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As I am moving fairly soon, I have a nightly version of "Chopped" to use up all of the non-canned foods I have in my pantry.
Tonight's dinner:
My version of a "carbonara" = Spaetzle noodles coated with a mixture of Maytag Blue Cheese and Imported Romano
Baby Carrots with a maple syrup and orange glaze
Baby whole beets
Roast Beef, potatoes and a wrap thing my husband wanted me to do for him.
Since he got injured on Sunday he has been eating very odd things and he didn't get a head injury so he cannot use that as an excuse.
In response to the rep comment: The wrap I used is a flour tortilla with turkey, tomato, bacon, lettuce, mayo and onion then I warmed it a wee bit in the microwave.
Tonight we have chicken thighs with basmati rice,a green mixed salad,lassi and for dessert sliced mangoes
1 tbsp olive oil
4 boneless chicken thighs (skin removed)
1 small eggplant cut in cubes (leave peel on)
1 large onion finely sliced
2 large carrots finely sliced
1/4 cup dried cranberries
1/4 cup dried apricots diced
1 cup chicken broth
1 tbsp tomato paste
1 tbsp fresh lemon juice
1 tbsp flour
4 garlic cloves finely cut
3/4 tsp cumin powder
a thumb size piece of fresh ginger finely cut
1/2 tsp cinnamon
1 tsp black pepper OR 3-4 green chilies (or less if you do not like it too spicy)
Put chicken and eggplant pieces in the heated frying pan and brown chicken from all sides and remove from heat.Next lay chicken thighs and eggplant on bottom of slow cooker and arrange layers of onion, carrots, dried cranberries, apricots over the chicken and eggplant.In the meantime mix together the chicken broth, tomato paste, lemon juice, flour, garlic, cumin, ginger, cinnamon, black pepper/green chilies. Than pour mixture on the the chicken and layered vegetables/fruit.I usually have it on the high setting for 5 hours,but if you want you can put it on the low setting for 8 hours.We serve it with rice,coucous or even flatbread or naan.
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