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Baptist Health is committed to improving the health and wellness of our community. Baptist Health offers educational and free programs, health screenings, signature events, and access to several support groups throughout Miami-Dade, Broward and Monroe counties.

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Title:

Virtual - Celebrity Chef Workshop: Summer Vibes

Description:

Celebrity Chef Workshop: Summer Vibes

Summer is almost over but those delicious healthy recipes don't have to be. See below for some delicious recipes.

 

BUTTER CHICKEN

Serves: 6 – 8

Ingredients:

• 3 lbs boneless, skinless chicken (cut to 2” pieces), breast , thighs or both

• 1 large yellow onion, diced

• 3 garlic cloves, chopped

• 3 tsp curry powder

• 3 tsp garam marsala

• 1 tsp cumin, ground

• 1 tsp coriander, ground

• ½ tsp cayenne

• 1½ inch fresh ginger, wash and mince

• ½ cup chicken stock

• 1 x 14 oz can Thai coconut milk

• 8 oz can tomato paste

• 4 drops liquid smoke or 1 tbsp smoked paprika

• 1 tbsp Kosher salt (optional)

• ¾ cup plain Greek low fat yogurt

• Cilantro and lime wedges for garnish

Procedure:

• Clean excess fat from chicken and cut into 2” inch pieces

• Place in a bowl and mix in all the dry spices, garlic, onion and ginger

• Rub into the chicken pieces (this can be done the night before)

• Place in the crock pot and add the coconut milk, tomato paste, chicken stock and yogurt

• Mix well

• Cover and cook, 3 hours on high or 5 hours on low

SERVE: Brown basmati or cauliflower rice to save calories

 

INDIAN NAAN BREAD

Serves: 6 – 8

Ingredients:

• ¼ cup warm water

• 2 tsp granulated sugar

• 1½ tsp active dry yeast

• ¾ cup warm buttermilk

• ¾ cup Greek yogurt

• ¼ cup vegetable oil, plus 2 tbsp for cooking

• 4 cups all purpose flour

• 1 tsp baking powder

• 1 tsp Kosher salt

Procedure:

• Combine the water, sugar and yeast in a bowl

• Set aside until it begins to foam (about 8 – 10 minutes)

• Add in the buttermilk, yogurt, oil, flour, baking powder and salt

• Mix with your hands until dough stays together

• Place dough on floured surface and knead the dough with floured hands for about 3 – 5 minutes

• Spray (with Pam) the inside of the bowl and place the dough in it

• Cover with plastic wrap and let rise for about an hour, it should double in size

• Then remove the dough and break off 8 – 10 equal parts

• Roll out in oval shape

• Heat a large cast iron pan with some remaining oil

• Place one piece of dough at a time and cook for 1 – 2 minutes or until bubbles form

• Flip and cook again

• Place the cooked naan in a large clean kitchen towel until all have been cooked