Coconut Spinach Tandoori Chicken

I was craving some Thai food, but somehow my big idea for a Thai chicken dish seems to have been corrupted (or enhanced!) by the use of some Tandoori paste. I bought a jar of Maya Kaimal Tandoori Paste for about $12 at Williams-Sonoma and it has lasted quite a while - it reduces the need for hunting down spices like fenugreek and cardamom for a quick dinner. This meal is delicious and easy - it was absolutely devoured by all the kids as well as the adults. Serve with jasmine rice.

INGREDIENTS

• 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
• 1 teaspoon salt and pepper, or to taste
• 1 1/2 tablespoons vegetable oil (I use olive oil)
• 1/2 tablespoon butter
  
• 3 tablespoons tandoori paste
  
• 1/2 onion, thinly sliced
• 2 cloves garlic, crushed
• 1 (14 ounce) can coconut milk
• 1 (14.5 ounce) can stewed, diced tomatoes
• 1 (4 ounce) can tomato sauce
  
• Frozen Spinach (Stouffer's Spinach Souffle, etc.)
  

DIRECTIONS

1. Season chicken pieces with salt and pepper.
2. Heat oil, butter, and tandoori paste in a large skillet over medium-high heat for two minutes. (Did you know that if you melt olive oil and butter together it won't burn?) Stir in onions and garlic, and cook about 5 to 10 minutes until onion is translucent. Add chicken, tossing lightly to coat with tandoori oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
3. Pour coconut milk, tomatoes, and tomato sauce, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.
4. About 5 minutes before the meal is done simmering, defrost a frozen spinach souffle (or something similar) in the microwave for 5 minutes and added it to the pot. Stir the spinach to blend it and heat through.

Blueberry Quick Bread

Another yummy blueberry recipe...

Blueberry Quick Bread

1 3/4 c. all-purpose flour
1 c. blueberries
1/4 c. yellow cornmeal
2 tsp. baking powder
1/2 tsp. salt
3/4 c. sugar
2 lg. eggs
1/2 c. milk
1/3 c. unsalted butter
3 Tbsp. lemon juice

1. Heat oven to 375. Coat bottom and halfway up sides of an 8 1/2 x 4 1/2-in. loaf pan.

2. Place flour in medium bowl. Remove 1 Tbsp. flour and toss with blueberries in a small bowl. To remaining flour, add yellow cornmeal, baking powder and salt; mix well.

3. In another medium bowl, whisk sugar with eggs, milk, melted butter and lemon juice.

4. Stir wet ingredients into dry ingredients until just blended; fold in blueberries. Pour batter into prepared pan. Bake 45 minutes or until wooden pick inserted in center comes out clean.

5. Cool quick bread in pan on wire rack 5 minutes, remove pan and cool completely.

Enjoy!

Blueberry Cobbler

Summers in New England are not complete without blueberry picking. My twins love blueberry picking and this was the first year for our youngest so it was a memorable day. We picked about 4 pounds of blueberries and then came home to find our favorite blueberry recipes. Our first baking project had to be blueberry muffins, but our second project was blueberry cobbler.

Blueberry cobbler is such an easy recipe. And incredibly delicious! Serve it warm with vanilla ice cream - a perfect combination.

Combine the following 3 ingredients:
3 c. blueberries
1/2 c. sugar
2 t. lemon juice

In a separate bowl, mix together 1 3/4 c. flour, 1/8 c. sugar, 1 T. baking powder, 1/2 t. salt. Add 2 T.melted butter. This will create butter crumbs.

In a third bowl, whisk together 2/3 c. milk and 1 egg. Add milk and egg to the butter crumbs.

Grease a deep pie pan or square pan. Layer blueberries in the bottom of the pan. Spread batter over the top of the blueberries.

Cook for 35 minutes at 400 degrees. Enjoy!