Chana Masala is a fantastic and versatile Indian dish. You can make it just about any way you want but this recipe is pretty awesome. It’s more tomato than others and I felt it had a perfect balance of sauce to chickpea ratio for eating it without rice.
I found this particular recipe on Pintrest but it doesn’t have an actual link…. It’s just a photo with “#SkinnyRecipes” on top. It does say it’s from dailhitt.com but it doesn’t actually link to a recipe.
You can find chana masala recipes EVERYWHERE. It’s a very common dish.
Time: 20 minutes
Effort Level: Minimal
Amount: 4 servings
1 Tbl Olive oil
1 medium onion – chopped
5 cloves garlic – minced
1 Tbs ginger – grated or minced
1/2 cup coconut milk
1 cup crushed tomatoes (Side note: Crushed tomatoes only come in big ass cans.)
2 cans cooked chickpeas – drained and rinsed
1 jalapeno – chopped (Makes the dish spicy. Use less if you don’t like spicy or none at all)
2 cardamon pods – bruised
2 tsp garam masala
2 tsp curry powder
1 tsp chili powder
1/2 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp tumeric powder
1 tsp of salt
Rice or Nann for serving (optional)
Heat the olive oil in a large skillet over medium heat.
Add the garlic and giner. Cook 30 seconds until fragrant.
Add the onion and jalapeno and saute until onion has softened (5-7 minutes).
Add the coconut milk, crushed tomatoes, and spices. Mix together and cook for 1 minute.
Add the chickpeas and bring mixture to boil.
Reduce the heat, cover, and simmer for 10-15 minutes or until chickpeas are soft.
This was about as “Eh” as it looks. It has good flavor but a weird texture. When cauliflower is put through a food processor or blender it doesn’t come out silky smooth but grainy. This soup was grainy. The rice was also completely unnecessary and only added to the weird texture. The soup screamed at me for crackers which I felt were needed. The Townhouse crackers added some buttery flavor. The soup really needs some fat in it. ie) butter or heavy cream. I will make cream of mushroom soup again but not this recipe.
These are fluffy, moist, and super delicious cupcakes. This weekend was my birthday so these were special for me….and all my husbands coworkers.
This was a recipe from Pintrest. Original link here: http://goodiegodmother.com/red-velvet-cake/
You can make a cake or cupcakes. I love cupcakes because they’re individual cakes and much easier to serve.
Time: ~2 hours with cooling time
Effort Level: A lot if you’re used to only doing instant mixes
Amount: 24 cupcakes + lots of leftover frosting
2 sticks unsalted butter (1 cup)
2 cups sugar
2 1/2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1/2 cup unsweetened cocoa powder
1 cup buttermilk
2 Tbl sour cream
1 tsp vanilla extract
1 1/2 Tbl white vinegar
Gel red food coloring (I used about half of the small tube)
1 stick unsalted butter
1 lb cream cheese
5-6 cups powdered sugar
1 Tbl vanilla extract
Preheat oven to 350 degrees F.
Butter or spray two 8″ round cake pans or cupcake pans.
In a small bowl mix the buttermilk and vinegar. Set aside.
In a large mixing bowl add the butter and sugar. Mix using a hand mixer until fluffy and smooth. Add the eggs ONE AT A TIME mixing between each add.
Stir in the sour cream and vanilla extract.
In a separate large bowl sift the flour, baking soda, salt, and cocoa powder. Mix together.
Add half of the dry mix to the wet mix ingredients. Add half of the buttermilk/vinegar mix and stir. Add about 2 tsp of red dye. Using the hand mixer, mix until fully combined.
Add second half of dry mix and the second half of the buttermilk mix. Add 2 more tsp of red dye. Stir and use hand mixer to fully combine. If the color is not dark enough at this point, add more dye until desired color is reached.
Fill your cake pans or muffin tins with mixture.
Bake 18-24 minutes for cupcakes or 25-30 minutes for cake or until a toothpick can be inserted and come out clean.
Allow the cake to sit in the pan for 5 minutes.
Transfer to a cooling rack.
Allow the cake/cupcakes to cool for 20 minutes then move on to the frosting.
In a large bowl use a hand mixer or kitchen aid to cream the butter and cream cheese together.
Add the powdered sugar ONE CUP AT A TIME. Mix and scrap down sides of bowl as needed.
Add 5 cups and check consistency. If the frosting is still not stiff enough add 1 more cup of powdered sugar.
Once the desired consistency is reached, add the vanilla extract.
Use immediately or store in refrigerator up to 4 days.
To all the May birthdays out there, HAPPY BIRTHDAY!
The recipe is free for now. As I have mentioned before, this site gives their current season of recipes for free and you can print them out. Beyond the current season of the show they require you to have an account which costs approximately $30/year.
You can also watch the video of them making it if it helps.
