Channa Masala - Spicy Vegetarian Chick Peas

Ingredients

• 1 tbsp of olive oil
• 1.5 tbsp of Garam Masala Powder
• 1 onion (chopped)
• 1 glove of garlic (chopped)
• 1 can of chick peas
• 1 juice of lemon or lime
• 1/4 cup of Chicken or Vegetable stock
• salt/pepper to taste

Directions

• Heat pan and brown onions, garlic and olive oil for 5 min
• Add in Garam masala powder
• Add in can of chick peas with water inside, mix well with seasoning
• Add in juice of lemon/lime
• Add in Chicken or Veg stock
• Lower heat and simmer for 20 -30 min
• Add salt/pepper to taste

Serve with white or brown rice or as a side item

Makes 2 servings.

Herb de Provence Egg Souffle (low carb)

This is the easiest and my favorite Egg breakfast recipe =) It's very French and its low carb too!

Ingredients
1) 4 eggs (2 per serving)
2) 1 tsp of salt
3) 2 tsp of Herb de Provence
4) 2 tbsp of light sour cream
5) 1/4 cup of Light Shredded cheese (any type)
6) 2 small pats of light butter (This is a French recipe =)

5) Olive Oil (1 tsp spoon)
6) Spray Oil

7) 2  Creme Brulee sized Ramekins for baking
8) Deep Dish pan to fit the 2 ramekins in (you will add Hot water bath to this pan)


Directions:
1) Pre-heat oven at 375 for 15 min
2) Mix ingredients (1-4) in a medium size bowl until mixture is smooth
3) Spray oil/olive oil on bottom and around ramekins
4) Position/place the 2 ramekins on to the deep dish pan
5) Pour egg mixture on to the 2 ramekins
6) Add shredded cheese and a small pat of light butter on top of the egg mixture
7) Carefully add boiling water to the deep dish pan (careful not to pour water on to the egg mixture inside  the ramekins) - this creates a water bath
8) Carefully place the deep dish with the ramekins in to oven
9) Bake for 20-25 min. Ensure to take out egg souffle out of oven after 25 min to not over cook it.
10) Serve with toast

Makes 2 servings

Low Carb Chicken Chilli

Ingredients:

1) 2 cans of  Black beans
2) 1 can of Chick peas
3) 1 can of Red kidney beans
4) 1 can of diced tomatos (use one with oregano, garlic flavor)

5) 1 package of taco seasoning
6)  1 pound of chopped chicken breast (small pieces)
7) 1 stalk of celery (chopped)
8) 1 onion (chopped)

9) 1 tbsp of garlic powder
10)  Salt and pepper to taste (approx. tbsp each)
11) 1 tbsp of cayene pepper (optional)

12) one cup of Chicken stock


Direction:

1) Brown Onions, Chicken and Celery in a pot or Dutch Oven. Brown for 10 min on medium heat
2) Add in seasoning (garlic powder, salt/ pepper, taco seasoning, cayene pepper)
3) Add in all canned beans (including liquid inside can)
4) Add in tomatos
5) Add in chicken stock
6) Simmer on medium low for 30 min
7) When using dutch oven, turn oven on 225 degrees and bake with lid on dutch oven for 1 to 1.5 hour. This is perfect for before gym meal or going somewhere for an hour or 2 before dinner. (Love my Le Creuset)


Makes 4-6 servings

Whole Wheat Banana Nut Pancakes

Ingredients:

1) 1 cup of whole wheat flour
2) 2 tsp of baking powder
3) 1/4 tsp of salt
4) dash of cinnamon
5) dash of nutmeg

6) 2 ripe bananas (mashed)
7) 2 tablespoons of Splenda/sugar blend Brown Sugar
8) 1 tsp of vanilla
9) 1 egg
10) 1 cup of soy milk (or milk)
11) 1/4 cup of nuts (cashews or pecans)

Directions:
1) Mix all wet and dry ingredients together (mix will be lumpy)
2) Spoon in to pan to cook like pancakes (Make sure to grease pan with cooking spray first)
3) Add nuts on top to cook or you can mix in batter


Makes 6 pancakes =)

Engagement Chicken - My Version =)

Want a Rock? Get Your Chicken On

This is my version of the popular Enagement Chicken :)  Well, I didn't get the "rock" because of it..well, at least I don't think so...

In its January 2004 issue, Glamour printed instructions on how to make Engagement Chicken (search), a dish that at that time had inspired the boyfriends of three women to pop the question.

