Murgh Makhani aka Butter Chicken

marinating chicken

I enjoy food. Thanks to Sonny, the variety of foods I consume has expanded. He introduced me to Thai food. Thai was a hit from the beginning. We've had it a few times and so far I have not been disappointed in the different dishes I've tried. He also introduced me to Indian food. Indian food started off a little rocky, but ended alright. I didn't like what I ordered the first time around. I ended up eating Sonny's dish, which I liked better. So we switched. I ordered Chicken Saag and he ordered Chicken Tikka Masala. I thought the saag tasted too earthy.

sauce simmering

I gave Indian food a second chance over the holiday break. I met up with some friends and was looking forward to a night out. I was a little unsure about going to an Indian restaurant. What if I didn't like what I ordered...again? I didn't want a repeat of last time. So I found something on the menu that was close to Chicken Tikka Masala and enjoyed my meal. Success! 

almost ready!

Tonight's dish: Murgh Makhani aka Butter Chicken. Brought to you by a post on Pinterest. The picture looked delicious. I could smell the familiar spices that fill an Indian restaurant. I knew I wanted to try making this meal.

The end result = DELICIOUS!

Looking at the ingredients list, there was not too much that I needed to pick up at the store. Ginger paste and garam masala were the two big items that were not in pantry already. I couldn't find a fresno chile at the store, so I substituted a jalapeno pepper in its place. It's an easy recipe with great results. It will feed a group of 4-6 people. We should have invited people over for dinner because we have a lot of leftovers! The meal was enjoyed over rice. I didn't think about making naan along side this dish. Pita was used instead and tasted just as good! I'm very happy with how everything turned out. It tasted great. The initial bite was not spicy, but there was a nice kick afterwards that lingered awhile. I'm looking forward to eating the leftovers tomorrow and enjoying this meal again.

Beard Hat

This past October a co-worker asked if I could knit him and beard hat. I had no idea what he was talking about, so he should me a picture. Sure enough it looked like it sounded....a knitted hat with an attached, knitted beard...a modern version of a ski mask. I agreed to this request knowing the hat part would be no sweat. I didn't know how I was going to go about knitting the beard and attaching it to the hat.  

For this project I used the following materials:

Needles
 - 16” US Size 8 Circular Needles
 - US Size 8 double point needles (you can use straight needles for the beard, if desired)
 - Tapestry needle

Yarn

 - Hat: 1-3 oz. ball of Lion Brand - Jiffy Yarn (Bulky) in desired color - I used Caffe
 - Beard: 1-3 oz. ball of Lion Brand - Jiffy Yarn (Bulky) in desired color - I used Dark Grey Heather

Hat - The hat is simple to make. *K1, P1* over and over and over. You can choose to knit any hat pattern you desire to go with your beard. This is my basic hat pattern that I knitted. 

CO 64 sts (using the circular needles)
      *For smaller sizes, subtract CO stitches in multiples of 8.
      *For larger sizes, add CO stitches in multiples of 8.

K1, P1 around for 7”

Divide stitches evenly onto dps to begin the crown decrease.

Hat

Descrease
·      Rnd 1: *K6, ssk* to end

·      Rnd 2: *K1, P1* to end

·      Rnd 3: *K5, ssk* to end

·      Rnd 4: *K1, P1* to end

·      Rnd 5: *K4, ssk* to end

·      Rnd 6: *K1, P1* to end

·      Rnd 7: *K3, ssk* to end

·      Rnd 8: *K1, P1* to end

·      Rnd 9: *K2, ssk* to end

·      Rnd 10: *K1, P1* to end

·      Rnd 11: *K1, ssk* to end

·      Rnd 12: *K1, P1* to end

·      Rnd 13: *ssk* to end – 8 sts remaining

Cut yarn leaving a long tail. With a tapestry needle, thread tail through the remaining stitches twice and pull firmly.

Beard - For the beard I had to do some searching online for guidance. I found this pattern via www.ravelry.com. (I love ravelry! It is a great resource if you are a knitter...and did I mention it's free to join?) I had a lot of fun knitting the beard. I couldn't help but show it off to my friends, family and co-workers while I was knitting. 

