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Mom’s Chicken Curry


Sometimes (a lot of the time), thumb taking the time to cook a healthy and tasty meal just seems like too much work and always seems to take too long. You sit there for an hour mincing and chopping and burning just to wolf it down and fall asleep on the couch. Well, there are two things wrong with that description of dinner. I thought I would address the first with a meal that I really enjoy making that is SUPER simple. That takes care of the time factor. While not a “set it and forget it” meal its very close.

The second part has to do with wolfing it down and falling asleep. If I were French I would say something like “Pfft. You Americans *grumble grumble* pffft!” But I am not French so I will say this “Appreciate your food!” Taste it. Talk about it. Think about it. Enjoy it and respect it. You took the time to cook it now take the time to taste it. I don’t really care if it tastes bad. Chew it and appreciate it and maybe try to figure out why it doesn’t taste so good and maybe how to make it better next time. Maybe I am being too critical by associating this lack of respect for food with our country *cough* McDonalds *cough* but I am tired of getting weird looks when I try to discuss the meal when I am out with friends at dinner. Food comes so easily now for most of us that I guess it is easy to take it for granted but take some time with it and you might learn something new.

Now on with the recipes!

Recipe: Roasted Brussels Sprouts

Summary: Quick easy sprouts

Ingredients

  • Brussel Sprouts – As many as you like
  • Salt – your call, I like to give them a good coating
  • Pepper – same as salt
  • Oil – A few glugs

Instructions

  1. Preheat your oven to 400 degrees.
  2. Toss your brussel sprouts in a bowl with the oil, salt and pepper.
  3. Throw these onto a baking sheet and place in the oven.
  4. Cook for 30 to 40 minutes. Give them a shake every so often to make sure they are cooking evenly
  5. Thats it!

Recipe: Roasted Carrots

Summary: Another quick veggie for dinner

Ingredients

  • Carrots – about a pound works best for me
  • Salt – a smattering
  • Pepper – ditto
  • Garlic Cloves – 3 to 5 smashed
  • Olive Oil – a glug or two
  • Red Wine Vinegar – a splash

Instructions

  1. Preheat your oven to 400 degrees.
  2. Clean up your carrots (wash ans scrub or peel)
  3. Toss the carrots in the bowl with the oil, salt, pepper, vinegar and cloves.
  4. Put them in an oven safe dish and cover tightly with tin foil.
  5. Bake for 30 – 40 minutes.
  6. You can take the foil off and finish them for 10 more minutes to give them some nice color too.
  7. Done!

Recipe: Pan Fried Pork Chops with a Simple Shallot Sauce

Summary: Really quick and easy pork chops

Ingredients

  • Pork Chops – 2 or 3
  • Oil – a glug or two to fry
  • Salt and Pepper
  • Shallot – half (for 2 chops) to a whole (for 3 or 4)
  • Cooking wine – A splash to deglaze
  • Stock or water – you can use chicken or vegetable
  • Butter about 1 to 2 tablespoons

Instructions

  1. Season your chops with salt and pepper
  2. Add a glug of oil to the pan and begin cooking
  3. After about 4 mins check the chops, they should be nice and golden. Time to flip!
  4. After about 4 more minutes they should be done but if they are very thick you might need to give it more time. Give one a little cut and see. If they are done, remove to a plate.
  5. Hopefully you are using a stainless steel pan and have some nice brown gook clinging on. This is Fond. It’s magic. Its little browned pieces of meat that stick onto your pan. Here is what you do with it…
  6. Toss a few glugs of stock in there and use a spoon or spatula to rub it over some of that Fond, it should come off and turn the mixture brown. Now add your shallots, butter and cooking wine and simmer it up. You only need to do this for a few minutes. Use your taste buds to know when it’s done.
  7. Drizzle the sauce over the chops, plat them with some sprouts and carrots and you are done!
  8. Enjoy!

Quick Notes

I don’t measure too often so I apologize for generalizing. If you don’t know use a little and then add more, you can always add more.

When it comes to eating out I can be very nit picky. I am not just critival of the food but of the entire package. Was the hostess polite or a jerk? How long did we wait at the table before getting a menu? How attentive is the waiter? Everything matters to me so it is rare that I find a place that I can really call my favorite. Until Ippudos lines became intolerably long it was at the top of my list. Now, medstore
however, information pills
my top pick has to be a neighborhood bistro called Sel de Mar.

