Manna & Spice

Traditional Indian flavor with fresh American flair

Chicken Tikka Masala Enchiladas

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Chicken TIkka Masala Enchiladas| www.mannaandspice.com

This is a very special kind of crazy I’m borderlining on. And one of my proudest moments. Sorry kids, mommy loves you, but the preparation and/or consumption of these chicken tikka enchiladas may have surpassed the joy I felt at your births. I’m kidding, I’m kidding. Kinda. In all seriousness though, these enchiladas are no laughing matter. Remember when I promised you a knock-your-socks-off kinda recipe with this bomb tikka masala sauce? I was talking about this even more bombalicious chicken tikka masala enchilada goodness. There is just so much happening here from the stuffed, succulent pieces of chicken swimming in rich, creamy tikka masala sauce, contained in soft, corn tortillas; melty, gooey cheese baked to a perfection; to the spicy yogurt-mint raita. Talk about fusion food adventures ❤.

I relate to these chicken tikka masala enchiladas on so many levels. It is the hybrid of many flavors, and everyone gets along so well. We all need these enchiladas in our lives. I am lover of all things enchiladas and tex-mex. Can you guess by looking at the blog? I have 20,000 recipes of mexican/ tex-mex inspired dishes. The spices in more mexican, and less tex-mex dishes are very similar to the spices used in (pseudo) indian cooking so this marriage of soft corn tortillas and rich chicken tikka masala was the perfect union. These two were made to be wed into eternity, with only good times to be had; even if their existence is short-lived.

Chicken TIkka Masala Enchiladas| www.mannaandspice.com

I wasn’t anticipating how well these enchiladas would turn out until I looked at the 9X13 pan, full of enchiladas. It was 3/4 empty. After The Mister ate. It took a lot of self control to only eat a normal sized portion for myself, but I did it and when I looked at the pan again and then The Mister’s plate, I knew I’d have to take the pan away before he polished off the entire pan. They were THAT daaahhh-llllisssshhh-ousss! I think I can safely say I won that round of dinner #likeabawss.

Friends, the key to making these enchiladas a quick meal is to make the tikka masala paste in advance with my bomb tikka masala paste recipe. It stores well in the fridge and even better long term in the freezer, so all you’re doing is making the sauce and filling, stuffing warm corn tortillas, topping with cheese, and baking to gooey, cheesy, perfection. A note about the chicken: I like to marinate the chicken in a little bit of the tikka masala paste and drop it into the sauce as the sauce cooks. Once the chicken is cooked, pull it out of the sauce, and shred with two forks, add some of the sauce into a bowl with the shredded chicken, add shredded cheese, and fill the tortillas. I know it sounds like a lot of work but seriously guys, it’s the stuff that fills your stomach with comfort and warms you up on a cool fall night, as you settle in for the night to watch election coverage and all things cable news. #totalnerdstatus.

This election season has brought the concept of crafting narratives front and center for me. Without getting political, I can tell you that I have been critically examining my narrative- history and legacy. We juggle so many identities, both personal and public- ranging from our familial and cultural identities to our professional identities. And while some people struggle to keep those identities very compartmentalized, mine bleed into each other. My narrative is very much interwoven with my multiple identities, just like these chicken tikka masala enchiladas. I would like to leave these enchiladas as a part of my legacy, for many to enjoy, long after I’m gone. You’re welcome, world.Chicken TIkka Masala Enchiladas| www.mannaandspice.com

Chicken tikka masala, by itself isn’t actually a “true” indian dish. It’s birth is british, taking heavily/entirely from indian spices and catering to a milder palate. Its migration to the United States, in a very happening food scene, introduced it to the cool cats of tex-mex like cheesy enchiladas and the complex flavors of various enchilada sauces. All of the goodness of tex mex is, of course, inspired by mexican cuisine, for which I am eternally grateful. When you bring all these bold flavors together, expecting a culinary conflict of flavor to see which flavor reigns supreme, you’re actually pleasantly surprised. These complex flavors of each element of the chicken tikka masala enchiladas work together, in perfect harmony, to create a phenomenal balance of texture and taste.

The surprising pull-together factor of  this bomb dinner//lunch//brunch/breakfast//we don’t judge how you eat deliciousness, is the spicy yogurt mint raita (chutney).  Sauces have a very special place in my heart. They highlight, cool down, or spice up a dish, depending on the flavors of the dish. They’re the underdogs of the culinary world. Think about how many times you make a sauce for a meal. The liquid can be essential to keeping chicken moist, or serves as the perfect sweet garnish to a mild dessert, spices up AND cools down in baked sriracha wings. The possibilities!

This raita has a cooling but spicy effect on the enchiladas. How both? The yogurt and mint are cooling agents but the serano adds a kick. If you prefer a milder taste, either seed the serrano prior to blending or omit it altogether. Note- the enchiladas were on the milder side for me so I kept the serano in for my family and my spice loving offspring enjoyed it. There are also pieces of cucumber and tomato in the raita which lend crunch to the overall dish- I prefer seeded english cucumber but use whatever you have. Just seed it first or your raita may become watery.

Chicken TIkka Masala Enchiladas| www.mannaandspice.com

Between getting back to my much neglected blog and lif-ing, I found out yesterday that one of my recipes was featured in a Huffington Post Canada piece on thanksgiving leftovers. I was geeking out so hard. I did a happy dance and proceeded to pour over every blog post and make sure everything was in order. I think I needed that to get back into action and make this blog a priority- treat it as my 5th child if you will- because the joy I feel when I share a recipe and get feedback, is unparalleled. Remember, when we were talking about narratives a little while ago? Yup, my narrative clearly focuses on service through food. I love hearing from each and every one of you, letting me know how your cooking adventures are going; if you’ve had any epic fails we can share a good laugh about (I have my fair share); and just what you think in general. Because you matter. Your opinion matters.

And now, because your opinion matters, please commence loving these chicken tikka enchiladas and posting about them.

Chicken TIkka Masala Enchiladas| www.mannaandspice.com

Chicken TIkka Masala Enchiladas| www.mannaandspice.com

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Chicken TIkka Masala Enchiladas| www.mannaandspice.com

Chicken Tikka Masala Enchiladas

  • Prep Time: 10 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour
  • Yield: 12 enchiladas 1x
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Ingredients

  • 2 boneless, skinless chicken breasts
  • 3/4 cup + 4tbsp tikka masala paste
  • 3 cups milk
  • 1/2 cup cream
  • 1 cup tomato sauce
  • 2 tbsp cooking fat
  • 1 1/2 cup shredded cheese
  • 12 tortillas*
  • FOR THE RAITA:
  • 1/2 cup yogurt (low or full fat)
  • 1 tomato, chopped and seeded
  • 1 cup cucumber, chopped and seeded
  • 1/4 cup cilantro
  • 1/4 cup mint
  • pinch of salt
  • 1 serrano pepper, stem removed (de-seed for milder raita or omit completely)
  • OPTIONAL:
  • cotija cheese for garnish
  • chopped cilantro for garnish

Instructions

  1. PREHEAT OVEN to 375 degrees.
  2. MARINATE THE CHICKEN. Combine 4 tbsp of tikka masala paste with chicken. Coat well. Cover and refrigerate for a minimum of 30 minutes or up to 24 hours in the fridge.
  3. MAKE THE TIKKA MASALA SAUCE. In a large saucepan, heat cooking fat over medium heat. Add remaining tikka masala paste and stir for 3-4 minutes, until masala starts to turn a nutty brown. Add tomato sauce. Stir to mix into masala paste. Slowly add in milk and cream. Bring to a boil and reduce to a simmer. Add the marinated chicken, cover and cook for 20 minutes, until chicken is cooked completely, until juices run clear. Remove chicken from masala sauce and shred with two forks while chicken is still very hot.
  4. MAKE THE FILLING. In a medium bowl, combine shredded chicken with 1/2 to 3/4 cup of the tikka masala sauce and 1 cup of cheese. Add enough liquid to moisten the chicken and you may need more or less, depending on how shredded chicken you have.
  5. HEAT THE TORTILLAS. In a dry frying pan, heat the tortillas, one tortilla at a time. Heat each side for 15-20 seconds, just until they become pliable. Wrap the tortillas in a clean towel to keep warm while assembling the enchiladas.
  6. ASSEMBLE THE ENCHILADAS. In a greased 9X13 baking dish, spread 1 cup of the unused tikka masala. Taking one tortilla out at a time from the towel, using a pair of tongs, dip into the remaining masala sauce, just enough to lightly coat the tortillas on each side. Fill with a heaping tablespoon of the chicken and cheese mixture. Roll and place into the pan, seam side down. Continue doing this for all the tortillas.** Top the enchiladas with any remaining masala sauce. Sprinkle with the remaining cheese and cover tightly with aluminum foil.
  7. BAKE covered for 25 minutes. Uncover and bake an additional 3-5 minutes, until the cheese melts.
  8. MAKE THE RIATA. While the enchiladas are baking, Add yogurt, mint, cilantro, and serrano pepper into a blender. Blend until you have a smooth, green colored sauce. Pour into a bowl and stir in tomato and cucumber. Add salt to taste.
  9. GARNISH with cotija cheese and fresh cilantro if desired. Serve enchiladas warm, topped with mint yogurt raita.

Notes

*I like to use corn tortillas but if you prefer flour tortillas, feel free to use those instead.
**I like to like line up 8 enchiladas across the length of the pan and add the remaining four in the gap at the width of the pan.

