Chicken Vindaloo
A toned-down version of the spicy hot Indian dish
Weve toned down the heat of this notoriously mouth-searing Indian dish. However, if you like your vindaloo with lots of heat, substitute serrano chiles for the jalapeños.
Serves 4
Active: 20 min/Total: 1 hr (plus 2 to 6 hr marinating)
marinade
3 Tbsp cider vinegar
2 Tbsp olive oil
6 cloves garlic, peeled
2 jalapeño peppers, seeded
3 Tbsp chopped ginger
2 tsp ground cumin
3⁄4 tsp each ground cardamom and turmeric
1⁄4 tsp ground cloves
21⁄2 lb chicken drumsticks and thighs, skin and visible fat removed
1 Tbsp olive oil
2 cups chopped onions
1 lb Yukon gold potatoes, peeled, cut in 1-in. pieces
1 can (14.5 oz) diced tomatoes
2 cups baby spinach
1. Marinade: Pulse ingredients in food processor until smooth. Pour into a gallon-size ziptop bag. Add chicken; turn to coat. Refrigerate at least 2 hours or up to 6 hours.
2. Heat oil in large skillet. Add onions and sauté 8 minutes or until golden. Add chicken, marinade, potatoes and tomatoes. Bring to a simmer, cover and cook 30 minutes or until chicken is cooked through and potatoes are tender.
3. Remove chicken to a platter. Add spinach to skillet; stir to mix. Cover and cook 1 minute until wilted. Spoon all over chicken.
Per serving: 454 cal, 38 g pro, 37 g car, 3 g fiber, 17 g fat (3 g sat fat), 130 mg chol, 373 mg sod
-----------------------------------------------------------------
Greek Lamb & Spinach Stew (Crock pot)
Serves 6
Active: 10 min/Total: 7 to 9 hr on low
Serve with orzo.
2-lb boneless lamb shoulder, visible fat trimmed, cut in 1-in. pieces
1 can (14½ oz) diced tomatoes
½ cup chopped onion
1 Tbsp minced garlic
½ tsp each Greek herb seasoning and salt
¼ tsp pepper
1 can (19 oz) cannellini beans, rinsed
1 can (13.75 oz) whole artichoke hearts, cut in half
3 cups baby spinach (3 oz) (I used frozen spinach due to the spinach problem)
2 tsp grated lemon zest
Topping: crumbled feta cheese
1. Mix lamb pieces, tomatoes, onion, garlic, Greek seasoning, salt and pepper in a 3½-qt or larger slow-cooker.
2. Cover and cook on low 7 to 9 hours or until lamb is tender when pierced.
3. Mash 1 cup beans. Stir mashed and whole beans, artichoke hearts and spinach into cooker.
4. Cover and cook on high 15 minutes or until spinach wilts and mixture is hot.
5. Stir in lemon zest; sprinkle with feta.
Per serving: 325 cal, 36 g pro, 19 g car, 6 g fiber, 11 g fat (4 g sat fat), 100 mg chol, 619 mg sod
I got these recipes from http://www.womansday.com
A toned-down version of the spicy hot Indian dish
Weve toned down the heat of this notoriously mouth-searing Indian dish. However, if you like your vindaloo with lots of heat, substitute serrano chiles for the jalapeños.
Serves 4
Active: 20 min/Total: 1 hr (plus 2 to 6 hr marinating)
marinade
3 Tbsp cider vinegar
2 Tbsp olive oil
6 cloves garlic, peeled
2 jalapeño peppers, seeded
3 Tbsp chopped ginger
2 tsp ground cumin
3⁄4 tsp each ground cardamom and turmeric
1⁄4 tsp ground cloves
21⁄2 lb chicken drumsticks and thighs, skin and visible fat removed
1 Tbsp olive oil
2 cups chopped onions
1 lb Yukon gold potatoes, peeled, cut in 1-in. pieces
1 can (14.5 oz) diced tomatoes
2 cups baby spinach
1. Marinade: Pulse ingredients in food processor until smooth. Pour into a gallon-size ziptop bag. Add chicken; turn to coat. Refrigerate at least 2 hours or up to 6 hours.
2. Heat oil in large skillet. Add onions and sauté 8 minutes or until golden. Add chicken, marinade, potatoes and tomatoes. Bring to a simmer, cover and cook 30 minutes or until chicken is cooked through and potatoes are tender.
3. Remove chicken to a platter. Add spinach to skillet; stir to mix. Cover and cook 1 minute until wilted. Spoon all over chicken.
Per serving: 454 cal, 38 g pro, 37 g car, 3 g fiber, 17 g fat (3 g sat fat), 130 mg chol, 373 mg sod
-----------------------------------------------------------------
Greek Lamb & Spinach Stew (Crock pot)
Serves 6
Active: 10 min/Total: 7 to 9 hr on low
Serve with orzo.
2-lb boneless lamb shoulder, visible fat trimmed, cut in 1-in. pieces
1 can (14½ oz) diced tomatoes
½ cup chopped onion
1 Tbsp minced garlic
½ tsp each Greek herb seasoning and salt
¼ tsp pepper
1 can (19 oz) cannellini beans, rinsed
1 can (13.75 oz) whole artichoke hearts, cut in half
3 cups baby spinach (3 oz) (I used frozen spinach due to the spinach problem)
2 tsp grated lemon zest
Topping: crumbled feta cheese
1. Mix lamb pieces, tomatoes, onion, garlic, Greek seasoning, salt and pepper in a 3½-qt or larger slow-cooker.
2. Cover and cook on low 7 to 9 hours or until lamb is tender when pierced.
3. Mash 1 cup beans. Stir mashed and whole beans, artichoke hearts and spinach into cooker.
4. Cover and cook on high 15 minutes or until spinach wilts and mixture is hot.
5. Stir in lemon zest; sprinkle with feta.
Per serving: 325 cal, 36 g pro, 19 g car, 6 g fiber, 11 g fat (4 g sat fat), 100 mg chol, 619 mg sod
I got these recipes from http://www.womansday.com
