Saturday, February 26, 2011

Nepalese Inspired Potato Masala

Hello all, whenever I have the Nepali gang over, they like to raid my kitchen and make something special at around 12am or 1am. I usually do not have a Nepalese section in my frig, so, Amit (Sajal and Nitika were there too, but they just played the Wii) knows how to figure something out.

With potatoes, green beans, cilantro, garlic, hot sauce, tomato sauce, various spices, Vietnamese chili paste, salt, onions, and tomatoes, Amit put together this delicious Nepalese Inspired Potato Marsala without the Marsala powder. Then in my rice cooker he threw rice, red onions, cardimom seeds, and some butter (and some water hehehe). Topped with cilantro, and Indian garlic chutney that I did have on hand, what a nice, delicious meal we had. It probably only took about an hour for all of this to be ready. Food in a jiffy, just as Nitika likes to say!

Wednesday, February 23, 2011

Salmon Teriyaki and Sauteed Spinach and Broccoli

Dinner Time! Late dinner that is. 9pm-ish began to get hungry, so I made a quick salmon teriyaki and sauteed veggies. Simple, simple!

Yep, placed a salmon fillet in a glass dish, smear fish with dash of teriyaki sauce, dash of Vietnamese chili paste, squirt of lemon juice and dash minced garlic. Took only 5 minutes in the mic to cook, turning over once. Comes out perfectly! I would normally use the conventional oven, or saute the salmon in a pan, but too lazy so late at night. Took a pan with some lemon juice and salt, and sauteed the veggies. All done. Yep, yep, this is definitely GOOD food in a jiffy!

Chicken Parmesan with Cous Cous

Experimenting with food, I made a variation of chicken parmesan with chicken tenders instead of chicken breast. This is also the healthy way-- without the breading. The "Pita Pal" Cous Cous is a mixture of red and yellow peppers, olives, and baby corn. "Yum O" as Rachel Ray says.

The chicken is simply cooked in a pan for 10 - 15 minutes with marinara, garlic, parmesan, red chili flakes, and other spices (make sure to flip at least once, and keep a lid on it, or else the sauce will splatter all over the stove top!). And don't forget the extra parm on the top. Comes out tender, moist, and in a jiffy!

Monday, February 21, 2011

Chocolate Velvet Boule

Thanks mom! My Valentine's Day Surprise.

Oatmeal Cookies with Jumbo Raisins

Homemade Oatmeal cookies with Jumbo Raisins.

Secret Ingredient (shhh!): 1 packet of swiss miss hot chocolate, minus the mini marshmallows-sieve those out dude!)

Basmati Rice with Dhal

Semi-Homemade Saffron basmati rice topped with cashews, lentil dhal and sprigs of cilantro.

Asparagus Pea Risotto

Homemade risotto with asparagus, peas, and a light lemony flavor. Sure to fill your comfort food needs.

1/2 tablespoon olive oil
1/2 tablespoon butter
1 1/2 cups boreal rice
6 cups of either chicken or veggie stock
(some people use 2/3 cup white as well)
1 bunch of asparagus
1 cup frozen peas (or more if you like more)
1 lemon (for the zest and juice)
Salt/pepper to taste
1/4 cup Moscapone cheese or cream cheese
1/4 cup parmesan cheese

Large pot needed
Brown boreal rice in olive oil and butter (5-7 minutes)
Optional 2/3 cup white wine in rice
Warm stock in small saucer pan on stove nearby
Add 2 laddles of stock and stir, until begins to absorb/gets dry
Then continue to add 2 more laddles of stock until all of the stock is gone.
(This process takes about 20 minutes)
Chop asparagus into 1/2 to 1 inch pieces
Add in asparagus and frozen peas right into the pot
Add 2/4 tablespoons lemon zest
Add salt and pepper
Add a few teaspoons of lemon juice (or as much or as little are you like)
Add in moscapone or cream cheese
Add in parmesan cheese
Eat hot.
(This takes about 40 minutes all together)
Risotto is never made in much of a jiffy sorry guys!