My Recipes: Chickpea Chicken Curry and Roast Pork

Okay, so I'm finally getting serious about posting more of the recipes I make, thanks to suggestions and encouragement from several readers and friends! Every post that includes recipes will be titled "My Recipes" and a quick summary of the dishes. Hopefully this will help keep me motivated to stick with it!

I mentioned in my post yesterday that I was going to try this new recipe from the Rachael Ray blog for dinner. Success! I wanted to post a few pictures of the results and a couple modifications I made as I went.

Here's the recipe and cooking instructions:

1 cup white rice
(I used brown rice since its heathier and Uncle Ben's Express rice saves lots of time... just heat and eat!)

2 cups water

Salt and ground black pepper, to taste

1 tablespoon Extra Virgin Olive Oil

1 pound ground chicken
(I used two chicken breast and diced them up real small.)

1 large yellow onion, thinly sliced

2 tablespoons curry powder
(Not sure if they have it in the States, but I used Tandoori powder that I found here)

1 cup plain low-fat yogurt

1 14.5-ounce can diced tomatoes, drained
(Add a little spice by using the same amount in Rotel)

1 14.5-ounce can chick peas

A handful cilantro, chopped

(I also added a sprinkling of garlic granules, ground ginger, a chopped marinaded garlic clove and a dollop of sour cream at the end.)

Yields: 4 servings

In a medium saucepan over medium-high heat, combine rice, water and salt. Bring to a boil then reduce heat. Simmer, covered, 15-20 minutes, until rice is tender and liquid is absorbed.

Once the rice is going, place a large skillet over medium-high heat with 1 turn of the pan EVOO and brown the chicken. Add the onion and cook, stirring occasionally, for 7 minutes.

Sprinkle with the curry powder and cook, stirring, for 1 minute. Add the yogurt and simmer gently for 3 minutes, adding a splash of water if it needs to loosen up a little. Stir in some salt, pepper, the rice, tomatoes and chickpeas then remove from heat.

Divide the rice and chicken mixture among individual bowls and garnish with the cilantro.

Ta-dah! It was really good, even Mike liked it!

Earlier this week I also made a pork loin based on another one of Rachael Ray's recipes. I totally forgot to take pictures of that one, but it turned out delicious. The pork was nice and tender and paired really well with homemade applesauce, stuffing and corn on the cob. Here's the recipe and, again, I made a couple adjustments as I went. I didn't have fennel seed, raisins or pine nuts to use and I left out the head of garlic and substituted a couple whole cloves of garlic. It was the first roast pork dish I'd made and I decided on a thick juicy hunk of shoulder roast, which turned out really nice and took about three hours.
Let me know in the comment section if you decide to try one of these recipes and how it turns out! Or leave one of your favorite recipes in exchange. Happy eating!

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