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Chicken in Yogurt Sauce (Murgh Khorma)
Chicken in Yogurt Sauce (Murgh Khorma)
Adapted from Lite and Luscious Cuisine of India, this chicken dish would pair well with the Indian Cabbage and Carrot Salad recipe in the July 30th newsletter. (You'll have to scroll down in the newsletter to find it.) Serves 6.
1 3 lbs. chicken
1/2 cup plain yogurt
1 tsp fresh ginger, chopped
2 garlic cloves, chopped
2 tsp garam masala
1/2 tsp cayenne pepper (optional)
1 tsp coriander powder
1 tsp salt
2 TB sunflower or olive oil
1/2 tsp cumin seeds
1 medium onion, thinly sliced
1/2 cup water
1 green chili, chopped (optional)
2 TB chopped fresh cilantro
Cut the whole chicken into 8-10 pieces. Remove skin if desired. Cut 2-3 slits, 1 inch long and 1/2 inch deep, in each piece of chicken. Set aside. In a small bowl mix yogurt, chopped ginger, garlic, garam masala, cayenne pepper, coriander and salt. Pour over chicken and mix well. Heat oil in a heavy skillet. When oil is hot, add cumin seeds ad cook for a few seconds until seeds are golden brown. Add sliced onions. Fry onions until golden brown, stirring as needed. Add chicken along with the marinade and fry for 8-10 minutes. Add the water, chopped green chili and cilantro and stir well. Cover with a lid and reduce heat. Simmer for 20-25 minutes. Stir occasionally. Serve immediately over brown rice.
Greens with Yogurt
Greens with Yogurt
This recipe comes from a Culinate.com article that appeared in July. Though all the recipes in the article looked good, this one really caught my eye. Try marinating some tofu with olive oil, lemon and garlic and sauteing along with the greens. To make Greek-style yogurt out of the Butterworks, spoon yogurt into a strainer lined with a coffee filter. Cover with plastic wrap or a kitchen towel and refrigerate for 2 hours. The whey will drain out, leaving a yogurt cheese that comes close to a Greek yogurt.
1 lb. beet greens or chard, trimmed and washed
1 1/2 TB olive oil
1 large clove garlic, peeled
1 tsp. lemon juice
1/2 cup Greek yogurt
1 1/2 TB unsalted butter
1 small red onion, chopped, approximately 1 cup
salt to taste
Bring a large pot of water to boil. Salt the water generously and boil the greens until tender. Drain and shock the greens in ice water, then drain again. Pound the garlic to a paste in a mortar. Add the lemon juice and let sit 5 minutes. Stir in the yogurt.
Heat olive oil in a large skillet over medium heat. Add the greens and cook, stirring, for about 5 minutes. Season to taste with salt and transfer to a serving platter; set skillet aside. Spoon the yogurt like a sauce over the hot greens. Heat the butter in the same skillet and cook the onions over high heat, stirring, until brown and crisp at the edges. Season with salt and spoon the onions over the yogurt.
Pink Applesauce
Pink Applesauce
This applesauce is very easy and makes a beautiful presentation. Serves 8.
3 lbs. Liberty apples, quartered and cored
2 TB freshly squeezed lemon juice
1/2 tsp cinnamon
pinch salt
In a medium saucepan set over medium heat, combine apples and lemon juice. Cook, stirring occasionally, until apples are soft, 15 to 30 minutes. Pass through a food mill fitted with the medium disk. Stir in cinnamon and salt. Use immediately, or store, refrigerated, in a covered container for up to 1 week.
Curried Squash Soup
Curried Squash Soup
This recipe is adapted from one of my all time favorite cookbooks, The Silver Palate Cookbook. Considered the new Joy of Cooking when I got married 16 years ago, its recipes have stood the test of time. This particular soup is one of my favorites and must be made at least once each and every autumn when squash is abundant. Makes 4-6 servings.
