Random Quote of the Day

"I don’t know the key to success, but the key to failure is trying to please everybody."

Bill Cosby

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Chicken Karahi (Chicken Wok)

Recipe by Food Connection

1 pound skinless bone-in chicken, cut-up
3-4 tablespoons canola oil
half of yellow onion, thinly sliced

2-3 garlic cloves, minced

2 tablespoons ginger root, cut into julienne strips (divided)
1 teaspoon red chili powder (more or less depending on your taste)
1 teaspoon turmeric
1 teaspoon coriander powder
sea salt and freshly cracked pepper to taste
4 tomatoes, blanched, peeled, and chopped
1-2 green chili, seeded and cut into julienne strips

small handful cilantro leaves, finely chopped for garnish

Directions:
Blanch the tomatoes in a boiled water.  Cover for about 5 minutes or until the skins of the tomatoes have started to peel.  Remove them with a slotted spoon or tong from the water and drain.  Allow to cool, chopped, and set aside.  Heat oil in a wok or casserole-pot over medium, add onion and fry until lightly golden brown.  Add the chicken to the pot and cook, stirring frequently, until they are no longer and water from chicken have dried a little bit.  Add garlic, half of ginger root, red chili powder, turmeric, coriander powder, sea salt & freshly cracked pepper, and tomatoes, cover,  reduce the heat to very low, and cook until the chicken are tendered and oil begin to separate. Add half of ginger root and green chilies to the chicken. Simmer for 3-5 minutes.  Garnish with cilantro leaves and serve with naans (flatbreads).  Enjoy!

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Random Quote of the Day

“To be yourself in a world that is constantly trying to make you something else is the greatest accomplishment.” 

Ralph Waldo Emerson

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Sweet Potato-Spinach Fritters (Shakarkand-Palak Pakoras

Recipe by Food Connection

1 cup gram flour (chickpea flour) (See note)

half of sweet potato, cooked and diced

1 cup fresh spinach, chopped

1/2 teaspooon paprika

1/2 teaspoon crushed red pepper (more or less depending on your taste)

1 teaspoon crushed cumin seeds

1 teaspoon crushed coriander seeds

sea salt to taste

1/2 teaspoon garlic powder
1 teaspoon baking powder

water

canola oil for frying

Directions:

Place a sweet potato in a medium pot; cover with water.  Bring to a boil; reduce heat, and simmer until the sweet potato is tendered. Meanwhile, add the garam flour (chickpea flour), spinach, spices (from paprika to garlic powder), and then pour the water slowly at a time and whisk to make a thick and smooth batter similar to toothpaste in consistency.   When the sweet potato is tendered, drain and allow to cool to touch.  Peel the potato and cut into cubes, and toss them into the garam flour mixture and mix gently.  Heat oil in a medium wok or skillet for deep frying over medium, spoon the batter into the wok(or skillet) and fry 4-5 at a time for 3-4 minutes until crisp and lightly golden brown. Drain on a paper towel and repeat the remaining mixture.  Serve warm with any dipping sauces/chutney of your choice.  Enjoy!

Note:  You can find gram flour (chickpea flour) at any Indian/Pakistani grocery stores.

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Random Quote of the Day

"Courage is not the absence of fear, but rather the judgment that something else is more important than fear."

Ambrose Redmoon

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Lighter Veggie Quiche with Potato Crust

Adapted from For the Love of Cooking

4-5 red potatoes, peeled and thinly sliced

EVOO (extra virgin olive oil)

1/2 yellow onion, thinly sliced

1 cup baby bella mushrooms

1 cup fresh spinach, chopped

1/2 teaspoon Italian seasoning

1/4 cup shredded light Mexican blend cheese 

2 large cage free eggs plus 4 large egg whites, beaten

1/4 cup organic fat free milk or 2% milk

sea salt and freshly cracked pepper to taste

Directions:

Preheat the oven to 375 degrees. Brush a 9-inch pie dish with EVOO. Layer thin slices of potato all over the edges and bottom of pan, making sure to overlap them. Brush with EVOO and bake in the oven for 7-10 minutes. Remove from oven and set aside.  Heat the 1 teaspoon of EVOO in a large skillet over medium heat. Saute the onions for 3-4 minutes before adding the mushrooms. Continue cooking for 3-4 minutes before adding the spinach and Italian seasoning; cook for another 1-2 minutes, then remove from heat.  Sprinkle the cheese on top of the potatoes then add the cooked veggies. Beat the eggs with the milk and season with sea salt and freshly cracked pepper. Pour the egg mixture on top of the veggies.  Place in the oven and bake for 30-40 minutes or until a toothpick inserted into the center of the quiche comes out clean (make sure not to overcook). Remove from oven and let cool for a few minutes before slicing. Enjoy!

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Random Quote of the Day

"Live life fully while you're here. Experience everything. Take care of yourself and your friends. Have fun, be crazy, be weird. Go out and screw up! You're going to anyway, so you might as well enjoy the process. Take the opportunity to learn from your mistakes: find the cause of your problem and eliminate it. Don't try to be perfect; just be an excellent example of being human."

Anthony Robbins

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