I know I have been ignoring this blog lately, it feels funny to start every post with an apology for the long absence. I think it is time to come out and admit it -I might have lost interest in food blogging! Yes, I said it! I’ve been spending a lot of time on my latest passion lately and you know how hard it is to keep up with two hobbies simultaneously. This blog was my first love though, so once in a while I get these strong pangs of guilt, especially when someone comments on an old recipe. It is the same feeling that one gets from staring at a giant to-do list. I can’t let this one die, so I will just continue posting once a month or so, just to keep this blog alive. Hopefully I will get out of this rut sometime in the near future, and regular programming will resume. In the meantime, you can catch me on my other blog, where I will be posting daily, (well, at least until I lose interest in that one as well).
BTW, taking pictures is still the fun part of food blogging, so you will get to see more step-by-step pics with the recipes that I post. Hope that is helpful.
Spice Powder
You can make a big batch of this and keep it in the fridge for a couple of weeks.Ingredients
- 2 tsp almonds
- 4 red chilies
- 1/4 tsp black peppercorns
- 2 cloves
- 2 cardamom pods
- 1/4″ cinnamon
- 1/2 tsp fennel seeds
Method
Dry roast all the ingredients and process in a spice grinder to form a smooth powder.Spinach-Walnut-Ricotta Stuffing Recipe
Ingredients
(for 4 halved breasts)- 1/4 cup toasted walnut pieces
- 1/4 cup diced red onions
- 3 cups baby spinach
- 2 tbsp skimmed fat ricotta
- 1/4 tsp spice powder (See above)
- 1/2 tsp oil
- Salt to taste
Method
Heat the oil in a large oven proof pan and sauté the onions till soft. Add the spice powder and salt and sauté for a few seconds.
Now add the spinach and sauté till the spinach leaves are wilted, will take a minute or so.
Transfer the sautéed spinach to a bowl and let it cool down a bit. Now add the toasted walnuts and the ricotta cheese and mix well to combine.
Stuffed Chicken Breasts
Ingredients
- 4 boneless, skinless chicken breasts
- Salt and pepper for seasoning
- 1 tsp oil
- Spinach Ricotta stuffing – See above
- 2 tbsp spice powder – see above
- 1/4 cup white wine
Method
Preheat the oven to 375F.Season the chicken breasts with a liberal amount of salt and pepper. Heat the oil in the same oven-proof pan, and place the seasoned side down. Now season the top with salt and pepper. Turn the breasts once to brown both sides, takes about 2-3 minutes on each side.
Transfer the browned chicken breasts to a cutting board. Make a large slit on one side of each of the browned breasts, divide the stuffing equally and stuff each breast as shown below.
Now apply a liberal amount of the spice powder all over the stuffed breasts.
Add the white wine to the pan and place the chicken breasts into the wine in the pan. Spoon some of the wine over the breast pieces. This wine will keep the chicken moist in the oven.
Place the pan in the oven and cook at 375F for 45 minutes. Remove from the oven and serve hot. The chicken will be tender and moist. Serve this with a salad or sautéed vegetables for a wholesome meal.
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