Indian Fusion..Indian Spiced Chicken

I love the well balanced flavors of Indian food....so Alan announces he is hungry, and I have 3 boneless skinless chicken breasts...what to make.  Well, I know I can't go wrong with something I make up with curry!  And since this was a hit, it is a keeper and I'll share with you.

Indian Spiced Chicken

3 boneless, skinless chicken breasts, cut into about 1 inch chunks

a few Tbsp of grapeseed oil or olive oil

1 TBSP Curry Powder

1 Tsp Ground Cumin

1 Tsp Garam Masala (Indian spice mix found in the spice section of most groceries)

1/2 tsp Garlic Powder

3 Tbsp dried onion

1 tsp salt

1 tsp honey

Juice of one lemon.

Combine all ingredients in a glass bowl and let marinate for 30 minutes to a few hours.

Veggies--Part 1 roasted, Part 2 sauteed

Part 1

1 bunch of broccoli, cut into florets and the stalks peeled with a vegetable peeler and cut into 1 inch chunks

Place on a sheet tray, drizzle with oil, sprinkle with a pinch of kosher salt (go easy here) in a preheated 425 degree oven and roast for about 30 minutes.

Part 2

1 large leek, greens into compost, white cut in half lengthwise and washed well, then cut into 1 inche pieces

3-4 carrots, peeled and cut on the bias into 1/4 inch slices

1/2 of a spicy pepper like a jalapeno minced

3-4 garlic cloves, minced

1/3 C of golden raisins or regular raisins is fine too.

White wine

kosher salt and white pepper to taste

While the broccoli is roasting the rice is cooking (recipe below)....saute vegetables in a few Tbsp of oil for 4-5 minutes, then add the raisins and add about 1/4 cup of white wine and cook until wine is almost reduced and vegetables are tender (not mushy). Season with salt and pepper. Place in a bowl and set aside. Mix broccoli into vegetables when it comes out of the oven.

In the same pan you cooked the vegetables add the chicken and saute for 3-4 minutes then add about 1/2 cup of white wine and cook until chicken is cook through....about 8-9 minutes. You will have a nice light sauce.

Toppings:

Toast pine nuts or almonds to top dish with.

Paneer (Indian cheese, white and crumbly) or I used feta as it is also a crumbly white cheese and this is fusion...and what I had!

Brown Basmati Rice

2 C of brown basmati rice

2 C of chicken stock

2 C of water

1/2 bunch of cilantro, or to taste

kosher salt

I cook my rice in a rice cooker, the package of rices says to bring to boil, cover and reduce to a simmer and cook for approx 40 minutes, but check your package. When the rice is cooked I stirred in my chopped cilantro and about 1 tsp of kosher salt.

To assemble

Place rice on plate, top with vegetable mixture, then chicken, pine nuts and cheese.

At Home Burrito Bowls

I was thinking of going out tonight but then I thought, nope...I can do this. The primary reason I was thinking of going out is....my dishwasher is sitting in the middle of my kitchen! YUCK....I really dislike washing dishes...I wash anything plastic as I don't put it in the dishwasher that said, nor do I purchase any cooking items now with plastic! I want my glass and stoneware to be washed while I sleep thank you...in the middle of the night on my timed cycle for less expensive electricity! I wish I had a cleaning up fairy that visited me..but no such luck.  Also with the dishwasher in between my island and sink counter, well it is a bit inconvenient! Oh well....here are the results from me being stubborn and cooking anyway...I'm enlisting Alan to dry tonight!

So, here is my take on BURRITO BOWLS....

Chicken & Peppers

3 boneless chicken breasts, cut into chunks
Place in a glass bowl and add:
1 Tbsp of chili powder
1 Tbsp of ground cumin
1 tsp of garlic powder
1 tsp of kosher salt
grape seed oil
1 lemon, juiced
Combine the chicken with the chicken and let marinate for 30 minutes to a few hours.

1 green bell pepper, sliced

1 red bell pepper, sliced

1/2 of a white or  yellow onion, sliced

Place on a plate until ready to cook the chicken.










In a heavy saute pan or cast iron grill pan, add grape seed oil and cook the peppers and onion on high heat to give a good char on them.  Then remove and add more oil and chicken, sear chicken on all sides then add about 1/4 cup of chicken stock and simmer for a 7-9 minutes until cooked through. To make your burrito bowl....layer the rice, beans, peppers and onions, chicken, salsa on top...and optional is to add sour cream and sliced avocado or guacamole!









