Greek Shrimp and Couscous

Greek Shrimp and Couscous

Source: Food Network Magazine, March 2013, pg. 104

1 C. whole wheat couscous
2 T. olive oil
1 lb. medium shrimp, peeled and deveined
Pinch of red pepper flakes
2 medium plum tomatoes, diced
1 small bulb fennel, halved, cored and sliced
2 cloves garlic, finely chopped
1/3 C. dry white wine
2 scallions, sliced
2 T. chopped fresh dill
1/2 C. crumbled feta cheese (about 2 oz)

Prepare the couscous as the label directs. Cover and keep warm until ready to serve.

Meanwhile, heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add the shrimp and red pepper flakes and cook, stirring occasionally, until the shrimp are pink, about 3 minutes. Transfer to a plate using a slotted spoon.

Preheat the broiler. Heat the remaining 1 tablespoon olive oil in the skillet. Add the tomatoes, fennel and garlic and cook, stirring occasionally, until the vegetables are tender, about 4 minutes.

Add the wine and bring to a simmer, then add the chickpeas and 1/3 cup water; cook, stirring occasionally, until the chickpeas are slightly softened, about 3 minutes. Return the shrimp to the skillet and add the scallions and 1 tablespoon dill. T

op with the feta, transfer to the broiler and broil until golden, about 2 minutes. Sprinkle with the remaining 1 tablespoon dill. Fluff the couscous with a fork and serve with the shrimp mixture.

Mexican Grilled Corn

Mexican Grilled Corn

10052

Source: Adapted from: http://www.foodnetwork.com/recipes/tyler-florence/mexican-grilled-corn-recipe/index.html

Ingredients:
2 T. mayonnaise
6 T. sour cream
1-2 T. chopped Cilantro
parmesean cheese, for sprinkling
lime juice
chili powder
salt
pepper

Preparation:
Mix the mayonnaise, sour cream, and cilantro. Place the corn on the grill (high heat) for 12-14 minutes, turning frequently. Slather with the sour cream mixture. Lightly drizzle the lime juice, and the sprinkle parmesean cheese, chili powder, salt, and pepper.

Thai Grilled Chicken Thighs

Thai Grilled Chicken Thighs

10051

Source: Adapted from: http://www.food.com/recipe/thai-grilled-chicken-thighs-99156

Ingredients:
12 boneless skinless chicken thighs
1/3 C chopped basil
1/3 C chopped cilantro
2 T minced ginger
1 T minced garlic
1 T minced jalapeno or serrano pepper
3 T soy sauce
3 T fish sauce
3 T olive oil
1 1/2 T brown sugar

Preparation:
Mix all of the marinade ingredients thoroughly. Add chicken and leave to marinate at least one hour or longer. Grill the chicken.

Goes well with Cilantro Lime Rice.

Aaron's Gone Soup (Asian Mushroom Soup)

Aaron's Gone Soup (Asian Mushroom Soup)

10041

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.

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.

Baked Falafel with Lemon Tahini Sauce

Baked Falafel with Lemon Tahini Sauce

10034

Source: Canyoustayfordinner.com

Ingredients (for 2 servings):
15 oz can  chickpeas
2 T flour
2 T chopped parsley
2 cloves of garlic, minced
1 tsp. cumin
1 tsp. corriander
1/2 tsp. chili powder
1/4 tsp. salt
1/4 tsp. pepper

2 T tahini paste
zest and juice of 1 lemon

1/2 C. crumbled feta cheese
2 pita breads
1/2 C. diced red onion
1 C. chopped tomatos
1 C. chopped lettuce

Preparation:
Preheat the oven to 400 degrees F. Combine all falafel ingredients in a food processor and pulse until well blended. Scoop the bean mixture into a bowl and shape into 8 equal sized patties. Place on a greased baking sheet, brush each with olive oil and bake for 20 minutes.


Whisk the tahini, lemon juice, and zest in a small bowl.

Divide the hot falafel among the two pita breads and top with chopped lettuce, tomato, thinly sliced red onion, crumbled feta, and the lemon-tahini sauce.

Shrimp Scampi

10025

Shrimp Scampi

Source: Adapted from, "Easy Spicy Shrimp Pasta - Low Fat" Mama's Kitchen. Food.com. Available online.

