Sazon Seasoning

 Serves: 12 packets (1 1/2 t)

1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon ground anatto seeds (achiote) or turmeric
1 tablespoon garlic powder
1 tablespoon kosher salt
2 teaspoons oregano
1 tsp ground black pepper

From: https://www.skinnytaste.com/homemade-sazon-seasoning-mix/

Carne Asada Recipe

Servings: 6 people

Ingredients 

• 2 pounds skirt steak trimmed of excess fat (recipe note #2)

Carne Asada Marinade

• 1 jalapeño seeded and minced
• 4 cloves garlic minced
• 1/2 cup fresh cilantro leaves chopped
• juice of 1 orange
• juice of 1 lime
• juice of 1 lemon
• 2 tablespoons apple cider vinegar
• 1/3 cup olive oil
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. In a large glass baking dish whisk together Carne Asada marinade ingredients (jalapeño through black pepper) until combined. Add skirt steak in a single layer, turning to coat with marinade. Cover and refrigerate for at least 1 hour, but no longer than 8 hours (longer will begin to break down the meat – recipe note #3).
2. When you're ready to grill: preheat an outdoor grill to medium-high heat. Grill steaks for 7 to 10 minutes per side, turning once for medium-rare. Remove steaks and allow to rest for 5 minutes.
3. Slice thinly across the grain and serve.

Notes

1. To make this version, we started with a recipe from Tyler Florence and switched it up to make it our own: swapping in apple cider vinegar, reducing the oil a bit and adding a third citrus flavor (lemon) and some cumin. Adding lemon juice to the mix happened by chance. I’d just finished a batch of homemade tonic water which left us with a slew of lemons, limes and oranges, flesh and juice intact, sans zest. And I love the citrus trifecta – now I may always use making tonic water as an excuse to make Carne Asada!
2. Ask your butcher or grocery meat counter for ‘outside skirt steak’ for the most flavorful and juicy results.
3. Note that the longer you marinate the skirt steak, the more tender and flavorful it will be come. But be sure to grill it within 8 hours to maintain the texture of the meat.

From: https://pinchandswirl.com/carne-asada-recipe/

Chocolate Chip Banana Bread

Ingredients

• 1/2 cup unsalted butter, (8 Tbsp), softened
• 2/3 cup granulated sugar
• 2 large eggs, room temperature
• 3 medium/large bananas, (very ripe), about 1 3/4 cups mashed
• 1/2 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup semisweet chocolate chips, divided, or mini chocolate chips or chunks

Instructions

1. Preheat Oven to 350˚F. Butter and flour a bread loaf pan (9.25"L x 5.25"W x 2.75"D)
2. Cream Butter and Sugar – In a mixing bowl using paddle attachment, cream together 1/2 cup softened butter and 2/3 cup sugar. Add 2 lightly beaten eggs.
3. Mash bananas with a fork until consistency of chunky applesauce and add them to the mixing bowl along with 1/2 tsp vanilla extract. Mix until blended. 
4. Whisk together dry ingredients in a separate bowl: 1 1/2 cups flour, 1 tsp baking soda and 1/2 tsp salt. Add to the mixing bowl and mix until incorporated. 
5. Fold in 3/4 cup chocolate chips then transfer to prepared bread pan. Sprinkle remaining 1/4 cup chocolate over the top and bake at 350˚F for 55-65 minutes or until a toothpick inserted into the center comes out clean. Let banana bread rest 10 min before transferring to a wire rack to cool. 

From: https://natashaskitchen.com/chocolate-chip-banana-bread/

Copycat Raising Canes chicken tenders

Ingredients
Chicken Tenders

• 1 large egg
• 1 1/2 cups buttermilk
• 5 tsp. kosher salt, divided
• Freshly ground black pepper
• 2 lb. chicken tenders
• 2 1/2 cups (300 g.) all-purpose flour
• 1/2 cup cornstarch
• 1 1/2 tsp. paprika
• 1 tsp. garlic powder
• 1/2 tsp. onion powder
• Vegetable oil, for frying (4 to 6 cups)

Cane's Sauce (from CJ Eats recipes)

• ¾ cup mayonnaise
• 1/3 cup ketchup
• 1/2 tsp black pepper, finely cracked
• 1 tsp kosher salt
• ½ tsp garlic powder
• ½ tablespoon Worcestershire sauce

