Balsamic Chicken Avocado Caprese Salad

 

Seared chicken, fresh mozzarella and tomato halves, creamy avocado slices and shredded basil leaves are drizzled with an incredible balsamic dressing that doubles as a marinade for the ultimate salad!

Ingredients

Marinade:

• 4 tablespoons of the balsamic marinade.
• Reserve the remaining dressing to use later in the refrigerator.

Salad:

• Seared chicken - crispy on the edges and golden. For this salad I used boneless, skinless thighs but you can use breasts if you wish.
• cherry tomatoes or chopped Roma tomatoes.
• Mozzarella balls
• Romaine, butter, ice berg or spinach are all fine to use as the base
• Sliced avo
• Shredded basil to garnish

Tuna Salads

Mediterranean tuna salad

• 1 baby cos lettuce, leaves torn
• 200g red grape tomatoes, halved
• 1 small red onion, halved, thinly sliced
• 1 Lebanese cucumber, cut into 2cm cubes
• 1 green capsicum, cut into 2cm cubes
• 2/3 cup feta
• 2/3 cup pitted kalamata olives
• 2 tablespoons chopped fresh oregano
• 2 x 185g cans tuna in oil
• 1/4 cup red wine vinegar
• crusty bread, to serve

METHOD

1. Place lettuce, tomatoes, onion, cucumber, capsicum, feta, olives and oregano in a large bowl.
2. Add tuna (undrained). Drizzle with vinegar. Season with pepper. Toss gently to combine. Serve.

Classic Nicoise Salad

Ingredients

• 1 pound red-skinned potatoes, sliced 1/3 inch thick
• salt
• 2 tablespoons dry white wine
• 10 ounces haricots verts or thin green beans, trimmed
• 4 large eggs
• 1/4 cup white wine vinegar
• 1/2 shallot, minced (about 2 tablespoons)
• 2 tablespoons dijon mustard
• 1 tablespoon chopped fresh thyme
• Freshly ground pepper
• 3/4 cup extra-virgin olive oil
• 8 cherry tomatoes or small cocktail tomatoes, halved or quartered
• 1 head Boston lettuce, leaves separated
• 6 radishes, trimmed and quartered
• 2 5 1/2-ounce cans Italian or Spanish tuna packed in olive oil, drained
• 1/2 cup nicoise olives

Directions

1. Put the potatoes in a medium saucepan; cover with cold water and season with salt. Bring to a simmer over medium-high heat and cook until fork-tender, about 5 minutes. Drain and transfer to a medium bowl; drizzle with the wine and let cool. Reserve the saucepan.
2. Meanwhile, bring a separate saucepan of salted water to a boil. Fill a bowl with salted ice water. Add the haricots verts to the boiling water; cook until crisp-tender and bright green, 2 to 4 minutes. Drain and immediately plunge into the ice water to cool; drain and pat dry.
3. Place the eggs in the reserved saucepan and cover with cold water by about 1 inch. Bring to a simmer over medium-high heat, then cover, remove from the heat and let stand, 10 to 12 minutes. Drain, then run under cold water to cool. Peel under cold running water.
4. Make the dressing: Whisk the vinegar, shallot, mustard, thyme, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in the olive oil in a slow, steady stream until emulsified.
5. Toss the tomatoes ian a small bowl with salt and pepper to taste. Add about 1/4 cup dressing to the potatoes and toss. Quarter the hard-cooked eggs.
6. Divide the lettuce among 4 plates. Arrange the potatoes, haricots verts, radishes, hard-cooked eggs and tuna on top. Pour any juices from the tomatoes into the dressing, then add the tomatoes to the plates. Drizzle with the dressing and top with the olives.

Israeli Couscous and Tuna Salad

Ingredients

• 2 cups Israeli couscous (10 to 12 ounces)
• 2 (7-ounce) cans or jars Italian tuna, drained and flaked
• 2 teaspoons grated lemon zest (2 lemons)
• 1/4 cup freshly squeezed lemon juice
• 1/2 cup good olive oil
• 3 tablespoons capers, drained
• 1/2 cup pitted, oil-cured black olives, coarsely chopped (3 ounces)
• 1/2 cup jarred roasted red peppers, medium-diced (4 ounces)
• 2 teaspoons minced garlic (2 cloves)
• Kosher salt and freshly ground black pepper
• 1 cup chopped scallions (6-8 scallions)
• 1/4 cup julienned fresh basil leaves, lightly packed
• Juice of 1/2 lemon