Ingredients: 
1 lb. shrimp , peeled and deveined
1 lb. long cut pasta
1 T. olive oil
4 garlic cloves, minced 
6 scallions, chopped 
2 lemons, juice and zest
2 tsps. red pepper flakes  
2 tsps. dried basil, crushed
2 tsps. salt 
1/2 C. dry white wine 
2 tomatoes, chopped 
salt and pepper to taste

Preparation:

Boil the pasta in salted water until it is done to your liking. Drain well reserving about 1 cup of pasta water. While pasta water is heating zest and juice lemon and prepare all ingredients. 

After adding pasta to boiling water, sprinkle the olive oil in a cold nonstick skillet. Turn heat on to medium high let pan warm for a minute or two. Add the shrimp, garlic, onion, lemon zest, and pepper and cook stirring constantly for 2-3 minutes. Shrimp will just start to turn opaque but not yet pink.

Add tomatoes, salt, basil, lemon juice, and white wine. Stir and cook for another 2-3 minutes or until shrimp turn pink.

Add in as much of the 1 cup reserved pasta water as you like- if any- to make as much sauce as you would like.

Taste sauce and adjust seasonings to your taste. Combine the sauce with the pasta and mix well. Garnish with fresh black pepper or additional pepper flakes if desired.

Fish Sandwich with Jalapeno Slaw

10020

Fish Sandwich with Jalapeno Slaw

Source: Adapted from recipe found at FoodNetwork.com

Ingredients:
1 cup milk
Kosher salt and freshly ground pepper
4 5-to-6-ounce tilapia fillets
1 cup stone-ground cornmeal flour
2 scallions, thinly sliced
1/4 cup mayonnaise
2 tablespoons whole-grain mustard
2 tablespoons chopped pickled jalapenos and 1/2 to 1 tablespoon juice from the can
Vegetable or peanut oil, for frying
3 cups thinly sliced iceberg lettuce (about 1/2 small head)
8 pieces of rye bread

Preparation:

Put the milk in a medium bowl and season with salt and pepper. Add the fish and set aside to soak until ready to fry. Put the cornmeal in a baking dish and add 1/2 teaspoon each salt and pepper.

Combine the scallions, mayonnaise, mustard, jalapenos and 1/2 tablespoon pickling juice in a bowl. Heat about 2 inches vegetable oil in a large pot over medium heat until a deep-fry thermometer registers 350 degrees F. Remove 2 fillets from the milk, shaking off the excess, and dredge in cornmeal to coat. Carefully lower into the oil and fry until golden and just cooked through, 4 to 5 minutes. Transfer to a paper towel-lined plate and season with salt. Repeat with the remaining fillets.

Toss the lettuce with the jalapeno dressing and season with salt, pepper and more pickling juice, if desired. Divide the fish and slaw among the rye bread.


Per serving: Calories 632; Fat 32 g (Saturated 6 g); Cholesterol 103 mg; Sodium 948 mg; Carbohydrate 48 g; Fiber 3 g; Protein 38 g

Portobello Burgers

10011

Portobello Burgers

Time: 30 minutes

Servings: 4

Source: Bon Appetit, July 1999 (modified by Barbie)

Ingredients:

½ C mayonnaise

2 tsp. Dijon mustard

6 tsp. Minced fresh rosemary

1 garlic clove, minced

Non-stick vegetable spray

4 large Portobello mushrooms, stems trimmed

2 T olive oil

4 buns, toasted

1 bunch spinach

Preparation:

Mix mayonnaise, mustard, 2 teaspoons rosemary and garlic in small bowl. Spray grill rack with nonstick spray, then prepare grill or pan. Brush mushrooms all over with olive oil. Sprinkle each with 1 teaspoon rosemary, then salt and pepper. Grill until tender, about 10 minutes per side.

Spread mayonnaise mixture over buns. Place mushrooms and spinach on bun bottoms. Cover with bun tops. 

Pork Burgers

10005

 Pork Burgers

Servings: 4 

Time: 30 minutes 

Source: Dad

Ingredients:

1lb fresh ground pork
1 T chopped garlic
2 T chopped fresh parsley
1/4 C chopped green onions
1/2 tsp. salt
1/8 tsp. Red Cayenne pepper
1 tsp. Worcestershire sauce
1/2 tsp Louisiana Hot Sauce

Preparation:

Mix all together and form into 4 patties. Grill. Enjoy. Rub tummy.