Beard

When done, I was faced with this question: How do I attach the beard to the hat? I decided to keep the hat and beard as two separate pieces. Then the hat (or beard) could be worn individually or the beard could be worn with another hat. To accomplish this, I simply used a tapestry needles and sewed the side flaps of the beard together. This allows the beard to be worn around the head like a reverse headband.

Beard Hat! 

When you put the two pieces together, this is what you get:

I am very please with the results. I haven't seen him wear the hat, but it's been a very mild winter here. One day it's in the 40's and the next day it's in the lower 20's with snow and ice....then two days later it's back in the upper 40's. If I make the beard again, I will try and not make the mouth opening so wide. I'm even thinking about making a smaller version of the beard for my nephews...that would look cute. 

Star Wars - R2-D2 Hat

Star Wars: A New Hope, The Empire Strikes Back, Return of the Jedi...I love these movies. Who doesn't like (some part of) Star Wars? I have since my childhood. I watched Star Wars for the first time at my aunt and uncle's house. I was sad when the movie was over and I had to go home. I wanted to watch more Star Wars! She let me borrow the other two episodes. After watching all three, I borrowed The Empire Strikes Back again and again and again.....after all it is my favorite. Then there are the new episodes: The Phantom Menace, Attack of the Clones, Revenge of the Sith. I did see these movies and enjoyed (parts of) them, but I enjoy the original trilogy best.

R2-D2 Hat Finished!

A few month back Sonny found a picture of a R2-D2 hat and sweater for sale online. He showed me the picture and jokingly requested that I knit him these items. I was thinking, "Are you CRAZY?!" I laughed it off and joked right back saying, "Sure, I'll get right on it....." Well I did some digging online knowing I could attempt the hat...I'm not quite ready for sweaters. I found a pattern on another bloger's blog that was simple and I could make it in time for Sonny's birthday. My pattern research began in late November and knew I wouldn't have time to get it done for Christmas with everything else going on. His birthday, which is soon after Christmas, was a better goal. It didn't take long to make this hat...of course nothing was getting in the way of me and my knitting. I was off from school and didn't have to work. It was just me, my needles and the time to knit...it was nice and relaxing. (I can't wait for spring break! More knitting and relaxing!)

Sonny modeling his hat.

I learned two things from this pattern:

1) How to do a duplicate stitch.

Duplicate stitching is very simple, so don't get overwhelmed if you want to try this pattern. The Internet is wonderful resource, especially when I'm trying to learn something new and a seasoned knitter isn't around to help my knitting knowledge expand. The website I linked above was very helpful. The duplicate stitch is pretty cool. It will come in handy for a few ideas I have for future knitting projects.

2) I should try using circular needles.

After I finished the hat for Sonny I realized that the double point needles left a seam where I switched needles. I really like using double points, but I didn't like the look of the seam. With circular needles, I was always afraid of tangling the wire and having to start over again...not a big problem, but a minor and annoying set back. So I bought a pair of circular needles needed for the project and made another hat. No seams this time!

Let's talk yarn materials. I purchased Vanna's Choice Yarn by Lion Brand Yarn. I purchased 1 ball each of Silver Gray, Colonial Blue, Black, and Cranberry. If you have red and black already in your stash of scrap yarn and it's the same weight I suggest using that yarn instead of buying more of a color you're not going to use very much of those colors. *Side Note* One ball of the gray yarn will easily make two hats with some leftover and one ball of blue yarn will last for three hats.

I keep making this hat. First I made it for Sonny as a birthday present. Then I knitted another hat as a birthday present for my good friend. (She is a HUGE Star Wars fanatic...I like Stars Wars and so does Sonny....but she LOVES Star Wars). And I just finished a third for another birthday present. I'm glad I enjoy knitting this pattern! Fellow knitters, I hope you try this pattern for the Star Wars lover in your life....I know you have at least one!

My Little Break

The good news: I'm still cooking and knitting. The bad news: I haven't had time blog about it.

It's been a few weeks since I have posted about anything. Time is really flying...I can't believe it's February! Work has been keeping me very busy. I'm also trying to make it to the gym more than 1-2 times a week (usually just 1). So far this week I've been there 3 times...woohoo!

