1.5 Tbsp garam masala
1/2 tsp cumin
1/2 tsp turmeric
1/2 tsp smoked paprika
1/2 tsp salt
1/4 tsp cayenne
Freshly cracked pepper
2 lbs. boneless skinless chicken thighs
1 Tbsp cooking oil
1 yellow onion, diced
3 cloves garlic, minced
1 Tbsp grated fresh ginger
15 oz. tomato sauce
1/3 cup heavy cream
In a small bowl, combine the garam masala, cumin, turmeric, smoked paprika, salt, cayenne, and some freshly cracked pepper (about 10 cranks of a pepper mill). Sprinkle the spice mix over both sides of the chicken thighs, coating them liberally.
Heat the cooking oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken and cook for about 3 minutes on each side, or until well browned (the chicken does not need to be cooked through). Transfer the seared chicken to the slow cooker.
Add the diced onion to the skillet and continue to cook until the onions are soft and slightly browned on the edges. Remove the skillet from the heat. Add the onions to the slow cooker, then add 1/4 of water to the skillet and stir to dissolve the browned bits from the bottom of the skillet. Pour the water into the slow cooker.
Add the minced garlic, grated ginger, and tomato sauce to the slow cooker with the chicken and onion. Briefly stir, then place the lid on top, and turn the slow cooker on. Cook on high for 3 hours or low for 6 hours.
After 3 hours on high or 6 hours on low, the chicken should be fall-apart tender. Turn the slow cooker off, then add the heavy cream. Stir gently to combine the cream with the tomato sauce. Taste the sauce and add salt if needed.
To serve, spoon the chicken and tomato sauce over cooked rice and top with fresh cilantro.
(Source: https://www.budgetbytes.com/slow-cooker-chicken-tikka-masala/#wprm-recipe-container-31002)
Tuesday, March 12, 2019
Red Lentil & Chicken Soup
3 tbsp olive oil
1 large onion chopped
1 medium carrot chopped
5 cloves garlic minced
1 tsp turmeric
1 tsp cumin
2 tbsp smoked paprika
1 cup red lentils dry
3 tbsp tomato paste
4 cups chicken broth
2 cups chicken breasts cooked and shredded
1/2 tsp salt or to taste
1 tsp pepper or to taste
Heat the olive oil in a soup pot. Add the chopped onion, carrot and garlic. Cook for about 5 minutes until the onion is soft and translucent.
Add the spices - turmeric, cumin, smoked paprika - and stir. Add the red lentils, tomato paste and stir in the chicken broth until the tomato paste dissolves. 4 cups of chicken broth will result in a very thick soup, so if you want a thinner soup, add another cup of chicken broth.
Add the shredded chicken, bring to a boil, then turn down the heat and simmer for about 25 to 30 minutes, or until the lentils are cooked through, stirring occasionally.
(Source: https://www.jocooks.com/recipes/red-lentil-and-chicken-soup/#wprm-recipe-container-13834)
1 large onion chopped
1 medium carrot chopped
5 cloves garlic minced
1 tsp turmeric
1 tsp cumin
2 tbsp smoked paprika
1 cup red lentils dry
3 tbsp tomato paste
4 cups chicken broth
2 cups chicken breasts cooked and shredded
1/2 tsp salt or to taste
1 tsp pepper or to taste
Heat the olive oil in a soup pot. Add the chopped onion, carrot and garlic. Cook for about 5 minutes until the onion is soft and translucent.
Add the spices - turmeric, cumin, smoked paprika - and stir. Add the red lentils, tomato paste and stir in the chicken broth until the tomato paste dissolves. 4 cups of chicken broth will result in a very thick soup, so if you want a thinner soup, add another cup of chicken broth.
Add the shredded chicken, bring to a boil, then turn down the heat and simmer for about 25 to 30 minutes, or until the lentils are cooked through, stirring occasionally.
(Source: https://www.jocooks.com/recipes/red-lentil-and-chicken-soup/#wprm-recipe-container-13834)
Energy Bites
1 cup (3.5 ounces) old-fashioned oats
1/3 cup (1.25 ounces) ground flaxseed meal
2/3 to 1 cup (6-9 ounces) nut butter (see note)
1/4 cup (3 ounces) honey
Dash of vanilla extract
Pinch of salt (more to taste, if needed)
Add-ins: mini chocolate chips, shredded coconut, chopped nuts, dried fruit, chia seeds, etc.
