Le Menu (March 20-26)

Since M's birthday was yesterday, she got to pick our Sunday meal this week.  She said "I love Indian food!" and then, a split second later she asked, "Wait - what's Indian food again?"  Funny girl.  I reminded her it's what we eat with naan and Basmati rice, and then she was certain she wanted Indian food.  ;o)

The irony is that Tikka Masala isn't really Indian, but Indian-British - kind of in the way that "chop suey" and fortune cookies are really American inventions.  Chop suey probably came to be in San Francisco  during the Gold Rush, but I digress.  

Click on "read more" below for the recipes! 

Sunday - Chicken Tikka Masala
Serves 6

Ingredients

1 1/2 lbs boneless skinless chicken, cut in 1 inch cubes

Marinade

• 1 cup plain yogurt
• 2 tablespoons lemon juice
• 2 teaspoons ground cumin
• 2 teaspoons ground red pepper
• 2 teaspoons black pepper
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 1 piece minced ginger ( 1" long)
• 6 bamboo skewers ( 6")

Sauce

• 1 tablespoon unsalted butter
• 2 garlic cloves, minced
• 1 jalapenos, minced
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon garam masala
• 1/2 teaspoon salt
• 1 (8 ounce) cans tomato sauce
• 1 cup whipping cream
• 1/4 cup chopped fresh cilantro (or not. Most of us detest the vile weed.)

Directions

1. Soak bamboo skewers in water.
2. Thread chicken on skewers, and marinate (in the refrigerator) for an hour or so.
3. Discard marinade.
4. For sauce, melt butter on medium heat.
5. Add garlic & jalapeno; cook 1 minute.
6. Stir in coriander, cumin, paprika, garam masala & salt.
7. Stir in tomato sauce.
8. Simmer 15 minutes.
9. Stir in cream; simmer to thicken- about 5 minutes.
10. Grill or broil chicken, turning occasionally, to cook through- about 8 minutes.
11. Remove chicken from skewers; add to sauce.
12. Simmer 5 minutes.
13. Garnish with cilantro Serve with basmati rice, naan or pita bread.

Curried Red Lentil Dahl
Serves 4

Ingredients

• 1 Tbsp olive oil
• 1 large onion, diced
• 1 tsp garlic, minced
• 1 large bay leaf
• 1 tsp chili powder
• 2 tsp curry powder
• 2 tsp turmeric
• 2 tsp mustard seeds
• 2 tsp cumin seeds
• 1 cup split red lentils
• 2 cups vegetable broth or stock
• salt
• 1-2 tsp chopped cilantro (or not!)

Directions

1. Heat oil in a large pan
2. Cook onion and falic, stirring frequently, until the onion has softened and becomes translucent.  
3. Add bay leaf and spices and cook, stirring continuously, for 1-2 minutes longer.
4. Pour in the lentils and the stock, bring to a boil, then reduce heat to a gentle simmer.  Cover the pan with a lid while simmering so that liquid does not evaporate too quickly.
5. Cook until the lentils are tender, about 25-30 minutes.
6. Stir in the cilantro and serve.

Tuesday - Orange and Balsamic Chicken Breasts

Serves 4

Ingredients

• 24 oz boneless, skinless chicken breasts, pounded to 1/2 inch thickness.
• Salt
• 1/4 cup all-purpose flour
• 2 Tbsp unsalted butter
• 1 Tbsp vegetable oil
• 1 shallot, finely chopped
• 1/3 cup chicken broth
• 1/3 cup orange juice
• 1 Tbsp balsamic vinegar
• 1 tsp sugar

Directions

1. Sprinkle chicken with salt and dredge and in flour, shaking off excess.
2. Warm 1 Tbsp butter and oil in a skillet over medium-high heat until butter foams. Add chicken; cook until cooked through and golden, turning once, about 8 minutes total. Transfer to a plate and cover with foil.
3. Add shallot to skillet and sauté until softened, about one minute. Add broth, orange juice, vinegar and sugar; cook, stirring, until slightly reduced, 1-2 minutes. Remove from heat, add remaining butter, and stir until thickened. Season with salt. Slice chicken, pour sauce on top and serve.

Wednesday - Beef and Noodle Toss

Serves 4

Ingredients

• 8 oz lasagna noodles
• 12 oz boneless beef sirloin, cut into bite-size pieces
• 2 Tbsp all purpose flour
• 1 Tbsp olive oil
• 1 pint grape tomatoes
• 8 oz sliced crimini or button mushrooms
• 4 cloves garlic, minced
• 1 14 oz can beef broth

Directions

1. Break noodles in half; cook according to package directions. Drain (do not rinse).
2. Meanwhile, season beef with 1/2 tsp each salt and pepper. Toss with flour. Heat oil in a 12 inch skillet over medium-high heat. Add meat, any remaining flour, and tomatoes to the skillet. Cook 3-4 minutes or until beef is well-browner, stirring often. Add mushrooms and garlic. Cook 5 minutes more. Add broth; cook 3-4 minutes more or until beef is done and liquid is slightly thickened.
3. Add cooked noodles to skillet; stir gently to coat. Heat through. Spoon into bowls to serve.

Thursday - Potato-Cheddar Soup
Serves 4 (2-cup servings)

Ingredients

• 1 28-oz package frozen diced hash brown potatoes with onions and peppers
• 1 cup chopped miniature sweet peppers
• 3 cups fat free half-and-half
• 1/2 tsp salt
• 1/2 tsp curry powder
• 1/4 tsp cayenne pepper
• 6 oz cheddar cheese, shredded
• Miniature sweet peppers, sliced (optional)
• Snipped Italian (flat-leaf) parsley (optional)

Directions

1. In 4-quart Dutch oven, combine potatoes, sweet peppers, half-and-half, salt, curry powder, cayenne pepper, and 1/2 cup water. Bring just to boiling. Reduce heat. Simmer, covered, over medium heat 10 minutes or until potatoes are tender, stirring occasionally. Cool slightly.
2. Carefully transfer about half the soup mixture to a blender; add 1/2 cup water and blend until nearly smooth. Return to Dutch oven; stir to combine. Cook and stir over low heat until heated through. Stir in cheese until melted.
3. Top servings with sliced sweet peppers and parsley.