Break out of the Meal Rut-Rotisserie Chicken with Garam Masala

There are times when I just have a taste for something for which I have no real recipe.  I just know I want something to taste a certain way.  Earlier today I was with some friends who were going to an Indian restaurant for lunch.   As I was driving home, I was thinking how much I love Indian food.  The spices are not only flavorful, but so aromatic.  I was picturing what I had in my cupboard and refrigerator for some great Indian-tasting food for dinner.

One of my mainstays is Garam Masala, which I keep in my kitchen always.  I love it on chicken and other foods.  I was also thinking of the texture I wanted in my mouth.  Mashed potatoes, perhaps, or just some potatoes and onions with garam masala sprinkled on them.  In addition, I had the remnants of a rotisserie chicken I had bought from Costco a couple of days ago.  (I think, for the price, it almost a sacrilege to go into Costco and not buy one of the rotisserie chickens)

If you notice, I said I wanted some great Indian-tasting food for dinner.  Unfortunately, I don't really know how to cook Indian food as I mentioned to my friend, Joyetta, recently.   I love the spices that go into Chana Masala, because I really like chickpeas and so I keep that spice blend on hand.  For some strange reason, however, hummus does not excite me, at all.   In fact, I don't like hummus at all!  I don't know what it is!  Anyway, I really like the Sabji Masala spices and the Tandoori/BBQ spice mix in my menus, so they are also in my kitchen cabinet for my bidding.

Well, I have to beg the forgiveness of my friends, Joyetta, Gitima, Rischi, Aditya, Amit, Sweta, Saroj, Rohit, Shobhana and Anshu, to mention just a few, because I can just bet this is not a genuine Indian dish.   However, it was so delicious, comforting and satisfying, it was just what i needed and wanted. It went great with a new red French wine, Peuch Cocut Merlot, I was trying out.

 Ingredients:

2 medium sliced Yukon Gold potatoes
1/2 onion into chunks
1 tablespoon of olive oil (I always use extra virgin; don't ask me why)
1/4 cup of water
1/2 tsp  ground turmeric
1 tsp Chana masala spice mix
1/2 tsp Garam Masala or to taste
1 cup cut up rotisserie chicken
1/2 package fresh baby spinach


I cut up 2 medium Yukon Gold potatoes and about a half an onion into chunks and put them into a non-stick skillet over medium heat with a tablespoon of olive oil and about a quarter of a cup of water, if that much.  I sprinkled on a half a teaspoon of ground turmeric for the color and added a couple of pinches of cumin seed.  That probably came to about a quarter or a half a teaspoon of the seed.  I then added the Chana masala spice mix and let all of it cook covered for about 15 minutes.  Then I cut up about a cup or so of the rotisserie chicken, added in a half package of baby spinach and about a half a teaspoon or more of garam masala.  I let it cook for about 3 or 4 more minutes until the spinach wilted, cut off the stove and let everything sit for about 15 minutes, covered, before I dove in with both feet, or at least, with a fork.

Whoa!  All I can say is "OH MY GOODNESS! WAY YUM!"  Just the right amount of spiciness and zest.  Plus I have great leftovers for Monday lunch!

Poached Salmom with Organic Pea Shoots

My daughter, Wendy Howard's  (http://www.facebook.com/woweeh) poached salmon leaves no room for doubt, it is the best.  It is so good, in fact, that I tend to not look at portions, and take more than my share.  It is so yummy.  She makes an incredibly delious creamy dill sauce, which you can see I couldn't help smothering the salmon in.  Tonight , I had mine with organic pea shoots and a sweet potato.  It was wonderful!  Also check her out on Twitter (@whconsults).   Anyway. This was way yum!  As you can probably see from the bottom photo!

Annapolis Family Gathering

Dogwood trees always remind me of Easter season.  They've been beautiful this Spring in Maryland.  The trees bloomed early and at the same time as the Cherry Blossoms and tulips. My neighborhood in Wheaton has been like a lovely painting; so alive and brilliant with so many bright colors.

I traveled to Annapolis for Easter Sunday dinner at my brother's.  It was great. I was reminiscing with family and friends as we ate a fabulous dinner of ham, Maryland crab cakes, roasted salmon, potato salad, cole slaw, corn muffins, a broccoli and carrot mix, rolls and tossed green salad.  Joyce, my sister in-law is always prepared for an army of 50.  Believe me, I am not complaining. There is definitely something marvelous to be said for leftover ham, eggs and cheese for breakfast the next morning.

