We are making this as an entree for Dismas House: http://www.food.com/recipe/kielbasa-cabbage-and-onions-low-carb-slow-cooker-crock-pot-323548
We made mojitos for someone's birthday, including homemade mint simple syrup made with raw cane sugar (ZOMG!!!) according to this recipe for making a pitcher of mojitos at a time: http://martieknows.squarespace.com/blog/2011/7/2/cocktails-for-a-crowd-mojitos-made-with-mint-simple-syrup.html
Last weekend we made a dessert of yogurt parfaits with fresh mango, strawberries, pumpkin seed granola, and this fabulous and super simple 3-ingredient strawberry compote: http://allrecipes.com/recipe/43914/supreme-strawberry-topping/
Saturday, June 4, 2016
Friday, June 3, 2016
Chicken Tikka Masala Crockpot Recipe
This is one from Anna's coworker, we haven't tried it yet but I think we will!
Ingredients (Serves 6)
2 lbs chicken breasts, cut into 1½-inch chunks
2 teaspoons salt
1 large onion, finely chopped
4 garlic cloves, minced
2 tablespoons grated fresh ginger
1 (28 oz.) can of tomato sauce
2 tablespoons olive oil
1 tablespoon Garam masala
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons paprika
1 teaspoon turmeric
½ teaspoon cinnamon
½ teaspoon cayenne pepper (adjust according to your heat preference)
½ teaspoon ground black pepper
2 bay leaves
1 cup heavy cream
2 tablespoons cornstarch
Juice of ½ lemon
Directions:
Grease the inside of your Crockpot bowl with a bit of olive oil. Set aside.
Combine all ingredients (except for bay leaves, heavy cream, cornstarch, and lemon juice) in a large bowl. With a large spatula, stir to combine everything, making sure that the chicken is well coated.
Pour the mixture into the slow cooker and place the two bay leaves on top.
Cover and cook for 8 hours on low (or 4 hours on high).
When done, in a small bowl combine heavy cream and cornstarch and gently stir into the mixture. Let cook an additional 20 minutes to thicken up.
Finally add lemon juice and gently stir to incorporate.
Serve warm with rice and naan.
Leftovers can be stored in an airtight container in the fridge for up to 5 days.
Ingredients (Serves 6)
2 lbs chicken breasts, cut into 1½-inch chunks
2 teaspoons salt
1 large onion, finely chopped
4 garlic cloves, minced
2 tablespoons grated fresh ginger
1 (28 oz.) can of tomato sauce
2 tablespoons olive oil
1 tablespoon Garam masala
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons paprika
1 teaspoon turmeric
½ teaspoon cinnamon
½ teaspoon cayenne pepper (adjust according to your heat preference)
½ teaspoon ground black pepper
2 bay leaves
1 cup heavy cream
2 tablespoons cornstarch
Juice of ½ lemon
Directions:
Grease the inside of your Crockpot bowl with a bit of olive oil. Set aside.
Combine all ingredients (except for bay leaves, heavy cream, cornstarch, and lemon juice) in a large bowl. With a large spatula, stir to combine everything, making sure that the chicken is well coated.
Pour the mixture into the slow cooker and place the two bay leaves on top.
Cover and cook for 8 hours on low (or 4 hours on high).
When done, in a small bowl combine heavy cream and cornstarch and gently stir into the mixture. Let cook an additional 20 minutes to thicken up.
Finally add lemon juice and gently stir to incorporate.
Serve warm with rice and naan.
Leftovers can be stored in an airtight container in the fridge for up to 5 days.
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