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Never Leave The Grocery Store With Bad Produce Again

How to always pick the best produce:

General note: your nose is one of the best tools to help you tell when fruit it ripe.  Peaches should have a sweet, aroma or they are not close to ripe.  
Look for bright yellow to orange colour, slightly firm but they should give a little when you press on them.  If they are firm, do not refrigerate. Avoid any fruit with blemishes or bruises.

Cantaloupe:  they should have a sweet aroma and give slightly when you press the end opposite the stem.  Look for webbing pattern that is not green.

Corn on the cob: in season is the best, but it can be tricky.  You have to cheat and peel away the husk at top to check if corn is plump, brightly coloured and not shriveled.

Peppers:  there are two categories of peppers; 1 bell (red, yellow, orange, green)  these are best  raw in salads or with dips. Cooked for stuffing, stir fry or diced in soups and stews
2. Shepherd more elongated with thicker skin. Ideal for roasting or grilling whole but skin should be removed, once slightly cooled.  Look for peppers that are firm, and not shriveled without blemishes.  

Now that you know how to navigate your grocery store like a pro, why not test your skills in the kitchen with her delicious butter chicken recipe


Marinade :
1 tsp. ground turmeric (5 ml)
2 cardamom pods, crushed
1 tsp. Sweet paprika (5 ml)
½ fresh chile or pinch hot pepper flakes, or to taste
1 large garlic clove, chopped
1 tbsp. chopped fresh ginger (15 ml)
1/3 cup plain yogurt, (full fat) (80 ml)
sea salt and freshly cracked black pepper, to taste
8 chicken thighs on the bone, skinless

For the sauce:
3 tbsp. ghee/clarified butter(45 ml)
onion, chopped
1 tsp. chopped ginger (5 ml)
2 garlic cloves, chopped
1/2 fresh chile pepper or pinch hot pepper flakes, or to taste
1 ½ tbsp. garam masala (22 ml)
1 tbsp. Paprika (15 ml)
1 tbsp. tomato paste(`5 ml)
1 can (28 ounce/796 ml) whole plum tomatoes, pureed
1 can (14-ounce/398 ml) coconut milk
1 tbsp. almond butter (15 ml)
sea salt and freshly cracked black pepper, to taste
2 tbsp. chopped fresh coriander, to finish
Toasted naan bread, for serving (optional)
In a medium bowl combine all ingredients for marinade and blend well.  Add the chicken thighs and immerse completely in mixture. Cover and allow to marinate in fridge for at least 4 hours or overnight.
Preheat oven to 400 degrees F.
Transfer chicken pieces to shallow baking sheet lined with parchment paper. Roast until cooked through, about 20-25 minutes, depending on thickness. Set aside.
Meanwhile, make the sauce by heating ghee in dutch oven or deep skillet over medium heat.  When pan is hot add onion and sauté until soft and golden, about 5 minutes. Add chile, garlic, ginger, garam masala and paprika, cook until fragrant, stirring often, about 3 to 5 minutes. Season with salt and pepper. Add tomato paste, pureed tomatoes, coconut milk and almond butter. Bring to a boil and then let simmer, about 20 to 25 minutes. Mixture should be reduced by half and thick. Add roasted chicken pieces to the sauce and continue to cook for about 10  minutes, just to absorb sauce. Taste and adjust for seasoning. Sprinkle with fresh coriander before serving.  Serve with Naan bread warmed in the oven and basmati rice.
Serves 4
1 tsp. butter or ghee (5 ml)
1 cup basmati rice, rinsed and drained(250 ml)
1 3/4 cups chicken stock (325 ml)
1/2 cup frozen peas (125 ml)
Sea salt and freshly ground pepper, to taste
In a small pot, heat butter on medium setting and add rice. Toast for a few minutes, stirring to coat rice. Add stock and peas and bring to a boil over medium heat. Season with salt and pepper. Stir, reduce to low, and cover. Simmer for 12 minutes.
Remove from heat. Keep covered. Let stand 5 minutes before serving. Fluff with fork.
Serves 4

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Monday, September 26, 2016

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Fri 24 Fab Finds Flash Sale with Alexis Honce