Blog Archives

Bright Orange Chicken with Veggies and Rice


I’m working at home for the time being. One of the awesome things about that is that you can make a lovely lunch feast like this, instead of relying on leftovers, easily totable items like salads or sandwiches, or a scrounged convenient store lunch. My lunch, pictured below, is delicious, and took about 20 minutes to make. And all without a recipe, too–as you might have guessed.

Rice: Boiled with butter and tarragon.

Broccoli and potatoes: Sauteed in butter and canola oil. Seasoned with pepper, salt, and turmeric.

Chicken: My masterpiece. Quick, pan-made tandoori chicken. Such a vibrant coral-y, orange-red. Apparently this is the color all our lips should be for spring, if you listen to the fashion sites. If you’re interested in how i made this, leave me a comment and I’ll do a post focusing on it.

With all the oil and butter, this might not be the healthiest meal ever, but it does include vegetables and is fairly balanced, so what do I care. I’m enjoying myself. Bonus: leftovers so I can eat this delicious concoction again sometime in the next few days!

image

Advertisements

Chicken Tikka Masala (from a jar) – Success!


My most recent anti-recipe dinner was chicken tikka masala. I have actually made this several times in the past and I have a method that I really like. It’s very easy, and I bet you could do it too. I am going to try to describe things in a way that lets you copy the method, even though I don’t have a recipe. I bet it would also be really good with shrimp or just veggies, if you want a meatless version.

The first thing you should know is that I do not make it from scratch. I have no idea how you would do that. I buy the sauce in a jar, usually from Trader Joe’s, but you can often find some version in the “world” sections of any regular grocery store. In just a minute, you’ll see a picture of the one I used this time.

I really like to play up the coconut flavor in the dish, so I add coconut milk. I combine one whole can with the whole jar of tikka masala sauce.

tikka masala lovefood 002      tikka masala lovefood 003

 

 

 

 

 

 

 

 

 

 

These were the ones I worked with for this particular go at the dish. For this purpose, I really think that any can of coconut milk will do, so go ahead and get the cheap one. Alternatively, I think it says the can contains 14 oz of coconut milk, so you can figure out how to measure that out. You can also add less, if you don’t want it to be quite so heavy on the coconut, or MORE if you just can’t get enough.

I have in the past added minced or diced garlic to the sauce as well, but I didn’t this time.

So, because I had an onion left over from making chili, I decided I would add some sliced onion this time. I cooked them up in some canola or olive oil (I can’t remember) first, to make them less onion-y. Once they had been simmering a while, and a few started to brown, I tossed the chicken in the pan.

tikka masala lovefood 001

 

The chicken should be cooked before you add the sauce. However, since you’re going to simmer it all for a while, it doesn’t have to be fully cooked. Just so that it’s not still pink and raw… if you make this with the onions, you don’t have to keep them separate from the chicken like that. It’s just something I do.

When the outside of the chicken is no longer pink, that’s when I add the sauce. All you do it pour it over and then stir it together. It’s very very simple. Be careful when pouring, because there’s definitely a possibility of staining if you happen to splash.

To try something different, I thought I would add some more vegetables to it. I added an entire bag of frozen peas with pearl onions. It was very pea-heavy. If you wanted a smaller peas-sauce ratio, half the bag would probably do. Or you can just make it a judgment call.

Stirring it in with a wooden spoon, so that the bottom of the pan doesn't get scraped up.

Stirring it in with a wooden spoon, so that the bottom of the pan doesn’t get scraped up.

At this point, I cover and simmer the whole pan for at least 30 minutes. Generally no more than 45.

The pan I used here is a very large, Cuisinart cooking skillet. If you don’t have a pan like this with high sides, then you should use a pot instead. You want to make sure it’s a container that will actually hold the sauce and that you can cover easily (because no one wants to struggle to cover their pans while they’re trying to cook. It’s just not fun).

When it’s cooked long enough to be sure the chicken is cooked through and all vegetables you put in are cooked, that’s it. You’re done. In fact, I probably cook it longer than I need to. I bet 20 minutes would be fine. You don’t want to cook it too long, because then the chicken will start to get dry.

