Impress your guests at your next gathering with the irresistible flavors of curried duck mini meat pies. These bite-sized treats pack a punch with their fragrant spices and savory duck filling.  They are sure to standout in any party spread. Whether you’re hosting a lively Superbowl bash, a casual tailgate, or a festive holiday get-together, these mini pies are guaranteed to disappear fast.  Make sure you bake plenty because their unique flavor and convenient size will have everyone coming back for seconds.

The Perfect Party Snack: Curried Duck Mini Meat Pies

Why settle for ordinary chips and dip when you can wow your friends with something truly special? The combination of aromatic curry and rich duck creates an unforgettable taste.  These curried duck mini meat pies elevate your party fare from basic to brilliant. Plus, their petite size makes them perfect for serving at any party.

Tips for Cooking with Ground Duck

Cooking with ground duck is a fantastic way to bring robust, savory flavors to your dishes. Start by sourcing fresh, high-quality ground duck from a trusted butcher or specialty store.  This makes a world of difference in flavor and texture.

When browning ground duck, use medium heat to gently render out the fat, which adds moisture and richness to the filling. Don’t be afraid to season generously with spices and aromatics.  Duck can hold its own against bold flavors like curry, garlic, and ginger. If you’re new to duck, try blending it with a little ground chicken or pork for a lighter touch without sacrificing depth.

Keeping Duck from Tasting Gamey

Worried about duck’s reputation for a gamey taste? There are simple ways to mellow out any strong flavors. First, marinate the ground duck with a splash of citrus juice or a bit of vinegar.  This helps to tenderize the meat and balance the flavor. Incorporating aromatic spices such as curry powder, coriander, and cumin not only brings warmth but also masks any overly intense notes.

Premade vs Homemade Pie Crust

When it comes to pie crust, you have two great options: premade or homemade. Premade crusts are a huge time-saver and deliver consistently flaky results.  They’re perfect if you’re making a big batch or want to streamline prep. Look for high-quality, all-butter crusts for the best flavor.

On the other hand, homemade pie crust lets you control the ingredients and texture.  You can add a pinch of curry powder or herbs directly to the dough to amp up the flavor. If you happen to have duck fat, you can use that instead of butter to make your crust. 

If you love baking from scratch, making your own crust can be a rewarding experience.  But don’t hesitate to use premade in a pinch.  Your guests will be too busy enjoying the pies to notice!

Ingredients You’ll Need

• 1/2 cup minced shallots
• 1/2 pound ground duck
• 1 cup finely diced potatoes
• 1 1/2 teaspoons curry powder
• 1/2 teaspoon garam masala
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/2 cup half and half
• 2 – 9-inch pie crusts (three if you do not wish to re-roll the remaining dough)
• 1 large egg, lightly beaten

Step-by-Step Instructions for Making the Mini Pies

Prepare the filling: In a large skillet, heat the oil over medium heat. Add the shallots and sauté until translucent, about 3 minutes.

Brown the duck: Add the ground duck to the skillet, breaking it up with a spoon. Cook until browned and most of the fat has rendered, about 5–7 minutes. Remove the duck from the pan and add 1 teaspoon duck fat and stir until melted. Add the potatoes and sauté until crisp.

Spice it up: Return the duck to the pan and sprinkle in the curry powder, garam masala,  salt, and pepper. Stir well to coat the duck evenly. Add the cream and simmer until the cream thickens. Cook for another 5-6 minutes until everything is well mixed and fragrant. Remove from heat and let cool slightly.

Prep the crust: Roll out the pie crust on a lightly floured surface. Use a round cutter or glass (about 3–4 inches in diameter) to cut out circles for your mini pies.

Fill and seal: Place a spoonful of the cooled duck filling in the center of each crust circle. Brush the edge with beaten egg.  Fold over to form a half-moon and press the edges to seal. Crimp with a fork for a decorative touch.

Egg wash: Place the pies on a parchment-lined baking sheet. Brush the tops with beaten egg for a golden finish.

Bake: Bake in a preheated 350°F oven for 30–35 minutes, or until the pies are golden brown and crisp.

Cool and serve: Let the pies cool for a few minutes before serving to avoid burning your mouth on the hot filling.

Tips for Serving and Presentation

For a party-ready presentation, arrange the mini pies on a large platter.  These curried duck pies pair well with delicious shallot cranberry chutney  or sweet strawberry chutney. Offer a small bowl of tangy yogurt sauce to add a cool and sweet contrast to the warm, spicy filling.

These curried duck mini meat pies look as good as they taste.  I’m going to be honest with this whole duck experience, though.  I was scared to make this curried duck mini meat pies recipe.  The whole time I was cooking the duck, adding the herbs and spices, and assembling the filling I was thinking, “What if I go through this whole process and it tastes horrible?  What if I taste it before assembling the meat pies and just cannot stand the flavor of the duck like I have in the past?”  That did not happen.

The hubs insists that I didn’t have fresh duck in the past.  He was right!  You can order directly from my favorite store, Maple Leaf Farms.  It doesn’t get fresher than the farm shipping right to your door.  If you have a local butcher you love, then ask them for fresh duck.  I’ve since learned to love duck and have made crispy duck and bahn mi duck tacos.

Glam up Game Day

I glammed up my game day with some china plates and silver forks.  I’ve been picking up inexpensive forks and spoons.  They add a touch of elegance for tailgating.  You can easily pick these up at antique stores, flea markets, and consignment shops.  Same with the plates!  I think I picked this one up at a local consignment store for a dollar? 

Who says it all has to be paper plates and plastic utensils?  If you have a small group of people that you always go to the games with, change it up a few times.  Try bringing some real plates and silverware.  I put the dirty dishes in zip top bags.  When I get home I put them in the dishwasher.  Same with the silverware.  It’s not too difficult and saves some space in the landfills.

You can even make them the day before then reheat before heading out to the game.  You can even make a batch and freeze them for later, too!  Just place on a baking sheet covered with aluminum foil lightly coated with cooking spray.  Then place them in your freezer for a couple of hours.  Once frozen, you can store them in the freezer for a couple of months.  If they last that long, that is!

Yield: 14

Curried Duck Mini Meat Pies

Cook Time: 1 hour

Total Time: 1 hour

Tailgate gatherings just got better with curried duck mini meat pies. Spice up your party and make every game day unforgettable.

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Ingredients

• 1/2 cup minced shallots
• 1/2 pound [Maple Leaf Farms] ground duck(http://www.mapleleaffarms.com/consumer)
• 1 cup finely diced potatoes
• 1 1/2 teaspoons curry powder
• 1/2 teaspoon garam masala
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/2 cup half and half
• 2 - 9-inch pie crusts (three if you do not wish to re-roll the remaining dough)
• 1 large egg, lightly beaten

Instructions

1. Preheat oven to 350.
2. Heat a large skillet coated with cooking spray over medium-high heat. Add the shallots and cook until softened; about 3 to 5 minutes.
3. Crumble the duck into the pan and brown. Remove from heat and drain; reserving the juices.
4. Return the juices to the pan and cook until the moisture evaporates and the solids begin to brown. Add 1 teaspoon duck fat and stir until melted. Add the potatoes and sauté until crisp.
5. Return the duck to the pan and add the curry powder and garam masala. Cook until the spices have absorbed the juices in the pan; about 5 minutes.
6. Add the half and half and simmer until heated through and begins to thicken. Remove from heat and allow to cool to room temperature.
7. Roll out the pie crust to 1/4-inch thickness and cut into 4 inch rounds. Brush the edge with egg and place 1 to 2 tablespoons of the duck mixture on half of the crust. Fold and crimp with the tines of a fork.
8. Place on a baking sheet covered with a silpat or aluminum foil coated with cooking spray. Bake at 350 for 30 to 35 minutes or until lightly browned. Cool 5 minutes before serving.

