Piggies In A Blanket

Also known as Toad In A Hole

This GrandBoys' favourite requires only 3 ingredients! 


Ingredients:
4 chicken sausages (or cocktail smokey links)
2 rolls Pillsbury crescent dough (makes 32)
Tomato ketchup

Method:

1. Preheat oven to 350F and line a cookie sheet with parchment paper.
2. Cut each chicken sausage into 8 matchsticks.
3. Unroll half a roll of dough; refrigerate the rest.
4. Spread ketchup over dough with a pastry brush.
5. Roll each segment of dough over a piece of sausage.
6. Place on prepared cookie sheet with the seam down.
7. Make 32 of these and bake for 10-13 minutes at 350F until golden brown.

Cut diagonally across rectangle

Ingredients






Ready for baking

Chicken White Korma

Chicken White Korma

Ingredients:
1 lb. boneless, skinless chicken thighs, cut in bite-size pieces
1 large onion, sliced
1 Tbsp. ginger paste
1 Tbsp garlic paste
1 green chili, chopped very finely
1 cup whole milk yogurt
1 pkg. Shan White Korma mix
4 Tbsp. vegetable oil
1/4 cup fried onions

Method:

1. Marinate chicken in 1 Tbsp. oil, ginger & garlic paste, chili, yogurt and korma mix for 30 minutes.
2. Heat oil in a pan over high heat.
3. Saute sliced onions until translucent, then add marinated chicken.
4. Reduce heat to low and simmer for 20 minutes until chicken is cooked.
5. Garnish with fried onions and serve over hot, steamed rice or tortillas.

Ghoogni (Chana Masala)

Ghoogni
Channa Masala

Ingredients:
2 cans garbanzo beans
1 russet potato, diced
3 oz. tomato puree (Hunt's tomato sauce)
1 large onion, chopped
2 Tbsp. ginger paste
7 oz. thick coconut milk
1 tsp. cumin seeds
1 cinnamon stick
1 star anise
1/2 tsp. coriander powder
1/4 tsp. cumin powder
Chopped cilantro
2 jalapeno peppers, chopped and de-seeded, if desired)
1 lime
1 tsp. ghee
salt to taste

Method:

1. Drain garbanzo beans.  Wash in several changes of cold water.
2. Boil chopped onions in 1/2 cup water, drain onions and place in blender along with ginger paste, pureed tomatoes and coconut milk.  Blend to a thick paste.
3. Heat a saute pan over high heat, add vegetable oil and sputter cumin seeds, star anise and cinnamon stick.
4. Stir in cumin & coriander powder and fry until it browns.
5. Add blended mixture.  Saute for 5 minutes.
6. Reduce heat to medium and add garbanzo beans and diced potatoes.
7. Saute beans, potatoes and blended mixture until oil resurfaces and potatoes are cooked.
8. If it sticks to the bottom of the pan, add some hot water.  Adjust salt to taste.  
9. Stir in lime juice and garnish with chopped peppers, cilantro and ghee.
10. Serve with heated tortillas or parathas.

Indian Mochi

Indian Mochi 

Some of the ingredients

Ingredients

3-1/2 cups hot water
1-1/4 cups fine rice flour
1 Tbsp. ground cardamom
2 cup sugar
2 sticks unsalted butter
1 (14 oz.) can thick coconut milk
1-1/2 cups rose water
Pinch of salt
1 cup roasted cashews

Method

1. Boil water and add cardamom and sugar; stir until sugar dissolves.
2. Stirring continuously, add the rice flour to the boiling water.
3. Add coconut milk, rosewater, salt and butter.
4. Keep stirring and cooking until mixture forms a ball and leaves sides of pan.
5. Sprinkle half the cashews on a greased tray and spread mixture over it.
6. Smooth out with a greased wooden spoon or by hand.
7. Sprinkle remaining cashews over top and press into mixture.
8. Allow to cool and cut into diamonds or form into balls and roll in powdered sugar.

Nutty Granola

Nutty Granola

Serves: 6
Prep Time: 10 minutes
Cooking Time: 45 minutes

Ingredients:
3 cups Quaker Old Fashioned Oats
2 cups blanched & slivered almonds
1 cup Baker's sweetened & shredded coconut
1/4 cup brown sugar
1/4 cup maple syrup
1/4 cup vegetable oil
3/4 tsp. salt
1/2 cup dried cranberries or cherries
1/2 cup raisins

Method:

1. Preheat oven to 250 degrees F.
2. In a large bowl, mix the first 4 ingredients.
3. In a separate bowl, combine the next 3 ingredients
4. Mix contents of both bowls together and stir until well combined.
5. Spread onto two baking trays and bake for 45 minutes, stirring every 15 minutes.
6. Allow to cool and stir in the dried fruits.
7. Cover loosely with wax paper and leave out overnight.
8. Store in an airtight container for up to a week.

This recipe makes two cookie trays of granola

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