Recipes – page 1
Chicken Caesar Salad with Homemade Buttermilk Dressing
Although it may seem unconventional to bring to a potluck, I just love this homespun version of a Chicken Caesar Salad with Homemade Buttermilk Dressing. I use Saffron Road’s meaty chicken tenders on top of Romaine lettuce and drizzle the dressing over the cooked chicken. Add croutons, fresh garden tomatoes and other vegetables, if desired. Cut up the chicken to make it easier for guests to take a share. It’s really perfect for a small potluck, but can also be multiplied to serve as many people as you want.
- 1 box of Saffron Road’s Chicken Tenders
- 3 tablespoons whole-milk yogurt
- 1 cup buttermilk
- 1 tablespoon heavy whipping cream
- 1 teaspoon dried parsley
- salt, to taste
- freshly ground black pepper, to taste
- In a small bowl, whisk the yogurt vigorously to break up any lumps.
- Into a separate bowl pour the buttermilk.
- Add the yogurt to the buttermilk and whisk to combine.
- Add the heavy whipping cream and whisk again, creating a smooth texture.
- Add salt, pepper and parsley. Taste for seasoning and adjust if necessary.
Chicken Bites with Chipotle Dipping Sauce
- 10-12 chipotles (dried jalapeño peppers)
- 2 tablespoons raw cane sugar (1 small piloncillo cone)
- 3-5 cloves garlic, preferably roasted
- ¼ cup cilantro, stems removed and roughly chopped + more for garnish
- ¼ cup yellow onion, diced
- 16 ounces (2 boxes) Saffron Road’s Chicken Bites
- fresh mixed greens (optional)
- Chipotles are not necessarily hot to the touch, but once you get them cooking, you might notice the heat- especially when you begin to blend them. Be cautious and have plenty of ventilation when cooking them.
- Place the chipotles in a bowl of cool water with something heavy (like a plate) for about 20 minutes. Rinse and discard the water.
- In a medium size saucepan, add the soaked chipotles and sugar to about 2 cups of water. If using fresh garlic, add those to the water. If using roasted, save them for later.
- Cook over medium heat for about 20 minutes, covered. Be sure the sugar has completely dissolved. If it hasn’t, stir with a spoon to break it up and cook for just a few more minutes.
- Remove from heat but do not discard the water. Remove the chipotles and garlic from water. Once cooled, remove the stems from the chipotles (and seeds, if desired, but not necessary) and the skins from the garlic if you cooked them with the skin on.
- To a blender or food processor, add the chipotle, garlic, cilantro and onion. If using a hand blender to combine the ingredients, place all of the items in a deep enough bowl that they won’t end up all over you once you begin to blend. Blend until smooth, or until at least there are no chunks of pepper left.
- Pour the chipotle sauce in a serving bowl.
- Heat the chicken bites according to package instructions. On a serving platter or plate, place the washed fresh greens and the cooked chicken bites on top. Garnish with additonal cilantro (optional) and serve alongside the chipotle sauce for easy dipping.
Lamb Stew with Pumpkin, Plantain, Sweet Potato and Chickpeas
This stew is incredibly flavorful and healthy. You can use water to cover, but now that there are high-quality halal vegetable and chicken broths by Saffron Road, you don’t need to skip adding flavor and nutrition to this dish since their products are packed with nutrition-rich ingredients. Enjoy every bite!
- 3 pounds lamb shoulder with bones
- 2-4 tablespoons olive oil
- ½ cup yellow onion, roughly chopped
- 1 tablespoon turmeric
- 6-8 cups water or broths
- Freshly ground black pepper, to taste
- ½ teaspoon dried thyme (optional)
- ½ teaspoon dried oregano (optional)
- 8 roasted garlic cloves or 4 raw garlic cloves
- 1 large sweet potato (skin removed), chopped into small chunks
- 1 large red potato, roughly chopped
- 1 ripe plantain, cut into bite-size pieces
- 2 cups seasoned, roasted pumpkin (alternatively, use pumpkin puree), roughly chopped
- 1 cup cooked chickpeas
- 1 bunch parsley or cilantro, roughly chopped
- Before beginning this recipe, bring the meat to room temperature. This helps prevent the meat from tearing as it sautés.
- Salt and pepper the meat on both sides.
- In a large, deep-bottomed pan or Dutch oven heat the oil. Add the meat and brown on each side, about 5 minutes each.
- Remove the meat from the pot and add the onions. Add the turmeric and sauté the onions until translucent.
- Return the meat to the pot and cover with water or broth. Add black pepper and other dried herbs, sweet potato, red potato and plantain. Bring to a boil.
- Reduce heat and add the pumpkin pieces or pumpkin puree. Cover and cook for about 1 hour on medium heat.