4 TB sweet butter
2 cups finely chopped onions
4-5 tsp curry powder
3 lbs. orange-fleshed winter squash, like butternut or red kuri
2 apples, peeled, cored and chopped
3 cups chicken or vegetable stock
1 cup apple cider
salt and freshly ground pepper to taste
plain yogurt for garnish
Melt the butter in a pot. Add chopped onions and curry powder and cook, covered, over low heat until onions are tender, about 25 minutes. Meanwhile, peel the squash, scrape out the seeds and chop the flesh. When onions are tender, pour in the stock, add squash and apples, and bring to a boil. Reduce heat and simmer, partially covered, until squash and apples are very tender, about 25 minutes. Pour the soup through a strainer, reserving liquid, and transfer the solids to the bowl of a food processor fitted with a steel blade, or use a food mill fitted with a medium disc*. Add 1 cup of the cooking stock and process until smooth. Return pureed soup to the pot and add apple cider and additional cooking liquid, about 2 cups, until the soup is of the desired consistency. Season to taste with salt and pepper, simmer briefly to heat through and serve immediately, garnished with yogurt.
*I normally use an immersion blender and puree the soup right in the pot, eliminating the straining step. I then add the apple cider to the desired consistency.
Bean Mole with Roasted Winter Squash
Bean Mole with Roasted Winter Squash
This recipes is adapted from 101cookbooks.com. My family enjoyed this the other week for supper, and we thought many of you would too. Serves 4.
3 cups cooked meaty white beans, such as marfax or Jacob's cattle
1 1/2 cups (7 ounces) peeled and chopped winter squash
olive oil
1 bunch kale
2 TB butter
1 medium onion, chopped
2 - 4 red jalapeno chiles, halved, seeded, and chopped
2 garlic cloves, chopped
1 pound green tomatoes, chopped
1 cup vegetable broth or water
2 teaspoons paprika
1 ounce of almonds, dark roasted and finely ground
2 ounces dark 70% dark chocolate, broken into pieces
salt
1-2 TB maple syrup, optional
Preheat oven to 350F. Place cubed squash in a roasting pan and toss with olive oil. Roast them in the oven for about 20 minutes until caramelized on the outside but still firm. Reduce the oven temperature to 250F. (note: alternately, you can brown the squash in a skillet.)
Without removing the central stem, cut the kale across the leaf into 3/4-inch slices. Melt the butter into an oven-proof casserole dish (pot) and fry the onion and chilies gently over a low to medium heat for 20-30 minutes, until caramelized. Add the garlic and fry for three minutes more. Add the tomatoes, liquid and paprika, bring to a boil, reduce the heat and simmer gently for 15 minutes. Add the ground almonds, chocolate, squash, beans, kale, and a teaspoon of salt. Stir until the chocolate has melted. Taste the mole. Add syrup, if you wish, to your taste. Cover the casserole and put it in the oven to cook gently for 2 hours.
Spinach and Sorrel Soup
Spinach and Sorrel Soup
Adapted from the book Vegetables from Amaranth to Zucchini by Elizabeth Schneider. Serves 4 as a first course.
2 tsp olive or sunflower oil
1/2 sweet onion, minced
3/4 lb small, tender spinach, stems removed
5-6 ounces sorrel
3 1/2 cups chicken or vegetable broth
salt and pepper
1 1/2 TB cornstarch
big pinch of ground nutmeg or ground anise
1/2 tsp grated lemon zest
lemon juice
6 TB heavy cream
Heat oil over medium heat in a heavy-bottomed pot. Add onions and saute for 3 minutes, until translucent. Add greens and stock. Bring to a boil, stirring. Simmer until soft, about 5 minutes. Season to taste with salt and pepper. Puree soup until smooth with an immersion blender. Or, transfer to a blender or food processor and puree. Stir together cornstarch with 1/4 cup of the puree. Combine in pot with remaining soup. Bring to a boil over moderate heat, stirring constantly. Add nutmeg, zest and juice. To serve, ladle into bowls. Drizzle 1 1/2 TB heavy cream onto each, then swirl gently with knife tip or fork to form a pretty pattern.