Nutrition Information

Yield

14

Serving Size

1
Amount Per Serving Calories 983Total Fat 56gSaturated Fat 19gUnsaturated Fat 37gCholesterol 30mgSodium 880mgCarbohydrates 105gFiber 7gSugar 9gProtein 16g

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The post Level Up Your Party Snacks with Curried Duck Mini Meat Pies appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

I know this recipe sounds so fancy and full of expensive ingredients, but it’s really not. The only thing you might not have is saffron. I always have a small packet of it in the freezer. Because even though it’s expensive you don’t need a lot of it for this recipe, or any recipe for that matter. A little goes a long way with saffron.

The other ingredient you might not familiar with is labneh. If you can’t find that, don’t worry. Just grab a container of Greek yogurt and you can make it. Yes. You can make it with Greek yogurt! And its oh so worth making. You’ll love it in this recipe as well as spreading it on bagels, mixing it in dips, and just topping it with some fruits and nuts for breakfast.

What is saffron?

For those that don’t know, saffron are the “threads” of a particular crocus flower. The threads are the stigma and styles of the crocus flower. So, if you’ve ever bought lilies and you see those brown powdering things that grow out of it. Those are sort of like what saffron is on the crocus flour.

The reason they’re so expensive is because each flower produces a little number of those threads. Those threads are hand picked and dried. It takes over 75K flowers to make one pound of saffron. Not only that, but they’re sort of finicky when growing and require lots of attention and cultivating. But the unique flavor makes it a delicacy and well worth the cost of buying even just an ounce. Because a little does go a long way!

What is labneh?

Labneh is a creamy, tangy Middle Eastern cheese made from strained yogurt. It has a thick and spreadable consistency, similar to cream cheese but with a distinctively bright and fresh flavor. It is commonly used as a topping or dip that adds a touch of richness and acidity to dishes. The versatility of labneh makes it a popular ingredient in Mediterranean cuisine. They often combine it with herbs, spices, and vegetables to create delicious and elegant flavor combinations.

Labneh’s creamy texture and tangy taste make it the perfect accompaniment to crostini. Topped with sweet tomatoes, fresh vegetables, or even just a drizzle of olive oil and balsamic vinegar labneh elevates this simple appetizer.

Why pan roasted tomatoes?

Pan roasting tomatoes enhances their natural sweetness and intensifies their flavor by caramelizing their sugars. As the tomatoes slowly roast in the pan, their juices evaporate and it intensifies the tomatoes flavor and sweetness. Roasting them with saffron adds the earthy flavor of the saffron to the sweet tomatoes. This complements the fresh tanginess of labneh. This pairing is a perfect example of how simple ingredients can be elevated to create an elegant and delicious dish.

What is the rule of thumb for adding crostini toppings?

When it comes to adding toppings to crostini, the rule of thumb is to keep it simple and balanced. You want to make sure that each bite has a good combination of flavors and textures without overwhelming the palate. Or overloading the crostini!

A general guideline is to choose one or two main toppings that complement each other, such as roasted tomatoes with creamy labneh. Then add a sprinkle of fresh herbs or a drizzle of balsamic vinegar and olive oil for an extra layer of flavor. By following this rule, you can create crostini that are not only visually appealing but also incredibly delicious.

How do you make Pan Roasted Saffron Tomato Crostini with Labneh?

It’s super simple! First, you cook the butter until it starts to brown. Then you add the saffron and allow it to flavor the butter a few minutes before putting in the tomatoes. It will turn a golden-brown color when it’s ready. Next add in the tomatoes and pan roast them until they just begin to break down and the liquids start to reduce. When that happens, remove the pan from the heat, toast up your bread, and sit down to enjoy some amazing tomato and labneh flavors!

If you need to make labneh, that’s easy! Line a colander or strainer with 2 layers of cheesecloth. Combine the yogurt and the salt together, then pour the mixture into the cheesecloth. Pull up the corners and tie it into a bundle. Finally, let it sit overnight or at least 3 to 4 hours. The longer the thicker and more intense the flavor is. I let mine sit overnight in the fridge and it was so worth waiting for!

How do you toast the crostini?

If you want to make the crostini from scratch you slice a baguette on the bias. Brush them with some olive oil and put them on a sheet pan. Some bake them in the oven and some broil them. It depends on your attention span. If you opt to broil them, you will need to keep an eye on them and turn as soon as they begin to brown which is about 2 to 3 minutes a side.

If you bake them, you won’t have to watch them as much. And you have a couple of options. You can bake them at a higher temperature for a crispy outside and soft inside about 6 to 8 minutes a side. Or you can bake them at a lower temperature for longer and have a crispier crostini throughout. Sort of like melba toast. This takes about 8 to 10 minutes a side.

Wait for the bread to cool before you top it. If you want to kick up the flavor, you can rub some fresh garlic on the bread. Meaning, you cut a piece of garlic and gently rub that cut side on the bread. You won’t think it’s doing much, but there will be plenty of garlic flavor on the bread to kick up this roasted tomato and labneh crostini. I use the same technique when I’m making scalloped or au gratin potatoes. I rub the casserole dish with garlic. Yes, it does work.

Spread a layer of labneh on top of the crostini and them spoon a little bit of the pan roasted tomatoes on top. Now, the sky is the limit! You can sprinkle it with some fresh herbs like oregano or thyme. Maybe a little dill. Feel free to drizzle it with some harissa flavored olive oil or a serrano infused balsamic vinegar for a little kick.

What does Pan Roasted Saffron Tomato Crostini with Labneh taste like?

The tomatoes are tangy and sweet. The saffron adds an earthy sweetness you don’t expect. Then there’s the browned butter with it’s nutty flavor. That’s why I browned the butter; for that added layer of flavor!  Then there’s the labneh. It is creamy and tangy and oh so delicious! It pairs well with the sweet and tangy tomatoes and earthy saffron. And the bread is the perfect vessel to carry all of these flavors into your mouth.

If you chose to rub garlic on it before topping that’s another delicious layer of flavor. And the toppings of your choice; from fresh herbs to oils and vinegars. This recipe is the perfect base that you can dress up or dress down for your family’s tastes.

Yield: 8

Pan Roasted Saffron Tomato Crostini with Labneh

Prep Time: 1 day

Cook Time: 20 minutes

Total Time: 1 day 20 minutes

Craving a taste of the Mediterranean? Try these Pan Roasted Saffron Tomato Crostini with Labneh for a burst of fresh flavors and creamy goodness.

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Ingredients

For the labneh:

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• 2 cups nonfat Greek yogurt
• 1/2 teaspoon salt

For the pan roasted saffron tomatoes:

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• 1 tablespoon olive oil
• 1 tablespoon minced garlic
• 2 cups cherry or grape tomatoes
• pinch saffron
• salt and pepper to taste
• 15 to 20 slices of crostini bread

Instructions

For the labneh:

1. The day before, line a a sieve with a double layer of cheesecloth or paper towels. Set the sieve over a bowl and set aside.
2. In a small bowl mix the yogurt and the salt together until thoroughly combined.
3. Pour the yogurt into the strainer and bring up the edges of the cloth. Pull the corners of the cloth up around the yogurt, making sure it's nice and tight. Tie the edges together into a bundle with kitchen twine. Place the strainer and bowl in the refrigerator and allow to strain 24 to 48 hours or until yur desired consistency is reached.

