Recipe: Tandoori chicken with yogurt sauce

December 15, 2011 by 3 Comments

This recipe was submitted from a Mama all the way in India!!!! So you know this one will be exotic… sounds great! Thank you so much Mama S!!! Keep them coming and post some pics on the Mama In Motion Facebook page!

You can find this recipe at her own blog “What I Eat”. Check it out!

“I first mentioned this recipe from Everyday Food a few weeks ago because it inspired the apple yogurt slaw I like to serve with other dishes. Sometimes though we like to do this complete recipe.”

Ingredients:

  • 1 cup plain low-fat yogurt
  • 2 garlic cloves, minced

[Mama K comment: I use jarred minced garlic, to save time]

  • 1 teaspoon ground turmeric
  • 1 teaspoon ground ginger

[Mama K comment: you can also find ground ginger in small jars that keep in the refrigerator, to save time]

  • Coarse salt and ground pepper
  • 4 bone-in, skinless chicken breasts halves (10 to 12 ounces each)
  • 2 Granny Smith apples
  • 1 tablespoon chopped fresh cilantro [Mama K comment: you can also try Trader Joe’s spice cubes of cilantro – they are in the freezer section of the store and essentially are little cubes of real spices already chopped up real fine – saves time]

20111228-210315.jpg

Directions:

1. Preheat oven to 475°. In a large bowl, mix together 1/2 cup yogurt, garlic, turmeric, ginger, 2 teaspoons salt, and 1/4 teaspoon pepper. Add chicken; turn to coat.

2. Transfer chicken to a rimmed baking sheet. Roast until an instant-read thermometer inserted in thickest part of breast (avoiding bone) registers 160°, 25 to 30 minutes.

3. Meanwhile, peel apple; coarsely grate into a medium bowl. Add cilantro and remaining 1/2 cup yogurt; season with salt and pepper. Serve sauce alongside chicken, with rice, if desired.

“I like to use 2 boneless chicken breasts instead, for faster, easier cooking. Also, I use whatever apples I have on-hand and I like to add lime juice to the apple slaw. And we always make rice for the side.”

Prep time: 5 minutes, 10 minutes for slaw while chicken is cooking

Cook time: 30 minutes

THANK YOU MAMA S!!!!!!!!!!!!!!
Let us know how you are doing over in India! And post some pics!
Mama K

 

Update on 12/28/2011:   I made this dinner tonight.  It was sooooooooooooo simple, and simply amazing.  A good amount of flavor for the kids.  My boys loved it but the girls, not so much.  Me and Hubby were raving about it.   And seriously, very, very, very simple.  I used jarred garlic, dried turmeric and ginger, and also cubes of cilantro from Trader Joes.   It was FAST FAST FAST and YUMMY.

Thank you again Mama S!!!!

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Recipe: Cherry Tomato Croustades

December 8, 2011 by Leave a Comment

It’s Thursday — that means you get a quick and easy recipe from Mama K!!!

Last week my office had a holiday party and we usually do a “cooking” theme where we rent out a cooking school for the evening and prepare our own meal, over lots and lots of wine.   There was one appetizer that I thought was so simply amazing and also soooooooo versitle that it could actually work really well with kids, since you could experiment with different topings that they like.   And, the kids can help make the dish.

The beauty of it is that it’s a toasted “shell” and you fill it with cheese, and basically anything else that you want.   The recipe below features cherry tomatoes.  I did it over the weekend with cheddar cheese and leftover chicken.    Try it out!  Very easy and very yummy!   Let me know what fillings you would like to try or have tried!!!   Also great as appetizers for entertaining.  Hey, adults have to have fun too.

Have fun!!

Ingredients:

  • 12 slices of thin bread
  • 1/2 pint cherry tomatoes, coarsely chopped
  • 3 Tablespoons fresh basil, chopped
  • 1/2 teaspoon coarse salt
  • freshly ground pepper
  • 1/4 cup Gruyère cheese, grated

Directions:

Cut rounds from the bread using a 3-inch round cookie cutter (I used a drinking glass).  Fit the rounds into muffin tins, molding them gently to form little cups.  Bake them in the middle of a pre-heated 425 degree oven for 10-12 minutes until golden.  Watch that they do not burn.

Combine the tomatoes with the basil, salt, and pepper.  Taste for seasoning.  Fill each croustade with 1 teaspoon of the cheese and spread about 1/2 teaspoon of the tomato mixture on top.  Arrange the croustades on a baking dish or baking sheet and bake about 10 minutes.

