Pasta with Zucchini and Toasted Almonds

From Cooking Light. Delicious, healthy, fresh, and even the kids liked it.

Ingredients:

2 c cherry tomatoes, halved
1 t minced fresh thyme (or 1/3 of dried)
2 t lemon juice
3/4 t salt
1/2 t pepper
1/4 t sugar
5 t olive oil, divided
linguine (9 oz)
1 1/2 t minced garlic
3 c chopped zucchini
3/4 - 1 c chicken stock
1 T dried sage and/or thyme OR mint
cheese - parmesan, feta, or other
3 T toasted slivered almonds

Directions:

Combine first 6 ingredients in bowl, toss with 2 t olive oil. Set aside.

Prepare linguine.

In skillet, saute garlic and then add zucchini in remaining olive oil. Cook zucchini about 3 minutes. Add stock, simmer. Then add in linguine, sage, remove from heat and add tomato mixture. Serve with cheese and toasted almonds.

Serves 4.

Linguine Alla Mediterranea

I adapted this recipe from a dish I had at a restaurant and loved.

Ingredients:

linguine
fresh basil
fresh rocket
feta cheese
kalamata olives
cherry tomatoes
olive oil
Italian herbs
salt and pepper

Cook linguine. In separate pan, saute the rest of the ingredients. When veggies are just cooked, toss with the linguine. Serve with garlic toast...yum!

Fettucine Alfredo with Bacon

Mmm this is so yummy (and a low fat version)! Cooking Light.

(Serves 4)
Ingredients:

1 pack fettuccine
2 slices chopped bacon
1 t minced garlic
1 T all-purpose flour
1 cup low fat milk
2/3 cup grated cheese (preferably Parmesan)
1/2 t salt
2 T chopped fresh parsley
1/2 t black pepper

Directions:

Prepare fettuccine according to package directions.
While pasta cooks, cook bacon in a large nonstick skillet over medium-high heat 4 minutes or until crisp, stirring occasionally. Remove bacon from pan, reserving drippings. Add garlic to drippings in pan; sauté 1 minute, stirring constantly. Sprinkle flour over garlic; cook 30 seconds, stirring constantly. Gradually add milk, stirring constantly; cook 2 minutes or until bubbly and slightly thick, stirring constantly. Reduce heat to low. Gradually add cheese, stirring until cheese melts. Stir in salt and reserved 1/4 cup cooking liquid. Add hot pasta to pan; toss well to combine. Sprinkle with bacon, parsley, and pepper.


Also can add chopped tomatoes.

Lemon-Rosemary Chicken Breasts

Adapted from Cooking Light.
Makes 4 servings.

Ingredients:

1 1/2 T olive oil
1/2 t salt, divided
1/2 t pepper, divided
4 bone-in chicken breasts, skinned
1 1/2 c chicken broth
1/3 c fresh lemon juice
1 rosemary sprig

Directions:

Preheat oven 375 F.
Heat oil in skillet over medium-high. Sprinkle 1/4 t salt and 1/4 t pepper on chicken, add chicken to skillet and cook 3 min on each side.
Arrange chicken in 13x9 in baking dish. Bake 25 min till thermometer registers 165. Remove from oven, cover and let stand 15 minutes.
Heat skillet over medium-high heat. Add broth, juice, and rosemary. Bring to boil, scraping loose the browned bits; reduce heat, simmer 20 min or till broth mixture measures 1/3 cup. Discard rosemary sprig, stir in remaining 1/4 t salt and 1/4 t pepper.  Serve sauce with chicken.

Serve this meal with green beans and mashed potatoes.

Chicken Biryani

From cooking light.
This is another dish we had for the first time in South Africa. It's originally an Indian dish that the Cape Malay people here recreate. Delicious, good with chutney.