Directions
Chicken Tenders

1. In a large bowl, whisk egg, buttermilk, 2 tsp. salt, and a few grinds of pepper. Add chicken and toss to coat. Cover bowl and refrigerate at least 2 hours and up to overnight.
2. In a large shallow bowl, whisk flour, cornstarch, paprika, garlic powder, onion powder, a few grinds of pepper, and remaining 3 tsp. salt.
3. Into a large, heavy pot fitted with a deep-fry or candy thermometer, pour oil to a depth of 2". Heat over medium-high heat until thermometer registers 350°.
4. Working one at a time, remove chicken from marinade, letting excess drip off. Toss in flour mixture until coated. Dip into marinade again, then toss in flour mixture once more. Arrange on a baking sheet.
5. Working in batches and adjusting heat to maintain oil temperature, fry chicken, turning occasionally, until deeply golden and an instant-read thermometer inserted into thickest part registers 165°, 3 to 4 minutes. Transfer to a wire rack.
6. If chicken is not fully cooked in fryer, bake at 400deg for 15 min (~10min in convection oven).

Cane's Sauce
Mix everything. Refrigerate

Chicken recipe from: https://www.delish.com/cooking/recipe-ideas/a64644428/copycat-raising-canes-chicken-and-sauce-recipe/

Sauce recipe from: https://cjeatsrecipes.com/raising-canes-sauce-copycat/

Garlic Confit Recipe

Ingredients

• 10 heads of garlic cloves peeled, around 2 3/4 cups (I highly suggest buying pre-peeled garlic)
• 8-10 sprigs of fresh rosemary
• 1 tbsp. black peppercorns
• 2 small bay leaves
• 2 ½ cups pure olive oil
• 1/2 tsp Kosher salt

Instructions

1. To a medium-large sized saucepan/pot add all the ingredients and over on low (do not boil) for around 30 minutes or until garlic is perfectly buttery and creamy.
2. Use a slotted spoon to transfer
3. the garlic to a large jar and store for up to 3 weeks in the fridge.

Based on: https://www.foodbymaria.com/garlic-confit-recipe/

Japanese Beef Curry (or any meat of your choice)

Yield: 6

Ingredients

• 2 lbs beef chuck roast, cut into 2 inch chunks
• 1.5 onion, chopped
• 2 potatoes, cut into large chunks
• 2-3 carrots, cut into large chunks
• 4oz box curry roux
• 3 cloves garlic, chopped
• 2 tsp fresh ginger, chopped
• 1 Tbsp ketchup
• 1 Tbsp worcestershire sauce
• 1 Tbsp soy sauce
• 1 Tbsp apricot jam or preserve
• 2-3 Tbsp oil
• Salt to taste
• Pepper to taste

Instructions

1. Season beef chunks with salt and pepper. Heat oil in a large pot over medium high heat. Add beef chunks and sear till they get a brown color all over. Plate them out. Do not overcrowd, cook in batches if necessary.
2. In the same pot, sauté chopped onions till golden brown. Add in garlic and ginger and cook for a couple of minutes.
3. Add in potatoes and carrots, along with beef chunks and mix well. Stir in 3.5 to 4 cups of water and bring it to a boil. Lower the heat to medium low and simmer, covered, for 45-50 minutes, stirring occasionally. Cook till meat is tender.
4. Add in curry roux and stir till it dissolves. Add in ketchup, soy sauce, worcestershire sauce and apricot jam. Cook for 10-15 additional minutes.

From: https://gypsyplate.com/japanese-beef-curry/

Garam Masala Recipe

Ingredients

• ½ cup (35 grams) coriander seeds (daniya)
• ¼ cup (30 grams) cumin seeds (jeera)
• 2 tablespoons (17 grams) green cardamoms (elaichi)
• 2 tablespoons (12 grams) cloves (laung)
• 1 tablespoon (9 to 10 grams) black pepper corn (kali mirch)
• 8 grams (8 pieces) cinnamon (∼ 3 inch each, use Ceylon cinnamon, cut down to half to use cassia)
• 4 medium (1 gram) dried bay leaves (tej patta)
• 3 (4 grams) star anise (chakri phool, helps in digestion)
• 1 tablespoon (8 grams) fennel seeds (saunf, avoids acidity)
• ½ small (2 grams) nutmeg ( jaiphal, helps in digestion)
• 3 to 4 (3 to 4 grams) black cardamoms ( badi elaichi, for flavor, refer notes)
• 3 strands mace (javitri/japatri, for flavor)

Preparation
Roast Spices

1. A word of caution- do not toast the spices on high heat or burn them. Heat a pan & add cardamoms, bay leaf, star anise, nutmeg, mace, cinnamon, cloves and pepper.
2. Roast them on a low heat without burning until they begin to smell good & turn crunchy. Transfer to a large tray/plate.
3. Add coriander seeds and roast on a low heat until they turn slightly deep golden or light brown but not burnt. They smell good & turncrunchy when they are ready. Transfer this as well to the plate.
4. Add fennel seeds & dry roast until aromatic. They don't need to be toasted for long. Transfer these to the same cooling tray. Add cumin &repeat roasting until cumin begins to smell good & the color changes slightly deeper but not burnt.
5. Transfer to the same plate and cool completely.

