Chicken Madras Recipe

Chicken Madras Recipe

Ingredients

* 4 chicken breasts
* 2 large onions
* 4 cloves of garlic
* 1 jar of tomato puree
* 3 teaspoons of garam masala
* 2 teaspoons of ground cayenne pepper
* 1 teaspoon of ground cumin
* 1 teaspoon of ground turmeric
* 8 cardamom pods
* 1/2 teaspoon of ground ginger
* 1/2 teaspoon of ground coriander
* juice of 1/2 a lemon

Directions

1. Find a large saucepan or frying pan which has a lid. Place on a medium heat and add a liberal amount of cooking oil and then when at temperature add the two onions finely chopped, cook the onions for a couple of minutes until they start to brown slightly.
2. Now add the garlic (finely chopped), ground Cayenne pepper and Garam masala and stir for 2 to 3 minutes.
3. Now add the ground cumin, ground turmeric, ground ginger and ground coriander and stir in for about 30 seconds.
4. Add the diced chicken and stir until the chicken is cooked through.
5. Now add the tomato puree which you will have diluted down 1:1 with water and the seeds from the 8 cardommon pods, stir and then lower the heat and place a lid on the saucepan. Simmer for 30 minutes stirring occasionaly (if the sauce starts to stick to the pan add some water)
6. After 30 minutes remove the lid and squeeze the juice of half a lemon into the pan along with a pinch of salt, stir and let simmer uncovered for 10 to 15 minutes.
7. Serve

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Sausage Soup Italian Style

INGREDIENTS

* 2 (14 ounce) cans beef broth
* 1 (14.5 ounce) can Italian-style stewed tomatoes
* 1 pound Italian sausage
* 2 small zucchini, cubed
* 1 clove garlic, minced
* 1 cup sliced carrots
* 1 (14.5 ounce) can great Northern beans, undrained
* 2 cups spinach - packed, rinsed and torn
* 1/4 teaspoon ground black pepper
* 1/4 teaspoon salt

DIRECTIONS

* In pot, brown sausage with garlic.
* Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer for 15 mins.
* Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender.
* Remove from heat, and add spinach.
* Replace the lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 mins.

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Pasta with Spinach Pesto Sauce

INGREDIENTS

* 1 tablespoon minced garlic
* 16 ounces fresh spinach, washed & chopped
* 6 ounces low-fat, firm silken tofu
* 2 tablespoons fresh lemon juice
* 1/8 cup low-sodium chicken broth
* 1/2 cup grated Parmesan cheese
* 1/2 teaspoon ground black pepper
* 1/2 cup diced red onion
* 1 teaspoon Italian seasoning
* 10 ounces fresh mushrooms, thinly sliced
* 6 ounces fresh sliced shiitake mushrooms
* 1/4 cup bacon bits
* 1 pound penne pasta


DIRECTIONS

* Cook the pasta according to package directions.
* While pasta is cooking, in food processor or blender, combine spinach, tofu, lemon juice, garlic, broth, cheese, pepper, and Italian seasoning, process until smooth. Set aside.
* Spray a large non-stick saute pan with cooking spray. Over medium heat, cook onions and mushrooms until tender. Reduce heat to low, add pesto mixture and heat until hot.
* Toss pasta with sauce &bacon bits. Serve with additional Parmesan cheese, if desired. Note that if sauce seems very thick, thin to desired consistency with pasta cooking water or broth.

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Chicken Pie Recipe

INGREDIENTS

* 2 cups frozen mixed vegetables
* 1 recipe pastry for a 9 inch double crust pie
* 1 teaspoon dried thyme
* 2 boneless, skinless chicken breast halves, boiled
* 1/2 (10.75 ounce) can condensed cream of celery soup
* 1 (10.75 ounce) can condensed cream of potato soup

DIRECTIONS

* Preheat oven to 400 F (200 C).
* Line a 9 inch pie dish with pastry.
* Blanch frozen mixed vegetables for 3 to 4 minutes. Drain.
* Dice chicken and place in a large bowl. Add vegetables, thyme, celery soup and potato soup. Stir together.
* Pour filling into pastry lined pie dish. Arrange top layer of pie crust, seal and flute the edges. Cut slits in the top of the crust to allow for steam to escape.
* Place pie on cookie sheet. Put aluminum foil around pie crust edges. Bake at 400 degrees F (200 degrees C) for 30 minutes. Remove foil and continue to bake for an additional 30 minutes until golden brown. Remove from oven & let stand for 5 minutes and then serve.

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