So here is the 3rd recipe I promised and its yummy but sweet, you can use a mold but I would slice the lamb and arrange on a platter with caramel apple garnish.
Lamb with Caramel Apple in Butterscotch Sauce
Roast lamb, cool and slice
Make caramel with butter and sugar, add apples in the pan
Reduce heat until it thickens and put ¾ into mold
Make butterscotch with remaining ¼ of caramel,
Add cream and touch of vanilla
Arrange on plate
This recipe looks long and complicated but it is not really, I prefer to cook my vegetables separately for it enhances the flavor but surely you don’t have to. It does add a little extra time to make it this way but I think it’s worth it, prior to cooking I do have all my ingredients prepped (mise en place) awaiting their time.
Recipe name: Chicken Stir – Fry
||2 breast cubed
||2 thin sliced
||1 – 1 inch piece, fine chop
||Little here / there
|Apple cider vinegar
||2.5 cups or so
*if you have Cha-Cha dressing & marinade skip these 3 ingredients.
As mentioned above, I like to cook each vegetable separate to bring out its flavor before mixing with the other ingredients, measurements are approximate, they were not measured but guestimated prior to creating the recipe.
- Heat oil
- cook sliced zucchini slow until soft add S&P with garlic and oregano
- I added frozen corn (convenient) cook with black peppercorn until cooked , add to zucchini dish
- cut portabella mushroom into cubes
- Heat oil and add garlic – cook portabella and oyster mushroom let cook, no stirring for @ 5-7 minutes, then add sprouts and enoki mushrooms
- Let cook @ 5 min and remove – adding to previously cooked vegetables
- Add chicken broth in pan until it boils and add bok choy, let cook until done – add a touch of apple cider vinegar – broth should reduce while cooking
- Combine all cooked ingredients together and let flavors sit together, only allow small amount of broth from bok choy to be included
- Dice chicken into cubes and cover with pepper, fine chop thin slice of ginger and cut scallions – heat oil and let it get hot, add chicken and let cook on 1 side until done with a little crust forming, add scallions and ginger and turn chicken (Cha-Cha Dressing & Marinade) if not add a little sesame seed, mustard, sesame oil – cooking until done.
- Add chicken to vegetables and mix – if needed mix a portion of the chicken and vegetables in the same pan without washing to warm up prior to serving.
I added some ginger wonton chips to garnish just before serving, only because I had them, finally I served the dish with sourdough garlic bread because I am a lover of all things sourdough & garlic. Enjoy!
While in India, there was every reason to have Cardamon tea, Ginger tea or my favorite Masala Chai, so here is my recipe which has my special touches and the remaining has been adapted from the blogs, Indiaphile.info.com and culinaryteas.com.
The best tea to use is not Assam or Darjeeling, but just regular Indian tea found at a local Indian Market or use Lipton (yeap) which is very popular in India.
There are a couple of keys to cooking Masala Chai or Indian food in general, don’t rush. We typically want it out tea instantly but when cooking Indian, patience will definitely pay off in the end, with that being said, lets get started.
- 1 teaspoon tea/coffee
- 2 cups of whole milk or half & half (full strength, I use almond milk)
- 1 cup of water
- 1 anise pod
- 3 cardamom pods (I like 4) – crushed
- 3 black peppercorns crushed
- 3 cloves (I like 4)
- 1 small stick of cinnamon
- a small slice of ginger
- pinch of nutmeg
- sugar to taste
Boil water with all spices except nutmeg for approximately 5-7 min, or when you remember your boiling water
the most important step, reduce the heat slightly add milk, tea, sugar and boil for about 5 minutes or so
strain & garnish with nutmeg
ps. Indian tea can be very strong, word of caution on measurements. If you are like me
the stronger the better or for some bitter, ha.
There it is my favorite recipe for masala chai
I have a list of foods that I have been craving such as BBQ, Frozen Yogurt both of which have been satisfied in my belly; another food item on the list were wings, yes Chicken Wings. The healthy part of me wanted bake wings and the taste buds wanted fried chicken wings, last night I made Wings with applesauce (NSA) and Italian style salad.