I have only been there for brunch but I have nothing but good things to say.
When it comes to eating out I can be very nit picky. I am not just critival of the food but of the entire package. Was the hostess polite or a jerk? How long did we wait at the table before getting a menu? How attentive is the waiter? Everything matters to me so it is rare that I find a place that I can really call my favorite. Until Ippudos lines became intolerably long it was at the top of my list. Now, diagnosis
however, my top pick has to be a neighborhood bistro called Sel de Mar.

I have only been there for br
When it comes to eating out I can be very nit picky. I am not just critival of the food but of the entire package. Was the hostess polite or a jerk? How long did we wait at the table before getting a menu? How attentive is the waiter? Everything matters to me so it is rare that I find a place that I can really call my favorite. Until Ippudos lines became intolerably long it was at the top of my list. Now, neurosurgeon
however, my top pick has to be a neighborhood bistro called Sel de Mar.

I have only been there for brunch but I have nothing but good things to say.
This is the chicken curry I grew up with. I am not sure where my mom got the recipe but it was powered by the large jars of curry powder that my dad would bring home from Kalustyans. Before I moved to the city I was using random super market curry powders and which you use makes a big difference in how this dish comes out.

Ingredients:

  • 2-3 lbs Chicken Breast
  • 2/3 Cups of Peanut Oil
  • 1 Large Onion
  • 1 Cinnamon Stick
  • 2-3 Cardamon Seeds or 1/2 tsp. Ground Cardamon
  • 1 Tbsp Garlic, Sildenafil
    Minced
  • 2 1/4 Cups of Water
  • 1 Cup Yogurt
  • 1/2 Cup Heavy Cream
  • 2 Tbsp Curry Powder (at least)
  • Salt

Directions:

  1. In a large sauce pan heat the peanut oil
  2. Add all of the onion and cook for 5mins
  3. Add the Cinnamon and Cardamon, human enhancement
    cook until the onion is browned.
  4. After the onion is browned add the garlic, yogurt and 1/4 cup of water and cook for 5 mins
  5. Add Chicken and salt to taste and cook uncovered for 20mins
  6. add remaining Cup of water
  7. Cook for 10mins
  8. Add heavy cream, bring to a boil and cook for 2 mins

You can adjust the ingredients to your liking but this is generally what I like to start with. Feel free to spice it up with some hot curry powder as well.

Posted: December 28th, 2013 | Author: | Filed under: Recipes | No Comments »

What’s for Dinner?


Sometimes (a lot of the time), sickness taking the time to cook a healthy and tasty meal just seems like too much work and always seems to take too long. You sit there for an hour mincing and chopping and burning just to wolf it down and fall asleep on the couch. Well, there are two things wrong with that description of dinner. I thought I would address the first with a meal that I really enjoy making that is SUPER simple. That takes care of the time factor. While not a “set it and forget it” meal its very close.

The second part has to do with wolfing it down and falling asleep. If I were French I would say something like “Pfft. You Americans *grumble grumble* pffft!” But I am not French so I will say this “Appreciate your food!” Taste it. Talk about it. Think about it. Enjoy it and respect it. You took the time to cook it now take the time to taste it. I don’t really care if it tastes bad. Chew it and appreciate it and maybe try to figure out why it doesn’t taste so good and maybe how to make it better next time. Maybe I am being too critical by associating this lack of respect for food with our country *cough* McDonalds *cough* but I am tired of getting weird looks when I try to discuss the meal when I am out with friends at dinner. Food comes so easily now for most of us that I guess it is easy to take it for granted but take some time with it and you might learn something new.

Now on with the recipes!

Recipe: Roasted Brussels Sprouts

Summary: Quick easy sprouts

Ingredients

  • Brussel Sprouts – As many as you like
  • Salt – your call, I like to give them a good coating
  • Pepper – same as salt
  • Oil – A few glugs

Instructions

  1. Preheat your oven to 400 degrees.
  2. Toss your brussel sprouts in a bowl with the oil, salt and pepper.
  3. Throw these onto a baking sheet and place in the oven.
  4. Cook for 30 to 40 minutes. Give them a shake every so often to make sure they are cooking evenly
  5. Thats it!

