Chicken Tikka Masala Wraps

Chicken Tikka Masala Wraps
By Tia

I tend to fall into a routine of making the same dinners over and over, due to efficiency and the initial 3 weeks of Oohs and Aahs. But then all of a sudden, dinner entrees that were a hit become Blahs and “Oh no, we just had last that week!”

So to combat the routine while still basically making the same meal, I tend to vary the presentation or add a few small changes here and there.

This Chicken Tikka Masala wrap is a perfect example of how to preserve the place for this delicious meal at the dinner table while fooling everyone around you into thinking you have created something completely new.

In previous posts you can find the recipe for Chicken Tikka Masala and pair it with basic long grain jasmine rice.

For this dish all you need to do is to assemble everything inside a Middle Eastern flat bread called Lavash, topped with some fresh cilantro and a dollop of Greek yogurt and roll it up.

September 17, 2014 at 3:03 pm Leave a comment

Zesty Corn Dip

Zesty Corn Dip
By Tia

I call this dip my secret weapon and as my Aroma test kitchen family you can now add this to your cooking arsenal.

This dip is perfect for any potluck or get together for a few good reasons. First of all, you need to make it a day in advance, leaving you free time on the actual day of festivities, and secondly, it has the appearance of being labor intensive and thereof making you the master-chef to envy.

Additionally, the complex flavors of this dip works for every palate; it’s spicy but the sour cream mellows out the bite so your non-spicy friends will love it as well. And lastly, since everything is better with bacon, this dish won’t disappoint the bacon lovers.

ZESTY CORN DIP
4 ears of corn
6 slices of cooked bacon, crumbled
2 cups of sour cream
8 oz of Cotija cheese
4.5 oz can of chopped chiles
4.5 oz can of spicy chopped jalapenos
1/2 cup scallions, sliced thin
Salt and pepper to taste.

Add 2 cups of water into your Aroma rice cooker and set to steam for 15 minutes.  Add the corn and let steam. Let cool and cut the kernels off the cob.

Mix all ingredients together and let stand covered overnight in refrigerator.

Serve with your choice of tortilla chips.

September 10, 2014 at 2:10 pm Leave a comment

Coconut Macaroons

Coconut Macaroons
By Juliana

One of my favorite sweets when I was little was macaroons. Almond. Vanilla. Coconut. Chocolate. It didn’t matter, I loved them all. Unfortunately, it was a treat exclusive to the holidays for my family, which is only fair when you consider that they would all be gone within minutes of me finding them.

Although I’m still in Summer Mode, I found myself specifically missing this holiday treat and decided to whip up a batch myself. These macaroons are made with a few simple ingredients and come together rather quickly. The initial steps of forming the mixture can get a bit messy, but I’ve always found messy projects to be the most fun, and in this case, tasty as well.

COCONUT MACAROONS
3 cups shredded coconut
4 egg whites
½ cup sugar
1 tsp vanilla extract
¼ tsp salt

In a bowl, whisk together the egg whites, sugar, vanilla extract and salt until frothy. Add in the coconut and mix until evenly saturated, then put aside.

Cover the included lower rack with parchment paper and place it in your Turbo Oven.

With wet hands to prevent sticking, form the coconut mixture into small sized balls and place evenly on the paper, about an inch apart. Carefully push the tops of the balls down to create a flatter surface so that the macaroons cook more evenly.

Set your Turbo Oven to 350 degrees and let the macaroons cook for 10 minutes. Flip the macaroons over and cook for an additional 10 minutes or until golden. Once finished, remove from heat and let cool for 5 minutes.

September 5, 2014 at 9:37 am Leave a comment

Chocoflan

Chocoflan
By Tia

I do quite a bit of research for the recipes on the Aroma Test Kitchen and once I find something interesting I feel our readers and followers can’t wait to try out, I start the process of converting the original recipe to work in a rice cooker while making sure the finished product is as delicious as intended, or better. I strive to improve on the original recipes I find while rummaging through cookbooks and magazines, be it flavor or technique, and only post recipes that have my approval. Many times the idea I have needs lots of tweaking and sometimes it doesn’t work at all, but through trial and error I always guarantee all posted recipes on our blog.

This chocoflan took a few tries to get the timing correct for a moist but not raw cake dough and to make sure the custard was just perfect. With pride, I present yet another Aroma Test Kitchen winner made better and always easier.

Chocoflan is a traditional Latin American dessert that combines chocolate cake with a vanilla custard, aka flan. This dessert is magical as it does an interesting “flip” while it bakes. The cake portion and the custard portion switch places in the cooking process and when you invert it before serving you have a perfect cake with a creamy custard on top dripping with caramel, yum!

CHOCOFLAN

you will need a Bundt pan that fits into the inner pot of your rice cooker. I found a 6 cup one at my local cooking store, that fits just perfect.

For the cake:
1/4 caramel sauce
5 tblsp butter, softened
1/2 cup brown sugar
1 egg
1 cup flour
1/3 tsp baking soda
1/3 tsp baking powder
1/4 cup cocoa
3/4 cup buttermilk

Beat the butter and the sugar until creamy, add the egg. Sift all dry ingredients well. Add to the wet part alternating with the buttermilk, until all combined and well incorporated.

For the flan:
6 oz evaporated milk
7 oz sweetened condensed milk
2 oz cream cheese, softened
2 eggs
1/2 tsp vanilla

Combine all ingredients in a blender for 1 minute on high speed.

