Hot Pot

Nothing beats the chill better than a hot bowl of soup.

Soup is economical, easy and very nutritious. It is also a great way to use up leftover meat and vegetables.
Keep your pantry stocked with cans of different types of beans, rice and canned tomatoes, typical staples of soup.
Homemade stock tastes better then canned and has a lot less sodium. Here is my homemade turkey stock recipe.

I gave the traditional turkey soup an ethnic flair by adding the fragrant spices of India.
Like all soups, this tastes even better the next day.

Serve with warm Naan bread.

Curried Indian Style Turkey Soup

• olive oil
• 1 onion diced
• 1 celery rib diced
• 1/2 each red and yellow pepper diced
  
• 2 carrots peeled and sliced
• 1 tbsp garlic minced
• 1 can of lentils
• 1 cup of white rice
• 1 tbsp curry powder
• 1 tsp cumin
• 1 tbsp garam masala
• 1 tsp coriander
• 8 cups of turkey stock
• 1/2 cup of frozen peas
• 1 to 2 cups of diced turkey meat
• salt and pepper to taste

In a large deep soup pot add some olive oil.
Over medium heat add the onion, garlic, celery, peppers and carrots.
Cook until softened and translucent.
Add the lentils, rice and spices.
Stir until well coated and mixed.
Add the turkey stock and rice.
Bring to a low boil, reduce heat and simmer for 1 to 2 hours until rice is tender and soup is reduced slightly.
Add the peas and turkey during the last half hour of cooking. Season to taste with salt and pepper or more spices.

Ladle into bowls and serve or refrigerate and reheat and serve the next day.

Wine Suggestion: Gewurztraminer

Cheers!

Where's the Butter?

I simply love ethnic food from distant countries. Indian food is becoming increasingly popular.
We have quite a few Indian restaurants in our city.
One of the most popular dishes is Butter Chicken. It actually has no butter in it at all. The name refers to the silky tender texture of the chicken that literally melts in your mouth.

A friend gave me her recipe for butter chicken. I tweaked it a little to suit my taste.
It was a huge success in my house as everyone loved it!

Garam Masala and tandoori paste can be found in the ethnic isle of most grocery stores.
Serve over top of a fragrant bed of basmati rice with peas and warm Naan bread on the side.

Butter Chicken (Chicken Makhani)

Marinade

• 4 boneless skinless chicken breasts cut into pieces
  
• 4 tbs tandoori paste
• 1 tbsp garam masala
• salt and pepper

Sauce

• 2tbsp tomato paste
• 2 cups of cream
• 2 chopped tomatoes
• 1 tsp garam masala
• 1 tsp minced garlic
• half a small minced onion
• 1/2 tsp chili flakes
• 2 tbsp tandoori paste
• pepper
• ~oil
  

In a zip lock bag combine the paste, garam masala, salt and pepper. Add the chicken . Toss to mix well and place in fridge to marinate overnight.

~

Preheat oven to 350F. Place the chicken with the marinade in a dutch oven. (Cast iron works best here) Brown on stove top then place in oven for 45 min until tender and cooked through.

Meanwhile in a saucepan heat a bit of olive oil and add the onion and garlic. When soft add the rest of the ingredients and bring to a simmer.

Add to the chicken in the dutch oven and return to oven for 10 minutes or until sauce has thickened.

Wine Suggestion: Gewurztraminer


Cheers!

Curry in a Hurry!

I love to try out different recipes from other cultures.
The aromas and tastes feel like you are taking a mini vacation to another country without even leaving your kitchen.

Indian food is quickly becoming a favourite in our house. The unique spice combinations have such a beautiful flavour, so different then other cuisines.
This is my variation of a popular dish called Chicken Curry that can be prepared in under an hour. You can use plain yogurt instead of the sour cream if you prefer.
Garam Masala is a popular Indian spice blend that available in most grocery stores in the spice aisle.
You will find yourself making this again and again, as it is perfect for a night when you want something a little out of the ordinary.



Indian Style Chicken

• 8 chicken thighs
• 2 tbs canola oil
• 1 onion thinly sliced or minced
• 1 tbsp each minced garlic and fresh ginger
• 2 tsp Garam Masala
• 1 cup fat free sour cream
• 1 cup water
• 2 tbsp parsley
• 1 hot chili pepper quartered(optional)
• salt to taste
  

In a heavy wide skillet heat the oil and add the garlic, onion and ginger. Cook stirring until onion begins to turn golden brown.
Add the Garam Masala and chicken.
Cook turning until chicken is light brown, about 5 minutes.
Add the sour cream, stir well and cook until sauce is starting to thicken.
Stir in water, parsley, hot pepper and salt.
Reduce heat and simmer until chicken juices run clear when pierced and sauce is reduced.
Serve with Naan bread, Steamed Basmati Rice or Curried Rice and Peas.

Wine Suggestion: Gewürztraminer

Cheers!