Ingredients

• 2  teaspoons  canola oil
• 1  pound  skinless, boneless chicken breast, cut into 1-inch pieces
• 1  cup  chopped onion (about 1 medium onion)
• 1  jalapeño pepper, seeded and minced
• 1  teaspoon  minced fresh ginger
• 1 1/2  teaspoons  garam masala
• 3/4  teaspoon  ground cumin
• 1/2  teaspoon  salt
• 2  garlic cloves, minced
• 2  cups  chopped plum tomato (about 2 tomatoes)
• 1  cup  uncooked basmati rice
• 1/3  cup  golden raisins
• 1  (14-ounce) can fat-free, less-sodium chicken broth
• 1/4  cup  chopped fresh cilantro
• 1/4  cup  sliced almonds
• 4  lime wedges

Preparation

1. Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 3 minutes. Add onion and jalapeño; sauté 3 minutes. Add ginger, garam masala, cumin, salt, and garlic; sauté 30 seconds. Add tomato, rice, raisins, and broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until rice is tender. Stir in cilantro. Sprinkle with almonds; serve with lime wedges.

Butternut Bread Pudding

This is taken from cookinglight.com. I think it is a bit dry and I would like to try it with some other vegetables, but the concept is great. I tried it here in South Africa where butternut is very popular and abundant.

• Ingredients:
• 3  cups  (1/2-inch) cubed peeled butternut squash
• Cooking spray
• 1/2  teaspoon  salt, divided
• 1  teaspoon  olive oil
• 1  cup  chopped onion
• 1  garlic clove, minced
• 2  cups  1% low-fat milk
• 1  cup  (4 ounces) grated fresh Parmigiano-Reggiano cheese, divided
• 1/4  teaspoon  black pepper
• 1/8  teaspoon  ground nutmeg
• 3  large eggs
• 2  large egg whites
• 8  ounces  (1-inch) cubed day-old French bread (about 9 cups)

Preparation

Preheat oven to 400°.

Arrange squash in a single layer on a jelly-roll pan coated with cooking spray. Sprinkle with 1/4 teaspoon salt. Bake at 400° for 12 minutes or until tender. Remove from oven; reduce oven temperature to 350°.

Heat oil in a medium nonstick skillet over medium-high heat. Add onion; sauté 5 minutes or until tender. Add garlic, and sauté 1 minute. Remove from heat; cool slightly.

Combine remaining 1/4 teaspoon salt, milk, 1/2 cup cheese, pepper, nutmeg, eggs, and egg whites in a large bowl, stirring with a whisk. Stir in squash and onion mixture. Add bread, and stir gently to combine. Let stand 10 minutes. Spoon into a 2-quart baking dish coated with cooking spray. Sprinkle with remaining 1/2 cup cheese. Bake at 350° for 45 minutes or until pudding is set and lightly browned.

Falafel

Falafel is another treat we've come to love from Lazeza restaurant. Andy is usually the one to prepare it. It can be served on pita as a sandwich or alone as an appetizer.

Ingredients:

prepared chickpeas

bread crumbs

cilantro

1 egg

chili powder

garlic

cumin

salt

pepper

oil for frying

pita to serve

pickles, tomatoes, onions, lettuce, etc for serving

Sauce:

plain yogurt

cucumber

tahini

plain yogurt

Directions:

Combine first 9 ingredients (and other spices as desired) in food processor. Form into balls. Deep fry in oil till golden brown.

Serve on pita with toppings. Combine the plain yogurt with cucumber or with tahini for sauce.


(Added February 3, 2012)
Here is a SECOND recipe I've used lately for falafel. Especially good when you have no eggs or cilantro! (Found here).

Ingredients:

1 can chickpeas, drained
2 cloves garlic, chopped
1 T dried parsley (or 3 T fresh)
1 t coriander
1 t cumin
*(I also added a little turmeric and a dash of chili powder)
2 T flour
salt/pepper to taste

Directions:

Mix ingredients in food processor. Form into balls, slightly flatten, and refrigerate at least 2 hours.
Fry in 2 inches oil (at 350 F) until golden brown.
Serve hot.

Kofte

Kofte is type of Middle Eastern meatball. We fell in love with it at Lazeza (our local Mediterranean restaurant where I used to waitress). It is commonly served on pita as a sandwich or as a kabob. Lazeza also makes it on a panini, it is wonderful. Here is a recipe from Cooking Light.

