Chicken Korma

Chicken Korma
thisistina via Food Network Magazine Great Easy Meals

1 large red onion; 1/2 chopped, 1/2 sliced
1 1-inch piece ginger, peeled and sliced thin
2 cloves garlic, smashed
1/2 tsp ground coriander
1 tsp ground cumin
Kosher salt
1/4 cup vegetable oil, plus more for brushing
3/4 lb ground chicken
1/4 cup plain low fat yogurt, plus more for topping
1/4 cup frozen peas, thawed
1/4 cup chopped fresh cilantro, plus more for topping
4 pocketless pitas
Chopped cashews and/or hot sauce, for topping

1. Puree the chopped onion in a food processor with the ginger, garlic, coriander, cumin, 1/2 tsp salt and 1/2 cup water.

2. Heat the vegetable oil in a skillet over medium-high heat. Add the sliced onion and cook until golden, 4-5 minutes. Add the spice paste and cook, stirring, until slightly dry, 8-10 minutes. Add the chicken and cook until opaque, breaking up the meat. Mix the yogurt with 1/4 cup water, add to the pan and simmer over medium-low heat until the meat is cooked through, 2 to 3 more minutes. Add the peas and cilantro and season with salt.

3. Meanwhile, heat another skillet over high heat. Brush the pitas with oil, season with salt and toast in the skillet, about 1 minute per side. Divide the chicken mixture among the pitas. Top with yogurt, cilantro, cashews and/or hot sauce, if desired.

Per serving: Calories 463; Fat 25g (Saturated 4 g); Cholesterol 57 mg; Sodium 748 mg; CArbohydrate 41 g; Fiber 3 g; Protein 21 g

*You can serve the chicken on top of rice also

Tagliatelle with Lentil Sauce

Tagliatelle with Lentil Sauce

2 onions, chopped

2 cloves garlic, minced

1/2 tsp cinnamon

1 15 oz can tomatoes

1 cup red lentils

2 cups water

1 package tagliatelle (any pasta will work)

Parsley

Parmesan cheese

Saute onions until tender, about 10 minutes. Add garlic, cinammon, tomatoes, lentils and water. Bring to a boil, the reduce heat, cover, and simmer until lentils are tender (about 20 minutes). Meanwhile, cook pasta in boiling water. Drain pasta, top with sauce. Add parsley and parmesan cheese.

Oven Fries a la Nicole

Oven Fries a la Nicole
posted by Michelle --MMmom, from Joie de Vive by Robert Arbor

10 cloves garlic, 5 smashed and 5 whole
3/4 cup olive oil (can cut in half)
salt and pepper
Herbes de Provence (thyme, bay, rosemary, oregano) –about 1 tsp each and 1-2 bay leaves
6 Yukon gold potatoes (I’ve also used baking potatoes)

Preheat oven to 375.Mix the garlic, olive oil, salt and pepper and Herbes de Provence in a large bowl. I like to do this ahead of time if possible to allow the garlic to infuse the oil.
Cut peeled potatoes in half lengthwise and make 3-4 wedges from each half. Put potatoes in the bowl with olive oil mixture and toss to coat. Arrange potato wedges on a sheet pan one by one so that the point of each wedge faces up and the rounded part is on the pan (I don’t bother with this).Cook in oven until tender and brown, about 35-40 minutes.

*Note: stir them about halfway through so they don’t stick.

Shaped Sandwich Thins

Shaped Sandwich Thins
(Astrid, as posted on Lunches Fit For a Kid)

1 egg
1 1/4 c water or whey (from making yogurt)
2 Tbsp olive oil
2 c whole wheat flour
1 c all-purpose flour
1/4 c wheat germ
1/4 c flax seed meal
2 tsp yeast
1/4 c sugar (I totally forgot this in my first try, but leave it in... it would be better with it)
1 tsp salt

Combine all ingredients in your bread machine in the order specified by your machine. Run through the dough cycle. On a floured surface, roll small portions of the dough thinly (~1/8" thick). Cut with desired cookie cutters.

With a wooden skewer or a chopstick, dock the shapes several times (this keeps them from over-rising) - this is poking the dough, not really making holes all the way through.

Preheat oven to 350 F. Place shapes on cookie sheets and cover with towels while they rise for about half an hour.

Bake for 10-12 minutes, and wrap in a kitchen towel when they are out of the oven.

Orzo and Rice Pilaf with Spinach

Orzo and Rice Pilaf with Spinach
~*~Sandy~*~

2 T unsalted butter or margarine
1 onion, finely diced (or 2 T dehydrated minced onion)
2/3 cup raw rice
1/2 cup orzo
3 cups water (or one can broth plus water to equal 3 cups)
1 tsp dry onion soup mix, or more to taste
1/2 tsp salt
1/4 tsp garlic powder
10 oz pkg chopped frozen spinach, thawed, drained and squeezed out
1/4 cup grated Parmesan

In medium saucepan, melt butter. Add the onion, rice and orzo. Sauté, stirring often until toasty golden (not brown). Slowly add water to the rice-orzo combination, it will sizzle. Add the onion soup mix, salt, and garlic powder. Cover tightly and simmer for about 20 minutes or until all the liquid is absorbed. Stir in the thawed spinach and heat through. Add Parmesan before serving.