Directions

1. Bring 4 cups of water to a boil in a medium-size saucepan. 
2. Add the couscous and reduce the heat to very low. 
3. Cover the pot and simmer for 12 to 15 minutes, until the couscous is just tender. (I pull the pot halfway off the heat.) Drain in a colander.
4. Meanwhile, combine the tuna, lemon zest, lemon juice, olive oil, capers, olives, red peppers, garlic, 1 tablespoon salt, and 1 1/2 teaspoons black pepper in a large bowl. Pour the hot couscous into the mixture and stir well. 
5. Cover and set aside for 10 to 15 minutes, stirring occasionally. 
6. Just before serving, stir in the scallions, basil, juice of the 1/2 lemon, and 1 more teaspoon of salt. 
7. Taste for seasonings and serve warm or at room temperature.

Quick, Easy and Healthy Meals. Perfect for Bachelors #Healthy #Meals

Most of the menu ideas below are vegetarian, however you can always substitute the soy mince with the real thing.

These are just simple ideas. If you REALLY don't like working with food, hire someone like me - a personal chef - to fill your freezer and fridge with pre-packed, pre-cooked meals.

Tasty, Spicy Vegetarian Mince

Who says Vegetarian food is boring? I'm by no means a Vegetarian but often have to cook for Vegetarians and Vegans.

I got home this evening and was too lazy to go shopping or go to any great lengths to cook, for that matter. My best is foraging through the fridge and cupboards and making something out of nothing. This took me just 10 minutes.

1. Boil the kettle and soad 1 cup Soy Mince in 1 cup boiled water.
2. Put the pot on the stove and heat to medium heat.
3. While that is warming up, crush 4 garlic cloves; chop 2 Jalepeno chillis
4. Place in pot (no oil) with 2 heaped teaspoons Basil Pesto.
5. Then add the Soy Mince and mix well.
6. Spices - 1 tspn Paprika, 2 tspn masala, salt and pepper
7. Add a can of chopped tomatoes
8. Some chopped fresh mint
9. At the end add half a tub of Mascapone cheese.

You can use this mixture to top a baked/microwaved potato; toasted wholewheat bread; or on a bed of salad greens; or as an omlette filling.

• Microwaved "baked" potato - prod the potato all over with a fork and microwave for about 5 mins, depending on the size of the potato; turn half way through
• Microwaved Omlette - beat two eggs and a dash of milk. Pour into a soup bowl and microwave for 1 min or 2.

TACO SALAD

Mix Soy mince (prepared as above) with some red kidney beans.

Place in large bowl and top with lettuce, cheese and tomato. Before serving, add corn chips. Toss. Add dressing. Toss and serve.

TUNA SALAD OR BAKED POTATO

Take a tin of Tuna and mix with half a container of fat-free, smooth cottage cheese (a small dash of mayo if you want to cheat). Add some chopped onion, chopped gherkin and some mixed herbs.

This mixture can be used to top a salad or baked/microwaved potato.

HUMUS AND SALAD PITA

Fill a large wholemeal pitta pocket with a heaped tablespoon of reduced-fat hummus, olives and salad - Use fat-free plain yoghurt as dressing or any other low fat dressing.

Other options for filling could also be the tuna mixture (see above) with salad; or left over roast chicken and salad.

WRAPS OR PITA'S

Filled with:

• Vegetarian Wrap filled with Fry's "meat" strips, chopped tomatoes, beans and avo
• Left over roast chicken and avo with a sprinkling of grated cheddar cheese
• Mexican Salad - green salad with corn, kidney beans and topped with crushed corn chips and sprinkled with grated cheddar cheese.
• Mexican Chicken Wraps (filled with spiced chicken, chopped tomatoes, beans and grated cheese);
• Mediterranean Salad - cucumbers, olives, tomatoes, Feta and Tuna

Summer is for Salads n Smoothies (for weight-loss)

 

SALADS

Sweet pepper and chickpea salad with roasted garlic dressing

Ingredients

DRESSING:

• 1 garlic — head
• 60 ml lemon juice
• 5 ml Dijon mustard
• 125 ml olive oil
• 30 ml fresh parsley — chopped
• 15 ml fresh chives — chopped

Salad:

