My family loves Paneer... me not so much.  This dish works for the whole family, greens for me and paneer for them.  Easy to make and full of flavor. 

This recipe yields 3 to 4 servings. 
​ 

 Sometimes winging it and making something your own works out.   My son wanted asked me to make Chicken Marsala, I had most of the ingredients, so I winged it.  Turned out well.  He loved it.  

Ingredients

• 4 skinless, boneless, chicken breasts 
• All-purpose flour
• Sea salt and freshly ground black pepper
• 1/8 tsp cayenne pepper 
• 1/4 cup grape seed oil 
• 3 Sun dried tomatoes, chopped 
• 4 green onions, thinly sliced, reserve some green parts for garnish 
• 8 ounces baby bella mushrooms, stemmed and sliced 
• 1/2 cup light white wine (Pinot Grigio) 
• 2 tbsp brandy 
• 1/2 cup veggie  stock
• 2 tablespoon unsalted butter
• 2 tbsp  dry parsley 
  

Directions:
Line cutting board with plastic wrap, put the chicken breasts on the cutting board.  Lay a piece of plastic wrap over them.  Pound with a meat mallet or rolling pin until they are 1/4 to 1/3 inch thick. Take the top layer of plastic wrap off, season the chicken with a little salt, pepper and cayenne pepper. 
Put flour in a shallow dish, season salt, pepper and a little bit of the parsley. Stir with a fork to distribute evenly.

• Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, place the chicken seasoned side down in the flour, season the 2nd side before turning over.  Dredge the chicken in the flour, shake off excess before placing them in the pan.  Fry for 5 minutes on each side until golden, turning once.(I did this in batches, as to not over crowd the pan.  Once done, place them in a tray in a single layer and kept them in a 200 degree oven to keep warm while I finished the rest)
  Once all the chicken pieces are done, lower the heat to medium,  add the green onions and sun dried tomatoes to the pan. Add 1 tbsp of butter, saute for 2 minutes. Add the mushrooms and saute until nicely browned, about 3 to 4 minutes.  Season with salt, pepper and dried parsley. Add the wine and brandy the pan and boil down for a min to cook off the alcohol. Add vegetable stock, simmer for a couple of minutes to reduce the sauce slightly. Stir in the rest of the butter, return the chicken back to the pan and simmer gently for 1 or 2 minutes.   Garnish with the rest of the sliced green onions before serving.
  
  
  

This recipe yields 4 servings. 

Basil Pesto Recipe -
Ingredients:
4 cups of fresh basil leaves
½ cup of extra virgin olive oil
1/3 cup of pine nuts
2 garlic cloves
½ cup parmigiano reggiano cheese
1 tsp sea salt.
½ tsp black pepper

Directions:
Place pine nuts and pine nuts in the food processor, blend until coarse meal.  Add basil and salt.  Start the processor and drizzle in the oil slowly. Once pureed add the cheese, pulse a few times until smooth.    

Pasta Recipe –
Ingredients:
3 to 4 cups Kale (keep the thin small stems)
1/3 cup of olive oil (I use extra virgin)
2 Roma tomatoes, chopped
½ Vidalia onion minced
2 cloves garlic minced
½ tsp of crushed red pepper
½ tsp of black pepper
1 tsp salt (more if needed)
Zest and juice of ½ lemon
Parmigiano Reggiano (for serving)
1 box of capellini
Coarse salt
 
Directions:
Heat a large pot of water for the pasta.  Once boiling, add the coarse salt. 
Sauce:  Heat 2 table spoons of EVOO in a skillet over medium heat, add minced onions. Cook until softened, add garlic, crushed red pepper and a pinch of salt.  Cook until garlic has softened.  Add the chopped tomatoes.   While this is cooking, puree the Kale in the food processor, drizzle in the oil slowly.  Add some water to the mixture as it’s processing to make in to a paste.  Once the tomatoes are a little soft, add the kale to the pan.   Stir in 1/3 cup of basil pesto, cover and cook for a few minutes and then salt and pepper to taste.  
Pasta:  Add the capellini to the pot of boiling water after the sauce is done.   Cook the pasta until al dente.  Reserve 1 and 1/2 cups of pasta water.  Drain the pasta, return to the pot.  Add ½ cup of reserved pasta water, sauce, lemon juice and lemon zest to the pot.  Toss gently to combine, add pasta water as needed. 
​
Top with Parmigiano on the plate before serving. 

This recipe yields 3 to 4 servings. 

Curry Paste -  
Ingredients:
1/3 cup large dried chilies seeds moved, soaked until soft
1 tsp salt
1 tsps galangal, thinly sliced (used ginger)
2 tbsps lemongrass, cut into thin rounds
1 tbsp cilantro root (used stems)
1 tsp coriander seeds, toasted
1 tsp cumin seeds, toasted
2 tbsp minced garlic
2 tsbsp minced shallots
3 tbps ground peanuts
1 tbsp Shrimp paste or soy sauce

Directions Paste:
Add everything except cilantro to food processor or blender.  Blend until course meal.  Add cilantro and pulse until it looks like a paste

Fish Curry - 
Ingredients: 
4 Monk Fish Fillets
1 can unsweetened coconut milk
2 carrots, peeled, halved and thinly sliced
4 cups baby spinach
½ red bell pepper,  julienned
2 shallots, sliced 
¾ tsp minced ginger
½ tsp minced garlic
1 tbsp shredded Kaffir lime leaves
Salt and pepper
Coconut oil
1/3 to ½ cup of Curry paste (depends on the spice you prefer)

 
Directions:
Pat the fish with paper towel to dry, season with salt and pepper.  Heat cast iron pan and add coconut oil.
Once oil has melted, place the fish in the pan.  Lightly brown and flip.  Add shallots, garlic and ginger to the pan.  Stir them around a bit.  Remove Fish from the pan and set aside.   Add the carrots and peppers to the pan. Once softened, turn heat to medium, add curry paste and lime leaves. Saute for 2 min.  Add coconut milk and mix well.  Add the fish back in, top with spinach (you’ll have to push the spinach in to the sauce) and cook on a low simmer until fish is done.  Top with chopped cilantro leaves and serve over Jasmine rice.     

This recipe yields 3 to 4 servings.

to Ingredients:
For Chicken –
2 large chicken breasts – cubed in 2 inch pieces
1 tbsp veg oil( I used grape seed oil)
¼ tsp of ground cumin, salt, turmeric, garam masala
1/8 tsp of cayenne pepper
 
For the greens sauce –
2 tbsp of Veg oil
2/3 cup onions, diced
½ tsp cumin seeds
1/2 tsp ginger paste
1/2 tsp garlic paste
5 oz  baby spinach(approx. 4 large handfuls) 
4 stems of swiss chard(remove stems and finely chop, julienne the leaves and set aside with spinach)
½ tsp of turmeric, ground cumin, ground coriander, garam masala
¼ tsp cayenne
Salt to taste
lemon wedges ​
 
Directions:
Heat a large thick bottom pan, add oil. Coat the cubed chicken with all the spices and lightly brown.  Remove chicken and set aside.
Add 2 tbsp of oil to pan, add onions and cumin seeds.  Season with salt. Once the onions start to soften, add chopped stems of swiss chard, sauté for 2 min on medium heat.  Add ginger and all the spices.  When the onions become translucent, add the water, spinach and julienned swiss chard leaves. Stir and let cook until soft and wilted.  Using a handheld blender(stick blender), blend the greens until pureed. 
Add the chicken back to the pan, cover and simmer over low heat until cooked through.  Squeeze lemon on before serving.  Serve with naan bread/roti and rice.