Prep time:  15 min

Cook time:  20 min (10 min for croustade, 10 min to heat filled croustade)

This recipe was created by Tante Marie’s Cooking School.   http://www.tantemarie.com

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Recipe: Golden Spinach and Sweet Potato Healthy Saute

December 1, 2011 by Leave a Comment

OK.  I’m going to be honest.  I feel like I’m cheating here.  This was NOT submitted by a fellow Mama In Motion, nor is it something I have EVER cooked.  Yes, I clipped it from the internet.   If anybody chooses to make it and it sucks, please let me know so I’ll know NOT to go back to that same source.  I’m also not sure how kid-friendly this is, but I thoughht the sweet potato might tip the kiddos to try it.   There is some spice to this so maybe tone it down a bit to make more kid-friendly.

This entire recipe is sourced from:

http://www.whfoods.com/genpage.php?tname=recipe&dbid=186

Enjoy and if you happen to make it please send me feedback!

****

Golden Spinach and Sweet Potato Healthy Sauté

Enjoy the combination of spices that gives this spinach and sweet potato dish a unique flavor. Spinach is one of the most nutrient-rich vegetables around and the sweet potatoes add fiber and an extra dose of health-promoting carotenoids to this dish. Enjoy!

Golden Spinach and Sweet Potato Healthy Sauté Prep and Cook Time: 35 minutesIngredients:

  • 1 medium onion, chopped
  • 4 medium cloves garlic, minced
  • 1 cup + 1 TBS chicken or vegetable broth
  • 1/2 tsp turmeric
  • 1/2 tsp coriander
  • 1/2 tsp cumin
  • 1/4 tsp cardamom
  • 1 TBS fresh lemon juice
  • 2 cups sweet potatoes, peeled and cubed
  • 6 oz frozen spinach, thawed
  • 2 TBS chopped fresh cilantro
  • This salt & pepper to taste

Directions:

  1. Chop onions and mince garlic and let sit for 5 minutes to bring out their health-promoting benefits.
  2. Heat 1 TBS broth in a large stainless steel skillet. Healthy Sauté onion in broth over medium heat for 5 minutes stirring frequently. Add garlic and continue to sauté for another minute.
  3. Add seasonings and lemon juice and stir to mix thoroughly. Add broth and sweet potatoes. Simmer covered over low heat, stirring occasionally, until sweet potatoes are tender, about 15 minutes. Uncover to allow sauce to thicken and cook another couple minutes.
  4. Press water out of spinach and add to sweet potatoes. Cook uncovered for a few more minutes to allow sauce to thicken. Add cilantro, salt, and pepper.
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Recipe: Greek Tortellini Salad

November 17, 2011 by Leave a Comment

This recipe was submitted by Mama N from Austin TX (by far, the Mama with the MOST recipe submissions — thank you Mama N!!!). This sounds like a perfect thing to prepare the night before since there’s some “sit time” involved for best taste; sounds easy to do the night before and then you have everything ready for when you come home from work the next day!!!! YEAH!!!

Serves 12 – 14

Ingredients:

  • 2 9oz pkgs cheese tortellini – cooked, drained and cooled
  • 2 red bell peppers – chopped
  • 1 small red onion – chopped
  • ½ c. pitted, sliced kalamata or black olives
  • ¾ c. crumbled feta cheese

    • Dessing:

  • ¼ c. red wine vinegar
  • ½ c. olive oil
  • 2 T lemon juice
  • 1 T Dijon mustard
  • 1 clove garlic – crushed
  • 1 tsp salt
  • 1 tsp pepper
  • ¼ tsp crushed red pepper
  • 3 T finely chopped parsley

    • Directions:

  • Combine pasta and vegetables in a large bowl.
  • Combine all dressing ingredients in order and whisk together thoroughly. Pour immediately over pasta, and mix until all pasta is coated.
  • Cover and chill for 4-24 hours.
  • Sprinkle with feta cheese just before serving.

    • Prep time: 20 min
    Cook time: 10 minutes
    Wait time: 4 – 24 hours

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    Recipe: Cous-cous

    November 10, 2011 by Leave a Comment

    This is a side-dish that really is too good to be true. I use it as a side dish with a meat and veggie, but you could also improvise and probably through some meat or other veggies in the dish itself to make as a main meal. The ONLY problem with this is that you are dealing with kids here, so at the end of the meal there is likely little pieces of cous-cous EVERYWHERE. A bit messy but hopefully older kids are better with keeping clean and making their mouths compared to littler kids.