In a food processor, add the oats and process until coarsely chopped. If you don't have a food processor coarsely chop the oats in a blender and add to a bowl.
Add the flaxseed meal, nut butter, honey, vanilla and salt. Process/mix until the mixture comes together into a soft but not overly sticky ball.
If the mixture is overly dry, add nut butter a tablespoon at a time and process/mix until the consistency is soft but not overly sticky or crumbly.
Add any add-in ingredients, and mix with your hands until evenly combined.
Roll the dough into small balls and place on a parchment-lined baking sheet or tray. Refrigerate until firm enough to stack in a lidded container or in a bag. The energy bites can be frozen for several months or refrigerated for a week or so.
(Source: https://www.melskitchencafe.com/best-energy-bites-recipe/)
1/3 cup (1.25 ounces) ground flaxseed meal
2/3 to 1 cup (6-9 ounces) nut butter (see note)
1/4 cup (3 ounces) honey
Dash of vanilla extract
Pinch of salt (more to taste, if needed)
Add-ins: mini chocolate chips, shredded coconut, chopped nuts, dried fruit, chia seeds, etc.
In a food processor, add the oats and process until coarsely chopped. If you don't have a food processor coarsely chop the oats in a blender and add to a bowl.
Add the flaxseed meal, nut butter, honey, vanilla and salt. Process/mix until the mixture comes together into a soft but not overly sticky ball.
If the mixture is overly dry, add nut butter a tablespoon at a time and process/mix until the consistency is soft but not overly sticky or crumbly.
Add any add-in ingredients, and mix with your hands until evenly combined.
Roll the dough into small balls and place on a parchment-lined baking sheet or tray. Refrigerate until firm enough to stack in a lidded container or in a bag. The energy bites can be frozen for several months or refrigerated for a week or so.
(Source: https://www.melskitchencafe.com/best-energy-bites-recipe/)
Homemade Refried Beans (Instant Pot)
INGREDIENTS
1 tablespoon olive oil
1 jalapeño, cored, seeded and finely chopped
1 small onion, chopped (about 1/2 cup)
3-4 cloves garlic, finely minced
1.5 pounds (3 cups) dry pinto beans, rinsed
8 cups water
4 cups low-sodium chicken or vegetable broth
2 teaspoons salt
2 tablespoons white vinegar
In the insert of an electric pressure cooker, heat the oil (using the Sauté function) and add the jalapeño, onion, and garlic, and sauté for 1-2 minutes, stirring often.
Add the rinsed and drained beans, water, broth, salt and vinegar.
Secure the lid on the pressure cooker and cook on high pressure for 35 minutes.
Let the pressure naturally release. Reserve two cups of the liquid in a separate bowl.
Drain the rest of the liquid off the beans. Using an immersion blender, process/mash to the desired consistency, adding reserved cooking water, if needed for a smoother/softer consistency.
Refrigerate for up to a week or freeze for several months.
(Source: https://www.melskitchencafe.com/pressure-cooker-refried-beans/)
Classic Red Chili
2 medium yellow onions, diced
2 teaspoons salt
2 to 2 1/2 pounds ground beef or lean ground turkey
3 large cans (29 ounces each) pinto beans, rinsed and drained
46 ounces tomato juice
1 can (8 ounces) tomato sauce
1 cup (8 ounces) ketchup
2 bay leaves
1/2 cup water
3/4 teaspoon garlic salt
1/2 teaspoon pepper
1 tablespoon chili powder
1/4 teaspoon cayenne pepper
2 teaspoons ground cumin
1 tablespoon brown sugar
In a large 12-inch nonstick skillet, brown the ground beef (or turkey) with the onion and salt until the meat is cooked through. Drain excess grease, if needed.
In a large pot, combine the pinto beans, tomato juice, tomato sauce, and ketchup. Stir in the bay leaves, water, garlic salt, pepper, chili powder, cayenne, cumin and brown sugar.
Add the cooked meat/onion mixture.
Bring to a boil over medium-high heat, stirring, then reduce the heat and simmer, partially covered, over medium-low heat for an hour (or up to 4-5 hours), stirring occasionally. Add additional salt and pepper to taste, if needed, before serving.
