I used Ground chicken instead of beef, and gave jasmine rice to Cauliflower rice haters.
2 Tbsp. oil
1 yellow onion sliced
4 garlic cloves chopped
1/2 red jalapeno pepper, or a couple of Thai chiles, chopped
Fresh ginger chopped – 1 tbsp
2 lemongrass stalk pounded with the side of a knife or mallet. (each stalk approx. 4 inch long)
3 tbsp red Thai curry paste
4 cups chicken broth
4 cups canned coconut milk
2 medium chicken breasts cut into bite-sized pieces, (or use shrimp)
1 pinch sugar
3-4 Tbsp. fish sauce plus more to taste
1 Tbsp. fresh lime juice
2-3 green onions sliced thin (Optional)
fresh cilantro chopped, for garnish
In a pot, heat the oil over medium heat. Add the onion, garlic, chiles, ginger, lemongrass, and red curry paste and cook, stirring frequently, for 5 minutes, or until onions are softened.
Add chicken broth and bring to a boil. Reduce heat and simmer uncovered for about 30 minutes.
Add in coconut milk, chicken breast ( or shrimp). Simmer for 10 -12 mts until chicken breast pieces are just cooked through. Taste broth and chicken and add salt if needed. Simmer for 5 more mts, then add sliced green onions, fish sauce, sugar(pinch), and lime juice – try tasting and if needed, add more of fish sauce, and lime juice to make the taste better.
Cook for 5 more minutes, then ladle into serving bowls and top with fresh cilantro.
Note: It tastes good refrigerated for a a day or two. Also, if you cook jasmine rice, you can add few spoons of that to the soup while eating to make it more filling. I prefer that way when I make this, as it helps to be served as a main meal (lunch/dinner).
1 lb (450g) Hot Italian sausage (or turkey sausage). I used 3 Turkey Hot Italian sausage from Whole Foods
Bacon Cooked – 4-6 strips (chop into small pieces)
1.5-2 large onion, chopped
5 cloves garlic, minced or sliced
1 teaspoon dried oregano
3/4 cup sun-dried tomatoes – chop and soak in water. Add water just enough to soak it. Microwave for 1 minute with water to make it soft.
Salt and freshly ground black pepper
32oz low-sodium chicken broth
1 bunch kale, leaves stripped and chopped. (I used 8oz chopped& washed kale pack)
1.5 cup heavy cream
2-3 teaspoon red pepper flakes crushed – (change according to your spice level)
1/4 cup shredded grated Parmesan, for serving
Fresh chopped parsley, for garnishing/serving
Heat a large skillet (cast iron preferred), add few tsp’s of oil to brown sausage meat. Cut open sausage into half – lengthwise, and place them on the heated skillet over medium heat. Make sure the sausage’s inside faces down. Brown the ground sausage together until cooked through. You can break the sausage into small chunks while cooking.
Drain grease, if there is any, and transfer sausage into a 6-quart slow cooker.
In the same skillet, add olive oil and sliced garlic, chopped onions, and chopped bacon and saute until translucent and fragrant. Add crushed red pepper flakes, oregano, salt, and pepper, and sauté for a minute. Then add kale and sauté for few more minutes until kale reduces its volume.
Add the above onion and kale mix to the slow cooker. Add the chopped, softened Sun dried tomatoes. Add the chicken broth. Mix until combined.
Cook on high for 4 hours or on low for 8 hours. I usually use low setting and leave it until I come back from work.. Most likely 9-10 hrs.
After cooking time is up add the heavy cream and mix until combined. Leave in slow cooker for another 15 minutes. When it is done, change slow cooker setting to “Keep warm”
Taste, season with salt and pepper as needed, to taste
Serve hot garnished with chopped parsley, and shredded parmesan cheese. If you like it more spicy, add crush red pepper flakes.
Recipe ideas from:
https://www.eatwell101.com/instant-pot-keto-tuscan-soup-recipe (Using Instapot)
https://www.eazypeazymealz.com/slow-cooker-zuppa-toscana-low-carb-keto-friendly/ (Using Slow Cooker)
Spread raw peanuts (about 2 cups) on a microwavable plate, then sprinkle chili powder (1 tsp), and salt (as needed) on it.
Sprinkle some water on it (just little to get the peanuts wet, and coat the chili powder and salt). Mix well… Let it stay for 15 mts, to absorb water and spices.