Mexican Brown Rice

2 C of brown basmati rice
2 C of chicken stock
2 C of water
1/2 bunch of cilantro, or to taste
kosher salt

I cook my rice in a rice cooker, the package of rices says to bring to boil, cover and reduce to a simmer and cook for approx 40 minutes, but check your package. When the rice is cooked I stirred in my chopped cilantro and about 1 tsp of kosher salt.





Black Beans

1/2 of a red onion, chopped
1/3 of a jalepeno, chopped (mine was a good sized jalapeno!)
3 cloves of garlic, chopped
1 15 oz can of organic black beans, BPA free can if possible
chicken stock
kosher salt
grape seed oil

Saute onion, jalapeno and garlic in oil for 5-6 minutes, add well-rinsed and drained black beans, then add enough chicken stock to barely cover the beans, bring to a boil and cook until liquid reduces just below the beans, then add a pinch of salt, mash some beans with a potato masher, and stir, it's ready to use.

Tomato & Corn Salsa

1 large container of grape tomatoes or 2 small
1/2 of a red onion
2/3 of a jalapeno (my large one from the beans)
1/2 bunch of cilantro
3-5 garlic cloves, peeled
1 lime
kosher salt
frozen corn

In a food processor, place the onion, jalapeno, and garlic, pulse to chop, then add the cilantro, pulse again until well combined.

Add the tomatoes and pulse to desired consistency. Place in a glass bowl and add a pinch of salt and the  zest and juice of the lime.  Stir in about 1/2 cup of frozen corn and let macerate while you prepare the rest of the dinner.

My nephew now has 7 little chicks —Buff Orpingtons! They are Mac's 7 Lucky Ladies!  

This little chic is interested in the camera! I can't wait for some of Mac's ladies eggs.

Grilling! Pork Chops and "Bar-sotto" AND a Kale Chip TIP!

Pork Chops

4 thick cut pork chops, natural with minimal processing, no hormones or antibiotics

6 Tbsp of grainy style mustard

2 Tbsp of honey

1 tsp of herb de provence

Mix the marinade together and rub on pork chops, let stand about 30 minutes and then grill until slightly pink inside (160 degrees internal temp). 

Bar-sotto  

This is my version of risotto without using just a plain white rice.  I use Pearl Barley instead to incorporate a healthy whole grain into the meal. I mix it up all different way with a varitey of cheeses, vegetables and mushrooms....once you make this creamy satisfying dish, you'll add your favorites to the basic recipe too!

•                2 tablespoons extra-virgin olive oil

•                1 small onion, diced

•                1 1/2 cups pearl barley

•                1/2 cup dry white (or red wine, depending on what I'm doing!)

•                3 cups chicken stock (or beef stock, depending on what I'm mixing in)

•                1/2 to 1 cup vegetables, tonight I used steamed green beans and cut them into small pieces

•                1/3 cup grated cheese, I used parmesan (goat cheese/chevre, blue cheese, brie)

•                Fresh herbs or other aromatics, tonight 2 Tbsp of fresh basil chopped

•                1/4 cup low-fat organic milk (heavy cream, for special occasions)

•                Vinegar or lemon juice. I used the zest and the lemon juice tonight

•                Salt and freshly ground black pepper

In a heavy-bottomed medium saucepan, heat the olive oil. Add the onion and saute until fragrant and translucent. Add the pearl barley and toast for 2 minutes, stirring occasionally. Add the wine and cook until absorbed. 

Gradually add the stock, stirring frequently. Bring to a simmer and cover; cook for 8 to 10 minutes until the liquid is almost absorbed and orzo or barley is tender. Remove from heat. 

Stir in the vegetables, grated cheese, fresh herbs or aromatics, milk, and zest and juice of one lemon. Season the barsotto with salt and pepper and serve. 

Variations: 


Lemon-Asparagus: add 1/2 cup steamed diced fresh asparagus, 1 tablespoon lemon juice, and zest from 1/2 lemon. 



Mushroom: 1 cup wild or culitvated mushrooms. Substitute chicken or beef stock with mushroom stock if desired. Add 3/4 teaspoon fresh chopped thyme leaves and 1/2 cup Parmesan cheese. 



Sweet Corn with Bacon: Add 1/2 cup sweet corn, 1 tablespoon sugar, and 1/2 cup cooked and crumbled bacon.

AND FINALLY....

HERE IS A KALE CHIP UPDATE:

Tear a bunch of kale into "chips" drizzle with extra virgin olive oil and kosher salt, bake at 350 for about 15-20 minutes...now the new tip...place a wire cooling rack on your sheet tray so the air can circulate around the chips...makes crispier chips!

I also have been adding other seasoning, like garlic or Italian Seasoning blend!

