Monday, November 5, 2012

a Sunday of (new) favorites

There are some things I don't ever really cook. A big one is pancakes. I don't love pancakes (not the way, say, my brother does), and Vance and I are really egg people on weekend mornings. This Sunday, though, we woke up and before I was even out of bed, I had the urge to make pancakes. That is so odd.
Easy apple, walnut & cinnamon pancakes.
Bisquick! That is why these are easy apple, walnut and cinnamon pancakes. Prepare Bisquick mix as box notes and set aside. In the food processor combine:
2 medium peeled apples (quartered)
1/4 cup warm water
2 tablespoons brown sugar
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
Pulse until mixed (but not all the way to mush). Mix with 1/4 cup toasted chopped walnuts. In a well-buttered pan, pour pancake batter. Assemble a small scoop of apple mixture into pancake and drizzle a little more batter on top. When bubbles form at edges, flip. Top with butter and syrup - oh goodness - so good.

These recipes don't go together at all, but they were both enjoyed on Sunday and are quick and easy.
This makes a large portion that could easily feed four or five.
Chicken Tikka Masala via Slow Cooker
9 skinless boneless chicken thighs
1 tablespoon ground coriander
1 tablespoon ground cumin

1 teaspoon cayenne (optional)
1 tablespoon dried cilantro
1 teaspoon Kosher salt

Fresh ground pepper to taste
1 cup yogurt
4 tablespoons butter
1 whole jalapeno pepper, seeds removed, diced
4 tablespoons butter
1 whole large onion, peeled and diced
6 cloves garlic, minced
1 tablespoon Kosher salt 
3 tablespoons garam masala 
1 piece fresh ginger, about 2-3 Inches, peeled and grated
4 cups crushed tomatoes
1 tablespoon raw or white sugar
2 teaspoons cornstarch
1-½ cup heavy cream
Cut the boneless, skinless chicken thighs into 1- 1.5 inch pieces. Sprinkle the coriander, cumin, cilantro, cayenne, salt and pepper over the chicken, then stir in the yogurt until all the pieces are evenly coated. Cover lightly and let sit for 10 minutes before proceeding. Melt 1 tablespoon the butter in a large saute pan over medium heat. Raise the heat to medium high and quickly brown about 1/4 of the chicken. Transfer browned chicken to the slow cooker as it is finished, using 1 tablespoon of butter per batch, and repeat until the chicken is all in the slow-cooker. 
Prepare the sauce. Return the pan to the heat and melt the butter over medium high heat. Add the onions, garlic, jalapeno and kosher salt, then stir. Cook, stirring frequently, until the onions begin to lightly brown around the edges. Stir in the garam masala and ginger and cook until fragrant (about 1 minute) before raising the heat to high and adding the crushed tomatoes and raw sugar. Stir well, scraping the caramelized bits from the bottom of the pan, and bring to a boil. Pour over the chicken in the slow-cooker. Cover and cook on low for 5 hours, or until the chicken is very tender. Use a fork or whisk to stir the cornstarch into the heavy cream until smooth. Pour into the slow-cooker and stir gently until the colour is even. Replace the lid and let cook for 10 minutes or until bubbly around the edges. Serve over hot Jasmine or Basmati rice with naan. I also steamed some spinach so we had a bit green.
Happy cooking all.

No comments:

Post a Comment