Cookaholics Bulletin Board

Y'see. . . this is why I absolutely love Indian food. The good majority of it is vegetarian, but the non-vegetarian dishes focus mostly on the sauce it's cooked in. Masala dishes seem to be the best choice for almost meatless dishes. Chicken Tikka Masala is light on the chicken heavy on the sauce -- in which case, naan (Indian bread) is used for dipping. Now, if you want to get your protein in and avoid meat at all posts, get the Paneer Masala. Indian cheese cubes in the Masala sauce. Yum. Yum. YUM!!!

Here's a link to both recipes:
http://www.food.com/recipe/chicken-tikka-masala-25587
http://www.manjulaskitchen.com/2010/05/ ... ka-masala/

bon appetit!

KSS, which recipes did you make? I haven't gone through the entire book, just the first couple of chapters.
Fitzie

I made: (I have them sticky noted)

Red beans and rice
Sweet potato chorizo mole
African peanut stew (minus the okra, and chicken instead of turkey)
Albondingas (once w/o meat and one with)
Lentil soup - very good

Of the ones I tried, they were pretty good. I will not eat okra unless there is a gun to my head, and even then..

good...more for those of us who like it

Glad you enjoy it!!

KSS,

You have the recipe for African Peanut Stew? Because of what I've got in the fridge, I was planning on Groundnut Stew tommorrow night, but I don't really like the recipes I have.

Here's the recipe:

African Peanut Stew

2 TBsp. oil, divided

1/4 cup water
4 oz. okra, sliced into 1/4 inch rounds
1 medium yellow onion
4 cups turkey/chicken stock
2 cloves garlic
1/4 tsp. cayenne pepper
2 tsp. garam masala
1/2 cup smooth natural peanut butter
4 cups 1/4 inch ribbons sliced Swiss or red chard (about 15 leaves)
4 to six cups cooked white rice
1 small red bell pepper cut into 1/4 inch dice (about a cup)
1/4 cup roasted salted peanuts, coarsely chopped
6 scallions, white and green parts, thinly sliced

Heat l TBsp. of vegetable oil in a large Dutch oven over medium-high heat. Add turkey and cook for about 5 minutes just until the meat is lightly browned. Transfer the meat and juices to a plate. Add the water and degralze the pot, scraping up the bits from the bottom. Pour the liquid and bits over the reserved turkey.

Reduce the heat to to medium and add the remaining tablespoon oil to the pot. Add the okra and saute for about 5 minutes, until a shiny, sticky film forms. Add the onion and cook for an additional 5 minutes. Pour in 1/2 cup of the stock and degralze the bottom of the pt.

Add the garlic and cook for about 30 seconds, just until fragrant. Stir in the cayenne, garam masala, tomatoes, peanut butter, reserved turkey and juices, remaining stock and chard. Simmer over medium-low heat for 45 minutes. Taste for seasoning and adjust as needed. Serve over hot cooked rice, and sprinkle with red pepper, peanuts and scallions.

This recipe I felt lends itself to leftovers and other changes. I made it once with left over pork loin and once with chicken. I replaced the okra with a green chile, and chicken or veg stock instead of turkey stock. Also I upped the cayenne pepper, but that's my taste.

the directions talk about cooking turkey, but I don't see it in the ingredient list

You're correct. I accidentally left it off (remembering Fuzzy is veg.) And now I'm out of space, and can't add it there, but it requires:

1 boneless skinless turkey thigh, cut into 1 inch strips.

I think I need to take a vacation from this thread for a while...

I just got back from the grocery store where I bought a slab of pork ribs and a brisket.

I understand both are delectable done sous vide, so I want to try them. I'm going to corn the brisket first.

Amy