The 3 C’s

Cardamom, Coriander, and Cinnamon. All three of these spices are great to sweeten your fruits with. they bring out the natural sugar that is in your fruits and are a much better alternative than salt because they do not affect your cholesterol levels in fact they help to reduce blood pressure and promote good cholesterol levels.

Cardamom is a good meat sweetener and is great in roasts. Cardamom is also a great spice to put into soups along with coriander. these two spices pair great together in soups, on cooked carrots, potatoes, sweet potatoes, and so much more. Cardamom has a very strong flavor and dishes do not need much to get the taste of the spice.

Here is a recipe that incorporate both Cardamom and Coriander

2 skinless chicken breasts cut into bite sized pieces

1 Tbsp of oil (olive oil will go great)

salt and pepper to taste

1 potato chopped

1/2 cup of chopped carrots

1 tomato chopped

scant 1/2 teaspoon of roasted granulated Garlic

1 Tbsp onion powder

1/2 teaspoon cumin

1/2 teaspoon coriander

1 teaspoon turmeric

1/4 teaspoon cardamom

5 teaspoons Mrs. Millers Chicken Bouillon

1/2 teaspoon Red chili pepper (optional)

1 Tbsp Flour

2 1/2 cups of water

Mix flour, salt, pepper and chicken

Cook chicken in oil until browned and then put more oil in pan and cook vegetables except for tomatoes for two minutes on each side. Add spices and tomatoes and stir for another 3 minutes.

Mix the hot water with the chicken bouillon and add to the pot with the chicken and vegetables. let boil until chicken and vegetables is cooked thoroughly.

This recipe is great for the cold days coming with winter as well as something to freeze for lunches! It is also great if you have fresh veggies from your garden and you do not know what to do with them!

To incorporate cinnamon into this delicious meal you can make some homemade applesauce to go with and a smidgen of cardamom to sweeten it up!

Deliciously,

Mattie

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