Sunday, June 13, 2010

Breakfast=fail, Dinner=success

It was as if I'd forgotten how to cook hashbrowns and eggs entirely.  Very sad (especially for Jonathon!)!  Then dinner rolled around.  Not only did I have plans, but they worked out past my expectations.

Kalyn's Recipes

Cheesy Zucchini with Garlic and Parsley

(Makes two servings, can be doubled or tripled, recipe adapted slightly from Food to Live By.)

2-3 small zucchini, cut into 1/2 inch thick slices (if zucchini are large, cut in half or fourths lengthwise, then slice)
1 T olive oil
4-6 large garlic cloves, thinly sliced
pinch sea salt
2 T chopped flat parsley
2 T grated parmesan
1/4 cup grated mozzarella

With stove set to medium, heat the olive oil in a large frying pan with a lid. Add sliced garlic and saute about 1 minute, until you start to smell garlic. Add squash and stir to coat with oil, then cover and cook 4 minutes, stirring once or twice. After 4 minutes, check to see if there is a lot of liquid and whether squash is tender. Cook 1-2 more minutes, uncovered until zucchini is tender-crisp and liquid is evaporated.

Sprinkle squash with salt and chopped parsley and stir to wilt parsley. Add parmesan and stir until it melts, about 1 minute. Sprinkle mozzarella cheese over the squash, cover pan again and turn off the heat. Let sit 1-2 minutes until cheese is melted and serve hot.

Tandoori-Spiced Chicken Thighs
Adapted from The Gourmet Cookbook

Try this to prove that Indian food isn't really that hard, after all. Lime wedges and cilantro are a must for serving and some extra Greek yogurt is really good too. We had a dal (spiced, stewed lentils) inspired by this recipe, and some interesting homemade flatbreads that were sort of like naan, which you can look for ready-made in large supermarkets.

Serves 4

1 small onion, quartered
3 garlic cloves, smashed
1 2-inch piece fresh ginger, peeled and chopped
6 oz plain lowfat Greek yogurt (or substitute regular plain yogurt), plus additional for serving
1 Tbs lemon juice
2 tsp salt
1 tsp turmeric
2 tsp ground cumin
2 tsp ground coriander
1/2 tsp freshly ground black pepper
1/4 tsp cayenne pepper
1/4 tsp cinnamon
2 1/2 lbs boneless skinless chicken thighs (10 to 12), fat trimmed
Garnishes: Lime wedges and fresh cilantro

Combine all ingredients except chicken and garnishes in the bowl of a food processor or blender and pulse until smooth. Put chicken and yogurt mixer in a gallon-sized heavy-duty zipper bag. Seal bag and turn to coat the chicken. Marinate in the refrigerator, turning bag occasionally, for at least 4 hours, and up to 12 hours (I did 6 hours).

Line a broiler pan or baking sheet with foil and preheat broiler to high. Arrange chicken on foil in a single layer (discard the marinade, but there's no need to scrape the excess off the chicken) and cook 5 to 6 inches from heat, turning once, until just cooked through, 12 to 17 minutes. Serve with lime, cilantro and additional yogurt.

1 comment:

smc said...

I am definitely going to give this recipe a try. I love Indian food and I have never tried to make it myself. Thanks K!