Brunch


I’ve been craving strawberries. And not just regular delicious strawberries, but the big, juicy ones you can find in the pies at Anna Miller’s next to Pearlridge Center on Oahu:

It’s a coffee shop restaurant with a good assortment of comfort foods like omelets, tuna melts, BLTs, roast beef, and are open 24 hours. They’ve also got a good selection of homemade pies, my favorites would be the Chocolate Haupia Pie and the Strawberry Pie.

Here’s a terrific recipe for strawberry pie from Brown Eyed Baker. She also provides a recipe for a delicious flaky crust, so if you don’t have a favorite crust recipe handy, this one will do the trick. The recipe calls for 3 pounds of strawberries, but the larger size containers at the supermarket came in 2 pounds so I just reduced the ingredients by 1/3. I used a 5 1/2″ springform pan the first time (which leaked strawberry syrup in the fridge, so be careful if you use a springform pan!) and the second time I used 4 small tart pans, which fit all but 2 large strawberries. I also ate some of the pie with plain nonfat Chobani yogurt mixed with vanilla protein powder–good stuff! The protein powder made the Greek-style yogurt even more thick, it made for a deliciously healthy breakfast. :)

Strawberry_Pie_1

Strawberry_Pie_2

Christmas breakfast: single-sized strawberry pie

Strawberry_Pie_3

These mini pie pans are perfect for single-serve strawberry pies!

Be sure to get the recipe from Brown Eyed Baker, it’ll be a great pick-me-up for the winter!

What are some of your winter cravings? Anything out-of-season, out-of-state, or even out of the country??

Advertisements

On Wednesday I posted a picture of pannekoeken I made for dinner. Pannekoek is a Dutch pancake, kind of like a thick crepe and is served flat rather than rolled. It uses more milk and less eggs than crepes and can be topped with sweet or savory foods.

Pannekoek restaurant in The Netherlands.

My husband’s grandma, Hermine (or Omi), and her husband, Lodewijk. Omi ate the entire pannekoek, and drank all her milk!

I like making it for weekend breakfasts, which gives me some time to experiment with ingredients to see how to make the perfect pannekoek. This recipe below is simple and satisfying, and I think that’s what makes it perfect!

Weights and Measures. This is probably the only repeat recipe where I use a kitchen scale to measure the flour. This should be the ideal way to measure any dry ingredient in baking (which I don’t always do) but even with a simple recipe like this, it’s good to be consistent.

Hey, batter, batter! I can tell you that spelt flour, or a combination of spelt and all-purpose flour, does not make a good pannekoek. Neither does substituting soy or almond milk, but you can certainly get away with using 1% lowfat milk.  Also, be sure to not over mix the batter. By pouring the egg and milk mixture into the middle of the flour “well”, you can stir and grab flour from the sides (see photo below). If you feel the urge to give that batter a good beating, just stir with your opposite hand to slow it down. :)

Take five…or fifteen…or thirty. The recipes I come across doesn’t instruct you to let the batter rest, but one day while my husband was fixing the car (or lawn mower, or something mechanical), I let the batter rest for a good half hour until he was ready for breakfast. This waiting period allowed the flour to absorb the liquids, the gluten to develop, and air bubbles to escape to freedom. The result: tender-er pannekoeken!

There’s a pouring technique?  There is also a technique to pouring the batter into the pan that I like: instead of pouring a pool of batter and letting it spread out in all directions, I pour the batter in a spiral pattern. Does it make the pannekoek cook more evenly? I think so!

That’s about it for my way of making a simple comfort dish. Hope you give it a try!

Pannekoeken

Pannekoeken met Appel en Krenten (Dutch Pancakes with Apples and Currants)
2 servings, makes four 10-inch pannekoeken

150 grams all-purpose flour
1/4 teaspoon salt
300 mL 1% lowfat milk (2% and whole milk is fine, too)
2 large eggs, beaten, less 2 teaspoons
6 tablespoons unsalted butter (for cooking apples and oiling the pan)
3 apples, peeled, cored and sliced 1/4″ thin (Fuji apples are good, as well as Comice pears)
2 tablespoons brown sugar
1/2-1/3 cup currants or chopped raisins, divided
cinnamon
stroop (Dutch syrup), maple syrup, or amber agave syrup

Directions:

In a medium bowl, combine flour and salt with a whisk. Make well in center. Add egg to milk & combine. Pour into center of flour mixture, gradually mix wet ingredients into dry, do not over mix. Let batter sit for 15 minutes (you’ll see air bubbles forming on the surface.) Transfer the mixture back into your measuring cup, you should have two cups of batter. (Add more milk, if needed.)