• 2 pepper — yellow and red, deseeded and halved
• 1 chickpeas — tinned and drained
• 100 g feta cheese — crumbled
• pea shoots

Method:

1. Preheat oven to 200°C.
2. Slice the top off the head of garlic. Drizzle with a little olive oil, then wrap in aluminium foil and put on a baking tray. Place the halved peppers on the roasting tray and drizzle with olive oil.
3. Roast in a preheated oven for 30-40 minutes, or until the garlic is completely soft. Remove and set aside to cool. Remove the peppers earlier, once they are slightly charred. Place the peppers in a bowl and cover with cling wrap. Leave them to steam in the covered bowl for approximately 10 minutes.
4. Squeeze the soft flesh out of the head of garlic and into a food processor. Add the lemon juice, mustard and olive oil and blend to form a dressing. Pour into a jug and stir in the freshly chopped parsley and chives.
5. Peel the skins off the roasted peppers and discard. Slice the peppers and toss together with the chickpeas, feta cheese and pea shoots or watercress. Drizzle the salad dressing over the salad. Season to taste with salt and freshly ground black pepper.

Courgette and broccoli salad

Ingredients

• 1 broccoli — steamed
• 1 courgettes — sliced, grilled
• olive oil
• lemon — halved
• 4-6 radishes — sliced
• red onion — thinly sliced
• 100 ml feta cheese — crumbled
• fresh oregano — chopped
• fresh parsley — chopped
• 1-2 red chilli — deseeded and chopped
• 250 ml bulgar wheat

Method:

1. Cut the broccoli into smaller pieces. Mix with the grilled courgettes. Drizzle with olive oil and lemon juice. Toss in the radish slices, red onion and feta.
2. Stir the herbs and chilli into the prepared bulgur wheat. Add more lemon juice and olive oil and season to taste.
3. Serve the bulgur topped with the vegetable and cheese mixture.

Asian Slaw

Dressing

• olive oil
• toasted sesame oil
• rice wine vinegar
• maple syrup, honey, brown rice syrup, or agave
• soy sauce (or GF alternative like Braggs or Coconut Amino Acids)
• fresh garlic
• fresh ginger
• salt
• chili paste (optional)
• carrots
• snow peas
• bell pepper
• shredded broccoli stems

SMOOTHIES

Epic Piña Colada Smoothie

• 1 cup fresh pineapple, cut into 1/2-inch chunks, frozen for at least 2 hours
• 1 cup well-shaken canned coconut milk
• 1 Tbsp fresh lime juice
• 1/2 medjool date
• 1 banana
• 1 tsp Spirulina
• 1 Tbsp cocoa butter (optional)

Pear Cardamom Oats Smoothie

• 1/2 Bartlett pear
• 1/4 cup Rolled Oats
• 1 cup  Oat Milk
• 2 tsp honey
• 1/2 cup ice
• 1/4 tsp cardamom ground

Chocolate Coconut Banana Smoothie

• 1 5.3-ounce Greek yogurt
• 1 small banana, peeled, sliced
• 1⁄2 cup ice
• 1⁄2 cup refrigerated unsweetened coconut milk
• 1 Tbsp unsweetened cocoa powder
• 1 Tbsp honey
• 1⁄2 tsp vanilla
• 1 Tbsp unsweetened flaked coconut, toasted
• 1 Tbsp finely chopped dark chocolate

Strawberries and Cream Smoothie

• 1 1/2 cups fresh strawberries, halved
• 1 Tbsp coconut sugar
• 1 can coconut milk
• 1/2 tsp vanilla extract
• 3/4 cup cashew milk, 
• 1 tsp fresh lemon juice

Apple Pie

• ¼ banana
• ½ Pink Lady apple with peel, seeded and quartered
• ½ cup unsweetened almond milk
• 1 teaspoon flaxseed oil
• 3.14 dashes of ground cinnamon
• 1 scoop vanilla protein powder
• Water to blend (optional but recommended)

Ginger Man

• ½ cup frozen strawberries
• ¼ banana
• 1 cup unsweetened almond milk
• 1 tablespoon fresh ginger, peeled and chopped
• 1 teaspoon ground flaxseed
• Dash of ground pepper
• 1 scoop protein powder
• Water to blend (optional)

