Category Archives: Recipes

Ingredients:

• 4 cups turkey broth (boil up that carcass!! or chicken broth)
• 4 cups water
• 1 pkg (454 gr) cheese tortellini
• 1 lb (approx) of turkey meat
• 1 cup salsa (if you like spicy, use spicy! I blend it first in the magic bullet so the kids don’t complain ‘what’s this red bit?’ ‘what’s this green bit?’ etc. I use medium or mild)
• 3 cups mixed vegetables (leftovers or frozen peas/corn or chopped carrot)

Preparation:

Bring broth and water to a boil in a large saucepan.  Add tortellini & cook for 10 minutes (add carrots here if they are raw).  Add turkey, salsa and leftover/frozen veg and bring to a boil.  Simmer for 5 min or so until vegetables are heated thoroughly

Ranjiv gave me this recipe.  A friend of his teaches cooking classes and gave it to him.  Ranjiv suggests using  boneless chicken thighs instead and says it’s easy, tastes fantastic, and cheaper than going to a restaurant.  The sauce can be made in bulk and frozen without any cream or garnishes.  Always add the cream on the day you plan to serve the dish.

Ingredients:

• 2 Breasts Boneless Chicken

Marinade:

Preparation:

Cut up the chicken breast into same size cubes (1”) and put them in a mixing bowl. Add all the marinade ingredients except the yogurt, oil and the salt. Mix well and then add the yogurt and mix well. Now add the oil and mix well and allow it to marinade for a minimum of two hours.

Preheat the oven to 450 to 475 degrees. Spread your chicken on a cookie sheet and sprinkle salt to taste and place the cookie sheet in the preheated oven until golden brown. Remove from the oven and let it sit while you prepare the sauce.In a sauce pan heat the butter and add the chopped onions, cinnamon sticks and the cardamom pods and stir well. As the onions start to caramelize add the ginger and garlic paste and mix well make sure that the pastes do not burn. Add the crushed tomatoes, turmeric, salt and pepper and the Garam Masalla. Keep stirring and cook the mixture for at least 10 minutes on medium heat. Remove the cinnamon sticks and the cardamom pods and discard.

Using a hand held blender carefully puree the mixture. Now add the chicken including any juice that may be on the cookie sheet and stir the chicken well in the sauce. Gently add the fresh cream and keep stirring and allow the chicken to simmer on low heat ensuring that the sauce does not scald to the bottom of the pan.Once you are ready to serve add the pinch of saffron and stir well. Place the chicken in your serving dish and garnish it with the coriander and the toasted almonds.

Serve it piping hot with Jeera Rice or Hot Buttered Naan Bread.

I made this dish (among several others) for my mother and grandmother when they came over for dinner Saturday evening. They really liked it and so did I…

Ingredients:

• 3 chicken breasts, cut into 2 inch chunks
• About 2 cups of soup veggies (carrots, celery, and onion)
• About 250 g frozen broccoli, chopped in small bite-sized pieces
• 1 can condensed cream of celery soup
• 1 c plain greek yogurt
• 1/4 c mayonnaise
• 3/4 tsp garlic powder
• About 2 tbsp olive oil
• 1 c grated cheddar cheese

Preparation:

Sauté soup veggies (onion, celeri, and carrots) in olive oil for 3 min.  over medium heat.  Add chicken and garlic powder.  Continue to sauté until the chicken is cooked throughout but not browned.  In the meantime, place one layer of broccoli in a casserole dish.  In a mixing bowl, combine soup, yogurt, and mayonnaise well.  When the chicken is cooked, place the layer of chicken and vegetables on top of the broccoli.  Spread the soup mixture over the chicken and top with grated cheese.  Bake in the oven for 40 minutes or  until cheese has completely melted at 350 degrees F.