Apples are caramelized with butter and brown sugar.

While batter rests, in a heavy skillet melt 1 tablespoon butter over medium heat. When butter starts to bubble and begins to brown (about a minute) add sliced apples and cook for 3-5 minutes until the undersides begin to brown. Turn over pieces, sprinkle in brown sugar, 1/4 cup currants and another tablespoon butter, if needed. Cook for 5 minutes more or until tender and apples are nicely caramelized, stirring frequently. Transfer to plate and scrape pan of any remaining sauce with rubber spatula. Set apples aside while you make pannekoeken.

These cook fast so add the currants as soon as the batter is poured.

In same pan, melt 1 tablespoon butter. Pour 1/4 cup batter into pan and immediately sprinkle on about 1 teaspoon currants. Cook for about 45 seconds to 1 minute or until underside of pannekoek begins to brown and top begins to firm up. Turn over and cook for 1 minute more. Top with 1/4 of cooked apples and currants, sprinkle with a pinch of cinnamon and lightly drizzle with syrup of your choice. Transfer to plate and make second pannekoek. (NOTE: since these cook really fast, my husband and I ate the first two, then I finished making the other two and then we eat those.)

I hope you give this recipe a try for your weekend brunch. It’s a nice alternative to regular pancakes, and grown ups and kids will love ’em. Eet smakelijk!

Since the pan wasn’t hot enough when I made the first pannekoek the texture was “doughier” and more pliable. I filled it with apples and currants, rolled it and re-fried it. Still delicious!

Happy WIAW!!! My apologies for the lack of food posts, I only had time to post my Insanity workouts (which are actually written 2 weeks in advance) and my husband’s parents are visiting from Germany! Our first official house guests in our new home, and it’s pretty fun and exciting. But in addition to receiving guests, we were also able to meet up with some newlywed friends from Hawaii, who moved to Germany, who were visiting family in Boston.

This month’s WIAW theme is making us Fall into Good Habits. Jenn at Peas and Crayons kicked it off with some incredibly delicious-looking photos of her healthy eating, and be sure to check out what other bloggers have to share as they take the fall, all in the name of habitual goodness!

I’m going to be sharing some stuff I did the past couple of weeks, and one good habit to have is to have FUN! We met up with friends at Catamount Adventure Park, located an hour’s drive south of Albany. We spent a good 4 hours testing our physical prowess and conquering our fear of heights (or should I say our fear of falling!) as we enjoyed traversing swinging bridges, pinky-thin cables and zooming across the forest on zippy zip lines!

View of the main platform where you start.

My friend balancing on the high wire!

My husband coming up the swing-like steps.

Zip lining!

We would definitely do this all over again so for any of our Hawaii friends that wanna visit Upstate NY during the summer, be prepared to be dragged to Catamount Adventure Park!

Later on we enjoyed some much anticipated and long awaited Vietnamese food at Vans in downtown Albany:

I had the Vietnamese pancake filled with veggies, my husband had beef pho (I couldn’t finish it.)

On Saturday we picked up my husband’s parents who are visiting from Germany. Since the airport was 3 hours away, we took advantage of this special trip to Newark and stopped at Ikea, The Wine Library, Costco (just to cash in on our reward$) and Sephora. We came home about 1am…and look at all the goodies they brought us!

Chocolates…..

28 bars of chocolate, 1 huge bar of Ritter Sport, two bags of daim chocolate clusters.

…and beer!

12 bottles of Augustiner…matches the glasses we brought back on our last visit.

Indulging in chocolates and beer may not be the best for this month’s theme of “Falling into Good Habits,” but gift-giving certainly can!

Another good habit you can fall into is to share a favorite recipe with friends and family. My in-laws cooked some dinner for us last week. This one is a rich, creamy, delicious avocado sauce with pieces of pork served with rice. My mother-in-law made this with chicken a couple of times, but the pork tastes much better:

Here is a dish I call “Quark Cakes” because I keep forgetting the German name, Quarkkäulchen. My father-in-law enjoyed it as a child and it’s one of those comfort foods that will sure to bring back cozy memories.

Some of us may be familiar with this kind of Quark:

Or even this kind:

But it’s actually made with this delicious creamy stuff:

Quark is a type of soft cheese, almost like cream cheese in texture as well as flavor. Here is the recipe for Quark Pancakes, or Quarkkäulchen. It’s rich and filling, and can be enjoyed with fruits for breakfast or with a green salad for brunch, lunch, or dinner. Quarkkäulchen have a soft, tender texture dotted with sweet raisins and a lightly sweetened batter, all contained within the crispness of the golden fried dough. Topped with a light sprinkling of sugar, Quarkkäulchen is an indulgent comfort food.

