Indian chicken curry

I'm such a sucker for an easy, international meal that can be made in a crock-pot.  Plus, this is loaded with spinach (one of my favorite vegetables).  This is also the perfect recipe to dip your toes into the international because it uses curry powder which most people have had before. 

 {Indian chicken stew}

Indian chicken stew
from bhg.com

makes 8 servings

2 pounds skinless, boneless chicken thighs, cut into 1-inch pieces
1/2 cup onion, chopped (1 medium)
3 cloves garlic, minced
5 teaspoons curry powder
2 teaspoons ground ginger
1/2 teaspoon salt
1/4 teaspoon ground black pepper and/or cayenne pepper
2-15 ounce can garbanzo beans (chickpeas), rinsed and drained
2-14 1/2 ounce can diced tomatoes, un-drained
1 bay leaf
2 tablespoons lime juice
1-9 ounce package fresh spinach 
Cooked rice

1. Add chicken, onion, and garlic to the slow cooker. Add curry powder, ginger, salt, and pepper; toss to coat. Stir in beans, tomatoes, broth, and bay leaf.
2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
3. Stir lime juice into chicken mixture. 
4. Stir in spinach; let stand for 2 to 3 minutes or until spinach starts to wilt. 
5. Serve over rice. 

Please note that this is not necessarily a traditional Indian curry since curry powder is a British invention to mimic Indian's garam masala spice.  However, this does mirror an Indian curry since it is cooked over a long period of time.  Again, this is a recipe for the novice cook who wants to dip their toes into international cuisine!

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Chickpea and Kale Salad

I won't lie--I've never been a fan of kale.  I'd tried it a few times, but this year when I saw it was on sale, I got a pound (which with leafy greens, is quite an amount!) and experimented.  I saw this recipe and made it because I had everything, and it sound delicious!  I ate it every day last week for lunch, and I was a bit mad when The Hubby found it, tried it, and ate the rest!  However, hearing him say he liked it was priceless--he didn't know it was healthy and had kale. 

 {Chickpea and Kale Salad}

 {This salad--really really really easy!}

 {Close up view}

One year ago:  Baked Potatoes (Crock-pot)

Chickpea and Kale Salad
from wishful chef

Makes 8 servings

2 cans chickpeas, rinsed and drained
6-8 leaves kale (local), chopped
1/4 cup fresh parsley (local), chopped
4 tablespoons olive oil
2 clove garlic (local), chopped
4 tablespoons lemon juice
salt and pepper, to taste
1/2 cup Parmesan cheese, grated

1. In a bowl, combine chickpeas, kale, parsley, olive oil, garlic and lemon juice. 
2. Add salt, pepper and grated cheese. 
3. Toss all ingredients together and mix well. 
4. Cover bowl and refrigerate. 
5. Best served immediately and at room temperature . Top with more grated cheese for presentation.

Have you ever had kale?  Did you like it?  I have a bit left over so I am going to saute it.  Maybe next year, I'll get a bit more fancy with it!

 Thanks to Lisa's Kitchen and Tinned Tomatoes for holding this vegetarian challenge!

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Roasted Green Beans

You know it's fall when I start roasting things....  These beans were just begging to be roasted since they are the last of the season.  So I obliged!  They were crispy and delicious; The Hubby and I ate them with our hands (no shame!).

 {Roasted Green Beans}

 {Getting ready to be roasted!}

{Crispy and ready to eat with your fingers (I won't tell)}

One year ago:  Spaghetti
Two years ago:  Peanut Butter Cookies

Roasted Green Beans

Makes 4 servings

2 pounds green beans (local), ends trimmed
1 medium onion (local), sliced
2 cloves garlic (local), minced
3 tablespoons of olive oil

1. Preheat oven to 450.
2. Mix beans, onions, and garlic in a bowl with the oil until everything is well coated.
3. Spread on a baking sheet in an even layer and sprinkle with salt and pepper.
4. Roast for 30-40 minutes watching carefully so they do not burn (I did it once!); turn pan and beans halfway through cooking.
5. Serve.

Do you like roasted vegetables?  It's my favorite for fall!

