Moroccan Chicken and Lentils

This dish is super yummy and very easy to make. It comes from "The Eat-Clean Diet Cookbook" by Tosca Reno. Again, I have altered it a little.

INGREDIENTS:

8 Cups of Water
3 tsp Sea Salt, divided
1 LB Dried Lentils, rinsed drained and picked over
1/2 Cup plus 2 Tbsp Olive Oil
1/2 Cup Red Wine Vinegar
3 Tbsp Ground Cumin, divided
2 Tbsp plus 2 tsp Chili Powder
2 Garlic Cloves, peeled and minced
1 Large Onion, peeled and chopped
2 LBS skinless, boneless Chicken Breast, thinly sliced
1/4 tsp Cinnamon
1 Cup of Cilantro (or Parsley)

PREPARATION:

1) Combine water and 1 tsp salt in stock pot over high heat. Add lentils. Bring to a boil. Cover and reduce heat to medium. Simmer until lentils are soft, about 20 to 25 minutes. Drain well. Rinse under cold water and drain well. Place in a large bowl and set aside.

2) In small bowl, mix 1/2 cup olive oil, vinegar, 2 Tbsp cumin, 2 Tbsp chili powder, garlic and 1 tsp sea salt. Pour this dressing over lentils. Toss gently and let cool.

3) In large skillet heat 2 Tbsp olive oil. Add onion and saute' until well cooked, about 5 minutes. Add chicken and saute' 2 minutes more. Add 1 tsp sea salt, 1 Tbsp cumin, 2 tsp chili powder and cinnamon. Saute' until chicken is cooked through.

4) Add chicken and chopped cilantro to the lentils, toss and serve.

ENJOY!!

Curried Sweet Potato Shepherd's Pie

It occurred to me this morning after clicking on to my stale blog, that I should be blogging about another one of my passions, COOKING. Lately, I have been sharing some of my favorite recipes with friends and clients, so why not blog them?! My recipes are (almost all) healthy recipes and although I realize not everyone has the same taste buds, I encourage you to at least try some of these recipes. They are healthy AND yummy.

This recipe comes from the "Good Housekeeping Magazine", but I have altered it a little.

Ingredients:

5 medium Sweet Potatoes
2 Tablespoons of Olive Oil
2 pounds of Ground Chicken
2 teaspons of Sea Salt
1/3 cup of Wheat Flour
1 Tablespoon of Curry Powder
1 can (14-14.5 oz) Chicken Broth
1 1/2 pounds of Carrots (peeled and chopped)
1 1/2 pounds of Parsnips (peeled and chopped)
1 large Onion (chopped)
1 Tablespoon of grated, peeled Fresh Ginger
1 package of frozen Edemame (out of the pod)
1 Cup of Skim Milk or Soy Milk
2 Tablespoons of Butter

Directions:

1) Pierce potatoes all over with fork. Cook in microwave on High 15 to 17 minutes or until potatoes are tender when pierced with fork, turning potatoes over once;set aside.
2) Meanwhile, in a large skillet, heat 1 Tablespoon of olive oil on medium-high until hot. Add ground chicken;sprinkle with 1/2teaspoon of sea salt and cook 5 to 6 minutes or until no longer pink, stirring and breaking up chicken with side of spoon.
3) Stir flour and curry powder into chicken in skillet; cook 1 minute stirring. Add broth and heat to boiling. Cook 1 minute or until mixture thickens slightly. Divide chicken mixture between two 21/2 quart glass or ceramic baking dishes and spread evenly.
4) Preheat oven to 375 degrees F. Wipe skillet dry. To same skillet, add remaining 1 tablespoon of oil,carrots, parsnips, and onon and cook, covered over medium heat about 15 minutes or until vegetables are browned and tender, stirring occasionally. Stir in ginger, frozen edemame, and 1/2 teaspoon of sea salt. Divide vegetable mixture between casseroles, spreading evenly over chicken mixture.
5) When cool enough to handle, cut potatoes in half and scoop flesh from skins into large bowl. With potato masher, coarsley mash potatoes. Stir in milk, butter, and 1 teaspoon sea salt; mash until well blended. Spread potatoes over vegetables.

6) Bake one shepherd's pie, uncovered, 35 to 40 minutes or until top is browned. Meanwhile, prepare second casserole for freezing. (Or bake it with the first one and share it with a friend.)