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Delicious Tandoori Chicken Wraps

1 Mar


I recently was on vacation Jackson Hole, Wyoming visiting my aunt and uncle. We went to my aunt’s favorite store in town called Vom Fass. They sell delicious oils, vinegars, and spices. I decided to try tandoori powder. I then went to Pinterest to find a recipe built around my spice. I found an amazing recipe from a great blog called Mongolian Kitchen. I decided on these Tandoori Chicken Wraps. Now there are a lot of ingredients that go into this dish, but it’s definitely worth it.

Delicious grilled Tandoori Chicken Pieces wrapped in Roti’s.
Serves: 2

For the Chicken Marinade
1 tbsp greek yoghurt
1 tbsp honey
1 tbsp lime juice
1 tsp paprika
½ tsp coriander powder
½ tsp cumin powder
1 tsp tandoori powder
½ tsp black pepper

For the Mango Chilli
2 tbsp mango chutney
½ tsp chilili powder
½ lime, juice
1 tbsp vegetable oil

3 tbsp Greek Yoghurt
½ whole cucumber grated
½ tsp salt
¼ tsp cumin powder
½ tsp dried mint leaves

Onion Salad
½ Red Onion
½ Lime Juice
1 small bunch of fresh coriander, chopped

Other ingredients
2 Chicken breasts sliced into strips
mixed pepper, cut into strips
1 Medium white onion, cut into strips
1 Pack of Roti’s or Fajitas to wrap
Fresh coriander for garnish

Marinade the Chicken. In a bowl add all the marinade ingredients except the salt. Mix well and add the chicken. Leave to marinade for a few hours (the longer you leave it the better the taste)

Prepare the dips for the Raita first grate the cucumber, then squeeze to release the excess water. Pour this away. Then mix the rest of the Raita ingredients together. Raita is best kept in the fridge for a while to develop the taste.

For the Mango chutney mix all the ingredients together in a small bowl, taste and set aside when ready.

For the Onion Salad chop and mix all the ingredients together.

Cook the chicken.

Add the salt to the marinaded chicken and mix well. Use a skillet/Griddle pan for best results (even better a BBQ!). Heat your griddle pan till really hot and just smoking, then add the chicken strips. Allow to brown then begin turning (add a little oil if too dry). After 5 minutes move to one side and add the vegetables and cook along side. When cooked remove from the heat. If you have a sizzle plate pre-heated in the oven, then add a little of the hot mango chutney mix to this. Then add a layer of the vegetables. Then the chicken on top. This keeps everything warm while you are “wrapping”.


Sweet Potato Cream Pasta with Crispy Kale

27 Mar

Accomplishment:  Tonight for dinner I made a great pasta dish with my left over sweet potatoes.  The kale is delicious!  If only I could make my dish look more like the picture.  I used homemade egg tagliatelle from Eastern Market near my place on Capitol Hill.  I stopped by there on my way home from a run around the National Mall today.  I would suggest using a thinner pasta than tagliatelle.

Sweet Potato Cream Pasta with Crispy Kale 
serves 4-6
1 large sweet potato, cooked and mashed (about 1 1/2 cups)
1 tablespoon olive oil
2 tablespoons unsalted butter
1 shallot, chopped
2 garlic cloves, minced or pressed
1 tablespoon flour
1 1/2 cups skim milk
1/2 cup freshly grated romano cheese + 2 tablespoons
1/2 pound whole wheat pasta (preferably noodles)
1 head of kale, leaves torn from stems
1 tablespoon toasted sesame oil
1/2 teaspoon salt
1/2 teaspoon pepper
Preheat oven to 350 degrees. In a large bowl, add kale, sesame oil, 2 tablespoons romano cheese, 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss to coat with your hands and massage kale for 1-2 minutes, until flavors are distributed. Spread on a baking sheet and bake for 15-18 minutes, tossing 1-2 times while cooking, until crispy. Remove and set aside.


