I came across this great recipe on the internet. I was looking for a great healthy chicken salad recipe that has some zip. This recipe is taken from http://www.theartofdoingstuff.com/the-best-curried-chicken-salad-youll-ever-eat/
I love pecans, but I only had raw almonds on hand. They worked really well in this salad. I also used a 4oz chicken breast.
This recipe is super easy and very very good!
1 grilled chicken breast (chopped)
1 stalk celery (chopped)
1/2 a red apple (diced small)
1/4 cup toasted pecans (chopped)
1/4 cup raisins
1/4 cup mayonnaise (to start)
1/4 tsp curry powder
1/4 tsp cayenne pepper
salt and pepper to taste
1. Combine all ingredients in bowl. Add additional mayonnaise to taste.
2. Serve in lettuce leaves.
My mother made these cookies all the time when I was a kid, and quite honestly, this is the first time I’ve ever made them for myself. I love trying new recipes all the time, so I often fail at posting and making those most loved recipes from the past.
This recipe is taken from Better Homes and Gardens New Cookbook.
I omitted the cinnamon and the cloves from the oatmeal cookie recipe to make the oatmeal chocolate chip. I also omitted the nut option from the oatmeal-chip recipe.
3/4 cup butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon (optional)
1/4 teaspoon ground cloves (optional)
1 teaspoon vanilla
1 3/4 cup all-purpose flour
2 cups rolled oats
1. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, baking powder, baking soda, and if desired, cinnamon and cloves. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Stir in rolled oats.
2. Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake in a 375F oven for 8 to 10 minutes or until edges are golden. Cool on cookie sheet for 1 minute. Transfer to a wire rack and let cool.
MAKES 48 COOKIES
Oatmeal-Raisin Cookies: Prepare as above, except after stirring in oats, stir in 1 cup raisins or snipped dried tart cherries. Makes about 54 cookies.
Oatmeal-Chip Cookies: Prepare as above, except after stirring in oats, stir in 1 cup semisweet chocolate, butterscotch-flavoured, or peanut butter-flavoured pieces and 1/2 cup chopped walnuts or pecans. Makes about 54 cookies.
I found this recipe on Twitter. The original recipe can be found at http://infinebalance.com/2013/04/30/curried-chickpea-wraps/.
I love this recipe since you can make it in a tortilla wrap, lettuce leaves, or you can eat it as is! This recipe is super easy, especially if you own a food processor. I shredded my carrots and chopped my chickpeas using mine. I also used raisins instead of currants. The filling will last for several days making this is a great make-ahead recipe for lunches or dinner.
1 teaspoon olive oil
2 large carrots shredded
1 clove garlic, minced
1 tablespoon garam marsala curry spice
2 green onions, thinly sliced
1 18oz can chickpeas (about 2 cups cooked), rinsed and drained
2 tablespoons currants (soaked in hot water to plump and drained), then chopped
1/4 cup mayo, plus more to your taste
2 teaspoons rice wine vinegar
pinch of salt
1. If you haven’t already, pour some hot water over the currants so they plump up a bit before you drain and chop them.
2. In a skillet, warm oil over medium heat. Add garlic, garam marsala and carrots. Saute until carrots are soft, about 5 minutes. Stir in green onions and remove from heat.
3. in a food processor, add chickpeas and pulse several times until coarsely chopped. (Alternatively, you could mash the chickpeas in a bowl with a fork).
4. Transfer mashed chickpeas to a large bowl. Add carrot mixture, salt, mayo, chopped currants and rice wine vinegar. Blend well. Taste for seasonings.
5. Serve in a wrap or in lettuce leaves.
YIELD: Enough for 4 8-inch wraps.