Elementary Chef

For those looking for a little international flair to their repertoire, this recipe is easy but very tasty. Here’s a nice and tangy variation on the standard chicken breast. It’s not as overwhelming as some people find curry dishes, but it still has a nice “zing”! I recommend serving over jasmine rice, although if you’re being carb conscious, then brown rice (organic is definitely best!) will work well, too.

Breast Of Chicken Indonesian Style

Serves 4

4 chicken breasts – no skin or bone, please!
Salt and pepper to taste
1 tablespoon of soy sauce
1 teaspoons of honey or brown sugar
2 tablespoons of fresh lemon juice (or Real Lemon bottled lemon juice!)
1 tablespoons of ground cumin
1/8 teaspoons of cayenne pepper
1/2 teaspoons of turmeric
1 tablespoons of ground coriander
2 teaspoons of finely chopped garlic
2 tablespoons of vegetable oil

Mix together salt, pepper, soy sauce, honey, lemon juice, cumin, cayenne, turmeric, coriander and garlic. Blend well and then place chicken pieces in mixture to marinade. make sure the dish is large enough to cover the chicken well! Cover with plastic wrap and refrigerate for at least 30 minutes or overnight.

Heat the oil in a skillet large enough to hold the pieces in one layer without crowding. Over medium heat, add the pieces of chicken and cook until browned on one side. Turn the pieces and reduce the heat to medium high. Cook until done. Total cooking time is about 10 minutes. Serve hot over white or brown rice.

Hamburger Casserole

1 lb. hamburger
1 can stewed tomatoes
1 can kernel corn
bread crumbs
butter

Mix first three ingedients, put in casserole, sprinkle with bread crumbs and dot with butter.
Bake at 350 F until hamburger is cooked through and casserole is hot and bubbling.

I’ve been a very bad blogger. The past couple of weeks have simply been very trying, and I have neglected you! No longer! I’m back with a vengeance — and at my corniest! In honor of turning over a leaf, I offer you a fabulous recipe for my very favorite leaf vegetable — SPINACH!

Spinach in Tomato Sauce with Shallots and Carrots

Serving Size : 4
Preparation Time 30 minutes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound fresh spinach
1/4 cup olive oil
3 medium shallots — minced
2 small carrots — peeled and diced
2 cups canned whole tomatoes — drained, juice resrv
1 teaspoon salt
1/4 cup fresh basil — minced
1 pound pasta
parmesan cheese — freshly grated

Bring 4 quarts salted water to a boil in a large pot for cooking the =
pasta

Stem the spinach and wash the leaves in a large bowl of cold water, =
changing the water several times until no sand appears in the bottom =
of the bowl. Shake the excess water from the spinach and roughly dry =
the leaves with paper towels. (Leaves can be damp, but not =
waterlogged.) Set the spinach aside.

Heat the oil in a deep pot or Dutch oven with a cover. Add the =
shallots and carrots and saut=E9 over medium heat until the =
vegetables soften but do not brown, about 8 minutes.

While the shallots and carrots are cooking, coarsely chop the =
tomatoes. Add chopped tomatoes to the pot, along with 1/2 cup of =
their packing juice, the salt, and basil. Use the back of a spoon to =
break apart the tomatoes. Simmer gently, continuing to crush the =
tomatoes as necessary, until the sauce thickens, about 10 minutes.

Add the spinach to the pot, tossing several times to coat leaves with =
tomato sauce. Cover and continue cooking, removing the lid once to =
stir, until the spinach has wilted, about 5 minutes. Taste for salt =
and adjust seasonings if necessary.

While preparing the sauce, cook and drain the pasta. Toss the hot =
pasta with the spinach sauce. Mix well and transfer portions to warm =
pasta bowls. Serve immediately with grated cheese passed separately.

pasta, vegetarian, recipes, spinach