Chicken Tikka Masala

Chicken Tikka Masala
 This is a warm bowl of goodness!!!

 

Ingredients
1 pound (approx 3 each) chicken breasts, boneless, skinless
2 cups rice, cooked
1 medium onion, sliced
1 cup peas, frozen
1 teaspoon Wildtree All Natural Grapeseed Oil
1 cup Wildtree Tikka Masala sauce
1 cup milk

In a large skillet over medium low heat, fry the onions in Grapeseed oil until they are soft and translucent. While the onions are cooking slice the chicken breasts into either small cubes or strips. Add the chicken and cook until it reaches an internal temperature of at least 165 degrees F. In a separate pan heat the milk product and the Tikka Masala sauce together. Add the Tikka Masala Sauce and peas to the chicken pan. Turn the heat to low and simmer, uncovered, for 2-3 minutes. Serve the prepared chicken tikka masala over rice.
Note: 1 can of chick peas can be used as a substitute for the chicken breast.

 

To order Wildtree's Tikka Masala Sauce or any other Wildtree groceries, please go to www.jenwarr.mywildtree.com.

Dinner's in the Bag!

Wildtree Ziploc Bag Meal Ideas 

The whole idea is this...
DUMP, SMUSH, SQUISH, FREEZE, THAW, COOK. 

A picture from Mandy's Workshop!

Basic Directions: 

• Take gallon Ziploc bags 
• Put family portion of protein and/or vegetables in bag and/or all other ingredients  
• Sprinkle few teaspoons of Grapeseed Oil on protein/veg 
• Sprinkle few teaspoons of any blend 
• Squish 
• Label & throw in freezer 
• When ready to use, pop in fridge to thaw, then cook in 350 degree oven for 20-25 minutes, or grill, or stovetop skillet sauté for 20 minutes (see individual recipes)

Thirteen recipes to put in your freezer!

Chicken & Veggies #1

4 chicken breasts 
4 -6 red potatoes cut into cubes/slices
½ bag frozen green beans or asparagus
2 tbsp Wildtree Roasted Garlic Grapeseed Oil
3 tbsp Wildtree Rancher’s Steak Rub

+  +  +  +  +

Chicken & Veggies #2
4 chicken breasts 
4-6 red potatoes cut into cubes/sliced½ bag frozen green beans or asparagus
2 tbsp Wildtree Natural Grapeseed Oil
2 tbsp Wildtree Lemon Rosemary blend
1 tsp salt (sea salt is the healthier choice!)

+ + + + +

Chicken & Veggies #3
4 chicken breasts4-6 red potatoes cut into cubes/slices
½ bag frozen green beans or asparagus
2 tbsp Wildtree Roasted Garlic Grapeseed Oil
3 tbsp Wildtree Garlic & Herb blend
½ tsp black pepper (optional)

+ + + + +

Southwestern Chicken Meal
4 chicken breasts – cut into small pieces
1 can rotel tomatoes – undrained
1 can green chiles
1 can black beans, drained & rinsed!
1 cup frozen corn
½ cup chopped onion
1½ tbsp Wildtree Roasted Garlic Grapeseed Oil
3 tbsp Wildtree Fajita seasoning

COOK THIS ON THE STOVE TOP – then serve with tortillas and shredded cheese

+ + + + +

Cajun Chicken & Sausage Meal 3 chicken breasts – cut into small chunks
1 lb andouille sausage (or other smoked sausage) preferably nitrate free (avail at whole foods – or other natural grocer)
3 red potatoes, cut into small chunks/pieces
1 cup frozen corn
1 can diced tomatoes – half the juice drained
1 can chicken broth
½ cup chopped onion
1 tbsp Wildtree Garlic Grapeseed Oil
3 tbsp Wildtree Cajun seasoning
1 tsp sea salt (optional)
1 cup rice

COOK THIS ON THE STOVETOP – DUMP, BRING TO A BOIL, THEN COVER AND SIMMER 15-20 MIN. until rice is cooked to desired consistency.
+ + + + +

Easy Italian Chicken & Roasted Potatoes 
1 whole cut up chicken4 -6 red potatoes, cut into wedges
2 tbsp Wildtree Garlic Grapeseed Oil
2 tbsp Wildtree Hearty Spaghetti blend
1 tbsp Wildtree Rancher’s Steak Rub

This one needs to bake for 30 min per side, at 350 degrees in a pyrex dish.

+ + + + +

Southwestern Ground Beef Hash
1 lb ground beef, broken into small chunks
4 red (or your choice) baking potatoes – cut into small pieces
½ cup chopped onion
1 cup frozen corn (the other ½ of the bag from the meal above!)
1 can rotel tomatoes – undrained
1 can green chiles
1 ½ tbsp Wildtree Garlic Grapeseed Oil
3 tbsp Wildtree Fajita seasoning
1 tsp sea salt (optional)

COOK THIS ON THE STOVE TOP! Can also be served with tortillas, shredded cheese, sour cream, etc.