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Black Bean, Cucumber and Feta Salad

I'm still squeezing out as many fresh salads as I can because although I love cooler weather, the produce selection goes down dramatically. This salad makes the best of the last of the corn around KY.  The cucumbers have gone out of season, but this was still delicious!

 {Black Bean, Cucumber and Feta Salad}

 {Mixing the salad together}

 {From the top}

One year ago:  Chocolate Mousse

Black Bean, Cucumber and Feta Salad
from the kitchn

Makes 8 servings

2-15-ounce cans black beans, drained and rinsed
3 ears corn (local), cut from the cob
1 cucumber (local), finely diced
1/2 cup fresh cilantro, chopped
1/2 small onion (local), chopped
4 oz crumbled feta
1/3 cup lime juice (about 3 limes)
1/4 teaspoon ground cumin

1. Combine the black beans, corn, cucumber, cilantro, onion, and feta in a large bowl and toss until mixed evenly. 
2. Add lime juice and cumin, stir, and taste. 
3. Add salt and pepper and adjust seasonings to taste (might need to add a dash more lime juice).
4. Chill for at least one hour before serving but preferably overnight. 

Are you holding onto summer?  

Thanks for Lisa's Kitchen and Tinned Tomatoes for hosting this vegetarian contest!  Check out their website for other delicious recipes!

PS--Don't forget to enter my giveaway!

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Wasabi Ranch Edamame

After having steamed edamame with a wasabi ranch sauce, I was obsessed!  I rushed to the store for some edamame and wasabi, and I have eaten it once a week since.  I love it so much, I completely forgot to snap a picture the first two times I made it......

 {Wasabi Ranch Edamame}

 {view from the top}

One year ago:  Buttermilk Rosemary Chicken

Wasabi Ranch Edamame

Makes 4 servings

1 pound edamame, frozen
1/2 cup ranch dressing
1 tablespoon wasabi sauce

1. Place edamame in a sauce pan with 1/4 cup of water or broth and turn to medium.
2. Steam edamame until slightly tender, about 15 minutes.
3. Meanwhile, mix ranch and wasabi together.
4. Add dressing to beans when they are done and stir to coat.
5. Serve.

This is such an easy side dish, and it's healthy too!  I loved the crisp bean texture, but The Hubby loves his beans to be mushy (gross).  

Have you ever tried edamame?  Or even wasabi?  Wasabi is a hot and spicy condiment from Asia.  Now that I have an entire bottle, I might have to experiment some more with it....

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July 4th: Baked Beans

This week is going to be CRAZY for me!  Not only is it month-end, but it's also a holiday on Friday!  In honor of July 4th, I'll be sharing some awesome recipes to make on July 4th to help you enjoy your holiday!  First up, this delicious and amazingly easy baked bean recipe made in the crock-pot!  Bonus--it's vegetarian!

 {Baked Beans}

 {Baked Beans side view}

One year ago:  Garlic Scape Pesto
Two years ago:  Quark (savory yogurt sauce)

Baked Beans
from the lemon bowl

Makes 8 servings

1-15 oz can cannelloni beans, drained and rinsed (also known as white kidney beans)
1-15 oz can great Northern beans, drained and rinsed
1-32 oz can pinto beans, drained and rinsed
1 medium onion, diced
3 cloves garlic, minced
1/3 cup brown sugar
1/3 cup molasses or sorghum
1/3 cup ketchup
2 tablespoons yellow mustard
1 tablespoon paprika
1 tablespoon Worcestershire sauce
1 tablespoon apple cider vinegar

1. Mix beans and onions together until combined and place in a crock-pot.
2. In a separate bowl, mix remaining ingredients until well combined.
3. Add sauce to beans and mix until combined.
4. Cook on HIGH for 6-8 hours or until beans are tender.
5. Season to taste with salt and pepper.
6. Serve.

The hubby was obsessed with this recipe, and he asked me to make it once a week "until he tires of it"!  This will be an easy throw-it-together-and-forget-about-it on that holiday that you want to spend in front of the grill, around the pool or setting off fireworks!