More soon!!!

Meatballs! Lemon Layer Cake! YUM!!!

I am woefully behind here....and I will get back to blogging about my CSA bag and making dinner from what I get in the bag. I've been spending my spare time researching toxins that have found their way into our lives to the point they are making us all very unhealthy. We think we are making good choices, but are we? I am shocked at the number of additives that have crept into "food" lately, as well as personal care items and cleaners. Each on their own may not have enough of a toxicity level to upset anyone, but remember you are assaulted by these in a variety of products all day long, day after day. So the levels are making an impact on our health and the health of our families. So, I've been trying to clean up our diet and lives even further. I like to read thezerowastehome.com for ideas and to strive to do the best that I can, I understand it is so far from a perfect or ideal world, but there is so much room for improvement! I've found many other wonderful websites with information to get the dangerous chemicals (not all are bad, but I don't want the toxic ones in my home) out of our foods, cleaners, and bathroom products.I'll try to get these together for another post when I have more time.  I can't believe how much better I feel as this journey continues. 

So last night I made fresh meatballs as my younger son requested spaghetti and meatballs...odd but they won't eat meat sauce. No matter, we use the leftovers for meatball subs to change it up, and I actually enjoy making them!

Amy’s Sirloin and Pork Meatballs with Fresh Herbs

1lb of ground sirloin (Natural, no hormones or antibiotics fed to the animals)

1lb of ground pork   (Natural, no hormones or antibiotics fed to the animals)

2 eggs, organic, free range, lightly beaten

1/2 cup shredded Parmesan

1/2 cup bread crumbs, seasoned

1/4 cup of organic milk

 2 cloves of garlic, pressed, OR1/2 tsp of garlic powder

1 small bunch of Italian parsley chopped

1 bunch of basil chopped

1-2 tsp kosher salt

1/2-1 tsp pepper

1-2 TBSP olive oil

Gently combine.  Shape into meatballs, I like medIum size about 2-3 TBSP. place on sheet tray and bake at 375 for approx 20-25 minutes.

Place in tomato sauce and simmer for 20-30 minutes. Serve over whole wheat spaghetti or soft polenta.

I simmered in two jars of my favorite organic marinara sauce (I often make my own, but only if I can find canned tomatoes in BPA free cans...so often organic marinara sauce sold in a glass jar is my base for my sauces).

Lemonade Layer Cake

This recipe is from a Cooking Light Magazine 2002. I have not found lemonade concentrate that is high fructose corn syrup free, and this is a family favorite, since it doesn't use that much I just use it, but I can't wait for Earth Fare to open in late April, as I'm hoping to find my substitute there! It is dessert and you should eat any dessert in moderation anyway. But I do use organic ingredients below where I can get them....flours, butter, lemons, etc.

Ingredients

            Cake:

            1 1/3 cups granulated sugar

            6 tablespoons butter, softened

            1 tablespoon grated lemon rind

            3 tablespoons thawed lemonade concentrate

            2 teaspoons vanilla extract

            2 large eggs

            2 large egg whites

            2 cups all-purpose flour

            1 teaspoon baking powder

            1/2 teaspoon salt

            1/2 teaspoon baking soda

            1 1/4 cups fat-free buttermilk

            Cooking spray

            Frosting:

            2 tablespoons butter, softened

            2 teaspoons grated lemon rind

            2 teaspoons thawed lemonade concentrate

            1/2 teaspoon vanilla extract

            8 ounces 1/3-less-fat cream cheese

            3 1/2 cups powdered sugar

Preparation

Preheat oven to 350°.

To prepare cake, place first 5 ingredients in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs and egg whites, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, salt, and baking soda; stir well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition.

Pour batter into 2 (9-inch) round cake pans coated with cooking spray; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 20 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.

To prepare frosting, place 2 tablespoons butter and the next 4 ingredients (2 tablespoons butter through cream cheese) in a large bowl; beat with a mixer at high speed until fluffy. Add powdered sugar, and beat at low speed just until blended (do not overbeat). Chill 1 hour.

Place 1 cake layer on a plate; spread with 1/2 cup frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in the refrigerator.

Some of My Mediterranean Favorites!

Tabouli/Tabouleh

1/2 C bulgar wheat

1/2 C boiling water

1 tomato squeezed, and diced

1 sm. Onion diced

1 sm cucumber, seeded and diced

1 bunch parsely, finely chopped (for this I prefer curly)

1/6 C olive oil

1/4 C lemon juice

1/2 tsp salt

1/4 tsp garlic powder

1/2 tsp dried oregano

dash of cayenne pepper (I usualy use 1/8-1/4 tsp)

pita bread, cut into wedges and baked (375-425 watch until toasted) with olive oil and crazy jane's salt or kosher salt.

