Ethiopian Chicken w/Split Peas

Who knew a Jew from South Jersey could make a mean Ethiopian meal.  Tasty, tasty treat my fellow nommers...

Ethiopian Inspired Chicken

Prep time:  15 min

Cook time:  60 min

Serves: 2

Ingredients

• 2 boneless, skinless chicken breasts (6 oz)
• 1/2 (medium) bell pepper(s), chopped into bite size pieces   
• 1/2 small uncooked onion, chopped into bite size pieces   
• 1 cup(s) fresh mushroom(s), chopped
• 2 cup(s) low sodium vegetable broth

• 1 tsp olive oil
• 1 Tbsp curry powder   
• 1 tsp garlic powder   
• 1 tsp garlic powder  
• 1 tsp ground cumin
• 1 tsp paprika  

• 1/2 cup uncooked split pea
• 1 garlic clove, minced
• 2 Tbsp onion(s), finely chopped
• 1/2 tsp ground ginger
• 1/2 tsp ground turmeric
• 1/8 tsp black pepper

Directions

Begin by coating the chicken with olive oil and various spices (minus the ginger and turmeric).  Let marinate while you complete the next steps.

Cook split peas according to directions (2 cups of water). Let simmer for 30 minutes, after which add the miced garlic, finely chopped onions, ginger and turmeric. Let simmer an additional 30 mintes.

With 15 minutes remaining, begin to cook the chicken (3 minutes on each side). Add the remaining veggies in a pan with non-stick spray for 4-5 minutes. Add broth and chicken to pan. Cover and let simmer for an final 5 minutes.  Pour extra broth over chicken and split peas.  Enjoy!

Summer Bean Salad (w/Shrimp)

Ok, so I officially have a go-to summer treat for you readers!  I found this recipe from the magazine Eating Well's 2010 summer edition and let me tell you, it is tasty.  The perfect light meal for a hot day - this fills you up with the protein from the beans and the lightness of the olive oil/lemon dressing keeps you from feeling bogged down.  The best part - it honestly takes no more than 30 mins to make.  (You know that's an uber-win in my book).  This honestly doesn't even need the shrimp so don't let that scare you away from trying it!

Things to note:

- In my opinion the salad itself can stand on it's own.  It's seriously that good.  Optional idea would be to add quinoa to bulk it up.  I have to give credit to Chris for this one as the boy has become obsessed with the stuff.  It really was a good idea.

- We cut the recipe in half to accommodate for just Chris and I (plus lunch tomorrow), but the recipe below makes 6 servings.  Keep that in mind and cut the recipe in half if need be.

- The original recipe calls for White Beans (aka Canelli Beans) but I only had black beans in my pantry.  Both would clearly work, so pick your preference.

- Try your best to use fresh herbs, but keep in mind dried herbs work just as well.  I ended up using dried herbs, but I can't wait to try it with fresh ingredients.

- Last but not least, while the original recipe calls for a grill I just cooked my shrimp in a pan.  It turned out just as well.  I may or may not have underestimated the amount of shrimp we would eat... keep in mind I wouldn't touch the stuff before I changed my diet so I'm still learning here.  (And yes, Mom, I do eat... *Tangent alert*  As a child I was one picky eater.  As in I would only eat hamburgers... even at a Mexican restaurant.  As a result, I still get shock from my family when I eat food that isn't in the form of a patty covered in ketchup.  Anyway.....)

Ingredients:

• 1 teaspoon finely grated lemon zest
• 1/3 cup lemon juice
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons packed fresh oregano, minced
• 2 tablespoons packed fresh sage, minced
• 2 tablespoons minced fresh chives
• 1 teaspoon freshly ground pepper
• 1/2 teaspoon salt
• 2 15-ounce cans cannellini beans, rinsed
• 15-20 cherry tomatoes, quartered
• 1/2 white onion, chopped
• 1 cup finely diced celery
• 24 raw shrimp (21-25 per pound), peeled and deveined

Directions:

1. Combine lemon zest, lemon juice, oil, oregano, sage, chives, pepper and salt in a large bowl. Reserve 2 tablespoons of the dressing in a small bowl. Add beans, tomatoes, onions, and celery to the large bowl; toss well.
2. Preheat grill to medium-high or place a grill pan over medium-high heat until hot.
3. Thread shrimp onto 6 skewers. (If using a grill pan, you don’t need to skewer the shrimp.)
4. Oil the grill rack or the grill pan. Grill the shrimp until pink and firm, turning once, about 4 minutes total. Serve the shrimp on the white bean salad, drizzled with the reserved dressing. 

Tandoori Chicken with a Twist

A while ago I found this recipe in Cooking Light for Tandoori Chicken.  This is another one I've been wanting to try so in advance of my mini-dinner party this Sunday, I used Chris (the bf) as a guinea pig once again - like you'll really find him complaining about that one.

First was the marinated chicken made a couple of nights ago... 

Takes a few hours to marinate, but oh so worth it.

(all I had were yellow peppers,
but red peppers would make this so much more colorful)

Then I decided to finish it off with a side dish of roasted peppers, tomatoes, and onions (and a little rice too.  To pump up the rice from just plain boring brown rice, I added spinach a little bit of ground ginger and cumin).

I think this dish turned out so tasty - I will definitely be making this one again!  Great idea for leftovers too: cut up the chicken and throw it on a wheat wrap with spinach, tomatoes, and onions.  It's even better the second day!

Serves 4.  (1 Chicken Breast per Serving)

Ingredients

Tandoori Chicken

• 1 cup plain Greek yogurt
• 1/4 cup grated onion
• 1 1/2 1 tablespoons grated ginger
• 1 tablespoon ground cumin
• 1 teaspoon ground red pepper
• 1/2 teaspoon ground tumeric
• 5 garlic cloves, minced
• 4 skinless, boneless chicken breasts (I prefer the thin cuts)
• 1/2 teaspoon kosher salt
• 1 tablespoon canola (or olive) oil

Roasted Peppers

• 1 1/2 medium onions
• 1 bell pepper
• 10 cherry tomatoes (Optional)
• 1 tablespoon olive oil
• 1/2 tablespoon balsamic vinegar
• 1/2 tsp cumin
• 1/2 tsp paprika
• Brown rice

Directions

1. Create a marinade by combining the first 7 ingredients in a bowl, mixing well.  Put the yogurt mixture and chicken in a plastic ziplock bag and leave in the fridge for 2+ hours.
2. Remove chicken after done, and grill for 6 minutes on each side (or until done).
3. Chop peppers and onions into wedges.  (Optional, slice cherry tomatoes in halves). In a pan, add olive oil and balsamic vinegar.  When hot, add peppers and spices.  Cover with lid and allow to cook for 3 1/2 minutes.  Add onions and tomatoes to mixture and cook for an additional 3 minutes.
4. Serve with rice and devour the thai goodness.

*Credit goes to cookinglight.com (Recipe found in May 2012 edition).