Saturday, May 29, 2010
As you know by now, Saturday dinners are a bit different than usual suppers and more of a restaurant style! Yes, when I make Italian food, I get this comment all the time that I make better Italian food than the Italian restaurants here! No kidding! Italian food to us is more of pasta and chicken and sausages. We are not adventurous enough to try Octopus and the kind!
This dinner was no different. My son Mark said that this was one of the best dinners! And why not, it was the whole nine yards. I even made his favorite molten chocolate cake for dessert! He was asking for more broccoli! I only wish I had made more stuffed chicken and thrown them in the freezer for future use! Lesson learned. Next time, I will do exactly that. Give this yummy dinner a try and be prepared for the accolades!
4 small chicken breasts, about 1 lb
2 Portobello mushrooms, chopped
1 onion, chopped
3-4 cloves of garlic, chopped
Italian seasoning, salt and pepper to taste
1 cup mozzarella cheese, shredded
How to: Pound the chicken breasts between plastic wrap until they are 1/4" thin. Set aside. On medium high heat, sauté onion and garlic till onion is translucent. Add mushrooms and cook till water evaporates completely. Once dry, add seasonings and adjust per taste. Set aside to cool down.
Make 4 equal sized portions of the onion mixture and cheese. Place on each chicken breast, roll up and secure with toothpicks. Put the prepared chicken in a greased baking tray, cook in the hot oven till the chicken is cooked through and no longer pink inside.
While chicken was cooking, I prepared broccoli casserole. I chopped up broccoli, steamed it. Prepared roux by using equal portions of butter and all purpose flour, with salt and pepper to taste. Added broccoli in it, with lots of shredded old cheddar on top and baked with the chicken in the oven.
Veggies were frozen, just steamed them in a little bit of chicken stock, done.
For scalloped potatoes, I sautéed a big onion and garlic in lots of EVOO till onion is translucent and in the meantime, sliced about a lb. of russet potatoes thinly. Then arranged them in layers in a casserole with some shredded cheese thrown in between, topping the casserole off with more cheese and dotting that layer with some butter. And baked in hot oven till potatoes were done and the nice golden brown crust was formed, well say about an hour! I didn't use any heavy cream or anything like that. Just kept it simple.
Molten chocolate cake recipe, I will post it later.
Now tell me, why go to the pricey restaurants and spend our hard-earned money on dinners while we can make it at home?!
Friday, May 28, 2010
Wednesday, May 26, 2010
Makes 12(good sized)
1 cup whole wheat flour(I used Pillsbury)
1/2 cup Carnation skim milk powder
1 tsp baking soda
1 tsp baking powder
1/4 cup milk for the dough
1 tbsp ghee
6 pitted dates
1 tbsp icing sugar
2 tbsp crushed nuts like almonds, pistachios, walnuts
Oil for frying
1 cup sugar
1 cup water
Garnish: desiccated coconut
For Jamuns: mix all the ingredients with a couple of tablespoons of milk, and knead into a soft dough. Add more milk if required. Mix dates, icing sugar and nuts and mash with a fork. Make 12 balls. Now make 12 balls of the dough. Take one ball, make a deep indentation in the middle and put the date ball in it. Cover the dough and roll it to make fingerlings.
Heat the oil to 350°. Slowly deep fry the Jamuns till dark in color. They should be darker than golden brown. Keep them aside.
Now boil the sugar and water together to make syrup. I don't bother to remove the impurities. You can flavor the water with cardamom powder or rose water. Boil on medium high heat for 3-5 minutes and take off the heat. Place the prepared jamuns in a wide-mouth bowl, add the hot syrup on them and cover with plastic wrap. Keep them soaked in the syrup for a few hours. Drain them on the wire rack for 30 minutes and then roll in the desiccated coconut. Refrigerate them as they last for up to 2 weeks in the refrigerator.
Tuesday, May 25, 2010
BBQ Kick Off!
Finally, the hot summer weather and the much awaited long weekend is here!
Saturday morning, it was a bit damp as it rained as expected. It got better in the evening and Sunday and Monday were the blessing! With the mercury soaring and streets full of people, this past Victoria Day weekend was an unofficial kick off of Summer and of course, the BBQ season!
I personally love to barbeque. First of all, no smell at all around the house! Marinated foods get cooked in no time and it is so much fun to enjoy the food and family and friends. No wonder we normally eat more during hours long barbeque!
For the Sunday dinner, I bbqed chicken, fish, shrimps, peppers, sliders and veggie kabobs with parsley and garlic mayo. It tasted absolutely fantastic with the icy Virgin Margaritas!
Margaritas(makes 4 servings)
2 tablespoons kosher (coarse) salt
1/2 lime, cut into 4 wedges
1 can (6 ounce size) frozen limeade concentrate, thawed
1/4 cup orange juice
4 cups ice cubes
Place the salt in a shallow dish.
Rub the rim of each of 4 margarita glasses with a lime wedge and dip the rims into the salt; set the lime wedges aside.
In a blender, blend the limeade, orange juice, and ice cubes on high speed for 1 to 2 minutes, or until well blended and the ice cubes are crushed.
Pour evenly into the glasses and garnish with the lime wedges.
Tuesday, May 18, 2010
Makes about 12
1 cup split moong dal, yellow, soaked in water for about 4 hours
Salt to taste
1 tsp Ginger, shredded
1 Serrano pepper, finely chopped
1 tsp baking soda
3 cups plain yogurt
Sugar to taste
Cayenne pepper, roasted cumin powder and chaat powder to taste
Date and Tamarind sauce
Sunday, May 9, 2010
100 gms. paneer, cubed and fried
Oil for frying
1 medium Tomato chopped
1/2 cup of Yogurt
Wash rice and put them into boiling salted water with the Bay leaf and cinnamon stick for 10 minutes and drain. Keep aside.
Chop the onion and fry with whole garam masala listed in the ingredients until brown.
Cut all the vegetables into big pieces and add to the onion mix.
Add paneer cubes, chopped tomatoes, yogurt, salt, Ginger-Garlic paste, turmeric powder, Red Chili powder and Cumin-Coriander powder.
Stir until all the vegetables are well-coated with spices.
Cook all the vegetables till they are done.
Spread the rice over the vegetables.
Cover with Aluminum foil and cook on very low flame for about 20 minutes.
Garnish with chopped coriander leaves, fried cashews (if desired) and serve with Raita.
Thursday, May 6, 2010
1 lb. full fat ricotta cheese
1/4 cup sugar
1 tsp cardamom powder
1 can Nestle condensed milk
500 ml regular milk
Almonds and pistachios for garnish
A few strands of saffron, soaked in a tbsp of milk
To make sweet balls, mix the ingredients till creamy. Pour in idli moulds and steam them without the lid for 10 minutes or until the tops are springy. Once cool down, take them out of the moulds and keep aside.
To make syrup, mix the ingredients and simmer gently till bubbles form. Let it cool down completely and pour over balls. Refrigerate overnight and serve chilled.