Indian Butter Chicken

1 ½ cups full-fat Greek yogurt
2 tablespoons lemon juice
1 ½ tablespoons ground turmeric
2 tablespoons garam masala
2 tablespoons ground cumin
3 pounds chicken thighs, on the bone
¼ pound unsalted butter
4 teaspoons neutral oil, like vegetable or canola oil
2 medium-size yellow onions, peeled and diced
4 cloves garlic, peeled and minced
3 tablespoons fresh ginger, peeled and grated or finely diced
1 tablespoon cumin seeds
1 cinnamon stick
2 medium-size tomatoes, diced
2 red chiles, like Anaheim, or 1 jalapeño pepper, seeded and diced
 Kosher salt to taste
⅔ cup chicken stock, low-sodium or homemade
1 ½ cups cream
1 ½ teaspoons tomato paste
3 tablespoons ground almonds, or finely chopped almonds
½ bunch cilantro leaves, stems removed.

Directions:

Whisk together the yogurt, lemon juice, turmeric, garam masala and cumin in a large bowl. Put the chicken in, and coat with the marinade. Cover, and refrigerate (for up to a day).

In a large pan over medium heat, melt the butter in the oil until it starts to foam. Add the onions, and cook, stirring frequently, until translucent. Add the garlic, ginger and cumin seeds, and cook until the onions start to brown.

Add the cinnamon stick, tomatoes, chiles and salt, and cook until the chiles are soft, about 10 minutes.

Add the chicken and marinade to the pan, and cook for 5 minutes, then add the chicken stock. Bring the mixture to a boil, then lower the heat and simmer, uncovered, for approximately 30 minutes.

Stir in the cream and tomato paste, and simmer until the chicken is cooked through, approximately 10 to 15 minutes.

Add the almonds, cook for an additional 5 minutes and remove from the heat. 

Garnish with the cilantro leaves.

(from Foodgawker & the New York Times)

Cheese Tortellini and Sun-Dried Tomato Soup

Ingredients

1 package (9 ounces) refrigerated cheese tortellini
2 cans (10-3/4 ounces each) reduced-sodium condensed tomato soup, undiluted
2 cups vegetable broth
2 cups 2% milk*
2 cups half-and-half cream*
1/2 cup chopped oil-packed sun-dried tomatoes
1 teaspoon onion powder (I used half a shallot instead)
1 teaspoon garlic powder (I used fresh, minced garlic)
1 teaspoon dried basil
1/2 teaspoon salt
1/2 cup shredded Parmesan cheese
Additional shredded Parmesan cheese, optional


*I'm aware there is a lot of dairy in this soup. Next time I may try all milk or 3 cups of skim milk and 1 cup cream next time to cut down on fat. If you try to change the recipe and it's good, let me know!

Directions

1) Cook tortellini according to package directions.

2) Meanwhile, in a Dutch oven, combine the soup, broth, milk, cream, tomatoes and seasonings. Heat through, stirring frequently. 

3) Drain tortellini; carefully add to soup. Stir in cheese. Sprinkle each serving with additional cheese if desired.

Yield: 10 servings (2-1/2 quarts).

Southern Pralines

Southern Pralines

Ingredients

1 c Sugar

1c Brown Sugar

1/2 c Cream

4 Tbsp Butter, cubed

1-1/2 c Pecans, chopped

Directions

1) Line cookie sheet with aluminum. Spray with Cooking spray. 

2) Melt sugars and cream in pot on medium heat. Once all of the sugar is dissolved, use a candy thermometer and heat until mixture reaches 240°.

3) Once heated, remove from heat and drop in cubed butter. Let sit for one minute then stir. Add pecans.  If mixture hardens too fast, add hot water at a rate of 1 tablespoon at a time. 

4) Drop spoonfuls onto foil-lines cookie sheet for 20-30 minutes or until cool