Friday, February 11, 2011
My family will never go with me to the India Palace. What a shame. I served this Indian inspired crockpot meal, and everyone liked it. Just goes to show they are not so much culinary adventurers--but they are willing to eat just about anything I put on the table.
This version is a combination of several recipes. My original inspiration came from Dana Carpender's slowcooker cookbook. I don't happen to own that one, but have borrowed it from the library before. I have always loved the sound of the name, and I love cumin and other such spices. That spicy chili from last week got me going that direction again. This has been on my to try list for a while. Vindaloo seems to be a popular recipe, as I found many versions on line. This one is low fat and low calorie, depending on the spices to make it a great meal. For my carby boys and one lovely girlfriend, I added some chicken flavored brown rice. For everyone, a side dish of grilled red pepper and zucchini was just right. It would be good over cauli-rice, but my baby boy hates that. Since I was busy making chocolates this afternoon, I didn't want to spend too much time there.
6 chicken breasts
1/2 onion, cut in wedges
2 Tablespoons fresh minced ginger
3 Tablespoons garlic wine vinegar
3 cloves garlic
1 Tablespoon cumin
2 teaspoons curry powder
1 teaspoon turmeric
1 teaspoon dry mustard
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1 cup tomato sauce
3 Tablespoons lime juice
Blend all dry spices together in a small bowl. Place chicken and onion wedges into crockpot. Sprinkle with seasonings. Add vinegar, lime juice and tomato sauce. Cook on low for 6 hours. The sauce can be thickened with xanthan gum if desired.
We fed five and still had leftover meat for another two lunches. I will divide those into containers and pop them in the freezer for my hubby's work lunch. Too simple.
Now those chocolates. MMMMMM. Coconut oil is good for you. Just google it for all the info. I made our Valentine treats from equal parts virgin coconut oil and cocoa. For sweetness, I like to use a mixture of sweeteners. Chocolate and sucralose are not usually a good match. I use stevia with good results. I poured the melted chocolate mixture into heart shaped ice cube trays. Before it set up, I added a cocoa coated almond to each one. Then I put them in the freezer. These should be kept cold, but this time of year, that is not a problem around my house!
Now if I can find the time to make those Whoopie Pies. I got the last package of Flax meal at Walmart today!