Soni's Food

Indian Inspiration!

Slow Cooker Moroccan Chicken Pita Bites

20 | 03 | 2014
By Soni Sinha

I have a question for you.

Given the chance to cook a meal for a gathering, would you stick to your traditional food/cuisine or cook different flavors from around the world for a change?I love to try global foods and flavors.The world has such amazing foods to offer so why settle for just one cuisine?

Slow Cooker Moroccan Chicken Pita Bites

I recently tried cooking Moroccan Chicken for the first time and it tasted amazing!The tangy lemon and olives combined with the warm cinnamon and cumin just makes it so aromatic.Instead of serving it with the traditional Couscous, I decided to use some Pita Bread and came with this idea to serve the whole dish as an appetizer!

Slow Cooker Moroccan Chicken Pita Bites 1

To make the process even easier,I made this in a slow cooker without any hassle.The flavors develop slowly adding so much depth.The chicken soaks up all the juices and becomes so moist and tender and all you have to do is to toast up the Pitas just before your guests arrive for it to be all crispy.Just spread some store bought Hummus and a dollop of the Chicken over each Pita bite and you’re done.Wasn’t that easy?

Slow Cooker Moroccan Chicken Pita Bites 2

 

Slow Cooker Moroccan Chicken Pita Bites

Slow Cooker Moroccan Chicken Pita Bites

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Ingredients
  

  • Boneless Chicken Thighs-1 lb
  • Onion-1 large sliced
  • Fresh Minced Ginger-1 tbsp
  • Fresh Minced Garlic-1 tbsp
  • Ground Cumin-2 tsp
  • Cinnamon-1 tsp
  • Paprika-1-2 tbsp
  • Chicken Stock-1 1/2 cups
  • Lemon Juice-2 tbsp
  • Green Olives-1/2 cup quartered
  • Salt-to taste
  • Oil-3 tbsp
  • Pita bread-5-6
  • Hummus
  • Fresh Parsley-for garnish

Instructions
 

  • In a skillet heat the oil and saute the onions along with some salt and pepper until golden.Add the ginger,garlic and cook for another minute.
  • Follow with the cumin and cinnamon.Mix well and cook for a few minutes.
  • In your slow cooker place the Chicken Thighs and pour the onion mixture all over.
  • Add 2 cups of chicken stock,lemon juice,olives,salt and pepper.
  • Cover and let it cook on low for about 6-7 hours.
  • Shred the chicken when done.
  • Pre-heat the oven to 350 degrees.
  • Slice the pitas into quarters and place on a baking sheet and toast until crispy for about 10 minutes.
  • Spread some hummus over and about a tbsp of the Moroccan chicken.Garnish with fresh parsley and serve hot!

Recipe adapted from here.

Almondina Brand Cookies #Review and #Giveaway! @Almondina

16 | 03 | 2014
By Soni Sinha

I was sent these gorgeous Almondina Brand Cookies for review and I’ve really been enjoying them every day with my favorite cup of tea.These cookies are super crunchy just the way I like them and they have the lovely taste of Almonds in every bite.If you’re looking for a delicious cookie that’s also healthy and guilt free then look no further since I’ve got also got a special offer for you!One lucky reader will win a free sample from them in the following delicious flavors!!

Almondina

  • Original – America’s all natural favorite with almonds and raisins
  • Chocolate Cherry – We combined the world’s finest dark chocolate with plump cherries to produce an irresistible, decadent treat without guilt.
  • Choconut – Rich tasting crunchy chocolate, but low in calories
  • Cinnaroma® – The original biscuit for cinnamon lovers
  • Gingerspice – Trend setting, with chunks of Australian ginger
  • AlmonDuo® – Double-nut wonder with almonds and pistachios
  • Sesame – Irresistible, exotic, flavorful

Quite a treat isn’t it??But that’s not all.Almondina Cookies are not your average cookies.These cookies are:

  • all natural
  • have no cholesterol,no trans fat or preservatives
  • made with no added salt or fat
  • low in calories-only 30 cal per slice
  • Kosher and Pareve (non dairy)

They can be enjoyed :

  • with tea or coffee
  • as a cracker with cream cheese, Brie or other soft French cheeses
  • with a glass of sherry
  • crumbled as an ice cream topping
  • served to youngsters with milk
  • as a delicious breakfast on the way to work

I finally got to try a decent cookie and I’m already hooked!My favorite one was the Chocolate Cherry, although my kids loved the Choconut.They are thinly sliced with just the perfect crunch ready to be devoured and are absolutely scrumptious!Thankyou Almondina.

Almondina Chocolate Cherry

Almondina is a family owned business and it all started with Grandmother Dina’s secret recipe that she revealed at the end of her life to her daughter.The family then took upon themselves to develop a nutritious cookie for the health conscious consumer.Almondina distribution has since expanded and is now readily available at stores such as Fairway, Hy Vee, Giant Eagle, Brookshire, Mollie Stone’s, Hannaford, Jewel, Whole Foods, The FreshMarket, Walmart, Trader Joe’s, Cost Plus World Market, TJ Maxx, Marshalls and many others.For more information on availability visit their website.