Since then — in a case of what came first, the chicken or the ring? — the magazine has received 21 letters (and counting) from women who say this simple meal was the magic trick that got them a rock.

Ingredients

• 1 (4 to 5 pound) roasting chicken
• Kosher salt and freshly ground black pepper
• 2 lemons
• 1 whole head garlic, cut in 1/2 crosswise
• 1 large onion, quartered
• 3-4 sprigs of Rosemary (this is my  unique ingredient)
• Good Extra Virgin olive oil

Directions

Preheat the oven to 425 degrees F.  Cook at 375 degrees F.

Remove and discard the chicken giblets. Pat the outside dry. Liberally salt and pepper the inside of the chicken.

Cut the lemons in quarters, place 2 quarters in the chicken along with the garlic and reserve the rest of the lemons. Brush the outside of the chicken with olive oil and sprinkle the chicken liberally with salt and pepper.

Add the Rosemary sprigs inside the chicken, save a small sprig for decoration on top when Chicken is done.

Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the chicken in a small (11 by 14-inch) roasting pan. (If the pan is too large, the onions will burn.) Place the reserved lemons and the sliced onions in a large bowl and toss with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Pour the mixture around the chicken in the pan.


Roast the chicken for about 1 hour and 15 minutes at 375, until the juices run clear when you cut between a leg and a thigh. Remove the chicken to a platter, cover with aluminum foil, and allow to rest for 10 minutes before serving

Great Dessert tonite =) Seven Layer Almond Cake

I will attempt to make this recipe one day. Its seems very complicated and not to mention fattening..but so gooood  =)

Makes about 5 dozen cookies
Time: These take at least 11 hours from beginning to end, most of it inactive, but make sure you have a good 2 to 3 hour window

4 large eggs, separated
1 cup sugar
1 (8-oz) can almond paste
2 1/2 sticks (1 1/4 cups) unsalted butter, softened
1 teaspoon almond extract
2 cups all-purpose flour
1/2 teaspoon salt
25 drops red food coloring
25 drops green food coloring
1 (12-oz) jar apricot preserves, heated and strained
7 oz fine-quality bittersweet chocolate (not unsweetened), chopped

Special equipment: a small offset spatula, a heavy-duty stand mixer if you have one; a hand-mixer should work as well

Put oven rack in middle position and preheat oven to 350°F. Butter a 13- by 9-inch baking pan and line bottom with wax paper, leaving a 2-inch overhang on 2 ends, then butter paper.

Beat whites in mixer fitted with whisk attachment at medium-high speed until they just hold stiff peaks. Add 1/4 cup sugar a little at a time, beating at high speed until whites hold stiff, slightly glossy peaks. Transfer to another bowl.

Switch to paddle attachment, then beat together almond paste and remaining 3/4 cup sugar until well blended, about 3 minutes. Add butter and beat until pale and fluffy, about 3 minutes. Add yolks and almond extract and beat until combined well, about 2 minutes. Reduce speed to low, then add flour and salt and mix until just combined.

Fold half of egg white mixture into almond mixture to lighten, then fold in remaining whites gently but thoroughly.

Divide batter among 3 bowls. Stir red food coloring into one and green food coloring into another, leaving the third batch plain. Set white batter aside. Chill green batter, covered. Pour red batter into prepared pan and spread evenly with offset spatula (layer will be about 1/4 inch thick).

Bake red layer 8 to 10 minutes, until just set. (It is important to undercook. They’ll look like they’re not done, but a tester does come out clean.)

Using paper overhang, transfer layer to a rack to cool, about 15 minutes. Clean pan, then line with parchment or wax paper and butter paper in same manner as above. Bake white layer in prepared pan until just set. As white layer bakes, bring green batter to room temperature. Transfer white layer to a rack.

Prepare pan as above, then bake green layer in same manner as before. Transfer to a rack to cool.
When all layers are cool, invert green onto a parchment or wax-paper-lined large baking sheet. Discard paper from layer and spread with half of preserves. Invert white on top of green layer, discarding paper. Spread with remaining preserves. Invert red layer on top of white layer and discard wax or parchment paper.
Cover with plastic wrap and weight with a large baking pan. Chill at least 8 hours.

Remove weight and plastic wrap. Bring layers to room temperature. Melt chocolate in a double boiler or a metal bowl set over a saucepan of barely simmering water, stirring until smooth. Remove from heat. Keep chocolate over water. (Alternately, you can do what I did: melt the chocolate 3.5 ounces at a time just to make sure it doesn’t seize up between steps, though that shouldn’t be a problem if you only let it set for 15.)

