One Pot Jordanian Chicken Curry

4 Tbsp Light Olive oil

3 medium onions, coarsely chopped

4 cloves garlic, smashed and minced

4 carrots, sliced

1-2 lbs boneless chicken thighs, cubed

2 cups water or chicken broth

2 large potatoes, cubed

1 Tbsp salt

1/2 of an 8oz can tomato sauce) 4 Tbsp, no more!

1 tsp garlic powder

1 tsp ginger powder

1-2 Tbsp curry powder (1 Tbsp is not too spicy for the kids)

Some frozen peas, or canned peas, drained

1/2 - 1 head Cauliflower, coarsely chopped

One (15oz) can garbanzo beans, rinsed and drained

1/2 cup Butter (optional)

 

Instructions:

In a large dutch oven, saute onions and garlic in olive oil.  Cook until onions are tender. 

Add carrots and chicken. Saute 5 minutes.  

Add water or broth. 

Add potatoes and salt. 

Stir and cover. Simmer until potatoes are almost tender.

Add tomato sauce, garlic powder, and curry powder. 

Add Peas and Cauliflower. 

Add extra water to just cover the vegetables.

Simmer until veggies are tender. The potatoes want to be firm but not overcooked.

Add butter and garbanzo beans.

Taste and adjust seasonings, adding extra salt, garlic, and curry if needed

Serve hot as-is, topped with sour cream

or serve with

Brown Rice

White rice or

Riced Cauliflower 

Cornbread Recipe Gluten-Free

1 & 1/2 c. cornmeal

2 c. brown rice oat groats chia flour

2 Tbsp baking powder

1 & 1/2 tsp salt

4 beaten eggs

1/2 c. honey 

1/2 c. melted coconut oil or butter

2 c. milk or evaporated milk reconstituted or powdered milk reconstituted

1 Tbsp white vinegar

2 Tbsp butter for cast iron skillet

Directions:

Preheat oven to 425 degrees

In a medium bowl, stir together flour, cornmeal, baking powder, and salt; set aside.

Place the 2 Tbsp butter in the 12-inch cast iron skillet. Place the skillet in the oven for 3 min or until the butter is melted.

Melt coconut oil and honey in the microwave

In a large bowl, beat the eggs. Add honey, coconut oil, milk, and vinegar.  Add the flour mixture. Stir just until moistened.  

Pour batter into hot skillet.  Bake for 18-21 minutes or until a toothpick inserted in the center comes out clean. Serve warm with butter.

For dairy free, use canned coconut milk

Indian Madras Lentils

 Lentils, red beans, and spices in a creamy tomato Sauce

Ingredients:

2 lbs lentils (5 cups dry lentils)

4 cans diced tomatoes (15 oz each can)

2 large onions, diced 

8 garlic cloves, chopped - or 1 tbsp garlic powder

6 Tbsp cumin powder

2 Tbsp chili powder

2 tsp ginger

1 ½ Tbsp pink salt, more to taste

2 cans light red kidney beans (15oz each can)

1 cup butter

2 cups heavy cream - or 2 cans evaporated milk 14 oz

1 Tbsp lemon pepper seasoning

Rinse lentils. Simmer lentils, tomatoes, onions, and garlic in water or chicken broth for 2 hours. 

Use an immersion blender to make it smooth. 

Add spices, red beans, butter, and heavy cream. Simmer on low for 30 min. 

Serve as a soup or over hot brown rice with lots of fresh toppings. 

Toppings: 

Cilantro, chopped

Sour cream

Finely diced green onion

Finely diced white onion

Juice from lemon wedges

Indian Chicken Curry (Murgh Kari)

     INGREDIENTS:

2 pounds bone-in chicken thighs OR one 14.5oz cans garbanzo beans, drained

1/2 tsp salt

1/2 cup cooking oil

1 1/2 cups chopped onion

1 Tablespoon minced garlic

1-1/2 tsp minced fresh ginger root (or 1 tsp ginger powder)

1 Tablespoon curry powder

1 tsp ground cumin

1 tsp ground turmeric

1 tsp ground coriander

1 tsp cayenne pepper (optional)

1/2 cup water

1 cup butter

1 (15 ounce) can crushed tomatoes

1/2 cup plain while milk yogurt

1/2 cup heavy whipping cream

. . . . . 