- Taste and adjust for seasoning, particularly salt (the meat was salted at the beginning and if you used the roasted pumpkin recipe this one links to, it will also contain salt). If using pumpkin puree instead of the seasoned roasted pumpkin, you may need to add a 1 teaspoon of dried mint.
- Add the chickpeas and half of the cut parsley or cilantro. Blend well into the stew. Reduce heat to medium-low and continue to cook for another hour or even longer (ideally, it should cook for at least four hours, but if you don’t have that kind of time, 2 hours is still sufficient).
- Before serving, mix in a bit more chopped fresh parsley or cilantro and save a little more for the top.
Chicken Rogan Josh with Potatoes, Peas and Cilantro
- 4 tablespoons olive oil
- 1 pound boneless chicken thigh, diced
- ½ cup onions, diced (mixture of red onions and scallions)
- 1 cup tomatoes, roughly chopped
- 5 garlic cloves, chopped
- 1 cup potatoes, boiled and chopped
- 1 package Rogan Josh simmer sauce
- 1 pound organic sweet peas (or less, if desired)
- 2-4 tablespoons fresh cilantro
- In a large sauté pan, heat the oil. Add the chicken and brown on all sides.
- Add the onions and sauté with the chicken until the onions are translucent. Add the tomatoes and garlic.
- Add the potatoes and brown slightly. Next, add the entire package of the simmer sauce.
- Cover and reduce heat to medium-low. Cook for about 20 minutes.
- Remove lid and add the peas. Stir gently into the dish. Cook for an additional five minutes, uncovered.
- Remove dish from heat and add fresh cilantro before serving. Serve with an Indian bread such as chappati or naan.
Chicken Tikka Masala Tacos
Serves: 4 (makes 8 tacos)
- 3-4 tablespoons garlic flavored ghee
- 1 and ½ pounds boneless skinless chicken thighs
- ½ cup red onion, diced
- 3 cloves garlic, minced
- 1 pouch (7 ounces) Saffron Road Tikka Masala Simmer Sauce
- Freshly chopped avocado
- 2 limes, quartered
- 8-10 non-GMO corn tortillas
- Fresh herbs (chopped basil, parsley and/or cilantro)
- Sour cream (optional)
- Heat ghee then sauté onions. Add the chicken and cook on one side, approximately six minutes.
- Add the garlic then turn the chicken to cook on the other side, another 3-4 minutes.
- Add the entire packet of Saffron Road’s Tikka Masala Simmer Sauce and stir well to combine. Cover and reduce heat, simmering for an additional 20 minutes.
- Remove chicken and add to warmed tortillas. Top with avocado, sour cream, fresh herbs and lime juice, if desired.
Moroccan Goat Stew
- 2-3 tablespoons olive oil
- ½ cup red onion, sliced
- 6 small potatoes, sliced round
- 3 cups tomatoes, diced
- 1 tablespoon dried parsley
- 1 tablespoon dried mint
- salt, to taste
- 3 pounds goat shoulder meat, cubed
- 1 packet (7 ounces) Morrocan Tagine Simmer Sauce
- 2 cups water
- In a large deep bottom pan or Dutch oven, heat the olive oil.
- Add the onions and potatoes and sauté over medium heat until the potatoes are nicely browned.
- Add the tomatoes and cook until any juices from the tomatoes have dried up then add the dried herbs, salt and pepper.
- Add the goat meat and brown on all sidesthen pour in the simmer sauce.
- Add the water then cover and reduce heat. Cook for two hours on low, checking frequently for the need to add more liquid.
- Serve hot over rice or couscous.
Icelandic Haddock in Lemongrass Basil Sauce
- 4 tablespoons extra virgin coconut oil
- ½ cup red onion, sliced thinly
- 6 baby squash, cut in half lengthwise
- 1 small eggplant, sliced lengthwise
- ½ cup sliced knob mushrooms
- 1 garlic clove, minced
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 pound wild-caught Icelandic Haddock, or a similar white fish
- 1 packet (7 ounces) Lemongrass Basil Simmer Sauce
- Fresh basil for garnish
- Fresh lime, quartered
- In a large sauté pan, heat coconut oil. Add the red onion and sauté until translucent.
- Add the squash face down so that the inside can brown. Add the slices of eggplant, too. Once the eggplant has browned, add the mushrooms, garlic, salt and pepper. If any water is needed, ad a couple of tablespoons at a time.
- Add the fish whole, as it will break up in the pan as it cooks. Cover and let cook for about five minutes. Remove the lid and add the lemongrass basil sauce. Stir well to combine then cover again and reduce heat to low. Simmer for an additional 10-12 minutes.
- Remove from heat and plate the entrée over rice or Asian noodles. Serve with freshly chopped basil and lime wedges.