So now for the exciting part!One lucky reader will get a free sample pack consisting of 8 of their selected cookies and this giveaway is open to all US residents!Please note that previous winners of Almondina giveaways are ineligible.

Please enter below and get as many entries as you can to maximise your chances of winning!The winner will be announced on Monday the 24th of March and notified via email.If no claim is made within 24 hours then the prize will go to the next claimant.

a Rafflecopter giveaway

Almondina sent me their product to review, but all opinions are my own.

 

Tofu and Peas Curry (Tofu Matar) #SundaySupper

09 | 03 | 2014
By Soni Sinha

Meatless meals give you the opportunity to appreciate veggies and its a good idea to go meat-free a few times during the week.If you like Indian food then there are myriad of vegetarian recipes that you can cook for each mealtime.Our Sunday Supper team has decided to go meatless today and I’m so excited!

Tofu and Peas Curry(Tofu Matar)

My contribution to this event is my Tofu and Peas curry that tastes delicious with all the flavorful spices and it’s also healthy.This dish is traditionally made using Paneer, but Tofu is packed with protein and low in saturated fat that makes it a perfect alternative to Paneer.I shallow fry the Tofu until pale golden and that gives it a lovely texture and helps it hold its shape.

Tofu and Peas Curry 3

The Tofu takes on all the deliciousness and gets coated in the sauce along with the peas that add a lovely vibrant color to the dish.Scoop it with Roti,Naan or just plain rice.If you love curry then this recipe can be the base for many of your dishes.Substitute the Tofu for your favorite vegetable and enjoy a curry night in the comfort of your own home.

Tofu and Peas Curry

Tofu and Peas Curry (Tofu Matar) #SundaySupper

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Ingredients
  

  • Extra Firm Tofu-15 oz
  • Frozen Peas-1 cup
  • 1 medium Red Onion-diced
  • Garlic cloves-4
  • Ginger-1 inch
  • Bay Leaf-1
  • Ground Cumin-1 tsp
  • Ground Coriander-1 tsp
  • Red chili powder-1/2 tsp
  • Turmeric-1/2 tsp
  • Tomato-1 pureed
  • Water-1/2 cup
  • Garam Masala-1/2 tsp
  • Salt-to taste
  • Oil-4-5 tbsp

Instructions
 

  • Squeeze the Tofu between your palms gently to get excess water out and pat dry with a kitchen towel.
  • Cube the Tofu into small cubes.
  • In a wok heat about 2 tbsp of oil and shallow fry in batches until golden.
  • Empty onto a plate.
  • In a food processor place the onion,garlic and ginger.Add a little water and make a paste.
  • In the same wok heat about 3-4 tbsp of oil and add the bay leaf.
  • Add the onion paste and saute until the raw smell disappears stirring frequently making sure that it does not stick to the pan.(about 5-6 minutes)
  • Add the spices and continue to cook until aromatic.
  • Add the pureed tomato and continue to cook until you see oil separating from the sides.
  • Add the fried Tofu,mix well and add water.
  • Add salt and garam masala.Check and adjust the seasonings.
  • Add the peas and continue to simmer uncovered for about 6-8 minutes.
  • Serve hot with Roti,Naan or Rice.

My friend the lovely Tammi from Mommas Meals is hosting this exciting event and you will be amazed at the collection of meatless meals from our Sunday Supper group!

Salads, Soups, Stews and Starters

“Meat”balls

Pastas, Pizzas and Casseroles

Burgers

Tacos & Everything Wrapped

Other Main and Side Dishes

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Greek Yoghurt Panacotta with Blood Orange Sauce

03 | 03 | 2014
By Soni Sinha

I spotted some gorgeous Blood Oranges while grocery shopping the other day and couldn’t resist buying them!I just love the vibrant color and the sweetness and decided to try a dessert.Something I’d never made before.Panacotta.I wanted to somehow incorporate the Blood Orange and decided to make a delicous sauce to go with the Panacotta.

Greek Yoghurt Panacotta with Blood Orange Sauce

So what is Panacotta? Panacotta is an Italian pudding that uses cream,milk, sugar and gelatine that helps it set and you can top it up with any fruits you prefer.I’ve used a combination of Greek Yoghurt,Half and half and Whole Milk and this recipe serves four.The pudding is lighter than usual because of the Greek Yoghurt and sets beautifully.You could serve it unmouled onto a plate or in your ready to serve pretty dishes.

Greek Yoghurt Panacotta

Let’s talk about my sauce for a bit.I could never have imagined it to go so perfectly with the Panacotta,but it does.The juice and zest of the Blood Orange just adds so much freshness to it and every bite asks for a bit of the sauce.It looks really pretty on the plate and my kids finished it off in no time.Panacotta is perfect for a crowd,since it can be made a day ahead.Enjoy!

