Brainy Delicious Chicken Tikka Masala...

 

I love cooking Italian; and from time to time, I like to explore other foods. 

The origin of the dish is unclear. One explanation claims that it originated in an Indian restaurant  in Great Britain likely coming from the British Bangladeshi community which supposedly ran a lot of the Indian restaurants in the United Kingdom some time ago. It did not take long for its transformation into western cooking...being fast, frugal and full of flavor!

Chicken Tikka Masala is chunks of chicken marinated in spices and yogurt, that is then cooked in a tandoor oven, and served in a Masala ‘spicy’ sauce. Will you need to buy a tandoor oven? No. All you have to be is brainy which means improvise. However, for this dish, there are ingredients that you will need to buy: either boneless, skinless chicken breasts or thighs and rice if you don't have on hand. 

 

Also, small potatoes, skinned, diced and pre-cooked which are an important part of the original recipe. You can of course use leftover potatoes, diced and added to the pot. The zesty sauce usually includes tomatoes and or tomato paste, plus heavy cream or yogurt and various spices. The sauce or chicken pieces (or both) are colored orange by using turmeric powder and paprika powder.

Take a deep covered skillet and saute on med. heat your chicken (cubed or small pieces) in 4 tbs of olive oil and 2 tbs of salted fresh cream butter. Once browned, add one small can of tomato paste (or chopped tomatoes) and 1 tbs of organic honey or agave nectar. Turn up the heat to med high and stir until all chicken is coated with the sweetened tomato paste. 

 

Then, add either 1/2 cup of heavy cream or yogurt. Stirring until you have a creamy sauce covering your chicken. Now add your spices: 1/2 tsp of garlic powder, 1 tsp of turmeric powder, 1/2 tsp of coriander and paprika plus dried herbs: mint and parsley. Of course, if you like turmeric, add more to taste. You should add your pre-cooked (left over) potato bits to the chicken and sauce; simmer on low heat for at least 18-20 min. 

Prepare rice and serve!

~ Tutti a Tavola! 

Every Day Brainy Frutti di Mare...

Whether you have heard of spaghetti di tuna or not doesn't matter... its just a delicious brainy take on Frutti di Mare. Yes, Italians do make this dish. Italians living on the seaside eat a lot of seafood and pasta with it... ever heard of 'Frutti di Mare'?  That means fruit of the sea.

For this dish you will need: tomato sauce, canned tuna in oil (or fresh grilled tuna steak, crumbled), onion, red pepper flakes, garlic, fresh dried herbs and pasta either spaghetti or linguine. Essentially, the sauce is an Arrabbiata sauce... spicy hot tomato.

To begin, chop one onion and 2 cloves of garlic to saute in olive oil. Once browned, add one large can of crushed tomatoes, 1/2 tsp of sugar, 1 tsp of red pepper flakes (1/2 depending on your taste buds or more if your brave), fresh dried herbs: rosemary, mint and oregano and the canned tuna un-drained. Let simmer while you start a pot of water to boil for spaghetti or linguine pasta.

...top with Parmesan

~ Tutti a Tavola!

Brainy Swiss Style Au Gratin with Lamb Patties...

 

Potatoes Au Gratin are a real family comfort food; and yes, there is a difference between scalloped and au gratin potatoes...Scalloped potatoes traditionally do not include cheese, though some newer recipes might add cheese as a modification. Au gratin potatoes, on the other hand, calls for cheese in between each potato layer, as well as on the top of the dish. Au gratin potatoes also use breadcrumbs.

Making au gratin potatoes involves cutting potatoes into thin rounds, coating in all-purpose flour, and layering them in a casserole dish with cheese: Swiss, Gouda or Sharp Cheddar between each layer. Top with a few pats of butter and breadcrumbs to bake until golden brown.

As for lamb patties... easy peasy! Buy ground lamb and make into hamburger style patties to gently pan fry until pink and juices run as you pat them down while in the skillet. Serve with a green vegetable.  

Place a few pats of butter and then top with the breadcrumbs to bake on 350f.

 ~ Tutti a Tavola!

