Mexican bean salad rice bowl with Tajin marinated grilled chicken

With the summer here, we all want to stay out and eat light but sometimes we need some rice as well to keep us satiated. Cilantro and lime flavoured rice goes well with this Mexican inspired rice bowl The flavours of the Tajin chicken bring the flavours of a tantalizing chili lime flavor. The homemade Tajin spice is better because the packaged mixes are full of sodium, artificial ingredients and preservatives like MSG. So always opt to make your own seasonings at home when you can. The chicken we used is organic and grown locally here in Abbotsford, BC (Windberry Farms)

Recipe for Mexican bean salad and cumin cilantro dressing click here

Ingredients for Tajin marinated chicken:

• 3 Windberry Farms organic chicken breasts

• Juice of 3 limes

• 1 tsp garlic paste

• tajin (enough to rub the chicken breasts)

Directions:

1. Pound chicken breast to a relatively even thickness.

2. Squeeze limes and add garlic paste

3. Add chicken breast to mixture and marinate for 30 mins

4. Remove from marinade and rub with tajin.

5. Cook for 6-8 minutes in a preheated grill at 425-450 degrees

6. Bring internal temperature to 165 degrees.

Ingredients for cilantro and lime flavoured rice.

• 2 tbsp olive oil

• 1 1/2 cups basmati rice (washed and strained)

• 1 clove garlic

• 21/2 cup water

• Zest of one lime

• 3 tablespoons lime juice

• 1 cup lightly packed chopped cilantro

Directions:

1. Heat olive oil in a medium saucepan on medium heat. Add raw rice and stir to coat with olive oil. Cook till golden brown

2. Add water, salt, zest to the rice. Bring to a rolling boil, then cover and lower the heat to low to maintain a very low simmer.

3. Cook undisturbed for 15 minutes. Then remove from heat and let sit for 10 mins Fluff the rice with a fork.

4. Stir in lime juice and toss in the chopped cilantro.

Enjoy in a rice bowl with Mexican bean salad, Tajin chicken and cumin/cilantro dressing

Chicken with spinach curry (Palak chicken)

Palak means spinach in Hindi and palak chicken is a recipe with tender pieces of boneless chicken and spinach leaves simmered in a tomato, onion curry sauce. This meal is high in protein and very tasty. Serve with roti or naan and or basmati rice.

Serves 6-8

Ingredients:

• 1/3 cup cooking oil (sunflower oil is preferred)

• 2 chopped onions

• 1 green chilli slit

• 2 Roma tomatoes

• 8 boneless chicken thighs or 4 chicken breasts cut in 1 ‘ cubes (washed and dried)

• 4 cloves

• 3 cinnamon sticks

• 3 cardamom pods

• 1 tsp cumin seeds

• 1 1/2 tbsp garlic paste

• 1 1/2 tbsp ginger paste

• 1 1/2 tbsp ground cumin

• 1 1/2 tbsp ground coriander

• 1 tsp cayenne ( to taste)

• 2 tsp salt (or to taste)

• 3 tsp lemon juice

• 2 bags (10oz ) washed spinach

• 3/4 cup crushed tomatoes

• 1/2 tsp garam masala

• 2 tbsp butter

• 1/2 cup chopped cilantro

• 1/4 cup chopped green onions

Directions:

1. In a large pot, saute onions in oil till golden brown; add whole spices and green chilli and saute for a minute.

2. Add washed and dried chicken pieces and saute for 2-3 minutes. Add garlic, ginger and all ground spices and saute for about 10 minutes till chicken is almost done. Add chopped Roma tomatoes and cook through for 5-8 minutes.

3. Add spinach and crushed tomatoes. Cook till spinach is cooked through and add lemon juice, salt, butter and garam masala. Cover and simmer about 5 minutes.

4. Add chopped cilantro and green onions and serve with roti or naan and basmati rice.

Turkey burgers with roasted cumin

When the sun shines and you really don’t feel like cooking inside, just make these simple and tasty burgers ahead of time and fire up the grill. So simple and easy and you have a meal for an outdoor picnic or a patio party. The roasted cumin in this recipe makes the burger over the top. You can also use the same recipe for lamb, beef or chicken burgers.

If you are looking for a plant-based burger, check recipe for our black bean burger here

Ingredients:

• 1Lb lean ground turkey

• 1/2 tsp roasted cumin ground (directions below)

• 1/2 tsp garam masala

• 1 1/2 tsp garlic paste

• 1 1/2 tsp ginger paste

• 1/2 tsp cayenne

• 3 Tbsp finely chopped onions

• 3 Tbsp finely chopped cilantro

• 3/4 Tbsp Himalayan salt

• 2 Tbsp cooking oil for making the patties

Directions:

1. Heat a small skillet and add cumin seeds, shaking them around until they release their fragrance, about a couple of minutes. Transfer to a mortar and pestle and grind.

2. Mix all the ingredients in a bowl except the oil. The mixture will be sticky to handle. Add oil to your hands and make 5 equal patties.

3. Preheat oil in a skillet over medium heat and add patties in one at a time. Cook for 4-5 minutes each side or until thermometer reads 165 F. For barbecue grill, preheat grill to 400 F and add patties to grill and grill both sides for 4-5 minutes till fully cooked.

4. Hamburger buns can be toasted on the grill or in a toaster oven.

5. Have all your toppings prepared in advance and serve burgers immediately! Enjoy!

Burger Toppings:

• 5 burger buns (Brioche bun pictured)

• Dijon mustard

• Mayonnaise

• 1 tomato sliced

• 1/4 red onion slices

• 5-8 lettuce leaves

Chicken tikka (oven roasted or barbecued marinated chicken)

This amazing oven roasted chicken tikka recipe will have your family and friends coming home for more. Restaurant style or prepackaged spice mixes may have food colour and or many preservatives you can’t pronounce. This home made version is free of preservatives and food colour and great for meal planning and for your family.

Two marinades are a must. The first marinade is with lemon juice, ginger, garlic and salt. This will open the pores and will help absorb other flavours from second marinade. Set aside for 20 minutes then add second marinade and leave for 6 hours and either grill on barbecue or hot oven.

Ingredients:

• 2 pounds boneless chicken

  First marinade

• 3 tbsp lemon juice

• 1 tbsp garlic paste

• 1 tbsp ginger paste

• 1 tsp sea salt

• 1.4 cup olive oil

  Second marinade

• 6 tbsp plain Greek yogurt

• 1 1/2 tbsp tomato paste

• 2 tsp sea salt

• 1/2 tsp cayenne

• 3/4 tsp turmeric powder

• 1 tsp cumin powder

• 1 tsp dried parsley

Instructions:

1. Wash and dry chicken pieces

2. In a bowl mix ingredients from first marinade

3. Add dried chicken pieces into marinade and marinade for 20 minutes in the refrigerator

4. In another bowl mix ingredients for second marinade

5. Add second marinade to chicken, cover and marinate for 6 hours or more.

6. Arrange chicken on a baking tray and bake at 400 degrees for 30 minutes turning over once at 15 minutes.

7. Remove from oven and serve with salad, spicy corn, vegetable pilaff and raita, tamarind or spicy mint chutney and naan.

Click here for recipe for Vegan version paneer tikka