Chicken Tikka Masala

Prep Time: 35 minutes
Cook Time: 20-25 minutes

Grade: A

Make Again: Yes

Recipe Source: Cook's Illustrated (October 2008)

This was delicious and fairly easy. I did find that it had too much sauce though, which is a common thing for me. So, I saved half of it and froze it, and cooked only 3 chicken breasts, since that it a common size for me to get. Then I was able to make this twice. The frozen sauce tasted just fine to me and still spicy and good.

The first time I had trouble getting the chicken cooked in a timely manner, and I decided my pan was not close enough to the burner. The 2nd time it was. But, then it caught on fire! Luckily, I stayed calm while seeing this big flames in my oven, and got some baking soda and was able to put it out and not wreck the chicken - phew! I didn't want to waste any of the deliciousness of this recipe.

The biggest pain is cleaning the wire rack afterwards. I am going to try to grill these next time, because an easy recipe becomes a pain when you have this to clean.

Indian-Style Vegetable Curry

Prep Time: 45 minutes
Cook Time: 20-25 minutes

Grade: A

Make Again: Yes

Recipe Source: Cook's Illustrated (May 2007)

This recipe does require a bit of prep (onions, potatoes, serrano, cauliflower, garlic, ginger, toasted spices, and more) but it is very good. I used less oil (1.5 T instead of 4T) and had trouble with the potatoes sticking. I probably should have used more. It is a completely lean dish otherwise, so it wouldn't hurt to use a little bit more.

Spicy Chili-Fried Edamame

Prep Time: 14 minutes
Cook Time: 5 minutes boil, 5 minutes stir-fry

Grade: A+

Make Again: Yes

Recipe Source: Restaurant Favorites at Home

This is one of my all-time favorite recipes. This is a very addictive snack, with a spicy and sweet component. I have altered the original recipe to use less oil (2 T instead of 4 T.) You need to be careful when using less oil when you add the ginger and garlic so it doesn't stick to pan and burn. Otherwise, using less oil works well.

You have just about enough time to prep all ingredients while water is heating up to boil.

I have served this as an appetizer and had all my ingredients ready including the edamame boiled, and just done the stir fry at the last minute. The cooking time might need to be slightly longer if ingredients are cold.

NOTE: In case you have not eaten edamame in the pods before, the pods are inedible. These are eaten by putting in mouth closing teeth and pulling pod back out. This way you get the beans and the spicy sauce.

Spicy Chili-Fried Edamame Recipe

1 pound frozen edamame in their pods (frozen soy beans)
1 tablespoon salt
2 tablespoons peanut oil
2 serrano chiles, seeded and minced
2 medium cloves garlic, minced or pressed
1 2" piece of ginger, peeled and minced/grated (about 2 tablespoons)
3 tablespoons soy sauce
1 tablespoon oyster-flavored sauce
1/2 teaspoon toasted sesame seed oil

1. Bring 4 quarts of water to a boil in a large pot. Add edamame and salt, return to boil, and cook for about 6 minutes, until beans inside are tender. Drain, and refresh with cold water to stop cooking.

2. Mix soy sauce, oyster sauce and sesame oil in small bowl and set aside.

3. Heat 1 tablespoon of oil in 12" non-stick skillet over high heat, until shimmering. Add edamame and stir-fry for 2-3 minutes.

4. Push beans to the side and add 1/2 tablespoon more oil and the chiles. Stir fry for 30 seconds, stirring constantly.

5. Add 1/2 tablespoon more oil and the garlic and ginger. Stir constantly for about 1 minutes.

6. Add soy sauce mixture and cook while stirring until liquid has evaporated, about 30 second.

Thai-Style Beef with Chiles and Shallots

Prep Time: 30 minutes
Cook Time: 10-15 minutes

Grade: A+

Make Again: Yes

Recipe: Cook's Illustrated Magagzine July 2005

My picture is of the leftovers, and doesn't look as good as the freshly cooked version. This is an easy recipe and my favorite stir fry recipe. It went very well with the Pan Roasted Broccoli with Asian flavors.