RECIPE PALETTE FUN

Chicken Taco Soup
1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can or bottle beer
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)
Directions
1.Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
2.Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired

Lemon spaghettini with poached eggs & rocket

Preparation Time
10 minutes
Cooking Time
15 minutes

Ingredients (serves 4)

400g dried spaghettini pasta
4 eggs
60ml (1/4 cup) olive oil
2 garlic cloves, crushed
1 tbs finely grated lemon rind
80ml (1/3 cup) fresh lemon juice
1 x 120g pkt baby rocket leaves
Shaved parmesan, to serve

Method

Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain. Return to pan.

Meanwhile, place a medium saucepan of water over high heat. Bring to the boil. Reduce heat to medium-low. Use a large spoon to stir the water to make a whirlpool. Carefully crack 1 egg into the centre of the whirlpool and poach for 3-4 minutes for a soft egg or until cooked to your liking. Use a slotted spoon to transfer to a plate. Repeat with the remaining eggs.

Add the oil, garlic, lemon rind, lemon juice and rocket to the pasta and toss until well combined. Divide pasta among serving bowls and top with poached eggs. Sprinkle over parmesan and season with salt and pepper to serve.

Pumpkin Cake with Sage Ice Cream and Pumpkin Cherry Compote
Serves12

For sage ice cream

2 cups heavy cream
2 cups half-and-half
1/3 cup coarsely chopped fresh sage
4 (2- by 1/2-inch) strips lemon zest
9 large egg yolks
3/4 cup granulated sugar
1/4 teaspoon salt

For pumpkin cake

2 1/4 cups all-purpose flour
1 1/2 teaspoons cinnamon
1 1/2 teaspoons ground allspice
1 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups packed light brown sugar
4 large eggs
1 cup safflower or canola oil
1 1/2 cups fresh pumpkin purée or canned solid-pack pumpkin

For compote

1/2 cup dried tart cherries
2 tablespoons unsalted butter
1/2 cup packed light brown sugar
1/4 cup granulated sugar
2 tablespoons fresh lemon juice
1/4 teaspoon cinnamon
1/8 teaspoon salt
2 lb fresh pumpkin (preferably sugar or cheese pumpkin), peeled, seeded, and cut into 1/4-inch dice (2 cups)

Accompaniment:
arrop (Spanish candied pumpkin) syrup*
Garnish:
confectioners sugar
Special equipment:
an instant-read or candy thermometer; an ice cream maker; a 3-inch cookie cutter

Make ice cream:

Bring cream, half-and-half, sage, and zest to a boil in a large heavy saucepan over moderate heat. Remove from heat and steep, covered, 10 minutes.
Whisk together yolks, granulated sugar, and salt in a large bowl. Whisk in half of hot cream, then whisk egg mixture into remaining cream in saucepan. Cook custard over moderate heat, stirring constantly with a wooden spoon, until it coats back of spoon and reaches 170°F on thermometer, about 5 minutes (do not let boil).
Pour custard through a fine sieve into a bowl and cool, stirring occasionally. Chill custard, its surface covered with plastic wrap, until cold, at least 3 hours.
Freeze custard in ice cream maker, then transfer to an airtight container and put in freezer to harden.

Make cake:

Preheat oven to 350°F.
Butter a 13- by 9- by 2-inch metal baking pan. Line bottom with wax or parchment paper, then butter paper.
Sift together flour, cinnamon, allspice, baking soda, and salt. Whisk together brown sugar and eggs in a large bowl, then whisk in oil and pumpkin purée.
Add flour mixture and whisk just until smooth. Pour batter into baking pan and bake in middle of oven until springy to the touch and a tester inserted in center comes out clean, 25 to 30 minutes.
Cool cake in pan on a rack 10 minutes, then run a knife around edge and invert onto rack. Peel off paper and cool cake completely.

