We love Indian food. There is a place right by our house that we love to go to, but they take FOREVER! We’ve learned not to go there when you are already hungry because it will be at least an hour before you eat. My Fiancee had a hankering for some Tiki Masala this weekend so instead of spending two hours and $50 bucks on dinner, I decided to try my hand at making it.
I scoured Pinterest for a recipe. I wound up combining/adapting a few to make this Tiki Masala. The number of ingredients is a little scary, but it’s actually very easy to make in the slow cooker. Just thrown them in, give it a stir and four (or eight) hours later you’ve got amazing Tiki Masala which is dead on for the fancy Indian restaurant version.
I was stoked to make it in my Cuisinart MSC-600 3-In-1 Cook Central 6-Quart Multi-Cooker: Slow Cooker, Brown/Saute, Steamer
I received this beauty at my Bridal Shower and have already used it quite a few times. It’s a dream! With a non-stick surface, you can sauté your anything you need to without having to dirty another pan. Of course for the Tiki Masala I just used the slow cook function, but I still love using it.
Getting all fancy, I attempted to make Naan to accompany this dish but failed. Miserably. My guess is that the yeast was bad because the dough never rose. We ate it anyway, but it wasn’t anything to blog about.
The Tiki Masala on the other hand was fabulous! Served with Basmati rice, I will try the Naan again for a authentic Indian dinner. (Note in the pictures that I totally forgot to add the Cilantro)
Yields 6 servings
- 3 lbs boneless, skinless chicken breast cut into 1 inch pieces
- 1/2 large yellow onion, finely diced
- 4 cloves garlic, minced
- 2 Tbsp freshly, finely grated ginger
- 1 jalapeno, chopped, seeds removed (if you don’t want this as spicy, you may omit or slice in half and remove the seeds and then pull at the end of cooking)
- 1 (29 oz) can tomato puree
- 1 1/2 cups plain greek yogurt
- 2 Tbsp extra virgin olive oil
- 2 Tbsp lemon juice
- 2 Tbsp Garam Masala (spice found in most grocery stores)
- 1 Tbsp cumin
- 1/2 Tbsp paprika
- 2 tsp salt
- 3/4 tsp cinnamon
- 3/4 tsp freshly ground black pepper
- 1-3 tsp cayenne pepper (Depending on how hot you’d like it. Can also be omitted)
- 2 bay leaves
- 1 cup heavy cream
- 1/2 tbsp cornstarch
- Chopped cilantro, for serving
- In the crock pot combine chopped onions, minced garlic, grated ginger, sliced jalapeño, tomato puree, plain yogurt, olive oil, lemon juice, Garam Masala, cumin, paprika, salt, cinnamon, pepper and cayenne pepper. Stir until combined.
- Add the cubed chicken, stirring until all of the chicken is coated.
- Add the 2 bay leaves. Cover and cook on low heat for 8 hours (or high for 4 hours).
- With 30 minutes of cooking time left, whisk together heavy cream and cornstarch in a bowl.
- Pour the mixture into the slow cooker and gently stir. Allow mixture to cook 20 minutes while you prepare the rice.
- Remove bay leaves (sliced jalapeño) and serve over rice and sprinkle with chopped cilantro.
I always seem to blog about the special dishes I make, not the tried and true recipes in my repertoire. This salmon is a favorite in our household. When my fiancee asks, “What’s for dinner?” his eyes light up when I say honey soy salmon. While I do make salmon many different ways, this is the most frequent variety. You may have even spotted it in last Monday’s post:
Easy and tasty; that’s the best way to describe it. With no more than 5 minutes of prep it’s a fast meal which doesn’t taste like it. You can easily half it, or double it for a dinner party.
Honey Soy Salmon
- 4 Salmon Filets – we buy the individually wrapped frozen salmon filets from Sam’s Club
- 1/4 cup Honey
- 1/4 cup Soy Sauce
- A few dashes of pepper
- Preheat oven to 375 degrees.
- Line a cookie sheet with foil (for easy clean up) and place the defrosted salmon filets on it.
- Combine honey, soy sauce and pepper.
- Pout over the salmon.
- Bake for 30-35 minutes. Basting the salmon with the sauce half way through cooking.
- Serve with the sauce poured over the filets or on the side.
- The honey and soy will be sticky and I strongly advise lining whatever pan or dish you are using with foil.
- Because cooking times can vary, try to select similar sized salmon filets.
I seem to go through food phases where I become obsessed with a certain food. My current obsession? Red Bell Peppers. So, it was to my delight to find a recipe for a Roasted Red Bell Pepper Soup on Pinterest! It was got even better when I clicked thru to see that the recipe was from a food blog I read regularly, Five and Spice, who adapted the recipe from Oui Chef. (I of course altered it a bit more!)
This soup is phenomenal! Much like tomato soup, you can taste the sweetness of red pepper with a tad of spice. Topped with feta cheese and a little parsley, then paired with a Grilled Cheese Sandwich, it makes for the perfect meal.
While roasting the vegetables, the house was filled with an amazing earthy smell. And even though it’s called Red Bell Pepper Soup, I used a mixture of red, orange and yellow peppers. I wouldn’t use green bell peppers though. They just aren’t sweet and are too bitter for this recipe. I’ve read that peeling bell peppers is a pain, but I had no trouble. Maybe it was because I coated them thoroughly with olive oil? At any rate after they cooled for a few minutes, the skins easily slipped off.
More painful for me was the blending. I was excited to use the immersion blender my Mom gave me a few years ago (which I had never used). Unfortunately, I struck out. After about 10 minutes of trying, it was still too chunky. Throwing it in the blender gave me the rich, velvety texture I was looking for.
The original recipe called for chicken or vegetable sock. I subbed my favorite, Better Than Bouillon Vegetable Base. Super tasty it’s easy for those times when you don’t have stock on hand. I also find it salty enough that I never have to add salt in the recipe.
When you are tired of plain old tomato soup, I encourage you to give this a try! Continue reading