Quick Dinner

Cumin-Spiced Chicken and Egg Salad

Just because the warm days have left us does not mean that we can’t enjoy summer staples.  This is an egg salad with a protein boost and spice kick.  I thank my mother for this recipe.  She would make this with potatoes and hard boiled eggs and put it in pita bread to make warm sandwiches for lunch.  I left out the carbs and added more protein with the chicken.  Also, this really is figure friendly because it has no mayo that normally lathers typical egg salads.  The cumin adds a comforting warmth and stuffed into a toasted pita pocket, this will be your next go to weeknight dinner this fall !

Ingredients:

1lb chicken thighs, cut into bite sized pieces

4 hard boiled eggs chopped

1 medium onion, diced

1 tbsp of whole cumin seeds

1 tbsp of olive oil

1tsp of chilli powder

salt and pepper to taste

Method:

Hard boil 4 medium sized eggs and while that boils away, chop the onions and cut the chicken.

In a pot, heat the oil and then add all cumin seeds and stir for a few seconds till fragrant.

Add the onions and saute till pale yellow and then add the chicken.

While the chicken cooks through, chop the eggs.

Once the chicken cooked through, add the eggs and season with salt, chilli powder and black pepper.

Stir till everything is well combined, the egg yolks will melt and create a creamy coating, much like a mayo binder, but better !

Serve warm with pita pockets !

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Appetizers

Mini Vegetable Patties

Another way to get your kinds to eat vegetables.  If something looks deepfried and does not resemble vegetables, I have a feeling kids or even adults who behave like kids will eat it.  The beauty of this recipe is you can use any vegetables you like, I used cauliflower, carrots, turnips and beets.

Ingredients:

1 lb of frozen carrots and cauliflower

1 14oz can of beets.

Frozen, pureed turnips ( southland brand)

1/4 cup finely ground almonds

olive oil, salt, pepper, cumin and coriander–use accordingly.

Method:

In a blender, blend together all the vegetables, you might need to add some water to get the blender moving but the idea is that the whole vegetables will look like smushed baby food.

Pour the blended vegetable in a pot and cook it with salt, pepper, cumin and coriander, till all the water evaporates and the vegetables turn into a thick spreadable paste.  During this process, if the blend starts to stick to the bottom of the pan, add a little bit of olive oil and stir and scrape the bottom of the pan.

Cook till dry and has the consistency of thick peanut butter.

Let the mixture cool and in the meantime preheat the oven to 375F.

Once the mixture is cool, stir in the almonds and shape into mini patties.

Bake the patties till golden brown for about 20 mins.

Serve warm, with a side salad, or turn it into mini veggie sliders !

 

 

Comfort food

Okra-for the homesick soul

This is a simple okra “curry” that was a staple growing up.  Okra was always available and this dish made a frequent appearance at both the lunch and dinner table.  So when I am homesick or craving my mom’s cooking I make this.  I hope you like this Indian style okra curry.

Ingredients:

16 oz frozen okra

1 Tbsp of olive oil

1 tsp of black mustard seeds

1 medium onions thinly sliced

2 Tbsp of tomato paste (or 1 medium tomato chopped)

1/2 Tbsp of chilli powder, cumin and turmeric

Salt to taste

Method:

Heat olive oil in a pan and add the mustard seeds.

Next add the onions and saute till pale golden and then add tomato paste and spices.

Saute for about 5 mins and then add the okra.

Saute for another 5mins and add about 1/4 cup of water and let the curry simmer for about 20 mins till the sauce thickens.

Serve warm with plain white rice, lentils or handmade flatbread.