RECIPES FOR KIDS

KIDS' FAVOURITES

Gratinated Macaroni Cheese

Ingredients 

This creamy dish is a favourite with children and can be served as a main meal or as a side dish by adjusting the portions. Bèchamel Sauce 40g butter 40g plain flour 600ml full cream milk salt, pepper and nutmeg to taste 1 egg yolk 160g grated Cheddar 280g macaroni Method Bèchamel Sauce

1. Heat milk in microwave (easiest) or on stove.
2. Melt butter over low heat in a saucepan.
3. Add flour and stir with a wooden spatula. Cook, stirring for about 5 mins or until the mixture becomes bubbly and turns whitish.
4. Pour in hot milk and stir until thick.
5. Add seasoning.
6. Remove from heat and set aside for 10 mins to cool. Stir in egg yolk and half the cheese.

Granite

1. Cook the macaroni in salted water according to package instructions. Drain well.
2. In a mixing bowl, combine macaroni and ¾ of the Bèchamel Sauce. Mix well and pour into a buttered, ovenproof dish.
3. Top with remaining Bèchamel Sauce and sprinkle over the remaining cheese. Place on top shelf of an oven preheated to 210°C.
4. Bake for around 20mins or until the top is golden brown. Serve warm.

Chicken Noodle Salad

• 1 Carrot, grated
• 1/2 cup Mint, chopped
• 1 cup bean Sprouts
• 2 cups Cabbage, finely shredded
• 1 Pkt Noodles
• 1 litre Chicken Stock
• 3/4 cup Lime juice
• 1 Medium BBQ Chicken, skin removed and shredded

1. Bring stock to the boil in a medium size saucepan. Add noodles. Cook as per instructed on the packet. Drain and set aside to cool.
2. Combine noodles with chicken, cabbage, carrot, sprouts and mint. Pour over dressing, tossing well to combine. Serve with crusty bread.

Kids Mini Fish Pie

Ingredients

• 375g Potatoes peeled and diced
• 55g butter
• 25g onion, finely chopped 1 tbsp Flour
• 125g line fillet, skinned and cubed 125g salmon fillet, skinned and cubed 1 tbsp chopped parsley 1 bay leaf 1.5 tbsp Milk
• 75ml Milk
• 50ml vegetable stock 25g frozen peas 50g grated Cheddar cheese 1 egg, lightly beaten

Method

 

1. Preheat the oven to 180C. 
2. Bring a pan of lightly salted water to the boil, add the potatoes, reduce the heat and cook for 15-20 minutes, or until tender. Drain and mash with the milk and half butter until smooth. 
3. Melt the remaining butter in a saucepan, add the onion and sauté until softened. Add the flour and cook for 30 seconds, stirring. Gradually stir in the milk and then the stock. Bring to the boil and cook for one minute.  
4. Add the fish with the parsley and bay leaf. Simmer for about 3 minutes and then stir in the peas and cook for one minute. Remove the bay leaf and stir in the cheese until melted. Season with a little salt and pepper.  
5. Divide the fish between 3 ramekin dishes and top with the mashed potato. Brush with the lightly beaten egg. Heat through in the oven for about 15 minutes and finish off for a few minutes under a preheated grill until golden.  
6. Use vegetables to make a face on the pies before serving. 

Wiener/Vienna Burritos

Ingredients: 

• 8 flour tortillas  
• 8 hot dogs/meat wieners  
• 8 ounces shredded Cheddar cheese  
• 1/2 cup ketchup or taco sauce  

Method: 

1. Heat wieners/viennas. 
2. Heat tortillas as directed on packet. 
3. Place 1 hot wiener on lower third of each tortilla. 
4. Sprinkle each wiener with 1/4 cup of the cheese, and about 1 tablespoon tomato sauce or taco sauce. Fold in sides and roll up. 

Italian Meatballs and spaghetti

Ingredients:

• 1 lb lean ground beef
• 1/2 cup Italian bread crumbs
• 1 Egg
• 1/4 cup grated Parmesan cheese
• 1 medium onion
• garlic
• salt
• pepper

Preparation:

1. Mix all ingredients together. Mixture should be moist but not so that the meatballs fall apart.
2. Shape meatballs to desired size. You can either fry or bake. 
3. If baking - bake at 180C for 15 mins. When finished, add to spaghetti sauce and simmer at least 20 minutes. 
4. Serve on Spaghetti.

