Two Chicken Curry Recipe’s For Review

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I tried another Eat East Indian recipe. This time the recipe called for chicken drumsticks, which I rarely use, so I decided to give it a go. For this recipe, the preparation was quick and easy, I like to put the spice portions on a plate before cooking as this ensures speediness when cooking. The only thing that frustrated me about this recipe, is well,, the lack of a recipe! Well, I winged it, using mostly a tsp for each spice, 1/2 for the hot one’s, and 1 tbsp of salt (which was too much).

I enjoyed the taste of the curry, but I will not make this again as I feel it would have been better had there been more guidance in the spice mixture department. Plus, the cooking times she suggests are off, if I wasn’t a half way decent cook, I would have burned the spices long before getting the tomatoes in the pot. She says to wait five minutes after adding the potatoes, but I did as she did instead of as she said because I know everything would have burned.

Like I wrote, it came out tasty, but it was a little salty as I put in too much salt. I ate my chicken and potatoes on a bed of brown basmati rice.

 

This second recipe came out much better as the ingredients are listed. I let the chicken marinate for about two hours while I prepped, and put some things away around the house. This recipe was quite easy and quick to make, which is a major plus. I used boneless skinless chicken thighs as I prefer that to any other type of boneless chicken. This was a spicy dish, and really pleased my palette. It was nice to use cloves in a recipe as I rarely use them outside of making cookies during the christmas season. I also enjoyed the fact that a green bell pepper is a part of the recipe, which means I am getting a vegetable serving without the need for a side dish.

This recipe is spot on, quick and one that I will make again. Once again, I ate my chicken curry on a bed of brown basmati rice.

Two Recipe Reviews

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Pasta with Veggies

Lately I have been trying out new recipes for lunch each week, so this week I tried a vegetable and pasta recipe mix. I used brown rice angel hair pasta and my veggies were broccoli, red bell pepper, green onion, and tomato. I followed the recipe, even adding some freshly grated parmesan cheese on top.

Once finished, the result was just “meh.” Nothing spectacular, but also not bland or unappetizing. I made enough for 4 lunch sessions, so I will finish the left overs tomorrow, and I will not make this recipe again. Healthy and tasty pasta recipes seem to be challenging. I mean spaghetti with red sauce is always an easy option, but I am looking for variety. Any suggestions?

Vegetable Medley

Some time two weeks ago I had all of these vegetables in my fridge and I said to myself, how about a veggie only dish, something asian. So I took stock of what I had, and I almost just threw some oil in a pan, threw in the veggies an ate them. Instead, I said to myself, check out Youtube, see what creative ways people are cooking their fresh veggies. I wanted something simple, tasty, easy and versatile (meaning it wouldn’t matter which veggies I used). After many videos, I decided to try this approach:

I did take a quick trip to the store for fresh ginger, otherwise I had everything else in my house. I used peanut oil as my base oil because I have it. I was very happy to have something to use my peanut oil for as I have had it for a year and only used it twice prior to this dish. In an attempt to come as close to the veggies used in the video, I used broccoli, carrots, yellow bell pepper, red cabbage, and onion. I didn’t add celery because I do not like the taste of cooked celery.

The first time I made this, I followed the video exactly, and I was surprised at how the veggies came out. They were the perfect consistency, not too hard and not too soft, yet flavorful. Who knew oil infused in ginger could produce such wonderful results! The second time (and yes I have made this two times so far), I added a couple of squirts of soy sauce to the finished product just to experiment with flavor. Next time, I plan to use oyster sauce and see what happens.

vegetable medley

If you can’t tell by the review above, I LOVE this vegetable medley, and the only calories come from the oil (I’ll speak on why I do not care about calories in another post). Initially, I was concerned that this plate of veggies would not fill me up enough to be satisfied, and then once I finished prep I wasn’t sure that I could eat all of the veggies in front of me, but in the end, its a perfect dinner portion. Like I stated above, I plan to do this again, this weekend, and use oyster sauce, this dish takes no time to make, the prep is the most time consuming part, aside from prep it takes about 7 minutes total to make this dish.

