Tag Archives: ginger

Chicken Saagwala

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I have had to start a low FODMAP diet for health reasons. I was really worried that would mean a narrow range of foods (which isn’t good if you blog about food!) and bland flavours. Thankfully, as this Chicken Saagwala will show, that is not the case. There are plenty of ingredients to choose from, I just needed to change my habits and learn new dishes. I do have to be careful as just because the word low is in the diet name, it doesn’t necessarily mean low fat or calorie!

How are all the parents doing out there with first days of school coming up quickly? Our district is still trying to sort out what to do. They have seemed to settle on dividing the schools in half and one group will go two days and the other two days. They are trying to encourage parents drop off students as they need to reduce those taking the bus. The tricky bit round here is there are several hill towns, up to 45 minutes away, that bus into our district. They state bus windows must be open. That can be a problem as we can have winter start in October. I know there aren’t any easy solutions to this surreal year. Universities are starting to reverse their decision to accept students on campus. Our daughter’s school is one of them so we get to have her home for this semester. I feel for her but am also glad she’ll be safer.

Technique for Chicken Saagwala

I found this recipe from A Little Bit Yummy. Of course I changed it but mainly I was trying to use what I had available. It still follows the low FODMAP guidelines. The only ingredient that I couldn’t fine definitive guidance on was the poblano but it didn’t cause me any problems. But just do your research.

We have lost the plot with the mustard greens we are growing so it was great to be able to use this in a recipe. The greens went like gangbusters but the rest of the lettuce we grew decided to be very indifferent to growing. I love gardening but at times there doesn’t seem to be any rhyme or reason.

In a skillet, heat up the olive oil and begin to cook the cubed chicken breast. Add the garlic chives. Cook for a few minutes.

Add the leek, mustard greens and minced ginger. Cook until the greens begin to wilt down. I really like ginger which is why I put in 2 tbsp. If that is too much for you, just reduce the amount.

Add the poblano, diced tomatoes, cumin, turmeric, ground cloves and lemon juice. Bring to a simmer and cook for several minutes so the liquid can reduce a bit. Season with sea salt and pepper.

While I was cooking this, I roasted a sweet potato to accompany this dish. I really enjoyed this dish with the flavours of the fire roasted tomatoes and the bitterness of the mustard greens. I don’t pretend this is full on traditional as if you look at other recipes, there are a few more steps and it looks a lot greener. They also have dairy in it. But I hope you enjoy my version.

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Chicken Saagwala

A low FODMAP dish with loads of flavour and easy to make.

Course Main Course
Cuisine Asian
Keyword Chicken Saagwala
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4

Ingredients

  • 1 chicken breast, skinless and boneless, cubed
  • 2 tbsp olive oil
  • 1 1/2 tbsp chopped fresh garlic chives
  • 1 cup chopped leeks, the green part only 80g
  • 1 cup chopped mustard greens 120g
  • 2 tbsp minced ginger
  • 1 poblano, chopped and seeded
  • 14 oz fire roasted diced tomatoes
  • splash of lemon juice
  • 2 tsp ground cumin
  • 1/2 tsp ground turmeric
  • 1/4 tsp ground clove
  • sea salt and freshly ground pepper to taste

Instructions

  1. Heat the olive oil in a skillet and begin cooking the cubed chicken. After a couple of minutes add the chives.

  2. Add the mustard greens, leek and ginger. Sautè for a few minutes

  3. Add the rest of the ingredients and simmer for several minutes to reduce the liquid a bit.

  4. To keep this low FODMAP, serve this with something like a roasted sweet potato. If you aren't worried about low FODMAP then naan would be perfect.

Honey Ginger Grilled Chicken

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I start grilling as soon as the grill can hold its own in the cold weather, usually when the temperatures are hovering round freezing. When the heat and humidity kicks in, the grill goes into overtime. Since it will be a few months before I get tired of salads I made a Honey Ginger Grilled Chicken for dinner and my food bowls.

To be honest, when I do get tired of salads, this would be great with rice noodles and the like. Plus you can make this with pork or fish.

For the dressing, there are many different Asian inspired ones you can choose from but I confess my guilty pleasure is salad cream. We tried to explain it to our stateside friends and they were like is it mayo? No! There were many guesses so I think we’re going to have to share our stash. Luckily, it isn’t hugely price prohibitive to get it delivered. Not like Marmite, where you have to mortgage your house to get it here. Fortunately, my in-laws are coming next week and they are bringing that with them.

