We have a recipe book that is all about curry and one night this week we decided to make a recipe we have made once before called Balti Beef. In following this recipe you primarily make a sauce using onion and tomato and serve it over beef and red bell pepper (along with some more onions!) and Indian spices. It is very delicious and full of flavor and it was a good excuse to give the new blender a test drive.
Lots and lots of onions in this dish! It was a little tough to get through all the chopping without shedding a few tears.
Along with the onions, we sauteed garlic and ginger. The recipe called for garlic paste and ginger paste, but since we couldn’t find those at Giant we just used fresh chopped garlic and ginger. Along with that, we added a can of chopped tomatoes and 8 different seasonings.
After simmering on low for about twenty minutes and cooling for another 10 or so, it was time for the blender. Check it out!
You can get a general idea of the thickness of the sauce here and look at that beautiful red orange color!
Once the sauce was finished it was time to make the rest of the dish.
More onions and garlic!
Some fresh red bell pepper added to the mix.
Next, we added the beef and sauteed for two minutes, followed by the Balti sauce. We let it summer for another 5 minutes.
We served it over some jasmine rice with some fresh cilantro for garnish. If you want to go without the rice it is equally as good on it’s own (I just had it for lunch this way 🙂 ).
Anyway, it was good mush! Foods of the Indian/Paki persuasion often look like mush to me- tasty mush though!
Hope you enjoy this one!
Recipe for Balti Beef
For lunch I decided to make chicken salad. We had a leftover rotisserie chicken in the fridge and some leftover thyme that needed to be used. I decided to try to make a healthier version of chicken salad and used nonfat Greek yogurt and light mayonnaise instead of using tons of full fat mayo. Also, I included some pungent spices to supplement that lack of flavor that could have come from the lack of fat in this recipe. I placed the finished salad into a “cup” of cabbage leaves and it was ready for me to grab in the morning to take to work.
The recipe made about three servings and it came out really good. I ran out of curry powder, which is why it’s not super yellow. However, the flavor was still very present. The cabbage leaves provided a nice crunchy base and I used them like I would a tortilla or cracker. I also discovered that the plain Greek yogurt tasted a lot like sour cream and may be a good substitute for that down the road.
Recipe for Curry Chicken Salad with Thyme
For Monday night’s dinner Greg was inspired to do a “lite” version of chicken parm. Typically chicken parmesan is made by breading and frying chicken cutlets, adding tomato sauce and cheese, and serving over pasta. For our “healthy” version, Greg used boneless, skinless turkey breasts from Shadybrook Farms. He “breaded” each one with Italian seasoning and oven-baked them. He also substituted pasta for spinach, which he sauteed in olive oil with onions and garlic. All in all, a great, healthy meal.
After baking for about 8 minutes
ready for the broiler!
The base of the dish was sauteed spinach, which provided a lot of flavor.
onions and roasted garlic
plated spinach awaiting turkey
garnish with fresh basil and enjoy!
This dish was good because not only did it taste good, but it was very light. I don’t mind sacrificing some flavor for not feeling heavy after a big meal, but I really did not feel that I had to sacrifice with this one. I would recommend some tomato sauce on the side for dipping because the turkey itself can be rather plain. Make sure to season it well and you should be alright.
Recipe for Turkey Parmesan Lite
Tonight we made our version of Mediterranean Tilapia and it is a really easy recipe and tastes great. I call it ‘mediterranean’ only because we used feta cheese and pine nuts but really you can put pretty much anything you want into the topping and it should go well with the subtle flavor of the tilapia.
For the topping Greg started off by wilting the spinach and adding some green onions, toasted pine nuts and feta.
For the tilapia he “breaded” it with some parmesan, put the topping on each fillet, and baked for about 10-15 minutes.
We served it with some cauliflower that was roasted with Indian spices.
Recipe for Mediterranean Tilapia
As soon I as walked in the door this evening I was pleasantly greeted by the aromatics of this dish! Greg prepared the chicken by stuffing it with some sprigs of thyme and putting a serious coating of McCormick’s rotisserie chicken seasoning all over the bird. I definitely recommend this seasoning!
The chicken had a lovely self-timer on it and took about 2 and half hours to roast. We added some of my homemade creamed spinach and Greg made one of his favorites- instant mashed potatoes (which he spiced up with some remaining thyme and red pepper flakes).
Bird in the oven
We have made roasted chicken so many times before, but this was definitely the best one yet. It was so juicy and flavorful. The recipe for the creamed spinach is very easy also and you can pretty much use whatever cheese you have in the fridge, though the recipe calls for parmesan.
Recipe for Eileen’s Creamed Spinach