How to empty a freezer in a week

before and after pictures of our freezer
(click on pictures to enlarge)
I've received numerous email requests asking for the recipes of some of the items I made for Eammon before my trip. The recipes below may not be authentic, but we like them. If you make any of them, let me know how they turn out. Enjoy.

Chicken Tikka Masala

1 lb. Chicken breast, boneless and skinless cut into 1-inch cubes
2-inch-square piece of fresh ginger, minced
6 garlic cloves, minced
3 tablespoons Oil
1/2 teaspoon Turmeric powder
1 teaspoon Chili powder
1/2 cup plain fat free Yogurt
Salt

In a food processor puree ginger, garlic and 2 tablespoons oil into a paste. Remove 2 tablespoons of the paste and set it aside for the gravy. Add turmeric powder, chili powder, yogurt and salt and mix well. Scoop out into a bowl. Add chicken pieces and stir to coat well. Allow chicken to marinate for about an hour.

After the chicken is marinated, Pre-heat the oven to 300 F and bake for about 15 - 20 min or until just cooked through.

For the Gravy:
2 Onions, medium dice
2 tablespoons ginger/garlic paste from above
2 teaspoons Coriander powder
2 teaspoons Garam masala
1/2 cup Tomato puree
Salt
oil

3 medium potatoes cut into 1-inch cubes (boil until cooked and fork tender)
4 Italian plum tomatoes quartered length wise.
10 fresh basil leaves

1/8 cup Cilantro, chopped
1/4 cup toasted cashews halves

Heat oil in a pan and fry onions till they turn golden brown. Add ginger/garlic paste and fry till the oil separates. Add coriander powder & garam masala, then add the tomato puree. Add salt to taste and then add little warm water and let the gravy to come to boil.

Add the cooked potatoes and plum tomatoes, allow to simmer for 5 minutes. Add chicken pieces and basil leaves and allow the gravy come to a boil.

Serve over Basmati rice. Garnish with cilantro and cashews.

Serves 4.
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Seafood Korma

1 1/2 pounds mixed seafood/fish, all shelled and cleaned (shrimp, oysters, clams, squid, cod, whatever you fancy)
2-inch-square piece of fresh ginger, minced
4 garlic cloves, minced
3 tablespoons water
3 tablespoons vegetable oil
2 onions, chopped
1 teaspoon cumin seeds
2 teaspoon chili powder
Salt to taste
2 tablespoon turmeric powder
2 red chili peppers, minced
3 diced tomatoes peeled and seeded
1 cup low fat coconut milk
1 bag favorite frozen veggie mix, thawed & drained

Garnish:

Fresh cilantro to taste
2 tablespoons chopped cashews
2 tablespoons raisins

In a food processor, puree ginger, garlic and 3 tablespoons water into a paste. Scoop out; set aside.

Warm a large skillet a few minutes over medium-high heat. Add oil. When oil is hot add onion and allow to slowly cook to golden brown. Add cumin seeds and cook for a minute or two. (Cumin seeds may explode like popcorn, so keep the lid handy.) Add chili powder, salt and turmeric powder. Stir in chili pepper, cook 1 minute. Stir in tomato and ginger paste. Cook until fragrant, about 3 to 5 minutes.

Add coconut milk and bring to a boil. Lower heat to medium, and cook 15 minutes, stirring occasionally. Sauce should thicken. Add veggies and bring sauce back to a boil. Add seafood/fish and cover. After one minute, remove from heat and allow fish to poach in the hot liquid for 15-20 minutes.

Serve over Basmati rice. Garnish with cilantro, cashews and raisins.

Serves 4.
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Spicy Udon with Lobster

1 pound cooked lobster meat pieces
3 large frozen Udon noodle cakes, thawed
2 large onions, thinly sliced
oil
6 cloves garlic, minced
3 tablespoons dark sesame oil
2 tablespoons lobster base
1/2 cup Heinz ketchup
1/2 cup medium sweet soy sauce
1/2 cup sweet rice wine (Mirin)
2 tablespoons rice wine vinegar
Sriracha a few tablespoons, to taste
1 tablespoon toasted sesame seeds

In a very large pan, heat oil and add onions, cook until golden brown. Add garlic and cook about a minute until fragrant. Add sesame oil and lobster base and stir well to mix. Add lobster, toss well and cook for 2 minutes. Add ketchup, sweet soy sauce, Mirin, vinegar and Sriracha. Bring to boil and cook, stirring for 2 minutes. Add Udon noodles and toss to coat, cook until noodles are warmed through. Sprinkle top with sesame seeds.

Serves 4.