Hi Guys!
Wow! *Blows Dust* It’s been a while. With all the hectic tasks in my life, cooking has been pushed to the back burner (ha! Cooking joke. Get it?) However, I have been getting back on track towards improving my health, and that’s starts with what I eat. In doing so, I have found my new obsession: slow cookers! I love slow cookers because I just throw ingredients into the pot, go to bed, and wake up to the intoxicating smell of FOOD! Easy peasy right?
This week I had the most intense craving for “Murgh Makhani”, also known as “Butter Chicken”. Murgh Makhani is a dish originating from the Indian subcontinent featuring chicken in a mildly spiced tomato sauce. (Yum!) A quick search on Google for “butter chicken recipe” revealed 297,000,000 results. (yikes!). Briefly scrolling, I come across a slow cooker recipe from one of my favorite sites: damndelicious.net.
*Note: In step 2, it says to stir in the coconut milk after stirring the onions and garlic, and then throw in the tomato paste. But, I am Haitian: “Nou fri pat tomat la ak zonyon” (“We fry the tomato paste with the onions”). So, after step 1, I added tomato paste first, stirred for about 5 minutes, then added the rest of the ingredients.
The recipe is as follows:
Ingredients:
- 1 tablespoon olive oil
- 4 cloves garlic, crushed
- 1 onion, diced 1 (14-ounce) can light coconut milk
- 1 (6-ounce) can tomato paste
- 2 tablespoons whole wheat flour
- 2 teaspoons garam masala
- 1 teaspoon curry powder
- 1/2 teaspoon chili powder, or more, to taste
- 1/2 teaspoon ginger powder Kosher salt and freshly ground black pepper, to taste
- 3 pounds boneless, skinless chicken breasts, cut into 2-inch pieces
- 2 tablespoons chopped fresh cilantro leaves
Directions:
Heat olive oil in a large saucepan over medium high heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
Stir in coconut milk, tomato paste, flour, garam masala, curry powder, chili powder and ginger powder until well combined and slightly thickened, about 1-2 minutes; season with salt and pepper, to taste.
Place chicken into a slow cooker. Add sauce mixture and gently toss to combine. Cover and cook on low heat for 5 hours.
Serve immediately, garnished with cilantro, if desired.
Voila!
Bon Appétit,
-K
Warm a non-stick skillet over medium heat, then coat with non-stick cooking spray (I like Pam Olive or Canola Oil). Using a ladle, pour batter into the pan, then swirl to coat entire bottom of pan with a thin layer. 
Run a spatula around the edges of the crepe.
Spread peanut butter or hazel nut spread across on one side of cooled crepe. Then, fold in half twice into a triangle shape. For added sweetness, cover folded crepes with Sugar Free Powdered Sugar Substitute. Top it with sliced bananas and strawberries.
budget. Many share this same complaint with me. However, have no fear, I have found a solution. Rather than find healthy complete meals, we should find places that offer custom meals at a lower cost and build to a healthy alternative. That is exactly what I did today. The result: Falafel Spinach Wrap with Hummus
I purchased this awesome water bottle from 
There’s also the “Water Your Body” app (available for Android and iPhone). This is a “personal hydration coach”:
track of progress through a shared calendar.
Eat something spicy. I know, I know…it’s torture but NOTHING makes you love water more than when your mouth is in FLAMES!
I placed the stir fry in frying pan set to medium heat. Then added a little bit of some of my favorite seasonings: Lawry’s Garlic Salt, mashed garlic with bell peppers, and a Tony Chachere’s Creole Seasoning (I can’t live with out it). Seriously, you can season how you like. That’s what is so awesome about cooking.
With a strainer, sift together the flour, baking powder, baking soda, and salt into a bowl. Place that to the side for now.
In another bowl, mix the bananas, sugar, egg, walnuts, vanilla extract and melted butter. Don’t over mix, unless you really want to crush the walnuts into smaller pieces.
Bake in preheated oven. Takes about 20 minutes. Muffins will spring back when lightly tapped and will have a golden brown color.
mato Paste). Then, put the diced Green & Red Bell Peppers, Onions, and Cilantro into the tomato paste. Sauté mixture until mixture begins to sweat, then add enough water to cover ingredients. Cook until water reduces. Be careful not to burn. Keep stirring.
Kidney Beans and Water. Boil until water reduces. Season to taste with whatever seasoning you like. (I use TONY CHACHERE’s Original Creole Seasoning).
ziploc bag. Then, put boneless chicken into ziploc and pour Mojo marinade of your choice into bag. (I use BADIA’s Mojo Marinade). Close bag and then shake to mix. When it is marinated to your liking, add to a pre-heated pan at medium heat and cook.
Then, on half of the tortilla, place cheese and Mojo chicken. Let it sit for about a minute to melt the cheese. Take the other half and close tortilla into a half-moon shape. Flip on both sides for extra crispness.
