18

Smart Herb Tips and a Recipe from Nancy Newcomer

Posted by: Garden of Life on Wednesday, July 18, 2012

 

 

 

Casablanca Kabobs
Serves 6

1 ½ lbs boneless, skinless organic chicken breasts cut into 1 ½ inch cubes
2 TB fresh squeezed orange juice
1TB extra virgin olive oil
2 cloves fresh garlic, minced
2 tsp fresh ginger, minced
1 ½ tsp paprika
1 ½ tsp ground coriander
½ cinnamon
1 tsp cumin
2 tsp sea salt
½ tsp fresh ground black pepper
green & yellow zucchini cut into ½ inch rounds
1-2 red bell peppers cut into 1-2 inch squares
1 small red onion, quartered and broken into slices 1-2 inch slices
12 skewers (bamboo or metal)

Combine orange juice, olive oil, garlic, ginger, paprika, coriander, cinnamon, cumin, salt, and pepper together in a large bowl. Add chicken and mix thoroughly. Cover and refrigerate for 6 hours. Prep veggies. Prepare gas grill for direct, high-heat grilling or build a high-heat charcoal bed in the center of the coal grate on a charcoal grill. Thread chicken & veggies onto skewers. Set the skewers directly over the heat and grill for about 15 minutes, turning about every 4 minutes onto each of the other three sides, so that all four sides are well browned. When turning the skewers, use tongs to gently grasp some of the meat at the center–never turn with your fingers. You may also do these in an oven or broiler–adjust heat accordingly. They usually do well at 375 for about the same time. Serve.

Please Note: if you are using bamboo, soak them in water for 30 minutes before threading chicken & veggies onto skewers. Wrap ends with aluminum foil to keep them from charring.

For more great recipes and info from Nancy you can find her online at  http://nancynewcomer.com/

https://www.facebook.com/healthylivingwithrealfood
Twitter: @NancyNewcomer

Comments

Angie commented on Wednesday, July 18, 2012
Thank you Nancy for that valuable info about spices and their shelf life! WOW, so many tips in such a short video...I will make sure all spices get put back in the cabinet right away too! So it sounds like if I've had some spices for a while and they have lost some of their potency that I can just use a little more?
Nancy Newcomer commented on Wednesday, July 18, 2012
Angie, Thanks for your comments. Yes, some of those older spices are still good, but have just lost their strength. Go ahead and use them, but you may need to use extra to get the desired flavor. I'm a big fan of going to a local spice shop~ usually the spices are fresher and cheaper.
Nancy Newcomer
Founder, Back to the Kitchen: Healthy Living with Real Food
www.nancynewcomer.com
Doreen commented on Wednesday, July 18, 2012
I've wasted lots of spices because I didn't know how long to keep them. Thanks for the great info.
Paula commented on Wednesday, July 18, 2012
Thanks, Nancy. Nice to have you define the difference types of herbs and their shelf life instead of lumping everything into one.

I love using cinnamon sticks, vanilla beans and whole nutmeg because the flavor always seems brighter, fresher. Nice to know that they also store longer.

Love your videos. Always so helpful.
cindy@yogainmypocket commented on Tuesday, July 31, 2012
Love your quick tips series. Here's another one I picked up - freeze the fresh herbs in some olive oil in an ice cube tray.

Can't wait to try out this Casablanca Kabobs. Those are many of my favorite herbs. Thanks Nancy,
samysteav commented on Monday, September 24, 2012
Hey Nancy i like the way you made the combination of chicken and herbs.
It looks fab. I will try this experiment on my family...
Nancy Newcomer commented on Tuesday, September 25, 2012
Thank you--yes the combo is tasty. Enjoy & Happy Cooking!

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