Lunch 2025

[KennethT]

A quick hop from Sumatra (yesterday's lunch) to Singapore - Peranakan style chicken curry made with homemade curry powder, and curry leaves and lime leaves from the garden.

 

[gulfporter]

Grilled blackened salmon on a croissant with beefsteak tomato and arugula.  

 

This prep picture, before grilling. 

 

 

[Shel_B]

Easy and Expeditious Lunch: 

 

The basis was ...

 

 

to which was added a heaping handful of TJ's organic frozen spinach, TJ's frozen broccoli florets, diced small, a handful of trimmed leaves from TJ's frozen Brussels sprouts, and the whole dish was seasoned with a mixture of Booneville's smoked Piment d'Ville and ground Kashmiri pepper (a very nice combination, not too hot and quite flavorful).

 

Lately, I've been working on a complicated art project a few of us are working on, and cooking has taken a seat at the back of the bus. Having some of TJ's frozen entrées and vegetables handy has been very helpful.

 

 

[gulfporter]

3 minutes ago, Shel_B said:

Easy and Expeditious Lunch: 

 

Lately, I've been working on a complicated art project a few of us are working on, and cooking has taken a seat at the back of the bus. Having some of TJ's frozen entrées and vegetables handy has been very helpful.

 

 

 

TJ's Indian frozen offerings are some of best things in entire store.  They are the only frozen meals we keep on hand for last minute rushed meals.  Or when mi esposo is Home Alone.  

[Shel_B]

Rotisserie Chicken Tikka Masala

 

When I saw this video ( https://youtu.be/blIoTNj-dN0?t=468 ), I was blown away.  I've been looking for ideas for tasty and innovative meals that could be made quickly and easily. I've also been reading recipes and watching videos to get ideas for a full-blown Chicken Tikka Masala, so this was like manna from heaven, a two birds with one stone kind of thing. Well, one bird: A Costco rotisserie chicken.

 

 

All the ingredients were on hand, and the meal came together this morning while doing other things. The red pepper flakes in the recipe were replaced with a blend of Aleppo, Kashmiri, and Smokey Piment d'Ville. I added ground cardamom and cashew nuts, the nuts adding a degree of creaminess to the sauce.  The paprika was replaced with a smoked version. Instead of regular crushed tomatoes, Bianco DiNapoli fire roasted tomatoes were used, and the sugar was turbinado. Then the sauce was  given an E ride in the Vitamix.  The smooth and somewhat smokey sauce went back into the pot for final tasting and adjustments and some crushed fenugreek leaves were added.

 

Without marinating the chicken, some depth of flavor is lost compared to a regular tikka masala, but if you want a quick, inexpensive meal to put on your weeknight table, this is worth considering.

 

The rice over which the chicken was placed was an aged, extra long grain Basmati from Kohinoor. Lovely rice.

 

The way it was prepared, the sauce was a little thicker than desired, but a little chicken stock or dairy would fix that in a jiffy.

 

There's enough sauce and chicken left over for two or three more meals.

 

 

 

Edited 2 hours ago by Shel_B
Spelling, typo, clarity (log)