- small onion
- dried rosemary
- black pepper
- garlic powder
- onion powder
- honey
- olive oil
- basil
- italian parsley chopped
- balsamic vinegar
- tomato paste
- crushed canned tomato
- red wine
- vegetable oil
- onion
- uncooked quinoa
- vegetable broth
- ground cumin
- cayenne pepper
- salt and pepper to taste
- frozen corn kernels
- chopped fresh cilantro
This is a staple dish in India where I grew up, and something you could cook any time of the year since it doesn’t need too many ingredients. It’s just as tasty as the more complicated versions that you can find in recipe books. I eat this with roti, brown rice, or make it more watery for a tasty soup. The advantage to having this outside India is that you don’t have to watch out for the occasional small stone mixed in with the lentils :)
- red lentils
- ghee or oil
- bay leaf
- cumin seeds
- ground turmeric
- nigella
- salt and freshly ground black pepper
- extra-virgin olive oil
- large brown or green lentils
- long-grain white rice
- crushed tomatoes puree
- small onion chopped
- dark soy sauce
- sugar
- sesame oil
- cornstarch
- minced ginger
- teasp salt
- peanut oil
- chicken stock
- Wild Oats Organic Maple Syrup
- cinnamon
- organic low-fat granola
- Wild Oats Organic Butter
Note: I made this recipe for my son after he was 9 months. I did not blend it all. I just made sure the chicken pieces were small enough for him to chew and gave it to him. This is one of his favorite dishes and I always keep some on hand in the freezer for nights when we don’t have any appropriate food to give him from our plates. This also smells so good when it is cooking!
- diced onion
- long-grain brown rice
- low-sodium chicken stock
- diced peeled mango
easy!
- Boneless/Skinless chicken breasts
- EVOO
- parm. cheese
- minced oregano
- salt & pepper
- chicken stock or broth
- balsamic vinegar
- butter