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  • Curried Red Lentil Soup

    How to make Curried Red Lentil Soup

    Yield: 6 servings


    1 tablespoon canola oil
    1 large onion, chopped
    3 cloves garlic, minced
    2 tablespoons minced fresh ginger
    1 jalapeño pepper, seeded and minced
    1 1/2 tablespoons curry powder
    1/2 teaspoon cinnamon
    1 teaspoon ground cumin
    2 bay leaves
    1 1/2 cups red lentils, rinsed and picked over
    8 cups reduced-sodium chicken broth
    3 tablespoons chopped fresh cilantro, or parsley
    2 tablespoons lemon juice
    2 tablespoons mango chutney (optional - I did not use)
    Salt & freshly ground pepper, to taste
    1/3 cup plain nonfat yogurt


    Heat the oil in a heavy stockpot or Dutch oven over medium heat. Add the onion and sauté until softened, 3 to 5 minutes. Add the garlic, ginger, jalapeno, curry powder, cinnamon, cumin and bay leaves and cook, stirring, for about 5 minutes longer.

    Stir in the lentils and broth and bring to a boil. Reduce the heat to low and simmer, partially covered, until the lentils are tender, about 40 minutes.

    Discard the bay leaves. Stir in the cilantro (or parsley), lemon juice and chutney. Season with salt and pepper. Ladle the soup into bowls and garnish with the yogurt.

    From Eating Well September/October 2010

  • Take-out at Home: Chicken Tikka Masala

    How to make Take-out at Home: Chicken Tikka Masala

    Yield: 4-6 servings


    1 teaspoon salt
    1/2 teaspoon ground cumin
    1/2 teaspoon ground coriander
    1/4 teaspoon cayenne pepper
    2 pounds boneless, skinless chicken breasts, trimmed
    1 cup plain yogurt
    2 tablespoons vegetable oil
    1 tablespoon grated fresh ginger
    2 garlic cloves, minced

    3 tablespoons vegetable oil
    1 medium onion, finely chopped
    2 garlic cloves, minced
    2 teaspoons grated fresh ginger
    1 fresh serrano chile, seeded and minced
    1 tablespoon tomato paste
    1 tablespoon garam masala
    1 (28-ounce) can crushed tomatoes
    2 teaspoons granulated sugar
    2/3 cup heavy cream
    1/4 cup chopped fresh cilantro


    For the chicken:
    In a small bowl combine salt, cumin, coriander, and cayenne. Sprinkle chicken all over with spice mixture, pressing mixture into chicken. Wrap chicken in plastic and refrigerate for 30 minutes to 1 hour. Meanwhile, whisk yogurt, oil, ginger, and garlic in a large bowl.

    For the sauce:
    Heat oil in a large Dutch oven over medium heat until hot and shimmering. Add onion and cook, stirring often, until softened and light brown, about 8-10 minutes. Add garlic, ginger, serrano, tomato paste, and garam masala, stirring often, until fragrant, about 3 minutes. Add crushed tomatoes, sugar, and 1/2 teaspoon salt and bring to a boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. Stir in cream and return to a simmer. Remove pan from heat and cover to keep warm. Sauce can be made up to 4 days ahead of time.

    Cook the chicken:
    Meanwhile, set oven rack 6-inches away from upper heating element. Preheat broiler. Spray a large wire rack with nonstick cooking spray and place over a foil-lined rimmed baking sheet. Dip spiced chicken into yogurt mixture, coat evenly, then place on a wire rack. Discard remaining yogurt mixture. Broil chicken until an instant-read thermometer inserted into the thickest part registers 160 degrees F and the exterior is slightly charred in spots, 10-18 minutes total, flipping chicken halfway through.

    To finish:
    Let chicken rest 5 minutes then cut into 1-inch chunks. Stir chicken into warm sauce. Stir in cilantro, season to taste with salt, and serve.

    From The Cook's Illustrated Cookbook

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