The Very Best Exotic Chicken Curry Kabobs (with Pattypan Squash)

Joseph invented this recipe after we got home from watching the film, The Best Exotic Marigold Hotel. Fast and easy! And it made great use of the awkwardly shaped pattypan squashes he'd bought super-fresh at the farmer's market.

It's mildly spicy as written, but you can control the heat when you add the chili flakes.

[Note from Lianne: If you've got a vegetarian in the house, marinate veggies and meat separately and treat them to marinated squash, mushroom, and onion kabobs. This squash has never tasted so good to me!]

The Very Best Exotic Chicken Curry Kabobs
(With Pattypan Squash)
(Serves 3-4)

1 lb. organic chicken tenders
1/4 cup extra-virgin olive oil
1 teaspoon tumeric
1 teaspoon cinnamon
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon curry powder
1/8 teaspoon dried chili flakes
3 garlic cloves, minced
1/4 teaspoon sea salt
1/2 lb. white mushrooms
1 red onion, quartered and separated
4 pattypan summer squashes, cut into large chunks

Mix olive oil and spices in large glass bowl. Stir in chicken and set aside.
Prepare vegetables, adding to chicken mixture. Stir well. Marinate in the refrigerator for 4 hours or overnight.

To cook: Skewer chicken and veggies on strong metal skewers, folding the tenders to skewer twice. Cook on grill, turning regularly until chicken is done and you can pierce the squash with a knife. (Can also be cooked under broiler.)

Serve on a bed of seasoned white rice (ours had toasted pine nuts and dried apricot slivers) with tiny bowls of whole, plain yogurt on the side for dipping. (Or a cucumber-yogurt dipping sauce if you have the time and inclination.)

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Chicken Breast Tenders in French Cream

This quick-to-make recipe smelled and tasted so heavenly while Joseph was cooking it, I could have sworn the sauce had mushrooms or truffles in it. Turns out the recipe that inspired him really did have those ingredients! ??? Something metaphysical about that ...

Most people would serve this over rice or noodles. We ate it out of a bowl to savor the sauce. (If you're worried by the cream, read the post about fats before you try this one.)

Chicken Breast Tenders in French Cream
Serves 2-3

3 tablespoons ghee
Approx. 1 lb. organic, free-range chicken breast tenders
1 tablespoon finely chopped shallots
2 tablespoons cognac or brandy
2 cups heavy cream
1/4 teaspoon sea salt
Freshly ground black pepper to taste

Heat ghee in iron or other large skillet. Add tenders, seasoning with half of the salt and pepper. Cook over medium low heat, turning until the color changes to lightly browned, if at all, on all sides. Cover and cook in juices and ghee for approximately 10 minutes. Then remove the chicken to a bowl to keep warm.

Add shallots to the skillet. Cook and stir for a minute or two. Add brandy or cognac and cook for 30 seconds, then stir in the cream. Raise the temperature until the cream bubbles, then reduce heat and cook until the mixture thickens, approximately 10 minutes. Add the remaining salt and pepper. Pour chicken and juices back into the pan. Stir and heat.

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We served this with a Greek salad (feta, olives, and lemon vinaigrette) and mashed roasted sweet potatoes seasoned with pumpkin pie spices and ghee or butter or hazelnut oil. (And of course you can add mushrooms or truffles!)

Let us know how you liked it!

Creamiest Mushroom Soup Ever--without cream!

Personally, I would double this recipe because we ate it once, it was the best mushroom soup I've ever eaten, and now it’s all gone! But it's very easy to make.

Easy Homemade Turkey or Chicken Stock

Frozen turkey stock,
waiting to become soup on a cold day!

Next time you roast a whole chicken or turkey, make stock from the remains. It's incredibly easy, and you’ll create a goldmine of minerals to keep in the freezer and add to your diet at will. And it tastes amazing because your body-brain registers how nutritious it is and sends the message to your tastebuds. So comforting on a cold day!

Orange Roast Chicken with Red Wine

Hi! This is Lianne. Joseph's been cooking up some fabulous soup recipes lately, even though winter seems to have forgotten to be cold in San Diego. But we're still getting frosty nights, so a nice warm bowl of homemade soup is especially welcome. But in this case, the chicken (or turkey) comes first!