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Southern Fattoush

I LOVE fattoush salad!  It's a Mediterranean style salad with cucumbers, greens, tomatoes, toasted pita, and simple dressing.  I've never made a regular fattoush, but when I saw this recipe, I just had to make it.  This was a delicious and heartier version with the addition of beans.  Now I want to make a regular fattoush (with some heartier elements like beans)!

 {Southern Fattoush}

 {So colorful!}

 {Adding the dressing}

 {Dressed salad}

 {Add pita chips}

 {Southern Fattoush served with Honey Lemon Garlic Chicken (which is coming next week or also would be great with Middle Eastern Garlic Chicken, Blackened Chicken, or even just a steak}

One year ago:  Jamaican Rice and Beans
Two years ago: Basil Steamed Corn

Southern Fattoush
adapted from CookingLight

Dressing:
4 teaspoons cider vinegar
2 teaspoons whole-grain mustard
2 teaspoons fresh lemon juice
1/4 teaspoon ground cumin
1/8 teaspoon paprika
2 small garlic cloves, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
6 tablespoons extra-virgin olive oil
Salad:
2 (6-inch) pitas, torn into bite-sized pieces
1 cup chopped tomato
1 cup sliced English cucumber
1/2 cup diced red bell pepper
1 bag romaine salad blend
1/4 cup minced Vidalia onion
1 (15-ounce) can unsalted black beans, rinsed and drained

1. Preheat oven to 400.
2. To prepare dressing, combine first eight ingredients in a medium bowl; stir with a whisk. Gradually drizzle in oil, stirring constantly with a whisk. 
3. Arrange torn pita in a single layer on a baking sheet, and bake for 7 minutes, stirring after 4 minutes, or until crispy. Cool completely. Reserve 1/2 cup toasted pita. 
4. Combine tomato and remaining ingredients in a large bowl. 
5. Add remaining toasted pita and dressing to bowl; toss well to coat. 
6. Top evenly with reserved 1/2 cup toasted pita. 
7. Serve immediately.

Did you notice something a bit different?  I've hit the two year mark of recipes!  Isn't that exciting?!  Before I know it, I'll have to put three, four and five years up!  Love how this little blog is growing!

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TexMex Mac and Cheese

I might have a thing for pasta and cheese....  (see here and here).  It's the perfect combination!  What can I say?!  I made this because it has everything you could want in a meal plus you can add more vegetables to make this a stellar recipe!  The hubby LOVED this dish; he said it tastes like Redneck Chili.  Yeah--I said what do you mean?  Apparently, some people add pasta to their chili to stretch it.  I learn something new from him every day, I swear.

 {TexMex Mac and Cheese}

 {Put most of it in the crock-pot to heat while you are gone and add cooked pasta later!}

{TexMex Mac and Cheese before optional toppings}

TexMex Mac and Cheese

Serves 8

Prep time: 30 minutes
Cook time: 6-8 hours
Assembly time: 10 minutes

1 pound lean ground beef (optional--use 2 cans of beans to make this vegetarian)
1 large onion, chopped
16 oz jar salsa (your favorite)
8 oz cream cheese
4 oz canned green chile peppers
1 cup black olives, sliced
15 oz black beans, drained and rinsed
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
4 cups shredded Mexican blend cheese
8 oz dry macaroni
Optional toppings like cilantro, sour cream, more cheese

1. In a large pan, cook beef and onion until meat is done.
2. Add salsa, cream cheese, chile peppers, olives, black beans, garlic powder, and cumin to the meat mixture.
3. Heat until cream cheese is incorporated.
4. Chill overnight.
5. Turn the crock-pot on low.
6. Add meat mixture to crock-pot; stir in Mexican cheese.
7. Cook on low for 6-8 hours.
8. In the last hour of cooking, cook pasta according to package directions.
9. Add pasta to meat mixture after it has been drained.
10. Stir until pasta is combined with meat mixture.
11. Serve with optional toppings.

I'll be having a crazy week because it's my first month end with my new company!  I hope that your week is great!

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Indian Chicken Stew

This last week has been a bit stressful both at work (where I have put in my two week's notice!) and personally (my brother got married this past weekend!) so I only have one picture for this recipe, but it's a good one!

