(NC)—Developed for the Almond Board of California by Trish Magwood, author of James Beard award winning cookbook 'dish entertains', and TV host of 'party dish'
This is a mock version of a traditional butter chicken because it has all the flavour without all the ingredients and time. The key is to simmer it low and slow giving it time to incorporate the flavours. Serve this over Indian basmati rice in footed rice bowls. For a stand up party, serve it up in little take out bamboo boats with wood fry forks as a substantial appetizer. Pack up leftovers the next day and your office mates will be envious of your fab lunch on the go.
3 tablespoons (45 mL) unsalted butter
2 teaspoons (10 mL) cumin seeds, whole
1 medium vidalia onion, small dice
2 garlic cloves, minced
1 teaspoon (5 mL) minced ginger
1/2 teaspoon (2 mL) cayenne or to taste
1 teaspoon (2 mL) ground coriander
2 teaspoons (2 mL) garam masala
2 lbs (908 g) boneless skinless chicken thighs, cut into 2' chunks
1/4 cup (50 mL) ground almonds
1 ½ cups (375 mL) fresh tomato puree
½ cup (125 mL) 35% cream
½ cup (125 mL) plain yogurt, Balkan style
Preparation time: 35min + cooling down
Cooking time 12-26min
Serves 4 persons
4 chicken breasts (with wing bones intact)
frying fat parsley leaves for decoration
slice of lemon for decoration
salad leaves for serving For green butter:
grated zest and juice of ½ lemon
1 tbsp chopped parsley
1 tsp chopped taragon
2 tsp chopped chives
1 finely chopped garlic clove
ground black pepper For coating:
1 tsp oil
flour with added salt and pepper
(NC)— Nothing says festive like a turkey pot pie. Hot out of the oven, bursting with delicious smells and flavours, this meal will fill your loved ones' tummies and leave them wanting more. Be creative. Try a few varieties of cheeses and mushrooms to personalize and give it a taste you can call your own. It's a great way to use that leftover turkey. More holiday tips, recipes and free printable stencils are available online at www.tenderflake.com.
• 2 tbsp (30 mL) olive oil
• 1 lb (500 g) ground chicken
• ½ lb (250 g) Italian sausage (casing removed)
• 1 cup (250 mL) each diced onion and green pepper
• 1 pouch (28 g) Club House Cajun Chicken Flavourful Recipe Mix
• 1 can (796 mL) no salt added diced tomatoes with juice
• 1 can (156 mL) tomato paste
• 2 cups (500 mL) water
• 1 can (540 mL) kidney beans, rinsed and drained
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(NC)—If you experience fatigue after eating, or experience gas, bloating, heartburn, acid reflux, or nausea, you may be suffering from impaired digestion due to a lack of proper enzymes in your system.
Enzymes are produced by our bodies and act on food in the small intestine, stomach or mouth. Food enzymes are found in raw foods, which come equipped with some of the enzymes needed for their own digestion. However, enzymes are heat–sensitive––so cooking and processing can destroy 100 per cent of the naturally occurring enzymes in food.