Life has been crazy at our home lately. 2011 has not been very kind to us so far, but we are hoping the rest of the year will go better.
Because of the craziness that is life I have let a lot of things slide, this being the first of many things that went by the wayside when things got stressful. Posting recipes just didn't seem appealing when there was hardly any food in the house due to cash inflow problems. But lately I have felt more like sharing some of the recipes I have come across lately, especially those that I have tweaked to make Vegetarian.
So here I am, posting, can you believe it?
Not going to promise I will post with any sort of frequency, but we will see how it goes.
The first recipe I want to share comes from a kids cookbook called "Eat It Up", though I have tweaked it to be vegetarian. My oldest loves to help make this Indian inspired dish, and we all love to eat it. I will warn you that it is a tad on the spicy side, so if you or your kiddos are not into spice I would suggest finding as mild of a tandoori paste as you can AND cutting the amount down to 1/3 a cup!
1/2 cup Tandoori paste (can be found at most grocery stores near the Asian foods)
1 cup plain yogurt
1 14 oz can Diced tomatoes (or try the kind with Cilantro and lime!)
1 bag Chick'n tenders (We use the Quorn brand)
1 medium onion, diced
1. Combine tandoori paste, plain yogurt, and diced tomatoes to make the sauce.
2. Pour over Chick'n tenders in a small casserole dish (you can let this marinate in the fridge overnight for extra yummy Chick'n!)
3. Fry onions in a small amount of oil until soft, combine with Chick'n and sauce.
4. Bake for one hour at 350 Degrees. Serve with Naan bread and basmati rice.