Supporting Local: Collard Greens & Eggplant Pizzas

While home with a bout of food poisoning, I watched  Food Inc., a documentary about the scary goings-on in our monopolized food industry.  Especially being in that condition, I was greatly inspired to be better about supporting local farms and buying organic. I am no longer going to be an idiot consumer!  (See?  Even food poisoning can be a blessing!)

I did a few google searches and came across Irv & Shelly's Local Organic Delivery Service. For $30 I got a mix of fruits & vegetables delivered that have lasted me two weeks! Amazing!


And while you can pick and choose certain items, I kinda wanted to be surprised. I got: pluots, cantaloupe, peaches, beets, arugala, mini yellow squash, green beans, eggplant and a tomato.


I also got collard greens. COLLARD GREENS!??  I was hoping I might get something that might be a challenge! I've never had collard greens in my life so it was fun to make them for the first time. (And boy, oh boy, are they delicious!!!)

So here's a couple of ideas for collards and eggplants!  I used a recipe I found off of All Recipes for the collard greens and I just kind of 'winged it' (wunged it? wang it?) with the eggplant pizzas.  I have to say they were really good & super easy!!  :)

These are collard greens.  (So that's what they look like!)  You chop them into 2 inch pieces and mince two cloves of garlic.

In a large pot on med-high heat, you chop up and fry bacon until it's crisp. Add chopped onions until tender.  Throw in the garlic until fragrant.



Throw in the collards and saute until the greens begin to wilt.

Like so!

Add the chicken broth and spices.  Cover & simmer for 45 minutes.  I hear it's great to eat with cornbread.  As my sister said the Nashvegans say, "I like my collards with some sop in 'em."

The eggplant pizzas are sooo easy!  :)

Turn those little guys on their sides.  Chop off their green stems and slice them lengthwise in 1/2 inch pieces.  Fry them on both sides with some olive oil (I used bacon grease from the collards) for a few minutes per side.

  Add tomato slices & a few pieces of fresh basil.

 Betty Basil plant has been lookin' so pretty lately!!

Organic tastes delish!!!  :)

Then add some pizza sauce & mozzarella. 

Bake at 425 until the cheese is melted & bubbly.

And forget to take a picture of the finished results.

*sigh*

I didn't forget to take a picture of this little guy though!

A Chocolate Chip Cookie Dough Cheesecake Brownie Bar.

It's a mouthful... a delicious, delicious mouthful.  :)

Recipes below-- And please don't forget to check out Food Inc and Irv & Shell's Organic Delivery Service!  They're awesome!  :)

IN JOY!!!  :)

Love,

MandiC.

COLLARD GREENS RECIPE


INGREDIENTS:
1 tablespoon olive oil
3 slices bacon
1 large onion, chopped
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon pepper
3 cups chicken broth
1 pinch red pepper flakes
1 pound fresh collard greens, cut into 2-inch pieces

In a fairly large pot heat the oil over med-high heat.  Chop up the bacon and throw into the pot.  Cook until crisp.  Add onion and cook for about five minutes, until tender. Add garlic and saute until fragrant. Add collard greens, and fry until they start to wilt.


Pour in chicken broth and add spices.  Reduce the heat to low, cover, and simmer for 45 minutes, or until greens are tender. IN JOY!  :)
EGGPLANT PIZZAS
INGREDIENTS:
2 small eggplants 
1 T. olive oil or butter
1 medium tomato, sliced
10-12 fresh basil leaves
1 cup pizza sauce  (Try to find organic!)
1- 2 cups of Mozzarella Cheese (I used 12 cups cause cheese is my middle name)
 
Chop off the green stems on both eggplants.  Slice those guys lengthwise in half inch slices.  In a tablespoon of olive oil or butter fry the eggplant in a skillet for 3-5 minutes per side, or until nice & browned.
 
Lay the eggplant onto a greased baking sheet.  Cover with tomato slices & basil leaves.  Spoon the sauce evenly onto each eggplant slice.  Cover with cheese and bake on 425 until the cheese is melted & bubbly.



Tomato Basil Soup & Caramel Apple Cheesecake Bars

Soooooup. 

Mmmm.. especially in the fall on a cold day.  With a crusty piece of sourdough bread, squishy soft in the middle?  Delicious... :)

With the exception of mom's chicken & rice soup, I've never really made it from scratch.  Seemed too daunting.  For those that make soup all the time... I know!  All of these crazy misconceptions I have... that are just CRAZY!  Recently, however, I've been working as a bakery manager at a local bakery/cafe and soup is something I have to make everyday.  Talk about the universe making you overcome your fears.  And looking back?  What a silly, silly fear to have... RIDONKULOUS.