So then you just serve it up and eat.

tikka masala lovefood 005

Here it is just after cooking, over jasmine rice. Tikka masala has enough flavor that I didn’t want to do anything fancy with the rice. I put a little bit of butter into the water as it boiled, but otherwise the rice is just plain. Jasmine rice is my favorite and definitely my vote for pairing with tikka masala. Basmati rice would also be good.

And that’s all! It really is very easy to do, and you can experiment with any add-ins you’d like. It takes a little bit of time, but not all that much effort. Also makes great leftovers, tastes exactly the same warmed up the next day.

Eating All Over Town


As I commented to a friend earlier today, I have been stubbornly refusing to go grocery shopping for about two weeks now. That is not to say I haven’t been to the grocery store, but I’ve only picked up a few things while I was there. I haven’t done a full shop for quite a while. I’m going to try to force myself to do it tonight. If not, it will have to be tomorrow, because there are too many things I need.

In the meantime, I’ve been buying a lot of food out. Breakfasts, because I haven’t wanted to wake up in time for breakfast. Dinner once or twice. Otherwise, I’ve been scraping together meals from whatever’s around in my kitchen, but not too much worth posting about. I’ll update you soon on one or two of the things I’ve adventurously cooked.

Until then, I wanted to run down some of the foods I’ve been purchasing… or having purchased for me (I visited my parents last weekend, so of course they bought me food), with short reviews of the places. We’ll start with when I was in Worcester.

1. Surya – Indian restaurant – I have loved this place for a very very long time. They’ve changed a bit since we first started going there. New owners or new chef or both. Some of my favorite items there have been the Rose Milkshake, Mango Lassi, Shahi Paneer, Chicken Tikka Masala, and Nan. And my ultimate Surya dish, tandoori chicken. At other Indian restaurants, tandoori chicken is not really my top choice. But here, they do this amazing thing with the marinating or the cooking method that just makes it so incredibly flavorful and juicy. This time, I decided I wanted to try it hot. Let’s just say that was a mistake. I usually get it medium, and I can hardly feel any burn at all. Fully spicy, it was still good, but actually made my throat sore, which I have never had happen when eating spicy food before. So I won’t be doing that again. If the burn had stayed in my mouth, and out of my throat, I would have been fine with it. Not a fan of food that makes my throat hurt. It actually still hurt the next day. But PLEASE don’t take this as a negative opinion of the restaurant. They are my favorite Indian restaurant I’ve ever been to and I recommend that everyone go there.

2. Ronnie’s – Sea food and ice cream – This place was close to my childhood home, so I’ve been there many, many times. I never get to go there anymore, though. I miss it. It’s a seasonal place that is open from April to October, I believe, and they have really good, quality seafood. They also have standard burgers, chicken, etc. for people who don’t like sea food, but then why would you go to Ronnie’s? I had the expensive jumbo lobster roll, which is just the perfect item if you like lobster. The clam fritters are delicious but probably not very healthy. And if you go for ice cream, I’d suggest the chocolate-dipped soft serve.

Now back to Boston:

3. Monte Cristo Mexican grill – Ok… so, I’ve ordered from this place before, and it always takes them a while to deliver, but it took them a really long time on Cinco de Mayo. I should have expected that. But I was ordering from Eat24 with one of their weekend coupons and they’re the only mexican restaurant on there that delivers to me… at least, the only one that didn’t also serve chinese food. So I got a carnitas burrito, which was tasty, but not life-changing or anything. (I have yet to come across a life-changing burrito. If you find one, let me know, because I WANT.) The service is friendly here but a little slow. The food is good, but not great, and sometimes just ok. I did get pork enchiladas from them one time and they tasted amazing, so maybe just go with the enchiladas, or a burrito if you’re not feeling too picky. But their fajitas aren’t served with tortillas. I was really confused…

4. Caffe Aromi – I’ve only been in this place one time before, just to get a latte or a chai or something. I stopped there for breakfast one morning last week because I was in a rush (unfortunately, it didn’t help me get to work any faster, but nevermind). I got a breakfast sandwich and a latte, and I wished I’d gotten a savory croissant and regular coffee instead. What I got was good, but my sense when I’m there is that I’m overpaying. I just don’t feel like you quite get your money’s worth. Also, the decor strangely makes the room look kind of empty, which is rather unpleasant to me. The food to me seems comparable to most other independent cafes, so maybe it’s just the weird tables and chairs I don’t like.

