Spicy Lentil Soup with chicken

This recipe is cookbook called 1000 low fat.  I use often this cookbook these days. I added chicken to this recipe. It was very tasty.
 Ingredients 

1/2 cup red lentil
1 chicken breast chopped finely
2 tsp vegetable oil
1 large onion, finely chopped
2 garlic cloves, crushed
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
2 tbsp tomato paste
4 cups chicken stock
12 oz can corn, drained
Cilantro
salt and pepper
Preparation method
Rinse the red lentils thoroughly under cold running water. Drain well and set aside.
Heat the oil in a large nonstick pan and fry the onion  and garlic gently until soften.
Add chicken and cook 5 minutes and then stir cumin, coriander, garam masala, tomato paste and 4 tbsp of the stock. Mix well and simmer gently for 2 minutes.
Add the lentils and pour in the remaining stock. Bring to a boil, reduce the heat, cover and simmer for 1 hour until the lentils are tender. Stir in the corn and heat  through for 5 minutes, Season with salt and pepper.

Sprinkle cilantro and serve with warmed pitas.

Chicken Curry

I inspired this recipe from cookbook called 1000 low fat recipes.  I don't post recipes very often these days.  but we loved this recipe. I had to post it. It was very delicious so I didn't want to forget it. .

Ingredients

1 tbsp vegetable oil

1 small onion

2 garlic gloves
1 small piece ginger root

2 large ripe tomatoes small chopped

I can tomatoes sauce

2 carrot diced

2 celery stalk sliced

2/3 cup chicken stock

1 tbsp medium red curry paste

1 tsp ground coriander

14 oz /400gr can garbanzo beans

2 chicken breast cut large chunks

4 tbsp fresh cilantro

Salt and pepper

Steamed basmati rice

Preparation method

Heat the oil in a large pan add the onion, garlic and ginger. Cook 4 minutes until softened. Add celery and carrot. Cook 4 more minutes. Add the chicken cook 5 minutes.

Add the tomatoes, tomatoes sauce and chicken  stock cook 3 minutes.

Put curry paste, ground coriander and beans cook 15 minutes. 

Remove from heat and stir cilantro.

Potato & Vegetable Curry with chicken

This recipe is from cookbook called What's cooking one pat by Tom Kitch. I added chicken and butternut squash and cook it in the slow cooker.
Ingredients

I lb chicken breast cut into large pieces
4 T. vegetable oil
1 butternut squash cut into large chunks
1 ½ lb. waxy potatoes, cut into large chunks
2 onions, quartered
3 garlic cloves, crushed
1 tsp. garam masala (or curry powder)
1/2 tsp. ground turmeric
1/2 tsp. ground cumin
1/2 tsp. ground coriander
2 tsp. grated fresh ginger root
1 fresh red chili, chopped
8 oz. cauliflower florets
4 tomatoes, peeled and quartered
2 T. chopped fresh cilantro
1 1/4 c. vegetable stock
shredded fresh cilantro, to garnish   

Preparation method
Heat the vegetable oil in a large heavy pan or skillet. Add chicken and cook it. Add the potato chunks, butternut squash, onions, and garlic and fry over low heat, stirring frequently, for 2-3 minutes until the onions are beginning to soften. Add the garam masala, turmeric, ground cumin, ground coriander, ginger, and chile to the pan, mixing the spices into the vegetables until they are well coated. Cook over low heat, stirring constantly, for 1 minute. Add the cauliflower, tomatoes, chopped fresh cilantro, and vegetable stock to the curry mixture. Cook the potato curry over low heat for 30-40 minutes or until the potatoes are tender and completely cooked through. Garnish the potato curry with fresh cilantro and serve with plain boiled rice or warm Indian bread.

Chick peas with chicken and vegetables

This recipe is my inspiration from cookbook called What's cooking One pot by Tom Kitch. I created my own recipe.
Ingredients

1 tbsp olive oil
2 chicken breast chopped
1 large onion finely chopped
2-3 garlic cloves, crushed
1 carrot quartered and thinly sliced
12 oz potatoes, diced (2 medium)
2 celery stalk chopped
¼ tsp oregano
¼ tsp garam masala
¼ tsp paprika
14 oz can tomato sauce
1 c. water or chicken stock
14 oz can chick peas rinsed and drained
salt and pepper
¼ c chopped fresh cilantro to garnish

 Preparation Method

• 1. Heat oil in large saucepan over medium heat. Add onion and garlic and cook 3-4 minutes, stirring occasionally, unitl onions begin to soften.
• Add chicken and cook  for 5 minutes.
• 2. Add the carrot, potatoes, celery oregano, garam masala and curry paprika and continue cooking for 1-2 minutes.
• 3. Add the tomatoes sauce with a large pinch of salt. Reduce heat, cover and simmer for 30 minutes, stirring occasionally.
• 4. Add the chickpeas to pan, continue cooking for about 15 minutes until vegetables are tender.
• 5. Taste it and adjust the seasoning.
• 6. Serve in warm plate and sprinkle with cilantro.
  

