Indian Chicken and Cabbage

It’s not quite chicken tikka masala, but it’s very similar, and it is a great way to incorporate cabbage into dinner.

Pour olive oil into a skillet until it completely covers the bottom and has a bit of depth. Whisk in 1 tsp each of garlic powder, dried ginger powder, ground cumin, ground coriander, ground cardamom, cayenne pepper, ground turmeric, Himalasalt, and ground black pepper. Turn the heat to medium and let the skillet heat up a bit.

Cut one pound of chicken breasts into bite-sized pieces and set all the pieces into the skillet. Simmer them gently (lower the heat if you need to — it shouldn’t be hot enough to bubble or splash) for several minutes, then flip each one with a fork and simmer them until they are cooked through.

Stir in 1/3 cup of yogurt (I prefer whole milk plain yogurt from Stonyfield), 1/3 cup of ketchup (freshly chopped tomatoes are more authentic, but Organicville ketchup is usually what I have in the refrigerator), and a “punch” (like Donnie Brasco) of white sugar. Shred one head of green cabbage and add it to the skillet. Stir it all together and let it simmer until the cabbage is crisp-tender. Serve on small plates with a dollop of yogurt.

Note: The cayenne pepper can be pretty spicy, especially for small fry. Eating a piece of bread or drinking a glass of milk will take the spice out, as will topping each bite with a bit of yogurt. (I think beer works as well, for the over-21 crowd, but I haven’t tried it — I’ve read that both gluten and casein take the bite out of spicy foods.) Enjoy!

The Broccoli of Our Discontent, Part II (and Part III)

Just a quick update to let you know that I have found one other good broccoli recipe and one less-than-stellar one (at least as far as our resident six-year-old’s palate is concerned).

First, the good stuff: I enjoy cooking from Sunday Suppers at Lucques, although Suzanne Goin does tend to say things like, “This recipe is best when it’s prepared with habdaboop, a product only available two weeks a year from the Santa Monica Farmers’ Market. If you can’t find habdaboop, you can substitute plain olive tapenade.” Um, OK.

Anyway, good old Suzanne has a recipe called “James’s broccoli with burrata, pine nuts, and warm anchovy vinaigrette” that I modified just slightly (couldn’t get my hands on the burrata, so I substituted plain fresh mozzarella; also used GF breadcrumbs). My family ate it up, although my daughter did not go back for a second helping. Basically, cheese is a good reason to eat broccoli, but only bacon can make it worthwhile to eat more broccoli. I don’t want to plagiarize Suzanne, but I will tell you that this dish is menu 26, so you can stop by your local Barnes & Noble and flip to that menu to see if it’s worthwhile to buy the book. Suzanne’s tone can be off-putting, but most of the recipes are actually quite accessible to a home cook of even my own modest skills.

The third broccoli recipe I tried — I made a “bulk” order of broccoli from Pure Sprouts, our local organic delivery service, so I had quite a bit of broccoli to prepare last week — came from Taste of Home. No, it’s not the egg one I mentioned earlier, but it does have eggs in it. Lots of eggs, in fact. It’s a frittata. Again, I won’t plagiarize, but you can find the book at a local bookseller and check out the recipe. I recommend the cookbook to beginners or people who only make their own regional recipes and want to try some other (American) regions’ cooking for a change. Nothing in the book is earth-shattering, but it does give step-by-step instructions for things as basic (but new to beginners) as carving a turkey or making a pie crust. Anyway, the frittata was fine with the adults in our house, but I think it was too much egg for Junior. (She asks me, “Can you just add in that it was ‘chew-forever’?”) Maybe she would have liked it better if I had added bacon? 😉 Onward…