Ingredients:

1/2 cup prechopped white onion
1/3 cup dry breadcrumbs
1/4 cup chopped fresh mint
2 tablespoons tomato paste
1 teaspoon bottled minced garlic
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground red pepper
1/8 teaspoon ground allspice
1 pound lean ground round
1 large egg white, lightly beaten
Cooking spray
8 (1/4-inch-thick) slices plum tomato (about 2 tomatoes)
4 (6-inch) pitas, split
1/4 cup plain yogurt
Directions:

Preheat broiler.
Combine first 12 ingredients in a large bowl; stir until just combined. Divide mixture into 8 equal portions; shape each portion into a (2-inch) patty. Place patties on a jelly-roll pan coated with cooking spray. Broil 4 minutes on each side or until desired degree of doneness. Place 1 tomato slice and 1 patty in each pita half; top each half with 1 1/2 teaspoons yogurt.

No-Recipe Meal Ideas

Andy and I have added several dishes to our repertoire over the past couple years that really don't require a recipe, but are worth noting here since we make them so much. They are great ideas when planning the week's menu!

• Grilling: Andy is the grill-master, and I am always in charge of sides. Now that the weather is warmer again, we love to grill several times a week if we can. Rub steak or chicken (or the preferred meat) with a spice mix; we use a South African spice rub but you can use your favorite mix or make up your own. We love a variety of veggies on the side - corn on the cob, asparagus (sauteed in olive oil with Emeril's essence, oregano, salt and pepper), or green beans with thyme and almonds, maple-dill carrots, or brussel sprouts. We usually always have either steamed rice, cous cous, or risotto as well.
• Pita Pizzas: We got this idea from the restaurant, Lazeza, where I used to waitress and which we frequent for its incredible Middle Eastern fare and our good friends who own it. Their version is fancier, but at home we just take a piece of pita, top with pizza or tomato sauce, mozzarella and feta cheese, oregano and basil, and bake at about 350 for around 7-10 minutes.
• Tostadas: Lately we've been making tostadas, and they are yummy! Just brush corn tortillas (enough for each tostada to have 2 tortillas) with olive oil, salt, and pepper, and bake (turning once) at 450 for a few minutes, until crispy. Then layer with beans, your choice of meat, lettuce, sour cream, cheese, tomatoes, etc.

(I don't know if this is the Tostada's most flattering angle, but the baby in the back sure is cute!)

Indian Cauliflower Chickpea Curry Stew

We love chickpeas and curry. Andy would like this with meat, but I really enjoyed it as is, topped with coconut. Found at



Ingredients:

1 tablespoon(s) olive oil
3 medium carrots, chopped
1 medium onion, chopped
1 1/2 cup(s) brown rice
1 tablespoon(s) finely chopped peeled fresh ginger
1 tablespoon(s) curry powder
Salt
2 1/2 cup(s) vegetable broth
1 medium (2-pound) head cauliflower, cut into small florets
2 can(s) (15 to 19 ounces each) garbanzo beans (chickpeas), rinsed and drained
1/2 cup(s) loosely packed fresh cilantro leaves, chopped
1/4 cup(s) plain low-fat yogurt plus additional for serving

Directions:

In 6-quart Dutch oven, heat oil on medium-high until hot. Add carrots and onion, and cook 10 to 12 minutes or until vegetables are lightly browned and tender, stirring frequently.
Meanwhile, prepare rice as label directs; keep warm.
Stir ginger, curry, and 3/4 teaspoon salt into carrot mixture; cook 3 minutes, stirring constantly. Add broth; cover and heat to boiling on high. Stir in cauliflower and garbanzo beans; cover and cook on medium 15 to 20 minutes longer, gently stirring every 5 minutes until cauliflower is tender.
To serve, stir chopped cilantro and 1/4 cup yogurt into cauliflower stew. Spoon rice into serving bowls; top with stew. Serve cauliflower stew with additional yogurt to dollop on top if you like. Makes about 8 cups.

