Tuesday, March 29, 2016

Butter Chicken


Piping hot Butter Chicken is like a hug on a plate. I feel the same way about Chicken Tikka Masala. Both dishes require a marinade of chicken in fragrant spices and tangy yogurt and then simmered in a bath of flavorful tomatoes. But Butter Chicken, in my opinion would definitely be classified as a more "luxurious" hug...can hugs be considered luxurious?  There is butter in this dish, but not enough to call Paula Deen over for dinner. I eliminated the yogurt and replaced it with full-fat coconut milk and some apple cider vinegar (lemon juice would work too), for an almost dairy-free dish. You can't call it "Butter Chicken" if there's no butter in it, right?!


What to do:

Butter Chicken Marinade
  • ½ cup full fat canned coconut milk
  • ½ tsp apple cider vinegar or fresh lemon juice
  • 1.5 lbs boneless chicken thigh, cut into 1 inch cubes
  • 2 tbsp tomato paste
  • 1 tsp garam masala
  • 2 tsp paprika
  • ½ tsp cayenne
  • 1 tsp cumin
  • 1 tbsp fresh ginger root, finely minced
  • 3-4 gloves garlic, finely minced
  • 1 tsp FlavorGod Garlic Herb Salt (use sea salt if you don't have this)
  • 2 tsp harissa spicy sauce (Moroccan red pepper sauce); optional



Sauce
  • ½ cup, mix of red and yellow onion, halved then sliced
  • 1/3 tsp garam masala
  • 2/3 tsp FlavorGod Garlic Lovers (replace with garlic powder)
  • 1 cup canned fire roasted tomatoes, diced
  • scant 1 tsp honey (adjust to taste)
  • 2 tbsp full fat canned coconut milk
  • 2-3 tbsp unsalted butter
  • 1-3 tbsp cilantro, chopped for garnish
What to do: 
  1. In a small bowl, combine the coconut milk with apple cider vinegar/lemon juice. Stir and set aside. In a large bowl, combine the remaining marinade ingredients and mix until the chicken is evenly coated. Stir in the coconut milk mixture. Cover with plastic wrap and marinate overnight.
  2. Preheat oven to 350F. In an oven proof pot, heat 1-2 tbsp of butter over medium high heat. Saute the onions until soft and fragrant (about 2-3 minutes). Add the FlavorGod/garlic powder and garam masala. Stir to combine. Add the canned tomatoes and let cook for additional 2-3 minutes.
  3. Add the chicken, with all its marinade to the onion/tomato mixture along with the honey, coconut milk, and remaining tablespoon of butter. Bring the mixture to a soft simmer for 5 minutes. Cover with foil/parchment paper or oven safe lid and bake at 350F for 25 minutes. Remove the lid and continue baking for an additional 8-10 minutes.
  4. Serve with fresh chopped cilantro and a side of rice/cauliflower rice.   
Note: This dish can also be made in a slow cooker. Prepare all the way to Step 3, bringing the mixture to a soft simmer for 5 minutes. Pour the butter chicken into the pot of a slow cooker and cook on low for 2-3 hours. 

Wednesday, March 16, 2016

Matcha Pot de Creme


How vibrant are these colors?! The green comes from matcha green tea powder, something I'm currently obsessed with. Lately, I'll have a matcha green tea latte every morning over a cup of coffee. So much yum! Anyway, these little matcha pot de cremes are simple to make and are a perfect Springtime dessert. I served them with a triple berry compote and some crushed glutenfree shortbread cookies.

Matcha Pot de Cremes

What you'll need:

  • 2 large egg yolks
  • 1 tbsp Matcha green tea powder
  • 1 tsp vanilla
  • 3/4 cup full fat canned coconut milk 
  • 1/4 cup water
  • 2 tbsp raw honey
  • 1 tsp gelatin
  • 1 cup fresh/frozen berries (for compote)
  • 1 tsp lemon juice (for compote)
  • gluten free shortbread cookies (I used this recipe), finely crushed (optional)

What to do:

  1. In a medium heat proof bowl, whisk together the egg yolks, matcha green tea powder, and vanilla until combined. Set aside. In a sauce pan, heat the coconut milk, water, and honey over medium heat until the honey is melted and the coconut milk just starts to steam. 
  2. Remove the milk mixture from the heat. Separate 4 tbsp of the warm milk mixture into a shallow bowl, add 1 tsp of gelatin and let it bloom while you temper the eggs. Slowly temper the egg yolk mixture by adding a little bit of milk at a time while continuously whisking. Once all the milk mixture has been added to the yolks, return the custard back to the pan, then add the bloomed gelatin and heat over medium low heat. 
  3. Use a wooden spoon to agitate the mixture (I like to make figure 8s) until the mixture thickens enough to coat the back of the spoon. Turn heat off and strain the mixture through a fine mesh sieve. Evenly divide the custard mixture into mini glass jars or ramekins. Let it cool slightly before allowing it to set in the fridge.
  4. To make the compote, heat the berries and lemon juice over medium heat until fruit is soft and syrupy. Allow to cool before serving. To assemble, top the pot de cremes with the compote and crushed cookies, if using. 





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