Make compote:

Soak cherries in hot water to cover until softened, about 15 minutes, then drain.
Melt butter in a large skillet over moderate heat. Add sugars, lemon juice, cinnamon, and salt, then cook, stirring until smooth. Add pumpkin and drained cherries and simmer, covered, stirring occasionally, until pumpkin is tender, 8 to 12 minutes.

Assemble dessert:

Cut out 12 (3-inch) rounds from cake with cutter. Halve each round horizontally, then put bottom halves on 12 plates and top with scoops of ice cream. Spoon compote on and around cakes, then tilt tops against ice cream.

Cooks’ notes:

To cool custard quickly after straining, set bowl in a larger bowl of ice and cold water and stir until chilled.
Custard can be chilled up to 24 hours before making ice cream.
Pumpkin cake and sage ice cream keep, frozen separately, 1 month. Wrap cake tightly in plastic wrap and foil. Thaw cake (in wrapping) at room temperature.


* Available in some Latin markets and Tienda (888-472-1022).

Photograph by Rita Maas

recipe here:
http://www.gourmet.com/recipes/2000s/2001/10/pumpkin-cake

Baked ricotta tart

Ingredients (serves 8)

1 1/2 cups (225g) plain flour
125g butter, chilled
3 garlic cloves, unpeeled
500g full-fat ricotta
4 eggs
1/2 cup (125ml) thin cream
1/4 cup grated parmesan

Method

Place the flour and butter in a food processor with a pinch of salt, and process until the mixture resembles fine breadcrumbs. Add 1/4 cup iced water and process until the mixture just comes together to form a smooth ball. Wrap in plastic wrap and refrigerate for 30 minutes.

Preheat the oven to 190°C. Lightly grease a 26cm, loose-bottomed tart pan.

Wrap the garlic in foil, place on a small tray in the oven and roast for 15 minutes, or until soft. Remove and allow to cool.

Roll the pastry out on a lightly floured board. Line the tart pan with the pastry and refrigerate for a further 15 minutes. Line the tart shell with baking paper and pastry weights or uncooked rice and blind bake for 10 minutes. Remove the paper and weights and cook for a further 5 minutes or until the pastry is lightly golden.

Squeeze the garlic out of its skin, place in a food processor with the ricotta, eggs, cream and parmesan, then blend until smooth. Pour into the tart shell and bake for 30 minutes or until the top is golden and the filling is just set. Serve warm.

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Rainbow Fudge

Ingredients

2 cans (14 oz each) sweetened condensed milk (not evaporated)
5 boxes (6 oz each) white chocolate baking squares, chopped
1 1/4 teaspoons vanilla
liquid food color (red, blue, green and yellow)

Directions

1 Line 9 x 5-inch loaf pan with foil.

2 Divide sweetened condensed milk between 5 microwave-safe small bowls, about 1/2 cup per bowl.

3 To make the bottom PURPLE layer, add 6 ounces of chopped white chocolate to one bowl of the sweetened condensed milk. Microwave uncovered on High 1 minute; stir until smooth. Stir in 1/4 teaspoon vanilla. Tint PURPLE by adding 9 drops of red food color and 6 drops of blue food color; stir well. Immediately pour fudge mixture in the bottom of a foil lined pan, spreading to edges. Firmly tap pan on counter to even out layer. Place in freezer for at least 15 minutes or until top appears set.

4 For the BLUE layer, add 6 ounces of chopped white chocolate to one bowl of the sweetened condensed milk. Microwave uncovered on High 1 minute; stir until smooth. Stir in 1/4 teaspoon of vanilla. Tint BLUE by adding 18 drops of blue food color; stir well. Gently pour and spread mixture over PURPLE layer in pan. Firmly tap pan on counter to even out layer. Place in freezer at least 15 minutes or until top appears set.

5 For the GREEN layer, add 6 ounces of chopped white chocolate to one bowl of the sweetened condensed milk. Microwave uncovered on High 1 minute; stir until smooth. Stir in 1/4 teaspoon of vanilla. Tint GREEN by adding 18 drops of green food color; stir well. Gently pour and spread mixture over BLUE layer in pan. Firmly tap pan on counter to even out layer. Place in freezer at least 15 minutes or until top appears set.