{Indian Chicken Stew}

One year ago:  Butter Chicken

Indian Chicken Stew
from Better Homes and Gardens

Serves 8

Prep time: 10 minutes
Cook time: 6-8 hours
Assembly: 5 minutes

2 pounds chicken thighs, boneless and skinless
1 medium onion, diced
4 cloves garlic, minced
5 teaspoons curry powder
2 teaspoons fresh ginger, minced
1/2 teaspoon ground black pepper
2-15 oz cans chickpeas (garbanzo beans), drained and rinsed
2-15 oz cans diced tomatoes (fired roasted is preferred)
1 bay leaf
9 oz frozen spinach, thawed
2 cups cooked rice

1. Place chicken thighs in the bottom of a crock-pot.
2. In a large bowl, mix onion, garlic, curry, ginger, pepper, beans, and diced tomatoes until combined.
3. Pour bean mixture over chicken in the crock-pot.
4. Add bay leaf.
5. Cook on low for 6-7 hours.
6. In the last hour of cooking, add rice and spinach.
7. Serve.

I was obsessed with this recipe!  I claimed all the leftovers, and I ate it happily for several days.  In fact, it got better the longer it sat!  (That could have been my delusional mind...)  Either way, this is definitely a new favorite especially since it was so easy!

Come back tomorrow because the beautiful Nutella Cupcakes I made for my brother's wedding will be posted!

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Cuban Pork and Black Bean Melts with Pickled Onions

Good things happen in threes right?  Well, on Wednesday, I won tickets to the Kentucky Proud WineFest in Louisville tomorrow, and then I was offered a new job with a great company on Friday.  Then on Sunday, I partnered with HerKentucky.com to do a monthly KY Proud recipe!  After the terrible start to 2014, I think it's shaping up to be a great year!  YAY!!!

Anyway, this sandwich was simply delicious and so easy to make!  Despite the insane amount of paprika, this was not a spicy dish.  A nice, hot sandwich on a weeknight with a side salad makes for a quick dinner.

{Cuban Pork and Black Bean Melts with Pickled Onions}

{Rubbing spice mix on pork}

{Pickling red onions}

{Adding beans to shredded meat}

{Preparing sandwich by spreading mustard on it then follow with pickles, meat mixture and broiling cheese}

{Add pickled onions to the top and enjoy!}

Cuban Pork and Black Beans Melts with Pickled Onions
from Better Homes and Gardens

Prep time: 30 minutes
Cook time: 6-8 hours
Assembly: 10 minutes

2 pounds pork loin, cut into 5 chops
4 teaspoons ground cumin
4 teaspoons paprika
4 teaspoons ground black pepper
2 large onions, sliced
1/2 cup dry white wine
2 bay leaves
3 cloves garlic, minced
15 oz black beans, drained and rinsed
1/2 cup red wine vinegar
1 tablespoon sugar
1/4 teaspoon salt
1 large red onion, sliced
4 tablespoons yellow mustard
1 cup pickle slices
8 slices rye bread
8 slices Swiss cheese

1. In a small bowl, combine cumin, paprika, and black pepper until well combined; rub meat with spice mixture.
2. In a crock-pot, combine yellow onion, wine, bay leaves, and garlic.  Top with spiced meat.
3. Cook on low for 6-8 hours.
4. Make Pickled Red Onions:  Combine red wine vinegar, sugar and salt in a bowl.  Microwave until sugar is dissolved.  Add onion and stir to coat.  For best flavor, allow to set overnight, stirring as often as possible.
5. Transfer meat to a large bowl and shred with two forks
6. Strain cooking liquid, discarding the solids, and saving about 1/2 cup.  
7. Add beans to the meat and add broth back to moisten meat.
8. Preheat broiler.
9. Meanwhile, toast bread to a medium toast.
10. Arrange bread slices on a large baking sheet.  Coat bread with mustard.  Then add pickles, meat mixture and one slice of cheese.
11. Broil 2-3 minutes or until cheese is melted and starting to brown.
12. Place sandwich on a plate and top with Pickled Red Onions.
13. Serve.

