Indian Spiced Chicken Korma

This rich Indian sauce is packed with enough spices and layers of flavour, you will want extra rice or naan bread to mop up every bit of sauce left on your plate.
Korma 8
  • 2 white onions, peeled and cut into quarters
  • 6 cloves garlic, peeled
  • 4 teaspoons curry powder
  • 2 teaspoons ground turmeric
  • 2 teaspoons garam masala
  • 1 teaspoon ground coriander seed
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cumin
  • 1/4 teaspoon ground cardamom
  • 1/8 teaspoon freshly grated nutmeg
  • 3 tablespoons extra virgin olive oil
  • 3 large tomatoes, diced small
  • 1 tablespoon freshly grated ginger root
  • 1/2 cup ground raw almonds
  • 1 cup unsweetened canned coconut milk
  • 1 1/2 cups plain low-fat yogurt
  • 1/2 a small red chili, de-seeded and minced (dried or fresh)
  • 1 tablespoon brown sugar (packed)
Korma 7

Key to making a dish like this is to have all your ingredients ready at hand.  Here I’ve blended all the dry spice together so it is ready to be stirred in at the moment I need it.

Korma 2

Chefs call this “mis en place”, which simply means having everything ready to go, BEFORE you start cooking at all.  It sure does make things smoother!

Instructions

  • Place the onions, garlic, and 1 cup of water in the bowl of a blender. Puree until smooth.
  • Measure out the spices (curry powder through nutmeg) into a small bowl.
  • In a large saucepan heat 3 tablespoons of olive oil over medium heat. Once the oil is shimmering, add the pureed onion mixture and cook for a 2-3 minutes, stirring constantly, until it begins to darken in color.

Korma 6

  • Add the tomatoes, ginger, ground almonds, coconut milk, yogurt, red chili, pre-measured spices, and brown sugar. Stir well.

Turn the heat down to low and simmer 30 minutes. Cut the chicken into bite-sized pieces and add to the pan; simmer for an additional 15 minutes. 

Korma 4

I had roasted a whole chicken the day before and felt like this Korma would be the perfect way to eat it all up the next day.  Use a rotisserie chicken for a quick dinner if you don’t have leftover chicken on hand.  Honestly, when we eat out, we usually order lamb korma, so you could just as easily use any protein of your choice – or go vegetarian and stir a bunch of fresh vegetables in.

Korma 3

Served today with homemade naan and the best crispiest crunchiest vegetable pakora!

Korean Bibimbap

Quick disclaimer here …. this is unapologetically inauthentic!  At Fat Boy Moves in Mexico City we ate Bibimbap a couple of times and this is my version of trying to replicate that in my own kitchen, minus of course the stone bowl to serve it in….

Bibimbap

What’s missing you say?  Any authentic Bibimbap will have a soft egg on top!

In terms of recipes, this is more of a guideline.  I’m sure you can find lots of real, true Korean Bibimbap recipes out there, but for my own preferences, in my kitchen, this was pretty delicious.  I think it is key to have either a cast iron frying pan or a stainless steel pan to get the rice nice and crusty.

First, make a sauce:

  • 1/4 cup soya sauce
  • 2 tbsp roasted sesame oil
  • 1 tbsp chile garlic sauce
  • 1 tbsp gojuchang

Taste the sauce, I can’t say that enough, make sure it is delicious …. each of those components will be slightly different by brand so hit a balance you like.

Second, make pickled cucumbers:

  • cut about a 4 inch piece of cucumber in half, lengthwise
  • scoops out seeds and slice very thinly

Put cucumbers in a bowl, and sprinkle with 1/2 tsp each of salt and sugar.  Sprinkle with 2 tbsp rice vinegar and mix well.  Set aside.

To assemble you will need:

  • cooked rice
  • protein (if you like, easy to just make it vegetarian also)
  • stir fried veg
  • pickled cucumbers
  • sesame seeds
  • cilantro
  • slivered chives

Thinly sliver nori sheet and toast until crispy

If you are using a protein, cover your steak, chicken or prawns with a light bit of gojuchang and allow to marinade for an hour.  Grill, and once rested, slice into bite size pieces.

Prepare the vegetables you are going to use, today I used coloured sweet peppers, onions, snow peas, bok choy and cabbage.

Heat fry pan until very hot, add neutral oil and sauce some ginger and garlic.  Add in vegetables and stir fry just until tender.  Set aside.

