Chicken Shred stew with Veggies, Spagetti, and Avocado Salsa

Need

2 boneless, skinless chicken breasts sliced into 1” strips

Olive oil

1 small-med red onion finely chopped

2 tablespoons lemon juice (fresh squeezed)

1 jalapeno finely chopped

1 avocado, pitted and coarsely mashed (use a fork for chunky effects)

A handful of cilantro - minced with 1 green chilli

Sphagetti

Coarse salt to taste

To Roast - Veggies of your choice (I like bell peppers, Jalapeno peppers, baby carrots, french beans, sometimes tomatoes, zucchini squash, and onion chunks)

Preparation

Chicken: In a small bowl, combine 1 teaspoon salt, 1 tbsp lemon juice, and mix in the chicken. Keep aside for ½ hour.

In a pan, heat oil and toss in minced garlic until golden. Now add chopped onions and ½ tsp sugar. Stir occasionally until golden brown. Now add in chopped tomatoes (about 1&1/2 tbsp and let it soften over medium heat. Now add the chicken with marinade, add a little water if required, and cook until the chicken is done. Toss in some chopped jalapeno pepper and turn off the heat.

Avocado Salsa: Take a medium bowl, combine chopped tomatoes, jalapeno,  and lime juice; set aside. Just before serving, fold avocado chunks into above mixture; season with salt and pepper.

Veggies: Toss in olive oil and salt and roast in preheated oven at 180 deg.

Pasta: Toss in minced garlic in heated olive oil. Add boiled sphagetti with about 1 tbsp of its own stock (u must add salt while boiling the pasta). Now mix in the minced cilantro. Add salt and serve hot with all the above.

Spicy Rainbow Trout Platter with Greens and Peppy Mango Salsa Dip

Preps:

Rainbow Trout: Marinate in salt pepper and lime juice for at least 1 hour. Now broil the trout in high heat for ten minutes. Turn the pieces once in between for even browning. Shred and keep aside.

Veggies:

Dice and semi-cook one potato, season with salt, and keep aside

Cut french beans into pieces 1” long (blanch if you have the harder variety)

Cut carrots into 1” sticks, chop spinach

Peppy Salsa:

Chop 1 red mango (or totapuri, or kancha meethe aam – India) and green chillies, season with salt and a pinch of sugar and keep aside. In m/w oven, temper oil with smashed mustard seeds for a minute. Add in the mangoes and cook till tender. Let cool then blend.

Finish:

In a skillet heat olive oil, splutter mustard seeds, add potatoes and fry till golden. In a cup whisk in white vinegar, salt and pepper and add to the potatoes. Also add shredded trout and remaining veggies (except carrot). Cook for 1 more minute until the greens are just tender.

Serve with fresh toasted bread, carrot sticks, your peppy salsa dip, and mustard sauce (optional).

Avocado Melt Sandwich

This has been my occasional day-time snack to curb my hungry little baby inside :) I think she? he? well IT :p likes the rich avocado and the mustard zing :) I am a cheese addict, so I indulge in the low fat versions. This is a super easy recipe and looks appetizing too... well the pic is not the best today though!

Need

2 multigrain bread slices (preferably a coarse variety)
1/3 ripe avocado, peeled, pitted, and sliced
5-6 small slices of a ripe tomato (no pulp)

1 slice of orange cheddar cheese (or grate a 1”cheese cube to use)

5-6 slices of jalapeno pepper

½ tsp mustard sauce

Preparation:

Lightly toast the bread.

Layer 1 slice of bread with 1/3 of the cheese (coarsely torn up to cover the slice), avocado, tomatoes, and jalapeno. Layer with some more cheese on top. May add salt and pepper for added seasoning (I skip it - cheese n mustard sauce are enough for me).

Layer the remaining cheese on the other slice of bread.

Now, broil the sandwich halves for approximately 2 to 3 minutes or until the cheese melts. Cover the sandwich, garnish with mustard sauce and enjoy!