Bobotie

Here is a traditional South African dish (from recipesource.com). Kind of like South African meatloaf...Good with my maple-dill carrots on the side.



Ingredients:

3 slices day old bread
1 1/2 c. milk
2 med. onions, chopped
1 garlic clove, minced
1/2 c. slivered almonds
1/2 c. raisins
1 tbsp. sugar
1 tbsp. salt
1 tsp. curry powder
1/8 tsp. pepper
1 tsp. vinegar
1 tsp. lemon juice
1 1/2 lbs. ground beef
2 eggs

Makes 6 servings.

Directions:

Soak bread in milk. Squeeze milk from bread, reserving milk.
Combine all ingredients, except milk and 1 egg. Press mixture into
an 11 x 7 inch baking dish. Add enough milk to reserve milk to make
3/4 cup. Beat together milk and remaining egg. Pour over meat
mixture. Bake, uncovered, at 350 degrees for 1 hour or until golden
brown and firm to the touch.

Vegetable Pasta Saute

This is a dish my mom invented a few years ago. We went through a phase where we ate it almost every day. Now Andy and I make it from time to time as well. I craved this dish specifically when I came home from a month in Russia a few years ago. When I came home I requested this meal - probably because I went to Russia at a time when very few fresh vegetables were available. You can customize this dish with any kind of pasta or vegetables or spices you want.

Ingredients:

Butter/olive oil to saute
Pasta (spaghetti or fettucine)
Vegetables such as yellow squash, red peppers, garlic, mushrooms, tomatoes, onions, and spinach
Spices such as oregano, basil, and chicken spices (we have a Mediterranean spice mix with a hint of cloves)
White cheddar cheese, shredded (Vermont)

Directions:

Prepare pasta as directed. Meanwhile saute garlic and vegetables in olive oil/butter and with spices, except spinach in saucepan. Add spinach when other vegetables are fully cooked, stir in spinach till wilted. Mix vegetables with pasta, and serve topped with cheddar cheese.

Roast Chicken with Herbed Mushrooms

We just tried this recipe from Tyler Florence.  It was excellent. Next time we plan to try some variations. One thought is to add the bacon halfway through the cook time as it seemed a bit overdone by the end. The main point of the bacon however is to add flavor to the chicken, and it does!

Ingredients:

• 1 (3 pound) organic free-range chicken
• Kosher salt and freshly ground black pepper
• 1/2 red onion, quartered
• 1/2 lemon, cut into 4 pieces
• 1/2 head garlic, about 6 cloves, smashed
• 1 bunch fresh thyme (or dried)
• 1 1/2 tablespoons extra-virgin olive oil plus more for drizzling
• 1/2 pound sliced bacon, cut in 1/2
• 3 pounds whole cremini mushrooms, wiped clean with a damp towel

Directions:

Heat the oven to 400 degrees F.

Pat the chicken dry with paper towels. Season the cavity with salt and pepper.

In a large bowl combine the onion, lemon, garlic, half the thyme, and 1 1/2 tablespoons olive oil; season with salt and pepper and mix it well. Stuff the bird with the mixture. Using 2 (3-foot) pieces of kitchen twine, tie up the chicken: Tuck the wing tips between the wings and the body. Put the midpoint of the twine under the chicken, bring the ends up and around the wings, and pull them tight against the body. Bring the ends of the twine up underneath the legs, wrap the string around them, pull the legs together, and tie them tightly. Place the chicken, breast side up in a roasting pan, and layer the strips of bacon up breast until covered. Scatter over the remaining thyme, drizzle over some more olive oil and season everything with salt and pepper.

Roast the chicken for 1 1/2 hours; arrange the mushrooms around the chicken 45 minutes after roasting. Baste with the pan juices every 20 minutes. The chicken is done when an instant-read thermometer registers 165 degrees F when inserted into the thickest part of the thigh (the legs should wiggle easily in their sockets.)