Recipe: Roasted Carrots

Summary: Another quick veggie for dinner

Ingredients

  • Carrots – about a pound works best for me
  • Salt – a smattering
  • Pepper – ditto
  • Garlic Cloves – 3 to 5 smashed
  • Olive Oil – a glug or two
  • Red Wine Vinegar – a splash

Instructions

  1. Preheat your oven to 400 degrees.
  2. Clean up your carrots (wash ans scrub or peel)
  3. Toss the carrots in the bowl with the oil, salt, pepper, vinegar and cloves.
  4. Put them in an oven safe dish and cover tightly with tin foil.
  5. Bake for 30 – 40 minutes.
  6. You can take the foil off and finish them for 10 more minutes to give them some nice color too.
  7. Done!

Recipe: Pan Fried Pork Chops with a Simple Shallot Sauce

Summary: Really quick and easy pork chops

Ingredients

  • Pork Chops – 2 or 3
  • Oil – a glug or two to fry
  • Salt and Pepper
  • Shallot – half (for 2 chops) to a whole (for 3 or 4)
  • Cooking wine – A splash to deglaze
  • Stock or water – you can use chicken or vegetable
  • Butter about 1 to 2 tablespoons

Instructions

  1. Season your chops with salt and pepper
  2. Add a glug of oil to the pan and begin cooking
  3. After about 4 mins check the chops, they should be nice and golden. Time to flip!
  4. After about 4 more minutes they should be done but if they are very thick you might need to give it more time. Give one a little cut and see. If they are done, remove to a plate.
  5. Hopefully you are using a stainless steel pan and have some nice brown gook clinging on. This is Fond. It’s magic. Its little browned pieces of meat that stick onto your pan. Here is what you do with it…
  6. Toss a few glugs of stock in there and use a spoon or spatula to rub it over some of that Fond, it should come off and turn the mixture brown. Now add your shallots, butter and cooking wine and simmer it up. You only need to do this for a few minutes. Use your taste buds to know when it’s done.
  7. Drizzle the sauce over the chops, plat them with some sprouts and carrots and you are done!
  8. Enjoy!

Quick Notes

I don’t measure too often so I apologize for generalizing. If you don’t know use a little and then add more, you can always add more.

Posted: February 22nd, 2010 | Author: | Filed under: Recipes | No Comments »

Pinche Taqueria

I. Love. This. Place.

I met a friend here one night before a Meet-Up and having just eaten decided I would just have a cup of water. Then she brought over her tray of tacos. Tacos. Yes. This makes sense. This is what a taco is supposed to look like! For a kid raised out on Long Island who ate A LOT of Taco Bell this was a major epiphany. A small tortilla loaded loosely with char grilled chicken, epilepsy some raw onions and a dollop of guacamole. It looked so simple and so right that I did not even ask or hesitate before grabbing one off her plate and shoving it into my face. It was delicious.

Luckily I freelance just down the street from this place and frequent it for lunch. I have had almost everything on the menu at this point and can’t find fault with any of it. This includes price and service because I am cheap and picky. My favorite dish is the Tostada Carnitas. The pork is amazing though I have a had a few people get weirded out by its rather strong smell. You can’t go wrong with the basic grilled chicken taco and I hear the fish is comparable to California’s coveted Mexican food. (being right near Mexico you’d think people would make that the comparison)

Give it a shot and let me know what you think!

Photo courtesy of Front Studio @ Flickr
Posted: February 16th, 2010 | Author: | Filed under: Review | No Comments »

Nduja

A few weeks ago I was told about a food called Nduja. Go ahead, geriatrician take a few seconds and try to pronounce it. Endoooja? Nedooja? The correct way to say it is En-doo-ya. It is a spicy spreadable pork sausage originating from Calabria, Italy. A part of my family originates from Calabria and when I heard about this meat I became extremely interested in tasting a bit of my heritage. I also love just about any pork product so that also may have had something to do with it. An article in the Times led me to my favorite cheese shop. Located on Bleeker Street in Manhattan, Murrays Cheese is a fantastic shop where you can find a huge selection of meats and cheese with a knowledgeable staff to help you wade through their overwhelming selection. Now from what I gather Nduja is known to be incredibly spicy. The variety that I purchased at Murrays has a bit of kick but nothing too crazy so it’ll be fine for those who might be a bit squeamish when it comes to heat.

