The Menu
Indian-Style Chicken with Ginger and Curry
hot cooked white rice
Spinach with Chickpeas
Magic Coconut Squares
The Recipes
Indian-Style Chicken with Ginger and Curry
Serves 4.
1 cup chopped onion
1/4 cup nonfat Italian dressing
1 tablespoon chopped peeled fresh ginger
3/4 teaspoon dried crushed red pepper
1/2 teaspoon curry powder
1/2 teaspoon ground turmeric
4 skinless boneless chicken breast halves
1 tablespoon olive oil
1/2 cup canned low-salt chicken broth
Plain nonfat yogurt (optional)
Mix first 6 ingredients in a 8×8x2-inch glass baking dish. Add chicken; turn to coat with marinade. Cover and refrigerate at least 2 hours and up to 1 day.
Remove the chicken from the marinade and reserve marinade. Pat the chicken dry and sprinkle with salt and pepper. Heat the olive oil in a heavy large skillet over medium-high heat. Add the chicken to the
skillet and saute until brown, about 3 minutes per side. Add reserved marinade and chicken broth and bring to a boil. Reduce heat to medium-low and simmer uncovered until chicken is cooked through, turning occasionally, about 6 minutes. Transfer chicken and sauce to platter.
Serve with yogurt, if desired.
Serve with hot cooked white rice.
Spinach with Chickpeas
http://shine.yahoo.com/channel/food/recipes/spinach-with-chickpeas-1899185/
2 pounds baby spinach
3 tablespoons extra-virgin olive oil, divided
1 medium red onion, finely chopped
5 cloves garlic, minced
1 19-ounce can chickpeas, rinsed
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 teaspoon kosher salt
1/2 teaspoon hot paprika
1/2 cup golden raisins
1/2 cup reduced-sodium chicken broth or vegetable broth
Rinse spinach and let drain in a colander. With water still clinging to it, place half the spinach in a Dutch oven over medium heat. Cook, tossing with tongs and adding the remaining spinach by the handful until all is added and wilted, 6 to 8 minutes. Drain in the colander. Let cool slightly, then coarsely chop.
Carefully wipe out the pan, then heat 1 tablespoon oil over medium heat. Add onion and garlic and cook, stirring, until the onion is tender and lightly browned, 8 to 10 minutes. Stir in chickpeas, thyme, oregano, cumin, salt and paprika. Using a potato masher, mash some of the chickpeas, then cook, stirring, for 3 minutes. Stir in raisins and broth, scraping up any browned bits. Add the chopped spinach and stir gently to combine. Remove from the heat and let stand 10 minutes. Drizzle with the remaining 2 tablespoons oil just before serving.
Magic Coconut Squares
1/2 c. butter
1 1/2 c. graham cracker crumbs
1 can sweetened condensed milk
1/2 c. or 3 sq. semi-sweet chocolate (melted)
2 c. Angel Flake coconut
1 c. chopped nuts (prefer almonds)
1 1/2 c. mini marshmallows
Preheat oven to 350ºF.
Place butter in 13x9x2-inch pan and melt butter (microwave is faster). Sprinkle crumbs over butter, pressing down with fork. Sprinkle coconut over crumbs. Add layer of nuts, then marshmallows. Drizzle condensed milk evenly over top. Bake at 350 degrees for 20-25 minutes or until golden brown. Remove from oven and drizzle with melted chocolate. Cool before cutting.
Indian-Style Chicken with Ginger and Curry
hot cooked white rice
Spinach with Chickpeas
Magic Coconut Squares
The Recipes
Indian-Style Chicken with Ginger and Curry
Serves 4.
1 cup chopped onion
1/4 cup nonfat Italian dressing
1 tablespoon chopped peeled fresh ginger
3/4 teaspoon dried crushed red pepper
1/2 teaspoon curry powder
1/2 teaspoon ground turmeric
4 skinless boneless chicken breast halves
1 tablespoon olive oil
1/2 cup canned low-salt chicken broth
Plain nonfat yogurt (optional)
Mix first 6 ingredients in a 8×8x2-inch glass baking dish. Add chicken; turn to coat with marinade. Cover and refrigerate at least 2 hours and up to 1 day.
Remove the chicken from the marinade and reserve marinade. Pat the chicken dry and sprinkle with salt and pepper. Heat the olive oil in a heavy large skillet over medium-high heat. Add the chicken to the
skillet and saute until brown, about 3 minutes per side. Add reserved marinade and chicken broth and bring to a boil. Reduce heat to medium-low and simmer uncovered until chicken is cooked through, turning occasionally, about 6 minutes. Transfer chicken and sauce to platter.
Serve with yogurt, if desired.
Serve with hot cooked white rice.
Spinach with Chickpeas
http://shine.yahoo.com/channel/food/recipes/spinach-with-chickpeas-1899185/
2 pounds baby spinach
3 tablespoons extra-virgin olive oil, divided
1 medium red onion, finely chopped
5 cloves garlic, minced
1 19-ounce can chickpeas, rinsed
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 teaspoon kosher salt
1/2 teaspoon hot paprika
1/2 cup golden raisins
1/2 cup reduced-sodium chicken broth or vegetable broth
Rinse spinach and let drain in a colander. With water still clinging to it, place half the spinach in a Dutch oven over medium heat. Cook, tossing with tongs and adding the remaining spinach by the handful until all is added and wilted, 6 to 8 minutes. Drain in the colander. Let cool slightly, then coarsely chop.
Carefully wipe out the pan, then heat 1 tablespoon oil over medium heat. Add onion and garlic and cook, stirring, until the onion is tender and lightly browned, 8 to 10 minutes. Stir in chickpeas, thyme, oregano, cumin, salt and paprika. Using a potato masher, mash some of the chickpeas, then cook, stirring, for 3 minutes. Stir in raisins and broth, scraping up any browned bits. Add the chopped spinach and stir gently to combine. Remove from the heat and let stand 10 minutes. Drizzle with the remaining 2 tablespoons oil just before serving.
Magic Coconut Squares
1/2 c. butter
1 1/2 c. graham cracker crumbs
1 can sweetened condensed milk
1/2 c. or 3 sq. semi-sweet chocolate (melted)
2 c. Angel Flake coconut
1 c. chopped nuts (prefer almonds)
1 1/2 c. mini marshmallows
Preheat oven to 350ºF.
Place butter in 13x9x2-inch pan and melt butter (microwave is faster). Sprinkle crumbs over butter, pressing down with fork. Sprinkle coconut over crumbs. Add layer of nuts, then marshmallows. Drizzle condensed milk evenly over top. Bake at 350 degrees for 20-25 minutes or until golden brown. Remove from oven and drizzle with melted chocolate. Cool before cutting.