Reheat the pan, barely cover the bottom with sesame oil and then cover the bottom with the rice.  Allow to sit undisturbed until the rice is heated through and the bottom develops a nice golden brown crust.

Centre your cooked vegetables on the rice, scatter the protein around the edge and garnish with the pickled cucumber, toasted nori and sesame seeds.  Drizzle over the prepared sauce and enjoy!

 

Pizza Pockets & Hand Pies

fullsizerender-6

Following is the recipe for a basic, soft and easy to work with dough.  I used this recipe for making pizza pockets for my granddaughter Sloan’s first week of Grade 1, and then turned leftover dough into meat hand pies for 93 year old Auntie Elsie, who is kind of tired of cooking these days. Leftover dough you say???  Well I didn’t think 8-10 small pizzas would give me enough dough so I doubled the recipe … which yielded 25 pizza pockets, 10 hand meat pies and 1 pizza for our dinner.  Significant yield!!!

Pizza Crust: (makes 8-10 small pizzettas)
Ingredients:

  • 750 g white flour (use Tipo ’00 flour if you can or a strong bread flour)
  • 200 g semolina flour
  • 2 ½ cups lukewarm water
  • 2 tsp. sugar
  • 1 Tbsp. (or 1 x 8 oz packages) yeast
  • 2 tsp. sea salt
  • 3 Tbsp. olive oil

Directions:

  1. Place your flour(s) and sea salt in a large bowl and whisk together. Create a well in the center.
  2. In a large measuring cup, mix together your lukewarm water and sugar until the sugar dissolves. Sprinkle in the yeast and let it sit for approximately 5 minutes, until the yeast starts to ferment.
  3. Pour the water/sugar/yeast mixture into the well along with the olive oil and stir together with a fork or large spoon until it is well mixed. Once it becomes too difficult to mix together with your fork or spoon, sprinkle extra flour on the dough and your hands and mix with your hands until the dough comes together in a ball.
  4. Place the dough on a well-floured flat surface and knead, pushing the dough using the palms of your hands, for approximately 10 minutes, until the dough looks smooth and stretchy. You may need to add extra flour as you go, being careful not to add too much to keep the dough from being too stiff.
  5. Place the ball of dough in a large bowl coated with olive oil, dust the top of the dough with flour, and cover with a clean dish towel and place in a warm draft-free area for about an hour, until the dough has doubled in size. Punch the dough down.  At this point you can either refrigerate the dough overnight (or up to 2 days, covered with plastic wrap and occasionally punched down) or divide the dough into 4-6 portions (depending on how big you want your pizzas).  I highly recommend making your dough in advance and letting it sit in the fridge as the longer ‘proof’ really makes a difference.   Ensure that your pizza dough comes to room temperature before cooking (bring it out of the refrigerator 1-2 hours before you are ready to cook).
  6. Once ready to cook, heat your oven to the highest heat setting (500F for most ovens) and place your pizza stone in the oven for at least 20 minutes.
  7. Portion the dough into 8-10 balls and place on a well-floured surface. Using your hands, with your knuckles, (dusted with flour, along with the counter to prevent the dough from sticking) form your pizza crust 15-20 minutes before cooking your pizza on a flat surface dusted with semolina flour until it is nice and thin. Keep stretching it with your hands to make a flat pizza base (it doesn’t have to be round or perfect!).
  8. Remove the pizza stone from the oven, lay your rolled dough on the stone, and add your ingredients ….

If you are using this dough for pizza pockets or hand pies, after step 5 skip to step 7 and form circles of dough.

img_9494

For pizza pockets, layer on pizza sauce, your chosen ingredients and cheese, closing the pockets with a fork.  Make sure to prick the top surface with the fork so steam can escape.

img_9496

img_9498

img_9504

img_9503

For the meat pies I used an ice cream scoop to get a consistent amount of the meat mixture – centered on the dough, and then brought up the edges to crimp over the middle of the circle.  Brush with beaten egg and poke with a fork.

Bake pizza pockets or meat pies at 400 until golden brown, about 20 minutes.

