I got a new haircut yesterday and I will admit that I am feeling a bit sassy! It was a huge change but it is something I have been wanting to do for quite some time! I was able to have 10 inches cut off and I will be donating it to Pantene's Beautiful Lengths. I choose them because they tend to do wigs for adult women and 10 inches is a good length for their wigs. I just can't handle having my hair much longer than what it was and it takes at least 12 inches to get a wig long enough that a little girl will want it. So that's why I chose Beautiful Lengths. It is such a great cause, and it really makes me feel good about what I am doing. I am also proud to have been able to do this twice now with the last time being about 2 years ago. I have no idea if I will be able to do it again in the future or not...I guess we'll see!

Scrappy things to share...


more is posted on the Magistical Memories blog.

I did not make the MLS early DT call, but several amazingly talented ladies that I know did! Congrats to all of you!!! And all though I am dissappointed, I have not given up and will be trying out again!!!

I also have another recipe to share...Chicken Tikka Masala. It is straight from Cook's Illustrated 2007 cook book.
Last night I fixed Chicken Tikka Masala and Vegetable Curry (recipe to come in another post) for dinner in celebration of my Dad's birthday. Yes, we celebrate a tad early, but we wanted to surprise him with his gift (a new training halter for his horse) which he totally loved!
This recipe is absolutely amazing and as close to anything I have had in any Indian restaurant I have been to. Not that that means much, but truth be told I really do miss India's Rasoi in St. Louis!
Without further ado here it is... (why didn't I take photos????)

CHICKEN TIKKA MASALA

SERVES 4 TO 6

This dish is best when prepared with whole-milk yogurt, but low-fat yogurt can be substituted. For a spicier dish, do not remove the ribs and seeds from the chile. If you presser, substitute 2 teaspoons ground coriander, ¼ teaspoon ground cardamom, ¼ teaspoon ground cinnamon, and ½ teaspoon ground black pepper for the garam masala. The sauce can be made ahead, refrigerated for up to 4 days in an airtight container, and gently reheated before adding the hot chicken. Serve with basmati rice.

Chicken Tikka

½ teaspoon ground cumin

½ teaspoon ground coriander

¼ teaspoon cayenne

1 teaspoon table salt

2 pounds boneless, skinless chicken breasts, trimmed of fat

1 cup plain whole milk yogurt

2 tablespoons vegetable oil

2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)

1 tablespoon grated fresh ginger

Masala Sauce

3 tablespoons vegetable oil

1 medium onion, diced fine (about 1 ¼ cups)

2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)

2 teaspoons grated fresh ginger

1 serrano chile, ribs and seeds removed, flesh minced (see note above)

1 tablespoon tomato paste

1 tablespoon garam masala (see note above)

1 (28 ounce) can crushed tomatoes

2 teaspoons sugar

½ teaspoon table salt

2/3 cup heavy cream

¼ cup chopped fresh cilantro leaves

1. FOR THE CHICKEN: Combine cumin, coriander, cayenne, and salt in a small bowel. Sprinkle both side of chicken with spice mixture, pressing gently so mixture adheres. Place chicken on a plate, cover with plastic wrap, and refrigerate for 30-60 minutes. In large bowl, whisk together yogurt, oil, garlic and ginger; set aside.

2. FOR THE SAUCE: Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes. Add garlic, ginger, chile, tomato paste, and garam masala; cook, stirring frequently, until fragrant, about 3 minutes. Add crushed tomatoes, sugar and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm.

3. While sauce simmers, adjust oven rack to upper-middle position 6 inches from heating element) and heat broiler. Using tongs, dip chicken into yogurt mixture (chicken should be coated with thick layer of yogurt) and arrange on wire rack set in foil-lined rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Broil chicken until thickest parts register 160 degrees on instant read thermometer and exterior is lightly charred in spots, 10-18 minutes, flipping chicken halfway through cooking.

4. Let chicken rest 5 minutes, then cut into 1-inch chunks and stir into warm sauce (do not simmer chicken in sauce). Stir in cilantro, adjust seasoning with salt, and serve.

SMILES!!!!
Juliana