Tikka Meatballs

This recipe is one that I have used several times without posting (oops).  We both love Indian food, but to really get that fantastic flavor with the meat, it needs to be stewed with spices, or marinated, and we usually don’t plan well enough for that.  That’s where the meatball can be a meal saver.  Just dump in some spices, mix it up, and bake, and in less than an hour, you have wonderfully seasoned meat ready for the curry of your choice.  I have made these with turkey, chicken and with a lamb and beef mixture, and they’re all wonderful.  In the images shown, I was making turkey meatballs for a tikka masala.

Ingredients

  • 2 lb ground meat (turkey, chicken, lamb or beef)
  • 1 egg
  • 1/4 cup curry paste*
  • 2 tbsp paprika
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 1 tsp ground cumin
  • 1/2-1 cup breadcrumbs (as needed for texture)
  • Juice of 1 lime (when using poultry)

*The specific curry pastes used will depend on what meat your making, and what the final destination curry will be.  For poultry, I like tandoori pastes:

img_5397

We picked up both of these at the local Indian market, but the larger Kroger’s in our area also will carry some of the Patak’s products.  For red meat, I use a mixture of mild curry paste and a rogan josh paste, and omit the lime.

Method

Preheat oven to 350 degrees. Combine ingredients in a large bowl by hand, until well mixed, and the meat sticks to itself, rather than the sides of the bowl.

Portion into walnut sized balls, and place on greased sheet tray.

img_5402

Bake for 30 minutes, flipping the meatballs over around the 20 minute mark. Remove from oven, and try not to eat them all before they can get into the tikka masala.

img_5404

At this point, you can either toss them into your sauce, serve with grilled onion and pepper and naan for a lazy tikka or tandoori meal, or bag and freeze them for future curries.img_5405

Recently, we’ve been using recipes from The Curry Guy, and have been thoroughly pleased with the results (as can be seen in the tikka masala above).  The curry sauce base he recommends is a little time consuming initially, but absolutely worth making and freezing if you plan on making Indian at home regularly. Once you have the sauce base, assembling the curry is no more difficult than opening a jar of pre-made sauce and dumping that in the saucepan. I grabbed the e-book on Kindle, and it’s now our go-to curry cookbook.  It’s a particularly useful resource for folks like us, who have only really been exposed to restaurant style Indian, which is different than the regional Indian recipes and cookbooks we’ve tried.

Serve with rice, naan, chapati, or just a fork and a straw (we won’t judge).

Advertisements

Mushrooms on Toast

Several years ago, Chris and I would trawl youtube for the British episodes of Kitchen Nightmares (this was before the American version existed).  One of the restaurants featured was a cute little vegetarian cafe in Paris that had some major issues (obviously), but what really stuck out to us was the gorgeous mushrooms on toast that Gordon Ramsay (or his helper chef, I can’t remember at the moment) made.  It had huge, beautiful mushrooms on a generous piece of toasted brioche.  It looked like mushroomy joy on a plate. Since then, every once in a while we’ll remember that mushrooms on toast exist, and make some.   Because this was for dinner, I cooked a couple of eggs over medium (because runny yolk makes everything better), and added a little bit of Swiss cheese to the toasts.

Mushrooms on toast.

Mushrooms on toast. So much mushroom.

Ingredients (serves 2)

1 lb mushrooms, sliced (a mixture is good-we used some oyster, cremini and button mushrooms)

1 tbsp butter

2 shallots, diced

1 clove of garlic (or roasted garlic paste, if you have it)

1/2 cup white wine

1 tbsp chopped fresh herbs (I used thyme and chives, but parsley would be a nice addition as well)

1-2 tbsp heavy cream

4 slices of french bread, no more than 1″ thick (if you’re using a baguette, you’ll want 6 slices of bread)

2-3 slices of Swiss cheese (or gouda) (optional)

3-4 eggs, cooked as desired (optional)

Salt and pepper, to taste

Method

Melt the butter in a heavy skillet over medium high heat and when it starts to brown, add your shallots. Sauté for a couple of minutes until those start to brown, then add your garlic and herbs.  Sauté another 30 seconds or so and dump in your mushrooms.  I recommend adding some salt at this point, and sauté until the mushrooms start to brown slightly and soften, another couple of minutes.  Add your white wine, stir, then lower the heat and cover for another 5-10 minutes.  When the mushrooms are cooked through, remove the lid and add your cream.  Bring back to a gentle simmer to reduce the sauce.  Adjust your seasoning, and if you want to, refresh your herbs.

