Curried Rice, Baked Curry Chicken & Bell Pepper Apple Salad

This Curried Rice and Bell Pepper Salad were inspired by a couple recipes I found in the Penzey's spice catalog. If you haven't heard of or tried Penzey's spices, I encourage you to do so! It's high quality, the prices are extremely competitive, and the selection is great. I do a large order about twice a year. They add new spices and mixes on a regular basis, and tend to throw a free spice in with each order. It's always nice to get the new catalog and read through all the recipes, and they also have a magazine. Here's a couple recipes adapted from the catalogs along with a Baked Chicken I threw together to go along...

Curried Rice:

• 2 - 3 tablespoons vegetable oil
• 1 small onion, diced
• 1 cup frozen peas (recipe called for 1 carrot, diced)
• 1/2 teaspoon black mustard seed
• 1 teaspoon brown sugar
• 1/2 teaspoon turmeric
• 2 teaspoons biryani masala (recipe called for Penzey's Maharajah Curry Powder, I didn't have this so I did the biryani along with a pinch of saffron)
• pinch of saffron
• 1/4 teaspoon paprika
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon cumin powder (recipe called for whole cumin)
• 1/4 teaspoon kala jeera
• 1 cup basmati rice, rinsed and soaked
• 1/4 cup slivered almonds
• 1 3/4 cup chicken or vegetable stock

Heat vegetable oil over medium heat in large skillet. Add the onion and cook 3 - 4 minutes. Add the mustard seeds and cook until they begin to pop. When seeds begin to pop, add the brown sugar and spices. Cook for a couple minutes, stirring constantly. Add the rice and cook for about a minute. Add the nuts and stock, bring to a boil, reduce heat and simmer until liquid is absorbed. If the rice doesn't seem cooked near this point, add a bit more water to finish. Remove from heat and fluff with a fork.

Baked Curry Chicken:

• 2 - 3 whole chicken breasts
• 1 small onion, chunked
• 1 tomato, chunked
• 1/2 cup cream or half & half
• 1 inch chunk fresh ginger, cut into smaller pieces
• 2 garlic cloves
• 2 teaspoons coriander powder
• 1/2 teaspoon cayenne pepper
• 1/8 teaspoon clove powder
• 1 teaspoon cumin powder
• 1/8 teaspoon cardamom powder
• 1/8 teaspoon cinnamon powder
• salt, to taste
• 1 teaspoon garam masala

Preheat oven to 400ºF and place chicken in a baking dish with a lid. In a food processor, grind together the remaining ingredients and pour over chicken. Bake for 45 - 50 minutes, covered, until chicken is cooked through.

Bell Pepper Apple Salad:

• 1 bell pepper (any color) sliced into think strips (recipe called for 2 carrots grated)
• 1 tart apple, peeled and grated (recipe called for 1/2 cucumber grated)
• 1/2 onion, minced
• 1 lime, juiced
• 1 tablespoon vinegar
• salt to taste
• 1/4 teaspoon chaat masala (recipe called for 1/8 teaspoon ground black pepper)
• cilantro to garnish

Toss together all the ingredients except cilantro and refrigerate until ready to serve. Garnish with cilantro.

It's been said that we create our own happiness... that it is simply a decision we make or a state of mind... But there are those of us who are unable to find that state of mind regardless of what decision we've made. We search for that perfect balance, and until that balance is found, "living" is nearly impossible.

I've found that, regardless of my circumstances, there is always going to be something missing. My inability to focus on the moment because I cannot let go of what is missing is crushing. It's a trade-off ... One need leads to another creating a seemingly endless void. I do not see a solution and feel I must make peace with this part of me.

"Finding happiness is like finding yourself. You don't find happiness, you make happiness. You choose happiness. Self-actualization is a process of discovering who you are, who you want to be and paving the way to happiness by doing what brings YOU the most meaning and contentment to your life over the long run." - David Leonhardt