::recipe::

Time for another recipe!

Just wanted to say hello and thanks for all the new follows; hope you enjoy reading this blog! :) I know I enjoy following yours!

I still need to do a post about the books that I have just finished reading or am currently reading. Tonight is going to be a busy one and I am going out for wings {YES!} with my boyfriend and some of our friends. So I am very excited. Haven't gone out for wings in forever!

And thankfully, I am feeling much better then earlier today.

I decided to share a yummy recipe that I found on Canadian Living. Hope you enjoy and let me know if you guys give it a try.

Bon Appetit!

Whole Wheat Pasta with Blue Cheese Sauce

An elegant and filling vegetarian pasta dish.

Serves 4.

Calories per serving; 559.

Ingredients

1/2 cup (125 mL) milk

1/2 cup (125 mL) blue cheese {about 4 oz/125 g}

1/3 cup (75 mL) grated Parmesan cheese

1/4 cup (50 mL) whipping cream

1 tbsp (15 mL) butter

Pinch salt

1/3 cup (75 mL) chopped fresh parsley

12 oz (375 g) whole wheat linguine

3 tbsp (50 mL) chopped toasted walnuts

Preparation

In saucepan, combine milk, blue cheese, Parmesan cheese, cream, butter and salt; cook over medium heat until thickened, about five minutes. Stir in parsley; keep warm.

Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, about 8 minutes. Drain and return to pot, reserving 1/4 cup (50 mL) of the pasta water. Add sauce; toss to coat. Stir in enough of the reserved pasta water to keep sauce loose and creamy. Serve sprinkled with walnuts.

Sounds delightful!

I'm sure our tummies will be very happy with us after trying this recipe. :)

-S.*

{Source: Canadian Living & Google Images}

::oscars::

Is it just me or were the Oscar's uber-boring last night? The only highlight was when Melissa Leo dropped the F-Bomb on live television and that's pretty much it. To be honest, even the dresses were kinda blah as well.

The Golden Globes had more "WOW!" moments when it came to the red carpet then last night's event.

I passed out half way through.

Anyways, here are some of the night's dresses.

Ps. I asked my Mom if she was going to watch the Oscar's and she said "Why would I?" and I responded, "Well, to see the dresses." And she responded with "Why would I watch it when I can just go on your blog and check it out?"

I just thought that was cute. ;)

  

  

 

  



Who do you guys think stole the show and was best-dressed?

{In order of Images}

1. Natalie Portman in Rodarte with Tiffany & Co. jewels & Jimmy Choo shoes

2. Michelle Williams in Chanel Haute Couture with Harry Winson jewels

3. Cate Blanchett in Givenchy Haute Couture and Van Cleef & Arpels jewels

4. Anne Hathaway in vintage Valentino Haute Couture with Tiffany & Co. jewels, with Valentino

5. Jeremy Renner in Yves Saint Laurent with Scarlett Johansson in Dolce & Gabbana

6. Annette Bening in Naeem Kham with Warren Beatty

7. Jennifer Lawrence in Calvin Klein Collection, Chopard jewels and a Judith Leiber clutch

8. Javier Bardem in Gucci with Penelope Cruz in L'Wren Scott

9. Sandra Bullock in Vera Wang

10. Christian Bale in Gucci with Sibi Blazic

11. Hailee Steinfield in Marchesa and Salvatore Ferragamo shoes and clutch

12. Gwyneth Paltrow in Calvin Klein Collection and Louis Vuitton jewels

13. Florence Welch in Valentino Haute Couture

14. Halle Barry in Marchesa & Neil Lane jewels

15. Mila Kunis in Elie Saab Couture and Neil Lane jewels

16. Reese Witherspoon in Armani Prive and Neil Lane jewels

17. Nicole Kidman in Dior Haute Couture and Pierre Hardy shoes with Keith Urban

18. Jennifer Hudson in Atelier Versace and Neil Lane jewels

19. Russel Brand with his Mom Barbara

20. Hilary Swank in Gucci Premiere, Annu Hu jewels and a Roger Vivier clutch

21. Camila Alves in Kaufman Franco with Matthew McConaughey in Dolce & Gabbana

22. Marisa Tomei in vintage Charles James from Lily et Cie Couture with Van Cleef & Arpels jewels and a Kotur clutch

-S.*

{Source: Style.Com}

::cover:girl::

Amandra Seyfried in the current Interview Magazine



-S.*

{Source: Amanda-Seyfried.US}

::yummah::

I love pasta, so I am going to share yet another pasta recipe with you guys again.

