Butter Chicken

photo from Epicure Selections

I love butter chicken - I have tried many different recipes, as well as easier to make bottled varieties from the stores.  Last night for Sunday dinner I made Epicure Selection's Butter Chicken from their "What's for Dinner" collection.  I have made it before, following the directions on the package and it was good, but last night I altered it a little and it was REALLY, REALLY good!

I started with http://www.epicureselections.com/en/products/food/whats-for-dinner/1810/butter-chicken-mix/  - for $3.99 a package or $9.99 for 3 it is a great deal.  There are no artificial flavors or preservatives in it - just the spices needed for the recipe.  The recipe on the package is easy, low sodium and LOW FAT.  Unlike other Butter Chicken's on the market (usually in a jar) or even homemade recipes - there is much less salt and no cream added, cutting the fat content drastically.

My alteration to the recipe is simple - substitute the cup of water for a cup of unsweetened almond milk and 3 tablespoons water.  I used chicken thighs instead of breasts, as I find they are more tender in this kind of dish.  Also, use greek yoghurt for this recipe, it really makes a difference in the consistency.  Last night I chopped about 3 tablespoons italian parsley and stirred it in after I added the yoghurt - added a little color.  This dish only takes about 30 minutes to make.  I serve it with basmati rice and a green salad.

In the end you will have a fast, healthy, family friendly dinner and everyone at the table will be licking their plates off when they are done because it is so good.  Thank you Epicure for coming out with this product this year - I love it!

Red Lentil and Collard Greens Soup

If you aren't familiar with collard greens you should really give them a try. I had been reading recently about the health benefits of this green, leafy vegetable - pretty incredible...you can read about it here http://whfoods.org/genpage.php?dbid=138&tname=foodspice.  Collard greens rank up there in the "superfood" category.  This Lebanese soup also contains cinnamon and lentils which are also very good for you.

Ingredients:

3 tablespoon olive oil
1 large onion - chopped
1 teaspoon salt
6 cups water
1 cup dry red lentils, rinsed and drained
1 bunch of collard greens, washed and thinly chopped (remove stems)
1 tablespoon ground cumin
1 teaspoon cinnamon
4 garlic cloves - minced
1/3 cup fresh lemon juice
2 teaspoons chicken bouillon (I use the Epicure one because it has nothing artificial in it and it is very low sodium!  If you want to use liquid, substitute 2 cups of the water for 2 cups of it.  Vegetable bouillon could be used as a substitute for vegetarians)

Directions:  Heat 1 tablespoon of the olive oil in a large pot over medium heat, cook your onion and salt until soft and translucent.  Stir in lentils, and cook for 1 minute.  Pour in water, bring to a boil, then turn low to simmer, covered until the lentils are tender - about 15 minutes.

Heat 2 tablespoons oil in large frypan over medium heat.  Add collard greens and cook until they are wilted.  When the lentils are cooked, stir in your greens and season with the cumin, cinnamon and garlic.  Allow to simmer for 10-15 more minutes.  Use a hand blender and blend the soup until almost smooth - don't worry about the lentils, it's the greens you want to blend - it's nice to leave some of the lentils unblended. (If you don't have a hand blender - you can do this in a regular blender - it's just more work!)  Stir in the lemon juice and serve.

This is a nice hearty soup - perfect for a meal with a salad and some nice bread.  Your health will be happy you ate it too!
Enjoy!

Mushroom Dip

As many of you know I am an Independent Epicure Selections Consultant and thus I often make dips to take along to my Tasting parties.  This is not a recipe you will find on the company website...it is a based on other mushroom dip recipes I dug up.  This is one of my fancier appetizers, it is more work than a regular Epicure dip but worth it for something a little different.

Here is my recipe:

2 Tbsp. butter

3 cups mushrooms finely chopped (I used my food processor to "chop" mine)

1 Tbsp. Epicure 3 Onion Dip Mix

1 Tbsp. Epicure Herb and Garlic Dip Mix

Saute these ingredients until most of the moisture is gone.  Remove from heat and let cool for a few minutes.  