 

Celebrating a Brainy Easter Dinner or Brunch...

 

For this 'Easter' dish you will need: either 1 lb your choice of steak (round/flank or sirloin) or boneless pork loin, fresh green Italian parsley, provolone cheese, and prosciutto ham. Also, you will need marinara sauce or meaty bolognese, and olive oil.

Start by pounding out either the steak or pork loin. You can make a large roll or cut the meat into more individual sizes. Lay on the cheese slices or grated, prosciutto and sprinkles of fresh parsley (or use fresh spinach leaves chopped). Roll up and tie with baking string or use wooden toothpicks to hold rolls together.

Next, fry in a skillet in olive oil until browned on both sides.

Remove from skillet and lay in a glass baking dish. Pour over the top, one half jar of marinara sauce or meaty bolognese and add some beef stock until the dish is brimming. Top with fresh dried herbs: rosemary, mint and oregano. 

Prepare Polenta according to recipe which you can find on a previous blog. Just type in Polenta in the search box on the Brainy Gourmet Blog. 

 Serve with Polenta... and boiled eggs or in blanket ;-)

 

 

Have a blessed Easter!

~ Tutti a Tavola!

Slow Roasted Italian Chicken with Rosemary...

 

As the title suggests, slow roasted 'Italian' rosemary infused chicken with tiny potatoes is absolutely delicious and easy to make. To begin, you will need chicken thighs with the bone in and skin on (provides flavor). You will need green pepper, sun dried tomatoes, and tiny colorful potatoes as well as one fresh lemon.

Before roasting, marinate the chicken thighs in fresh squeezed lemon juice, garlic powder and sea salt along with dried herbs: rosemary mixed with oregano and mint and a hint of lavender. Drizzle over the top some olive oil as well. Let that stand for 30-40 min. Preheat your oven to 400f. When the temp is achieved, pop in the chicken.

While the chicken begins to sizzle in the roasting process, chop up one green pepper and prepare sun dried tomatoes by reconstituting them in boiling water.  Wash as many tiny potatoes as you need. Then take out the chicken and try to fit in cut up green pepper, the potatoes and sun dried tomatoes in and around the chicken thighs.

Let this roast in the oven for about 60-90 min (1 hr and half) turning down the heat to 325. The key is the very hot oven to start with. In the meantime, prepare green beans or asparagus as an additional side.

~ Tutti a Tavola!

French Dijon Encrusted Pork shoulder with Stuffed Poblano...

For this dish you will need to buy: a lean pork shoulder (the size depends on the number of guests) or pork loin. Of course, you need dijon mustard, grated parmesan, colby cheese, and at least 2-3 poblano peppers halved. Serve with mashed potatoes or rice.

To begin, take the pork shoulder or loin and let it rest in a proper size glass baking dish drizzled with olive oil. Next, pat down with your favorite seasonings: salt, pepper, garlic powder, paprika, and dried herbs (rosemary, oregano and mint) in the amounts you prefer. 

Preheat your oven to F400. Gently, smear the shoulder or loin with French Dijon mustard and then sprinkle on the parmesan - thoroughly coating. Place in the oven uncovered for 20 min. After this time, remove from the oven, reduce heat to 350f, cover with foil, return to the oven and roast for about 40 min... use a meat thermometer to determine if the pork roast is fully cooked. 

If you like a more crispy top, turn on the top broiler returning the pork to the oven uncovered until crispy... no more than 5-8min. 

In the time that the pork shoulder or loin roast is cooking, you can prepare potatoes or rice to serve. Also, you will need to prepare your poblano halves. In another baking dish (iron skillet if you have), drizzle olive oil and put the halved peppers in the oven alongside the roast, uncovered. Once the peppers are almost seared through, add your cheese and bake til bubbly.

 ~ Tutti a Tavola!

 

*I recommend making a bed of mashed potatoes for the meat and top with black olives.

Brainy Hawaiian Pork with Fresh Pineapple on Rice...

 

Hawaiian food is both sweet and savory because its a rich blend of local and immigrant tastes. Given that, Asian influences have made teriyaki sauce a favorite means to add pizazz to any meat. 