 

Bomb Tikka Masala Sauce

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Secret Weapon Tikka Masala Sauce| www.mannaandspice.com

Friends, I’ve been holding out on you. I’m guilty of recipe hoarding with this fab, anything but ordinary, bomb tikka masala sauce. I’ve have this in my draft box for weeks, while life just got the best of my time. But I will hoard no more, even if it means breaking out of my whole30 challenge bubble and posting a recipe other that was not originally a whole30 one (note: can be made whole30 compliant). This sauce, oh this sauce, is something I can’t wait to eat again- and I certainly couldn’t wait to share with you. Especially when the masala sauce goes double duty in chicken tikka masala enchiladas. WHAAAAAAAAAAA???? I can’t even. Just you wait, my friends. JUST. YOU. WAIT.

I never knew what tikka masala anything was until I was an adult. I know. ME. An wholly raised Indian, raised in the most traditional of ways never met tikka masala until later in life. To my credit, tikka masala isn’t actually ‘authentically’ indian. Such deception, in the creamiest of ways. It lures you in with promise of rich comfort and keeps you interested with its complex, tomatoey and nutty flavors. And you’re like , HELLO, WHERE HAVE YOU BEEN ALL MY LIFE?  Just like that, you’ve been spoiled for the rest of your life thinking you’re having something authentically indian. Then your world shatters when you find out that it’s deceit. But I’m here to tell you, it’ll be okay. Tikka masala is so good, it doesn’t matter that it’s actually a British creation. It’s tikka masala sauce; all can be forgiven.

Secret Weapon Tikka Masala Sauce| www.mannaandspice.com

 

My most critical critic comes in the form of a 5 -year-old. The Little Diva would thrive reviewing food for a living. She has never been one to shy away from giving a 100% unbiased review of my cooking, followed by a very encouraging “don’t worry- you’ll get the recipe right eventually. EVENTUALLY!” as she happily skips off to play. When I watched her eyes grow wider and then a huge grin appeared on her face, I knew the tikka masala sauce simmering away on the stove had been conquered. The secret is in the paste, with freshly ground spices and a nutty base. Tikka masala paste, you’ve been put on notice. You are delicious.

Does it take a little bit of time to make? Yes. Will you love it and love me for it later? Absolutely. Make the paste once and have it ready in the fridge for a couple of weeks or in the freezer for six months. The payoff and the wow factor make this masala sauce worth breaking that sweat. So go on, flex those culinary muscles, whip up a batch and invite your family and friends over for a friday night dinner. With the tikka masala paste in hand, you’ll be cooking like a boss.

Secret Weapon Tikka Masala Sauce| www.mannaandspice.com

Tikka masala paste is very versatile. You can go full cream and make a very rich and decadent sauce. I find that when I substitute milk for a part of the cream, it makes for a lighter, but still just as flavorful sauce. Want to make it vegan//paleo//whole30 compliant? Easy peasy. add canned coconut milk in place of the milk and cream. Full fat coconut milk will make this sauce creamy and rich while a reduced-fat version will give you a lighter sauce. For a vegetarian version, add lightly fried pieces of paneer; for a vegan version, pan-fried tofu cubes. And for the omnivores, boneless marinated pieces of chicken (in the paste) make this the ultimate chicken tikka masala. The possibilities are really endless here. I’m thinkin’ leftover thanksgiving turkey tikka masala. Or the chicken tikka enchiladas I’ll be posting.  #drool.

Secret Weapon Tikka Masala Sauce| www.mannaandspice.com

You know how I’m always pushing to toast your spices? TOAST those spices because toasted spices —> winning sauce. Toasting spices draws out oils in nuts and concentrates flavor. In spices like cinnamon, cardamom, and cloves, it heavily perfumes the mixture and less becomes more. So the takeaway from this toasting conversation: toasting= winning at flavor ✨.  If you can’t find the spices required to make garam masala, usually stocked at south asian grocery stores, pre-ground garam masala is readily available at most stores this days. Go ahead, use it- judgement free zone here.

Secret Weapon Tikka Masala Sauce| www.mannaandspice.com

You’ll end up with an orangish thick paste, with flecks of green and red. Love that green. That green, my friends, is the fresh and bold mint and cilantro that perks up your taste buds and creates the mmmmmmmm! lip smackability factor.  I get it, you’re tired, you’re hungry– you want deliciousness for dinner. A quick deliciousness that wipes away the work week and transports you into an indian restaurant (or your mom’s kitchen) and as you use your warm, chewy naan to sop up this bomb sauce, you know you’ve hit the culinary jackpot. Go ahead, do the macarena and celebrate like the 90s are back.

Secret Weapon Tikka Masala Sauce| www.mannaandspice.com

Secret Weapon Tikka Masala Sauce| www.mannaandspice.com

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Bomb Tikka Masala Sauce| www.mannaandspice.com

Anything But Ordinary Tikka Masala Sauce

  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 mins
  • Yield: 2 cups masala 1x
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Ingredients

  • FOR THE TIKKA MASALA PASTE:
  • 5 garlic cloves, peeled and smashed
  • 3 tbsp garam masaala (recipe follows)
  • 3” knob ginger, peeled and sliced
  • 2 onions, peeled and quartered (I used one red and one white)
  • 1/2 cup tomato paste
  • 1 cup, roughly chopped cilantro
  • 1/2 cup mint, roughly chopped
  • juice of 1 lemon and zest
  • 1/2 cup unsalted almonds
  • 1/4 cup unsweetened shredded coconut
  • 2 tsp turmeric
  • 3 tsp salt
  • 1 tsp red chili powder
  • FOR THE MASALA SAUCE:
  • 2/3 to 1 cup tikka masala paste (less paste to keep it more mild)
  • 3 cups milk
  • 1/2 cup cream (to make vegan/whole30/paleo compliant, use coconut milk and water to equal 3/12 cups of liquid)
  • 8 oz tomato sauce
  • 2 tbsp cooking fat such as coconut oil/ghee/vegetable oil
  • FOR GARAM MASALA:
  • 2 tbsp coriander
  • 2 cinnamon sticks
  • 1 tsp allspice berries
  • 2 tsp whole cloves
  • 1 tsp fennel seeds
  • 2 tsp green cardamom pods
  • 2–3 black cardamom pods

Instructions

  1. MAKE THE GARAM MASALA. In a dry pan, over high heat, toast all the spices for the garam masala until fragrant, 2-3 minutes tossing occasionally to prevent burning. Please in a spice grinder or coffee grinder and grind into a fine powder. Store tightly covered at room temperature for up to 1 year.
  2. TOAST THE ALMONDS AND COCONUT. In the same dry pan, toast the almonds and coconut until the coconut becomes golden brown and releases a nutty fragrance. Stir occasionally to prevent burning.
  3. PUREE ALL TIKKA MASALA INGREDIENTS. Place the toasted almonds, coconut, and all remaining ingredients into a food processor and pulse until you have a mostly smooth paste. Store tightly covered in the refrigerator for up to three weeks and in the freezer for up to six months.
  4. MAKE THE MASALA SAUCE: Heat cooking fat in a medium saucepan over medium heat. Once fat is heated, add 2/3 to a full cup of the tikka masala paste, depending on your spice preference. Saute until the paste is fully cooked and begins to separate from the fat, about 5 minutes. Add tomato sauce and let cook for 1-2 minutes. Add milk and cream, or coconut milk and bring to a boil. Reduce heat and simmer for 15 minutes. Add grilled chicken/tofu/paneer if desired*.
  5. Serve with white rice and/or naan.

Notes

*if adding chicken, marinate cubed chicken in 1/3 cup tikka masala paste for at least 1/2 hour and grill or cook stovetop until chicken is thoroughly cooked.

 

 

 

Autumn Harvest Bowl

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Autumn Harvest Bowl|www.mannaandspice.com

I have three words for you. autumn. harvest. bowl.

Talk about clean eating. Yes, clean eating is delicious. This salad is cleaning eating; it’s seasonal eating. This salad is autumn in a bowl. It’s leaves changing colors, beginnings of crisp, cool mornings, and pulling out those gorgeous boots you got on clearance last spring and have been dying to rock all summer. It is teeming with creamy, slightly sweet butternut squash; caramelized red onions; tender yet crispy cauliflower; slightly tart dried cranberries; roasted pumpkin seeds; and firm, tangy seasonal apples. There is just so much happening here. The textures, the flavors, the yumminess. It’s almost too much to handle. ALMOST. And Homer J. Simpson, you DO make friends with salad. If it’s this autumn harvest salad.

Speaking of autumn, have you been apple picking yet? This year, like clockwork, we went apple picking. Apple picking is one of my favorite activities in the fall, next to pumpkin picking and I look forward to it all year. In fact, it’s become something of a tradition at our house to go as soon as humanly possible after Labor Day weekend. We come home with a giant loot that we munch on for days/weeks.  And then it hits me- we have a whole bushel of apples and munching on them isn’t quite making a dent so then I start incorporating them into recipes. Sure, apple pie sounds great but seriously, with my sugar dragon roaring, I can’t risk eating an entire apple pie by myself because #sugarmakesmyworldgoround. ESPECIALLY with halloween and thanksgiving around the corner (seriously?! It’s OCTOBER already!)

