It's My Favorite

Last night, I decided to make some of my favorite foods for dinner. Although I made quasi Indian, it was still pretty good. Well, kind of.

I had purchased a lot of new curries when my new kitchen was almost done. Who can put old spices in the new spice drawers? I mean it when I say old. Some of my bottles were over five years old. I'm surprised they had any taste left in them! After my visit to Whole Foods, I had purchased some naan (bread) and I wanted to get that in our tummies before it started molding on me. Mmmm mmmmm good.






So, last night was the night. I used an old recipe I had from many years ago--actually it is a MS recipe from one of her old magazines. That's why I call it quasi Indian. It's really good though. That is, if you don't use too much "HOT" curry in it, as I did. Lordy me. Being that I had not used any of the curries, I was testing them out with this recipe. I even used half hot and half sweet curry. Should have only used the sweet. Oh well. The kid and hub enjoyed the spiciness to it--not me. I like my curries mild (again, quasi Indian).

Curried Chicken Breasts

• Chicken breasts, boneless, salt and peppered
• 2 T olive oil
• 1 large onion, diced
• 2 large cloves of garlic, minced
• 1 T fresh ginger, grated (I normally use candied ginger, rinsed)
• 1 T Indian curry powder (sweet, if you're like me!)
• 1 1/2 t garam masala
• 1/2 C crushed canned tomatoes
• 3/4 low sodium chicken stock

1. Brown chicken breasts in oil, remove from pan.

2. Saute onions for several minutes and then stir in garlic and cook until golden brown. Add ginger, curry and garam masala and cook for several more minutes until well mixed.

3. Stir in tomatoes and stock and then add chicken back to pan.

4. Cook, covered for about 15 minutes. Serve with basmati rice.

Lemon Potatoes

• 4 medium Yukon Gold potatoes, cut length wise and then sliced
  
• 2 T olive oil
• 1 cinnamon stick
• 1 1/2 t ground cumin
• 2 T fresh lemon juice
• 1 C low-sodium chicken stock
• 2 T chopped cilantro
• salt and pepper to taste

1. Heat oil in pan. When hot, add cinnamon and cumin. Stir for about a minute.

2. Add potatoes and season with salt and pepper. Brown both sides of potatoes.

3. Stir in lemon juice and stock.

4. Cover and cook for about 30 minutes.

5. Toss with cilantro (I actually omitted this) and serve.

I then stir fried some green beans and onions with bhindi masala spices.

For dessert, we had watermelon soaked in orange juice. Yum!

Here, the vultures are circling the table. Bella doesn't know about human food; but I have a sneaky suspicion the others are sharing information that they shouldn't be. Shame on them.