Wild Mushroom and Caramelized Onion Pizzas
Wild Mushroom and Caramelized Onion Pizzas
The method for baking off these pizzas varies slightly from Andrew's recommendations above. But, I would be afraid to get these beautiful mushrooms too close to the broiler element. Makes two 8 pies.
2 tablespoons butter, divided
2 tsp olive or sunflower oil
1 large onion, halved lengthwise, thinly sliced crosswise
.5 lb assorted wild mushrooms (such as crimini, oyster, chanterelle, and stemmed shiitake), cut into bite-size pieces
2 garlic cloves, minced
1/2 cup dry white wine
1 tsp minced fresh rosemary
salt and pepper to taste
Oatmeal Buttermilk Pancakes
Oatmeal Buttermilk Pancakes
These pancakes were a staple of the breakfasts I used to serve at my Inn. One of the best things about them is that you need to mix the batter the night before, making for a much more leisurely morning.
2 cups old-fashioned rolled oats
1/2 cup whole-wheat pastry flour
3 TB maple syrup
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 cups buttermilk (or milk soured with a bit of vinegar)
2 large eggs
1/4 cup (1/2 stick) unsalted butter, melted and cooled, plus more for brushing the griddle
1 tsp vanilla extract
1/4 cup to 3/4 cup apple cider
Whisk to combine first 6 ingredients in large bowl. Whisk buttermilk, eggs, 1/4 cup melted butter and vanilla in a medium bowl. Add to dry ingredients; whisk until blended, but some small lumps still remain. Cover and refrigerate at least 2 hours or over night. When you are ready to make pancakes, remove batter from fridge and stir in enough apple cider to make a slightly thick, but pourable consistency. Heat heavy large skillet or pancake griddle over medium heat. Brush skillet with melted butter. Working in batches ladle batter by 1/4 cupfuls into skillet. Cook pancakes until bottoms are golden brown and bubbles form on top, about 2 minutes. Turn pancakes and continue cooking until bottoms are golden brown, about 2 minutes. Repeat with remaining pancake batter, brushing skillet with more melted butter in between batches. Keep pancakes warm in a 250F degree oven until ready to serve.
Cilantro-Lime Vinaigrette
Cilantro-Lime Vinaigrette
From Eating Well Magazine. Orange juice and cilantro yield a tangy dressing that you'll want to have on hand. Makes 1 1/2 cups.
1 cup packed cilantro
1/2 cup extra-virgin olive oil
1/4 cup lime juice
1/4 cup orange juice
1/2 teaspoon salt
1/2 teaspoon pepper
Pinch of minced garlic
Puree cilantro, olive oil, lime juice, orange juice, salt, pepper and garlic in a blender or food processor until smooth. Makes 1 1/4 cups.
Cumin Roasted Squash Salad with Cilantro Lime Vinaigrette
Cumin Roasted Squash Salad with Cilantro Lime Vinaigrette
Seeing the Eating Well recipe for the cilantro lime vinaigrette (below) inspired me to create this Mexican leaning autumn salad. Serves 4-6.
3 lb. winter squash, peeled, seeded and cut into 3/4 cubes
2 tsp ground cumin
1 tsp kosher salt
2 TB sunflower or olive oil
4 cups spinach mix
1/4 cup salad turnips, cut in small dice
1/4 cup spiced and toasted pumpkin seeds
Cilantro Lime Vinaigrette, recipe follows
Preheat oven to 400F. Place cubed squash in a roasting pan and toss with cumin, salt and oil. Roast the squash for about 20-25 minutes, turning occasionally, until beginning to caramelize and fork tender. Remove from oven and cool.
Place the greens in a large salad bowl and toss with about 1/3 cup of the vinaigrette. Arrange squash, pumpkin seeds and chopped salad turnips on top of greens. Drizzle with a bit more vinaigrette and season with salt and freshly ground pepper.
