Indian Cashew Chicken

Otherwise known as murgh makhani or butter chicken here in the states.  I am pretty sure Cooking Light knew what they  were up to calling this dish Indian Cashew Chicken.  If my memory serves me right, I believe the traditional murgh makhani is chicken marinated in cream and spices and then it’s cook in a tandoor, finished in a sauce of spices, butter and I believe a cashew paste. Maybe I shouldn’t be writing this without actually knowing the facts but it’s my blog so….

So, I made Cooking Light’s Indian Cashew Chicken and the results were good.

fullsizeoutput_a7.jpeg

This recipe starts with marinating chicken in a cashew, yogurt spice mix.

It’s not cooked in a tandoor or  even a grill, instead  a  dutch oven. Simmered with a fistful of spices, onion and some tomato.

It’s not heavy, it looks like it might be but it’s not.

fullsizerender-3

We ate it along riced cauliflower instead of rice and some toasted naan, I mean it is Indian cuisine, gotta keep something legit. I would make this again, maybe even throw a little butter in there.

Daeji Bulgogi

I am taking a “get out of a month free” card for July’s culinary bucket list…for obvious reasons. I did make an onion pie with a handful of the many Walla Walla onions we had but no one was really excited about, so we will pretend that didn’t happen.

I finally got around to trying one of the recipes in this book. I bought it about 6 months ago and it’s FULL of mouth watering recipes.

photo 2

 

I’m trying to get back into the routine of meal planning for the week, I think I will choose one recipe from this book and try it each week along with my culinary bucket list… we shall see.

We’ll start with this recipe, Daeji Bulgogi or Spicy Korean BBQ. This was really easy and VERY good. I told Shane that if I had ordered this in a restaurant I would have been very happy with myself, if that isn’t a pat on the back  for myself and Cooking Light, I don’t know what is.

This is served “lettuce wrap” style with rice, I decided to make coconut rice and you NEED to do the same. I also suggest marinating the pork longer than 1 hour, at least 3 to be sure the flavors get in there good.

*This recipe is copied from here.

Note: I didn’t use the grill, I used a pan.

Ingredients

1 pork tenderloin, trimmed

2 TBS brown sugar

2 TBS soy sauce

1 tsp minced peeled fresh ginger

1 tsp sesame oil

1/2 tsp crushed red pepper

3 garlic cloves, minced

Wrap pork in plastic wrap; freeze 1 1/2 hours or until firm. Remove plastic wrap; cut pork diagonally across grain into 1/16-inch-thick slices.

Combine pork, sugar, and next 6 ingredients (sugar through garlic) in a large zip-top plastic bag. Seal and marinate in refrigerator 1 hour, turning bag occasionally.

Prepare grill.

Place a wire grilling basket on grill rack. Remove pork from bag; discard marinade. Place pork on grilling basket coated with cooking spray; grill 5 minutes or until desired degree of doneness, turning frequently.

Serve on in a lettuce wrap with coconut rice and sriracha.

photo 1

 

 

Chicken Piccata

This was the best damn Chicken Piccata I have ever had. Maybe it is because I was thinking about it all week but Shane contests it was good. He asked why I was going to so much work for dinner, clearly he doesn’t understand cravings…It. Was. Necessary.

Honestly it isn’t that much work, just make sure everything is ready to go when you get started. Since I am on the wagon for awhile, it would have been handy to have little those bottles of Chardonnay or Sauvignon Blanc laying around for this dish. Luckily Shane took one for the team and made it worth opening a good bottle. Maybe that is why it was so good…the wine. mmmm wine.

This recipe is from Cooking Light. Don’t change a thang.

photo 1

photo 4