To back track here are a few recipes favorites from the last few weeks.
- YIELD: 7 servings (serving size: about 1 cup)
- COURSE: Main Dishes
- 2 teaspoons curry powder
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground red pepper
- 1 bay leaf
- 1 1/2 teaspoons olive oil
- 1 1/2 pounds skinless, boneless chicken breast, cut into 1-inch pieces
- 1 1/2 cups vertically sliced onion
- 1 1/2 teaspoons minced peeled fresh ginger
- 2 garlic cloves, minced
- 1 (14-ounce) can fat-free, less-sodium chicken broth
- 1 (14.5-ounce) can diced tomatoes, undrained
- 2 cups (1/2-inch) cubed peeled sweet potato
- 3/4 cup canned chickpeas, rinsed and drained
- 1/2 cup frozen green peas
- 1 tablespoon fresh lemon juice
- 1. Combine curry powder, coriander, turmeric, salt, black pepper, red pepper, and bay leaf in a small bowl.
- 2. Heat oil in a large Dutch oven over medium-high heat. Add chicken to pan; sauté 5 minutes or until browned, stirring occasionally. Remove chicken from pan. Reduce heat to medium. Add onion to pan; cook 10 minutes or until tender, stirring frequently. Increase heat to medium-high; return chicken to pan. Cook 1 minute, stirring occasionally. Stir in ginger and garlic; cook 1 minute, stirring constantly. Add curry powder mixture; cook 2 minutes, stirring constantly. Add broth and tomatoes; bring to a boil. Cover, reduce heat, and simmer 1 hour. Stir in potato and chickpeas. Cook, uncovered, 30 minutes. Add peas; cook 5 minutes or until thoroughly heated. Remove from heat; stir in lemon juice. Discard bay leaf.
Easy Beef Stir Fry with Brown Rice
We love stir fry - it is such a good way to finish up leftover vegetables. Soy Vay Island Teriyaki is delicious!
Mixed Vegetable Pizza with Lox and Boursin Cheese
Last night, I used a pre-made honey wheat pizza crust, brushed the crust with olive oil and then spread some slightly melted Boursin cheese over it. I had sauteed eggplant, cherry tomatoes, red onion, and spinach in a little herbs de provence for pizza & OO, once the Boursin was spread, I laid smoked salmon lox on the pizza then the sauteed vegetables and topped with a little shredded mozzarella. Delicious and quick!
Lastly, here is a great marinade cookbook that I am working my way through.
There is a delicious sake and soy based Japanese marinade that keeps in the fridge for a few weeks and is perfect for marinating shrimp and beef kabobs. My brother, Bill, loved it when he was visiting us over the
4th of July!