Bring pasta water to a boil and prepare pasta according to directions.
While kale is cooking, heat olive oil and butter oven medium-low heat in a large skillet. Add in shallots and garlic with a pinch of salt, cooking for 4-5 minutes until soft and translucent. Increase heat to medium and add in flour, whisking constantly to create somewhat of a roux. Once the roux has turned golden, add in mashed sweet potato and milk, whisking to combine. It will take a few minutes of whisking to bring the mixture together, and it’s okay if a few small bits of potato remain. Let the mixture come to a simmer in order for it to thicken a bit, but be careful because it thickens quickly. If it becomes too thick, simply add a little milk to thin it out. Reduce heat to low and stir in romano, remaining salt and pepper.
Once pasta is finished cooking, add noodles directly into the sweet potato sauce. Let sit for a few minutes, then transfer everything to a large bowl. Top with crispy kale and toss to distribute.


Lund, Sweden

28 Dec
Lund, Sweden

Lund is easy to reach from Copenhagen.  By taking the train, you can arrive in Lund, Sweden in less than an hour from Copenhagen.  First thing I did upon arriving to Lund is hit up the first H&M I saw, which is actually a Swedish company.  Overall, the clothes are generally the same but I did buy a token sweater just to say I did.  

After walking the town, checking out the stores, and having some Swedish beer we were off to look for a traditional Swedish dinner.  I refused to leave Sweden without having Swedish meatballs, which are served with delicious lingonberry jam.  I came to know Swedish meatballs from the Swedish store IKEA.  I highly recommend trying them if you have not already or try making them on your own with the Almost IKEA Meatball recipe.  Upon return to America I made this recipe and found that although they are not the same as the authentic Swedish meatballs, they are the next best thing.

The Classic Spaghetti Pie

18 May
Prep Time: 30 minutes        Bake Time:  20 minutes
Oven Temp:  350                Makes 6 (the picture below serves 12)
4 ounces dried spaghetti
1 tablespoon butter
1 beaten egg
1/4 cup grated parmesan cheese
8 ounces ground beef
1/2 cup chopped onion (1 medium)
1/2 cup chopped green pepper
1 clove garlic, minced
1/2 teaspoon fennel seeds, crushed
1 8-ounce can tomato sauce
1 teaspoon dried oregano, crushed
1 cup low-fat cottage cheese, drained
1/2 cup shredded part-skim mozzarella cheese

1.  Cook spaghetti according to package instructions. Drain
2.  Return spaghetti to warm saucepan.  Stir butter into hot pasta until melted.  Stir in egg and parmesan cheese; set aside.
3.  Meanwhile, in a medium skillet cook ground beef, onion, sweet pepper, garlic, and fennel seeds until meat is brown and onion is tender.  Drain.  Stir in tomato sauce and oregano; heat through.
4.  Coat a 9 inch pie plate with nonstick cooking spray.  Press spaghetti mixture onto bottom and up sides of pie plate, forming a crust.  Spread cottage cheese on the top and up the sides of pasta crust.  Spread meat mixture over cottage cheese.  Sprinkle with shredded mozzarella cheese.
5.  Bake at 350 for 20 to 25 minutes.  To serve, cut into wedges.
Low Fat
270 calories per slice
11 grams of total fat

Spaghetti Pie
Accomplishment:  Although this looks like a big pile of cheese, this is the classic spaghetti pie.  I hadn’t eaten this dish since I was little so I thought I would try it again.  Since I’m all packed up, I have limited resources.  I didn’t have a pie dish, so I ended up doubling the dish and putting it in a standard casserole dish.  This dish was delicious and makes enough to last for almost the whole week.
Next time I’ll take a picture of a slice since this isn’t very representative of what is in the dish.
Tribulation:  I’m sure you are wondering if I’m going to be one of those bloggers that posts only one a month.  Let’s hope not.  I was busy finishing up with finals and getting ready to leave for the summer.  It’s amazing how much you have to do in order to prepare!!  I will try my best to be better from here on out.

2 days to go!!!!!