Autumn Harvest Bowl|www.mannaandspice.com

My sugar dragon has been majorly out of control and ever since I got back from summer to fall life, I’ve been feelin’ it. And not in a good way. I’ve been looking for a way to detox and go back to CLEAN eating. Like real, actual clean eating I can be proud of. When I tell people I’m a food blogger, they expect gourmet, fab food but my reality has been either very semi-homemade or shortcut-based cereal eating for dinner. Total slacking happening here which is why you don’t see me post evidence of my slackmanship.  So I’ve been experimenting these last few weeks with different ways of eating. I picked up a book at the library a couple of weeks ago, just as I was walking past the bestsellers and happened to pick it up. I’d heard of The Whole30 in passing before and have thought about doing some recipes. As I was reading, I realized that this might be my way out of my sugar addiction. Enter the whole30. It’s like bootcamp for taming my sugar dragon. Also, please note, I wish I was cool enough to have thought of the phrase sugar dragon but I lifted it from the pages of whole30.

The general premise? You eat whole, unprocessed foods for 30 days. Unprocessed meats (with nitrites), veggies, fruit, seafood, seeds and most nuts are supposed to be the foods that provide fuel for your body. What did I cut out of my diet? Grains of all kinds, soy, dairy, processed meats, legumes, gluten, and ALL refined sugar (natural and artificial). Yes, ALL S-U-G-A-R, including maple syrup and honey. Why would someone subject themselves to this horrible torture? Because  you’re trying to break the cycle of sugar addiction, which by the way is in everything as I learned. Even sriracha! I now read the labels on every food item before buying it. It’s amazing how much sugar we are unknowingly consuming! It seems so, so, so difficult but it’s all tough love- and tough love is something I desperately need to get back to my real lyfe of self-care. And there are so many possibilities of so many things you CAN have. I haven’t repeated a single dinner, yet. All you have to do is spend some time prepping and then it’s smooth sailing.

Autumn Harvest Bowl|www.mannaandspice.com

I’ve been modifying my recipes to fit into whole30. Like this blast-from-the past italian chicken sausage. I subbed in nutritional yeast and arrowroot flour for the parmesan and breadcrumbs, and all of a sudden it’s whole30 compliant! I’m two weeks into it and I feel great (now). The first couple of days, I felt like I’d been hit by a garbage truck, filled with sugar, on its way out of my driveway, after having collected my lifetime supply of all things sugar. That first night, I was like a crazy person, talking to myself and trying to will myself to not crave sugar or carbs. I’ve noticed a definite change in my skin, as I’m no longer breaking out. Yes, starch and sugar have THAT much of an effect. I’m not exhausted by 5 which means I’m not secretly celebrating when it’s time for the kids to go to bed. Seriously, WHO IS THIS PERSON in my body?! I might even start believing that I’ve got IT together!

Autumn Harvest Bowl|www.mannaandspice.com

Chia seed pudding, minus the honey, has been a lifesaver when I just need a quick meal. The key is in the dates. But wonderful things like autumn harvest salad have made an appearance in my life and I’m not in a hurry to say goodbye. One of the best things about this bowl is that is so versatile to change and adaptable to different ingredients. It doesn’t have to be an exclusive whole30 kinda thang. But don’t skip the cauliflower, roasted squash and apples. Add but don’t take away. If you don’t have butternut squash, feel free to sub in sugar pumpkin, kuri or acorn squash, or even delecta. This is a fall friendly bowl so give it some autumn produce love. The creaminess from the squash is a great stand-in for creamy cheeses like goat or feta. The key to drawing out the natural sugars and perfect caramelization? High heat roasting.

Autumn Harvest Bowl|www.mannaandspice.com

Cauliflower is a very understated vegetable. It is deceptively delicious and a more nutritious sub for potatoes in roasted garlic cauliflower mash or can take on a whole new flavor profile in roasted red pepper and cauliflower spaghetti. In the autumn harvest bowl, cauliflower takes on the rightful role as as the ‘bulk’ food, especially after it hangs out in the oven with red onion and draws out the subtle sweetness.

Growing up, I DESPISED apples. I would eat other fruit but if you gave me an apple, I would cry. But now, apples > candy. When I had (adult) braces, I lamented biting into a whole apple instead of having to pre-plan and cut into slices. The first week I got my braces off, I ate a million apples. I was like a kid in a candy store, filled and abandoned. It was then that I discovered a world beyond red delicious. Tart and crisp galas, soft golden delicious, and ohmygosh honeycrisp, the apple every appleseed dreams of becoming. The apples in this bowl have impressive showmanship. They add a burst of natural flavor, crisp texture, and offset the sweet creaminess of the squash.

Then we build onto the bowl and this is where it gets fun and creative. Toasted pumpkin seeds add additional crunch to cut through the creamy goodness. Friends, you must toast the pumpkin seeds. You must, you must, you must- untoasted pumpkin seeds are criminal. Start telling yourself, it doesn’t take long and the payoff will make you feel like a baws. For whole30 compliant cranberries, make sure you get cranberries sweetened with apple juice, because dried cranberries, in the normal form, are little sugar bombs. I prefer the apple juice sweetened cranberries because they’re not so sugary sweet and have an unapologetic tang. Some juicy, plump golden raisins would be great as an alternative to the cranberries too!

Friends, the dressing is a very basic, four ingredient dressing I’ve been making for years. It’s foolproof but really brings the bowl together. At this point, if you’re looking for even more bulk, diced grilled chicken is a classic addition. I added grilled chicken to mine for leftovers and I didn’t even end up going back to seconds. That’s how filling it was. I think some citrusy shrimp would be great here too. So go ahead, personalize and make this the dish that makes you friends.

Autumn Harvest Bowl|www.mannaandspice.com

Autumn Harvest Bowl|www.mannaandspice.com Autumn Harvest Bowl|www.mannaandspice.com Autumn Harvest Bowl|www.mannaandspice.com Autumn Harvest Bowl|www.mannaandspice.com

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Autumn Harvest Bowl|www.mannaandspice.com

Autumn Harvest Bowl

★★★★★ 5 from 1 reviews
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Yield: 6 1x
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Ingredients

  • 1 medium butternut squash, peeled diced (4–5 cups)
  • 1 medium head cauliflower, cut into small florets (5 cups)
  • 1 red onion, peeled and thinly sliced
  • 3–4 medium apples, cored and diced
  • 1/3 dried cranberries (sweetened with apple juice)
  • 1/4 cup olive oil + 2 tbsp divided
  • 1/4 cup pumpkin seeds
  • 2 tsp salt
  • 2 tsp pepper
  • 2 tbsp lemon juice
  • A handful of chopped parsley

Instructions

  1. Preheat oven to 450 degrees.
  2. Toss butternut squash with 1 tbsp olive oil, 1/2 tsp salt, and 1/2 tsp pepper. Spread out on baking sheet in a single layer.
  3. Toss onions and cauliflower with 1/2 tsp salt, 1/2 tsp pepper, and 1 tbsp olive oil. Spread out on baking sheet in a single layer.
  4. Roast vegetables in oven for 15-20 minutes, until squash becomes soft and cauliflower starts browning. Flip with spatula and roast for 5 more minutes.
  5. While the vegetables are roasting, place pumpkin seeds in a dry and toast over high heat, until the seeds become light golden brown. Set aside.
  6. In a large bowl, combine lemon juice and remaining salt and pepper. Whisk rigorously with a wire whisk and slowly drizzle in remaining olive oil. Set aside.
  7. In a large bowl, combine squash, onions, cauliflower, apples, pumpkin seeds, cranberries, and parsley. Drizzle in dressing and gently toss with a spoon until well coated.
  8. *Add grilled chicken if desired*

 

 

Spicy Southwestern Sweet Potato Noodle Bowl

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Spicy Southwestern Sweet Potato Noodle Bowl|www.mannaandspice.com

It’s time to be real. When someone asks me if I’m ready for the kids to go back to school, my response is an emphatic, ‘hell yes!’ but am I actually ready with the school supplies//shoe shoppings//dental visits//school lunches planned out for the next 20 years like some other parents? Um, no. Excuse me while I crawl back into my hole and pretend school isn’t happening this week. Let’s pretend August is actually June and we’re rushing off to the pool and park, evening ice cream outings and road trips. Wouldn’t it be great if we could just June it all year long, with weekends packed with bbqs and evening strolls around the block?

But August is real. And August is busy. It’s a bittersweet goodbye to summer and a lukewarm welcome to early mornings filled with “I can’t find my underwear! Can I just wear the one from yesterday inside out?” (No, child. Just no), complaints about how exhausted everyone is, and finally, me yelling at The Bookworm and Little Diva to get in the car before everyone is late.

I’m that parent. The one who wishes she was organized but I’m lucky if my socks match in the mornings and I don’t have a mystery stain on my clothes (not very likely). Let me just be honest. I AM NOT A MORNING PERSON. No matter how much I try. I’m the person who hits snooze 104,230,285 times before actually getting out of bed and yet ambitiously set the alarm for 4 AM to go to gym. *insert laughter here* On the days I get to the gym and get back before the kids are even awake, I feel great. But seriously, it’s like I just won the olympics if/when I can actually get to the gym by 4:30 AM. #thisiswhyimfat.

Spicy Southwestern Sweet Potato Noodle Bowl|www.mannaandspice.com

I am great at night. My creativity juices are flowing after the kids go to bed because, even when the kids are sleeping, I don’t like quiet and I need to fill that silence with an internal monologue at the very least. Night time is when I go from mom —->blogger//food photographer//maker of grownup pallette deliciousness. I transform from the maker of pb+j sammiches, cleanup time supervisor, mommobile chauffer to foodie while listening to the music ? of MY choice. I want to eat things my kids will ask 10,000 questions about, like a spicy southwestern sweet potato noodle bowl. And while we’re on the subject, can I just say, I’m itching to reshoot some of my older posts like this beef stew and chicken sausage & butternut squash lasagna? Lucky for me (and The Mister and kiddos), those are two of my fav meals!

