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Valerie
 
Home Town: Indianapolis, Indiana, USA
Living In: Virginia Beach, Virginia, USA
Member Since: Mar. 2005
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Mexican, Indian, Italian, Middle Eastern, Mediterranean, Gourmet
Hobbies: Gardening, Hiking/Camping, Camping, Boating, Walking, Music, Wine Tasting
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Recipe Reviews 18 reviews
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Grilled Chicken Thighs Tandoori
I would give this recipe more than 5 stars if I could. Every once in a while you find something that can be added to your top 10 and this one will! I changed it to 2 servings and used one six oz container of greek yogurt and added a pinch of cayenne. I cooked the thighs in the oven at 350 for 30 minutes and finished them on the grill. I did not wipe off the marinade before cooking. I served them with cucumber raita and chickpea tomato and red onion salad from this site.

4 users found this review helpful
Reviewed On: Jul. 25, 2011
Minty Cucumber Raita
This goes well with any spicey food. I wanted it to be a salad so I cut the cucumbers into bite size chunks and used one English cucumber. I added one tablespoon of lemon juice. I agree with the parsley and cilantro amounts. I added less than a 1/2 teaspoon of cumin it seemed like too much for 6 oz of yogurt, it was approximately 1/3. I suggest you use greek yogurt and if not strain plain yogurt with a coffee filter or cheese cloth for an hour.

4 users found this review helpful
Reviewed On: Jul. 25, 2011
Chickpea Salad with Red Onion and Tomato
This is so fresh tasting and deliciuos! I used the dried chickpeas because I did not want mushy beans. I brought them to a boil and let them sit for an hour vs. soaking over night, rinsed them, and simmered them for two hours. I used a pint of grape tomatoes each cut in half and a half cup of kalamato olives cut into fourths. I plan to make this several times a year and will cook the beans ahead of time and freeze them to save time.

4 users found this review helpful
Reviewed On: Jul. 25, 2011
 
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