Posts filed under ‘Main Course’

Punjabi-Style Eggplant – A small batch


aka Punjabi baingan bharta

2 eggplants, prepared (approximately 2 cups roasted and mashed)
1 small onion, finely chopped or even grated
2 cloves garlic, grated
1 inch fresh ginger, grated
1 cup diced tomatoes (I use canned)
1/2 teaspoon cumin
1/2 teaspoon coriander
1 teaspoon garam masala or prepared curry powder
1/2 teaspoon sugar
chilies to taste
fresh coriander for garnish
oil, for sauteing
salt and pepper

The eggplant
Cut the eggplants in half, lengthwise
salt generously
place cut side down on lightly oil, foiled line baking sheet
roast for 20-30 minutes
once the eggplant are cooled enough to handle, scoop the flesh out discarding skins
chop coarsely

The main dish
In a pan over medium heat some oil
when hot, add the onions and saute until soft and translucent
add the garlic and the ginger and saute for about 1 minute
add all the powdered spices, stir to combine
when the spices are fragrant add tomatoes
lastly add the eggplant and mix well
cook until heated through and well combined

Garnish chopped fresh coriander and stir

Serve with freshly made naan, roti, or rice and your favorite dal dish




March 18, 2018 at 4:56 pm Leave a comment

Chicken Vindaloo – A small batch


I’ve attempted vindaloo before, without much success. My mistake was attempting it entirely in a skillet. I didn’t realize the meat should be braised, resulting in a rich stew. Serve over rice with freshly made roti or naan. This recipe is based on one from America’s Test Kitchen, which they finished in the oven. I used a pressure cooker and I’m sure would work well in an InstaPot.

4 boneless skinless chicken thigh, cut into 1 1/2 inch pieces (please do not use chicken breast for this version of the recipe, you’ll be disappointed)
oil for sauteing
1 onion, chopped
4 cloves garlic, minced
2 teaspoons paprika
1/2 teaspoon cumin
1/2 teaspoon cardamom
pinch of clove
cayenne to taste
1 tablespoon flour
1 cup chicken stock
1 cup canned diced tomatoes
1 tablespoon vinegar
1 bay leaf
1 teaspoon sugar
salt and pepper

In a Dutch oven, over a medium-high flame, heat some oil
brown the chicken, in stages if necessary, and move from pan into a bowl once brown

In the dirty pan add a bit more oil
add onions and some salt and cook until softened, about 5 to 7 minutes
stir in garlic and spices
stir in flour and cook for 1 minute

Gradually stir in broth, scraping up any browned bits and smoothing out any lumps
stir in tomatoes with the juice, vinegar, bay leaves, sugar, and browned chicken with any accumulated juice
bring to simmer, cover pot, lower heat

Cook at a simmer for one hour on the stove top
or in the oven at 325℉
or for 30 minutes in a pressure cooker
for the InstaPot, follow the manufacturers directions

Season to taste

February 28, 2018 at 5:59 pm Leave a comment

Skillet Chicken Enchilada – A small batch


2 cups cooked shredded chicken
4-6 tortillas, cut into eighths
2 cups enchilada sauce, red or green
2 cups shredded cheese
1/2 cup corn
1 small can pickled chilies
1/2 cup sliced olives

Preheat the oven to 400°F

In an oven proof skillet begin layering
start with half the tortillas pieces, then half the chicken, corn, chilies, olives, and sauce
the second layer should end with the cheese

Bake 15-20 minutes until browned and bubbly


November 12, 2017 at 7:28 pm Leave a comment

Vietnamese-style Pork Meatballs


aka Bun Nem Nuong

1 lb finely ground pork (but beef or chicken will work as well)
1 tablespoon sugar + more later
2 teaspoons corn or potato starch
salt & pepper
1 teaspoon baking powder
1 tablespoon water
1 tablespoon fish sauce
1 tablespoon oil
1 cloves garlic, minced finely

Mix all the ingredients together
allow the mixture to rest overnight in the refrigerator

Preheat oven to 425°F

Form golf ball-size meatballs
sprinkle the meatballs with more sugar, coating evenly
place on a baking sheet
bake at 425°F for 15-20 minutes or until golden brown

Serve with prepared rice noodles and an assortment of vegetables
dress with this classic sauce

1 tablespoon fish sauce
1 tablespoon rice vinegar
1 teaspoon brown sugar
1/2 cup water
1 garlic clove, grated
1/4 teaspoon red pepper flakes


November 10, 2017 at 5:17 pm Leave a comment

Skillet Lasagna – A smaller batch


The recipes I’ve read for skillet lasagna instructed the cook to build this dish in the pan. I found out the hard way, that this method makes a pretty big mess. So, I recommend the ‘brown and dump’ method into a bowl, which is so much easier.

