It's Time to Spice Up My Life!

I have certain recipes that are my "go-to's". They are tasty, safe, healthy... and sometimes boring! So this morning, I put on my workout gear with the intention of cleaning the house! (Yes, it's easier to clean in running shoes!)  As I moved a stack of old magazines, I stopped to flip through it to see if it was savable, (it was, after all, dated 1994) and there I discovered three recipes that I intend to try this weekend for my husband, Patrick, and I. (I am a vegetarian, Patrick is a carnivore.)

I have always loved Indian food, but have very seldom attempted it at home. So this old edition of Fast and Healthy Magazine (no longer published, sadly) really tipped me toward a nice challenge. This, coupled with the time to dedicate to a shopping trip, is forming the perfect storm for cooking this delectable food!

So I am presenting the recipes here: two are for the main dish and one is the secret of the spice. I hope you, too, will feel adventuresome in the near future, and you will Spice Up YOUR Life!

P.S. I made these for dinner tonight. My only regret is that I did not double the recipe so that I could have leftovers tomorrow!
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Potatoes, Peas and Carrots Dinner
Serving size: 1 ¼ cup   5 PP
Serves 2

1 Tbsp oil
1 garlic clove, minced
1 tsp finely chopped fresh gingerroot
1 cup cubed (1”) unpeeled potatoes
1 cup frozen sweet peas
1 cup diced carrots
½ cup water
1 tsp turmeric
½ tsp salt
1 tsp Garam Masala Seasoning*
Heat oil in medium saucepan over medium-high heat until hot. Add garlic; cook and stir until golden brown. Add ginger; cook and stir an additional one minute. Add potatoes, peas, carrots, water, turmeric, and salt; mix well. Bring to a boil. Reduce heat; cover and simmer 10 to 15 minutes or until potatoes are tender, stirring occasionally. Stir in Garam Masala Seasoning. Makes 2 (1 ¼ cup) servings.
1 ¼ cups = 210 calories, 7 g protein, 31 g carbs, 7 g fiber, 8 g fat, 0 mg chol, 640 mg sodium.


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Garam Masala Seasoning

Can be purchased in the supermarket or you can make it yourself as follows:
1 ½ tsps ground coriander
1 tsp ground cumin
1 tsp pepper
½ tsp cardamom
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Indian Chicken Curry
Serves 2   8 PP

2 tsp oil
½ cup finely chopped onion
1 small garlic clove, minced
1 medium tomato, chopped
¼ cup plain nonfat yogurt
1 ½ tsp curry powder
1 ½ tsp coriander
¼ tsp salt
1 whole skinless chicken breast (about ½ pound) cut into 1” pieces
2 – 4 TBSP water, if desired
2 cups hot cooked rice (cooked without margarine or salt)


Heat oil in medium saucepan over medium heat until hot. Add onion and garlic; cook and stir until golden brown and onion is tender. Add tomato. Reduce heat to medium-low; cover and simmer 5 to 7 minutes or until tomato is soft, stirring occasionally.
Stir in yogurt, curry powder, coriander and salt. Mix well. Add chicken; stir to coat. Cover; cook 5 to 10 minutes until chicken is tender and no longer pink. Stir in enough water for desired consistently. Serve over rice.
Per serving: 440 calories, 34 g protein, 3 g fiber, 4 g fat, 360 g sodium, 55 g carbs