Grind

1. Add all these spices to a spice grinder jar. Grind to a fine powder, in intervals of 40 to 60 seconds.
2. If you do not own a powerful grinder, sieve the garam masala and powder the coarse spices again. If you have a small grinder, grind in 2batches.
3. Store this garam masala powder in an air tight dry glass jar.

From: https://www.indianhealthyrecipes.com/punjabi-garam-masala-powder-recipe/

Palak Paneer Recipe

Ingredients

• 150 grams (1¼ cups) paneer (Indian cottage cheese)
• 3½ to 4 cups (100 to 120 grams) palak (spinach)
• 2 tablespoons oil (or half oil & half butter)
• 2 green chilies (deseeded) (less spicy kind)
• ¾ cup (90 grams, 1 small) onions (fine chopped)
• ½ cup (1 small) tomatoes (deseeded & chopped or pureed)
• ¾ teaspoon ginger garlic paste (read notes for substitute)
• ½ teaspoon salt (use as per your taste)
• 8 to 10 cashew nuts (read notes for substitutes)
• ½ to ¾ teaspoon garam masala (adjust to taste)
• ½ teaspoon kasuri methi (dried fenugreek leaves) (skip if you don't  have)
• ¼ cup water to blend spinach
• ¾ cup water to cook the gravy
• 3 tablespoons cream (can sub w/evaporated milk) (optional)
• ⅛ teaspoon cumin seeds (jeera) (optional)

Whole spices

• 2 green cardamoms (elaichi) (optional)
• 1 inch cinnamon (dalchini) (optional)
• 2 cloves (laung) (optional)

Instructions
Preparing the Spinach

1. Pluck only the young & tender spinach leaves and discard the stems as they may leave a bitter taste. If using baby spinach you can use the stems as well.
2. Heat half tablespoon oil in a pan. Saute green chilies, cashews and spinach for 3 to 4 mins until the leaves wilt off thoroughly & raw smell of spinach has gone away. OR another option is to blanch the palak in 4 cups of hot water with ¼ tsp salt for 2 mins. Then immerse in ice cold water. Drain completely.
3. Cool this completely. Blend this along with water to a smooth puree. The puree should be smooth and thick. You may add 1 to 2 tbsps more water to help in blending.

Cooking

1. Heat 1 tablespoon butter and half tablespoon oil to the same pan, Once they melt, add cinnamon, cardamoms, cloves & cumin seeds.
2. When the spices begin to sizzle, add onions and fry till they turn transparent to golden.
3. Next saute ginger garlic paste for 1 to 2 minutes or until you begin to smell it nice.
4. Then add tomatoes with salt. Saute until they break down and turn mushy.
5. Add garam masala & saute until the masala smells good. This maytake 2 mins. (for a smoother curry refer notes)
6. Pour water and cook covered until onions are completely soft. There should be some water left in the pan. (for consistency check video)
7. Lower the flame, add kasuri methi and pureed spinach. Mix well and cook until it begins to bubble for about 2 to 3 mins. If the curry is too thick you may add a few tbsps of hot water.
8. Avoid overcooking. Add paneer & mix well. Turn off and remove to aserving bowl. Optionally garnish with cream.
9. Serve palak paneer with naan

From: https://www.indianhealthyrecipes.com/palak-paneer-recipe-easy-paneer-recipes-step-by-step-pics/

 

Kheer Recipe (Rice Kheer)

Ingredients

• 4 cups (1 liter) whole milk/ full fat (for instant pot 2½ cups milk) (refer notes)
• ¼ cup water (optional or use 1 tsp ghee to grease the pot, prevents burning)
• ¼ cup (50 grams) rice (basmati or any rice, or use ⅓ cup to cut down the cook time)
• 2 - 4 tablespoons (50 to 65 grams) organic sugar (4 tbsps for moderate sweetness)
• ½ teaspoon cardamom powder (or about 2 to 3 pods powdered)
• ¼ cup unsalted nuts - cashews, pistachios - roughly chopped or use silvered almonds
• 2 tablespoons sweet raisins (optional)
• 1 tablespoon ghee optional to fry nuts & raisins
• 1 pinch saffron or 1 tsp edible rose water or few drops of kewra water