Quarkkäulchen, with and without sugar.

Quarkkäulchen
This recipe is courtesy of my father-in-law, who had the pleasure of enjoying his mother prepare it for him as a child…with lots of sugar and love. :)

Ingredients:
250 g yellow potatoes or red potatoes, boiled, peeled & cooled overnight
90 g flour, more if needed
1/2 tablespoon salt
50g sugar, plus extra for sprinkling on top
250 g quark
2 eggs, beaten
1/2 cup raisins
vegetable oil for frying

Directions (I have to make this up, since it wasn’t included in the hand-written recipe!)
In a large bowl, combine flour, salt, and sugar. With a potato ricer, process potatoes into bowl (alternatively you could probably use a pastry cutter to break apart potatoes into very small pieces.) Stir well. Add quark and eggs and stir to combine. Dough will be really sticky, like thick pancake batter. Add raisins and stir gently to combine.

Heat about 1/4″ vegetable oil in a large skillet over medium heat. On a large cookie sheet, sprinkle flour and keep about 1/2 cup flour in a dish nearby. Flour hands and begin to form dough into small cakes (or patties) about the size of your palm and the thickness of your thumb. Place on floured cookie sheet.

When oil is hot, carefully add patties to the skillet using a large wooden or metal spatula. Cook on one side for about 1 to 1 1/2 minutes, or until golden brown. Using two spatulas, carefully turn patties over, being careful not to splash oil (I actually splashed myself on the neck and arm!) Cook for 1 to 1 1/2 minutes more or until golden brown. Transfer to paper towel-lined rack or plate and repeat with remaining cakes. Change oil if it gets too dirty.

Sprinkle patties with more sugar and serve hot. Bon Appetit!

Soft, tender Quarkkäulchen dotted with raisins.

Most of us think of healthy eating and exercise when asked about having good habits. But what else can be a good habit? How about randomly picking up trash and disposing it properly? Spontaneously doing jumping jacks when you feel lethargic? Brushing your hairy cats so they don’t make tumbleweed-hairballs all over the living room? That sounds like a good habit to pick up. Will I stick to it? Only if it becomes a habit. ;)

Happy What I Ate Wednesday! Jenn at Peas and Crayons is continuing our “Summer Staples” theme, and with the abundance some of you home gardeners may have, one summer staple is a vegetable that can be eaten raw, baked, fried, sauteed, and juiced: zucchini! As mentioned in yesterday’s Flavor of the Week post, zucchini is not my favorite veggie, so I am coming up with ways to make this extremely nutritious veggie more appetizing.

This morning’s breakfast was an experiment with zucchini muffins. The last time I tried making a chocolate zucchini cake it was horrible and actually had a fishy taste! I don’t know what happened but I never want to make another chocolate zucchini cake for a long, long time. So I decided to make breakfast muffins…with the chocolate sprinkled on top! The texture of the muffin is light and spongy, it’s moist, and has enough sweetness from both the brown sugar and chopped dates sprinkled throughout. Having chocolate chips on the top rather than stirred in the batter makes the muffins look like they’re bursting with chips, and you can easily make some plain ones by leaving them off:

Zucchini muffins, with and without chocolate chips

My lunches have still been the same fruit salads with yogurt:

Recycled picture, but all my fruit salads look pretty much like this!

This dinner was from a couple weeks ago. It’s steamed rice, venison burger, and a fried egg, all smothered with homemade giblet gravy. For those of you not familiar with Hawaii cuisine, this is what’s called a loco moco:

Venison Loco Moco with veggies

You can add steamed veggies, mushrooms, onions and it’ll still be a loco moco. Just start it off with rice, a burger patty (veggie is ok!,) a fried egg, and gravy. If you have homemade gravy, it’s even better (quick gravy: heat up 2  tablespoons oil in a frying pan on medium heat, add equal amount of flour, stir for a few minutes until light brown. Slowly add 1/2 – 3/4 cup chicken or beef broth and stir quickly with wooden spoon. Simmer for 5 minutes, add 1/4 cup white wine, simmer another couple minutes until desired thickness. Add salt to taste, serve.)