HEALTHY and WHEAT/GLUTEN FREE RECIPES

TACO SALAD

Ingredients

• 1 1/2 pounds ground beef, browned and drained
• 1 16 ounce can red kidney beans, rinsed and drained
• 1 head lettuce, shredded
• 1 pound cheddar cheese, grated
• 4 tomatoes, diced
• 1 10 ounce bag GF corn chips, crushed

Directions

Mix together beef and beans; chill 3 hours or overnight. Place in large bowl and top with lettuce, cheese and tomato. Before serving, add corn chips. Toss. Add dressing. Toss and serve.

OLIVE-STUFFED CHICKEN with CREAMED MUSHROOMS

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 pound button mushrooms, sliced
• 1 cup olives, chopped
• 1 small onion, chopped
• 1 cup heavy cream
• 2 cloves garlic, minced
• ½ teaspoon dried thyme
• ¼ cup olive oil, divided
• 2 tablespoons butter
• 4 toothpicks, optional
• 1 ½ teaspoons each salt and pepper, plus more to taste

Directions:

1. Preheat oven to 350° F.
2. 
   
3. Rinse and pat dry chicken. Cut a pocket in the thickest part of the breast and stuff with ¼ cup of chopped olives. If olives spill out, pierce with a toothpick to keep closed. Season with salt and pepper.
4. 
   
5. Heat 2 tablespoons olive oil in a large pan and sear chicken 3-4 minutes on each side. Transfer to a baking dish and finish in the oven for 15-20 minutes depending on the thickness of the breast.
6. 
   
7. Meanwhile, heat remaining oil with butter in the same pan over medium heat. Add onion and cook for 5 minutes until translucent. Add mushrooms, stirring frequently for an additional 5 minutes. Add cream, garlic and thyme to pan and reduce heat to low. Let simmer until sauce begins to thicken, 5-10 minutes. Season with salt and pepper.
8. 
   
9. Remove chicken from oven and discard toothpicks. Spoon mushroom sauce over chicken and serve.

ROASTED PORK LOIN PROSCIUTTO and LEMON with GRILLED ASPARAGUS and PEPPERS

Ingredients:

• 1 3-pound boneless pork loin
• 5 ounces thin prosciutto slices, about 10
• 1 medium lemon, sliced very thinly
• 1 pound asparagus, trimmed
• 1 red bell pepper, julienned
• 1 orange bell pepper, julienned
• ¼ cup chopped chives
• ¼ cup chopped tarragon
• 1 cup Pinot Grigio
• ¼ cup olive oil
• 1 ½ teaspoons dried oregano
• 2 teaspoons salt, divided
• 4 teaspoons pepper, divided
• 1 ½ tablespoons butter
• 1 tablespoon cornstarch
• 1 tablespoon water
• 2 tablespoons fresh lemon juice, divided
• Kitchen twine

Directions:

1. Preheat oven to 450° F
2. 
   
3. Align pork with fat side down with one cut side facing you. With a knife, cut ½ inch along the side of the pork about 1 inch along the underside.
4. 
   
5. Continue cutting in ½ -nch intervals until loin unrolls like a carpet. Arrange prosciutto and lemon slices. Sprinkle
6. with chives and tarragon.
7. 
   
8. Turn pork so that a short side is facing you. Roll tightly, keeping prosciutto and lemon within the lion and tie seam-side down with twine at 1-inch intervals. Sprinkle with half your salt and pepper.
9. 
   
10. Place loin in a roasting pan and roast at 450° F for 15 minutes. Reduce temperature to 325° F and continue to roast about 1 hour, or until a thermometer reads 150° F when inserted into the center of the loin.
11. 
    
12. In the meantime, arrange asparagus and peppers in a baking dish. Toss with olive oil, oregano and the remaining salt and pepper.
13. 
    
14. Remove cooked pork from over and place on cutting board to rest. Replace with asparagus and peppers and roast 12-15 minutes. Top roasted vegetables with 1 tablespoon lemon juice.
15. 
    
16. Place roasting pan over burners and heat wine, chicken broth, and butter to a boil, scraping up any bits from the pork. Reduce to half and add cornstarch mixed with water until sauce thickens.
17. 
    
