Curry Chicken on grill or in clay pot


Here’s a recipe that will curry your favor in both warm weather barbecuing and clay pot oven cooking in the coming cool season. Serve with steamed basmati rice and Chana Dall (yellow Lentils), Punjabi-style Potatoes and Cauliflower, and Indian breads.

I made this chicken on skewers to barbecue today. I cut up boneless breasts in 1” cubes and marinated it for several hours. I’ve also made this with either a cut up chicken or breasts, scoring the meat in several places to allow the marinade to penetrate.

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Makes enough marinade for 6 breasts

1 cup plain yogurt (I use nonfat Middle Eastern Karoun yogurt)
1/3 cup lemon juice (2 large lemons)
2 Tb (tablespoon) olive oil
2 Tb melted butter or ghee
1 onion, chopped
2 Tb freshly minced or grated garlic
½ Tb freshly grated ginger OR ½ tsp ginger powder
3 Tb curry powder (or more to taste)
1 Tb garam masala seasoning (optional)
2 Tb cumin (comino) powder
2 tsp sea salt (to taste)
several grinds of black pepper.
2 tsp hot oil (to taste)
6 breasts or chicken pieces
1/4 cup cream for baked chicken
3 cups fresh spinach for baked chicken

Mix all ingredients well. Add cream if baking the chicken. It will make a smooth sauce. Otherwise the yogurt separates when cooked.  Adjust seasonings to taste. Add either cubed chicken or pieces and marinate for 2 – 4 hours.

Remember if using the clay pot, to soak it first for 1/2 hour and put in a cold oven, then turn on the oven to 350′. (You can also make the chicken in a ceramic casserole.) Cook chicken in the marinade for about 1 hour. Stir washed spinach leaves in the marinade for the last 10 minutes. Serve chicken, spinach and sauce over  basmati brown rice.

If using wooden skewers soak them first for at least ½ an hour. This is supposed to stop them from burning, but to tell you the truth, they burn anyway! Thread cubed chicken on skewers with some onion between them. Grill on medium high heat until done, about 15 -20 minutes for skewers, longer for pieces.

Serve cooked chicken garnished with fresh cilantro.

served with eggplant and bbq chicken

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Sesame Seed Salmon Steaks

We enjoyed this in a restaurant in New York  and I said “I think I can figure out how to make this.” After two tries, I think I’ve got it perfect. The salmon is moist with a crunchy sesame seed crust. It makes an easy weeknight dinner with a salad or stir fry veggies on the side.

Serves 3
 
1 pound salmon steak
Juice from ½ lemon
3 Tb sesame seeds
¼ tsp sea salt
1 tsp olive oil
1 tsp sesame oil
 

Squeeze the half lemon over both sides of the salmon.

Heat a heavy frying pan with olive and sesame oils.

Pour sesame seeds onto a plate and arrange in the shape of the salmon steak and sprinkle salt over them.

Press each side of the steak into the seeds so that it is well coated.

Place salmon in the hot oil, and then turn the flame to medium low. Fry for about 10 minutes on each side until salmon is fully cooked.

Capering about the Kitchen with Chicken Piccata

serving chicken picattaMy son Francisco and I first made this on Mother’s Day when he was a teenager. It’s one of his favorite dishes.

ingredients for chicken piccataIngredients: Makes 6 cutlets

1/4 cup all-purpose flour

1 teaspoon salt

Several grinds black pepper

3 skinless, boneless chicken breast halves

1/4 cup (4 Tb) olive oil, divided

1/4 cup dry white wine

½ cup chicken stock Roz’s Jewish Chicken Soup

2 medium or 1 1/2 large lemons to make ½  cup fresh lemon juice plus  lemon slices

2 teaspoons minced fresh garlic

1 large shallot, diced

1 tablespoon capers, drained

4 Tb butter (1/2 cube), divided

cutting chickenPrepare chicken cutlets. They will fry better if cut in half width-wise and pounded flat. With your knife parallel to the cutting board, cut each breast as if to butterfly it (although in this case, there’s only only butterfly wing).

