Chicken, Lemons, Green Olives

I had something similar to this a while back at a Moroccan restaurant, and just had to try it at home.

Ingredients:  Serves 4

1     Whole chicken cut into pieces.
2     Red onions peeled and quartered.
4     Garlic Cloves minced, grated or crushed.
1     Teaspoon fresh grated ginger.
1/4   Cup fresh mint - chopped.
2     Tablespoons Olive oil.
1     Tablespoon Honey or 10 strands of Saffron
2     Teaspoons Turmeric.
1/2  Teaspoon Cumin
1/2  Teaspoon black or cayenne pepper.
1/2  Teaspoon of salt.
1     Cup pitted green olives
1     Cup Warm Water
1     Medium Lemon thinly sliced in circles or quarters. (Organic if possible, or wash lemons throughly to remove wax, pesticides,etc.)
Juice of 1/2 a lemon
Vinegar solution (Vinegar and water)

1. Brown the onions in the olive oil over a low heat, approximately 10 minutes. (Use oven safe pan if possible.)
2. Thoroughly wash the chicken in the vinegar solution. 
3. Season chicken pieces with turmeric, cumin, pepper, salt, saffron or honey, ginger, garlic and mint.  Let stand at least 30 minutes.
4. Place seasoned chicken pieces on top of the cooked onions.
5. Remove lemon pulp and add to chicken, reserve the lemon rind until the chicken is cooked.
6. Add juice of 1/2 a lemon.
7. Add 1/2 cup water.
8. Cover and cook on the stovetop approximately 30 minutes on medium heat, until cooked throughout.
9. Soak the green olives in hot water for approximately 10 minutes.
10. Preheat oven to 450 degrees/broil. ***if pan is not oven safe, switch to oven safe baking/casserole dish.
11. Place pan on the middle rack, for approximately 10 minutes, or until the chicken skin is golden brown and crispy.
12. Remove pan from the oven, drain olives and add to chicken.  Place reserved lemon on top of the chicken. (Garnish with cilantro and mint, if desired.)

Serve with bread, cuscus, or rice and cucumber salad.

Hot or cold fresh mint tea also goes well with this dish.

Until next time, when we can chit-chat again! 
T.

Spinach Pie with Greek Salad

https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrQEYnOX-w9EIScohr5U8Y1FNfMzzBgw-usSXOZ219CHY3_KG1PxLL_c7QpVxonGODZX-Q8jTnxQmwaMXgdTSdXJvpeZzX6sHANepm9CmOPyiHrBO8vC0CzHnAdxdtc6gCzR9-vsYKGxac/s1600/P1090461.JPG

INGREDIENTS:

Spinach Pie ~
1/3   cup         Olive Oil
2      lbs          Fresh Spinach (washed & drained)
1      bunch     Scallions (White & green parts - chopped)      
1/4   cup         Parsley (finely chopped)
1/2   lb            Feta Cheese (crumbled)
1      large       Egg (lightly beaten)  or {2 small eggs}
1      cup         unsalted butter (melted)
1      lb            filo pastry sheets

Greek Salad ~
2                    Cucumber (seeded) and sliced 1/4" thick
2                    Red Bell Pepper (large diced)

2                    Yellow Bell Pepper (large diced)
2                    Pint Cherry or Grape tomatoes (halved)
1                    Red Onion (sliced in 1/2 moon rounds)
1/2      lb         Feta Cheese (diced)
1/2      cup      Calamata olives (pitted)
4         Cloves Garlic
2         tsp       Oregano (dried)
1         tsp       Dijon Mustard
1/2      cup       Red Wine Vinegar
2         tsp       Kosher salt
1         tsp       Black pepper
1         tsp       Olive oil

