INDIAN RECIPES (DAL, ALOO MATAR, AND LE TAJ CHICKEN)

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.

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.

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.

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.

ROAST CHICKEN THIGHS & BRUSSELS SPROUTS WITH PANCETTA

I found this recipe in a Rachael Ray magazine and changed it slightly to use some of my Epicure seasonings. It smells amazing!

4 tbsp. olive oil
2 tbsp. Epicure's Seasoning for Rosemary Garlic Oven Fries or Poultry Seasoning
1 tsp. fennel seed (I used a few drops of fennel essential oil instead)
salt & pepper
12 bone-in, skin-on chicken thighs
1 lb. brussels sprouts, halved or quartered with outer leaves removed
100 g. pancetta, diced
1/3 c. white wine
1 lemon, sliced
3 shallots, sliced
4 cloves garlic, chopped
1 tbsp. Epicure's Sage & Apple Stuffing Seasoning

In a large boil, combine 2 tbsp. oil, rosemary garlic seasoning, fennel seed, and salt & pepper. Add chicken and turn to coat. In another bowl, toss together remaining ingredients with the other 2 tbsp. oil. Spread on a lined baking sheet, and nestle in chicken thighs. Roast at 475 F for 25-30 minutes. Turn on broiler and broil for a few minutes until chicken skin gets crispier.

PANINIS WITH BACON-WRAPPED PORK TENDERLOIN & GREMOLATA

I was inspired by Rachael Ray's recipe for Porchetta Tenderloin on Ciabatta, Muffaletta-Style, but I changed up almost everything and came up with my own version.

1-2 handfuls fresh parsley, chopped
8-10 cloves garlic, chopped
zest of 1 lemon (save juice for later)
1 tsp. Epicure's Cuban Seasoning
1 tsp. Epicure's Roast Chicken Seasoning
drizzle of olive oil
2 pork tenderloins
salt & pepper
10-12 bacon slices

To make the gremolata, combine first 6 ingredients. Season pork with salt & pepper, and cover with gremolata. Wrap with bacon slices and brown on all sides in a frying pan over medium-high heat. (The original recipe called for pancetta and you're supposed to tie up the tenderloin with kitchen twine. I used bacon and didn't tie it up, and most of the bacon came loose when I cooked it, so I would recommend using the kitchen twine or wrapping the bacon around tighter.) Transfer to a pre-heated oven (375 F) and continue cooking until pork reaches internal temperature of 160 F - about 30 minutes. (Rachael Ray said 140 F but that didn't seem hot enough to me.) Let it rest before slicing. Sprinkle with fresh lemon juice to brighten the flavours before serving.

You can serve this on its own, or turn it into sandwiches or paninis. You'll need:

ciabatta buns
cheese (I used havarti.)
picked red onions (thinly slice half a red onion, and sprinkle with about 2 tsp. sugar, some salt, and 2-3 tbsp. lime juice. Let it sit for at least 15 minutes before serving.)
extra bacon (since most of the bacon fell off while cooking)

Place the sliced pork, bacon, and pickled onions on one half of the bun. Top with cheese, and grill in a panini press.

These were sooooooo good!!!

PAD THAI

Who knew Pad Thai was so simple to make?

1/2 c. ketchup

1/2 c. water

2 tbsp. peanut oil

1 tbsp. soy sauce

1 tsp. garlic powder

1/2 tsp. cumin

a couple drops of sesame oil

450 g. pad thai rice noodles

300 g. raw shrimp

1 chicken breast, cubed

2 eggs

4 green onions, diced

1/3 c. peanuts, chopped (which I forgot)

250 g. bean sprouts

lime wedges

cilantro

Combine first 7 ingredients in a bowl and set aside. Place noodles in a dish and pour hot water over them. Soak for 25-30 minutes and then drain. In a wok, heat some oil (I used peanut oil) and cook chicken and shrimp (you can do it in separate batches if you want).  Set aside and add a bit more oil to the wok if necessary. Add eggs and scramble for about 30 seconds, then add chicken and shrimp back to the wok. Add the noodles and stir-fry for 3-5 minutes. Toss in green onions, peanuts, bean sprouts, and ketchup mixture, stirring to coat. Serve with lime wedges and cilantro.

Forgot the peanuts, but it was still delicious.