Wednesday, February 25, 2015

Wednesday’s Helping: Ingredient Alternatives for Butter Chicken

More than Chicken, too

Remember that you can substitute the chicken in this dish with lamb or even goat if you’re not avoiding red meat.  Conversely, try using firm tofu or cauliflower for a vegan butter curry.  The Mixed Stew added potatoes but you can substitute them with sweet potatoes, yuca, or taro.  Finally, add one or two finely chopped chili peppers to our recipe to really heat things up.      

Tuesday, February 24, 2015

Tuesday’s Cupful: Background on Butter Chicken

Make it spicy or hot

This dish is among the most popular items served ‘round the world that hails from India.  According to folklore, Mahati Mahal began serving the original dish in the 1920s.  This curried chicken can be made mild or hot depending on your tastes.  Many of today’s authentic Indian restaurants serve Butter Chicken aka murgh makhani with hot pieces of naan and fresh salad.  The Mixed Stew recommends Kitchens of India brand Paste forButter Chicken Curry.  We purchased a 3.5 oz seasoning packet for just under $ 3.00 at Whole Foods Market.  Butter chicken is served on-the-bone in India but is typically served boneless outside of its native country.

Monday, February 23, 2015

Monday’s Bread Bowl: Butter Chicken Curry

An Authentic Indian Delight

The Mixed Stew likes this Indian curry because it has a rich taste and smooth consistency compared to hotter curries. Here’s the recipe:

What you will need:

1 large pan w/ lid
1 cup water
1 Kitchen of India brand Paste For Butter Chicken Curry
1 yellow onion, sliced
1 garlic toe, whole
1 ½ - 2 lbs. chicken breast meat, cubed
3 tablespoons olive oil
1 (12 oz.) bag of frozen peas
1 cup potatoes, chopped into small cubes
Pinch of salt and pepper

Cooking and Directions:

Heat pan on medium-high heat.  Add oil, onion, salt, pepper, and garlic.  Sautee ingredients until onion turn translucent.  Next, add chicken to pan.  Let chicken brown for 10 to 12 minutes.  Pour in water and seasoning packet’s contents.  Mix well and cover with lid. Ingredients should reach a rolling boil then lower heat to medium-low.  Let pot simmer for 20 minutes.  Stir occasionally.  Gradually stir in green peas and potatoes then cover with lid.  Allow pot’s ingredients to cook for another 30 minutes then remove from heat.  Serve immediately.    

Monday, February 16, 2015

Monday's Bread Bowl: One Spam a Day

Yup...this week's theme is a photo essay of Spam flavor selections. Hawaiians and Guamanians love this delicacy on a can that can keep for months on a dry-shelf.  Enjoy! +

Wednesday, February 11, 2015

Wednesday’s Helping: Options for Six Gun Chili Mixin’s

Healthier Chili w/ True Grit

The Mixed Stew recommends that you try making Six Gun Chili Mixin’s with genuine “lean ground beef” or even ground turkey to lessen the calorie count in every serving compared to the original recipe.  We also suggest preparing this dish using crumbled but firm tofu and a pound of ground beef.  The firm tofu will absorb the beef’s natural juices while reducing the fat in every serving.  Lastly, substitute all of the meat with firmtofu to make a vegetarian chili without using lentils.     

Tuesday, February 10, 2015

Tuesday’s Cupful: Background on Six Gun Chili Mixin’

It’s all in the recipe since 1854

Yes, people have counted on this little bag and legendary brand of seasonings to make a rich and traditional bowl of Southwest Chili without too much fuss.  Ol’ Hired Hand Six Gun Chili Mixin’s has been produced by Smokewood Foods since 1978.  You must add the ground beef, ground pork, or ground turkey depending on your tastes.  The company recommends using lentils instead of meat if you have craving for a vegetarian rendition.  A (4 oz.) yellow and orange bag of chili seasonings runs for $ 3.00 and up.  Also look for a red and white bag that makes Chipotle Chili.  This food item was honored by the U.S. Senate as “America’s Dish.”       

