Keeping up Good Habits

I've tried hard to get some routines in my life so things don't get overwhelming.  I want to have a balance with fun, work and exercise and usually that works.  Somehow I feel I've lost some of the balance and I need to get it back.

I do have a good laundry routine, menu planning is a must, I have a grocery day, I try to fit some housecleaning in, the birds need attention every 3 days, I'm usually good for Jazzercise 3 to 4 times a week and really my work is pretty much fun.

I started to miss my creative outlet piece.  I used to go to knitting classes and haven't been in a while, I also used to go to quilting and haven't done that in a while.  I need to bring that back in! 

I went to knitting class this morning and had such a good time.  I'll be able to go in May and will have to put it on hold for most of the summer, but maybe I can keep the feeling!  Besides there are lots of babies coming in our family and I need to get some baby things made!  Very quick 2 hours this morning.

Once home I started cooking.  I designated this day as "things that take long to cook day."  I have a cheesecake in the oven that was quick to put together but takes 2 1/2 to 3 hours to bake.  Once that comes out and is cooling, I can start on dinner which will be pizza. 

I don't think dinner is hard, just will take some time.  I need to make dough, sauce, filling but the recipe makes 2 pizzas so there will be one for the freezer!   Love the freezer.

I had some time to cook this week and try some new recipes and when menu planning I decided I needed to get familiar with Indian food.  I don't know much about it, haven't eaten much either so it's time.

I pulled out Indian Cooking by Madhur Jaffrey and started with an easy chicken dish.  It was delicious! 

Lemony Chicken with Cilantro by Madhur Jaffrey

Two 2.5 cm (1 inch) cubes fresh ginger, peeled and coarsely chopped
240 ml (1 cup) water
6 tablespoons vegetable oil
1 kg (2 1/2 lb) chicken pieces, skinned
5 cloves garlic, peeled and very finely chopped
200 g (3 cups) cilantro (weight without roots and lower stems) very finely chopped
1/2 - 1 fresh, hot green chili, very finely chopped
1/4 teaspoon cayenne pepper
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1 teaspoon salt or to taste
2 tablespoons lemon juice

1. Put the ginger and 4 tablespoons of water into the container of a blender.  Blend until you have a paste.
2. Put the oil in a wide, heavy, preferably nonstick, pot over medium-high heat. When hot, put in as many chicken pieces as the pot will hold in a single layer and brown on both sides.  Remove the chicken pieces with a slotted spoon and put them in a bowl.  Brown all the chicken pieces.
3. Put the garlic into the same hot oil.  As soon as the pieces turn a medium-brown color, turn the heat to medium and pour in the paste from the blender.  Stir and fry it for a minute. 
   
4. Now add the cilantro, green chili, cayenne, ground cumin, ground coriander, turmeric and salt.  Stir and cook for a minute.  Put in all the chicken pieces as well as any liquids that might have accumulated in the chicken bowl.
   
5. Also add 150 ml (2/3 cup) water and the lemon juice.  Stir and bring to a boil.  Cover tightly, turn heat to low, and cook for 15 minutes.  Turn the chicken pieces over.  Cover again and cook another 10 to 15 minutes or until the chicken is tender.
   
6. If the sauce is too thin, uncover the pan and boil some of it away over a slightly higher heat.
   

I used the mini bowl of my food processor for the ginger, easier for me than the blender.  I used a whole fingerhot pepper for the chili.  I served just plain basmati rice, the sauce was nice and flavorful, not hot, just a little tangy. 

I think my cheesecake is is done now.  Back to cooking!