Slow-Cooker Butter Chicken

Source: spontaneoustomato.com

Slow-Cooker Butter Chicken

Don't have a slow cooker? Try using a "dutch oven" also known as enameled cast iron cookware. Bake in the oven 30 minutes at 300F, then 3 hours at 200F.

4 tablespoons or half stick butter

1 tablespoon olive oil

1 medium onion, finely chopped 

2 tablespoons grated fresh ginger or 2 teaspoons ginger powder

3 cloves finely chopped fresh garlic

1 teaspoon ground cardamom

2 teaspoons garam masala

1/2 teaspoon cayenne powder or paprika for less "heat"

1/2 teaspoon ground coriander

2 dried bay leaves

1 can (6 oz) tomato paste

1 can (14 oz) light coconut milk

2 lb boneless skinless chicken breasts or thighs, cut into bite-size pieces 

1 container (6 oz) Greek plain yogurt or whole-milk yogurt or full-fat sour cream

1/4 teaspoon salt

Spray 4-quart slow cooker with cooking spray. In 10-inch skillet, melt butter and olive oil over medium heat. Add onion and garlic; cook about 5 minutes or until onion is softened.
Stir in cardamom, garam masala, cayenne or paprika and coriander. Cook 2 minutes longer, stirring frequently.
Stir in tomato paste and coconut milk. Heat until thoroughly blended. Pour mixture into slow cooker. Add chicken, yogurt and salt; stir to mix.
Cover an cook on Low heat setting 6 to 8 hours (or on High heat setting 4 hours). If using the oven method, preheat the oven to 300 degrees. Bake in the oven 30 minutes at 300F, then 3 hours at 200F

Inspiration for this recipe is here

All for Fall: Autumnal Deliciousness

Fall in love with some new autumnal equinox recipes

Here is Ina Garten's Curried Butternut Squash-Apple Soup recipe, which tastes really good with my bacon fat enhancements
Ingredients
2 tablespoons unsalted butter (I used bacon fat)
2 tablespoons good olive oil
4 cups chopped yellow onions (3 large)
2 tablespoons mild curry powder
5 pounds butternut squash (2 large)
1 1/2 pounds sweet apples, such as McIntosh (4 apples) or about 1 1/2 cups unsweetened chunky applesauce

2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 cups water
2 cups good apple cider or juice

Directions
Warm the butter, olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.

Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Peel, quarter, and core the apples. Cut into chunks.

Add the squash, apples*, salt, pepper, and 2 cups of water to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apple*s are very soft. Puree the mixture coarsely in the bowl of a food processor. (*I used chunky unsweetened applesauce. You're welcome.)

Pour the soup back into the pot. Add the apple cider or juice and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick. Check the salt and pepper and serve hot.

My twist!
I added what I call "bacon-fat caramel"-2 teaspoons bacon grease, 1/4 cup maple syrup (or 1/4 cup sugar and 3 tablespoons water) and a pinch of salt (I used smoked salt). I cooked on high heat for about 4 minutes until big, thick bubbles appeared and the mixture just started turning a darker brown. It smoked just a little because bacon grease does that. I then drizzled the caramel on top of some pumpkin seeds sprinkled atop the soup. It made a pretty good soup pretty amazing! To veganize the recipe, substitute butter and/or bacon fat for coconut oil.

This caramel treatment is also fantastic on roasted Brussels sprouts!

Another Barefoot Contessa Recipe--pasta made with fall flavors. It has Fontina, mushrooms, sage, Gorgonzola, and radicchio. I would serve with arugula and hazelnuts or walnuts I made a similar recipe last night and had to use brown rice pasta for glutinous reasons, which tasted only mildly depressing. Make sure if you cook gluten-free pasta, you stop cooking about one minute before it's fully cooked. It continues to absorb a lot of water after cooking stops. Once I forgot to drain right away and I had a pot full of porridge. Or you could use cooked spaghetti squash, sweet potatoes or Yukon Gold potatoes, which is what I usually end up doing.

Cranberry-Chocolate Coconut Macaroons

Ingredients
14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract
4 large egg whites, at room temperature

1 cup rinsed and finely chopped fresh cranberries

1/4 cup corn starch

1/2 cup semisweet chocolate or white chips, optional
Dash salt

Directions
Preheat the oven to 325 degrees F.

Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed using an electric mixer until you achieve medium-firm peaks. Carefully fold the egg whites into the coconut mixture. In a separate bowl, combine cranberries and corn starch. Add into coconut mixture. Add chocolate chips, if desired.

Drop the batter onto sheet pans lined with parchment paper or silicone liners using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons to shape coconut mixture. Bake for 25 to 30 minutes, until golden brown. Cool and serve.

Here are some tips for flavoring pumpkin seeds. I like the shelled raw pumpkin seeds, which are an olive green. You can find them at Trader Joe's and at many health food supermarkets. Here are some delicious pepita aka pumpkin seed concoctions, like versatile pumpkin seed pesto. Pesto works on proteins, as a salad dressing block--just add some orange juice--or mixed into grains and cooked vegetables.

In with the new! Some favorite newbies and throwbacks

Some of my favorite new things!

Chickpea Peanut Butter Chocolate Cookies. They are good if you like chocolate anything, eat healthful foods and don't make regular stops at Mrs. Fields. Caveats abound, but I really like them. And so do the kiddies.

Chobani 100-Calorie Greek Yogurt
I usually steer clear of 100-calorie packaged things, but these yogurts have 5 grams of fiber, 12 grams of protein and 8 grams of sugar, vs 0/12/17. Stevia, not artificial sweeteners, too. Favorite flavor? Key Lime.


Almond milk with pea protein doesn't sound yummy or "so delicious", but this drink is pretty good for sweetened coffee and smoothies. Baby liked it and drank my whole glass. Unfortunately, It's getting harder to find. I hope I can keep buying it yet fear another favorite thing will be discontinued.

Udi's bread
If you have to eat gluten-free bread, at least pick one that won't make you cry.






Funny how many of the old things become new again. While I was turning my nose at things, these things kept improving or stayed a distant cool as others downgraded.

Don't sleep on...

Press-on nails

I can be quite hard-headed, so it takes several decades of my bad nail polish application, nearly instantaneous chipping from even professional manicures AND mixed yet always expensive gel nail experiences for me to press onward. See what I did there? I recently noticed certain colleagues had the same manicure. Same exact colors. What are the odds? And their manicures all lasted more than one and even two weeks. It took me a while to figure out their secret: press-on nails! I am 5 days into these short length Kiss nails. They are sometimes also sold as imPress. The glue is inside the nail, and I did them in bed without stinking up the place and getting an imprint of the sheets on the polish or worrying about nail polish getting in food I lovingly prepared. Let my mistake be your lesson: make sure you press down for at least 30 seconds per nail. Easy fix (unless you have 12 fingers per hand), since they have 24 nails per kit. They run $6-$10 and are pretty darn durable! I finally feel like I have a "nice nail" option I can live with and maintain!

Chadwick's of Boston
The workwear workhorse. Yes, they can be stuffy (steer clear of the corduroy dress), but they can be cool, too. I am loving their suit shift dress, which I wear as a jumper over a blouse. I got tall so the dresses (I get at least one of a good thing) fall past my knees. $20 on clearance!!!!!! And Retail Me Not often has 25% off coupons! High shipping, but the coupon codes offset this.

Aldi
Why did I tun my nose up at Aldi? They are not posh, nor are they green and crunchy. The quarter for a cart--which you do get back--is weird in the U.S.  No samples and many name brands you've never heard of. But many name brands I do know feature ingredients I don't like. Aldi has many organic items and gluten-free cornbread and cake mix, wraps, chocolate-covered pretzels and crackers at a super-reasonable price. Plus, they have things like pickles and maraschino cherries without artificial colors. Yay!

Moon Boots
The cutest monstrosity! I was sick of not having great snow boots, so I went to the snow boot extreme. And now I also have boots for the moon!

I am also trying to battle my creeping addiction to Chicago mix popcorn! Guilty pleasures will be for another day...

Moist and Flavorful Turkey Meatballs  or Turkey Burgers

  Our baby loves ground meat in the form of a meatball or a patty. It is easy to hold, easy to chew, and, when done right, there is flavor in every bite. Unless I don't make the extra effort to keep the ground turkey moist. Then the result is a pan of brown golf balls. I experimented using simple seasoning, mushrooms and vegetables. We were rewarded with moist, flavorful versatile meatballs that can also be converted to turkey burgers. Best of all, there are plenty of pan juices, which I can then use to make baby's favorite vegetable, green beans!

