Tuesday, May 22, 2007

Chicken Tikka Wrap

I was having some friends over for dinner, and decided to try out this recipe on them. A twist on a chicken fajita, I really think anyone will like this recipe. To add nutrition try putting a wider variety of veggies in the wrap; baby spinach, grilled zucchini or grilled eggplant would be a welcome addition.

Chicken Tikka Wraps
Makes about 6 wraps

4 boneless skinless chicken breasts
1/2 cup yogurt
3 cloves of minced garlic
2 tsp paprika
1/2 tsp cayenne pepper(or more for increased spiciness!)
1/4 tsp cumin powder
1/4 cup lemon juice
freshly ground black pepper and salt to taste
6 naans (pita or a tortilla would work also)
2 cups of chopped lettuce
1 tomato, diced
2 red onions, sliced
1/2 cup of cilantro, finely chopped
1 lemon, cut into at least 6 wedges

Pound the chicken breasts until they are 1/2 an inch thick. Mix yogurt, garlic, paprika, cayenne, cumin, lemon juice, salt and pepper. Place the mixture in a zip lock bag with chicken breasts. Let the chicken marinate for 1-3 hours.

Place onion slices on a hot grill pan and char slightly. Once the onions have softened, remove from grill pan. Place the chicken on a hot grill pan, cooking 2-4 minutes on each side until cooked. Remove and let stand for 3-5 minutes; this will help the chicken to retain it's natural juices.

Slice the chicken into strips. Make an assembly line of all of the remaining ingredients and let guests put together their chicken tikka wrap.

Friday, May 18, 2007

Beef with Bokchoy

This recipe is a very quick and easy stir fry. It would be a perfect lunch or dinner when time is limited.

Beef with Bokchoy
Makes 2 hearty servings

8 ounces of sirloin sliced thin
2 bunches of bokchoy (or 4 bunches of baby bokchoy) thoroughly washed
2 tbsp of canola oil
1/4 cup of your favorite stir fry sauce (I had a great "Ginger flavored soy sauce")
White or brown rice to eat with the stir fry

Place half a tbsp of oil in the wok and heat until extremely hot. Place half of the meat in the pan, and stir fry until all of the pink is gone. Remove immediately. Repeat this process with the second half of the meat. Pour half of the sauce over the meat.

Next, place the remaining oil in the pan. Place the bokchoy in the pan and stir fry for one minute. Now, cover the wok with a pot lid for about 2 minutes. This will help to cook the bokchoy quickly without letting it burn.

Lift off lid, add the remaining sauce, and stir fry for one more minute. Finally, add back in the beef and it's juices until it's heated through. Serve immediately over rice.