food

Tempero é Tudo de Bom!

Sabor, sabor e sabor: Frankie nos mostra o caminho até o armário de temperos. Basta um par de especiarias secas para fazer uma variedade de combinações caseiras. Além disso, elas são muito mais baratas do que comprar misturas prontas. Bônus: Frankie enfrenta um desafio com nosso convidado monstro favorito!

food

Tempero é Tudo de Bom!

Sabor, sabor e sabor: Frankie nos mostra o caminho até o armário de temperos. Basta um par de especiarias secas para fazer uma variedade de combinações caseiras. Além disso, elas são muito mais baratas do que comprar misturas prontas. Bônus: Frankie enfrenta um desafio com nosso convidado monstro favorito!

Supplies

Spice Blend

  • 2 1/2 tablespoons cumin
  • 2 tablespoons coriander
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground cloves

Kabobs

  • 1/2 onion
  • 2 cloves garlic, grated
  • 1/4 cup parsley, minced
  • 1 tablespoon spice blend
  • 1/2 pound ground beef
  • 1/2 pound ground lamb
  • Kosher salt
  • 1 tablespoon vegetable oil

Salad

  • 1/2 red onion, sliced
  • 2 tablespoons red wine vinegar
  • 1 large tomato, cut into wedges
  • 1 cucumber, sliced
  • 2 tablespoons olive oil
  • 2 tablespoons chives, minced
  • 4 slices pita bread, cut into triangles

Passo a passo

Kabobs

  1. Preheat oven to 375 degrees.
  2. Using a box grater grate the onion, and then squeeze it to remove excess liquid. In a medium bowl mix together the onion, spice blend, garlic, lamb, beef, parsley and salt.
  3. Divide the mixture into 4 balls and form in a sausage shape around each skewer; the meat should cover all but about 1/2 inch on either end of the skewer. Place in the refrigerator to chill for 1 hour.
  4. Heat a 12-inch cast-iron skillet over medium-high heat and cook the meat skewers for 5 to 6 minutes per side.

Salad

  1. In a medium bowl, add the sliced onion and drizzle with red wine vinegar.
  2. Add tomato, cucumber and chives.
  3. Drizzle with oil and sprinkle with salt.
  4. Toast the pita.
  5. Serve each kofta kabob with a pita and some of the tomato cucumber salad.

Supplies

Spice Blend

  • 3 tablespoons coriander
  • 2 tablespoons cumin
  • 1 tablespoon turmeric
  • 1 teaspoon ground black pepper
  • 1 tablespoon chili flakes

Curry

  • 1 tablespoon vegetable oil
  • 1 onion, diced
  • 1/2 red bell pepper, sliced
  • 1 carrot, cut into rounds
  • 2 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 1 tablespoon spice blend
  • 1 can coconut milk
  • 1 cup vegetable broth
  • 1 cup broccoli florets
  • 1 cup cauliflower florets
  • 1 tomato, diced
  • 1 package firm tofu, cut into cubes
  • 2 limes, juiced and zested
  • 1/4 cup cilantro
  • 4 cups cooked rice, for serving
  • Kosher salt

Passo a passo

Curry

  1. Heat the oil in a medium pot over medium heat.
  2. Add the onion, red pepper, carrots, garlic and ginger and cook for 5 minutes.
  3. Stir in the spice blend and cook an additional 3 to 4 minutes.
  4. Add the coconut milk and vegetable broth and stir to get any bits off of the bottom of the pot.
  5. Bring to a simmer and add the tofu, tomato, cauliflower and broccoli.
  6. Bring to a boil and turn down to simmer for 10 minutes.
  7. Turn off the heat and stir in lime juice and zest, cilantro and season with salt. Serve over rice.

Supplies

Spice Blend

  • 3 tablespoons coriander
  • 3 tablespoons cumin
  • 1 teaspoon cardamom
  • 1 teaspoon cinnamon
  • 1 teaspoon turmeric
  • 2 teaspoons black pepper
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon red pepper flakes

Chicken Tikka Masala

  • 3 cloves garlic, grated
  • 3 teaspoons grated ginger
  • 1 1/2 tablespoons spice blend
  • 1 1/2 pounds boneless chicken thighs, cut into 1-inch pieces
  • 1 cup whole milk yogurt
  • 1 tablespoon vegetable oil
  • 3 butter pats
  • 1 onion, minced
  • 3 tablespoons tomato paste
  • 1 red pepper flake packet
  • 1 (28-ounce can) whole tomatoes, crushed
  • 1 1/2 cups heavy cream
  • 1/4 cup cilantro
  • Kosher salt
  • 4 cups cooked rice, for serving

Passo a passo

Chicken Tikka Masala

  1. In a small bowl, combine the garlic, ginger and spice blend.
  2. Add the chicken to a medium bowl and add half the spice blend as well as the yogurt. Stir to coat.
  3. Place in the refrigerator and allow to marinate for 4 hours or overnight.
  4. Heat a medium-sized pot over medium-high heat and add the oil and butter.
  5. Add the chicken and allow it to brown on all sides.
  6. Remove the chicken from the pan and stir in the onion along with the remaining spice/ginger/garlic mixture.
  7. Cook for 5 minutes, using a wooden spoon to scrape the bits from the bottom of the pan.
  8. Stir in the red pepper flakes, tomato paste and canned tomatoes.
  9. Stir in cilantro, followed by cream.
  10. Allow to simmer for 15 minutes.
  11. Add the chicken back in and cook for an additional 20 minutes.
  12. Serve over rice.