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MEATLOAF WITH AN ASIAN FLAIR!

Ingredients & Directions

1.5 lbs of very lean ground chuck
1 cup of diced onions
3 tbs of crushed garlic
2 tbs of shredded ginger
1.5 tsps of fresh roasted and ground dried cumin
1/2 cup of fresh chopped cilantro
1 egg
3/4 cup of panko breadcrumbs
1/4 cup of fresh diced rosemary
Salt to taste
1/2 tsp of hot mustard
1/2 tsp of red chilli powder

Mix all ingredients and bake at 425 degrees for 70 minutes……
Serve with mashed potatoes or quinoa pilaf ( my preference) and sauteed baby green beans with roasted almond slivers!

Bon Apetit!

Footnote: I always use red chilli powder bought at an Asian Indian store…..it not only has a kick, but also a very distinct flavor …try it! And a fianl thought, buy all your spices at an Asian store….they are of better quality and more importantly, much much cheaper.

APRICOT PORK

Ingredients & Directions
1 lb of very lean pork tenderloin…..cubed
1/4 cup of olive oil
4 tbs of crushed garlic
1/2 cup of chicken broth
1/4 cup of tarragon leaves chopped
3 tbs of Apricot Nectar ( available in grocery stores in the jam/jellies aisle )
1 tsp of fresh roasted and ground cumin
1/4 cup of light soya sauce
1/2 tsp of fresh ground black pepper

Heat the olive oil…..add the garlic and as it sizzles, add in the pork. Saute the pork on medium high heat till it turns white….add the soya sauce and cumin and continue to saute till it starts getting brownish in color. Add the tarragon and the chicken broth….turn the heat to low and allow to simmer for 20 minutes….stir occasionally to make sure it is not burning.
Add the pepper and nectar , stir it well, leave on low heat for another 10 minutes.
Serve with fresh chopped cilantro sprinkled on top.

Bon Apetit!

MOST SUCCULENT TANDOORI CHICKEN!

One whole chicken …cut up and skinned completely….remove all vestige of fat!
2 cups fresh mint leaves
1 whole large onion
4 jalapeno peppers
6 cloves of garlic ( large cloves or 8 smaller ones)
1/4 cup of lemon juice
Salt to taste

Put all infredients , except chicken, in a blender and blend till smooth like chutney; add 1/4 cup of olive oil to it.

Pour it over the chicken and mix well coating all pieces thoroughly; I make a couple of slits in each piece to ensure full infusion.

Cover with plastic wrap and refrigerate for 48 hours. Before cooking, using hands, mix pieces well and then place on grill. Serve with lemon wedges and onions .

Bon Apetit

CHICKEN BREASTS WITH HERBED GOAT CHEESE

4 boneless skinless chicken breasts
1 cup herbed goat cheese ( readily available at Costco/grocery stores
1/2 cup finely shredded red onion
1 tsp fresh roasted and ground cumin powder
3 tbs crushed garlic
4 tbs light soya sauce
1/4 cup fresh chopped cilantro
1/2 tsp red chilli powder
1/4 cup olive oil

Wash and clean chicken breasts; make a slit lengthwise in each; heat the oil in a flat pan and add the garlic. Place chicken breasts in pan and brown lightly on both sides. Pour soya sauce over the chicken and continue to saute for another 10 minutes Remove chicken breasts onto a clean cutting board. In a bowl, mix together goat cheese, onions and cilantro; stuff each breast equally with the goat cheese stuffing. Place breasts in baking dish, sprinkle with the cumin and red chilli powder. Pour the oil drippings over the chicken and bake in 325 degree oven for 30 minutes.
Garnish with fresh cilantro and serve.

Bon Apetit!

SQUASH BLOSSOM!

3 cups of yellow squash cut in 1/8 inch rounds discs
1 cup of shredded onion
2 cups of diced tomatoes
1/2 cup of fresh chopped basil
2 tsps of crushed garlic
2tsp of shredded ginger
1/2 tsp of red chillip powder
1/2 tsp of salt
1 tsp of fresh roasted and ground dried cumin
1/4 cup of olive oil

Heat oil…do not burn….add garlic and allow to sizzle….add the onions and ginger and red pepper and saute till onions run clear. Add the tomatoes and squash and saute on high heat stirring constantly. Continue to saute till squash is tender but not soft…..if it needs a little water, add an ice cube or two….just before serving , add the salt , cumin and basil leaves. Save some basil to sprinkle on top for a springy look!

Bon Apetit!