Garam Masala Chicken with Roasted Vegetables

This has out of this world flavor!!

Ingredients

• 1/2 cup peanut oil (we used olive oil)
  
• 4 teaspoons garam masala
• 1 (2-inch) piece ginger, sliced
• 8 medium garlic cloves, smashed
• 2 tablespoons kosher salt
• 1 (4 to 5 pound) whole chicken
• 1 1/2 pounds red potatoes, halved
• 1 pound butternut squash, large dice
• 1 medium red onion, large dice
• Freshly ground black pepper
• 1/2 cup plain whole milk yogurt

Directions

In a small bowl, mix together 1/4 cup oil, garam masala, ginger, garlic, and 1 tablespoon salt. Place chicken in a large baking dish or plastic bag, loosen the skin from the breast and legs of the chicken and, using your hands, spread a good part of the mixture underneath. Rub the remaining mixture inside the chicken cavity and over the skin. Tie the legs together with kitchen twine. Loosely cover, refrigerate, and let marinate 30 minutes or up to 12 hours.

Arrange the rack in the center of the oven and heat oven to 400 degrees F.

Remove chicken from marinade, let any excess drip off, and reserve marinade. Let chicken sit at room temperature while oven warms up, about 30 minutes.

When the oven is heated, place potatoes, squash, and onions in bottom of a roasting pan, drizzle with any remaining marinade, remaining 1/4 cup oil, remaining 1 tablespoon salt, and season well freshly ground black pepper. Toss to coat. Place chicken, breast side up, on top of vegetables and roast until skin becomes brown and vegetables are starting to get tender, about 1 hour. Brush yogurt on chicken and continue roasting until chicken is well browned, juices run clear when inner thigh is pierced with a knife, legs move easily in the joint, and a meat thermometer inserted into the thickest portion of the thigh registers160 to 165 degrees F on an instant-read thermometer, about another 40 to 50 minutes. Let chicken rest at least 10 to 15 minutes before serving.

SOURCE: http://www.foodnetwork.com/recipes/ask-aida/garam-masala-chicken-with-roasted-vegetables-recipe/index.html

David's Masala spice (approximate measurements)

4 tbsp curry powder

1 tbsp cinnamon

1 tsp ginger

1 tsp pepper

1/2 tsp chili powder

1/2 tsp oriental 5 spice mix

1/2 tsp nutmeg

1/2 tsp cloves

1/2 tsp orange peel

Garam Masala Spice

250gms.Coriander Seeds(Dhaney/Sookha Dhaniya)
100gms.Dry Red Chillies(Kashmiri/Bedgi/Resham Patti)
100gms.Dry Coconut shredded
50gms.Fennel Seeds(Badishep/Saunf/Suva)
50gms.Cumin Seeds(Jeera)
50gms.Cinnamon Bark(Dalchini/Taj)
1whole Nutmeg grated
25gms.Asafoetida Chunks(Hing Khada/Sabut Hing)
25gms.Black Pepper Corns(Kali Miri/Kali Mirch)
20gms.Cloves(Lavang/Laung)
20gms.Carraway Seeds(Shahijeera/Kalajeera)
20gms.Bay Leaves(Tamal Patra/Tej Patta)
20gms.Green Cardamom(Hirvi Velchi/Hari Ilaichi)
20gms.Lichen(Dagadphool/Patharphool)
20gms.Cassia Buds(Nagkesar/Cobra's Saffron)
20gms.White Poppy Seeds(Khuskhus/Posto)
20gms.Star Anise(Badayan/Badal Phool)
20gms.Mace(Jaipatri/Javitri)
20gms.Turmeric Root(Halkund/Haldi Gaanth)

• Servings Per Recipe: 75
• Amount Per Serving
• Calories: 41.2

• Total Fat: 1.7 g
• Cholesterol: 0.0 mg
• Sodium: 6.6 mg
• Total Carbs: 7.4 g
• Dietary Fiber: 4.2 g
• Protein: 1.6 g

SOURCE: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=833994

Selecting Savorty Squash

Selecting Savory Squash

With this guide, choosing the proper squash for your recipe will be as easy as (pumpkin) pie.

