Chicken Tikka Masala

If you like Indian food, you will love this!  Derek requested that we have it once a week, it was so good.  The recipe is from my mother-in-law; she also gave me some of the spices that I didn't have.  Like garam masala.  I can't remember where she said she found it, but I guess it was kind of pricey.  When I find out, I'll let you know. I was also going to make naan, but I didn't give myself enough time, so I guess when I make this again next week I'll do the naan too.

This recipe also makes a lot, so I halved it for the 2 of us and we have leftovers for lunch tomorrow.

Ingredients:

2 lbs boneless skinless chicken, cut in 1" pieces

Marinade:
1 cup plain yogurt
2 T lemon juice
2 tsp cumin
2 tsp ground chili powder
2 tsp black pepper
1 tsp cinnamon
1 tsp salt
1 piece minced ginger - 1" long (I used ginger in a spice jar and just estimated how much)

Sauce:
2 T butter
2 garlic cloves, minced
1 jalapeño, minced and seeded (I used diced jalapeños in a jar, just estimated how much)
2 tsp ground coriander
1 tsp cumin
1 tsp paprika
1 tsp garam masala
1/2 tsp salt
8 oz tomato sauce
16 oz coconut milk
1/2 cup chopped fresh cilantro

Mix marinade ingredients in a large ziplock bag and squish to mix well.  Add in chicken pieces, mix well and put in the fridge several hours or overnight.

When ready to cook, heat a large saucepan or frying pan and melt butter over medium heat.  Add the chicken and marinade mixture.  Cook until almost done and add in the garlic and jalapeño; cook one minute.

Stir in coriander, cumin, paprika, garam masala and salt.  Stir in tomato sauce and simmer 15 minutes.

Stir in coconut milk, simmer to thicken about 5 minutes.  Stir in cilantro.  Serve with basmati rice and naan. (We just have jasmine rice and it was good.)

Spicy Black Bean Salad

A couple Saturdays ago at the Gardener's Market here in Logan, one of the booths was giving out samples of this along with the recipe.  I really liked it, so I grabbed a recipe card.  I've been collecting the ingredients that I didn't have since then and we had it for dinner tonight.  It's great for a vegetarian meal, but might be better as a side.  I think Derek was wondering where the meat was tonight.  It makes a lot though, so you might want to halve it!

Ingredients:

Salad:
2 (15 oz) cans black beans, drained and rinsed
2 cups frozen corn, thawed (I used 1 can of corn and it was just fine)
1 cup celery, chopped
3/4 cup green onion, chopped
2 cups tomatoes, chopped
1 green pepper, chopped
1/4 cup fresh cilantro, chopped
Brown rice or wheat berries cooked and cooled (about 6 cups)

Dressing:
1/3 cup red wine vinegar
1/3 cup olive oil
2 tsp Tabasco sauce
1/2 tsp ground cumin
2 tsp salt
1/2 tsp black pepper

Combine black beans, corn, celery, green onion, tomatoes, green pepper and cilantro in a large bowl.  Whisk together ingredients for the dressing and pour over bean mixture.  Add pre-cooked and cooled rice.  Serve well chilled.  Salad can be eaten plain or piled on a piece of lettuce to create a delicious wrap.  (Derek and I also thought it would be good on a tortilla or with tortilla chips.)

Spinach Skillet Bake

I was trying to think of something to make with spinach and ground beef, so I typed those two ingredients into allrecipes.com and this is one that came up.  I put a ton of basil in it, and it was really good!

Ingredients:

1 lb ground beef
1 medium onion, chopped
1 10 oz pkg frozen chopped spinach
1 4 oz can mushroom stems & pieces, drained
1 tsp garlic salt
1 tsp dried basil
1/4 cup butter or margarine
1/4 cup flour
1/2 tsp salt
2 cups milk
1 cup shredded Monterey Jack or mozzarella cheese

In an ovenproof skillet, cook ground beef and onion over medium heat until no longer pink; drain.  Add the spinach, mushrooms, garlic salt and basil.  Cover and cook for 5 minutes.  In a saucepan, melt butter.  Stir in the flour and salt until smooth.  Gradually add milk.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Pour over meat mixture; mix well.  Sprinkle with cheese.  Bake, uncovered at 350 degrees for 20-25 minutes or until heated through.