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Chicken & Chickpea Curry

Chicken, Healthy, Main, Recipes, ,
Chicken & Chickpea Curry
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A fast and healthy weeknight dinner. Omit the chicken for a great vegetarian main dish! Serve with Naan and a side salad.
Servings Prep Time
6 15
Cook Time
30
Servings Prep Time
6 15
Cook Time
30
Chicken & Chickpea Curry
Print Recipe
A fast and healthy weeknight dinner. Omit the chicken for a great vegetarian main dish! Serve with Naan and a side salad.
Servings Prep Time
6 15
Cook Time
30
Servings Prep Time
6 15
Cook Time
30
Ingredients
Servings:
Instructions
  1. Heat a dutch oven to high and add 2 tbsp olive oil. When the oil is hot, add the chicken and season with salt and pepper. Cook the chicken until cooked through, 6-8 minutes. Remove the chicken to a bowl. Do not wipe out the pan.
  2. Pulse jalapeno, garlic and ginger in a food processor until minced. Scrape down the sides and pulse again. Add onion; pulse until finely chopped, but not watery.
  3. Heat remaining 2 tbsp oil in the dutch oven over medium-high heat. Add the onion mixture and cook, stirring occasionally, until softened, 3 to 5 minutes. Add coriander, cumin and turmeric and cook, stirring, for 2 minutes.
  4. Pulse tomatoes in the food processor until finely chopped. Add to the pan along with sugar. Reduce heat to maintain a simmer and cook, stirring occasionally, for 4 minutes. Add chickpeas, chicken and garam masala, season with salt & pepper, reduce heat to a gentle simmer, cover and cook, stirring occasionally, for at least 5 minutes, up to one hour. The longer it simmers, the better the flavor. Serve topped with cilantro, if desired.
  5. Can be made ahead by one day and reheated. Leftovers freeze up to 2 months.
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Ratatouille

Healthy, Make Ahead, Recipes, Sides,

ratatouille

We just got back from an amazing vacation in the South of France and out of all the dinners and lunches we had, the Ratatouille that I had was my stand out favorite.  The restaurant that served it had chopped all the veggies very small and uniform in size, much smaller than what you would typically see.  This really allowed the flavors to blend together.

When I got home I looked up a few recipes on line, there are so many.  A lot have you cook each veggie on it’s own and then add them at the end, that sounded like a lot of extra work and dishes to me.  I just cooked the veggies in order so they would all be done at the same time.  The fresh basil at the end is great.  Add any other fresh herbs you have on hand.

Serve hot or at room temperature. This makes a really big batch.  You will have leftovers for lunch the next day.  Which is what I had today, and it was even better the next day!

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Ratatouille
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Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • Olive Oil
  • Large Vidalia onion, diced small
  • 2 Tbsp finely chopped garlic
  • 1 Tbsp herbes de provence
  • Large eggplant, peeled, diced small
  • 4 Small zucchini, seeds removed, diced small
  • 1 Red pepper, diced small
  • 2 Cups finely chopped tomato
  • ½ cup chopped basil
Instructions
  1. In a hot large non stick pan add 2 Tbsp olive oil.
  2. Add the onions and cook at high heat for 5 minutes until they are starting to carmelize.
  3. Add the garlic & herbs de provence and cook for 1 minute. Season with salt and pepper.
  4. Add 1 Tbsp more olive oil. Add the eggplant and cook for 8 minutes until it is soft and starting to carmelize.
  5. Add the zucchini and red pepper. Season with salt and pepper and cook for 5 minutes.
  6. Add the tomatoes, taste for seasoning (you will likely need to add more) and cook for 5 minutes. Add a little more olive oil if it's starting to stick.
  7. Add the basil, cook for 1-2 minutes until it is wilted.

 

Caprese Chicken

Chicken, Healthy, Main, Recipes, ,

caprese-chicken

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Caprese Chicken
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 Boneless, skinless chicken breast
  • 2 Slices Provolone
  • 2 Slices Proscuitto
  • 2 Tbsp pesto
  • 1 Tomato sliced thin, seasoned with salt & pepper
  • Olive oil
Instructions
  1. Heat the oven to 350.
  2. Slice the chicken breast vertical to form a "book", fold open.
  3. Spread the pesto on the chicken.
  4. Add the prosciutto, then the tomatoes, then the provolone.
  5. Fold the chicken back together (close the book) and season well on both sides with salt & pepper.
  6. Heat a non stick pan and coat the pan with olive oil.
  7. Cook the chicken on both sides for 5 minutes until golden brown. Place the chicken on a cookie sheet and finish in the oven for 10-15 more minutes until chicken is cooked through.