5. Grass Fed – I went there because I had been craving a burger. After debating going for quite some time, I finally determined that I didn’t feel like cooking so I headed out. I just got a standard cheeseburger, and I was what I expected. The draw of Grass Fed is being pretty much “gourmet” fast food. They claim to use local products as much as they can, which is a nice incentive, as it’s good to support local. The best way to describe their burgers; they taste like fast food, but good. It’s not a real, big barbeque burger, but it’s not a gross McDonald’s patty either. Worth heading out there once in a while.

6. Mr. Crepe – This place in Davis Square is a nice little treat once in a while. I used to go get coffee there on occasion when I went through Davis on my way to work. Their coffee is pretty good. Unfortunately they lost my order at first, meaning I had to wait for at least 15 extra minutes for my food to be ready. Of course. It was good. I got savory crepes with spinach, basil, and tomatoes, and I was fairly satisfied. As for the crepes themselves, I’m more a fan of the ones at Cafenation. These I think would be better with the sweet fillings. But that’s just me.

 

That’s all for now. I’m proud to say that I managed to stop myself from ordering a pizza, but I don’t know how much longer that will last. Pizza is wonderful and when you get the craving, how long do you really expect to hold out against the amazing power of pizza?

Homemade Tandoori!


I should apologize for the lack of a picture, because it is so beautifully orange, but I don’t have a camera that would show it.

Tonight I was preparing chicken so I would have something to make lunches with. I wanted flavor and simplicity of preparation (my two favorite things in a non-recipe) I decided to go with tandoori chicken with garlic and basil. That sounds fancy. How did I do that? Well, actually it’s the opposite of fancy and was very easy.

At some point I acquired a little tin of tandoori seasoning. I think it came from T.J. Maxx. Anyway, it’s a nice thing to have for when I want to make my rice bright corally orange, or add an interesting twist to dinner.

Surya, the best Indian restaurant EVER, which is located in my semi-hometown of Worcester, MA, makes deep red tandoori chicken. No other restaurant has ever made it half as good. So I tend to get something else. At other restaurants, the tandoori chicken just barely has a dusting of orange on it, and I wonder why it doesn’t stick.

I discovered, most likely by accident (but I can’t remember now), that if I stir it in with a little bit of cream (half and half is usually what I have available) the seasoning will stick to the chicken and make it nice and colorful. Raise your hand if you knew this trick. …Yeah, I didn’t think so.

So, anyway, if you’re interested in how I prepared tonight’s no-recipe chicken, it’s very basically like this:

Slice or chop two cloves of garlic and toss into vegetable/canola/olive oil, cook on a low-medium heat. If your stove is anything like mine, watch out for a spitting pan and you should probably wear pants, or you’ll end up with hot oil sprayed on your leg. It wasn’t scalding, so I’m ok.

Prepare boneless chicken meat to your preference. I like to cut it into strips, usually, as it cooks faster that way. Put chicken in oil, watching out for spitting again. I mean, really. Is it that the pan doesn’t like me?

Add cream. You don’t need much. I’d approximate three tablespoons or so. If you’re into the no-measuring style, just pour a small amount in, but enough that it can get around the whole pan.

Add tandoori! This is really don’t measure at all. maybe 1/2 tablespoon? It depends how strong you want it. And you can always add a little more if it’s not orange enough…

So, once you’ve put the cream and seasoning in the pan, mix that stuff up stir-fry style. Make sure all the chicken gets coated. Then let it simmer for a little while.

Last minute addition: if you suddenly get a desire to add a little more flavor, find an herb or something to toss in and mix that around at the end of the cooking. If your extra thing is onions, you might want to cook them a little more first. Just saying… my extra bit was dried basil.

Note: This anti-recipe would probably have best results with fresh basil and garlic that was purchased more recently than six months ago. I’m serious, I think that’s how long it was. Can you tell how often I cook with garlic?

Even though this was a dish I was making for later, I had to try a bite. It turned out great, if I do say so myself.

%d bloggers like this: