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Thursday, September 29, 2011

Grilled Indian Spiced Chicken with Tomato-Yogurt Sauce

I cannot believe it has been well over a week since I last posted. I have been so busy with work and life that I haven't had time for things like grocery shopping or meal planning. But, things are beginning to calm down again. I have a couple leftover grilling posts from the end of the summer and then I cannot wait to get into fall foods like pumpkin bread and soups! We are also working on our upstairs bathroom renovation so I hope to have those before and after pictures up next month.

This is a delicious grilled chicken with a wonderful Indian tomato-yogurt sauce. Perfect for a fancy way to serve humdrum chicken over rice. The Indian flavors are warm and inviting mixed with the grilled chicken.

4 chicken breasts
1 1/2 tsp garam masala
Salt and pepper

1 1/2 cup brown rice
3 cups chicken broth
1 clove of garlic, minced

1 tbsp olive oil
1/2 cup chopped onion
1 clove minced garlic
14 oz can crushed tomatoes
1 heaping tbsp garam masala
2/3 cup low-fat Greek yogurt
Salt and pepper, to taste
Cilantro, for garnish

Make the rice by adding chicken broth, garlic, and rice to a pot and cooking according to the package directions.

Meanwhile, heat the grill to medium-high heat. Rub all sides of the chicken breasts with garam masala, salt and pepper. Grill the chicken on both sides until done. Transfer the cooked chicken from the grill to a plate and cover loosely with foil while you make the sauce.

To make the sauce, begin by heating the oil over medium heat and then add the onions. Saute for about 5 minutes until just beginning to brown. Add the garlic and stir, cooking for 1 minute longer. Reduce the heat to medium-low and add the tomatoes and garam masala. Stir occasionally until heated through. Add yogurt and remove from heat.

Serve the chicken over the rice and top with the sauce. Garnish with fresh cilantro.

Adapted from Confections of a Foodie Bride.


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Monday, September 19, 2011

End of Summer Chili

We've had a taste of fall for a few days here in DC. Normally I dread the end of summer, but this year I am really looking forward to everything I love about fall: sweaters, boots, pumpkin, soups, Halloween, the changing of the leaves.

I saw this recipe and new I had to make it to go along with the cooler weather. This is a perfect dish to transition from summer to fall and to use up any summer veggies you may have. Casey and I both loved this, it is full of veggies, has a wonderful flavor, and is a nice light version of traditional chili.

1 lb hot chicken or turkey sausage, casings removed
1/2 cup olive oil
1 zucchini, diced
1 yellow squash, diced
2 garlic cloves, minced
1 red onion, diced
1 red bell pepper, diced
2-3 hot peppers (such as serranos), diced
4 medium tomatoes, diced
1 14.5 oz can diced tomatoes, with juice
1 14.5 oz can tomato sauce
1 tbsp chili powder
1/2 tbsp cumin
1/2 tbsp oregano
1 tsp black pepper
1/2 tbsp dried basil
1 tsp salt
1 14.5 oz canned chickpeas, drained and rinsed
1 tbsp lemon juice
1 cup chopped cilantro
Shredded cheddar cheese
Sour cream

In a large dutch oven, heat 1/2 cup olive oil over medium-high heat. Add onions, garlic, and peppers and saute for 2 minutes, stirring as needed. Add zucchini and squash, and continue to saute for about 6 minutes, or until vegetables are fork-tender. Add fresh tomatoes, canned tomatoes with juice, tomato sauce and spices, stirring to combine. Turn heat to medium-low and allow to simmer for 30 minutes.

Add chickpeas, lemon juice, and 1/2 cup cilantro and allow to simmer for an additional 10 minutes. While simmering, cook up the sausage in a skillet. Add the cooked sausage to the chili and cook together for 5 minutes.

Serve topped with additional cilantro, shredded cheese, and sour cream.


Adapted from The Lushers.


Wednesday, September 14, 2011

Baby Lauren

Over the weekend I met up with Cathryn, Ryan and their beautiful baby, Lauren, for a photo session. Thankfully the rain stopped and it turned out to be a gorgeous day. Lauren was quite the trooper and did so well with her wardrobe changes. She is such a cutie! Here is a look at some of the shots from the day. I will be posting these and a few others over on my photography blog in the next couple weeks.


Thursday, September 8, 2011

Grilled Italian Vegetables with Pasta

This is a great pasta chock full of fresh summer veggies. Next time I will add some olives to give it another layer of flavor. We actually ended up liking this best with some fresh tomato sauce over it.

1 (1 1/4-pound) eggplant, cut into 1/2-inch-thick slices
1 teaspoon salt, divided
3/4 pound zucchini, quartered lengthwise and cut into 1-inch-thick slices
1 red bell pepper, seeded and quartered
Cooking spray
4 plum tomatoes, halved
4 cups green onions (about 2 bunches), sliced into 3-inch strips
2 tablespoons extra-virgin olive oil
1 tablespoon lemon zest
1/2 cup thinly sliced fresh basil
6 cups hot cooked penne (about 12 ounces uncooked)
1/4 cup grated fresh Parmesan cheese
(Optional step to remove some of the bitterness of the eggplant): place eggplant slices in a colander and sprinkle with 3/4 teaspoon salt; toss to coat. Cover and let stand 30 minutes. Rinse with cold water and drain well.

Prepare grill.

Place eggplant, zucchini, and bell pepper on grill rack coated with cooking spray. Grill 10 minutes, turning as needed. Add tomatoes and onions to the grill and cook all veggies and additional 5 minutes, turning often, until softened and slightly charred.

Remove veggies from grill and cut all into 1 inch pieces except for the tomatoes. Cut the tomatoes in half lengthwise.

In a large bowl, combine 1/4 teaspoon salt, oil, zest, and basil. Add the pasta, the veggies, and the cheese. Toss until well incorporated. Serve.
Servings: 6
Calories: 333

Adapted from Cooking Light.


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Tuesday, September 6, 2011

Grilled Flank Steak and Vegetable Fajitas

I love Tex-Mex and these grilled fajitas hit the spot! I love the chipotle flavored salsa that's used in the marinade and as a topping. We also topped our with some feta cheese, queso blanco would also be great.

1/2 cup bottled chipotle salsa
2 tablespoons fresh lime juice
2 garlic cloves, minced
1 (1 pound) flank steak, trimmed
4 (1/4-inch-thick) slices red onion
1 red bell pepper, quartered and seeded
1 yellow bell pepper, quartered and seeded
Cooking spray
8 (7-inch) flour tortillas
1/4 cup bottled chipotle salsa, for serving 
2 tablespoons minced fresh cilantro, for garnish

Directions:Combine the salsa, lime juice, and garlic in a large zip lock bag. Add the flank steak, making sure that it is well coated with the marinade. Seal and allow to marinate in the refrigerator for at least 4 hours or overnight, if possible, turning occasionally.

When ready to cook, prepare grill.

Remove the steak from the bag and discard marinade. Place the steak and the vegetables on a grill rack coated with cooking spray. Cook steak for 7 minutes on each side or until cooked to the temperature of your choice. Cook the vegetables until they are slightly soft and charred on the edges.

When the steak is done, remove from grill and allow to rest for 5 minutes. Cut the steak diagonally across the grain into thin slices. Cut the peppers into thin strips and the onion slices in halves.
Warm the tortillas on the grill. Divide the steak, peppers, and onions evenly among the tortillas. Top each serving with 1 tablespoon chipotle salsa and 1 1/2 teaspoons cilantro. Roll up tortillas and serve.

Servings: 4
Calories: 547

Adapted from Cooking Light.

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Thursday, September 1, 2011

Tandoori Chicken Burgers

We really enjoyed this twist on the classic burger. I loved the Indian spices with the cool yogurt and cucumber and stuffed in a pita made it the perfect sandwich! I served these with homemade potato chips which I had never made before. Um, so.good. and highly addictive!

1 pound ground chicken
4 scallions, minced
3 tablespoons fresh ginger, minced or grated
2 tablespoons freshly squeezed lemon juice (from 1 lemon)
1 tablespoon paprika
2 teaspoons ground cumin
1/2 teaspoon ground cardamom
1/4 teaspoon cayenne pepper
1 1/2 teaspoons coarse salt
1/2 teaspoon ground pepper
2 whole-wheat pitas, cut in half crosswise
1 cucumber, halved lengthwise and thinly sliced on the diagonal
1/2 cup fresh cilantro sprigs

Yogurt Sauce
1/2 cup lowfat Greek yogurt
1/2 teaspoon cumin
Salt and pepper, to taste

In a medium bowl, combine chicken, scallions, ginger, lemon juice, paprika, cumin, cardamom, cayenne, salt and pepper. Set aside for flavors to meld, 10-30 minutes.

Using wet hands, form chicken mixture into 4 patties. Place patties on a plate and stick them in the freezer while you prepare the grill.

When ready to grill, remove patties from freezer, season with additional salt and pepper and grill until opaque throughout, 4-5 minutes per side.

While burgers are grilling, prepare yogurt sauce. Whisk together yogurt, cumin, salt and pepper. Place in fridge until ready to serve.

Warm the pitas in a microwave or toast on the grill. Place one patty into each of the pita pockets, top with cucumber, cilantro, and yogurt sauce.

Makes 4 servings.
Adapted from Martha Stewart.

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C + C Marriage Factory: September 2011

C + C Marriage Factory