Pour boiling water over wheat and let stand 1/2 to 1 hours.  Combine tomato, cucumber, onion, and parsley in a salad bowl. Whisk together the olive oil, lemon juice, salt, garlic powder, oregano, and cayenne pepper.  Combine the dressing and the bulgar wheat.  Mix wheat mixture into vegetables.  Serve with toasted pita wedges (toast by spraying olive oil on triangles and sprinkle with Sea Salt) or you can purchase pita chips now like, Stacy's Pita Chips. Or serve as a salad.

TZATZIKI

(Greek Yogurt & Cucumber Sauce)

4 C. plain yogurt

1 medium cucumber, peeled and coarsely grated

4 cloves garlic, minced

2 T. olive oil

1/2 t. dried dillweed

Salt & pepper to taste

additional olive oil for garnish

1.  Please a piece of cheesecloth in a colander and pour in yogurt.  Cover and refrigerate overnight or for several hours to drain off all water.  Discard water.

2.  Mix all ingredients together except the additional olive oil and chill.  When ready to serve, drizzle olive oil on the top. Serve with pita chips and vegetables.

This is also the sauce for the following Kabobs!

Cucumber-Dill Marinade with Grilled Lamb Kebabs

Yield:

3 to 4 servings

INGREDIENTS

•                1 pound deboned leg of lamb, large dice

•                2 medium zucchini, large dice (green and yellow)

•                1 medium red onion, large dice

•                Metal or wooden skewers (soaked in water for 30 minutes)

Marinade:

•                2 cups plain whole milk yogurt

•                2 tablespoons minced fresh dill

•                1 teaspoon ground coriander

•                3/4 teaspoon red pepper flakes

•                1/2 teaspoon white wine vinegar or juice of 1/2 of a lemon

•                1 teaspoon kosher salt

•                Freshly ground black pepper

You'll need two large glass bowls. Place lamb in one bowl and veggies in the other. Divide marinade between the two bowls and gently toss to coat. Let marinate 30 minutes at room temperature. (Can be stored in refrigerator up to 24 hrs in advance.) 

When ready to cook, heat a lightly-oiled grill pan over medium heat or use an outdoor grill. Remove lamb and vegetables from marinade, let excess drip off, and thread on skewers. Place skewers in pan and cook, turning to cook all sides, until lamb is medium-rare and vegetables are cooked through, about 6 minutes total. (You may have to do this in batches.) 

Serve immediately over rice or with flatbread. Or roasted redskin potatoes (see recipe in this blog).

Marinade: In a medium bowl, mix together yogurt, dill, coriander, red pepper flakes, vinegar, and salt until evenly combined. Season well with freshly ground black pepper, taste, and adjust seasoning, as needed. Serve with an assortment of vegetables for dipping. 

Yield: 2 1/2 cups

Roasted Red Potatoes

3 lbs of redskin potatoes, depending on size, either cut in half or into quarters.

Place in a glass roasting dish and toss with EEVO (extra virgin olive oil), kosher salt and fresh ground pepper, garlic powder, and dried basil.

Roast at 425 degrees for about 25-35 minutes, until tender and browned.

Top with grated parmesan, and toss. Serve warm.

Sundried Tomato Dip with Cheese Tortellini

1 small jar or 1/2 cup of sundried tomatoes in oil (drain the oil)

1 cup mayo

1/3 C sour cream

4 tablespoons parmesan cheese

2 cloves of garlic

2 green onions

Mix ingredients the food processor, add salt and pepper to taste.

1 package of cheese tortellini from the refrigerator section of the market, cooked per package directions, then rinse with cold water drain and toss with EVOO so they don't stick.

Like a Mac N Cheese.....but healthier, and no one will know!

Love my Organic Green Grocer Bag!!! I am so glad we have kept going all winter. This weeks bag provided me with a lovely head of cauliflower that I wanted my kids to eat! So the following was gobbled up and liked....great recipe for adults and kids. The sauce is creamy and delicious, the ham is an ingredient my kids love....and so easy to toss in, but you could leave it out and add in roasted butternut squash to keep the dish vegetarian—and it would be so pretty!

As a quick side note, I've also been trying to read up on GMOs (genetically modified organism or genetically engineered organism). From what I have been finding online I'm trying to avoid these, and foods labeled organic are not modified. That is the only way to avoid them currently as the US has no specific requirement to label other produce, prepared foods or packaged foods. The Meijer brand Naturals say on the label "No GMOs" so I've been opting for that brand over others. I suggest you look into these and make a decision for your family based on what you find.

