From Bombay to LA?

earlier this summer, i went with some co-workers to a special west side story screening featuring the LA phil at the hollywood bowl. the movie's a classic and the music was fantastic even from our nosebleed seats, but the best part of the night was definitely our pot-luck picnic! cous cous and pasta salads, grilled veggies, red wine, and fudge brownies were the perfect complement to tony and maria's tragedy.

my friend marie brought curry chicken salad from whole foods which was surprisingly awesome. i'm pretty anti-mayo in general, but couldn't taste it at all in the mix of spicy curry, roasted chicken chunks, nuts, and sweet raisins. since i'm always on the quest to make a healthier yet still tasty version (and budget friendly, the salad is $12.99/lb at whole foods!), i decided to give ellie krieger's recipe a shot.

curry chicken salad
courtesy ellie krieger

1 cup low-sodium chicken broth
1 cup water
1 1/4 pounds boneless skinless chicken breast halves (or chicken tenders)
1/2 cup nonfat plain yogurt (i used voskos greek yogurt)
2 tablespoons mayonnaise
1 teaspoon curry powder
1 cup halved grapes
1/4 cup chopped cilantro leaves
salt and freshly ground black pepper
mixed green salad
1 tablespoon extra-virgin olive oil
1 teaspoon lemon juice

1. poach chicken in the broth (boil broth first, then add chicken and simmer, covered, for 8 min. turn the heat off and let chicken stand in the hot liquid, covered, until cooked through, about 20 minutes).
2. remove chicken from the broth and cool completely in fridge. cut into small chunks, ~ 1/4 inch.
3. in a large bowl, stir together the yogurt, mayonnaise, and curry powder.
4. fold in the chicken, grapes and cilantro. (i also added diced carrot and chopped celery for extra texture and nutrients :D). season with salt and pepper to taste.
5. in a separate large bowl, toss the greens with the oil, lemon juice and salt and pepper, to taste.
6. plate the greens. top with a generous scoop of chicken salad. add toasted almonds/nuts as desired.















verdict: satisfies the craving but a little too dense in texture. will probably use regular instead of greek yogurt next time.

Love Affair with Basil

so recently, i've been messing around with fresh basil, and man, is it delicious! one thing's for certain, once you get hooked on the natural stuff, you can't go back to the dried and preserved (just like peanut butter... but that's a tangent for another day). instead of raving on and on about how basil can jazz up even the most basic ingredients, i'm going to throw out two simple recipes for you to try and taste for yourselves!

Tomato, Mozzerella, and Basil Phyllo Dough Pizza

1. preheat oven to 375
2. spread out 7-8 sheets of phyllo dough on lightly greased pan. be sure to follow phyllo dough directions to prevent sheets from drying out and to allow for proper separation between sheets.
3. top with mozzerella or mixture of appropriate cheeses.
4. lay slices of fresh tomato on top.
5. generously add freshly chopped basil.
6. add dash of oregano.
7. sprinkle light coating of cheese over everything.
8. bake 20-30 minutes until crust is golden brown.

serve as appetizer or even main meal!


Tomato and Basil Chicken Capellini

1. heat up olive oil and fresh chopped garlic on stove.
2. cook pasta separately.
3. add some diced onions.
4. add chicken chopped in small chunks. add 1 TBS of fresh basil. mix all together. simmer until chicken cooked through.
5. add red sauce with desired vegetables (i personally like zucchini and mushrooms).
6. add about another pinch or so of fresh basil and freshly ground black pepper. mix.
7. let it all simmer for about 10 minutes.
8. mix with the capellini and serve.
9. top with fresh cheese if so desired.

enjoy with a glass of white wine. a perfect light summer pasta. yums!

and if anyone out there has a favorite basil recipes/suggestions, do share!