Direction

1. Wash rice a few times & drain completely.
2. Pour water (if using) and milk to a heavy bottom pot or Dutch oven. Bring it to a boil on a medium heat and stir in the rice.
3. Continue to cook on a medium to low heat, until the rice is soft, completely cooked and lightly mushy. It takes about 25 to 30 mins. During this step, keep stirring every 3 minutes to prevent the milk getting scorched at the bottom.
4. Stir in the sugar and continue to cook until it turns thicker but is yet of flowy consistency. It takes about 10 mins. (Note: becomes thicker upon cooling down)
5. Taste test, if you want add more sugar & simmer for another 5 mins (If you add more). Stir in cardamom powder, saffron (optional) rosewater and chopped nuts.
6. Optional: If you prefer ghee in your rice kheer, heat ghee in a small pan and fry the nuts until light golden. Stir in the raisins & fry until plump. Pour that over the kheer.

Instant pot Rice Kheer

1. Press the saute button. Optional – add ghee to the inner pot of the Instant pot. Fry the cashews until light golden. Add raisins and fry for 30 seconds. Remove to a plate.
2. Pour water (to avoid burn) and milk. Stir in rice and sugar. Secure the lid of the instant pot. Position the steam release handle to sealing. Press the porridge button.
3. Set the timer to 18 mins. When it is done press cancel & switch off. Wait for the pressure to release naturally.
4. When the float valve drops, open the lid and stir in cardamom powder& rose water.
5. Rice kheer will be runny at this stage. For a thicker consistency cook on saute mode for a few mins until thick. It will thicken further aftercooling.
6. Transfer kheer to serving bowls & garnish with nuts & raisins. You canalso chill the rice kheer and serve.

Based on: https://www.indianhealthyrecipes.com/rice-kheer-recipe-chawal-ki-kheer/

Turmeric Rice Recipe (Indian Yellow Rice)

Ingredients (US cup = 240ml)

• 1 cups aged basmati rice (or jasmine rice)
• 1 tablespoon unsalted butter (or ghee)
• ½ teaspoon turmeric (prefer organic)
• 1 teaspoon ginger minced or paste
• 1 teaspoon garlic minced or paste
• 1½ to 2 cups stock or water (refer notes)
• ½ teaspoon salt (adjust to taste)
• ¼ to ½ teaspoon ground pepper or crushed black pepper
• ¾ teaspoon garam masala
  

To Garnish (optional)

• ¼ cup coriander leaves chopped
• ¼ cup nuts & raisins (optional) (refer notes)

Instructions

1. Rinse rice well a few times. Soak it for at least 15 mins. Drain the rice and set aside.
2. On a medium to low flame, heat butter in a pot. Add ginger garlic and saute for 30 to 60 seconds without burning or browning the garlic.
3. Add all the whole spices or garam masala, pepper and turmeric.
4. Add drained rice and regulate the flame to high. Fry the rice for about 2 mins stirring occasionally. Avoid stirring often as the rice grains will break.
5. Pour the stock or water & add salt. Taste test the water and add more salt as required. Bring the water to a rolling boil.
6. Simmer and cover the pot. Cook on a low heat until the rice is fully cooked.
7. When done fluff up the turmeric rice with a fork and garnish with coriander leaves. Serve with a curry, dal or a raita.

Notes

1. It is important to cook the entire dish on a low flame for the best flavor.
2. Rice to water ratio depends on the kind of rice used. Aged basmati rice takes up 2 cups of water/stock to cook 1 cup rice. If using new rice, use 1.5 cups.
3. Butter is the magic ingredient here. Do not substitute it with oil.
4. Spices – You can use any of your favorite spices. I also add about a tsp of ground fennel seeds or saunf. 
5. Herbs: I generally add about half cup of mint leaves along with the garlic and ginger. Since I did not have I skipped it. You may use that if you like the flavor of mint.
6. Green chilli: I have not added any chilli to the turmeric rice. You may add 1 chopped chilli along with ginger garlic if you wish.

From: https://www.indianhealthyrecipes.com/turmeric-rice/

Copy Cat Cane's Chicken Fingers and Sauce

YIELDS: 4 – 6 SERVING(S)

Ingredients

Chicken Tenders

• 1 large egg
• 1 ½ cups buttermilk
• 5 tsp. kosher salt, divided
• Freshly ground black pepper
• 2 lb. chicken tenders
• 2 ½ cups (300 g.) all-purpose flour
• ½ cup cornstarch
• 1 ½ tsp. paprika
• 1 tsp. garlic powder
• ½ tsp. onion powder
• Vegetable oil, for frying (4to 6 cups)