http://img4.cookinglight.com/i/2007/07/sf-salad-0707p218b-l.jpg?400:400

DIRECTIONS: - Spinach Pie

1. Preheat oven to 350 F.
2. Heat 1 tablespoon of oil in a large pan.
3. Add half of the spinach and saute until wilted. (Apx 2 min.)
4. Remove spinach, squeeze out excess liquid then chop.
5. Repeat with remaining spinach, remaining oil, scallions, parsley, salt & pepper.
6. Cook over low heat (apx 2 min) then remove and cool.
7. Stir in feta and eggs to moisten the spinach mixture.
8. Butter a 9X13" baking pan and spread sheets of filo.
9. Brush each with butter.
10. Spoon the spinach over the filo.
11. Cover with 6 more sheets of filo, buttering each sheet.
12. Score the top 3 sheets with a sharp knife.
13. Bake for 40-45 minutes, or until top is golden.
14. Let stand 15 minutes, then cut into squares.
15. Serve warm.

~ Greek Salad

1. Place cucumber, peppers, tomatoes & red onions in a large bowl
2. For Vinaigrette: Whisk together garlic, oregano, mustard, vinegar, salt and pepper in a bowl.
3. Continue to whisking and slowly, add olive oil.
4. Pour over the vegetables.
5. Add feta and olives, then toss lightly.
6. Allow flavors to blend at least 30 minutes before serving at room temperature.

Serves 8-10 people


NOTE: Spinach mixture can be made ahead of time and stored in the refrigerator.

Until next time, when we can chit-chat again! 
~T.

Curried Lentils - Quick & Easy - Dinner

http://steamykitchen.com/wp-content/uploads/2010/08/indian-dal-nirvana-1402.jpg

Ingredients:

2  Cups     lentils (dry)

1  Tbsp     fresh grated ginger

2  cloves   garlic (sliced).

1  sprig     thyme

3  stalks    green onions/scallions

1-2  tsp     curry powder

1               pimento or clove

                 Parsley (to taste) 

                 Salt (to taste)

Cayenne, Black or habanero Pepper (to taste)

1/2 cup     Chopped carrots and peas if desired.

Instructions:

Add lentils, thyme, scallions, ginger, garlic and water (approximately 2 inches above the lentils) to a sauce pan.  Bring to a boil.  Reduce heat and simmer until lentils are tender.  Add curry powder, salt and pepper.  Cook until water is reduced and lentils thicken. (approximately 1 hr checking occasionally to make sure that the mixture is reduced.)

Serve with Naan (Indian Flat bread) or Basmati rice.

***Ready made Naan can be found in the frozen food/bakery section in international markets and health food supermarkets.  Basmati rice can be found in most supermarkets.****  

Serves 8

Until next time, when we can chit-chat again!

T.

Pasta Pomodoro - Quick N Easy Recipe

Photo from: www.smokefree.com

INGREDIENTS:

16    oz     Angel hair pasta

1/4    cup   Olive Oil

1/2            Onion (chopped) 

4               cloves garlic (minced) 

2     cups  Roma (plum) tomatoes (diced) 

2     tbsp   balsamic vinegar  

2     tbsp   Fresh basil (chopped)

1/4    cup    Parmesan Cheese

10    oz      low sodium broth (chicken, beef, vegetable, etc.) or optional 1/2 cup Cabernet Sauvignon

                 Crushed red pepper (to taste)

                 Fresh ground black pepper (to taste)

INSTRUCTIONS:

Bring a large pot of lightly salted water to boil.  Add pasta and cook for 8 minutes or until al-dente.  Drain. Pour olive oil in a heated skillet (high heat).  Saute onions & garlic until light brown.  Reduce heat to medium and add tomatoes, vinegar & broth. Simmer 8-10 minutes.  Stir in red pepper, black pepper, basil and pasta.  Toss together thoroughly.  Simmer apx 5 min then serve, topped with grated cheese.

***Grilled chicken or shrimp can also be added to this dish***

Serves: 4

Until next time, when we can chit-chat again!

~T.