18. Strain and served alongside ½-inch slices of pork drizzled in remaining lemon juice.

THAI NOODLE SALAD

Ingredients:

• 8-10 oz. thin dried rice noodles (vermicelli size)
• 2 tomatoes, cut into small slices
• 5 green onions, sliced finely
• 2 cups snow peas, steamed or boiled until bright green but still firm
• 1-2 cups bean sprouts
• 1 cup fresh coriander or cilantro, roughly chopped
• 1 cup fresh basil, roughly chopped
• 1/4 cup dry-roasted peanuts OR cashews, left whole or lightly chopped
•  1/2 cup deep-fried tofu, cut into small cubes

Garnish:

•  fresh basil
•  fresh coriander
• chopped peanuts

Dressing:

• 1 Tbsp. vegetable oil
• 1 tsp. sesame oil
• 2 Tbsp. gluten-free fish sauce OR 2 extra Tbsp. gluten-free Soy Sauce
• 5 Tbsp. gluten-free soy sauce
• 1 fresh red chili, de-seeded, OR 1/2 tsp. dried crushed chili or cayenne pepper
• 1-2 Tbsp. brown sugar or sugar substitute (to taste)
• juice of 1 fresh lime
• 2 cloves garlic, minced

Preparation:

1. Dunk noodles in a pot of boiling water. Remove pot from heat and allow noodles to soften in the hot water 10-15 minutes, or until soft enough to eat ('al dente'). When ready, drain and tip noodles into a large mixing bowl.
2. 
   
3. Add the bean sprouts while noodles are still hot and gently toss (the residual heat from the noodles will lightly cook the sprouts).
4. Mix the dressing ingredients together in a cup, stirring well to dissolve the sugar. Taste-test for a sweet-sour balance, adding more sugar if too sour for your taste. Note that the dressing will taste quite strong/salty now, but will be milder when combined with the salad.
5. To the bowl of noodles and sprouts, add the tomatoes, green onion, shrimp or tofu, and fresh coriander. Toss to mix (If you're having trouble combining the noodles with the other ingredients because the noodles are too long and tangled, cut them several times with a pair of clean scissors.)
6. Now add the dressing, fresh basil, and nuts, tossing well to incorporate.
7. Taste test the salad. If not salty enough, add more fish sauce or soy sauce. If not spicy enough, add more chili. If too salty, add a little more lime juice
8. Eat immediately, or cover and allow to sit in the refrigerator for an hour or two, or until cold.
9.  Place on a serving platter or in a salad dish and sprinkle with fresh basil, coriander, and peanuts.
10. Serve with wedges of lime.

BRAZILIAN FISH STEW

Ingredients:

• 2½ pounds tilapia, cod, snapper, or similar fish fillets, cut into chunks
• 3 tablespoons olive oil
• 3 onions, chopped
• 5 large bell peppers, sliced
• 2 can diced tomatoes, drained (16 ounces)
• 2 cans coconut milk (16 ounces)
• 5 tablespoons lime juice
• 1½ tablespoon ground cumin
• 1½ tablespoon paprika
• 3 cloves of garlic, minced
• 1½ teaspoons salt
• 1½ teaspoons ground black pepper
• 1 bunch fresh cilantro, chopped (optional)

Directions:

1. Stir together the lime juice, cumin, paprika, garlic, salt, and pepper in a bowl. Add the tilapia and toss to coat.
2. 
   
3. Place into a non-metal container, cover and refrigerate at least 30 minutes, up to 24 hours.
4. 
   
5. Once fish is marinated, heat the olive oil in a large soup pot over medium heat. Add onions and cook until clear.
6. 
   
7. Reduce heat to low. Add bell peppers, fish chunks, and tomatoes to the pot in alternating layers. Pour the coconut milk over the ingredients. Cover the pot and simmer 15 to 20 minutes, stirring occasionally.
8. 
   
9. Stir in the cilantro and cook another 5 to 10 minutes until fish is fully cooked and flaky.
10. 
    
11. Serve with warm rice, hot corn tortillas, or both.

CURRIED CHICK-PEA WRAPS

Ingredients:

• 3 cups dried chickpeas
• 2-3 large diced tomatoes with juices
• 2 medium onions thinly sliced
• 4 cloves minced garlic
• 2 tablespoons vegetable oil or ghee (check label for gluten-free)
• 2 teaspoons chili powder
• 2 teaspoons turmeric
• 2 teaspoons garam masala
• 2 teaspoons paprika
• 2 tablespoons ground cumin
• 2 tablespoons ground coriander
• 1 teaspoon allspice
• 1 teaspoon salt
• 1 bay leaf
• 1 tablespoon fresh parsley
• 6-8 gluten-free pitas
• Green onions trimmed, for tying (optional)

Directions:

1. Place dried chickpeas in a large bowl and cover with water at least three inches above the beans. Let soak overnight and beans will expand twice their size.
2. 
   
