My husband is perfecting the art of cooking Indian food. I love it. It gives me a night off from cooking and Indian food is my favorite! This week he made Chana Masala for the first time. So delicious!
Prep. Time: 5 minutes
Cooking Time: 25 minutes
2 TB butter
1 onion, chopped
2 garlic cloves
1 TB ground coriander
1 TB ground cumin
1 ts ground cayenne pepper
1 ts ground turmeric
2 15-ounce cans chopped tomatoes
2 15-ounce cans chickpeas, rinsed and drained
1 ts paprika
1 ts garam masala
1 ts salt
Juice of 1/2 lemon
1 jalapeno, stemmed, seeded, and chopped
2 ts ginger, grated
1. Cook 2 cups rice as normal, just add 2 TB of tumeric to the rice.
2. Heat large skillet over medium heat; add butter and melt. When melted, add the onion and cook 5 minutes until soft and beginning to brown. Add the garlic, ginger and jalepeno and cook for another minute.
3. Add the coriander, cumin, cayenne, and turmeric. Stir until combined and cook for 30 seconds or so, or until it is very fragrant.
4. Stir in the canned tomatoes. Cook for 5 minutes, stirring occasionally.
5. Add the chickpeas; stir until combined and then bring mixture to a boil.
6. Reduce heat to a simmer. Add the paprika, garam masala, salt, and lemon juice. Cover and cook at a simmer for 10 minutes.
7. Serve over rice.
Beer Can Chicken
**One of my husband’s favorite. He and his college roommate discovered this recipe together.***
Prep. Time: 15 minutes (not including getting your grill going)
Cooking Time: 1 hour and 15 minutes
1 (4 pound) whole chicken
2 TB vegetable oil
2 TB salt
1 ts black pepper
3 TB of your favorite dry spice rub
1 can beer
**Get your grill going before you start prepping the bird, so it is ready when you are!**
1. Remove neck and giblets from chicken and discard. Rinse chicken inside and out; pat dry with paper towels.
2. Rub chicken with oil, then rub with salt, pepper, and dry rub inside and outside. Set aside.
3. Open beer can and take several gulps until can is half full. Place beer on solid surface.
4. Grab chicken leg in each hand and plunk the bird cavity over the beer can.
5. Transfer the “bird-on-a-can” to your grill and place in the center of the grate, balancing the bird on its 2 legs like a tripod.
6. Cook the chicken via indirect medium heat with grill cover on for 1 hour and 15 minutes. Internal temperature of the bird must be at 165 degrees F in the breast and 180 degrees F in the thigh.
7. Remove from grill and let rest for 10 minutes before carving.
Couscous and Chicken Stuffed Peppers
***This recipe was given to me by a friend I have known since grade school.***
Prep. Time: 10 minutes
Total Cooking Time: 35 minutes
2 bell peppers
1/2 cup couscous (cooked according to directions–if you can find microwavable, get it!)
1 zucchini, chopped
1/2 red onion, chopped
3 links chicken sausage (remove from casings)
1/4 cup goat cheese
1. Preheat oven to 400 degrees F.
2. Cut bell peppers in half, remove seeds.
3. Blanch bell peppers in boiling water for 10 minutes.
4. Cook chicken sausage, zucchini, and onion together until chicken is cooked through.
5. Add cooked couscous to chicken mixture for last minute of cooking.
6. Spoon mixture into bell pepper halves. Add goat cheese to top.
7. Bake for 10 minutes at 400 degrees. Set oven to broil until peppers are to your preferred crispiness.
I have been thinking about family and friends lately as the holiday season is all around me. I thought I would post some great recipes I have received from my family and friends over the years.
Food always tastes better when it is made for or by someone you love.
**This recipe comes from Dubuque, Iowa. Given to me by the mother of one of my best friends.**
Prep. Time: 15 minutes
Cooking Time: 50 minutes
1 pound ground beef or turkey
1 cup onions, chopped
1 cup bell pepper, chopped
1 cup mushrooms, chopped
1 cup green olives, chopped
2 cloves garlic, chopped
1/2 cup bread crumbs
1/4 cup ketchup
2 jars beef or mushroom gravy
salt and pepper to taste
1. Preheat oven to 350 degrees F.
2. Mix all ingredients (except gravy) together.
3. Form into 1-2 inch meatballs. Place in baking pan and cover with foil.
4. Bake 40 minutes.
5. Remove from oven, drain off juice.
6. Cover with gravy.
7. Continue baking uncovered until gravy is heated through.
8. Serve over noodles or rice.