healthier-habits: Healthy Chicken Chickpea Chopped Salad Ingredients 2 large romaine hearts, washed and chopped 1 cup pulled cooked chicken breast 1 (15.5 oz) can chickpeas, rinsed and drained 1 cup grape tomatoes, sliced in half 3/4 cup sweet corn (I grilled mine) 1/4 cup crumbled goat cheese 1/3 cup cilantro, washed and chopped 1 small avocado, diced 1/2 cup BBQ dressing, if desired Instructions In a large bowl add lettuce, top with all ingredients except for avocado and BBQ dressing. Toss salad gently. Place into cold salad bowls. Garnish with diced avocado and drizzle with BBQ dressing if desired. Serve with low-fat corn tortilla strips. Notes To make vegan omit chicken and goat cheese. Add in roasted diced red peppers for more flavor. You may you any dressing you like. Sometimes I like adding 2 teaspoons of fresh lemon juice and find that I don’t need any dressing at all. Click here credit!
by: • Yotam Ottolenghi is chef/patron of Ottolenghi in London. "This popular Levantine dish is a real old favourite of mine. It’s one of my childhood flavours, and evokes memories of heaps of this stuff being sold both in restaurants and by street vendors. Whether eaten hot or cold, the combination of sweet spices and bitter-sweet onion is as comforting as can be. Spoon over some Greek yoghurt and tuck in, but watch out – it’s not easy to stop. Serves four. 250ml sunflower oil4 medium onions, thinly sliced250g green or brown lentils2 tsp cumin seeds1½ tbsp coriander seeds200g basmati rice2 tbsp olive oil½ tsp ground turmeric1½ tsp ground allspice1½ tsp ground cinnamon1 tsp sugarSalt and black pepper350ml water Heat the sunflower oil in a medium-size heavy-based saucepan. When very hot, carefully add a third of the sliced onion. Fry for five to seven minutes, stirring occasionally with a slotted spoon, until the onion takes on a nice, golden-brown colour and turns crispy. Use the spoon to transfer the onion to a colander and sprinkle with salt. Repeat with two more batches of onion. Meanwhile, put the lentils in a small saucepan, cover with plenty of water, bring to a boil and cook for 12-15 minutes, or until the lentils have softened but still have a little bite. Drain into a colander. Wipe clean the saucepan in which you fried the onion and drop in the cumin and coriander seeds. Place over a medium heat and toast the seeds for a minute or two, until they release those distinctive aromas. Add the rice, olive oil, turmeric, allspice, cinnamon, sugar, half a teaspoon of salt and plenty of black pepper. Stir to coat the rice with oil, then add the cooked lentils and water. Bring to a boil, cover and simmer on very low heat for 15 minutes. Remove from the heat, lift off the lid and cover the pan with a clean tea towel. Seal tightly with the lid and set aside for 10 minutes. Finally, tip the rice and lentils into a large mixing bowl. Add half the fried onion and stir gently with a fork. Pile up in a shallow serving bowl and top with the rest of the onion.” (via Mejadra recipe | Yotam Ottolenghi | Food | Vegetarian recipe | Life and style | The Guardian)
yummyinmytumbly: Crispy Gnocchi with Zucchini, Sweet Corn and Basil Serves 4 Ingredients:1-1/2 Tablespoons extra virgin olive oil16oz packaged gnocchi1-1/2 Tablespoons butter1 small zucchini, chopped1/2 cup frozen corn1/4 small onion, choppedsalt & pepper2 garlic cloves8 leaves basil, chopped & divided1/4 cup half & half2 Tablespoons freshly grated parmesan cheese Directions: Heat extra virgin olive oil in a large skillet over medium-high heat. Add gnocchi then spread in one layer and saute undisturbed for 3-4 minutes, or until golden brown on the bottom. Toss then continue sauteing for 3-4 more minutes or until golden brown on all sides. Remove skillet from heat then set aside. Meanwhile, heat butter in another large skillet then add zucchini, corn, and onion, and then season with salt and pepper. Saute until vegetables are tender, about 3-4 minutes, then add chopped garlic and half the basil, and then saute for 30 more seconds. Remove skillet from heat then add half & half and parmesan cheese, and stir to combine. Pour mixture into skillet with gnocchi then toss to combine. Season with more salt and pepper if necessary then serve topped with remaining chopped basil.
gastrogirl: caprese grilled cheese with arugula pesto. Caprese Grilled Cheese with Arugula Pesto by April-13-2013 A toasty mellty grilled cheese sandwich with fresh mozzarella, tomato and arugula pesto. Ingredients:Good sourdough bread or rustic breadfresh mozzarella, slicedsliced tomatoesArugula pesto ( see below) Butter and olive oil for the panInstructions:Preheat oven to 375FLayer fresh mozzarella, tomatoes and pesto between two slices of bread. Heat 1 T butter and 1 T olive oil in a heavy bottom oven proof skillet. Lightly brown each side place in the hot oven. Bake until cheese is melty, about 10 minutes. Arugula Pesto ( makes one cup)2 large garlic cloves1/4 C smoked Almonds ( or roasted almonds)1 Cup packed Basil leaves( or flat leaf parsley) 2 Cups packed Arugula1/3 C olive oil, plus 1 T1/8 C fresh lemon juice1/2 tsp kosher salt (if your almonds are salted, use less) cracked pepperPlace first 4 ingredients in the food processor and pulse until finely chopped. Add, olive oil, lemon juice, salt and pepper. Pulse until combined, scraping down sides as necessary. This recipe is intentionally a little salty and a little lemony, if eaten on its own. It’s meant to flavor the sandwich, or could be tossed with pasta, or even mixed with a little mayo (or veganaise) for a flavorful sandwich spread.
Recipe of the Month Turkey Zucchini Burgers with Sumac Yogurt Sauce Source: Jerusalem A Cookbook by Yotam Ottolenghi and Sami Tamimi photo credit www.dailywaffle.com The moment I tasted these I knew I had to buy the book! Sarah Bohlin, Certified Holistic Nutritionist and Pearl Phoenix Health’s bright and welcoming administrative assistant brought me some leftovers one day. One word D E E - L I C O U S! Ingredients 1 lb ground turkey thigh 1 large zucchini, coarsely chopped (about 3 cups) 3 green onions, thinly sliced 1 large eggs, lightly beaten 2 tbsp chopped mint 2 tbsp chopped cilantro 3 garlic cloves, minced 2 tsp ground cumin 2 tsp salt 1 tsp freshly ground black pepper 1 tsp cayenne pepper about 6-7 tbsp sunflower oil, for searing ½ cup sour cream ⅔ cup Greek yogurt 1 tsp. grated lemon zest 2 tbsp fresh lemon juice 2 garlic cloves, minced 1tbs Sumac 1½ tbs olive oil ½ tsp salt ¼ tsp fresh ground pepper Instructions First, make the sour cream sauce by mixing all ingredients in small bowl and placing in the fridge. Preheat oven to 425 degrees. In a large bowl combine all burger ingredients except sunflower oil. Mix with your hands and form into desired patty sizes. Pour enough sunflower oil to cover bottom of large frying pan and form a thin layer. Heat over medium heat until hot, then sear burgers about 2 minutes per side or until golden brown. Carefully transfer the seared burgers to a baking sheet lined with parchment and place in oven 7-10 minutes, or until just cooked through. Try not to over cook.