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Cabbage and Pear Slaw

This is a yummy slaw that complemented the chicken tacos really well. The pears are delicious with the cabbage…If you can’t find pears any more, pineapple will be a delicious addition…

½ cup plain kefir or buttermilk
2 tablespoons mayonnaise
Juice of one lemon
1 teaspoon honey
½ cup cilantro, chopped
1 to 2 teaspoons salt
½ small cabbage, shredded
1 pear, julienned

Mix the kefir, mayonnaise, lemon juice, honey, cilantro and salt in a small bowl. Transfer the shredded cabbage and pear in a serving bowl. Add the kefir mixture and mix well. Check for seasonings and let it sit for half an hour before serving.

Pulled Chicken Tacos

I love making tacos- especially pulled chicken or pork… chicken being healthier, I tend to make them more often. I made a delicious crunchy cole slaw to go on top…

1 pound chicken thighs, skinless, with bones

Spice Rub

2 teaspoons ancho chili powder
2 teaspoons chipotle powder
2 teaspoons salt

Mix all the spices in a small bowl. Sprinkle all over the chicken thighs and marinate for 2 to 3 hours in the fridge.

2 tablespoons extra light olive oil
1 medium onion, sliced thin
3 garlic cloves, grated
1 cup blood orange juice (regular orange juice will work as well)
2 cups tomato sauce (preferably homemade)
½ cup cilantro, chopped
Salt
Pack of small tortillas

Heat a medium saucepan with olive oil. Brown the chicken pieces on high heat on both sides. Reduce heat and add the onion and garlic. Saute on medium heat for 3 to 4 minutes. Add the orange juice to deglaze. Mix well and add the tomato sauce. Bring to a boil and cover with lid. Lower to a simmer and cook for 25 minutes. Take the lid off and turn the heat off. Let the chicken pieces cool. Take out the pieces and shred with a fork. Return to the pan and bring back to a boil to cook any extra moisture. Check for salt and garnish with cilantro. Assemble the tacos with the pulled chicken and top with cabbage slaw.

Ground Turkey White Chili

2 tablespoons extra light olive oil
1 pound dark meat ground turkey
2 teaspoons cumin seeds, ground
1 teaspoon Mexican oregano
1 tablespoon chili powder
1 medium yellow onion, chopped
3 garlic cloves, chopped
4 to 5 small tomatillos, husks removed and chopped
1 4 ounces can of diced chilies
2 teaspoons salt
4 cups chicken stock
1 14 ounces can cannellini beans
½ cup cilantro, chopped

Heat a heavy saucepan with the olive oil. Add the ground turkey and brown the meat on high heat while stirring constantly- for 4 to 5 minutes. Add the cumin, oregano and chili powder. Saute for another 2 to 3 minutes. Add the onion, garlic and tomatillos. Saute for another 5 to 7 minutes. Add the diced green chilies, salt and chicken stock. Bring to a boil and add the beans. Simmer on a medium heat with the lid partially on for 20 minutes, checking every 5 minutes to ensure enough stock is remaining. Take the lid off and check for seasonings. Garnish with cilantro and serve with corn bread.

Brown Rice Vegetable Pulao

1 tablespoon butter
1 tablespoon extra light olive oil
1 cup brown rice, rinsed
2 ½ cups vegetable broth
2 teaspoons salt

Heat a saucepan with the butter and oil. Add the rinsed brown rice and sauté on medium heat for 2 minutes. Add the broth and salt. Bring to a boil and simmer, covered with lid for 30 minutes or till rice is done. Let cool and keep aside.

2 tablespoons extra light olive oil
1 teaspoon ground cumin
1 yellow pepper, chopped
1 cup green beans, chopped
1 medium onion, chopped
2 garlic cloves, chopped
1 teaspoon salt
½ cup cilantro, chopped
¼ cup dill, chopped

Heat a wide frying pan with the oil and add the cumin and sauté for 10 seconds. Add the pepper, beans, onion, garlic and salt. Saute on medium heat for 4 to 5 minutes. Add the cilantro and dill as well as the cooked and cooled rice. Saute on medium heat for 3 to 4 minutes or till the rice is heated through. Check for seasonings and serve.