    I use the cous-cous from Trader Joes and I do something like this:

    Ingredients:

  • 1 measure of cous-cous (e.g., 1 cup, 1 1/2 cups, etc.)
  • 1 measure of liquid – either water, vegetable broth, chicken broth, or beef broth. I like using beef broth since it is the most flavorful
  • a hunk of butter and/or a splash of olive oil

    • Directions:

  • heat liquid to a boil
  • add butter/oil
  • take off heat
  • add dry cous-cous and mix well
  • cover with a lid for 5 minutes
  • fluff with a fork and YOU’RE DONE

    • Prep time: 2 minutes
    Cook and stand time: 10 minutes

    Enjoy!
    And if you have ideas on what to serve within the cous-cous as a main dish, PLEASE COMMENT and share your ideas! Thanks Mamas!!!!

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    Recipes: Tacos with Leftovers

    November 3, 2011 by Leave a Comment

    This is another submission from Mama N from Austin TX — thank you Mama N!   This is a twist of an old favorite and very efficient with what you have leftover in your refrigerator – plus I can see the appeal with kids – anything “build your own” is a hit in our house.

    Note from Mama N:  “Another one that we use quite a bit is taco night — but it is completely dependent on what you have left over — then you just use that plus 1 pound of ground beef cooked with a BUNCH of chile powder and a can of wolf brand chili (beans or no beans). We use taco night to get rid of whatever veggie or other thing we have in the fridge ;). Or, if doing from scratch we put a bunch of iceberg lettuce tomatoes mixed with vinegrette and shredded cheese on top. Of course, good salsa always helps too!”

    Ingredients:

    • leftover ingredients in your fridge
    • ground beef (1 pound)
    • chili powder
    • can of chili
    • salsa
    • lettuce, tomatoes, cheese (if no leftovers from fridge)
    • taco shells

    Directions:

    • cook meat and warm leftovers, add chili and seasonings
    • warm shells
    • prepare / cut / shred other ingredients (as required)

    Prep time:   5 – 10 minutes (includes search time)

    Cook time:  10- 15 min

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    Recipe: Baked Pork Chops with Parmesan-Sage Crust

    October 20, 2011 by Leave a Comment

    This recipe was submitted by Mama N from Austin TX, the most cited Mama so far in this recipe section!!!!! Thank you Mama N- as usual, this sounds amazing!

    Note From Mama N: Regardless of the time, do not let the temperature go above 140 before you take it out of the oven; Goes very well with the red pepper and basil fettuccine

    Ingredients:

    1 1/2 cups fresh breadcrumbs made from crustless French bread
    1 cup freshly grated Parmesan cheese (about 3 ounces)
    1 tablespoon dried rubbed sage
    1 teaspoon grated lemon peel
    2 large eggs
    1/4 cup all purpose flour
    4 bone-in center-cut pork loin chops (each about 1 inch thick)2 tablespoons (1/4 stick) butter
    2 tablespoons olive oil
    Lemon wedges (optional)
    Orange wedges (optional)

    Directions:

    Preheat oven to 425°F. Mix breadcrumbs, cheese, sage and lemon peel in pie dish. Whisk eggs in medium bowl to blend. Place flour on plate; season generously with salt and pepper. Coat pork chops on both sides with flour; shake off excess. Dip chops into eggs, then coat on both sides with breadcrumb mixture.

    Melt butter with oil in heavy large ovenproof skillet over medium-high heat. Add pork chops to skillet and cook until golden brown, about 2 minutes per side. Transfer skillet with pork to oven. Bake until pork chops are crisp on the outside and meat thermometer inserted into pork registers 150°F, about 20 minutes.

    Transfer pork chops to plates. Garnish with lemon wedges and orange wedges, if desired, and serve.

    Makes 4 servings. Bon Appétit

    		February 2001

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    Recipe: Chicken over Brown Rice with Steamed Vegetables

    October 15, 2011 by Leave a Comment

    This recipe was submitted by Justine Orona from Los Angeles — sounds yummy – and good for you too. I’m also thinking that this recipe might work with a stacking pan set — for example starting the rice in bottom pot and then steaming the vegetables in a steamer pan that fits on top…. I think I have something like this. This would save on some pan space. I’m also wondering if there’s a way to cook the rice with the vegetables thrown in there? Would this work?