For the tomatoes:

1. Heat a large skillet over medium-high heat. Swirl the oil into the pan before adding the garlic. Cook the garlic 2 to 3 minutes or until fragrant. Stir in the saffron and cook a minute or two before adding the tomatoes. Reduce the heat to simmer and cook 10 to 15 minutes or until the tomatoes have burst and release their juices.
2. Spread some labneh on a piece of bread and top with tomatoes before serving.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 178Total Fat 9gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 7gCholesterol 2mgSodium 284mgCarbohydrates 19gFiber 1gSugar 12gProtein 6g

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The post Pan Roasted Saffron Tomato Crostini with Labneh appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

So, I ventured into the kitchen to make my own garam masala. Even though I shared the recipe I made it’s a work in progress. I will continue to revisit and update this recipe until I make one that I absolutely love! You an also try this kohlapuri masala powder, too.  I made garam masala because I REALLY wanted to make this dish. I’ve been seeing picture of tikka masala all over the place like this chicken tikka nan pizza.  It just looks so…DELICIOUS!! How could you NOT want to make this? Just look at its bright color and creamy texture!!  And now that I have garam masala I can make these brown sugar, garam masala, and pistachio muffins.

So, what is tikka masala?

Tikka masala is a beloved and popular dish in Indian cuisine that gained recognition and popularity by Indian chefs in Great Britain. It remains to be determined if it’s a Bangladesh, Indian, Punjab, or Pakistan dish. There are arguments for all being the originators of this popularly delicious dish.

Tikka masala is known for its rich and creamy tomato-based sauce, combined with tender pieces of marinated meat, usually chicken. The flavors of tikka masala are complex and include a variety of aromatic spices such as cumin, coriander, turmeric, and garam masala. Make sure you use garam masala and not curry powder. Curry powder is for chicken curry and has different spices and a different color.  These spices infuse the dish with their unique fragrance and contribute to its warm and comforting essence.

The most distinct feature of tikka masala is the creamy tomato-based sauce that envelopes the chicken. This sauce is made by simmering tomatoes, onions, garlic, ginger, and a variety of spices, until they form a luscious and thick gravy. The creaminess of the sauce perfectly complements the spices and creates a velvety texture that adds to the overall indulgence of the dish.

Why Chicken Tikka Masala is the perfect comfort food?

Whether it’s a chilly winter night or a day when you crave something warm and creamy, chicken tikka masala is the perfect comfort food. It’s a rich and creamy recipe that combines with the delightful flavors of Indian spices. This makes it a dish that brings both physical and emotional comfort into one recipe.

The flavors of chicken tikka masala have a way of wrapping you in a warm embrace. The tender chicken creates a succulent base that is then smothered in a luscious tomato sauce. Every bite is full of flavors link hints of ginger, garlic, and the earthiness of garam masala. It’s a harmonious blend that warms you from the inside out. The added bonus of making this in the slow cooker allows the chicken to become incredibly tender and practically melts in your mouth with every bite.

Why use a slow cooker?

There are many benefits to using a slow cooker. One of the main advantages is the way it enhances the flavors of any dish. The ingredients have ample time to meld together resulting in a richer and more satisfying dish. The slow cooking time also allows the spices to completely infuse the dish which creates a harmonious blend of flavors that is sure to tantalize your taste buds.

Using a slow cooker adds a level of simplicity to the preparation and cooking process. Traditional stovetop methods often require constant attention and stirring, but with a slow cooker once you’ve gathered all the necessary ingredients and added them to the slow cooker, you can simply set it and forget it.  Let the magic happen in the slow cooker. Sometimes, you don’t even need to thaw the meat like these crockpot frozen chicken breasts.  This not only saves you time and effort, but it also allows you to focus on other tasks or simply relax while your delicious meal simmers away.

Not only does using a slow cooker make cooking easier, but it also makes clean-up easier, too! With only one pot to wash, you can spend less time tackling a pile of dirty dishes and more time enjoying your meal. Plus, slow cookers have removable inserts, making them easy to clean and store. And they make plastic liners to make clean up even easier!  If you’re still on the fence, check out these tips for using your slow cooker.

How do you make slow cooker chicken tikka masala?

It’s a dump and go meal. I did not marinate my chicken, but you can marinate yours in some yogurt overnight. Actually, you can put all the ingredients into a plastic container ahead of time and then when you’re ready to cook the tikka masala, just dump it into the slow cooker, set it to cook, and go about your day.

I used bite-sized pieces of chicken breast for my tikka masala. Feel free to change it to chopped chicken thighs, whole chicken thighs, or even whole chicken breast. It’s your chicken tikka masala. Use whatever kind of chicken you want for your dinner.

Combine your chicken with the next 10 ingredients (onions through bay leaves). This can be in a plastic container the night before or in the liner of the slow cooker when you’re ready to cook. Simmer the chicken tikka masala on low for 8 to 10 hours or on high for 4 to 5 hours. If you’re cooking on low turn the slow cooker to high heat for the last 30 minutes. Combine the cream with the cornstarch with a whisk and then add the cream mixture to the chicken. Simmer for 20 minutes or until the sauce thickens to your liking.

I served my slow cooker chicken tikka masala over some brown jasmine rice. Feel free to serve yours over basmati rice, white jasmine rice, cilantro lime rice, herb rice, or even some cauliflower rice. Or skip the rice and serve it with some naan. It can stand up on its own as a delicious stew-like dish or on top of rice.  Try serving it with a side of these golden lentils and rice.

What does slow cooker chicken tikka masala taste like?

First, there’s the creaminess that hits your palate. It covers your mouth what that delicious tomato-based sauce. Then the chicken is tender and infiltrated with all those herbs and spices. I say infiltrated because it just attacks the chicken and gets all their flavors and goodness into every nook and cranny of that meat.

Then there’s the sauce. Packed with garlic, earthy cumin, smoky paprika, cinnamon, and a kick from the cayenne. The bay leaves are that umami flavor you can’t quite taste but know it’s there. Finally, there’s the homemade garam masala which contains12 spices from coriander and fenugreek to ginger and cloves.

Add more cayenne if you want it spicier or omit it if you don’t want it spicy at all. You can swap the cream for coconut milk. Don’t worry about having to save the rest of the can because you can use it to cook your rice. It makes your coconut rice super fluffy and creamy which is the perfect vessel for this slow cooker chicken tikka masala.

Yield: 6 servings

Slow Cooker Chicken Tikka Masala

Cook Time: 8 hours

Total Time: 8 hours

Turn up the heat with this mouthwatering slow cooker chicken tikka masala recipe! Perfect for busy weeknights or lazy Sundays.

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Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 cups thinly sliced onion
• 2 tablespoons minced garlic
• 29 ounces tomato puree
• 1 cup Greek yogurt
• 1 tablespoons garam masala
• 2 tablespoons ground cumin
• 1 tablespoon paprika
• 1 teaspoon cinnamon
• 1/2 teaspoon cayenne pepper
• 2 whole bay leaves, crushed
• 1 cup fat free half and half
• 3 tablespoons cornstarch
• 6 cups hot, cooked rice

Instructions

1. Place the chicken and next 10 ingredients in the liner of a slow cooker coated with cooking spray. Cook on low 8 to 10 hours or until the chicken is tender and cooked through.
2. For the last 30 minutes, increase the temperature to high. Combine the half and half and the cornstarch and add to the chicken, stirring to combine. Cook 30 minutes or until slightly thickened.
3. Place 1 cup of rice on each of 6 plates and top with tikka masala.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 559Total Fat 6gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 4gCholesterol 100mgSodium 185mgCarbohydrates 77gFiber 6gSugar 14gProtein 49g

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The post Slow Cooker Chicken Tikka Masala is the Ultimate Comfort Food for Cozy Nights appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

There’s no denying that I love all the flavors that the Middle East have to offer. That includes this gorgeous rice dish. Born from the rich culinary traditions of the Middle East, jeweled rice is a vibrant and decadent dish that combines fragrant basmati rice with an array of colorful and flavorful ingredients.

What is jeweled rice?

Jeweled rice is not just your average side dish. It’s an exotic and vibrant creation that will transport you to a world of rich flavors and dazzling colors. The dish is known for its extravagant use of ingredients and garnishes. It transforms plain rice into a masterpiece fit for a king. It combines Persian flavors with a touch of elegance, making it an unforgettable addition to any dining experience.