Chicken Mango Coconut Green Curry

2 + 1 tablespoons coconut oil
1 inch ginger, grated
3 garlic cloves, chopped
2 kaffir lime leaves
1 tablespoon green curry paste
1 teaspoon coriander powder
2 cups mango chunks
1 can coconut milk (13 ½ ounces)
2 teaspoons fish sauce
Juice of one lime
1 cup Thai basil, chopped and divided in half
1 medium yellow onion, sliced
1 large yellow or orange pepper, sliced
1 pound chicken breast, sliced thin
Sugar to taste
Salt to taste

Heat a wok like pan with 2 tablespoons coconut oil. Add the ginger, garlic, kaffir leaves, curry paste and coriander powder. Saute on medium heat for 4 to 5 minutes. Add the mango chunks, coconut milk, fish sauce, lime juice and ½ cup basil. Bring to a boil. Take off the heat and blend till smooth in a blender. Keep aside. Heat the same pan with 1 tablespoon with coconut oil on medium heat. Add the onion and pepper. Saute on medium heat for 2 to 3 minutes. Add the chicken and the blended sauce. Bring to a boil and cook the chicken till done. Add sugar and salt to taste. Garnish with the remaining basil. Serve with rice.

Pasta Primavera with Roasted Vegetables

Yummy and healthy dish for Meatless Monday!!

2 cups zucchini, cut into 1-inch pieces
1 large red pepper, cut into 1-inch pieces
3 to 4 garlic cloves, with skin on
Olive oil
Salt

Place the vegetables and garlic on to a line cookie sheet. Drizzle some olive oil and sprinkle some salt. Mix well and roast in a 400 degrees oven for 30 minutes. Take out and let cool. Slide the garlic out of the skins and mash with fork.

2 tablespoons extra virgin olive oil
1 medium onion, chopped
2 cups fresh or store bought tomato sauce
½ cup fresh basil, chopped
1 cup roasted corn
½ cup grated Parmigiano Reggiano
Salt
½ pound pasta of choice, cooked al dente and 1 cup spare pasta water

Heat a large frying pan with the olive oil. Add the onion and sauté on medium heat for 3 to 4 minutes. Add the tomato sauce, basil and the roasted garlic. Cook for 2 to 3 minutes. Add the corn and the roasted vegetables. Bring to a boil and cook for 3 to 4 minutes. Add the cheese and pasta. Mix well and add the spare pasta water if needed. Check for seasonings and add salt.

Chicken Curry with Dill and Cilantro

If you like going out for Indian food but are too scared to try cooking something at home… try this dish. It is easy to make and the ingredients are readily available. The garam masala is a challenge as the varieties available in stores are not as good but you can still use one or just eliminate it. Either way, the result is delicious and healthy…

2 pounds chicken thighs, skinless, with or without bone
½ cup greek yogurt
2 tablespoons half and half
2 inch fresh ginger, grated
3 garlic cloves, grated
Juice of half a lemon
2 teaspoons salt
1 teaspoon garam masala

Mix the yogurt, half and half, ginger, garlic, lemon juice, salt and garam masala in a small bowl. Transfer the chicken and the marinade to a zip lock bag for at least 2 hours if not over night in the fridge. Take out half an hour before cooking.

1 cup fresh dill
1 cup fresh cilantro
10 to 12 green onions
½ cup water

Blend the greens and water in a blender till smooth. Keep aside.

3 tablespoons extra light olive oil
½ cup tomato sauce, homemade or store bought
2 teaspoons ground coriander
1 teaspoon turmeric
½ teaspoon cayenne pepper

Heat a heavy saucepan with the oil. Add the green dill sauce and sauté on medium heat for 5 to 7 minutes. Add the tomato sauce, coriander, turmeric and cayenne pepper and sauté for another minute. Add the chicken with the marinade. Bring to a boil and cover with a lid and simmer on a low medium heat for 20 minutes. Take the lid off and turn the heat up to cook away any extra liquid in the sauce, stirring constantly. Check for seasonings. Serve warm with fresh rotis.

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