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Recipes
Better Butter Chicken
By slane2
A light version of this Indian favourite
- Tandoori Chicken
- 10 large boneless, skinless chicken thighs
- 1/2 cup bottled Tandoori marinade (see Tip)
- Butter Chicken Sauce
- 2 tablespoons butter
- 1 1/2 cups chopped onions
- 1 tablespoon minced garlic
- 1 1/2 tablespoons grated gingerroot
- 1 1/2 teaspoons chili powder
- 3/4 teaspoon ground turmeric
- 3/4 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
- 1 can (28 oz/798 mL) diced tomatoes, drained
- 1 1/2 cups reduced-sodium chicken broth
- 1 tablespoon brown sugar
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup light sour cream (not fat-free)
- 1 tablespoon minced fresh cilantro
- 1 tablespoon cashew/almond butter (Tip)
- Hot cooked basmati rice (optional)
Fried Rice
By slane2
This is a HUGE recipe - keep it for potluck, half it for family
- 3 cups rice of your choosing (I use brown rice)
- 6 cups chicken stock
- 2 tablespoons olive oil or sesame oil (or combo of both)
- 1 egg, slightly beaten
- 1 onion, chopped
- 1 green pepper, chopped
- 2-3 cloves garlic, minced
- 1 bag matchstick carrots (or 3 carrots, chopped)
- 2 cups frozen corn*
- 2 cups frozen peas*
- 6-8 slices bacon, chopped
- 1 packet fried rice seasoning
- 1/2 teaspoon Chinese five spice
- 1/2 teaspoon ground ginger
- crushed red pepper flakes
- soy sauce, 2-3 tablespoons (eyeball it)
- salt and pepper
Mashed Potato Skins
By slane2
Cook bacon until crisp. Let cool and then chop into small bits
- 6 slices bacon
- 2 1/2 lbs. small potatoes, unpeeled
- Salt
- 1 C buttermilk
- 1/4 C chopped fresh chives
- 1/2 C grated sharp cheddar
- Black pepper
Lentil and Barley Soup
By slane2
In large heavy saucepan, combine all ingredients except vegetable juice with 8 cups of water
- 1 C dry split peas
- 1/2 C red lentils
- 2/3 C dried vegetable flakes
- 1/2 C pearl barley
- 2 T dried parsley
- 2 T (or 2 cubes) vegetable stock mix
- 1 T dried basil
- 1 onion, chopped
- 1 stalk celery, chopped
- 1 carrot, chopped
- 3/4 t salt
- 1/2 t pepper
- 1 L vegetable juice cocktail or tomato juice
No-Fry Falafels
By slane2
Boil water and pour over bulgur
- 1/3 C bulgur
- 1 t chopped garlic
- 1 small onion, chopped
- 1 - 398 mL can chick peas, drained
- 1/2 C bread crumbs
- 2 T lemon juice
- 1 t ground cumin
- 1/4 t each salt and pepper
- dash hot pepper sauce
- 1/2 C fresh chopped parsley
- Pita bread, tzatziki, pickles, tomatoes, lettuce for garnish.
Buffalo Chicken Potpie
By slane2
Preheat the oven to 375º F
- 3 boneless skinless chicken breasts (about 1 1/2 to 1 3/4 pounds), cut into bite-sized pieces
- 1 large onion, chopped into bite-sized pieces
- 5 tablespoons extra-virgin olive oil (EVOO), divided
- 2 carrots, peeled and chopped into bite-sized pieces
- 3 stalks celery, chopped into bite-sized pieces
- 2 cloves garlic, grated
- 4 tablespoons butter
- 4 tablespoons flour
- 2 1/2 cups chicken stock
- 1/4 cup hot sauce (add more if you want more of a kick!)
- Salt and freshly ground black pepper
- 2 boxes cornbread mix, such as Jiffy brand
- 2 eggs
- 2/3 cup of milk
- 1 cup crumbled blue cheese