3. Drain chickpeas and place in a large stockpot. Cover with fresh water at least three inches over the beans. Add bay leaf and bring to a gentle boil before reducing heat to low.
4. 
   
5. Continue to simmer for about 1 hour or until beans are cooked, but not mushy.
6. 
   
7. Discard bay leaf. Drain and reserve chickpeas.
8. 
   
9. Heat oil in a large pan and cook onions about 5 minutes or until they become soft and translucent. Add garlic and cook for a minute longer, stirring.
10. 
    
11. Add chili powder, turmeric, paprika, cumin, coriander, allspice and salt and stir over heat until the spices become very fragrant, only about a minute.
12. 
    
13. Stir in reserved chickpeas and tomatoes until well-combined. Cover pan and simmer over low heat for 20-25 minutes, stirring occasionally. Stir in garam masala and simmer another 10 minutes. Top with fresh parsley.
14. 
    
15. Serve wrapped in heated pitas. Tie loosely with trimmed onions for presentation.

VEGETARIAN TIKKA MASALA

Ingredients:

Masala Paste:

• 2 teaspoons fresh ginger, minced
• 2 teaspoons garlic, minced
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• ¼ teaspoon turmeric
• 1 teaspoon cayenne pepper powder
• 1 tablespoo paprika
• 1 teaspoon garam masala

Everything Else:

• 4 tablespoons olive oil
• 5 cardamom pods
• 1 cinnamon stick
• 1 ½ sweet onions, finely diced
• 1 large tomato, finely diced
• ½ cup water
• himalayan or sea salt to taste
• 2 medium russet potatoes, diced
• ½ green cabbage, sliced into thin strips
• 2 cups frozen or fresh peas
• coconut milk

To Make:

1. Mix all of the ingredients for the Masala Paste together.
2. Start  cooking the rice cooking according to the package instructions.
3. Heat the olive oil in a large skillet over medium heat.
4. Add the cinnamon stick and cardamom pods for just a few seconds to add fragrance to the oil, then remove them. Careful not to leave them too long or it will overwhelm the flavor of your masala.
5. Add the onions and stir until they are browned.
6. Add the masala paste and stir for a minute, then add the tomato and stir for another minute, then add the water and bring it to a simmer. 
7. Add Salt to taste.
8. Add the chopped potatoes, cabbage, and peas. Reduce the heat to medium-low and cook, stirring frequently, until the potatoes and cabbage are tender and a fork can slide easily through the potato pieces.
9. Add coconut milk to taste--the coconut milk will create a sauce.Note: you can substitute yogurt for coconut milk if you like.
10. Serve over aromatic Basmati rice or rice of your choice.

CHICKEN KORMA

• 1/3 cup Greek-style gluten-free yogurt
• 1/4 cup gluten-free curry paste
• 1 tsp. gluten-free garam masala
• Pinch of gluten-free saffron threads
• 2 pounds gluten-free chicken thigh fillets, cut into 2 inch chunks
• 1/4 cup vegetable oil
• 2 brown onions, finely chopped
• 1/2 cup light cream
• 1 tbs. cooking oil
• 1/3 cup raw cashews
• 1/4 cup raisins
• 1 or 2 sliced carrots
• 12 fresh curry leaves

Method

1. Combine the yogurt, curry paste, garam masala and saffron in a large glass or ceramic bowl. Add the chicken and turn to coat. Cover with plastic wrap. Place in the fridge for 30 minutes to marinate.
2. Heat the oil in a large saucepan over medium-high heat. Add the onion. Cook, stirring, for 5 minutes or until golden.
3. Stir in the chicken. Reduce heat to low. Simmer for 5 minutes. Add the cream and simmer for 5 minutes or until the chicken is cooked through and the sauce thickens. Avoid curdling-don't boil the curry. Season with salt to taste.
4. Meanwhile, heat the extra oil in a large frying pan over medium-low heat. Add cashews, raisins and curry leaves. Cook for 1-2 minutes or until the cashews are golden and the raisins are plump.
5. Transfer the curry to a serving dish. Top with cashew mixture to serve.