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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Tawla- Mission District, San Francisco

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Melissa, and her close friend Britt went to Tawla to celebrate her birthday.  In her text to me, she said, ” This is the best meal and dining experience I’ve had in a long time.”. She shared these pictures with me and I wanted to share them with you.

Tawla is a refined bistro serving eastern Mediterranean dishes and cocktails. Located at 206 Valencia Street San Francisco, CA 94103 and at www.tawlasf.com. Click menu and then click on the link below for the entire menu.

menu

 

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Curry Chicken With Sweet Potatoes

curry-chicken-with-sweet-potatoes

Curry Chicken is one of my favorite dishes to serve to family and friends. Many times you’ll see curry chicken made with coconut milk. The coconut milk helps to balance the warm spices that go into the  dish. I’m changing that up!  For my recipe, I’m using sweet potatoes to balance the bold flavor spices of Garam Masala, Tumeric, and ground Curry powder. I’m also serving my Curry Chicken over yellow rice with mixed veggies. I love the vibrant colors of this dish, and how the rice absorbs the delicious sauce. The unique flavors will let you experience what I call, “a roller coaster for you taste buds”.

My recipe for Yellow Rice With Mixed Vegetables can be found under either ” side dishes” or “vegetarian dishes”.

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curry-chicken-with-sweet-potatoes

Euipment: 6 quart Dutch oven
Prep Time: 20 minutes
Inactive Prep 30 minutes
Cook Time: 50 minutes
Ingredients:
1-1/2 pounds, 3 inch cubed skinless-boneless chicken breasts
1/4 cup of vegetable oil plus 1 tablespoon, per batch, for browning chicken
1-1/2 cup of large diced onion
1 cup of large diced celery
3-1/2 cups of peeled and diced sweet potatoes (3 medium size potatoes diced into 3 inch cubes)
1 tablespoon of ground tumeric
2 tablespoons of ground garam masala
2 tablespoons of ground curry
2 tablespoons of Kosher salt
1 teaspoon freshly cracked black pepper
4-5  cups of unsalted chicken stock (amount of liquid may vary slightly)
cilantro for garnish

Directions:
Place the 3 inch cubed boneless-skinless breast in a large bowl. Add vegetable oil, Tumeric, Garam Masala, ground Curry powder, Kosher salt, and black pepper. Toss all the ingredients together and place in the frig, covered with plastic wrap, for 30 minutes. While the chicken is marinating, start prepping the vegetables for the dish. Mince the garlic cloves, cut the celery and onions into a large dice. Next, peel and dice the sweet potatoes into 3 inch pieces, relative in size to the cubed chicken.

If you are choosing to make the yellow rice with vegetables, start cooking the rice while the chicken is marinating. For this recipe, go to the menu at the top right of my home page and click on “side dishes”.

In a heavy bottom pot, on medium-high heat, add in vegetable oil (1 tablespoon, per batch, for browning chicken) and marinated chicken in a single layer. Brown off all sides of the cubed chicken. This may need to be done in two batches ( a little more vegetable oil may be needed for browning the second batch) and will take anywhere from 10-15 minutes. Remove the chicken from the pan and a set on a plate.

After chicken is all browned off, (still on med-high heat, if needed add a tablespoon of vegetable oi) toss in  the diced onions and celery, stirring and scraping the bits off the bottom of the pot. Saute the vegetables until just soft, about 3-5 minutes. Add in minced garlic and diced sweet potatoes. Stir all the ingredients together. Next, add back in the browned off chicken.

For the liquid add in just enough chicken stock to come up to the chicken. The chicken should not be completely submerged. ( Note: the potatoes and vegetables will release water as they cook).

Let everything come up to a bubble, reduce to a simmer. Cook uncovered for 45-50 minutes or until chicken and potatoes are tender.

To serve, spoon some rice into a serving bowl and ladle some of the Curry Chicken and its sauce over the top. Garnish with finely chopped cilantro.

 

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Yellow Rice

rice-with-mixed-vegetables

Sometimes cooking rice can be somewhat intimidating for the home cook. I know it was for me as a young girl wanting to get it right. This recipe I’m going to show you is easy and full proof in making perfect rice every time. One important thing to remember is to have a heavy bottom pot with a tight fitting lid.

The reason I chose to make yellow rice is because in my next post, I’ll be serving it with Curry Chicken. What makes the rice yellow is a spice called, Tumeric. This spice is used in a lot of Indian cooking and is know for being terrific antioxidant. Adding Tumeric to the water, vegetable stock, or chicken stock will give a vibrant yellow color but no actual flavor to the rice.

I’m posting this dish under two categories, “vegetarian recipes” and “side dishes”.  As I mentioned earlier, I’m serving this with Curry Chicken so I’m using an unsalted chicken stock to echo the flavors in the overall dish. You can substitute water or vegetable stock, as a personal preference, when making any rice dish.

rice-with-mixed-vegetables

Ingredients:
2 tablespoons of olive oil
1-1/2 cups of long grain rice ( Basmati rice)
3 cups of unsalted chicken stock ( water or vegetable stock)
2 tablespoons of ground Tumeric
1 teaspoons Kosher salt
1 teaspoon freshly cracked black pepper
2-1/2 cups of thawed frozen mixed vegetables (optional)

Directions:
In a separate saucepan bring the unsalted  chicken stock (water, or vegetable stock), Tumeric, Kosher salt, and black pepper up to a boil. In a heavy bottom pot, on medium -high heat, add olive oil and rice to the pot. Stir the rice until coated with the olive oil. Toast the rice stirring continuously,  until the rice turns translucent, about 2-3 minutes. Pour the boiling chicken stock over the rice. Stir and wait until the rice comes up to a hard boil. Immediately turn the heat down to the lowest setting. Carefully cover the pot tightly with a piece of foil and then place the lid on. Cook the rice for 20 minutes and don’t peek.

Note: If adding vegetables to the rice, make sure they are completely thawed and at room temperature.

Remove the lid and foil, add in the thawed frozen vegetables and gently fluff with a fork, mixing the vegetables throughout. Place the lid back on allowing the vegetables time to warm through completely. Rice is best served hot.

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