Wednesday, January 27, 2010

Book Club ~ Tikka Masala and The SHACK

We had our last book club meeting in November, and I realized that I forgot to share about it. One of the girls was ill, so there was just five of us. Jen offered to host, and a gracious host she is. Her home is always so warm and inviting with the pleasant scent of vanilla.

We read the book Shack, and it received mix reviews from our group. It is a heavy book. I think some of the girls couldn't get over the traumatic chapter. I had read the book in May and was planning on reading it again, but didn't get to it. I really would like to read it with Brian and get his thoughts. Have any of you read it? What did you think?

Dinner was great. Jen is a fabulous cook.

Pita bread with hummus
Sauteed green beans
Tikka Masala
Jasmine rice
Raspberry brownies

Jen and I share recipes a bit. This is one I thought she might like and she made it for us. My family loves this dish. If you have always wanted to try Indian food but have been a little nervous about it. This is a good place to start. If you don't like your food too hot, cut back on the jalapeno or eliminate it from the recipe. Let me know what you think if you try it. I like to serve it with basmati rice that is grown in India. Trader Joe's is really good. If you prefer another type of rice go ahead and use that.

Tikka Masala
1 cup plain fat-free yogurt
1 tbs. fresh lemon or lime juice
2 tsps. ground cumin
1 tsp. ground cinnamon
1/2 tsp. cayenne (use more or less depending on your tastes)
2 tsps. fresh ground pepper
1 tbs. fresh grated ginger
1 tsp. kosher salt
1 small package of chicken about 3 breasts

1 tbs. olive oil
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
1-2 tsps. salt
1 (8 ounce) can tomato sauce
1/2 cup cream and
1/2 cup skim milk
1/4 cup chopped fresh cilantro

In a large bowl, combine yogurt, juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and salt. Stir in chicken, cover, and refrigerate for 1 hour.
Preheat a grill for high heat. Lightly oil the grill grate. Remove the chicken from the marinade and discard. Grill until juices run clear, about 5 minutes on each side. Allow the chicken to sit for about 10 minutes and then slice into pieces.
Put the oil in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and salt. Stir in tomato sauce and cream/ milk. 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.

Dinner was great, Jen is a wonderful cook!

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