There are two things I love about recommitting to paying attention to food: Discovering new things I love, and remembering things I love but had forgotten about. So here’s a new one, and an old one for this week.
Slow Cooker Chicken Tikka Masala
Slow cooker Indian food? Okay. I’m in. I found two options that made sense to me, and combined them my way. I gave this one a shot because given the ingredient list I ended up with, the worst case scenario was that it would be a little boring. It wasn’t boring. It was yum.
In your slow cooker, combine:
1 can full-fat coconut milk
3 cloves garlic, minced
1 tablespoon ground ginger (could use fresh!)
1 can tomato paste
1 to 2 tablespoons garam masala
2 teaspoons paprika
2 teaspoons kosher salt
2-3 lbs pounds boneless, skinless chicken breasts (or thighs), cut into 2-inch chunks
1 yellow onion, diced
2 cups quartered mushrooms
2 cups carrot rounds
28 ounces canned diced tomatoes
Cook on low for 6 hours. In the last half hour, season and thicken with cornstarch if desired, and put jasmine rice on to cook. Serves 6-8 for about 300 calories each.
Chopped vegetable salad
I really hate lettuce. It’s boring and annoying and bleh. I’ll eat a good spinach salad; spinach has flavor. Mixed spring greens can hold my attention via texture. But really, just skip it. What I want about salads are the other bits. So now I make salads out of just the other bits.
1 cup chopped raw broccoli
1 cup chopped raw cauliflower
1 cup grated raw carrots
1 cup diced apple.
1/2 cup chopped dried fruit (cherries, apricots, raisins, etc)
1/2 cup nuts or seeds (sliced almonds, chopped walnuts, pecans, sunflower, etc)
To dress it, mix together:
Oil of your choice
balsamic vinegar (in whatever ratio suits your taste)
1tablespoon of brown sugar
1 tablespoon of hot pepper relish
Whisk until blended, then salt to taste, and add cayenne if you need more kick. Pour over the salad, and divide into 3 portions of about 400 calories each. Enjoy!