Spicy Chicken Curry

1 medium onion, chopped
6 cloves garlic, chopped
1 jalapeno, chopped (I add it whole to the blender)
1 tablespoon garam masala
1/2 teaspoon ground cumin
2 to 4 cloves
2 tablespoons vegetable oil
2 tablespoons curry powder
1/14 cup water
1 chicken, cut into 8 pieces
4 medium potatoes, peeled and diced
Kosher salt
Steamed white rice, for serving



Directions

In a food processor combine the onion, garlic, jalapeno, garam masala, cumin, and cloves. Process to make a chunky paste.

Heat the oil in a large Dutch oven over medium heat. Add the onion mixture, curry powder, and 1/4 cup water. Let fry 4 to 5 minutes.

Add chicken pieces, potatoes, and salt to taste. Add water to cover, up to 3 cups, and bring to a boil. Simmer until the chicken and potatoes are cooked through, about 30 minutes. Serve over rice.



I add 1 c. milk and 1-2 Tbsp. cornstarch to make this creamy and thick.

My friend serves it with a dallop of sour cream, but I found it perfect without the sour cream!

Crockpot Yogurt

I am going to say the directions for this are of the utmost importance!

I tried this initially with skim milk and ended up with yogurt soup.

8 c. (1/2 gallon) of WHOLE MILK
1/2 c. store bought, natural live action culture plain yogurt (This is a starter. Once you make your own, you will save 1/2 of that for your next batch)

Frozen or fresh fruit and splenda (if desired for flavoring)

1. Dump all of the milk into the crockpot and turn it on to LOW. Cover and cook on low for 2 1/2 hours.

2. Unplug your crockpot. Leave the cover on and let sit for 3 hours.

3. Scoop 2 cups of the warm milk into a bowl and whisk in 1/2 c. of store bought yogurt. Slowly mix into the rest of the milk in the crockpot.

4. Put the lid back on the crockpot. Keep it unplugged and wrap it with a heavy bath towel. Do not touch. Do not stir. Do nothing for 8 hours.


You will have yogurt after 8 hours. It is thinner than you would expect. Put into plastic containers (covered) and let set up in the fridge.

This will give you yogurt that is the consistency of regular store bought yogurt.

I added 1/2 c. splenda and the zest and juice of one lemon in half.

the other half I added 3 T. vanilla extract and 3/4 c. splenda for vanilla

(I liked my lemon one a little more tart)

You can flavor with whatever you like!


This recipe was adapted from www.crockpot365.blogspot.com She is pretty awesome. Check that out too.

Homemade wheat thins

1 1/4 c. Whole wheat flour
1 1/2 T. Sugar
1/2 tsp. Salt (plus extra for topping)
1/4 tsp. Paprika
4 T. butter
1/4 c. Water

Preheat oven to 400°.  Line baking sheets with wax paper.

Add dry ingredients.  Cut in butter.  Add water.  Kneed dough.  You may need to add a little more water. Divide dough into 4 peices.  Cover others until you are ready to work with them.  Lay out a peice of wax paper on the counter and lightly dust the wax paper with flour.  Set one of the chunks of dough on the wax paper and sprinkle the top with flour.  Using a rolling Pin, roll out dough in each direction. flip, sprinkle with flour and roll again.  Continue dusting with flour, rolling, then flipping.  This keeps the dough from sticking.  The dough needs to be very very thin.  (seriously almost paper thin)

Once the dough is very thin, use a Pizza cutter to cut into squares. I poke a fork into the cracker 3 times to resemble wheat thins.

Bake AT 400° for 5-7 Minutes (watch closely, they burn quickly)

Place on paper towels to cool and store in ziploc bags.

Healthy Homemade "Bisquick"

4 c. White flour
4 c. Wheat flour
1/4 c. Baking powder
3 Tbsp. Sugar
1 Tbsp. Salt
1 1/3 c. Dry milk
2/3 c. Canola oil

Mix dry ingredients. Cut in oil.  (I use the dough attatchment for my kitchen aid or ninja mixer)

You can use all white flour, but it is not a noticible difference using the wheat, so might as well get the health benefits of it!

This recipe has half the calories and fat of regular bisquick and can be used in all of the same recipes!

Chicken Tikka Masala

2 tsp. Paprika
1 tsp minced garlic (or one clove fresh  garlic)
1 tsp. Garam masala
1/2 tsp. Ground cumin
1/2 tsp. Crushed red peppers
2 tbsp. Butter
1 1/2 lb boneless,skinless chicken breasts cut up into 1 inch cubes
1 medium onion, chopped (1 c)
2 tbsp lemon juice
1 can (14 1/2 oz) diced tomatoes undrained
2/3 c skim milk
1 tbsp cornstarch
1/2 tsp salt

Melt butter in large non-stick skillet on medium heat.  Add chicken, onion and lemon juice; Cook and stir 10 Minutes or until chicken is no longer pink. Add all of the spices except red pepper. Cook 1 minute (continuing to stir)

Stir in tomatoes until well mixed. Stir milk into cornstarch and salt until smooth. Gradually stir into the skillet.

Stir in red pepper, Bring to boil, Reduce heat and simmer until thickened.
Serve with cooked rice or naan (i use a mix of brown rice and forbidden rice)

Spelt Waffles

Spelt Waffles



2 eggs
2 c. spelt flour
1 3/4 c. vegetable oil
1 T. white sugar
4 tsp. baking powder
1/4 tsp salt
1/4 tsp vanilla

Beat the eggs until fluffy. Add everything else in order and beat until smooth. Cook in a heated sprayed waffle iron.

Homemade Granola Bars

2 c. Old fashioned oats
1 c. Spelt flour
3/4 c. Brown sugar
3/4 c. Toasted wheat germ
3/4 tsp. Salt
1 c. of any of the following: mini chocolate chips, mini m&m s, toffee chips, raisins (also add 1 tsp. cinnamon) or craisins.
*I use 1/3 c. Mini chocolate chips, 1/3 c. Toffee chips, 1/3 c. mini m&ms
1/2 c. vegetable oil
1/2 c. honey
2 tsp. vanilla
1 egg

Add ingredients in order.
Grease baking sheet, line with foil, then grease the foil.

bake at 350° for 18 minutes (will seem not quite done).

Remove from pan and let cool.  cut into 1-1.5" wide bars and wrap with saran wrap. 

They freeze well but we go through them quickly.  I always double it.

Makes 30 1" wide, 2" long bars. Here is the nutritional info.



Nutrition Facts
Amount Per Serving
Calories 131
Calories from Fat 54


Total Carbohydrates
17.7g

Dietary Fiber
1.4g

Sugars
11.4g

Protein
2.4g