FILLING FOR MEAT PIE

1 onion, minced finely

1 garlic clove, grated

2 carrots

2 stalks celery

1/2 cup each frozen corn and peas

1 small zucchini, diced

1 lb ground beef

1 tbsp each dried oregano and basil

Saute the onion and garlic until the onion is lightly carmelized, add the carrots and celery, season with salt and pepper, and cook until vegetables are almost cooked through, then add zucchini and saute for another few minutes.  Remove from heat and place in bowl.  Add frozen corn and peas.  Return pan to heat and stir in ground beef – cooking until lightly browned, seasoning with salt and pepper.

Add beef to vegetable mixture and season with dried herbs, adding more salt and pepper if needed.  At this point, if you feel like it needs a bit more flavour, add 1 tbsp of tomato paste.  Stir well and set in fridge to cool down.  When cool, continue on with forming your hand pies.

These pies are only limited by your imagination – use whatever you feel like to fill the pies, making sure to taste the mixture before filling the dough rounds.  Made in a smaller size they make a great appetizer too.

Beef Short Ribs in Cinnamon Red Wine Curry

Be prepared for the whole house to smell amazing for a couple of days after you prepare this specialty. I particularly love it in the fall or winter when it also seems to help warm the house….

Don’t be alarmed by what may look like a lengthy list of ingredients, most are items in the pantry anyway, and if not – try out something new and find more ways to use it.

Topped with fresh, fragrant cilantro this rich curry will make you feel like a super star.

Topped with fresh, fragrant cilantro this rich curry will make you feel like a super star.

2 tbsp ghee (or butter (ghee is clarified butter)
1/4 cup vegetable oil
1 tbsp cumin seeds
2 large onions, finely diced (you should get about 2 cups)
10 cloves garlic (yes, really)
1 cup pureed fresh tomatoes (in the winter feel free to use canned)
1 tsp ground fenugreek seeds
1 1/2 tbsp ground cumin
1 tsp turmeric
1/2 tsp cayenne pepper
1 1/2 tbsp mexican chili powder
1 whole piece cinnamon bark (about 3″ long)
5 cups chicken stock
1/2 cup red wine (make sure to use one you would be happy to drink!)
2 1/2 pounds beef short ribs

Use a large pot for this, with a heavy bottom.

Melt ghee or butter on medium heat. Once melted add oil and cumin seeds. Let seeds sizzle for about 30 seconds, then add onions. (Your house smells amazing already, doesn’t it?)

Take your time with the onions – part of the rich flavour in this dish is from allowing the onions to get nice and browned, slowly. Once they are a rich gold colour add the garlic and sauté until the garlic is a golden brown also. The longer the onions spend slowly getting dark the more rich flavour the curry will have.

Take your time and allow these onions to deepen in colour and caramelize enough to bring out their sweetness.

Take your time and allow these onions to deepen in colour and caramelize enough to bring out their sweetness.

Reduce the heat to low and add tomatoes, fenugreek, cumin, turmeric, cayenne, chili and cinnamon bark. Stir well and slowly increase heat to medium. Allow to cook until the ghee starts to separate from the tomato mixture (you will notice pockets of clear liquid on top).

While your onions are happily cooking, organize the rest of the ingredients so that you are ready to add them all at once - makes everything so much easier.

While your onions are happily cooking, organize the rest of the ingredients so that you are ready to add them all at once – makes everything so much easier.

Stir in red wine and chicken stock – bring to a boil. Allow to cook, stirring enough so that it doesn’t stick, until once again the ghee separates from the mixture.

Add short ribs, stir, cover and allow to simmer for about 4 hours.

NOTE – the cinnamon is meant to be subtle in this recipe … just a hint of it. While it is cooking, if you notice a strong cinnamon scent, remove it from curry, it has done the job.

At this point, I have also put the curry into the oven and just forgot about it for that time, while the house simply became more inviting …

Professional chefs and equipment probably get this ready for the simmer in 20-30 minutes, but it always takes me an hour to develop that colour in the onions and complete the prep stage.

Sprinkle with fresh cilantro and serve with basmati rice. A perfect dish to accompany this? My roasted tandoori cauliflower with mint & cilantro sauce.

For an impressive presentation, roast the cauliflower whole with the cilantro & mint sauce to serve.  If you want the cauliflower to roast quicker, and really just want to get it on the table, simply cut cauliflower into florets and roast.  Florets may take about 20-30 minutes to roast depending on the size.  Only cook them long enough to be fork tender.