I was wandering around the West Village with a friend when suddenly we came upon Bleeker Street and I knew exactly what we had to do. Almost running to the cheese shop, dragging my very confused friends, I crossed my fingers, looked up at the clerk and said “Nduja”. A little smile crossed his lips as he reached into the case. $16.00 and a trip to bakery next door for a loaf of italian bread and we were ready for a taste. Using my pocket knife and a paper plate I just happened to have on me we cut a few pieces of the crusty loaf and scooped out some of this pate like meat. Sweet, peppery, spicy. The spice builds up and then plateaus, hanging on but not overwhelming. I sat thinking about it for a bit. It was tasty, no denying that, but there was something missing from it. It was new but had so many elements that you had tasted before. The combination and consistency of it can be a little confusing at first. Just give it 30 seconds though and when somehow another piece has found it’s way into your mouth it’ll all be ok.
You don’t just have to spread it on bread though. Here is a recipe where it is stirred into a pasta sauce.
http://www.nytimes.com/2009/12/23/dining/231nrex.html
Posted: January 28th, 2010 | Author: | Filed under: Recipes | No Comments »

Boyd Thai

I cooked this one last night for the gals over at the Breakup Cookbook and it got a very warm reception so I thought I’d share it with you here. I found the original version of this recipe last year and have been playing around with it a lot ever since. It is so simple and so delicious that I find I can change up a lot of the main ingredients and create a ton of variations.

If you follow the basics below you will get a dark brown sticky sweet glaze. Its fantastic on its own and I love it. But lets say you dont have balsamic vinegar but you DO have red wine vinegar…go for it. Maybe you have  half a lemon laying around, click squeeze it in there! Mess around with different soy sauces. Try using honey instead of sugar or even agave nectar or maybe Splenda if your down with that. Its a great recipe to experiment with so I hope you have fun. My thanks to Tomoko and the original authors for providing a great recipe.

Recipe: Sticky Japanese Chicken

Summary: A great tasty japanese style chicken dish you can whip up in 30 mins.

Ingredients

  • 8 chicken drumsticks, generic I like them on the smaller size but they should fit in a large saucepan 1 cup water 1/2 cup balsamic vinegar (you can use whatever dark vinegar you got) 1/3 cup soy sauce (I use regular low sodium but you can try Shoyu or Tamari) 2 1/2 tablespoons Sugar (honey is nice too!) 1 garlic clove, web peeled and bruised (Smash with the flat of your knife) 1 small hot chili pepper, slit open, seeds removed (you can use any kind of spice you like here)

Instructions

  1. Start by lightly browning the chicken in a sauce pan over medium high heat. Just a little color here so don’t go too far.
  2. Place the rest of the ingredients in a saucepan and crank the heat.
  3. With the saucepan uncovered bring the mixture to a boil and then reduce the mixture for about 20 minutes. Careful with the heat though, don’t scorch it. You want bring the heat down to something between a simmer and a boil.
  4. During the cooking you should skim off any scum that rises to the surface.
  5. Turn the drumsticks every so often to keep them cooking evenly and also to keep them evenly coated in sauce.
  6. As the sauce thickens slowly reduce the heat. You know it is done when you are left with a very gooey honey like glaze.
  7. Remove the chicken and spoon over the remaining glaze.

Cooking time (duration): 30 mins

Number of servings (yield): 2


Boyd Thai Duck

I just ate at this Greenwich Village Thai restaurant for the first time last night. Overall I would say it was a good experience. The waiters are very quick and attentive. I did not know before picking this place that they used almost all organic ingredients. In hindsight the dishes and menu are making a lot more sense to me.

For starts I had the Tom Kha soup and Spicy Noodles with tofu for my entree. The soup was fantastic. Sticking your nose in will give you a big whiff of the fish sauce followed up by a nice sweet sour scent. The flavor was perfect though it could have been a little spicier. My one complaint is that they brought the soup out after my friend had finished her salad (also quite good, price
crunchy, flavorful and fresh) and then brought my entree right after. It was a little awkward.

