Tag Archives: Coriander

Chicken Curry Salad

Curry Chicken Salad

Curry Chicken Salad

A healthy dish that can be served on a sandwich or on a salad.  Boost your immune system with presence of turmeric, garlic, and chicken by eating this savory dish at lunch or dinner. Easy to prepare, Chicken Curry Salad can be consumed over 48 hours time, or may be frozen and thawed at room temperature.

In a frying pan combine:

2 pounds of chicken breasts cut and cubed
3/4 tsp white vinegar
1 1/2 tsp fresh lemon juice
1 tsp minced garlic
2 TBSP chopped parsley
1/2 tsp pepper
2 TBSP Olive Oil

Cover pan and place on medium heat cooking the chicken for about 12 minutes on medium heat. Remove and allow to cool. Drain juice from chicken once cooled.

Meanwhile in a large bowl add:
1 1/4 cup celery diced
3/4 cup red pepper diced (reserve 1/4 cup for topping the salad)
1/4 cup chopped walnuts
1 1/2 cups mayonnaise (light)
1 TBSP curry (Turmeric is part of the curry mixture bought in USA grocers)
1 tsp ground cumin (may add an additional 1/2 tsp for a spicier flavor)
1 1/2 tsp salt
1/2 tsp red pepper flakes

Presentation
1/4 chopped cilantro
1/4 cup diced peppers

Stir all ingredients with a wooden spoon until well blended. Add cooked and drained chicken cubes to mayonnaise mixture. Top off with cilantro and then add diced red peppers on top of the chicken for a nice presentation.
Cover and place on lowest shelf in the refrigerator. Can be stored in refrigerator and served up to 48 hours after preparation.

Butternut Squash Soup

Butternut squash is a perfect winter dish!

Butternut squash is a perfect winter dish!

Pick it up! It’s not that hard to work with and one bowl of soup will leave you asking for, “More Please!” Butternut Squash is an ideal winter food, although, by exchanging herbs can bring out a spring flavors as well.  Butternut squash is loaded with Vitamin A & C, Calcium, Magnesium, Phosphorous, Potassium.

Serves 6
Preparation time 30 minutes. Can be made up to 2 days in advance.

Saute` vegetables for 20 minutes.

Saute` vegetables for 20 minutes.

INGREDIENTS
1 /4 cup olive oil
1 celery (quartered)
1 carrot (quartered
1 onion (sliced)
1 butternut squash peeled and cubed
1 potato peeled, quartered & boiled.
2 teaspoon salt
1 cup milk
1 Tbsp  Rosemary OR Cilantro to taste

DSC01403

Slicing squash is simple. Loaded with vitamins & minerals, it's the perfect winter food.

Slicing squash is simple. Loaded with vitamins & minerals, it’s the perfect winter food.

DIRECTIONS
In large sauce pan, add olive oil, celery, carrot onion and butternut squash (peeled, seeds scooped out and cubed.) On medium heat allow to saute` for 20 minutes, stirring periodically. In a seperate pan, boil potatoes until fork tender. Drain potatoes and place into pan with saute` vegetables.  Remove from heat. add milk. Puree vegetables with method of choice, i.e. hand blender. Return pan to low-heat and allow to warm for 5 minutes. Serve into bowls, top with chopped herb of choice.

Lentil Soup with Nature’s Antibiotics

Lentil Soup w Natures Antibiotics

Lentil soup with reduced sodium and increased flavors! A favorite for the winter season.
This particular recipe adds Turmeric and Cilantro, both are credited for their antibacterial healing properties, boosting the immune system and curing what ails you! Delicious!
Serves 6+

  • 1/4 cup Olive Oil
  • 1 Carrot diced (not necessary to peel)
  • 1 Celery halved and sliced
  • 1 onion diced
  • 2 garlic cloves minced
  • 1/4-1/2 tsp red pepper flakes (or Cumin for a Middle Eastern flavor)
  • *8 oz Dry Lentils (225g)
  • **5-6 cups water
  • 1 tsp Turmeric (optional)
  • 2 Tbsp Chopped Cilantro (or torn leaves) or 1 Tbsp dry cilantro
  • **1 tsp salt

*For 28 oz canned lentils; drain, rinse for 1 minute & add to recipe
** May substitute water with brand name “Imagine Low Sodium Broth”. FYI, the lentils may not need additional salt if using pre-made broth.

Over medium heat place a large sauce pan and add olive oil, diced carrot, celery, onion and minced garlic. Allow to saute` for 5 minutes. Reduce heat to low. Add red pepper flakes (or cumin) and dried lentils. Stir. Add water, the lentils will absorb about 1/3 of the water. Lentils should be monitored for additional water after 25 minutes and add another 1 cup if needed. Cover with a lid slightly cracked propped with a wooden spoon. Allow to simmer for a total of 30 minutes. Stir in Turmeric until well blended, about 20 seconds. Remove from heat and serve.
Ladle lentil soup into individual bowls, placing into center 1/2 tsp of chopped cilantro into each bowl.