Technique for the Honey Ginger Grilled Chicken

I’m not sponsored by any of these but choose the brands you prefer.

The chicken should be marinated for at least a couple of hours. Mix the ingredients together in a bowl. Before adding the chicken check the flavour of the marinade to make sure the balance of the flavours are as you like them. With the honey, you want to make sure the sweetness comes through but doesn’t overpower the rest of the ingredients. As the marinade sits, the volume of the sweetness increases. So at the start have the honey just making the marinade a bit sweet.

Slice the chicken breasts lengthwise. Aside from lessening the cooking time for the chicken it makes it easier when cooking with honey. When using honey, you need to keep the temperature at medium on the grill. I always find that food photography that shows dishes with honey glazes still honey colored deceptive. Honey will brown when cooked. You do have to be careful as it will catch and burn very easily.

After marinating for at least a couple hours, grill the chicken making sure to keep an eye on it so it doesn’t catch and burn.

I have new cooking grids coming this weekend, can’t wait!

Prep the salad and top with the chicken.

Who says healthy eating has to be boring?

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Honey Ginger Grilled Chicken

A honey ginger marinade for a healthy meal.

Course Main Course
Cuisine Asian
Keyword Honey Ginger Grilled Chicken
Prep Time 10 minutes
Cook Time 10 minutes
Servings 4 people

Ingredients

  • 1 lb chicken breast, sliced lengthwise
  • 1/3 cup honey
  • 3 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 2-3 cloves garlic, finely chopped
  • 1 tbsp minced ginger
  • 1 tbsp lime juice

Instructions

  1. Mix all the ingredients together. Add the chicken. Cover and chill for at least 2 hours. Grill the chicken on medium heat. Cube and top on salad. Serve.

Kai Phat Khing (Chicken with Ginger) and Will There Be Progress?

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Once again the world watches.  Watches while a woman testifies about sexual assault in front of powerful men whose first reaction is to say boys will be boys.  When I was my daughter’s age I remember the world watching as well.  The message was the same then as it is now.  That breaks my heart.

I want better for my kids.  It seems a reasonable ask to for those who have been assaulted to heard and to raise boys to men who know “boys will be boys” is outdated and dangerous.  I’m inclined to believe Dr Ford, given the timeline of who she told.  Whether or not it’s true, I believe a proper investigation needs to be done.  I’m surprised things were delayed and today they are hearing her given how many have seemed to come to a conclusion already.  I don’t believe the proper venue is in the senate.  I’m curious what the result will be but I’m doubtful as much hasn’t changed since Thomas was confirmed 27 years ago.  On the flip side, Cosby has been sentenced so maybe, just maybe the tide is shifting.

Thai Food:

It is a quiet week as my in-laws drove to New York to visit old friends.  I don’t envy them doing the 8+ hour drive.  It is not a very exciting highway, straight and dull.  Hopefully they will have a good trip.

That leaves just my husband and I.  I’ve gone to cooking up a storm for 6 people to 2.  You wouldn’t think it would be difficult to adjust but I always find it hard to do that.  I either end up making too much or too little.  Because we did a traditional roast this past Sunday I had leftover chicken to use up so I thought it would be great to make a Thai dish.  We are both fans of the cuisine and luckily it’s very easy to cook.

Kai Phat Khing (Chicken with Ginger) Technique:

I have a cookery book called The Complete Asian Cookbook by Charmaine Solomon.  In it, there is a recipe for Kai Phat Khing (Chicken with Ginger) that was a great choice to use up the chicken.  The interesting thing is the first ingredient in her recipe was wood ear fungus.  But the directions never mentioned putting it in the recipe!  At any rate, I used it as a light guide so I could use what I had on hand.

Hen of the Woods and Chicken of the Woods are great meaty mushrooms.

The co-op had hen of the woods and chicken of the woods mushrooms and I wanted them to be the highlight the dish.  Because I wasn’t sure when my husband would be home I prepped all the ingredients first as it only, when using leftover chicken, takes a few minutes to cook.

You can make this in a skillet but it’s better in a wok if you have one.  Heat the peanut oil.  The 2 tablespoons may sound like a lot but when the mushrooms get tossed in, it’s needed.  But first cook the onions for a few minutes.  When the onions start to become translucent add the garlic.