Baked Pasta with Broccoli, Ham, and 

Cheesy-Cauliflower Sauce

A few TBSP of Extra Virgin Olive Oil
1 small head of cauliflower
1 small onion, chopped
6 garlic cloves, chopped
2 TBSP flour
4 C low-fat milk (or skim)
1 tsp grated nutmeg
2 C grated parmesan or romano cheese
1 lb of medium shells dried pasta (whole grain is good)
1/4 lb of smoked ham, chopped
5 C of broccoli florets
1/2 C toasted panko (Japanese Bread Crumbs), to top before serving...optional

In a large skillet saute cauliflower, onion, garlic and 1/2 tsp kosher salt in olive oil until softened. Sprinkle 2 Tbsp of flower over the mixture and cook for a couple of minutes, add 4 C of milk and bring to a boil, then simmer for 10-15 minutes until cauliflower is soft. Turn off heat and let cool slightly.



Meanwhile, cook the past for 5-6 minutes only and drain (it will finish cooking in the oven).

In a large baking dish, add pasta, broccoli and ham, toss to combing.

Add cauliflower mixture to a blender after it has cooled for 5-10 minutes. Add 1 C of grated cheese and nutmeg, then puree until smooth. Pour over pasta mixture and combine. Top with 1 C of grated cheese.










Bake at 400 degrees F for approximately 25 minutes.

 Let cool 5 minutes, then serve.

Top with the toasted breadcrumbs if desired.

All I have left to say is, YUM! And, I betting the leftovers get better!

Mother Ruthann's Cookies

Ruthann Bennet and Vicki Stainer at a tree planting in Memory of Jerry Bennett at Freeman Road Park.

This is special post today, because it is about my neighbor Ruthann Bennett. But she is more than a neighbor...she is family, she the rock of our street's quirky community and she a force to be reckoned with! I've known her for over 16 years.  She was so welcoming when Alan and I moved to Char Mar, and so wonderful when our children arrived.  She loved them and helped me when I was scrambling and needed a baby sitter within an hour or so (job hazard of being self-employed). She is a retired educator and continues to educate and share knowledge.  Our lives wouldn't be the same without her.  She shared her famous cookie recipe with me this week, one we've been enjoying for years. It really is Ruthann...it is sweet, but has ingredients integrity, that are good for you, and are natural. This just seems to sum up the Ruthann I love....the one that loves people, nature and knowledge. Her late husband Jerry, was the same. So giving......and I'm including some photos of the beautiful plants he endowed us with and that we keep growing so in the years to come, Ruthann and Jerry will always be a part of our family.

Mother Ruthann's Cookie Recipe

1 cup butter, softened

1 cup packed brown sugar

3/4 cup honey

2 large eggs

1 teaspoon vanilla

Mix well

Then Add:

2 1/2 cups flour

1 teas. salt

1/2 teas. baking powder

1 teas. baking soda

Mix well with mixer.

Then add:

2 cups Wheaties, 2 cups quick oats, 1 cup coconut, 1 cups ground nuts, and 12. oz. of chips — chocolate chipc OR  peanut butter chips OR butterscotch chips

Mix with spoon until well blended.  Bake at 375 degrees for approximately 10 minutes.




This is a very special Lilly.  It is a Eucharist Lilly and we take these inside for the winter, but back out in the summer, it is a favorite of ours and they are so beautiful just like Ruthann and Jerry.

Eucharist Lilly

Lissyanthus

Lissyanthus

Moon Flower

The ground cover, ferns and hostas in our front yard are all from Jerry.

Projects that are inspired by Jerry and the deer population he struggled with but never resented.

Our fish pond that was inspired by Jerry, although is pales in comparison to the two fish ponds that inspired this! Jerry helped up with the planning and specs so we can winter over our fish. We love to check their progress year after year, and the kids love feeding them and watching them. 

A project the neighborhood boys worked on all summer long in 2011 and one that I know Jerry would have loved. The teepee frame was constructed all from fallen trees and branches! The kids love to play in it! And so far it is standing tall even against some crazy winds we've had all fall and winter! Ruthann and Jerry are the original re-use and recycle couple. They understand and share the meaning of waste-not, want-not.

Thanks to the Bennett's the deer here in the Char Mar area are well fed with feed corn. A very loving way to keep them out of your gardens! We just love watching them and although it means we can't grow tulips....we have plenty of other deer friendly plantings (mostly from the Bennett's)!