Chicken Tikka Masala (Butter Chicken)

We have been on a chicken tikka journey.

We have tried and tried to make it like our favorite Indian places in San Francisco. We sampled all sorts of recipes and have finally arrived at a happy place. This dish takes time to make, but the final dish is so flavorful and delicious that it is worth the work!

The night before:

Cut your chicken down in to bite sized cubes. 

Add these ingredients to your blender:

24 oz. plain yogurt

1/2 onion

6 cloves garlic

a thumbs worth of ginger

1/2 jalapeño

1 TBS whole coriander 

1 tsp turmeric

1 TBS fresh cilantro 

Blend. Pour over your chicken. Make sure every piece is covered in the yogurt mixture. Cover and put in the refrigerator over night.

Sauce:

28 oz can of tomato puree, no salt added

1 stick of cinnamon

1 1/2 onion, blended

6 cloves garlic

1 thumb worth of ginger

1 TBS ground cumin (grind your own fresh, it tastes so much better)
1 TBS turmeric
1 TBS coriander,  fresh ground
salt to taste

water for deglazing your pan

1/4 c heavy cream (if it is a special occasion and you want to throw calorie counting out the window, adding more cream tastes really good! I'll leave that to your discretion.)

Light your coals (if you don't have access to a grill, you can use your oven broiler.) You want really hot coals. Put your marinated chicken on skewers. Try to keep as much of the marinade on as you can. When your coals are ready, place your chicken on the girl. The chicken needs to have a great char. Do not cook it through, it will cook in the sauce. Do not over cook them! (If you do at this point over cook the chicken, add them to the sauce just before serving.)

Blend together your onions, garlic and ginger. After pureed, add onions and cinnamon stick to the frying pan and cook until your onions are the color of peanut butter. Deglaze your pan with water as needed. This takes about 30 minutes. Don't let it burn! When your puree is golden brown, add cumin, coriander and turmeric. Cook for a minute.  Turn your heat to medium low. Add the tomato sauce. You want to let the sauce simmer for at least 1/2 an hour to make sure there is no "can" flavor left from those tomatoes.

10 minutes before you are ready to serve, remove the chicken from the skewers and add to the tikka sauce. A minute before serving add the heavy cream.

We serve this with basmati rice and Paleek Paneer.
Enjoy!

Changes...

Well, we just found out that Shane is allergic to gluten.
The day we figured it out, we started by clearing out all of the pantry items that contained gluten. We researched and researched and gave away and gave away. Who knew that Balsamic vinegar and soy sauce contained gluten? or some nori? or Japanese mayo? or Bailey's?

So, needless to say, the blog that started out without a purpose now has a purpose: Making gluten free food that is delicious!

 I asked Shane the question, "What will you miss the most?" The answers he gave have proppeled us into experimention mode. We have to perfect gluten free (gf) pizza crust, gf bread and gf homemade pastas! Another question we had was: What gluten free things still taste like 'normal' and what doesn't? We decided that to find those answers we needed some Whole Foods retail therapy. We began shopping! As it turns out, our first three 'test items' were really good! I am not just saying that, by the way. If you did not tell me these things were gluten free I would have not guessed. Here is what we tried: Corn Pasta, Foccaccia Bread, and Brownie Mix.

So here are the changes to expect:
We will be revising all of the recipes to make them gluten free to avoid any future mix ups.
We are going to experiment like crazy and post all the things that taste great (and none of the ones that don't.)

Italian Fried Rice?

Italian Fried Rice? I know it sounds funny, but it is delicious! This recipe makes enough for 4-6 people.

What you will need:

1 lb sausage (we used Whole Foods Pesto and Pine Nut Sausage)

2 TBS olive oil

2 c. rice (we used Basmati)

3 c. water for cooking the rice
1 c. water
3 TBS homemade pesto (I'll post a recipe later, I promise.)
1 TBS butter
1/2 c. peas (you don't have to add those Kent ;)
1 tsp salt, add additional if needed
1 tsp white pepper


Add butter and 1 TBS pesto to a pan with a tight fitting lid. Mix it together. Add rice to the pan and cook it a couple of minutes. Add water to your rice. Let it come to a boil. Turn heat to medium low and cover with the lid for 10 minutes. Turn off the heat, and let it sit another 10 minutes with the lid on.

While your rice is cooking, in a frying pan on high heat, brown your sausage. Cook it through. (Deglaze with water when you see delicious brown bits developing. )
Once the sausage and rice are both cooked you can move onto the next step.

