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Cabbage stew

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Cabbage_stew2

Guess what makes this cabbage stew so flavorful and irresistible? Nope, not the ‘hidden’ beef… just a couple of bay leaves. They infuse the water with aroma. If you do not have a pack of  bay leaves in your kitchen cabinet, you are loosing a lot. This is a must-have item for every kitchen in the world. It costs almost nothing but makes dishes really delicious. Anything that requires boiling or stewing… potatoes, pasta, spaghetti, rice, you name it…add 2-3 leaves to the boiling salted water and enjoy the flavor.

Anyway, enough about bay leaves. We should all fall in love with cabbage in any shape and any size. Why? It has enormous health benefits, especially for women. Low calories facilitate natural weight loss and it fights cancer! There were numerous studies showing that women who consume cabbage on a regular basis had lower rates of breast cancer. So not only it tastes great, it may save lives!

So, for those of you who are interested to know how to make an easiest cabbage stew, here is the (russian-inspired) recipe. Don’t forget to share with your friends and family via pinterest. Thank you and stay tuned for new simple and simply global recipes.

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Cabbage stew
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 Tbsp oil (grapeseed preferred)
  • 1 onion, chopped
  • 100 gr of ground beef
  • 1 garlic clove, minced
  • 1 tomato, diced
  • 3 Tbsp tomato sauce for pasta
  • 1 cup of hot water
  • 1 medium sized cabbage, shredded
  • 3 bay leaves, rinsed
  • salt and black pepper to taste
Instructions
  1. Heat oil in a deep pan until hot
  2. Saute onions with garlic for 2 minutes until onions are soft and browned
  3. Add ground beef, tomato and tomato sauce
  4. Add salt and pepper to taste.
  5. Stir well and cook for 5 minutes
  6. Add hot water, toss bay leaves and simmer on low for next 10 min
  7. While the meet is cooking, shred the cabbage
  8. When 10 mins pass, add the cabbage, stir well and close the lid tightly
  9. Increase heat to high
  10. When it starts boiling, reduce heat and simmer on low heat for about 25-30 minutes until the cabbage is fully cooked.

 

 

Baked potatoes

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What is the easiest way to bake potatoes?

Peel 8 medium sized potatoes, wash them well, cut into medium sized pieces, put in a deep bowl.

Pour 1 Tbsp of grape seed oil and sprinkle with salt and pepper.

Mix well, let the oil and salt coat all potatoes.

Pre-heat oven to 425 F.

Cover the baking sheet with a layer of an aluminum foil or a parchment paper.

Bake in the middle shelf for 45 minutes.

Double hearty soup

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I have invented this soup by mixing and matching different ingredients. I call it ‘double’ hearty because I use ‘Hearty’ organic vegetable broth from Trader Joe’s and a bunch of hearty vegetables. This soup is fast and easy to cook. The result is truly delicious and very light. It makes a good dinner all by itself.

Double_hearty_soup

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Double hearty soup
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • ½ medium onion, minced
  • 1 medium carrot, chopped
  • 1 turnip, cubed (optional)
  • 2 stalks of celery, chopped
  • 2 Tbsp tomato sauce for pasta (optional)
  • ½ tsp ground cumin
  • ½ tsp salt
  • 1 pack (quart) of vegetable broth (Trader Joe's organic 'Hearty' broth)
  • 2 cups of water
  • ½ cup lentils (Trader Joe's split lentils or any other)
  • 7-8 small or medium bok choy heads (washed well, bottoms trimmed)
  • ⅓ bunch of parsley and/or ⅓ bunch of cilantro, washed and chopped (optional)
Instructions
  1. In a deep pot heat the oil until hot
  2. Saute onion until golden
  3. Add carrots with celery and cook for a minute
  4. Add tomato sauce (optional)
  5. Add broth, water, salt, ground cumin
  6. Bring to boil
  7. Reduce to medium/low and simmer for 10 minutes
  8. Put lentils in the same pot
  9. Simmer for additional 10 minutes
  10. Add bok choy heads (cut each head in halves if desired)
  11. Add parsley and cilantro (optional)
  12. Cook until bok choy is tender but crispy (around 6-8 minutes)

 

Sauteed mushrooms

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This is an easy recipe for mushrooms. For a quick fix dinner, sauteed mushrooms with onions can be mixed with cooked quinoa, pasta, in a vegetable soup or they can be placed on top of mashed potatoes. No meat required, your meal will be complete (and vegetarian). Don’t forget to serve your favorite green salad along with these mushrooms. Yummy.

