“Fried” chicken (without the deep fryer!)

This recipe is too good not to share.  Although I have reduced the amount of meat I am eating, Miss S and the Hubz have not so I knew I had to make this for them.  And everyone has got to love fried food – but who really loves the deep fryer?  The splatter messes, the lingering smell and the oil that has been used a few too many times…no thanks!

That said I will have to experiment making this vegetarian.  Maybe fried cauliflower – ah yes, that would make it a pakora :P

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So what’s the trick to getting that crispy fried coating – corn flakes!

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This is what you need:

  • Cornflakes
  • Ziplock bag + rolling pin
  • Garlic powder
  • Butter
  • S & P
  • Dill (or other herb of choice – optional!)
  • Chicken breasts (I usually slice them length wise)

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This is what you do:

  1. Preheat oven to 375 degrees
  2. Clean and slices your chicken, set aside
  3. Using a ziplock filled with cornflakes, crush the cornflakes.  Transfer to a bowl
  4. Add S & P, garlic powder and herb of your choice to the bowl
  5. Melt butter in the microwave (2+ tbls)
  6. Add Salt, galic powder to the melted butter and mix well.
  7. Set up your assembly line: chicken ready to be coated, melted butter mixture, cornflakes mixture and a baking sheet lined with parchment paper
  8. Dip the chicken into the melted butter mixture being sure to coat both sides well, then cover the chicken with the cornflakes making sure to cover all areas of the chicken breast then place on lined baking sheet.
  9. Complete above step for all remaining chicken pieces
  10. Pour any remaining butter on all the pieces and fill in any missed places on the chicken with the cornflakes
  11. Bake 25-30 min.  Check centre of chicken is cooked before removing from oven.

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Greek inspired lentil salad

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I am Indian, a desi, a first generation Indo-Canadian and I very rarely cook daal.

Why?

I just find indian food to be very mushy or overcooked.  Well some of it I love: Saag or Panner but all my life, I’ve always loved salad (I can see everything, it’s crunchy and healthy obvi :P) so eating indian food that has been cooked to an oblivion isn’t really appetizing to me.

But, I had no idea that the base of a salad could be something other than lettuce, kale or spinach.  I mean I’ve made quinoa salads but never a daal based salad.

Until I found this recipe.

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What you need:

Lentils:

  • 2 cups of brown green lentils
  • 2 Bay Leaves
  • 2 Cloves of Garlic

Dressing:

  • 1/2 tsp Salt
  • 1/2 tsp whole mustard seeds
  • 6 tbls olive oil
  • 2 tbls vinegar (I didn’t have cherry so I used white)
  • Pepper to taste

Everything else:

  • Cucumber
  • Avocado
  • Olives
  • Soft cheese to top (I used feta)

What you’ll do:

  1. Cook the lentils by first rinsing them a few times in cold water, then adding them to a pot with the garlic and bay leaves and filling the pot with water 2 inches over the lentils.  Let the lentils boil on high heat for 20 minutes and then on medium-low for another 15 minutes until they are tender.  Remove from heat, remove bay leaves and garlic and strain.  Place lentils in the fridge to cool
  2. Add the salt, mustard seeds, olive oil and vinegar to a bowl and whisk until the mix emulsifies
  3. Chop up the cucumber, Avo and slice the olives and cheese as required.
  4. Mix everything (except the cheese) until everything is fully coated in the dressing.
  5. Plate your salad and top with cheese.  Serve as a side or as a main :)

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