Extra Recipes from Volume 11#1

Tandoori Chicken (Indian Cuisine)
Submitted by Samantha R.
“This meal goes well with Naan bread and Raita.”

2 pounds chicken, cut into pieces (thighs)
1 t. salt
1 lemon, juiced
1 ¼ cups plain yogurt
½ onion; chopped
1 clove garlic, minced
1 t. grated ginger
1 t. cayenne
2 t. cilantro, chopped,
1 lemon, cut into wedges

Remove skin, slit chicken, place in shallow dish. Sprinkle both sides of chicken with the salt and lemon juice. Set aside for 20 minutes.

In a medium bowl, combine the yogurt, onion, garlic, ginger and cayenne. Mix until smooth and spread on chicken. Cook in a 350-degree oven for about 1 hour.
Garnish with cilantro and lemon. Serves 8.

Spicy Ginger Cookies
Submitted by Emily M.

2 ½ c. white flour
1 t. baking soda
2 t. cinnamon
1 ½ t. ground ginger
1 t. ground cloves
½ t. nutmeg
¼ t. salt
1 c. dark brown sugar
¼ c. vegetable oil
1/3 c. molasses
1 extra-large egg, or 2 small eggs
1 c. chopped crystallized ginger
White sugar for rolling the cookies

In a bowl, sift together the flour, soda, spices, and salt. In the bowl of a stand mixer fitted with a paddle attachment, beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the mixer to low speed, add the egg, and beat for 1 minute. Scrape the bowl with a rubber spatula and beat for 1 more minute. With the mixer still on low, slowly add the flour mixture to the bowl and mix on medium speed for 2 minutes. Add the crystallized ginger and mix until combined. If the dough is soft, refrigerate for an hour before baking.

Scoop a ball of dough out of the bowl and roll each cookie into a 1-inch ball. Flatten the ball lightly with your fingers. Press both sides of each cookie in white sugar and place them on a baking sheet. Bake for 9-11 minutes in a 350 degree preheated oven. The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool. Store in a sealed container or bag.