Serves 4-6

1 pound ground turkey thigh (used 93% lean)

1½ teaspoons chicken bouillon, either powder or cube

Dash hot sauce

8 ounces white mushrooms (a small package), trimmed

½ onion, cut into big pieces

¼ pound carrots, about 2 long carrots peeled and cut into big pieces or 8 baby carrots

Pinch baking soda

1 tablespoon butter or butter substitute

Salt and pepper

 Optional: 6 large hamburger buns

Place ground turkey on cookie sheet or roasting pan you will use. Pulse bouillon, hot sauce, mushrooms, onion, carrots and butter in food processor until coarsely chopped, about 10-12 pulses, stopping and redistributing ingredients around bowl as needed to ensure even grinding.

Transfer mushroom mixture to cookie sheet with ground turkey and use hands to evenly combine into a rectangle. The meat mixture will be wet, with water from the mushrooms and onions seeping out. That

With lightly greased hands, divide meat mixture right in the pan into 20 balls for meatballs or 6 balls for burgers. For burgers, flatten into 3/4-inch-thick patties; press shallow indentation into center of each burger to ensure even cooking. (Shaped meatballs or patties can be frozen for up to 1 month. Frozen patties can be cooked straight from freezer.)

In a 375 degree oven, cook meat on top rack for 15 minutes. Then turn the broiler on High and cook for 3-5 minutes while remaining nearby to check for browned meat and the juices on the bottom thickening.

For stovetop turkey burgers, cook on high heat until burgers are well browned on both sides and register 160 degrees, 4 to 7 minutes per side. (If cooking frozen burgers: After burgers are browned on both sides, cover, and continue to cook until burgers register 160 degrees.)  Transfer burgers to plate and let rest for 5 minutes. Salt and pepper to taste.

Tip: Slow-cook some vegetables on the same pan in the warm oven using the “fond” or juices of the meat. My favorite vegetable is green beans with a little onion!

Rosh Hashanah Apple Cake and other great Autumn recipes

Jewish Apple Cake

named for its place on the table during Rosh Hashanah. I updated a family friend's recipe and have included my modifications. This is not a very sweet cake, as written. It tastes like the Apple Cake at Whole Foods, albeit with a better butter flavor! Feel free to use sweeter apples and/or increase the sugar by 1/4 to 1/3 cup for a more pronounced sugary taste, and to mirror the original recipe.

5 apples, peeled and diced (used Granny Smith)
1/4 tsp. cinnamon, plus another 1/4 tsp. reserved
1/3 c sugar
----------

3 C unbleached flour
2 C sugar
3 tsp. baking powder
1/4 tsp. salt

2 sticks butter, melted and cooled--the original recipe calls for 1 C. vegetable oil
1/2 C chunky applesauce (I added this). If it is smooth applesauce, only add 1/4 cup
4 eggs
1/4 C orange juice concentrate--(original recipe calls for 7 Tbsp OJ)
2 tsp. vanilla

Directions:
Prepare apples. Add cinnamon and sugar. Toss and set aside.

Set oven to 350. Grease and flour two 9-inch cake pans or one bundt pan-- will take a longer baking time.

Add dry ingredients. Remember to add the extra 1/4 tsp. cinnamon. Mix to combine.

In a separate bowl, mix the wet ingredients.

Fold the wet ingredients into the dry. When well combined, gently fold in the apples.

Pour into pans or pan. Using shallow pans will take about 50 minutes while the bundt pan will take 1 hour 45 minutes. I used 2 cake pans. You may have to switch cake between racks for even baking if cake is not in center of oven. Cake will be done when top is a deep golden brown and the buttery smell drives you near the point of insanity.

Allow to cool--warm to the touch is fine--before cutting.

It's great by itself. It also goes well with fruit compote, ice cream and creme fraiche.

Try it with Riesling, dessert wine or sparkling apple cider...or even some apple brandy or chai.

Additional Fall menu suggestions:

Farfalle with Roasted Butternut Cream Sauce
Roasted Beet Salad, Sauteed Beet Tops and Bleu cheese with Orange Dressing
Brown Butter Chicken with Parsley and Garlic
Jewish Apple Cake

Wine: Off-dry Riesling (next time, Pinot Grigio or Sancerre to cut the richness)

Farfalle with Roasted Butternut Cream Sauce
Serves 6

1 1/2 pounds farfalle, or bow-tie pasta. Cook according to package directions.

