Claire’s Chicken Tikka Masala

 In a large bowl, combine:

1 cup yogurt

1 T. lemon juice 

1 T. minced fresh ginger

2 t. cumin

1 t. cinnamon 

2 t. cayenne pepper (or much less, depending on how spicy you want it)

2 t. black pepper (or less)

1 t. salt (or more to taste)

Use this to marinate 3 boneless skinless chicken breasts, cut into bite size pieces. Cover and refrigerate for 1 hour.

Lightly oil a pan, then cook chicken on high heat about 5 minutes each side. You could also bake them in the oven. (The original recipe skewers the raw chicken then grills it, but who has time for that?)

Melt 1 T. butter in a large skillet over medium heat.

Saute garlic (1 clove, minced) with 1 jalapeño pepper (finely chopped) for 1 minute.

Add 2 t. cumin, 2 t. paprika, and 1 t. salt (or more to taste). 

Stir in 1 (8 oz) can tomato sauce and 1 cup heavy cream.

Simmer on low heat until sauce thickens, about 20 minutes.

Add cooked chicken and simmer 10 more minutes.

Garnish with fresh cilantro. Serves 4.

Greek Salad

 Salad:

1 head romaine

1 English cucumber, sliced into half moons

1/2 bell pepper, chopped (I prefer yellow but any color works)

1/2 red onion, sliced thin

1 cup cherry tomatoes, halved OR 3 regular tomatoes, diced

4 oz. feta cheese, crumbled

1 avocado, diced (optional)

1/2 cup Kalamata olives, sliced in thirds (optional)

Dressing:

3 T. extra virgin olive oil 

3 T. lemon juice (or more)

1 clove (tsp) minced garlic

1/2 tsp salt

1/4 tsp black pepper

1/4 tsp cumin

Put dressing in fridge in a small lidded Tupperware. Right before serving, shake vigorously then toss into salad.

Herb Crusted Pork Loin

 

• 1 (2 lb) Pork Loin Roast (I used a 3.5 lb roast and the maximum listed times, and it was perfectly cooked)
• 1/2 Tablespoon sea salt
• 2 Tablespoons olive oil
• 2 teaspoons minced garlic
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 teaspoon dried rosemary

Instructions

• Preheat oven to 475 degrees F.
• Place pork loin in a roasting pan or on a baking sheet.
• Combine remaining ingredients in a small bowl.
• With your fingers, massage the mixture into the pork loin covering all the meat and fat then place in pan.
• Roast the pork for about 15-20 minutes at 475 degrees F, then reduce heat to 350 degrees F. Roast for an additional 35-45 minutes or until the internal temperature reaches 160 degrees F.
• Cut into slices and serve.