Remove the chicken from the pan, cover with foil, and let stand for 10 minutes to rest. Serve the chicken with the roasted mushrooms and pan juices.

Chicken with Green Olives and Cous Cous

Also from Cooking Light. This is quickly becoming a favorite in our repertoire.



Ingredients:

1 T olive oil
8 skinless, boneless chicken breasts
3/4 t black pepper, divided
1/4 t salt
2 c chopped onion
1 T minced garlic
1/2 t ginger
1 t cumin
1 t paprika
1/2 t turmeric
dash cayenne pepper
1 3" cinnamon stick
1 bay leaf
2 c chicken broth
2/3 c green olives
2 T lemon juice
1/4 c chopped cilantro
3 c hot cooked cous cous

Directions:

Heat oil in large nonstick skillet over medium-high heat. Sprinkle chicken with 1/4 t salt and 1/4 t pepper. Add to pan, brown on all sides (about 10 minutes). Remove chicken from pan, reduce heat to medium. Add 1/2 t pepper, onion, and next 8 ingredients. Cook 5 minutes, stirring occasionally. Add broth, bring to boil. Return chicken to pan, reduce heat. Simmer, uncovered, 15 minutes or till chicken is done. Discard cinnamon stick and bayleaf. While chicken cooks, place olives in small saucepan, cover with water. Bring to boil, drain. Repeat procedure. Add olives and lemon juice to chicken mixture. Sprinkle with cilantro.
Serve over cous cous.

Sausage, Beans, and Greens

This dish has a funny name but is quite good!

Ingredients: (serves 4)

1/2 lb Italian sausage, bias-sliced 1/2"
2 19-oz cans cannellini beans, drained
1 c chicken broth
1 t thyme
2 c spinach
1/4 c Parmesan

Directions:

In large saucepan cook sausage over medium heat 5 minutes. Drain off fat. Add beans, chicken broth, thyme. Bring to boil. REduce heat. Cover and simmer 5 minutes. Stir in fresh spinach, heat through. To serve, ladle into bowls. Sprinkle with parmesan. Serve with crusty bread and butter.

Chicken and Sausage Cous Cous

Serves 4.

Ingredients:

1/4 lb skinless, boneless chicken breast
6 oz sausage, halved lengthwise and sliced in 1/2 " pieces
2 medium carrots, thinly sliced
1 1/3 c chicken broth
1 c cous cous
1 medium green sweet pepper, cut into strips
1 c chicken broth

1 T cornstarch

Directions:

Rinse chicken, pat dry. Cut into bite-sized strips, set aside. In a 10" skillet cook and stir sausage and carrots over medium-high about 5 minutes or till sausage is browned. Reduce heat, cover and cook 3-5 minutes more or till carrots are nearly tender. Drain off fat. Meanwhile, in medium saucepan, bring the 1 1/3 c broth to boil. Stir in cous cous, cover and remove from heat. Let stand while preparing meat and vegetable mixture. Add chicken and green pepper to skillet, cook and stir over medium-high for 3-5 minutes or till chicken is no longer pink. Combine the 1 c broth and cornstarch to separate bowl, then stir into skillet. Cook and stir over medium heat till thickened and bubbly; cook and stir for 2 more minutes. Fluff cous cous with fork. Serve chicken mixture over cous cous.

Quick Chicken Fajitas

A good quick dish, good for using leftover chicken.

Ingredients:

tortillas
1 T lemon juice
1/2 t cumin
1/2 t coriander
1/4 t oregano
3/4 lb boneless, skinless chicken breasts, thinly sliced in bite-size pieces
1/4 c Italian dressing
1 small green or red pepper, cut in strips
sliced onion
guacamole
sour cream
cheese
salsa

Directions:

Wrap tortillas in foil, heat in 350 oven 10-15 minutes or till heated through. Meanwhile, in medium bowl combine lemon juice and spices. Stir in chicken. Pour salad dressing in large skillet, preheat over medium-high heat. Add chicken mixture. Stir-fry for 2 minutes. Remove chicken with slotted spoon. Add pepper and onion to skillet; stir-fry 2-3 minutes or till crisp-tender. Return chicken to skillet, heat through. Spoon mixture onto warm tortillas and add desired toppings.

