SInce I am going to be working during the break and will be eating alone, Idecided to re-make last year's menu for a thanksgiving dinner. This wasy I already have the kinks worked out and making the dinner will be no fuss and a happy experience. So I wil be making a Chicken breast cooked in cranberry spice sauce (I wanted to do Turkey breast, but I have Chicken at home, so I will just cook that) and Jalapeno stuffed Cornbread. (I am skipping the stuffing because the poultry is going to be cooked in sauce and will not be dry). And Apple pie for dessert (I buy the Betty Crocker frozen version. Its good and saves me a lot of work).
So I will spend the afternoon cooking and then eat an early dinner and drink wine (A dry Sula white wine- courtsy of H :)) and watch football- the traditional way of celebrating.
Most importantly, I will remember to be grateful for all the good things that happened this year and all those people who have made life so much more fun. After all, this is a day for rememberance of life's bountiful harvest.
Here is the recipe for the Chicken with Cranberry spice Sauce:
1 (2 1/2 - 3 lb.) Chicken breast, cut up
Dash pepper and 1 tsp. salt
1 1/2 tbsp. butter
1/4 c. canned jellied cranberry sauce
1 c. water
1 tbsp. wine vinegar
3 whole cloves
1 stick cinnamon
1 tbsp. seedless raisins
2 tbsp. water
1 tbsp. cornstarch
Season chicken with salt and pepper. In hot butter in 9" or 10" skillet, saute chicken, few pieces at a time, until golden brown on both sides. Mix cranberry sauce, 1 cup water, vinegar, cloves, cinnamon and raisins; pour over chicken, turning occasionally. Simmer gently, covered, over low heat, about 40 minutes or until chicken is fork tender. Remove chicken to heated platter. Make a paste of cornstarch and 2 tablespoons water; stir into mixture in skillet. Simmer gently, stirring until thickened. Serve over chicken. Makes 4 servings.
Here is how to make the Jalapeno Cornbread
3 c. cornbread mix
2 1/2 c. milk
3 eggs, beaten
1 c. drained whole kernel corn
8 sm. jalapenos, chopped
2 1/2 c. grated sharp cheddar cheese
1 lg. onion, chopped
1/2 c. salad oil or bacon grease
In a mixing bowl, mix together cornbread mix, milk and eggs. Add corn, jalapenos, cheese and onion. Heat oil and add to mixture. Pour into 3 (8 inch) pans and bake at 375 degrees for 45 minutes. This is for a large crowd and may be cut down.
So I will spend the afternoon cooking and then eat an early dinner and drink wine (A dry Sula white wine- courtsy of H :)) and watch football- the traditional way of celebrating.
Most importantly, I will remember to be grateful for all the good things that happened this year and all those people who have made life so much more fun. After all, this is a day for rememberance of life's bountiful harvest.
Here is the recipe for the Chicken with Cranberry spice Sauce:
1 (2 1/2 - 3 lb.) Chicken breast, cut up
Dash pepper and 1 tsp. salt
1 1/2 tbsp. butter
1/4 c. canned jellied cranberry sauce
1 c. water
1 tbsp. wine vinegar
3 whole cloves
1 stick cinnamon
1 tbsp. seedless raisins
2 tbsp. water
1 tbsp. cornstarch
Season chicken with salt and pepper. In hot butter in 9" or 10" skillet, saute chicken, few pieces at a time, until golden brown on both sides. Mix cranberry sauce, 1 cup water, vinegar, cloves, cinnamon and raisins; pour over chicken, turning occasionally. Simmer gently, covered, over low heat, about 40 minutes or until chicken is fork tender. Remove chicken to heated platter. Make a paste of cornstarch and 2 tablespoons water; stir into mixture in skillet. Simmer gently, stirring until thickened. Serve over chicken. Makes 4 servings.