Step 1: Heat 2 Tbsp grape seed oil or any other oil of your choice. Add onions and sprinkle with salt. Stir until the onion is golden.

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Step 2: Add sliced white mushrooms (1 pack)

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Step 3: Cook stirring for 7-10 minutes until the liquid released by the mushrooms evaporates.

 

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Enjoy with mashed potatoes, quinoa, buckwheat or pasta

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Useful tip: if you top these sauteed mushrooms with 1 Tbsp of sour cream when they are still hot, you will get an Eastern European dish. Any way you serve them (with or without sour cream), the taste is great.

Baked Taquitos

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I made these today, pretty much an improvisation. I was amazed how quickly these crispy taquitos disappeared 🙂 I did not expect they will be so delicious. Will certainly make more some time this week.

Preparation is super simple. I just fried a pound of ground turkey. I am sure any ground meat will work. However, beef may take longer to cook. Chicken and Turkey are best for quicker meals.

Here are the pictures:

Baked_Taquitoes

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Baked Turkey Taquitos
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 Tbps cooking oil
  • 1 pound of ground turkey
  • salt to taste
  • ½ tsp ground cumin
  • garlic powder and chili pepper powder (sprinkle a bit)
  • ¼ cups of water
  • 5 tortillas
  • 1 can black beans, drained
  • 2 cups shredded marble cheese
Instructions
  1. In a hot oil fry ground turkey stirring and breaking down while stirring
  2. Add salt, sprinkle cumin, garlic and chili pepper powder
  3. After 3 min of stirring, add water and let cook for 20 minutes.
  4. Remove from heat and let it cool down for 10 minutes.
  5. In the meantime heat oven to 375 F
  6. When turkey is warm, add beans and cheese
  7. Mix up well
  8. Take a tortilla, cut into halves if large
  9. Put turkey-cheese mixture on top and make a roll
  10. Place the taquito seam side down in a lightly greased parchment paper
  11. Spray or brush a little bit of oil on each taquito roll.
  12. Bake for 15 minutes and then broil for 2 minutes until golden in color

Additional images are here:

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Vegetable Stew

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Veggy_stew

This vegetable stew recipe is great for the weekend lunch or dinner. Combine a bunch of vegetables into a pot and let it cook for 45 minutes.

The starting point is the broth base cooked with onion, tomato paste and ground beef.

When it is cooked for 20 minutes, add layers of carrots, cabbage, eggplant, bell pepper.

Make sure to sprinkle some salt and pepper on top of each layer.

Cook veggies (without stirring) for 45 mins, then turn off, stir and enjoy.

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Vegetable Stew
Author: 
Recipe type: Vegetables
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2 Tbsp cooking oil
  • 1 onion cut into small pieces
  • 2 garlic cloves, minced
  • ½ pound ground beef
  • diced fresh tomato
  • 2 cups of water
  • 3 Tbps tomato sauce or 2 Tbsp tomato paste
  • 3 potatoes, cut into large pieces
  • ½ medium sized white cabbage
  • 1 large eggplant
  • 1 bell pepper
  • 2-3 bay leaves (optional)
Instructions
  1. In a stock pot cook onions and garlic until golden. Keep stirring.
  2. Add ground beef, a diced tomato and tomato sauce
  3. Stir breaking down the beef for 5 minutes.
  4. Add water, salt and sprinkle black pepper to taste. Let it boil. Cook this combination for 20 minutes on low heat.
  5. After 20 minutes of cooking add following layers:
  6. a layer of potato pieces; sprinkle with salt and pepper;
  7. a layer of chopped cabbage, sprinkle with salt and pepper;
  8. a layer of chopped carrots;
  9. a layer of chopped eggplant; sprinkle with tiny bit of salt
  10. a layer of bell pepper. Put bay leaves on top.
  11. Cover with the lid and let it simmer for 45 minutes.
  12. Vegetables will produce juices. Turn off the heat after 45 mins.
  13. Stir up all these layers. The dish is ready when the cabbage is soft.

