Tandoori Chicken Kababs

Makes 4 servings

½ cup fat-free Greek yogurt

1 tablespoon chopped fresh ginger

1 clove garlic, chopped

2 teaspoons garam masala*

1 teaspoon ground coriander 

1 teaspoon ground cumin

¼-½ teaspoon cayenne pepper (depending on how spicy you like it)

1 teaspoon sweet paprika

¼ teaspoon turmeric (optional)

1 teaspoon kosher salt

2 teaspoons lemon juice

2 teaspoons grapeseed, vegetable or other neutral-flavored oil

4 boneless, skinless chicken thighs (about 18 oz), trimmed of fat and cut into 1-inch pieces

Grapeseed or vegetable oil for brushing the grill

Cilantro leaves for garnish
Lemon wedges for garnish

Cucumber Raita:

¾ cup fat free Greek yogurt

½ cup finely diced English cucumber

1 teaspoon ground cumin

2 tablespoons chopped cilantro

1/8 teaspoon kosher salt

To make the marinade for the chicken, place the first 12 ingredients (through oil) in a food processor or blender and puree until smooth. 

Place the chicken in a glass baking dish. 

Pour the marinade on top.

Stir to coat all of the chicken pieces with the marinade.   Marinate the chicken at least 2-3 hours or overnight. 

Heat a grill or grill pan over medium high heat and brush the grill with oil.  Thread the chicken onto 8 wooden or metal skewers (about 9 inches in length).  If using wooden skewers, soak them in cold water for 20 minutes first to prevent burning.  Grill the kabobs about 10 minutes until the meat is cooked through, turning them over halfway through.   Remove them from the grill.

To make the cucumber raita, mix all of the ingredients together in a small bowl.  Chill before serving. 

Serve kabobs with raita and naan or basmati rice, if desired.  Garnish with cilantro leaves and lemon wedges.  

http://www.thefoodiephysician.com/2012/05/cook-once-eat-twice-tandoori-chicken.html

Vegetarian Masaman Curry

85g unsalted peanuts (optional)
400ml can coconut cream 
4 tbsp massaman curry paste 
1/2 cup red and green pepper
1/2 cup green beans
1/2 cup sliced carrots
1 cup cauliflower 
1 package extra-firm tofu
1 large sweet potatoe, cut into 2½ cm chunks 
1 onion, cut into thin strips
4 kaffir lime leaves 
1 cinnamon stick 
1 tbsp tamarind paste 
1 tbsp palm or soft light brown sugar 
1 tbsp fish sauce
1 red chilli, deseeded and finely sliced, to serve 
jasmine rice, to serve 

Method

1. Heat oven to 200C/180C fan/gas 6, then roast the peanuts on a baking tray for 5 mins until golden brown. When cool enough to handle, roughly chop. Reduce oven to 180C/160C fan/gas 4.
2. Heat 2 tbsp coconut cream in a large wok with a lid. Add the curry paste and fry for 1 min, then stir in the beef and fry until well coated and sealed. Stir in the rest of the coconut with half a can of water, the potatoes, onion, lime leaves, cinnamon, tamarind, sugar, fish sauce and most of the peanuts. Bring to a simmer, then cover and cook for 2 hrs in the oven until the beef is tender.
3. Sprinkle with sliced chilli and the remaining peanuts, then serve straight from the dish with jasmine rice.

Baked Rosemary Beet Chips

30-minute baked beet chips infused with rosemary and speckled with sea salt. Perfectly crispy, simple to make, and a healthy snack on the go.

Serves: 3-4

Ingredients

• 3 medium-large beets, rinsed and scrubbed
• Olive or canola oil
• Sea Salt + Black Pepper
• 2-3 sprigs rosemary, roughly chopped

Instructions

1. Preheat oven to 375 degrees F and place oven rack in the center of the oven.
2. Thinly slice beets with a mandolin (or a sharp knife), getting them as consistently thin as possible. They should curl a little when cut. This will ensure even baking and crispiness.
3. Divide between two baking sheets and spray or very lightly drizzle with olive oil. Add a pinch of salt and the rosemary. Toss to coat, then arrange in a single layer, making sure the slices aren’t touching.
4. Bake for 15-20 minutes or until crispy and slightly brown. Be sure to watch closely past the 15 minute mark as they can burn quickly.
5. Remove from oven, let cool. Then serve.