Here is how to make the Jalapeno Cornbread
3 c. cornbread mix
2 1/2 c. milk
3 eggs, beaten
1 c. drained whole kernel corn
8 sm. jalapenos, chopped
2 1/2 c. grated sharp cheddar cheese
1 lg. onion, chopped
1/2 c. salad oil or bacon grease
In a mixing bowl, mix together cornbread mix, milk and eggs. Add corn, jalapenos, cheese and onion. Heat oil and add to mixture. Pour into 3 (8 inch) pans and bake at 375 degrees for 45 minutes. This is for a large crowd and may be cut down.
I have been busy of late and coming home to cook a full meal and take pictures was becoming a pain. But I have realized that I have been neglecting the blog completely. So forgive me for not putting up pictures, but here are some quick recipes for simple meals-
Chicken Curry:
Ingredients : About 2 medium sized onions, diced. 2-3 cloves of garlic, diced. 2 tomatoes, diced, 1 yellow capsicum, cut into strips. 1-2 lbs. of chicken breasts (you can use thighs and legs or any other part) seasoned with salt and pepper.
In a pan (which can be set into the oven at about 400-450 C), heat up vegetable oil. Lightly brown the garlic, then add onions. After they turn translucent, add the tomatoes and the chicken (I like my chicken lightly browned and so sear them in a pan and then add to the veggie mix). Add the capsicum. Add salt and pepper to taste. I like mine a bit spicy, so I add some chilli mix that I have to season it up. Then put the pan into a pre heated oven at 400 C. The chicken will cook up in about 30 minutes. If you pierce it with a fork, the meat should be easily pierced and will mostly fall apart.
I serve this with Basmati rice seasoned with a tadka of cumin seeds and curry leaves.
I like cooking this curry becuse after 10-15 minutes of prep work, I pop it into the oven and can relax over a drink.
The second dish is Patrani Machchi.
This is a traditional Parsi dish and I love it. They make a variation of this in goa and I always try and make this whenever I get a fresh cut of salmon.
Make a paste of coriander leaves, mint, coconut grated, salt and chili. Rub a fillet of salmon with this paste. Wrap in banana leaf (I have tried it with grape leaf and in a beetle leaf, just because they were there. The grape is a good variation)or just use aluminum foil. Steam for 20 minutes. Serve with a slice of lemon. This is a good, light dinner. The paste can be made in advance and stores well in the freezer.
Chicken Curry:
Ingredients : About 2 medium sized onions, diced. 2-3 cloves of garlic, diced. 2 tomatoes, diced, 1 yellow capsicum, cut into strips. 1-2 lbs. of chicken breasts (you can use thighs and legs or any other part) seasoned with salt and pepper.
In a pan (which can be set into the oven at about 400-450 C), heat up vegetable oil. Lightly brown the garlic, then add onions. After they turn translucent, add the tomatoes and the chicken (I like my chicken lightly browned and so sear them in a pan and then add to the veggie mix). Add the capsicum. Add salt and pepper to taste. I like mine a bit spicy, so I add some chilli mix that I have to season it up. Then put the pan into a pre heated oven at 400 C. The chicken will cook up in about 30 minutes. If you pierce it with a fork, the meat should be easily pierced and will mostly fall apart.
I serve this with Basmati rice seasoned with a tadka of cumin seeds and curry leaves.
I like cooking this curry becuse after 10-15 minutes of prep work, I pop it into the oven and can relax over a drink.
The second dish is Patrani Machchi.
This is a traditional Parsi dish and I love it. They make a variation of this in goa and I always try and make this whenever I get a fresh cut of salmon.
Make a paste of coriander leaves, mint, coconut grated, salt and chili. Rub a fillet of salmon with this paste. Wrap in banana leaf (I have tried it with grape leaf and in a beetle leaf, just because they were there. The grape is a good variation)or just use aluminum foil. Steam for 20 minutes. Serve with a slice of lemon. This is a good, light dinner. The paste can be made in advance and stores well in the freezer.
