Monthly Archives: March 2011

Black Bean Vegetable Soup

9 March 2011
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1 tbs. olive oil

1 onion, finely chopped

1 clove garlic, minced

2 carrots, chopped

2 tsp. chili powder

1 tsp. ground cumin

4 cups vegetable stock

2 (15 oz.) cans black beans, rinsed and drained

1 (8.75 oz) can whole kernel corn

1/4 tsp. black pepper

1 (14.5 oz.) can stewed tomatoes

1. In large saucepan, heat oil over medium heat; cook onion, garlic and carrots until onion is transparent.  Add chili powder and cumin; cook until fragrant.   Add stock, 1 can of the beans, corn and pepper; bring to a boil

2. Meanwhile, puree together tomatoes and remaining can of beans; add to pot.  Reduce heat, cover, and simmer for 10 – 15 minutes or until carrots are tender.

Delectable Tandoori Chicken

7 March 2011
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*adapted from Cooking Light

CHICKEN MARINADE
1 tsp. olive oil
4 tsp. smoked paprika
1-1/2 tsp. ground cumin
1-1/2 tsp. coriander
2 tsp. tandoori spice (or garam masala)
1 tsp. tumeric
1/2 tsp. red pepper flakes
1 large onion, coarsely chopped
1 sorrano pepper, coarsely chopped
8 cloves of garlic
1/2 cup plain Greek yogurt
2 tbs. lemon juice
1-1/2 tsp. salt
2 – 3 lbs. chicken thighs, boneless and skinless


YOGURT SAUCE
1/2 cup plain Greek yogurt
3/4 tsp. ground cumin
3/4 tsp. coriander
1/2 tsp. salt
2 – 3 tsp. lemon juice


1. Heat oil in skillet over medium-high heat. Combine marinade spices (through red pepper flakes) in a small bowl and add to pan.  Cook until fragrant (about 2 minutes).  Return to bowl and allow to cool.

2. Combine onion, pepper, garlic, yogurt, lemon juice and salt in a medium bowl and puree using an immersion blender (or throw it all into a food processor).  Blend until smooth.  Add spice mix.
Place chicken thighs into large resealable plastic bag, and cover with onion-yogurt mix. Place in refrigerator and allow to marinate for at least 24 hours.

3. Meanwhile, combine ingredients for yogurt sauce in a small bowl and chill for at least 24 hours.

4. Preheat grill.  Place chicken on grill rack and discard marinade. Grill 5 – 6 minutes on each side or until juices run clear.  Serve with grilled naan and yogurt sauce.


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