(Source: https://www.melskitchencafe.com/my-moms-classic-chili/)
2 teaspoons salt
2 to 2 1/2 pounds ground beef or lean ground turkey
3 large cans (29 ounces each) pinto beans, rinsed and drained
46 ounces tomato juice
1 can (8 ounces) tomato sauce
1 cup (8 ounces) ketchup
2 bay leaves
1/2 cup water
3/4 teaspoon garlic salt
1/2 teaspoon pepper
1 tablespoon chili powder
1/4 teaspoon cayenne pepper
2 teaspoons ground cumin
1 tablespoon brown sugar
In a large 12-inch nonstick skillet, brown the ground beef (or turkey) with the onion and salt until the meat is cooked through. Drain excess grease, if needed.
In a large pot, combine the pinto beans, tomato juice, tomato sauce, and ketchup. Stir in the bay leaves, water, garlic salt, pepper, chili powder, cayenne, cumin and brown sugar.
Add the cooked meat/onion mixture.
Bring to a boil over medium-high heat, stirring, then reduce the heat and simmer, partially covered, over medium-low heat for an hour (or up to 4-5 hours), stirring occasionally. Add additional salt and pepper to taste, if needed, before serving.
(Source: https://www.melskitchencafe.com/my-moms-classic-chili/)
Thai Curry Vegetable Soup
2 Tbsp cooking oil*
2 cloves garlic
1 Tbsp grated fresh ginger
2 Tbsp Thai red curry paste
1 small sweet potato
1 bunch baby bok choy
4 cups vegetable or chicken broth
13 oz can coconut milk
1/2 Tbsp fish sauce
1/2 Tbsp brown sugar
3.5 oz rice vermicelli noodles
Prepare the vegetables for the soup and garnishes first, so they're ready to go when needed. Mince the garlic and grate the ginger using a small-holed cheese grater. Peel and dice the sweet potato into one-inch cubes. Wash the bok choy well, then chop into one-inch strips, separating the fibrous stalks from the delicate green ends. Thinly slice the red onion and roughly chop the cilantro.
Add the cooking oil to a large soup pot along with the minced garlic, grated ginger, and Thai red curry paste. Sauté the garlic, ginger, and curry paste over medium heat for 1-2 minutes.
Add the diced sweet potato and chopped bok choy stalks to the pot (save the leafy green ends for later) along with the chicken or vegetable broth. Bring the pot to a boil over medium-high heat, then reduce the heat to low and let simmer for 5-7 minutes, or until the sweet potatoes are tender.
** (my change) Cook the vermicelli noodles in the soup to give it more flavor.
Once the sweet potatoes are tender, add the coconut milk, fish sauce, and brown sugar to the soup. Stir, taste, and adjust the fish sauce or brown sugar if needed. Finally, add the bok choy greens and let them wilt in the hot soup.
Top with red onion, cilantro, a wedge or two of lime, and a drizzle of sriracha.
(Source: https://www.budgetbytes.com/thai-curry-vegetable-soup/#wprm-recipe-container-30867)
2 cloves garlic
1 Tbsp grated fresh ginger
2 Tbsp Thai red curry paste
1 small sweet potato
1 bunch baby bok choy
4 cups vegetable or chicken broth
13 oz can coconut milk
1/2 Tbsp fish sauce
1/2 Tbsp brown sugar
3.5 oz rice vermicelli noodles
Prepare the vegetables for the soup and garnishes first, so they're ready to go when needed. Mince the garlic and grate the ginger using a small-holed cheese grater. Peel and dice the sweet potato into one-inch cubes. Wash the bok choy well, then chop into one-inch strips, separating the fibrous stalks from the delicate green ends. Thinly slice the red onion and roughly chop the cilantro.
Add the cooking oil to a large soup pot along with the minced garlic, grated ginger, and Thai red curry paste. Sauté the garlic, ginger, and curry paste over medium heat for 1-2 minutes.
Add the diced sweet potato and chopped bok choy stalks to the pot (save the leafy green ends for later) along with the chicken or vegetable broth. Bring the pot to a boil over medium-high heat, then reduce the heat to low and let simmer for 5-7 minutes, or until the sweet potatoes are tender.
** (my change) Cook the vermicelli noodles in the soup to give it more flavor.
Once the sweet potatoes are tender, add the coconut milk, fish sauce, and brown sugar to the soup. Stir, taste, and adjust the fish sauce or brown sugar if needed. Finally, add the bok choy greens and let them wilt in the hot soup.
Top with red onion, cilantro, a wedge or two of lime, and a drizzle of sriracha.
(Source: https://www.budgetbytes.com/thai-curry-vegetable-soup/#wprm-recipe-container-30867)
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