The Ultimate BLT

21 Apr

and  then Mine

Tribulation:  Well, last night I thought I would try something more simple.  Turns out, this BLT was a little more difficult and expensive than I thought it would be.  I went to Whole Foods because I was sure they would have burrata cheese.  For those of you not familiar with this cheese, it’s mozzarella mixed with ricotta.  It came wrapped in banana leaves.  It’s not cheap though, it was $10.24 for 9oz.  You have to wait 30 minutes to an hour before making the meal, so we went to have a drink at our local watering hole.  

The BLT was good, it’s just that wasn’t $24 and 2 hours prep time good.  My opinion may improve I had used regular bacon to give the sandwich the extra flavor it was missing.

The World’s Most Amazing Bran Muffins

20 Apr
Accomplishment:  I got my first comment!!!  Thanks Erica.  It’s very exciting.  At Erica’s request I am posting this muffin recipe.  I eat one each morning for breakfast.  They are filling and VERY healthy.  Once I get started talking about these muffins, I think I actually freak people out.  But, they immediately are hooked after their first bite. 

Gathering the ingredients can be tricky.  I highly suggest Whole Foods, but you will need a normal grocery store for the All-Bran cereal.  And remember the oat bran is generally with the oatmeal.  Also, I buy 5 bananas every time I go to the grocery store to ensure I always have ripe ones when I need to make a batch.

Tip:  Sometimes mine only make about 18 muffins, so fill the extra holes with water so they cook evenly!
Bran Muffins
Mix in a Large Bowl:
¾ cup Wheat Bran
¾ cup Oat Bran
1 cup All-Bran
1 cup Whole grain flour
1 cup Flaxseed meal ground
1 Tbsp baking powder
1 tsp baking soda
½ tsp salt
Puree in Blender or Food Processor:
Either 2 whole oranges with peel OR 5 ripe bananas
1 cup brown sugar
½ cup canola oil
1 cup buttermilk
2 eggs
Mix well with a wooden spoon the dry and liquid mixture from above with (these are optional):
1 ½ cup raisins
Dried Cranberries
1 cup Walnuts (which is what I do)
Spoon into muffin tins and bake for 20 minutes at 375. (fill the empty tins with water)

Pulled Pork Tacos

19 Apr
Real Simple Pulled Pork Tacos

Hands on time: 15 minutes; total time: 4 1/2 on high, 8 on low; serves 6
2 cups store-bought salsa
2 tablespoons chili powder
2 tablespoons unsweetened cocoa powder
1 teaspoon Kosher salt
1 2 1/2 boneless pork butt or shoulder, trimmed of excess fat
18 corn tortillas
1/2 cup fresh cilantro springs
3/4 cup sour cream
2 limes, cut into wedges

-In a 4-to-6 quart slow cooker, combine the salsa, chili powder, oregano, cocoa, salt, and pork
-Cook, covered, until the meat is tender and pulls apart easily
-20 minutes before serving, heat oven to 350.  Stack the tortillas, wrap then in foil, and bake into warm
-Meanwhile, using 2 forks, shred the pork and stir into the cooking liquid.  Serve with the tortillas, cilantro, sour cream, lime, and extra salsa.

Accomplishment:  First off, thanks everyone for following me.  I’ve only had one complaint about my hot pink text–you know who you are!  I think I now have my boyfriend, my brother, my mom, and several of my closet friends who probably felt obligated to hit the follow button or who are entertained that I actually an trying to blog.  That’s okay though.  Now you all can see what I do with my free time:)  So yesterday I made pulled pork tacos from a Real Simple magazine.  I bought everything at Whole Foods Sunday night and had it prepped for Cary to dump into the crock pot Monday morning.  I added a yellow and red pepper and a yellow onion to the recipe because I thought just pork with be a little bland.  Plus I need to sneak my vegetables in where I can.  I also mixed up the sour cream a little by making green chili sour cream.  Overall, I thought this was an awesome crock pot meal.  We ate it with low-fat 6″ whole wheat tortillas, which only have 45 calories a pop.  I would definitely recommend this dish for the busy professional and for guys who own a crock pot.