I am totally drawing a blank as to what I should make for dinner tonight ~ either this recipe or just a salad with salmon and mashed potatoes.

This is from the Canadian Living website {surprise!}; maybe if I blog about this recipe I will finally decide what to make for dinner.

Or I will just go out for wings with the boyfriend and the boys. :)

Asparagus Carbonara

If fresh asparagus is out of season, use broccoli florets and peeled stems; cut them into 1/2-inch (1 cm) lengths to make about 4 cups (1 L).

This recipe makes 4 servings.

Per serving; 531 calories.

Ingredients

12 oz (340 g) of spaghetti (or whatever pasta of your choice)

1lb (454 g) asparagus spears, trimmed

2 tbsp (25 mL) olive oil

1 small onion, thinly sliced

1 clove garlic, minced

2 eggs

3/4 (175 mL) cup finely shredded Asiago cheese

1/4 cup (50 mL) milk

1/4 (1 mL) salt

1/4 (1 mL) pepper
1 cup (250 mL) cherry tomatoes, quartered

Preparation

In large pot of boiling salted water, cook pasta until tender but firm, 8 to 10 minutes. Drain and return to pot, reserving 3/4 cup (175 mL) of the cooking liquid.

Meanwhile, cut asparagus diagonally into 1/2-inch (1 cm) lengths; set aside. In skillet, heat oil over medium-high heat; cook onion and garlic until slightly softened, about 1 minute. Add asparagus; cook stirring occasionally, until tender-crisp, about 2 minutes. Remove from heat.

Meanwhile, in small bowl, whisk together eggs, 1/2 cup (125 mL) of the cheese, milk, salt and pepper. Add to pasta along with tomatoes and asparagus; toss to coat, adding as much of the cooking liquid as desired to make sauce creamy. To serve, sprinkle with remaining cheese.

-S.*

{Source: Canadian Living & Google Images}

::comfort:food::

I may have failed to mention that the two most beloved things in my life are pasta & potatoes.

Yummmmmmmmmy.

I obsess about these two things probably on a daily basis...I know it's not too too healthy to eat these everyday as pasta {especially} is loaded with calories.

And I can totally see myself ballooning up to a 5,000lb woman if I keep it up. Lol.

Anyways, I am going to share a comfort-food recipe with you guys that I have yet to try {I know I know, you'll be shocked once you see below}, and will probably try this as soon as humanly possible sans the onions, or maybe just a teeny bit of onions {not a huge onion fan here}. So try it and let me know how you like!

Bon Appetit!

Classic Scalloped Potatoes

White some old-fashioned dishes don't live up to their reputation, this golden crusty-topped layered potato favourite certainly does - in spades.

Makes 6 servings.

There are 256 calories per serving.

Ingredients

6 Yukon Gold potaoes (about 2lb/1kg)

1 small onion, sliced

Sauce:

1/4 cup (50 mL) butter

1/4 cup (50 mL) all-purpose flour

1 tsp (5 mL) salt

1/2 tsp (2 mL) pepper

1/2 tsp (2 mL) dried thyme or dried marjoram

2-1/2 cups (625 mL) milk

Preparation

Sauce: In saucepan, melt butter over medium heat. Add flour, salt, pepper and thyme; cook, stirring, for 1 minute. Gradually whisk in milk; cook, whisking constantly, until boiling and thickened, 5 to 8 minutes. Set aside.

Peel and thinly slice potatoes. Layer one-third in greased 8-inch (2 L) square glass baking dish or casserole; spread half of the onions over top. Repeat layers. Arrange remaining potatoes over top. Pour sauce over top, using tip of knife to ease sauce between layers.

Cover and back in 350 F (180 C) oven for 1 hour. Uncover and bake until lightly browned and potatoes are tender, about 30 minutes longer. Let stand for 5   minutes before serving.

