Spicy Indian Chicken

Another easy and really different dinner!  Not too spicy.  I use chicken breast cut into thirds as opposed to thighs.  We love it with Brown rice and green beans.

 Ingredients

* 1.5 pounds boneless skinless chicken thighs
 * 2 tablespoons plain yogurt
 * 1 tablespoon garam masala
* 1 tablespoon red curry paste
 * 1 tablespoon roasted red chili paste (*you can omit if you don't
 have and just use an additional tablespoon of the red curry paste
 instead)
 * 1 teaspoon curry powder
 * ½ teaspoon coriander
* ½ teaspoon smoked paprika
* ½ teaspoon kosher salt
* ½ teaspoon black pepper
* 1 tablespoon lemon juice
* 1 tablespoon coconut oil

 For the glaze

* ¼ cup maple syrup
* juice of ½ a lemon

Instructions

1. Combine the yogurt, all the spices including the curry and chili
paste and the lemon juice in a small bowl and mix together with a
spoon.
2. Place the chicken in a large baking dish and coat in the yogurt
mixture. You can let the chicken marinate like this for up to 8 hours
if you'd like or you can cook it right away.
3. Heat a large skillet over medium-high.
4. Add the coconut oil. Once melted and hot, add the chicken to the
skillet.
5. Cook 5-7 minutes on one side until golden brown then flip and
cook another 3 minutes on the other side until the chicken is cooked
through.
6. Whisk the maple syrup and lemon juice for the glaze together in a
small bowl and add to the skillet with the chicken.
7. Cook down 1-2 minutes until bubbly and starting to reduce. Flip
the chicken a few times in the glaze to coat. Turn off the heat and
serve.
8. Garnish with fresh cilantro and serve with a yogurt, cilantro,
lemon juice mixture if desired.   

Green Curry Fritters

These are easy, delicious, and kid and adult friendly!  Great cold the next day on a salad and they freeze well.  

http://www.myrecipes.com/recipe/green-curry-fritters

Ingredients

Preparation2/3 cup panko (Japanese breadcrumbs)

1/4 cup diagonally sliced green onions $

1 pound ground chicken breast

2 tablespoons canola mayonnaise

1 1/2 tablespoons green curry paste

1 tablespoon dark sesame oil

1 tablespoon lower-sodium soy sauce

2 teaspoons sambal oelek (ground fresh chile paste)

3/8 teaspoon kosher salt

1/2 teaspoon grated peeled fresh ginger

1 large egg $

2 tablespoons canola oil, divided

1. Place first 3 ingredients in a large bowl. Combine mayonnaise and the next 7 ingredients (through egg). Add mayonnaise mixture to chicken mixture; mix lightly until combined. Divide into 12 equal portions; gently shape each portion into a small patty (do not pack).

2. Heat a large skillet over medium heat. Add 1 tablespoon canola oil to pan; swirl to coat. Add 6 patties to pan; cook 3 1/2 minutes on each side or until done. Remove from pan. Repeat procedure with remaining oil and patties.

Note:

 

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Julianna Grimes, 

Cooking Light

OCTOBER 2013

Apple Crisp

Ingredients

• 7 tart apples, peeled, cored and sliced
• 4 teaspoons fresh lemon juice
• 1/2 teaspoon vanilla
• 1 cup brown sugar
• 1/2 teaspoon ground cinnamon
• 1 cup rolled oats
• 1/2 cup butter, room temperature

Method

1 Preheat oven to 375°F. In a mixing bowl, combine apples, lemon juice, and vanilla. Toss to combine.

2 Layer sliced apples in a 9 x 12-inch (or approximately the same size) baking pan.

3 Combine brown sugar, cinnamon, and oatmeal in a bowl. Cut in the butter. Sprinkle sugar mixture over apples.

4 Bake 45 minutes or until topping looks crunchy and apples are tender.

Serve with whipped cream or vanilla ice cream.

I heated it up and put pecans and whipped cream on top.  Yum!  Enjoy! 

Lightened-Up Pumpkin Spice Bars

Ingredients:

1/2 cup all-purpose flour
1/2 cup whole-wheat flour
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
2/3 cup dark brown sugar
1 cup canned pumpkin purree
1/4 cup fat-free milk (or almond or soy milk)
1/4 cup (1/2 stick) light butter, melted (or regular butter or melted coconut oil)
1 teaspoon vanilla extract
Directions:

Preheat oven to 350F. Line an 8x8 baking pan with parchment paper or spray with nonstick spray. Set aside.
In a large bowl, mix the dry ingredients until fully combined. Set aside. In a small bowl, whisk the eggs, brown sugar, and pumpkin together until combined. Add the milk, melted butter, and vanilla extract. Slowly pour the wet ingredients into the dry ingredients and mix until *just* combined. Do not overmix.
Bake for 25-28 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely and cut into 12 squares. Bars remain fresh for up to one week stored chilled in an airtight container.

Veggie Soup

1 Medium Yellow Onion, Diced
4 Stalks Celery, Diced
5 Cloves of Garlic, Diced
2 Cloves of Shallots, Diced
3 Chicken Stock Pouches (TJs)
3 Cups Water
6 High Lycopene Tomatoes, Diced
1/2 Can Tomato Paste
6 Small Tri Colored Potatoes, Diced
4 Carrots Peeled, Diced
1 Cup Frozen Peas
1 Cup Frozen Fava Beans
1 Tablespoon Himalyan Sea Salt
1 Tablespoon  Cracked Pepper
2 Tablespoons Basil
2 Tablespoons Soy Sauce
Olive Oil

Dice Onion, Garlic, Celery, Shallots.
Saute in olive oil until soft.
Add diced potatoes and saute 3-5 minutes.
Add saute into crock pot.
Add chicken stock, water, carrots, tomatoes, peas, fava beans, sea salt, pepper, basil, soy sauce, tomato paste

Cook for 3-4 Hours in Crock Pot on Low, or until veggies are tender.

Serve with Oyster Crackers

Low and Slow Black Bean Soup

Black Bean Soup
1 bag of dried black beans, soaked and drained
8 cups of super stock or water with a couple bouillon cubes
2 bay leaves
2 tbsp. cumin
1 tbsp. oregano
2-3 tbsp. salt

*top secret: I add a bouillon cube to the super stock- shhh don't tell*

Bring liquid and seasoning to a rolling boil.  Add in beans.  Return to a bowl.  Reduce to a low simmer and cover for 3-4 hours.  Remove lid an hour before serving and return to a medium simmer.  You will definitely need to taste and add salt.  (I haven't tried, but I am sure this would do well in the crock pot)

Rice& Sausage
1 chorizo sausage
2 diced leeks
1 cup of cooked brown rice

Sauté sausage and leeks in a pan until they are crispy add rice and mix well.

To serve:
Place rice in the bottom and spoon bean soup over top.  Add your favorite toppings-We like cheese, tortilla chips, sour cream and pickled onions for toppings.

Pickled Red Onions

This is my new favorite condiment!

1 large red onion
1/3 cup white vinegar
1 tbsp sugar
2/3 cup cold water
* I like them a little more sour so I do 1/2 c each of vin and water*

Tightly pack the onions in a wide mouth jar and pour liquid mixture over the top until the onions are fully submerged.  Seal and place in the fridge for at least 3 hours.