But for now, I’ll happily settle for a big bowl of noodles with lots of fresh corn, tortilla chip crusted chicken, and a spicy, smoky chipotle dressing. Oh, and the base is sweet potato noodles. Yes. sweet. potato. noodles. Cooked to al dente perfection, sweet potato noodles are the perfect foundation to build this salad/pasta/main course/deliciousness onto. And to think, I was just going to make a garden salad for this meal.

I’m an acquirer of kitchen gadgets. It’s my guilty pleasure and when I’m looking at said gadgets, in my mind, my kitchen space is infinite. Reality tells me otherwise but I had to have a spiralizer because spiralizer! It is this amazing tool that takes a vegetable (or fruit) and turns it into long strands of ‘pasta’. So I can have my pasta and eat it too. The first time I made a chicken pasta salad with zucchini noodles, no one missed the noodles. Not even carb loving me. Do you spiralize? I’d love to hear about what you spiralize and your favorite dishes; just leave a comment in the comments section at the bottom of this post and we’ll chat!

Spicy Southwestern Sweet Potato Noodle Bowl|www.mannaandspice.com

One of the many great things about this noodle bowl is that it doubles over as a salad for lunch the next day. The sweet potato noodles hold up much better than lettuce does, once tossed in dressing so no soggy veggies here. Can we just talk about the chicken? It’s marinated in the same smoky dressing and then covered in crushed tortilla chips, pan fried to a perfectly crispy golden brown, and served on top of the sweet potato noodles. Dare I say, the chicken is good enough to eat on its own. Why not just make a meal of it with the dressing as a dipping sauce on the side? Always dipping sauce, guys.

I used crumbled cotija cheese, a salty, crumbly mexican cheese that compliments the sweetness of the sweet potato noodles. Most major grocery stores carry it but you can also substitute finely crumbled feta cheese if you don’t have cotija. Add the cotija cheese right before serving otherwise it tends to dissolve into the noodles and dressing. And while you’re at it, you can top with fresh cilantro and/or microgreens if you want to get fancy. Only if you want to. I did because I have this deep love for cilantro- it’s my go to herb; nothing compares to that earthy, fresh smell.

Spicy Southwestern Sweet Potato Noodle Bowl|www.mannaandspice.com

Can’t you just imagine it now, eating this beautiful bowl of noodles for dinner, packing up the leftovers in a tupperware container, ready to go for lunch tomorrow? You’ll be sitting there, in anticipation of lunch time. I full plan to pack this for my gradeschoolers’ (!) lunches in coming weeks. Go ahead, be the office (or cafeteria) envy, as you pull out your beautifully prepped, from-scratch-meal, as your co-workers (classmates) look on adoringly. I mean this noodle bowl does ask, “don’t you wish I was sharing this with you?” But you don’t have to (if you don’t want to). But you should share. Because you’ll make the world. Who wouldn’t want to smile at a bowl of noodles?

Have you made this dish? Don’t forget to snap some of those beautiful pictures, post of IG and tag @mannaandspice or post on facebook. I love reading//hearing//looking at your creations!

Spicy Southwestern Sweet Potato Noodle Bowl|www.mannaandspice.com

Spicy Southwestern Sweet Potato Noodle Bowl|www.mannaandspice.com

Spicy Southwestern Sweet Potato Noodle Bowl|www.mannaandspice.com

Spicy Southwestern Sweet Potato Noodle Bowl|www.mannaandspice.com

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Spicy Southwestern Sweet Potato Noodle Bowl|www.mannaandspice.com

Spicy Southwestern Sweet Potato Noodle Bowl

  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 4 1x
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Ingredients

  • <>dressing:
  • 1 cup nonfat greek yogurt
  • 1 tsp vegetable oil
  • 2 chipotle peppers in adobo sauce+ 1 tsp adobo sauce
  • 2 tsp salt
  • 1 heaping tsp cumin
  • 2 tbsp orange juice (fresh)
  • juice of 1 lime (2–3 tbsp)
  • 1 tbsp honey + 2 tsp additional
  • 1 cup cilantro, leaves and stems
  • 2 tbsp warm water
  • <>for chicken noodle bowl:
  • 1 lb chicken breast cut into strips
  • 1 1/2 cups finely crushed tortilla chips
  • 1/3 cup all-purpose flour
  • 1 egg, lightly beaten
  • 2 tbsp vegetable oil
  • 1 tsp salt
  • 1 tsp chili powder
  • 2 sweet potatoes, spiralized
  • 1/2 cup red onion, diced
  • 2 ears corn (2 cups)
  • 4 tbsp cotija cheese
  • 1 avocado, large dice

Instructions

  1. MAKE THE DRESSING. In a blender, combine all ingredients except cilantro and puree until smooth. Add cilantro and pulse until cilantro is mostly chopped but you can still see green specks in the dressing.
  2. MARINATE THE CHICKEN. Coat chicken breast with half of the dressing, cover and marinate for 30 minutes and up to 1 day in the fridge. Set aside.
  3. COOK THE CORN. Add corn in a large pot and bring to a boil. Cook until corn is bright yellow and fully cooked. Set aside until cool enough to touch. Cut kernels off the cob.
  4. COOK THE CHICKEN. In a shallow bowl, add crushed tortilla chips. In separate bowls, place egg and flour. Remove chicken from marinade, wipe off excess marinade, and discard. Coat chicken in a layer of flour, then dip in oil, then coat in crushed tortilla chips. Heat 1 tbsp oil in a large pan, over medium heat. Add chicken and cook on each side for 3-5 minutes, until golden brown, until juices run clear and chicken is completely cooked. Slice chicken into large pieces, cover with aluminum foil, and set aside.
  5. COOK THE SWEET POTATO NOODLES. Heat 1 tbsp oil in a large pan over medium heat. Add sweet potato noodles, salt, chili powder, and toss with tongs to coat noodles. Cook until noodles, tossing occasionally, until “pasta” is al dente. Add corn kernels, diced red onion and toss with remaining dressing until well combined.
  6. ASSEMBLE BOWLS. Divide noodle mixture into four separate bowls. Add sliced chicken. Top with diced avocado and sprinkle with cheese. Serve warm.

 

Succulent Corn Curry

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Succulent Corn Kadhi (Curry)|www.mannaandspice.com

Ohhithere! Yup, it’s me. The return of the lost blogger. In my defense, my summer has been packed, I mean PACKED with things like travel. So much travel. International. Domestic. You name it, I’ve done it– at least it seems this way. But I’m hopeful you’ll take be back in spite of my prolonged absence because I come bearing corn kadhi (curry). Not just boring ole kadhi, this one is teeming with peak season, sweet, yellow corn. Ya know, the wondrous fruit and vegetables stands that decorate the midwest roadside come prime summer harvest time, bursting with delicious corn? Yes, THAT corn is the star of this show. I hope we can go back to the way we used to be over a bowl of steamy rice, smothered with sweet yet savory peak-season-veggie corn curry. Be still my ❤.

I came back from India (!) to a CSA box overflowing with ears of corn. And lucky me and my wholy midwestern family, we got two shares to make up for our holds from vacation. Now, I have 20+ ears of fresh, organic corn, with endless possibilities. And yes, I did take lots of pictures which I’m working on posting soon.

I missed this. I missed these foodversations with you, my dear readers. And I have this sense of comfort, writing, blogging, photographing while pausing every few minutes with “Sweetie pie, please put your pants back on. And no, that cheeto behind the couch doesn’t belong in your mouth” or “Guys, I just need five minutes. If you’re not bleeding or need emergency medical attention, then you can wait while I finish this paragraph.” This truly my happy place in my world of piles of laundry, sinks full of dishes, and dirt being tracked in through the patio door. so.much.dirt.

Succulent Corn Kadhi (Curry)|www.mannaandspice.com

Sadly, summer is winding down and we’re in the dog-days of August. Sure, it’s hot but there is an endless bounty of fresh produce, post-play popsicles to be had, and the last couple of weeks before the kids go back to school (yay!). I’m gonna invoke my safe-space, judgement-free zone privilege here, be real here, and say ‘yes, a thousand times yes, I’m so ready for my kids to be back in school so we can all benefit from being apart for a few hours a day.’ But that quiet. Oh those quiet mornings with my boy(s), now that Little Man is starting preschool. Pardon my mid-post dreaming.

Life right now, however, consists of copious amounts of tex mex like chicken tamale pie, unbeatable enchiladas, and indian food, like this corn kadhi. What is this kadhi business, you ask? Kadhi is a yogurt based curry, thickened with gluten-free (yes!) chickpea flour, and simmered to perfection. And then it’s tempered as a final step, with warm, whole cumin seeds, mustard seeds, whole dried chilies, and curry leaves. I love the addition of smashed garlic to the tempering mixture for added punch and flavor. Plus I just love garlic. Did I happen to mention that the moment I opened the CSA box and The Mister saw the corn, he cried out “CORN KADHI!” like the midwesterner he is?

Succulent Corn Kadhi (Curry)|www.mannaandspice.com

I didn’t grow up with indian recipes that made use of corn. I remember roasted corn with lime, salt, and chili powder- that’s the extent of my corn savviness from my childhood so when The Mister asked me about it years ago, I said “challenge accepted” and set out to make a no-frills and comfort based indian dish that starred corn. Enter corn kadhi. And while I’ve tried many variations over the years, this version is the one I love most of all. The simplicity of it alone makes this a great weeknight dinner, clocking at under 30 minutes from start to finish. And you know what I love the absolute most about this dish? No chopping vegetables. Winner winner, kadhi dinner!