-S.*

{Source: Canadian Living & Google Images}

::recipe::

I have been posting a lot of hearty & warm recipes on here and have decided to change it up a bit with something cool and refreshing to the palate. :P

I am sure you can add whatever your little heart desire's to this recipe but it does sound good on it's own as well.

Let me know what you guys think. :)

Bon Appetit!

Quinoa & Chickpea Salad with Tomato Vinaigrette

by Joanne Lusted and the Test Kitchen {Canadian Living}

This recipe makes 4 servings.

Per serving: 556 calories

Ingredients

1 cup quinoa, rinsed (250 mL)

2 cups green beans, trimmed and chopped (500 mL)

1 can (540 mL) chickpeas, drained and rinsed

1 sweet red pepper, diced

1 cup crumlbed feta cheese (250 mL)

Tomato Vinagrette:

1/3 cup bottled strained tomatoes (passata)

3 tbsp red wine vinegar (45 mL)

3 tbsp olive oil (45 mL)

3 tbsp liquid honey (45 mL)

1/2 tsp dried Italian herb (2 mL)

1/2 tsp salt (2 mL)

1/4 tsp pepper (1 mL)

1 pinch cayenne pepper

Preparation

In saucepan, bring quinoa and 2 cups water to boil; reduce heat, cover and simmer for 12 minutes. Fluff with fork and let cool.

Meanwhile, in saucepan of boiling salted water, blanch green beans until tender-crisp, about 3 minutes. Drain and refresh in bowl of ice water. Drain and transfer to large bowl.

Stir in cooled quinoa, chickpeas, red pepper and feta cheese.

Tomato Vinagrette: Whisk together tomatoes, vinegar, oil, honey, Italian seasoning, salt, pepper and cayenne pepper; pour over quinoa mixture and stir to coat.

There you go - sounds simple enough and quinoa is really good for you too! Over on the blog; Stone Soup {www.thestonesoup.com} they had a little blurb on the 12 things you should know about quinoa so here I am going to share it with you as well. Make sure to check the blog out. :)

12 Things You Should Know About Quinoa

1. It's Delicious

No matte how 'good for you' a food is, I don't include it in my diet unless it passes the taste test. Puffed quinoa won't be starring on stonesoup anytime soon but the whole grains definitely make it. Slightly nutty and grainy, they're smoething I could keep eating and eating.

2. It Has A Funny Pronunciation

I always feel a tiny bit pretentious when I correct people but apparently it likes to be referred to as "keen-wah".

3. It's High in Protein

A big positive for vegetarians as I've learned recently. It's also pretty good on iron and fibre, which gets the nutritionists excited.

4. It's Gluten Free

With my Dad being gluten intolerant, I'm always appreciative of new options to cook for him. He's pretty keen on the rolled quinoa flakes for breakfast as well.

5. It Needs Washing Before Use

I read somewhere that the surface of quinoa contains a chemical called 'saponin' that has a bitter soapy taste. Most commercial quinoa will already be washed and have the saponin removed but it's a good idea to rinse it just before you use it in case there are residues.

6. It Comes In Different Forms

Just like corn, it can be puffed or rolled into flakes or you can buy it whole.

7. It Comes in Different Colours

Just like grapes, quinoa comes in different varieties. The most common is white, but there are also red and black. I've only ever come across the white variety.

8. It Has An Interesting Texture

The thing I love about quinoa is it's texture. Something a little like barley with it's chewiness, it also has a light fluffiness akin to well prepared couscous.

9. It Looks Like a Grain but is Actually a Seed

10. It's Better if You Cook it

One of my first experiments with quinoa, I just rinsed it in boiling water, tossed it in dressed and used it in a salad. It was edible but a little weird.

11. You Can Also Eat the Leaves

I've yet to find a source of fresh quinoa or it's leaves but if you do, apparently the leaves are edible. Something like chard or silverbeet.

12. It's Becoming More Readily Available

In Australia, it's even available in the 'health food' section of our supermarkets. Am sure any health food store worth it's lentils would either already stock quinoa or be able to source it for you.

And there you have it! A great recipe and some interesting facts! Make sure to check out the Stone Soup blog as well. :)

-S.*

{Sources: Canadian Living Website / Google Images / StoneSoup.com}

::TGIF:surprises:recipe::

Hello everyone!

