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Tag Archives: caramelized onions
It’s been a few months since I discovered tahdig and I’ve played with the recipe many times since then. I promised you a Persian Shepard’s Pie recipe with Tahdig.
What’s the difference between Chicken Tikka Masala and Tikka Makhani (Butter Chicken)?
When researching the recipe for this dish, I found that the recipes are often interchangeable. I dug deeper and found that masala is spicier and uses white meat and makhani includes butter and dark meat. Mmmm. Give me the dark meat any day!
This sauce is tangy, slightly sweet and spicy. It’s great on eggs, glazed over baked chicken, and in my turkey burgers.
My only dilemma is what to call it. It’s not spicy enough to be a salsa—at least according to my sister in Texas. It’s not sweet enough, or sticky enough, to be a jam. Chutney—What is a chutney anyway?
Pre-corn Allergy Origins
Before I was diagnosed with the corn allergy, I used to make cornbread muffins and stuff them with turkey sausage, corn, and cheese. Literally, there was as much stuffing as batter. Yum! They were a great on-the-go breakfast when I was in college. Sadly, I can’t have any of those items anymore. That’s okay because these muffins are even better!
Turkey burgers are difficult to make as juicy as beef burgers. When America’s Test Kitchen did it, they tried to make a faux hamburger by adding lots of mushrooms and soy sauce.
There are many things I do in bulk to make home cooking easier for myself. In my last post you saw that I break out individual servings into canning jars for easy meals. I also do cooking chores in bulk that I dislike doing every time I need them. Sautéing onions is one of those chores.