The vegetables aren’t pulverized in this vegetable medley, so I consider this a seriously healthy and tasty dinner option.

Recipe Review:East Indian Chicken Curry

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On my last grocery shopping trip I bought a good bit of chicken because it was on sale. I froze everything except the chicken thighs because I knew I was going to make SOMETHING from them when I got home. My favorite way to eat chicken (when not considering fried) is sauced or heavily spiced, which for me generally means Indian cooking. I of course turned to handy dandy Youtube and came across this video/channel:

I had everything for the dish, so I gave it a go. Boy oh boy was I happy I made this dish, its delicious and more than I expected! I really felt like it was a dish I could have gotten from a local Indian restaurant. I always use plain greek yogurt for my Indian dishes, meaning that it is a healthy dish. I also used coconut oil for the initial cooking. I paired the curry with Brown Basmati Rice because it soaks up flavor very well and is just as nutritious as other brown grain rice. ┬áThe dish is actually quite simple to make and the flavors just meld together so beautifully. Its not spicy/hot at all, so I would probably add more green chili’s next time because I LOVE hot food. Otherwise the dish was perfect as is, which for me, is rare.

I would make this dish again in a heart beat, but instead I plan to try one of the lentil dishes as my lunch entree for next week. This Youtube channel is a very welcome find and one I plan to take full advantage of.

Brown Rice Spaghetti with Avocado Cream Sauce

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I finally tried my second batch of Brown Rice Pasta, this time Cannellini, and I tried an Avocado Cream Sauce for the first time. The Pasta is wonderful, it seems to be fresher than the regular store bought pasta, and it hold flavor quite well. As for the cream sauce, I may make it again, but it will be awhile.

Let me just say that I am always leary of eating raw garlic, its not usually a good idea. I was trying this recipe for the first time, so I decided to go with it, but I quickly regretted this decision. All I could taste from the sauce was the bitterness of raw garlic, it was quite unpleasant and off putting. The sauce spread well, even though it was thick, which was probably due to the warmth of the pasta. I managed to get through a bowl of pasta, but its going to be awhile before I forget the taste of that. I will make it again, eventually, with cooked garlic, thus I will change the recipe. I think this recipe was a good idea, its just the execution that needs to be tweaked, at least as far as my taste buds are concerned.

 

avocado pasta

Recipe can be found here: Creamy Avocado Pasta

Product Review: Ezekiel 4:9 Cinnamon Raisin Cereal

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I am not usually a cereal girl mainly because I do not like the taste of cows milk. However, since discovering Almond Milk, I have wanted to try healthy cereals as another quick breakfast option. This is my first healthy cereal and it is so very delicious. It tastes like Raisin Bran without the bad sugars and with tons of additional great nutrients. I use the Original Diamond Almond Milk, so I do not add any sugar to my milk, but I do add 1/2 a banana or any fruit in my arsenal to add that extra touch of sweetness.

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This cereal is made by the Food For Life company, of which I have fallen in love. I have this cereal, the sprouted bread, tortillas, wraps, and pockets all from this company. This cereal contains: Organic Sprouted Whole Grains, Water, Organic Raisins, Organic Barley, Organic Millet, Organic Lentils, Organic Soybeans, Organic Spelt, Sea Salt, and Organic Cinnamon. As you can tell by the ingredients, it is incredibly healthy, and yet it doesn’t have that typical health food taste. YOU KNOW that taste I’m talking about, its food that doesn’t taste great, but its healthy and doesn’t taste bad, really, so you endure. This is not that food, it tastes just like Raisin Bran, but it doesn’t have any added sugars. This cereal is all natural, organic, it has no preservatives, no cholesterol, no artificial flavors or colors, and is completely flourless.

cereal

If you can’t tell, I am surprised by how much I enjoy this cereal. It is in the $5-$6 range, so it is not cheap, but its not expensive, and considering the fact that I do not eat cereal every day, its economical for me. All of that protein in each spoonful makes this an ideal cereal for me, for those that are interested, it also comes in other flavors, including the Original Flavor, Almond, and Golden Flax.