Christmas Food Court Flash Mob, Hallelujah Chorus - Must See!

Amazing! Beautiful! I can't even explain why but I teared up a little.
So good. Worth a watch.

Easy Peasy Salmon with Roast Potatoes and Spinach

Want something super simple for dinner, then this is the answer. I make this (or a variation on this) about once a week!

Ingredients:

Salmon fillet

1 Potato

2-3 small tomatoes.

Rosemary (fresh is better, but dried works as well)

1/2 tsp garlic powder

3 cups fresh spinach

1 tsp olive oil

1 tsp lemon juice

cracked pepper to taste

Peel and cube potato, par boil. (Boil on high for about 5-10 mins... until potato just starts to become tender)



In an oiled roaster, place salmon fillet, tomatoes and potatoes, and rosemary. Cover salmon and tomatoes with 1 tbsp Balsamic Vinegar. Sprinkle everything with garlic powder. Roast in the oven at 350 F until salmon starts to flake apart and potatoes start to crisp and turn golden. Occassionally the potatoes will need extra time, remove the salmon and tomatoes, keep them warm at the back of the stove... turn the oven on to broil/grill and watch as the potatoes gain some colour. As soon as they are a golden brown (or perhaps even darker, like I prefer) remove from the oven.

 As you wait for the fish and veg to be ready, wash spinach and steam in the microwave. As soon as they are wilted (about 45 sec. should do it) remove and toss with a little olive oil, lemon and pepper.

Serve.  I often add extra balsamic vinegar or balsamic glaze to the salmon just before serving. Enjoy!

"Can't Go Wrong" Curry

You can't go wrong with this delicious and 'good for you', chicken curry. (Feel free to substitute tofu if you want a vegetarian option, OR just leave the chicken out, you won't really miss it.)

Once again, there is a big ingredient list but it's well worth the effort. I usually make a double or triple batch so I can freeze meal sized portions, it tastes great even microwaved from the freezer.

Cook Time: Approx. 30-45 mins




Ingredients:
Spice Mix:
1 heaping Tbsp Mint sauce (make sure you buy one that is sodium free) or fresh mint chopped fine
2 1/2 tsp chopped garlic
2 1/2 tsp grated ginger
1 tsp paprika
1 1/2 tsp curry powder
1/2 tsp cinnamon
1/2 tsp cardamum
1/4 tsp dry mustard powder
1/4 tsp cumin

2 Chicken breasts cubed
2 cups zucchini diced
1 cup eggplant diced
1 cup par boiled* potato diced.
1 Lg onion diced small or grated.
1 can no salt added tomato puree (or diced tomatoes)

*par boiled means that you boil the potatoes until they are slightly tender.




In a large frying pan on high heat add chicken breast and onion, saute until the chicken starts to brown.



Mix together all the spices from the spice mix and add to the chicken and onions with 1/8th a cup warm water.



Add the tomato puree and continue to simmer on medium to low heat.



Add the potato, zucchini, and eggplant, and cook until all the vegetables are tender. Serve with bismati or brown rice (rice cook time varies - look at the packaging details to determine how soon you must start the rice for both to be ready together.)