Traditionally, the base of jeweled rice consists of fragrant, long-grain rice like basmati or jasmine. You cook it to perfection before transforming it into jeweled rice. The “jeweled” part of this rice recipe is the addition of various dried fruits, nuts, and aromatic spices that weave a tapestry of flavors that will leave you craving more.

Each ingredient in jeweled rice is carefully selected to add a burst of color and texture, resembling the jewels that give the dish its name. The result is a stunning medley of hues, ranging from vibrant oranges and deep reds to shimmering golds and vibrant greens. Not only is jeweled rice a culinary masterpiece, but it is also a feast for the eyes that will awe your guests and create a lasting impression.

Jeweled rice has a rich history that dates back centuries, originating in the royal kitchens of the Persian Empire. Traditionally served at lavish banquets and special occasions, it adorned the tables of the royalty and elite.

In ancient Persia, jeweled rice was seen not only as a delightful rice creation but also as a symbol of prosperity and abundance. The intricate preparation process and the use of rare and exotic ingredients showcased the wealth and abundance of the ruling elite. Saffron, pomegranates, pistachios, and other culinary precious gems combine to create this dish that is as visually stunning as it is delicious.

Over time, jeweled rice traveled from Persia to various parts of the world, adapting and evolving with each new culture it encountered. As it spread through the Middle East and Central Asia, different regions added their own unique twists to the recipe. Variations of jeweled rice can now be found in countries like Afghanistan, Azerbaijan, and India, each with its own distinct flavors and ingredients.

Throughout history, this sumptuous dish has maintained its allure and popularity, captivating the taste buds and imaginations of people all over the world. Today, jeweled rice continues to be a centerpiece dish at special occasions, weddings, and festive gatherings. Its vibrant colors and intricate presentation make it a true showstopper.

How do you make jeweled rice?

First and foremost, it’s all about the type of rice. Selecting the right type of rice really makes this recipe superbly delicious. Traditionally, long-grain basmati rice is used for its delicate texture and ability to absorb flavors without becoming mushy. I call it popcorn rice because that’s what it smells like to me when it’s cooking. Basmati rice provides a light and fluffy base for the jeweled rice, allowing the flavors of the spices and other ingredients to shine through.

You can use saffron, but that’s a bit pricey. I used turmeric to make my rice golden yellow in color. Then you can add spices such as cardamom, cinnamon, cloves, and cumin to create a harmonious blend of flavors. I shied away from the sweet spices and stuck with the turmeric, cardamom, and cumin. They not only enhanced the taste of the rice but also gave it a warm and inviting aroma that fills during the cooking process.

I made my rice in the rice cooker. Yes, it’s a cop out but my rice cooker is top of the line and makes perfect rice. If you don’t have a rice cooker, then you can bring 3 cups of water, the turmeric and your choice of spices to a boil. Stir in 1 1/2 cups of long-grain basmati rice and return to a boil. Cover, turn the heat to a low simmer, and cook for 20 minutes. Turn the heat off, stir the rice, cover it again, and let it steam for about 10 minutes. You should have perfectly fluffy rice ready to be adorned with jewels.

The garnishes used in jeweled rice play a crucial role in creating the visually stunning presentation. Dried fruits such as apricots, cranberries, and currents often add vibrant pops of color to the dish. Slivered almonds and pistachios bring a delightful crunch and a touch of nuttiness. Finally, there’s pomegranate seeds that provide bursts of tartness and freshness.

What does jeweled rice taste like?

The goal of jeweled rice is to make not only a visually appealing side dish, but also create a harmonious blend of textures and flavors. And that’s just what this side dish tastes like. The rice is rich with the spices of turmeric, cardamom, and cumin. And any other spices you decided to add to your rice. It’s perfectly light and fluffy with a hint of butter. Because I always add butter to rice.

Then you bite into the sweet apricots and slightly sweet tart cranberries. The crunch of the pistachios and pomegranate seeds. The pomegranate seeds also burst in your mouth with their sweet tart flavor. And everything looks super elegant and adorned with so much flavor and texture. Your guests will love this jeweled rice and it will be a show stopping side dish for the holidays.

A funny story about the pistachios. For some reason, I do not pay attention when ordering pistachios for my grocery pick up. I always get the pistachios in the shell. So, there we were, my husband and I, standing in the kitchen shelling pistachios to put in this jeweled rice. It took every fiber of my being not to eat all the pistachios I shelled, but I suffered for this recipe and didn’t eat them all.

So, with the right choice of rice, the perfect blend of spices, and a royal arrangement of fruits and nuts, jeweled rice truly becomes a stunning side dish for your holiday table. It will undoubtedly leave your dinner guests in awe. It’s visually stunning and packed with flavors that will elevate your next gathering and make it truly unforgettable. So, get creative, experiment with different spices and ingredients, and level up your rice side dish game with this jeweled rice recipe.

Yield: 8

Jeweled Rice

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Transform your regular holiday side dishes into something extraordinary with this exquisite Jeweled Rice recipe. Each grain is infused with colorful fruits and nuts, making every bite a burst of joy on your plate.

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Ingredients

• 2 cups water
• 1 cup coconut milk
• 1 teapsoon turmeric
• 1 teaspoon cumin
• 1/4 teaspoon cardamom
• 1 1/2 cups basmati rice
• 4 tablespoons butter
• 1 teaspoon garlic salt
• 1/2 teaspoon black pepper
• 3/4 cup chopped pistachios
• 1/2 cup chopped dried apricots
• 1/2 cup dried cranberries
• 1/2 cup pomegranate pearls

Instructions

1. Bring the water, coconut milk, turmeric, cumin, and cardamom to a boil in a medium saucepot with a lid. Stir in the rice, reduce the heat, and simmer for 20 minutes. Turn off the heat, remove the lid and stir the rice. Put the lid back on and let the rice steam for 10 minutes.
2. Fluff the rice and stir in the butter, garlic salt, and black pepper. Fold in the chopped dried apricots, dried cranberries, chopped pistachios, and pomegranate seeds. Garnish with chopped green onions or parsley before serving.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 279Total Fat 18gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 7gCholesterol 15mgSodium 306mgCarbohydrates 29gFiber 3gSugar 14gProtein 5g

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More Side Dish Recipes:

• Copycat Red Lobster Cheddar Bay Biscuits from Cheese Curd In Paradise
• Corn Souffle from Karen’s Kitchen Stories
• Creamy Garlic Mashed Potatoes from Blogghetti
• Easy Zucchini Casserole from Hezzi-D’s Books and Cooks
• Jeweled Rice from A Kitchen Hoor’s Adventures
• Pomegranate Acorn Squash with Burrata from Palatable Pastime
• Roasted Tomato Macaroni and Cheese from The Spiffy Cookie
• Spinach Souffle from A Day in the Life on the Farm
• Sri Lankan Spicy Potatoes from Magical Ingredients
• Sweet Chili Candied Pumpkin Seed Deviled Eggs from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Truffle Risotto with Mushrooms and Asparagus from Art of Natural Living

The post Make Jeweled Rice – the Ultimate Holiday Side Dish Showstopper appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

I’ve been making banana bread since I was a kid. It was one of my most favorite things in the world to eat growing up. So I had to learn how to make it so I could make it whenever I wanted it. Which was often. There are few things in the world that I love more than a warm slice of banana bread spread with butter. The sweet bananas, the warmth of the bread, and the slightly salty butter is a combination that is unmatched.

I can’t remember where the base of this recipe surfaced from. It was one I tried, liked, and it stuck as
butter, sugar, and banana flavor. I thought, “Why not kick it up and add some warm chai spices to it?” So that’s what I did.

What is chai?

