Chick Pea and Cauliflower Curry

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cauliflower, chick peas, curry, curry vegetables, ethnic, ethnic cooking, ethnic cuisine, Ethnic Food, Garbanzo beans, Indian cuisine, Indian food, tomato, vegetarian, vegetarian recipe

The past few weeks I’ve been on a hiatus due to a much-needed vacation. Originally, I planned to leave a few posts in the queue, but pre-vacation preparations left me with very little time. Also, since I seem to be the queen of camera trouble, my camera battery is completely drained, I have to order a new one, so it may be a while until I have more photos. At least my parents are visiting for a few days, and they’ve been kind enough to share their camera with me. So this month is lacking in posts…

I have a new Butter Chicken recipe I’ve meant to try, but there’s just not enough time to prep it the night before so it can marinate. At a new supermarket I found Butter Sauce in a jar, and thought I’d give it a whirl. Unfortunately, it wasn’t what I was hoping. It serves me right for not making it myself. I served it with seasoned lentils over rice, chick pea and cauliflower curry and puppodums.

The winner of the night was my chick pea and cauliflower curry. My curry vegetables were delicious! My recipe below is an estimate, since I usually eye things better than measuring them, when first creating a recipe.

Chick Pea & Cauliflower Curry, Butter Chicken, Rice with Lentils

Chick Pea and Cauliflower Curry Ingredients:
3 Tbsp. butter, 1 Tbsp. minced onions, 2 tsp. ground ginger, 1 Tbsp. ground cumin, 2 large tomatoes, 1 can Garbanzo beans, 1 bag frozen cauliflower, 2 Tbsp. curry powder, 1 Tbsp. tomato paste, 1 c. water

Chick Pea and Cauliflower Curry Directions:
Over medium-low heat, melt butter with ginger and cumin and soften onions. Cut tomatoes into thin strips and add to butter. Allow tomatoes to completely soften (about 8 minutes). Add cauliflower, chicken peas, tomato paste, curry powder, and water. Bring to a boil and allow to simmer covered for 15 minutes. Serve hot.

*If you like it spicier, add more cumin.

There were no leftovers of my curry. I didn’t get my fill, I might make another batch tonight.

What is your favorite curry dish?

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CousCous Curried Chicken

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chick peas, chicken, chicken curry, CousCous, cumin, curry, dinner, edible violets, ethnic, ethnic cooking, ethnic cuisine, Ethnic Food, Garbanzo beans, recipe

Last night was the first night all year, that Hubster and I both got to come home from school at the same time. He’s working on his final projects for his graduate courses and took a few days off of his extra-curricular jobs (today will be the only other day we have this time). We finally get to enjoy dinner together at a reasonable time… I decided to play around with a new recipe.

Curried Chicken, Cauliflower, Chick Peas with CousCous

Ingredients:
2 c. dry CousCous, 1 Tbs. butter, 2 Tbsp. olive oil, 1 lb. chicken thighs, 1 (16 oz.) bag frozen cauliflower, 1 (15 oz.) can Garbanzo beans, 4 tsp. vegetable bouillon, 1 Tbs. curry powder, 1 Tbs. ground cumin, fresh picked edible violets

Directions:
Cut chicken into chunks. Heat oil in skillet over medium heat. Cook chicken until no longer pink, do not drain juices. Add cauliflower, Garbanzo beans, 1/2 the bouillon, curry, cumin and water. Bring to a boil. Cover and simmer for 10 minutes or so. Bring 2 c. water, butter and remaining bouillon to a boil. Remove from heat, stir in CousCous and cover. Let stand 5 minutes then fluff with a fork.

To Serve:
Place 1 c. cooked CousCous on plate, spoon curry mixture on top. Garnish with fresh violets.

Curry is one of my favorite spices to use.

What is your favorite spice to cook with?

Chicken Gyro

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bread, chicken gyro, chicken souvlaki, ethnic cooking, ethnic cuisine, ethnic dish, Ethnic Food, flat bread, Greek, Greek dishes, Greek food, grilling, mediterranean, pita, tzatziki

I love Chicken Gyros (or Chicken in a Pita). I rarely get a chance to get them, I haven’t been to a good Greek restaurant in years. Once a year I get one from John the Greek at the Bloomsburg Fair…

I start by making chicken souvlaki, ztatziki and if I have time, homemade pita bread.

Chicken in a Pita

To Assemble:
Layer  an oven fresh pita with the chicken souvlaki, shredded lettuce, tomatoes, onions, and top with ztatziki.

