Cilantro Lentils

Cilantro Lentils

Source: Food Network Magazine, March 2013, pg. 127

1 1/2 C. dried red lentils, rinsed
1 large tomato, chopped
1 1-inch piece of ginger, peeled and minced
3/4 tsp. turmeric
large pinch cayenne pepper
kosher salt
2 T. unsalted butter
3 cloves garlic, thinly sliced
1/2 C. fresh cilantro, chopped
juice of 1 lemon

Combine the lentils, 6 cups water, the tomato, ginger, turmeric, cayenne and 1 1/2 teaspoons salt in a saucepan over medium-high heat. Bring to a simmer and cook, vigorously whisking occasionally, until the lentils are broken up and the mixture is thick, about 45 minutes.

Melt the butter in a small skillet over medium heat. Add the garlic and cook 1 minute; stir into the lentils along with the cilantro and lemon juice. Season with salt.

Aaron's Gone Soup (Asian Mushroom Soup)

Aaron's Gone Soup (Asian Mushroom Soup)

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Source: slightly adapated from - Jean Carper. "EatSmart" unknown publication or date.

Ingredients:
4 C. chicken broth
3 T. soy sauce
3 tsps. grated ginger
3 garlic cloves, minced
3 C. assorted mushrooms, sliced
3 C. white cabbage, shredded
1 C. thinly sliced carrots
2 C. cooked chicken breasts, shredded
2 C. fresh udon noodles
1 C. thinly sliced green onions
2 C. shredded raw spinach
1 T. mirin

Preparation:
In a large pot, combine broth, soy sauce, ginger, garlic, mushrooms, cabbage, carrots and chicken. Cover. Bring to a boil; simmer until mushrooms are soft, about 5 minutes. Stir in noodles, green onions and spinach; simmer until greens are wilted, about 2 minutes. Drizzle in the mirin.

Green Lentil Soup with Coconut Milk and Warm Spices

Green Lentil Soup with Coconut Milk and Warm Spices
 
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Source: The Traveller's Lunchbox. "Cold Comfort" http://www.travelerslunchbox.com/journal/2012/2/12/cold-comfort.html

Ingredients:
1 1/2 C. French green lentils 
6 C. vegetable or chicken stock
1 bushy sprig fresh thyme
1 1/2 tsps. turmeric
3 T. butter, vegetable or coconut oil
1 large onion, diced
2 cloves garlic, minced or pressed
1/2 tsp. ground cardamom
1/4 tsp. ground cloves
1/4 tsp. ground cinnamon
a pinch of freshly-ground nutmeg
1 can coconut milk
 a few handfuls (~7oz/200g) fresh spinach, chard or kale, washed, tough stems discarded and cut into ribbons (optional)
salt and freshly-ground black pepper, to taste
bread for serving

Rinse the lentils and pick out any debris. Combine them in a pot with the stock, thyme and tumeric and bring to a gentle boil. Reduce the heat slightly and simmer until the lentils are soft, about 20 minutes. Fish out the thyme.

While the lentils are cooking, heat the butter or oil in a smallish skillet and sauté the onion over medium heat, stirring frequently, until browned and caramelized in places, about 12-15 minutes. Add the garlic and spices and fry just until deeply aromatic, about 30 seconds. Scrape the contents of the skillet into the pot with the lentils, and add the coconut milk and optional greens too. Bring everything back to a gentle boil and cook another 10 minutes, or until the flavors have blended and the greens are tender. Add salt and pepper to taste.

Power Salad

Power Salad

10035

Source: Adapted from - Lori Lange. "Spinach Salad with Chicken, Avocado, & Goat Cheese." Recipe Girl.

Ingredients:
8 C. chopped spinach
1 C. halved cherry or pear tomatoes
1/2 C. corn
1 1/2 C. chicken meat
1 large avocado, sliced
1/3 C. crumbled goat or feta cheese
1/4 C. pine nuts
5 T. lemon juice
1 tsp. turmeric
2 cloves of garlic, minced
3 T. white wine vinegar
2 T. extra-virgin olive oil
1 T. Dijon mustard
salt and freshly ground black pepper, to taste

Preparation:
Cut the chicken into bite sized pieces. Place in a marinade made from the lemon juice,  minced garlic, tumeric with a little salt and pepper. Let stand as time allows, until it is cooking time.