+ + + + +

Meat & Potato Meal
1 lb ground beef – broken into chunks/pieces – OR – 1 lb sirloin cut into chunks (if you do this one, I’d skip the corn)
4-6 red potatoes cut into small pieces
1 cup yellow onion – chopped into pieces (smaller pieces for the ground beef hash, larger chunks for the sirloin bake)
Optional – 1 cup frozen corn
2 tbsp Wildtree Garlic Grapeseed Oil
3 tbsp Wildtree Rancher’s Steak Rub

COOK THIS ON THE STOVE TOP if you do GROUND BEEF – makes a ‘hash’ of sorts – good for colder weather. 

COOK IT IN THE OVEN ON A COOKIE SHEET/BROILER PAN IF YOU DO THE SIRLOIN – allow an extra 10 minutes for the potatoes. (so in other words, spread them separately onto the cookie sheet, and either put the potatoes in first, or take the beef out early).

+ + + + +

Simple Steak Fajitas – (or chicken)
4 sirloin steaks, or 4 chicken breasts, cut into slices
1 bag frozen tri-color peppers
1 large white onion, cut into slices
½ cup water mixed with 3 tbsp fajita seasoning to make a ‘liquid’
2 tbsp natural grapeseed oil
1 tsp salt (optional)
Mix all together

COOK ON THE STOVETOP IN A SKILLET. Serve with tortillas, sour cream, shredded cheese

+ + + + +

Salmon with Dill & Potatoes
4 salmon filets
4 red potatoes cut into small pieces
2 tbsp Wildtree Roasted Garlic Grapeseed Oil
2 tbsp Wildtree Dill Dip blend

This one is best on the grill in the summer (*use a grill pan for the potatoes*) and in the oven in the winter. Allow extra time for the potatoes. Serve with Caesar salad.

+ ++ + +

Garlic and Herb Fish with Pasta Alfredo
4 fish fillets (Mahi, Halibut, Salmon)
2 tbsp Wildtree Roasted Garlic Grapeseed Oil
2 tbsp Wildtree Garlic & Herb blend
Bake or grill

Prep the Alfredo Pasta separately while the fish is baking/grilling. Follow the directions on Wildtree's Alfredo jar. Excellent with a Caesar salad too.

+ + + + +

BEST Fish
4 fish fillets – your choice – (halibut or mahi work great)
1 tbsp Wildtree Roasted Garlic Grapeseed Oil
2 tbsp Wildtree Rancher’s Steak rRb

Serve with “Rice Alfredo” – prep rice normally, then prep Wildtree's Alfredo  Sauce. Mix together to make a ‘healthy’ “lipton rice side” – so good!!

Serve with a simple salad – lettuce, dried cranberries, sunflower seeds, and any vinaigrette (Wildtree's Wildberry or Balsamic Vinaigrette are both great!)

+ + + + +

Lemon Rosemary Pork Chops & Potatoes
4 boneless pork chops
4 red potatoes cut into pieces
1 bag frozen asparagus – or green beans
2 tbsp Wildtree Natural Grapeseed Oil
2 tbsp Wildtree Lemon Rosemary blend

THIS ONE IS BEST ON THE GRILL – but works well in the oven during winter.

To order any of the Wildtree products referenced above, please go to www.jenwarr.mywildtree.com and place an order any time day or night!

Kickin' Crab Fried Rice

Kickin' Crab Fried Rice

2 TBSP Garlic GSO

2 large eggs, beaten

1 cup of frozen stir fry veggies

1/2 cup Wildtree  Kickin' Asian Stir-Fry Sauce

(2) 6 oz cans lump crab meat

2 cups cold rice, cooked

Heat 1 tablespoon Grapeseed Oil in a large skillet over medium heat. Season beaten eggs with salt and pepper and add to the skillet. Cook eggs, stirring, until they’re lightly scrambled but not too dry. Remove from pan and set aside. Add remaining Grapeseed Oil into the pan and cook frozen vegetables until heated through. Stir in white rice and crab meat, breaking apart any clumps, and sauté until the rice gets slightly crispy, about 5 minutes. Add Stir Fry Sauce and stir until all the ingredients are covered with sauce. Add the scrambled egg back into the pan and mix thoroughly.

To Soak or Not to Soak

Perfect Brown Rice

I love ordering brown rice at a restaurant as it is always delicious. But when I cooked it at home it was chewy, or hard, or just not pleasant to eat. My 7 year old son (who loves rice like his mama) would always try it and never like it so I went straight back to white Jasmine rice. I knew brown rice was the healthier choice and I wasn't going to give up! As I continued on my journey to feeding my family healthier meals, I discovered information about soaking your rice. My first thought was...what a pain! Time consuming! And will it really taste better? Much to my surprise, it not only guaranteed perfect brown rice, it also turns out it is much healthier for you.

Many people are making the switch to brown rice as a healthier choice, but did you know brown rice has a coating called phytic acid which can prevent your body from absorbing certain minerals?  This is also true for quinoa, beans, nuts and soy. So what is one to do? It's quite simple...soak your grains. My son doesn't even ask for the other rice anymore!!