     TOPPINGS

1 tablespoon chopped fresh cilantro

1 teaspoon salt

1 teaspoon garam masala

1 tsp fresh lemon juice (or use lemon pepper, this option increases the saltiness of the curry) 

Directions
Prep

20 min

Cook

40 min

Ready In 1 hour

Sprinkle the chicken breasts with 1/2 teaspoon salt.

Heat the oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned. Transfer the browned chicken thighs to a plate and set aside.

Reduce the heat under the skillet to medium-high; add the onion, garlic, and ginger to the oil remaining in the skillet and cook and stir until the onion turns translucent, about 8 minutes. Stir the curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring. Mix the tomatoes, 1 tablespoon chopped cilantro, and 1 teaspoon salt into the mixture. 

Return the chicken breast to the skillet along with any juices on the plate. Pour 1/2 cup water into the mixture; bring to a boil, turning the chicken to coat with the sauce. Sprinkle the garam masala and 1 tablespoon cilantro over the chicken.

Cover the skillet and simmer until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). 

Stir in the yogurt and heavy cream after the simmering.

Serve on top of white rice, brown rice, or diced baked potatoes.

 Sprinkle with lemon juice, chopped cilantro, and sour cream

Nutrition Facts

Per Serving: 427 calories; 24.3 g fat;14.7 g carbohydrates; 38.1 g protein;95 mg cholesterol; 1370 mg sodium.

"SPANISH RICE ...LIKE FROM A RESTAURANT!"

Rice is a food staple and is easy on queasy tummies Requires no perishable ingredients from Cooks.com

2 cups white rice 4 cups water 2 tablespoon Knorr tomato bouillon * 4 tablespoons butter or vegetable oil Heat the butter or oil in a skillet on medium heat. When hot, add rice to skillet and let get nice and toasty not burnt, have water ready and just as the rice starts giving off a toasted smell add the water to the pan. It will sizzle; as it's sizzling, add the tablespoon of tomato bouillon to the skillet and stir.  Cover with a lid and let cook on MED heat, just like you would normally, about 20 minutes. That is all there is to it, very simple and very easy. You could also add about a 1/4 cup of diced up carrots, corn or green beans if you choose to do so, while the rice is cooking. *Tomato bouillon can sometimes be found in the ethnic aisle of your local supermarket. If you can't find it there, then try a Mexican market. They should have it. This is the way to make Spanish rice just like from a Mexican restaurant. I got this recipe from my Latin friend after helping with countless barbecues and parties. This is the way her family has made it for years

Kid-Friendly Red Enchiladas

                All pantry ingredients!

1 can 8 oz. tomato sauce

2 cups water

2 t. chicken bouillon

1 T.  chili powder, if you want spicy add an extra 1 Tbsp

1 t. cumin

½ t. onion powder

¼ t. garlic powder

 12 corn tortillas, half fried in oven

Shredded cheese for topping

Options for filling, some vegetarian:

3/4 lb shredded cheese - cheddar or monterey jack

½ lb shredded cheese and re-fried beans

½ lb shredded Cheese and Fried eggs (broken yolk, salt, pepper, 1 or 2 layers)

½ lb shredded cheese and ½ lb ground beef

½ lb shredded cheese and ½ lb shredded beef, chicken, or pork

COMBINE: In med sauce pan, combine tomato sauce, water, bouillon, chili powder, cumin, onion powder, garlic powder

SIMMER the sauce for about 10 min.