Just don’t call it chai tea because chai is tea. The word itself means tea. So, saying chai tea is saying tea tea. Chai is a mix of spices blended with black tea, boiled milk, a sweetener, and water. While we can order chai in our coffee houses, that’s not much like the traditional chai served up in India.

The story goes that some king from a long time ago had chai created as an Ayurvedic drink. Ayurvedic being an alternative to medicines. Chai is not only delicious but has so many great health benefits. All the spices in chai have health benefits along with the benefits of black tea.

Cinnamon and black tea help in lowering cholesterol. Both ginger and cinnamon help with blood sugar levels. Ginger and cardamom are good for digestive health. Since it’s typically made with milk or soy milk it is a good source of protein. And black pepper has anti-inflammatory properties. Yes, there’s black pepper in chai.

Finally, there’s the act of making the chai itself. The ritualistic method of making it, the mindfulness of bringing all the ingredients together, and the sweet and spicy aroma. All of these things together can help lower your stress and relax you.

How do you make Chai Banana Bread?

This and most banana bread recipes are quick bread recipes. That means there’s no yeast in there and it uses a chemical leavener to get the bread to rise. Prior to chemical leaveners, bread needed yeast to make them rise. And, as we all know, yeast bread usually takes at least an hour to proof.

Once chemical leaveners like baking powder and baking soda came onto the market, bread batter could be whipped up in under 10 minutes. And could be baked in under 2 hours from start to finish. Yes, so some that doesn’t sound so quick. But compared to maybe 10 minutes to make the bread, then an hour to proof, and possibly another 30 to 45 minutes to bake it’s pretty darned quick. Hence the name quick bread.

For this Chai Banana Bread, you combine the butter with the sugar and cream them together. I beat mine until they were light and fluffy. Then add in the room temperature eggs one at a time. Stir in the vanilla before adding the bananas.

For me, I freeze the bananas I’m preparing to bake with. Once they start to turn a little brown I pop them in the freezer. That means they’re extra soft when they come out of the freezer. Which also means there’s no need to mash them. I simply pull the stem end off, pinch the seed end, and squeeze the banana pulp out. Then I let the hand mixer blades mash them up.

For a little extra texture, I add in a non-frozen banana. That leaves nice chunks of sweet banana throughout the chai banana bread. I bread it up into little pieces with my hand. Or you could chop it into slices. Then let the hand mixer chop it up even more. It’s not large chunks but not completely mashed leaving some nice, sweet bites of banana throughout.

What’s in Chai Banana Bread?

The obvious is bananas. And of course, butter, sugar, flour, baking soda, and salt. But there’s also my own chai spice blend in there. It’s heavy on the black pepper side, but oh so delicious. Mine has green cardamom. I love that flavor. So much that I made some cardamom shortbread cookies this past Christmas.

There’s cloves, allspice (no it’s not all the spices), cloves, cinnamon, star anise, and dried ginger. I added a couple of black cardamom pods in there along with some vanilla bean pieces. Finally, there’s the black pepper and some coriander. Yes, I know. Coriander is usually a savory spice, too. But it adds a depth of flavor to the spice blend that I enjoy. And rather earthy flavor most wouldn’t expect.

What does chai banana bread taste like?

Like banana bread went to India. I put 2 teaspoons of chai mix in my banana bread, but I could easily add a tablespoon plus. If you don’t have chai spice mix, then try adding a couple of teaspoons of cinnamon, ground ginger, and cardamom with a half teaspoon of some cloves, and allspice. Then a pinch of black pepper. Coriander and star anise isn’t necessary. But if you have them try tossing a quarter teaspoon of those in there, too.

This Chai Banana Bread is moist and delicious. There’s banana throughout and a small chunks of banana here and there. Those chunks make it even more moist. The chai spice is nice and warm. The cinnamon, ginger, and cardamom are prominent. The rest of the spices are more subtle and in the back. The pepper isn’t tasted up front, but it does add a little warmth to the whole bite.

It’s not super sweet. The sugar and butter are just enough to make this bread irresistible. The top of the bread gets a nice crispy crust that fades after the first day. I like that crispy almost crème brulé style crunch on top the first day. If you don’t like that do a half and half mix of brown and white sugar. That will keep the top from getting too crunchy.

Yield: 16

Chai Banana Bread

Prep Time: 5 minutes

Cook Time: 1 hour 15 minutes

Additional Time: 10 minutes

Total Time: 1 hour 30 minutes

Chai Banana Bread is moist, delicious, and full of chai spice flavors. It’s buttery, sweet, and irresistible.

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Ingredients

• 1/2 cup butter
• 1 cup sugar
• 2 large room temperature eggs
• 1 teaspoon vanilla extract
• 1 3/4 cup banana pulp (about 3 bananas 6 to 7 inches in length)
• 1 1/2 cups flour
• 2 teaspoons chai spice mix
• 1 teaspoon baking soda
• 1 teaspoon salt

Instructions

1. Preheat oven to 325 F.
2. Combine sugar and butter in a large mixing bowl and beat with a hand mixer until fluffy.
3. Add the eggs one at a time, beating after each.
4. Stir in the vanilla extract.
5. Add the banana pulp and stir until combined.
6. Combine the flour with the baking soda, salt, and chai spice mix in a medium mixing bowl. Stir with a whisk to combine.
7. Stir the dry ingredients into the wet ingredients until combined.
8. Pour into a prepared loaf pan coated with cooking spray.
9. Bake at 325 for 60 to 75 minutes or until a toothpick inserted in the center comes out almost clean.
10. Remove the bread from the oven and cool in the pan for 5 minutes before removing and cooling completely on a wire rack.
    

Nutrition Information

Yield

16

Serving Size

1
Amount Per Serving Calories 191Total Fat 7gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 2gCholesterol 39mgSodium 266mgCarbohydrates 32gFiber 1gSugar 18gProtein 3g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Coffee Break

• Blum’s Coffee Crunch Cake from Karen’s Kitchen Stories
• Caramel Latte from Art of Natural Living
• Chai Banana Bread from A Kitchen Hoor’s Adventures
• Gingerbread Lattes from Hezzi-D’s Books and Cooks
• New York Crumb Cake from That Recipe
• Raspberry and White Chocolate Iced Latte from Jen Around the World

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Have you heard of Raw Spice Bar? No, this is a review for them. That’s later on this month. They contacted me about trying out their products and possibly hosting a giveaway. Again, stay tuned later this month.

It is not a secret that I’m a total spice snob. Seriously. I buy the whole spice and grind it myself. I’ve been making my own spice mixes for fajita seasoning, taco seasoning, Tuscan spice blend, Greek seasoning, and garam masala. You guys really need to make your own spice and herb blends. It’s SO much better.

Now, I’ve tried a few food subscription boxes before. I have not really been impressed with the quality/quantity as compared to the price. Hatchery is okay, but the products were just too small for me. Love with Food? That one was okay. Because of my dietary requirements I couldn’t a lot of the items. Graze? Same thing. Now, I really did like Graze, but was tired of having only dried fruit in the low fat option.

This is why I JUMPED at the chance to try out the Raw Spice Bar subscription. The cost is pretty minimal.  The spices are small batch blends that are ground just before shipping. That’s what I’m talking about! Can you say UBER fresh? When herbs and spices are that fresh, you can truly taste the difference. Plus, when they’re that fresh you don’t need as much to pack a flavor punch.

You really do need to grill shawarma for it to be amazing! Broiling, it’s just not good enough. Broiling doesn’t give those nice charred bits of marinade making the dish just that much more delicious. Roasting? That’s okay and is probably better than broiling, but you miss the char you get from grilling. It’s like the obsession I have with burned bits of barbecue sauce that I talk about in my Mustard Barbecue Chops post.

