Posted on March 22, 2017 by cookwithkathy
2 tablespoons clarified butter (ghee)
1 tablespoon olive oil
2 cups white onions, finely chopped (1 large onion)
3 cloves garlic, grated
1 inch piece of ginger root, grated
3 tablespoons tomato paste
2 teaspoons smoked sweet paprika
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 teaspoon sea salt
1/2 teaspoon turmeric powder
1/4 teaspoon ground cinnamon
2 cups crushed tomatoes
1/2 cup heavy whipping cream or sour cream
2 boneless skinless chicken breasts, cut into 1-inch cubes
2 cups grated mozzarella cheese
4 tablespoons grated Parmesan cheese
4 prepared nan bread
- Heat clarified butter or ghee and olive oil in a heavy-bottom saucepan. Saute onions until translucent. Add garlic and ginger. Stir to combine and continue sauteing until the garlic and ginger begin to turn golden.
- Add tomato paste, paprika, cumin, cayenne, salt, turmeric and cinnamon. Saute for a couple more minutes to “toast” the spices.
- Add the crushed tomatoes and chunks of chicken. Bring to a boil; reduce heat and simmer about 20 minutes with the lid on. Stir occasionally. Stir in cream. Continue to simmer on low heat with the lid off, stirring occasionally until the sauce is reduced and the consistency of thick gravy. The sauce can be made in advance and kept for 2 days in the refrigerator.
- To make the pizza: Preheat oven to 400ºF.
- Lay the nan out on a rack set into a sheet pan and sprinkle a small amount of the grated cheese on the bread. Top the cheese with the tikka masala, leaving a 1/2 inch border around the edge. Sprinkle the top with more grated cheese.
- Place in the oven for about 15 minutes. The pizza is done when the cheese is melted and the edges are crisp.
- Remove from the oven and brush the edges with a little olive oil while it is still hot. Serve and enjoy.
Makes 6 servings.
Source: Institute of Culinary Education
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Posted on March 20, 2017 by cookwithkathy
1/2 cup dried figs, stems removed
1 tsp lemon zest
1/4 tsp cinnamon
pinch of salt
4 Tbsp natural peanut butter
8 slices crusty whole grain bread
4 oz brie cheese
2 cups arugula
1 Tbsp unsalted butter
- Place figs in blender or food processor, cover with 1 cup boiled water and let soak for 30 minutes.
- Add lemon zest, cinnamon and a pinch of salt to container and blend until slightly chunky. Let cool.
- For each sandwich. spread 1 Tbsp peanut butter on a slice of bread. Top peanut butter with 2 Tbsp fig jam, 1 oz brie cheese and 1/2 cup arugula. Top with second slice of bread and press down gently. Repeat with remaining ingredients for additional sandwiches.
- Heat butter in skillet over medium-low heat. Grill sandwiches until bread is golden on both sides and cheese has melted, about 3 minutes per side.
Makes 4 servings.
Source: Sage magazine
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Posted on March 13, 2017 by cookwithkathy
6 large eggs
1/3 cup mayonnaise
2 tsp tarragon (or Dijon) mustard
1/4 tsp salt
1/8 tsp freshly ground pepper
1 small shallot, finely chopped
1 celery stalk, finely chopped
1 Tbsp capers
1 Tbsp chopped fresh tarragon
1 Tbsp chopped fresh cilantro
12 slices multi-grain whole wheat bread
- Bring a medium saucepan filled three quarters with water to a boil.
- Add eggs and cook 9 minutes (center of yolk will be slightly creamy).
- Carefully pour off hot water and rinse eggs with cold running water to cool. Peel eggs and roughly chop.
- Meanwhile, in a large bowl, combine mayonnaise, mustard, salt, and pepper. Add remaining ingredients. Gently fold in eggs.
- Spread the egg salad on the bread slices and serve.
Makes 6 servings.
Source: The Oprah magazine
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Posted on March 9, 2017 by cookwithkathy
2 cups warm milk
1/4 cup sugar
4-1/2 teaspoons (2 envelopes) active dry yeast
1-3/4 sticks unsalted butter, melted, plus extra for greasing
2 teaspoons vanilla paste or extract
1 egg, plus 1 egg, beaten
8 cups all-purpose flour, plus extra for dusting
3 ounces semisweet chocolate, grated
1 stick unsalted butter, melted and cooled
1 cup firmly packed dark brown sugar
3 tablespoons ground cinnamon
2/3 cup confectioners’ sugar
1 teaspoon vanilla extract
1 tablespoon water
- Start by making the dough. Put the milk, sugar, yeast, melted butter, vanilla, and whole egg into the bowl of a freestanding mixer fitted with a dough hook, then mix together until smooth. Sift the flour, then gradually add to the bowl, mixing until the dough comes away from the side of the bowl. Place the dough in a large, lightly floured bowl and cover with plastic wrap or a damp dish towel. Let rise for 45 minutes-1 hour at room temperature, or until the dough has almost doubled in volume.
- To make the filling, beat the grated chocolate, cooled melted butter, sugar, and cinnamon in a bowl to a smooth, spreadable paste and put to one side.
- When the dough has risen, punch it down to release the air, then turn out onto a lightly floured surface. Roll out the dough to a 1/2-inch thick rectangle, about 11 x 27 inches. Using a spatula, spread the filling all over the dough. Starting at a long edge, roll the dough into a long log shape without stretching it. Using a sharp knife, cut into slices about 2-1/2 inches wide. Place them on two greased and floured baking sheets. Cover with plastic wrap or a damp dish towel and let rise for 30 minutes.
- Preheat the oven to 400°F. Meanwhile, add the water to the beaten egg to make an egg wash. Use a pastry brush and lightly brush the tops of the rolls with the egg wash.
- Bake the rolls in the oven for 10 minutes, then reduce the heat to 350°F and cook for another 15-20 minutes, or until golden brown, cooked in the center, and the rolls sound hollow when tapped on the bottoms.
- Meanwhile, to make the glaze, mix together the confectioners’ sugar, vanilla, and water in a bowl. As soon as the rolls are cooked, brush them generously with the glaze and let cool. These are fantastic served with coffee or hot chocolate.
Makes 11 rolls.
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Posted on March 8, 2017 by cookwithkathy
1-1/2 cups sliced radishes
1/3 cup rice vinegar
1 Tbsp honey
2 tsp sea salt
2 cups radish greens
1/2 cup fresh basil
1/3 cup walnuts
1/3 cup grated Parmesan
1 garlic clove, minced
juice of 1/2 lemon
1/4 tsp black pepper
1/4 cup extra-virgin olive oil
1 lb ground lean chicken
1-1/2 Tbsp Dijon mustard
2 cups baby spinach or radish greens
4 whole grain buns
- Place radish slices in jar. Combine rice vinegar, honey, salt and 2/3 cup water in small saucepan. Bring to a simmer, stirring until honey and salt have dissolved. Pour over radishes, cover, and chill for at least 2 hours.
- Place radish greens, basil, walnuts, Parmesan, garlic, lemon juice and black pepper in food processor container and process until greens are pulverized. With machine running, pour in oil and blend until combined.
- In large bowl, gently mix together 1/3 cup (80 mL) of the radish pesto and ground chicken. Add additional pesto if desired. Form into 4 equal-sized patties.
- Lightly coat skillet or grill grate with oil and heat over medium. Place patties in pan or on grill, cover and cook for 5 minutes. then flip and cook covered for 5 more minutes or until internal temperature reaches 165ºF (74ºC) on cooking thermometer.
- Spread mustard on burgers and top with pickled radish slices and greens. Serve in buns.
Makes 4 servings.
Source: Sage magazine
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