If you like the idea of sandwiches in the crock-pot, I have also made Shredded Buffalo Chicken Sandwiches.  Because of the sandwiches' success, I am looking to make more in the future.  Anyone have any suggestions?  Maybe a meatball sandwich....

Happy Monday!

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Italian Stewed Chicken with Fennel and Cannellini

This recipe was so ridiculously delicious, that I was happy to eat it for the next three days!  It was so filling that you didn't have to eat much.  Plus, this was made in the crock-pot.  I'm finding that recipes in the crock-pot are either hit or miss; some recipes can be salvaged and made a little differently the next time.  Lately, I've been a miss-spell, but this recipe brought me out of it!

 {Italian Stewed Chicken with Fennel and Cannellini}

 {Fennel}

 {Mixing sauce ingredients together}

 {Ready to eat!}

 {Add optional garnishes}

 {Top view}

Italian Stewed Chicken with Fennel and Cannellini
from Better Homes and Gardens

Serves 6

Prep time: 20 minutes
Cook time: 7 hours
Assembly time: 10 minutes

1 pound chicken thighs, boneless and skinless
1-15 oz can of cannellini beans (white kidney beans), drained and rinsed
1 bulb fennel, sliced
1 sweet pepper, cut into 1 inch pieces
1 medium onion, cut into 1 inch pieces
4 cloves garlic, minced
1 teaspoon dried oregano
1/4 teaspoon chili flakes
1-14 oz can diced tomatoes (fire-roasted preferred)
1/2 cup dry white wine
6 oz tomato paste
Parmesan cheese and parsley, optional garnish

1. Place chicken thighs in the bottom of the crock-pot.
2. Layer beans, fennel, pepper and onion on top of chicken.
3. Mix garlic, oregano, chili flakes, tomatoes, wine and tomato paste together until well combined.
4. Pour tomato mixture over vegetables in the crock-pot.
5. Cook on low for 6-8 hours or until chicken is done.
6. Stir and serve with Parmesan cheese and parsley on top. 

This recipe was originally called braised, but nothing in this recipe was braised....  Very strange so I changed it to stewed.  Still delicious no matter what you call it, but I didn't want to misrepresent the recipe.

Happy Monday!

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Vegetarian Pita Sandwiches

I had a complete brain fart yesterday and forgot to post!  Sorry about that!  I made these Vegetarian Pita Sandwiches for a recent family gathering, and they were delicious!  Even the hardcore meat-eaters thought so!  (I'm working on getting them turned around!)

 {Vegetarian Pita Sandwiches}

This is part of the My Legume Love Affair challenge for April!  Woot!!!  That's my second challenge completed this month.  See the first here because it was another vegetarian dish!

{Thank you a day through my life, Lisa's Kitchen and The Well-Seasoned Cook for hosting this challenge!}

 {Preparing the beans for the next morning}

 {Cooked beans that are ready to eat!}

One year ago:  Beet Salad

Vegetarian Pita Sandwiches

Serves 8

Prep time: 10 minutes
Cook time 6-8 hours
Assembly time: 10 minutes

3 cans chickpeas, drained and rinsed
1 cup vegetable broth
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground black pepper
1 medium onion, diced
3 cloves garlic, minced
8 pitas
Toppings like spinach, eggs, feta, quark, cream cheese, tomatoes, etc--make these your own!
Mexican--guacamole, lettuce, jalapenos, and corn
Mediterranean--tzatziki, spinach, feta, tomatoes, parsley, olives, cucumbers
Asian--sweet Thai chili sauce, cabbage, carrots, rice noodles
American--cheddar cheese, onions, ketchup

1. Combine all ingredients except pita and toppings in a crock-pot.
2. Cook for 6-8 hours or until you get home.
3. Make your pitas however you want!  The possibilities really are endless!

As with many foods I bring to family gatherings, I did not go home with anything because everyone else laid claim to my food!

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Crushed Peas with Smoky Sesame Dressing

How many of you have fond memories of peas when you were a kid?  Not many, including my husband.  I was indifferent to be honest.  I haven't really had them any way besides steamed with butter or in a mayo-based pea salad.  However, when I saw this recipe for a healthy variation on a pea salad, I had to give it a try. 