· I did use a whole onion, and did 1 cup chicken broth with 2 cups water. I bumped up the dry onion soup mix to 1 tablespoon and used fresh spinach that I sauteed in olive oil and garlic prior to adding.

·

Crockpot Stacked Enchiladas

CROCKPOT STACKED ENCHILADAS

(luckymommyto2boys ~ Amy)

1 (14 ounce) package taco-size corn or flour tortillas
3 cups shredded cooked chicken or cooked pot roast
1 (20 ounce) can red enchilada sauce
1 teaspoon cumin
1 ½ cups light cream cheese
1 (4 oz) can green chilies
1 onion, chopped fine
2 cups shredded cheddar cheese
1 can refried beans
1 can sliced black olives (optional)

Mix cooked meat, cumin, cream cheese, green chilies, and onion together.
Spray inside of crock pot with nonstick spray, then pour a little enchilada sauce on the bottom.
Place one tortilla in the bottom of the pot.
Spread 1/4 of the beans on the tortilla.
Cover with 1/4 of the meat mixture.
Pour 1/5 enchilada sauce on top of meat.
Sprinkle some cheese on top of sauce.
Add another tortilla and continue layering until you run out of meat mixture.
You should still have some cheese and sauce left.
Top with a tortilla, then pour remaining enchilada sauce over all.
Cook on HIGH for 4 hours.
When it's done, sprinkle remaining cheese (and black olives, if desired) on top, and replace lid until cheese melts.
Cut into wedges with plastic spatula to serve.

English Muffins

English Muffins

(from cookiemaddness blog)
1 cup reduced fat milk
1 tablespoon sugar
1 teaspoon salt (divided use)
1 tablespoon shortening
1 envelope dry yeast
1/8 teaspoon sugar
1/3 cup water
2 cups of flour (9 oz)
Heat milk in a microwave-safe measuring cup just until it boils. Add sugar and 1/2 teaspoon of salt and stir to dissolve. Stir in shortening and let cool to about 120 degrees F.
In a separate bowl or measuring cup, combine the yeast and 1/3 cup of warm (115 degree) water. Let rest until yeast bubbles (proof).
In a mixing bowl, combine the flour, yeast mixture and milk mixture. Beat thoroughly with wooden spoon. Cover the bowl and let it rest in for 30 minutes in a warm place.
Preheat a lidded sauté pan or skillet to 300 degrees (on my stove, it was low). A pan with non-stick surface won’t cook the bottom quite so much, but if all you have is a regular metal bottom pan, you can use that. I didn’t grease either pan.
Add the remaining 1/2 teaspoon of salt to flour and beat thoroughly. Place metal (or homemade foil) rings onto the skillet.
Using a heaping 1/3 cup or a little less than ½ cup measure, spoon dough into rings, cover skillet cook for 5 to 6 minutes. Remove the lid and turn rings using spatula (Alton used tongs). Cover with the lid and cook for another 5 to 6 minutes or until golden brown. Cool on a rack. Remove rings and cool. Split with fork and serve.
Note: Make your own rings using non-stick foil or greased regular foil. Take a sheet an 11 by 11 inch sheet of foil and foil it over twice or just mold it until you have a stick that’s about 1 ½ inches high by 11 inches. Fold it into a 3 inch (ish) ring. Secure it with another little strip of foil wrapped around where the ends come together.

Cinnamon Raisin English Muffins

Cinnamon Raisin English Muffins

(from baking bites blog)
1/3 cup water, warm (110F)
1 tbsp sugar
2 1/2 tsp active dry yeast
1 cup nonfat milk, slightly warm (100-110F)
3/4 tsp salt
1 1/2 tsp ground cinnamon
2 cups all purpose flour
1/3 cup raisins

In a large bowl, whisk together water, sugar and yeast and let mixture stand for 10 minutes, until slightly foamy.
Using a wooden spoon, stir in remaining ingredients except the raisins and mix until smooth. Once the batter comes together, stir in the raisins.
Cover with plastic wrap and set aside for 45 minutes to relax and rise.

Heat a griddle/nonstick frying pan over medium/medium-high heat (water dropped on the griddle evaporates very quickly). Lightly grease with cooking spray if not using a nonstick pan.
Drop dough by 1/4 cupfuls onto greased surface and cook until medium brown on the bottom. The top will look set and the sides will appear somewhat dry. The exact time depends on the temperature of your griddle and the size of your muffins, but expect this to take several minutes. Flip over and cook 2nd side until brown.
Cool on wire rack for at least 15 minutes or until completely cool.
When ready to serve, split muffins with a fork and toast.

Makes about 10 muffins.

Cheesy Baked Meatballs

Cheesy Baked Meatballs

Silje (Mamma.til.1.barn)

Simply boil or steam a head of cauliflower until soft.

Puree and add milk or boiled liquid to thin it out until it resembles a bechamel sauce. Heat until steaming and remove from heat. Add 1 cup of sharp grated cheddar and stir til melted.

Bake meatballs (cooked ones) in sauce topped with grated parmesan until golden and bubbly! Serve with pasta!