- Tandoori Chicken - For the marinade, I just mixed plain yogurt with Garam Massala and Cayenne Pepper. Then I broiled the chicken. It turned out fairly well, and had good flavor. But, I wasn't quite able to get the blackening that I assume comes from using a Tandoori oven; and I could look into whether there's any natural ingredient that needs to be added to give it the red color.
- Indian Pilau Rice - I pan fried some garlic and shallots, then mixed in basmatti rice with cumin, tumeric, cloves, sesame seed, salt, and pepper. Then added some water and cooked. It came out fairly well, and will probably go well with the chicken.
I also made the Mediterranean stew again, but unlike last week, I didn't use olives and raisins. I just cooked the chicken with broccoli and carrots. I think the olives and raisins make it more interestings; but, this still turned out fairly well.
I also made some Asian dishes:
The other dishes were pretty regular - snow peas with fish and soy sauce and green onions; herbed chicken, soup base, etc. I'm going to look forward to meals this week. With all the different spices I used in cooking this week, it will definitely be flavorful meals.
1-Mar: Made a miso salad dressing that was quite good - mixed miso with rice wine vinegar, honey, sesame oil, sesame seeds, and orange juice. Then served over spinach and sliced carrots.
2-Mar: I pan fried some Swai fillet pieces that were just seasoned with lemon pepper, sea salt, and herbs. They turned out really well... it may have been the new pan or the higher heat. I imagine that they would have been good served over the green beans with black bean sauce.
I also made some Asian dishes:
- Green Beans with garlic and black bean sauce. Pan fried the garlic first, then added the green beans and the black bean sauce with some soy sauce. Then simmered with some broth till done. It turned out really well. This might now be my favorite way of cooking green beans, and is really good served with pan fried tofu with sesame oil and soy sauce
- Miso Teriyaki Salmon - I broiled salmon marinated with Miso, Teriyaki sauce, soy sauce, rice wine vinegar, honey, ginger, and green onion. The sauce was really good; but, it's important to use fresh fish (frozen just isn't the same)
The other dishes were pretty regular - snow peas with fish and soy sauce and green onions; herbed chicken, soup base, etc. I'm going to look forward to meals this week. With all the different spices I used in cooking this week, it will definitely be flavorful meals.
1-Mar: Made a miso salad dressing that was quite good - mixed miso with rice wine vinegar, honey, sesame oil, sesame seeds, and orange juice. Then served over spinach and sliced carrots.
2-Mar: I pan fried some Swai fillet pieces that were just seasoned with lemon pepper, sea salt, and herbs. They turned out really well... it may have been the new pan or the higher heat. I imagine that they would have been good served over the green beans with black bean sauce.
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