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Sunday, April 15, 2012

Chicken Balti

8 boneless, skinless chicken thighs
1/2 onion, diced
2 celery stalks, diced
1 cup chicken stock
1 small can, tomato paste
4 tbsp Monsoon Balti spice
1 large tomato, large diced.
fresh cilantro, chopped
greek yogurt
4 tbsp margarine

Sprinkle Balti spice on chicken thighs about four hours before cooking, cover and leave in fridge.

Heat margarine in large skillet over medium high heat.  Add chicken thighs.  Brown well on both sides. Add celery and onion and stir until translucent. Add chicken stock and reduce heat to medium.  (I used the wooden spoon to break the chicken thighs down into smaller pieces at this point).  Allow to simmer about ten minutes until stock is starting to reduce.  Add tomato paste and stir in. Reduce heat to low.  If spice is too mild, add one or two more tsp of spice to personal taste and stir in well. 

Serve in large glass bowl (for best presentation of colours).  Put a dollop of the greek yogurt in several spoonfuls around the top of the chicken Balti.  Top these with the tomato and cilantro. 

Wednesday, April 11, 2012

Viognier Rice Pilaf

1/3 cup margarine (unsalted butter works too)
1 cup basmati rice
1/2 cup viognier wine
1 1/2 cup water
1/4 tsp salt
2 cloves garlic, crushed and diced

On medium-low heat melt margarine in the bottom of a medium sauce pan.  Add basmati rice and stir.  Continue slowly stirring for 15 minutes.  When rice appears to change color, appearing slightly toasted, stir in garlic and viognier wine.  Continue to slowly stir this mixture for another ten minutes until wine is almost completely absorbed.  Add the water and salt and stir, then cover and reduce heat to low.  Leave for about ten minutes, until water is completely absorbed.

Monday, April 2, 2012

Joe's Seafood Pasta

Joe’s Seafood Pasta




2 tbsp. olive oil

1 medium onion, diced

1 yellow bell pepper, diced

2 garlic cloves, crushed and chopped fine

1 tsp. roasted garlic/pepper sauce

¼ cup sundried tomatoes, chopped

½ cup artichoke hearts, chopped

1 can sockeye salmon

1 can cream of mushroom soup

½ cup ricotta cheese

¼ cup sour cream (substitute light or fat free if desired)

16 medium pre-cooked prawns

½ cup water



Heat oil on medium high heat in deep frypan. Add onion, pepper, garlic and roasted garlic sauce. Saute for 5 minutes, then add sundried tomatoes and artichoke hearts. Heat for another 5 minutes while stirring. Stir in salmon, mushroom soup, ricotta cheese, sour cream and heat for 2 to 3 minutes. Reduce heat to medium low and add water and prawns. Continue to heat on low for another 6 or 7 minutes while stirring occasionally.



Boil water with 2 tbsps sea salt. Add pasta of choice (penne, farafelle work well). Once done, drain, then add to sauce in pan and stir in well. Serve immediately. Sprinkle on plate with freshly grated parmesan and warm bread/buns.