Soup is one of the easiest, healthiest and most delicious ideas in all of mankind!  Today, if you're scared of soup (it's painful just writing it) like I was, I'm going to teach you how.

INGREDIENTS:
10-12 tomatoes (all different shapes & sizes iffen you'd like!)
2-3 onions (dependant on size)
3 cloves of garlic
2-3 T olive oil
sprinkle of salt & pepper
2 1/2 cups chicken broth
3/4 cup heavy cream
3 leaves of fresh basil

This makes about two or three bowls.  Definitely feel free to double, triple or even guadrunkleduck the recipe!! (Guadrunkleduck is three less than the number for 'infinity,' if you didn't know.  That's a lie).

Now first, let me describe the concept of making soup because once you have that down, you really can use any veggies you've got in your fridge!

Soup is all about roasting the hells bells out of your veggies and pureeing it in a blender or Cuisinart (aka: veggie torture device).  You add that puree to a little chicken stock and let it simmer.  Add some heavy cream.  And finally your fresh herbs at the end and you're done.  Easy, right?

So here, I've cut my tomatoes in half.  Chopped up my onions a little bit and added my cloves.  Then you want to drizzle the olive oil in your hands & rub down all the 'maters & onions & garlic until they're nice and shiny.  Sprinkle lightly with salt and pepper.

Then you're going to roast them in the oven on 350 for about 40-60 minutes or until they begin to look like the 80 year old versions of themselves! 

The concept is to roast your veggies to the point where they fall apart in a Cuisinart.  We want to sauna our veggies to death, folks.  Roast them into delicious submission. 

Then put your chicken broth in a big pot and let it simmer on low.  Go watch some Gilmore Girls...

When the veggies are roasted, throw them in a blender or a Cuisinart.  Blend them until they just cain't be blended no more!  Add the puree to the chicken stock & bring to a boil.  Once it boils reduce the heat to low and simmer for about 30 minutes.

Add the heavy cream.  Simmer for another ten.

Add the chopped fresh basil leaves.  Simmer for five.

And EAT IT!!!  :)

Easy queasy.

(Beautiful cover girl).

But wait, what's this!? 

BAM!!!

CARAMEL APPLE CHEESECAKE BAR.

I couldn't help it.  :)

Happy Autumn, everyone!!!  It's October!!  Stay warm!  Stay frightened!  Halloween's a-comin'! 

Soup slurpin',

MandiCrocker

P.S.  Every time I think of soup, I'm always reminded of 'Newsies.'  When David brings Jack home for dinner & his dad says, 'Why don't you go and add a little more water to the soup.  This is a celebration!'  Anybody?  Just me.  *sigh*  God, I love that movie.

Healthy Veggie Salad (with a special appearance by Strawberry Raspberry Fruit Tart)

Well, folks.  Summer is almost over (YEEEEEEEEE-HAAAAAAAAAAAAAAW!!!!!) and although I'm sad to see it go (YAAAAAAAAAAAAAAAAAAAAY FAAAAAAAAAAALLLLLLLLL!!!!), I wanted to give you all one or two more opportunities here (HAPPY HALLOWEEEEEEEEEEN!!!!) to take in the joys of the season-- fresh delicous summery fruits & vegetables!

Here is a delicious recipe for a super healthy & colorful veggie salad!

INGREDIENTS

2 T Red Wine Vinegar

2 Tsp Dijon Mustard

1 Tsp Extra Virgin Olive Oil

1/2 Tsp Dried Oregano

1/4 Tsp salt

1/4 Tsp Crushed Red Pepper

2 Minced Garlic Cloves

3 Cups Chopped Cucumber

2 Cups Halved Cherry Tomatoes

1 Cup Chopped Yellow Bell Pepper

1/4 Cup Finely Chopped Red Onion

1/4 Cup Halved Kalamata Olives

DIRECTIONS:  Chop up your veggies.  Whisk up the rest of the ingredients & toss to coat!

And now back to our previously scheduled food porn programming.  My friend, Dr. Beth, asked me to do a Strawberry Raspberry Fruit Tart for a birthday gal at work. 

I forget how delicious fresh fruit tarts are.

It's never my 'go to' dessert.

I'm a chocolate gal.

Or a cheesecake gal. 

Or a cookie a la mode gal.

So much has changed.

I think I AM a fruit tart.

Mmmmm...

Berries & inappropriately shaped vegetables,

MandiC.

Vegan Feasting: Recipes Galore!

Whenever my boyfriend Sarah and I get together we usually end up at Chicago Diner, the best restaurant for vegan fare in Chicago.  (She's one of those people).  And as you can see from the picture below, we know how to pack it away!  Nachos, mashed potatoes, chocolate peanut butter 'milkshakes', and then this other sandwich thing we get with these fried onion rings on the top.  Oh! And I can't forget about the hot wings.  We call them 'hot logs' or 'chicken logs' or 'log wings' because they're shaped in little logs that taste like chicken wings.  Crazy. Crazy little logs of deliciousness is what they are...

Anyway, rather than hit our favorite haunt, BF came over after a long day of exploring the city.  Knowing she was coming over, I decided I was going to take care of her the best way I knew how! I was gonna stuff her face until she made a food baby!!

So here it is!!  The most amazing vegan feast I could conjure up!!!

One of my favorite appetizers in the world is Spinach Artichoke Dip so I hunted down a recipe for a vegan 'Creamy Artichoke Dip.'  The exact same thing?  No.  But trust me... See that pan below?  We DEMOLISHED it.  Little hoover vegan vacuums were we! 

 

I also made some homemade pita chips for dipping.  Super easy to make!  Cut a package of pitas into triangles, mix with a few tablespoons of olive oil, sprinkles with salt, pepper, garlic powder and pop them in the oven at 400 for 10-12 minutes. 

And as a greasy potato chip lover that will go for Ruffles & Lipton's French Onion Dip faster than you can say 'What's for dinner?,' I can assure you homemade pita chips are surprisingly wonderful! Super easy, fast and a healthier option than chips.  Because as I'm sure you can piece together, I was reeeeal concerned-like about calories last night. Totally.

Then for dinner!  Oh, I just get sooo excited!  My friend Robyn (aka:  Robynski) wrote a blog about a potato bread recipe and I just HAD to try it.  (This is where I'm going to interject 12,000 pictures of this delicious bread because how can I just choose one!!??  Mmmm....)

I've always been scared of making bread with the whole 'if your yeast doesn't rise' thing but that's crazy! I finally made some pretzel bread this year that changed my life.  Bread is delicious and the scare-shackles have come off.  Give me flour, give me yeast and I will feed the nations! 

And there's something very 'Little House On the Prairie' about making your own bread, dontcha think?  I need to find me a lumberjack that will appreciate the magic in these fingers, baby... I'll stop there.

 

This bread tastes like garlic mashed potatoes.

 

Garlic mashed potatoes, people.

Then I made a healthy and lite vegetable option.  Bahahahaha.  Yeah, no.  I made a Cashew Nut Alfredo.  It really tastes nothing like alfredo but it is pretty delicious. And the cool thing is that the sauce can be put over anything really.  You can add whatever you want!   

All this made for some mighty enticing leftovers today.  Oh, hello, Salmon! Vegan boyfriend Sarah eats fish and I forgot this was his first appearance.  (He says 'glub, glub, glub' which is fish-speak for hello).

But who cares about dinner, right?  Let's get to why we came here.

VEGAN BLUEBERRY PIE.

Awwwww, SH*T.

For reals... I think this was the best blueberry pie I've ever made.  I always make my crusts a bit too thick & this came out perfectly.  The berries were just bursting... I could cry.  I did cry.  My blue teeth are still crying!!

The pie is doing a little 'over the shoulder' pose...

And now a bit to the right...

AND THEN I FREAKIN' ATE IT ALREADY.  :)

Folks... It tastes as delicious as it looks.  Weep with me now...

Eight years later...

So that's how you feast like vegan champs, folks.  I swore to never eat again but I woke up the next day with leftovers in my fridge and well... well...

*BELCH.*

That about says it all.

Vegan butter and chives,

MandiC.

VEGAN POTATO BREAD

1 1/4 cup warm water

5 tsp yeast

4-6 cups of flour

1 c warm mashed potatoes

1/4 c soymilk
2 T vegan butter (Earth Balance is a good brand)
1 T sugar  (if you're a strict vegan, use raw brown sugar)
1 T salt
1/2 c minced chives or scallions or garlic scapes or shallots


Make the mashed potatoes and let them cool to room temperature completely.  (To make mashed potatoes skin and boil the potatoes on high for about 20 minutes.  Poke them with a fork until they are soft.  Remove from water and crush with a fork or pie cutter).

Combine warm water and yeast. Let stand for five minutes.

In a large bowl put the water, yeast, potatoes, 2 c flour, milk, butter, sugar, salt. Mix together then add in the chives.

Add enough flour to make a soft dough and knead. Let rise for 45 minutes in a floured bowl. Shape into five loaves and put on a baking sheet. Let loaves rise for another 45 minutes. Bake at 350 for about 30-35 minutes until golden brown on top. Robynski says you know they're done when you tap on the top and the bread sounds hollow.  :)

CREAMY VEGAN ARTICHOKE DIP

(I found all of these ingredients at Whole Foods)

2  8-oz packages of soy cream cheese, room temperature
1/3 cup soy sour cream
1/4 cup veganaise
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
1 garlic clove, minced
1 teaspoon vegan Worcestershire sauce
1/2 teaspoon hot pepper sauce
18 ounces of canned artichoke hearts, drained, coarsely chopped
1 cup grated soy mozzarella cheese (about 2 1/2 ounces)
3 green onions, finely chopped
2 teaspoons jalapeno chilies, minced

Using electric mixer, beat first 8 ingredients in large bowl to blend. Stir in artichokes, soy mozzarella cheese, green onions and jalapeno. Transfer to 11x7x2-inch glass baking dish. Preheat oven to 400°F. Bake dip until bubbling and brown on top, about 20-30 minutes. Serve hot dip with pita or tortilla chips.

CASHEW NUT VEGAN ALFREDO

1 Cup Soymilk

1/3 Cup Raw, Unsalted Cashews
1/4 Cup Nutritional Yeast
3 Tbs Low-Sodium Tamari or Soy Sauce
2 Tbs Earth Balance Margarine
1 Tbs Tahini
1 Tbs Fresh Lemon Juice
2 tsp Dijon Mustard
1/2 tsp Paprika (smoked is awesome)
1 Pinch Nutmeg
2-4 Cloves of Garlic
Black Pepper, to taste
Steamed Broccoli
Steamed Red Pepper
Handful of Grated Soy Mozzarella

Throw all of these ingredients in a blender.  Make some pasta and steam your veggies.  Mix together the hot pasta, steamed veggies, mozzarella and sauce.  The hot pasta should heat the sauce but you can always reheat.  It's great cold the next day, too!

Homemade Portobello Mushroom Pizza

Homemade Pizza... Yes, PLEASE!  :)  Homemade pizza... with big ol' chunks of portobello and tomatoes? Even better!!!  (Unless you're a mushroom hater like my seester, Dingy Dongy, and then you can just stuff it.  Muahahaha!) 

I guess it's Italian month here on MandiCrocker.  Who knew!?  I've already finished Eat, Pray, Love so I should have graduated out of Italy already.  But let's face it, folks.  HG MC (Homegirl MandiCrocker- I know I'm a dork) is all about pleasure.  You've seen my baked goods, it's calorie central!  Also, the Smith sisters loooove a good pie. 

So let me take you down this road we call pizza. 

Mmmm...

It started with a recipe for pizza dough and a dream...  And hey, listen!  I was scared of pizza dough.  Don't be scared of pizza dough.  Pizza dough is actually pretty easy! You mix stuff and then let it set.  Kind of like those little packets of sea monkeys you'd get as a kid.  Mix with water and four weeks later... you've got PIZZA DOUGH!  :)

INGREDIENTS FOR DOUGH

(ingredients for life)  ;)

1 envelope active dry yeast

1 cup warm water, 110° F

1 1/2 teaspoons sugar

2 1/4 tp 2 1/2 cups all-purpose flour

2 tablespoons olive oil

1 teaspoon salt

2 T. cornmeal

INGREDIENTS FOR PIZZA

2 large portobello mushroom caps, sliced

1/2 large onion, sliced

1/2 teaspoon salt

1/2 teaspoon pepper

Vegetable cooking spray

1 tablespoon balsamic vinegar

2 tablespoons basil pesto

2 tablespoons plain nonfat yogurt

1/4 cup chopped fresh basil

6 ounces of fresh grated mozarella cheese

5 plum tomatoes, chopped

2 tablespoons shredded Parmesan cheese

• Put warm water in a cup and sprinkle yeast over water.  Let stand for about 10 minutes, or until it begins to bubble slightly.  Stir in sugar.  
• Combine 2 1/4 cups flour and salt in a large bowl.   Pour in oil and yeast mixture and stir until a stiff dough is formed.
• Turn dough out onto a floured surface; knead about 5 minutes, or until smooth and elastic. Add extra flour as needed to keep from sticking to hands and board.
• Place in a large bowl greased with shortening or butter; turn dough over to coat the dough well. Cover with towel and let rise in a warm place for about 30 minutes. Dough should double in bulk.
• Punch down the dough and shape to fit a lightly greased pizza pan which as been sprinkled lightly with cornmeal. Spread out dough, keeping it slightly thick around the edges.
• Preheat your oven to 425. 
• Sauté mushroom, onion, salt and pepper in a large skillet coated with cooking spray over medium-high heat (about 5 minutes or until onion is tender).
• Add balsamic vinegar; cook 2 minutes or until liquid is evaporated. Set aside.
• Sprinkle cornmeal over baking pan; spread out pizza dough. Bake on bottom oven rack at 425° for 5 minutes.
• Stir together pesto and yogurt. Spread over pizza crust, leaving a 1-inch border. Sprinkle with mushroom mixture and fresh basil. Top with mozzarella cheese and tomatoes. Sprinkle with Parmesan cheese.
• Bake for 15 to 20 minutes on the very bottom rack of your oven.

 And finally... can you guess this movie:

 "It'ly!?  My wife's in It'ly!?"

One of my all-time FAVES.  :) 

Okay, I'll give you one more clue:

"Doooo yoooou loooove hiiiim?"

Okay, that's it!  Happy pie eating!!!

Mozzarella and Portobello

(what I'm naming my 'food baby' twins),

MandiCrocker

  

BEST BRUSCHETTA EVER Recipe

YES. YES. YES.

I finished reading Liz Gilbert's Eat, Pray, Love in about three and a half seconds and am currently reading through it again.  This book resonates with me like 'Julie & Julia' did which should probably make me the 'Popular Easy-To-Read Books For Women' spokesperson.  BUT!  I reeeeally do.  I've jumped on the bandwagon and heckfire-- have even taken over the reigns!

In the book she goes through such an amazing metamorphosis and I feel that I'm on the precipice of such a journey myself.  I adore, admire and crave her search for spiritual truth.  The book is divided into three sections and I won't go into too much detail because you should just READ IT RIGHT NOW YOURSELF, but the first third of the book is devoted to her trip to Italy and it's many pleasures.  

It's the author's relearning of pleasure, only doing exactly what she wants and eating what she wants for the first time in years.  And I don't want to give away any spoilers or anything- like the part where she gets taken in the middle of the night by swarms of ants-- wait, wrong book. (I also highly recommend The Poisonwood Bible).   But I love that idea... (of pleasure not ants!!)

All that talk of Italy & it's delicious food, I decided to make some bruschetta.  I bet you didn't see that comin'!  It's something I've never tried and something I've been dying to do since that scene in Julie & Julia when they're just chomping away on the stuff.  THAT bruschetta looks awesome.  What I've ordered in restaurants before is flavorless and the bread tastes old & hard... GROSS!  I've, thus, never been a fan.

Well, PREPARE YOURSELVES, little lambs... Bruschetta-- made properly-- is to DIE for!!! 

BEST BRUSCHETTA EVER RECIPE

adapted from hurrrr

6 roma (plum) tomatoes, chopped
1/2 cup sun-dried tomatoes, packed in oil

3 cloves minced garlic
1/4 cup olive oil
2 tablespoons balsamic vinegar
1/4 cup fresh basil, stems removed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 French baguette
2 cups shredded mozzarella cheese

**I also added 1/2 cup of shredded Parmesan... Because I CAN.  :)

1.  Chop up your roma tomatoes into chunks and in a large bowl, combine them with the sun-dried tomatoes, Parmesan cheese, garlic, olive oil, vinegar, basil, salt, and pepper.  Let it sit while you...

2. Cut your slices of baguette about an inch thick.  Drizzle some olive oil in a pan & fry 'em up.  PLEASE don't just toast them... this is about PLEASURES people! And deliciousness!!!  It's the 'Jurassic Park' of Calories-- "We spared no expense!"

3.  On a baking sheet, spread out your little baguettes and scoop the tomato mixture onto each one.  Heap on loads of mozzarella cheese.  I used fresh grated mozzarella... I'm not sure if I'm still alive right now because it was heavenly.  The best decision I've ever made!!!  PLEASURES, PEOPLE!!! BUY THE HUNK & GRATE IT YOURSELF!!!  It's soooo worth the splurge, I'm crying...

4. Bake in the oven at 425 for about 4 minutes or you can stick them under the broiler.  Then pour yourself a glass(es) of fancy shmancy el-cheapo wine and watched Valentine's Day.  Look at that $1.25 ginormous bottle of Timberwood Cabernet Sauvignon.  The UN-Jurassic Park wine... I spared EVERY expense.

Special movie note:  Valentine's Day?  Not nearly as painful as I was anticipating.  Maybe I was missing L.A. and with the movie taking place there, maybe I got nostalgic? Maybe it was the wine and I got a bit carried away with my 'I want to be his ladyfriend' feelings for Bradley Cooper?  Maybe it was Memphis?  Maybe it was summer southern nights?  Maybe it was you, maybe it was me... but it sure felt right!  And scene.

Between this delicious food, the wine and my feminine need to watch a romantic comedy, I had the BEST night in a long time.  It was awesome.  My sister accused me of drunk tweeting but really I was just so happy! 

The letter of the week, boys and girls, is P. 

And it stands for PLEASURE.  :)

Tipsy tweeting and good reads,

MandiCrackerbreadsuckstryhomemadebruschetta!!!

Chicken Tikka Masala

Indian food, like sushi, is something I didn't discover til later in life.  I always hated the taste of curry and didn't start to enjoy fish until a year or two ago...

And oooooh, how I'm glad all that changed.  Chicken Tikka Masala has become my 'fave' whenever I go out for Indian.  So you can imagine how FREAKIN' PSYCHED I was to find a fabulous recipe for it.  And it is REALLY good.  This is from The Pioneer Woman's 'Pastor Ryan'...  ENJOY!!!

INGREDIENTS:

• 3 whole (to 4) Chicken Breasts
• Kosher Salt
• Ground Coriander
• Cumin, To Taste
• ½ cups Plain Yogurt
• 6 Tablespoons Butter
• 1 whole Large Onion
• 4 cloves Garlic
• 1 piece (approximately 2 Inches) Chunk Fresh Ginger
• Garam Masala
• 1 can (28 Ounce) Diced Tomatoes
• 1 T. Sugar
• 1-½ cup Heavy Cream
• 2 cups Basmati Rice
• _____
• OPTIONAL (but I definitely wouldn't skip the turmeric or the peas!!!)
• Fresh Cilantro
• Chili Peppers
• Turmeric
• Frozen Peas

Preparation Instructions

Start by seasoning the chicken breasts with some kosher salt. Next sprinkle them on both sides with some coriander and cumin. Then coat the chicken breasts completely with the plain yogurt. Set the chicken on a metal cooling rack over a foil-lined baking sheet and place it about 10-12 inches below a broiler for 5-7 minutes per side. Watch carefully so as not to totally char the chicken. It should have slightly blackened edges. Remove from oven.

Next dice one large onion. In a large skillet melt 2 tablespoons butter over medium-high heat. Toss in the onions and sauté until they are slightly browned. As the onions cook, mince your garlic. Next, cut off the outer skin and mince or grate a 1 by 2 inch chunk of fresh ginger. Add the garlic and ginger to the onions. Also throw in about 1 tablespoon of salt.

Next you are going to add about 3 tablespoons Garam Masala spice. And if you like it hot, this is also when you will add your hot chili peppers. Serranos work well. Now you are going to add your can of diced tomatoes. Continue cooking and stirring, scraping the bottom of the pan to deglaze it. Add about 1 tablespoon sugar. Let this mixture simmer on medium for about 5 minutes.

To a rice cooker add 2 cups Basmati rice, 4 tablespoons butter, 1 teaspoon salt, 1 tablespoon Ground Turmeric and 4 cups water. Cover, turn on your rice cooker and walk away. If you do not have a rice cooker, cook your rice as usual but make sure that you use Basmati rice.

After the Tikka Masala sauce has had a chance to simmer for a little bit, add in the 1 ½ cups of heavy cream. Now, chop up your chicken breasts into chunks and stir them into the Tikka Masala sauce. A handful of chopped fresh cilantro is a nice addition if you like cilantro. You can also throw some frozen peas into the cooked rice, give them a stir, and allow the heat of the rice to cook the peas. It tastes great and gives another nice dash of color. Serve the rice with the Chicken Tikka Masala over top. Make sure to have some Nann bread handy, too.