6-8 no-boil lasagna noodles, broken into 2-inch pieces
2 sweet Italian sausage links, casings removed
1/2 an onion, chopped
1 clove garlic, minced
8 ounces mushrooms, sliced
1  14-ounce can crushed tomatoes
1  8-ounce can tomato sauce
8 ounces chicken broth
8 ounces ricotta cheese
1 cup mozzarella
1/4 cup Parmesan cheese
1 teaspoon oregano
1 teaspoon basil
salt and pepper

Break the no-boil lasagna noodles into a large bowl

Heat some oil in an oven-proof skillet
brown the sausage, breaking up the links into little pieces
once browned, put into the bowl with the broken noodles, and set aside
in dirty pan brown onions, garlic, and mushrooms
add more oil if needed
once browned and wilted, put into the bowl and set aside
deglaze the pan with broth
add crushed tomatoes and sauce
once warmed through put into the bowl

Add half of the ricotta to the other ingredients in the bowl
add spices and seasonings
mix well to combine

Turn on your broiler

Add all the ingredients back into the skillet
sprinkle the rest of the cheese evenly over the top
put the skillet on the stove top and cover
cook for 20 minutes

Remove the cover and broil for approximately 5 minutes


November 1, 2017 at 10:34 pm Leave a comment

Korean-style short ribs – A small batch


aka LA Galbi or Kalbi

1 lb thin-cut short ribs
2 tablespoons soy sauce
2 tablespoons water
1 tablespoon rice wine vinegar or mirin
2 cloves garlic, grated
1 inch fresh ginger, grated
1 tablespoon toasted sesame oil
1 tablespoon brown sugar
1 tablespoon honey
1 teaspoon sesame seeds
pinch black pepper
red pepper flakes or chili sauce to taste (optional)
2 scallions, thinly sliced

Soak the ribs quickly in cold water, changing the water a few times to remove any loose bits of bone and dust

Mix all the ingredients together, except the scallions, in a zip-top bag
all ribs to the bag
marinate overnight in the refrigerator

Traditionally the ribs are grilled, but I broil mine.

Preheat the broiler
lay the meat in a single layer on a foil-lined broil pan
cook until the ribs are slightly charred and caramelized, 5 to 6 minutes
flip them over and cook for an additional 3 – 4 minutes

Be sure to set a timer, there’s a fine line between charbroiled and burned.

Garnish with scallions


October 20, 2017 at 4:28 pm Leave a comment

Faux Tandoori Chicken – A small batch


Because no one I know has an actual Tandoori oven.

2 chicken breasts (or four thighs if you’d prefer)

Wet rub
1 tablespoon lemon juice
1/2 teaspoon chili powder (or to taste)
1/2 teaspoon paprika
pinch of salt

Combine and set aside

1/4 cup whole milk yogurt
1 teaspoon grated fresh ginger
1 teaspoon grated garlic
1/2 teaspoon chili powder (or to taste)
1/4 teaspoon ground black pepper
1/2 teaspoon prepared curry or garam masala
1/2 teaspoon coriander
1/2 teaspoon cumin
1/2 teaspoon sugar
1 tablespoon lemon juice
pinch of salt

Combine and set aside

Divide the breast meat into 4 even pieces
cut deep slits into the chicken
coat the meat with the wet rub, be sure to get it into the slits

Place the coated chicken into the marinade
coat well
cover and refrigerate for a minimum of 2 hours

Preheat to 425°F

Line a baking sheet with foil
over the foil place a grill rack
put the chicken on the rack, making sure leave space around the pieces

Bake for 20-30 minutes depending on the thickness of each breast

Turn on the broiler
brown the chicken for 5 minutes or until well browned


June 26, 2017 at 8:30 pm Leave a comment

Older Posts


If #spring won't arrive on its own, then I'll buy some #sunshine. And one last one for today, my latest favorite food, #thaichicken #pizza. I was skeptical until my first try. Punjabi baingan bharta aka Punjabi eggplant. So easy to make at home. No #takeout out needed. #audreycancook #smallbatch #cooking #Indianfood #ricekrispytreats a very small batch. On the blog soon. An Indian food feast that's better than #takeout, at least imo. Testing a recipe for #Punjabistyle eggplant. With leftover chicken #vindaloo and #dal On the blog soon. #recipes #recipetesting #audreycancook #smallbatch Mini swag from days gone by.
#mini #minicooper #swag

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