Tandoori Style Chicken Wings with a Yogurt Sauce
Prep. Time: 5 minutes
Cooking Time: 25 minutes
Serves 4

Ingredients:

1 TB ginger, minced
1 TB ground coriander
1 1/2 ts ground cumin
1 ts ground tumeric
1/2 ts ground cinnamon
1/2 ts salt
1/4 ts cayenne pepper
24 chicken wings

Yogurt Sauce:
1 cup whole milk yogurt
2 TB fresh cilantro
1 garlic clove, minced
salt
cayenne pepper

Directions:
1. Preheat oven to 400 degrees F.
2. Combine and mix all ingredients except for the chicken.
3. Rub spice mix over chicken wings.
4. Place chicken on baking sheet. Bake in oven for 25 minutes.
5. To make yogurt sauce. Combine all ingredients and mix well.

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Chana Masala
***Vegetarian Recipe***

Serves 4
Prep. Time: 5 minutes
Cooking Time: 25 minutes

Ingredients:

2 TB butter
1 onion, chopped
2 garlic cloves
1 TB ground coriander
1 TB ground cumin
1 ts ground cayenne pepper
1 ts ground turmeric
2 15-ounce cans chopped tomatoes
2 15-ounce cans chickpeas, rinsed and drained
1 ts paprika
1 ts garam masala
1 ts salt
Juice of 1/2 lemon
1 jalapeno, stemmed, seeded, and chopped
2 ts ginger, grated

Directions:
1. Cook 2 cups rice as normal, just add 2 TB of tumeric to the rice.
2. Heat large skillet over medium heat; add butter and melt. When melted, add the onion and cook 5 minutes until soft and beginning to brown. Add the garlic, ginger and jalepeno and cook for another minute.
3. Add the coriander, cumin, cayenne, and turmeric. Stir until combined and cook for 30 seconds or so, or until it is very fragrant.
4. Stir in the canned tomatoes. Cook for 5 minutes, stirring occasionally.
5. Add the chickpeas; stir until combined and then bring mixture to a boil.
6. Reduce heat to a simmer. Add the paprika, garam masala, salt, and lemon juice. Cover and cook at a simmer for 10 minutes.
7. Serve over rice.

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Sesame Carrot Salad with a Baked Tomato Crisp

These recipes were part of two other recipes, but I decided to pair them because the flavors go really well together.

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Sesame Carrot Salad
Total Time: 10 minutes
Serves: 4

Ingredients:

1 lb carrots, peeled and grated
2 TB sesame seeds
2 TB rice vinegar
1 TB sesame oil
1 inch fresh ginger, peeled and finely chopped
salt and pepper to taste

Directions:

Combine all ingredients in large bowl. Toss until salad is mixed.

Cherry Tomato Crisp
Prep Time: 5 minutes
Cooking Time: 25 minutes

Ingredients:

2 slices white bread
½ cup grated Parmesan
2 TB fresh parsley leaves
1 TB olive oil
1 garlic clove, chopped
salt and pepper
1 ½ pounds cherry tomatoes (can also use grape tomatoes or strawberry tomatoes)

Directions:

1.Preheat oven to 400 degrees F.
2.In food processor, combine bread, cheese, parsley, olive oil, and garlic; season with salt and pepper.
3.Pulse food processor until bread is coarsely chopped.
4.In an 8 inch square baking dish, place tomatoes in a single layer. Sprinkle bread mixture over the top.
5.Bake for 20 to 25 minutes. Until bread is browned on top.

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Serves 4

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Ingredients:

1 pound extra large shrimp, peeled and deveined
4 ts soy sauce
2 garlic cloves, minced
2 ts minced fresh ginger
1/4 ts red pepper flakes
2 TB plus 1 ts peanut or vegetable oil
1/2 cup water
1 TB toasted sesame oil
1 TB oyster sauce
1 ts cornstarch
1 red bell pepper, cut into strips
5 scallions, cut into 2 inch pieces
1 ts fresh lemon juice
1 TB sesame seeds, toasted

Directions:

1. Toss the shrimp and 2 ts of soy sauce together in medium bowl. Mix garlic, ginger, pepper flakes, and 1 ts of peanut oil together in small bowl.
2. Stir the water, sesame oil, oyster sauce, remaining 2 ts soy sauce and cornstarch together in a small bowl.
3. Heat 1 TB of peanut oil in a 12 inch non stick skillet over high heat until smoking. Add the bell pepper and scallions and cook until browned in spots, about 5 minutes. Transfer to a bowl. Add the remaining TB peanut oil and the shrimp to the now-empty skillet and cook, tossing until just opaque, about 30 seconds.
4. Push the shrimp to the sides of the skillet, add the garlic mixture to the center of the pan, and mash with a spoon until fragrant, 10 seconds. Stir the mixture into the shrimp. Add the water mixture and cook until thickened, about 1 1/2 minutes. Return the vegetables to the pan, add the lemon juice, and toss until heated through. Sprinkle with sesame seeds before serving.

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