Saturday, March 20, 2010

Indian Style Tiki Masala

1 jar tiki masala sauce
1 small sweet potato, cubed
1 small yellow or white potato cubed
1 carrote peeled and sliced on diagonal
2 medium sweet onion, sliced in large chunks
1 6oz bag of spinach
2 chicken breasts, cut into bite sized pieces
1 14 1/2 oz can of chicken or veggie broth.
olive oil

In a large pan saute chicken pieces in olive oil that has been heated to medium high. When they're all done, remove from pan. Add more olive oil and dump in potatoes, carrots, and onions and saute or stir fry till tender and easy to chew. Dump everything back in the pan and add the tiki masala sauce and let simmer for a half hour. I add enough broth to make sure all the food is covered in sauce. Great served over rice.

Saturday, March 13, 2010

Fast and Easy Fajitas

2 chicken breasts cut into strips
1 red bell pepper cut in strips
1 small yellow bell pepper cut into strips
1 small green bell pepper cut into strips
1 medium sweet or red onion cut into strips
2 plum tomatoes cut into lengthwise chunks and squeezed to get some of the liquid out

2 T cumin
olive oil
tortillas, sour cream, shredded lettuce and/or chopped avocado for extras

Coat the bottom of a skillet with a few Tablespoons of olive oil to medium high. Stir fry chicken strips with 1 T cumin and a pinch of salt till they're just done. Set aside.

Recoat pan with more olive oil if necessary and throw in onions, and pepper strips, 1 T cumin, and a pinch of salt. Stir fry till just tender. Add tomatoes for just a few minutes to heat through. Toss in chicken to heat.

Serve with warm tortillas, sour cream, shredded lettuce, and maybe some chopped avocado for garnish. Simple and SO good!

Saturday, March 6, 2010

Spaghetti Squash with Easy Veggie Topping

I cooked the spaghetti sqaush per instructions on the label and used a fork to comb out the strands.

For the topping I chopped

medium red oninon
three cloves of garlic
two pints of cherry tomatoes

I sauteed the onions and garlic in olive oil till tender, added the tomatoes, and a dash of red wine to cook them down. I served this over the squash with a little extra olive oil, and I topped it with a few tablespoons of ground flax seed.