In a bowl combine:  

1 8 oz. package of light cream cheese

1 tsp. Epicure Lemon Dilly Dip Mix

1 tsp. Cheese and Jalapeno Dip Mix

1/2 cup (low fat) mayo

1 cup grated cheddar cheese

a little freshly ground pepper (optional)

Add the mushroom mixture to the bowl and mix well.  Place in an oven proof dish and bake at 350 degrees for 20- 30 minutes or until heated through.  (or microwave) Stir and serve.  Enjoy with crackers or sliced baguette!  

Cheers!!

Kris

January Cranberry Orange Bread

This is a perfect recipe for the month of January when really nice, juicy, fresh navel oranges are bountiful in the stores.  I freeze cranberries over the holidays so I am well stocked with them for baking in the early months of the year.  I don't feel as inspired to make this recipe when oranges are not at their peak - it seems like a waste to bake with a skimpy, "picked to long ago" piece of fruit.  Baking should be done with whichever fruits are in season in my opinion, to truly make it a worthy experience to your taste buds and waistline!

Ingredients:

2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon orange zest
1 1/2 cups fresh cranberries
1/4 cup softened butter
3/4 cup sugar
1 egg
3/4 freshly squeezed orange juice

How to:  Preheat the oven to 350 degrees.  Grease a loaf or muffin pan.  Whisk together flour, baking powder, baking soda, and salt.  Stir in orange zest.  Set aside.

In a large bowl, cream together your butter, sugar and egg.  Stir in orange juice.  Beat in your flour mixture just until moistened.  Stir in cranberries.  Pour into prepared pan.

Bake for 1 hour for a loaf or 25 minutes for muffins - check with a toothpick...if it comes out clean it is ready.  Let stand for a few minutes, then turn out of pan to cool on a rack.

Cook's note:  These come out nice and citrusy yet tart from the cranberries...if you prefer a sweeter loaf increase your sugar to 1 cup.  I prefer to cut the sugar back when I can so this recipe reflects that.

Enjoy!

Creamy Lime Salad Dressing

Here is a favorite salad dressing that I use whenever I make taco salad for dinner.  The lime flavor is a perfect complement to the flavors of tex-mex dishes.

When I make taco salads I make my own tortilla bowls with fresh tortillas inverted over an oven proof dish in the oven.  This way I know they aren't deep fried like most store bought varieties.  I toss romaine lettuce with the Creamy Lime Salad Dressing and put that in the tortilla bowl, top it with ground turkey taco meat with black beans, sliced avocado, chopped tomatoes, and shredded cheese.  My kids also like a little chopped cucumber in their salad bowls.  Yummy!  Guess what we are having tonight at our house!

Ingredients:

2 tablespoons chopped cilantro leaves (if you don't like cilantro try basil instead!)
1 tablespoon red wine vinegar
1/4 cup lime juice
1 teaspoon lime zest
1/2 cup sour cream (low fat or fat free work fine)
1 clove garlic smashed
1 tablespoon honey
1/2 cup extra virgin olive oil
salt and freshly ground pepper

How to make:  Blend all the ingredients except the olive oil until smooth.  While machine is running slowly drizzle in oil until it is mixed in.  Season with salt and pepper.  Toss with your favorite greens and serve.

Enjoy!

Marcia's Butter Lettuce Salad

It's the New Year and many of us have made our healthy eating resolutions...yet again!  I thought it would be a good time to share a great salad recipe.  My long time friend Marcia has perfected this recipe and we all know this as her "signature" salad.  This is an easy recipe!  Serves 4-6.

Ingredients:

1 tablespoon dijon mustard
2 teaspoons sugar
1/3 cup olive oil
1/3 cup red wine vinegar
2 tablespoons balsamic vinegar
1/2 cup crumbled feta cheese
1/3 cup sundried tomatoes chopped
2-3 heads butter lettuce

*Cook's note:  If I can't find nice, affordable butter lettuce at the stores, I use organic mixed greens and it's still a great salad.

