Here is a great new Recipe!! I was Inspired!!!! I just told my crime partner about it and HAD to finish before bed!
Anti Inflamation Tumeric Chicken Tikka Masala
Hey there! Tumeric is good for you and I think it improves your sex life too by decreasing stress and inflamation. I have several friends who make a version of this
Here is a one pan recipe that is super easy to clean up and low cal and light and tastes so so good! Take a look and let your inner chef take over from here and make it your own special treat!
The recipe calls for brown basmati rice and, for dessert, dates. Sounds Yum!
Tequilla on ice while cooking and Pino Grigio for dinner, desert as you like (Make suggestions, so I know you read it LOL!)
This takes about 40 minutes so it is perfect for an easy dinner for two to four.
Four servings, 1 1/2 cups each
Ingredients
4 teaspoons garam masala (Note: Garam masala is a blend of spices used in Indian cooking mixed up out of cardamom, black pepper, cloves, nutmeg, fennel, cumin and coriander. Look in the spice section of most supermarkets. Whole Food or Publics or Trader Joe's should have it.)
1/2 teaspoon salt
1/4 teaspoon turmeric
1/2 cup all-purpose flour (substitute if you like look to the bottom)
1 pound free range breasts sliced thin at about a half inch
4 teaspoons olive extra virgin oil, divided
6 cloves garlic, minced
1 large sweet onion, diced (Vidalea?)
4 teaspoons minced fresh ginger (Yum! I love ginger, it is soo good for you!)
1 28-ounce can plum tomatoes, undrained. You can substitute fresh but dice them up to make a juice first. I just got a reminder to try the heirloom tomatoes if you have any sold near you.
Experiment!
1/3 cup heavy whipping cream
1/2 cup chopped fresh cilantro for garnish
Go organic as much as possible.
Directions
1. Stir together garam masala, salt and turmeric in a small dish. Place your flour in a flat dish. Sprinkle chicken with 1/2 teaspoon of the spice mixture and dredge in the flour. (hold back the remaining spice mix and 1 tablespoon of the remaining flour.)
2. Heat 2 teaspoons oil in a large skillet over medium-high heat. Cook the chicken until browned, 1 to 2 minutes per side. Move it off to a plate.
3. Heat the last 2 teaspoons oil in the pan over medium-low heat. Add your garlic, onion and ginger and cook, stirring often, until starting to brown, 5 to 7 minutes. Add the reserved spice mix and cook, stirring, until fragrant, about 30 seconds to 1 minute, be ready!! Sprinkle with the reserved 1 tablespoon flour and stir until coated. Add the tomatoes and their juice. Bring to a simmer, stirring and breaking up the tomatoes with a wooden spoon. Cook, stirring often, until thickened and the onion is tender, 3 to 5 minutes, longer if you use fresh tomatoes.
4. Stir in your heavy cream. Add the chicken and any accumulated juices to the pan. Bring to a simmer and cook over medium-low heat until the chicken is cooked through, 3 to 4 minutes. Garnish with cilantro.
Have fun, write back!
Flour substitutes
Almond flour, naturally grain-free, this Paleo-friendly flour contains protein, healthy fats, and 35 percent of your RDA for vitamin E.
One caveat: You must refrigerate or freeze it after opening to prevent spoiling.
Best For: Coating chicken or fish; in meatballs, crab cakes, or anywhere else you'd use bread crumbs; or for replacing up to one-fourth of the white flour in cakes, muffins, pancakes, and cookies.
Soy flour, not a fav, but here it is. Ground soybeans deliver calcium, fiber, and more than triple the protein of white pastry flour.
Best For: Thickening sauces, gravies, or soups; or swapping in (up to one-third the amount) for white flour in non-yeast recipes.
Quinoa flour. This nutrient-packed flour contains a complete protein: one that provides all of the essential amino acids. To get rid of quinoa's natural bitterness, grind your own flour, baking the quinoa first on a parchment-lined sheet at 215°F for 10 minutes.
Best For: Upping the healthiness of cookies and cakes. Cut it with an equal amount of white flour—the texture will be a bit more grainy than usual, but the result will be so much better for you.
Barley flour. High in fiber, barley can help lower blood cholesterol and sugar levels. Just make sure to look for a whole-grain variety.
Best For: Fluffy biscuits, breads, and pancakes that are less dense than you'd make with wheat flour.
Spelt flour. Made from one of the so-called ancient grains, spelt flour has a slightly sweet, nutty taste and bakes up lighter and softer than whole-wheat flour, but it's still fiber-rich. (Be sure the label says whole-grain—not all varieties are.)
Best For: Baked goods, pizza crusts, and breads. Unlike some other flours (soy, quinoa), spelt can be subbed for white flour one-for-one without changing the consistency of the end product.
Try it! Go wild and write me back and tell me how it went and what you changed. Let's get this party started!
Xoxo M