димляма

 

Turkey cutlets

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cutlet1

Simple recipe for busy people. Bake them and enjoy. Always keep ground poultry handy. While ground turkey cutlets are being prepared in the oven for 35 minutes, you can do so many other things around your kitchen or home.

Buy low fat ground turkey for healthier option. Adding minced onions and a spoon of olive oil makes cutlets juicier. Do not overcook them. Otherwise they become dry. Serve turkey cutlets with any side dish. Mashed potatoes or buckwheat are good choice.

The recipe for buckwheat cooking can be found in this post.

Turkey cutlets preparation takes 5 minutes, baking takes 35 minutes. Detailed instructions are below.

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Turkey cutlets
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 pound ground turkey (unfrozen)
  • 1 medium onion, minced
  • 1 Tbsp olive oil
  • ½ tsp salt
  • tiny pinch of pepper and/or paprika (optional)
Instructions
  1. Preheat oven to 350F
  2. Cover the baking sheet with aluminum foil (optional, less cleanup later)
  3. Spray oil on the sheet or on the foil to grease it
  4. Set baking sheet aside
  5. In a deep bowl put all ingredients listed above
  6. Mix very well
  7. Make cutlets (large meatballs)
  8. Put meatballs on greased baking sheet
  9. Cover the baking sheet with aluminum foil (air-tight)
  10. Bake at 350 F for 35 minutes
  11. Remove covering foil and let stand in the oven for 3-4 minutes
  12. Serve with your favorite side dish

One pound of ground turkey is enough to make 7 -8 medium sized cutlets (about 4 servings).

 

Stuffed peppers

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stuffed_peppers1

Inspired by Eastern European cuisine (peppers should be whole, uncut and stuffed). I made stuffed pepper boats instead. Stuffed peppers do not require lots of meat. The stuffing consists of equal parts of meat and semi cooked rice. I used Australian grass-fed angus ground beef. It can be found at Trader Joe’s (check the freezer) and many other supermarkets.

Three steps preparation:

1. Prep the filling

2. Cut the peppers and remove the seeds from inside

3.  Stuff, pour in a bit of tomato sauce and bake stuffed peppers at 400F

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Stuffed peppers
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Ingredients
  • 3 bell peppers (yellow or green), cut into symmetric halves
  • For stuffing:
  • ½ cup of rice
  • 1 lb ground angus beef
  • 1 medium onion, minced
  • ¼ cup of bread crumbs
  • 1 Tbsp olive oil
  • 1 egg
  • salt/pepper to taste
  • For sauce:
  • ½ cup of hot water
  • 1 Tbsp tomato paste (substitute with tomato sauce for pasta)
Instructions
  1. In a deep saucepan boil rice over high heat for 5 min
  2. Using a glove to grab the hot handle, put the saucepan under cold water in the sink or use a colander instead for washing the rice under cold water.
  3. Drain rice and put into a deep bowl
  4. Add all other stuffing ingredients described above and mix very well
  5. Set stuffing aside
  6. Prepare pepper halves
  7. Stuff each pepper half with meat-rice stuffing and put in a baking dish
  8. Stir in tomato paste in a hot water
  9. Pour over and under the peppers
  10. Cover the baking dish with a foil tightly
  11. Bake at 400 F for 45 minutes

 

 

Summer rolls

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Summer_rolls

When you crave seafood and super light food, try these summer rolls. 5 minutes of preparation will boost your happiness hormones. The recipe below has all required ingredients. My version is lacking lettuce, carrot and rice noodles. The rolls were good anyway. If you are out of stock or lazy to cook rice noodles for 4 rolls, take it easy.

Ingredients for the filling (for 4 rolls, you will need 4 wrappers):

1/4 cup cooked rice noodles

4 chopped lettuce leaves

2 Tbsp fresh bean sprouts

12 medium cooked  shrimps chopped

1 small carrot (shredded)

a handful of fresh cilantro

Instructions:

Place wrappers in a warm water for 15 seconds until pliable

Gently remove the wrappers from the water and place to a wet flat plate or wet cutting board

Divide all ingredients between wrappers

Place the filling in the middle of each wrapper

Fold over the bottom and the sides

Roll wrapper upwards to form a roll

Sprinkle with roasted sesame seeds

Serve with your favorite sauce

 

 

 

 

Easy bean sprouts

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rice_sprouts

In this recipe bean sprouts replace meat. This is an ultimate vegetarian dinner.