Yummy Chicken Gyro

Chicken Souvlaki

Tags

chicken, dinner, ethnic cuisine, ethnic dish, Ethnic Food, food, Greek, Greek dishes, Greek food, grilled chicken, grilling, recipe

This week has become sort of Greek week in my kitchen. Today is Chicken Souvlaki…

Chicken Souvlaki

I had Hubster grill (The only way I can get him to cook) the chicken after I marinated it overnight. This can also be baked.

Chicken Souvlaki Marinade Ingredients:
1/2 c. red wine vinegar, 1/2 c. lemon juice, 1/2 cup olive oil, 2 fresh minced garlic cloves, oregano, dill, salt and pepper

Marinade Directions:
Mix together all ingredients and pour over chicken, marinate overnight. Keep refrigerated. Turn chicken several times. Grill until juices run clear and center is no longer pink.

*I like to use thin strips of chicken.

*If putting on wooden skewers, soak for 30 minutes in lemon juice.

Tzatziki

Tags

condiment, crudité, dip, dressing, ethnic cuisine, ethnic dish, Ethnic Food, Greek, Greek food, spread, tzatziki

Tzatziki… not only is it fun to say, but I love using this Greek staple as a spread, dip or dressing. Yum!

Ingredients:
2 c. plain yogurt, 1 c. sour cream, 1 cucumber, 4 garlic cloves, 1 Tbsp. fresh dill weed, 1 Tbsp. olive oil, 1 Tbsp. lemon juice, fresh ground sea salt

Directions:
Cut cucumber in half length-wise, remove seeds and discard. Grate cucumber and squeeze excess fluid from pulp. Peel and mince garlic cloves. Combine all ingredients in a bowl, chill overnight to allow flavors to marry.

Serve with fresh pita wedges or crudité. Makes your homemade gyros even more tasty!

*You could substitute 3 c. plain Greek yogurt for the first two ingredients.

XOXO,
Young Wifey

Homemade Pita Bread

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bread, ethnic cooking, ethnic cuisine, ethnic dish, Ethnic Food, flat bread, Greek, mediterranean, pita

The other day I sent Hubster and my father on a wild goose chase for pita bread. Apparently in my small-town, U.S.A., the grocery stores no longer sell pita bread. I was disappointed and excited at the same time. I just got some last week, but now I get to make homemade pita bread. Yum!!!!

Fresh Baked Pita Bread

I found this recipe and decided to give it a go…

I divided the dough into 6 balls and baked them at 450°F for 7 minutes. My baking stone is broken, so I took the advice to use an upside-down baking tray.

Perfect Pita Puff

Overall, I was very pleased with the outcome. Ready to for some tzatziki or hummus now.

After a long sleepless night, at least my pita bread turned out

St. Patrick’s Day – Boiled Cabbage, Neeps & Tatties

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boiled cabbage, carrots, dinner, ethnic cuisine, Ethnic Food, neeps and tatties, potatoes, recipe, Scottish recipe, stemmed vegetables, supper, tradition, turnips

St. Patrick’s day is the one day when I’m continually asked if I’m Irish; acquaintances, co-workers, even strangers. This must be the one day a year everyone notices my fair skin, freckles, green eyes and the reddish tint in my hair. I smile and inform them my family is Scottish… The most common responses I get? “Same thing,” “Close enough,” or “Oh…” followed by a blank stare. So even though it’s an Irish holiday, I’m making a Scottish dinner. Afterall, same thing? Close enough? Who can tell the difference?

St. Patrick's Day

Tonight’s Dinner:
Boiled cabbage
Stemmed neeps, tatties and carrots
Baked ham (I couldn’t find a turkey ham, so I baked a regular ham for Hubster)

Ingredients:
1 head of cabbage, 6 red potatoes, 3 turnips, 4 carrots, 1 small onion, 2 Tbs. mustard seeds, butter, fresh chopped parsley, water, salt, ham

Directions:
Cut cabbage into 6 wedges, cube potatoes and turnips, slice carrots and mince onion. Bring 1 qt. of water, mustard seeds and onion to a boil. Add cabbage. Place steamer right above cabbage parsnips, potatoes and carrots. Boil and stem veggies until tender. Drain cabbage from the water. Toss neeps, tatties and carrots with a dab of butter and fresh parsley. Serve veggies with a hot baked ham (just kept it simple, rubbed it with salt and baked it).

*Try adding two slices of bacon or a small chuck of the ham to the water while boiling the cabbage. I sometimes will add a strip of turkey bacon, if there are no vegetarians partaking in the feast.

*Vegetarians should add a tsp. smoke flavoring to the water.

What’s your favorite St. Patrick’s Day tradition?