Tag Archives: butter

Butter Chicken or Tofu with Saffron Rice

8 Nov

One of the things I miss about living in Toronto is getting the quarterly LCBO magazine, Food & Drink. The recipes are some of the best I’ve ever tried, including this Butter Chicken.

Seriously, this is a dish that you’ll want to break out when you really want to impress. It looks like it’s complicated, but really it’s just the same ingredients added repeatedly at different stages of the process. Especially a garlic-ginger purée that’s super easy to make and can be frozen for other uses.

Chicken marinating in a spiced yogurt mixture.

Tomatoes and spices boiling down.

Sieving the tomato mixture after it has reduced.

I made this for the latest Monday Night Supper Club potluck, which happened to be on Halloween. I dressed up in a beautiful sari I received as a gift and went East Indian style! Lori Andrews over at The 10 Cent Designer made this Cucumber Dill Salad that went perfectly.

Butter Chicken – Slightly adapted from LCBO Food & Drink Holiday 2008 Amaya Restaurant Toronto

Combine and let marinate for 20 minutes:
lb./454 g chicken or 1 block/454 g extra firm tofu
1 tsp ginger puree (recipe below)
1 tsp garlic puree (recipe below)
1 1/2 tsp cayenne pepper
2 tbsp lemon juice
1/2 cup plain yogurt
1/4 tsp garam masala

If using chicken, bake at 425 F for 10-12 mins.

In a large pan combine and let simmer (med-low heat) until tomatoes are breaking down (about 25 mins):
1 can (2 cups/16 oz.) diced tomatoes, juices reserved
2 tsp ginger puree
2 tsp garlic puree
2 cardamom pods
2 cloves
1 bay leaf
1 cup reserved tomato juice Continue reading

Lentil Shepherd’s Pie

1 Nov

Lentils are a great alternative to using ground meat for Shepherd’s Pie. Green lentils keep their shape, while orange lentils melt into mush; using both gives a similar texture to meat.

This is definitely a dish for potlucks (even meat-lovers like it) and to make when you’re on a budget – each serving works about to approximately $1.50 (depending on how much butter, cream, and cheese you use)!

I like to make a double or triple recipe of this, portion it out into 7″x5″ 3-cup Pyrex bakeware, then freeze for easy weeknight meals. Continue reading

Homemade Pumpkin Pie

9 Oct

Over the last week I’ve had a number of people ask if I have a great pumpkin pie recipe. I do, in fact, and though this post might be a little too late for some of you, I thought I’d post it anyway.

The Best Pumpkin Pie

Filling:
300 g pumpkin purée
150 ml sourcream
150 g sugar
1 tsp salt
2 tsp cinnamon
2 tsp nutmeg
1/2 tsp ground ginger
1/2 tsp clove
2 eggs
1 Tbsp molasses

Crust:
625-700 g flour (approx. 5 cups) (I like to use a mix of whole wheat, spelt and all-purpose, whatever I have on hand)
1 Tbsp vinegar
1 tsp baking powder
454 g butter, lard or shortening (if using butter, add a little less water to start; shortening is NOT my favourite to work with)
1 egg
water Continue reading

Fruit Pies and Pie Crust – deconstructed.

9 Sep Berry Pies in the oven.

Here’s the latest Om Cooking article from Bodhi Tree’s September 2011 Newsletter.

———-

September has always meant new beginnings to me. There’s something about the fall air, the leaves turning and the back to school signs that signal the turning of another year, even more so than our calendar new year in January. The city is starting to bustle again and you begin to notice fresh haircuts, new outfits, and a renewed sense of determination to get down to business. You yourself may be getting back into your daily routine, starting a new job, or going back to school.

Changes to our familiar routine can sometimes be uncomfortable. During these times it’s good to remember the practice of non-attachment that we learn in yoga class. Take deep breaths, take everything in stride and remember that at many points in our lives, we started new; from our first breath, our first step, our first day of school, first yoga class, first job…the list could go on. Especially when we were young, our parents were there with open arms to comfort us when new experiences overwhelmed us. Now, those comforts could be a hug from a good friend, our yoga practice, exercise, or any number of other things.

To me, the ultimate comfort food is pie. If you’re a pie lover already, this recipe’s for you. If not, this might become the quintessential dessert to make when you want something familiar. Try combining apples with cranberries, rhubarb, or other berries for something a little different. Continue reading

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