Sunday was a lazy day. We woke up late (skipped church…but we still love Jesus!), lounged around, cleaned, did laundry, menu-planned, and then GRILLED! Would you expect anything less? It’s funny that we suddenly LOVE vegetables now that a grill is involved. I’ve even been working on getting over my aversion to asparagus, because it looks and smells so darn good. I’m still waiting for it to taste as good as it looks, though…
Test It Tuesday: Garam Masala
In any case, we decided mid-day that we wanted to grill chicken, since we’ve yet to do that, and I immediately jumped onto Pinterest to look for recipes. I have been discovering new food blogs lately, and found a yummy one from A Spicy Perspective, that I adapted a bit. I even went out and spent $6 on a bottle of garam masala (Test It Tuesday!). It is a blend of spices common in North Indian and South Asian cuisine. It translates as “hot spices.” Depending on the brand (and the authenticity), I’m sure a garam masala blend can vary, but mine included, but wasn’t limited to, coriander, black pepper, cumin, cardamom and cinnamon. The only thing I would do differently next time is omit the extra cumin that the recipe calls for, because cumin packs quite a punch, it’s already in the garam masala, and my husband’s tongue was burning a bit.
My co-worker just turned me on to Atlantic Spice Company, which is a warehouse of spices in Cape Cod, that also (obviously) does online ordering. I just looked up garam masala on their website, and it’s super cheap! The ingredients are a bit different, but I’m sure just as tasty!
WW value of everything on my plate: 10-12 (WW app says corn on the cob, plain, no additions, is 2pts, but personally, I say 0pts).
Indian Spice Rubbed Chicken
-3 boneless, skinless chicken breasts
-2tbsp Garam Masala
-2tbsp lemon juice
-2tbsp chopped cilantro
-2 cloves garlic, minced
-1tbsp freshly grated ginger
-1/2tsp cayenne pepper
-1tsp cumin (will omit next time)
-a few grinds of black pepper
-1/4cu peanut cooking oil
-Preheat the grill to medium heat. Place the chicken in a large baking dish.
-In a separate bowl, combine all the remaining ingredients and mix well (see first picture).
-Rub the mixture over the chicken, with your hands, coating completely. Let it marinate for at least a half hour, to allow the juices to soak into the chicken.
-Grill the chicken for approximately 12 minutes total, turning once; note that your grill may vary.
-Serve with grilled veggies!
Grilled Corn on the Cob and Asparagus
-corn on the cob (use however many you need)
-1 bunch asparagus
-few shakes of adobo seasoning salt
-few squirts of olive oil
-Wrap corn in tin foil and grill about 20mins, turning occasionally.
-Place asparagus in a deep dish, squirt with olive oil, season with adobo, turn to coat. Grill for 20mins directly on the grill, turning often.