Potatoes With Chaat Masala
These are very good, low-fat potatoes. You can make your own chaat masala by mixing equal parts cinnamon, mace, cayenne and chili powder.
Cornish Game Hens With Curry Apricot Glaze
My husband and I have very differing tastes in food but this one dish we both love equally. It was adapted from a Bon Appetit magazine and is nice enough to have on special occasions. The preparation is suprisingly easy for such an elegant dish. Serve with white rice.
Butternut Squash Coconut Curry
This was inspired from the lovely little butternut squashes at the Farmer’s Market last week. I used my recipe: recipe #84474 as a base, switched the sweet potatoes for butternut squash, and added a can of coconut milk, and came up with this! I did take the time to toast and grind whole cumin and corriander, but feel free to use the already-ground versions of these spices as well. Also, roasting your butternut squash with some salt pepper and curry powder brings a wonderfully deep and carmelized flavor to your curry
Moist Roasted Whole Chicken
I found a version of this recipe online somewhere and used it to take a roasted chicken to church for a special sampling of foods you can get from ordering foods from Angel Food Ministries. (http://www.angelfoodministries.com/) Everyone raved about it and since I am going to roast one for home today I decided to add the recipe here too. This is a well seasoned bird which is cooked with high heat for the first 20 minutes then cooked the remaining 40-50 minutes at a lower temperature. This makes the chicken nice and moist and very flavorful. It’s easy and quick to prepare as well.
Vegetarian lentil cottage pie
This is a rich and satisfying vegetarian version of the classic cottage pie. Lentils make a great substitute for mince and are packed with protein, and carrots make the mash topping extra sweet. Each serving provides 387 kcal, 15.5g protein, 50g carbohydrates (of which 16g sugars), 10g fat (of which 3.5g saturates), 17g fibre and 0.85g salt.