{Crushed Peas with Smoky Sesame Dressing}

While I am at it, I'm knocking out a food challenge for a vegetarian soup or salad with No Croutons Required!!!

{Mixing dressing}

{Crushing peas}

Crushed Peas with Smoky Sesame Dressing
from smitten kitchen

Prep time: 15 minutes
Cook time: 3-5 minutes
Total time: 20 minutes

Makes 4 servings (main dish) or 8 (side dish)

1 pound peas, fresh or frozen then thawed
1/4 cup plain Greek yogurt
2 tablespoons tahini (sesame seed paste found in the Mediterranean section of most grocery stores)
1 tablespoon lemon juice
2 tablespoons water
1/4 teaspoon ground cumin
1/4 teaspoon paprika
2 green onions, chopped

1. Steam peas until tender, about 3 minutes or longer if you want a softer texture.
2. Meanwhile, mix yogurt, tahini, lemon juice, water, cumin, and paprika together in a small bowl.  Add salt and pepper to taste.
3. Once peas have reached your desired texture, drain  and rinse in cool water until peas are cool.
4. Let peas set for about 10 minutes, shaking to drain excess water.
5. Place peas in a bowl and add dressing.
6. Stir to coat peas.
7. Chill in the fridge at least 4 hours up to overnight.
8. Serve topped with green onions and crackers, bread, or toasted pita.

This salad is not at all spicy due to the paprika; instead, the combination of paprika and cumin gave it a smoky flavor without the work!  This can be a main dish or side dish to another grilled or Mediterranean dish.  This salad was so easy to make too!

Have you ever given an ingredient a second or third chance to make it into your diet?  I have to be honest, I'm a bit excited to incorporate more peas into mine!

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Roasted Sweet Potato Salad

I've been wanting to make this salad for a few months (as in back in the fall).  Better late than never right?  I'm glad that I finally did because this salad is so delicious!  I brought some to a dinner with my family, and I was told that I am not leaving with it (that happens a lot with me....)!  It's a good thing I set some aside for myself at home!

I'm hitting the challenges early this month with a challenge to make a vegetarian soup or salad for No Croutons Required.  (I have another challenge or two in the works!)

 {Roasted Sweet Potato Salad}

 {Roasting the sweet potatoes and chili flakes}

 {Adding an acid, like lemon juice, to raw onions takes the bite out of them (aka onion breath)}

 {Mix remaining ingredients while waiting for the sweet potatoes to cool}

 {This salad is best after setting overnight so the flavors really combine}

Roasted Sweet Potato Salad
from Pinch of Yum

Makes 8 servings

3 sweet potatoes, peeled and cubed into bite-sized chunks
2 teaspoons chili flakes (less if you don't like it too spicy)
3 tablespoons olive oil
1-15 oz can black beans, drained and rinsed
6 cloves garlic, minced
1 red pepper, diced
1/3 cup fresh cilantro, chopped
1 small red onion, diced
2 tablespoons lemon juice

1. Preheat oven to 400.
2. Line a cookie sheet with foil.
3. Toss sweet potato chunks and olive oil together until well coated.
4. Place sweet potatoes on foil.  Sprinkle chili flakes on top.
5. Roast potatoes 30-40 minutes or until tender.
6. Meanwhile, mix beans, garlic, pepper, and cilantro in a large bowl.
7. In a small bowl, mix red onions and lemon juice together and leave for 5 minutes.  This mellows out the onion.
8. Cool sweet potatoes.
9. Add the sweet potatoes and onion mixture to the bean mixture.
10. Season to taste with salt and pepper.
11. Allow to set overnight for best flavors, but it can be served immediately.

We were starting to get nice weather this week, and with that, comes the much anticipated Spring Cleaning!  I clean not only my house but my cabinets, fridge and freezer!  You'd be amazed what gets shoved in the way, way back.  So along with washing the curtains, moving large furniture to vacuum underneath, cleaning the baseboards, etc, my cabinets, fridge, and freezer will get completely emptied, wiped down, and recipes found/made for all the odds and ends.

Do you include your cabinets, fridge, and freezer in your Spring Cleaning routine?

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