Grease the Bundt pan and pour the caramel sauce into it. Spoon the batter into the pan and spread around. Slowly pour the flan mixture on top. Cover with foil.

Add 2 cups of water into the inner pot of your rice cooker. Insert the Bundt pan and set on Steam for 30 minutes.

When the time is up, keep the lid closed for another 15 minutes. Lift the lid and insert a toothpick through the foil to test for doneness. Wiggle the Bundt pan and invert onto a serving platter.

Tip: Place a long piece of foil that reaches under the Bundt pan and up the sides to help you lower it into the rice cooker and also to lift it up when the cake is done cooking.

September 3, 2014 at 8:52 am Leave a comment

Steamed Corn with Parmesan Cheese

Steamed Corn with Parmesan Cheese
By Tia

It’s corn season in my neck of the woods and since I believe in cooking healthy, fresh and budget friendly whenever possible, I try to blend seasonal vegetables and fruit with everyday staples for a twist on the basics.

When corn invades my local grocer’s bins I am a happy cook.  It is pretty much perfect for any dish from soups to salads, and of course corn bread.

If you have never made corn bread from scratch I strongly suggest you check back with thetest kitchen in a few days because it is corn month and I have some amazing dishes from basic steamed corn with a topping to die for to corn dip and of course corn bread in the works.

I love eating corn fresh off the cob either steamed or grilled and since I found this topping to go along with it I am even more of a fan. It is a perfect blend of spicy and sour with the natural sweetness of the corn.

STEAMED CORN WITH PARMESAN CHEESE AND RED PEPPER FLAKES

4 ears of corn, cleaned and husks removed
1/2 cup of sour cream
1/2 cup of mayonnaise
1/2 cup of shredded parmesan cheese
2 tblsp red pepper flakes
juice of one lime
2 tblsp fresh cilantro chopped.

Mix all ingredients except the corn together in a bowl and set aside.

Add 2 cups of water into your Aroma rice cooker and set to steam for 15 minutes.  Add the corn and let steam.

When corn is done, remove from rice cooker and spread with the topping mixture.

August 27, 2014 at 8:29 am Leave a comment

Classic Quiche

Classic Quiche
By Tia

I don’t know why I don’t make quiche more often. My mom used to serve it at dinner quite frequently with a nice salad and I remember enjoying it every time. Despite it often being characterized as a breakfast or brunch food, quiche works perfectly for dinner and if you are lucky to be left with some extra you can have a slice for lunch the next day. Aside from the heavy cream, quiche is quite nutritious and filling and since you can improvise with any combination of mix-ins, from ham to tofu, it is easy to adapt a basic recipe to many palates. I used pancetta, Italian ham, mixed collard greens and onions for this recipe… mainly because I was starving and needed dinner on the table in a jiffy and these ingredients were what I had on hand. Feel free to experiment and let us know what combo you like best!

CLASSIC QUICHE

4 eggs
1/4 cup heavy cream
1/2 cup cheese, shredded (I used pepper jack)
1/2 cup pancetta, chopped
1/2 cup onion, chopped
1 cup collard greens or kale, chopped
black pepper
1 cup leftover crackers or bread, crumbled

Brown the onion, pancetta and greens in your rice cooker on Steam or Sauté-Then-Simmer. Remove and set aside in a bowl.

Add breadcrumbs or cracker crumbs to the bottom of the inner pot. Mix eggs, cream and cheese into the onion, pancetta and greens mixture and carefully pour over the crumbs. Add a pinch of black pepper and set to White Rice. When the rice cooker beeps, remove quiche carefully by inverting on a plate.

August 20, 2014 at 9:47 am Leave a comment

French Potato Salad With Fresh English Peas and Herbs

French Potato Salad
By Tia

Summers in our family are all about outdoor eating, whether it is getting together at the beach, poolside or park, we just live for any picnic opportunity. Last Sunday my mother-in-law had purchased lawn tickets to an outdoor amphitheater performing Mary Poppins, and yippee once again a new picnic opportunity had arrived.

Sitting out there on a blanket surrounded by loved ones, watching an amazing Broadway cast perform and eating picnic fair was just an another incredible way to spend an evening. For the occasion I made a French style potato salad which differs from a traditional potato salad by substituting mayonnaise for olive oil, making it a safer option for outdoor events.

Also, if you happen to have family members that are not mayo fans, like I do, this is a perfect way for them to still enjoy a creamy potato salad.

FRENCH POTATO SALAD WITH FRESH ENGLISH PEAS AND HERBS

2 lbs small potatoes, like fingerling or red.
2 cups fresh English peas
1/4 cup chopped parsley, chives and dill each
1/4 cup white wine
1/4 cup chicken stock
1/2 cup olive oil
1/4 cup rice wine vinegar
1 tblsp Dijon mustard
Salt and pepper to taste

Rinse potatoes and place in your Aroma rice cooker with a dash of salt and water covering all potatoes. Set to steam for 25 minutes.

Blend together the herbs, mustard, olive oil and rice wine vinegar and set aside.

In a large bowl add the white wine and stock. When potatoes are cooked, cut them in half and place in bowl. Toss to cover.

Add dressing and continue to toss carefully. Just before serving toss in green peas. Serve either at room temperature or cold.

For a vegetarian option, simply substitute chicken stock with vegetable stock.

August 14, 2014 at 10:32 am Leave a comment

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