Simple Soaked Brown Rice

from The Nourishing Home

1 cup of organic brown rice

1 tbsp plain organic Kefir or yogurt (*see dairy-free option - I use Apple Cider Vinegar)

2 cups warm water

1/8 tsp of Celtic sea salt

Add above ingredients to a medium ceramic (or glass) mixing bowl (I use my Le Creuset pot and leave on the stove) and thoroughly combine. Cover the bowl and place it in a warm area of your kitchen for 12-24 hours. After soaking time is completed, drain mixture using a fine-mesh strainer and gently rinse. Place drained rice in medium saucepan and add approximately 1 ¾ cups water. Bring to a boil. Then, immediately cover and reduce heat until you achieve a gentle simmer. Cook approximately 25-40 minutes until rice has absorbed the liquid and reached the consistency you desire. Makes approximately four ½ cup servings.

*For dairy-free soaking, substitute whole milk Kefir with coconut milk kefir, or fresh-squeezed lemon juice or apple cider vinegar.

Tip#1: If you will be refrigerating or freezing your cooked rice for future meals, be sure to cook the rice al dente, or it may become mushy when reheated.

Tip#2: I have noticed that sometimes my soaked rice will absorb more water during the soaking process than at other times, so you may find it necessary to adjust the amount of water used during the cooking process. A good way to know, is to strain your rice over a bowl and then pour the soaking liquid into a two-cup measuring cup and see how much liquid is left. If there is 1 ¾ cups of liquid or more left over during the soaking process, then you would add 1 ¾ cups of fresh filtered water to your saucepan and cook the strained rice in that amount of water.

Time-saving Tip: Triple this recipe and refrigerate the leftovers for multiple dishes throughout the week. Below are several of my favorite recipes using soaked brown rice:

• Soaked Brown Rice Breakfast Porridge:

http://www.facebook.com/notes/the-nourishing-home/soaked-brown-rice-breakfast-porridge/189391714408696

• Buttery-Herbed Brown Rice:

http://www.facebook.com/notes/the-nourishing-home/buttery-herbed-brown-rice/189392561075278

• Green Quiche with Brown Rice Crust:

http://www.facebook.com/notes/the-nourishing-home/green-quiche-with-brown-rice-crust/189392744408593

Here are some other helpful resources:

http://www.westonaprice.org/food-features/1893-living-with-phytic-acid.html

http://nourishedkitchen.com/soaking-grains-nuts-legumes/

http://www.phyticacid.org/

Arroz con Pollo Verde

This yummy dish can be made vegan and is still just as delicious! The combination of the flavors has just a hint of spiciness, but not too much for those of us who prefer not to burn our taste buds. It is a great casserole to make for a potluck dinner or to bring leftovers for lunch!

Arroz con Pollo Verde

(Green Chicken & Rice)

Serves: 8

2 TBSP Wildtree Roasted Garlic Grapeseed Oil

1 small onion, chopped

1 cup uncooked rice

 2 cups water

 2 TBSP Wildtree Chicken Bouillon or Vegetable Bouillon Soup Base

1 cup frozen whole kernel corn

2 cups shredded cooked chicken

 1 (15 ounce) can black beans, rinsed and drained

½ cup sour cream

 1 cup Wildtree Roasted Tomatillo Sauce

 1 cup shredded cheddar cheese

 1 TBSP chopped cilantro (optional)

Preheat oven to 375° F. Spray 8-inch baking dish with nonstick cooking spray; set aside. Heat Roasted Garlic Grapeseed Oil in large nonstick skillet and cook onion, stirring occasionally, 3 minutes or until almost tender. Stir in rice and cook, stirring occasionally, for 2 minutes or until rice is golden. Add water and Chicken or Vegetable Bouillon and bring to boil over high heat. Reduce heat to low and simmer covered 10 minutes. Stir in corn and cook covered an additional 10 minutes or until rice is tender. Remove skillet from heat, stir in chicken, beans, sour cream, and Tomatillo Sauce. Spread half of the rice mixture into prepared dish; sprinkle with ½ cup of cheese, then top with remaining rice and cheese. Bake 10 minutes or until cheese is melted. Garnish, if desired, with chopped fresh cilantro.

Greek Rice

Yesterday was our back to school picnic and it was the perfect fall day! Everyone brought a dish that reflected our family's heritage...we brought Greek Rice. And no, we are not Greek! Andy is mostly Italian and about a 1/4 Jewish, I am mostly English with some Welch, French and Spanish thrown in the mix - so our dish reflected the Mediterranean side of our family. The recipe is from a very dear friend of mine who is a culinary inspiration among other things! Her name is Kristen and her blog, Vegetarian Family Cooking, is full of the most delicious recipes. I cannot take any credit for the Greek Rice recipe - it is all hers - and it is delicious! (The picture above is from Kristen too.) It's filled with sundried tomatoes, kalamata olives, feta cheese, zucchini, garlic, spinach and more! I added a little salt and pepper before serving and some green beans when cooking the zucchini as I only had one. You can use it as a side dish, a lunch entree, wrapped in a tortilla with avocado or a tasty and healthy snack. Click here for the Greek Rice recipe. Happy, healthy cooking! Jen