To prepare:

1.  Combine mustard, sugar, oil, and vinegars.
2.  In a salad bowl toss butter lettuce, feta cheese and sundried tomatoes
3.  Toss with dressing right before serving.

Enjoy!

My Mexican Lasagna Recipe

This is a go-to recipe in my home - perfect for when kids are coming to dinner and you aren't sure what to make for them.  My children love this recipe...I came up with it when I was playing around with an existing recipe and trying to use what I had on hand in my kitchen that day.   

Ingredients: 

1 14 oz. can of black beans (rinsed and drained)
1 14 oz. can of diced tomatoes
1 cup frozen corn
2 - 3 cups shredded cheddar or marble cheese (depending how cheesy you like it on top)
1 package lean ground beef (1.5 lbs?)
2 tbsp. 3 Onion Dip Mix
1 package plain flour tortillas
3 tablespoons Epicure's Pueblo Bean Dip Mix

*Cook's note:  If you do not have these Epicure products you can substitute them with similar store brand ones.  Pueblo Bean Dip can be substituted with a low sodium taco seasoning...although I have to say the Pueblo one is pretty amazing.  3 Onion Dip could be substituted with dehydrated onions.

 Instructions:

1. Start with the onions in a large skillet with a couple of tablespoons of olive oil - cook until soft.
2.  Add the ground beef and brown it.
3.  Add the tomatoes, Pueblo Bean Dip Mix, black beans and corn - stir and let cook 5 minutes.  If it is looking dry add 1/2 cup water, otherwise continue cooking for another 5 minutes on medium.
4.  Take your casserole dish(es) and spray with oil to prevent tortillas sticking.   Line the bottom of the dish with tortillas, it is okay to overlap them so it is well covered.  You want them to cover the sides too.
5.  With a SLOTTED spoon (so it drains some of the excess liquid that will have formed now with cooking - it is okay to have some of the liquid but you don't want too much) scoop half the meat mixture over the tortilla layer.  Sprinkle with 1 cup of cheese.
6.  Add another layer of tortillas.  Spoon the remaining meat over top.  Cover with tortillas - tucking this layer into the sides of the dish.  Sprinkle the top with the remaining cheese.  I use just enough to lightly cover the top and not more than that.
7.  Bake in preheated oven at 350 degrees for 30 minutes.
8.  Serve with sour cream, Epicure's Poco Picante Salsa and Epicure's Guacamole.  Enjoy :) 

This dish is just as tasty on day two as a leftover dinner and it freezes well.

Friendship Soup

I love this recipe - it is one of the best comfort food recipes and I have been making it for years.  It is very easy to make!  This is a "stick to your bones" soup - it is full of healthy legumes and grains.  It's named Friendship Soup because it makes a pot big enough to feed you and a bunch of your friends when they stop by after a long walk on a chilly, west coast winter afternoon. Serve with a green salad and some fresh crusty bread for a memorable meal.

Ingredients:

1 lb. lean ground beef

garlic powder and pepper to taste
1/2 cup dry split peas
1/3 cup beef bouillon granules*
1/4 cup pearl barley
1/2 cup dry lentils
1/4 cup dehydrated onion flakes
2 tsp. Italian seasoning
1/2 cup uncooked long grain white rice
2 bay leaves
1/2 cup uncooked "small shaped" pasta (alphabet or elbow macaroni are my favorites to use here)
1 14 ounce can of diced tomatoes
1 6 ounce can of tomato paste
12 cups water

*Cook's note:  If using your Epicure Beef Bouillon (very low sodium, no artificial colors or flavors) like me, you may want to add a little salt to taste once the soup is almost ready.

To prepare:  
1.  In a large pot over medium heat, brown beef with pepper and garlic; drain any excess fat.
2.  Add all the other ingredients EXCEPT for the pasta.
3.  Bring to a boil, then reduce heat to low.  Cover and simmer for 1 hour.
4.  Stir in pasta, cover, and simmer 20 minutes or until the pasta, peas, lentils and barley are tender.      That's it!

      Have fun sharing your pot of soup with friends and family...