Tikka Masala


My family loves Tikka Masala, and I love to go and eat out at our local Indian restaurant and order it. Last time I visited the Indian restaurant near our home I received a list of 8 levels of spiciness. They were: Mild, mild medium, mild hot, medium hot, hot plus, spicy, spicy plus. It was quite entertaining to see the waiter changing the expression of her face as we asked about spicy and spicy plus. I am sure she was able to predict that we could not go past mild medium. 🙂 Surely enough! We took her recommendation and ordered mild medium and I have to say that was delicious and fiery hot indeed!

While the experience of going out and eating at an Indian restaurant is very nice, I have found local supermarkets that carry all the sauces and spices you need to make this delicious dish at home. Check your local supermarket in the International aisle. I bought the Tikka Masala mix for the sauce and the spices came in a separate package. I have to admit that it was very nice. The package normally also gives you the recipe or at least it has enough explanation that it will be very easy to put it together.

Now, let’s talk about Naan bread. There is no way I am serving Tikka Masala without adding a warm piece of naan bread for dipping into the Tikka Masala sauce. I have a skillet recipe for naan bread which is very easy to make. However, again, my local supermarket carries an excellent brand of Naan Bread and all I really need to do is warm it up in the toaster 3 minutes before serving.

I love to cook new recipes and I love to try new menus from around the world. However, I have to say that Tikka Masala is my favorite! Also, now that my supermarket carries the mix, it’s easy for me to impress friends and family by inviting them to Tikka Masala and Naan bread without really having to do a lot of cooking. I’m definitely “Thankful” for my local supermarket.

This is my photography and that is my daughter’s hand serving a delicious spoonful of rice and getting ready to enjoy her Tikka Masala! 🙂

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Black Beans Food Processor Recipe

For a long time I had watched multiple TV shows featuring food processor recipes and I was always fascinated by the multitude of recipes and flavor combinations going into it. Well I think it was about time I had mine and yes, this week I got my very first food processor. Yay!

As it would be expected, I went surfing online hoping to find a good selection of food processor recipes. Then, I went to my pantry to see what I had. I was exhausted and didn’t feel like driving to the super market to shop for anything. A can of black beans jumped at me! Luckily, I had everything else that I could possibly need for a delicious taco dinner night.

Honestly, I found so many sources and options online that I already created a list of recipes I want to try making in my food processor. I’ll definitely add my personal twist to each one of them and will post them all here.

I went for the beans because I loved the idea of making soup bases and creams in the food processor. I knew exactly what kind of flavors I wanted to add to my beans recipe.

The beans cream came out great and it’s now my favorite recipe for potlucks. If I were to bring them to a potluck I would make white rice to go with them. However, since many people love them with chips, I could also add them on top of some cheese nachos.

I took a few short videos of me putting the ingredients in and working with the food processor. I hope the videos help show the process . Enjoy!

Here’s the Recipe:

1 can of black beans with the liquid

Juice from 1 lime

1 tsp of oregano

1 tsp of cumin

1 TSP jalapeño salsa

1/4 white onion cut in big chunks

1 TSP olive oil

1 tsp salt

Place all ingredients at once in the food processor and pulse in chop mode . Pulse until the mix is soft. If you need to add more liquid then add either 1 tsp olive oil or water and pulse again checking until you get the consistency you need or want. Taste to make sure the salt level is to your liking.

Add the mix to a pot to cook on low heat so it may be warm before serving . Alternatively, you could put it in the microwave in a microwave safe bowl for 1 minute or 1 -1/2 minutes . Cover the bowl with the beans with a napkin so you don’t end up with a mess in the microwave.

Enjoy the videos!

Pulsing!

Done!

In this video one of my kids is preparing the taco or mini burrito and adding the black beans mix to it! The flavor was fantastic!

Next, I will be exploring oatmeal cookies recipes. I am delighted by all the options I have. I also want to try some scone and bread dough recipes in the food processor. 🙂

I hope you try this recipe. If you do, pleas tell me how it went in the comments .

My Turkey Stuffing recipe

One of my favorite sides on Thanksgiving this year was the stuffing. I created my own recipe this year and it came up great! Here I’m sharing it with you. This stuffing recipe is to be cooked outside of the turkey so you may prepare it ahead of time, which is an added bonus for me.

Ingredients

1 apple, 4 chicken sausages, 1 cup pitted green olives ( any kind), 1 cup dried cranberries, 1/2 cup of mixed nuts ( sunflower seeds, almonds and pecans), 1 cup Sherry cooking wine, 1/4 cup chicken broth, toasted bread crumbs for stuffing. 1 TBSP Oregano and Salt and pepper to taste.

Directions

Cook the sausage in a heated pan with a tablespoon of oil. When it’s starting to brown add all other dry ingredients. Add oregano, salt and pepper. Mix well. Then, add the Sherry wine and the broth. Let it cook until it simmers for a little bit (5 to 10 minutes) and add more wine if you notice the mix is too dry. It will be done when all liquid has been absorbed. At this point it’s ready to serve.

Enjoy! 🙂

One of the things I like the most about this recipe is the apple and how it absorbs the sherry wine flavor and the extra punch of flavor from the green olives. This really came out as a great stuffing!

Pumpkin Seeds at Home

After Halloween we’re left with pumpkins of all sizes here and there. Here’s a simple pumpkin seed recipe. Everyone at home loves this pumpkin seeds recipe.

Ingredients:

– Pumpkin seeds

– 1 tsp of butter

– 1 pinch of salt

Directions:

– Heat up oven at 345 F.

– Take the pumpkin seeds out of a pumpkin. Wash them throughly and place on a round baking pan or big plate where you can spread them out well. Let them air dry for about 4-6 hours or overnight.

Heat the butter until it melts and add the salt. Mix well. Add the seeds to the butter mixture. Cover a baking pan with a baking sheet. Place the seeds on the pan making sure they are well spread appart.

– Bake for 40 to 45 minutes or until seeds are brown.

– Enjoy! 🙂

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