Dougherty Family Recipe Box

Recipes

  • Tandoori Chicken Kabobs with Yogurt Dip

    Ingredients

    Marinade

    • 1 cup plain non-fat Greek yogurt
    • 2 tablespoons olive oil
    • 2 tablespoons lemon juice
    • 6 garlic cloves, peeled
    • 1 tablespoon ginger
    • 2 teaspoons cumin
    • 1 1/2 teaspoons coriander
    • 1 1/2 teaspoons paprika
    • 1 teaspoon cayenne
    • 1 teaspoon salt
    • 1/2 teaspoon cardamon
    • 1/2 teaspoon cinnamon
    • 1/2 teaspoon turmeric
    • 1/4 teaspoon nutmeg

    Yogurt Dip

    • 3/4 cup plain non-fat Greek yogurt
    • 1/4 cup reserved marinade
    • 2 tablespoons dried parsley
    • 1 teaspoon honey

    Kabobs

    • 4 boneless skinless chicken breasts, cut into 2 inch cubes
    • 2 cups cherry tomatoes
    • 2 red bell peppers, cut into 2 inch square pieces
    • 1 red onion, cut into 2 inch square pieces

    Method

    Marinade

    1. Add all marinade ingredients to a blender and process until smooth.
    2. Remove 1/4 cup of the marinade and put aside in a small bowl.
    3. Combine chicken and marinade in a large shallow dish and toss to coat.
    4. Cover chicken and marinate in the fridge for 2-4 hours.

    Dip

    1. Add rest of dip ingredients to reserved marinade and mix together.
    2. Cover dip and keep in fridge until ready to serve.

    Kabobs

    1. If using wooden skewers, begin soaking in water about 30 minutes before preparing the kabobs.
    2. Let excess marinade drip off chicken.
    3. Thread chicken, peppers, onions, and tomatoes on skewers.
    4. To grill, oil grill and pre-heat to medium-high heat. (Can be cooked in the oven using high broil and a baking pan).
    5. Grill kebabs until chicken is cooked through (internal temperature of 165°F), nicely browned, and lightly charred, rotating a few times.
    6. Serve with dip and naan.

    Source

  • Naan

    Ingredients

    • 1 cup warm water
    • 1 teaspoon white sugar
    • 2 teaspoons active dry yeast
    • 3 1/2 cups all-purpose flour
    • 2 teaspoons fine salt
    • 1 cup plain non-fat Greek yogurt

    Method

    1. In a small bowl, combine water, sugar, and yeast. Let sit for 5 minutes.
    2. In a stand mixer with dough hook, mix together the flour and salt on low.
    3. Add the yeast mixture and yogurt to the flour and mix together on medium.
    4. Knead the dough in the mixer until smooth (about 10 minutes).
    5. Move the dough into an oiled bowl, cover with plastic wrap, and let rise until doubled (about 1 hour).
    6. Flatten the dough and divide it into 8 equal parts.
    7. Heat a large cast iron skillet on the stove over medium to medium-high heat.
    8. One at a time, roll out a piece of dough until about 1/4 thick, put on the skillet, cook for 1-2 minutes, flip, and cook 1-2 minutes more.
    9. Put cooked naan on a plate under a dry tea towel and repeat step 8 until all of the pieces are cooked.

    Source

  • Double Chocolate Chip Cookies

    Ingredients

    • 1 cup butter
    • 1 cup packed brown sugar
    • 1/2 cup white sugar
    • 2 eggs
    • 1 1/2 teaspoons vanilla
    • 2 1/4 cups all purpose flour
    • 1/4 cup cocoa powder
    • 1 teaspoon baking soda
    • 1 teaspoon instant espresso powder
    • 1/2 teaspoon salt
    • 2 1/2 cups semisweet chocolate chips

    Method

    1. Preheat oven to 375°F.
    2. Cream together the butter, brown sugar, and white sugar.
    3. Beat in the eggs and vanilla.
    4. In a separate bowl, mix the flour, cocoa powder, baking soda, instant espresso powder, and salt.
    5. Add the flour to the butter mixture and mix until just blended.
    6. Add the chocolate chips and mix just a little bit more.
    7. Line baking sheets with parchment paper.
    8. Drop cookies onto baking sheet about 2 inches apart.
    9. Bake until done (about 10 minutes).
    10. Remove from oven and cool on wire rack.

    Source

    Adapted from Chocolate Chip Cookies recipe in Complete Step-by-Step Cookbook (out of print).

  • Fried Rice

    Ingredients

    • 3 tablespoons butter
    • 2 eggs
    • 2 medium carrots, diced
    • 1 white onion, diced
    • 1 1/2 cups white mushrooms, diced
    • 1/2 cup frozen green peas
    • 1 head garlic, minced
    • salt
    • pepper
    • 4 cups cooked rice, chilled
    • 3 green onions, thinly sliced
    • 1/4 cup soy sauce
    • 1/2 teaspoon toasted sesame oil

    Method

    1. Melt 1/2 tablespoon butter in a large sauté pan over medium-high heat.
    2. Scramble eggs in the pan. Remove from pan and set aside once cooked.
    3. Melt 1 more tablespoon butter in the pan.
    4. Add the vegetables, salt, and pepper.
    5. Sauté until onion is soft (about 5 minutes).
    6. Increase heat to high and add remaining butter.
    7. Immediately add rice, green onions, and soy sauce.
    8. Cook and stir for 3 minutes.
    9. Stir in eggs.
    10. Remove from heat and stir in sesame oil.

    Source

  • Raspberry Sauce

    Ingredients

    • 12 ounce bag frozen raspberries
    • 3/4 cup white sugar
    • 1/2 cup water
    • 1/2 teaspoon vanilla extract
    • 2 teaspoons corn starch
    • 2 tablespoons water
    • 1 tablespoon butter

    Method

    1. In a saucepan over medium-high heat, stir together raspberries, sugar and water until the sugar is dissolved. 
    2. Cook until boiling, stirring often. 
    3. Reduce heat to medium and add the vanilla.
    4. In a small cup, combine the cornstarch and two tablespoons of water. Mix well.
    5. Pour cornstarch slurry into the raspberries. 
    6. Stir and boil over medium-low heat until the mixture has thickened a bit (about 4 minutes).
    7. Remove the pan from the heat.
    8. Add butter and mix until the butter has completely melted.
    9. Keep refrigerated.

    Source