It was another one of those days where I got home hungry, but had no idea what I wanted, Lyn was on a special cleansing diet so I was on my own, I’m plenty clean.
I had taken a hamburger out of the freezer in the morning, but that was not going to cut it.
Scanning the refrigerator I saw the last jar of What to do with 5 lbs. of Green Unripen Tomato – Salsa!, chunk of Iris cheddar, some nice early spring asparagus, an avocado and I remember a rare thing a bag of chips in the pantry.
Put a layer of chips in a small baking dish covered that with the meat mixture, then with most of the cheese then sliced an avocado and made a layer of that topped with more cheese. Baked at 350 until the cheese melted maybe 10 minutes.
I looked over and Lyn was staring at it with wanting eyes but she is the most dedicated woman I know she stuck with the cleansing and I ate too much.
I guess you could call it Nachos now that I think about it.
Nothing fancy but kicked A over a burger in a bun.
Rolled chicken breast with spinach, feta and peppers.
Came home with feta on my brain, had a chicken breast in frig so I butterflied it gave it a little pound and rolled with feta, spinach and an orange pepper, secured with string. Pan seared all sides and oven roasted at 425 for about 20 minutes lower to 350 for 5 minutes or so until done temp was around 160ish. I let stand for 15 minutes loosely covered. Sliced and we ate. Pretty darn good if I say so myself for a last minute meal.
Lyn made this last time and it was good, I made it this morning it came out good very spicy. If you want to calm it down maybe leave out the Cayenne or cut the amounts in half.
Slightly modified Whole Foods recipe.
Cilantro, chopped (added in after cooking, before pureeing) if you don’t have I have substituted some ground coriander about teaspoon.
Using the sauté feature, heat the oil and add the onion. Sauté for 3-5 minutes to soften but not brown.
Add in the chopped carrot and pepper, sautéing for a couple of minutes.
Add in the broth and all the spices, stirring.
Lock the lid and set manual pressure for 12 minutes.
When time is up, do a quick release, unlock the lid, add the cilantro, and puree the soup in a blender, food processor, or try using your immersion blender.
Garam masala is a blend of ground spices common in India, Pakistan, and other South Asian cuisines. It is used alone or with other seasonings. The word garam refers to “heating the body” in the Ayurvedic sense of the word, as these spices are believed to elevate body temperature in Ayurvedic medicine.