20 minute Chicken (breast only) Curry 4 courses

Ingredients:

2 cups white or brown basmati rice
4 cups water
1 tsp salt

3 boneless skinless chicken breasts, diced
1 onion, diced
3 cloves of garlic, minced
1 tomato, diced
2 potatoes, peeled and diced
2 tbsp curry powder
1 tsp ginger
1 tsp garlic powder
1 tsp cumin
1 tsp salt
2 tsp pepper
1 tsp cayenne pepper (optional)
2 cups chicken broth (or 2 stock cubes and 2 cups water)

1 head of broccoli
1/2 cup baby carrots
1/2 cup water

Sauce:
1 clove garlic, minced
1 tbsp butter (or2 tbsp margarine)
1 tsp salt
1 tsp pepper

1 ripe plantain, sliced
cooking oil

Instructions:

**This recipe requires four burners 3 large non-stick pans and one medium sized saucepan**

In the medium saucepan combine rice, water and salt over high heat. Bring to a boil

In a large non-stick pan brown chicken over medium-high heat

In a large non-stick pan arrange carrots and cover with water 

Arrange broccoli on top over the carrots and turn burner to high heat

Stir chicken and check on rice, when boiling reduce heat to a simmer

Add onion, garlic and tomato to the chicken, cook until vegetables begin to soften

Add all the spices to the pan and allow to cook for another minute

Add chicken broth or cubes and water, increase heat to high and cook until thickened

Heat the last large non-stick pan with one inch of cooking oil over medium-high heat

Check broccoli. When all of the water has evaporated add sauce ingredients and cover to allow butter to melt

Arrange the plantain in a single layer in the oil and fry until brown on both sides, drain on paper towel

When the rice has absorbed all the water turn off the heat

Let the rice sit covered for at least five minutes before fluffing with a fork

Toss broccoli in the sauce before serving

An example of family-style plating is below

20 minute Low-Carb Lunch - Fish with Asian Vegetables

Fish with Asian Vegetables

1 tsp vegetable oil
2 pieces per person of your favorite frozen multi grain breaded fish fillets
                                  OR
Skinny Girls use your favorite frozen skinless white fish fillets (sole, haddock, cod etc.)

5 baby bok choy, per person
1/2 cup water

Slaw:
2 cups shredded cabbage
1 carrot, grated
1 cup bean sprouts
2 green onions, sliced
1 tsp salt
Dressing:
1/4 cup rice or white wine vinegar
1 tbsp sesame oil
1 tsp hot chili sauce
1 tbsp honey
1 clove garlic grated
1/4 cup vegetable oil
1 tsp Asian or Dijon mustard
1 tsp salt
1 tsp pepper

Instructions:

Preheat oven to 400 degrees

Drizzle the oil on a cookie sheet and place fish on top and then put the pan in the oven

Wash bok choy and place in a large pan skillet with water

Cook bok choy on high heat until water evaporates, approximately 5 minutes

In a large bowl combine cabbage, carrot, bean sprouts and green onions, season with salt

Flip the fish over and check the bok choy, if the bok choy is ready remove from heat

In a mason jar or small bowl combine dressing ingredients and drizzle over slaw except
save 2 tbsp to drizzle over the bok choy as soon as its cooked

Tidy up your mess

Remove the fish from the oven and plate as depicted below.

Refrigerate leftover coleslaw for up to two days.

20 minute 3 course Meal - Pasta

What if you could make dinner for you and your family in less time than it takes to pick up a pizza?

If your reading this you can! Its all about a system!

Featured Meal Plan:

Pasta with Meat Sauce
Garlic Bread
Caesar Salad

Ingredients:

A package of pasta
A Jar of your favorite tomato sauce
500grams ground chicken, beef or re-hydrated (vegetarian meat replacement)
Vegetables you like with pasta (I suggest onion, garlic, sweet peppers, mushrooms ad carrots)

1/2 loaf of bread (or a loaf of frozen garlic bread)
1/2 cup margarine
1 clove garlic

1 head of romaine lettuce
1/4 cup Caesar dressing
freshly ground black pepper

Instructions:

Bring a large pot of heavily salted water to boil over high heat.

Meanwhile preheat your oven to 400 degrees.

Brown the meat in a large non-stick pan over medium high heat.

When meat is fully cooked add the vegetables and cook a few more minutes. 

Arrange the bread on a sheet pan and rub each slice on both sides with the halved garlic clove.

Add the sauce and reduce the heat to simmer.  The water should be boiling, as soon as it is add the pasta.

Butter the bread lightly on both sides and put it into the oven.

Wash the lettuce and put it in the serving bowl, season with freshly cracked black pepper.

Turn the bread over, stir the pasta and sauce.

Get out your serving dishes and a colander to drain the pasta.

Remove the bread from the oven and turn it off.  Plate the bread.

Toss the salad with as much dressing as you like. Serve.

Drain the pasta and serve topped with sauce.

Enjoy!!

Fabulous World - Book Coming Soon!

An Introduction to Fabulousness

What’s for Dinner? A daily question!  The same standard recipes become boring and loathing them often ends up in take-out.  I crave diversity yet with the behavior of small children it is often difficult to manage a five star establishment.

Solution!  Bring the restaurant to you!  This book will take you all over the globe without having to leave your kitchen.  With the diverse range of products available at your local grocery store experimenting with your favorite restaurant meals is finally feasible. 

Take-out can be expensive and you can’t control how much oil is used and can never be certain exactly what you are eating.  With food additives and questionable growing practices the rewards of eating at home are endless!  Not to mention the health benefits!

Buying exotic ingredients can be an adventure.  Meeting local shop owners with questions about preparing their native food is often flattering to them and a great way to get authentic recipes. 

Teach your kids, friends and family about cuisine from around the world open up their palates by having a theme night highlighting a different country each week.

Fabulous Food is FUN