For the toast, I recommend preparing them in the oven with the broiler. I lightly brushed one side with butter, toasted it, then flipped the bread over and put just enough Swiss cheese to cover the toast.  I put it back under the broiler until melted.

To serve, put the toasts on the plate, dump half of the mushroom mixture over it, then top with your eggs (if desired).  It makes a ridiculously quick and filling weeknight meal, and can be scaled very easily if you’re serving more people. It is also very flexible on the liquid used.  If you don’t have a bottle of white wine open, you could use your favorite stock (especially with a tablespoon or so of brandy).

Chili con carne (lazy weekday version)

This is something I intended to post a couple of weeks ago, but just didn’t get around to it (oops!).  As the title of the post implies, this is another fast evening meal that will give you a big bang for your buck.  We used it to top stacked enchiladas, and then topped that with an over medium egg, but you can go nuts. Put it in burritos, make tacos, put it on salad, ice a cake with it…ok, maybe the options aren’t endless, but you get the idea.

Hard to see, but it's under the egg!

Hard to see, but it’s under the egg!

Ingredients (serves 4)

1 lb ground beef (I used 90% lean-you’ll add some oil to it, but it will be easier to control the fat)

1 large white onion, finely minced

1 tsp garlic paste

2 tbsp canola (or more, as needed)

3 tbsp flour

1 can (10 oz or so) enchilada sauce

2 tbsp chili powder

1/2 tsp cumin powder

2 tbsp tomato paste

1 tbsp oregano

1 tsp thyme

Salt, pepper to taste

Method

Brown beef in cast iron skillet over medium heat. If using lower fat beef, add some canola, then sauté onions.  Once onions are cooked, add more oil if needed, and make a roux with the flour.  Once the flour has toasted, add the enchilada sauce and about a can’s worth of water.  Add the garlic paste and additional seasonings and stir to combine.  Let it come up to a simmer, and add the tomato paste.  Stir to combine and adjust seasoning.  Use as desired.  The leftovers keep fantastically, if you have any.

Poblano peppers with shrimp and cheese

As the next addition to our continuing repertoire of Mexican dishes, I would like to present poblanos with shrimp and cheese. This is another one of those quick weeknight meals that gives you fantastic bang for your buck (both in terms of time and money).  It can be scaled easily, and is a great lower carb options for anyone who would like some Mexican without a zillion tortillas.

Poblano with shrimp, avocado and rice

A (slightly overfilled) poblano with shrimp, avocado and rice

 

Ingredients (makes 4 peppers)

4 poblano peppers, grilled, peeled and seeded

1 lb shrimp, raw, peeled and de-veined

1/2 jumbo onion, chopped

1 tbsp butter

1/2 cup crema

2/3 cup shredded cheese (we use the queso quesedilla from Kroger)

1 lime

Salt, pepper, garlic powder

Method

Grill your poblanos, then place them in a plastic bag to steam.  Peel off the skins, and pull out the seeds and any light or white seed membrane that remains, but leave the stem intact if possible.  Melt the butter in a skillet over medium heat. Saute onion until translucent and starting to turn slightly golden, and add the shrimp.  Continue to cook, several minutes until shrimp are almost done (when they are nearly entirely opaque). While the shrimp are cooking, add some salt and pepper, and 1/2 tsp garlic powder, or more to taste (oregano could be nice here too).  Add the juice of half to one lime (depending on how juicy your lime is), and stir in the crema and cheese.  Let cheese melt, and it should pull together into a lovely thick sauce within a few minutes.  Fill your poblanos with the shrimp mixture, and serve immediately.  This is really nice with rice and avocado (as you can see in the image).  If you’re nervous about pepper heat, by the times the poblanos are grilled and seeded, there is very little spicy zip is left, but it certainly could be made with a more mild type of pepper.  I would just recommend you try it once with poblano first.  It’s really hard to beat that smokey pepper flavor poblanos can get.