Trying out some new recipes tonight.... as long as I give the kids naan, they'll pretty much eat anything so I figured it was worth a shot!
DAL (lentils)
2 tbsp. butter or oil
1 onion, diced
3-4 cloves garlic, minced
1/2 jalapeno, seeded and finely chopped
1/2 tbsp. cumin
1/2 tbsp. coriander
1 tbsp. garam masala
1/2 - 1 tbsp. fresh ginger, grated
1/2 tbsp. sugar
salt & pepper
1 large tomato, diced
1 c. lentils
4 c. chicken or vegetable stock (you can use Epicure's bouillon bases)
In a large pot, heat butter and cook onions until they soften. Add garlic, jalapeno, spices, ginger, sugar, salt & pepper, cooking for a couple minutes. Add tomatoes and lentils, and pour in chicken or vegetable stock. Bring to a boil, and then simmer over medium heat until liquid reduces and lentils are cooked.
ALOO MATAR (potatoes & peas)
2 tbsp. butter or oil
1 onion, diced
3 cloves garlic, minced
1 tbsp. fresh ginger, grated
1 bay leaf
2 tsp. garam masala
1 tsp. paprika
1 tsp. sugar
salt & pepper
4 potatoes, peeled and chopped
2 c. frozen peas
1/2 c. crushed tomatoes
1 c. water
2 tbsp. prepared Le Taj sauce - optional (recipe below)
In a wok, heat butter and cook onions until softened. Add garlic, ginger, bay leaf, and spices and cook for a few minutes before adding potatoes and peas. Add crushed tomatoes and water, and bring to a gentle boil. Reduce heat and cover, stirring occasionally, until potatoes are cooked. Stir in Le Taj sauce if you like.
LE TAJ CHICKEN (in the steamer)
2 chicken breasts, cubed
2 tbsp. Epicure's Le Taj Secret Sauce mix
1/4 c. water
2 tbsp. oil
Combine Le Taj mix with water and set aside for 5 minutes before stirring in oil. Place chicken in an Epicure silicone steamer and toss with 1-2 tbsp. of the Taj sauce. Put the lid on the steamer and microwave for 4-6 minutes.
About Me
- Kathy Blais
- Need some kitchen inspiration? Try one of my recipes, or contact me to host your own Epicure Cooking Class. I've been an Independent Epicure Consultant since 2006 and I love sharing recipe ideas for these great products. Use the links at the side to sign up for my customer newsletter or to place an order online.
Wednesday, February 25, 2015
Thursday, February 12, 2015
ALMOND CHOCOLATE TRUFFLE CUSTARD
This is the same recipe as my crème brûlée recipe, but I substituted some of the sugar with Epicure's Chocolate Truffle Dip Mix, and I ate it as custard instead of adding the sugar on top and melting it.
5 egg yolks
3 tbsp. sugar
3 tbsp. Epicure's Chocolate Truffle dip mix
1 tsp. vanilla
1 tsp. almond extract
2 c. whipping cream
Whisk yolks and sugars together, then whisk in remaining ingredients. Pour into ramekins and place in a baking dish with a couple inches of water in it. Bake at 375 F for 45-50 minutes. Cool to room temperature and then refrigerate until set.
5 egg yolks
3 tbsp. sugar
3 tbsp. Epicure's Chocolate Truffle dip mix
1 tsp. vanilla
1 tsp. almond extract
2 c. whipping cream
Whisk yolks and sugars together, then whisk in remaining ingredients. Pour into ramekins and place in a baking dish with a couple inches of water in it. Bake at 375 F for 45-50 minutes. Cool to room temperature and then refrigerate until set.
Labels:
Chocolate Truffle
Monday, February 2, 2015
SMOKED SEA SALT & LIME WINGS
I made these as part of our Super Bowl Party feast last night. They were delicious!
chicken wings
1 lime, juiced
flour
Epicure's Alder Smoked Sea Salt
Epicure's Black Pepper
Put wings in a bowl and toss with lime juice. Drain off any excess juice from the bowl. Combine a bit of flour, smoked salt, and pepper (I didn't really measure, but I think it was about 3 tbsp. flour, and maybe 1 tbsp. of salt and maybe 1 tsp. of ground pepper for 1 kg of wings.) You could also add in some zest from the lime. Sprinkle over the wings and toss to coat them in the flour mixture. Lay on a lined baking sheet and bake at 400 F for 25-30 minutes.
Labels:
Alder Smoked Sea Salt
2 MINUTE BLUEBERRY SOUR CREAM CAKE
I made this for the kids today at snack time. I based it on this recipe for Raspberry Yogurt Cake, but I used sour cream instead of yogurt and reduced the amount of sugar.
3 tbsp. sour cream
2 tbsp. melted butter
1 eg
1/2 tsp. vanilla
6 tbsp. flour
2 tbsp. sugar
1 tsp. Epicure's cinnamon
1/2 tsp. baking powder
2-3 tbsp. frozen blueberries
Stir wet ingredients together and add dry ingredients. Fold in blueberries. Scoop batter into 2 greased Cake For One molds and microwave for 2 minutes.
3 tbsp. sour cream
2 tbsp. melted butter
1 eg
1/2 tsp. vanilla
6 tbsp. flour
2 tbsp. sugar
1 tsp. Epicure's cinnamon
1/2 tsp. baking powder
2-3 tbsp. frozen blueberries
Stir wet ingredients together and add dry ingredients. Fold in blueberries. Scoop batter into 2 greased Cake For One molds and microwave for 2 minutes.
Labels:
Cake for One Molds,
Cinnamon
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