Those charred bits in this recipe are super concentrated, yogurt marinated bits of delicious goodness. Made even more delicious by toasting my herbs and spices before I grind them. No, that’s not in the directions. I toasted the spices when I make a spice mix. I should turn this shawarma into a spice mix post. Maybe later on this month. Stay tuned.

I turned a coffee grinder turned spice grinder. Toasting spices releases the essential oils that are dormant which are released during grinding.  This makes for more potent and aromatic spice blends. You really should try it.

Granted, this spice blend will flavorful and delicious. It’s not necessary to toast your herbs and spices. Remember when I said I was a spice snob? This is the spice snob in my coming out. Just try it once and let me know how it turns out. I bet you’ll be able to taste an amazing difference.

Just look at that amazing color! You know it’s going to taste pretty amazing with color that looks like that. Actually, for the most part, that’s from the turmeric and the paprika. Oh, and the coriander, the cinnamon, the garlic; pretty much all of it! And it taste just amazing as it looks.

And mad props to the yogurt. Yogurt does the best job of marinating chicken. The theory being the calcium in the yogurt (or milk) activates enzymes that start to break down the proteins in the meat. Don’t you just love science? All this time, vinegar marinades have been more popular, but vinegar, in my experience, just starts to cook the meat. While I love the flavor of a vinegar marinade, I don’t use it tenderize meat; just flavor it.

The grilled chicken has concentrated shawarma spices on it. Even if it’s not cooked perfect, the yogurt tenderized chicken stays tender even it’s over cooked. That’s another benefit of marinating chicken in yogurt.

Just look at that tasty meal! I served the chicken with some tasty, cucumber couscous and nutty, roasted Brussels sprouts. If you start the sprouts while the chicken is marinating then start the couscous while you cook the chicken, you can easily make this a tasty, weeknight meal.

Yield: 4 servings

Grilled Chicken Shawarma

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

Satisfy your cravings with this mouthwatering Grilled Chicken Shawarma. Juicy and full of flavor, it's the perfect pick-me-up for any day.

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4.3 Stars (6 Reviews)

Ingredients

• 1 pound chicken breast tenders
• 1 cup nonfat, plain yogurt
• 2 teaspoons coriander
• 2 teaspoons cumin
• 2 teaspoons paprika
• 1 teaspoon garlic
• 1 teaspoon turmeric
• 1/2 teaspoon black pepper
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper

Instructions

1. Place the chicken in a shallow dish.
2. Combine the remaining ingredients in a small bowl with a wisk until blended. Pour over the chicken, turning to coat. Marinate at least 30 minutes or overnight.
3. If using wooden skewers, soak before threading the chicken tenders onto the skewers.
4. Preheat grill to medium-high. Cook chicken 2 to 3 minutes per side or until cooked through and no longer pink in the middle.
5. Serve with flat bread and grilled zucchini (or couscous and roasted Brussels sprouts).

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 388Total Fat 19gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 14gCholesterol 53mgSodium 1219mgCarbohydrates 29gFiber 2gSugar 5gProtein 25g

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Fantastic Father’s Day

• Chicken Shawarma by A Kitchen Hoor’s Adventures
• Creamy Spinach Dip by Karen’s Kitchen Stories
• Jeff Mauro’s Meatloaf by Hezzi-D’s Books and Cooks
• Korean Chicken Skewers by A Day in the Life on the Farm
• Lamb Burger with Tzatziki Sauce by Art of Natural Living

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

The post Grilled Chicken Shawarma appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Do you ever have difficulty concentrating on one subject? I mean, I cook. That’s my thing. Well, my MAIN thing. But, I also crochet and knit. I have a decent stash of yarn, but I haven’t really knit or crochet anything worth mentioning in a while. Why not? Well, I’m busy researching, writing, and cooking recipes.

Then there’s the part of me that wants to get back into sewing. Did you know I sewed my first wedding dress when I married Mr. Wrong? Granted, it wasn’t a traditional wedding dress, but still. I made my wedding dress. I’ve made cute plaid jumpers, costumes, curtains. I used to be decent at sewing with my little basic back and forth machine.

Then there’s the part of me that wants to do half the projects on hometalk or want to do my own version of flea market flip. I’ve salvaged a lamp or two in my day, but I’ve never made anything from something I found or purchased. I’m inspired to, though! Have you seen some of the benches they made on that show! GENIUS!

Now, the hubs and I have a house and I want to do SO MUCH! Like, make a hall cubby with a shelf for our mittens, hats, and what not. You know, a place where we can hang the coats we use often and de-clutter some of the tiny hall closet. One that’s batten or has decorative molding on it. You know what I mean, right?

And I’m pretty handy with some tools. I made some plate holders similar to these. From scratch.  And I stained them, too!  You see, the first Christmas the hubs and I were together, he bought us some GORGEOUS dinnerware from Crate N Barrel.  They.are.gorgeous!  A nice eggshell rim with platinum trim.  SO pretty.  But, no dish holders would hold them!  The plates are big, the soup bowls are deep, and the serving ware is just oversized.  Nothing we could find commercially would work.

I said we should just make some.  The hubs said, “You can’t make those.”  Okay.  Don’t tell me I can’t do something I know I can do.  So, I set out to prove the hubs that I COULD Make some that work.  I measured the depths of the bowls, height of the plates, and set out to chop some wood and drill some holes.  Granted, they weren’t perfect.  I have some issues with the holes of a few and the dowels busted, but they worked!  And they looked decent.  If I had made version 2.0 they would have been perfect!  And they cost just a few dollars to make.

What’s this got to do with this recipe?  Nothing.  Nothing at all.

This is a vain attempt at sharing part of me so that you, my dear readers, can learn a little more about me.  I’m a creative, crafty person who just has difficulties picking a craft.  I could so turn a whole bedroom into a craft room if the hubs would let me, but that ain’t happening.

So, I stick to food.  It’s the one thing that grounds me.  It’s the one thing that I can always rely on, go to, express myself in a way I can’t with other creative outlets.  I can knit, but from a pattern but I can’t CREATE a pattern.  I can sew, but…ditto.  And woodwork?  Sort of.  But food?  There’s always a need for food.  Always a need for delicious recipes to feed my small family.

Food nourishes me not only in body, but in soul, spirit, and, well, everything!  My history, my family, my heritage, my memories; almost all revolve around food.  Best birthday?  French restaurant with the now hubs in NYC.  Christmas?  Well, that one’s the Christmas we got engaged.

Okay, enough about me.  I should probably tell you about this recipe.  I mean, you know I’m addicted to anything that has curry in it, right?  It’s so good.  I could eat it every day.  The aroma fills the kitchen as you cook up this quick meal.  The noodles take about 20 minutes to rehydrate, which is perfect for you to chop your veggies and sauté them.

The sauce is full of delicious, curry flavor with a kick from the black pepper.  At least in my curry powder it is.  It’s full of black peppery delicious heat.  Not like cayenne or red pepper that’s a bite, but that warm heat the creeps up on ya.

Then there’s the tender vegetables and rice noodles.  I’m loving these rice noodles more and more.  I can plop them in a bowl of hot water, chop some veggies and meat, and then toss it all together with a broth mixture to finish cooking the noodles.  This broth mixture had the curry powder and turmeric for more yellow coloring.  But you can easily use any broth mixture you want!  This week, I did a taco seasoning broth for a Tex-Mex pho!  That recipe is still in the development stage.  Stay tuned.

Yield: 4

Curry Noodle Stir-Fry

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Skip the takeout and make this Curry Noodle Stir-Fry instead. Not only will you save money, but you'll also feel like a top chef with this delicious and simple recipe.