6 For the YELLOW layer, add 6 ounces of chopped white chocolate to one bowl of the sweetened condensed milk. Microwave uncovered on High 1 minute; stir until smooth. Stir in 1/4 teaspoon of vanilla. Tint YELLOW by adding 12 drops of yellow food color; stir well. Gently pour and spread mixture over GREEN layer in pan. Firmly tap pan on counter to even out layer. Place in freezer at least 15 minutes or until top appears set.

7 For the top RED layer, add 6 ounces of chopped white chocolate to one bowl of the sweetened condensed milk. Microwave uncovered on High 1 minute; stir until smooth. Stir in 1/4 teaspoon of vanilla. Tint RED by adding 18 drops of red food color; stir well. Gently pour and spread mixture over YELLOW layer in pan. Firmly tap pan on counter to even out layer.

8 REFRIGERATE at least 12 hours until cold and firm. Cut into 8 rows by 4 rows, trimming edges as desired. If fudge becomes soft during slicing, return to refrigerator to firm up. Store covered in the refrigerator.

Tips & Techniques

White chocolate

White chocolate can be kind-of finicky. We found the Baker’s white chocolate baking squares work the best.

Density

This fudge is slightly softer than typical fudge if it becomes too soft during slicing, return it to the refrigerator to firm up.

recipe here:
http://rock-ur-party.tablespoon.com/2011/12/20/rainbow-fudge/

Chicken, Sweet Potato and Apple Skillet

Makes 4 servings

1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
4 teaspoons olive oil
3 slices 30-percent-less fat center cut bacon, chopped
1 1/2 cups Brussels sprouts, trimmed and quartered
1 medium sweet potato, peeled and cut into 1/2-inch cubes
1 medium onion, chopped
2 Golden Delicious apples, peeled, cored, and cut into 3/4-inch cubes
4 cloves garlic, sliced
1 teaspoon chopped fresh thyme or 1/4 teaspoon dried
1/4 teaspoon ground cinnamon
1 cup reduced-sodium chicken broth
1/8 teaspoon salt

Season chicken lightly with salt. Heat 2 teaspoons of the oil in large nonstick frying pan or cast-iron skillet over medium-high heat. Add chicken and cook until lightly browned and cooked through, about 5 minutes. Transfer to plate.

Return pan to heat and add remaining 2 teaspoons oil. Stir in bacon and cook until starting to brown, about 2 minutes. Add Brussels sprouts, sweet potato, and onion. Cook, stirring occasionally, until crisp-tender, about 5 minutes. Stir in apples, garlic, thyme, and cinnamon. Cook 3 minutes. Pour in 1/2 cup of the broth, bring to a boil, and cook until evaporated, about 2 minutes. Add reserved chicken and remaining 1/2 cup broth. Season with the salt and black pepper as needed. Cook until hot, about 2 minutes.

Nutrients per serving: 309 calories, 28 percent from fat; 9.5 g fat, 2 g sat. fat; 29 g pro; 28 g carb; 5 g fiber; 459 mg sodium

Heart-Healthy Tip: Skinless chicken and lower-fat bacon add less than 2 g of sat fat and plenty of taste

recipe here:
http://blog.timesunion.com/recipebox/category/heart-healthy/

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Tofu Pad Thai

Preparation Time
15 minutes
Cooking Time
10 minutes

Ingredients (serves 4)

250g Thai-style rice noodles
3 tbs peanut or olive oil
300g firm tofu, drained, cut into 2cm cubes
2 eggs, lightly beaten
4 shallots, trimmed, cut into 3cm lengths
2 garlic cloves, crushed
1 small red chilli, sliced
1/4 cup (60ml) lime juice
2 tbs fish sauce
2 tbs brown sugar
1 cup bean shoots
1/2 cup fresh coriander leaves
1 Lebanese cucumber, cut into matchsticks
Chopped peanuts and lime wedges, to serve

Method

Place the noodles in a large heatproof bowl. Cover with boiling water. Stand for 5-10 minutes. Loosen the noodles with a fork. Drain and rinse with cold water.

