Saturday, September 19, 2009

Cucumber Salad

This was recommended to go with the Chicken Biryani and it complimented it very well. I can see making it for many other dishes as well.Cucumber Salad

From: Cooking Light, Jan/Feb 2009

1 cucumber, thinly sliced
plum tomato wedges (I used cherry tomatoes, sliced in half)
1/3 cup plain low-fat yogurt
1 Tbs. green onions, chopped
1 tsp. lemon juice
1/4 tsp. ground cumin
1/8 tsp. salt
dash of ground red pepper

Combine yogurt through red pepper. Toss mixture with cucumbers and tomatoes.

Thursday, September 17, 2009

Chicken Biryani

I apologize that my posting has been pretty much non-existent. It isn't that I haven't been cooking, believe me I have a large queue of recipes to put up, it is just that I've been struggling to get some quality one on one time with the computer lately.
Chicken Biryani

From: Cooking Light, Jan/Feb 2009

2 tsp. canola oil
1 lb. boneless skinless chicken breasts, cut into 1" pieces
1 cup onion, chopped
1 jalepeno, seeded and minced
1 tsp. fresh ginger, minced
1 1/2 tsp. garam masala (If you can't find it in your store like I couldn't, I've included a recipe below)
3/4 tsp. ground cumin
1/2 tsp. salt
2 cloves garlic, minced
2 cups plum tomatoes, chopped
1 cup basmati rice, uncooked
1/3 cup golden raisins
1 (14 oz.) can chicken broth
1/4 cup cilantro, chopped
1/4 cup sliced almonds
4 lime wedges

Heat oil in a large non-stick skillet over medium high heat. Add chicken to pan; saute for 3 minutes. Add onion and jalepeno; saute 3 mintues. Add ginger, garam masala, cumin, salt and garlic, saute 30 seconds. Add tomato, rice, raisins and broth; bring to a boil. Cover, reduce heat, and simmer for 15 minutes or until rice is tender. Stir in cilantro. Sprinkle with almonds; serve with lime wedges.

Garam Masala

From: AllRecipes

1 Tbs. ground cumin
1 1/2 tsp. ground coriander
1 1/2 tsp. ground cardamom
1 1/2 tsp. ground pepper
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg

Monday, September 7, 2009

Tropical Rice Fruit Salad

I honestly have no idea what to call this dish. My husband made it up a couple of years ago and we just can't get enough of it. Everyone who has had it (provided they like coconut), has begged for more. Just ask Jenny, which is why she called me and pitifully pleaded that I make it up and post the recipe. She's desperate.

Tropical Rice Fruit Salad

3 cups cooked rice
1 can coconut milk
1/2 to 1 can sweetened condensed milk
1-2 cups milk (your thickness preference)
Almond flavored Gelatin Dessert, prepared (if you can find it, they sell it at Asian markets)- OPTIONAL
1 large can mandarin orange segments, drained
1 can pineapple tidbits, drained
1-2 cans Fruit Cocktail, drained
1-2 cans Tropical Fruit Mix, drained
1-2 apples, chopped small
Red Grapes, halved

Combine all in a LARGE bowl. You can serve it warm or cold. I like it warm, my husband likes it cold. To each their own.
Basically the fruit you choose to put in is up to you. We usually do whatever we happen to have on hand. But warning: Never bananas. They get too mushy.

This recipe is very flexible, so keep tasting it as you go along. Super yummy. I'm craving some right now.

And... can you believe it? I posted a recipe!