No-Butter Chicken

Butter chicken is a popular dish in Indian cooking (Punjabi to be exact). As its name suggests, the dish is rather rich. Chunks of chicken are marinated in yogurt and spices and then bathed in a tomato-based sauce that is made rich and luxurious with ample amounts of butter and cream. If you are in the mood for a treat or are in the looking to walk on the caloric side of Indian cuisine, butter chicken is a delicious way to go.

However, I know not all of you prefer your meals with “butter” in the recipe title. For a lighter, more everyday way to treat yourself to the delicious flavors of butter chicken, consider this recipe for No-Butter Chicken. In this healthier take on its namesake, chunks of chicken are cooked in an aromatic sauce redolent with the flavors of onions, garlic, ginger, cumin, and other spices. The sauce gets its wonderful creaminess from non-fat plain yogurt rather than butter or cream. But don’t worry – you won’t miss the fat or calories one bit. (And I’m not one to make that claim lightly.)

The flavor of this chicken is so good that you will likely impress yourself with your culinary abilities. I don’t know about you, but I love it when that happens. I could not believe the amazing taste that was produced with such relatively little work. Just make sure you have some rice or naan to serve alongside this chicken when you make it – you aren’t going to want to waste a single drop of the deceptively rich-tasting No-Butter sauce. It is plate-licking good. Which, of course, is why you need the naan. Because plate-licking is typically frowned upon. Especially if you have company over for dinner.

Red Lentils with Stewed Tomatoes

I try to keep the language clean and family-friendly around these around these parts. I never know who might decide to stop by and check out my little piece of the internet – don’t want to scare anyone off, of course. Not that I’m a total potty mouth or anything. I just like to keep it safe enough for my Grammy or my mother-in-law to read. I imagine you’d do the same.

That being said, it is with some difficulty that I describe today’s recipe to you. Stan’s exact words were, “This is freaking phenomenal.” Except he didn’t say freaking. I’ll let you use your imagination to guess what he really said. (Yeah, so maybe he’s the potty mouth in the family.) Language aside, Stan was right. These lentils are, indeed, freaking phenomenal.

This recipe is one of my favorite kinds – those that take little time and little effort and produce huge flavor. Dinner can be ready in 15 minutes (plus however long it takes water to boil where you live). When it’s done you will have bowls of warm, fragrant lentils, redolent with Indian spices, and studded with chunks of juicy stewed tomatoes. Ladled over rice or served with Naan, this healthy meal will have you going back for seconds… and possibly having to watch your language, too.

Curried Lentils with Sweet Potatoes and Swiss Chard

For the last few days, Nashville has been gray. All day. The sky is pretty much the same color from sunrise to sunset – and let me tell you, it is not such a pretty color. Where is the warm and sunny South I’ve come to love? I tell you, I think it’s hibernating for the winter. And really, that’s what this weather is making me want to do too. Put on some sweats, cozy up under a pile of blankets with the remote control, and hibernate ‘til spring.

Since giving up on leaving the house for the next few months isn’t really an option for most of us, I offer you up the next best thing – a warm and cozy meal that will help you through these chilly nights and give you lunch leftovers to look forward to on an otherwise dreary day. My cure for the gray-day doldrums? Curried Lentils with Sweet Potatoes and Swiss Chard.

This sweet and savory dish may not be the most glamorous looking meal you’ve ever made, but I promise you, its taste more than makes up for its looks. Imagine, if you will, creamy sweet potatoes, hearty lentils, and tender Swiss chard cooked together with garlic, onions, and just the right amount of spice. Take that flavor combo, brighten it up with lime zest and juice and a healthy dose of cilantro and scallions, and you’ve got a flavor power punch coming your way. Admittedly there are a lot of ingredients in this dish, but don’t let that dissuade you. The prep work is easy and most of the cook time is hands-free so you can sit back and enjoy a glass of wine… or head to the couch and curl up under a blanket.

Chicken and Mixed Sweet Pepper Pilaf

Growing up in the suburbs of Dayton, Ohio, I didn’t eat much Indian food. Really, I think I may have had it once at a friend’s house when I was in elementary school. That’s it. It wasn’t until college that I specifically remember tasting the unique and addicting flavors prominent in Indian cuisine. Thanks for that go out to one of my college roommates whose mom taught her to make one incredible chicken curry. Also appreciated were her dessert-filled care packages and leftovers after visits back home. All packed with intoxicating, exotic flavors that seriously enticed my palate.

Over the past few years, I have continued to educate my taste buds about Indian cuisine’s various flavors and textures. I’ve also discovered that, despite my initial reservations, it’s not hard to make many different Indian dishes at home. If you have never tried it yourself, this pilaf would make a perfect first attempt. The flavor is outrageous. It’s savory with just the right amount of spice. The heat is balanced by sweet bell peppers, and rice fills it out to make it one extra-special one-pot meal. If you’ve never had Indian food, this just might be the dish that hooks you for life.