Category: Indian

tandoori chicken salad-5

Tandoori Chicken Salad {Lactose Free!}

February 23, 2012 Filled under Chicken and Poultry, Indian, Light, Salads, Sandwiches, special projects
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When Yoplait recently asked me if I would be interested in creating a few recipes using their new line of lactose-free yogurt, and I immediately told them that I was, and that I’d love to make this salad. I used to make it all time time – in fact, I used to make tandoori chicken for the sole purpose of having leftovers to use in this tandoori chicken salad – but somehow I let it fall of my radar completely. It’s actually been 6 years since I had it last! (I distinctly remember that I ate it in a pita while sitting on my balcony and writing a paper for grad school.)

Anyway, I was really excited that I remembered it existed, but I unfortunately jumped the gun a little by assuming that the yogurt was available in plain. (I should have realized there would be a catch, since they specifically mentioned that they were interested in savory recipes!).
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mulligatawny-3

Chickpea and Wild Rice Mulligatawny & Lunch Wars

September 29, 2011 Filled under Fall, Indian, Quick Weeknight Meals, Reviews, Soups and Stews
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I finished reading Amy Kalafa’s book, Lunch Wars, a few days ago. The book is about improving the food served in school cafeterias, and it was impossible not to think about my own school lunches as I read. In elementary school, I always felt bad for the kids who had to eat the hot lunch. It was absolutely disgusting. I remember one time I forgot my lunch and had to get the spaghetti. It was mushy and tasted like can. I sat there and cried, refusing to eat any more after the bite. Back in those days, at least in my school, there weren’t a lot of options in the cafeteria. You got whatever the lunch that day was and, if you were lucky and had an extra quarter, maybe you’d get an ice cream sandwich. But by high school, things changed. There were nachos. And pints of Ben and Jerry’s ice cream (Yes, pints. I don’t know what they were thinking!) One year, a local pizzeria ran the kitchen and the only food available was pizza. Every day. Seriously? With the exception of the pizza year, I have no idea if there was a traditional hot lunch option. If there was, no one ever got it. Why would they? The junk food was good, and that spaghetti was nasty. Read More


Chickpea and Wild Rice Mulligatawny

Prep Time: 5 minutes
Total Time: 30 minutes

Mulligatawny is a creamy Anglo-Indian soup flavored with chicken and curry. This version, with chickpeas, wild rice, and coconut milk, puts a new spin on the traditional soup. If you prefer a vegetarian soup, swap the chicken stock for vegetable stock.

Ingredients

  • 1 tablespoon Butter
  • 1 Leek, sliced into half moons
  • 2 stalks Celery, chopped
  • 2 Carrots, peeled and chopped
  • 4 cups (32-ounces) Chicken Stock
  • 1 (15.5 ounce) can Coconut Milk
  • 1 (15.5 ounce) can Chickpeas
  • 1 Apple, peeled and diced
  • 1 tablespoon Curry Powder
  • Juice from 1 Lemon
  • 1/4 teaspoon Cayenne Pepper (Optional)
  • 1/2 cup Wild Rice
  • 1/2 cup Plain Yogurt

Preparation

  1. Melt the butter in the bottom of a heavy stock pot set over medium heat. Add the leeks and cook for 2 minutes, or until just softened. Add the celery and carrots. Cook for 5 minutes, stirring occasionally.
  2. Add the chicken stock, coconut milk, apple, curry powder, lemon, and cayenne (if using). Simmer for 20 minutes, or until vegetables are tender.
  3. While the soup simmers, cook the rice according to the directions on the package.
  4. Remove from heat and stir the rice and yogurt into the soup. Adjust seasonings to taste. Enjoy!

This was a paid review for BlogHer Book Club but the opinions expressed are my own.