Tastemakers

Jennifer learned to cook in middle school home economics and spending time with her sisters in the kitchen. She continues the tradition with her two children, Reese and Cole, whose favorite kitchen activity is baking anything chocolate.

Three foods always in the fridge: Cheese, frozen veggie packets, hummus.

Secret favorite food: Ice cream cake with hot fudge.

Best meal ever: Mussels and Chocolates in Bruges, Belgium.

Dream dinner party guests: Madeleine L'Engle, Thomas Merton, Wayne Muller, Anne Lamott, Carl Rogers, Ruth Bell Graham, Cornell West and C.S. Lewis.

Favorite meal to cook at home: Indian food. During high school, I lived in Kenya, where there is a large Indian population in Nairobi. I grew to love various international flavors and my favorite meal to cook at home is brown Basmati rice, chicken Tikka Masala, Chicken Jalfrezi, Masoor Dal and East African Flat Bread (Chapatis).

2-3 uncooked chicken breasts
1 medium onion, chopped and sauteéd in olive oil
2 cloves garlic, minced
1 (15 ounce) can chopped tomatoes
1 (10 ounce) can enchilada sauce
1 (4 ounce) can chopped green chile peppers
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1/2 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 can black beans, drained

Sauté chopped onion and garlic in olive oil. Season with a little salt and pepper if you like. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth and season with cumin, cayenne pepper, chili powder, salt, pepper and bay leaf. Stir in corn. Cover, and cook on low setting for 6 to 8 hours or on high setting for 3 to 4 hours. Take out chicken and shred. Stir in beans about 30 minutes before done.

(Serves 6)

2 tablespoons olive oil
1 onion, grated
2 cloves garlic, chopped
1 1/2 pounds boneless skinless chicken breasts
3 teaspoons ground turmeric
1 teaspoon chili powder
½ teaspoon ground red pepper
1 teaspoon salt
1 (14.5 ounce) can peeled and diced tomatoes
2 tablespoons butter
3 teaspoons ground cumin
3 teaspoons ground coriander
2 teaspoons ginger
1/2 cup chopped cilantro

Heat the oil in a large deep skillet over medium-high heat. Add onions and garlic, and cook for about 2 minutes. Add the chicken, and season with turmeric, chili powder and salt. Fry gently, scraping the bottom of the pan frequently and turning the chicken. Pour in the tomatoes with their juice, cover the pan, and simmer over medium heat for 20 minutes.

Add the butter, cumin, ground coriander, ginger and cilantro, and simmer for another 5 minutes. Cool for about 15 minutes to let flavors blend together fully. Makes wonderful leftovers!

(Jennifer Christian)