Here’s the recipe for Chocolate Chip Zucchini Muffins. Shredded zucchini adds moisture and bulk and helps to cut down on the amount of oil used. Spelt flour gives it a more grainy texture and is good for people who have a wheat intolerance (note: spelt does contain gluten, so make adjustments if you are on a gluten-free diet.) I picked the zucchini this morning and started making the muffins about ten minutes later, can’t get fresher zucchini than that! :)

Wheat-free zucchini muffins, with or without chocolate chips

Chocolate Chip Zucchini Muffins
Reserve any leftover liquid or shredded zucchini, there’s lots of vitamins and minerals!

1 large zucchini
1/2 cup pitted and chopped dates (about 10)
1 1/2 cups spelt flour (wheat flour or gluten-free flour blend OK)
1/2 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon Kosher salt (3/4 teaspoon table salt)
1 egg plus 1 egg white
1/2 cup oil (note: melt coconut oil, if using)
1/2 cup chocolate chips (note: Ghirardelli has gluten-free chocolate chips, Nestle does not)

Directions:

Preheat oven to 350 degrees. Line muffin pans with paper liners or grease with nonstick spray, set aside.

Peel outer skin off zucchini, discard. Using small holes of a box grater, shred zucchini. Place in basket strainer over measuring cup or bowl, pressing gently with spatula do squeeze out more liquid. You should get 4-5 ounces of zucchini juice. Soak dates in zucchini water, leaving strainer over the bowl/measuring cup, set aside.

Drink this later, it’s good for you!

In a bowl, mix flour, sugar, baking soda, baking powder, baking soda, and salt. Make a well in center, add egg and egg white. Beat with a fork or wire whisk, add oil and beat until combined, stirring in flour a little at a time. Add 3/4 cups shredded zucchini (you will have some leftover, save it for a smoothie!) and stir to combine. Drain soaked dates and add to batter, stirring well to combine (reserve liquid for your next protein shake or smoothie.)

Pour about 1/4 cup batter into prepared muffin tins. Sprinkle chocolate chips on top.  Bake for 15 minutes, cool for a few minutes before enjoying.

What’s your favorite home-grown veggie? How about your favorite farmer’s market find? I’d love to hear from you!

Don’t these oranges look delicious? (Image source: http://www.growcitrus.com)

Yes, it’s the old knock-knock joke that could go on and on until you decide to say ‘orange’! One of my favorites to tell, but not to listen to. ;)

It’s been a couple years since I bought oranges, much less ate them. When I started following the Blood Type Diet, there were some fruits that I was supposed to avoid: mango, cantaloupe, papaya, tomatoes, and oranges, for example. I did well on that diet, and some foods I could easily do without…like oranges.

But it wasn’t until last week when I made a batch of  raw Orange Cranberry Oatmeal scones* that I felt like I had to incorporate this fruit into my diet once again. It wasn’t the flavor of these scones that did it (which were awesome, btw) but the fragrant, vibrant, juicyness of the fruit when you slice it, and especially when you zest it. The navel oranges I got were the size of grapefruits, and were incredibly sweet and juicy. Each of these oranges would yield 8 ounces of fresh-squeezed juice, plus some nice bits of pulp that I like to chew on.

Long after eating the scones, the fresh orange taste was still stuck in my head and I needed more of an orange fix. I decided to modify my wheat-free carrot-apple-ginger cake into an orange date cake. This being the first orange cake I made, I think it was a success! After ten minutes in the oven, the kitchen already smelled phenomenal. The taste and aroma from the crazy amount of orange zest made this an incredibly fragrant cake (if our neighbors lived any closer, their noses would be pressing up against my windows!) It’s a moist cake, heavier than a regular wheat flour cake, and I felt that the coconut oil had a more neutral taste than vegetable oil. I used only 1 cup of sugar compared to 2 cups normally called for in a cake recipe, but you won’t miss it. The dates, orange juice and apples give it more than enough sweetness.

*from Judita Wignall’s Going Raw cookbook

This not-too sweet orange date cake is great for breakfast, at home or on the go.

Orange Date Cake
It’s important that you use fresh orange zest and fresh orange juice! 

7 medjool dates, pitted, chopped (about 3/4 cup)
6 ounces freshly squeezed orange juice, with pulp
zest from 2 extra-large navel oranges (about 1/4 cup)
2 cups spelt flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 cup brown sugar
2 1/2 cups shredded carrots
3/4 cup peeled, cored, finely chopped apple
1/4 cup orange zest (from 2 jumbo navel oranges)
4 eggs
1/2 cup coconut oil
additional zest for garnish

Directions:

Preheat oven to 325 degrees.