Mexican Black Bean & Corn Soup
- 2-4 tablespoons olive oil
- ½ cup yellow onion, diced
- 2- ½ cups fresh corn
- 4 cloves garlic, minced
- 1 small jalapeño (whole)
- 1 tablespoon dried epazote (if you have it)
- 1 heaping tablespoon ground cumin
- Salt, to taste
- Freshly ground black pepper
- 1 teaspoon smoked paprika
- 1 and ½ cups cooked black beans (drained of any liquids)
- 2 tablespoons tomato paste
- 4 cups Saffron Road Classic Culinary Vegetable Broth
- Freshly chopped cilantro
- Sour cream (optional)
- Hot sauce (optional)
- Fresh corn tortillas or chips (optional)
- In a medium or large Dutch oven over medium flame, heat the oil. Add the onions and sauté until translucent. Add the corn, garlic, jalapeño and the spices.
- Add the black beans and tomato paste. Use a wooden spoon to thoroughly combine and dissolve the tomato paste. Add the vegetable broth.
- Cover and let cook on low-medium heat for about 35 minutes.
- Remove from heat and add break up the jalapeño with the back of a spoon to release its juices and seeds. Next, add the cilantro. Ladle soup into bowls and top with fresh sour cream and hot sauce, if desired. Serve with warm tortillas or tortilla chips.
Cilantro & Mint Dipping Sauce
- 1 cup whole-milk yogurt
- 1 teaspoon ground cumin
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon sea salt
- 1 small bunch fresh cilantro, stems and all
- Leaves of one large stem of fresh mint (or ¼ bunch)
- 1 package each of Saffron Road’s Crispy Samosas
- To a food processor, add the yogurt. Add the cumin, black pepper, salt then the fresh herbs. Blend for about 30 seconds.
- Pour and serve next to Vegetable Samosas and Saag Paneer Samosas for dipping. For guests, serve each person a small cup of their own dipping sauce and several samosas on a plate for after.
Fresh Fruit Salad Paired with Saffron Roads Vegetable Samosas
- Select fruits that are easy to process (ie. they don’t require any pitting/hulling/picking/plucking/pulling)- you get the idea. Who wants to spend a lot of time making a fruit salad when you have so many other things to prepare on any given day? And, even though bananas are easy to peel and cut, I don’t particularly prefer them in fruit salads because they tend to make it a bit mushy. The best fruits for salads tend to be blueberries, raspberries, strawberries and grapes. Try different varieties to make it colorful and interesting.
- Out of the fruits you’ve selected, choose organic. There’s really no way around this, particularly berries since if they’are sprayed with chemicals, there is nothing to peel off and you basically ingest any chemicals straight away…
- Once you bring fruits home, organic or not, wash them well. I like to use white vinegar to spray the fruits with or soak them in cool water and white vinegar. Do this for a short period of time or else the fruit could turn colors- 5 to 10 minutes is sufficient.
- I like to put white vinegar in a large spray bottle and keep it in the kitchen for easy access. You can get these large spray bottles at places like GFS or Restaurant Depot.
- Be sure to drain them well
- and also dry them with a cotton cloth or paper towel
- I mean really well- there’s nothing worse than a soggy salad, right?
- You can use the cuttings and leftovers for compost- gives you great soil (i.e. black gold)
- Add some interesting elements for a variety of taste and texture.
- Salt and lime (or lemon) really bring out the flavors of fruit and the citrus help to prevent the fruits from browning
- Get a large bowl to add and mix up all your cut fruits. Juice one lime into the bottom of the bowl before adding anything.
- Add a bit of salt, depending on how much you like. I don’t add much so my fruit doesn’t taste salty- it just brings out the taste of the fruits. Some people like to add sugar- I am not particularly interested in making my salad sweeter, but if that’s your cup of tea you could do sugar instead.
- I like to add raisins because they’re chewy and sweet in their own way- not bursting with juice, in contrast with the other fresh fruits
- Add the fruits on top
- And the juice of another lime (or lemon)
- I like to add nuts, particularly sliced almonds because they add just the right amount of crunch to the salad. You could add chopped hazelnuts or walnuts, or any nuts you enjoy.
- I’m generous with the amount of almonds- it really makes a difference
- Then the salad needs to be mixed up well
- You can tell what you might need to add just by stirring it up a bit.
- I like to put them in small bowls for guests, particularly if it’s a small enough gathering.
- They’re so personal- and would be great with a little cream on top…
- Pair a fruit salad with something savory and healthy- gotta love a little bit of that sweet and savory at Iftar time…
- I am in love with the new savory phyllo appetizers from Saffron Road (Vegetable Samosa and Saag Paneer). They bake fast and easy at 375 degrees F for 22 minutes exactly in my oven.