Tandoori Chicken

Ever watch America's Test Kitchen on PBS?  What an amazing cooking show. They now only prepare really good food, but explain the what and the why. They also give you the low down on kitchen gadgets. Great show.

Anyway, this is their recipe for Tandoori Chicken... so good. yum.

There is also a great video, Click Here for more info.

INGREDIENTS

• 2tablespoons vegetable oil
• 6medium garlic cloves, minced or pressed through garlic press (about 2 tablespoons)
• 2tablespoons grated fresh ginger
• 1tablespoon garam masala (see note)
• 2teaspoons ground cumin
• 2teaspoons chili powder
• 1cup plain whole-milk yogurt
• 4tablespoons juice from 2 limes, plus 1 lime, cut into wedges
• 2teaspoons table salt
• 3pounds bone-in, skin-on chicken parts (breasts, thighs, and drumsticks, or a mix, with breasts cut in half), trimmed of excess fat and skin removed

INSTRUCTIONS

1. 1. Heat oil in small skillet over medium heat until shimmering. Add garlic and ginger and cook until fragrant, about 1 minute. Add garam masala, cumin, and chili powder; continue to cook until fragrant, 30 to 60 seconds longer. Transfer half of garlic-spice mixture to medium bowl; stir in yogurt and 2 tablespoons lime juice and set aside.
   2. In large bowl, combine remaining garlic-spice mixture, remaining 2 tablespoons lime juice, and salt. Using sharp knife, lightly score skinned side of each piece of chicken, making 2 or 3 shallow cuts about 1 inch apart and about 1/8 inch deep; transfer to bowl. Using hands, gently massage salt-spice mixture into chicken until all pieces are evenly coated; let stand at room temperature 30 minutes.
   3. Adjust oven rack to upper-middle position (about 6 inches from heating element) and heat oven to 325 degrees. Pour yogurt mixture over chicken and toss until chicken is evenly coated with thick layer. Arrange chicken pieces, scored-side down, on wire rack set in foil-lined, rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Bake chicken until instant-read thermometer inserted into thickest part of chicken registers 125 degrees for breasts and 130 for legs and thighs, 15 to 25 minutes. (Smaller pieces may cook faster than larger pieces. Transfer chicken pieces to plate as they reach correct temperature.)
   4. After removing chicken from oven, turn oven to broil and heat 10 minutes. Once broiler is heated, flip chicken pieces over and broil until chicken is lightly charred in spots and instant-read thermometer inserted into thickest part of chicken registers 165 degrees for breasts and 175 for legs and thighs, 8 to 15 minutes. Transfer chicken to large plate, tent loosely with foil, and rest 5 minutes. Serve with chutney or relish, passing lime wedges separately.

   
   

   
   

Gyros for Heros.

Believe it or not we found a Gyro kit in the grocery store. It comes with pita bread, meat and Tzatziki sauce. Cool huh? Well the meat was seasoned nicely and there is nothing bad about a warm piece of pita bread. But the sauce, not the best. Next time I would make my own. So …
Here is a good recipe for tdziki sauce the next time we want gyros, and by the way the Greeks say “ero” like the G is silent.

Tzatziki Sauce Ingredients

• 2 (8 ounce) containers plain yogurt
• 2 cucumbers - peeled, seeded and diced
• 2 tablespoons olive oil
• 1/2 lemon, juiced
• salt and pepper to taste
• 1 tablespoon chopped fresh dill
• 3 cloves garlic, peeled

Directions

In a food processor or blender, combine yogurt, cucumber, olive oil, lemon juice, salt, pepper, dill and garlic. Process until well-combined. Transfer to a separate dish, cover and refrigerate for at least one hour for best flavor.
To make the sandwich, take a warm pita, top with thin strips of beef, top with cooled sauce and shredded lettuce, grilled onion and tomatoes.

Smoked turkey sandwiches

• Makes: 4 servings
• Start to Finish: 15 mins

ingredients

• 1/4 cup nonfat or regular mayonnaise or salad dressing1/4 cup plain nonfat yogurt1/2 cup corn relish2 cups chopped fully cooked smoked turkey1 stalk celery, thinly sliced4 kaiser rolls, split, or lettuce leaves1 medium tomato, sliced

directions

1. For dressing, in a small mixing bowl stir together mayonnaise or salad dressing and yogurt. Stir in corn relish.
2. In a large mixing bowl combine turkey and celery. Add dressing; toss gently to coat. Serve on rolls or lettuce leaves with tomato slices. Makes 4 servings.