For this dish you will need: 1-2 lbs of boneless pork tenderloin (depending on number of guests), two large bell peppers, red and green, 2-3 cups of fresh pineapple, teriyaki sauce, minced garlic and ginger and white rice. 

To begin, marinate the pork (cut into medallion sizes) in a glass baking dish; using fig infused balsamic vinegar, olive oil, the minced garlic and ginger (2 tbs of each), sea salt and black pepper. To that, add the pineapple and bell pepper, cubed. Drizzle more of the balsamic fig vinegar over the top along with fresh herbs: mint, oregano and rosemary. Pop in the oven on 375f.  Bake for 45 minutes while you prepare the rice. 

After 45 min, sear the top of the mixture in the broiler. Once the rice is tender, drain and ladle onto a serving plate and top with the pork. What about the teriyaki sauce? Well, at our house someone doesn't like it... So, its served on the side along with their preferred sauce... chipotle. Also, to make this dish extra special, top with coconut, almond shavings or sunflower seeds which can be set out in bowls. 

~ Tutti a Tavola!

Brainy Gourmet 'Chicken Riggi' from Utica New York...

Chicken Riggi... what's that? Chicken riggies or Utica Riggies is an Italian American pasta dish which came into existence somewhere in the Utica-Rome area of New York State. There are plenty of varieties out there and that's good. 

Every cook has to be brainy in their own way. Some versions this dish add hot and or sweet peppers to the spicy creamy and tomato sauce which is poured over ... Rigatoni, of course!

You will need for this dish: chicken breasts (1 per guest), 1-2 pkgs. of Rigatoni or Penne (dependent on number of guests), one whole onion, one or two good size sweet red peppers along with heavy cream, butter, chicken stock and Italian herbs. 

To begin, chop one whole onion along with the red pepper and saute gently in olive oil in a large deep skillet. Cut the chicken breasts into chunks and add to the onion/pepper mix. Once the chicken meat is white, add 4 tbs of butter, 1 cup of heavy cream and 1/4 cup of stock. Toss in a hefty dash of dried Italian herbs and let simmer while you boil the pasta.

~ Tutti a Tavola!

Brainy Chicken Calabria with Olives Galore...

 

 

Everyone knows that the best olives and olive oil from Calabria. The climate has a lot to do with that outcome; just the right blend of sun and moisture creates a perfect blend of taste in the olive.

You will need to buy a package of boneless, skinless chicken thighs (one per guest). You should also have on hand or buy: tomatoes, green and black olives, purple, green and red bell pepper (s), garlic, fresh rosemary and fresh dried herbs:basil, oregano and mint.

Prior to cooking this wonderful Southern Italian dish, you will need to marinate the boneless thighs by pressing them in a simple wash of olive oil and balsamic vinegar, sprinkled with sea salt, fresh dried herbs and fresh chopped rosemary, let sit for about 1 hr.

To begin cooking, take a covered skillet and pour in 4-5 tbs. of olive oil and saute on med. half of each pepper and one clove fresh garlic. When you see browned edges on the peppers, push them aside and lay in the thighs to sear the meat on both sides. Top with any remaining herbs from the marinate cooking for about 5-6 min.

Next, add 1/2 cup of fresh diced tomatoes and their juices along with a few green and black olives; allow to simmer for 25 min. covered. While the chicken simmers, prepare a delicate risotto. Boil about 2 and 1/2 cup of chicken stock, adding 2 cups of rice to gently simmer on med heat. Once the rice is tender having absorbed the stock almost completely, add a dollop of butter, 3/4 cup of diced tomato and 1/4 cup of Parmesan cheese. Cover and set aside.

 

When you are ready to serve, put out the risotto (or pasta or polenta) into a separate serving bowl and the chicken with olives onto a large low lipped serving platter.

~ Tutti a Tavola ~ 'everyone to the table'!

How to be a Brainy Gourmet at home...

 

A brainy gourmet does not need a recipe. What, no recipe? That's right. Why? Because good food is always good food, you just have to be able to recognize it... what is good and what is not. Is that all? No.