Soak the dates in orange juice for 15-2o minutes (you can also soak it overnight in the fridge)

In a large mixing bowl (I use my standing mixer bowl,) combine spelt flour, baking powder, baking soda, salt & brown sugar. Stir in shredded carrots and orange zest, breaking apart clumps with your fingers.

Make a well in the center of your flour mix. Add eggs and coconut oil, beating well then slowly incorporating flour. Stir in date and orange juice.

Use the following baking times, or bake until toothpick inserted comes out clean

bundt pan: 33-35 minutes
9″ cake pan: 33-35 minutes
paper-lined muffin tins: 18 minutes
mini bundt cake pan (cake pictured below): 25 minutes

Fresh oranges make all the difference.


It’s that time of week again, folks! Time to sit back and enjoy another episode of “What I Ate Wednesday” (WIAW,) sponsored by the good folks at Peas and Crayons, where “Food is art and you are what you eat. So eat healthy…eat happy…eat pretty!”

(applause!)

Today I’ll be featuring a recipe that I’ve been making for the past ten years or so. It’s the longest-running recipe I’ve had, and is the only recipe I have ever memorized. It’s been my favorite for weekend breakfasts and presenting them as thank-you gifts, and I like to think that I’m pretty darn good at making them. So deciding to change up an old standard like this one by making it gluten-free made me a bit nervous.

But before I get further into this discussion, here’s a quick run-down of foods from the past couple of days:

Breakfast was coffee (no photo but it was dark, sweet and delicious) and a home-baked treat of my featured food, gluten-free scones (recipe below):

 

Cheddar & Asiago cheese scones in my husband’s childhood milk cup. :)

Lunch was a mixed-greens salad with some mixed-colored veggies. I was never a big fan of making my own salads, so adding tons of color is a good way to have a healthy bowl of greens (and purples and reds and oranges!):

Dinner was Turkey Bean Burgers seasoned with miso paste on rice noodles tossed with seaweed & miso dressing. This was supposed to have been submitted in Monday’s Recipe Redux Challenge, but I wasn’t totally happy with how it turned out. The seaweed in the patties didn’t stand out as much as I hoped for, and the rice noodles could have used some “oomph,” perhaps with more veggies tossed in, and not just sitting under it!

Miso paste in the patties gave it a nice flavor.

Now, here’s a little more background on the scones I’m featuring today. This is a recipe I first came across ten years ago from Joy of Baking and is by far the most delicious and easiest baked good ever made. The scones have a crisp, almost flaky exterior which keeps the insides soft and flavorful. Fresh from the oven, you can split them in half and slather on some butter as the warm, steamy centers melt them into delicious oblivion.

Since I am trying to stay wheat-free as much as possible, I modified this recipe by switching out the regular flour for a gluten-free blend, courtesy of Gluten-Free Baking Classics by Annalise G. Roberts. The result? Deliciously tender, melt-in-your-mouth, crisp, flavorful bites of gluten-free indulgence!

Cream Scones, original recipe from Joy of Baking
Best if eaten within a day or two, but freeze any extras you may have tightly wrapped in foil. Defrost by leaving out for 15 minutes, then pop in toaster oven on medium setting. It will taste like it was freshly baked.

2 cups gluten-free flour mix (I used 2 parts white rice flour, 2/3 parts potato starch, 1/3 part tapioca starch)
3/4 teaspoon xanthan gum (omit if your flour mix already includes this!)
1/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon kosher salt
1/3 cup cold, unsalted butter
add-ins (optional, see below)*
1/3 cup plus 1 tablespoon heavy whipping cream
1 egg plus 1 egg yolk
1 teaspoon vanilla

*optional add-ins:
– 1/2 cup chocolate chips + 1/3 cup chopped nuts or chopped cherries
–  1/2 cup chocolate chips + 1/3 cup shredded, toasted unsweetened coconut + 1 teaspoon coconut extract
– 1/2 cup dried cherries or blueberries
– 1 cup reduced-fat shredded cheddar cheese + 1/2 cup shredded Parmesan cheese (reduce sugar to 1/4 cup)

Instructions:

Preheat oven to 325 degrees. Line a cookie sheet with parchment paper or Silpat, set aside.

In a large bowl, mix dry ingredients with a wire whisk. Cut in butter with a pastry cutter until butter pieces are about pea-sized. With a rubber spatula, gently mix in one of the add-in ingredients listed above. Set aside.

