Tandoori Naan Chicken Sandwiches

 Tonight was Jake's night to cook, and I asked him to do something with the naan bread I bought last week. He figured out what he was doing, but when I went to look at the bread it was bad. I went to the store and bought some garlic naan to use. The following is the recipe we started with, but we made a couple of changes. Instead of the vegetable oil, he used olive oil. Instead of 1 tbs of garlic he minced 2 cloves of garlic. We didn't use the tomatoes, because of my allergy. Instead of raw onion, we sauteed 1 red onion, with some sweet mini peppers, and carrots, in some butter/margarine and olive oil. We also spread some artichoke and jalapeno dip(I bought at Costco) on the bread. It took some of the heat away from the spice on the chicken, which was really good.

1/2 cup nonfat plain yogurt

1 tablespoon minced ginger

1 tablespoon minced garlic

1 tablespoon ground coriander

1 tablespoon ground cumin

1/2 teaspoon cayenne

1/4 teaspoon turmeric

1 teaspoon kosher salt

3 tablespoons vegetable oil 

1 pound chicken tenders, patted dry

4 medium plain or garlic-flavored naan breads, about 4 oz. each

2 tablespoons butter 

2 medium tomatoes, sliced 

1/2 cup thinly slivered red onion 

4 ounces feta cheese, sliced 

2 tablespoons finely chopped fresh mint leaves

2 tablespoons finely chopped fresh cilantro

Preparation

1. Whisk together yogurt, seasonings, and oil in a medium bowl. Add chicken and stir to coat. Let marinate 20 minutes.

2. Preheat broiler. Spread chicken on a rimmed baking sheet and broil until cooked through, 8 minutes. Meanwhile, continue with recipe.

3. Dab naan with a little butter on each side, spread on a rimmed baking sheet, and place in oven on rack below chicken; cook until toasted and crisped, about 8 minutes.

4. Cut naan in half crosswise and make sandwiches with naan, chicken, tomatoes, onion, feta, mint, and cilantro. Cut each in half if large.

The bread was large, so I cut it in half, then just folded it like a soft taco.

Pan Seared Ahi Tuna, Couscous, and Rainbow Chard

Tonight was Jake's turn for dinner. He decided to cook the ahi tuna I bought at Grocery Outlet. They were $2.99 per steak. He used the following recipe.

2 big handfuls fresh cilantro leaves, finely chopped
1/2 jalapeno, sliced
1 teaspoon grated fresh ginger
1 garlic clove, grated
2 limes, juiced
2 tablespoons soy sauce
Pinch sugar
Sea salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1 (6-ounce) block sushi-quality tuna
1 ripe avocado, halved, peeled, pitted, and sliced

In a mixing bowl, combine the cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 2 tablespoons of olive oil. Stir the ingredients together until well incorporated.

Place a skillet over medium-high heat and coat with the remaining 2 tablespoons of olive oil. Season the tuna generously with salt and pepper. Lay the tuna in the hot oil and sear for 1 minute on each side to form a slight crust. Pour 1/2 of the cilantro mixture into the pan to coat the fish. Serve the seared tuna with the sliced avocado and the remaining cilantro sauce drizzled over the whole plate.

He changed it by not using the avocado, Because his mom is allergic to it, and adding green onions instead. He used 1 whole jalapeno, but seeded the whole thing (I wish he would have left some of the seeds, I like the spice).

For the couscous, he added 2 cups of chicken stock/broth, green onions, red sweet peppers, thyme, rosemary, basil, and oregano. He brought that to a boil, then added  1 cup of the couscous pearls. He cooked it covered until the liquid was gone.

The rainbow chard was easy, he took a bag of frozen rainbow chard, put it in a microwave safe bowl, added 2 tbs water, covered it with a towel, placed in the microwave for 8 minutes.

                     Perfectly seared tuna, topped with lemon slices, and flat leaf parsley.