Keep an eye on the garlic!  The oil is very hot and you want the garlic to be golden, not burnt.  If you are using uncooked chicken, start cooking it now.  Add the mushrooms to the wok.  This needs to be cooked for a few minutes given how hearty the mushrooms are. While this is cooking add the ginger and stir well to coat the mushrooms.  The book mentioned making the ginger less “pungent”.  No way!  The ginger is a great flavour, I have no desire to dull it.

Allow the mushrooms to start to brown a bit.

Add the soy sauce/vinegar mixture along with the leftover chicken.

Near the end of cooking add the scallions.  I don’t like them full on raw but you don’t want these mushy or overcooked.

Garnish with a bit more scallion and serve right away.  As per my usual, I asked my husband how he liked it.  He really liked it but then said though you’ll probably not make it again.  Not true, but someone needs to remember and request.  Fingers crossed one of us doesn’t brain cramp.  🙂

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Kai Phat Khing (Chicken with Ginger)

A flavourful Thai dish with chicken, ginger and mushrooms

Course Main Course
Servings 2
Author Our Growing Paynes

Ingredients

  • 2 cups Mushrooms, coarsely chopped I used Hen of the Woods and Chicken of the Woods
  • 2 tbsp freshly grated ginger
  • 2 tbsp peanut oil
  • 1 small onion, thinly sliced
  • 3-4 cloves garlic, coarsely chopped
  • 1 cup cooked chicken If using raw, use about 1/2 lb cubed
  • 1 1/2 tbsp soy sauce
  • 1 tbsp fish sauce
  • 1 1/2 tbsp rice vinegar
  • 1/2 tbsp brown sugar
  • 1 scallion, sliced

Instructions

  1. Mix the soy sauce, fish sauce, rice vinegar and brown sugar together and set aside.  

  2. Heat the peanut oil in the wok.  Cook the onions until they start becoming translucent.  Add the garlic.  Cook for another minute before adding the mushrooms.  If you are using raw chicken, add it now.  Add the ginger and stir to coat the mushrooms.  

  3. After cooking for a few minutes add the soy sauce mixture.  Stir well.  Allow the mushrooms to begin to brown a bit.  Near the end of cooking add most of the scallions to cook a minute or so.

  4. Serve immediately and garnish with the remaining scallions.

Korean BBQ Steak Salad

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I am on a serious Asian flavour kick lately.  With the sticky hot weather it is great to be able to lean on all the flavours but not be heavy.  It also helps me from getting thoroughly sick of salads!  But even with air conditioning, the suffocating heat and humidity the idea of pasta and such doesn’t appeal.

I had made this dish a few weeks ago when we had friends over for dinner and I knew our kids would love it so now that camp is over it was time to make it again.  Their summer adventures are over and school starts next week so we’re getting back into routine again.  Our daughter is applying to universities and our son has four more years left before he flies the coop.  It goes by so fast.

I have a Williams – Sonoma cookery book simply called Asian.  A lot of thought went into that, obviously.  I adapted it based on the ingredients I had on hand.

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I made the dipping sauce/dressing and the marinade at the same time.  I did this several hours prior to grilling.  We’re still working on our bedroom so I knew I also wanted a quick dinner where I do most of the work before we exhausted ourselves painting and installing flooring.

Now I’ve tried the technique that the book mentions twice but without success but I’ll go over it and then just say not to stress or worry about it because you will still get the flavours needed.  They say to make a paste of sugar and garlic with the back of your knife.  I’ve seen it be successful on shows but for the life of me I couldn’t get it to do as it was supposed to.

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Chop up 4-5 cloves of garlic and add a tablespoon of brown sugar.  Attempt to make it into a paste.  Swear a bit then say to the hell with it and add 2/3 of it to one bowl and the rest to a smaller bowl.

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Add 6 tablespoons of soy sauce in the larger bowl and 3 tablespoons of soy sauce in the smaller bowl.  A tablespoon of sesame oil in the large and a couple of teaspoons of the oil in the smaller.  A tablespoon of rice vinegar in each bowl.  A small handful of sliced scallions in each along with a tablespoon of water.   In the larger bowl grate an inch/2.5cm cube of fresh ginger.  Add a dollop or two of the Gochujang paste to the dipping sauce.

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Mix both well.  Set aside the dipping sauce for later.  I had a pound of steak tips so I cubed them to be about 2in/5cm in size.  Toss the meat in the marinade, make sure the meat is well coated and covered.