Potato and Garbanzo Soup

This recipe is cookbook called 1000 low fat. I love this soup because of all the spices they used. The spices turmeric , garam masala and curry powder smells so good.

Ingredients
1 tbsp olive oil

1 large onion finely chopped
3 garlic cloves finely chopped
1 big potatoes diced
2 big carrots diced
1/4 tsp ground turmeric
1/4 tsp garam masala
1/4 tsp curry powder
14 oz canned chopped tomatoes
1 cup chicken stock
2 cups water
14 oz canned garbanzo beans drained
1 cup frozen peas
Salt and pepper
Chopped fresh cilantro to garnish


Preparation Method

Heat the olive oil in a large pan over medium heat. Add the onion and garlic and cook for 3-4 minutes, stirring
until the onion is beginning to soften.
Add the carrot, potatoes, turmeric, garam masala, and curry powder and continue  cooking for 2-3 minutes.
Add the tomatoes, water, chicken stock with a pinch of salt. Reduce the heat, cover and simmer for 30 minutes, stirring occasionally.
Add the garbanzo beans and peas to the pan them simmer for further 15 minutes or until all the vegetables are tender.
Ladle into warm soup bowls and sprinkle with cilantro.

Cod curry

This recipe is cookbook called  1000 low fat recipe by  paragon publishing

I tried a lot of recipes from this cookbook it came out very good. This dish could be very good with chicken breast too.

Ingredients

1 tbsp vegetable oil

1 small onion

2 garlic gloves
1 small piece ginger root

2 large ripe tomatoes

2/3 cup fish stock

1 tbsp medium curry paste

1 tsp ground coriander

14 oz /400gr can garbanzo beans

1 lb cod cut large chunks

4 tbsp fresh cilantro

Salt and pepper

Steamed basmati rice

Preparation method

Heat the oil in a large pan add the onion, garlic and ginger. Cook 4 minutes until softened. Add the tomatoes and fish stock cook 3 minutes and then mixed with hand blender.

Put curry paste, ground coriander and beans cook 15 minutes.

Add fish pieces return to simmer. Cook 5 minutes. Remove from heat and stir cilantro.

Spicy potato & chickpea soup

This recipe is from my favorite cook book. I didn't change anything because it is very good recipe.
Book name is What's cooking One pot by Tom Kitch.

• 1 tbsp olive oil
• 1 large onion finely chopped
• 2-3 garlic cloves, crushed
• 1 carrot quartered and thinly sliced
• 12 oz potatoes, diced (2 medium)
• ¼ tsp ground turmeric
• ¼ tsp garam masala
• ¼ tsp mild curry power
• 14 oz can chopped tomato in juice
• 3¾ c. water
• ¼ tsp chili paste or 1-2 dashes tobasco
• 14 oz can chick peas rinsed and drained
• 3 oz fresh or frozen peas
• salt and pepper
• ¼ c chopped fresh cilantro to garnish

 Preparation Method

• 1. Heat oil in large saucepan over medium heat. Add onion and garlic and cook 3-4 minutes, stirring occasionally, unitl onions begin to soften.
• 2. Add the carrot, potatoes, turmeric, garam masala and curry power and continue cooking for 1-2 minutes.
• 3. Add the tomatoes, water and tobasco with a large pinch of salt. Reduce heat, cover and simmer for 30 minutes, stirring occasionally.
• 4. Add the chickpeas an dpeas to pan, continue cooking for about 15 minutes until vegetables are tender.
• 5. Tast the soup and adjust the seasoning.
• 6. Serve in warm soup bowls and sprinkle with cilantro.
  
  
  
  
  
  
  
  

Chicken with a Curied Yogurt Crust ( Indian Style )

This recipe is cookbook called What's cooking Low Fat by Kathryn Hawkins. I used jalapeno pepper instead of chili pepper. It is very easy to make.
Ingredients

2 garlic cloves
1-inch piece fresh ginger root, finely chopped
6tbsp non-fat plain yogurt
1 fresh chili seeded and finely chopped ( I didn't have  chili pepper. I used jalapeno pepper)
1 tbsp tomato paste
1 tsp ground turmeric
1tsp garam masala
2 tbsp lime juice
4 boneless , skinless chicken breast
salt and pepper

Preheat oven to 375 F

Place the garlic, ginger, chili, yogurt, tomato paste, spices, lime juice and seasoning in a bowl. And mix to combine all the ingredients.

Wash and pat dry the chicken breasts with absorbent paper towels and lace them on a cookie sheet.

Brush or spread the spicy yogurt mix over the chicken and bake in the oven for 30-35 minutes until the meat is tender and cooked through.