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One Bowl Berry Coffee Cake

I had some berries they weren’t being eaten so I made this delicious berry cake. I had fresh berries but you could also use frozen. This cake is so easy to make, and you only need one bowl. I think it would also taste great with cranberries and lemon extract instead of almond.  One Bowl Berry Coffee Cake Makes 1 11x7” Cake Ingredients 2 cups fresh berries (I used blueberries and strawberries)  1/4 cup brown sugar 3/4 cup white sugar 1/4 cup butter, melted 1 teaspoon vanilla extract 1/2 teaspoon almond extract 2 large eggs 3/4 cup sour cream 1/4 cup milk 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/3 cup sliced or sliced almonds Brown sugar for topping Directions Preheat the oven to 350F and grease an 11”x7” baking dish. Combine berries and brown sugar in a bowl. Set aside.  Beat butter and sugar in a large bowl. Beat in the eggs and extracts until well combined.  Stir in sour cream and milk.  Add the dry ingredie...

Bal's No-Butter Chicken

I love butter chicken don't you? It's my number one choice when we get Indian food for lunch at work. Each restaurant makes it differently too. There's one place nearby that makes it a little bit sweet, and really saucy. But all that cream ... yikes!

This version is made without cream, and it was so easy to prepare. It was also pretty delicious. Even my 6 year old loved it. You can serve it with rice, but I prefer to eat it with naan. I'm not the biggest fan of rice.

Still saucy without all the cream.

I love this little grater. It's perfect for ginger and garlic.

Bal's No Butter Chicken
Adapted from Cooking Channel
Makes 4 servings

Ingredients
  • 2 tablespoons oil
  • 1 small onion, chopped
  • 2 tablespoons grated fresh garlic
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons tomato paste
  • 1 tablespoon brown sugar
  • 1 tablespoon cumin seeds
  • 1 tablespoon garam masala
  • 1 teaspoon red chili flakes (optional)
  • 1 teaspoon turmeric
  • 1 teaspoon salt
  • 1 pound boneless, skinless chicken breasts, cubed
  • 1/4 cup plain yogurt (I used Balkan style)
  • 1/2 cup water
Directions
  1. Heat the oil in a large pan over medium-high heat. Saute the onion, garlic and ginger for about 4 minutes or until the onions start to turn golden.
  2. Add the tomato paste, brown sugar and all the spices. Mix well and cook for another 2 minutes. Add the chicken and stir well to coat with the tomato paste mixture.
  3. Stir in the yogurt and water and simmer for about 8 minutes or until the chicken is cooked through and the sauce has thickened.
  4. Serve with rice or naan.

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