Chicken Curry (Murgh Korma)

Inspired by my Mom and Nani Jan

1-1 1/2 pound skinless bone-in chicken, cut-up

3-4 tablespoons canola oil
1 medium yellow onion, sliced
spoonful garlic and ginger paste

1 teaspoon red chili powder

1/2 teaspoons paprika

1 teaspoon turmeric
1 teaspoon garam masala

1 teaspoon ground coriander

Salt to taste

1 cup water
1 medium tomato, chopped   
4 tablespoons fat free or low fat plain yogurt

chopped cilantro leaves for garnish

2 whole green chili for garnish

Directions:

Heat oil in a large saucepan over medium-high.  Add onions and stir fry for 4 to 5 minutes or until slightly brown. Remove the onions and set aside.  Add the chicken in the same saucepan and stir fry until they are no longer pink.  Put the fried onions back to the saucepan and add the garlic paste and ginger paste.  Cook for 1 or 2 minutes. Add all spices (red chili powder, paprika, tumeric, garam masala, ground coriander, salt) and add water to the saucepan to cover the meat. Bring to boil.  Cover with a lid, simmer heat to medium and stir occasionally. When it is halfway done, put in the chopped tomato and stir.  Allow to cook until the chicken is through and the oil starts to separate.  Whisk yogurt with a little water to smooth out, pour yogurt slowly in the saucepan and stir to blend the chicken well.  Cover the pan with a lid and cook it in simmer until the gravy is thickened.  Garnish it with cilantro leaves and 2 green chilis.  Serve with white rice or naans (flatbreads).  Enjoy!

Read more...

Lite'n It Up Tuna Salad Wrap

Recipe by Food Connection

1 can of wild-caught Tongol Tuna chunky light in water, no salt added

1/4 cups yellow onions, chopped

1 stalk of celery, chopped

1/4 cups baby bella mushrooms, sliced

1/2 freshly squeezed lemon juice

1 teaspoon apple cider vinegar

1/4 cups light mayonnaise

lemon pepper seasoning to taste

2-4 tortilla wraps

Directions:

Drain tuna. Combine all the ingredients together in a medium bowl and place some tuna salad onto each piece of wrap. Roll the wraps and serve. Enjoy! 

Note: You can spread the tuna salad mixture over the water crackers or your choice of toasted bread.

Read more...

Fiery Chili-Lime Roasted Chicken

Inspired by Martha Stewart

1 (3-4 pounds) whole chicken 

2 tablespoons plus 1/2 teaspoons butter at room temperature

2 tablespoons fresh ginger, finely chopped

1-2 tablespoons green chili, finely chopped

1 tablespoon fresh lime juice

Salt and Pepper to taste

2 teaspoons ground coriander

2 yellow onions, thick sliced

1 fresh lime juice, cut into 8 wedges (optional)

Directions:

Preheat oven to 425 degrees. In a small bowl, mash together 2 tablespoons of butter, ginger, green chili, lime juice, coriander, salt and pepper.  Set aside. Using fingers, gently loosen skin from chicken breasts.  With a small spoon, insert butter mixture evenly between skin and meat; pat skin back down.  Tie chicken legs together with kitchen twine; tuck wing tips underneath.  Rub chicken with remaining 1/2 teaspoon butter; season generously with salt and pepper.  On a rimmed baking sheet arrange onions in a single layer; place chicken on top.  Roast until chicken is well browned and an instant read thermometer inserted in a thigh (without touching bone) reads 180 degrees, 50-60 minute.  Transfer chicken to a cutting board and tent with oil; let rest 10 minutes.  On a baking sheet, stir onions together with pan juices.  Carve chicken; serve with onion and lime wedges(optional).  Enjoy!

Read more...

