Thursday, March 3, 2011

I adore ethnic cuisine! I had to share this one from India-
not difficult and soooo flavorful. Adjust the cayenne pepper amount if needed. The yogurt cools it down though.And rice is there to the rescue, lol.

Prep Time: 30 Minutes
Cook Time: 50 Minutes
Ready In: 2 Hours 20 Minutes
Servings: 4
1 cup yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger
4 teaspoons salt, or to taste
3 boneless skinless chicken breasts, cut
into bite-size pieces
4 long skewers

1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
3 teaspoons salt, or to taste
1 (8 ounce) can tomato sauce
1 cup heavy cream
1/4 cup chopped fresh cilantro
1.     In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.
2.     Preheat a grill for high heat.
3.     Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
4.     Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.

NOTE: With it being winter when I tried this, I just used an electric skillet instead of grilling the first time. Second time around we put it in the oven on the broiler pan. Both worked really well! If warm weather returns soon, it is going on the grill.

Monday, February 14, 2011

Edible Valentine

30th Valentine's Day Together!!
Just had to make something special, 
so here is the SchwartzwalderKirsch Torte
{Black Forest Cherry Cake} valentine
I made for "Bears"!
( the flowers came early yesterday!)


  • 2 1/8 cups all-purpose flour
  • 2 cups white sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 3 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 1 tablespoon vanilla extract
  • 2 (20 ounce) cans pitted sour cherries
  • 1 cup white sugar
  • 1/4 cup cornstarch
  • 1 teaspoon vanilla extract
  • 3 cups heavy whipping cream
  • 1/3 cup confectioners' sugar


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch, round, cake pans; cover bottoms with waxed paper.
  2. In a large bowl, combine flour, 2 cups sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and 1 tablespoon vanilla; beat until well blended. Pour batter into prepared pans.
  3. Bake for 35 minutes, or until wooden toothpick inserted in centers comes out clean. Cool layers in pans on wire racks 10 minutes. Loosen edges, and remove to racks to cool completely.
  4. Drain cherries, reserving 1/2 cup juice. Combine reserved juice, cherries, 1 cup sugar and cornstarch in a 2 quart saucepan. Cook over low heat until thickened, stirring constantly. Stir in 1 teaspoon vanilla. Cool before using.
  5. Combine whipping cream and confectioner's sugar in a chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form.
  6. With long serrated knife, split each cake layer horizontally in half. Tear one split layer into crumbs; set aside. Reserve 1 1/2 cups Frosting for decorating cake; set aside. Gently brush loose crumbs off top and side of each cake layer with pasty brush or hands. To assemble, place one cake layer on cake plate. Spread with 1 cup frosting; top with 3/4 cup cherry topping. Top with second cake layer; repeat layers of frosting and cherry topping. Top with third cake layer. Frost side of cake. Pat reserved crumbs onto frosting on side of cake. Spoon reserved frosting into pastry bag fitted with star decorator tip. Pipe around top and bottom edges of cake. Spoon remaining cherry topping onto top of cake.