Monday, February 9, 2015

Monday’s Bread Bowl: Six Gun Chili Mixin’s

A Tex-Mex Hottie

The Mixed Stew crew loves this All-American standby for taking the guess work out of preparing a warm and traditional pot of Southwest chili.  Here’s the recipe:

What you will need:

1 large pot w/ lid
1 wooden spoon
1 medium yellow onion, coarsely sliced

3 garlic toes, minced
2 tablespoons cooking oil
2 lbs ground beef
1 ½ cups water
1 (14.5 oz.) can of tomatoes, diced
1 (4.oz) pack of Ol’ Hired Hand brand Original Six Gun Chili Mixin’s.

 Optional Toppings:

Shredded cheddar cheese
Coarsely chopped green onion
Sour cream

Cooking and Directions:

Heat pot on medium-high heat.  Add cooking oil, yellow onion, and garlic. Sautee ingredients until onion turns translucent.  Stir well.  Next, crumble in ground beef.  Let meat brown then add water and tomatoes.  Cover pot with lid.  Ingredients should reach rolling boil.  Lower heat to medium-low and simmer for 35 minutes.  Stir occasionally.  Gradually add seasoning packets in chili mix except for masa.  Mix well then cover with lid.  Let ingredients simmer on low for another 45  minutes.  Finally, stir in masa until chili reaches desired thickness.  You don’t have to add any or all masa depending if like thin chili or thicker chili.  Masa should take 20 more minutes of low simmering then remove pot from heat.  Serve chili with optional toppings.          

Wednesday, February 4, 2015

Wednesday’s Helping: Alternate Ingredients for Spicy Curry Tuna Salad Sandwich

Bite into Different Variations

Remember that you can substitute the canned tuna in this recipe with canned chicken meat, leftover roast chicken, or hard-boiled eggs in a pinch. Also, try making this sandwich with canned salmon, canned shrimp or leftover steamed shrimp.  Add come coarsely chopped celery or even red bell pepper for more veggie nutrition and texture in each bite.  Lastly, try adding bits of imitation crab meat to the recipe for extra seafood flavor.  

Tuesday, February 3, 2015

Tuesday’s Cupful: Background on Spicy Curry Tuna Salad Sandwich w/ Cucumber

 Cool as a cucumber

The Mixed Stew crew has tried more than a few variations of tuna salad sandwiches over the years but this spicy curry tuna salad sandwich really packs some spice.  Yes, we created this sandwich with thoughts of our Spicy Hot Tuna Salad Sandwich as inspiration.  Mixing in curry powder and minced cilantro adds most of the Oriental flavor kick that sets this sandwich a part from the rest.  Remember that curry powder is pungent rather than hot.  Lastly, the sliced cucumber helps tame some of the spiciness with extra veggie nutrition.

Monday, February 2, 2015

Monday’s Bread Bowl: Spicy Curry Tuna Salad w/ Cucumber Sandwich

Hot and cool sea bites

The American classic takes a trip to the Orient in this yummy sandwich.  Here’s the recipe: 

What you will need:

1 cutting board

1 metal spoon
1 mixing bowl
1 sandwich bag
1 serving plate
2 bread slices, whole wheat
1 ½ tablespoons mayonnaise
1 (10 oz) can tuna, drained
 1 cucumber sliced (roughly ¼ inch rounds)
½ tablespoon curry powder
¼ cup green onion, coarsely minced
½ tablespoon fresh cilantro, coarsely chopped
Pinch of salt and black pepper  

Preparation and Directions: 

Combine all ingredients in mixing bowl.  Mix thoroughly.  Position bread slices on cutting board.  Spread a generous layer of seasoned tuna salad on slice of whole wheat bread.  Next, position cucumber slices over tuna layer and cover with second slice of bread to build sandwich.  Place sandwich in plastic bag and seal.  Refrigerate for at least 3 hours then serve cold.