For an impressive presentation, roast the cauliflower whole with the cilantro & mint sauce to serve. If you want the cauliflower to roast quicker, and really just want to get it on the table, simply cut cauliflower into florets and roast. Florets may take about 20-30 minutes to roast depending on the size. Only cook them long enough to be fork tender.

This curry is beyond delicious. If you want to make it a vegetarian dish it is easy enough to do – use all vegetable oil to sauté the onions and replace chicken stock with vegetable stock. When it comes time to nestle the short ribs into the stock just substitute ribs with any of your favourite vegetables. If you are using root vegetables that take a long time to cook go ahead and put them into the curry early. If using vegetables that take less time, put them in the curry closer to the end of the cooking time.

BBQ Beef Brisket Slow Cooker Style

If you have the time then a beef brisket should be cooked in a smoker, low and ever so slow ….. 10 hours minimum. If, however, that doesn’t work for you, and for lots of us at times it just doesn’t. Try this … perhaps not as authentic, but absolutely delicious.

Combine in slow cooker:
1 1/2 cups ketchup
1/2 cup dark brown sugar
1/4 cup finely chopped onion
3 tbsp cider vinegar
3 tbsp Worcestershire sauce
2 chipotles in adobo sauce – finely chopped
1 tsp garlic powder
3/4 tsp freshly ground black pepper

Rub the brisket with:
1/4 cup paprika
1 tbsp chile powder
1 tbsp ground cumin
1 tbsp dark brown sugar
1 tbsp kosher salt
1 tsp cayenne pepper
1 tsp garlic powder
1 tsp freshly ground black pepper

1 5 lb beef brisket – cut in half width wise.

Place rubbed brisket onto sauce in slow cooker and allow to cook on low for 10 hours.

If you have the time, and ability – allow beef to rest out of the liquid, then grill quickly on each side to get a bit of crunchy texture. Slice and return to sauce in slow cooker.

Serve on fresh buns with some nice crunchy cole slaw on top.

Chinese Chow Mein

This is great served as a side dish for Kung Pao chicken or on it’s own as a full meal by adding stir fried chicken, pork, beef or shrimp.

Chow Mein

8 oz steamed chow mein noodles

1 tbsp finely minced ginger

3 garlic cloves, finely minced

1/2 cup finely shredded cabbage

1/2 cup finely sliced celery

1/2 cup snow peas

Steam chow mein noodles until tender, or soak in cool water until tender.  Be careful not to leave them in water too long or they will get soggy.  :o(

SAUCE

1 tsp corn starch

2 tbsp low sodium soy sauce

2 tbsp oyster sauce

1 tsp sugar

2 tbsp water

 

cooking oil

scallions

toasted sesame seeds

In a small mixing bowl mix sauce ingredients and set aside.

Heat wok, add cooking oil and lightly saute cabbage and celery – add ginger and garlic.

Remove from wok to a bowl – add sauce to bowl and bring to a boil, allowing it to thicken and become glossy.  Add noodles and stir fry quickly just allowing them to soften and absorb the flavor of the sauce.  Return sauted vegetables to wok and quickly stir through.

Garnish with scallions and sesame seeds.

If you want to make a meal in one – stir fry any type of protein you choose in the wok and add it to the chow mein – so versatile with any number of vegetables.  Go ahead and experiment – let me know what you try and how you like it!

Salsa Verde

Salsa Verde

This is great served as an appetizer with taco chips, drizzled over eggs and served as a topping for any meat.

 

 

1 pound tomatillos – husked and washed

1 large white onion, sliced thickly

4 cloves garlic

2 jalapenos

1/3 bunch cilantro

We like our salsa grill roasted, so everything but the cilantro gets a little time on the grill before hitting the blender.  Give it a zap or two until purified.  Taste for seasoning and adjust a bit if you need to – adding salt and pepper to your preference.

If you don’t have a grill handy you could either use a comal, as they do in Mexico, which is just a simple flat fry pan, or your own favorite fry pan.  Nothing wrong with just blending it all fresh either – try it both ways and see which you like best.

This can be processed in a hot water bath to preserve it for the winter, or put it in the freezer.  Either way works really well. Bring it to a boil on the stovetop prior to processing and use hot jars.  If you do a hot water bath, make sure your jars and seals are all sterilized and the seals are new – place carefully in hot water bath with 2 inches water over top of the jar and process pint jars for 35 minutes.