Indian is one of my favorite cuisines and I just love the food. I have traveled around India and tasted the dishes how they are supposed to be made, because westernized Indian food really isn’t the same at all.
Indian food features all kinds of proteins from pork to chicken, fish, seafood, lamb and eggs, although beef isn’t used much in India, not at all in most places, because the cow is seen as holy in India.
Indian curries are cooked over an open flame traditionally, and include plenty of aromatic spices as well as some kind of oil or fat. Boiled or fried rice is a traditional accompaniment, along with flatbreads such as naan, chapatti or roti, breads which are made from flour or wheat dough and served warm with the main dish.
A salad with tomatoes, onion, cucumber and lemon makes a refreshing side dish and helps cut through the spice in the curry, and yogurt is also a popular condiment, contrasting with the heat of your entrée. Combine yogurt with grated cucumber, onions, cilantro and a pinch of chili powder to make a raita, similar to Greek tzatziki.
As much as I love salad (and I really do!) I do find myself getting bored with the same old salad recipes over and over, which is why finding a new recipe or learning a new salad tip or trick is always so great. Take this taco salad for example. Not only can you expect the flavorful flavors of Mexico, but you also get a crunchy taco bowl to serve the salad in.
Tortilla bowls are very easy to make and you can do them in the oven. Use cooking spray and you add only a few calories to the tortillas themselves. You can serve any kind of salad in these tortilla bowls but Mexican or Tex-Mex ones are the obvious choices.
Feel free to tweak the recipe, changing any ingredients you want. All kinds of things work when making salad, so go for plenty of flavor add texture in there, and create a real masterpiece for everyone at the table to enjoy. This easy taco salad recipe has a gourmet look because of the tortilla bowl, making it a candidate for a dinner party.
Coffee might sound like a strange ingredient to combine with beef, but it does lend the dish a very rich and tasty flavor which complements the meaty beef taste. This recipe can be make in the crockpot and you don’t need many ingredients for it.
To make this coffee roast beef you will need a boneless beef chuck roast weighing about 3 pounds, or slightly over, along with coffee and garlic. Throw in some water, cornstarch, salt and pepper, and those are the only ingredients you need.
Just add your ingredients to the crockpot then you can use the cooking liquid to make a tasty gravy which goes over it. I love this with mashed potatoes and vegetables, perhaps carrots and parsnips, or something green like green beans or broccoli (if I were a fan of peas I might choose those). It would also be nice with roasted potatoes.
This recipe is quick and easy. It makes a great family dinner and everyone at the table will enjoy it. All you need to make this is chicken, a can of cream of chicken soup, milk, and poultry seasoning.
The resulting chicken is juicy and delicious, and pairs wonderfully with mashed potatoes, pasta or rice, and pretty much any vegetable. Try asparagus, broccoli, carrots, corn on the cob, or even colorful mixed veggies.
An Incredibly Easy Baked Chicken Breast Recipe
Anyone can make this chicken baked in cream of chicken soup recipe because it is really simple, and the fact you only need 4 ingredients makes it all the more appealing. Feel free to tweak the recipe, swapping the cream of chicken soup for cream of mushroom soup, cream of celery soup, or even cheese soup. Any of these will work perfectly. Just make sure you’re using condensed soup.
You might even want to use half chicken and half celery soup, or half mushroom and half cheese. If you don’t have condensed soup then reduce the amount of milk. For a richer, creamier result, swap some of the milk for Half & Half or light cream.
Salmon is one of the most popular choices when it comes to fish, along with tuna and cod. These 3 fish are often known as ‘the big 3’ because they are so popular. Salmon has a distinctive flavor which pairs well with just about any cuisine, whether you are adding teriyaki and sesame seeds, hoisin or soy sauce for an Asian feel, lemon and parsley along with white wine for a Western European dish, or even barbecue sauce, avocado and tortillas for a Tex-Mex feast.
Salmon can be baked, broiled, grilled, pan-fried, poached, deep-fried, microwaved, steamed, or cooked on the barbeque. It can be cooked in a pressure cooker or crockpot, and you can even eat it raw as carpaccio or sushi perhaps. A salmon filet is a beautiful ingredient to use, regardless of which recipe or cooking technique you are opting for.
The biggest mistake you can make is overcooking the salmon. A lot of recipes say when the fish flakes easily it is done but actually if it flakes easily it is slightly overdone! I cook salmon filets until the center is still ever so slightly glossy and the rest is opaque, because it keeps cooking after being removed from the heat, and this ensures the moistest result. If you prefer your salmon more done, then go ahead and cook it a little longer.
Chimichangas are gorgeous although they are often considered an indulgence because they are deep-fried. Saying that, it is perfectly possible to oven-bake this tasty snack and that cuts down on fat and calories, offering up a healthy meal which is just as good as its deep-fried cousin! If you want to know how to bake chimichangas read on for a great recipe.
We have chosen to use chicken in this recipe but feel free to use beef, pork, beans, cheese – anything you want really. The filling is up to you.
What really makes chimichangas stand apart is the lovely crispy exterior. It is believed a chef dropped a filled taco into hot oil by accident and uttered the cuss ‘chimichanga!’ (which isn’t really a swearword) but then when she tasted the crunchy tortilla snack, the word stuck, and thus chimichangas were born.
What to Serve with Them
This is a very easy recipe to make and you can serve them with your favorite Mexican side dishes, perhaps Mexican fried rice, cornbread, cheese stuffed chilies, homemade guacamole and/or pico de gallo, or a 7-layer salad.