In spite of my lack of blogging about my cooking and knitting adventures, I have been knitting up and storm and doing my normal cooking. I've been working on more coffee cup cozies, hand warmers and two new hat patterns (which I'll be blogging about soon). I have TONS of new ideas to try in the kitchen, thanks to Pinterest. I also a few new ideas for my knitting needles. Now, thanks to Pinterest, I'm more interested in learning how to crochet. Perhaps a new project to tackle on this year's spring break.

The super bowl is coming up in a few days. Like most people, I plan on attending a get-together. (If you're wondering, I'll be cheering for the Giants). I don't know what I'll be making for the party, but I'm sure it will come to me....hopefully soon.

Creamy Chicken and Wild Rice Soup

There is nothing like a warm cup of soup or chili on a cold, snowy winter day.  When picking up veggies for another recipe to have for dinner I thought, "With the leftover carrots and celery I could use them to make soup on Sunday." So that's what happened today for lunch.

I made this recipe Sonny's style of cooking...start with an idea and toss things together as you go. I didn't look at a recipe for guidance. I just put items together. I started off with the basics: chicken broth, chicken breast, a box of wild rice, chopped carrots, chopped celery and chopped onion. As Sonny was cooking the chicken, he suggested with add some garlic to the chicken. Why not add some parsley flakes to the chicken and then sauté the onions with the chicken? Oh and toss in a can of cream of chicken!

Chicken, onions and garlic!

I truly enjoy cooking and trying new things in the kitchen. I was VERY pleased on how this soup turned out. Its aroma made my mouth water and it tasted DELICIOUS! We made a good team in the kitchen. Sonny took care of cutting and cooking the chicken, I cut up and prepared everything else. I'm glad he cut the chicken because cutting up chicken into tiny pieces drives me nuts! But I don't mind cutting up vegetables...weird I know. We also had some corn bread (which was also very delicious) with our soup. A very simple soup with very tasty results!

To make the soup here's what you need and what to do:

Ingredients

* 1 can (14 oz) chicken broth

* 1 can (10 3/4 oz) cream of chicken + a can full of water

* 1 box Rice-a-Roni Long Grain & Wild Rice

* 1 large (or two small) chicken breast, chopped finely

* 1 garlic clove, minced
* 1/2 onion, chopped

* 1/2 - 1 Tbs. parsley flakes

* 1 c. carrots, chopped

                                                      * 1 c. celery, chopped

Directions

1. Cut up chicken breast, garlic, onion.

"The final result is awesome-sauce." -Sonny

2. In a small stock pot, bring the chicken broth to a boil. While waiting for the broth to boil cook the chicken in a Tbs. of oil. (Drain the chicken if needed). Add the garlic, onions and parsley flakes to the chicken and sauté until the onions are softened, set aside.

3. When broth is boiling, add the rice and seasoning packet from the boxed rice. Simmer the rice until tender, about 20 minutes. While simmering chop up the carrots and celery, if not chopped already.

4. Add in the cream of chicken + a full can of water, chicken mixture, carrots and celery to the cooked rice and broth. Simmer for another 15 minutes, or until carrots and celery are softened to your desire.

5. ENJOY! 

Homemade Cinnamon Rolls: Failure and Success

Christmas morning brings the tradition of cinnamon rolls filling the house with their delicious aroma. My mother makes the cinnamon rolls. She goes back-and-forth from making from scratch (using a recipe from her Betty Crocker Cookbook) and the tubed rolls available at your local grocery store. My family's tradition still goes on even though we all don't live under one roof anymore. The cinnamon rolls still get made and enjoyed whatever time we arrive to the house for our family get-together.

This year I wanted to attempt making cinnamon rolls from scratch. Don't get me wrong, I enjoy the connivence of the refrigerated tubes of dough all ready to be separated, placed on a cookie sheet, baked in the oven and iced when done...but there is the simple joy I find in baking that leads me to keep making things from scratch. I used this recipe here found on allrecipes.com for both the cinnamon rolls and the icing. I made the recipe twice...and not because the first batch turned out great and it was a big hit with everyone. I made a slight mistake the first time and didn't get past making the dough.

about to over flow! 

gooey and a pain to clean out!