Then, for dessert, there were lemon meringue pie, delicious brownies made by my nephew, and ice cream.  Afterwards, with some coaxing from my sister in-law, who loves them, we all played parlor games. We had many choices and ended up choosing Logo and Bingo.  I'm not a lot for games, however, it turned out to be really fun.

I thought about Easter dinners growing up in Annapolis.  My mother always cooked a  lamb roast which we never ate with mint jelly.  That wasn't Mom's thing.  Whenever we had lamb, Easter or not, we always had Kosher dill pickles.  I think I may have tried mint jelly once later with lamb, however, I never order it like that.  I think that explains my love for dill relish in everything from potato salad to tartar sauce to my homemade deli sandwiches.  In fact, the only time I eat sweet relish these days, is when it's in someone else's dish.

I did end up having ham, scrambled eggs with grated cheese, Quinoa toast and my favorite tea--Berry Blossom white with honey and coconut milk the next day.  Yum.

Sunday Night Dinner in a Sandwich for Two

Sunday dinner doesn't always have to be an elaborate all-day cooking affair,  In fact, this meal takes very little time and effort.  You can make it for an intimate dinner for two or even for a family..  All it takes is Portabello mushrooms, grated mozzarella or cheddar cheese. onions, tomato slices, extra virgin olive oil, sprouted wheat bread or whole wheat or whole grain hamburger buns.

I must admit that when I came in  recently from a long Sunday of visiting friends I love who are in assisted living facilities, I was really hungry and didn't feel like waiting for the mushrooms to marinate.  10 minutes was all it took.  I actually marinated, if you can call it that, the mushrooms right in the non-stick pan I cooked them in. 

I put about 1 tablespoon olive oil in the pan, then placed very thin slice onions all over the bottom.  Next, I took two  large Portabello mushrooms caps, wiped them dry  with paper towels and rubbed the top side with a little extra virgin olive oil and placed them on their tops in the pan with the olive oil and onions.    Meanwhile, I put about a tablespoon of olive oil into the underside of the mushrooms, sprinkled ground dill, garlic powder, savory, fresh ground pepper and Italian seasoning over them and added some thin slices of onion.  I Iet everything sit so all the flavors could soak through.

After about 5 minutes, I inverted the mushrooms and sprinkled the seasonings on the tops of the caps, which had been sitting on the onions and olive oil.  Then I turned the stove on and cooked them, covered, top side up over medium-low heat for just a few minutes.  Turn off the heat and add grated or your favorite sliced cheese.  Cover for a few seconds, letting the cheese melt over the caps.

Let drain on paper towels.  Serve on your favorite bread, lettuce or spring mix, (pictured above) tomatoes, the cooked onions, mayo or guacamole and anything else you like. 

Healthy Spring Green Smoothie

Spring just does wonderful things to me.   It's time to open windows and enjoy the spring breezes.  Yes, it's time to breathe deeply and let the air inside, that is, unless you are affected by the pollen.   In addition, I am on a smoothie kick.  I've been making lots of healthy smoothies lately.  Today, I made one that was so beautiful, it reminded me of my favorite color: Spring Green.  It evokes the colors and flavors of spring; the neighbors in their gardens, new buds on the trees, blossoming flowers, ripe fruit, birds singing and the wonderful smell of freshly mowed grass..
So, my tribute to Spring is this healthy Green Smoothie follows:

1 cup brewed tea (Berryblossom White)
1 Tbs honey or to taste
1 small tub Greek yogurt (I used vanilla)
1/2 cup unsweetened coconut or almond milk
1/2 frozen banana
1/2 cup frozen peaches
1/2 cucumber, peeled and sliced
1 handful baby spinach leaves

Blend until smooth.  About 1 minute in an electric blender.

Blueberry Cucumber Smoothie with

I know it sounds a bit weird, however, this is what I came up with for breakfast this morning. It turned out really well.  I wanted blueberries and banana in my smoothie.  I made one last week, with blueberries, banana and spinach that was inspired by one of my Facebook friends who said she used kale and coconut milk in her smoothie,

Yesterday, I read an article on the RealAge website about the benefits of blueberries and decided to make this blueberry concoction with surprise ingredients today.  Measurements are not accurate, I threw in what I wanted.  You can do the same.  Create your own.   Mine was delicious--luscious and thick!  Nest time, I'll sprinkle in a bit of cayenne.

1 cup brewed Blossomberry White tea **
1 Tbs honey
1/2 cup unsweetened Coconut or Almond milk
1 frozen banana
1/2 cuo frozen blueberries
1/2 avocado, peeled and cut into small pieces
1/2 cucumber, peeled and sliced

Liquify in a blender until smooth. Enjoy!

** I use Tazo Blossomberry.  You can use any tea or all milk