Weekend Cooking : Green eggs and ham , Chicken Tikka Masala and EZ strawberry napoleon
It’s our weekend cooking , this morning after i woke up , i tried to think what would be good for breakfast . Usually i would make french toast , but i ran out of maple syrup , then i thought about eggs , since my husband mentioned just making scrambled eggs . But i’d like to make something a little different , i ended up trying to bake the eggs . I put ham on the bottom , layered it with sauteed veggies , and finally topped it off with the eggs . Super easy , and looks good. I guess you can call it green eggs and ham .. LOL .. Here if how it looks like
Another thing that i made today was Chicken Tikka Masala , i was very happy with this recipe . The recipe was adapted from Jamie Oliver’s cook book . This was by far the best chicken tikka masala recipe , i’ve made chicken tikka masala few months ago , but it was dissapointing , it was using jar sauce too !! But this time it’s different , it was all made from scratch , my house smells so good from cooking this . All the spices , and the dish turned out to be really delicious !
And for the dessert , i made something simple and easy . I’ve got plenty of strawberries , so i made strawberry napoleon , i’ve made the custard the other day . So it was very easy and quick to make . I used puff pastry sheets that i bought from the store .
Anyway , here is the recipes :
For Baked eggs with Ham and Veggies ( Green eggs and ham )
Grease 4 ramekins with cooking spray .Set aside
Saute : 1/4 c. chopped onion
1/4 c. Red bell pepper
about 5-6 asparagus ( break off the bottom ) , sliced
In a skillet , warm up the butter , and saute onion, red pepper and asparagus , just until the veggies get tender . About 5 minutes .
To assemble :
In a greased ramekins , layer ham on the bottom , then add the sauteed veggies , and top it off with eggs , and add 1 tbsp. heavy cream on top of the egg . Bake at 350 F , for about 18 minutes .
For Chicken Tikka Masala
You need :
3 Chicken Breasts , cut up in chunks
6 cloves of garlic
3 inches of ginger
2-3 fresh chili pepper
1 tbsp. mustard seed
1 tbsp. paprika
2 tsp. ground cumin
2 tsp. ground coriander
3 tbsp. garam masala
3/4 cup of plain yogurt
Olive oil
Grate the ginger and garlic in a bowl , then in a skillet , heat up olive oil about 1 tbsp. and then add the mustard seed , until it starts popping then add into the bowl and mix with the rest of the spices , except ONLY 2 Tbsp. of garam masala , reserve the other 1 tbsp. of garam masala for later use . Mix well and then divide it by half . Set aside half for the sauce later on .
In a small bowl mix the spices with yogurt , mix well , add the chicken chunks . Marinade for 1 hour . After 1 hour , grill the chicken or sear on the skillet or broil .
2 onions , slices thinly
2 tbsp. of tomato sauce
2-3 tbsp. of tomato paste
1/2 cup of nuts ( i used honey roasted peanuts , the recipe calls for almond or cashew ) , ground
2 1/4 cup of water
1 tsp. salt
1/4 cup of heavy cream
handful of cilantro
juice of 1-2 limes
While the chicken is being grilled , let’s make the sauce . In a skillet , the same skillet u used for mustard seed , heat up 1 tbsp. butter , add the sliced onions and the other half of the spices mix . Cook on low heat for 15 minutes , until just brown , then add tomato sauce , tomato paste and water and salt . Mix well and let it thicken and simmer for a while . When you’re ready to add the chicken , warm up the sauce again , add the OTHER 1 tbsp. of garam masala and 1/4 cup heavy cream , once it boils , turn the heat off and add the chicken chunks . Sprinkle with chopped cilantro and juice of the lime , serve with basmati rice .
For strawberry napoleon , you can check the page about vanilla custard . That’s all you have to make , bake the puff pastry according to direction , and then slice the strawberries and make the custard .