First off, I just want to start with saying that I received the versatile blogger award from Charlene over at A Cosmetic Affair - check out her awesome blog at: http://danceofthegods.blogspot.com/.

Thanks so much Charlene for this award {and my first one!} it totally made my day and now I have to pass it on and will probably do that at some point today or over the weekend but go and check out her blog! She has lots of great product reviews on beauty products that will make you want to grab your wallet and run to your nearest cosmetics store! :)

Second, THANK GAWD IT IS FRIDAY!!

This week has been especially brutal for me and it seems like it's beginning to look up {of course the week is nearing it's end and the weekend will be here, woohoo!}. But it was a tough week for me and I just want the days to get a little bit better. Lol.

Third, I am excited for this weekend, it is my Valentine's weekend with the boyfriend so we will see what he has in store for me. :) I love surprises.

I will also show you guys what I got from a few stores and I am hoping I get a package today from Philosophy! Fingers crossed! Also the package from Dorothy Perkins. :)

Also have my eye on a Nikkor 35mm 1.8 lens.....keep dreeeeaming about this lens and that is all I can think about! Unfortunately it's a little tight for my budget but it takes amazing photograph's and I'm not pro-photographer but I do have an entry-level DSLR Nikon D60 that takes lovely photo's but I want to play around with apertures and whatnot and take better photo's and close-up ones as well.

Anyways - it's recipe time, of course!

I find that alot of my recipes on here are a little vegetarian-esque. I'm by no means a vegan at all, I love meat although I do try and eat a lot less of it.

But there are meals out there that are meatless but taste meaty; if you will.

There is a shwarma place down the street from my sister's swanky apartment that has the most amaaaaazing falafel pita's. OMG. This stuff is out of this world good. I always think about it when I plan my trips to Toronto.

Where I live {slightly...ha! ALOT smaller city then the T.Dot} we don't have many ethnic cuisine-type restaurants so why not try and make them at home?

Here is a recipe that I got from AllRecipes.com ~ AN AMAZING WEBSITE ~ so check it out.

Anyways, let's get to cooking!

Bon Appetit!

Jeanie's Falafel

by Jean Marie

"This is a tasty dense falafel that contains no eggs. Serve on pita's with tzatziki or tahini sauce with lettuce and tomato."

Ingredients

1 (19 ounce) can chickpea's, rinsed and drained

1 small onion, finely chopped

2 cloves garlic, minced

1-1/2 tablespoons chopped fresh cilantro

1 teaspoon dried parsley

2 teaspoons ground cumin

1/8 teaspoon ground turmeric

1/2 teaspoon baking powder

1 cup fine dry bread crumbs

3/4 teaspoon salt

1/4 teaspoon cracked black peppercorns

1 quart vegetable oil for frying

Directions

1. Mash the chickpeas in a large bowl. Stir in the onion, garlic, cilantro, parsley, cumin, turmeric, baking powder, bread crumbs, salt and pepper. Do not be afraid to use your hands. Shape the mixture into 1-1/2 inch balls; you should get 18-24. If the mixture does not hold together, add a little water.

2. Heat the oil in a deep fryer to 375 degrees F (190 degrees C). Carefully drop the balls into the hot oil, and fry until brown. If you do not have a deep fryer, heat the oil in a heavy deep skillet over medium-high heat. You may need to adjust the heat slightly after the first couple of falafels, and be sure to turn frequently so they brown evenly.

Footnotes:

Editor's Note - We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

There you guys go! Let me know if you like falafel or try this recipe.

I think I would omit the cilatro part of this recipe because I h.a.t.e cilantro! Do not like the taste of it AT ALL. So I will take that part out, but the rest sounds sooo delicious!

Enjoy yummy falafels!

-S.*

(Source: AllRecipes & Google Images)

::inspiring::

Here are some gorgeous photo's of a lovely country house that I found on Canadian House & Home. I would absolutely adore living in a house like this with it's clean and gorgeous look and rustic comfort. Wouldn't you love having a house like this to call home?

  

  

  

  

  

-S.*

(Photographer: Andre Rider)

::recipe::

Okay - I am really beginning to get pissed off now. First I had an interview all typed out which took me a half hour; then I had a recipe that took me 20 minutes and BOTH times the freakin post disappeared! I am not even going to try and ramble on now. I am just going to type and hit post as fast as humanly possible and if it happens again...then I am not going to post for the rest of the day. Sorry. Lol.