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Ingredients

• 8 ounces rice noodles
• 1 1/2 cup vegetable broth
• 2 teaspoons curry powder
• 1 teaspoon turmeric
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1 cup thinly sliced onions
• 1/2 cup shredded carrots
• 1/2 cup sliced celery
• 14 ounces baby corn, drained
• 1/2 cup sliced green onion

Instructions

1. Place the noodles in a large mixing bowl and cover with hot water. Allow to sit 20 to 30 minutes.
2. Combine the vegetable broth with the curry powder and turmeric and stir with a whisk. Set aside.
3. Place a large skillet coated with cooking spray over high heat. Add the garlic and ginger and stir until fragrant.
4. Stir in the onions, carrots, and celery and cook until they begin to soften; about 5 to 7 minutes. Stir in the baby corn and cook until heated through.
5. Drain the noodles and toss with the vegetables in the pan. Pour the broth mixture over the noodles and bring to a boil. Reduce heat and simmer until the noodles are cooked through and have absorbed most of the sauce.
6. Serve garnished with the green onions.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 135Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 286mgCarbohydrates 30gFiber 4gSugar 5gProtein 4g

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I was contacted by Saffron Fix to sample their services.  There’s a ton – A TON – of mail order meal services out there.  I haven’t really been interested in trying them.  It’s meals that I can shop for and cook on a regular basis without the high price tag.  No offense to y’all that sell them or those that use them.  They’re just not for us.

But this Saffron Fix?  They’re different.  This is something that I CAN’T shop for and fix on my own.  Because, well, I’m clueless about Indian cuisine.  Well, not entirely clueless.  I’ve cooked a thing or two, but nothing like this dish they sent us in this first box.

It was tickled to see it in the driveway.  I immediately had S carry the Saffron Fix box upstairs so I could open it on the spot!  No.  The Saffron Fix box wasn’t heavy.  I just had my arms full already.  The meal was packaged in a blue, what appeared to be thermal, packaging with an ice pack or two in there to ensure it was cold when it arrived.

I pulled the package apart and saw everything labelled clearly.  It’s all pre-measured in individual containers or food bags.  All of these containers and bags were packaged into one larger bag that held all the ingredients.  I popped the whole thing into the fridge until we were ready to make the dish.  Which was soon!  I couldn’t wait.  And, really, you shouldn’t wait too long if it’s a meat dish.  The meat will only last a couple of days in the refrigerator even if you bought it at the store.

The recipe card showed you step by step how to make the dish.  It had a picture of the finished dish and when you turned it over there were a few step by step images to go along with the instructions on the card.  I read it…thoroughly.  I think that’s actually the first time I read a recipe step by step and in its entirety.

Yeah.  I’m one of THOSE people.  Read the ingredients, look at the picture, and skim for important information is my usual MO for recipes.  But not this time.  This time, since it’s a recipe that I wasn’t familiar with, I read the ENTIRE recipe from start to finish.  And my mouth was salivation the whole time.  Just saying.

Okay.  I mean, just look at that dish!!  You can’t tell me you’re not drooling on your keyboard right now.  I am and I had it!  It’s so rich in flavor, but we’ll get to that in a minute.

Now, the meal I ordered was for 2 people.  And that’s what it would have made; enough for 2 people.  But, for those of you who are regular readers of my blog, you know that I have dinner for lunch the next day.  So, to NOT have left overs of this amazing, intoxicating meal as lunch the next day would be sacrilege.  Seriously.  SAC.RIL.LEGE!

With that said, I added some extra chicken to the recipe.  I grabbed a small chicken breast I had in the fridge, chopped it up about the same as the chicken thighs in the recipe, and added it to the pan.  And I’m so glad I did!!  It was the perfect amount for two GOOD sized portions and a smaller one for left overs lunch.

hwaety

See what I mean?  I wanted to have some lunch of this amazing dish.  Just look at that color, the creaminess with the yogurt, and the flavorful fenugreek leaves!  I had NO idea that these were an actual ingredient for a recipe.  I mean, fenugreek leaves?  I knew about the seeds, but had no clue about the leaves.  It looks like cilantro, but tastes nothing like it; THANK GOD!  If that was the case, I’d definitely NOT be having this for lunch.

Yeah, I’m one of THOSE people.  I can’t stand cilantro.

This does limit me to some of the Indian recipes according to my friend who’s married to an Indian.  She’s suggested some items for me to try, but since there’s cilantro, I’m definitely NOT adding them to my list.  I hope that’s not the case with the other two meals I just ordered.  At least the ingredients are marked and I can just omit what I don’t like.

And that’s what it looks like when it’s all cooked up.  It was super simple.  I even made it on a weeknight!  Everything is chopped, measured, and ready to go, so it’s easy to order a couple of meals for the month.  This methi chicken curry took about 30 minutes to put together.  I LOVED that!!  For some reason, I was under the impression that all Indian dishes took forever to make!  So not the case with this dish.

I don’t know about you, but sometimes, I do crave some delicious Indian food, and this truly did hit the spot.  It had amazing depth of flavor.  It was creamy, flavorful, and hearty for any night of the week!!  It’s the curry flavor that I’m totally in love with!!  If I could make it into a perfume, I’d total wear it.  TOTALLY!

Now, Saffron Fix has a number of meals that are delivered on the East Coast.  They ship at the end of the month for the following month.  You can easily skip a month if you’re not feeling up to Indian food.  But, honestly, who’s not??  The ingredients are easily labelled and the recipes are super simple to follow.  I LOVE that they give you the recipe on the card in case you want to make this again.  I’m definitely putting this one on the menu again, because it was just delicious!

There’s different options for your meal preferences.  Saffron Fix has vegetarian and non-vegetarian options.  You can select 2 or 3 meals for the month; each meal serving two people.  You can swap out recipes if you’re not interested in trying something on your menu.  They’re very friendly and helpful if you have any questions, concerns, or issues.  Like, I knew I was going to get a package while we were in Florida, so I sent them an email and they helped me choose my menu and postpone my shipment!  Their customer service is amazing as far as I’m concerned.

Now, the last change I made was to the rice.  Not that I don’t like the rice they sent, I just have a preference for some brown rice.  In particular, brown jasmine rice.  It’s so nutty, hearty, delicious, that I am just addicted to it.  So, to put my two addictions together, brown jasmine rice and curry, I was in HEAVEN!  HEAVEN I tell you!!  But, if you don’t have any laying around, like I do, please do use the Saffron Fix rice they sent.  I have an issue with following directions on a recipe…but I think I’ve said that before.

Now.  A word about the naan that was in the package.  I have never – I repeat NEVER – had naan that was as light, fluffy, and almost cloud-like as this naan.  It was the most amazing naan I’ve ever put into my mouth.  I have no idea what they did to make it, or what their recipe is, but it is FAB.U.LOUS!  FABULOUS!  I would definitely look for recipes that had naan at this point.  Yes, it’s that good!!

They have a range of recipes from the methi chicken I received to chicken tikki kati roll to lamb rogan josh.  Those are some of the meat options for this month’s delivery.  They, of course, have bhindi masala, paneer bhurji kati roll, and kadai paneer are the vegetarian options you can order this month.  The best part is every month there’s different recipes to try!!  Make sure you stay tuned after June 2 to see what I get in this month’s box.  I can’t wait!!

Officials.  They only deliver to New York, New Jersey, Connecticut, Virginia, Washington DC, Maryland, Pennsylvania, Vermont, Massachusetts and Delaware.  Yeah.  I know.  I’m lucky.  I’m in their delivery area.  But, I’m hoping that with this post, and a few other bloggers, that they can grow their audience to a larger area of the country.  Because, I wouldn’t want all the other people to miss out on this delicious meal mail order.

About Saffron Fix

Saffron Fix is a meal-kit service specializing in Indian cuisine and flavors. We deliver fresh, pre-chopped ingredients and hard-to-find spices so you can cook delicious and authentic Indian meals right at home, in UNDER 30 minutes!

