Sunday, May 10, 2009

Week of May 10, 2009

Last week's meals were all fantastic, something must have been right in the universe because all seemed to work out well. With the nice weather upon us meal construction is extremely difficult - we are often outside playing at the park across the street until 5:30, so it's imperative that I have most of the prep done ahead of time. If we eat supper much past 6:00 the kids are just too hungry, and that quickly becomes not fun for anyone.

Also, Mondays and Wednesdays are going to be busy nights for the next few months. Thing 1 has T-ball Mondays and Wednesdays at 6:00, and Paul has softball on Mondays as well, so I need to somehow have dinner on the table by 5:30 on each of those nights.

Sunday: Out for dinner, bringing Easy Arugula Salad
Monday: Soup and Sandwiches
Tuesday: Chicken with Goat Cheese and Arugula
Wednesday: Refried Bean Quesadillas
Thursday: Linguine with Clams and Bacon
Friday: Home-made pizza
Saturday: Chicken in Light Sauce

We're enjoying trying new Indian dishes lately, so I'm going to give this one a whirl this week from the number one expert in Indian cooking herself.

Chicken in Light Sauce - from An Invitation to Indian Cooking by Madhur Jaffrey

3 T tomato sauce
3 T plain yogurt
4 cloves garlic, peeled and coarsely chopped
A piece of fresh ginger, 1-inch cube, peeled and coarsely chopped
4 chicken legs
1 whole chicken breast
6 T vegetable oil
1 cinnamon stick
2 bay leaves
5 whole cardamom pods
5 whole cloves
2 hot dried red peppers (optional)
1 t ground turmeric
1 t salt
1/8 t freshly ground pepper
1 T lemon juice

In a small bowl, combine tomato sauce, yogurt, and 1 cup of water. Mix well and set aside.

Put chopped garlic and ginger into the container of an electric blender, along with 2 T of water. Blend until you have a smooth paste. Cut chicken into serving portions: divide legs into drumstick and thigh, and quarter the breast. Remove skin from pieces of chicken and pat dry.

Heat oil in a heavy-bottomed 10-12 inch casserole-type pot over medium-high heat. Put in chicken pieces, a few at a time, and brown on all sides. When each batch turns a golden brown, remove with slotted spoon and do the next batch. When all chicken pieces have been done, put the cinnamon, bay leaves, cardamom, cloves and red pepper into the same oil. Stir once. The spices will darken immediately. Now pour in the paste from the blender and add the turmeric. Stir and fry about one minute.

Next, put in the browned chicken pieces, the mixture of tomato sauce, yogurt and water, salt and pepper, and lemon juice. Bring to a boil. Cover, lower heat, and simmer gently for 20-25 minutes, turning chicken pieces a few at a time.

Uncover pot, raise flame to medium, and cook 5-7 minutes or until sauce is reduced to half, turning chicken pieces over gently.

Serve with rice.

1 comment:

Melissa said...

Looks like a good plan. I thought about bean quesadillas for this week, but decided to go with chimichangas instead. Maybe we'll do quesadillas next week!