Cook white rice in the rice cooker (for 1 cup of rice you will need 1.5 cups of water and a pinch of salt).

The recipe for the salad can be found here (spring mix twist). You can serve any salad with fresh veggies.

The recipe for a quick Asian inspired bean sprouts is below.

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Bean sprouts stir fry
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
Ingredients
  • 1 Tbsp cooking oil (use grapeseed oil if possible)
  • 2 cups of fresh bean sprouts (mung)
  • 2 Tbsp soy sauce
  • 1 tsp ginger powder or freshly minced ginger
  • 1 garlic clove, pressed
  • 1 Tbsp oyster sauce (substitute with ½ tsp sugar)
  • ½ tsp sesame oil (optional)
Instructions
  1. Prepare stir-fry sauce by mixing soy sauce, ginger, garlic and oyster sauce (or sugar instead). Set aside.
  2. Wash and drain the bean sprouts
  3. If desired, trim the ends of the sprouts
  4. In a wok or heavy skillet heat the oil
  5. When hot, add bean sprouts and stir fry for a 1-2 minutes
  6. Add soy sauce mixture and sesame oil (optional)
  7. Stir fry briefly and serve

The recipe is adapted from chinesefood.about.com. The link to the original recipe is here.

Cabbage & shiitake

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cabbage_shiitake

I had a pack (10-12 mushrooms) taking a space in my fridge for a few days.

Then an idea of mixing these mushrooms with cabbage came to my mind. Cabbage and shiitake mushrooms cooked with bean curds is a part of Japanese cuisine. I did not have any bean curds, so my ‘japanese’ dish had two main ingredients only. The taste was terrific anyway.

Soak shiitake mushrooms in cold water for 30 mins before cutting them. While mushrooms are soaking, cut the cabbage. Don’t forget to rinse the cabbage prior to shredding.

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Cabbage & shiitake
Author: 
Cuisine: Japanese
 
Ingredients
  • 10-12 medium shiitake mushrooms (the more the better)
  • ½ head small-sized cabbage
  • 2 Tbsp cooking oil (grapeseed oil preferred)
  • ½ tsp salt
  • 2 Tbsp soy sauce
  • 1 tsp rice wine (mirin)
Instructions
  1. Soak shiitake mushrooms for 30 min in cold water
  2. Shred cabbage and set aside
  3. Remove mushrooms from the liquid
  4. Cut off and discard the stems
  5. Slice the cups into strips
  6. Heat the oil in a deep skillet over a high heat
  7. Put mushrooms and cabbage and stir fry for a minute
  8. Turn down the heat to medium
  9. Add salt, soy sauce, and rice wine (mirin)
  10. Stir fry for 8-10 minutes until cabbage is soft but still crispy.

 

Baked zucchini

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baked_zucchini

Crunchy and moist, this baked zucchini dish makes an awesome side dish. Cook them in the morning and keep snacking until the lunch time. It won’t last until the lunch time.

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Baked zucchini
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Ingredients
  • 2 zucchinis
  • 1 Tbsp grapeseed oil
  • salt, pepper, paprika to taste
  • tiny sprinkle of dry chili pepper flakes (optional)
Instructions
  1. Preheat oven to 425F
  2. Cut zucchinis into quarters
  3. Put zucchinis to a deep bowl
  4. Pour grapeseed oil on top of zucchinis
  5. Add a pinch of salt, a bit of black pepper and paprika
  6. If desired, add a tiny bit of dry chili pepper for spicy option (totally optional)
  7. Mix zucchinis with oil and spice well (oil should coat all zucchini pieces)
  8. Cover baking sheet with aluminum foil
  9. Spray cooking oil (i.e. coconut oil) on the foil
  10. Place zucchinis in two rows
  11. Bake for 20 min at 425 F
  12. Broil at 500F for 3-4 minutes
  13. Remove from the oven and let cool before consuming

 

Sauteed Zucchini

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zuchini_tomato

A quick sauteed zucchini recipe. For busy moments in life when a quick fix meal saves the day, or actually saves the dinner. This recipe takes less than 15 minutes. You will need 2 zucchinis, 1/2 onion, 2-3 garlic cloves, olive oil and 1 tomato. Salt and pepper to taste.