Next Step:
Add 1 c. water, salt and white pepper, and remaining pesto to the sausage. Keep the flame on high. Let it cook for about a minute. Add the cooked rice. Mix together very well. Keep it over high heat for another minute. Add peas. Turn your heat to low and stir gently until the sauce has absorbed into the rice.

Serve and enjoy!

Campari Mojitos!

Campari is a liqueur that has a lot of interesting bitter and floral notes. It can be an acquired taste for some, some hate it, and some love it! I personally love it. One of my favorite people, Viveca Lane, introduced me to Campari years ago and I have enjoyed it ever since.  This is Campari's site. I found a recipe for Campari Mojitos there, but I tweaked the recipe to our liking.

What you wil need:
(makes one drink)

Ice
2 ounces Campari
1/2 lime
about 7 fresh mint leaves
mineral water

Add mint leaves and lime juice to a lowball. Muddle the mint with a wooden muddler (or a wooden spoon.) Fill your glass with ice. Add Campari and top with mineral water.

Enjoy on a hot Summer day!

Spaghetti!

Every time we make spaghetti it is a bit different. This recipe was one of my favorite versions that 

Shane has ever made.

This recipe makes enough for 6 people, or 4 hungry friends :)

What you will need:

Meatballs:

1 lb hamburger

3/4 gluten free breadcrumbs (dry a couple of gf white bread slices and crumble them up) 

6 cloves of garlic, grated

2 eggs

Large pinch Salt

1 TBS dried rosemary

1 TBS dried oregano

1 TBS dried basil

dash of pepper

2 TBS onion, grated 

olive oil for pan frying

Sauce:

1 onion, chopped very fine

6 cloves garlic, minced

28 ounces of organic tomato sauce (no salt added is the best you can buy, but homemade is the best)

4 leaves fresh basil

1 TBS dried oregano

1 bay leaf

1/4 cup red wine

Other things you will need:

Pecorino Romano 

pasta noodles, we used Mrs. Leepers Corn Spaghettti 

Brown your meatballs on medium heat in a frying pan. You are looking for a nice brown color (they don't even have to be cooked through because they will simmer in the sauce later.)

When brown, transfer your meatballs to a glass bowl (plastic transfers nasty flavors.) In the same pan, add your garlic, onions, bay leaf, and a pinch of salt. When brown bits start to form on your pan, deglaze with wine and collect all those little morsels of goodness from the pan. You want your onions REALLY well cooked. When they are soft and start to loose their texture, add your tomato sauce. When using canned tomatoes you want to cook them for a long time to get the "can" taste out.  We let ours cook for about 30 minutes before adding the dried herbs. Add your meatballs to your sauce and cook them through. Taste it. If it needs something, like salt or additional herbs, add it! 

Boil your pasta noodles. Cook them "al dente" and add them to the sauce. Cook them together for a minute or two so the noodles can soak up the sauce. 

Serve it in a bowl for comfortable couch eating, grate pecorino romano over the top and pour yourself a glass of wine! 

Enjoy!

Salty Dogs.

I love to have this drink on a sunny day.

It is so refreshing.

What you will need:

(Makes one drink)
1.5 oz. gin
5 oz. good grapefruit juice (We used Uncle Matt's organic grapefruit juice. It was very good!)
pinch of kosher salt
ice
grapefruit slice

Add ice to your cup. Salt the ice. Add gin and grapefruit juice and mix well. Garnish with grapefruit.
Enjoy!

Fondue!

Fondue is SO good!
I decided that I wanted to have it for my 30th birthday, so my wonderful husband made it for me!

Ingredients:
6 oz. Emmentaler cheese, grated
6 oz. Gruyere cheese, grated
3/4 c. dry white wine, we used a Chardonnay
1 TBS cornstarch
1 garlic clove, cut in half
1/4 tsp nutmeg
1 TBS brandy
good gluten free bread, cubed
whatever else you want to dip in your fondue. We decided on mushrooms, red bell pepper, asparagus, potatoes (tossed in olive oil, garlic and fresh tarragon,) and cauliflower.
We felt the bread was the best, but the veggies were great to break up the flavor and texture.

Grate your cheeses into a bowl. Add the cornstarch and toss to coat. You really want a good coat over your cheese, so if you need more than a tablespoon add more, but don't over do it.

Cut your garlic clove in half and rub it inside a heavy saucepan, throw the rest out.
Put your pan on a medium low burner. Add your wine, cheese, and brandy and stir constantly until your mixture is melted. Add nutmeg. Ours was ready in about 6 minutes.

