Tag Archives: tangy

Simple n’ Sweet Potato Chutney

23 Oct

IMG_6217

This recipe for sweet potato chutney is one of my favourites due to its simplicity and freshness. Great served cold with cheese and crackers or -even better- heated up and with a fried egg after coming home tipsy from the bar.

Try out this sweet potato chutney for your next event/dinner party/hangover cure.

Sweet Potato Chutney

1 large sweet potato, peeled, cooked and mashed
1/2 red onion, finely chopped
2 tablespoons fresh lemon juice
1 tablespoon coconut milk
1/2 teaspoon salt
1/2 teaspoon anchor powder (powdered mango) (optional)
Chopped fresh cilantro (to taste)

Combine all ingredients until smooth. Let sit, refrigerated for at least 1-2 hours before serving. This allows the flavours to blend and intensify. The result is tangy, smooth and strangely addictive.

IMG_6213

I made a big batch and it kept really well, at least a week, in the fridge. It is really versatile stuff that can be used to enhance many dishes, sandwiches and snacks. TIP: make sure there is enough lemon juice. It is supposed to be tangy, and a but crunchy from the onion.

IMG_6212

This was a pretty cheese and chutney plate I made for Thanksgiving. The others are mint, and a spicy bottled one that was a gift from The Netherlands with ingredients I could not begin to understand.

Dutch is a weird language.

xo

M

Advertisements

An Indian Feast and a Recipe for Chicken Vindaloo

21 Nov

On Sunday I cooked an Indian dinner for seven, as a long overdue “thank you” to our friends that helped us move way back in April. (Long. Overdue).

This may have been the most elaborate meal I’ve made to date.

I tried to find authentic recipes. I made palak paneer, eggplant bhartha, butter chicken (my mum’s recipe!),chicken vindaloo, sweet potato chutney, salad, rice, and a tangy lemon cardamom tart for dessert (to be featured in a future post). My favourite (as in, the only one I wouldn’t tweak at all) is the one I want to share with you today.

The chicken vindaloo was the winner! (Sorry mum, I didn’t use the heavy cream in the butter chicken after all. Sometimes mothers really do know best)

20131121-124156.jpg
This is what 10 hours in the kitchen looks like!

20131121-131445.jpg

But make no mistake, cooking for lovely people is one of my favourite ways to pass the time, and the day flew by.

20131121-131623.jpg

20131121-131706.jpg

20131121-131730.jpg

20131121-131818.jpg

20131121-135444.jpg

20131121-131655.jpg

Chicken Vindaloo

Spicy, tangy, delicious.

  • 3 cloves garlic
  • 2 cups chopped yellow onion (about 2 onions)
  • 2 tbls fresh grated ginger
  • 2 tsp cumin powder
  • 2 tsp yellow mustard seeds, ground
  • 1 tsp cinnamon
  • 1/2 tsp ground cloves
  • 1 tablespoon turmeric
  • 1 1/2 tsp cayenne
  • 1 tabls paprika
  • 2 tsp fresh lemon juice
  • 2 tablespoons vinegar (I used rice)
  • 2 tsp raw honey
  • 2 tsp salt
  • 2 cups water
  • 2 tbl tamarind paste
  • 1 tbl tomato paste

For Chicken Marinade: 

  • 1 cup plain yogurt
  • 2 tbl fresh lemon juice
  • 1 tsp chili powder
  • 1 tbl fresh ginger
  • 1 tbl garam masala
  • 1 tsp salt
  • 2 healthy glugs olive oil
  1. In bowl or ziplock bag, marinate chopped chicken in yogurt mixture for at least an hour (3-4 is probably perfect, I did 5)
  2. Once ready to begin cooking, preheat oven to 400
  3. In hot pan fry onions until browned. Then add garlic and ginger until fragrant.
  4. Meanwhile, assemble spice mixture in small bowl.
  5. Once oven is hot, cook chicken in the marinade for about 20 minutes, stirring halfway through.
  6. Add spices to onion mixture and cook a few minutes until fragrant, stirring frequently.
  7. Add tamarind and tomato paste, as well as water.
  8. Using hand held blender or food processor, blend mixture until smooth.
  9. Add vinegar and honey.
  10. Once chicken is cooked, transfer (along with cooked marinade) into the sauce
  11. Cook uncovered over a low simmer until sauce has thickened, about 30 minutes.
  12. Sprinkle with fresh lemon juice and cilantro. Serve over basmati rice with naan.

