(from Chatelaine)
Okay, now we're talking - now THIS, I would make again and again - a total hit! I made a few slight alterations, also I marinated the mixture for 2 days - resulting in very moist, tender and highly flavoured chicken, and the bulger side dish was a perfect accompaniment - highly recommended!
8- 10” wooden skewers
1 cup bulgur
1/4 cup lemon juice
1/4 cup olive oil
2 tsp garlic powder (I never use the dried, used fresh!)
1 1/2 tsp dried oregano leaves
3/4 tsp salt
3 skinless, boneless chicken breasts
1 small red onion, cut into chunks
1/2 cup chopped fresh dill
1/2 cup chopped fresh parsley
Also added a bunch of lemon basil - yum
Soak skewers in water for 20 min. Cook bulgur as per instructions.
Stir lemon juice w/ 2 tbsp oil (I used all), garlic powder (fresh!), oregano and ½ tsp salt in a large bowl. Cut chicken into 1” pieces. Add to bowl and coat well. I also added some parsley to this. (marinate!)
Preheat barbecue to medium. Thread chicken onto skewers with onion chunks, leaving space between pieces (I didn’t do this). Oil grill and barbecue skewers, lid closed, turning occasionally, until chicken is golden and feels slightly springy when pressed, 7 -10 min.
Stir remaining (additional!) 2 tbsp oil and 1/4 tsp salt into bulgur along with dill and parsley and whatever other herbs you like. Devour!
Monday, July 25, 2011
Chickpea-falafel Burger
(from Chatelaine)
Okay, the proper title is ... w/ cucumber - and while we absolutely served it WITH cucumber, I didn't put it into the mix - your choice. I wouldn't say its the best veggie burger I've ever had, it was okay - nice and easy for weekday dinners, but I may try it again, with some different spices perhaps?
1/3 cup large-flake oats
1 cup chickpeas, drained
3 garlic cloves, minced
2 green onions, chopped
1 egg
2 tsp chili powder
1 tsp oregano
1/4 tsp salt
1 packed cup lentils, drained
1/2 cup diced English cucumber
1/2 cup finely chopped fresh parsley
Whirl oats in a food processor until ground. Add chickpeas, garlic, onions, egg, chili powder, oregano and salt. Whirl, scraping down mixture, until smooth. T/S to a medium bowl. Stir in lentils, cucumber and parsley. Shape into four 3 ½” wide patties. Heat a large non-stick frying pan over medium. Spray pan with cooking spray. Cook 2 patties until golden and warmed through, 2 to 3 min per side. Repeat with remaining patties. Top with tahini sauce (1/4 cup tahini paste + 3 tbsp lemon juice) or roasted plum tomatoes (I didn't serve it with the tahini sauce, we had a salad of fresh tomatoes and cucumbers, and topped the burgers with some harissa sauce and tsatsiki!)
Okay, the proper title is ... w/ cucumber - and while we absolutely served it WITH cucumber, I didn't put it into the mix - your choice. I wouldn't say its the best veggie burger I've ever had, it was okay - nice and easy for weekday dinners, but I may try it again, with some different spices perhaps?
1/3 cup large-flake oats
1 cup chickpeas, drained
3 garlic cloves, minced
2 green onions, chopped
1 egg
2 tsp chili powder
1 tsp oregano
1/4 tsp salt
1 packed cup lentils, drained
1/2 cup diced English cucumber
1/2 cup finely chopped fresh parsley
Whirl oats in a food processor until ground. Add chickpeas, garlic, onions, egg, chili powder, oregano and salt. Whirl, scraping down mixture, until smooth. T/S to a medium bowl. Stir in lentils, cucumber and parsley. Shape into four 3 ½” wide patties. Heat a large non-stick frying pan over medium. Spray pan with cooking spray. Cook 2 patties until golden and warmed through, 2 to 3 min per side. Repeat with remaining patties. Top with tahini sauce (1/4 cup tahini paste + 3 tbsp lemon juice) or roasted plum tomatoes (I didn't serve it with the tahini sauce, we had a salad of fresh tomatoes and cucumbers, and topped the burgers with some harissa sauce and tsatsiki!)
