Monday, December 5, 2016

Chicken Tikka Masala

Adapted from


2 pounds thin boneless, skinless chicken breast filets or chicken breast pieces (1/2" thick)

Either 1/3 cup leftover sauce from Jerusalem Sliders, or:
  • 1/4 cup plain whole-milk Greek-style yogurt
  • 1 tablespoon peanut oil
  • 2 teaspoons fresh lime or lemon juice
  • 1 large clove garlic, minced
Tikka sauce:
  • 1 tablespoon ground coriander
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground nutmeg
  • 1 1/2 teaspoons paprika
  • 1/2 teaspoon cayenne
  • 2 teaspoons ground ginger
  • 4 tablespoons (1/2 stick) butter
  • 1 large white onion, finely chopped
  • 1 15-oz can diced tomatoes
  • 1/2 can light coconut milk
  • 1 1/4 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper

  1. Marinate the chicken:
    In a small bowl, whisk together the yogurt, 1 tablespoon peanut oil, lime juice, and garlic. Add the chicken, and rub the marinade over the meat. Set the chicken aside while you make the sauce.
  2. Make the sauce:
    In a small bowl, whisk together the coriander, cumin, cardamom, nutmeg, paprika, cayenne, and ginger.
    In a heavy, wide 4-quart pot or sauté pan over moderately high heat, melt the butter. Add the onion and sauté, stirring occasionally, until light brown and caramelized, about 5 minutes. Reduce the heat to medium-low then stir in the spice mixture. Add the tomato, coconut milk, salt, and pepper, and bring the sauce to a boil. Reduce the heat to gently simmer the sauce, uncovered, until thickened slightly, about 10 minutes. DO AHEAD: The sauce can be prepared ahead and refrigerated, in an airtight container, up to 3 days.
  3. While sauce is simmering, cook chicken:
    Heat a heavy 11- to 12-inch griddle or skillet over medium-high heat until very hot and add 1/2 tablespoon of peanut oil. Cook the chicken breasts, turning them a few times, until just cooked through and browned well on both sides, 6 to 8 minutes total. (If using a non-stick pan, the chicken may not brown.)
    Transfer the chicken as cooked to a cutting board and cut it into 1 1/2-inch pieces.
    Add the chicken to the simmering sauce and gently simmer, stirring occasionally, for 5 minutes. 
DO AHEAD: Chicken tikka masala can be prepared ahead, cooled (uncovered), and refrigerated (covered), up to 3 days.  

 Makes six servings, 300 calories each. 

Saturday, November 5, 2016

Thai Chicken and Coconut Ginger Soup

Modified from unknown Thai cookbook

2 cups chicken stock (or 1 can)
4 T lime juice
2 tsp soy sauce
1 tsp ground ginger
1/2 tsp chili powder or a bit less chipotle powder
1/2 tsp Sriricha
1 can coconut milk
6 oz sliced skinless chicken breast OR 11 oz canned chicken
Fresh cilantro for garnish (optional)

If canned chicken:
Combine all ingredients except cilantro in a saucepan and simmer 5 minutes.

If cooked chicken:
Combine all ingredients except chicken, coconut milk and cilantro and simmer 5 minutes. Add chicken and coconut milk and simmer 3 minutes longer.

Garnish with cilantro.

Sunday, October 16, 2016

Quince Marmalade

Adapted from several recipes...

4 1/4 cups water
1/4 cup lemon juice
2 lb. quince
4 cups sugar
2 sticks cinnamon (~3" each)
12 whole cloves

1. Cut quince into quarters and remove seeds/cores. Leave skin on. Grate quince in food processor. Should measure about 6 cups.
2. In large, nonreactive pot, bring water to boil
3. Add quince and lemon juice; return to boil and simmer 10 minutes
4. Add sugar, cinnamon sticks, and cloves; simmer ~45 minutes, stirring occasionally, to a marmalade consistency
5. Remove cinnamon and cloves. Spoon jam into sterilized jars and process (boil) for 10 minutes, or freeze. Processed jars are shelf-stable for ~6 months (or longer). Refrigerate after opening.

Tasty on toast (breakfast) or on cracker with cream cheese or brie (appetizer).

