Lactation cookies:

What can I say?  It's just the phase of life I'm in, people!  ;)

http://www.gourmified.com/2012/02/lactation-cookies.html?m=1

Red Cabbage Salad with Blue Cheese and Maple-Glazed Walnuts:

Red Cabbage Salad with Blue Cheese and Maple-Glazed Walnuts:

Vinaigrette:

1 tablespoon crumbled blue cheese

¼ cup extra virgin olive oil

3 tablespoons red wine vinegar

1 tablespoon Dijon mustard

¼ teaspoon salt

¼ teaspoon freshly ground pepper

Salad:

1 tablespoon extra virgin olive oil

1 tablespoon butter

1 cup walnuts

¼ teaspoon salt

¼ teaspoon freshly ground pepper

3 tablespoons pure maple syrup

8 cups very thinly sliced red cabbage

2 scallions, thinly sliced

1/3 cup crumbled blue cheese

Directions:

1.        To prepare vinaigrette:  combine 1 tablespoon blue cheese, ¼ cup oil, vinegar, mustard, salt, and pepper in a mini food processor or blender.  Process until creamy.  (I have never done this, just whisked really hard)

2.       To prepare salad:  Place a piece of parchment paper or wax paper near your stove.  Heat 1 tablespoon oil and butter in a medium skillet over medium heat.  Add walnuts and cook, stirring, for 2 minutes.  Add salt and pepper and drizzle in maple syrup.  Cook, stirring, until the nuts are well coated and have begun to caramelize, 3-5 minutes.  Transfer to the paper, spooning any remaining syrup over them.  Separate the nuts while they are still warm.  Let stand and cool about 5 minutes. 

3.       Place cabbage and scallions in a large bowl.  Toss with vinaigrette.  Serve topped with blue cheese and the walnuts.  

SSource:  Eating Well, March/April 2014, pg. 65-66.

Chocolate coconut banana muffins:

Julia Goozen Cumings Recipe:

 
4 very ripe bananas
1/3 C melted butter
1 C sugar
1 t vanilla
1 egg, beaten
1 1/2 C flour
1/2 C cocoa
1 t baking soda
pinch of salt
1 C coconut
2 C chocolate chips

Bake at 350 till the middle of muffins don't wiggle!

Chicken Tikka Masala!

 Pastor Ryan’s Chicken Tikka Masala

Prep Time: 30 Minutes.  Cook Time: 1 hr.  Difficulty:  Easy.  Serves 6.

Ingredients

§  3 whole Chicken Breasts

§   Kosher Salt

§   Ground Coriander

§   Cumin, To Taste

§  1/2 cup Plain Yogurt

§  6 Tablespoons Butter

§  1 whole Large Onion

§  4 cloves Garlic

§  1 piece (approximately 2 Inches) Chunk Fresh Ginger

§   Garam Masala

§  1 can (28 Ounce) Diced Tomatoes

§   Sugar

§  1-1/2 cup Heavy Cream (OR coconut milk)

§  2 cups Basmati Rice

§   OPTIONAL: Fresh Cilantro, Chili Peppers, Turmeric, Frozen Peas

Instructions

Start by seasoning the chicken breasts with some kosher salt. Next sprinkle them on both sides with some coriander and cumin. Then coat the chicken breasts completely with the plain yogurt. Set the chicken on a metal cooling rack over a foil-lined baking sheet and place it about 10-12 inches below a broiler for 5-7 minutes per side. Watch carefully so as not to totally char the chicken. It should have slightly blackened edges. Remove from oven.

Next dice one large onion. In a large skillet melt 2 tablespoons butter over medium-high heat. Toss in the onions and sauté until they are slightly browned. As the onions cook, mince your garlic. Next, cut off the outer skin and mince or grate a 1 by 2 inch chunk of fresh ginger. Add the garlic and ginger to the onions. Also throw in about 1 tablespoon of salt.

Next you are going to add about 3 tablespoons Garam Masala spice. And if you like it hot, this is also when you will add your hot chili peppers. Serranos work well. Now you are going to add your can of diced tomatoes. Continue cooking and stirring, scraping the bottom of the pan to deglaze it. Add about 1 tablespoon sugar. Let this mixture simmer on medium for about 5 minutes.

To a rice cooker add 2 cups Basmati rice, 4 tablespoons butter, 1 teaspoon salt, 1 tablespoon Ground Turmeric and 4 cups water. Cover, turn on your rice cooker and walk away. If you do not have a rice cooker, cook your rice as usual but make sure that you use Basmati rice.

After the Tikka Masala sauce has had a chance to simmer for a little bit, add in the 1 ½ cups of heavy cream. Now, chop up your chicken breasts into chunks and stir them into the Tikka Masala sauce. A handful of chopped fresh cilantro is a nice addition if you like cilantro. You can also throw some frozen peas into the cooked rice, give them a stir, and allow the heat of the rice to cook the peas. It tastes great and gives another nice dash of color. Serve the rice with the Chicken Tikka Masala over top. Make sure to have some Nann bread handy, too.