Greek Yoghurt Panacotta with Blood Orange Sauce

Greek Yoghurt Panacotta with Blood Orange Sauce

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Ingredients
  

  • Whole Milk-1 Cup
  • Half and half-1/4 cup
  • Sugar-1/4 cup plus 2 tbsp
  • Vanilla Bean-1
  • Unflavored powdered Gelatine-1 sachet 10gms
  • Greek Yoghurt-1/2 cup
  • Sliced strawberries-for garnish

for the Blood Orange Sauce

  • juice of 2 Blood Oranges-1 cup
  • Zest-1 tbsp
  • Sugar-2 tbsp

Instructions
 

  • In a pot heat the milk,half and half.Scrape the seeds from the Vanilla Bean and add the seeds and the pod into the milk mixture.
  • Add sugar and simmer on low heat just until the sugar is dissolved.Do not boil.
  • In a small bowl add about 1/4 cup of the hot milk mixture and mix the gelatine until dissolved completely.
  • Add the gelatine into the milk mixture and stir to mix.
  • Remove from heat.
  • Beat the Greek Yoghurt until smooth and add into the milk mixture whisking continuously.
  • Strain the liquid through a strainer.
  • Grease 4 ramekins and evenly divide the mixture amongst them.Put it in the referigerator to set for about 3 hours.

for the Blood Orange Sauce

  • Heat the juice ,zest and sugar in a pan on low heat and cook until the sauce reduces a bit.
  • Strain through a strainer.
  • Your sauce is ready.

to serve

  • Invert the Panacotta on to a plate.Garnish with sliced strawberries and drizzle the sauce all around.
  • Enjoy!

Recipe slightly adapted from Food Network 

 

Chicken Meatball Chipotle Chili #Chili Cookoff #SundaySupper

23 | 02 | 2014
By Soni Sinha

Have you ever taken part in a cook off?Well I’ve never done it and I’m so excited to be participating in my first ever cook off thanks to our Sunday Supper group!The theme couldn’t have been better.You guessed it right!Its a Chili cook-off and you will be choosing your favorite chili amongst all the mouth watering entries.I have to tell you that if you’re a Chili lover then look no further because my Chicken Meatball Chipotle Chili is the BEST of the best!Wait till you try it.

Chicken meatball chipotle chili

Its out of this world and the flavor involves a certain “Chipotle in Adobo Sauce”!Now if you haven’t tried this thing yet, I have to tell you that you’re missing something in your life.I first saw the chefs on Food Network use it and was mesmerised.Its only when I tried it that I realised what an amazing ingredient it is.Its my most favorite pantry item and I just love its smoky flavor.Its just what makes this chili so so special and kicks it up a notch.

Chicken meatball chipotle chili 2

To that, add some Chicken meatballs, Kidney beans combined with some cumin and tomatoes and you have one deliciously satisfying meal that’s healthy and super easy too!All you have to do then is to top it up with some sour cream and cilantro before serving to give it that wow factor!The hubs finished a big bowlful no time!You will too.Enjoy.

Chicken meatball chipotle chili

Chicken Meatball Chipotle Chili

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Ingredients
  

For the Meatballs

  • Ground Chicken-1 lb
  • Egg-1
  • 2 Slices of bread-to make fresh crumbs in the food processor
  • Garlic powder-1/2 tsp
  • Salt and pepper

For the Chili

  • Large Red Onion-1 chopped
  • 2 Garlic Cloves-crushed
  • Chipotle in Adobo Sauce-2 chopped
  • Ground Cumin-1 tsp
  • Dried Oregano-2 tsp
  • Kidney Beans-1 15oz can
  • Crushed or diced Tomatoes-1 15 oz can
  • Chicken Stock-1 cup
  • Red Pepper-1 large cubed
  • Salt and Pepper
  • Oil-2-3 tbsp
  • Sour Cream
  • Cilantro

Instructions
 

  • In a food processor place 2 slices of bread and pulse until crumbly.Keep aside.
  • In a mixing bowl mix all the meatball ingredients and make round balls.
  • In a deep pot heat 2 tbsp of oil and shallow fry the meatballs until golden.Transfer onto a tray.
  • In the same pot add a tsp of oil and add the onions.
  • Saute until translucent and add the garlic.
  • Add the Chipotle,ground cumin and oregano.Stir to mix.
  • Saute for half a minute and add the kidney beans.
  • Follow it with the tomatoes and stock.
  • Mix well and add the meatballs.Bring to a boil, reduce the heat and cook for about 10 minutes.
  • Add the red pepper and continue to cook for another 2-3 minutes.Check the seasonings.
  • Turn off the heat.
  • To serve take some chili in a bowl, top it with some sour cream and cilantro.
  • Enjoy!

My friend the lovely Heather from Girlichef is hosting this fun event.Will YOU be a part of the #SundaySupper Chili Cook-Off judges panel this week? Voting is live at the Sunday Supper Movement Online Community Magazine starting now and concluding (fittingly) on February 27 – National Chili Day! Browse the submissions and cast your vote by clicking HERE!

Beef and Bison Chili

Pork Chili

Chicken, Duck, and Turkey Chili

Mixed (meat combo) Chili

Fish and Seafood Chili

Vegetarian Chili

Twist-on-Chili

Best Wines To Pair with Chili #SundaySupper from ENOFYLZ Wine Blog

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.