Indian food has always been popular – but the process of cooking it, rather daunting. Saffron Fix’s goal is to demystify Indian flavors and make it easy for everyone. Our chef-designed recipes will teach and inspire you to cook Indian dishes like a pro, and our pre-chopped ingredients will help you do it in half the time.

The post Methi Chicken Curry from Saffron Fix appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Last week, I participated in #PumpkinWeek. Which reminds me, now that the fiscal year is over I need to revisit and share those delicious recipes!

I made some seriously scrumptious Pumpkin Chai Baked Donuts that I thought were amazing. All because I made fresh, homemade chai spices.

Now, for those of you who have stuck with me and read my rants about fresh herbs and spices, please feel free to skip a paragraph or two. For those that are new to AKHA, please allow me to get on my soapbox.

We buy fresh produce, fresh meat and fresh bread. Why don’t we buy fresh herbs and spices? Have you checked the date on your bottles in the pantry? I bet you didn’t even know there was a date on those bottles. Go check. I’ll wait. *whistles theme to Jeopardy* You see what I mean?

That date isn’t like your milk; it’s not a sell by date. It’s a use by date. If you haven’t used it by the date on the bottle, toss it and get another bottle. It’s like baking powder; it loses its potency after a while. That’s why I buy whole spices and only small bottles of herbs. Or, I keep them in the freezer. This makes them last a little longer, but they’re still not as fresh when you use them a year later.

So, please do not use preground anything in this recipe. In your International foods aisle, at least it’s true in my grocery stores, you should be able to purchase almost all the spices needed whole in small bags. Or, if you’re a power use like me, you can purchase them whole from places like My Spice Sage and Penzeys.

Okay. The soapbox is going back in the pantry.

You will not regret using fresh spices in this chai mix. Trust me on this one. Because it will be a total flavor explosion in your mouth. It will almost knock you out when you open the spice/coffee grinder, but to bake with it? Oh my word! To.die.for! Everyone in the office loved the flavors of the donuts that I made. I can’t help but open the jar and just take a whiff. And I can’t wait to bake some more with this delicious spice blend.

I hear ya! “Make tea!” I’m so not much of a tea drinker; especially one that requires me to simmer milk for long periods of time. Now cocoa? That’s another store. Hmmm…chai cocoa. Now there’s an idea!
Oh winter, please hurry up!

No. I’m not sick in the head! If you’re a long timer reader, then you’ll know that my genes are built for cold weather. Me and summer? Polar opposites. I hate to sweat. I hate being hot. Let me rephrase that. I hate to sweat and be hot while doing nothing. Now, hiking? That’s a good sweat, but just sitting around watching TV? Not so much.

Just look at that gorgeous color! I bet the one you buy in the store is pale. I bet the one you buy in the store might have *whispers* sawdust in it. At least that’s what I’ve read; most pre-ground cinnamon has sawdust in it. I don’t know that I believe that, but I don’t want to take the chance.

Now, those long string type pieces? That’s the ginger. Some of it, if you’ve worked with fresh ginger you’ll know this, can be a bit stringy. Not to worry! It won’t hurt anything and you most like won’t even notice it when you bake with this mix. And, if you’re making tea you’re going to strain it anyway.

What chai flavored stuffs do you like to eat?

Yield: 1/2 cup

Chai Spice Mix

Forget that fancy coffee store or the premade chai spices, make your own for a more flavorful, pungent, and personalized Homemade Chai Spice Mix.

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Ingredients

• 1 tablespoon green cardamom pods
• 1 tablespoon whole coriander
• 1 teaspoon whole cloves
• 1 teaspoon whole allspice
• 1 teaspoon whole black peppercorns
• 4 inch piece of a vanilla bean
• 4 inch piece of a cinnamon stick
• 2 whole black cardamom pods
• 1 whole star anise
• 1 inch piece of dried ginger

Instructions

1. Heat a medium skillet over medium-high heat. Add the spice and toast until fragrant, about 3 to 5 minutes. Remove from heat and cool completely.
2. Place the ginger piece in a spice grinder and grind to a powder. Add the remaining spices and grind to a powder. Store in an airtight container up to one month.

Nutrition Information

Yield

50

Serving Size

1
Amount Per Serving Calories 1Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 0mgCarbohydrates 0gFiber 0gSugar 0gProtein 0g

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Yes. I know. Butter is supposed to have – DUH – butter in it. The amount ranges from half a pound to just a few tablespoons. But, unless your new to this blog (waves to the new folks) we don’t use a lot of butter. Fat is my foe, yes even some of the good fats. So, to add butter to this chicken just to be able to call it “butter chicken” just didn’t make sense to me.

Yeah. I hear ya. “But good fat is good fat!” All things in moderation, which is NOT my strong suite.  Especially with this chicken biryani.  I’m such a rice lover!  Recipes like this one taste so good I just have no stopping point for them.  Top it with this mango chutney for some added flavor and brownie points for getting in some fruits and veggies!

Just sayin.

I’ve been preparing for this event, too. My main issue? Time. Time to plan my meals and time to send said meals to the PEP team for eval and conversion to the PEP counts. Without those counts, I can’t plan my day. If I can’t plan everything I eat in the period of a day, I will over eat.

No. I don’t have that filter that says, “You’ve eaten enough. You need to stop.” When you grow up in the clean your plate club and eating out meant all you can eat buffets, that filter just gets cloudy and corroded and you just can’t get it back that easily.

But, this time around, my new breakfast plan seems to keep me going through lunch. If it doesn’t, there’s always popcorn! And since I pop my own in the microwave, I know what’s in it, how many counts it is, and that it’s not going to be full of salt and added fat like store bought. Honestly, if you haven’t popped your own microwave popcorn. Go. Make some NOW because it’s amazing!

I know. This really doesn’t have to lot to do with this Slow Cooker Butterless Butter Chicken. This is more of a train of thought post and, well, that’s where my train landed. But I really should turn it around and had back to this recipe because it’s delicious.

Now. I will confess that I omitted the sugar I put in our recipe. It just didn’t need it in my book. If you feel your version does, then please do so in moderation.  But for me, I just love all the flavors in the curry paste, curry powder, and garam masala. All these flavors with the sweet tomato paste sauce is enough for me! Adding the sugar made it a little too sweet for me. So, you have been informed.

I mean, just look at that gorgeous color! Who really wants that to have a sweet flavor anyway? That creamy sauce with the rich coconut milk and Greek yogurt, all those exotic flavors from the curries and the garam, and the aroma from the jasmine rice. Nope. Don’t want any sugar in this dish. Just some garlic naan to dip into the sauce.

How far have you traveled in your kitchen?

Slow Cooker Butter Chicken

Put on some Bollywood for this Slow Cooker Butterless Butter Chicken! The aroma and flavors take you to India, so why not get in the mood with a movie, too!

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Ingredients

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• 1 pound chicken breasts
• 1 cup thinly sliced onion
• 2 tablespoons minced garlic
• 2 tablespoons minced ginger
• 2 tablespoon red curry paste
• 1 tablespoon garam masala
• 2 teaspoons turmeric
• 1 teaspoon curry powder
• 1/4 teaspoon cayenne pepper
• 8 ounces tomato paste
• 14 ounces coconut milk
• 1/2 cup nonfat yogurt
• 4 cups hot, cooked, rice
• naan

Instructions

1. Place the onions in the liner of a slow cooker coated with cooking spray. Place the chicken breasts on top.
2. In a small bowl, combine the next eight ingredients (garlic through coconut milk) with a whisk. Pour the mixture over the chicken breasts and cook on high 5 to 7 hours or low 8 to 10; until the chicken is tender and no longer pink in the center.
3. Remove the chicken from the slow cooker. Add the yogurt to the broth mixture and stir until the yogurt is blended. Return the chicken to the cooker.
4. Place 1 cup of rice on each of four plates. Ladle the chicken mixture on top and serve with naan.

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