Ok, so the end result of this meal was mostly by mistake. The original recipe is called Chana Masala. I saw it posted here and here and was so set on making Indian food, but had no chickpeas in sight. So, I decided to defrost some chicken and make it anyway. I added some peas for color and was DELIGHTED at how well it turned out. I only wish I hadn’t made dinner for just myself. Hubs would have loved my new concoction. Next time I will serve it will Trader Joe’s Naan Bread for dipping! (Why ‘o why am I just thinking of this now? That would have been SOOOOO good.)

If you are an Indian food lover or just wanting to try it for the first time, then this is for you. It’s light, flavorful and good for you! Dive in!

Chicken Masala

2 tbs canola oil
2 med. onions, minced
1 clove garlic, minced
2 tsp grated fresh ginger
1/2 tsp cayenne pepper
1 tbs ground coriander
3 tsp ground cumin
1 tsp ground turmeric
2 tsp paprika
1 tsp garam masala (I didn’t have any, so I didn’t use it, so I’d say… it’s optional!)
1 15-ounce can of diced tomatoes
2/3 cup water
2-15 oz. cans chickpeas, drained & rinsed (I didn’t have these either, so I’d say…optional again!)
1/2 teaspoon salt
Juice of 1 lemon

2 chicken breasts, cooked and cut into small pieces (optional)
1 cup of peas, cooked (optional)

*****

Cook chicken. Set aside.

In a large skillet, heat oil over medium-high heat. Add the onion, garlic, ginger and cook until deep golden brown, stirring often to avoid burning. Lower the heat and add the spices, stirring them into the oil. Cook for an additional minute until very fragrant, being careful not to burn the spices.

Add the tomatoes and water to deglaze the pan. If using chickpeas, add now. Bring to a boil, then simmer until the chickpeas are tender and the flavors have come together, 15-20 minutes. (This is where I added the cooked chicken and peas, about 5 minutes left.) If needed, add water to get the right consistency. Add salt and lemon juice, a little at a time to taste.

Serve over rice.

Enjoy!

e

New post up at Style Lush! Trying to keep order amongst the chaos.

*****

Now, you can thank me later after making this cornbread. Do you realize that there is more to life than making cornbread from a box? I never knew this until two days ago. HALLO?!?! A-MAZING. Thick, fluffy, a hint of sweetness and pure bliss accompanying any meal. Besides the buttermilk, most of the ingredients are already in your pantry, so next time you’re at the store, pick up some buttermilk and never be the same again! I made ours with jambalaya (next week’s post) and I can’t WAIT to have leftovers!!

 original recipe

Buttermilk Cornbread

Ingredients

1/2 cup butter
2/3 cup white sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt

Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan. (I used a 9 inch cake pan since Hola broke my 8 inch square dish when hubs put it back in the wrong cupboard.)

Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.

Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Enjoy!

e

Last Fall, I wrote about Hola popping out his elbow while we were in Oklahoma visiting my family. Well, while visiting hub’s parents in Carmel over the weekend, Hola did it again. And this time, he did it all by himself.

He was reaching up on top of the dresser for Rt’s Leapster when hubs stepped in and tooked the game away. (It’s not his game, but that just means he wants it EVEN MORE. ALL THE TIME.) Hola was so PISSED that he dropped his right arm, while still holding onto the dresser with his left, and chose to throw himself to the ground in protest.

WHILE STILL HOLDING ONTO THE DRESSER, mind you.

One twist, one MAJOR pull, and

OUT the elbow goes.

He immediately grabbed at his elbow and began crying wildly.

I said something like “Shit”,

“We’ve got to go to the ER.”

It was perfect timing since we all were about to head out to dinner for my mother-in-law’s birthday celebration. Brother and sister-in-laws, cousins, nieces and nephews all going. Mexican food…. Coronas….Limes…oh my!

Us?

En route to C.H.O.M.P.

(California Hospital of Monterey Peninsula)

2 hours later, elbow “supposedly” back in place, we were sent home. We almost stayed for x-rays since Hola was still not using his arm after being reset. (Last time, the recovery was MINUTES later. So not the case here.) BUT, moments before they came to get us, Hola used his arm, to point. And the doc let us go. CURED!

Not so fast.