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Cover and chill until it’s time to grill.

Fire up the grill and put the meat onto skewers.

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Grill it until the desired doneness.  We prefer medium rare for our beef.

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Once it’s done, add it to the salad and use the dipping sauce as a dressing.

Korean BBQ 9 2018It is also great as part of an Asian tapas night or over rice.  But for now we’re keeping it light until the cooler weather finally arrives.  Hopefully that comes soon!

 

Pineapple Asian Chicken

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I have a little vent before I get to my recipe.  Thursdays are my grocery shop day and I headed to our co-op.  They leave water out for the dogs which is great on hot days like this but the whole front is covered by concrete which gets quite hot.  When I pulled in I could hear a dog whinging.  There was a small dog tied up outside on the hot concrete.  It kept lifting its paws.  I took out one of my cloth bags and laid it down and the pup immediately sat down on it.  I sat on the bench to wait for the owner so the dog could keep it’s paws off the concrete.

I only waited a couple of minutes before the owner came out.  She was not happy with me at all!  I said the dog’s paws were too hot because of the concrete and she very dismissively said the dog was fine.  I didn’t leave right away and said if a dog keeps trying to lift all their paws, they aren’t all right.  She was a bit shirty with me but I didn’t care and then she noticed the cloth bag and asked if it was mine and tossed it to me.  Honestly, while I would never tie my dog outside somewhere, if I did and someone said the pup was distressed I wouldn’t be bitchy about it!  I really don’t understand people.

I hope I got my point across!

Last week while we were running errands I got peckish and grabbed some turkey jerky.  A very strange texture but the flavour was really good so I made note of the ingredients as I thought it would make a great marinade for some chicken wings I needed to use up.

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Now I don’t get anything for “promoting” the ingredients in the picture, they just happen to be what we like to buy and use.  In a bowl or container add 2 tablespoons of peanut oil, 2 tablespoons of soy sauce, 2 tablespoons of pineapple juice, a splash of lime juice and 1 1/2 tablespoons of tomato paste.  Finely chop 2-4 cloves of garlic, depending on their size, and grate 1in/2.5cm cube of fresh ginger.

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Whisk until the ingredients are well blended.  Taste and adjust the flavours as you like.  Toss the chicken wings to coat well.

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Marinate for at least an hour, I marinated for most of the day.  When it was time for dinner I fired up the grill and prepped the ingredients.  Out I go to grill the wings and find we ran out of gas.  Thank goodness for the stove top griddle so I got that heated up and began to grill the wings.

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I also grilled some mushrooms and jalapeño as sides to the salad.  It’s much easier on the grill as the wings are surrounded by the heat.  When it is stovetop you have to keep turning and making sure nothing catches while you are trying to get it cooked through.

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Serve on top of a salad and enjoy.  A very easy meal to throw together if you have a crazy busy day.  🙂

Spicy Pork in Lettuce

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When the kids are away the parents will play.  While the kids were off having the time of their life at camp we thought it would be fun to have friends over for dinner.  I was still going through the withdrawal from the fibro meds so food had to be simple.  I was a hot mess and a few days before I couldn’t really get out of bed so my husband was questioning my sanity.  I won’t go into detail on how often he does that.  😉

I was in the mood to do Asian tapas.  I did up chicken satay, Korean BBQ steak, some spring rolls and spicy pork in lettuce.  If you can find the type of lettuce that gives you small cups go for that.  I couldn’t so had to use Romaine lettuce.

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I chopped up a healthy handful of scallions and 2 garlic cloves.  Peel an inch/2.5cm cube of ginger and set aside.  In a skillet add 2 tablespoons of peanut oil and heat up.  Once the oil is hot add a pound of ground pork.  As it starts browning add the scallion, garlic and grate the ginger into the skillet

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Add a few tablespoons of Gochujang, which is a fermented hot chili paste, 2 tablespoons of soy sauce, and a few splashes of lime juice.  Simmer to allow the flavours to develop.

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Adjust the spicy heat as needed.  If you want more, add more Gochujang or red pepper flakes.  Season with fresh ground black pepper.  You shouldn’t need salt given the other ingredients.