Broccoli Pine Nut Pasta Salad
(from Moosewood Restaurant Daily Special)
This was so great, I've made it 3 times now! The bow tie pasta is adorbs, but I can rarely find the 'healthy' stuff ... so feel free to experiment with your fave. Kept nicely in the fridge, I love all the fibre goodness of the broccoli, and I added tomatoes when I was serving, because no one likes a refrigerated tomato :(
1/2 lb or so wholewheat bowtie pasta (about 3 cups)
5 cups broccoli florets and peeled chopped stems (1 large head)
1/4 cup extra-virgin olive oil
4 garlic cloves, minced or pressed (about 1 tablespoon)
1 1/2 cups chopped red peppers
1 1/2 cups chopped grape tomatoes
2 tablespoons fresh lemon juice
2 tablespoons balsamic vinegar
salt & pepper to taste
1/4 cup toasted pine nuts
chopped fresh parsley (and/or whatever other herbs you want)
Bring a large pot of water to a boil. Cover and cook the pasta until al dente.
Meanwhile, steam the broccoli for 5 to 7 minutes, until crisp but still tender and bright green. While the broccoli steams, warm the oil in a saucepan, gently heat the garlic in the oil for about 2 minutes, stirring frequently, and remove from the heat. Drain the broccoli and set aside.
When the pasta is ready, drain it and transfer to a serving bowl. Toss lightly with the garlic and oil. Add the broccoli, bell peppers, and tomatoes to the pasta and toss well. Just before serving, stir in the lemon juice, balsamic vinegar, and salt and pepper to taste. Top with the pine nuts and parsley and serve immediately. (Actually, I made the dressing and tossed it all together!)
This was so great, I've made it 3 times now! The bow tie pasta is adorbs, but I can rarely find the 'healthy' stuff ... so feel free to experiment with your fave. Kept nicely in the fridge, I love all the fibre goodness of the broccoli, and I added tomatoes when I was serving, because no one likes a refrigerated tomato :(
1/2 lb or so wholewheat bowtie pasta (about 3 cups)
5 cups broccoli florets and peeled chopped stems (1 large head)
1/4 cup extra-virgin olive oil
4 garlic cloves, minced or pressed (about 1 tablespoon)
1 1/2 cups chopped red peppers
1 1/2 cups chopped grape tomatoes
2 tablespoons fresh lemon juice
2 tablespoons balsamic vinegar
salt & pepper to taste
1/4 cup toasted pine nuts
chopped fresh parsley (and/or whatever other herbs you want)
Bring a large pot of water to a boil. Cover and cook the pasta until al dente.
Meanwhile, steam the broccoli for 5 to 7 minutes, until crisp but still tender and bright green. While the broccoli steams, warm the oil in a saucepan, gently heat the garlic in the oil for about 2 minutes, stirring frequently, and remove from the heat. Drain the broccoli and set aside.
When the pasta is ready, drain it and transfer to a serving bowl. Toss lightly with the garlic and oil. Add the broccoli, bell peppers, and tomatoes to the pasta and toss well. Just before serving, stir in the lemon juice, balsamic vinegar, and salt and pepper to taste. Top with the pine nuts and parsley and serve immediately. (Actually, I made the dressing and tossed it all together!)
Grilled Jerk Pork Tenderloin
Hmmm, unsure where I found this, but needless to say, its a keeper! Absolutely fantastic, memories of the Caribbean (where I've never been - oh well!)
The leftovers were freaking amazing, popped some slices on buns with horseradish and lettuce and stuffed our faces for days :)
2 habanero peppers (I used jalapenos)
1 small onion, chopped
2 bunches green onions, chopped
one 1” piece fresh ginger, peeled & thinly sliced (shocking, but I didn’t have any )
1 bunch of fresh cilantro
3 cloves garlic, peeled
¼ cup apple cider (substituted cider vinegar)
¼ cup white vinegar (see above)
3 tbsp soy sauce
2 tbsp olive oil
1 ½ tbsp packed brown sugar
3/4 teaspoon mustard seed
1 tablespoon kosher salt
1 tsp black pepper
1 tbsp dried thyme
1 tbsp ground allspice
1 tsp ground nutmeg
½ tsp ground cinnamon
½ tsp cayenne pepper
1 tsp cumin
1 tsp chili powder
2 ½ lbs pork tenderloin
Combine peppers, onion, green onions, ginger, and garlic, in a blender or food processor. Blend until quite fine. Add cider, white vinegar, soy sauce, olive oil, and sugar. Season with mustard seed and remaining spices. Continue to blend until smooth.