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Sautéed Zucchini
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2 zucchinis, cubed
  • 1 tomato, chopped
  • ½ onion, minced
  • 2-3 garlic cloves, minced
  • 1 Tbsp olive oil
  • salt and pepper to taste
Instructions
  1. In a non-stick pot or skillet heat olive oil over medium heat
  2. Cook onions until golden
  3. Add tomato, zucchinis, garlic, salt and pepper
  4. Cook for 5-6 minutes

Serve as a side dish or as a main vegetarian dish with couscous, quinoa or buckwheat side.

 

Buckwheat

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buckwheat

Buckwheat is easy to cook (faster than rice) and it makes a good side dish. Low in calorie, completely gluten free and fat free, buckwheat serves as a ‘diet’ food in Eastern Europe. Buy it at some grocery stores and  at any Eastern European stores (Polish, Russian).

Cooking instructions:

Take 1 cup of buckwheat, rinse well until the water is clean and clear. Put it to a saucepan and add 2 cups of water. Bring to boil, salt to taste, reduce heat to low. Simmer covered for 10-12 minutes. Then let stand for additional 5 minutes.

Add a bit of butter or low sodium soy sauce to cooked buckwheat to enhance the taste (optional).

Try it with baked salmon or vegetables, for example, sauteed zucchini cooked with tomato, onion, and garlic.

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Buckwheat
Author: 
 
Ingredients
  • 1 cup buckwheat
  • 2 cups water
  • salt to taste
  • 1 tsp butter (optional)
Instructions
  1. In a deep bowl rinse the buckwheat under running warm water until water is clear
  2. In a saucepan or pot combine buckwheat with water and heat
  3. When water boils, salt to taste
  4. Reduce heat to low, and simmer covered for 10-12 min
  5. Turn off heat and let stand for additional 5 min
  6. Serve as a side dish

Note: 100 grams of cooked buckwheat (a.k.a. kasha) has the same amount of dietary fiber (5 gr) as 100 grams of cooked quinoa. However, kasha is a cheaper option. Slimming on a budget works. Just find the right substitutes.

 

 

Weight loss shredder

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shredder

Weight loss shredder salad for occasional ‘diet’ day. Planning to have a big meal for Thanksgiving, Christmas or any other occasion? Enjoy your meal without feeling guilty about calories. Like a Plan B pill, you can try a Plan B meal…or lack of thereof.

The next day after a heavy meal follow calorie restricted diet with the weight loss shredder salad. Prepare the salad by mixing following:

1 medium fresh beet, grated

2 medium carrots, grated

4 cups of fresh cabbage, chopped (coleslaw style)

Do not add salt. Only freshly squeezed lemon allowed.

Eat this salad throughout the day. Drink a lot of fluids. No food other than shredder. The salad is packed with vitamins and fiber. Has a detoxifying effect. Beware, beet intake changes the color of the ‘output’ fluid(s) and it is normal.

Simplest stir fry

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stirfry

Simplest stir fry is can be prepared faster than you think. This adventure takes only 25 minutes. Driving back and fourth to pick up Asian-inspired fast food may take longer. Just do it yourself! Unbelievably delicious and satisfying.  Unlike some Asian take-out foods, this one is not greasy, has less sodium and contains the best oils from your own kitchen.

I used Japanese soba (buckwheat) noodles which contains less gluten compared to wheat noodles. However, any stir fry noodles will be good. Ready-to-use Japanese udon noodles make an excellent choice. Many supermarkets bring udon as well as variety of stir fry noodles these days. Not a fan of Udon or stir fry noodles? Not a problem. Use a half of 1/3 of linguine.

Cook noodles following the instructions on the package.

While noodles are boiling, prepare a sauce and set aside.

In the meantime cut broccoli, carrots and mushrooms.