Time: 2 hours + 1 day for dough
Effort Level: A lot. This is much more effort than normal especially for a pizza but I found it very worth it. The biggest part is prepping everything a day in advance
Amount: 12 very large squares
*You will need to prep the dough and sauce a day in advance
SIDE NOTE: A Kitchen Aid mixer with a dough hook is really necessary for this. I made it through with my Ninja Blender dough attachment but not without almost breaking it. The dough is dense and difficult to mix. I will not make this again until I get a Kitchen Aid mixer myself.
2 1/4 cups all-purpose flour (They recommend King Arthur brand but I’m sure any is fine)
2 cups semolina flour (YES NECESSARY)
1 tsp sugar
1 tsp instant/rapid rise yeast
1 2/3 cups ICE COLD water
3 Tbl extra-virgin olive oil
2 1/4 tsp salt
The sauce (My version varies a little from theirs….of course I had to play with it)
1 (28oz) can of whole peeled tomatoes – drained
1 (12oz) can of petite diced tomatoes
2 tsp sugar
1/4 cup extra-virgin olive oil
5 galic cloves – minced
1 tsp dried oregano
1 tsp dried red pepper flakes
1/4 cup extra-virgin olive oil
1 cup grated Parmesan cheese
12 oz of shredded mozzarella cheese
Do this the DAY BEFORE YOU WANT PIZZA:
Using the dough hook on your Kitchen Aid, mix together the all-purpose flour, semolina flour, sugar, and yeast on low until combined. (~15 seconds)
While mixing on low, slowly add the cold water until dough forms and no dry flour remains (~1-2 minutes)
Cover with plastic wrap and let sit for 10 minutes
Add salt to dough and mix on medium speed until dough becomes silk and pulls away from the sides (~6-8 minutes)
On a lightly floured surface kneed the dough for 1 minute and then roll into a tight ball
Place into a lightly greased bowl, cover with plastic wrap, and place in fridge overnight.
Sauce (I actually wanted more sauce for mine so if you like a lot of sauce maybe double)
In a food processor add the whole peeled tomatoes (drained), sugar, and salt. Process until smooth
Heat oil in a medium sauce pan over medium-high heat
Add garlic and cook until fragrant and beginning to brown (~1 minute)
Add the pureed tomato mixture and the petite diced tomatoes DO NOT DRAIN
Add the oregano and red pepper flakes. Stir to combine
Continue to cook the sauce reducing it to a thick delicious sauce (~30 minutes)
Put in a bowl and set in fridge until ready to use
Do this for PIZZA DAY:
1 hour BEFORE cooking place a baking stone on the upper middle rack and heat the oven to 500 degrees F. It may be fine without a baking stone.
ALSO 1 hour BEFORE spray a rimmed baking sheet with oil and then coat the bottom with olive oil. Remove the dough from the fridge and place on a lightly floured surface. Lightly flour top of dough and press into a 12 x 9 inch rectangle. Using a rolling pin roll the dough out to the size of the baking sheet. Transfer dough to the baking sheet and lightly stretch to the corners as needed. Lay plastic wrap on top and place a second baking sheet on top of that. Let sit for the hour your oven preheats.
Remove the plastic wrap and again stretch the dough to the corners.
Ladle sauce over pizza leaving 1/2 inch border all the way around
Sprinkle on Parmesan and the mozzarella evenly
Place pizza on the baking stone and reduce the heat to 450F
Bake for 20-25 minutes or until cheese is bubbly and pizza is fully cooked through (Turn halfway through baking)
Allow the pizza to sit for 5 minutes before cutting into squares.
We first found a curry chicken salad at Whole Foods. It was delicious and very expensive, so I decided to just make it myself. Eat it by itself, on a bed of lettuce, with crackers, etc… It’s really good.
Time: 10 minutes for the salad + 30-40 minutes for baking the chicken.
Amount: 4 + servings. Depends on how you eat it (alone, with salad, etc)
2 chicken breasts, salted and peppered – Baked (350F for 30-40 minutes or until internal temp is 165F) – chopped into cubes
1 Tbl lemon juice
1/2 cup mayo
~1 Tbl curry powder
~1 tsp chili powder
~1 tsp garam masala
1 carrot – peeled and chopped
2 stalks of celery – chopped
1 apple – cored and chopped
~1/4 cup rasins
The spices are estimated because I don’t measure when doing this recipe. I go purely on taste and adjust as needed. ie) More or less mayo or lemon juice or chili powder.
Is it more costly than your average gas station jerky…Yes, but it is also WAY better than your gas station jerky. The Maple Buffalo Bacon flavor is my favorite. My husband loves the Ghost Pepper one but it is SUPER spicy and I can’t handle much of it. This time he decided to get the REAPER! This is made with one of the hottest peppers in the world and also with a little Habanero for flavor fun. This is something I will NOT try without an entire gallon of whole milk standing by.
I highly recommend you order and try some. We buy bulk at a time since you have to pay for shipping anyways. (pictured above is only half of what was bought). It also makes for great gifts. We reallllllllly love it.