Anyways...enough of my ranting and:

Bon Appetit!

Roasted Cauliflower Risotto with Canadian Parmesan

This recipe makes 4 servings.

Each serving has 351 calories.

Ingredients

1 head cauliflower (about 2lb/1 kg)

3 cloves garlic

3 tbsp extra-virgin olive oil

1/2 tsp salt

1-1/4 cups vegetable or chicken broth

1 large shallot, minced

1 cup arborio rice

1/4 cup dried white wine

1/3 cup grated Canadian Parmesan cheese

1/4 cup chopped fresh parsley

Preparation

Trim cauliflower; cut into florets. In large bowl, toss together cauliflower, garlic, 2 tbsp (25 mL) of the oil and 1/4 tsp (1 mL) of the salt. Roast on greased baking sheet in 400°F (200°C) oven until golden and tender, 35 to 45 minutes. Mash garlic with fork.

Meanwhile, in small saucepan, bring broth and close to 2 cups (425 mL) water to boil; reduce heat to low and keep warm.

In large saucepan, heat remaining oil over medium heat; cook shallot and remaining salt, stirring occasionally, until golden, about 3 minutes.

Add rice, stirring to coat and toast grains. Add wine; cook, stirring, until no liquid remains, about 1 minute.

Add broth mixture, 1/2 cup (125 mL) at a time and stirring after each addition until most of the liquid is absorbed before adding more, 18 to 20 minutes in total. (Rice should be loose, creamy but not mushy, and still slightly firm in centre of kernel.) Stir in cauliflower, garlic, cheese and parsley.

For a really creamy risotto, stir in cubes of Canadian Brie or Camembert instead.

Okay. I really hope that this doesn't freeze on me again. Or I might cry.

So give this a shot and let me know what you guys think! :)

-S.*

(Source: Canadian Living & Google Images)



::help!::

Okay - not sure if all of you may have this problem or if I am missing something, but for some reason I am no longer able to post any photo's! It say's that I am at my "limit". What does this even mean?? It's the World Wide Web! It's infinite! I shouldn't have a storage quota. What is going on here?!

TIPS PLEEEEEASE!!!

-S.*

::yumah::

Okay ~ had to share this recipe with you guys. It sounds soooooo good! Now I don't know which one to try out tonight! This or the mushroom one! What do you guys think??

Pizza Soup

Brimming with the kids' favorite pizza flavors, this soup is a hot lunch to dream about during math class, from our February, 2005 "Mealtimes Made Easy" story. Shredded mozzarella cheese for the top and a buttered whole grain roll are welcome and filling additions.

Makes 4 servings; 180 calories per serving.

Ingredients

1 tbsp (15 mL) vegetable oil

1 onion, chopped

2 cloves garlic, minced

2 cups (500 mL) sliced mushrooms

1 cup (250 mL) diced ham or smoked turkey or pepperoni

1 tsp (5 mL) dried oregano

1/4 tsp (1 mL) each of salt and pepper

1/2 chopped sweet green peppers, optional

1 can (28 oz/796 mL) diced tomatoes

2 cups (500 mL) chicken stock or vegetable stock

1/4 cup (50 mL) tomato paste

Preparation

In large saucepan, heat oil over medium-high heat; sautee onion, garlic, mushrooms, ham, oregano, salt and pepper until liquid is evaporated, about 6 minutes. Add green pepper (if using), tomatoes, stock and tomato paste; bring to boil. Reduce heat, cover and simmer until flavors are blended, about 10 minutes. (Make-ahead: Let cool for 30 minutes. Refrigerate until cold. Transfer to airtight container and refrigerate for up to 2 days.)

-S.*

(Source: Canadian Living Website & Google Images)

::recipe::

I am a recipe pumping out machine...

If that just made any sense at all.

Winter is slowly coming to a close and Spring will soon be here so why don't we try a recipe out on one of those super cold blistery winter days.

Everyone loves soup, right? So let's try a new soupie recipe. I love mushrooms and I love barley, so here is a recipe for everyone to try if you like both of those as well. :)

Bon Appetit!

