Tuesday, June 11, 2013

Asian Coleslaw

It's summer and we want fresh, tasty salads! Here's a great combo of colorful veggies to fill you up. The dressing is extremely flavorful, and I got to use my microplane (that Rochelle & Austin gave me for Mother's Day) to get finely shredded fresh ginger :) I love it! What I really like about this salad is you keep the veggies separate from the dressing, so you can have fresh salad all week long.

Asian Coleslaw

4 cups shredded green cabbage
3 cups shredded napa cabbage
3 cups shredded red cabbage
1/2 c. diced onion/green or red
1 cup chopped cilantro
1 1/2 cups julienned carrots
1-2 red peppers, thinly sliced
Add garbanzo beans, rinsed just before serving

2 T. fresh ginger, grated
1-2 T. minced garlic
6 T. rice vinegar
6 T. oil
3-5 T. peanut butter
3 T. soy sauce
3 T. brown sugar

Just before serving, drizzle dressing on mixed veggies. YUM!

Friday, May 31, 2013

Indian Chicken Tikka Masala

Chicken Tikka Masala
From: Rochelle

I got this recipe from my friend Kate at a Favorite Things party. Wow! I can see why it is one of her favorite things! This actually tastes authentic. We LOVED it!! Yummy!

1 Cup
Plain Yogurt
1 Tablespoon
Lemon Juice
2 teaspoons
Ground Cumin
1 teaspoon
Ground Cinnamon
1 teaspoon
Cayenne Pepper
1 teaspoon
Black Pepper
2 teaspoon
Ground Ginger (I used fresh)
1 teaspoon
Boneless, Skinless Chicken Breasts

Combine all marinade ingredients, then pour over chicken and refrigerate at least 1 hour. Grill or cook chicken and discard marinade. Cut or shred chicken to prepare for sauce.

1 Tablespoon
Onion- Slivered
1 Clove
2 teaspoons
Ground Cumin
2 teaspoons
1/2 teaspoon
2 (8oz) Cans
Tomato Sauce
1 Pint
1/4 Cup
Jalapeño Pepper- finely chopped, if desired

Melt butter in a large skillet over medium heat. Add onions and caramelize until soft and brown. Add garlic and sauté for 1 minute. Add cumin, paprika, jalapeño, and salt and toast the spices for less than a minute. Stir in tomato sauce and cream while it is on low heat. Simmer on low until it thickens (about 20 minutes). Add cooked chicken and simmer 10 minutes. Garnish with fresh cilantro and add a little plane yogurt or sour cream. Serve over hot rice! Yum! 
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