Cooking a day ahead
Too busy to cook dinner? This morning, our food and nutrition guide Julie van Rosendaal talks about the benefits of "meal planning" for the days ahead. For her recipes click on the read more tab below.
This recipe is easily doubled - or tripled - try adding cooked vegetables to the mix as well (roasted squash or sweet potato are particularly good), or a drained can of chickpeas.
canola or olive oil, for cooking
1 onion, halved and thinly sliced
6-8 skinless chicken thighs (with or without bone)
4-5 garlic cloves, crushed
1 Tbsp. grated fresh ginger
1 28 oz. (796 mL) can diced tomatoes, undrained (or San Marzano style tomatoes - whole, with tomato puree)
2 Tbsp. tomato paste
1-2 Tbsp. chili powder
2 tsp. curry paste or powder
1-2 tsp. garam masala (optional)
1/2-1 cup half & half or whipping cream
salt and pepper
steamed rice, for serving
In a large, heavy skillet, heat a drizzle of oil over medium-high heat. Add the onions and saute for 5 minutes, until soft. Add the chicken thighs, pushing the onions out of the way, and brown them a bit on all sides - don't worry about cooking them through. Add the garlic and ginger and cook for another minute or two.
Add the can of tomatoes, the tomato paste, chili powder, curry paste, garam masala and cinnamon and bring to a simmer. Cover and cook for 20 minutes, or until the chicken is cooked through. Remove the lid and cook until the mixture thickens and looks more saucy and uniform.
Stir in the cream, season to taste with salt and pepper, and serve hot over rice. Serves 4-6.
Basic Pizza Dough
1 cup lukewarm water
1 pkg. (or 2 tsp.) active dry yeast
1 tsp. sugar or honey
2 1/2 - 3 cups flour - all purpose, whole wheat, or any combination of the two (I usually use about 2 3/4 cups)
1 tsp. salt
a drizzle (1 tsp. - 1 Tbsp.) olive or canola oil
In a large bowl, stir together the water, yeast and sugar; set aside for 5 minutes, until it's foamy. (If it doesn't get foamy, either your water was too hot and killed the yeast or it was inactive to begin with - toss it and buy fresh yeast or try again!)
Add 2 1/2 cups of the flour, salt and oil and stir until the dough comes together. On a lightly floured surface, knead the dough for about 8 minutes, until it's smooth and elastic, adding a little more flour if the dough is too sticky.
Place the dough in an oiled bowl and turn to coat all over. Cover with a tea towel or plastic wrap and set aside in a warm place for half an hour to an hour, until doubled in bulk. If you want you can let it rise more slowly in the refrigerator for up to 8 hours.
Roll the dough out into one or two pizzas. Spread the pizza dough with tomato sauce or paste, sprinkle with desired toppings and bake on a preheated pizza stone or cookie sheet at 450F for 15-20 minutes, until bubbly and golden.
Makes enough dough for 2 - 9" pizzas, or one big rectangular one.