Scalloped potatoes Au Gratin with onions

Ingredients

• 3 -4 large potatoes ( sliced thin)
• 1 cup of grated cheese ( jack, cheddar, your choice, or more)
• 1 can evaporated milk
• 1/2-1 onion ( diced)
• 3 -4 tablespoons butter or 3 -4 tablespoons margarine
• salt ( to taste)
• pepper ( to taste)

Directions

1. Place sliced potatoes into ovenproof dish or pan.
2. Add diced onions over top.
3. Sprinkle grated cheese over top of potato/onion mixture.
4. Pour the can of evaporated milk into the same dish.
5. Place sliced butter or margarine scattered over top.
6. Sprinkle salt and pepper over top.
7. Place a baking sheet on the oven floor in case of overflow.
8. Bake in oven at 350 degrees fahrenheit for aproximately an hour.
9. Potatoes will be done when the top is light golden brown, the cheese is melted, and the potatoes are tender.

Crock Pot Cheddar Scallop Potatoes

Ingredients

• 6 medium potatoes, peeled and sliced
• 1 -2 medium onion, thinly sliced
• 1/4 cup celery leaves
• 1 tablespoon dried parsley
• 2 tablespoons butter, melted
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 (13 ounce) cans evaporated milk
• 1 cup grated cheddar cheese ( old or sharp)
• 1/2 teaspoon paprika

Directions

1. lightly grease cooker insert; layer and alternate potato slices and onion in prepared cooker. In a blender or food processor, combine celery leaves, parsley, butter, flour, salt, pepper, evaporated milk and cheddar cheese.
2. Process for 1 minute or until mixture is smooth.
3. Pour over potatoes and onions, sprinkle with paprika.
4. Cover and cook on LOW for 6- 8 hours or on HIGH for 3- 4 hours, until potatoes are tender and heated through.

Bake Broccoli Paremesan Dip

Ingredients

• 2 teaspoons olive oil
• 1/4 cup Panko*
• 8 ounces PHILADELPHIA Cream Cheese, at room temperature
• 2 1/2 cups fresh broccoli florets
• 3/4 cup shredded cheddar cheese, divided
• 1/2 cup sour cream
• 1/4 cup grated Parmesan
• 1/4 cup milk
• 1 tablespoon Emeril's Essence Creole Seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Kosher salt and freshly ground black pepper, to taste

Creole Seasoning is:
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Instructions

• Preheat oven to 375 degrees F. Lightly oil a 9-inch baking dish or coat with nonstick spray.
• Heat olive oil in a large skillet over medium high heat. Add Panko and cook, stirring, until browned and toasted, about 3 minutes; set aside.
• In a large bowl, combine cream cheese, broccoli, 1/2 cup cheddar cheese, sour cream, Parmesan, milk, Emeril's Essence, garlic powder and onion powder; season with salt and pepper, to taste.
• Spread broccoli mixture into the prepared baking dish; sprinkle with remaining 1/4 cup cheddar cheese. Place into oven and bake until bubbly, about 20-25 minutes.
• Serve immediately, sprinkled with Panko, if desired.

Broccoli Cheese Soup

Yield: 4-6 servings

Ingredients

• 6 Tbsp butter, diced in cubes
• 1 cup finely chopped yellow onion
• 1 large clove garlic, finely minced
• 1/4 cup + 3 Tbsp all-purpose flour
• 3 1/4 cups milk (anything but skim), then more to thin if desired
• 1 (14.5 oz can) chicken broth
• 1/2 cup heavy cream
• 3 cups finely chopped, fresh broccoli florets*
• 8 oz. (2 cups) freshly shredded sharp cheddar cheese, plus more for serving
• 1 oz. (1/3 cup) freshly, finely shredded Parmesan cheese
• salt and freshly ground black pepper to taste (I used about 1/2 tsp of each, but this will vary depending on the brand of cheeses and your salt/pepper preference).

Directions

Melt butter in medium saucepan over medium high heat. Add in onions and cook, stirring frequently until soft, about 3 minutes. Add in garlic and flour, and cook for about 1 minute, stirring constantly. While whisking, slowly pour in milk, chicken broth and broccoli. Cook, stirring constantly until mixture begins to gently boil and thicken, then reduce heat to a simmer and allow to cook, stirring very frequently, until broccoli is tender, about 5 - 7 minutes. Stir in cream. Remove from heat, stir in cheddar and parmesan cheese, mixing until melted. Season with salt and pepper to taste. Serve warm with more cheddar if desired.

• Recipe Source: Cooking Classy

Notes

*From about 2 heads of broccoli, use floret portion only. I began with about 1 lb broccoli crowns, chopped off majority of the stems, then chopped the florets into very small pieces about 1/4 - 1/2 inch.