Shake & Lose

Makes: 4 servings

 

Ingredients

4 teaspoons garam masala

1/2 teaspoon salt

1/4 teaspoon turmeric

1/2 cup all-purpose flour

1 pound chicken tenders

4 teaspoons oil, divided

6 cloves garlic, minced

1 large sweet onion, diced

4 teaspoons minced fresh ginger

1 28-ounce can plum tomatoes, undrained

1/3 cup whipping cream

1/2 cup chopped fresh coriander for garnish

 

Preparation

Stir together garam masala, salt and turmeric in a small dish.

Place flour in a shallow dish. Sprinkle chicken with 1/2 teaspoon of the spice mixture and dredge in the flour. (Reserve the remaining spice mix and 1 tablespoon of the remaining flour.)

Heat 2 teaspoons oil in a large frying pan over medium-high heat. Cook the chicken until browned, 1 to 2 minutes per side. Transfer to a plate.

Heat the remaining 2 teaspoons oil in the pan over medium-low heat. Add garlic, onion and ginger and cook, stirring often, until starting to brown, 5 to 7 minutes. Add the reserved spice mix and cook, stirring, until fragrant, 30 seconds to 1 minute.

Sprinkle with the reserved 1 tablespoon flour and stir until coated. Add tomatoes and their juice. Bring to a simmer, stirring and breaking up the tomatoes with a wooden spoon. Cook, stirring often, until thickened and the onion is tender, 3 to 5 minutes.

Stir in cream. Add the chicken and any accumulated juices to the pan. Bring to a simmer and cook over medium-low heat until the chicken is cooked through, 3 to 4 minutes. Garnish with coriander.

 

Makes: 4 servings

 

Ingredients

10 oz cooked brown rice

4 medium-to-large bell peppers, tops cut off and seeded

1 pound lean ground beef

4 cloves garlic, minced

1/2 cup currants

2 teaspoons ground cumin

1 teaspoon ground cinnamon

2 1/2 cups low-sodium vegetable juice, such as V8, divided

1/4 cup chopped fresh mint, plus more for garnish

1 teaspoon freshly grated orange zest

3/4 teaspoon salt

1/4 teaspoon freshly ground pepper

 

Preparation

Place peppers upside-down in a microwave-safe round casserole dish just large enough to fit them. Add 1/2 inch water to the dish and cover with a lid or inverted dinner plate.

Microwave on High until the peppers are tender but still hold their shape, 3 to 6 minutes. Drain the water and turn the peppers right-side up.

Meanwhile, cook beef and garlic in a large non stick skillet over medium-high heat, breaking up the beef with a wooden spoon, until no longer pink, 4 to 6 minutes.

Stir in currants, cumin and cinnamon; cook for 1 minute.

Stir in the rice and cook for 30 seconds more.

Remove from the heat and stir in 1/2 cup vegetable juice, cup mint, orange zest, salt and pepper.

Spoon the beef mixture into the peppers.

Pour the remaining 2 cups vegetable juice into the dish and cover.

Microwave on High until the juice and filling are hot, 2 to 3 minutes.

Serve the peppers with the sauce; garnish with mint, if desired.