Two-Mushroom Barley Soup

This recipe makes 6 servings.

Ingredients

1 ounce dried shiitake mushrooms

4 carrots

8 cups (2 L) button mushrooms

2 tbsp (25 mL) vegetable oil

2 onions, finely chopped

3 garlic cloves, minced

3/4 tsp (4 mL) crumbled dried sage

1-1/4 tsp (6 mL) dried thyme

1/2 tsp (2 mL) pepper

1/4 tsp (1 mL) salt

2 tbsp (25 mL) tomato paste

2 tbsp (25 mL) soy sauce

1 tbsp (15 mL) balsamic vinegar

1 cup (250 mL) barley

6 cups (1.5 L) chicken stock

3 cups (750 mL) water

4 cups (1 L) packed fresh spinach

Preparation

Place dried mushrooms in small bowl; pour in 1 cup (250 mL) boiling water. Let stand for 20 minutes or until softened. Strain through cheesecloth lined sieve, reserving liquid. If using shiitakes, cut off touch stem end. Slice mushrooms into thin strips; set aside.

Meanwhile, peel carrots. On cutting board and using sharp chef's knife, slice carrots diagonally; set aside. Using damp cloth or paper towel, wipe button mushroom caps clean. Cut off tough stem ends; slice caps thickly.

In large saucepan, heat oil over medium heat; cook onions and garlic, stirring often, for 5 minutes or until softened. Add carrots and dried and button mushrooms; cook, stirring often, for 15 to 20 minutes or until mushrooms are lightly browned and liquid is evaporated.

Stir in thyme, sage, pepper and salt. Stir in tomato paste, soy sauce, vinegar and reserved soaking liquid. Add barley; cook, stirring, for 1 to 2 minuts or until liquid is absorbed and barley is well coated.

Add stock and water; bring to boil. Reduce heat, cover and simmer, stirring occasionally, for 50 minutes. Uncover and cook for 20 minutes or until slightly thickened. (Soup can be prepared to this point and refrigerated in airtight container for up to 2 days; reheat gently, adding up to 1/2 cup (125 mL) water to thin if desired.)

Trim spinach; flatten and stack leaves with stems all at one end. Starting at long side, tightly roll up; using sharp chef's knife, slice crosswise into 1/2-inch (1 cm) wide strips. Stir into soup; cover and cook for 3 minutes or until wilted.

I personally think this recipe sounds absolutely amazingly delicious and am excited to give this a try and am thinking that I might tonight for dinner. :)

Light and healthy, I will definitely let you all know what I think once I try this soup. :)

-S.*

(Source: Canadian Living Website & Google Images)

::nom:nom::

Keeping up with the spirit of Indian cuisine, we are going to have another Indian-esque recipe for you. :)

This one looks deeelish and I am definitely going to try this baby out very soon.

Let me know if you try and enjoy or if you have tried it already!

Bon Appetit!

Biryani-Inspired Vegetable Rice

Cooking Time: 30 minutes

Servings: 4

Per Serving: 476 calories

Ingredients

3/4 cup (175 mL) dried green lentils

2 tbsp (25 mL) extra-virgin olive oil

1 onion, chopped

3 carrots, chopped

2 cloves garlic, minced

1 tbsp (15 mL) mild, medium or biryani curry paste

1/4 tsp (1 mL) each salt and pepper

2 cups (500 mL) small cauliflower florets

1 cup (250 mL) basmati rice

1/4 cup (50 mL) raisins

2-1/4 cups (550 mL) vegetable stock

1 cup (250 mL) green peas

1/4 cup (50 mL) toasted sliced almonds (optional)

Preparation

In saucepan of boiling water, cook lentils for 10 minutes; drain and set aside.

Meanwhile, in Dutch oven, heat oil over medium-high heat; saute onion until deep golden, 6 minutes. Add carrots, 3 minutes. Stir in cauliflower, rice, raisins and lentils to coat.

Add stock and bring to boil; reduce heat, cover and simmer until rice and vegetables are tender, 20 minutes. Stir in peas and warm through, 4 minutes. Sprinkle with almonds (if using).

Additional Information: Variation: Chicken Biryani: Omit cauliflower. Cube 2 boneless skinless chicken breasts (12 oz/375 g). Brown in 1 tbsp (15 mL) vegetable oil; remove and set aside. Return to pan along with rice.