Next day, on the way back home, 24 hours, almost later, STILL not using arm, AT ALL.

So, we decide to take him to Urgent Care for x-rays just to be safe. Results? No bone damage. Score, right? Well, then what was the problem??? The “doc in the box” with his medical book in hand, (I KNOW!!) tried to put the elbow back in place for a second time. Still, no immediate recovery. So, he half-cast his arm, put him in a sling and sent us home hoping it would roll back into place on its own until we got in to see the pediatrician the next day.

(Next day, 4:30p.m.)

Pediatrician surveyed his wrist, forearm, elbow, upper arm, shoulder, collar bone, basically looked like he was giving Hola a mini-arm massage, then all of a sudden, we heard…..

POP.

Back into place. Maybe. (It was such a massive move that took a lot of focus and courage to wrangle that joint back into place. I am sure as all get out I would never have the balls to do that myself. WAAY too creepy for me.)

So, we sat around waiting (AGAIN) for some left arm movement.

Nothing. Nada.

Was told to go get x-rays to see if it could be ANYTHING else. Too bad they were closed for the holiday, so we were told to head in first thing this morning.

Thankfully, upon awaking this morning, Hola was using both arms as if nothing had ever happened. X-rays averted. WOOOOOOOOOO HOOOOO!

******

We have until the age of 3 for Hola to outgrow this.

It’s going to be a long year.

e

It’s Friday again! So that means I have another post up at Style Lush! Ever made homemade play dough? Use natural dyes? Come on over to find out how!

I have come across this recipe twice over the past couple of weeks and have finally decided to give it a try. Now, I am a LOVER of the original recipe and was quite skeptical on anything else tasting quite as delicious. My first thought was, browned butter? You mean the same taste as when I walk away from the kitchen for a moment only to find when I return, I’ve got BURNT butter in my pan? There is a particular taste to it, but when you intentionally try to do it, it’s quite LOVELY. Plus the added salt is HEAVENLY. Definitely a dessert you should try when you want something savory. Enjoy!

Salted Brown Butter Crispy Treats

1 stick unsalted butter
1 10-ounce bag marshmallows (I use 43-44 marshmallows instead of whole bag)
heaping 1/4 teaspoon coarse sea salt (I use kosher)
6 cups Rice Krispies cereal

Melt butter in a large pan over medium heat. Butter will foam, then turn a nutty brown color. (Be sure to stay with your butter the entire time!) Stir frequently until browned.

Take butter off the heat, add marshmallows and salt, then stir until smooth. Stir in Rice Krispies and mix until combined.

Pour and press firmly in a non-stick sprayed 8×8 glass pan. Cool and cut.

e

Have a new post up at Style Lush today! If you haven’t heard about my caramel brownies by now, then I think it’s about time. Your life will be altered.

*****

One of my close mommy friends is a fabulous gal and a great cook. She’s got great recipes over at her own site, Eat at Allie’s. When I moved up to No. Cal over 4 years ago, she became one of my closest friends. She even shared some of her favorite recipes to me, a gal who didn’t know much past her Good Housekeeping cookbook. (ah, so naive back then.) Her Peanut Sauce is one of these gems and is FANTASTIC. Make a batch, use half with your meal, then freeze the rest OR just save the leftovers in the fridge for use later in the week. It uses most pantry items and has such great flavor.

While hubs was away on business, I pulled the leftover sauce out of the freezer and cooked some broccoli, peas, carrots and corn. Served over rice, I cooked myself a perfect meal in the span of 5 minutes. Bon appetite!

Peanut Sauce

(makes 1 3/4 cups)

• 4 cloves fresh garlic
• juice from half lemon
• 1/2 cup creamy peanut butter
• 1/4 cup water
• 1/4 cup ketchup
• 1/4 cup reduced sodium soy sauce
• 1/4 cup brown sugar
• 2 T peanut oil or vegetable oil
• 4 t bottled chopped ginger
• 1 T red wine vinegar
• 1 T onion powder
• 1 T sesame oil (I used another T of veggie oil since I didn’t have sesame.)
• 1/2 t crushed red pepper or to taste

1) Chop garlic cloves in blender.
2) Place all other ingredients in blender and pulse on high until combined.
3) Serve at once or refrigerate in an airtight container up to one week. (I froze mine.)

e