Shredded Chicken Quesadillas with Caramelized Onions and Mushrooms

Recipe by Food Connection

2 cups of shredded chicken (See note)

1-2 tablespoons of E.V.O.O. (Extra Virgin Olive Oil)

1-1 1/2 cups of baby bella mushrooms, sliced

1 medium yellow onions, sliced

shredded Light Mexican blend cheese

Italian seasoning to taste

Salt to taste

Directions:
In a skillet on medium low heat, add about 1-2 tablespoons of E.V.O.O.  Add the onions and mushroom, saute them until they start to turn soft.  Add the shredded chicken to the onion & mushrooms mix to heat evenly.  Season them to taste. Put the chicken mixture aside.  To assemble, heat the dry skillet over medium and lay one tortilla flat and lightly moisten outside edge with water.  Spread about 1/2 cup of the chicken mixture onto the tortilla and sprinkle shredded cheese over chicken. Fold tortilla in half and press down with a spatula to seal the tortilla.  Turn quesadilla over after 1-2 minutes or until lightly golden brown and cook on the other side for another 1-2 minutes or until lightly golden brown.   Cut quesadilla into wedges.  Repeat with the remaining tortillas.  Serve with salsa.  Enjoy!

NOTE: You can use leftover grilled or rotisserie chicken.

Read more...

Random Quote of the Day

"Never mistake motion for action."

Ernest Hemingway

Read more...

Fresh Roasted Tomato Soup

Adapted from for the Love of Cooking

Roasted Tomatoes and Garlic

1-28 ounce whole tomatoes with basil, no salt added

2 tablespoons E.V.O.O. (Extra Virgin Olive Oil)

Salt and Pepper to taste

1/2 tsp. Italian seasoning

2-3 cloves of garlic, sliced into thin slivers

Preheat oven to 425 degrees.  Strain tomatoes from juice, reserving juice for later.  Spray cooking spray over a tinfoil lined baking sheet.  Add tomatoes, drizzle E.V.O.O. over the top along with the Italian seasoning and the salt and pepper to taste.  Slide the garlic slivers into the tomatoes, they will roast and soften inside as well as infuse the tomatoes with their flavor.  Place in oven and roast for approximately 30 minutes.  Don't over-roast or they will dry.

Soup

1 TBS E.V.O.O. (Extra Virgin Olive Oil)

1/2 sweet yellow onion, diced

1 1/2 carrots, diced

2 celery stalks, diced

2 cloves of garlic, minced

2 cups of chicken broth

1 bay leaf
1/4 teaspoons sugar

1/4 tsp balsamic vinegar

1/2 cup of fat free milk or 2% milk

Directions: 
Heat 1 TBS of E.V.O.O. in a large stock pot over medium heat.  Add onion, carrot and celery and cook until tender.  Add garlic and stir for 30-45 seconds before adding chicken broth, reserved tomato juice from canned tomatoes, bay leaf, sugar, balsamic vinegar and roasted tomatoes.  Cook over medium low heat for 2-3 hours.

In a separate bowl, add milk.  Slowly spoon a little bit of soup mixture into milk to warm(don't pour cold milk into the soup, because it will curdle).  Once the bowl of milk is warm, add it to the soup.  Remove the bay leaf and use a food processor to puree until the soup is the desired consistency. Add salt or black pepper, if needed–adjusting to your taste.  Serve hot with a salad, crackers, rustic bread of your choice, or grilled cheese(your preference type).  Enjoy!

Read more...

Super Bowl Guilt-Free Crunchy Roasted Chick Peas

Recipe by Food Connection

Make sure to pat dry the chick peas after draining and rinsing them in order to get a good crunch to the chickpeas or they will not achieve it if they are damp.

2 cans of chickpeas

1-2 tablespoon olive oil
1 teaspoon sea salt

1/2 teaspoon spice of your choice or to taste (salt, pepper, garam masala, cumin, paprika, allspice, cayenne pepper, cinnamon sugar, garlic, etc.) 

Directions:
Preheat the oven to 375F.  Drain and rinse the chickpeas. Transfer them to a large dry dish towel and pat dry with a paper towel.  Put the chick peas in a bowl, add olive oil, sea salt and spices of your choice. Toss them to coat, then spread in a single layer on a rimmed baking sheet.  Roast for 30-35 minutes or until crunchy, stirring them every 10 minutes to prevent burning.  Take out and serve warm or cool.  Enjoy!

Read more...