Sunday, April 17, 2016

Belgian Waffles

Adapted from

2 cups all-purpose flour
1 teaspoon salt
4 teaspoons baking powder
2 tablespoons white sugar
2 eggs
1 1/2 cups 2% Lactaid milk
1/3 cup butter, melted
1 teaspoon vanilla extract

In a large bowl, mix together flour, salt, baking powder and sugar; set aside. Preheat waffle iron to desired temperature.

In a separate bowl, beat the eggs. Stir in the milk, butter and vanilla. Pour the milk mixture into the flour mixture; beat until blended.

Ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp. Serve immediately.

Makes 4.5 round waffles. Per half-waffle: 151 cal, 2 g fat, 28 g carb, 1 g fiber.

Monday, February 1, 2016

Chicken Tikka Masala (Slow Cooker)

Adapted from Cooking Light ( Serves 4

1 tablespoon extra-virgin olive oil
1 cup chopped onion
1 tablespoon minced peeled fresh ginger
6 garlic cloves, minced
2 tablespoons tomato paste
2 (14.5-ounce) cans unsalted diced tomatoes
1/3 cup water
3 tablespoons all-purpose flour
1 tbsp garam masala ... or
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground cardamom
1/2 teaspoon ground black pepper
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1 1/2 teaspoons paprika
1 teaspoon curry powder
1 teaspoon kosher salt
1/2 teaspoon ground red pepper
4 (6-ounce) skinless, bone-in chicken thighs
Cooking spray
1 cup light coconut milk
3 tablespoons chopped fresh cilantro
2 cups cooked brown basmati rice
1/4 cup plain Greek yogurt

1. Heat oil in a large nonstick skillet over medium-high heat. Add onion, ginger, and garlic to pan; cook 6 to 7 minutes or until starting to brown, stirring occasionally.

2. Stir in tomato paste and tomatoes; bring to a simmer, and cook 3 minutes.

3. Combine 1/3 cup water and flour in a small bowl, stirring with a whisk until smooth.

4. Add flour mixture, garam masala, paprika, curry powder, salt, and pepper to pan; stir well. Bring to a boil; cook 1 minute.

5. Place chicken thighs in a 6-quart slow cooker coated with cooking spray. Add tomato mixture to slow cooker.

6. Cover and cook on LOW 7 hours or until chicken is very tender and sauce has thickened.

7. Turn slow cooker to HIGH; uncover and add coconut milk, stirring with a whisk. Cook, uncovered, 15 minutes.

8. Turn cooker off; stir in cilantro. Let stand 10 minutes. Serve over rice. Top each serving with 1 tablespoon yogurt.

Nutrition Info
Calories 406
Fat 13.5 g
Protein 26 g
Carbohydrate 46 g
Fiber 5 g
Iron 3 mg
Sodium 686 mg
Calcium 80 mg
Sugars 12 g

Sunday, January 3, 2016

Roasted Chicken with Clementines and Ouzo

From Jerusalem: A Cookbook

  • 6 1/2 Tbsp Arak (or Ouzo or Pernod)
  • 1/4 cup olive oil
  • 3 Tbsp freshly squeezed orange (or clementine) juice
  • 3 Tbsp freshly squeezed lemon juice
  • 2 Tbsp grainy mustard
  • 3 Tbsp light brown sugar or honey
  • 2 teaspoons kosher salt
  • freshly ground pepper
  • 8 bone-in, skin-on chicken pieces (2.75 lbs) (a mix of thighs and drumsticks is nice)
  • 4 clementines, unpeeled, sliced thin
  • a few sprigs of fresh thyme
  • 2 to 3 medium onions (or fennel bulbs) (1 lb) cut lengthwise and then into quarters
  • 2 1/2 teaspoons fennel seeds, lightly crushed (optional — I omitted; if you are unsure, maybe just use 1 teaspoon — 2.5 seems like a lot)
  1. In a large mixing bowl, whisk together arak, oil, orange and lemon juices, mustard, brown sugar and salt. Season with pepper, to taste.

    • If roasting immediately: Place chicken skin side up in large roasting pan with clementine slices, thyme sprigs, onion pieces (or fennel wedges) and crushed fennel seeds (if using). Pour sauce over top and gently toss everything together with your hands.

