Chicken Vindaloo for Ana

Hi,

I really enjoy making Indian food. I find that I don't feel disappointed with the results, as I sometimes do when I cook other types of foods. Indian food is also great for leftovers. We call them "Indian Bowls." We pile in all the leftovers into our trusty blue bowls and then zap them. So warm and yummy. I have told Ana, for far too long, that I would post this Vindaloo recipe. So here it is!

3 Tablespoons Grainy Mustard
3 teaspoons ground cumin
1 1/2 teaspoons ground turmeric
1/2 to 3 teaspoons cayenne pepper (go for 2-3 if you like things spicy)
2 teaspoons salt
2 teaspoons red wine vinegar

Mix the above ingredients together. Set aside.

3 tablespoons olive oil
1 large onion, peeled and sliced into thinnish slices

Put oil in a large frying pan, heat over medium-high heat. When hot, put in the onion and cook, stirring until the onion is medium brown.

6 cloves garlic, peeled and minced

Put in the garlic and stir fry for about 30 seconds. Add the spice paste and stir for 1 minute.

1 1/2 pounds chicken breasts or thighs cut into 1 inch pieces

Add the meat and stir fry until the meat is no long pink on the outside, about 3 minutes.

1 can coconut milk

Add the coconut milk and 1/2 cup water. Bring to a boil, turn heat down to simmer and cover. Cook for about 1 hour. If the vindaloo gets too thick you can add some additional water. Serve with rice, Red Lentil Dal and some sort of green veggies. I will post the Red Lentil recipe shortly.

I hope you enjoy the Indian Bowls as much as I do. It may seem like a lot of spices, but once you have them, it's easy to make Indian food in your own kitchen. (Thanks for being so patient, Ana!)

Hugs,
Mameekosan 

Winter Squash or Root Veggie Gratin

Hi,

The leaves are turning here and there is a nip in the air. I think it's time to take out the woolies and the flannel sheets. I've been putting off the inevitable. But, I think it's time.

This is a great recipe for all the winter squash that's starting to be available. I made it with a butternut squash and part of a giant turnip that I got from the last week of the CSA.

Preheat oven for 400 degrees.

2 butternut squashes or a combination of winter squash and turnips, seeded, peeled and sliced 1/2 inch thick

I put the squash/turnips into an oval french white casserole dish. I added water to rinse and poured off all the excess. Then I microwaved them until just short of tender. You don't want to cook them until they are mushy. I would microwave them for 10 minutes and then check. I think you could use a kabocha squash, but it would take less time than the butternut squash or the turnip. While you microwave the rooty stuff, proceed with the rest.

1 tablespoon olive oil
1 large onion thinly sliced
2 clove garlic, roughly chopped

Cook the onion and garlic in the olive oil in a medium sized pot, until tender.

1 cup heavy cream
pinch of nutmeg

Add the heavy cream and nutmeg to the pot and bring to a boil. Remove from heat.

1/2 cup chopped parsley (I didn't have parsley and used cilantro instead)
1 teaspoon dry sage

Add the herbs to the cream. Stir. Be sure to remove any extra liquid from the casserole with the squash. Then pour in the cream mixture.

1/2 cup panko bread crumbs
1 cup grated Swiss cheese

Add the bread crumbs and cheese and mix. Sprinkle a little panko over the top. Bake for 25 minutes until the squash is cooked through. If the top hasn't browned, you can finish with a few minutes under the broiler. When I made this, the top was brown and I didn't need to do the broiler step.

This is a very rich and delicious side dish with some simple baked chicken. It could also be a nice vegetarian dish with a green salad on the side. I thought it was so nice and hot and perfect for the autumn.

Hope you'll enjoy this dish as much as I did. Plus, it makes plenty for lunches and dinners.

Hugs,
Mameekosan