Drain the noodles well and set aside.

Stir fry vegetables for 4-5 minutes, add sauce and drained noodles.

Stir for 3 more minutes. Done!

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Simplest stir fry
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
Ingredients
  • Noodles (6 oz)
  • 2 garlic cloves, pressed
  • 1 Tbsp fresh minced ginger
  • 1 Tbsp sesame oil
  • 3 Tbsp oyster sauce
  • ¼ cup soy sauce, reduced sodium preferred
  • 8 broccoli florets
  • 6 fresh white mushrooms (8 oz pack)
  • 1 Tbps cooking oil (grapeseed oil preferred)
  • red pepper flakes (tip of the knife)
  • ground black pepper (tip of the knife)
  • 7 -10 cooked cocktail shrimps (optional)
Instructions
  1. Cook noodles as per package instructions, drain well and set aside.
  2. To make sauce, in a bowl combine garlic, ginger, red and black pepper, soy sauce, oyster sauce, sesame oil. Set aside.
  3. In a wok or a deep skillet or pot heat the cooking oil over a medium to high heat.
  4. Add broccoli, carrots and mushrooms and stir fry for about 5 minutes.
  5. Add drained noodles and sauce prepared earlier to the stir fry.
  6. Continue cooking, stirring for another 3 minutes.
  7. Serve immediately

 

 

 

Veal pierogies

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veal_pierogies

veal_pierogies_cut

This is Eastern European fast food.  Sold frozen. Available in any Polish/Russian/Eastern European stores anywhere in the world. You can make them yourself but it will be very time consuming. Get from the store and keep just in case. Just in case means when you are totally frustrated by your picky eaters throwing away the food.

Stores offer a big variety of brand names, variety of meats from poultry to pork or mixed meats. Veal pierogies (pelmeni in Russian) are kid’s favorites.

Boil water, salt to taste, put 2-3 bay leaves in the boiling water and add pierogies. Cook for 10-15 minutes. Serve with butter or a spoon of sour cream.

Irresistibly delicious fast food 🙂

Baked chicken

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Baked marinated chickenJuicy and slightly sour marinated baked chicken. It tastes like a sizzling kebab, directly from your oven.

If you can convince your picky eater to try a piece of this baked marinated chicken, he/she will ask for more and more and more. The smaller the pieces, the more delicious. Thighs and/or drum sticks are the best parts. Chicken tastes subtly spicy and a little bit sour.

Stock up on spice mix from local Indian store. I usually use Shan’s Lahori Charga mix or Shan’s Tandoori Chicken Barbecue mix. These ones are 100% natural. Price is under $2 in the stores and about $5 in Amazon (free shipping).

Tandoorilahori Prepare marinade before bedtime, keep in the fridge, covered, overnight and cook the next day.

For 4-6 chicken thighs you will need:

4 Tbsp plain yogurt

2 Tbsp spice mix (Lahori Charga for minimally spicy and Tandoori for more spicy option)

2 Tbsp olive oil or any other cooking oil

2 lemons

In a deep bowl combine these ingredients and mix well.

Coat chicken pieces with the marinade and let them soak in it overnight in the fridge. Cover the bowl with a plastic film.

Preheat oven to 375F. Arrange chicken pieces on a baking sheet (do not remove marinate coating). Throw away the remaining marinade. Bake for 45 mins. Serve with basmati rice or naan or any other side.

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Baked marinated chicken
 
Ingredients
  • 4-6 chicken thighs or other chicken parts
  • 4 Tbsp plain yogurt
  • 2 Tbsp spice mix (Lahori Charga for minimally spicy and Tandoori for more spicy option)
  • 2 Tbsp olive oil or any other cooking oil
  • 2 lemons
Instructions
  1. In a deep bowl combine plain yogurt, spice mix, oil and the juice of squeezed lemons. Stir the marinade well.
  2. Coat chicken pieces with the marinade and let them soak in it overnight in the fridge. Cover the bowl with a plastic film.
  3. Preheat oven to 375F.
  4. Arrange chicken pieces on a baking sheet (do not remove marinate coating). Throw away the remaining marinade.
  5. Bake for 45 mins.
  6. Serve with basmati rice or naan or any other side.

 

 

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