Meanwhile, heat 2 tablespoons of oil in a wok or large frying pan over a medium-high heat. Add the tofu. Cook for 6 minutes, turning occasionally, or until golden. Transfer the tofu to a plate lined with paper towel.

Pour the eggs into the pan. Lightly scramble for 30 seconds until just cooked. Remove and set aside. Heat the remaining oil. Add the shallots, garlic and chilli. Stir-fry for 30 seconds.

Combine the lime juice, fish sauce and sugar. Add to the pan along with the noodles, tofu, egg and bean shoots. Toss until combined and heated through. Toss the coriander leaves through. Divide among serving bowls. Top with cucumber and nuts and serve with lime.

Blackened salmon with corn salsa

Preparation Time
20 minutes
Cooking Time
10 minutes

Ingredients (serves 8)

1 tbs sweet paprika
1 tsp ground oregano
1 tsp dried thyme
1/2 tsp ground white pepper
1/2 tsp ground black pepper
Pinch of cayenne pepper
4 (about 200g each) salmon fillets, halved crossways
1 tbs olive oil

Corn salsa
2 corn cobs, husks and silks removed
2 spring onions, finely chopped
1 green capsicum, deseeded, finely chopped
2 ripe tomatoes, finely chopped
3 tsp fresh lemon juice

Method

To make the corn salsa, use a sharp knife to cut lengthways down the cobs to remove the kernels. Cook corn in a small saucepan of salted boiling water for 2 minutes or until tender. Refresh under cold running water. Drain well. Combine the corn, onion, capsicum, tomato and lemon juice in a medium bowl. Taste and season with salt and pepper.

Combine the paprika, oregano, thyme and combined pepper on a plate. Add salmon and turn to coat. Transfer to another plate.

Heat the oil in a large non-stick frying pan over medium-high heat. Add the salmon and cook for 2 minutes each side for medium or until cooked to your liking. Set aside for 5 minutes to rest.

Divide salmon among serving plates. Top with the corn salsa to serve.

Notes

Prep: 20 mins (+ 5 mins resting time) You can prepare this recipe to the end of step 1 up to 3 hours ahead. Store in an airtight container in the fridge. Continue from step 2 up to 15 minutes before serving.

Chickpea salad

Ingredients
1 marinated roast capsicum (red bell pepper) chopped into 1cm (1/2 inch) squares
1 cup of cherry tomatoes, quartered
1 small Spanish (red) onion, diced
2×400gr (14oz) cans of chickpeas
1/2 cup Italian (flat leaf) parsley, chopped
2 lemons juiced
1/3 cup of virgin olive oil.

Combine ingredients in a bowl and serve.

Winter Harvest Citrus Pasta
Serves 8

For the butternut squash sauce:

2 cups frozen butternut squash cubes, frozen
1 teaspoon dried rosemary, crushed
1 teaspoon garlic powder
1 tablespoons maple syrup
2 tablespoons extra virgin olive oil
dash of salt
1/2 teaspoon black pepper
1/4 cup nutritional yeast*

For the chickpeas:

1 tablespoon extra virgin olive oil, to coat the skillet
1/2 small white onion, diced
1 15 ounce can chickpeas, drained
1 large portobello mushroom, diced
1/8 teaspoon cinnamon
1 tablespoon lemon juice
1 cup roasted, unsalted almonds, slivered

To complete the Winter Harvest Citrus Pasta:

1 pound orecchiette pasta, cooked
additional nutritional yeast, for tossing the cooked pasta*
a little extra olive oil, for tossing the cooked pasta
1 orange, sliced into segments
1 teaspoon orange zest

*optional. Found in health food stores of the health food section of some grocery stores.

