Sunday, November 12, 2017

Grilled Chicken in Sesame-Lime Vinaigrette with Shishito Peppers

Grilled Chicken in Sesame-Lime Vinaigrette with Shishito Peppers


We absolutely loved this recipe! I made this with chicken breasts and had it with corn tortillas that we had at home. 

Ingredients:
10 Shishito Peppers
2 chicken breasts
2-3 limes
Salt & black pepper to taste
6-8 heirloom cherry tomatoes
1 jalapeno (optional)
1 tablespoon dried parsley
3-4 tablespoons hot sesame oil
Olive oil

1. Cut chicken breast into strips and set aside.

2. Grab a zip-lock bag, squeeze 2 fresh limes and add 3 tablespoons of hot sesame oil. Add crushed red peppers, salt, black pepper, olive oil and parsley to the bag.

3. Place the chicken in the zip-lock bag and seal the bag. Mix the sesame-lime vinaigrette, herbs, and the chicken. Place in fridge for at least 2 hours.

4. When ready for dinner, add olive oil in a grill pan and leave on medium-heat heat. Add the chicken and grill until chicken is charred. Add the shishito peppers and jalepeno. Turn occasionally and cook for 10-15 minutes. 

5. Add the heirloom tomatoes and cook for 2 minutes. Optional: add freshly squeezed lime juice before serving.



Thursday, November 9, 2017

Chana Masala



Once in a while, I crave some chana. I make this atleast once a month. I finally decided to post this recipe. Serve with naan, roti, or rice.

Ingredients:
2 tablespoon ginger garlic paste (alternative: 1 tablespoon grated ginger, 3 garlic cloves minced)
2 tablespoon olive oil
1/4 teaspoon baking powder
1 (13 oz.) can garbanzo/chickpeas
1 tomato, chopped
1 red onion, chopped
3 green chili
2 tablespoons chana masala
1/2 teaspoon red chili powder (optional)
1/4 teaspoon freshly crushed black pepper
1 lemon


1. Rinse chickpeas in a strainer and add to a pressure cooker. Add plenty of water to cover the chickpeas. Add baking powder and salt to taste. Cook for 10 minutes.




2. After the chickpeas are placed in the cooker, warm up a pan and add olive oil. Add ginger garlic paste, onions, green chili and cook until onions are translucent. Add tomato and cook for another 3-5 minutes.

3. Add the content to a food processor or mixture with a glass of water and blend.



4. In a bigger pan, add some olive oil. Keep on low-medium heat. Pour the tomato gravy. Add the chana masala powder, red chili powder, black pepper and salt to taste. Add water if gravy is still thick.

5. Add the cooked chickpeas and continue cooking for 5-8 minutes and let it simmer. Add freshly squeezed lemon juice and cook for another 2 minutes. Garnish with cilantro.