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Spicy Indian (Gujarati) Green Beans

Reviewed: Aug. 28, 2013
I'm always on the lookout for vegetable and vegetarian recipes that are tasty, use inexpensive ingredients - especially if I keep them on hand - and don't require a lot of work to prepare. Last night I made this Indian green bean recipe and was delighted with the results, however I made a few small changes: I used canola oil instead of butter (about 2 Tbsp., not 1/4 cup), brown mustard seeds instead of black, as that's all I had, and only had 1/2 pound of green beans, so I added 1/2 lb. of carrots, cut in the same size and shape as the beans. I steamed the carrots over boiling water until almost tender, then blanched the beans in the boiling water for three minutes before shocking both the carrots and the beans in cold water. I then sauteed the vegetables in the oil in a large pan and seasoned them with the salt, sugar, crushed chili, and 1/4 tsp. pepper. I served the beans with tandoori chicken (chicken pieces marinated in tandoori paste and plain yogurt, then baked). Both my husband and I loved the flavour of the garlicky vegetables. The only change I'll make in future is to cut back the salt to 3/4 tsp. Although the two-step preparation is a little more work than I'd like, this recipe is definitely a keeper.
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Lime Chicken Soft Tacos

Reviewed: Aug. 3, 2013
I had some leftover roasted turkey breast (14 oz.), so I diced it and simmered the diced turkey with the vinegar and lime juice seasoning mixture in the proportions listed in the recipe in a small saucepan, covered, for 10 minutes, but substituting some sweet white onion for the green onions and omitting the oregano because I had no cilantro. I also substituted grated Mexican blend cheese for the Monterey Jack and warmed the tortillas in the microwave oven. The results were great and my husband, whose usual answer to my question, "How did you like...?" is, "It's good," said, "It was actually quite good," with some surprise in his inflection. For him that's saying something!
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Cinnamon Sweet Potato Chips

Reviewed: Jul. 28, 2013
I cut one jumbo-size sweet potato into chunks and then sliced the chunks with the thicker slicer on my mandoline (the thinnest slicer made them so paper thin I'd have needed five baking sheets to spread them out on). I had a cinnamon/brown sugar mixture left over from a previous dish, so I substituted 2 1/2 tsp. of it for the cinnamon and brown sugar called for in the recipes. Otherwise I followed the recipe exactly. The "chips" were delicious but they did not crisp up at 400 degrees for 20 minutes. The edges did curl up though. Both my husband and I enjoyed them nevertheless.
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Thai Red Chicken Curry

Reviewed: Jul. 4, 2013
Using reviewers' variations, I turned this recipe into Red Curry Baked Chicken with Stirfried Veggies.My recipe: 2 Tbsp. Thai red curry paste 2 (14 oz.) cans lite coconut milk 2 cloves garlic, minced 2 Tbsp. ginger, grated 4 Tbsp. fish sauce Juice of 2 limes 1 Tbsp. smooth peanut butter 1 Tbsp. sugar 1 tsp. salt 1 Tbsp. sesame oil 1 large onion, quartered & halved 1 cup sliced carrots 2 cup sliced halved zucchini 2 bell peppers, seeded & sliced into strips 8 oz. mushrooms, sliced 4 lb. skinless chicken parts 3 Tbsp. cornstarch 4 Tbsp. chopped cilantro Preheat oven to 375. In a medium bowl, add the curry paste, coconut milk, garlic, ginger, fish sauce, lime juice, sugar, and salt. Mix well. Place the chicken pieces in a baking dish. Pour the curry paste mixture over all the pieces of chicken, covering all the pieces with mixture. Bake for 30-45 minutes, then turn pieces over and bake for an additional 15 to 20 minutes until chicken is done. Meanwhile, heat the oil in a large skillet over medium heat. Add the onion;stir fry until translucent. Add carrots, zucchini, bell pepper, & mushrooms. Stir fry until almost done. Keep chicken warm while you finish cooking the vegetables. Remove about 1 1/4 cups of sauce from the chickens. Add 3/4 cups of the sauce to the vegetables while they finish cooking. Place cornstarch in a small bowl. Add remaining 1/2 cup sauce to cornstarch, stirring well. Pour over vegetables;stir well & allow to thicken. Sprinkle cilantro over chicken;serve.
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