Cane's Sauce

• ¾ cup mayonnaise
• 3 Tbsp. ketchup
• 1 Tbsp. Worcestershire sauce
• 1 tsp. garlic powder
• ¾ tsp. freshly ground black pepper
• ½ tsp. kosher salt
• ½ tsp. onion powder

Crinkle fries, for serving

Directions

Chicken Tenders

1. In a large bowl, whisk egg, buttermilk, 2 tsp. salt, anda few grinds of pepper. Add chicken and toss to coat. Cover bowl and refrigerate at least 2 hours and up to overnight.
2. In a large shallow bowl, whisk flour, cornstarch, paprika, garlic powder, onion powder, a few grinds ofpepper, and remaining 3 tsp. salt.
3. Into a large, heavy pot fitted with a deep-fry or candy thermometer, pour oil to a depth of 2". Heat over medium-high heat until thermometer registers 350°.
4. Working one at a time, remove chicken from marinade, letting excess drip off. Toss in flour mixture until coated. Dip into marinade again, then toss in flour mixture once more. Arrange on a baking sheet.
5. Working in batches and adjusting heat to maintain oil temperature, fry chicken, turning occasionally, untildeeply golden and an instant-read thermometer inserted into thickest part registers 165°, 3 to 4minutes. Transfer to a wire rack.

Cane's Sauce

1. In a medium bowl, stir mayonnaise, ketchup, Worcestershire sauce, garlic powder, pepper, salt, and onion powder to combine.
2. Arrange chicken on a platter. Serve with sauce and fries alongside.

From: https://www.delish.com/cooking/recipe-ideas/a64644428/copycat-raising-canes-chicken-and-sauce-recipe/

One Pan Chicken Bacon Gnocchi

Ingredients

• 6 slices bacon
• 2 (6- to 8-oz.) boneless, skinless chicken cutlets, cut into about 1/2"-thick strips/bite size
• 2 large garlic cloves, finely chopped
• 1/2 tsp. Italian seasoning
• Kosher salt
• Freshly ground black pepper
• 1 (16 oz.) pkg. potato gnocchi
• 1 cup heavy cream (can substitute half & half or evaporated milk)
• 1/2 cup low-sodium chicken broth
• 1/2 cup finely grated Parmigiano Reggiano
• Thinly sliced chives, for serving (optional)

Directions 

1. Crisp bacon in the oven - lay bacon on parchment paper over large cookie sheet; bake at 400 deg for 14 - 18min. Transfer to paper towels to drain. Let cool slightly, then transfer to a cutting board and crumble into small pieces.
2. Sprinkle salt and pepper on the chicken
3. Add 2 Tbsp of oil to a pan. Add chicken and cook over medium heat, turning occasionally, until cooked through, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Stir in Italian seasoning.
4. Add gnocchi, cream, and broth. Return most of bacon to pan; reserve remaining bacon for serving. Stir to combine, then reduce heat to medium-low. Cover with a tight-fitting lid and cook 5 minutes. Uncover and continue to cook, stirring occasionally, until sauce is reduced and slightly thickened, about 5 minutes more; season with salt and pepper, if needed. Add cheese and stir until melted and creamy.
5. Divide gnocchi mixture among bowls. Top with reserved bacon and chives (if using).

Based on: https://www.saltandlavender.com/chicken-bacon-gnocchi/ (and others of same recipe)

Garam Masala

Ingredients

• 2 tablespoons (17 grams) green cardamoms
• 3 to 4 (3 to 4 grams) black cardamoms
• 4 medium (1 gram) dried bay leaves
• 3 (4 grams) star anise
• ½ small (2 grams) nutmeg
• 3 strands mace
• 8 grams (8 pieces) cinnamon (∼ 3 inch each, use Ceylon cinnamon, cut down to half to use cassia)
• 2 tablespoons (12 grams) cloves
• 1 tablespoon (9 to 10 grams) black pepper corn
• ½ cup (35 grams) coriander seeds
• 1 tablespoon (8 grams) fennel seeds
• ¼ cup (30 grams) cumin seeds

Preparation

1. A word of caution- do not toast the spices on high heat or burn them. Heat a pan & add cardamoms, bay leaf, star anise, nutmeg, mace, cinnamon, cloves and pepper.
2. Roast them on a low heat without burning until they begin to smellgood & turn crunchy. Transfer to a large tray/plate.
3. Add coriander seeds and roast on a low heat until they turn slightlydeep golden or light brown but not burnt. They smell good & turn crunchy when they are ready. Transfer this as well to the plate.
4. Add fennel seeds & dry roast until aromatic. They don't need to betoasted for long. Transfer these to the same cooling tray. Add cumin &repeat roasting until cumin begins to smell good & the color changesslightly deeper but not burnt.
5. Transfer to the same plate and cool completely.
6. Add all these spices to a spice grinder jar. Grind to a fine powder 
7. If you do not own a powerful grinder, sieve the garam masala and powder the coarse spices again. If you have a small grinder, grind in 2batches.
8. Store this garam masala powder in an air tight dry glass jar.

