I love when the weeks are short—time for the weekend already!
Lately, I’ve been spending time doing prep work for my new job. It’s a dream job really—I have piles upon piles of cookbooks scattered on my living room floor, files for menu planning, and a gigantic grocery list to order from the distributor. I am in charge of menu planning for the summer and I am trying to incorporate a different cuisine every week. So in other words, I am branching out past American recipes and educating myself on all corners of the earth. So much food, so little time!
The basis of this adult camp is to help them learn to teach their language better. They will be coming from everywhere—China, Russia, Taiwan, and Spain. So the culture exposure will be exciting to say the least!
Anyways, today’s cuisine is Indian. A little bit about it:
- Each family of Indian cuisine is characterized by a wide assortment of dishes and cooking techniques.
Indian Style Baked Chicken
- 1/2 tsp black pepper
- 1 tsp ground cumin
- 1/2 tsp coriander
- 1 tsp chili powder
- 2 tsp garam masala
- 1/4 c fresh chopped cilantro
- 1/2 tsp salt
- 1/2 c hot sauce, such as Frank’s Original
- 3/4 c plain yogurt, I used fat-free
- 1/4 c low-fat buttermilk
- 4 cloves garlic, minced
- 3 Tbsp soy sauce
- 8 skinless, boneless chicken breasts
- 1 c yellow summer squash sliced, if desired
- Combine all ingredients except chicken breast, in a large bowl and stir until well blended. Add chicken, turning to coat well. Pour everything into a gallon zip-loc freezer bag. Refrigerate at least 8 hours, but up to 24 hours is fine.
- Preheat oven to 350 F. Lightly spray two 8 x 8 glass baking dishes.
- Remove chicken breasts from bag with tongs, leaving some of the marinade on each breast—this will ensure moistness.
- Place sliced squash on the side of breasts, if you choose to use the squash.
- Put 4 breasts in each pan, and bake for 20-25 minutes, or until a meat thermometer registers at 165 F.
Bombay Sweet Potatoes
- 1 pound sweet potatoes
- 1 tbsp vegetable oil
- 1 tsp black mustard seeds
- 1 bay leaf
- 1 tbsp grated fresh ginger
- 1 medium onion, diced
- 1/2 tsp turmeric
- 1 tsp chili powder
- 1 tsp lemon juice
- 1 tsp minced garlic
- 1/2 tsp kosher salt
- 1/2 c Hunts fire roasted diced tomatoes
- 1 Tbsp roughly chopped fresh cilantro
- Peel potatoes and cut into 2-inch pieces. Place in a large saucepan and cover with water. Bring to a boil over medium-high heat. Cook until just beginning to soften, 10-15 mins. Drain.
- Heat oil in a large wok or sauté pan over medium-high heat. Add mustard seeds and bay leaf. When seeds start jumping (this surprised me a bit at first haha!), add ginger and onion. Sauté until the onion is deep golden brown. Reduce heat to medium-low and add turmeric, chili powder, lemon juice, garlic, salt, and potatoes. Cook, stirring occasionally, taking care not to break the potatoes. Add tomatoes and a little water to release any sticking potatoes, and cook a few minutes more, until potatoes are tender. When ready to serve, top with cilantro.
Homemade Naan Bread
*All together now!*
Do you have any great Indian recipes I could consider incorporating into the menu?? Please share!