Jerk Pineapple-Stuffed Chicken

Taken from Martha Stewart, we liked this recipe because of the Jamaican influence. We have been to Jamaica several times and love the Jerk seasoning flavor.

Serves 4

Ingredients:

1 T savory/parsley/ or thyme
1 t allspice or 3/4 t cinnamon and 1/4 t nutmeg
1/4-1/2 t cayenne pepper
1 1/2 T sugar
salt and pepper
1 20-oz can pineapple chunks, drained
1 T lemon juice
4 boneless, skinless chicken breasts
1 1/2 T vegetable oil
Rice, brown sugar, butter
Bananas
Coconut
Chutney

Directions:

Steam rice. Meanwhile, in small bowl, combine savory/thyme, allspice, cayenne, 1/2 T sugar, 1/2 t salt, 1/4 t pepper. Set aside. In medium bowl stir pineapple, lemon juice, and remaining 1 T sugar. Season with salt and pepper and set aside. Lay chicken on work surface. With a paring knife, cut 2" long slit in thick side of each breast; insert knife, pivot inside chicken without enlarging opening, carefully forming a deep pocket (make sure not to pierce opposite side.) Dividing evenly, tightly pack each breast with stuffing, rub exterior with oil, sprinkle with jerk spice mixture. Heat broiler. Line large rimmed baking pan with foil, arrange chicken on pan. Have pan 4" from heat. Broil till chicken is opaque throughout and thermometer inserted into stuffing reads 165, about 15-20 minutes.
Flavor rice with brown sugar and butter and serve with chicken. Serve bananas, coconut, and chutney with chicken.

Chicken Curry

This is a classic childhood dish from my home. My mom is from Durban, South Africa, which has a large Indian population. Thus they have much Indian influence in the cooking there. This is one of the dishes passed on to us. Andy and I continue to have this meal on a regular basis, and enjoy sharing it with others.

Ingredients: (serves 4)

3 T oil
1 T butter
4 chicken thighs
1 apple, cored/sliced
1 onion, cored/sliced
1-1 1/2 T curry powder (amount depending on desired strength)
1 T cornstarch
2/3 c chicken stock
2/3 c cider vinegar
1 t salt and pepper
3 T sultanas (golden raisins)
Canned pineapple chunks
3 T light cream
Few drops lemon juice

Rice to serve
Chopped Bananas
Shredded coconut
Chopped tomato
Chopped onion
Chutney
(all for condiments)

Directions:

Heat oil and butter in Dutch oven over medium heat. Fry chicken till golden brown, then take out and keep warm. Add onion, cook till soft. Then add apple, cook 2-3 minutes. Stir in curry powder and cornstarch. Blend in stock and vinegar, season with salt and pepper and bring to boil, stirring. Add sultanas and chicken and pineapple. Cover and simmer for 30 minutes. Place chicken on warm serving dish. Add cream and lemon juice to sauce and pour over the chicken. Serve over white rice and add condiments as desired.

Tofu and Mixed Vegetable Curry

The first time we tried tofu. We both liked it! A Williams Sonoma recipe...

Ingredients:

3 T vegetable oil
1 carrot, peeled and grated
2 cloves minced garlic
2 c coconut milk
2 T curry powder
2 c broccoli florets
1 c cauliflower florets
6 oz pressed tofu, cut into 1/2 in cubes
salt to taste
2 c dried white rice
coconut to garnish

Directions:

Cook rice according to package directions. In large saucepan over medium heat, warm vegetable oil. Add garlic and carrot, saute until softened, 2-3 minutes. Add coconut milk and curry powder, raise heat to medium-high, bring to a boil. Add broccoli, cauliflower, and tofu, and reduce heat to medium-low. Simmer uncovered til the vegetables are tender (5-7 minutes, longer if using frozen). Season with salt.
Serve over rice, garnish with the coconut.