Chicken Fajitas

Great full meal on the grill!

Ingredients:


1 lb boneless skinless chicken (or meat) cut into strips
1 large onion, cut into quarters and then thick slices
2-3 red or green peppers
1 jalapeno pepper cut into rings (optional)
1 Tbsp olive oil
2 Tbsp chopped cilantro, more for garnish
1/4 tsp cinnamon
1/2 tsp cumin
salt and pepper to taste
juice of 1 lime - divided

Whole wheat tortillas (optional)
Salsa

Directions:


Cut the chicken into slices across the grain.  Marinate with all the other ingredients,
except reserve juice of 1/2 lime.

Pre-heat grill or skillet to medium-high.  Cook for 5-6 minutes until meat reaches desired
doneness.

Lime Cilantro Pasta with Grilled Chicken

Lime Cilantro Pasta with Chicken in a Citrus Cilantro Sauce

from pappardellespasta.com

Ingredients:


1 lb. Pappardelle’s Lime Cilantro Pasta
3 tablespoons olive oil*
2 cloves garlic*, minced
½ cup frozen orange juice concentrate*
1 cup water*
½ cup lemon juice*
2 tablespoons Dijon mustard*
2 teaspoons tomato paste*
1 tablespoon soy sauce*
1 tablespoon fresh ginger root*, finely minced
1 lb. boneless, skinless chicken breast
1 bunch fresh cilantro*, chopped

Directions:
1. Combine orange juice concentrate, water, lemon juice, olive oil, mustard, tomato paste, garlic, soy sauce and ginger in bowl. Mix thoroughly.

2. Put chicken in plastic zipper lock freezer bag. Add half of the orange juice mixture, refrigerate and marinate for 30–60 minutes.

3. Grill or broil chicken on both sides until cooked through, but moist. Slice into bite-sized pieces and reserve.

4. Heat remaining orange juice mixture in small saucepan and simmer for 5 minutes.

–Or-

Use Pappardelle’s Mild Curry Sauce in place of remaining orange juice mixture Step 6.

5. Meanwhile, cook pasta in 6-8 quarts of rapidly boiling salted water until al dente (about 8-10 minutes). Drain and transfer to heated pasta bowl.

6. Add cilantro to pasta and toss thoroughly. Add the heated sauce and toss again. Add the chicken and toss one final time. Serve immediately.

Serves 6

http://www.pappardellespasta.com

Eggplant Salad with Dill and Garlic

This tangy salad is an interesting departure from baba ganoush

adapted from Bon Appétit

Ingredients:

3 large eggplants (about 1 1/2 pounds each), peeled and cut into 1/2-inch cubes
3 tablespoons kosher salt
3 red bell peppers
9 tablespoons olive oil
8 cloves garlic, thinly sliced
1/4 cup fresh dill, chopped
3 tablespoons white vinegar
2 teaspoons sugar

Sheets of matzoh, for serving


Directions:

In several large colanders set over bowls, toss eggplant cubes with salt. Let stand 1 hour to drain.
Meanwhile, using tongs or long-handled fork, hold peppers over open flame, turning until blackened on all sides, 2 to 3 minutes. (Alternatively, on rack of broiler pan under preheated broiler about 2 inches from heat, broil peppers, turning every 5 minutes, until skins are blistered and charred, 15 to 25 minutes.) Transfer to large bowl, cover tightly with plastic wrap, and let stand 15 minutes. Peel, seed, and dice.
Rinse eggplant under cold water and blot dry with paper towels. In large heavy skillet over moderately high heat, heat 3 tablespoons olive oil until hot but not smoking. Working in 3 batches and using 3 tablespoons oil for each batch, sauté eggplant and garlic until tender, about 5 minutes. Drain on paper towels.
Transfer eggplant and garlic to large bowl. Add peppers, dill, vinegar, and sugar and toss to combine. Chill overnight. Serve cold or at room temperature, accompanied by matzoh.


Read More http://www.epicurious.com/recipes/food/views/Eggplant-Salad-with-Dill-and-Garlic-237998#ixzz21xajJ0U2

Black Bean Dip

Easiest appetizer ever, and so easy to adapt to your taste.  I just made 2 different versions, experimenting with tastes.

Ingredients:

1 1/2 cups cooked or canned black beans, rinsed and drained
1 cup salsa (I used Muir Glen Medium Chipotle Salsa, so it has a bit of a kick on its own)

Version two with 365 Thick and chunky mild salsa is excellent - about 5 minutes to prepare.  Excellent!

version 1:
1/4 tsp cumin
1/4 tsp coriander
sprinkle of cocoa chili powder

version 2:
~2/3 tablespoon fresh lime juice
1/4 tsp coriander

1/4 tsp cocoa chili powder

Directions:
1. Combine the beans, salsa, and lime or spices in a food processor or blender.  Process to your preference.  I liked the second version not-so-well blended, but you can blend it into a smooth mixture if you prefer.  Stop and scrap down the sides of the container with a rubber spatula as needed.

