Butter Chicken - Chloe's SAIT Camp

1kg chicken breasts, medium cube
2 T vegetable oil
2 T butter
4 t garam masala
4 t sweet paprika
4 t ground coriander
2 T grated ginger
2 t minced garlic
2 t chilli powder
1 cinnamon stick
6 cardamom pods
1 c cream
1 medium onion, medium dice
400 g pureed tomato
cilantro to garnish

Heat oil and butter in heavy bottomed pan on medium heat.
Add all spices, cook till fragrant.
Add onion, garlic and ginger - cook until soft.
Add chicken, stir a few times.
Add tomato and cream.
Bring to a simmer.
Cover and simmer until chicken is fully cooked.

Add water if sauce gets too thick.
Adjust seasoning: more chilli powder to increase heat. Generally needs some salt.

Serve over rice.

Crispy Tilapia Fingers with Lemon-Garlic Mayonnaise

Servings: 4-6

Ingredients

• 2 pounds tilapia fillets
• 1 cup all-purpose flour
• 3 eggs, beaten
• 2 cups panko

• Salt
• Ground black pepper
• Olive oil
• 1 lemon, cut into wedges

For the Lemon-Garlic Mayonnaise

• 1 cup mayonnaise, best quality such as Hellmann's or Duke's
• 1 clove garlic, minced
• 2 tablespoons freshly squeezed lemon juice, from 1 lemon
• Salt and ground black pepper, to taste

Instructions

For the Tilapia Fingers

1. Cut the tilapia into "fingers" by first cutting the fillets in half. Leave the thin sides long, then cut the thicker sides in half on a diagonal so they appear longer.
2. Set up three large shallow bowls in an assembly line. Put the flour in the first bowl; the beaten eggs in the second; and the panko in the third.
3. Line a baking sheet with aluminum foil. Dredge the fish fingers in the flour mixture, shaking excess into the bowl so just a light coating remains; dip in the eggs and turn to coat evenly; then dredge in the panko, turning several times to coat evenly. (This can be a messy job...it's best to use one hand for the flour and eggs and the other for the panko.) Set the breaded tilapia fingers on the prepared baking sheet and season with salt and pepper. Cover and refrigerate until ready to cook (this can be done several hours ahead of time).
4. Line a plate with 3 paper towels and set by the stove. Heat the olive oil in large non-stick sauté pan over medium heat. When the pan is hot, place the first batch of tilapia fingers in the pan (do not crowd) and cook until the first side is golden brown, 2-3 minutes. Flip and continue cooking until done, about 2 minutes more. Transfer the fish fingers to the plate with paper towels and let sit for a minute to drain any excess oil. Remove any brown bits out of the pan, add more oil if necessary and continue to cook the fish in batches until done. Season the cooked tilapia fingers with more salt if desired. Serve with lemon wedges and Lemon-Garlic Mayonnaise.

For the Lemon-Garlic Mayonnaise

1. Mix the mayonnaise, garlic and lemon juice in a small bowl. Add salt and pepper to taste.
2. Note: If you want to freeze the breaded tilapia fingers, lay them in a single layer and wrap well with aluminum foil. Place in a freezer bag in the freezer. When you're ready to make them, simply defrost them enough so they'll lay flat in the pan and cook as directed above.

http://www.onceuponachef.com/2010/09/crispy-tilapia-fingers-with-lemon-garlic-sauce.html

Chocolate Cookies with Mint (or peanut butter) Chips

1 ¼ c butter
2 c sugar
2 eggs
2 tsp vanilla
1 tsp baking soda
½ tsp salt
¾ c cocoa
2 c flour

1 pkg mint or peanut butter chips

Cream butter and sugar, add eggs. Mix in all other ingredients.
Bake 350' for 9 minutes.

Spinach & Feta Turkey Burgers

Ingredients:

• 1 lb lean ground turkey
• 1 cup Old Fashioned Oats
• 1 large egg 
• 6 oz frozen chopped spinach
• 1/2 cup crumbled feta

1. Defrost spinach; squeeze as much liquid as you can out of it by using your hands and a strainer.

2. Combine all ingredients in large bowl using your hands (don't overwork).

3. Form patties.

4. Grill. (I grilled in the panini maker on medium high for 8 minutes - use the meat thermometer.)

5. Serve on grilled buns with cucumber, red onion, tomato, and hummus.

Watermelon Feta Salad

diced watermelon
diced and crumbled feta cheese
thinly diced red onion
splash of lime juice

Shrimp Quesadillas with Mango Slaw

From Texas Type a Mom

Ingredients

•  1/2 c. olive oil
• 1/2 c. lime juice
• 4 T. chopped fresh cilantro
• 4 T. Pickled Diced Jalapeño Peppers
• 2 T. honey
• 1 tsp. minced garlic 
• 1/2 tsp. salt
• 2 pounds shrimp, peeled and deveined
• 3 c. shredded cabbage
• 2 mango, peeled, pitted, and cut into 1/4-inch cubes
• 2 T. chopped red onion
• monteray jack cheese
• flour tortillas 
• garnish: avocado, sour cream

Directions

1. Mix oil, lime juice, cilantro, jalapeño peppers, honey, garlic powder, and salt in small bowl with wire whisk.  Reserve 1/4 of the marinade.  Pour remaining marinade into large repealable bag.  Add shrimp; turn to coat well.  Refrigerate 15 minutes.
2. Meanwhile, mix cabbage, mango, and onion in large bowl.  Add reserved marinade; toss to coat.  Cover.  Refrigerate until ready to serve.
3. Pour shrimp and marinade into frying pan, sauté. 
4. To serve, place shrimp on each tortilla with monteray jack cheese, fold tortilla, grill each side to melt cheese.  Top with slaw and serve immediately.

Yields: 6 servings.

Overnight Raspberry Oats

From: The Yummy Life

Ingredients

• 1/4 cup uncooked old fashioned rolled oats
• 1/3 cup almond milk
• 1/4 cup low-fat Greek yogurt
• 1 1/2 teaspoons dried chia seeds
• 1/4 teaspoon vanilla extract
• 1 tablespoon raspberry jam, preserves, or spread
• 1/4 to 1/3 cup raspberries (cut each berry in half), or enough to fill jar

Directions

In a half pint (1 cup) jar, add oats, milk, yogurt, chia seeds, vanilla, and raspberry jam. Put lid on jar and shake until well combined. Remove lid, add raspberries and stir until mixed throughout. 

Return lid to jar and refrigerate overnight or as long as 2-3 days. 

In the morning, top with chopped pecans. Eat chilled. 

***we used sweetened vanilla yogurt and omitted the raspberry jam