Remember the pistachios and garam masala I used last week in the Indian-inspired Bombay Sloppy Joe recipe from Aarti Sequeira of the Food Network? (If not, read about it here.) I needed to find another use for these ingredients. Pistachios are pricy lil guys, and I’ve been storing them in the fridge (a little tip I learned from Rachael Ray), to keep them from going rancid (since they are shelled, they are especially susceptible). I found a recipe for Pistachio Crusted Chicken, and that is what I made tonight. First, I dipped one pound of chicken tenderloins into a mixture of:
- 2 T. EVOO
- 2 T. dijon mustard
- 2 T. honey
After being dipped in that sticky mixture, I then dipped the tenderloins into a mixture of:
- 3/4 c. chopped pistachios
- 3/8 c. plain bread crumbs
..And baked at 375 F for about 30 minutes, flipping the chicken a couple times, so both sides get crispy.
Consistent with my recent obsession with roasting veggies (see here, and here, and here – yup, that’s zucchini, carrots, green beans, red bell pepper, and Yukon Golds – all roasted), I roasted some broccoli and sweet potatoes in the oven tonight as well. Since my main dish was somewhat Indian-inspired, with the pistachios (maybe a bit of a stretch, but just roll with it 😉 ), I continued the theme by adding a touch of Indian spice to my ‘tatos.
Roasted with Potatoes with an Indian Flair:
- 2 large sweet potatoes, peeled and chopped into bite-size chunks
- a few drizzles of EVOO
- 1/4 tsp. garam masala
- 1/8 tsp. cinnamon
I drizzled the sweet potatoes with EVOO, sprinkled on the seasonings, tossed it together, and threw it on a baking dish. I was a bit conservative with the garam masala, since I wasn’t sure if I would like the combo; in the future I would probably double the amount of garam masala, as I definitely did like the two together.
Roasted Lemon Broccoli:
- 1/2 head of broccoli
- lemon juice
Same procedure as above, thrown on a baking sheet and tossed into the oven. Since I don’t have a double oven, and since I need to bake the chicken at a lower temperature, what I did was put everything into a 375/400 F oven for about 25 minutes, and then take the chicken out to rest for 5 minutes, and cranked the heat up for 450 F for the last 5 minutes or so, to give the sweet potatoes a bit of carmelization. Usually I add a small amount of brown sugar to my roasted sweet potatoes (maybe 2 tsp total), if for no other reason than that they produce a lovely browned carmelization, and I admit I kind of missed that this time. I think I would add a little bit to my potatoes next time, in addition to the garam masala.
A delicious, nutritious plate of food!:
I really need to go to bed on time tonight. I have had the worst headache all day today! That makes 8 days in a row of an endless headache. 😦 Luckily none of the previous days were nearly as bad as today. I’m hoping a good night’s sleep will help me feel better.
♪♫ Currently Listening to: Overrated – Three Days Grace.