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As I was finishing this dish our friends showed up so it was a quick photo so not to be rude.  Plus I had to make the Mai Tais.  First time making them and we’re totally hooked. Such a good drink to go with Asian tapas.  🙂

Using the Carrot and Keeping Things Positive

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Yesterday was a much needed day for so many people.  There has been so much rhetoric and hatred that seemed to have been winning out and leaving a lot of us feeling adrift and shocked.  But yesterday was an historic day.  It was a day that millions across the world stood up peacefully and said we don’t accept that.  The reports today are estimating that nearly 3 million in the US alone showed up which made it the most represented protest in US history.

I know it was called the Women’s March but it was inspiring to see that men and children joined in as well and that we are standing up together and rejecting the hate, rejecting the notion that we are going to be dragged backwards.  I’m afraid we will for awhile but I hope that we will not be silenced and we will fight to move our rights forward for all.

In our little town we had a turnout of about 500 people.  It was fabulous, though as I looked round you could see people of my parent’s generation and all I could think was that they must be so irritated they have to march for this again.  Signs around the world definitely bore this out.

Here are some of my photos of yesterday to share with you.

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I think if we can keep this positivity and using the carrot instead of the stick we can do so much.  Well, except voting.  That’s going to be a very big stick.

In the middle of tax season starting and standing up for ourselves I am finding time here and there to be creative in the kitchen.  Not as much as I’d like but it’s that time of the year!

We had great success with the carrots in the garden.  They came out massive but very sweet and tender.  There was the last large one to use up and because the kids love soup this time of the year I made a carrot ginger soup.  There are a lot of recipes out there with orange juice but that would that would make this soup super sweet so I went the savory route.

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In a saucepan heat up a couple of tablespoons of olive oil.  Chop up about half a red onion.  You want to end up with a 1/2 cup/4oz or so.  Finely chop a couple of garlic cloves.  Begin to saute while you cube the carrot.  Obviously if you don’t have a massive carrot, cube 4-6 of them depending on size.  Add the carrot to the saucepan.

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Add enough chicken stock to cover the carrots and bring to a simmer. Grate fresh ginger into the pan. I did about an inch/2.5cm square. Then add a small handful of fresh tarragon.

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I seasoned this with sea salt and pepper.  I wanted a little kick to this so I added a bit of red pepper flakes.  Once the carrots are cooked through puree and add back onto the heat.  Add a cup of cream and slowing heat that through.

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Add a dollop of sour cream and enjoy with your favourite bread.

I sincerely hope that yesterday is the beginning of hope and positivity where we find our strength to stand up against the drumming of fear.

 

Be Thankful

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I’m not sure if my kids were looking forward to Thanksgiving because of the family day or because I’ve been saying for months “once it’s done you can play Christmas music.”  🙂

Pretty sure it’s both! They had the day before off from school so they spent time making Thanksgiving decorations.  I love that they still get into stuff like this.  But what I really love is that they get the real meaning of the holidays.

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My daughter put this up in our dining room and it just warmed my heart.

Of course after Thanksgiving we are faced with what to do with the leftover turkey!   We did end up with less that I thought we would because of a mix-up with the order at the co-op.  I had ordered a 15lb turkey that would come from a local farm that employs and takes care of homeless vets and vets with head trauma.  So it was a win-win for us.

However, I got a message the day before picking it up from the co-op saying the turkeys came in “a bit small”.  I called back asking how small?  8lbs!  I’m sorry, that’s not a bit small!  That’s half the size!  Fortunately they had other options.

But back to the leftover turkey!

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After the usual having the turkey meal a couple of times and turkey sandwiches we floated a few ideas for dinner and the family consensus was to have a curry.  You would think we’d get sick of curry but there are so many variations and it seemed like a fun idea.

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I was in the mood for a Thai influence.  Because the turkey is already cooked, this is a very quick dish to throw together.  Which is what I needed because we were still working on redoing the room.

In a skillet heat up a couple of tablespoons of peanut oil.  Finely chop 3-4 cloves of garlic and a couple of scallions.

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Saute for a few minutes and add a couple of sliced mushrooms.  Then mix in a tablespoon of oyster sauce, a tablespoon of soy sauce, and about 2 teaspoons of rice vinegar.  Dice up a red pepper and grate about an inch square piece of fresh ginger.  Add to the skillet.

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Near the end of cooking add the turkey.  Finish with about 40z of coconut milk, a splash of lime juice, a tablespoon of red curry paste, and a few dashes of red pepper flakes.

