I'm back! .. and I'm an RN!

Wow, I can't believe it's been so long since I posted anything here! That last semester was a killer. Very, very intense. But, good news, I'm graduated and just passed my boards so I'm a real registered nurse now! Yay!! Yippee!! Hurray!!

So to continue in this party-like mood, I've got a Caribbean-styled meal today. It's kinda island, kinda Indian, but I think all the flavors go together really well. And it's great with a bit of cucumber raita on the side. All you need is a nice rum punch and this party can really get started!

Curried Chicken and Mango Salad

• 1/2 cup low-fat plain yogurt
• 2 tablespoons mango chutney
• 2 teaspoons garam masala or curry powder, mild or hot
• 4 bone-in chicken thighs (1 3/4-2 pounds), skin removed, trimmed of fat
• 1/2 teaspoon kosher salt, divided
• 1 mango, diced
• 1/4 cup finely diced red onion
• 2 tablespoons finely chopped fresh mint
• 2 tablespoons red-wine vinegar
• 2 teaspoons brown sugar

1. Position rack in upper third of oven; preheat broiler. Coat a broiler pan with cooking spray.
2. Whisk yogurt, chutney and garam masala (or curry powder) in a medium bowl. Add chicken; turn to coat.
3. Remove the chicken from the sauce and transfer to the prepared broiler pan; sprinkle with 1/4 teaspoon salt.


4. Broil the chicken until the coating is charred in spots, 12 to 15 minutes. Turn the chicken over and continue cooking until it is slightly charred and cooked through, 12 to 15 minutes more.
5. Meanwhile, combine mango, onion, mint, vinegar, brown sugar and the remaining 1/4 teaspoon salt in a medium bowl. Serve the chicken with the mango salad.

Sag Aloo

• 1 large onion, chopped
• 2 large potatoes, cubed
• 1 bunch spinach or chard leaves, stalks removed, roughly chopped
• 1 teaspoon fresh ginger, grated
• 1/2 teaspoon garlic cloves, coarsley chopped
• 1/4 teaspoon cumin seeds
• 1 teaspoon turmeric
• 1 teaspoon garam masala

1. Fry the cumin seeds in a heavy bottomed pan in a bit of oil and butter until just starting to brown.
2. Add the onion and fry until it too starts to brown.
3. Add the potato, garlic, turmeric, ginger and garam masala and fry until the potato starts to soften.
4. Unless you are using a non-stick pan, you may need to add water and cover to keep the potato from sticking and to help it cook.
5. Add the spinach or chard and cook until it collapses over the potato.
6. Salt to taste.