Slow-cooker Chicken Tikka Masala

1- 15 oz. can crushed tomatoes
1 medium onion, chopped
2 cloves garlic, chopped
2 T tomato paste
2 tsp garam masala
salt and pepper
1 1/2 lb. skinless, boneless, chicken tighs
1/2 English cucumber, halved and thinly sliced
1/4 cup cilantro leaves
1 T fresh lemon juice
1 cup rice  (it calls for basmati or long-grain white rice...I used brown rice)
1/2 cup heavy cream

In a 4-6 qt. slow cooker, combine the tomatoes, onion, garlic, tomato paste, garam masala, 3/4 tsp salt and 1/4 tsp pepper.  Place the chicken on top of the vegetables, cover and cook until the chicken is tender, on low for 7-8 hours or on high for 3-4 hours.

In a small bowl, toss the cucumber and cilantro with the lemon juice and 1/4 tsp each salt and pepper.  Cover and refrigerate for up to 8 hours.

Twenty minutes before serving, cook the rice according to the package directions.

Just before serving, stir the cream into the chick tikka masala.  Serve over the rice with the cucumber relish.

White Bean and Roasted Chicken Salad

SALAD

2 cups coarsely chopped skinless, boneless rotisserie chicken
1 cup chopped tomato
1/2 cup thinly sliced red onion
1/3 cup sliced fresh basil
2 (16 oz.) cans cannelini beans or other white beans, rinsed and drained

DRESSING

1/4 cup red wine vinegar
2 T extra virgin olive oil
1 T fresh lemon juice
2 tsp. dijon mustard
1/2 tsp. salt
1/4 tsp freshly ground pepper
2 garlic cloves, minced

To prepare salad, place first 5 ingredients in a large bowl; stir gently, to combine.

To prepare dressing, combine vinegar and remaining ingredients, stirring with a whisk.  Drizzle over salad, tossing gently to coat.

Cheesy Cauliflower Pancakes

1 head cauliflower
2 large eggs
1/2 cup cheddar cheese, grated
1/2 cup panko bread crumbs
1/2 tsp. cayenne pepper (more or less to taste)
salt
olive oil

Cut cauliflower into florets and cook in boiling water until tender about 10 minutes.  Drain.  Mash the cauliflower while still warm. Stir cheese, eggs, panko, cayenne and salt to taste.

Coat the bottom of a griddle or skillet with olive oil over medium-high heat.  Form the cauliflower mixture into patties about 3 inches across.  Cook until golden brown and set, about 3 minutes per side.  Keep each batch warm in the oven while you cook the rest.

Makes 8 pancakes.

Cinnamon Pancakes

2 1/4 cups whole-wheat white or all purpose flour
2 T sugar
1 tsp ground cinnamon
2 tsp baking powder
1 tsp baking soda
3/4 tsp salt
2 1/2 cups buttermilk, well shaken
6 T butter, melted, plus for cooking
2 eggs at room temperature, beaten

Whisk together the flour, sugar, cinnamon, baking powder, baking soda and salt in a large bowl.  In a separate bowl, whisk together the buttermilk, melted butter and eggs.  Make a well in the center of the flour mixture, and whisk in the wet ingredients until just combined with some small lumps.

Heat a nonstick griddle or frying pan over medium-high heat until a drop of water sizzles when splashed on the pan.  Brush the griddle with melted butter.  Pour 1/4 cupful of batter onto the griddle per pancake, leaving space between pancakes.  When bubbles form all over the edges of the pancakes and release easily, flip the pancakes with a spatula.  Cook on the other side until the pancakes are evenly pale golden, about 2 to 3 minutes more.  Repeat, adding a little more butter to the griddle as needed.

BLUEBERRY EMBELLISHED SYRUP

1 cup pure maple syrup
1 cinnamon stick
2/3 cup fresh or frozen blueberries (defrosted)

Heat the syrup and cinnamon stick over medium-low heat until warm and fragrant.  Lower the heat, stir in blueberries and leave over low heat until the blueberries are just warmed but still hold their shape, about 1 minute.  Serve over warm pancakes with butter.