Place the pork tenderloin in a shallow casserole dish; pour jerk marinade over, and massage into the meat to ensure all of the pork is coated. Cover and refrigerate for 8 hours.
Sprinkle tenderloins with some salt. Oil the grill rack. Grill tenderloins until an instant-read thermometer inserted into the center of each reads 145° (approx 20 minutes?); the meat should still be faintly pink and juicy. Transfer to a carving board and let rest 10 minutes to allow the juices to redistribute.
The leftovers were freaking amazing, popped some slices on buns with horseradish and lettuce and stuffed our faces for days :)
2 habanero peppers (I used jalapenos)
1 small onion, chopped
2 bunches green onions, chopped
one 1” piece fresh ginger, peeled & thinly sliced (shocking, but I didn’t have any )
1 bunch of fresh cilantro
3 cloves garlic, peeled
¼ cup apple cider (substituted cider vinegar)
¼ cup white vinegar (see above)
3 tbsp soy sauce
2 tbsp olive oil
1 ½ tbsp packed brown sugar
3/4 teaspoon mustard seed
1 tablespoon kosher salt
1 tsp black pepper
1 tbsp dried thyme
1 tbsp ground allspice
1 tsp ground nutmeg
½ tsp ground cinnamon
½ tsp cayenne pepper
1 tsp cumin
1 tsp chili powder
2 ½ lbs pork tenderloin
Combine peppers, onion, green onions, ginger, and garlic, in a blender or food processor. Blend until quite fine. Add cider, white vinegar, soy sauce, olive oil, and sugar. Season with mustard seed and remaining spices. Continue to blend until smooth.
Place the pork tenderloin in a shallow casserole dish; pour jerk marinade over, and massage into the meat to ensure all of the pork is coated. Cover and refrigerate for 8 hours.
Sprinkle tenderloins with some salt. Oil the grill rack. Grill tenderloins until an instant-read thermometer inserted into the center of each reads 145° (approx 20 minutes?); the meat should still be faintly pink and juicy. Transfer to a carving board and let rest 10 minutes to allow the juices to redistribute.
Harissa
(from tastefoodblog.com)
My hubby is addicted to spicy stuff - hot sauce of all sorts, hot peppers, anything - so this was a welcome addition to the condiments in the fridge, and super easy to make!
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1/2 teaspoon caraway seeds
2 large red bell peppers, roasted, peeled and seeded, coarsely chopped
2-3 small red serrano or red jalapano chiles, stemmed, minced with seeds
3 garlic cloves
1-2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
I also added a dash of paprika for maximum colour!
Toast cumin seeds, coriander seeds, and caraway seeds in a dry skillet over medium heat until aromatic, about one minute. Transfer to a mortar with pestle or spice grinder. Grind seeds to a fine powder. Combine ground seeds, red peppers, chiles, garlic and 1 tablespoon olive oil in bowl of food processor. Process until smooth, adding more olive oil, if necessary, to desired consistency. Add salt and pepper. Let sit at least one hour and up to 24 hours before serving. (Refrigerate before use.) We had used up the entire contents within about 2 weeks!
My hubby is addicted to spicy stuff - hot sauce of all sorts, hot peppers, anything - so this was a welcome addition to the condiments in the fridge, and super easy to make!
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1/2 teaspoon caraway seeds
2 large red bell peppers, roasted, peeled and seeded, coarsely chopped
2-3 small red serrano or red jalapano chiles, stemmed, minced with seeds
3 garlic cloves
1-2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
I also added a dash of paprika for maximum colour!
Toast cumin seeds, coriander seeds, and caraway seeds in a dry skillet over medium heat until aromatic, about one minute. Transfer to a mortar with pestle or spice grinder. Grind seeds to a fine powder. Combine ground seeds, red peppers, chiles, garlic and 1 tablespoon olive oil in bowl of food processor. Process until smooth, adding more olive oil, if necessary, to desired consistency. Add salt and pepper. Let sit at least one hour and up to 24 hours before serving. (Refrigerate before use.) We had used up the entire contents within about 2 weeks!
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