Anonymous wrote:

Anonymous wrote:On OPs advice, i made it last night. Definitly not Indian ifnthats what people are expecting, but still good and easy.

I did beef up the spices and added some black cardamon and then toasted the cumin before I added it to the cauliflower. I did remove the skin on the chicken and it turned out fine, but I'm sure not nearly as greasy as the recipe as written. I also did the red onions very very thinly sliced in lime juice, salt, cilantro and finely shaved jalapeno. Let that sit for an hour in the fridge. That was the best part.

my mouth is watering!! I'm definitely making this soon!

Seriously do these onions. The lime takes all of the bite out and even tempers the jalapeno. Reminds me of onion cerviche if that were even a thing. I'd eat this as a side dish every day.

Anonymous wrote:PP- can you please post the recipe for red lentil with coconut milk?

is it this one? sounds good!!
https://www.washingtonpost.com/recipes/curried-red-lentils-coconut-milk/15549/

High temp sheet pan chicken is the best! You can go even simpler than this and just stick a clove of garlic and some butter under the skin of chicken leg quarters, sprinkle on salt, and roast at 450 for 45 mins. Delish.

Anonymous wrote:On OPs advice, i made it last night. Definitly not Indian ifnthats what people are expecting, but still good and easy.

I did beef up the spices and added some black cardamon and then toasted the cumin before I added it to the cauliflower. I did remove the skin on the chicken and it turned out fine, but I'm sure not nearly as greasy as the recipe as written. I also did the red onions very very thinly sliced in lime juice, salt, cilantro and finely shaved jalapeno. Let that sit for an hour in the fridge. That was the best part.

my mouth is watering!! I'm definitely making this soon!

PP- can you please post the recipe for red lentil with coconut milk?

I made this last night with the red lentil coconut milk recipe that was in the food section of the post
Total hit!

On OPs advice, i made it last night. Definitly not Indian ifnthats what people are expecting, but still good and easy.

I did beef up the spices and added some black cardamon and then toasted the cumin before I added it to the cauliflower. I did remove the skin on the chicken and it turned out fine, but I'm sure not nearly as greasy as the recipe as written. I also did the red onions very very thinly sliced in lime juice, salt, cilantro and finely shaved jalapeno. Let that sit for an hour in the fridge. That was the best part.

I love, love Smitten Kitchen.

Thanks for posting. I was eyeing this recipe and will do it for sure now.

Anonymous wrote:I love the sheet pan dinner trend!

So great. Put the chicken and yogurt marinade into a gallon Ziploc, cook everything on one foil lined sheet... Couldn't have been easier or any less fuss. Will definitely be worked into our usual rotation. I think adding okra would be a great addition as well if you like okra - it pairs very well with Indian flavors. Will toss that in next time.

I'll definitely try this one!

I posted this recipe in the cookbook thread, but just realized it fits the same sheet pan dinner criteria:

http://www.post-gazette.com/food/2009/03/18/What-s-for-Dinner-Oven-Crisped-Pork-Peppers-and-Greens/stories/200903180140

I love the sheet pan dinner trend!

Thanks!!! I have all of these ingredients, making it tonight!

Thank you! Always looking for great one pan/pot dishes

Made this tonight and it was AMAZING. Smitten Kitchen is always reliable but this was so good. You could easily omit a lot of the spice and the jalapeño for kids or picky eaters. We had steamed spinach as well for green.

https://smittenkitchen.com/2016/04/sheet-pan-chicken-tikka/