So for the wings I marinated them in Darjeeling tea (cold) after a while, I patted them semi dry and seasoned them with garlic, Lawry’s (just a touch) oregano and a sprinkle of Italian Bread Crumbs, after 20 min in the oven I turned them over and sprinkled the wings with cinnamon and nutmeg returned them to the oven and they cooked another 40 min., I love the addition of cinnamon to various dishes it seems to bring out the flavor and adds a touch of sweetness, but there is always the possibility of adding it too soon or too much and bitterness will follow. The wings did not have a crunchy and toasty but the flavor was incredible.
I confess, I cheated on the sides I purchased no sugar added applesauce and ready salad mix, although homemade applesauce is way easy, taste better and less expensive I was so hungry and it was getting late. The salad I purchased was an Italian style salad which included Romaine lettuce, broccoli, red cabbage, celery, Italian cheese, green onions, parsley and salami, which the salad did not need they were ¼ of a slice. I added onions, garlic, red capsicum, kalamata olives and pepperoncini’s (yum) for the dressing I rarely will use anything other than some mixture of olive oil, apple cider/balsamic vinegar. This time I touch of olive juice, pepperoncini juice, ½ teaspoon of ranch, apple cider vinegar and touch of olive oil.
It was so tasty I had it not only for dinner but for lunch today, delicious! Until next time eat and enjoy good food, my foodie friends, ciao!
I had the ultimate pleasure of preparing a dinner for friends, it was in some ways intimidating as I cooked Indian food for my lovely Indian women friends. So on the menu:
* Starters: Fig & Pear Salad with pomegranate, goat cheese, baby tomatoes,
red onions, butter lettuce, romaine, spinach, fresh basil, limes,
sliced green olives and topped with black pepper
dressing: fig and white balsamic vinegar reduction, add white
vinegar and a touch of sugar, when cooled I added olive oil.
Main dishes: Rajma with Spicey Beef & a Veg Rajma
1. coconut rice with mustard seeds, cooked in coconut milk, curry leaves,
cinnamon, cardamom, cloves
2. noodles with julienne veggies (carrot, red & green capsicum, zucchini,
squash, scallions, something else
Dessert – well we had to improvise on the dessert the plan was ginger cookies
. base and to make individual tarts but as things go when you cook, I
. had to change plans – so I made 1 large sheet cake pan filled with the
. crushed ginger cookies and added cloves, cinnamon and powdered
. sugar, drizzled with butter and cooked for 10-12 minutes it actually
. came out like a wonderful cookie dunking type dessert but then I
. added the pumpkin on top (puree and seasoned with thanksgiving
. spices and baked for 30-40 minutes, I was wondering how it would
. come out but I was more scared than anything for the dinner guest.
. It was a beautiful evening and time for dessert, took cream added a
. little powdered sugar to pour over and topped with walnuts. much
. to my surprise I could have eaten just the base, then the filling but
. it was incredible together. some pieces were pretty jiggle as I did
. not add a binder but it actually made it taste better somehow.
it was a wonderful evening and very special night
a big shout out of Thanks to a friend and you know who you are
and may I duplicate this meal somehow again soon, salivating
To make Paneer is very easy and for my US friends, it is India’s cottage cheese but it reminds me of tofu.
You take milk unpasteurized bring to boil until the water is gone
add vinegar or lemon juice, a cap full or two, into warm water
then mix into the milk
the curdling will begin
remove from the heat and drain through a muslin or cheesecloth
let hang 15-20 minutes until all water is gone, squeeze excess water
and slice typically in squares
Paneer has really no flavor of its own but takes on the flavor of the ingredients and spices you use to
cook it with. In India, it is a dish for vegetarians but at times it is nice not to have a heavy meal
1. Slice paneer into cubes – set aside
2. Slice onions and mushrooms
3. Heat oil, once hot add garam masala sauté 5 minutes
4. Add onion, cook until translucent
5. Add paneer, cook for 10 minutes or so
6. Add sliced mushrooms until soft
7. Remove from stove
8. Add cream, mix well
9. Return to stove, low flame until mixed well