Succulent Corn Kadhi (Curry)|www.mannaandspice.com

It’s also comfort on a plate. Ladled over a plate of fragrant, white basmati rice, the gravy is filled with subtle tartness, laced with the aroma of curry leaves and fried garlic. Go ahead, close your eyes and take a whiff. I’ll wait for you. I feel like I’m transported into my mom’s kitchen, as she prepares dinner and I’m ten and insisting on helping her. Watching her work is art in motion. Her expert hands adding a handful of this and a spoonful of that; grabbing fitstfuls of vibrant cilantro, expertly smashing garlic cloves, and tossing it all into the pot. And as she leaned in to smell the kadhi, I would get up on my tiptoes and quietly inhale the warmth of the gravy myself. Then she would add the chickpea fritters. H-E-A-V-E-N. Mom, sorry but you may have a lot of internet strangers (my friends) at your door in like five secs.

And while my mom adds chickpea fritters to her traditional kadhi, I’m a little bit less traditional with mine with the addition of corn. The thing about this corn curry is that while it’s ah-mazing with fresh corn on the cob, it works just as well with frozen corn on the cob because um, corn. So go ahead, don’t be afraid to celebrate corn on the cob in the fall or wintertime. In fact, I make corn kadhi in the fall at last once a month from the corn I’ve frozen from my CSA box. Thank goodness for CSA boxes that help me venture outside of my comfort zone and become a culinary adventurer.

Succulent Corn Kadhi (Curry)|www.mannaandspice.com

Succulent Corn Kadhi (Curry)|www.mannaandspice.com

Succulent Corn Kadhi (Curry)|www.mannaandspice.com

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Succulent Corn Kadhi (Curry)|www.mannaandspice.com

Succulent Corn Curry

  • Cook Time: 25 mins
  • Total Time: 25 mins
  • Yield: 8 1x
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Ingredients

  • 1/2 cup chickpea flour
  • 1 cup lowfat plain yogurt
  • 3 ears corn, husked and cut into fourths (12 pieces)
  • 5–6 cups water
  • 2 tbsp + 1 tsp vegetable oil
  • 1 tsp crushed garlic
  • 1 tsp crushed ginger
  • 1 1/2 tsp salt
  • 1/2 tsp turmeric
  • 1 tsp red chili powder or to taste
  • 2 tsp cumin seeds
  • 5–6 curry leaves
  • 5–6 whole dried chilies
  • 1 tsp mustard seeds
  • 4 cloves garlic peeled and smashed lightly
  • 1/4 cup cilantro chopped plus more for garnish
  • sliced jalapenos for garnish (optional)

Instructions

  1. Heat 1 tsp vegetable oil over medium heat. Stir in garlic and ginger and let cook until it turns golden brown, about 1 minute. Add chickpea flour and stir with wire whisk until it becomes fragrant. Slowly whisk in yogurt to form a paste. Continue whisking to prevent lumps. Add in turmeric, chili powder, and salt.
  2. Slowly whisk in water, one cup at a time, until no lumps remain. Bring to a rolling boil on high heat, stirring occasionally, for 5 minutes. Add corn cobs and reduce to simmer. Cover and simmer for 15 minutes.
  3. In the last 5 minutes of cooking the curry, Heat remaining oil in a saucepan on medium heat. Add garlic cloves and stir until fragrant and the garlic starts to change color. Add curry leaves coat with oil. Cook for 30 seconds, until the leaves start becoming crisp. Add cumin seeds, mustard seeds, and dried chilis. Stir to coat with oil. Be careful of splatter!
  4. Remove saucepan from heat. Add mixture from saucepan to the curry and immediately close the lid. Remove from heat and add in cilantro.
  5. Serve hot with white basmati rice or roti.
  6. Remove from heat and add chopped cilantro.

Succulent Corn Curry|www.mannaandspice.com

Chopped Nicoise Salad

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Chopped Nicoise Salad|www.mannaandspice.com

If you’re anything like me, you spent your Memorial Day weekend being a little too indulgent. And now, with the week ahead of me, all I really want is a nice leafy, green, fresh salad.  Enter the nicoise salad. As in THIS nicoise salad. I’m gonna be real here for a minute and tell you that I’ve made this salad mutiple times and may have had it for two days straight, every. single. meal.

How gorg is this perfectly summertime salad, with its fresh veggies and greens? And did I mention the herby goodness? This is a mid-week pause worthy dinner. As in, forget the takeout/delivery, make dinner like a boss in no time, and enjoy those warm fuzzies because you just had a knock-your-socks off low carb, healthy, grownup, classy meal. All without breaking the bank and without spending a lot of time in the kitchen– exactly what I need right now with my packed week!

Chopped Nicoise Salad|www.mannaandspice.com

Summer is the time to enjoy the outdoors, bbq, run around the with the kiddos, and soak up some much needed (& deserved) sun. Because this is life. This is REAL life. And real life deserves food that isn’t fussy. Like going through your cabinets and finding a can of tuna. What the heck can you do with a can of tuna other than tuna salad? And omg the fishy smell- I’m not a fan and I suspect you’re not either. But this nicoise salad takes an ordinary can of tuna, blends it with giardiniera peppers and fresh, fresh, fresh herbs and it’s not the same 15 cent can of tuna you got on sale three months ago. It’s tart, flavorful, and bold. Of course, you can adjust the amount of peppers to your spice preference but I personally follow the ‘leave no pepper behind’ school of thought.

I know there are nicoise purists out there, rolling their eyes because this isn’t exactly a classical nicoise salad. But of the handful of the readers who know me in real life know that there is absolutely nothing old school about me, other than my taste in cookware. I can’t help it; I have never been able to follow a recipe. Something about doctoring it up to make it my own has always been my road because, after all, food is a part of my narrative and it’s deeply personal. That’s also probably why I will never be a top notch baker save banana bread and doughnuts, and even the doughnuts aren’t baked. But regular can be boring, amiright? And I’m 1,000% okay with all of it. Especially if it means I have this salad in my life.

No, I won’t settle for a deconstructed salad. Certainly, it makes for a beautiful presentation but my updated and more modern twist is so much more fun and practical ?.  You get to toss in so much bright, vibrant color with fresh tomatoes, perhaps from the teeming summer garden and those of us who don’t have a summer garden will be so jealous but not in a i-hate-you sorta way. More of a in-awe-of-you sorta way. And while you’re at it, grab liberal handfuls of those sweet smelling herbs you have tucked away back there. Go on, your salad is waiting!

Guys, this is heaven. And if you’re like me and haven’t quite had the time to get the gardening started, store-bought is perfectly acceptable, and even encouraged because we are all rockstars this summer ?! Just let those colors hang out all over plate and mingle. We encourage mingling here.

Chopped Nicoise Salad|www.mannaandspice.com

So the thing about nicoise salad that’s always been a deal-breaker for me has been the anchovies. If you are a lover of anchovies in their whole form, I applaud your courage and daredevilish nature. I’m fine with anchovies blended into sauces and dressings, where they add a lot of saltiness and richness to the dish. But I stop at eating them whole. My compromise for this salad was to chop them up and toss them in with the rest of the ingredients so I don’t have to worry about getting a giant piece in a bite. That worked for me but if you don’t love it or get queasy thinking about them, just leave them out. But don’t let the presence of anchovies be the deciding factor in your nicoise game. This is one of the places where the purists and I differ. See, we can still get along.

The eggs are the most understated ingredient in this salad. I’m gonna let you in on a little secret; until recently, I hadn’t ever had a full, hard-boiled egg in my life. One of my earliest memories is of me hating hard-boiled eggs. I’m so serious; what kind of deranged person doesn’t like hard-boiled eggs?! The greyish ring between the yolk and whites is a major turn off- especially when you think that’s the norm. But guys, hard-boiled eggs aren’t actually supposed to have that ring. I had a life-changing experience when I made and ate a perfectly, bright yellow yolked hard-boiled egg. It was one of the things I had to master as a food blogger because food blogging is lyfe! Cover the eggs with cold water, about two inches higher, on high heat, bring the eggs to a rolling boil for exactly one minute. Cover, remove from heat, and let stand for 5-7 minutes, depending on how set you like the eggs. For me, five minutes is perfect. Drain the hot water and cover with cold water, then start peeling.

Chopped Nicoise Salad|www.mannaandspice.com

This salad = winning. It is so much ridiculous amounts of winning at life. You know what else=winning? I will now be providing nutritional info for most of my recipes, on each blog post, so you don’t have to go plug in the data anywhere else. And for the more indulgent goodies, don’t be mad when you see the info. I heard you, and continue to hear each of you, when you make requests for recipes, improvements, or ask for advice in general. And a lot of you have requested nutritional info so scroll down, all the way at the bottom of the post, and there it will be. I’ll be working in the few weeks to add the same label to all the older recipes.