From: https://www.indianhealthyrecipes.com/punjabi-garam-masala-powder-recipe/

Butter Chicken

YIELDS: 6 – 8 servings
 
Ingredients
Chicken

• 1/3 cup plain whole-milk yogurt
• 2 cloves garlic, grated orfinely chopped (about 2tsp.)
• 1 Tbsp. fresh lemon juice
• 1 Tbsp. garam masala
• 1 Tbsp. grated or finely chopped peeled ginger
• 2 tsp. kosher salt
• 1 tsp. Kashmiri chili powder (or 3/4 tsp. paprikaplus 1/4 tsp. cayenne)
• 2 lb. boneless, skinless chicken thighs, cut into 1½" pieces

 Makhani Sauce & Assembly

• 5 Tbsp. unsalted butter
• ½ cup tomato paste
• ½ serrano chile, seeded, finely chopped
• 1 Tbsp. grated or finely chopped peeled ginger
• 1 tsp. garam masala
• 1 tsp. ground cumin
• 1 tsp. Kashmiri chili powder (or 3/4 tsp. paprika plus 1/4 tsp. cayenne)
• 1 cup heavy cream (can use evaporated milk 1:1)
• 1 Tbsp. dried fenugreek leaves or kasoori methi(optional)
• ½ tsp. (or more) kosher salt
• ¼ cup finely chopped fresh cilantro

Directions
Chicken

1. In a large bowl, whisk yogurt, garlic, lemon juice, garam masala, ginger, salt, and Kashmiri chili powder. Add chicken and toss to coat. Cover and refrigerate 1hour.
2. Heat broiler and line a large baking sheet with foil. Spread chicken on prepared sheet in a single layer. Broil, watching closely, until charred and cookedthrough, about 15 minutes. Let cool slightly.

Makhani Sauce & Assembly

1. In a large, high-sided skillet over medium heat, meltbutter. Add tomato paste and cook, stirring constantly, until darkened, about 5 minutes. Add chile and ginger and continue to cook, stirring, until fragrant and tomato paste is starting to stick to pan, about 1 minute more.
2. Add garam masala, cumin, and chili powder and cook,stirring frequently, until fragrant and incorporated, about 30 seconds. Stir in cream, fenugreek (if using),1/2 teaspoon salt, chicken, and 1 cup water. Bring to a simmer over medium-high heat, then reduce heat to low and continue to simmer, stirring occasionally, until sauce has slightly thickened and fat has separated, 10 to 15 minutes.
3. Taste and season with salt, if needed. Top with cilantro. Serve over rice.

From: https://www.delish.com/cooking/recipe-ideas/a44358563/best-butter-chicken-recipe/

 

Crispy rice with spicy tuna (Nobu copycat)

Ingredients

• 1 avocado , cut into small thin slices (or make avocado sauce)
• 15 jalapeño slices , thin, optional garnish
• 1/2 tsp black sesame seeds , for garnish

Nobu spicy tuna (raw):

• 225g / 7oz sashimi grade tuna , or salmon (Note 1)
• 1 tbsp sriracha , adjust spiciness to taste (Note 2)
• 4 tsp kewpie mayonnaise (Note 3)
• 1 tsp sesame oil
• 1/4 tsp cooking salt
• 2 tbsp finely chopped green onion
• 1 tsp white sesame seeds
• 1/2 tsp black sesame seeds , divided

Creamy spicy canned tuna topping:

• 360g/12oz canned tuna in oil , drained (Note 4)
• 3 tbsp sriracha (Note 2)
• 4 tbsp kewpie mayonnaise (Note 3)
• 1 tbsp lemon juice (sub rice vinegar)
• 1 tsp sesame oil
• 1/2 tsp cooking/kosher salt
• 1/4 cup finely chopped green onion
• 2 tsp white sesame seeds , optional
• 1 1/2 tsp black sesame seeds , divided

Instructions
Make crispy rice (need minimum 4hrs; 6+ hrs preferred)

Nobu spicy tuna topping:

1. Freeze to firm - Place tuna in the freezer for 30 minutes to partially freeze - it's much easier to finely chop when slightly firm.
2. Cut into 0.5cm / 1/2" cubes - the smaller the better! Place into a bowl and let it de-chill for 20 minutes (not as nice ice-cold).
3. Mix - Add everything into the tuna and mix until combined.

