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Coating meat with flour seals in juices and flavor. Put flour, salt and pepper into a plastic bag - add stewing beef - seal bag and shake well to coat. If necessary, do it batches.
9 oz all-purpose whole-wheat flour, >2 ts baking powder, >2 tb soft margarine or butter or substitute, >2 ts dry mustard, >2 oz sharp cheddar, >milk. Mix dry ingredients and enough milk to keep moist; roll and cut out rounds; brush with milk and top with breadcrumbs.
Fruity ingredients are most often combined with white meats like pork, chicken and lamb. Very popular in N. African dishes.
Long-grained rice is the cheapest and most widely available types of rice. Basmati has more slender grains and is mor expensive. Rice, especially basmati, should be washed thoroughly under cold water before use.
Garam masala is a blend of ground spices common in the North Indian and Pakistani cuisine. The term means "hot (or warm) spice." There are many variants: most traditional mixes use just cinnamon, roasted cumin, caraway seeds, cloves, nutmeg (and/or mace) and green cardamom seed or black cardamom pods. Commercial mixtures may include less expensive spices asuch as dried red chili peppers, garlic, ginger, sesame, mustard seeds, turmeric, coriander, and fennel. Whole spices keep fresh much longer, and can be ground when needed using a mortar and pestle or coffee grinder.
Content
OVERVIEW
You can use the whole chicken or your favorite cuts - boneless thighs and breasts are popular cuts. Plump breasts can be covered by plastic or wax paper and flattened with a mallet. Remove skin before cooking. Browning the meat in a pan or skillet seals in the flavors - it takes about 4 minutes. Fresh and frozen greens only need about 15 minutes, along with instant rice. If you don't want to prepare all of the accoutrements - most of these seasonings can be used for simply baking or bbq-ing the meat. Chicken can be slow-coooked forseveral hours on low, or 1½ - 2 hours on med-high. It doesn't take very much broth when slow-cooking, but make sure the lid is on tight.
EQUIPMENT: Use a cast iron skillet, flameproof casserole dish, crock pot or Dutch oven. You can cook stews on the stove top or in the oven at 325°.
CORE INGREDIENTS: 8 boneless thighs or breasts, >3/4 c flour, >3 eggs, >8-12 oz sliced mushrooms, >2 green onions, >1 roma tomato-sliced, >½ c white wine or cheap sherry, >1 c chicken or veg broth, >oil for frying.
SEASONINGS: 1 tb Italian seasonigs, >1 ts basil.
DIRECTIONS: In a pie plate or wide shallow bowl, combine flour, salt, pepper, Italian seasonings and basil. Dip chicken pieces into egg, coating well, then into the flour and herb mixture, turning several times. Ina skillet, brown chicken on both sides for about 3 minutes per side. Set aside. Add mushrooms and some more oil and saute for about 4 minutes, until mushrooms are browned. Add the broth, wine, and chicken. Cover and simmer until chicken is cooked making sure that the mixture doesn't go dry. Before serving add 1 tb flour or arrowroot to thicken sauce.
OPTIONS: 1) You can bake this dish at 350° for 50 minutes and omit the broth and add ½ c sour cream and 1 c cream of mushroom soup, add potatoes-sliced; 2) Try adding 1 ts paprika and 1 ts tarragon.
CORE INGREDIENTS: Chicken - thighs or breasts-strips, >1½ c chicken or veg broth, >1 c walnuts-chopped, >1 c mushrooms-sliced, >bunch of green beans, >1½ c rice or pilaf, >oil for sauting.
SAUCE: ½ c white wine, >¼ c soy sauce or tamari or red wine vinegar, >1 ts br sugar.
DIRECTIONS: Brown chicken and rice/pilaf. Add broth, rice and veggies into a pot, and place chicken on top. Bring to a boil and then simmer until chicken is cooked. In a pan add remaining ingredients, bring to a boil and reduce heat to simmer and reduce by a third. Pour sauce over chicken mixture and simmer a few minutes. Serve.
BUILDING ON A THEME: 1) add ½ c dried cranberries and/or water chestnuts and/or 1 c seedless grapes.
CORE INGREDIENTS: Chicken - thighs or breasts-strips.
MARINADE: >1 c chicken broth or apple cider, >½ c orange juive concentrate, >2 tb br sugar or substitute, >2 tb apple cider vinegar, >1 tb lemon juice.
DIRECTIONS: Combine marinade ingredients in a plastic bag; add chicken and refrigerate for 2 hours or more. Broil on low for about 10 minutes each side or Bake chicken at 350° until cooked. Serve over rice with fresh basil leaves or parsley.
BUILDING ON A THEME: 1) add 2 tb Cointreau or Brandy to marinade.
CORE INGREDIENTS: Chicken - thighs or breasts-strips, >12 baby eggplants or ordinary egplant-chopped, >1 bell pepper-chopped, >oil for sauting.
SEASONINGS: 1½ c coconut milk, >2 tb Thai green or red curry paste, >2 tb garlic paste or 2 garlic clove-chopped, >2 tb Thai fish sauce or dark soy or tamari, >½ c basil or 2 tb paste, >3 tb lime juice.
DIRECTIONS: Saute shallots and bell. Add coconut milk and fish sauce/soy; bring to boil. Add chicken, veggies and bell pepper; stir until chicken is just cooked through. Stir in basil and lime juice before serving.
OPTIONS: 1) Veggisize - some crisp green beans and zucchini; 2) 1 stalk lemongrass; 3) ½ c shallots.
Pilau means rice cooked in well-seasoned broth with onions or celery and usually poultry or game or shellfish. As with most Indian recipes, there are numerous varieties to this dish. The spice mixture is similar to the Indian Tikka (which refers to meat cooked on skewers) bbq recipe.
CORE INGREDIENTS: 8 boneless thighs or breasts, >1 onion-sliced, >1½ c rice, >1 tomato-sliced, >1 c veg or chicken broth, >oil for frying.
SEASONINGS: 1½ c yogurt, >2 ts turmeric, 1 ts cinnamon, >2 tb cilantro, >1/3 c golden raisins.
DIRECTIONS: Brown chicken. Stir in turmeric, cinnamon, and rice for another 3 minutes. Mix in yogurt, raisins and broth. In a skillet: cover and simmer for 30 minutes or until chicken is cooked. If you're using a skillet, make sure the mixture doesn't go dry - add more stock if neccessary.
BUILDING ON A THEME: 1)add 2 tb toasted coconut; 2) add 3/4 c dried lentils; 3) add ½ c blanched almonds; 4)add 1/8 ts saffron threads-crushed; 5)add ½ c fennel.
CORE INGREDIENTS: Chicken - thighs, breasts or drumsticks.
SEASONINGS: 1½ c yogurt or 2 c buttermilk, >2 ts turmeric, >1 tb cumin, >1 tb ginger, >1 tb garlic paste or 1 garlic clove-chopped, >2 tb coriander, >1/4 ts cayenne or chili powder, >1 c veg or chicken broth.
DIRECTIONS: Mix all the ingredient except the 1 c broth., add chicken and marinate in refrigerator between 8 and 15 hours. Coat pan and saute rice. Add broth and chicken, bring to a boil, then simmer for 30 minutes or until chicken is cooked.
BUILDING ON A THEME: 1)add 1 tb garam masala or substitute 1 ts nutmeg & 1 ts cumin or cloves; 2) add 3/4 c dried lentils.