Sunday, February 01, 2015

Sunset Cliffs in La Jola, California + Chicken Tikki Masala & Naan Recipes

During their trip to California, Ellie, Kohlton and Brandon got around on busses, a trolley and skateboards. They loved hanging out at the various beaches.

Here are images from the Sunset Cliffs in La Jola.

Chicken Tikki Masala made in a slow cooker
via: The Kitchn
Serves 4 to 6

1 to 1 1/2 pounds boneless, skinless chicken thighs
1 large onion, diced
3 cloves garlic, minced
1-inch piece whole ginger, peeled and grated
2 tablespoons tomato paste
1 to 2 tablespoons garam masala
2 teaspoons paprika
2 teaspoons kosher salt
1 (28-ounce) can diced tomatoes
3/4 cup heavy cream or coconut milk
Fresh cilantro, chopped
2 cups cooked rice, to serve

Cut the chicken thighs into bite-sized pieces and transfer them to a 3-quart or larger slow cooker. Stir in the onion, garlic, ginger, tomato paste, 1 tablespoon of garam masala, paprika, and kosher salt until the chicken is evenly covered with spices. Stir in the diced tomatoes with their juices.

→ If you have the time: Marinate the chicken in 1/2 cup yogurt for up to 6 hours. Shake to remove excess yogurt before transferring to the slow cooker.

→ If you have the time: Sauté the onions and garlic in a little olive oil over medium-high heat in a skillet until softened, then stir in the ginger, tomato paste, and spices until fragrant. Transfer to the slow cooker with the chicken and diced tomatoes. This will give your tikka masala more depth of flavor.

Cover the slow cooker and cook for 4 hours on high or 8 hours on low. Fifteen minutes before the end of cooking, stir in the heavy cream. If you prefer a thicker sauce, leave the slow cooker uncovered for the last 15 minutes. Taste and add more garam masala or salt to taste.

Serve over rice with fresh cilantro sprinkled over the top of each serving. The tikka masala can be refrigerated for 3 to 4 days or frozen for 3 to 4 months.

Recipe Notes
Chicken breasts can be substituted for the thighs, though I find thighs hold up better over the long cooking and breasts tend to fall into shreds. Still delicious, though!
For a little of that smoky, tandoori flavor, try using smoked paprika and roasted tomatoes.


via:Garnish and Glaze Blog

1½ cups milk
2 teaspoons active dry yeast
1 tablespoon sugar
3½- 4 cups flour
1 teaspoon salt
4 tablespoons butter, melted
garlic salt (optional)

Heat milk in the microwave until warm. Mix yeast and sugar in with milk and allow it to sit for 5 minutes until foamy. Mix in salt and then add flour, a little at a time, to form a soft dough. Empty dough onto floured counter and knead about 30 times until smooth and elastic, adding flour as needed.

Place dough in a large greased bowl and allow to rise for 1 hour.

Preheat griddle to or skillet to medium-high heat (about 375 degrees F).

Divide dough into 12 equal pieces and then roll out to be a little thinner than a pancake.

Place 2-3 pieces on griddle and flip after 1-2 minutes (or until dough bubbles and underside is browned). Brush the cooked side with butter while the other side cooks for 1 more minute. Remove from griddle and brush with butter (sprinkle with garlic salt if desired). Repeat with the rest of the dough.

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