Homemade Chai Tea Latte

December 9, 2010 § Leave a comment

A Tall Starbucks Chai Tea Latte is almost $4.00.  So, how about a homemade one?

Ingredients For 2 Cups:

  1. 1/2 Teaspoon of Grated Ginger (or powder ginger)
  2. 1/8 Teaspoon of Cardamom Powder
  3. 1/8 Teaspoon Ground Cloves
  4. 1.5 Teaspoon of Brown Sugar
  5. 1.5 Teaspoon of Honey
  6. 2 Cups of Water
  7. 1/4 Cup of Milk
  8. Black Tea (Padma recommends Darjeeling – I use an English Breakfast)

Estimated Cost: $1.00

Directions:

  1. Boil Ingredients #1-3 with 2 Cups of Water – put in Tea Bag and let it steep.
  2. Stir in brown sugar, honey, and milk. Bring to simmer for 2-3 Minutes

Serve. Happy Holidays! Enjoy your warm cup of tea 🙂

 

Note: Henry’s grocery store sells spices in bulk, so you can buy what you need.

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Recipe: Chicken a la Nuces de la India (Chicken w/ Cashew Gravy)

December 4, 2010 § Leave a comment

I absolutely love this recipe from Padma Lakshmi’s (of Top Chef)   Tangy, Tart, Hot, & Sweet: A World of Recipes for Everyday. I found her cookbook at Blockbuster, of all places. Since hardly anyone browses for books in a movie rental store, except I,  this amazing cookbook was conveniently on sale for $8.00 (originally $35.00)  I highly recommend it.

The following is her recipe that serves 6.

Ingredients:

  1. 5 tbsp of olive oil (I’ll substitute with butter sometimes)
  2. 2 lbs of boneless skinless chicken breast (tenders will save more cooking time)
  3. 2/3 cup of flour for dusting
  4. 1 cup unsalted roasted cashews ground into a fine or slightly chunky powder
  5. 3 Garlic Cloves
  6. 1 cup of finely diced shallots
  7. 1 teaspoon of crushed pepper
  8. 1/2 teaspoon of chopped fresh thyme (other recipes say if you don’t have fresh thyme use twice the amount of dried thyme; Henry’s sells dried thyme in bulk so you can buy what you need)
  9. 1.5 Cups of Chicken Stock
  10. 3 tbsp of honey (I’ll use more b/c I love honey)

Directions:

  • Chicken
  1. Season chicken tenders with salt and pepper then dredge in flour (which should be on a plate). The tenders need to only be lightly dusted. I like spicy food, so I’ll also combine cayenne pepper with salt and black pepper for season every once in a while.
  2. Heat the 3 tbsp of olive oil over medium heat. Once it is evenly heated, cook the chicken breast until both sides are golden brown. Make sure there is enough space between the chicken tenders. Cook them in batches if needed. Once the chicken is cooked, set aside and keep it warm.
  • Gravy/Sauce
  1. Puree or ground the cashews and set aside
  2. Heat 2 tbsp of olive oil over medium heat. When it is hot, saute garlic and shallots for 2 minutes then add thyme and crushed red pepper. Cook for 1-2 minutes.
  3. Pour in chicken stock. Add honey. Wait for the liquid to gently bubble.
  4. Once that happens gradually stir in cashew powder. Stir vigorously and continue adding small amounts of chicken stock if you want a thinner gravy.

Two serving options: 1) Mix sauce and chicken or 2) Pour it over individual serving which I prefer, so there is still sauce.  I like to eat this dish with Jasmine Rice.

Estimated Time: This one will take about 1 Hour

Estimated Total Cost: $2.00 a serving

It is one of the best I have ever had. I literally licked the sauce off the pan. Yum!

Spaghetti & Turkey Meatballs

December 3, 2010 § Leave a comment

I had left over Turkey from the previous night, so I thought I would make something delicious out of it: Turkey Meatballs.

Ingredients:

  1. 1/4 lb. Ground Turkey
  2. 1/2 Small Onion – finely chopped
  3. 1/4 Red Bell Pepper – finely chopped
  4. 1 Egg
  5. 1/2 Cup Italian Seasoned Bread Crumbs
  6. Salt & Pepper

Directions:

  1. Mix all the ingredients together with your hands, forming the ground turkey into a large ball
  2. Break off 1-2 inch rounds – roll them into meatballs and set them aside on a palte
  3. Once you have all the meatballs, heat a pan over medium heat.
  4. Use about 1/4 cup of Olive Oil
  5. When the oil is hot, place a few meatballs in the pan. Let the meatball slightly brown evenly.
  6. Once all the meatballs are browned on the outside, place them in your pot of Pasta Sauce over medium heat.
  7. When the sauce starts bubbling (you’ll know) turn the heat to simmer and let the meatballs cook through for 25-30 Minutes.
  8. When you have about 10 Minutes left on the meatballs, cook the spaghetti.

Estimated Cost:

  1. The Turkey I bought was $1.62, using half would be $0.81
  2. Pasta Sauce $2.00
  3. Spaghetti $1.20, I used half the package which is $0.60
  4. Everything else I already had. The onion & bell pepper would be about $0.50
  5. Egg 1 Dozen is $2.50, 1 Egg would be $0.23
  6. Bread Crumbs $0.10

Total Estimated Cost: Less than $5.00,

3 Servings is going to be less than $2.00/serving.

Estimated Time:

  1. Prep Time 15 Minutes
  2. Mix Time 5 Minutes
  3. Pan Cook Time: 10 Minutes
  4. Pot Cook Time: 25-30 Minutes.

Total Estimated Time is: 1 Hour At Most

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