Chopped Nicoise Salad|www.mannaandspice.com

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Chopped Nicoise Salad|www.mannaandspice.com

Chopped Nicoise Salad

  • Prep Time: 15 mins
  • Cook Time: 5 mins
  • Total Time: 20 mins
  • Yield: 4 1x
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Ingredients

  • 1/2 cup red cherry tomatoes
  • 1/2 cup yellow cherry tomatoes
  • 4 cups spring mix (or any salad greens)
  • 1/2 cup black olives, sliced
  • 1 5 oz can tuna packed in water, drained
  • 2 tbsp giardiniera, drained and chopped
  • 1 tbsp capers
  • 4–5 anchovy fillets, chopped
  • 4 hardboiled eggs, peeled and quartered
  • 2 tbsp mint, finely chopped
  • 2 tbsp parsley, finely chopped
  • FOR THE DRESSING:
  • 2 tbsp dijon mustard
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1 tsp black pepper
  • 1 tsp honey
  • 2 tbsp hot water
  • 1 tsp worcestershire sauce
  • juice of 1 lemon (2 tbsp juice)
  • zest of 1 lemon
  • 2 garlic cloves, minced

Instructions

  1. MAKE THE DRESSING:In a bowl, whisk together mustard, olive oil, honey, lemon juice until completely combined. Slowly whisk in salt, black pepper, lemon zest, and worcestershire sauce. Add enough water to thin out to desired consistency. Set aside.
  2. MAKE THE TUNA SALAD: Carefully flake the tuna and toss with giardiniera peppers, mint, and parsley. Add 3-4 tbsp of dressing and toss salad, being careful not to shred the tuna. Set aside,
  3. ASSEMBLE THE SALAD: In a large bowl, toss salad greens, olives, tomatoes, capers, and anchovies with the remaining dressing*. Divide into four servings, add 4 pieces of egg, and tuna.

Notes

*you may not use all the dressing if you prefer less dressing, like me.

Chopped Nicoise Salad|www.mannaandspice.com

 

 

 

Skinny Tandoori Chicken Caesar Salad

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Skinny Chicken Caesar Salad|www.mannaandspice.com

Excuse me, but I have a mouth full of skinny tandoori chicken caesar salad. Um, what? SKINNY caesar salad? SKINNY TANDOORI CHICKEN CAESAR SALAD? Yes, yes, a thousand time yes! I feel like my flavor world has imploded, with the combination of my guilty pleasure- rich,creamy, caloriffic caesar salad- and spicy, charry tandoori chicken and naan-tons. More on the naan-tons later. This is real life. With real flavor. If I could put life on a plate and serve it up with a mint-cilantro dressing, this is exactly what it would look like because real show-stopping goodness and healthy eating without actually feeling like you’re eating “diet food” is the greatness I aspire to. Because food, my dear friends, is meant to be enjoyed, savored, and devoured with pleasure. You can actually eat good-for-you meals without have them drown in an ocean of butter/cream/oil. I promise.

My tandoori chicken caesar salad has marinated, grilled, warm pieces of chicken breast added to a bed of that delicious, fresh romaine. Topped with homemade naan croutons or naan-tons, lightly sprinkled with sea salt,  freshly shaved shards of nutty parmesan (ALWAYS freshly shaved). That parm rind makes me –> ?. Every single time. And the final piece: a much lighter, creamy dressing, infused with mint and cilantro, and a fraction of the fat and calories of regular caesar dressing.

Skinny Chicken Caesar Salad|www.mannaandspice.com

I’m not a person who likes to go grocery shopping. Or putting away said groceries. It’s one of my highly detested tasks, pretty high up there with folding laundry. So going to the store for ONE ingredient is not something I am ever a fan of. This time it was for a tandoori masalaa, or spice mix. Nope, not happening. I’ll go through my cabinets and doctor something up but please don’t make me go grocery shopping! Lucky for me, I had all the ingredients on hand to whip up my own batch of tandoori masaala, and I could taste the freshness with every bite of the chicken. Like a part of me wanted to stand up on top of the kitchen table and declare that I would never used a pre-ground spice mix again. Maybe even introduce a bill in congress. I get it though- pre-ground= fast and efficient and that’s 100% acceptable on days when you just want to be done with it. I saw tandoori chicken mix at Target the other day, in the ethnic foods aisle but any indian/pakistani grocery store will carry it too. Otherwise you can use my recipe.

But let’s back up. Tandoori chicken gets its name from the special clay oven that it’s cooked in, along with naan. The result is charred, moist, spiced, flavorful chicken that is incomparable. Most of us are not fortunate enough to own a tandoor (maybe one day, in my dream kitchen/yard!), so you have to make do with what you have. Grilling the chicken on a gas or charcoal grill will get similar results, which was my original plan. Then it started raining so I ended up using a grill pan and grilled the chicken stovetop. But because I was missing out on that charred flavor, I added liquid smoke to my marinade- best. idea. ever.

Skinny Chicken Caesar Salad|www.mannaandspice.com

And the naan croutons. Or as I lovingly call them, naan-tons. Need I say more? N-A-A-N. Naan, a chewy flatbread also cooked in the tandoor is a perfect pair for tandoori chicken and is often inseparable for me. So even if we’re transforming tandoori chicken into a caesar salad, we won’t be leaving the naan behind. Instead, cut the naan into 1/2-inch pieces, coat with cooking spray (or 1/2 tsp of olive oil), sprinkle on sea salt and toast until nice and crispy. The result: naan perfection. The naan has a smoky flavor you can’t find in regular ole’ croutons. The closest substitute that I found is pita chips. So go ahead and indulge.

Skinny Chicken Caesar Salad|www.mannaandspice.com

OHMYGOSH guys, this dressing. This dressing. THIS. DRESSING. You will not be able to tell it’s a skinny dressing–it doesn’t taste like “low fat” food and that’s because all of the ingredients are fresh. I don’t even know why I used to buy dressing. I’m that serious. I’m questioning all of my life choices now.

Over the last year, I’ve cut back significantly on bottled dressing and the result is fresher, more flavorful, HEALTHIER dressings. Who says healthy has to be boring? Like the dressing here or the sauce in these platters, or the sriracha cream sauce here; all of these sauces and dressings are anything but boring, and filled with fresh ingredients sans preservatives. But let’s talk about this cilantro-mint, creamy caesar dressing today. This dressing is packed with a full, overflowing cup of herbs that gives it a bright pop. I also replaced most of the oil, cheese, and mayo with fat-free greek yogurt and freshly grated parmesan. Get the stuff with the rind- it makes all the difference! Add some dijon mustard ? and little bit of worcestershire sauce, like the original caesar dressing, and the flavor is amazeballs. No one can even tell that it’s made with fat-free yogurt.

Skinny Chicken Caesar Salad|www.mannaandspice.comSkinny Chicken Caesar Salad|www.mannaandspice.com

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Skinny Tandoori Chicken Caesar Salad|www.mannaandspice.com

Skinny Tandoori Chicken Caesar Salad

  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins
  • Yield: 4-6 1x
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Ingredients

FOR THE SALAD:

  • 1 lb chicken breast, cut and flattened into 4 cutlets
  • 4 tbsp tandoori masaala (recipe follows), or less for milder flavor
  • 1 tsp minced garlic
  • 1 tsp minced ginger
  • juice of 1 lemon
  • 1/2 cup fat-free greek yogurt
  • 2 medium romaine hearts, chopped
  • 1/2 large parmesan shards (more if desired)
  • 3 medium naan, cut into 1/2 inch squares
  • sea salt for sprinkling
  • oil or cooking spray for grilling chicken and coating naan
  • fresh black pepper, if desired

FOR THE DRESSING:

  • 1/4 cup fat-free greek yogurt
  • 1/4 cup grated parmesan
  • 2 cloves garlic
  • 1 tsp salt
  • 1 tsp pepper
  • 3 tbsp hot water (to thin out if needed)
  • 1 tbsp olive oil
  • 1/2 cup mint, roughly chopped
  • 1/2 cup cilantro, roughly chopped
  • 1 tsp worcestershire sauce
  • 2 tsp dijon mustard
  • juice and zest of one lemon

FOR THE TANDOORI MASAALA:

  • 1 1/2 tsp salt
  • 1/2 tsp turmeric
  • 1/2 tsp red chili powder (add more for spicier marinade)
  • 5 green cardamom pods
  • 3 black cardamom pods
  • 5 cloves
  • 2 tsp cumin
  • 2 bay leaves
  • 1 tsp whole peppercorns
  • 2 cinnamon sticks
  • 1 tsp liquid smoke
  • red food coloring (optional)

Instructions

MAKE THE TANDOORI MASAALA: In a medium skillet, over medium heat, add green and black cardamom pods, cloves, cumin, bay leaves, peppercorns, and cinnamon sticks and toast until fragrant, about 5 mins, moving the spices around in the pan, to prevent burning. Place all the toasted ingredients, salt turmeric, and red chili powder in a coffee grinder/spice grinder/blender and grind into a fine powder.

MAKE THE MARINADE: In a medium bowl, whisk together the tandoori masaala, garlic, ginger, lemon juice, yogurt, and red food coloring (if using). Add chicken and coat completely. Refrigerate and marinate for at least 30 minutes*.

PREPARE THE DRESSING: Combine all ingredients in a blender and blend until smooth. Refrigerate until ready to use.

TOAST THE CROUTONS: Preheat oven to 425 degrees. Spray naan pieces with cooking spray and sprinkle salt and toss well to coat. Place in a single layer, on a baking sheet and toast for 12-15 mins, until golden brown and crispy. Set aside to cool.

ASSEMBLE THE SALAD: while the croutons are toasting, grill the chicken until juices run clear. Let chicken rest for 5 minutes while prepping salad. In a large bowl, add lettuce and top with parmesan shards and cooled naan croutons. Dice chicken into large pieces and place on top of chicken. Pour in dressing and toss to coat.Serve immediately with fresh cracked pepper if desired.

Notes

* The longer the chicken marinates, the better the flavor. I usually marinate the chicken overnight, in bigger batches.

Did you make this or another manna & spice recipe? 

I’d love to see your results! Leave a comment on this page and/or upload a picture on instagram with the hashtag #mannaandspice.

