Butter Chicken

I have to be honest…until a few weeks ago I really thought I didn’t like Indian food. Every time someone would suggest an Indian restaurant or an Indian dish, I would be like “oh no, I don’t do Indian!”.  Truth is, I’ve only eaten Indian food cooked by one former friend and she probably wasn’t  a good cook in retrospect lol. I am in love with butter chicken! There! I said it! 🙂

I follow many gluten free bloggers and when Ditch the Wheat posted her Butter Chicken recipe, I was on it!  You can find her dairy free recipe here: Ditch the Wheat/Dairy-free Butter Chicken

I really like using coconut milk. Anytime I can, I will.  So while my variation incorporates this, I do not personally need to shy away from dairy. Also, I make a bigger portion of this dish below, but you can easily cut the recipe in half for less.

Here is my variation which by far is not a traditional butter chicken, which incorporates spices like fenugreek and garam masala, that I do not have access to right now.

Ingredients

  • 2.5 lbs boneless/skinless chicken breasts cut up into 1-inch cubes
  • 1/3 cup of butter
  • 1 15oz can of full fat coconut milk
  • 1.5 tsp of the following spices:
    Paprika
    Chili powder
    Ground turmeric
    Ground ginger
    Ground coriander
    Cumin
  • 1 tsp of the following spices:
    Onion powder
    Garlic powder
    Cayenne pepper
  • 1/4 tsp  of the following spices:
    Nutmeg
    Cinnamon
  • Salt to taste

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I start with the spice amounts listed above but will add more cayenne pepper, or more cinnamon, etc. as I taste the dish along the way.  Feel free to do the same…this dish is extremely forgiving!

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Start by adding the butter to your pan or dutch oven. I like to use my dutch oven for much of my cooking because it is sturdy and distributes the heat well.  Once the butter starts melting add all your spices at once. It will make a gravy as pictured here:

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Add your chicken and mix it all up, it will look like this picture here…cook on medium low heat until chicken is cooked through, about 20-25 minutes.

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Then add all of the coconut milk, it will lighten the dish up substantially. At this point I taste the sauce and add spices accordingly. You may find that you want to add salt at this point too.

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Raise the heat to medium and cook until the sauce reduces and thickens, about another 20 min or so.  It will look like this:

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Serve over rice 🙂

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Xo,

TJ

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Roasted Cauliflower & Brown Butter Sage Pork

I am lovin’ me some cauliflower lately. It is really much more versatile than I have given it credit for.

This recipe came from a quick, last minute, internet search before I left work, trying to throw together an idea before I got home.

Here is the recipe source: Inside a British Mum’s Kitchen, Pork Chops in Brown Butter with Crispy Sage Leaves from the Garden

I used what I had…which was a pork loin that I cut into medallions. I roasted the cauliflower by placing a piece of aluminum foil on a baking sheet and brushing it with some duck fat. Cut up a whole head of cauliflower into bite sized pieces. Lay the cut side flat on the baking sheet. Sprinkle generously with some salt and pepper, then brush some more duck fat over the pieces. Bake on 400 for 20 minutes or so. I like mine really crispy, nearly burnt, so baking time is a personal preference here; just keep an eye on it.

I didn’t follow the British Mum’s recipe to a tee.  I omitted the fennel seeds and white wine.

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Before 🙂

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After 🙂

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Seasoned and ready to cook!

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Cooking in the deliciousness that is butter!

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All done!

Xo,

TJ

Vietnamese Vermicelli ala Rachael Ray

There aren’t too many pics in this post because I was not the chef. My lovely wife made this orgasmic meal for me because we’ve been craving Vietnamese food and well, can’t trust the broths/sauces/etc. at places I can’t ask questions.

Here is the recipe source: Rachael Ray Mag – Vietnamese Noodle Bowl with Glazed Pork

Of course, we use gluten free products in the ingredients and we don’t use vegetable oil.  Substitute as you see fit!

Here’s our dish:

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Xo,

TJ

Mushroom Marsala Steak Topping

Oh my yum…this recipe I’m about to share is simple and ridiculously delicious. It’s a mushroom, parsley, garlic, with marsala wine, explosion in your mouth lol We use it to top our steaks when we need a little something extra.

Here’s the recipe; remember that I don’t cook exact when making meals (baking is another thing all together, I am baking’s bitch lol) I tried to put measurements to what I throw together:

2 tablespoons of rendered duck fat

1 teaspoon of salt

1/2 teaspoon pepper

3 tablespoons of butter

4 cloves of fresh minced garlic

1 pound fresh mushrooms

3 tablespoons of chopped fresh parsley

2 teaspoons of dried thyme

1 cup of dry Marsala wine

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this is the duck fat I use 🙂

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Saute mushrooms in duck fat

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Add wine then spices and herbs

Add butter and cook down

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DELICIOUS over steak 🙂

The “Bread Bitch” has been conquered!

I did it! I was successful in making some yummy white bread! So delicious!

I used Gluten Free – Jenny‘s adapted recipe found here: Gluten Free Soft White Bread

SUPER EASY, AND SUPER TASTY! Here are the ingredients and directions taken from Jenny’s post:

  • 1 1/4 cups warm (110 degrees) organic milk
  • 4 1/2 tsp dry active yeast
  • 3 tbsp Wholesome Sweeteners Organic Sugar, divided
  • 1 1/2 cups white rice flour
  • 1 cup tapioca starch
  • 1/2 cup sweet rice flour (plus a little more for the pan)
  • 1 tbsp psyllium husks
  • 3 organic eggs
  • 1 tsp sea salt
  • 1/4 cup melted Nutiva Organic Coconut Oil

Whisk together the milk, yeast, and 1 tablespoon of sugar. Let sit until the yeast has proofed (almost double in size with a head of foam about 1 inch thick), 5 – 10 minutes.

Grease a loaf pan with oil or butter. Sprinkle in some sweet rice flour, coat the pan, and tap out the excess.

Whisk the rice flour, tapioca starch, sweet rice flour, psyllium husks, salt, and remaining 2 tablespoons of sugar. Add the proofed yeast mixture, eggs, and oil, and whisk until smooth and lump free. Batter will be runny, almost cake like.  Pour into the prepared pan, cover with a clean tea towel and let rise in a warm, draft free environment for 20 or 25 minutes or until the batter comes almost to the top of the pan.  Do not let batter rise over the pan.

Preheat the oven to 375 while the bread is rising.

Bake the bread for 30 – 40 minutes or until golden brown. Let cool in the pan then remove to a wire rack to finish cooling.

Here are some pics:

Ingredients

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Proofing

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Rising (I did let it rise to the top, and over! Not on purpose but yea, because I’m a mindless baker lol)

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DONE 🙂

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Me giving the thumbs up! And Romeo waiting for his bite lol

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He approves!

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Breakfast with TOAST…YAY

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Please be sure to link back to Jenny’s post and let her know what you think if you decide to try this recipe!

Xo,

TJ