    • If you are marinating: Place chicken with clementine slices, thyme sprigs, onion pieces (or fennel wedges), and crushed fennel seeds (if using) in a large mixing bowl or ziplock bag. Turn several times to coat. Marinate chicken for several hours or overnight.
  2. Preheat oven to 475 degrees. Place chicken and marinade on a 12x14 baking sheet. Cook chicken and check after 30 minutes. If the skin is browning too quickly, turn the oven down to 400ºF and continue roasting until the skin is brown and crisp, 20 to 25 minutes longer. I roast the chicken at 475ºF for 45 minutes and at 400ºF for 10 minutes, but every oven is different, so just keep an eye on it. Remove pan from the oven.
  3. Transfer chicken and clementines and onion pieces with juices to a serving platter. Let rest 5 to 10 minutes before serving. Or, proceed to step 4, which I have never done.
  4. Optional: Pour cooking liquid into a small saucepan. Place over medium-high heat, bring to a boil, then simmer until sauce is reduced and you are left with about 1/3 cup. You can degrease by using a spoon to remove some of the fat from top of the sauce. Pour heated sauce over chicken.

Braised Chicken with Apricots, Currants, and Tamarind

From Jerusalem: A Cookbook
(note: originally quail)

2 lb chicken pieces (with bone and skin)
3/4 tsp chile flakes
3/4 tsp ground cumin
1/2 tsp fennel seeds, lightly crushed
1 Tbsp olive oil
1 1/4 cups water
5 Tbsp white wine
2/3 cup dried apricots, thickly sliced
2 1/2 Tbsp currants
1 1/2 Tbsp superfine sugar
1 1/2 Tbsp tamarind paste
2 Tbsp lemon juice
1 tsp fresh thyme leaves
2 Tbsp chopped cilantro and parsley for garnish

1. Sprinkle chicken with chile flakes, cumin, fennel seeds, 1/2 tsp salt, and black pepper. Massage and cover. Marinate in fridge for 2 hours or overnight.
2. Heat oil over medium-high heat in frying pan that is just large enough to hold chicken snugly. Brown on all sides for about 5 minutes.
3. Remove chicken from pan and discard most of fat, leaving 1 1/2 tsp. Add water, wine, apricots, currants, sugar, tamarind, lemon juice, thyme, 1/2 tsp salt, and pepper. Return chicken to pan. Bring water to boil, cover pan and simmer 20 - 25 minutes, turning chicken once or twice.
4. Lift chicken from pan and onto serving platter and keep warm. Reduce liquid to sauce consistency. Spoon over chicken and garnish with herbs.

Cannellini Bean and Lamb Soup

From Jerusalem: A Cookbook

1 tablespoon sunflower oil
1 small onion, finely chopped
¼ of a small head of celery root, peeled and cut into ¼ inch dice
20 large garlic cloves, peeled
1 teaspoon ground cumin
1 pound stewing meat from lamb, cut into 1-inch cubes
7 cups water
½ cup dried Cannellini or pinto beans, soaked overnight in plenty of cold water, then drained
7 cardamom pods, lightly crushed
½ teaspoon ground turmeric
2 tablespoons tomato puree
1 teaspoon caster sugar
9 ounces Yukon Gold or other yellow-fleshed potato, peeled and cut into ¾ inch salt and black pepper
bread to serve
lemon juice for serving
chopped coriander

Heat the oil in a large frying pan and cook the onion and celery root over medium-high heat for 5 minutes, or until the onion starts to brown. Add the garlic cloves and cumin and cook for a further 2 minutes. Take off the heat and set aside.

Place the meat and water in a large saucepan or Dutch oven over medium-high heat, bring to a boil, lower the heat, and simmer for 10 minutes, skimming the surface frequently until you get a clear broth. Add the onion and celery root mix the drained beans, cardamom, turmeric, tomato paste, and sugar. Bring to a boil, cover, and simmer gently for 1 hour, or until the meat is tender.

Add the potatoes to the soup and season with 1 teaspoon salt and ½ teaspoon black pepper. Bring back to a boil, lower the heat, and simmer, uncovered, for a further 20 minutes, or until the potatoes and beans are tender. The soup should be thick. Let it bubble away a bit longer, if needed, to reduce, or add some water. Taste and add more seasoning to your liking. Serve the soup with bread and some lemon juice and fresh chopped cilantro, or zhoug.

