Lemon Sqaures

I can’t pass the baking isle in the grocery store without being tempted to throw a box of lemon square mix into the cart.  This is one of my favorite deserts, and rightfully so when these squares pack a sweet “melt-in-your-mouth” lemony goodness.  I found this recipe on King Arthur Flour, which is a great resource for baking recipes.  I added more lemon juice than the original recipe called for and sprinkled them with confectioners’ sugar.  Not all recipes call for the sugar topping, but I think it makes the squares look much more attractive. 

Prep time: 20 mins

Cook time: 45-60 mins

Makes: 9 squares

INGREDIENTS:

Crust:

½ cup butter (1 stick)

1 cup Unbleached All-Purpose Flour

¼ cup confectioners’ sugar

Topping:

2 large eggs

1 cup granulated sugar

2 lemons, juiced

2 tbsp Unbleached All-Purpose Flour

A pinch of salt

DIRECTIONS:

Preheat your oven to 350 F.  Combine the crust ingredients into a small mixing bowl. Cut the butter into the flour and confectioners’ sugar until the butter chunks are well incorporated.  Press into a 9-inch square baking pan.  Bake 20 minutes or until light brown.

Combine the topping ingredients into a small mixing bowl and mix well.  When the crust is done, and still hot, pour the topping over it and continue to baking for about 25 minutes.

Cool completely and sprinkle top with confectioners’ sugar.

Portobello Stacks

These portobello stacks are very easy to assemble and make a great weeknight dinner. The portobello tops are a great foundation for stacking the eggplant, tomato and cheese.  Serve with crusty bread to soak up the extra balsamic vinegar.

Prep time: 20 mins

Cook time: 30 mins

Serves: 4

INGREDIENTS:

4 portobello mushrooms

1 large onion, sliced 1/4 inch thick

1/4 cup balsamic vinegar

1 eggplant, sliced into 1/2 inch rounds

1 tomato, sliced 1/2 inch thick

8 slices provolone cheese

salt & pepper

DIRECTIONS:

In a large baking pan or Pyrex, marinate the mushrooms and onions in balsamic vinegar for 20 minutes.  Rotate the mushrooms and onions halfway through to make sure they are fully covered.  Add more balsamic vinegar if needed.

Preheat oven to 350 degrees F.  On a non-stick baking sheet, layer in four stacks: mushroom, provolone, salt, pepper, onion, tomato, and provolone.  Top with more salt and pepper.

Bake in preheated oven for 30 minutes, or until cheese is golden brown.  Top with fresh basil leaves and serve with crusty bread.

Chicken Tikka Masala

Prep time: 15 mins & overnight to marinate

Cook time: 30 mins

Serves: 4

INGREDIENTS:

2lbs boneless chicken thights

1/2 cup tandoori marinade

1/2 tsp freshly ground pepper

3 tbsp vegetable oil

2 tsp ginger

2 medium cloves garlic

1 medium onion, approx 1 cup

1 tbsp garam masala

1/2 tsp cayenne powder

1/2 tsp crushed fennel seed

1 tbsp tomato paste

1 1/3 cups chicken broth

1 serrano chile, thinly sliced

2/3 cup heavy cream (or coconut milk)

1 tsp kosher salt, to taste

3 tbsp chopped cilantro

2-4 tbsp cool butter (optional)

DIRECTIONS:

The day before you are planning to make this dish, mix the chicken with the pepper and tandoori marinade.  Let marinate overnight.

Heat the vegetable oil in a 4-qt pan. Add the onion, ginger, garlic, and stir over high heat until lightly browned, about 5 minutes. Stir in the sliced chilies.  Add the garam masala, cayenne and fennel seed.  Scrape the mixture into a blender.; add tomato paste and chicken broth. Blend until very smooth.

Pour mixture back into the pan, and cream and bring to a gentle boil. Reduce heat and simmer, stirring often, until reduced to about 2 cups.  

Meanwhile grill the chicken breasts until just done.  Let cool, then slice into strips or cubes. Add the chicken to the sauce in the pan.

Cut the butter into chucks and whisk into sauce till blended.  Season with salt and pepper to taste, adding more garam masala if desired. Sprinkle with chopped cilantro. Serve with basmati rice.

Lentils with cream and butter

This is a very typical Punjabi dish containing a lot of cream and butter.   Don't let the calories put you off- this wonderfully warming dish is very nutritious and high in protein.  If you want a healthier version use oil instead of butter. 

Prep time: 20 mins

Cook time: 1 hour

Serves: 4

INGREDIENTS:

6 cloves garlic

1 tsp green cardamon pods, approx 8 pods

1 tsp cloves

1 cinnamon stick

2 tsp cumin seeds

5oz black lentils (urad dal)

2oz red kidney beans

4oz cream

3 tbsp butter

1/2 tsp red chili powder

1/8 tsp salt, or more to taste

Chopped fresh coriander, to garnish

DIRECTIONS:

Using a pestle and mortar, roughly crush together the garlic, cardamom pods, cloves, cinnamon and cumin seeds.  Tie up this mixture in a 3 inch square piece of muslin cloth 'bouquet garni' and place in a large pan with the black lentils and red kidney beans.  Add enough water to cover the pulses and bring to a boil.  Reduce the heat and simmer gently for about 1 hour, adding more water if necessary.

When the pulses are cooked and the mixture has thickened, remove the 'bouquet garni' and discard. Add the cream, butter or oil, chili powder and salt.  Sprinkle with a little chopped fresh coriander and serve.

Home-Style Fries

Prep time: 10 mins

Cook time: 25 mins

Makes: 4 cups

INGREDIENTS:

1 1/2 lb. russet potatoes, peeled, cut into 1-inch cubes

2 tbsp olive oil

1 tsp dried thyme

Salt and black pepper to taste

DIRECTIONS:

Boil potatoes in salted water for 5 minutes; drain well.  Heat oil in large nonstick skillet over medium-high.  Add parboiled potatoes and saute 5 minutes without stirring.  Stir and cook another 7 minutes, until golden.  Season with thyme, salt and pepper.

Orange-Glazed Salmon

We don't eat seafood very often, but this spicy-sweet salmon is so good and looks fabulous once prepared. Fresh fish is the way to go, but if you're not sure about the quality, frozen fish might be the better option. This recipe calls for Seville orange marmalade, which is more acidic than most marmalades.  The extra acidity helps cut the natural fattiness of the salmon.  If you can't find Seville marmalade, use sweet marmalade and double the amount of lime juice. 

Prep time: 15 mins
Cook time: 35 mins
Makes: 4 fillets


INGREDIENTS:

3 tbsp Cajun seasoning

1 tsp brown sugar

1/4 tsp kosher salt

4 boneless, skinless salmon fillets (6 oz each)

2 tbsp olive oil

1/4 cup Seville orange marmalade

1 tbsp lime juice

lime wedges

DIRECTIONS:

Combine Cajun seasoning, sugar and salt in a small bowl.  Rub over all surfaces of fillets.  Saute fillets in oil in a large non-stick skillet over medium-high heat for 3-4 minutes.  Turn and saute an additional 2-3 minutes.

Blend marmalade and lime juice; swirl in skillet until melted.  Carefully turn fish to glaze on all sides.  The salmon is done when it begins to flake when tested with a fork.

Serve with lime wedges and Home-Style Fries.