This dinner was a huge success. I was so worried about not making enough food, but turns out I was way off. Today is Thursday and there is still a ton of leftovers in the fridge! (Although the vindaloo was the first to be polished off and half the lemon curd ended up spilled on the floor. Oops!)

I will definitely try out the butter chicken again and refine the other recipes as well.

Indian is my favourite cuisine. It is really fun to make, and especially EAT.

I’m hungry.

What’s your favourite Indian dish? 

Baked Balsamic n’ Honey Glazed Tempeh- Prepare to be Converted

18 Dec

Image

There have been three lonely packs of tempeh sitting in the fridge forever. Three. That’s a lot.  Like an old hand-me-down hanging in the closet, time and time again I just never seemed to reach for it.

I realize that I have sung the praises of tempeh and its health benefits in the past (as in this post and this post) but lately it has just seemed…uninspired.

So, determined not to toss it (as that would be very wasteful), I searched the miraclenet and in 10 seconds found this recipe from Making Love in the Kitchen, one of my favourite Toronto healthy eating sites/blog (Check it out, guys).

As usual, it did not disappoint!

Image

First of all, let me just share some major reasons to love tempeh: 

  1. It is a probiotic food- like yogurt, meaning that it helps your body produce healthy bacteria. It also has antibiotic properties.
  2. Tempeh is a complete protein, containing all of the essential amino acids.
  3. AND very importantly, unlike tofu, tempeh maintains all of the fiber of the bean, and gains some digestion benefits from the enzymes produced during the fermentation process used to make it.

Still not convinced? Then I suggest you try this recipe.

Baked Balsamic and Honey Glazed Tempeh 

(recipe is for two 250 gram packages)

  • 2 packages of tempeh cut into 1 inch cubes
  • 1 cup of balsamic vinegar
  • 5 tablespoons of honey
  • 4 tablespoons tamari or soy sauce
  • 4 cloves garlic, crushed or minced
  • 1/2 cup olive oil
  • 2 tablespoons fresh thyme (or dried)
  • 3 tablespoons cornstarch
  • 2 bay leaves

Marinade: 

  1. Add vinegar, garlic, honey, thyme, tamari, oil and bay leaves to large bowl and add tempeh cubes to marinate in the fridge and mix (2-24 hours, mixing occasionally)

Cooking

  1. Preheat oven to 350, place tempeh and marinade in a glass dish and cook covered for 20 minutes
  2. Remove from oven, stir, and recover. Cook another 20 minutes. Your house should smell amazing by now, and your mouth should be watering.
  3. Remove cubes from sauce and transfer to bowl.
  4. Over medium high heat, cook sauce until bubbling. Add cornstarch to thicken (tip: stir cornstarch with small amount of water in separate bowl first to make a loose paste before adding to sauce. This eliminates clumps).
  5. Cook for about five minutes, until syrupy. I added fresh black pepper for some more bite. Pour over tempeh and mix.
  6. Garnish with scallions and fresh basil. Serve over rice or quinoa. Eat!

Best tempeh recipe I’ve tried yet! This is a very simple way to incorporate it into your diet. Also great for those who are vegan and/or gluten free.

ps. If you are making this on the fly and don’t have time to marinate it first, its no biggie, but recommended. Proof: this dish was even better the next day.

Image

And hey, I have 99 likes on Facebook- such a tease. Anyone care to make it an even 100? It would make my day!

Chicken, Deux par Deux (Tandoori and Adobo)

15 Mar

SIGH.