    Thank you Jusine!!!

    

    Ingredients:
    

      

    • Any vegetables you like, I use broccoli, carrots cabbage and squash — cut into bite size pieces
      • 

    • chicken, preferably breast
      • 

    • seasoning:   i use Lawreys
      • 

    • brown rice
      • 

    

    Directions:
    

      

    • Follow brown rice directions
      • 

    • As that is starting cut all the vegetables in bite size pieces
      • 

    • Steam vegetables
      • 

    • Prepare chicken by cleaning off all the fat, polk holes and apply seasoning. Then cut chicken into slices not so thick and put them in the pan or toaster oven. If it is on a pan than add a little bit of oil or butter and put the heat on med to low. If you put it in a toaster oven wrap in tinfoil for 15-20 min.
      • 

    • Once everything is finished put rice on the bottom vegetables on the side and chicken on top of the rice so it will have some flavor.
      • 

    

    Preparation Time: 10min
    
Cooking Time: 20min
    

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    Recipe:  Schmidt Chicken
     

    October 6, 2011  by  Leave a Comment 

    This recipe was submitted by a friend, Mama J from Seattle, WA.   “OK, here is my recipe. I think it was published in a magazine WAY long time ago, but I don’t know which one or how to credit. We call it “Schmidt chicken” and it’s been a family favorite for 3 generations.  We do this probably once a week. If you grill breasts and have leftovers, slicing them makes for a great addition to salad the next day.  One recipe can make quite a bit of chicken, but if you have a crowd, you can just double it! Easy peasy.”  Sounds amazing!   Thank you Mama J!!!
    

    Schmidt Chicken
    

    Ingredients:
    

    

      

    • 1 cup apple cider vinegar
      • 

    • 1/2 cup vegetable oil
      • 

    • 1 Tbs seasoned salt
      • 

    • 1 tsp poultry seasoning
      • 

    • 1 egg
      • 

    • Chicken (can use any kind of chicken, bone-in, skin on, or bone-less skinless, light or dark meat)
      • 

    

    Preparation:
    

    

    Whisk together marinade. Turn on grill. Put chicken  in marinade. Let stand for 5-10 minutes, at the most. Too much time in the marinade makes rubbery chicken. Grill chicken, dunking it in the marinade periodically as it cooks.
    

    Prep time:   10 minutes
    

    Cook time:   15 minutes
    

    Enjoy!
    

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    Recipe:  “Quick” Chicken Cacciatore
     

    September 29, 2011  by  Leave a Comment 

    My mother makes this for us when she visits since it is something she can make in bulk and it freezes really well.   However, it usually is an all-day process since she makes enough for like 50 people (think Italian heritage), she lets it stew for a while, and also uses up all these different pans and huge pots.   I’ve adapted her recipe to be working-mom friendly — so this may be hit or miss (would like your opinion please).   Ideally you would like to get all the ingredients together and chop/slice the night before.   This takes some time and best for you to start with the prepared ingredients while your kids are screaming and hanging on your work clothes.   This recipe adapted from one submitted by Mama L from Bensalem, PA (thanks Mom).
    

    “Quick” Chicken Cacciatore
    

    Ingredients:
    

      

    • boneless chicken breasts (cut into bite-sized pieces)
      • 

    • green peppers, red peppers — seeded and cut into strips [best to do night before]
      • 

    • onions – cut into strips [best to do night before]
      • 

    • garlic
      • 

    • tomato sauce
      • 

    • olive oil
      • 

    • seasonings to taste – basil, oregano, salt, pepper
      • 

    • grated parmesan or loccatelli cheese
      • 

    • tomatoes (optional)
      • 

    

    We do this recipe by eye and don’t really use measurements — I guess a good rule of thumb is for every chicken breast use two peppers and one small onion.    Use enough tomato sauce to get the consistency that will work best for  your family
    

    Cooking:
    

    In a large high-walled skillet over medium-high heat, heat olive oil and saute the onions and garlic until the onions are soft.  Add the boneless chicken breasts and seasonings and saute until chicken browns.   Add peppers and saute until soft.   Add tomatoes/tomato sauce last.   Turn down heat and let simmer together for 10 – 15 min.   Serve with grated cheese.  You can serve on its own or it also goes well over pasta or rice.
    

    Prep time:   15 min
    

    Cook time:  20 – 30 min
    

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