2 small or one large winter squash (used butternut), seeded and halved
1/2 stick butter
10 leaves fresh sage, chopped
5 stems parsley, minced
Dash nutmeg, optional
1/2 small onion or 1 shallot, chopped
1 clove garlic, minced
3 Tbsp flour
1 bouillon cube or 1/2 tsp. salt
1 pint half-and-half
1/3 cup pecans
1/4 C grated Parmesan cheese

Roast seeded and halved squash, face down on cookie sheet or glass pans, in 400 oven for 40 minutes, until tender and "scoopable" from their skins. Allow to cool, then scoop into bowl. Mash if necessary until smooth. You will need at least 1 1/2 cups. Set aside.

In a skillet over med-high heat, melt butter. When bubbly, add fresh sage and parsley. When the leaves have darkened, add onion and optional nutmeg. Cook and stir until onion starts becoming translucent and glossy. Add garlic and cook 1 minute. Add flour, and stir often until flour turns a very light brown. Reduce heat to medium. Add salt or bouillon.

Over medium heat, add milk slowly, stirring often, until you have used about half. Add squash and stir and smush to even out texture. Add the rest of cream while stirring. Add pecans. Turn off heat. Then add cheese, stirring until combined. The sauce will be quite thick and will sit on top of pasta. I prefer to toss the sauce and pasta together, with a little extra sauce on top.


Roasted Beet, Sauteed Beet Tops and Bleu cheese Salad with Orange Dressing
Serves 8-10
Roast 5 or 6 peeled beets wrapped in foil, with squash or by themselves--400 for 40 minutes in the oven should be enough.
Slice in disks or in small wedges.

Reserve beet tops. Rinse well 2 times under running water. Discard red stems; save the leaves. Sautee with a dash butter or olive oil and a dash of salt and pepper until wilted. Remove from pan and put in serving bowl. If you don't have the beet tops, use kale, spinach or mustard greens.

Throw in a few apple pieces and pecans from the other recipes into the bowl. Thinly slice some leftover onion from the squash into the bowl-about 20 small pieces.

Dressing- Mix 1/2 C orange juice, 1/4 c olive oil, dash vinegar, salt and pepper to taste, parsley and remaining onion in food processor. Mix until smooth. Pour over salad. Top or toss in crumbled bleu cheese, maybe 3 oz total.

Poulet a la grenouille-Chicken, frog-leg style
Don't get freaked out--it's just chicken sauteed in butter with parsley and garlic. I saw this on Jacques Pepin's Fast Food My Way a few years back. I think I made it that same day!

Really simple!
Chop skinless chicken breasts into cubes. Or, leave them whole or in large strips for a more formal presentation.

Coat them with flour and pepper, but do not add salt yet. For a Gluten-free alternative, try corn starch.

Sauté in melted butter. Or, you can mix butter and olive oil about 50/50. After they’ve lightly browned, add salt, garlic and chopped parsley to taste. Cook about 2 minutes longer.

If you are using rather large pieces, finish them off in the oven, so as not to have a burnt crust and an undercooked inside.


THANKSGIVING PREVIEW~
Here's a recipe for the best turkey I ever made: Turkey with Sage Butter. It was just a few of us at a get-together, so I just used a 2- or 3-pound breast. I cut and rolled them into individual cutlets, like Chicken Kiev, but I didn't bread it. Turkey and butter may sound like they'd make strange bedfellows, yet it turned out very well and was not too hard. Brine the turkey. This means soaking it in a salt-seasoning-water solution for a few hours or, even better, overnight. Then let the meat dry a little on the surface. Prepare as usual. The original recipe calls for bacon. I didn't use any bacon, and it was still great.

Berry Delicious Frosting

Sometimes I struggle between healthful ingredients and "celebration" food.Many things slide on special occasions, but I prefer artificial colors and high fructose corn syrup not to come from my kitchen. So, what do I do when it comes to my kid's' birthday cake? I take a Costco cake, strip the frosting off and make my own. Then I spread it back on the cake! It's tastier and semi-homemade. And I can still enjoy the party and the cake! 

Berry Delicious Cream Cheese Frosting

1 package freeze-dried berries Note: Dried fruit WILL NOT WORK  Prefer mixed berries from Target or blueberries and/or raspberries from Trader Joe's. Strawberries work and have not tried cranberries yet.

