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Stuffed Eggplants with Herbed Bulgur

(Image credit: Karen Biton-Cohen)

The mighty eggplant is loved and adored by many — that is, until you bite into a bitter one. Luckily, there are a few things you can to do tame bitter eggplant.

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When eggplant season is in full swing, I find myself buying more than I can carry. The meaty vegetable is just so versatile — throw it on the grill, roast it, stir-fry it, and more. Instead of haphazardly grabbing one and hoping for the best, be sure to check for these five things when picking out an eggplant to ensure you’re getting a fresh one.

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Chicken korma is an Indian dish that uses full-fat yogurt to both tenderize the chicken and make a creamy sauce as it cooks. This is a streamlined recipe, turning chicken korma into a straightforward but still very flavorful weeknight meal.

Yes, the ingredient list is long. But more than half of the ingredients are herbs and spices, most of which you probably already have on hand (although, if you’ve had them on hand for more than a year, it’s time to re-stock the spice cabinet).

Herbs and spices are an important part of the Primal food pyramid and an important part of chicken korma. The spices give korma layers of flavor, but don’t make it “spicy hot.” The spices also contribute outstanding levels of antioxidants. So with every bite, you’re not only getting a delicious meal, you’re also building a strong defense against disease.

Servings: 4

Time in the Kitchen: 50 minutes

Ingredients:

• 2 pounds boneless, skinless, chicken thighs, cut into 2-inch/5cm pieces and seasoned with salt (900 g)
• 1 2-inch/5 cm piece ginger, peeled and chopped
• 3 garlic cloves
• 1/3 cup (1.75 oz) raw, unsalted cashews (ideally, soaked in water 4 hours) (50 g)
• 1 cup (8 ounces) plain, full-fat yogurt (225 g)
• 4 cardamom pods, smashed
• 2 teaspoons coriander (10 ml)
• 1/2 teaspoon turmeric (2.5 ml)
• 1/2 teaspoon black pepper (2.5 ml)
• 1 teaspoon kosher salt (5 ml)
• 1 cinnamon stick
• 2 whole cloves
• 2 bay leaves
• 2 tablespoons butter (30 g)
• 1 teaspoon garam masala (5 ml)
• 1 onion, thinly sliced
• 1/3 cup chopped cilantro (80 ml)

Instructions:

In a blender or food processor, combine the ginger, garlic, cashews and 1/3 cup/80 ml water. Process until very smooth. If you need to add a little more water to get a smooth consistency, do so.

In a large bowl, combine the cashew puree with the yogurt, cardamom pods, coriander, turmeric, black pepper, salt, cinnamon stick, cloves and bay leaves. Add the chicken and mix well to coat.

In a Dutch oven or wide pot, melt the butter. Add the garam masala and the onion, and cook over medium heat until soft and brown, 7 minutes. Add the chicken and yogurt mixture.

Cover the pot and bring to a simmer. Once the mixture is simmering, remove the lid and continue to simmer gently, stirring occasionally, until chicken is cooked through and tender, about 30 minutes.

Garnish with cilantro and serve.

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Chicken Parm and Pasta Skillet

(Image credit: Leela Cyd)

Cooking for two can undoubtedly feel like a challenge. With most recipes serving four to six people, it might as well be that the entire culinary world is up against you and your small household. Because, to be honest, having leftovers for every single dinner you make isn’t that great — leftovers get boring by day two and rarely taste very good. To avoid that, you’re then stuck dividing every single ingredient until your head starts to hurt. We have a solution: Five easy meals that perfectly serve two — no complicated calculations required.

There are a few keys to easy, small-format dinners. Embrace them and cooking for two is a pleasure. And the best part is that you won’t be left with days of leftovers to swallow.

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Light & Easy Broccoli Salad

(Image credit: Faith Durand)

If you’re trying to eat more vegetables, there’s a high chance you’re trying to bring salad to the table more often. It’s such an easy way to up your vegetable intake, but eat the same formula day after day and it becomes pretty boring pretty quickly.

To combat this, all you have to remember is that a salad is a blank slate for ingredients and flavors. Bring a few new elements to your bowl and suddenly your salad is interesting again.

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How To Make One Vanilla Cupcake

(Image credit: Maria Midoes)

Halving a recipe is a common kitchen chore — whether you’re cooking for one or two, or trying to scale down a colossal casserole to feed your family of four. While some may argue that you’re better off making the whole recipe and freezing or giving away the leftovers, there are many benefits to making just what you need. Halving recipes reduces waste and saves groceries and time. Here are a few simple tips for halving success.

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From Apartment Therapy → Make It Special: 7 Simple Ways to Customize a Rental Kitchen

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Originally Posted At: https://breakingmuscle.com/feed/rss

Welcome to our weekend roundup, Three of the Best! Every Saturday, we’ll post up Breaking Muscle’s top three articles of the week. These pieces have caught your attention throughout the last seven days. So here they are in one place for you to consume, digest, and enjoy.

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