I have not posted anything in quite some time, and the reason eludes me.  Have I been so busy with school that I could not possibly have a spare minute to post? Nope…usually cooking something elaborate and then posting about it is my preferred method of procrastination (in fact I’m doing that right now!) Have I been working insane hours? Nope…just the usual. Have I made a series of humiliatingly disasterous dishes that I am too embarrassed to share? Hmm…just one! (I will not tell)

I’m unfortunately going to chalk up my absence to pure, unadulterated laziness- and the fact when life is good, time passes in the blink of an eye.

In the last few weeks I have documented exactly two meals- both chicken dishes. To avoid becoming repetitive, the only logical thing to do is combine the post. One is my take on Tandoori chicken and the other is my take on a classic Filipino chicken adobo.  Both were distinct, healthy and extremely flavourful. First up:  The Tandoori Chicken. It’s  very easy, it just takes a little planning. Marinating overnight is a must. The spices  distinctly infuse into the chicken!

Tandoori Chicken

  • 1 and 1/2 cups  plain yogurt
  • juice from 1/2  fresh lemon
  • 1 generous tablespoon of fresh grated ginger
  • 2 tsp sea salt
  • 1 tsp black pepper
  • 1/2 tsp ground cloves
  • 3 cloves minced garlic
  • 5 tsp paprika
  • 2 tsp ground cumin
  • 2 tsp ground cinnamon
  • 2 tsp ground coriander
  • 4 organic chicken thighs
  1. Combine all ingredients minus the chicken in a large bowl. Reserve one cup of marinade. Transfer remaining marinade to large seal-able bag and add chicken. Marinate for 24 hours in the fridge placing the bag in a bowl, turning once to ensure that the chicken is evenly coated.
  2. This chicken would be excellent barbecued, but since I do not have a BBQ set up, I cooked the chicken on a rack over a baking pan lined with foil at 350 for about 40 minutes. I broiled the chicken for about 4 minutes at the end to brown it up. 
  3. At about the 35 minute mark, spoon more of the yogurt marinade over the chicken, as some of it will have dripped off during cooking.  
makeshift BBQ
Makeshift BBQ. Served with baked sweet potatoes and a mango salad with sesame vinaigrette.
Chicken Dish #2: Chicken Adobo with Black Rice and Edameme 
This recipe is tangy, spicy and rich.
For this recipe you will need:
  • 4 large organic chicken legs
  • 1/2 cup apple cider vinegar
  • 1/4 cup white vinegar
  • 1/2 cup soy sauce
  • 1/2 cup applesauce
  • 1/2 cup water
  • 4 gloves garlic, crushed
  • 1 tbl spoon whole peppercorns
  • 4 bay leaves
  • 1 tbl spoon honey
  • fresh black pepper
  1. (Optional- combine all ingredients and marinate chicken for 1-3 hours. I did not do this but it is always a good idea if time permits!)
  2. Combine all ingredients in a large pan (I use a large wok), covering the chicken.
  3. Bring to a boil, then lower heat and simmer covered for 30-40 minutes, turning the chicken to make sure it is evenly cooked around the half way mark. Uncover and cook another 10 minutes.
  4. Remove chicken from pot and saute (sorry no accent!) using coconut oil in a separate pan to brown the outside of the simmered chicken. Leave marinade in the wok and cook at high heat for about 10 minutes until significantly reduced to a thick, syrupy consistency.
  5. Remove bay leaves from sauce and season with more fresh black pepper.
  6. Generously coat chicken in the sauce and serve.
The sauce is killer.
Fear not, this will be the end of my chicken posts for a long while, as these ones will be hard to top! Hmm…what next?

Immy May

UK Lifestyle Blog

The Illusive Femme

inside my colourful mind

Crafty little Coco

DIY, Gluten-free Recipes and Life on Oahu

the vegan delicious

Vegan Recipes + Real Food

Maryseeo

Food|Beauty|Health|Travel|Everyday Adventures

Curated Style

Toronto life in style and fashion

eatprayjade

eating and traveling in pursuit of la dolce vita

%d bloggers like this: