As my next post back from nearly a year-long hiatus, I'd like to share a recipe for Agua de Limon (Lime water or limeade). It's easy and oh so delicious. Thanks again to Dr. Nathan Williams for his guest post to get me started.
You'll need:
Approx 12 small limes
4 cups of water
1 cup of sugar
Makes approx 4 servings
First, wash the limes really well because you will be blending part of the peel in with all the rest. I used about a dozen small limes, but you can adjust up or down depending on how much you want to make.
Next, peel any brown or tough spots off of the limes, leaving about half the peel. Cut them in half and stick them in a blender (I used a food processor instead). Add 4 cups of water and 1 cup of sugar and blend for about 5 seconds. Don't blend it too much. It's supposed to still have some chunks.
Finally, pour it through a strainer into a pitcher and serve. You may need to do some good counter-scrubbing afterwards because any spills get really sticky...
Enjoy!
It has been a LONG time since I've posted here. I've been wanting to get back into it, but the first post back was too daunting. Luckily, my good friend Nathan gave me the shove I needed and even offered to write a guest post for my return to the blogging world. He even suggested a new tagline: Fresh Endeavors...Same Ol' Blog...All New Flavor. So, without further ado, may I introduce Dr. Nathan Williams.
Fresh Endeavors…Same Ol’ Blog…All New Flavor
Guest Chef:
Dr. Nathan Williams
Christian. Audiologist. Indian food lover.
Dish:
Chicken Vindaloo
Do you enjoy Indian food but rarely eat it because of the outrageous cost of entrees at Indian restaurants? I do. In my opinion, Indian food is one of the most flavorful on the planet. Unfortunately, many dishes at Indian restaurants easily total in the $15 - $20 range. A few weeks ago I was at Target and stumbled upon the Indian food section – this was a great discovery! Today, I will walk you through preparing one of my favorite dishes.
Two rules to cooking at my apartment:
1) Play your favorite Pandora radio station.
2) Crack the windows to avoid activation of the smoke detector.
Brown Basmati Rice
Boil 2 cups of water and bring to a boil. Add 1 cup of rice. Return to boil, then lower heat and cover. Simmer for 40 minutes or until all water has been absorbed.
• It’s imperative to turn on the corresponding burner with the bowl of water. Failure to do so may destroy your measuring cup...oops!
Vindaloo Sauce
Instead of buying a plethora of ingredients that you’ll never use, visit your local Target and take a stroll down the Cultural Foods section. There you will find Archer Farms Indian-inspired Vindaloo simmer sauce. In juxtaposition to the rice on your stovetop, pour contents into a saucepan and heat on low while the rice and chicken cook.
Chicken
Cook chicken thoroughly on a skillet. I used frozen chicken breast from a bag I bought at Aldi but I’m sure fresh chicken would suffice. After cooking the chicken, transfer to the saucepan of vindaloo sauce and simmer for 10 minutes. The goal is for the conclusion of this simmering step to occur in conjunction with the completion of your rice. This rarely happens here.
Flour Tortilla
Naan would be a more appropriate bread to eat with this dish; however, I don’t have ‘naan’ (get it? double meaning!). To substitute, I will use Market Pantry flour tortillas. These can be heated in the microwave or on a stovetop skillet. The microwave option seems more convenient today. Warm for 10 – 15 seconds.
Presentation
On a serving dish, apply bed of rice and top with chicken and vindaloo sauce combination. Enjoy with a glass of milk (you’re going to need it)!
Chef’s Suggestions
Instead of rice, use Cous Cous. I’ve had the rice in my cupboard for a long time and am trying to get rid of it.
A cup of flavored yogurt or a smoothie would be a great dessert to this meal.
Your comments and suggestions are welcomed!
Nathan