Microwave two minutes uncovered .. Take it out and stir. Microwave again for another minute and a half… Stir again. Keep it outside of microwave oven for sometime to cool off. From then onwards repeat:
1) microwave for 45 seconds each and take it out
2) allow it to cool outside
3) stir, and then back to microwave …
Until peanuts are ready/crispy.. You can chew peanuts after it cools off to see if it is crispy.. When it is very hot… It is hard to tell if it is ready as it will be little chewy… That is the reason why we are allowing it to cool little between microwaving, and tasting to make sure. When it is almost ready you can reduce the intervals to 30 sec.
When peanuts are done and crispy, sprinkle some oil (2 tspn), 1/2 tsp black pepper powder, some curry leaves and mix well. Now microwave again two times for 45 secs each.
Once you get it correct, you can increase/decrease chili/pepper pwdr, salt etc to your desired taste. Your microwave power may vary, and you will have to adjust times accordingly. Times above are based on 2.0 cu ft, 1200 Watts microwave.
- 1 (14-ounce) can evaporated milk
- 1 cup} heavy cream
- 1 (14-ounce) can sweetened condensed milk
- 2 teaspoons ground cardamom
- 1/2 cup ground pistachio nuts
Added black beans, chipotle paste in adobe sauce.
Came out really nice…. Great recipe….
Try: Wondering of using Greek Yogurt instead of sour cream next time.
This is a very tasty variation of Tandoori chicken with thick gravy. Goes very well with Porotta, Pulav, Ghee Rice, Naan etc.
Cleaned Chicken Leg Quarters – 10 (Cut each leg quarter into two (thigh and leg), and make narrow long cuts on the meat for the flavor/masala to go in)
Drain all water from chicken and remove any excess water with a paper towel.
Rajah Tandoori Masala – 3 tablespoon
Roopak Mughals chicken masala – 1 Tspn
Chilli powder – 1tspn
Kashmiri chili – 1.5 Tspn
Plain Greek yogurt – 3.5 cups
Lemon juice squeezed – from 1 whole lemon
Salt – to taste
Paste from -> Ginger (2 inch piece), garlic (12 cloves), whole black pepper (15), and small green chili (5)
Oil – 8 Tspn (I used olive. Any oil like Canola/vegetable oil is fine)
Red color – a pinch (very little, optional for appearance)
Garam Masala – 1 tspn
Turmeric – 1/4 tsp
Marinate chicken with the marinade above, and mix it well (1-2 minutes) by hand. Cover well, and Refrigerate overnight.
Preheat Oven to 350 F. Temperatures here is for my oven. Adjust it, if needed, depending on your oven conditions.
Take chicken with marinade from the refrigerator and add 1/2 tsp meat tenderizer, and mix well, and keep it outside at room temperature for 10 minutes.
Take a flat baking dish (at least 1 inch deep). Lay chicken pieces on it (one layer), with some gap between the pieces. Using a big spoon pour the marinade in between chicken pieces. (I had to use two 9 X 11 dishes for 10 leg quarters).
Cover with Aluminium foil, and make some small cuts on the foil for breathing.
Bake covered at 350 for 30 minutes.
After 30minutes, Change temperature to 425F.
Open oven, Turn chicken over, then cover again, Bake again at 425 for 30 minutes.
Open oven, Turn chicken over again, then bake uncovered for 20 minutes at 425.
Optional: You can make Red onion slices and garnish and broil at High for 5 minutes. Carefully watch this step, as this can burn everything depending on your Oven. Stop immediately and open oven if you see signs of burning.
Make a filling for the bread roll. It can be anything to your imagination. You can use samosa filling with veggies / egg filling / meat filling like for cutlets, or fish cutlet kind of filling.
I used egg filling: Sautéed – chopped garlic (4 cloves), chopped ginger (half inch piece), chopped onion (1 medium size) and salt in oil. When it is translucent add coriander powder (2 tsp), chili powder(1 tsp), turmeric(little), crushed black pepper, Garam masala(half tsp). After a couple of minutes, add three-four eggs and mix/stir well. Add chopped coriander leaves towards the end.
Cut the edges of the bread. If the Bread Slice is big you can cut into two.
Dip bread quickly in water and take it out and lay it flat on your palm and with the other hand press and squeeze the water out.
Now put the filling in the middle and cover with the bread as a roll and press the edges so it covers around the filling in a cylindrical shape
Roll that in bread Crumbs and shallow fry in oil (my friend did it in the oven with oil sprayed and she said it came out good as well)