Holidays! (And Red Wine Sauce w/ Truffle Butter!)

Santa visited the MHHV Headquarters early this year.  Over the Thanksgiving weekend, while most Americans were feasting and footballing, little elves were hard at work packing up the contents of our Brooklyn headquarters and shipping it off to a shiny new suburban palace.

Awaiting us in suburbia?  A dishwasher that runs on actual electricity and doesn’t muss my manicure.  My very own closet as large as my first Manhattan apartment.  Quiet.

And trees.  Gobs and gobs of trees…

Was it worth a year without Thanksgiving?  You betcha.  Especially when you have a whole week’s worth of holidays to make up for it.  Read on for a few little holiday tid-bits that will have guests ignoring rooms full of unpacked boxes.

Continue reading Holidays! (And Red Wine Sauce w/ Truffle Butter!)

*Kitty’s Purr-fect Products* – Maya Kaimal’s Indian Simmer Sauces

My husband doesn’t like Indian food.  C’mon…did you really think he would?  It’s a cuisine I enjoy on precious nights out with girlfriends or those occasional evenings when work keeps my husband out past dinner time and I think to myself “What can I order in that he would never ever want to eat?”

So the first time I made one of Maya Kaimal’s Indian Simmer Sauces, I didn’t tell him what it was.  I think I said something along the lines of “Oh, you know, its just chicken with a tomatoey spicy kinda sauce.  You’ll like it.” And you know what?  He did.

These Indian Simmer Sauces are chock full of nutritious vegetables and antioxidant-filled spices, and provide an AMAZING base for a full-blown Veggie Fake-Out.  Our favorites are the Vindaloo and Tikka Masala, and here’s what I do with them…

Small dice a pound of boneless chicken, season with salt and pepper, and cover with the sauce in a large bowl.  Store in the fridge for a few hours or overnight.  In a large saute pan, heat 2 tablespoons of oil and soften some sliced onion, chopped garlic, and diced sweet bell pepper.  Add the chicken and sauce mixture, and simmer over low heat for 30 minutes, until the chicken is completely cooked through.  Add a cup of frozen green peas in the last few minutes, and serve over steamed rice or couscous.  A little chopped cilantro and a dollop of plain yogurt wouldn’t hurt either.  Voila!  Veggie Nirvana!

*What are Kitty’s Purr-fect Products??*

A sample text widget

Etiam pulvinar consectetur dolor sed malesuada. Ut convallis euismod dolor nec pretium. Nunc ut tristique massa.

Nam sodales mi vitae dolor ullamcorper et vulputate enim accumsan. Morbi orci magna, tincidunt vitae molestie nec, molestie at mi. Nulla nulla lorem, suscipit in posuere in, interdum non magna.