Asian Lettuce Wraps

16 Boston Bibb or butter lettuce leaves
1 lb. lean ground beef
1 T cooking oil
1 large onion, chopped
2 cloves fresh garlic, minced
1 T soy sauce
1/4 cup hoisin sauce
2 tsp minced pickled ginger
1 T rice wine vinegar
Asian chile pepper sauce (optional)
1 (8 oz.) can water chestnuts, drained and finely chopped
1 bunch green onions, chopped
2 tsp Asian sesame oil

Rinse whole lettuce leaves and pat dray, being careful not to tear them. Set aside.

In a medium skillet over high heat, brown the ground beef in 1T of oil, stirring often and reducing the heat to medium, if necessary.  Drain, and set aside to coold.  Cook the onion in the same pan, stirring frequently.  Add the garlic, soy sauce, hoisin sauce, ginger, vinegar and chile pepper sauce to the onions and stir.  Stir in chopped water chestnuts, green onions, sesame oil and cooked beef; continue cooking until the onions just begin to wilt, about 2 minutes.

Arrange lettuce leaves around the outer edge of a large serving platter and pile meat mixture in the center.  To serve, allow each person to spoon a portion of the meat into a lettuce leaf.  Wrap the lettuce around the meat like a burrito and enjoy.n

Pinto Beans Rancheros

1 lb. pinto beans, cleaned and soaked as directed
4 slices thick sliced bacon, cut into 1/4 inch dice
1 medium onion, chopped
1 medium red bell pepper, cut into 1/2 inch dice
1 medium green bell pepper, cut into 1/2 inch dice
3 large cloves garlic, minced
1/2 tsp. cumin
1/4 tsp. dried thyme
2 cups chicken or vegetable stock
1 small bay leaf

Cook beans as directed  on bean package until tender, but not completely soft, 30-40 minutes.  Meanwhile, in a skillet, cook the bacon over moderate heat until crisp and browned.  Spoon off and discard all but one tablespoon fat.  Add onion, red and green pepper and garlic.  Cook for 1 minute, stirring.  Reduce heat to low, cover and cook for 10 minutes, stirring occasionally, until vegetables are soft.

Drain beans and stir into skillet with cumin, thyme, broth and bay leaf.  Simmer uncovered over medium heat until most of the liquid has evaporated and beans are soft, 10-15 minutes.  Remove bay leaf and season with salt and pepper to taste.

Makes 8 servings.

Sweet Potato Ravioli with Lemon-Sage Butter

1 (1-pound) sweet potato
2 T grated fresh Parmesan Cheese
1/2 tsp. salt, divided
1/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg
24 wonton wrappers
1 large egg white, lightly beaten
6 quarts water
Cooking spray
3 T butter
1 T chopped fresh sage
1 T fresh lemon juice
1/8 tsp. freshly ground black pepper
Sage sprigs

1. Preheat oven to 400 degrees
2. Pierce potato several times with a fork; place on a foil-lined baking sheet. Bake at 400 degrees fro 40 minutes or until tender. Cook. Peel potato; mash. Combine potato, cheese, 1/4 tsp. salt, cinnamon, and nutmeg in a small bowl.
3. Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying), spoon 1 T potato mixture into center of each wrapper. Brush edges of dough with egg white; bring 2 opposite corners to center. Press edges together to seal, forming a triangle. Repeat procedure with remaining wonton wrappers, potato filling, and egg white.
4. Bring 6 quarts water to a boil. Add 8 ravioli; cook 2 minutes or until done. Remove ravioli from pan with a slotted spoon. Lightly coat cooked wontons with cooking spray; keep warm.. Repeat procedure with remaining ravioli.
5. Melt butter in a small skillet over high heat. Add chopped sage to pan;cook 1 minute or until butter is lightly browned. Stir in remaining 1/4 tsp. salt, juice and pepper. Drizzle butter mixture over ravioli. Garnish with sage sprigs, if desired.