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Archive for March 3rd, 2009

Picadillo

Adapted from Epicurious.
My friend and colleague Andy (proprietor of the new Irish Pub, The Roy – check it out) brings this in for lunch every once in a while, and the smell is incredible. Each time I think, man, I have to make that…and finally, we did. It’s basically the same as on Epicurious, except that we added cumin, which is really fragrant and one of my favourite spices!

picadillo1

  • 1/4 cup olive oil
  • 1 large white onion, chopped
  • 8 garlic cloves, minced
  • 6 Turkish bay leaves
  • 2 pounds  Yves Ground Round (or ground beef (15 to 20 percent fat))
  • 1 14 1/2-ounce can diced tomatoes in juice
  • 3/4 cup raisins
  • 3/4 cup sliced drained pimiento-stuffed green olives (from 5-ounce jar)
  • 1/4 cup tomato paste
  • 1 1/2 teaspoons red wine vinegar
  • 1 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper
  • 1 tsp cumin
  1. Heat oil in large pot over medium-high heat.
  2. Add onion, garlic, and bay leaves; sauté until onion is soft, about 5 minutes.
  3. Add beef; sauté until cooked, breaking up with back of fork, about 7 minutes.
  4. Add all remaining ingredients. Simmer until picadillo thickens, stirring occasionally, about 8 minutes. Season to taste with salt and pepper.
  5. Discard bay leaves. Serve picadillo warm with rice.

Picadillo on Foodista

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butterchicken-r2

Adapted from Once Upon a Feast blog. This is the closest one to restaurant butter chicken, no doubt a lot healthier.

  • Boneless chicken, cut up into 1-2” cubes
  • 2 tbsp tomato paste
  • Water to make 1/2 cup when mixed with tomato paste
  • 2 tsp grated  fresh ginger
  • 150 mL Carnation Evaporated Milk
  • 1 tsp garam masala
  • ½ tsp salt
  • 1 tbsp Splenda Brown Sugar
  • 1 fresh green chili, seeded & finely chopped (optional)
  • 1/8  tsp cayenne pepper
  • 2 tsp lemon juice
  • 1 tsp toasted cumin seeds, ground
  • 50g unsalted butter or ghee (Indian clarified butter)
  • 1/2 cup no fat yogurt with 1 tsp flour, mix well

  1. In a large measuring cup, add tomato paste and add enough water to make 1/2 cup, mixing as you go. Add everything except the chicken and yogurt to blend the sauce well.
  2. In a large sauté pan or skillet, melt the ghee/butter and add the sauce. Bring to a simmer and stir until butter is well incorporated in the sauce. Heat for one minute or so.
  3. Add the chicken and stir until they chicken is cooked through.
  4. Add the yogurt and stir well.
  5. Serve with naan bread and basmati rice.

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