My first attempt came Christmas Eve. The plan was to make for breakfast on Christmas Eve, then take some to my family and some to Sonny's family. I got up, started mixing everything in the bread maker, hit start and went about getting around for the day while the bread machine did its magic. When I came back to check on the dough it had filled the container and was more moist than excepted. It was then I realized that I put in too much water! I put a full cup of water when the recipe calls for a 1/4 cup. Whoops! Needless to say the batch was ruined and I didn't even attempt to salvage anything. Into the garbage went the dough. In attempts to clean up, the drain strainer and the dish brush were also thrown away due to the gooey mess I made.

cinnamon roll filling

The second (and successful) attempt occurred a week later for the new year. This time I only used a 1/4 cup water. :) This time the dough turned out how it was suppose to and plopped right out. When rolling up the dough it was a little hard to keep the filling from sliding across the dough instead of rolling with it.  The recipe says it should slice into 16 rolls, I sliced 22 rolls. I always enjoy getting more servings out a recipe than it calls for. That means more to be shared and less calories per serving! :)  I made the rolls up the night before. I placed some rolls into the fridge overnight and the rest I froze for later use. In the morning, I took out the rolls from the fridge, let them rise and baked for 20 minutes in the oven. While they baked I made up the cream-cheese frosting included with the recipe. I froze the leftover icing for later use with the extra rolls in the freezer.

warm, gooey and delicious

The cinnamon rolls tasted delicious! They were the perfect start to a snowy morning and the last day before heading back to work. There is a lot of butter in these cinnamon rolls, almost 2 full sticks! Not the best treat if you're watching what you eat. The recipe calls for pecans in the filling, but those can easily be taken out depending on those enjoying the treat's preferences. I wouldn't change anything about this recipe. Next Christmas I believe I'll be making the cinnamon rolls.

Note: To freeze the rolls I placed them on parchment covered cookie sheets until they froze (about 2 hrs). Then I placed them in freezer bags...allowing me to pull the number of cinnamon rolls desired out and bake up fresh.

Roasted Red Pepper Dip

The best type of party for me is a small get together with friends where everyone brings food to share. That is how I rang in 2012 with S. I decided to try a new recipe for the event. After I committed to what I was bringing I thought, "Oh no! I've never made this before! What if it is awful? What if nobody likes it? This could be a total disaster!" Have no fear...I had a back-up plan.

Roasted Rep Pepper Dip

I found this recipe, Roasted Red Pepper Dip, in The Good Neighbor Cookbook. It sounded like the perfect recipe for a small get together and I could serve it with a veggie tray...or so I thought. The dip contains roasted red peppers, almonds, Parmesan cheese, red wine vinegar, olive oil, garlic, salt and cayenne pepper (some crushed red pepper flakes were tossed in as well). Mix all the ingredients in a food processor until smooth. Very easy to make. I mixed it up and gave it a try. Now I'm expecting it to have a little spice to it (with the cayenne pepper)...but to my surprise it was very cheesy. I was expecting more of a hummus type dip, but I got an alternative to marinara. At this point I'm thinking, "There is no way I can serve this with veggies." Plan B kicks in...I'll still serve it with French bread slices. PERFECT! I ended up taking a veggie tray too. I served it the dip cold, but it would taste great warm. Perhaps put it in a small crock-pot and turn on the warm setting. The dip was good, but next time I would change a few things: 1) add a little more cayenne pepper and red pepper flakes, 2) use a little less Parmesan cheese, 3) use a little more roasted red peppers.

Leftover dip served over orzo pasta with chicken

All the bread was gone, but there was still leftover dip from the party. My first idea for leftovers was to serve it with chicken on top, like a sauce. Sonny baked chicken with crushed red pepper flakes, garlic powder and oregano sprinkled atop the chicken. His creation was very much the make-up-as-I go recipe. I would stop and think about the different spices I'd put on before one flake hit the chicken...but not him. He just does then thinks then does again. I'll admit, I'm a little envious of his cooking style. The chicken was delicious...it had a great kick to it. We warmed up the sauce and served it over orzo pasta with chicken and garlic bread. The (now) red pepper sauce helped balance the spice from the chicken with its cheese flavor...a good combination.

After dinner I got to thinking about other ways to use the leftovers. The next leftover recipe I would try: pizza, with the dip as the sauce. Make a homemade crust, spread with dip (now sauce), and top with various veggies...perhaps some mozzarella cheese.