Cook the chicken in a frying pan until done. Meanwhile, mix the rest of the salad ingredients (spinach, tomatoes, corn, avocado).

Toast the pine nuts for a minute or two, until fragrant. Add them and the feta to the salad.

Mix the vinaigrette (white wine vinegar, olive oil, and dijon mustard). Add the chicken to the salad and toss with the vinaigrette.

Couscous with Dried Fruit and Feta

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Couscous with Dried Fruit and Feta

Source: Everyday with Rachael Ray, August 2010. Available online.

Ingredients: 
2 5.8 oz. packages  garlic-flavored couscous 
1 C. dried cranberries or golden raisins 
1 C. dried apricots, chopped 
1/2 C. chopped scallions 
1 C. feta cheese crumbles

Preparation:

Prepare the couscous according to package directions. Place in a large bowl and fluff with a fork. Stir in the cranberries, apricots, scallions and feta; season with salt and pepper.

Middle Eastern Chicken Pot and Butter-Nut Couscous

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Middle Eastern Chicken Pot and Butter-Nut Couscous

Source: Rachael Ray. 30 Minute Meals.  Episode "Chicken Goes Abroad". Available at Foodnetwork.com

Ingredients:
1/4 C. extra-virgin olive oil
1 1/2 lbs. boneless skinless chicken thighs, chopped into bite-sized pieces
1 onion, thinly sliced
3 cloves garlic, grated or chopped
1 C. shredded carrots
1 fresh bay leaf
1 tsp. smoked paprika
1 tsp. ground cumin
1 tsp. coriander
Pinch ground cinnamon
Salt and freshly ground black pepper
3/4 C. chopped dried fruits (figs, pitted dates, apricots, sultanas, cranberries, etc.)
1 lemon, zested and juiced
3/4 C. pitted mixed olives, chopped
4 cups chicken stock, divided
2 T. butter
3 T. pine nuts
1/4 C. slivered almonds
1 1/2 C. couscous
Handful flat-leaf parsley, chopped

Preparation:

Heat the extra-virgin olive oil in a deep skillet over medium-high heat. When the oil ripples add the chicken and brown 3 to 4 minutes on each side. Add the onions, garlic, carrots, bay leaf and season with spices, salt and pepper, cook 5 to 6 minutes. Stir the fruits into the chicken and vegetables, add the zest of the lemon, olives and 2 1/2 cups of stock. Reduce heat to low and simmer 10 minutes more. Sprinkle with lemon juice and turn off heat. Remove bay leaf. 

While chicken simmers, melt butter in a sauce pot over medium heat. Add nuts and lightly toast for a couple of minutes. Add 1 1/2 cups stock and bring up to a boil then stir in couscous. Cover and let stand 5 minutes.

Serve chicken over couscous, or vice versa, and garnish with parsley.

Chicken, Green Bean, Corn, and Wheat Bulgar Salad with Goat Cheese

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Chicken, Green Bean, Corn, and Wheat Bulgar Salad with Goat Cheese

Source: Adapted from a similar recipe in Bon Appetit, August 2009. Epicurious

Ingredients:
1/2 cup wheat bulgar
3 tablespoons extra-virgin olive oil, divided
8 ounces skinless boneless chicken breast halves, chopped
12 ounces green beans, trimmed, cut into 1 1/2-inch pieces
2 cups fresh yellow corn kernels (cut from 2 to 3 ears of corn)
3 green onions, thinly sliced (about 3/4 cup)
1 tablespoon minced fresh thyme
1/2 teaspoon coarse kosher salt
2 tablespoons white wine vinegar
2 tablespoons minced shallot
1 teaspoon Dijon mustard
4 ounces fresh goat cheese, crumbled (about 1 1/4 cups)


Preparation:

Cook wheat bulgar according to package instructions.

Meanwhile, heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet; cook until golden brown and cooked through. 

Cook green beans in large saucepan of boiling salted water until crisp-tender, about 4 minutes. Drain. Rinse under cold water to cool; drain. Transfer beans to kitchen towel; pat dry. 

Mix bulgar, chicken, and green beans in large bowl; add corn and green onions.

Combine remaining 2 tablespoons oil, thyme, and 1/2 teaspoon coarse salt in small bowl. Press with back of spoon to release flavor. Whisk in vinegar, shallot, and mustard. Pour over salad in bowl; toss to coat. Season to taste with salt and pepper.  Sprinkle with goat cheese.