To make the Butternut Squash Sauce:

Place the frozen, cubed butternut squash in a skillet over medium high heat. Season with the rosemary, garlic powder, maple syrup, olive oil, salt, pepper, nutritional yeast, orange juice and orange zest. Cook for 3-5 minutes, working the seasonings into the squash with a fork, until the squash has softened into a lightly mashed mixture.

Bring a large pot of water to a boil over high heat and begin cooking the orecchiette according the package directions.

To make the chickpeas:

Place the olive oil and chopped onion in a skillet over medium-high heat. Cook the onions for 4-5 minutes, or until they become translucent.

Add the chickpeas and diced Portobello mushroom to the pan and season with the cinnamon and lemon juice. Cook for another 4-5 minutes, or until the chickpeas begin to brown and the Portobellos begin to become tender.

Add the almonds and sauté for just 1 minute more.

To complete the Winter Harvest Citrus Pasta:

Drain the orecchiette when it has completed cooking. Toss the cooked pasta with a few dashes extra virgin olive oil and nutritional yeast, if using.

Toss the pasta with the butternut squash sauce until fully coated. Fold in the chickpeas.

Serve in a bowl with fresh orange slices and a dash of orange zest on top.

recipe here;
http://www.meatlessmonday.com/winter-harvest-citrus-pasta/

Lobio Healthy Bean Dip
(A Tuesday Recipe from Tori Ritchie)

Ingredients

15-oz can kidney beans or cannellini beans
1 garlic clove, peeled
1/2 cup chopped walnuts
2 tablespoons red wine vinegar
2 tablespoons olive oil or walnut oil, plus additional for garnish
1/4 tesapoon salt
freshly ground black pepper
1/8 teaspoon cayenne
2 scallions, finely chopped
4 tablespoons finely chopped cilantro
tortilla chips, pita crisps or seeded crackers for dipping

Drain the beans in a sieve set over a measuring cup to reserve the liquid. Rinse the beans under cold water until no longer foamy (this eliminates extra sodium). In a food processor or blender, combine the beans, garlic, walnuts, vinegar, oil, salt and several grindings of pepper, and cayenne. Pulse until almost smooth, pouring in some of the reserved bean juice as needed to help the puree come together (you may need a fair amount if you are using a blender). Taste and season with more salt and pepper as necessary.

Scrape the mixture into a serving bowl and mix in 1/2 the scallions and half of the cilantro. Sprinkle the remaining scallions and cilantro on top and cover the bowl with plastic wrap. Let stand at room temperature for up to 1 hour or refrigerate for several hours to let flavors combine.

To serve, drizzle some oil over the top of the bean dip and surround with chips or pita crisps or crackers for dipping.

recipe here:
http://www.tuesdayrecipe.com/tuesday-recipe-archives/appetizers/lobio-healthy-bean-dip/

Mushroom & tomato frittata

Ingredients (serves 2)

30g unsalted butter
200g Swiss brown mushrooms, thickly sliced
2 vine-ripened tomatoes, cut into wedges
4 eggs
75g mature cheddar, coarsely grated
1/2 cup flat-leaf parsley leaves

Method

Preheat the grill to high.

Melt 20g of the butter in a non-stick frypan over medium heat. Add the sliced mushrooms and tomato wedges, and cook, stirring, for 3-4 minutes until tomato is just softened.

Lightly beat eggs with 1 tablespoon water in a large bowl. Stir in cheese, parsley, and the mushroom and tomato mixture. Season with salt and pepper.

Melt remaining butter in the frypan over medium-low heat. Add the egg mixture, stir briefly, then cook for 5-6 minutes until golden underneath and nearly set. Place pan under hot grill for 3-4 minutes or until just set and top is golden. Slide onto a board, cut in half.

