Archive | October, 2013

Fall and Pumpkins

28 Oct

Fall and Pumpkins

Plenty Picture Perfect Pumpkins


Chicken with Zuchini

28 Oct

Chicken (breast)

Onion (half)

Green bell Peppers (half)

Zuchini (1)

ImagePepper (ground)

Cumin (1 tsp)

Corriander (1.4 tsP)

Red Pepper Flakes (1 tbsp)

Salt (1/4 tsp)


Add about 1 tablespoon of oil to pan. DIce or cut vegetables and chicken pieces to bite size. Add the spices and salt to the meat and vegetables. Place altogether in the pan, on medium high heat and lower after about two minutes. Stir chicken and vegetables around the pan for at least five to ten minutes until cooked fully.  Serve with pasta or rice.


Ox Tail Soup

15 Oct

Ox Tails (4 – 5 pcs)

Tomato puree (or 1 can sauce)


Onion (small)

Carrots (1)

Potato (1)

Spinach (optional)

Chicken stock 


Fry or roast ox tail on medium low heat in pressure cooker using very little oil. Add 4 cups of chicken stock or until meat is covered and tomato sauce. Cover the pressure cooker and start with medium high heat. Lower to medium low after a few whistles. Vegetables can be cooked separately to avoid overcooking. Cook meat for at least 45 min to hour. After cooling, do not cover. Add in pasta shells and vegetables and bring to another boil. 

Thai Rice Flakes with Chicken

15 Oct




Spicy Shrimp Squid Stew

9 Oct



Shrimp (medium 10 – 12)

Squid (pre-cleaned/cut)

Red Thai Chili Peppers (2 – 3)

Garlic (2-3)

Ginger (1/2 inch)

Spice Mix (Cumin, Corriander, Turmeric)

Tomato Paste (1 tbsp. or 1/2 cup marinara sauce)

Onion (1 small)

Lime (1 tsp)

Salt (1/4 tsp)


Heat oil in a saucepan on medium to high heat. Add minced onion, ginger, garlic, spices and salt to the shrimp/squids. Add the ingredients altogether to pan. Stir around for few seconds and add 1/2 cup of water to create stew consistency. Turn off heat in 5 – 10 minutes or when sauce is thick. Garnish with cilantro leaves and lime juice. Serve on rice or asian noodles.





Butter Chicken

2 Oct

Let’s call it butter Chicken.  That was the intention and the ready mix spice packet I used for this dish is titled “Butter Chicken”. This is how I prepared it:

Chicken Breast – cubed/cut into 1 inch pieces

ImageButter (1 tblsp.)

Butter Chicken spice mix (Shah)

Yogurt (1 cup)

Tomato Paste (1 tblsp.)

Salt (to taste)


Fry chicken pieces using butter in a open pan over low to medium heat for about five minutes. Add the spice mix (half packet). Beat yogurt and add to pan with 1 cup water, tomato paste and salt. Bring to boil. Cook for about 10 – 15 minutes.