Posts

Showing posts from June, 2018

Pistachio and Yogurt Chicken Curry

Another home run from Made in India by Meera Sodha. This is a rich, spice-filled, flavorful chicken curry which fills the house with a tempting aroma. I can't stress how much we all loved this. Pistachio and Yogurt Chicken Curry Makes 6 servings Prep time: 10 minutes. Cook time: 50 minutes. 1-1/4 cups unsalted shelled pistachios (divided) 2-inch piece of ginger, peeled and roughly chopped 4 cloves garlic, peeled and roughly chopped 3 tablespoons canola oil 2 medium onions, sliced into fine rings 2 medium whole canned or fresh tomatoes, roughly chopped 1/4 teaspoon ground black pepper 1 teaspoon garam masala 1/2 teaspoon red chile flakes 1 tablespoon coriander seeds, crushed 1/2 teaspoon ground cardamom 1 cinnamon stick 1 teaspoon salt (or to taste) 1-3/4 pounds skinless, boneless chicken thighs 1 cup chicken stock, warmed 4 tablespoons plain whole-milk Greek yogurt (plus extra to serve) Juice of 1/2 lemon Hot cooked rice In a food processor, pulse 1 cup

Banh Mi Burgers

What's better than a burger? A Vietnamese flavored one! This is from Cooking Light and it hits every flavor button you've got. Plus, it's easy! Banh Mi Burgers Step 1 1/2 cup rice vinegar 1/2 cup water 1/4 cup granulated sugar (we used 2 tablespoons and it was just right) 1 cup shaved English cucumber 1 cup matchstick-cut carrots (we shaved these just like the cucumbers) Bring vinegar, water, and sugar to a boil in a small saucepan over high. Combine cucumber and carrots in a heatproof bowl; pour hot vinegar mixture over vegetables. Cover and chill at least 15 minutes or up to 3 days. Step 2 6 tablespoons mayonnaise 2 tablespoons Sriracha chili sauce 1 tablespoon fresh lime juice Stir all together; set aside. Step 3 1 pound 93% lean ground beef (we used chuck) 2 tablespoons olive oil (since we were using chuck, we skipped the oil) 2 teaspoons grated garlic 1 teaspoon grated peeled fresh ginger 3/4 teaspoon black pepper Cooking spray Preheat gri