Mejadra (Lentils, Onions and Rice)

From Jerusalem: A Cookbook

  • 1 1/4 cups dried green or brown lentils
  • 4 medium onions (1 1/2 lb before peeling)
  • 3 tablespoons all-purpose flour
  • about 1 cup sunflower oil
  • 2 teaspoons cumin seeds
  • 1 1/2 tablespoons coriander seeds
  • 1 cup basmati rice
  • 2 tablespoons olive oil
  • 1/2 teaspoon ground turmeric
  • 1 1/2 teaspoons ground allspice
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon sugar
  • 1 1/2 cups water
  • Salt and freshly ground black pepper

Place the lentils in a small saucepan, cover with plenty of water, bring to a boil, and cook for 12 to 15 minutes, until the lentils have softened but still have a little bite. Drain and set aside.

Peel the onions and slice thinly. Place on a large flat plate, sprinkle with the flour and 1 teaspoon salt, and mix well with your hands. Heat the sunflower oil in a medium heavy-bottomed saucepan placed over high heat. Make sure the oil is hot by throwing in a small piece of onion; it should sizzle vigorously. Reduce the heat to medium-high and carefully (it may spit!) add one-third of the sliced onion. Fry for 5 to 7 minutes, stirring occasionally with a slotted spoon, until the onion takes on a nice golden brown color and turns crispy (adjust the temperature so the onion doesn’t fry too quickly and burn). Use the spoon to transfer the onion to a colander lined with paper towels and sprinkle with a little more salt. Do the same with the other two batches of onion; add a little extra oil if needed.

Wipe the saucepan in which you fried the onion clean and put in the cumin and coriander seeds. Place over medium heat and toast the seeds for a minute or two. Add the rice, olive oil, turmeric, allspice, cinnamon, sugar, 1/2 teaspoon salt, and plenty of black pepper. Stir to coat the rice with the oil and then add the cooked lentils and the water. Bring to a boil, cover with a lid, and simmer over very low heat for 15 minutes.

Remove from the heat, lift off the lid, and quickly cover the pan with a clean tea towel. Seal tightly with the lid and set aside for 10 minutes.

Finally, add half the fried onion to the rice and lentils and stir gently with a fork. Pile the mixture in a shallow serving bowl and top with the rest of the onion.

Basmati & Wild Rice with Chickpeas, Currants & Herbs

From Jerusalem: A Cookbook

1/3 cup wild rice
2 1/2 Tbsp olive oil
1 cup basmati rice
1 1/2 cups boiling water
2 tsp cumin seeds
1 1/2 tsp curry powder
1 15 oz can cooked and drained chickpeas
3/4 cup sunflower or canola oil
1 medium onion, thinly sliced
1 1/2 tsp all-purpose flour
2/3 cup currants
2 Tbsp chopped flat-leaf parsley
1 Tbsp chopped cilantro
1 Tbsp chopped dill
Salt and freshly ground black pepper


Start by putting the wild rice in a small saucepan, cover with plenty of water, bring to a boil, and leave to simmer for about 40 minutes, until the rice is cooked but still quite firm.  Drain and set aside.

To cook the basmati rice, pour 1 tablespoon of the olive oil into a medium saucepan with a tightly fitting lid and place over high heat.  Add the rice and 1/4 teaspoon salt and stir as you warm up the rice.  Carefully add the boiling water, decrease the heat to very low, cover the pan with the lid, and leave to cook for 15 minutes.

Remove the pan from the heat, cover with a clean tea towel and then the lid, and leave off the heat for 10 minutes.

While the rice is cooking, prepare the chickpeas.  Heat the remaining 1 1/2 tablespoon olive oil in a small saucepan over high heat.  Add the cumin seeds and curry powder, wait for a couple seconds, and then add the chickpeas and 1/4 teaspoon salt; make sure you do this quickly or the spices may burn in the oil.  Stir over the heat for a minute or two, just to heat the chickpeas, then transfer to a large mixing bowl.

Wipe the saucepan clean, pour in the sunflower/canola oil, and place over high heat.  Make sure the oil is hot by throwing in a small piece of onion; it should sizzle vigorously.  Use your hands to mix the onion with the flour to coat it slightly.  Take some of the onion and carefully (it may spit!) place it in the oil.  Fry for 2 to 3 minutes, until golden brown, then transfer to paper towels to drain and sprinkle with salt.  Repeat in batches until all the onion is fried.

Finally, add both types of rice to the chickpeas and then add the currants, herbs, and fried onion.  Stir, taste, and add salt and pepper as you like.  Serve warm or at room temperature.