Curry Chicken
*Dairy free recipe
Makes 2 servings
Ingredients:
- 4 4 oz. boneless, skinless chicken breasts
- 8 oz. plain or vanilla soy yogurt (lactose free)
- 2 1/2 tsp. cilantro
- 2 1/2 tsp. curry powder (see below)
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Preheat oven to 375°F
Combine yogurt, cilantro, and curry powder in a shallow bowl.
Add chicken to yogurt sauce and coat evenly.
Place chicken in a greased casserole dish.
Spoon remainder of yogurt sauce on top of the chicken.
Bake chicken for 35 minutes or until it's no longer pink in the middle.
Tastes great with a side of bread, rice, couscous, or vegetables.
*Recipe courtesy of Kidshealth.org
Curry Powder:
Although there are many variations of curry powder, this is the basic composition:
Makes about ½ cup
- 2 tablespoons whole cumin seeds, toasted
- 2 tablespoons whole cardamom seeds, toasted
- 2 tablespoons whole coriander seeds, toasted
- 1/4 cup ground turmeric
- 1 tablespoon dry mustard
- 1 teaspoon cayenne
Grind all ingredients into powder and store in an airtight container.
Of course, you can decrease or increase any ingredient to your liking. Curry powder stays fresh and is reusable for months when stored in an airtight container. To use at it’s freshest, keep the blend of spices in an airtight container, and grind the amount you want right before using. The easiest method of toasting these spices are on an ungreased frying pan on medium heat. Be careful sometimes the seeds pop!
*Recipe courtesy of
Makes 8 servings
Ingredients:
For tomato jam
- 4 plum tomatoes (about 12 ounces), cored and diced (2 1/2 cups)
- 1/2 cup white distilled vinegar
- 1/3 cup sugar
- 1/4 cup water
- 1/4 teaspoon salt
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried tarragon
- 1/4 teaspoon vanilla extract
For turkey medallions
- One 1-pound turkey breast (see Tips, below)
- 1/2 cup all-purpose flour
- 1/3 cup polenta or coarse cornmeal
- 3/4 teaspoon ground cumin
- 3/4 teaspoon chili powder
- 3/4 teaspoon ground coriander
- 3/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons olive oil
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Make tomato jam:
In medium saucepan over medium heat, combine all ingredients and bring to boil. Reduce heat to low and simmer until mixture has thick, jam-like consistency, about 1 hour.
Make turkey:
Slice turkey breast diagonally into eight (2-ounce) portions. Pound these with meat mallet between sheets of wax paper to 1/2-inch thick.
In shallow glass baking pan, combine flour, polenta, cumin, chili powder, coriander, garlic powder, salt, and pepper.
In a large stainless steel sauté pan over medium heat, warm oil. Dredge turkey medallions in seasoned polenta mixture, add to pan, and cook (working in 2 batches if necessary) until golden-brown, 3 to 5 minutes per side.
Fun to eat, and the jam can be reused with any other source of protein or sandwiches.
* Recipe courtesy of Epicurious.com
Roast Beef and Avocado Finger Sandwiches
Makes about 10
Ingredients:
- 1 medium ripe
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh chives, minced
- 1/2 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 12 very thin slices white sandwich bread
- 2 tablespoons mayonnaise
- 1/2 pound purchased or pre-made thinly sliced rare roast beef
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In small bowl, mash avocado with fork. Stir in lemon juice, chives, salt, and pepper. Spread avocado mash over 6 slices bread, dividing evenly.
Spread other 6 slices bread with about 1 teaspoon each mayonnaise. Top with roast beef, dividing evenly. Gently press avocado-topped bread slices, avocado sides down, onto each sandwich.
Using long serrated knife, trim off crusts and cut each sandwich lengthwise into thirds.
*Recipe courtesy of Epicurious.com
