a double batch) last week again as Chris and I couldn't get enough of them. The original recipe was found on Allrecipes.com. I made a few small changes to the recipe, the biggest is adding eggs.

Falafels and Tzatziki Sauce

Falafels
approximately 2 cups Garbonzo Beans (we call them Chick Peas in Canada), drained and mashed
1/2 large onion, finely chopped
2 cloves garlic, minced/crushed
1/4 cup fresh cilantro, chopped
1 1/2 tsp dried parsley
1/8 tsp ground turmeric
2 1/4 tsp cumin
1/2 tsp baking powder
1 egg
1 cup finely ground bread crumbs (I use Italian bread crumbs and might suggest using a little extra parsley, and salt if I was to use regular bread crumbs)
3/4 tsp salt
1/4 tsp pepper or cracked black peppercorns


Mash the garbanzo beans in a large bowl or in a food processor. Chop the onion and cilantro and then combine with the mashed beans. Add the garlic, parsley, cumin, turmeric, baking powder, bread crumbs, salt and pepper and stir until combined. Add the egg and mix well. Using your hands shape the mixture in to small patties approximately 2 inches in diameter and approximately 3/4 inches thick. Make sure to compress the mixture when shaping in to the patties so that they are compact and will hold together well. One batch will make 20 patties of this size.

Heat an inch of oil in frying pan over medium heat until hot or heat the oil in a deep fryer to 375 degrees F (190 degrees C). Using tongs place the patties in the frying pan or deep fryer. If using a frying pan you will need to flip the patties after 4-5 minutes, or when browned and then cook the other side. You could of course use more oil and essentially deep fry them, but I like to use less oil and do each side at a time. I also like to use an oil splash guard that I place on the frying pan to make sure the oil doesn't splash all over the place.

Serve in a warmed Pita, with Tzatziki Sauce, chopped tomatoes and lettuce.

*Note: Falafels are traditionally round but I like making them in patties as I think they sit in a Pita a lot better this way.

*Note: You can freeze these before you cook them and just fry them after you defrost them. You can also freeze these after they've been cooked. Either way they taste just as good as fresh!


Tzatziki Sauce
1 cucumber, peeled, seeded and pureed in a food processor
1 1/2 cups Greek yogurt
1/2 cup Sour Cream
2 garlic cloves, minced/crushed
1/2 lemon, juiced
3/4 tsp dill

Peel the cucumber and then cut it in half and then cut the seeds out, along with the help of a spoon. Cut the cucumber in to a few chunks and place in a food processor to shred.
Squeeze the water out of the shredded cucumber using paper towels, cheese cloth or a thin tea towel.

Combine the shredded cucumber with the rest of the ingredients and refrigerate until ready to serve.

*Note: This can also be used as a dip for vegetables, chips, etc.

Enjoy!