Place a cut breast half between two pieces of plastic wrap, then place in a clean plastic bag. Squeeze the air out of the bag, then fold it over.

smashing chickenPound the cutlet several times with a heavy iron skillet so that it is about ½ inch flat. It’s a good way to get out your frustrations after a hard day. Repeat for all the cutlets. Rinse the chicken and dry it with a paper towel. Mix flour, salt and pepper on a plate. Dredge one cutlet at a time in the flour until it’s coated. Pat it gently until it’s just lightly coated with  flour.

frying cutletsHeat 2 Tb oil in a large skillet over medium-high heat. Stir in 1 Tb of butter. As soon as the butter melts, add 2 chicken cutlets, making sure they do not touch each other. Saute for 5 minutes on each side, or until browned. Turn chicken around while cooking so that they brown evenly on both right and left sides. When chicken is golden brown, place it on a plate and cover it with a large lid or an inverted plate to keep warm. Add another Tb of oil and 1 Tb of butter to the pan before adding the next batch.

saute garlic n leeksWhen all the chicken is fried, add garlic and shallots to the pan and stir a few minutes until they are  fragrant.

whisk saucePour in chicken stock and wine and bring to a boil. Using a metal spatula, scrape the pan to loosen browned bits. Whisk while cooking for  5 minutes. Cut middle slices from lemon for garnish, then squeeze the juice and stir in sauce with capers and a tablespoon of butter. Cook over medium heat for 2-3 minutes.

Return chicken to the skillet and simmer for 5 minutes, turning several times to absorb the sauce. The sauce will be thick.

Serve chicken with sauce and garnish with lemon slices.

Rainbow Chard with Arabic spices and Israeli couscous

Somewhere over the rainbow,
In my backyard,
Growing green, red, and yellow,
Organic rainbow chard.

My daughter and I invented this recipe together on Mother’s Day. We started in the backyard where we are growing rainbow chard. This grows in red, white and yellow colors.

We chop it, stems and all, and sauté with onions, shallots, garlic, mushrooms and lemon, and add  the Arabic spices sumac and coriander. When the vegetables are tender, we stir into Israeli couscous. We garnish it with cilantro, and toasted pine nuts.

Israeli couscous or Maftoul,  is shaped like small pearls and is chewier than its Moroccan cousin. I cook it in broth Roz’s Jewish Chicken Soup (plus a vegan version). You can make this dish vegan by using the vegetable broth.

If only achieving peace in the Holy Land was as easy as blending Palestinian and Israeli cuisines!

Serves 6 side dishes:

Israeli couscous:
1 ½ cups Israeli couscous
1 ¾ broth (chicken or vegetable)
½ teaspoon salt to taste
2 Tb  lemon juice (Meyer lemon is nice)
Vegetables:
1 bunch chard: 10 -12 leaves and stems, washed
10 mushrooms
2 large cloves shallots, minced
1 onion, quartered and sliced thin
2 cloves garlic
1 tsp sumac
2 tsp zataar or dried thyme
1/2 tsp salt
1/4 tsp ground coriander
1 tsp lemon juice
¼ cup broth
Zest of 1  lemon (Meyer is best)
 
Garnish:
¼  cup pine nuts
2 Tb cilantro leaves
 

Boil 2 cups broth in a medium saucepan with salt and lemon juice. Remove ¼ cup and reserve.

While broth is coming to a boil, toast the Israeli couscous in a  skillet over medium heat, stirring frequently about 7 minutes until golden-brown. Add it to the 1 3/4 cups broth and cover. Reduce heat to low, and simmer for 10 minutes  until couscous is tender.

While  couscous is cooking, prepare the vegetables. Quarter the onion, then slice thinly.  Heat 2 Tb olive oil in heavy frying pan. Add onions, sumac, coriander, zataar or thyme, and salt. Sauté until onions are soft and translucent.

 

Cut mushrooms into quarters and add to onions.

Mince garlic and shallots and add to the onions. Sauté them a few minutes until they turn golden.

Slice the chard stems thinly, and chop the leaves. Add to the onion mixture with the reserved broth, lemon juice and zest. Mix well and cover pan. Cook for 6-8 minutes over medium heat, stirring occasionally, until chard softens.

Toss with the Israeli couscous. Garnish with pine nuts and fresh cilantro leaves if desired.

Tortellini Salad for 10 Hungry Dancers


As one of the parents bringing lunch for my daughter’s dance company rehearsal, I made this easy vegetarian tortellini salad today. I bought all of the ingredients at Trader Joe’s (TJ). I used their frozen basil cubes because are superior to dried basil when it’s hard to find fresh basil in winter.