• Make Ahead Tip: Prepare turkey salad. Cover and chill up to 24 hours before making sandwiches.

nutrition facts

Carbohydrate (gm) 36, Vitamin A (RE) 31, Sodium (mg) 1103, Protein (gm) 18, Calories (kcal) 291, Vitamin C (mg) 7, Iron (DV %) 3, Calcium (DV %) 252, Dietary Fiber, total (gm) 2, Saturated fat (gm) 1, Fat, total (gm) 3

A recipe from Betty Crocker - Apple Crisp

Ingredients



1 tablespoon water
1 teaspoon almond extract
6 cups sliced unpeeled tart eating apples (6 medium)
2 tablespoons Gold Medal® all-purpose flour
2 tablespoons packed brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons firm butter or margarine
1/2 cup coarsely crushed zwieback crackers
2 tablespoons chopped pecans
Yogurt Topping
1/2 cup plain fat-free yogurt
1 teaspoon granulated sugar
1/8 teaspoon almond extract

Directions

Heat oven to 375°F. Spray 1 1/2-quart casserole with cooking spray. In small bowl, mix water and 1 teaspoon almond extract. In casserole, toss with apples.
In small bowl, mix flour, brown sugar and cinnamon. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Stir in crackers and pecans. Sprinkle over apples.
Bake uncovered about 30 minutes or until topping is golden brown and apples are tender.
In small bowl, mix topping ingredients until well blended. Serve warm apple crisp with topping.

Pear Smoothie

An icy pear-and-yogurt smoothie is welcome and refreshing any time of the day.

Martha Stewart Living, January 2007

• YieldServes 2

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Ingredients

• 1 1/2 cups plain nonfat or low-fat yogurt
• 1/2 medium chopped peeled pear
• 1 small sliced banana
• 2 tablespoons protein powder
• 3/4 cup crushed ice (crush ice in a plastic bag with a rolling pin)

Directions

1. Puree ingredients in a blender. Divide between 2 glasses and serve.

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Zesty Pork Salad with Potatoes

This meal tastes of springtime, and it's light enough that it fits into a heart-healthy diet.


This meal tastes of springtime, and it's light enough that it fits into a heart-healthy diet.

Minutes to Prepare: 15Minutes to Cook: 30Number of Servings: 4




Ingredients

Pork:
1 pound pork tenderloin, fat trimmed and silver skin removed
2 teaspoons Dijon mustard
1 clove garlic, smashed and chopped
1/2 teaspoon black pepper

Sauce:

1 English cucumber, peeled and chopped
1 tablespoon chopped shallot
1/2 cup low fat plain yogurt
1/4 cup reduced-fat sour cream
1 teaspoon lemon zest
1 teaspoon lemon juice
1 tablespoon fresh mint, chopped

Potatoes:

1 pound new red skin potatoes, washed and scrubbed, sliced into 1/4-inch thick



Radish Salad:

6 radishes, scrubbed and chopped into matchsticks
5 ounces baby spinach, washed
1/2 teaspoon black pepper





Directions

Preheat the oven to 400 degrees Fahrenheit. Fill a large saucepan halfway with water and bring to a boil.



Combine the mustard, garlic, and pepper in a small bowl. Lightly spray the pork with non-stick cooking spray. Pour the mustard mixture over the entire tenderloin. Place a cast iron skillet or heavy bottomed pan over moderate high heat. Sear the meat on all sides. Transfer the pan to the oven to finish cooking, until the pork reaches an internal temperature of 150 degrees Fahrenheit.



Remove the pan from the oven and cover the meat with foil. Allow the meat to rest for 5 minutes before slicing.



Prepare the sauce. Place the cucumber and the shallot into a small food processor and pulse twice. (You don't want to puree the sauce.) If you don’t have a food processor just mash the cucumber with a fork in a small bowl. Add the remaining ingredients, stir to combine.



When the water comes to the boil, add the sliced potatoes and cook until tender, about 7-8 minutes. Drain the potatoes, then while the pan is still hot, quickly add the spinach to just wilt. Transfer the wilted spinach to a mixing bowl and add the sliced radish.



Slice the meat.



Arrange 1/4 cup of cooked potatoes onto each plate and top with 2 cups of the salad. Top with sliced meat and 1/4 cup cucumber sauce.

Tropical Fruit Salad

. Dressing


1/2 cup plain yogurt
2 tablespoons apricot preserves or orange marmalade
1/4 teaspoon poppy seed

Salad

1 small pineapple, peeled, cored and cut into wedges
1 mango or papaya, peeled, seeded and sliced (about 1 1/2 cups)
1 medium banana, sliced (about 3/4 cup)
2 kiwifruit, peeled, sliced (about 2/3 cup)
1/2 cup seedless red grapes
2 tablespoons coconut, toasted if desired*

In small bowl, mix dressing ingredients
 
On serving platter, arrange fruit in decorative pattern; sprinkle with coconut. Drizzle dressing over salad.