Cream Sauce on Kitchen3N

Turkey Korma

Mon, 28 Nov 2016 00:00:00 +0000

I woke up the morning after Thanksgiving like I imagine a runner feels the morning after a race: like I got hit by a truck. A whole week of groceries, prep, planning culminating in an evening with loved ones and good food. It was EXHAUSTING and I was happy to do it. But even after the last doggy bag was packed, we had quite a bit of turkey left over. It's been our breakfast, lunch and dinner. Then last night, I recalled my friend Biny of #binyskitchen saying how she'd use her leftovers for turkey pot pies. Now, pot pies don't fly here, but South Asian flavors do. I thought I'd cook some of the leftover turkey in a cream sauce with spices and frozen peas (to make it the slightest bit healthy) and the gang inhaled it! So here's how I created it. Don't be intimidated by the long list of ingredients. If you ever want to make South Asian food at home, you need these in stock. Fine to use a "garam masala" mix if you don't have the last 5 spices. I wouldn't use a curry powder to sub the first few spices, as that has turmeric and chili powder and would change the flavor of the korma. What is korma? Any meat/seafood/veggie dish cooked in a cream or yogurt or nut paste sauce. Simmered with warm spices (not the spicy spices) and slightly sweet. Chicken korma was my favorite dish growing up, but only reserved for special occasions, like Eid or birthdays. Hope you enjoy this recipe!

Ingredients

1/2 onion, diced
1 tbsp ghee or butter
1/2 tsp ground cumin
1/2 tsp ground coriander
1 tsp garlic/ginger paste*
1 cup turkey/chicken broth or water
2-3 cups cubed turkey breast
1 cup frozen peas
1/8 tsp nutmeg
1/8 tsp clove
1/8 tsp cardamom
1/4 tsp cinnamon
1/4 tsp black pepper
1/2 tsp sugar
1/2 tsp salt
3/4 cup milk
1/4 cup half & half

Directions

In a large saute pan, heat ghee or butter over medium high heat and add onions. Cook until onions are translucent and lightly browned around the edges. Add the cumin, coriander and garlic/ginger paste. Stir, then slowly add the broth or water. Scrape all the browned bits from the bottom of the pan and allow mixture to simmer for 2-3 minutes.
Add the turkey, peas and remaining spices. Stir to combine then add the milk and half and half. Let simmer for 5 minutes.
Remove from heat and serve with rice or quinoa.

*You can sub garlic/ginger paste with 1 clove of garlic AND a small (maybe 1/2inch) piece of ginger minced or pressed through a zester.

Creamy Less Cheesy Mac and Cheese

Fri, 13 Nov 2015 00:00:00 +0000

Anyone else find themselves questioning their life choices? First world problems, right? I’ve got a roof over my head, food to eat, a wonderful family - so much to be grateful for. But I’m feeling sorry for myself because I haven’t “made it” yet or didn’t pursue one of the more conventional paths of engineering, medicine, or law (not that I have a litigating bone in my body). Of course this comes at a time when most of my high school and college classmates are receiving their secondary degrees and the grass is looking greener on the other side. But I’ve been trying to embody the saying I’ve read recently, “The grass is greener where you water it”. I love my family and would be so empty without them. But I need to reach my professional goals as well. Would love to grow this blog or my little side hustle (custom cakes) but I feel like I’m lacking some guidance. Is it my content? My outreach? Help me out, guys!! Granted I have two little ones, one who is isn’t in school yet, so my resources are limited. Speaking of little ones, for years I lamented that despite my efforts to make mac and cheese from scratch, my kids preferred the stuff from the blue box. Relieved, since dinner could be ready in a snap if I had the blue box on hand. Affronted, as well. So I sought a solution. The problem was the traditional mac and cheese recipes I followed were quite cheesy. Resulting in a strongly flavored and thick sauce.So, I thought I’d make a bechamel sauce, add in a little bit of cheese at a time until it had just enough thickness and was mildly flavored enough for my kiddos, and voila! I made something that my 3 1/2 year old would lick clean off the plate. This comes together so quickly, you’ll be like, blue box, who? Granted you have pre-shredded cheese. I use the Trader Joe’s blend of mozzarella, cheddar and jack cheese. It’s wonderful in omelettes, grilled cheese, etc. Throw in some frozen peas with the pasta during the last minute of cooking to make it a complete meal. Or shredded beef/chicken. The sky’s the limit. I just keep the chicken broth on hand in case it gets too thick. Make this once and you’ll never go back to Panera’s mac and cheese! Feel free to double the recipe if you have more mouths to feed!

Fettucine with Mushrooms and Leeks

Sun, 08 Feb 2015 00:00:00 +0000

I have been using a dastardly amount of heavy cream in everything. Coffee - splash of cream. Pie - whipped cream. Fruit - sweetened AND whipped cream. Pasta - cup o’ cream.

I have a officially regressed from my diet of quinoa salads, eggs, oatmeal, and fruits/veggies. Size 2 - it was nice knowing you!

But let’s talk about the shrooms here. People can get downright militant when it comes to mushrooms: Don’t wash them!! Don’t crowd the pan!! Don’t season them too early!! All advice I’ve taken to heart many a time. And as much as I love properly sautéed mushrooms with bits of brown butter speckling the surface and all the right caramelization in all the right places, these mushrooms fare perfectly fine all in one pan, with leeks and all! And not just “fine”. How can I explain to you how well mushrooms and leeks pair without going into a series of clichéd analogies? Let’s try some non-clichés. Mushrooms are to leeks as