You have to be brainy with good food. You have to be creative... be able to change things up at a moment's notice. Which means, you have to know your own taste buds and know what you can and cannot do in terms of ability while at the same time be cost effective. How?... by keeping a well stocked simple pantry. 

Finally, being brainy is really about being frugal with a passion! Frugality is about taking soup stock and making it into five different soups by the end of the week or a base for other sauces or stews. It is about keeping a simple pantry stocked with items that can make any dinner into a gourmet meal.

At the beginning of the week, buy a piece of quality meat or a whole chicken.  Take out a stock pot, fill with water half way and lay in your meat. If you are a vegetarian, then put in your veggies. Cook this stock until the meat is fully cooked; then lift out the meat and save your stock. The meat can be reserved for other dishes during the week or used the same day for dinner.

The stock can become any kind of soup you prefer. The key is to not add too much to the stock, no vegetables (unless you can strain them out) and no pasta or rice. Pasta or rice can be cooked on the side to be added to each bowl individually. For instance, if you decide you want tomato soup, then take some stock, add tomato paste and cook. Leave out the rice or pasta, cook it on the side as suggested. The reason for this is that this soup can become spaghetti sauce the next day. That's frugality!

Check out the webpage www.brainygourmet.com and click on archives - Get Brainy, Be Frugal!

Flounder or any Fish you prefer with Wild Rice... Be Brainy!

 

 

Who needs prepared meals made for you by a stranger... when you can have seaside dining... 

 
Fish is a great food item to prepare fast and its frugal. In fact, you can put frozen fillets into the skillet to poach; talk about a last minute gourmet meal! What is frugal about fish? Well, a package of frozen fillets (counting one fillet per person) costs less than a beef roast. And, all fish contain Omega 3.

Poaching fish is easy, from freezer to skillet. Since, wild rice is the accompaniment, start 3/4 cup water and 1/4 cup of beef or chicken stock to boil. Once it rolls, add one cup of wild rice and cover; keep on med to low heat. Now, you can start cooking the fish.

To begin, drizzle olive oil in a large covered skillet. Lay in the frozen fillets, drizzle a bit more olive oil over the top and toss in 2 pats of butter. Cover and cook on med. heat until the oils bubble along with the water that melts off the fish. Check the rice, stirring occasionally.

Next, sprinkle in your favorite herbs: rosemary, mint, lavender and oregano; I prefer this combination with all fish. Pour in 1/4 cup of heavy cream, reduce heat and simmer.  Don't let the fish overcook, as soon as it turns white in the creamy sauce, remove from heat and keep covered as you wait for the rice to finish.

Once, the rice is tender, drain and ladle onto a serving plate. Place the fish on the same plate and pour over the creamy butter sauce. Serve with any green vegetable. Top with fresh chopped chive and don't forget to put out a quartered lemon on the table...

~ Tutti a Tavola!

Brainy Minestrone Soup to Brighten Winter Days...

 

Hot soup and hot toasted bread with butter warms the climate of winter at home and on vacation.

You will need to buy/have on hand: chicken of beef stock, sweet Italian sausage, two small zucchini, celery, one onion, one medium can of Italian diced tomatoes unless you have fresh frozen; and of course, tortellini, bow tie or a wide egg noodle pasta.

Fill a large pot with either chicken/beef (4 cups) stock, start it to boil and add cubed (skinless) Italian sausage. Reduce the heat to med high so that the stock rolls gently and the sausage floats while you saute in olive oil chopped onion and the zucchini in herbs. To the stock/sausage, add one can of Italian diced tomatoes and also add the onion and zucchini once browned.

Let this soup slowly boil on med low heat for 60 min, partially covered. Cook your choice of pasta on the side to be added to individual bowls.

Once the pasta is tender, drain and spoon into individual bowls, top with soup, sprinkle on the Parmesan cheese and put out toasted Italia bread with fresh creamy butter.

Carrots and or Italian pinto beans can be added but not necessary....

~ Tutti a Tavola!