Lemony Chicken

This had a different name in the Cook's Country issue that I got it from, but this is how I think of it. It's a nice blend of citrus and capers, which I'm convinced is the only combination that capers are tolerable in :)

Lemon Chicken Strips

Ingredients:
1 1/2 lbs. of boneless chicken breast cut lengthwise into tenderloin size strips
salt and pepper
2 tbsp vegetable oil
3 tbsp unsalted butter
3 garlic cloves, minced
2 tbsp drained capers, minced
1 tbsp flour
1 cup low-sodium chicken broth
1/3 cup juice from 2 lemons
2 tbsp minced fresh parsley

1. Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tbsp oil in large nonstick skillet over medium-high heat until just smoking. Cook half the chicken unil golden brown and cooked through, about 2 minutes per side. Transfer to platter and tent with foil; repeat with remaining oil and chicken.

2. Add 1 tbsp butter, garlic, and capers to empty skillet and cook until fragrant, about 30 seconds. Stir in flour and cook until beginning to brown, about 30 seconds. Stir in broth and lemon juice and simmer, scraping up any browned bits, until slightly thickened, about 3 minutes. Off heat, whisk in parsley and remaining butter. Stir in browned chicken along with any accumulated juices and season with salt and pepper.

Don't know what to call this -- maybe Beef Bhaji?

This is something my aunt makes and it is sooo yummy, its like comfort food to me. The thinner you slice the meat, the faster it will cook, but it tastes good even if you don't slice it very thin.

Beef Bhaji

Ingredients:

2 lbs. boneless beef (I ask the butcher for "pasinda" meat) sliced thin in 1 inch wide pieces
3 tbsp onion puree + 2 medium onions sliced thin
1 1/2 tbsp garlic paste
1 tbsp ginger paste
1 cup yogurt
2 tsp salt
1/2 cup vegetable or canola oil

Directions:

1. Mix the sliced beef with the onion puree, garlic, ginger, yogurt, and salt in a bowl.
2. Heat the oil in a pot, and brown the sliced onions until they are red (not completely fried).
3. Add the beef mixture to the pot. Cook on high, uncovered, until the water dries.
4. Once water is dried, stir fry until the beef browns on all sides.
5. Add a small amount of water, about 1/2 cup, and cook on medium, covered.
6. When the oil comes up, the beef is done. Goes great with plain white rice and lentils or other veggies.