Trim edges of assembled layers with a long serrated knife. Quickly spread half of chocolate in a thin layer on top of cake. Chill, uncovered, until chocolate is firm, about 15 minutes. Cover with another sheet of wax paper and place another baking sheet on top, then invert cake onto sheet and remove paper. Quickly spread with remaining chocolate. Chill until firm, about 30 minutes.

Cut lengthwise into 4 strips (I cut them into more, because I wanted them 1 to 1 1/2 inches wide, as I remember them). Cut strips crosswise into 3/4-inch-wide cookies.

Do ahead: Cookies keep, layered between sheets of wax paper or parchment, in an airtight container at room temperature 2 weeks. They’ll keep even longer in the freezer.

Rennovating the new house

My fiance and I have been aggressively seeking contractors and finding ideas to renovate our new home. Here are examples of inspirations...

http://www.dreamkitchens.com/gallery/transitional_kitchens/

http://www.bvarchitects.com/index.php#mi=1&pt=0&pi=4&s=12&p=-1&a=-1&at=0

Very flattering Black Dress - 50% at Marciano

http://guessbymarciano.guess.com/Catalog/View/P11R5500000

Coq au Vin for Dinner tonite :)

Recipe:

• 2 1/2 to 3 pounds of 1 whole chicken (cut up)  
• 2 tbs. olive oil  
• Salt and freshly ground pepper 
• 1 or 2 large cloves of garlic, chopped 
• 1 imported bay leaf 
• 1/4 tsp or so thyme
• 1 large ripe red unpeeled tomato, chopped, (or 1/3 cup canned Italian plum tomatoes) 
• 2 cups table red wine (Zinfandel, Merlot or Chianti type)
• 2 cup chicken stock (or more)
• 2 sprigs of rosemary  
• 1 large red onion (roughly chopped) 
• 2-3 cups fresh mushrooms
• 1 stalk of celery (roughly chopped)
• 1 bag of baby carrots
• Beurre manie, for the sauce (2 tbs.each of flour/softened butter blended to a paste) or use constarch with water (equal portion)

1.  Brown the chicken with olive oil using a big pot
2. Flame the chicken with the brandy, if you wish -- it does give its own special flavor, besides being fun to do.
3. Add all above ingredients in the pot.  Then proceed to simmer the chicken in the wine, stock, tomatoes and seasoning  in the pot (except the mushroooms, add in last 1/2 hour of cooking).
4. Simmer on medium low for 2-3 hours
5. Thicken the sauce with cornstarch (4 tablespoons) or Beurre manie during the last 20 min of cooking.

Makes 4 servings.

Healthy and Hearty Rolled Oats Pancakes

• 1 cup of Cottage Cheese (low fat. used 2%)
• 1 cup of Rolled Oats (grounded in Food Processor)
• 1 large egg
• 1/4 cup of lowfat milk or soy/almond milk
• 4 packets of splenda (or 1/4 cup of sugar)
• Dash of cinnamon/nutmeg
• Spray oil

Makes 4-6 pancakes

1. Mix all ingrediants in a medium size bowl - mixture should be thick like pancake mix/add more milk if desired

2. Spray oil on pan. Pour mixture into pancake size circles on to a frying pan

3. Cook 5-8 min on each side

4. Serve with fresh fruit and maple syrup

Reese Witherspoon's Wedding choos!

http://www.jimmychoo.com/bridal/macy/invt/010macysat/

Full Story: http://www.glamour.com/weddings/blogs/save-the-date/2011/03/reese-witherspoons-jimmy-choo.html

Dinner tonight - Braised Masala Lamb Shank/Shoulder

Receipe:

4 lamb shanks/shoulder (1.5 pounds)
2 garlic cloves
1 tablespoon garam masala
1 medium sized Onion, halved and sliced into thin half-moons
1 can of tomatoes or 2 medium tomatoes, coarsely chopped
1 cup Table Dry Red Wine
2 cups of chicken stock
2 cups of water
1 large stalk of celery
2 cups of chopped carrots or baby carrots
Chopped fresh cilantro for garnish
Salt and Pepper to taste
Serves 2-4

1. Using a large pot, brown lamb/celery/onions and garlic, stir for 5 min, add in salt/peper, garam masala
2. Add chicken stock, tomatos and red wine/water, turn heat down to medium low
3. Let it cook for 2.5 - 3 hours
4. Serve with Brown/white rice or pasta