Chicken Wings with Tomato Sauce Recipe

 Your Ingredients :
15 g (1/2 oz) butter
15 ml (one tbsp) vegetable oil
one medium onion, skinned & chopped
one garlic clove, skinned & crushed
five ml (one tsp) ground cumin
five ml (one tsp) ground coriander
giant pinch of chilli powder
8 chicken thighs
397 g (14 oz) can tomatoes
15 ml (one tbsp) tomato puree
salt & pepper
30 ml (two tbsp) chopped fresh parsley

How to cook Chicken Wings with Tomato Sauce
Meaty small, chicken thighs make a nice, cheap midweek meal. The tasty tomato sauce is well spiced with cumin & coriander, & a pinch of chilli powder adds a pleasant heat without being fiery.

1. Push the onions to side of the pan, then add the chicken & brown on both sides. Stir in the tomatoes & the tomato puree & season to taste.

2. Heat the butter & oil in a immense frying pan, add the onion & garlic, cover & cook for four - five minutes, until the onion is softened. Add the cumin, coriander & chilli powder & cook for one minute, stirring continuously.

3. Bring to the boil, stirring continuously. Cover & simmer gently for about 30 minutes or until the chicken is tender. Stir in the parsley & serve immediately with boiled rice.

Nasi Goreng (Fried Rice)

Nasi Goreng  
The famous Indonesian fried rice. original made from leftover rice and eaten as a breakfast dish.  Now more usual server for lunch or as the basis of a larger evening meal, for example with a rijsttafel. It is very easy to make and won't take more than 20 minutes to prepare.

Ingredients :
350 gr. Long Grain Rice
2 Tbs. Vegetable Oil
3 Eggs
1 Onion
2 Green Chillis, Sambal Ulek or Sambal Badjak.
1 Garlic Clove
1 Leek
1 teaspoon Ground Coriander
1 teaspoon Ground Cumin 250 gr. Chicken meat 250 gr. Shelled Prawns 3 Tbs. Kecap Manis


Preparation: 
This dish is best made from cold leftover rice, but you can cook a fresh batch and leave it to cool for at least 4 hours. Beat the eggs and make into a omelette, slice into strips and set aside. Heat the oil in a wok or large frying pan. Add the chopped onion, leek, garlic and chillis. Fry until the onion is soft. Add the Coriander and Cumin. Slice Chicken into strips and add with the prawns to the onion mixture and cook, stirring occasionally until they are well mixed. Add the rice, soya sauce and omelet strips and cook for a further 5 minutes.Decorate with some of the leftover leek and serve hot. Enjoy.

Salmon with Sweet Chili Glaze

Ingredients
4 6-ounce pieces skinless salmon fillet
2 tablespoons olive oil
1 tablespoon brown sugar
1 1/2 teaspoons ground ancho chili pepper
kosher salt and black pepper
4 small summer squash (about 1½ pounds), thinly sliced
2 scallions, thinly sliced

Directions
Heat oven to 400º F. Place the salmon on a rimmed baking sheet and drizzle with 1 tablespoon of the oil.

Rub the salmon with the brown sugar, ancho chili, and ½ teaspoon salt. Roast until opaque, 12 to 15 minutes.

Meanwhile, heat the remaining tablespoon of the oil in a large skillet over medium-high heat.

Add the squash, ½ teaspoon salt, and ¼ teaspoon pepper and cook, tossing frequently, until just tender, 5 to 7 minutes; fold in the scallions. Serve with the fish.

Classic Beef Pot Roast

Ingredients
1 teaspoon olive oil
1 (3-pound) boneless chuck roast, trimmed
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper 
1 cup dry red wine
4 thyme sprigs
2 cups coarsely chopped onion
3 garlic cloves, chopped 1 (14-ounce) can fat-free, less-sodium beef broth
1 bay leaf
4 large carrots, peeled and cut diagonally into 1-inch pieces
2 pounds Yukon gold potatoes, peeled and cut into 2-inch pieces
Fresh thyme leaves (optional)


How to cook Classic Beef Pot Roast
Preheat oven to 350º

Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle chuck roast with salt and pepper. Add roast to pan; cook 5 minutes, turning to brown on all sides. Remove roast from pan. Add onion to pan; sauté 8 minutes or until tender.

Return browned roast to pan. Add the red wine, thyme sprigs, chopped garlic, beef broth, and bay leaf to pan; bring to a simmer. Cover pan and bake at 350° for 1 1/2 hours or until the roast is almost tender.

Add carrots and potatoes to pan. Cover and bake an additional 1 hour or until vegetables are tender. Remove thyme sprigs and bay leaf from pan; discard. Shred meat with 2 forks. Serve roast with vegetable mixture and cooking liquid. Garnish with thyme leaves, if desired.

Also Read :

Bisquick apple coffee cake recipe 

Oatmeal chocolate chip cookie recipe