Archive | September, 2013

Chicken with Asperagus and Hummus

23 Sep

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Whole Chicken (1)

Ginger/Garlic Paste (1 tbsp.)

Turmeric 1/2 tsp

Ground Cumin/Corriander 1 tsp/11/2 tsp

Red Pepper 1 tbsp. (ground)

Apply salt and ginger garlic paste to the whole chicken including inside.   Apply dry spices, lime juice or yogurt and marinate for about 20 min. to half hour. Place chicken into a pot or dish with tight cover and slow roast for 30 min. Turn chicken over in the pot for additional 10 minutes of cooking time. Do not add water. Add asperagus to leftover sauce or add little water if dried up. Bring to simmer and turn off heat.

 

For hummus:

Chickpeas (1 can)

Tahini Sauce (2 tablespoons)

1 or 2 cloves of garlic 

Salt 1/4 tsp.

Lime juice 1 tblsp.

Blend above ingredients and let it rest in refrigerator for at least half hour before eating. Add olive oil to garnish.

 

 

 

 

 

Pork with Parboiled Rice

20 Sep

 

Pork (2 pounds)

Tomato Paste or puree (1 can)

 Coriander Seeds (ground) 11/2 tablespoon

Cumin Seeds 1 tsp.

Red pepper powder (1 or 2 tbsp)

Black Pepper crushed (1/2 tsp.)

Cinnamon Stick 1 inch 

Black Cloves whole (4)

Garlic/Ginger paste (2 tblsp.)

Green Thai or any variety of chilly (2)

Salt (for tasting)

Vinegar (2 tbsp.)

Onion (1 medium)

Potatoes or beans (optional)

 

Cut into large pieces and add salt to meat . Place in lightly oiled pressure cooker. Let it brown on both sides. Add rest of the ingredients starting with minced onion and spices.

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Add water enough water to cover up meat, close tightly and put lid on. Let meat cook for about 30 minutes average (8 whistles). Add vinegar after pressure cooking meat. If theres too much liquid, bring to another boil after adding tomato paste, more spice/salt mix .