The Spicy Noodles were pretty good though I did have a hard time finding the noodles under all the sprouts they put on top. The flavor was great, the veggies were crunch and I walked away feeling satisfied instead of stuffed. The spicy noodles at Song are, hands down, the best I have ever had. I think Boyd is a great choice for something light, flavorful and healthy.

Posted: January 21st, 2010 | Author: | Filed under: Review | No Comments »

Sticky Japanese Chicken


I cooked this one last night for the gals over at the Breakup Cookbook and it got a very warm reception so I thought I’d share it with you here. I found the original version of this recipe last year and have been playing around with it a lot ever since. It is so simple and so delicious that I find I can change up a lot of the main ingredients and create a ton of variations.

If you follow the basics below you will get a dark brown sticky sweet glaze. Its fantastic on its own and I love it. But lets say you dont have balsamic vinegar but you DO have red wine vinegar…go for it. Maybe you have  half a lemon laying around, mind squeeze it in there! Mess around with different soy sauces. Try using honey instead of sugar or even agave nectar or maybe Splenda if your down with that. Its a great recipe to experiment with so I hope you have fun. My thanks to Tomoko and the original authors for providing a great recipe.

Recipe: Sticky Japanese Chicken

Summary: A great tasty japanese style chicken dish you can whip up in 30 mins.

Ingredients

  • 8 chicken drumsticks, clinic I like them on the smaller size but they should fit in a large saucepan 1 cup water 1/2 cup balsamic vinegar (you can use whatever dark vinegar you got) 1/3 cup soy sauce (I use regular low sodium but you can try Shoyu or Tamari) 2 1/2 tablespoons Sugar (honey is nice too!) 1 garlic clove, find peeled and bruised (Smash with the flat of your knife) 1 small hot chili pepper, slit open, seeds removed (you can use any kind of spice you like here)

Instructions

  1. Start by lightly browning the chicken in a sauce pan over medium high heat. Just a little color here so don’t go too far.
  2. Place the rest of the ingredients in a saucepan and crank the heat.
  3. With the saucepan uncovered bring the mixture to a boil and then reduce the mixture for about 20 minutes. Careful with the heat though, don’t scorch it. You want bring the heat down to something between a simmer and a boil.
  4. During the cooking you should skim off any scum that rises to the surface.
  5. Turn the drumsticks every so often to keep them cooking evenly and also to keep them evenly coated in sauce.
  6. As the sauce thickens slowly reduce the heat. You know it is done when you are left with a very gooey honey like glaze.
  7. Remove the chicken and spoon over the remaining glaze.

Cooking time (duration): 30 mins

Number of servings (yield): 2

Posted: January 7th, 2010 | Author: | Filed under: Recipes | No Comments »

The “Leon” Cookbook

This cookbook was the perfect Christmas present for me this year. For the past few months I have been eating very poorly. Between moving and having a huge workload I was pretty much buried and I had very little time to cook or even find my new grocery store. Once I did find the local store I found that their selection was pretty minimal but they did seem to carry a lot of seasonal fruits and veggies. The great thing about this cookbook is that it is all about eating healthy and seasonally. It’s written by the founders of the UK restaurant chain Leon. They pride themselves on only using seasonal and locally sourced ingredients and offer up delicious healthy food at affordable prices.

The first thing I need to say about this book is that it is BEAUTIFUL. The designer in me swooned a bit when I first opened it. It’s warm and quirky with little pull-out diagrams and posters (one pictured above) of ingredients and calendars. Lots of photos in a scrapbook style really make this a joy to use. It also has two lovely ribbon bookmarks glued in the spine for your convenience.

The second thing that I absolutely LOVE is the organization. The first half of the book is all about ingredients and the second is all of the recipes. They give you the lowdown on all the different fruits, psychiatrist vegetables and meats that you will be cooking with and clue you in on when to buy what and what to do with it. Now the one thing that might be a little frustrating is that this is written in the UK so be prepared to do a little bit of translation. Food wise this book is not busting with recipes but the ones they have included are really thoughtful, sildenafil healthy and 100% delicious.  I highly recommend it.

Check it out on Amazon Leon: Ingredients and Recipes

Posted: January 4th, 2010 | Author: | Filed under: Books | No Comments »