Add the cheese to your fondue pot (or the saucepan you cooked it in, which is what we did.)
Enjoy!

Oak Barrel Aged Manhattans

Manhattans are Shane's favorite drink.

Over the years we have experimented with different brands of whiskey, different quantities of vermouth and bitters, and finally felt that we reached a happy point in the "perfect Manhattan" adventure. That is until a friend of ours introduced us to Oak barrels.

Aging your own drinks is SO much fun. Depending on how long you leave it in your barrel and the ingredients you use, your drink will taste different every time!

This recipe fits in a 2 liter oak barrel. We purchased the barrel from Oak Barrels Ltd.  (they have a wealth of information on aging on their site.) We have been very satisfied with their product.

Here is what you  will need:

1.75 liters of whiskey (we prefer Maker's Mark, but use what you love.)

1 c. sweet Vermouth, we use Martini Rossi

1 tsp of of Angostura bitters

Mix them well and pour into your barrel. 

Let it age for a week, then try it. Try it every week until you are happy with the taste. We usually age a batch for about 4 weeks. When you are satisfied with the taste, move it from the barrel into a decanter. 

Start a new batch!

As your barrel ages each batch it will loose some of the oaky flavor, so you will have to age each batch a bit longer. On average you can make 4-5 batches out of one barrel.

If you just want to make one Manhattan, here is what you do:

Fill your shaker with ice. Add 2 oz of whiskey, 1/2 oz of sweet vermouth, and 2-3 dashes of bitters. Shake. Pour into your chilled glass. Add a cherry, or two, and enjoy!

Peanut Butter Banana Bread (NOT gluten free!)

This recipe makes a very moist banana bread that is packed with flavor!
Here it is:

This recipe makes one loaf.

1 1/2 ripe bananas, mashed. About 4 bananas. (My grandma McGrady taught me to freeze ripe bananas until you had enough to make something out of.)
1/3 c. fat free Greek style yogurt
1/3 c. all natural chunky peanut butter
3 tbs unsalted butter, at room temperature (seriously, that is important)
1/2 c. brown sugar
1/2 c. sugar
1 tbs Mexican vanilla
1 1/2 c. all purpose flour
1/2 tsp salt
3/4 tsp baking soda
1/2 tsp cinnamon
1/8 tsp all spice
1/2 tsp freshly ground nutmeg
We did not use nuts in this recipe, but walnuts would taste great!

cooking spray

Set your oven to 350 degrees. 

Mix together the bananas, yogurt and peanut butter until well combined, but not too smooth. Then, add butter and eggs. When those are combined, add sugar and vanilla and mix together.

In a separate bowl combine your dry ingredients, including your spices.

With your mixer on low, slowly add your dry mixture to your wet. Do not over mix, just combine the two.

Apply cooking spray to your loaf pan. Pour in the batter and bake at 350 degrees for about an hour and 10 minutes, or until the center of the bread is fully baked (when you insert a wooden toothpick it should come out clean.) Set the bread on a cooling rack until you can't wait any longer and eat it!

Pea Puree Crostini

We made this last night and it was super delicious. 

This recipe makes six generous Pea Puree Crostinis.

What you will need:

1c. peas (we used frozen defrosted peas, but fresh would be even better!)

2 cloves of garlic

1/2 c. grated pecorino romano (you could use parmesan cheese)

mint leaves (about 6)

about 1/2 c. olive oil

crème fraiche

A nice crusty  gluten free bread, sliced and toasted.

Blend all of the ingredients (except the crème fraiche) in your trusty blender.

Serve on top of bread, or use it as a veggie dip. 

Add a dollop of crème fraiche and eat!

Key Lime Yogurt Panna-Cotta-ish dessert.

Shane and I found delicious key limes at our local store. We talked about making a key lime pie, but decided we didn't want all the whipped cream. We came up with this refreshing dessert. It is so tart and delicious!

16 oz. Greek Yogurt. (We used Fage fat free yogurt)
1 pkg gelatin
1/2 c. sugar
1 c. boiling water
1/4 c. fresh squeezed key lime juice (about 6 key limes)
zest of 2 key limes
pinch of kosher salt
1 tsp. vanilla

Add sugar, zest, and gelatin in a bowl. Add boiling water and stir. Let the gelatin bloom (about 5 minutes.) Add lime juice. Let it cool a bit before whisking in the yogurt.

We mixed green, yellow, and red food coloring into our yogurt to make that great green color, then using a spoon added it to our yogurt cups to make those sweet dots.

Put the yogurt mixture in individual cups and let them set in your fridge, about 3 hours.

Enjoy!