Chicken Tikka Masala – Slow Cooker

October 18, 2012

It stands to reason that the next recipe to be featured on Cooking D’Lites would come from the opposite side of the world from the last one, right?  Well, that’s just exactly what happened.  We went half way around the globe for today’s featured recipe.

Our good friend Dave Hahn from California was in town for the evening.  We had invited him for dinner and wanted to prepare something really special. 

Actually, we featured this dish, Chicken Tikka Masala, once before on our blog.  It was the very first recipe we posted.  This recipe differs slightly from the last.  This one is prepared in a slow cooker rather than the Chicken being grilled.  The ingredients differ somewhat. And this one can be prepped in about 10 minutes. 

That’s it.  This dish is Quick, Easy and So Delicious.

From our kitchen to yours.  Enjoy the adventure.

Ingredients

Chicken Tikka Masala Slow Cooker

28oz can Crushed Tomatoes

1 medium Onion, White or Yellow

1 Tbsp Garlic, freshly minced

1 Tbsp Ginger Root, freshly minced

2 Tbsp Garam Masala, at Specialty Indian stores

1 Tbsp Dark Brown Sugar

½ tsp Ground Cumin

½ tsp Ground Coriander

2 pounds Chicken Thighs, boneless and skinless, cut into 2” chunks

2 tsp Kosher Salt

½ cup Plain Low-fat Yogurt

½ tsp Red Pepper flakes

¼ cup Cilantro, freshly chopped

Instructions

Add all ingredients, except Yogurt and Cilantro, to a slow cooker. Cook on high for 3 to 4 hours or on low for 6 to 8 hours.  Add Yogurt and cilantro, stir to combine and serve.

Yields 8 servings. Prep time is 10 minutes. Cooking time is 360 – 480 minutes, as described. Level of difficulty is Easy. PointsPlus value per serving is 8.

Weight Watchers and PointsPlus are registered trademarks of Weight Watchers Intl. Inc.

Recipes shown may not be exactly the same as those found on any website. Judy and I tend to "tweak" each recipe we feature, to some degree, incorporating our own unique tastes and ideas. PointsPlus values, however, are accurate. 

Photo by Barry Baruh

Banana- Curry Chicken

October 17,2012

Judy and I have just recently returned from a trip to Italy where are second son Adam married his beloved Shawna.  It was a beautiful and truly special occasion. The families and friends of the couple stayed at an Agri-Tourism Villa in Poppi, Tuscany called Podere Sant’Angelo .  The grounds were peaceful and extremely picturesque. The wedding ceremony was held in a Castle, the Castello dei Conti Guidi Poppi.  It was just like in the fairytales.

Having been in Italy for more than a week and eating the most delicious food, and far too much of it, the last thing we wanted when we arrived back in Tulsa was to have more of the same.

So, I spun my magic globe to see where it would take us, and we landed smack in the middle of the Caribbean Sea. 

We found this recipe, and of course made a few of our “Judy and Barry” modifications to enhance the flavors we love. We prepared it for ourselves last evening.  WOW!!!

From our kitchen to yours.  Enjoy the adventure.

Ingredients

Banana-Curry Chicken

2 medium Bananas, cut into pieces

¾ cups Water

1/3 cup low-fat plain Yogurt

1 Tbsp Curry Powder

2 tsp Canola Oil

½ tsp Kosher Salt

¼ tsp Black Pepper, freshly ground

½ tsp Red Pepper flakes

1 Tbsp reduced fat Peanut Butter

2 Pounds Chicken Breasts, boneless, skinless

Instructions

Preheat the oven to 425°

Puree the Bananas, ¼ cup of the Water, the Yogurt, Curry Powder, Oil, Red Pepper Flakes, Peanut Butter, Salt and Pepper in a food processor or blender until smooth and creamy.

Place the Chicken on a rack in a Roasting pan.  Pour the mixture over the Chicken.  Roast until the internal temp reaches 170°, about 45 minutes.

Transfer the Chicken to a platter and loosely tent to keep warm.

Place the roasting pan on the stove-top and simmer on low. Whisk in the remaining ½ cup of Water while picking up the browned pieces and sauce from the bottom of the pan.

We served this with 1/2 cup of Brown Rice for an additional 2 PointsPlus.

Yields 1 piece of Chicken and about 3 Tablespoons of Sauce per serving.  Prep time is 10 minutes. Cooking time is around 45 minutes. Level of difficulty is easy.  PointsPlus value per serving is 8.

  

Weight Watchers and PointsPlus are registered trademarks of Weight Watchers Intl. Inc.

Recipes shown may not be exactly the same as those found on any website. Judy and I tend to "tweak" each recipe we feature, to some degree, incorporating our own unique tastes and ideas. PointsPlus values, however, are accurate. 

