Nothing beats a really good burger burger. But once in awhile a nice turkey burger hits the spot, and this was one of them. Between the chili powder and cumin in the meat, the melted cheddar cheese, and the grilled onions, this was pretty awesome.
RECIPES:
I just learned that dried plums and prunes are the same thing. I never knew! Dried plums sound way cooler than prunes. But anyway, dried plums, green olives, and capers combined together prove to be a flavor explosion. The reviews were divided on this. Aya really liked it, but I still haven’t decided yet. I’m leaning towards, not-so-much, however I’m not sure I made it correctly.
It calls for four chickens and I just used four chicken breasts. And I didn’t use as much brown sugar as suggested, so that may be part of it too. I think it’s worth another whirl to if something went wrong.
I served it over angel hair pasta which I liked, but Aya suggested rice or orzo. We’ll see what happens next time.
RECIPES:
Quick and easy! AND Aya loved them so much she licked the bones clean. Simple ingredients and big flavor. The chicken was moist and flavorful. I Really loved this recipe.
RECIPES:
This was, and still is, one of my favorite things my mom makes for dinner. I enjoyed this made by my mom today, and nobody makes it like mom does. Ellie loved the dumplings! I have to force myself to stop eating them.
RECIPES:
Chicken Paprikas with Dumplings
1 onion chopped
4 tbs oil
1 tbs paprika
1/4 tsp black pepper
1 tsp salt
3-4 chicken breasts cut up
1/2 pt sour cream
Saute onion in oil, add seasonings and chicken, saute 10 minutes. Add water, cover and simmer until tender. Remove chicken, add sour cream to drippings and mix well. Add dumplings. Serves 5-6
Dumplings
3 eggs
3 cups flour
3 tbs sour cream
1 tsp salt
1/2 cup water
Mix together with a heavy duty spoon. Drop by teaspoons into boiling, salted water. Cook 10 minutes, drain and rinse in cold water.
My friend Haniyyahrecently welcomed her second child into the world (on her own birthday too!) and was in town visiting. We were invited over to her family’s place to meet the baby and for an amazing Pakistani meal. They made patties, karhai chicken, begaray chaval, palak keema, and salad. I was even treated to Pakola which is a type of cream soda flavored soft drink that looks like Mountain Dew. I liked it.
The patties had ground beef with spices in a pastry type shell that we dipped in ketch-up. The karhai chicken was awesome! A little spicey but nothing crazy. Ellie loved that one. Begaray chaval is a rice dish and palak keema is ground beef and spinach. I’ve actually made that before. But it was nice to have them make it so I could know if I actually make it right.
The food was so good we ate so much. And for dessert, Haniyyah’s brother-in-law, Saqib, made baked Alaska. (Drool) This was a homemade chiffon cake, topped with strawberry ice cream, and then homemade meringue. Before you serve you take a torch to the meringue to make it golden. I had two pieces.
It was a great night of catching up with friends while enjoying a fantastic meal. I’m ready for the next one!
RECIPES:
Ground Beef Patties
1 lb ground beef
1 small onion sliced
1 small onion chopped
1 tsp minced garlic
1 tsp minced ginger
1 tsp corriander powder
1/2 tsp salt
1/2 tsp cumin powder
2 roma tomatoes, chopped
2 serrano peppers
3 pepperidge farm puff pastry sheets, cut into 18 rectangles
1.) Fry the sliced onions in 2 tbsp oil. Once they are caramel colored add the garlic, ginger, red chilli powder, corriander powder, salt and cumin powder. Fry for 1 minute.
2.) Add the ground beef and tomatoes and chopped onion. Cook until the beef is browned and done.
3.) Defrost the puff pastry sheets and allow time for the beef to come to room temperature. Pre-heat oven to 425 (per the puff pastry sheet instructions).
4.) To each cut rectangle add about 2 tbsp of the beef. Fold the rectangle in half onto itself, and seal the edges with a fork.
5.) Apply an egg wash to the surface of the puff pastry patty just before baking. Bake for 15 minutes, or until golden brown.
Karahi Chicken
1 whole chicken, skinned, cut into 12 pieces
1 can diced tomatoes
1 cup chopped cilantro
4 serrano peppers
1 tbsp minced ginger
1 tbsp minced garlic
1 tsp red chilli powder
1 tsp black pepper
1 tsp salt
1 tsp cumin seeds
1.) In a wide frying pan fry the cumin seeds, ginger and green chillis in about 4 tbsp of oil. Set the chillis aside after they have been fried.
2.) To the oil add in the garlic, red chilli powder, black pepper, salt, cumin seeds and chicken. Cook for about 10 minutes.
3.) Once the chicken has turned a white-ish color add in the tomatoes. Cook for about 15-20 minutes more until the chicken is cooked
4.) Garnish with fried cerrano peppers and chopped cilantro. Serve warm