Notes
serve with a dressed green salad

swiss bacon dip =)
8 slices center cut bacon, chopped
8 ounces softened cream cheese
1/2 cup mayonnaise
2 rounded teaspoons prepared Dijon style mustard
1 1/2 cups shredded Swiss cheese, available on dairy aisle
3 scallions, chopped
1/2 cup smoked almonds, coarsely chopped
Baby carrots and a selection of spiced flat breads, cocktail sized pumpernickel or rye breads, or sliced whole grain baguettes, for dipping
Directions
Preheat oven to 400 degrees F.


Brown bacon in nonstick skillet over medium high heat. Drain crisp bacon bits on paper towels.
In a mixing bowl, combine cream cheese, mayonnaise, Dijon, Swiss and scallions with cooked bacon. Transfer to a shallow small casserole or baking dish and bake until golden and bubbly at edges, 15 to 18 minutes. Top with chopped smoked almonds. Place dip on a platter and surround warm casserole with breads and carrots for dipping.
Variation: Swiss and Bacon Dip with Horseradish - Stir in 2 rounded teaspoons prepared horseradish when combining cheese and bacon.

Patatas bravas

Ingredients (serves 6)

800g sebago potatoes, peeled, cut into 4cm pieces
2 tablespoons olive oil
1 large red onion, halved, thinly sliced
1 garlic clove, crushed
2 teaspoons sweet paprika
400g can chopped tomatoes
1/2 cup chicken stock

Method

Preheat oven to 200°C/180°C fan-forced. Place potato and half the oil in a large roasting dish. Season with salt and pepper. Toss to coat. Roast for 30 to 40 minutes or until golden and cooked through.

Meanwhile, heat remaining oil in a frying pan over medium-high heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic and paprika. Cook, stirring, for 1 minute or until fragrant. Add tomato and stock. Bring to the boil. Reduce heat to low. Simmer for 10 minutes or until thickened.

Remove potatoes from oven. Add tomato mixture. Stir to combine. Roast for 15 minutes or until heated through. Serve.

Serves: 16 people

Ingredients:
3 eggs
1/ 2 cup white sugar
1/ 2 cup half-and-half cream
1/ 4 cup butter, melted
1 cup chocolate cookie crumbs
1/ 2 cup water
2 cups white chocolate chips
1 package frozen raspberries
3 packages cream cheese, softened
2 teaspoons cornstarch
3 tablespoons white sugar
2 tablespoons white sugar
1/ 2 cup white sugar
1 teaspoon vanilla extract

Method:
· Mix cookie crumbs, 3 tablespoons sugar and melted butter in a bowl.
· Place the mixture in the bottom of a 9-inch springform pan.
· Combine raspberries, 2 tablespoons sugar, cornstarch and water. Boil the mixture for 5 minutes or until the sauce is thick. Strain the sauce through a mesh strainer to remove seeds.
· Now, preheat the oven at 325 degrees Celsius.
· Take a double boiler and melt white chocolate chips with half-and-half while stirring occasionally until it is smooth.
· Take a large bowl and mix cream cheese, 1/ 2 cup sugar until smooth. Now, beat in eggs one by one.
· Add vanilla and melted white chocolate. Pour half of the batter over the crust. Sprinkle 3 tablespoons of raspberry sauce over the batter.
· Pour the remaining sauce over the top and swirl the batter with the tip of a knife creating a marbled effect.
· Bake the mixture for 55 minutes or until the filling is set.
· Cool and cover with plastic wrap and refrigerate for at least 8 hours before removing from pan.
· Serve chilled with raspberry sauce.