 

Chicken Tamale Pie

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Chicken Tamale Pie|www.mannaandspice.com

Let’s go over this. Sweet, soft cornbread + shredded chicken in fiery sauce+lots of CHEESE= delicious dinner is served ?.

THE END.

I’m just kidding. But seriously, you have to try this comfort tex-mex classic: chicken tamale pie. Because sometimes, I just don’t wanna deal with making a full meal and would rather just do a one-dish wonder with a simple salad.

Confession time: I’m really not into casserole-y type dishes that call for “a can of cream of x soup” and “a can of x vegetables”. *gasp* I’m just not; they’re bland and full of unnecessary fat, and lack texture. I’d rather just eat a giant bowl of ice cream because priorities, man. Priorities. ?

But I get why casseroles exist. Casseroles are a quick way to put a meal on the table while stretching the buck. And casseroles usually have a component of a protein and sides built into one single dish. That’s a win for busy people everywhere; especially when your 5-year-old is whining because she’s hungry even though minutes before she said she was too full to finish her third snack of the afternoon. AFTER you warned her that she wouldn’t get anything else until dinner-time. And your 3-year-old is walking about growling at and terrorizing the toddler who is taking a break from unfolding the previously folded and sorted laundry for the fifth time in an hour, to rip the pages out of your 8-year-old’s overdue library book. Who is in turn screaming at the top of her lungs to get her brother’s attention. Because that’s efficiency right there. And then there is me. I just want them all to be quiet. For like 3 entire minutes so I can pretend to have some sort of order in my chaotic world.

On days like these, I want desperately need a quick dinner, ya’ know, before my entire house comes crashing down. I usually go for things like this 20-minute classic, or these sammies, The chicken tamale pie fits the bill, where I can just assemble a few ingredients and pop it in the oven.

Chicken Tamale Pie|www.mannaandspice.com

I made my cornbread from scratch, and used homemade enchilada sauce but you can use canned enchilada sauce, cornbread mix, and pre-cooked chicken to make this an even faster meal. Did I mention that I cut back on the fat and calories by replacing butter traditionally found in cornbread with fat-free greek yogurt? And I slow cooked my chicken in the crockpot for lunch earlier that day, so I didn’t have to make additional chicken. The chicken was fall-apart tender; I barely had to shred it myself. The best part is, you can use ANY leftover chicken like I did with my leftover lunch. I had some roasted poblano peppers to use as well so I mixed them in with the chicken; you can replace the peppers with canned green chiles, mild or hot, depending on your preference.

Chicken Tamale Pie|www.mannaandspice.com

Chicken Tamale Pie|www.mannaandspice.com

Let’s talk layers. The cornbread forms the bottom layer, or the crust of the tamale pie. The addition of whole kernels of corn give the crust a more varied texture, with bursts of savory and sweet. And this is key: using the back of a wooden spoon, poke holes into the cornbread. These holes allow the enchilada sauce to seep into the cornbread and flavor it even more. Then comes the layer of shredded chicken mixed with enchilada sauce, and finally the cheese. Oh the cheese! I only had cheddar in my fridge but you can use any blend of cheese you want. I’ll probably use a combination of pepper jack and colby next time. Then it bakes again, until the cheese is melty.

And with that, dinner is done!

Chicken Tamale Pie|www.mannaandspice.com

Chicken Tamale Pie|www.mannaandspice.com Chicken Tamale Pie|www.mannaandspice.com

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Chicken Tamale Pie|www.mannaandspice.com

Chicken Tamale Pie

  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 50 mins
  • Yield: 8 1x
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Ingredients

  • 1 lb cooked shredded chicken breast (recipe follows)
  • 2/3 cup flour
  • 1/2 cup cornmeal
  • 1 tbsp baking soda
  • 3 tbsp vegetable oil
  • 1/2 cup 0% fat greek yogurt
  • 1/2 cup milk
  • 3 tbsp sugar
  • 1/4 tsp salt
  • 1 egg
  • 1 cup frozen corn, thawed
  • 1 cup shredded cheese of choice (like a mexican, pepperjack, colby, etc.)
  • 2 cups enchilada sauce (or canned enchilada sauce)
  • 1 small can diced green chiles, drained or roasted poblano peppers
  • slow cooker chicken:
  • 1 lb chicken breast
  • 1/4 tsp garlic
  • 1/4 tsp paprika
  • 1/4 tsp chili powder
  • 1 tsp salt

Instructions

  1. COOK THE CHICKEN: combine chicken with spices and cook in slow cooker on high for 2-3 hours, until fully cooked. Shred with two forks and set aside.
  2. Preheat oven to 375 degrees. Grease a 9-10-inch pie pan or cast iron skillet and set aside.
  3. In a large bowl, combine flour, cornmeal, salt, baking powder, and sugar. Set aside.
  4. In a separate bowl, whisk together egg, milk, oil, and greek yogurt. Stir in corn.
  5. Slowly stir in wet ingredients to dry ingredients, just until mixed. Do not overmix.
  6. Pour cornbread mixture into greased pan and bake for 20-25 minutes, until the edges start to turn golden brown. The cornbread will be a little wet even when fully cooked.
  7. While the cornbread is baking, combine shredded chicken with1 1/2 cups enchilada sauce and green chilies.
  8. Remove cornbread from the oven. With the back of a wooden spoon, poke holes all over corn bread. Spread remaining enchilada sauce onto the cornbread. Spread the chicken and sauce mixture on top of the cornbread. Top with cheese.
  9. Bake for 10-15 minutes, until cheese is melted.

 

Slow Cooker Corned Beef

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Slow Cooker Corned Beef|www.mannaandspice.com

Slow Cooker Corned Beef|www.mannaandspice.com

Every year, for St. Patrick’s Day, I make corned beef and cabbage. Or corned beef hash. Or some variation of corned beef. Why? Because it brings back memories for The Mister. Somewhere down the line, my kids are part Irish and to commemorate a little bit of that heritage, my mother-in-law always sends the kids something green they can wear to school on St. Patrick’s Day. Ya’ know to avoid those pinches from their fellow classmates. And in the process, I learned that The Mister also grew up eating corned beef and cabbage on/around St. Patrick’s Day. With what started off as a culinary challenge and effort to recreate a part of my kids’ heritage has now become an adapted tradition in our house.

That being said, I have never been a big fan of deli meat. If given a choice between a home roasted meat over a deli purchased one, I will always choose the former. When I first had corned beef, I didn’t understand why it was such a big deal.  Then I made corned beef, the whole thing, from start to finish IN MY KITCHEN, and my entire world shifted. I strongly believe that homemade corned beef is THE reason I own a slower cooker, or two…or five. No joke guys, I actually do own five slow cookers because gluttony is a real thing.

Corned beef, when made in a slow cooker is fall-apart tender, moist, rich from braising in its own juices, and hearty. Served on a bed of cabbage and carrot noodles, which cook in the meaty broth, is truly the ultimate comfort, one pot meal that’s ready for you at the end of the day, without having to scramble. It’s also low carb without feeling like you’re missing the starch and gluten-free.

Slow Cooker Corned Beef|www.mannaandspice.com

And the options with leftover corned beef. OHMYGOD the options! I would make corned beef JUST to use the leftovers. In fact, I have made corned for the leftovers; corned beef hash, ruben sandwiches, omelettes, corned beef and cabbage soup, corned beef pot pie, corned beef by itself… I could seriously keep going all day with the list.

When I first started making corned beef, and one of those times I took it to a potluck, people looked at me in disbelief. I mean corned beef is supposed to be a deli thing (read: impossible to make at home), amIright? A part of me wanted to let them think I labored for days on end to make this piece of deliciousness but I guess the secret’s out now.

Slow Cooker Corned Beef|www.mannaandspice.com

The thing with corned beef is that, at first thought, it seems intimidating but all it requires is some planning, prep work, and patience. Don’t let the list of spices intimidate you; you’re not doing anything with them except bruising them a little bit and throwing them in the brine. The brine is what does the hard work.

The brisket, trimmed and lean, is the blank canvas with which to paint cook this perfection. I didn’t take pictures of brisket beforehand because apparently I was in a hurry to get this party started. The brisket soaks in a brine for about a week filled with all sorts of wonderful smelling spices and herbs to help breakdown the muscles and connective tissue so that the meat becomes very tender and flavorful once cooked.

If you’ve never brined before, you should start. I always brine, especially my thanksgiving turkey and whole chickens when I roast them. And then I eat this yummy mac and cheese. I’ve also made this grilled mac and cheese sandwich with leftover corned beef. Trust me. Just trust me when I tell you that grilled mac and cheese is the food of superheroes. And me.Slow Cooker Corned Beef|www.mannaandspice.com

Slow Cooker Corned Beef|www.mannaandspice.com

If you’re still unsure about doing your own brine, that’s okay. Ease yourself into it. Lots of stores sell brisket that’s been brined and comes with its own packet of pickling spices. If you go this route, simply add the spice packet to the rest of your ingredients in the slow cooker at the beginning. I know Trader Joe’s is on that list. A trip to TJ’s=winning!

Now, the prague powder or curing salt. It’s what gives the corned beef its unmistakable pinkish hue. Some people don’t like using it, which is fine; it won’t alter the end result. Just remember, if you skip the prague powder, your corned beef will end up looking more brown/greyish than the pink that corned beef is notorious for. I got mine on amazon.

Finally, I used my spiralizer to make cabbage and carrot “noodles”. Because for some reason, my kids love veggie noodles more than the actual thing. I’m not complaining and using the spiralizer is so much fun that I jump at every chance to use it. You can also cut the cabbage into wedges and chop the carrots into smaller pieces. Just throw them into the slow cooker at the beginning and serve with the corned beef. Dress with a little bit of mustard and you will have perfection on a fork (or your fingers).

