Fenikia (Greek Honey Cookie)

February 28, 2014 · Posted in Recipes 

Some cool recipes images:

Fenikia (Greek Honey Cookie)
Image by Stephie189
Recipe here.

Lahori Chicken Curry with Whole Spices and Potatoes (12/30/07)
Image by sweet mustache
The recipe is from this book.

Original Recipe:
4-pound chicken cut into 8 to 10 pieces and skinned
2 medium red potatoes, peeled and quartered
3/4 tsp turmeric
1/2 tsp cayenne pepper
1 1/2 medium onions, roughly diced
5 garlic cloves
2-inch piece fresh ginger, pelled and cut in half
3 tbs oil
1-inch piece cinnamon stick
12 cardamom pods
9 whole cloves
10 black peppercorns
3 whole dried red chiles
1 tsp coriander seeds
1/2 tsp cumin seeds
1 fresh hot green chile, cut in half
2 large tomatoes, chopped
2 tbs tomato paste
1/4 cup plain yogurt
1/2 cup chopped fresh cilantro
Juice of 1 lemon

Combine the chicken, potatoes, 1/2 tsp of turmeric, 1/4 tsp of cayenne and 1/4 tsp salt in a bowl and stir to coat the chicken and potatoes. Let stand while making the sauce.

Put the onions, garlic, and ginger in a food processor and finely mince. Set aside.

Combine 2 tbs of the oil, the cinnamon stick, cardamom, cloves, black peppercorns, red chiles, coriander and cumin in a pan over medium-high heat. Cook, stirring, until the cinnamon unfurls, 1 to 2 minutes. And the minced onion mixture, the green chile and 1 tsp salt and cook, stirring, until the vegetables brown around the edges, about 10 minutes.

Remove the cinnamon and green chile, stir in the remaining 1/4 tsp turmeric and 1/4 tsp cayenne. Add the tomatoes and tomato paste and cook, stirring for 5 minutes. Transfer to a food processor blender and puree until smooth, set aside.

Heat the remaining 1 tbs oil the same pan over medium-high heat. Add the chicken and potatoes and cook, stirring, 2 minutes. Add the yogurt 1 tbs at a time and stir well after each addition. Once all the yogurt is mixed in cook, stirring for another 2 minutes.

Add the pureed tomato mixture and bring to a boil. Stir in the water. Return to a boil, then reduce the heat and simmer, partially covered, until the chicken is cooked through, about 30 minutes. Stir about every 5 minutes. Uncover and cook for 5 minutes to thicken the sauce. Stir in the cilantro and lemon juice. Taste for salt and serve hot.

Changes I made: I used boneless, skinless chicken breasts and only made a half recipe.

This was good, not real spicy, but it does have a bit of a bite.

fried tofu
Image by vigilant20
This fried tofu recipe caught my eye because of it’s creative use of nutritional yeast as a breading. It added a great flavor to this simple and quick recipe.

Be Sociable, Share!


Leave a Reply