Indian Butter Chicken

Ingredients:

•1 onion (1/2 lb.), peeled and chopped
•2 tablespoons fresh ginger, finely chopped
•2 cloves garlic, minced
•1 fresh jalapeño, seeded, and chopped
•1 tablespoon olive or canola oil
•2 teaspoons garam masala
•1 teaspoon chili powder
•1 teaspoon cardamom
•1/2 teaspoon coriander
•1 can (6 oz.) tomato paste
•2 1/2 cups chicken broth
•1/2 cup half and half or heavy cream
•1/4 teaspoon crushed bay leaves
•1 1/2 pounds boneless, skinless chicken breasts, cut into 3/4-inch chunks
•1/2 teaspoon coarse-ground black pepper
•1 teaspoon salt
•1/4 cup (1/8 lb.) butter
•2 cups basmati rice, uncooked
•Lime wedges
•Fresh cilantro, chopped
Cook rice according to package instructions.

In a large saute pan, combine onion, ginger, chili, and oil. Stir often over medium-high heat until onion is lightly browned, about 5 minutes. Stir in garlic, garam masala, chili powder, cardamom, and coriander. Saute for an additional 2 minutes.

Scrape mixture into a blender or food processor; add tomato paste and chicken broth. Whirl until very smooth. Pour mixture back into pan, add half and half or cream and crushed bay leaves, and bring to a gentle boil over high heat (mixture is inclined to spatter). Reduce heat and simmer, stirring often, until reduced to 3 cups, about 5-7 minutes. Pour sauce into a bowl. Rinse and dry pan.

Pat the chicken dry. Mix chicken with salt and pepper. Set pan over high heat; add 1 tablespoon butter and the chicken. Stir until chicken is no longer pink on the surface, 2 to 3 minutes. Add the sauce and simmer over medium heat, stirring often, until chicken is no longer pink in the center (cut to test), 3 to 4 minutes. Cut remaining 3 tablespoons butter into chunks and stir into sauce until melted.

Spoon chicken and sauce onto rice. Squeeze lime juice over portions and garnish with cilantro.

recipe here:
http://www.goodlifeeats.com/2010/02/indian-butter-chicken-with-basmati-rice.html

Serves: 2 people

Ingredients:
1/ 2 cup water
4 teaspoons fresh lemon juice
3 1/ 2 cup vodka
1/ 2 teaspoon rose water
2 tablespoons sugar
24 edible rose petals
Ice cubes

Method:
· Combine water and sugar in a small saucepan and bring it to a boil. Then simmer and keep stirring till the sugar dissolves.
· Cool a bit and then add vodka, limejuice and rose water while stirring the mixture.
· Take a cocktail shaker and will it with ice cubes and add one-fourth of the martini mixture and shake a bit.
· Now, strain the shaked martini in two glasses and garnish with rose petals and serve chilled.

Barbecued lime and mint chicken skewers

Preparation Time
25 - 45 minutes
Cooking Time
10 minutes

Ingredients (serves 6)

2 limes
2 long fresh green chillies, halved, deseeded, finely chopped
2 garlic cloves, crushed
60ml (1/4 cup) light olive oil
1/2 cup fresh coriander leaves, chopped
1/4 cup fresh mint leaves, chopped
800g chicken thigh fillets, fat trimmed, cut into 2cm pieces
1-2 tbs water
130g (1/2 cup) bought tzatziki
Fresh mint leaves, to serve
Lime wedges, to serve

Method

Finely grate the rind of the limes. Juice the limes. Place the lime rind, lime juice, chilli, garlic, oil, coriander and chopped mint in the bowl of a food processor and process until smooth. Transfer to a glass or ceramic bowl. Add the chicken and stir to coat. Cover and place in the fridge for 20 minutes to marinate.

Thread the chicken onto skewers. Brush with marinade.

Preheat a barbecue grill or chargrill on high. Cook the skewers for 5 minutes each side or until cooked through.

Gradually add the water to the tzatziki until it reaches the consistency of thickened cream. Place the skewers on a serving plate. Top with mint leaves. Serve with lime wedges and tzatziki.

Notes

You'll need to soak 12 bamboo skewers in cold water for 20 minutes for this recipe. Alternatively, use 12 metal skewers. Make it ahead: Prepare to the end of step 2 up to 4 hours ahead. Cover and place in the fridge. Continue from step 3 just before serving.