No Peek Cold Oven Popovers

I love popovers.

They are ultra-simple, yet incredibly good and satisfying. I like them light, eggy, and golden.

This is the most fool-proof recipe I have ever tried and it yields perfect popovers every time.

Cold Oven Popovers

2 eggs   1 cup milk    1 cup all purpose flour    pinch sea salt

Beat eggs, add milk, fold in flour and salt. Combine til you have a smooth batter.

Pour batter into lightly buttered/greased popover pans OR extra-large muffin pans.

Place in COLD oven. Turn oven on to 450 degrees. Bake for 30 minutes WITHOUT OPENING THE OVEN. No peeking!  Makes a half dozen.

Mahima's Chicken Sahsee

Ahmed's mom is an amazing cook. She has a few recipes that are total stand-bys for us. Below is one of my favorites. I serve it with warmed pita bread, because Ahmed likes to clean the plate with it. It's not hot, but is spicy, rich, and very simple. I use both dark and light meat for flavor.

Mahima's Chicken Sahsee

1 large sweet onion, chopped
1 cinnamon stick
1 bay leaf
1/4 teaspoon ground cloves (or 3 whole cloves, to be removed)
1 tablespoon canola oil
1 pound of boneless, skinless chicken (dark, white, or mixed) cut into cubes
1 clove of minced garlic
1 teaspoon curry powder
1 teaspoon sea salt
1/2 teaspoon minced ginger
3 plum tomatoes, seeded and chopped
1 teaspoon lime OR lemon juice
1/2 cup of sour cream

4 cups cooked rice
4 wedges lemon or lime

Saute onion, bay leaf, cinnamon stick, cloves, until the onion is tender and clear. Add chicken, garlic, curry, and ginger, cook until the chicken is lightly browning. Add tomatoes and salt. Cover and simmer for 10-15 minutes, or until the chicken is cooked through. Remove the bay leaf, cloves if whole were used, and cinnamon stick.

Stir in sour cream til blended.

Serve with warm rice and citrus wedge.