Creamy canned tuna (sushi-roll filling style):

1. Place tuna in a bowl and use a fork to mash it up really finely. Add everything else and mix well.

From: https://www.recipetineats.com/spicy-tuna-crispy-rice-nobu/

Sushi Crispy Rice

Serving: about 15 pieces

Ingredients

• 1 cup sushi rice
• 1 1/2 cups water

For Frying

• 1/3 cup canola oil (vegetable, peanut or other neutral oil)
• 3/4 tsp cooking / kosher salt , for sprinkling rice cakes (not needed if fish already salted)

Sushi seasoning:

• 1 tbsp rice vinegar
• 1 tsp caster sugar

Instructions
SUMMARY RECIPE
Cook rice, rest, pour over seasoning, fluff. Press firmly into 20cm/8" lined pan, weigh down. Cool, fridge overnight (min 6 hrs). Cut into 15 rectangles, pan fry 4 min each side, sprinkle with salt.

Make rice

1. Cook rice
2. Rest - Remove from heat then rest for 10 minutes with the lid still on.
3. Season - Remove lid. Pour over sushi seasoning. Fluff rice with rubber spatula.
4. Press - Place a sheet of baking/parchment paper on a 20cm/8" square pan. Scrape hot rice into the pan and spread evenly. Cover with another piece of paper and press in very firmly.
5. Weigh down - For best results, place something flat on top (2nd same size pan is ideal) then weigh down
6. Cool - Fully cool, cover with cling wrap, then refrigerate overnight (min 6 hours). Speedy option: Fridge uncovered until fully cool, cover, freeze 1 hour, fridge 1 hour.
7. Cut - Lift rice out using paper overhang. Wet the knife blade (neater cuts). Cut rice into 15 rectangles (5 strips, then each into 3)

Frying:

1. Pan fry - Heat about 1/4 cup of the oil in a large non-stick pan over medium high. Fry until golden brown on one side; flip and repeat
2. Salt - Remove onto a paper towels lined plate. Sprinkle each side with salt while hot if using
3. Keep cooking - Add remaining oil and cook remaining rice cakes.

Based on: https://www.recipetineats.com/crispy-rice/

Garlic Butter Steak Bites

Ingredients

• 2 pounds steak cut into bites
• salt and ground black pepper to taste (season on the generous side)
• 1 tablespoon oil
• 4 tablespoons butter
• 2 cloves garlic or more to taste
• 2 tablespoons chopped parsley optional for serving

Instructions

1. Prep steak: Remove steak from fridge 30 minutes before cooking. Unwrap, cut into cubes (see notes at bottom of recipe for size recommendation) and season with salt and pepper. Let sit on plate on counter for 30 minutes. (For best results, do not skip this step.)
2. Sear steak: Once ready, heat a large skillet (preferably cast iron) over high heat (around 8 for current electric stove). Add oil, then sear steak for around 2 minutes per side, until a nice, browned crust forms but middle stays tender. Work in batches if needed, do not overcrowd pan! Set seared steak bites aside on a plate and tent with foil.
3. Make garlic butter: Once steak is done and set aside on a plate, reduce heat to medium. Add butter and garlic to empty skillet. Heat about 2 minutes, until garlic is fragrant. Take off the heat.
4. Finish: Add steak to skillet with garlic butter. Toss to coat. Serve immediately with chopped parsley, if desired.
   

Notes

1. Steak: Use any tender, boneless cut of steak, cut into cubes. Sirloin steak, strip steak or ribeye all work. You can use beef tenderloin/fillet if you want them extra-tender and special.
2. Parsley: Totally optional, but highly recommended by my entire family, save the picky 5 year old who thinks the green bits are a waste of space ?
3. Bite size: You can really cut these as large or as bite-sized as you like. Smaller bites cook more quickly and are more done, larger “bites” stay more tender and have a more medium middle.
4. I cut mine just under 1 inch, and cooked them for around 2 minutes per side, plus some extra tossing around for 30 seconds to get the edges charred.
5. Searing time: 4 minutes yielded just under 1-inch bites with a medium-done middle. If you want yours more rare, stick to 1-inch cubes and go with a short and blazing hot sear.
6. For more done bites, sear them a little longer on medium-high heat instead; and/or cut them smaller. Just make sure you don’t overcook them, or they may turn out chewy.

