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Summer’s Here and the Time is Right for Gazpacho July 2, 2013

Filed Under: Chili seasoning - Sue Fuirst @ 10:46 am
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This Gazpacho recipe is based on one that my mother makes.  (She’s so excited to be mentioned – I can feel it.)  It’s delicious, refreshing, simple to make and less than 60 calories a serving.  What’s not to like?

Gazpacho

1 clove garlic, coarsely chopped

1 medium  sweet onion, coarsely chopped

1 red pepper, coarsely chopped

1 cucumber,  seeded and chopped

Two pounds peeled and seeded ripe tomatoes or one 28-oz can whole peeled tomatoes

1 tsp Basics Fuirst Chili Seasoning

 

Puree all ingredients in a blender or food processor.  Chil.  Garnish. Serves 6.

Garnish Options:

Cilantro

Basil

Cucumber

Onion

Pepper

Jalepeno pepper

croutons

 

Tandoori is tasty (not scary) April 17, 2013

Filed Under: Tandoori spice blend - Sue Fuirst @ 12:35 pm
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As my sales are picking up, I’ve noticed that many people are hesitant to try my Basics Fuirst Tandoori Spice Blend.  I understand.  For many of us exotic food and flavors are intimidating and best prepared by the experts.  But anyone who saw last Sunday’s episode of Mad Men knows that Italian food was once in this foreign category.  Today Italian cuisine is as common and ubiquitous as burgers and fries.  Indian food is now on the same fast track to becoming part of our dinner repertoire.

To ease you in, I’ve created this delicious, family-friendly Tandoori flavored chicken.  Feel free to serve it with the Raita wrapped in naan or flatbread as a lunch or dinner sandwich.

 grilled tandoori chicken breasts with cucumber raita

Tandoori Chicken

4  boneless chicken breast halves

½ cup lowfat plain Greek yogurt

1 large clove garlic, crushed

1 Tb fresh lemon juice

1 Tb grated fresh ginger

1  Tb Basics Fuirst Tandoori Spice Blend

 

Mix together all ingredients but the chicken.   (If you are short of time or ingredients, just mix Tandoori Spice Blend and yogurt.) Rub yogurt/spice paste all over chicken breasts.  Cover and refrigerate for ½ hour to 3 hours.  Remove from dish and grill in stove top grill pan or on outside barbecue until cooked through, about 7 minutes per side..  Slice on the diagonal and serve with Cucumber Raita.

 

Cucumber Raita

1 small seedless cucumber, peeled and grated

1 tsp whole cumin seeds

2 cups plain lowfat Greek yogurt

1 clove garlic, crushed

2 Tb fresh cilantro, chopped

¼ teaspoon Basics Fuirst Tandoori Spice Blend

 

Place grated cucumber in a strainer over a bowl.  In a separate bowl mix together yogurt, garlic, cilantro and Basics Fuirst Tandoori Spice Blend. Squeeze excess water from cucumber and place in bowl with yogurt mixture.  Mix to combine. Heat a small skillet over medium heat.  Toast cumin seeds in dry skillet for a few seconds.  Add cumin to yogurt mixture.  Cover and chill until ready to serve.