Tandoori Chicken Burgers

Since I have started blogging, my cooking vocabulary has grown, slowly but surely.  I have made some major mistakes because of my ignorance of a word but I have overcome that.  I have also stopped being embarrassed when I make one of those errors.  Learning is how we grow as individuals and learning often comes from making mistakes. 

It is all those times, that I have made bloopers that I have managed to improve myself, simply by not doing it again.  I have also smartened up, enough, to look up words when I am not sure of them or I am a complete blank.  That is why I found out something about “Tandoori” and that it is made in a tandoor, a special brick oven.  Wise Geek assures us that we can make this Indian dish, at home, although the flavor might be somewhat different.

I found the recipe, I used at Baked Bree, and it was for burgers.  I have no idea if one can authentically make a Tandoori Burger but she did and I did.  Since, we do not eat milk and meat together, at the same time, I did not make the yogurt sauce to go with this burger but the recipe can be found at Baked Bree.

Chicken burgers are a pure joy.  My husband grilled ours and he had the unique problem of not hearing it sizzle.  There was almost no fat in the ground chopped chicken breast, I made these from.  I did find, when finished making the recipe, that the chopped chicken would not hold its form so I added some ground potato chips and some gluten-free flour, just enough to be able to form a patty.  These were certainly tasty.

Tandoori Chicken Burgers (adapted from Baked Bree)

Ingredients

1  pound ground chicken breast
3 green onions
2 Tablespoons grated fresh ginger
 1 Tablespoons lemon juice
1 Tablespoon paprika
2 teaspoons cumin
1/2 teaspoons ground cardamom
8 drops of cayenne pepper sauce
salt and pepper to taste

2 tablespoons gluten-free flour

1 tablespoon ground potato chips

Instructions

1. Put the chicken and all of the spices in a bowl and mix well.   Add the chips and flour and mix gently but well.
2. Form into 3 patties..
3. Cook the Tandoori Chicken Burgers on a preheated grill over medium-medium high grill. About 4 minutes per side.

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Baked Potato Chip Chicken

I have been making up containers of different kinds of crumbs, potato chip crumbs, taco crumbs, corn chip crumbs and potato matzoh crumbs.  When I need breading or crumbs to top something, I select the one, I think will go best although, I doubt it matters.  They are all flavorful and work like panko.  For this recipe, I used some Passover potato chip crumbs from leftover potato chips.  I have no idea why but they worked better than the regular chips, I usually use.  I did mix it with some flour to give it more substance.  I also did not dip the chicken pieces in anything but water.  Whatever I did “right” produced a hearty chicken dinner.

Baked Potato Chip Chicken

Ingredients

3 chicken cutlet halves

1/2 cup potato chip crumbs

1/2 cup brown rice flour

1/4 teaspoon black pepper

1/2 teaspoon rosemary

Olive oil spray

Procedure

Preheat oven to 375 degrees F.

Put potato chip crumbs and flour in a shallow dish.

Put water in a shallow bowl and wet the chicken pieces before rolling in the crumb mixture.

Roll chicken in crumb mixture until well coated, then place on aluminum foil on a cookie sheet.

Bake at 375 degrees F for 20 minutes .

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Cabbage Kugel

A kugel is like a pudding but is made savory as well as sweet.  Examples of savory kugels are potato kugel, onion kugel, broccoli kugel and similar.  Sweet kugels are apple, noodle and rice kugels.   I think that most of them are drier than a pudding is but it is similar.  This cabbage kugel is almost like a custard and it is really great.  I took a taste and loved it.  I had to control my hand from putting the spoon back into the kugel.

Cabbage Kugel

Total Time: 1 hr

Servings: 6 servings

Ingredients

3 tablespoons olive oil

1 medium-size  head green cabbage (about 2 -/2 pounds), cored and thinly sliced

1 large  onion, finely chopped

1-1/2 cups  Rice milk

4   eggs, lightly beaten

1/2 cup potato chip crumbs (through a food processor) and 1/4 cup for topping

salt to taste

1/4 teaspoon  black pepper

Directions

Heat oven to 325 degrees F. Spray with cooking oil – 10-cup casserole dish.

Place oil in large pot. Add cabbage and onion; cook over medium heat until softened, about 20 minutes. Stir in Rice milk; bring to boiling. Lower heat to medium-low; simmer for 5 minutes. Remove pot from heat. Let cool slightly.

Gently stir in eggs. Add 1/2 cup potato chip crumbs with salt and pepper. Pour into prepared casserole dish. Dust top evenly with remaining crushed crackers.  Sprinkle a little sweet paprika on top for color.

Bake in 325 degrees F oven for 30 minutes or until heated through and top is golden brown.

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