Quick & Easy - Dinner - Penne Pasta with Spinach & Curry Shrimp

Ingredients:

2 pound large shrimp Apx $16 (Shelled & deveined. You may also used precooked shrimp)

1 pound Penne Pasta Apx $3

2 tsp green or red curry powder Apx $3/bottle (Avl in Asian or west Indian market)

1 large Onion sliced Apx$1

1/2 tbsp olive oil Apx$6/bottle

6 limes Apx$1.00

1-2 pounds Spinach bunch Apx $1.50/LB (substitute w/bag spinach or asparagus )

1/2 can unsweetened coconut milk Apx$1.50 (optional)

Sugar Apx$2

Vinegar Apx$2

Salt (to taste)

Black Pepper (to taste)

Vinegar

Instructions:

Wash bunch or bag spinach well discarding any course stems. (I like to salt the leaves in a colander then rinse well.

Spin dry spinach or leave to drain in a colander.

Cook penne pasta as directed on package.

Rinse shrimp with vinegar & remove any additional veins; Soak shrimp in juice of 1/2 lime for apx 1 min; Rinse shrimp again with water; in a sauce pan place the oil, sliced onions & shrimp. Sprinkle curry powder & turn mixture. Add coconut, turn again, cover & cook 5-10 min or until shrimp are cooked.

Combine pasta, shrimp and spinach. Turn & serve.

Serves 8

Until next time, when we can chit-chat again!

T.

$40 - DINNER for 8 - Curry Shrimp with rice and Cabbage.

Ingredients:

1 Medium green cabbage Apx $2

2 pound large shrimp Apx $16

2 tbsp green or red curry powder Apx $3/bottle

1 large Onion sliced Apx$1

1 tbsp olive oil Apx$6/bottle

6 limes Apx$1.00

1/2 can unsweetened coconut milk(optional)Apx$1.50

Sugar Apx$2

3 cups Rice (precooked) Apx$4/package

1 Qt Vanilla Ice Cream Apx$4

1 Habanero or Jalapeno pepper (optional) APX$.50

Instructions:

Shred cabbage and steam with 1/4 teaspoon Olive Oil and 1/4 onion sliced in rings (cook on low flame) apx 5 min al dente

Rinse shrimp & remove any additional veins; Soak shrimp in juice of 1/2 lime for apx 1 min; Rinse shrimp again; in a sauce pan place the rest of the oil, sliced onions & shrimp. Sprinkle curry powder & turn mixture. Add coconut, turn again, cover & cook 5-10 min or until shrimp are cooked.

Cook rice as directed on package.

Juice the balance of the limes and add sugar, chill & serve.

Assemble cabbage in a bowl and make a nest. Pour shrimp mixture into the center. Place rice in a bowl. Serve with Limeade & scoop of Ice Cream for dessert.

Serves 8

Until next time, when we can chit-chat again!
T.

$20 or less: Black Beans & Rice

2 cans low sodium - black beans  $1.20  each

(No endorsement here but I liked the Goya & Bush's brand) or 

1  16oz package dry black beans  $2.00

1  tablespoon oil  $5.oo (light flavor virgin olive oil)

1  onion chopped $0.50

1  tomato chopped $0.50

2  strips bell peppers (chopped)  $0.50

1  teaspoon dry thyme or 1 sprig of thyme $2.00

1  bundle green onion $0.50 each

2  cloves of garlic $0.50 per bulb

2  cups uncooked rice  $5.00

Avocado or ripe plantain (optional) $2.00

a couple slices of jalapeno or habanero peppers (if desired) $.50

salt & black pepper to taste

TOTAL: $19.00 APX

Saute everything except rice & beans.

Empty can of beans into saute pan & combine.

(I like to empty the cans into a colander & rinse off some of the salt...if you do this you'll

need to add 1/4-3/4 cup of water to the pan.) - cook 10-15 minutes.

In a separate pan cook rice as directed on package

Plate beans and rice & garnish with sliced avocado or plantain.

Serves 6                

***If using dry beans follow package instructions & combine everything except rice, tomato, garlic & onions.  Cook until tender.  Saute everything else, except rice.  Pour saute over beans and combine.***

Until next time, when we can chit-chat again!
T.