Slow Cooker Corned Beef|www.mannaandspice.com

Slow Cooker Corned Beef|www.mannaandspice.com

Slow Cooker Corned Beef|www.mannaandspice.com

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Slow Cooker Corned Beef|www.mannaandspice.com

Slow Cooker Corned Beef

  • Prep Time: 20 mins
  • Cook Time: 8 hours
  • Total Time: 8 hours 20 mins
  • Yield: 8-10 1x
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Ingredients

  • 1 6 lb lean beef brisket
  • 5 cups hot water
  • 1/2 medium head green cabbage, thinly sliced
  • 3 medium carrots, cut into thirds
  • 4 medium carrots, spiralized (optional)
  • 2 ribs celery, cut into thirds
  • 1 onion, peeled and quartered
  • for the brine:
  • 1 cup kosher salt
  • 1 cup granulated sugar
  • 1/4 cup apple cider vinegar
  • 5–6 bay leaves
  • 10–12 pods cardamom, lightly crushed
  • 8 whole cloves
  • 3 cinnamon sticks
  • 2 tbsp juniper berries, lightly crushed
  • 2 tbsp whole coriander seeds
  • 1 tbsp black peppercorn, lightly crushed
  • 2 tbsp allspice berries, lightly crushed
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 2 tsp prague powder
  • 1 gallon warm water

Instructions

  1. MAKE THE BRINE: In a large bowl or pot, dissolve kosher salt and sugar in water. Add in all remaining spices and stir to mix together. Pour brine into a large pot or a brining bag and submerge brisket completely, adding more water if necessary. Refrigerate and let brine for a minimum of five days and up to ten days, checking on it daily and adding more water if necessary.
  2. PREPARE BRISKET FOR SLOW COOKER: remove brisket from brine and wash off brine completely. Place in slow cooker, add onions, carrots, and celery. Carefully pour hot water to cover the brisket. Don’t worry if the water doesn’t cover the entire brisket. Set on low for 8 hours.
  3. During the last hour of cooking, remove brisket carefully using tongs, and remove cooked carrots and celery. Add in sliced cabbage and spiralized carrots, if using, into the broth. Place brisket back on top and continue cooking for one hour.
  4. Remove from slow cooker and let rest for five minutes. Carve into slices, going against the grain. Serve with brown mustard and drained cabbage and carrot noodles if desired.

 

Cheeseburger Pizza

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Cheeseburger Pizza|www.mannaandspice.com

I’m just gonna cut to the chase and say these two words: cheeseburger pizza. CHEESEBURGER PIZZA. And I’m also gonna tell you from the get go, The Mister deserves credit for this one. Yes, this larger-than-life pizza is for reals. It’s taking me to my happy place because cheeseburger + pizza= ???.

Cheeseburger Pizza|www.mannaandspice.com

First things first, let me tell you a story before we get into why your life is incomplete without this pizza. When I was pregnant with Little Man, all I ever wanted was to eat meat. One night, I woke up The Mister up because I had a serious craving for a cheeseburger, hold the bun but keep the trimmings , on top of a slice of pizza. Yes, that actually happened. And as I was getting ready to get defensive about my wierdo cravings, and blame it on Little Man, The Mister jumped right in and told me that my craving was a real food thing. An actual pizza he grew up eating.

“Tell me more,” I heard myself saying.

“It’s pizza topped with crumbled burger, diced onions, pickles, and everything you have a regular cheeseburger,” he replied.

“Even mustard and cheddar cheese?” I asked.

“Even mustard and cheddar cheese,” came his answer.

So I set out the next evening  that same night, to make this unicornly pizza. I mean, how could I not? Crispy crust, tangy pickles, crunchy red onions, oodles of hamburger meat, zesty cheddar cheese, and the mustard. Oh that bright, tart mustard. Never skip the mustard.EVER.

Cheeseburger Pizza|www.mannaandspice.com

I’ve improved on the recipe since I first made it years ago and it’s become a staple in my house for pizza night, when I make homemade pizza. This pizza and butternut squash with goat cheese pizza for the most epic pizza night(s).My life is laced with butternut squash like this lasagna, or this stew, or these lentils.

Cheeseburger pizza is the essence of every childhood birthday party, summer celebration, food delivery, and I-need-a-night-in-comfort-food. The convergence of bbqed burgers (without using the grill) and comfort validating pizza is a natural marriage and a world where you can have your cake and eat it too. Except in this case, ya’know, it’s have your pizza and burger and eat it too. My ideal world.

Cheeseburger Pizza|www.mannaandspice.com

Have I mentioned that it’s very easy to put together? It’s the perfect pre-prep meal if you make the dough and sauce beforehand. Or you can use this multi-purpose marinara. Or you can get ready made crust and sauce from the store. You can also mix and brown the meat before hand. Basically, you can assemble the entire pizza the night before or in the morning and simply bake before dinnertime. Just cover tightly to prevent the pizza from drying out.

Cheeseburger Pizza|www.mannaandspice.com

Should you choose to make the crust and sauce yourself, it’s not very complicated. Especially if you have a stand mixer. The mixer is going to do most of the work and you’ll end up with a perfectly soft crust. All you’re doing is drizzling in liquid and flour to proofed yeast using the dough hook attachment and watching it knead this crust to develop the gluten, let rest, punch down, let rise again and roll out. If you plan on making the dough in advance and assembling the pizza later, refrigerate, and bring it to room temperature an hour before rolling out.

This sauce is a must try. It’s a 5-minute sauce. All you’re doing is mixing a few ingredients together and heating them for 5 minutes to deepen the flavors. It ends up being way cheaper than buying jarred sauce, not to mention better tasting. The lightness of the sauce never fails to surprise me. It doesn’t weigh the pizza down the way an overly tart sauce can because I cut the tartness with a little bit of sugar. Tip: always cut the tartness of canned tomatoes with a little bit of cane sugar.

Cheeseburger Pizza|www.mannaandspice.com

The recipe for the dough makes enough for three 12-14 inch pizzas, which lasts in the fridge for up to a week. The sauce yields about 3 cups of sauce and stores in an airtight container, in the fridge, for up to 3 weeks for quick snack making (think pizza bagels and breakfast pizza)  when the craving hits.

Don’t forget to instagram your m&s creations: @mannaandspice!

Cheeseburger Pizza|www.mannaandspice.com

Cheeseburger Pizza|www.mannaandspice.com

Cheeseburger Pizza|www.mannaandspice.com

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Cheeseburger Pizza|www.mannaandspice.com

Cheeseburger Pizza

  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 8 1x
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Ingredients

  • for pizza:
  • 1 lb ground beef
  • ½ tsp salt
  • 2 tbsp worcestershire sauce
  • 2 tsp pepper
  • ½ tsp garlic powder
  • 1 tbsp chia seeds
  • 1 pizza crust (recipe follows)**
  • 3/4 cups pizza sauce (recipe follows)**
  • 1/4 cup chopped red onion
  • 1 cup part-skim mozzarella cheese
  • 1 1/2 cups sharp cheddar cheese
  • 6–8 pickle slices
  • 1 tbsp yellow mustard (you can squeeze directly onto pizza)

Instructions

  1. PREHEAT OVEN to 425 degrees.
  2. MAKE THE CHEESEBURGER TOPPING: in a medium bowl, combine ground beef, salt, worcestershire sauce, pepper, garlic powder, and chia seeds.
  3. Heat a pan on medium heat and add ground beef mixture. Cook until beef is cooked through. Drain excess fat and set aside until ready to assemble pizza.
  4. ASSEMBLE THE PIZZA: spread pizza sauce evenly over crust. Top with mozzarella and 1 cup of cheddar cheese. Spread cooked ground beef, onions, and pickles. Top with mustard, spread evently over pizza. Top off with remaining cheddar cheese.
  5. BAKE for 13-15 minutes, until cheese is melted and crust is to desired doneness.
  6. Serve hot.

Notes

**for the sauce:
1 28 oz can crushed tomatoes
1 tsp salt
½ tsp garlic powder
1 tbsp sugar
1 tbsp oregano
1 tbsp basil

for the crust (makes 3 12-14” pizzas):
6-7 cups flour
1/3 cup olive oil
2 tsp salt
½ tsp garlic powder
2 tsp sugar
3 tsp active yeast
3-4 cups warm water (warm or tepid)

MAKE THE CRUST: in the bowl of stand mixer, combine yeast and sugar with 1 cup water. Stir to dissolve yeast and allow to proof for 8-10 minutes. The mixture should rise and become bubbly. Attach the dough hook and start off on the lowest speed setting. Slowly add flour, one cup at a time. In between cups, add salt and garlic powder. Slowly drizzle in olive oil. Add water, 1 cup at a time, until the dough starts to come together.
Gradually increase the speed and continue to mix until a ball forms. if the dough is too wet, add flour, 1/4 cup at a time. If it is too dry, add warm water, 1/4 cup at a time. Knead for 10 minutes.
Lightly oil a large bowl, for the dough into a ball, cover loosely, and let rise in a warm place for 45-mins to 1 hour, until doubled in size.
Punch the dough down, cover and let rise again in a warm place.
Divide into 3 even balls and roll out crust to desired thickness.
MAKE THE SAUCE: In a saucepan, combine all ingredients, stir and bring to boil on medium heat. Reduce, cover, and simmer for 5 minutes. Store in airtight container and refrigerate if not using immediately.