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!