Tandoori Chicken

 

Ingredients

• 1/2 teaspoon curry powder
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground ginger
• 1/4 teaspoon paprika
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground turmeric
• 2 tablespoons water
• 4 skinless, boneless chicken breast halves

Directions

1. Preheat grill for high heat.
2. In a medium bowl, mix curry powder, red pepper flakes, salt, ginger, paprika, cinnamon, and turmeric with water to form a smooth paste. Rub paste into chicken breasts, and place them on a plate. Cover, and allow to marinate for 20 minutes.
3. Brush grate with oil. Place chicken on the grill, and cook 6 to 8 minutes on each side, until juices run clear when pierced with a fork.

Italian Sausage Soup

Ingredients

• 1 pound Italian sausage
• 1 clove garlic, minced
• 2 (14 ounce) cans beef broth
• 1 (14.5 ounce) can Italian-style stewed tomatoes
• 1 cup sliced carrots
• 1 (14.5 ounce) can great Northern beans, undrained
• 2 small zucchini, cubed
• 2 cups spinach - packed, rinsed and torn
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon salt

Directions

1. In a stockpot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes.
2. Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender.
3. Remove from heat, and add spinach. Replace lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes.

Hot and Sour Chicken Soup

 

 Ingredients

    * 3 cups chicken broth
    * 1/2 cup water
    * 2 cups sliced fresh mushrooms
    * 1/2 cup sliced bamboo shoots, drained
    * 3 slices fresh ginger root
    * 2 cloves garlic, crushed
    * 2 teaspoons soy sauce
    * 1/4 teaspoon red pepper flakes
    * 1 pound skinless, boneless chicken breast halves - cut into thin strips
    * 1 tablespoon sesame oil
    * 2 green onions, chopped
    * 1/4 cup chopped fresh cilantro (optional)
    * 3 tablespoons red wine vinegar
    * 2 tablespoons cornstarch
    * 1 egg, beaten

Directions

1. In a saucepan, combine the chicken broth, water, mushrooms, bamboo shoots, ginger, garlic, soy sauce, and hot pepper flakes. Bring to a boil, then reduce the heat to low, cover and simmer while you assemble the rest of the ingredients.
2. Place the chicken slices into a bowl and toss with the sesame oil to coat. In a separate bowl, stir together the cornstarch and vinegar, and set aside.

3. Increase the heat under the broth to medium-high, and return to a rolling boil. Add the chicken slices. Return to a boil, and then drizzle in the egg while stirring slowly to create long strands of egg. Stir in the vinegar and cornstarch. Simmer over medium heat, stirring occasionally, until chicken is cooked through and the broth has thickened slightly, about 3 minutes. Serve garnished with green onions and cilantro. 

ENJOY