Spicy Sautéed Spinah


This spicy dish goes great with chicken. Tikki masala and naan for a tasty Indian meal. This recipe is from Epicurious.

2 TBSP ghee
1 bunch scallions, thinly sliced
1/2 tsp red pepper flakes
2 cloves garlic, minced
2 tsp yellow mustard seeds
2 bags spinach
Salt and pepper

Heat ghee in a 12 inch skillet over medium heat. Add scallions, garlic and mustard seeds and cook for 1 minute. Add spinach and cook about 5 minutes until wilted.

Serves 6.

Chicken Tikki MasAla


This is a great weekend meal. Marinate the chicken in the am and then cook everything up in the evening. It is a bit of work and worth all of it! This recipe is from Epicurious.

6 garlic cloves, finely grated
4 tsp finely grated peeled ginger
4 tsp ground turmeric
2 tsp garam masala
2 tsp ground coriander
2 tsp ground cumin
1 1/2 c yogurt
1 tsp kosher salt
2 pounds skinless, boneless chicken thighs or breasts
3 tablespoons ghee
1 small onion, thinly sliced
1/4 c tomato paste
6 cardamom pods, crushed
1/2 tsp crushed red pepper flakes
1 28-ounce can whole peeled tomatoes
1 c heavy cream
3/4 c chopped fresh cilantro
Steamed basmati rice (for serving)

Combine garlic, ginger, turmeric, garam masala, coriander, and cumin in a small bowl. Whisk yogurt, salt, and half of spice mixture in a medium bowl; add chicken and turn to coat. Cover and chill 4-6 hours. Cover and chill remaining spice mixture.

Heat ghee in a large heavy pot over medium heat. Add onion, tomato paste, cardamom, and chiles and cook, stirring often, until tomato paste has darkened and onion is soft, about 5 minutes. Add remaining half of spice mixture and cook, stirring often, until bottom of pot begins to brown, about 4 minutes.

Add tomatoes with juices, crushing them with your hands as you add them. Bring to a boil, reduce heat, and simmer, stirring often and scraping up browned bits from bottom of pot, until sauce thickens, 8-10 minutes.

Add spiced yogurt used to marinade the chicken (remove chicken and reserve for broiling) cream and chopped cilantro. Simmer, stirring occasionally, until sauce thickens, 30-40 minutes.

Meanwhile, preheat broiler. Line a rimmed baking sheet with foil and set a wire rack inside sheet. Arrange chicken on rack in a single layer. Broil until chicken starts to blacken in spots (it will not be cooked through), about 10 minutes.

Cut chicken into bite-size pieces, add to sauce, and simmer, stirring occasionally, until chicken is cooked through, 8-10 minutes. Serve with rice and cilantro sprigs.

Serves 6 – 8.

Spiced Apple Bread Pudding

1 1/2 lb tart apples, thinly sliced
2 TBSP brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
3 c apple cider
2 TBSP butter, melted
1 tsp vanilla
6 c 1-inch challah bread, stale
1/3 c golden raisins
1/2 c walnuts, toasted and chopped

Preheat oven to 350°F.

Toss apples with brown sugar, cinnamon and nutmeg in a medium bowl.

Combine cider, butter and vanilla in another medium bowl.

Cover the bottom of a 3-quart round casserole dish with 2 c bread pieces. Pour 1/2 c of the cider mixture over them. Sprinkle with about one-third of the raisins and cover with about one-third of the apple slices. Repeat. For the third layer, arrange the rest of the bread, raisins and apples so that some of each is visible on the surface. Slowly ladle the remaining cider mixture over the top. Using a flat, wide spatula, press down to compact. Cover with a lid or foil.

Bake for 30 minutes. Use the spatula again to press down the top and baste it with the liquid.

Cover and bake for 30 minutes more. Baste the top layer again by pressing down on it with the spatula. Keep the cover off and continue baking until the top is golden, about 30 minutes more.

Let rest on a wire rack for 15 minutes.
Scoop the bread pudding into individual serving dishes. Sprinkle each portion with some of the walnuts and top with a dollop of whipped cream.

Serves 8 -10.