Friday, August 5, 2016

Slow Cooker Chicken Tikka Masala

  • 1 tablespoon extra-virgin olive oil
  • 1 cup chopped onion
  • 1 tablespoon minced peeled fresh ginger
  • 6 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 2 (14.5-ounce) cans unsalted diced tomatoes
  • 1/3 cup water
  • 3 tablespoons all-purpose flour
  • 1 tablespoon garam masala
  • 1 1/2 teaspoons paprika
  • 1 teaspoon curry powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground red pepper
  • 4 (6-ounce) skinless, bone-in chicken thighs
  • Cooking spray
  • 1 cup light coconut milk
  • 3 tablespoons chopped fresh cilantro
  • 2 cups cooked brown basmati rice
  • 1/4 cup plain Greek yogurt
1. Heat oil in a large nonstick skillet over medium-high heat. Add onion, ginger, and garlic to pan; cook 6 to 7 minutes or until starting to brown, stirring occasionally. Stir in tomato paste and tomatoes; bring to a simmer, and cook 3 minutes. Combine 1/3 cup water and flour in a small bowl, stirring with a whisk until smooth. Add flour mixture, garam masala, paprika, curry powder, salt, and pepper to pan; stir well. Bring to a boil; cook 1 minute.
2. Place chicken thighs in a 6-quart slow cooker coated with cooking spray. Add tomato mixture to slow cooker. Cover and cook on LOW 7 hours or until chicken is very tender and sauce has thickened. Turn slow cooker to HIGH; uncover and add coconut milk, stirring with a whisk. Cook, uncovered, 15 minutes. Turn cooker off; stir in cilantro. Let stand 10 minutes. Serve over rice. Top

Friday, April 22, 2016

Mediterranean Rice Salad

This summer salad is very easy to assemble and tastes great the next day as well.  Use brown rice or basmati rice and add drained and rinsed black beans or chickpeas for a vegetarian main course dish.


3 cups cooked long grain rice
¼ cup lemon juice
1/3 cup olive oil
1 tsp salt
½ tsp pepper
1 tsp oregano
½ tsp red pepper flakes
2 cups chopped fresh spinach leaves
½ cup chopped cilantro
1 small cucumber, diced
10 cherry tomatoes, halved
3 green onions, chopped
½ cup olives, halved
1 cup feta cheese.


Combine all the ingredients and mix well.
Chill for 2 hours before serving.