Acorn, also known as Danish, Des Moines or Table Queen. This acorn-shaped squash is dark green with some orange spots when mature. Tender orange flesh with a large seed cavity make it ideal for stuffing or it can be sliced in "rings."

Buttercup, sometimes called Turban, is fairly easy to identify with its creamy white top and dark green, striped, squat body. The orange flesh is said to be among the sweetest in the squash family.

Butternut, a large, rather pink, smooth-skinned squash shaped like a huge peanut. The flesh is yellow-orange and makes a beautiful soup. Butternut squash can sometimes be found pre-cut and wrapped in cellophane in the supermarket produce section.

Calabaza, also called Cuban squash or West Indian pumpkin, has a smooth skin that can range from green to buff to orange, and be speckled or striated. The flesh is sweet, moist and bright orange, making it perfect for nearly any recipe, although it's best when cooked or pureed with other foods and not served alone.

Delicata, sometimes known as Sweet Potato squash, is a small, oval squash with pale green and ivory striped skin. Perfect when baked and served simply with butter, or it is excellent in puddings and pies because of its sweet flesh.

Gold Nugget, resembles a small golden pumpkin and has orange flesh and a nutty flavor when fully mature. Very hard and difficult to halve, it's best baked or steamed whole.

Hubbard, available in blue (dusty green) and golden (orange) is often sold cut up, because it is so large and its shell is extremely hard. Once you get past the exterior though, it's a very versatile squash.

Spaghetti squash is a mild variety that, when cooked, can be separated into spaghetti-like strands. It is oval-shaped and pale yellow in color. Its bland flavor makes it suitable for saucing.

Sweet Dumpling is a flavorful little round squash, usually ivory in color with green stripes. Baked or steamed, they make a beautiful single-serving presentation, especially when stuffed with additional vegetables.

SOURCE: http://savemart.gsnrecipes.com/Recipes/Article.aspx?ArticleID=10

GRECIAN SPAGHETTI SQUASH SAUTE

FLEX POINTS PER SERVING: 5

* Exported from MasterCook *

GRECIAN SPAGHETTI SQUASH SAUTE

Recipe By :Weight Watchers.com
Serving Size : 4 Preparation Time :0:00
Categories : Spaghetti Squash

Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------ --------- --------- --
2 pounds spaghetti squash -- raw
2 teaspoons olive oil
1/2 cup scallions -- sliced
2 teaspoons garlic -- minced
1 14 1/2 oz. can diced tomatoes -- undrained
1 cup chickpeas -- canned, drained and rinsed
1 teaspoon dried oregano
1 teaspoon lemon zest -- freshly grated
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup dill -- or mint, fresh, chopped
1/4 cup fat-free crumbled feta -- or pot cheese

1. Pierce squash with a fork in several places.
Place on a microwave-safe plate in microwave. Microwave on high,
turning squash over every 3 minutes, until tender, about 12 to 15
minutes; let stand 5 minutes.

Halve squash lengthwise and scoop out seeds.


2. Meanwhile, heat oil in a large nonstick skillet. Add scallions and
garlic; cook, stirring until fragrant, about 1 minute. Add diced
tomatoes, chickpeas, oregano, lemon zest, salt and pepper;
bring to a boil.

3. Cut cooked squash in half lengthwise; scrape out seeds and
then scrape strands of squash into skillet with a fork.

Cook, stirring, until squash strands are well coated.
Remove from heat and stir in dill or mint. Top with feta cheese.


Yields about 1 cup of squash and 1 tablespoon of cheese per serving.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 302 Calories; 7g Fat
(19.4% calories from fat); 12g Protein; 53g Carbohydrate;
10g Dietary Fiber; 0mg Cholesterol; 195mg Sodium.

Exchanges: 2 Grain(Starch) ; 1/2 Lean Meat; 4
Vegetable; 0 Fruit; 1 Fat.

NOTES : FLEX POINTS PER SERVING: 5

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0