Recipes With a Twist
dinner
Chicken Roulade
Jan 24th
By Heidemarie Swanepoel
As I looked through my freezer this morning, I really did not feel like same old, same old. When I saw the chicken breasts, I came up with the most brilliant idea – A roulade! It was wonderfully quick and easy to prepare, and everyone loved it. I will have to make it again, sometime soon.
Ingredients: (per person)
- 1 chicken breast fillet
- 1 slice of cheese (easy slice works well)
- 1 tablespoon chilli relish
- 1 gherkin
- Salt and pepper to taste
- Oil for frying.
- Toothpicks for securing.
Method:
- With a mallet, flatten the chicken breast as much as possible.
- Fry in a heated pan for no longer than More >
Achari Paneer-Indian cottage cheese cooked with tangy pickle spices
Jan 6th
Achari Paneer
Here is one for the achar (Indian pickle) lovers. In India achar is a popular condiment thats made with picked fruit and/or vegetable cooked and pickled in a number of spices, vegetables and oils. There are so many different types of such pickles that I can’t even enumerate even if I wanted to.
Since some basic achar spices are used in this dish, it has a deliciously tangy,’achari’ taste that does justice to its name. I made it for the first time last week and was pleasantly surprised how easy it was to cook this seemingly ‘exotic’ dish.
You need:
1 lb More >
Karahi Chicken
Dec 28th
Karahi Chicken
We planned a very simple Christmas dinner this year. A mildly spiced chicken curry dish – Karahi Chicken with naans (Indian flat bread) and some steamed vegetables. I used MDH Karahi Chicken Masala and slightly modified the recipe written on the box.
You need:
1 lb Chicken pieces of your choice. I used thigh meat, fat removed 1 large onion, chopped 2 tomatos, coarsely chopped 1 green bell pepper, coarsely chopped 2-3 tbsp cooking oil 2 tbsp MDH Karahi Chicken Masala (or more if you like very spicy) 3-4 garlic cloves, minced 1 tsp ginger paste 2 pieces black cardamom (halved) 1-2 tsp More >
Lemony Yellow Lentils (Moong Dhuli Dal)
Dec 12th
Lentils are staple in North Indian households. There are several types of lentils and severals ways to cook them. Yellow lentils are low in calories, easy to digest and fast to cook. I served them as a soup to my son and tex-mex style with salsa for me and my husband.
You need: 3 cups water 1 cup split yellow lentils (Moong Dhuli Dal) 1 teaspoon ground turmeric salt to taste red/black pepper powder to taste (although I did not use any) 1 tbsp lemon juice (or more to taste)
For tempering:
1 tablespoon ghee/ or cooking oil (clarified butter) 1 teaspoon cumin More >
Masala Pumpkin Peas
Nov 28th
Spicy pumpkin anyone? While I am still enjoying the left over pumpkin crumble from Thanksgiving, I could not help but notice that I still have few cans of pumpkin puree in my pantry. Still in holiday spirit, I wanted to cook a pumpkin dish but one that is not sweet. So I cooked it Indian style! Masala Pumpkin Peas – spicy pumpkin and peas main dish is surely a major transformation of the sweet pumpkin puree
You need:
1 can Pumpkin puree (I used Libby’s 100% Pure Pumpkin ) 1 cup frozen peas 1 medium onion 1 large tomato 2 tsp garlic paste More >
Roasted Mushrooms, Peppers, et AL.
Nov 26th
Here is another favorite of mine. I made it as a side for my Thanksgiving dinner today. A light flavorful recipe with with vegetables of contrasting texture. Pairs well with heavy dishes such as Mashed Potatoes,Mac and Cheese, etc.
1 lb Mushrooms 2-3 Sweet peppers 1 lb bag of frozen vegetables – carrots,cauliflower,broccoli,peas 1/4 cup olive oil 3-4 tbs garlic spread/seasoning sprinkle of oregano salt to taste
Preheat oven too 400 F.
Wash all the vegetables thoroughly.Mix all ingredients in a large mixing bowl. Thinly coat a large casserole with cooking oil/butter/cooking spray. Spread the vegetables evenly. Roast for 40 minutes, checking and tossing the More >
Butternut Squash Mac n Cheese
Nov 21st
Butternut Squash Mac n Cheese
1 cup steamed potatoes and butternut squash1 cup milk1/c cup chicken broth/water1/2 cup grated Cheddar Cheese1 cup cooked elbow macaroni1 tbsp butter 1/2 tbsp all purpose flourgarlic salt/garlic powder/garlic spread seasoning to tastesalt to taste (if not using garlic salt)
Add steamed veggies, milk to a blender and puree.Add some water if the puree is very thick.
In a sauce pan, melt the butter. Add garlic (seasoning/powder).Add flour and stir briskly. Add the puree andbroth and bring to Boil. Simmer for few minutes and add cheese. Once the sauce is smooth,cheese is melted add pasta and cook for couple More >
Quick Curry with Rice
Nov 12th
Cooking Indian curries take a long time. On weekdays it just seems impossible to spend an hour to whip up a nice curry for the little one. This is my quick version of the popular Indian ‘Butter Chicken Curry’. I use pasta sauce as a base. The pasta sauce is precooked-onions,tomatoes,garlic,etc. So saves time for preparing the base. Far far from the traditional recipe !
2 cups pasta sauce (I use First Street Mushroom as it has a mild flavor)1/2 cup cream1 cup milk2-3 tsp taco seasoning /Indian spices such as powdered cumin, clove, cinnamon, coriander1/2 cup Chicken More >
Veggie Pasta-Really?
Nov 8th
Veggie Pasta-Really?
1 cup steamed veggies – carrots, potatoes, broccoli1/4 cup cream1/2 cup milkgarlic salt/garlic powder/garlic spread seasoning to tastesalt to taste (if not using garlic salt)pinch of oregano1 cup cooked pasta of your choice-my son likes thin spaghetti, small elbow macaroni works well as well. The picture shows sauce with tri-color egg noodles1 tbsp butter (optional- I add it for my skinny LO)1/c water/chicken broth
Add all ingredients to a blender and puree. For small batches I use my Magic Bullet.Add some water/chicken broth if the puree is very thick. Add the puree to a sauce pan and bring to Boil. More >