HALF-FRY tortillas: Brush one side of each corn tortilla lightly with oil. Place 12 tortillas flat in 350° oven, oil side up, for 2 min.  Remove from oven to a plate. Let cool.

ASSEMBLE enchiladas: Place a little sauce in the bottom of a 9x13 pan.  Then place 3 half-fried tortillas flat.  Cover tortillas with spoonfuls sauce. Sprinkle cheese and other filling,  a little spoonful of sauce on top.  Place 3 more tortillas. Sauce. Cheese and filling. Sauce. Continue pattern.  Top with all leftover sauce then cheese. Bake 350° oven until cheese is melted, 15-20 min. 

SERVE: Top with shredded lettuce, diced tomato, and sour cream. Consider possible side dishes of Spanish rice, re-fried beans, or a 15 oz can black beans reheated

Lazy man enchiladas - Make individual servings in the microwave. Use a glass plate or glass pie pan.  Cover enchiladas while in microwave. Cook 2 min or until cheese is melted.   

Sweet Mama Beans and Rice

By Lindsey Scarber

6 (15 oz.) cans black beans, rinsed, drained 1 lg. onion, chopped 1 med.-size green pepper, chopped 2 cloves minced garlic, or garlic powder 1/4 c. olive oil 1/4 -1/2 lb. Bacon, ham, sausage (or for a vegetarian meal use beef bouillon) 1 (14.5 oz.) can petite-diced tomatoes, undrained 1 1/2 c. water 1 (8 oz.) can tomato sauce 1 tbsp. red wine vinegar, or white vinegar 3 tbsp. sugar or honey 1/2 tsp. pepper 1/2 tsp. salt 2 cups dry rice, white or brown, steamed in 4 cups boiling water 1/2 c. chopped green onions (optional) Sour cream (optional) Steam the rice. Meanwhile, rinse beans; drain well and set aside. Sauté onion, green pepper, and garlic in olive oil in a large pot until vegetables are tender. Add beans, petite-diced tomatoes, water, tomato sauce, vinegar, sugar, pepper, and salt. Cover, reduce heat to medium low, and simmer 10-15 min, stirring occasionally. Serve Sweet Mama Beans over the steamed rice... Top each serving w/ chopped green onions & a dollop of sour cream (optional).  Makes 8+ servings.

Black Bean & Rice Bowls

by Elizabeth Laurent

This can be a very satisfying vegetarian meal. I also like that I can make it ahead of time and take it to-go for a cold sack lunch This is a staple in our home. It starts with rice topped with black beans, then you can get creative. You can add grilled chicken or shrimp, then you can add avocado, lettuce, tortilla chips, cilantro, tomatoes---really whatever you think would taste good. Then there is the sauce that is poured over everything. Yum.  We have tried to recreate theses bowls at home. I made up/adapted this sauce a few years ago. We really like it so I'm sure you will. Also, this whole meal comes together in a flash and it is very filling.

Bean and Rice bowls

cook your rice (let it cool)

throw in some cooked drained black beans (cold not hot)

chop up lettuce, tomatoes, cilantro, avocado

grate cheese (optional)

grill chicken (optional)

defrost shrimp (optional)

Put together the bowl however you like and then pour on the white sauce!

Make sure to mix the white sauce well, so its flavor gets everywhere. Enjoy!

Spicy White Sauce for the dressing
This recipe makes enough for about 2-3 bowls, so I would double this if you are making this for 4-6 people.

1/4 cup plain yogurt
1/4 cup mayonaise, or sour cream
juice of 1 lemon, or 2 small limes (limes are preferable)
1 tsp. dried dill or even better---about a tbsp. fresh dill
1 1/2 tsp. chili powder
1/8 tsp. cayenne powder
salt and pepper to taste

Mix the yogurt and mayonnaise together. Add in the lemon juice.

Add in all the spices, stir well. Taste and add more spice as necessary.

Refrigerate until needed---flavors are enhanced in the fridge so allow it to

 sit in there for at least 15-20 min, longer is preferable.