Tag Archives: almonds

Bombay Chicken Salad

I have friends in Tampa who I go visit often and on a trip several month ago, one of my friends picked up some food from the local grocery store for us to snack on.  Along with the hummus, veggies and crackers, she also brought home a curried chicken salad, called Bombay Chicken, that was so good, I wanted to rub my face in it.  I can pretty much count on her picking up this salad now whenever I’m there and it’s just addicting.  The last time I was there in January, I sat down and actually dissected the salad trying to figure out what was in it.  I haven’t tried to recreate the salad myself yet but it reminded me that I had the recipe for this Bombay Chicken Salad that was just waiting to be made which has similar flavors and is, no doubt, much healthier.

Chicken grilled with curry powder and cumin is diced and added to quinoa (or couscous as the recipe calls for) and mixed with mango, golden raisins, scallions, and almonds.  The whole mixture is tossed with a light dressing made of olive oil, lemon juice, honey and more curry powder.  The warm flavors of the curry and cumin contrast perfectly with the sweet creaminess of the mango and raisins while the scallions and almonds both provide their own unique crunch.  While I made this with quinoa, this would be delicious with couscous as the recipe indicates, or even whatever your favorite rice is.  The Bombay Chicken from the grocery store in Tampa is a mayonnaise-y calorie bomb so at least I know that when I have that craving, I have this healthier dish to turn to that is just as satisfying.

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      In a small bowl, combine curry powder, salt, sugar, ground cumin and black pepper. Rub onto chicken. Heat grill to medium-high heat.

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Meanwhile, bring a medium saucepan of lightly salted water to a boil. Add couscous and cook for 9 minutes. Drain and rinse with cool water. Grill chicken for 5 to 6 minutes per side, depending on thickness. Remove to a cutting board and cut into 1/2-inch pieces.

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In a small bowl, whisk together lemon juice, honey, salt, curry powder and pepper. While whisking, add oil in a thin stream.

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Place couscous in a large bowl. Add mango, raisins, scallions, almonds and cubed chicken.

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Drizzle with dressing and toss to coat.

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Refrigerate unless serving immediately.

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Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  Family Circle magazine

Fried Brown Rice with Red Pepper and Almond

I’m not the biggest fast food fan.  We ate fast food here and there when I was a kid but for the most part, my mom usually cooked each night.  Considering she worked a full time job and then came home to make us dinner, I can understand why we had fast food every so often.  But I don’t really have a palette for fast food anymore (unless I’m on a road trip when all I want is French fries and a milkshake) but instead, when I don’t feel like cooking, I instinctively call the Chinese food restaurant for takeout.  My guilty pleasure go-to dish is vegetable fried rice which is probably one of the worst things a) on the menu and b) ever.  Since homemade fried rice dishes are never as good as the real thing, I’m hoping I’ll find a homemade recipe that I like enough to keep me from picking up that phone.  A girl can hope.  This time, I tried Fried Brown Rice with Red Pepper and Almond.

Onion, garlic, red pepper, and sliced almonds are sautéed in peanut oil briefly before adding in precooked rice (a HUGE time saver).  Fresh lime juice, curry paste, and cilantro leaves are adding such unique flavors that you don’t even realize that there isn’t a lick of soy sauce anywhere.  The curry paste is mild and has a very subtle flavor, much different than curry powder, so don’t be scared of it and don’t leave it out.  It really adds a great bold flavor to this rice.  The peppers and onions are sweet and the lime juice really gives this a vibrant flavor boost.  This vegetarian dish comes together quickly so you don’t have to spend much time over the stove after a long day.  Still not your cup of tea?  Try one of the other fried rice recipes in the link.  You just might find one you like that will keep you from order Chinese food or hitting that fast food restaurant.

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The ingredients:

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Heat a large wok or skillet over medium-high heat. Add oil; swirl. Add onion and garlic; stir-fry 1 minute.

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Add bell pepper and nuts; stir-fry 2 minutes. Add rice; stir-fry 1 minute.

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Stir in lime juice, curry paste, cilantro, and salt.

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Additions:  None

Omissions:  None

Substitutions:

  • Red curry paste

Overall Rating:  Love It

Source:  Cooking Light magazine

Almond-Lime Zesties

When I told my friend I was making these Almond-Lime Zesties, she cringed.  “I don’t like almonds and I don’t like lime,” she said.  Whaaaaaat?  I almost considered not making these because the last thing I want to make is a cookie someone doesn’t like.  But these looked easy to make and I already had the ingredients to make them so I gave it a try.  I have to say, I’m pretty happy with these.

With only five ingredients, you don’t have to be a rocket scientist to make these and they come together rather quickly.  They are simple butter cookies jazzed up with ground almonds and a little lime zest.  The almonds really give these cookies a bold nutty flavor and the lime is just subtle enough to give them a citrus kick.  I added a little extra powdered sugar after they had cooled completely because when added to them warm, the cookies kind of soaked it up.  The extra powdered sugar makes these look like little snowballs which is perfect at Christmastime.

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The ingredients:

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Preheat oven to 350°F. Line a baking sheet with parchment paper.  Beat butter and 1 cup powdered sugar at low speed with an electric mixer until smooth. Beat in lime zest. Add flour and ground almonds gradually, beating until well blended. Chill 15 minutes.

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Shape dough into 1-inch balls; place 1 inch apart on prepared baking sheets. Bake 10 minutes or until light golden brown on bottom. Let stand on baking sheet 2 minutes.

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Roll warm cookies in remaining 1 cup powdered sugar, coating well. Let cool completely.

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Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  Coastal Living magazine

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