In a measuring cup, add 1/2 cup cream, vanilla, and 1 egg. Mix until well incorporated. Add to dry ingredients and mix well. Dough should be just a little sticky. Divide dough in half, forming each into a ball. Flatten ball to a circle about 1″ thick. Cut into 8 triangles, set on cookie sheet about 1″ apart. Repeat with remaining dough.

Beat remaining egg white with 1 tablespoon cream. Using a pastry brush or back of a spoon, brush scones with egg wash.

Bake for 15-18 minutes or until tops begin to turn golden, rotating tray 180 degrees halfway through baking. Remove from oven and let sit for for a minute before transferring to serving plate. Serve warm with butter or preserves.

Cut each circle into 8 little triangles. Alternatively, you can roll out the entire dough and use a round cookie cutter.

The eggs from my sister’s chickens have a rich, yellowy-orange yolk. You can see how thick it is in the egg wash used to brush the tops of the scones.

These tender scones are delicious with coffee or tea, or even as a late night snack.

I started my first WIAW (What I Ate Wednesday, sponsored by Jenn at Peas and Crayons) last week mentioning I wanted to avoid wheat for a week. I find it better if I do, and if I eat more raw foods in place of cooked foods, I feel an increase in energy, my alertness and overall well-being. I still enjoy having foods that are cooked and sometimes have turkey sandwiches for lunch or eggs for breakfast, but I feel a lot better if I start the day off with something raw (and delicious!)

I get a lot of helpful tips and raw meal ideas from Gabby at The Veggie Nook. She posted this awesome Oatmeal Raisin Cookie Green Smoothie recipe, and talk about delicious! All that creamy, cozy goodness with no added sugar and high in vitamins. I made a few modifications to suit my own tastes, and think it’ll be a new breakfast favorite:

Gabby@VeggieNook’s “Oatmeal Raisin Cookie Smoothie,” arguably the best green oatmeal ever!

This breakfast smoothie was so nice I ate it twice…but the second time around I made sure I had a big glass of water, it’s too thick to have on its own. I could only eat half of it so left the rest in the fridge for later.

A late lunch was a not-so-raw (but still nutritious) veggie-chicken soup with swiss chard, beans, pearl barley, red lentils, carrots, leek, and seasoned with a bit of Spike and a Ras en Hanout seasoning from a delicious Moroccan Chicken Tagine recipe at REMCooks (thanks, Richard!):

Veggie soup is one of my favorites to make, you can throw all kinds of good stuff in it!

Since lunch was late, dinner was even later. I made one of my and my husband’s favorites, Chicken Tikka. To be honest, the only other time I’ve tried Chicken Tikka was at Himalayan Kitchen in Kaimuki on Oahu. They have tasty food, and I do love their fish curry, but this homemade version is better by a long shot:

(L-R): Chicken Tikka, Biriyani. Missing: lentils. :(

The recipe below is modified slightly from the cookbook, Eat, Taste, Heal and serves 2. I must have read this book at least five or six times, cover to cover. Not only does it have delicious, easy-to-follow recipes and amazing photography, but a wonderful introduction to Ayurveda that gives you a good basis for understanding the importance of food as medicine, eating with the seasons, and learning more about overall well-being. (I am still learning about Ayurvedic cooking, so will probably read this book another five or six times!)

Chicken Tikka – serves 2
Allow a few hours to marinate; best if you can prep the night before. There will be more than enough marinade, and you could probably add another chicken breast or sop up all that extra sauce with some fresh baked naan. 

2 chicken breasts, cut into chunks
3/4 cups Greek style nonfat yogurt
2 tablespoons clarified butter (ghee)
juice from 1/2 lemon
1 tablespoon tomato paste
1 tablespoon water
2 teaspoons of Chef Johnny’s Korma Powder (recipe in cookbook) or Garam Masala
1 teaspoon Kosher salt
1/2 teaspoon red pepper flakes
2 teaspoons paprika
1 large garlic clove, minced
1 1/2 teaspoons grated ginger
1/4 teaspoons ground turmeric
1 tablespoon chopped mint leaves

Directions:

In a large bowl, combine yogurt through mint leaves, mixing thoroughly. Add in cut up chicken breasts, stir to coat well. Marinate in refrigerator for a minimum of 3 hours or overnight.

Preheat oven to 425 degrees. Place chicken with yogurt sauce  in a 8″x8″ square pan and cover with foil. Bake in oven for 20 minutes, uncover and bake for an additional 5 minutes or until top starts to brown. Serve with rice or naan.

Have a super Wednesday, everybody, and eat well!

Next Page »