Ingredients:



1 pound fresh green beans

3 10-oz packages cheese tortellini

2 14-oz cans artichoke hearts, slice in quarters

1 12-oz jar TJ artichoke heart antipasto

2/3 cup dry toasted pine nuts (pignolias)

1/3 cup fresh grated parmesan

red pepper flakes, several shakes to taste

1 lb green beans cut up. Cook with tortellini for 6 minutes

1 6-oz can sliced black olives

2 cubes each frozen minced garlic and basil (if fresh is available, use 2 tsp each, minced)

2 Tb fresh lemon juice (juice of 2 small lemons)

Trim ends and cut up fresh green beans into ½ inch pieces. Cook tortellini according to package directions: boil water, add 1 Tb salt and tortellini. Add green beans after tortellini has cooked for 2 minutes, then cook for 6 more minutes over medium heat, stirring occasionally.

While tortellini is cooking, chop artichoke hearts and mix with pine nuts, olive slices, artichoke antipasto and parmesan in a bowl.

Drain pasta and green beans. Separate 2 cups of hot pasta and green beans and mix with frozen cubes of basil and garlic if using. (You can skip this step if using fresh basil and garlic; just add them in at the end.) Run cold water over the rest of the pasta and beans in a colander until cool. Combine tortellini and add artichoke mixture. Add a sprinkle of red chili pepper flakes and the lemon juice.


Egg Salad Sandwich with Fresh Chives and Red Bell Pepper


I am growing chives in my window sill.

This egg salad is moist from the cooking method and red bell pepper You only need 1 1/2 teaspoons of mayonnaise to make it creamy. The red pepper and fresh chives along with a bit of mustard and a dash of cayenne add great flavor.

If you buy the eggs for  a week before cooking, they will peel more easily than fresh eggs. This is an easy method of cooking hard-boiled eggs. Place 3 eggs in a saucepan and cover with one inch water. Add 1 tsp baking soda to the water which will help the egg peel evenly. Cover pan, heat to boiling, then turn off heat. Let eggs sit in the covered pot for 15 minutes. Drain, then cover eggs with cold water and ice. Drain and repeat several times, until eggs are cool. Crack the shell by tapping on it with the back of a spoon. Let the water seep inside, between the shell and the egg white. This will also aid in peeling. You may refrigerate eggs until ready to peel, or peel once they are cool. Peel eggs under cool running water to rinse off the bits of shell.

Serves 2
 
3 eggs
1 tsp baking soda
1 1/2 tsp mayonnaise
4 fresh chives
¼ tsp yellow mustard
1 Tb of minced red bell pepper
several grinds of black pepper
a dash of cayenne
a 1/4 tsp lemon juice
a few shakes salt to taste

The yolks should be bright yellow and a bit soft. Mash eggs with a fork. Mince  fresh chives and stir in with mayonnaise, mustard,  red bell pepper, several grinds of black pepper, a dash of cayenne and  lemon juice, and salt to taste. You can also make this easily in a food processor, especially when cooking for a crowd. Mince the red bell peppers and chives using the blade, then add eggs and other ingredients and pulse until smooth.

Toast some good sturdy bread, and spread egg salad on it.

Two Autumn Fruit Salads: Sweet and Spinach

All these fall fruits are in the colors of autumn leaves. My inner Martha Stewart told me to cut the fruits into the shapes of leaves and attach branches to them. My own self told Martha to bug off!

The tangy guava nicely balances the sweetness of the other fruits. Thanks to one of my co-workers who brought in the fruits from her tree, I was able to add them to the salad. The Fuyu persimmon is the small flat-bottom type that you can eat while it is crispy.

Serves 2

One bosc pear, one peeled kiwi fruit, two peeled Fuyu persimmons, two guavas, peeled, one apple, one branch of dark red or deep purple seedless grapes.

Halve the grapes and slice and chop the other fruits. Mix together with 2 Tb chopped pecans and walnuts.

My husband, Jesús, likes the salad plain, but I prefer to dress it with a tangy, sharp cheesy mixture of 1 tsp thick, chunky blue cheese dressing such as Marie’s, 1 tsp plain nonfat yogurt and 1 Tsp lemon juice.

I served a spinach autumn salad at dinnertime. I used one bosc pear, two peeled Fuyu persimmons,  two peeled guavas, and one apple and walnuts as above, and traded in the kiwi and grapes for avocado and grapefruit sections. Serve over spinach leaves with a teaspoon of Marie’s blue cheese dressing plus a teaspoon each of grapefruit juice and extra virgin olive oil, or just the blue cheese dressing straight from the jar.