This sounds really delicious.

I am unsure about the raisins though and think I may skip that part but I will definitely give this a try and let you guys know what I think.

I may also add some other vegetables to it, maybe lima beans or broccoli.

And definitely will try the chicken one out as well. :)



-S.*

(Source: Canadian Living website & Google Images)

::recipe::

There are so many recipes that I want to share with all of you.

And so many that I want to try asap! I absolutely adore food so much beyond ANYTHING. I want to eat it {obviously}, I want to look at it, I want to smell like it! Haha. Well...maybe not eeeeverything. Lol. But anyways, I am going to try and share as many recipes as I can with you. I am feeling inspired to share yummy foodie things.

So let's start cooking. :)

Bon Appetit!

Butter Chicken

Re-create this rich, velvety, Indian restaurant favorite at home. Serve with pappadams. These crisp savoury crackers are available in supermarkets and South Asian grocery stores.

This recipe makes 8 servings.

Ingredients

2 cups (500 mL) Balkan-style plain yogurt

6 cloves garlic, minced

1 piece (1-inch/2.5 cm) piece gingerroot, minced

1 tbsp (15 mL) garam masala

1 tbsp (15 mL) lime juice

1 tbsp (15 mL) medium curry paste

2 tsp (10 mL) mild paprika

2 tsp (10 mL) ground cumin

2 tsp (10 mL) coriander

1/2 tsp (2 mL) salt

8 air chilled chicken breasts, with wings if desired

Butter Sauce:

1 tbsp (15 mL) vegetable oil

1 onion, chopped

1 tbsp (15 mL) garam masala

2 tsp (10 mL) mild paprika

2 tsp (10 mL) medium curry paste

1 can (28 oz/796 mL) tomatoes

3/4 cup (175 mL) whipping cream

1/3 cup (75 mL) cold butter, cubed

1/4 cup (50 mL) chopped fresh coriander

Preparation

1. Line sieve with cheesecloth; set over bowl. Add yogurt; drain in refrigerator for 1 hour. Discard liquid; place yogurt in large bowl. Whisk in garlic, ginger, garam masala, lime juice, curry paste, paprika, cumin, coriander and salt.

2. Add chicken to bowl and turn to coat; cover and refrigerate for 24 hours, turning

occasionally. Place chicken, skin side up, on rack in large shallow roasting pan; spoon yogurt mixture over top. Roast in 400°F (200°C) oven until no longer pink inside, about 45 minutes. Transfer to platter and tent with foil; let stand for 10 minutes. Skim fat from pan juices, reserving juices in pan.

3. Butter Sauce: Meanwhile, in large skillet, heat oil over medium heat. Fry onion until browned, about 10 minutes. Add garam masala, paprika and curry paste; cook, stirring often, until fragrant and beginning to stick to pan, about 5 minutes. Add tomatoes and scrape up brown bits from bottom of pan; mash tomatoes. Simmer until spoon or spatula pulled across bottom of pan leaves gap that fills in slowly, about 15 minutes. Let cool slightly. In food processor or blender, puree until smooth. (Make-ahead: Let cool: cover and refrigerate for up to 24 hours.)

4. Pour sauce into roasting pan; bring to boil over medium heat, scraping up any brown bits. Add cream and butter, a few pieces at a time, cooking just until each is melted. Pour over chicken. Garnish with coriander.

Additional Information:
Garam Masala: 1 tbsp (15 mL) each broken cinnamon sticks, cardamom pods, peppercorns, whole cloves and fennel seeds.

In small skillet over medium-low heat, toast cinnamon, cardamom, peppercorns and cloves until fragrant and lightly coloured, about 5 minutes. Add fennel seeds; toast for 1 minute. Transfer to spice grinder or mortar and pestle; grind to fine powder. (Make-ahead: Store in airtight container for up to 1 month.)

Makes 1/4 cup (50 mL).

Nutritional Information

Per serving without skin, about: 439 calories

There is a little bit of work that needs to be done in order to make this amaaaazing Indian dish, but guys, it is s.u.p.e.r worth it! Give it a shot and let me know what you think!

-S.*

(Source: Canadian Living website & Images from Google Images)