|Our Thanksgiving Meal|
Saturday, November 28, 2015
|Asparagus with Crumbled Bacon|
|Baked Baby Potatoes|
Microwaving them for 5 minutes in the microwave oven before baking ensures the potatoes are fully cooked.
Monday, November 23, 2015
|Moo Shu Chicken|
I used a chicken filling similar to the one I use in Lettuce Wraps.
The wraps are usually made with minced chicken stir-fried with hoisin and oyster sauce, but since I was catering to a child, the seasonings were toned down somewhat. In place of hoisin sauce (which I didn't have) I used duck sauce and replaced the oyster sauce with plain soya sauce. Not sure if the GrandBoy liked mushrooms so I decided to use frozen mixed vegetables (carrots, peas, corn and beans) instead.
Needless to say, these moo shu rolls were a big hit with big and small alike!
Wednesday, November 18, 2015
|Chicken & Spinach in Coconut Gravy|
Sunday, November 08, 2015
|Patla Maacher Jhol|
Patla in Bengali means thin or watery and jhol is gravy. This method of cooking fish produces a curry in which the fish floats in a watery gravy that has minimum amounts of spices and is suitable for a patient who is recovering from an illness such as the flu.
For people who don't like or are allergic to coconut milk, evaporated milk makes a great substitute. To reduce the amount of spicy heat for Hubby, I leave the green chilies whole and mash it into my food because I love the heat of green chilies. You can slice the green chilies to make the curry more spicy, if you prefer.
Friday, November 06, 2015
|Green Lentil & Carrot Stew|
|Green & Red Lentils|
Green lentils are whole red lentils whose outer skin have been left intact. Lentils are a powerhouse of nutrition. They are a good source of potassium, calcium, zinc, niacin and vitamin K and are particularly rich in dietary fibre, lean protein, folate and iron.
Thursday, November 05, 2015
|Indo-Chinese Chili Chicken|
4 Tbsp. oil
2 Tbsp. ginger paste
2 Tbsp. garlic paste
2 Tbsp. Kashmiri mirch or paprika
salt to taste
and packed into 4 (1 quart) Ziploc bags. They are then pressed flat and marinated in the freezer until needed. The marinade ingredients are suitable for Indian or Asian styles of cooking. An individual bag can be refrigerated overnight to thaw or, if time is short, placed in a sinkful of tap water for half an hour. The Ziploc bag keeps the water from entering the inside of the bag.
Chili Chicken is a spicy dish that is a crowd-pleasing favourite in Chinese restaurants in India. These Indo-Chinese restaurants are now flourishing overseas and in Toronto, Canada, in particular. Here I provide my take on this popular chicken preparation which I relish any day of the week.