Chicken Tikka Masala is made easy using Trader Joe’s delicious Masala sauce. The first time I made it, I followed the recipe below. The second time I made the recipe, I used strips of red, yellow and green pepper, carrots and chopped onions. Both were delicious and easy, peasy. We were so excited when a Trader Joe’s was built fairly close to my house. There are always new products to try and enjoy!
During the pandemic, I went to Trader Joe’s only a couple of times. Hat’s off to Trader Joe’s and how they managed shopper entry, masks, and cleanliness. By far, the best job of any grocery store I ventured into.
CHICKEN TIKKA MASALA…TRADER JOE’S STYLE
1 (15-ounce) jar Trader Joe’s Masala Simmer Sauce
4 boneless, skinless chicken breasts (about 2 pounds total), cut into bite-sized pieces
1 (14.5-ounce) can fire-roasted diced tomatoes, drained
1 cup frozen pearl onions
1 cup sliced baby carrots
Coarsely chopped fresh cilantro (optional)
Cooked rice, for serving (optional)
Pour half of the sauce into the bottom of a 6-quart or larger slow cooker. Nestle the chicken into the sauce in a single layer. Pour the drained tomatoes evenly over the chicken.
Add onions and carrots
Pour the remaining sauce on top.
Cover and cook until the chicken is cooked through. (I cooked for 4 hours)
Sprinkle with cilantro and serve over rice, if desired.
Last summer I raised kale in my garden and, unfortunately, the bugs LOVED it. I decided not to plant Kale again this year but Mother Nature took a different turn. Several volunteer kale plants popped up in my garden and it was beautiful and…no bugs! Mother Nature, are you telling me I need to try Kale again next year?
Recently at our book club potluck, a friend made a delicious collard green dish and this sounded similar. It is very tasty but next time I would cut back on the crushed pepper. This could easily be vegan by skipping the bacon.
1 tablespoon olive oil
1 1/2 cups thinly sliced onion
1/3 cup thinly sliced garlic
10 cups loosely packed chopped kale (about 2 pounds)
1 cup fat-free lower-sodium chicken broth
1 cup water
3/4 teaspoon crushed red pepper (too hot for me–I would reduce to 1/4 teaspoon)
2 teaspoons red wine vinegar
1/4 teaspoon salt
1/4 teaspoon black pepper
Heat olive oil in a Dutch oven over medium heat. Add onion and garlic; cook 10 minutes or until golden, stirring frequently.
Add kale, broth, 1 cup water, and red pepper; cover and bring to a boil.
Reduce heat, and simmer 20 minutes. Stir in vinegar, salt, and black pepper.
My Mother was an avid gardener growing lettuce, radishes, cucumbers, onions, tomatoes, squash, green beans, peas, sweet corn, peppers, raspberries, strawberries, etc. The rich top soil of Iowa made for a prolific harvest each year. She would can and freeze vegetables and fruit for the family to enjoy all winter. Our farmhouse basement ‘fruit room’ was a treasure trove of pickles, canned tomatoes, relish, vegetables, soups, etc.
One of my favorite summer side dishes was my Mother’s cucumbers and onions. The recipe is simple, not written down, but made from memories in that Iowa farm kitchen.
CUCUMBERS AND ONIONS–Mom’s Style
Peel and thinly slice cucumbers and sweet onion. Soak in cold, salted water for 30-45 minutes. Drain. In a separate bowl, mix mayonnaise, dash of milk, salt and pepper. Pour dressing over cucumbers and onions and serve immediately.
My Mother occasionally made this salad, often with fresh ingredients from her garden. The last time I made this recipe was 15+ years ago for a Christmas party. This week I resurrected the recipe and tried it out in several ways. Each combination was wonderful.
1) Side dish to barbecue ANYTHING
2) Pairs very well with fish and would be GREAT on fish tacos
3) On a sandwich (daughter Sarah’s fiancé, Kyle, put it on a turkey, cheese, and ham salad combo sandwich). Sounds incredibly weird, but delicious!
Besides being delicious, this salad keeps in the refrigerator for several days. In fact it just keeps getting better and better.
REFRIGERATOR CROCK SALAD
1 head green cabbage
2 green sweet bell peppers
2 red or orange sweet bell peppers
2 teaspoons celery seed
2 cups white cider vinegar
2.5 cups sugar
Shred cabbage, peppers, carrots, onions in a large bowl. Soak in salt water for 2 hours. Drain well.
In a separate bowl, combine the vinegar and the sugar. Pour over shredded ingredients and refrigerate. Let sit for a minimum of 3-4 hours before serving.