Friday, September 9, 2011

Chicken Likka

I'm always a little hesitant about cooking Indian food.  I've never really eaten any authentic Indian food that I know of, and so I'm never sure if I will get the flavors right.  While flipping through a cookbook, I found a recipe for Chicken Likka that looked interesting.  Basically, cubed chicken gets marinated in a mixture of yogurt, garlic, ginger, cumin, coriander, allspice, and tomato paste, and baked quickly in a hot oven.  The recipe called for the chicken to be skewered, but I didn't have any skewers, so I just baked it on a cookie sheet.  The chicken was extremely flavorful and tender.  It was actually a little too powerful to eat on its own. I took the leftovers and wrapped them in flat bread with cucumber, which toned down the powerful spices, and was just right for my tastes.  Other than the marinade, the dish came together very quickly.  This chicken made me think that maybe I should take more of an interest in Indian cuisine.

Tuesday, September 6, 2011

Clean out the Fridge Breakfast

Once again, I find myself in the position of apologizing for a lack of posts.  Grad school just started, and I'm trying to juggle my work and school schedule while still putting meals on the table.  I haven't been too creative lately, but when I am I will document it.  I have an experiment in the crock pot right now, and if it turns out well, I will let you know.  In the meantime, stay with me and know that I will keep posting.

Friday morning I decided I needed to clean out some items from the refrigerator which was already looking bare.  We were going out of town for the weekend, and I didn't want to leave some things sitting around to get old.  Plus, we needed breakfast.  I thinly sliced 2 red potatoes and put them into the steamer.  While they were steaming I preheated the oven to 350 f. and put my cast iron pan in the oven to get hot.  Next, I beat 6 eggs, and about 3 tablespoons of heavy cream together.  I added a quarter of a minced red onion, 2 cloves of minced garlic, 1/2 cup of grated sharp cheddar, and mixed it with the eggs.  After the potatoes were soft, I took the cast iron skillet out of the oven and lined it with the potatoes.  I laid my pot holder over the cast iron handle so I didn't burn myself.  I have a bad habit of grabbing hot pan handles.  Next, I poured the egg mixture over the potatoes and then I added crumbled goat cheese to the top.  The eggs were cooked for about 40 minutes.  Breakfast was delicious, and I was able to tidy up and pack while the eggs were cooking in the oven.  I need to make this more when I have company.