2 blocks cream cheese, softened

1 teaspoon vanilla extract

1 stick butter, softened

2 cups confectioners' sugar, plus 1/2 cup for berries


Equipment needed: Food processor

First, process berries and 1/2 cup confectioner's sugar in food processor for almost one minute, or until a uniform fine powder is achieved. Remove from work bowl. Process cream cheese, butter, and vanilla in clean food processor work bowl until combined, about 30 seconds, scraping down bowl with rubber spatula as needed. Add confectioners' sugar and berry mixture and process until smooth, about 30 seconds.

This frosting is SO GOOD!

You say potato; I say potatoes for breakfast...

I didn't always love Mac 'n' cheese. One great thing about having young kids is they usually like it, so  a parent by default eats quite a bit of it. Eliminating gluten has made it harder to find cheese sauce carriers. Just when I was feeling sorry for myself, we went to Mission BBQ in Laurel, where I spied cheesy potatoes as a side. Yum! A new comfort food. It got me thinking about breakfast and how good potatoes can be. Here are two breakfast/brunch recipes. One of my favorites is skillet hash. Instead of ham, I make mine with smoked turkey or turkey bacon from the Amish market. 

Skillet Ham and Potato Breakfast Hash

Serves 4

Be sure to substitute sweet potatoes for just half of the potatoes here. If you try to replace all of the potatoes with sweet potatoes, the hash will have a very soft, mushy consistency. You will need a 12-inch skillet with a tight-fitting lid for this recipe. A well-seasoned cast-iron skillet is traditional, but we prefer a nonstick skillet—the nonstick surface leaves little chance of anything sticking and burning. Try flipping the hash with a stiff plastic spatula.

INGREDIENTS

• 1 pound russet potatoes (about 2 medium), peeled and cut into 1/2-inch pieces
• 1 pound sweet potatoes (about 2 small), peeled and cut into 1/2-inch pieces
• 1 tablespoon olive oil
• Salt and ground black pepper
• 4 ounces bacon (about 4 slices), cut into 1/4-inch pieces
• 1 medium onion, minced
• 2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)
• 1/2 teaspoon minced fresh thyme leaves
• 1/3 cup heavy cream
• 1/4 teaspoon hot sauce
• 12 ounces thinly sliced deli ham, cut into 1/2-inch pieces
• 4 large eggs

INSTRUCTIONS

1. 1. Toss the potatoes with the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a microwave-safe bowl. Cover the bowl and microwave on high until the potatoes begin to soften, 7 to 10 minutes, stirring the potatoes halfway through cooking. Drain the potatoes well.
   2. Cook the bacon in a 12-inch nonstick skillet over medium-high heat until the fat begins to render, about 2 minutes. Stir in the onion and cook until softened and lightly browned, about 8 minutes.
   3. Stir in the garlic and thyme and cook until fragrant, about 30 seconds. Stir in the drained potatoes, cream, and hot sauce. Using the back of a spatula, gently pack the potatoes into the pan and cook undisturbed for 2 minutes. Flip the hash, one portion at a time, and lightly repack it into the pan. Repeat the flipping process every few minutes until the potatoes are nicely browned, 6 to 8 minutes.
   4. Stir in the ham and lightly repack the hash into the pan. Make four shallow wells (about 2 inches wide) in the surface of the hash.
   5. Crack 1 egg into each indentation and sprinkle with salt and pepper. Reduce the heat to medium-low, cover, and continue to cook until the eggs are just set, about 5 minutes. Serve immediately.

BREAKFAST POTATO SKINS

24 small red potatoes (about 2-1/2 pounds)

1/4 cup butter, cubed
1/2 cup shredded Parmesan cheese, divided
1/2 cup crumbled cooked bacon, divided
1/4 cup sour cream
3 eggs, beaten
1/8 teaspoon pepper
1/2 teaspoon salt
1/8 teaspoon paprika

• Scrub potatoes; place in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain.
• When cool enough to handle, cut a thin slice off the top of each potato. Scoop out pulp, leaving a thin shell. (Cut thin slices from potato bottoms to level if necessary.) In a large bowl, mash the potato tops and pulp with butter. Set aside 2 tablespoons each of cheese and bacon for garnish; add remaining cheese and bacon to potatoes. Stir in the sour cream, eggs, salt and pepper. Spoon mixture into potato shells. Top with remaining cheese and bacon; sprinkle with paprika. Place in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 375° for 12-18 minutes. Yield: 2 dozen. Read more: http://www.tasteofhome.com/recipes/stuffed-baby-red-potatoes#ixzz3Qcp3yKZ1