Photo by Barry Baruh

Our first cookbook

Judy and I are extremely happy and very proud to announce the publication of our first cookbook, 
 

75 Favorites and a French Cooking Class.

 As the title indicates, this book includes 75 of our most favorite recipes, all of which have been presented on Cooking D’Lites over the past few years, as well as color photos and anecdotal comments for each dish.  Our 178 page book also includes the story of a marvelous three course cooking class we took while visiting Paris in November of 2010, along with the recipes we prepared and photos of the class.

This book was written as a fundraiser in order to raise money for research on Leukemia and other childhood cancers.  As you may or may not know my youngest sister, Randie Lynn Baruh, lost her life to Leukemia in May of 1965 just three weeks after her thirteenth birthday.  She fought a valiant battle against this dreaded disease for just over a year, but it finally took her from our family.

Following her passing our parents created the Randie Lynn Baruh Research Foundation which, over the years, has raised much needed money for this great cause.  My sister, Terye Baruh Levy, and I now carry on the fundraising efforts started by our parents long ago. This book is dedicated to Randie Lynn.

All proceeds from the sale of each book will be donated to the Randie Lynn Baruh Research Foundation.  Each of you who purchase a book will receive, along with your copy, a personal thank you note from the Foundation stating that a donation was made in your name. Each copy of the book will be hand signed by Judy and myself.

The book is available in both Hard Cover and Paperback versions.  The cost of the Hard Cover, including shipping and your donation to the Foundation is $125.00 each. The cost of the Paperback, including shipping and your donation, is $85.00 each.

To order your personal copy, or copies for your friends and family, please forward your check for the full amount, made out to; “Cooking D’Lites”. Write “75 Favorites” on the memo line. Let us know the number of Hard and/or Paperback copies you desire and the mailing address for us to deliver your book/s.

Mail your payment and shipping information to;

                                                Cooking D’Lites

                                                c/o Judy and Barry Baruh

                                                5657 S. Delaware Ave.

                                                Tulsa, OK 74105

Please allow 2 – 3 weeks for delivery.

From our kitchen to yours.  Enjoy the Book, and the adventure.

Tex-Mex Chicken Thighs with Zucchini

Judy and I will soon be leaving our winter quarters in Palm Desert and heading back to our home in Tulsa for the spring.  On the way our drive will take us through Arizona, New Mexico and Texas.  As preparation for the trip, and to honor the areas we will be visiting along the way, Judy prepared this wonderful dish for our dinner last night. 

The traditional Tex-Mex flavor just Pops! 

From our kitchen to yours.  Enjoy the adventure.

Ingredients

Tex-Mex Chicken with Zucchini

1 ½ tsp dried Oregano

1 tsp ground Cumin

¾ tsp Salt, or to taste

½ tsp Black Pepper, freshly ground, or to taste

12 oz uncooked Chicken Thighs, boneless and skinless, cut into 2-inch chunks

1 ½ tsp Olive Oil, divided

1 medium Onion, chopped

1 large uncooked Zucchini, halved lengthwise, sliced into 1/2-inch thick slices

1 cup frozen Corn kernels

1 Tbsp Garlic, minced

14 ½ oz canned Tomatoes, diced, in sauce

1/3 cup Cilantro, fresh, chopped

¼ tsp dried Red Pepper flakes

Instructions

In a small cup, combine Oregano, Cumin, Red Pepper flakes, Salt, and Pepper.

Place Chicken thighs in a bowl and toss with half of the spice mixture, reserve remaining spice mix.

Heat 1 tsp Olive Oil in a large nonstick skillet over medium-high heat. Add Chicken and sauté until browned, about 5 minutes, remove to a plate.

Heat remaining ½ tsp Olive Oil in the same skillet over medium-high heat, add Onions and sauté until slightly translucent and lightly browned, but still crisp, about 5 minutes.

Add Zucchini and Corn to skillet, sauté until the Zucchini is slightly browned, about 4 minutes.

Add Garlic and the reserved spice mix.  Reduce heat to medium-low. Cook, stirring, until fragrant, about 30 seconds.  Stir in Tomatoes and their sauce. Bring to a simmer over medium heat.

Add Chicken and ¼ cup Water (to keep Chicken from sticking to the pan). Cover, cook on medium-low heat until Chicken is cooked through, about 5 minutes.

Remove from heat and stir in Cilantro. Serve with ½ cup cooked Brown Rice.

Yields 4 servings, about 1 ½ cups per serving. PointsPlus value per serving is 5; add 3 more for the Rice.  Prep time is about 15 minutes. Cooking time is about 25 minutes. Level of difficulty is Easy.

Weight Watchers and PointsPlus are registered trademarks of Weight Watchers Intl. Inc.

Recipes shown may not be exactly the same as those found on any website. Judy and I tend to "tweak" each recipe we feature, to some degree, incorporating our own unique tastes and ideas. PointsPlus values, however, are accurate. 

Photo by Barry Baruh