2. Stored in a covered container in the refrigerator, leftover Black Bean Dip will keep for up to 3 days.

Mango Salsa

Ingredients:

1 large mango, or 5 ounces frozen mango, thawed and diced (about 1 cup)
1 large tomato, seeded (optional) and diced
1/4 cup minced fresh cilantro
3 tablespoons freshly squeezed lime juice
1 tablespoon minced jalapeño chile, or 1/2 teaspoon crushed red pepper flakes
1/4 teaspoon salt

Directions:
1. To prepare the fresh mango, peel it and use a sharp paring knife to cut the flesh away from the pit.  Cut the flesh into 1/4-inch cubes.  Place the diced mango in a medium mixing bowl.
2. Add all of the remaining ingredients and stir to combine.  Let stand 15 minutes to allow the flavors to develop.
3. Stored in a covered container in the refrigerator, leftover Mango Salsa will keep for up to 1 day.

Notes --
Add more mango to dilute the other ingredients
For Peach Salsa, substitute 1 large peach for the mango
can add jicama for more crunch
consider mint if cilantro is not available
a few pulses in the food processor helps to blend the tastes, but it doesn't look as appetizing.

It would probably taste good with onion as well, but it is a nice break from the traditional salsas as is.

For health fair, can make with frozen mango; serve in tiny cups or with chips.  Try this ahead of time

Halibut with Artichokes and Tomatoes

2 servings
From wholefoodsmarket.com/recipes
Serve with steamed rice or pasta.

Ingredients:

12 oz boneless halibut fillets
3 tsp EVOO (omit if using artichokes packed in oil)
6 lemon slices
12 cherry or grape tomatoes, halved
2/3 cup oil- or water-packed artichoke hearts, drained
2 Tbsp chopped parsley or basil
1/4 tsp fine sea salt
1/4 tsp ground black pepper

Directions:


1. Preheat oven to 350.  Arrange halibut in the middleof a 12 x 12 inch piece of parchment or foil.  Drizzle both sides with oil (if using).  Top with lemon and arrange tomatoes, artichoke hearts and parsley over the top and around the sides.  Season al over with salt and pepper.

2. Fold up parchment like a package, making sure the seam is at the top.  Tuck the ends under.  Transfer to a baking sheet and bake until fish is just cooked through, 15-20 minutes.  Transfer package to a a plate and carefully open the parchment paper to release steam before serving.


Per serving: 290 calories (120 from fat), 13 g. fat, 1.5 g saturated, 50 mg cholesterol, 830 mg sodium, 9g carbs (3g dietary fiber, 3g sugar), 35 g protein.

Stir-Fried Tofu with Mushrooms, Sugar Snap Peas and Green Onions

From epicurious.com
Great dish, with the option of inserting other vegetables you have on hand.

3 servings

Ingredients:

Marinade:
3 Tbsp lite soy sauce
1 Tbsp unseasoned rice vinegar
1Tbsp honey
1 tsp oriental sesame oil
1/4 tsp dried crushed pepper
1 12-oz package extra-firm tofu, drained (squeezed), cut into 3/4 inch cubes, patted dry
1/4 cup water
1 tsp cornstarch (optional)

Stir-fry:
2 Tbsp canola oil, divided
6 oz fresh shiitake mushrooms, stemmed
8 oz sugar snap peas, trimmed
4 garlic cloves, minced
1 Tbsp minced peeled fresh ginger
4 green onions, sliced on diagonal

Directions:
1. Whisk first 5 ingredients in medium bowl.  Add tofu and stir to coat; marinate 30 minutes.
Drain, reserving marinade in small bowl.  Whisk 1/4 cup water and cornstarch into marinade.

2. Heat 1 Tbsp oil in large skillet over medium-high heat.  Add tofu and sauté until golden, about 2 minutes.  Transfer to plate with slotted spoon.

3. Add 1 Tbsp oil then mushrooms.  Stir-fry until tender, about 3 minutes.  Add sugar snap peas; stir-fry  for 2 minutes.  Add garlic and ginger; stir-fry for 30 seconds.

4. Return tofu to skillet; drizzle reserved marinade mixture over.  Stir-fry until marinade thickens slightly, about 30 seconds.  Season to taste with salt and pepper.

5. Transfer to bowl.  Sprinkle with green onions and serve.

Chinese Chicken Salad with Sesame Ginger Dressing

Great cool summer dish paired with mojitos!
Serves 2-3


Ingredients:


1 lb bone-in skinless chicken breasts
olive oil
Kosher salt and pepper

Dressing:
1/3 cup unseasoned rice vinegar
3Tbsp lite soy
3 1/2 Tbsp honey
1/4 cup sesame oil
1/4 cup peanut oil
1 Tbsp canola oil
3 cloves garlic, chopped
1 1/2 inch piece fresh ginger, chopped

Salad:
1 romaine lettuce heart (or combo with Napa cabbage)
1 bell pepper, thinly sliced
1 scallion, white and green parts, thinly sliced
1/2 cup grated carrots (1-2 carrots)
1/4 cup chopped fresh cilantro
1/3 cup salted cashews or peanuts

Directions:
1. Preheat oven to 350 degrees.  Brush chicken with oil, sprinkle with salt and pepper. Bake for 40 min.

2. For the dressing, combine all ingredients in a food processor.  Blend until smooth.

3. Combine saladingredients in a large bowl.  Pull chicken into bite-sized pieces.  Add dressing in small amounts.  Toss to combine.  Save leftover dressing for a special leftover lunch.