From: https://www.savorynothings.com/wprm_print/garlic-butter-steak-bites

Roasted Brussels Sprouts

Ingredients

• 1 pound Brussels sprouts, trimmed
• Extra-virgin olive oil, for drizzling
• Sea salt and freshly ground black pepper

Lemon Parmesan seasoning, optional

• 1 tablespoon fresh lemon juice, plus 2 teaspoons zest
• 1 tablespoon grated Parmesan cheese, or ¼ cup shaved
• Fresh parsley leaves, for garnish
• Pinch red pepper flakes

Instructions

1. Preheat the oven to 425° and line a baking sheet with parchment paper. Slice the Brussels sprouts in half, toss with drizzles of olive oil and pinches of salt and pepper, and spread on the baking sheet. Roast 20 minutes or until tender and golden brown around the edges. The exact timing will depend on the size of your sprouts.
2. If desired, toss the roasted Brussels sprouts with the lemon juice, zest, Parmesan, and thyme leaves. Garnish with parsley and red pepper flakes.

Based on: https://www.loveandlemons.com/roasted-brussels-sprouts/

Quick Ground Beef + Potatoes

Ingredients

• 2 tablespoons olive oil
• 1 ½ pounds lean ground beef (for 1lb)
• 2 teaspoons kosher salt, divided (2/3 + 2/3 tsp)
• 2 cloves garlic, minced
• 1 medium yellow onion, finely diced (1 small)
• 1 teaspoon smoked paprika (2/3 tsp)
• ½ teaspoon freshly ground black pepper (1/3 tsp)
• 1 ½ pounds Yukon gold (see notes), or Russet potatoes, chopped into ½ inch cubes (no need to peel) (1 lb)
• 1 cup water (see notes) (1/6C at a time)
• 1 teaspoon yellow mustard (2/3 tsp)
• 1 tablespoon Worcestershire sauce (2/3 T)
• 4 tablespoons ketchup (2 2/3 T; 1.5oz)
• 2 cups sharp cheddar cheese, grated (1 1/3 C)

Instructions

1. Heat the oven to 375°F. (See note to skip this step)
2. Heat a large heavy-bottom, non-stick skillet with lid over medium high heat. Add 1 tablespoon oil, the onion, and the ground beef. Sprinkle with garlic, black pepper, smoked paprika and 1 (2/3) teaspoon of the salt. Break the meat apart with a spoon and cook for 5-8 minutes until the meat is browned and cooked through and the onion has softened, stirring occationally.
3. Remove the meat and set aside. To the same pan (no need to wash it first) add 1 tablespoon of the olive oil and the potatoes. Sprinkle with 1 (2/3) teaspoon of the salt. Cook on medium to medium-high for 1 minute until the spices are fragrant.
4. Add ¼ (1/6) cup water, cover, and cook, stirring frequently, until the potatoes are just tender but not falling apart, about 15-20 minutes. Note: if the potatoes begin to stick to the bottom of the pan, add additional water, ¼ (1/6) cup at a time.
5. When the potatoes are cooked through, add the cooked meat back to the pan, along with the mustard, Worcestershire sauce, and ketchup, stirring to combine. If the pan seems dry, add an additional ¼ water, stirring to combine.
6. Sprinkle half the cheese over the beef and potato mixture, stirring to combine. Sprinkle the remaining cheese evenly over the top, then place in the oven for 5 minutes, or until the cheese melts. Serve warm with toppings of choice.

Notes

1. Cooking the Potatoes (Time): For the potatoes to cook in 15-20 minutes, you really do need to cut them into 
2. ½ inch cubes (see step-by-step photos for reference). If in doubt, cut them smaller than you think you need to. You'll also need to cover the pan during cook time, adding splashes of water if they begin to stick, which will help them cook faster as well.
3. Cooking the Potatoes (Type): I tested this recipe multiple times with both Russet and Yukon gold potatoes, and both work. However Yukon gold cook much faster than Russets, so if in doubt, (or for the fastest option), use Yukons. 
4. Cooking the Potatoes (Sticking): Have some water on hand to splash into your skillet when the potatoes stick to the bottom. Adding just a little water throughout the cooking process lets us cut wayyy down on the amount of oil. Add the water just 1/4 cup at a time, and at the end, you can add a little extra water to make it a bit saucier. I ended up using one cup of water in total, and my potatoes cooked in about 15 minutes.
5. Skip the Oven: If you'd rather skip the oven step, simply allow the cheese to melt over the hot beef and potatoes at the end.
6. Spice it Up: To keep this recipe family-friendly, I opted to keep the spice level to a minimum. However, if you prefer it spicer add 1 minced jalapeño along with the ground beef, 1 teaspoon chili powder along with the other spices, and top with hot sauce when serving.
7. Optional Recommended Toppings: sliced green onion, sour cream, hot sauce.

From: https://realfoodwholelife.com/recipes/ground-beef-potatoes/