Thursday, August 26, 2010
Tuesday, August 24, 2010
Apologies to the lack of posts. I've been a bit lazy in the kitchen, but will be back in the CEiMB swing of things on Thursday with the Mixed Berry Cobbler. I'm also looking forward to a lot of the upcoming recipes, so expect to see posts more often!
My parents were in town this weekend and it was great to see them. We didn't do too many tourist-y things since I've been in the DC area for so long, but we saw a few sites and enjoyed our time together. Even though it was Restaurant Week in DC, we kept things low-key with dinner one night at Red, Hot, & Blue. RH&B is actually a chain of BBQ restaurants that I really enjoy. I'm far from a BBQ connoisseur, so I can't tell you if it's authentic, but I do enjoy their pulled pork, ribs, hush puppies, and fried onion loaf. Definitely not healthy, but inexpensive and tasty. The following night, my mom and I made dinner at home. We were headed to a concert, so it was a quick bolognese with rigatoni served with fresh bread dipped in olive oil. For the bolognese, we browned a mix of ground beef, pork, and veal along with some minced garlic. After the meat was browned and drained, we added in a jar of tomato sauce (we used Bertolli roasted tomato and cabernet sauvignon), salt, pepper, red pepper flakes, and a bit of red wine. We let that simmer while we chatted and boiled water for the pasta. It all came together very quickly. I wish we would have added in some diced tomatoes and mushrooms, but it was still very good. The leftovers were surprisingly good--sometimes leftover pasta is sort of bleh--dry and tasteless. This pasta didn't dry out after being reheated in the microwave, but the 2% mozzarella I added on top probably helped!
Wednesday, August 18, 2010
Monday, August 9, 2010
1/2 cup seedless raspberry jam
6-8 cups powdered sugar
After gathering all my supplies, I mixed up the marinade. It consisted of yogurt, garam masala, garlic, onion, cayenne pepper, and ginger. Fun fact: I had never cooked with actual ginger root before. I left out the food coloring because I was somewhat curious what color it would turn out on its own.
After mixing everything together, I poured it over the chicken breasts and put everything in my fridge for about 8 hours. I will be honest, it was kind of funny prepping dinner in my PJs before even having coffee! But it was very nice to have everything set to go in the evening.
Since I don't really have access to a grill, I decided to follow one reviewer's method of cooking the chicken breasts in the oven. I considered using the broiler (looking back, I wish I had), but instead went with cooking the breasts at 350F for about 45 minutes. I flipped the breasts over halfway through. I used my digital thermometer to check for internal temperature, which would have worked out great if I hadn't left the chicken breasts in "for just a few more minutes" while I cooked the rice and corn to serve with the chicken.
Overall, it turned out okay. If I ever made it again, I would definitely let the chicken marinate for closer to 24 hours and either find a grill or use the broiler to crisp up the outside. I'm also wondering if I was supposed to scrape off the excess marinade from the chicken before cooking, and if that would have helped with the outside.
Tandoori Chicken (from allrecipes.com)
DirectionsRemove skin from chicken pieces, and cut slits into them lengthwise. Place in a shallow dish. Sprinkle both sides of chicken with salt and lemon juice. Set aside 20 minutes.
Preheat an outdoor grill for medium high heat, and lightly oil grate.