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My husband made up his naan.  Sometimes I think I just make curry so I can get that naan!

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And because it was officially after Thanksgiving we enjoyed this watching a Christmas movie.  Let’s just say the kids are very excited about this season.  🙂

 

Mushroom Curry and I’m Getting Too Old for This!

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As I sit here and write this post, I ache from the neck down.  Why?  Because my husband and I seem to really like saving money by doing house projects ourselves.  By last night we were seriously questioning our sanity.  Our current project is redoing our lounge.  We are hiring someone to do the drywall and mudding.  So maybe we’re finally learning.  Maybe.

But for three days this weekend we brought back the room to the studs. God the mess!  It gets everywhere despite our best efforts of blocking off the room.  Let’s just say me climbing in and out of the window is not the most graceful thing to behold.  But I can’t wait for the room to be finished so it’s worth the effort.

As you can imagine, not a lot of cooking happened.  No energy!  But this is a curry I made a few weeks ago when my in-laws were visiting.  This is a great dish for those that don’t eat meat.  It is also very easy to make on those busy nights.

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I made this on the mild side but you can easily turn up the heat with more chilis.  Again I used my “Best-ever Curry Cookbook” but as you know I changed it up.  Primarily because of the ingredients I had on hand.  In a skillet heat up a couple of tablespoons of vegetable oil.  Add about half an onion chopped and cook for a few minutes to soften.  Add 4 cardamon pods, 1/4 tsp of ground turmeric, 1 1/2 tsp of ground cumin, 1 tsp of coriander, 1/2 tsp of garam masala, and a few pinches of black pepper.

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Chop up 2 garlic cloves and one chili, cook for a few minutes.  If you want this on the mild side remove the white and seeds from the pepper.  Add about 10oz of chopped tomatoes.  Season with salt and grate a 1 in/2.5 cm sq piece of fresh ginger.  Bring it to a simmer.  Half or quarter (depending on the size) of about 12 oz of mushrooms.  I used white button mushrooms.

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We also had this with the peshwari naan my husband made.

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This was a lovely warming curry.  My MIL, who isn’t the biggest fan of curry, really enjoyed it.  🙂

Chicken Dopiaza

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It is amazing how fast a month can fly by with family visiting.  It was a great time but we’re now back to reality with getting the garden cleaned up before the snow comes.  Which doesn’t look like it will be long now for snow.  Higher towns around us got snow last night though for us it has just been bucketing rain.  This week we had the wind show up on time to shake the trees free of their leaves.

Autumn wasn’t as spectacular as it can be but it was lovely to see the colours, fortunately my in-laws were here for the short peak.  They got some really nice pictures to bring back home.

We’ve started a sort of a tradition of when we are all together we do a curry night.   I do two, one spicy and one on the mild side for my MIL.  This dish was definitely spicy but with loads of flavour.  I used the recipe for Chicken Dopiaza from “The Best Ever Curry Cookbook”but I changed it a bit.  One I was restricted with some ingredients and two I wanted this to use as few dishes as possible.  Especially since I was doing two curries!

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This would probably be a great dish for a cold given how much onion it calls for.  And ginger!  A cure for sure.  In a skillet heat up vegetable oil and add 8 cardamon pods, 2 bay leaves, and 2-3 chilis, chopped.   If you want this dish to be milder (crazy I know!) use less chilis and/or remove the seeds.

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Chop two small onions and add to the skillet.  Cook for a couple of minutes then add 2-3 cloves garlic, finely chopped.  Cube about a pound of chicken breast and add to the skillet. While the chicken is cooking grate a piece of fresh ginger which is about 1″sq/2.5cmsq.

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Then comes the fun part, adding all the fabulous spices!  Add 1 tsp of ground coriander, chili powder, and ground cumin.  Add 1/2 tsp of turmeric, ground pepper, and sea salt.  Add a 14 oz can of diced tomatoes.  Bring to a simmer.  Adjust the seasoning as needed.  If you want it even spicier add more chili powder.

The recipe calls for 8 small onions.  I bought 5 cipollini onions and quartered them.  Add them to the skillet and cook through.

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My FIL requested peshwari naan for curry night.  My husband looked up the recipe and made some.  I was a bit worried, given the stuffing, how it would pair but it worked really well.

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This had quite the kick to it.  One by one our eyes started watering.  But the heat didn’t overwhelm the flavour of the dish.  Like I said, possible cold cure!