Chicken & Sun-Dried Tomato Orzo

INGREDIENTS
8 ounces  orzo, preferably whole-wheat
1 cup  water
1/2 cup  chopped sun-dried tomatoes, (not oil-packed), divided
1   plum tomato, diced
1 clove  garlic, peeled
3 teaspoons  chopped fresh marjoram, divided
1 tablespoon  red-wine vinegar
2 teaspoons plus 1 tablespoon  extra-virgin olive oil, divided
4   boneless, skinless chicken breasts, trimmed (1-1 1/4 pounds)
1/4 teaspoon  salt
1/4 teaspoon  freshly ground pepper
1 9-ounce package  frozen artichoke hearts, thawed
1/2 cup  finely shredded Romano cheese, divided


DIRECTIONS
1. Cook orzo in a large saucepan of boiling water until just tender, 8 to 10 minutes or according to package directions. Drain and rinse.
2. Meanwhile, place 1 cup water, 1/4 cup sun-dried tomatoes, plum tomato, garlic, 2 teaspoons marjoram, vinegar and 2 teaspoons oil in a blender. Blend until just a few chunks remain.
3. Season chicken with salt and pepper on both sides. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken and cook, adjusting the heat as necessary to prevent burning, until golden outside and no longer pink in the middle, 3 to 5 minutes per side. Transfer to a plate; tent with foil to keep warm.
4. Pour the tomato sauce into the pan and bring to a boil. Measure out 1/2 cup sauce to a small bowl. Add the remaining 1/4 cup sun-dried tomatoes to the pan along with the orzo, artichoke hearts and 6 tablespoons cheese. Cook, stirring, until heated through, 1 to 2 minutes. Divide among 4 plates.
5. Slice the chicken. Top each portion of pasta with sliced chicken, 2 tablespoons of the reserved tomato sauce and a sprinkling of the remaining cheese and marjoram.


SOURCE

Chicken Breast

Chinese Chicken Salad

Ingredients
4 tablespoons low-sodium soy sauce, divided
2 teaspoons toasted sesame oil, divided
1 pound skinless, boneless chicken breasts
1/2 head napa cabbage, thinly shredded (about 6 cups)
1/4 head red cabbage, shredded (about 2 cups)
1 large carrot, shredded (about 2 cups)
3 scallions, trimmed and thinly sliced, greens included (about 1/2 cup)
1 (8-ounce) can sliced water chestnuts
1 (11-ounce) can Mandarin oranges in water, drained
1/3 cup rice wine vinegar
1 teaspoon minced garlic
1 teaspoon minced ginger
2 tablespoons canola oil
2 tablespoons brown sugar
1 1/2 teaspoons chili-garlic sauce or chili sauce
1/4 cup sliced almonds, toasted


Directions
Preheat oven to 350 degrees F.


Combine 1 tablespoon soy sauce and 1/2 teaspoon sesame oil and brush onto chicken breasts. Arrange in a baking dish and bake until juices run clear, about 13 to15 minutes. Remove from oven, cool completely, and cut into 1/4-inch slices.


In a large bowl, combine Napa cabbage, red cabbage, carrot, scallions, water chestnuts, Mandarin orange and sliced chicken. In a separate bowl, whisk together 3 tablespoons soy sauce, vinegar, garlic, ginger, oil, 1 1/2 teaspoons sesame oil, brown sugar and chili sauce. Pour dressing over salad and toss to combine. Divide among bowls and top each serving with 2 teaspoons toasted almonds.


SOURCE

Salad

Apple Pan Chicken Recipe

INGREDIENTS    1 tbsp. vegetable oil 1 onion, chopped 1 clove garlic, crushed 4 boneless, skinless chicken breast halves 3 apples – peeled, cored and sliced 3 tbsp.  dried currants 3 tbsp.  pine nuts (optional) 1/3 cup apple juice

1 1/2 tsp. dried thyme 1 1/2 tsp. chopped fresh parsley 1 jalapeno pepper, seeded and chopped (optional) salt and pepper to taste DIRECTIONS Heat oil in a large heavy skillet over medium heat. Sauté onions and garlic until soft and translucent. Move the onions to the side and brown chicken breasts 4 minutes on each side. Top chicken with apples, currants and pine nuts. Pour in apple juice. Season with thyme, parsley, jalapeno, salt and pepper.  Cover, reduce heat, and simmer for 15 to 20 minutes, or until apples are cooked and chicken is no longer pink.

SOURCE



Chicken Breast

Spicy Hummus: Quick Chickpea Spread

Ingredients

• 1 (14.5 ounce) can chickpeas (garbanzo beans), drained
• 2 rounded tablespoons tahini sesame paste, found in both dairy and dry specialty foods sections
• A drizzle extra-virgin olive oil
• 1/2 teaspoon crushed pepper flakes
• 1 teaspoon (1/3 palm full) ground cumin
• 1 teaspoon (1/3 palm full) ground coriander
• 1 clove garlic, crushed
• Coarse salt
• 1/2 lemon, juiced
• Pita breads, grilled and cut into wedges for dipping

Directions

Combine beans, tahini, oil, pepper flakes, cumin, coriander, garlic, salt, and lemon juice in food processor bowl and grind into a smooth paste. Transfer to a small dip dish and surround spread with warm pita wedges. This recipe makes a great appetizer, or anytime snack.

Tidbit: this is a fantastic dish to take to a pot luck or block party -- it's always a hit!

SOURCE

Hummus

Vegetable Noodle Soup

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 rib celery, sliced (about 1 cup)
• 1 medium carrot, sliced (about 3/4 cup)
• 1 clove garlic, smashed
• 1/4 medium onion, about 1/2 cup
• 1/4 teaspoon kosher salt
• 1/3 cup orzo or other small pasta or egg noodles or broken up spaghetti
• 4 cups low-sodium chicken broth (1 quart box, or 2 cans)
• Small handful fresh parsley leaves, basil or dill, chopped (about 2 tablespoons)
• 1/2 lemon, juiced (about 1 tablespoon)
• Freshly ground black pepper
• Serving suggestion: Whole-wheat crackers and cheese sticks

Directions

Heat the olive oil in a medium saucepan over medium heat; add all the vegetables, garlic and onion. Season with the salt, and cook until tender, about 6 minutes. Add the pasta and cook until slightly toasted and golden, about 2 minutes. Add broth, and bring to a boil over high heat. Cook, covered, until pasta is just tender, about 8 minutes.

Stir in whatever herb suits you (or your young eater) and lemon juice. Season with pepper and additional salt, to taste. Fill thermos, pack in a lunch sack with crackers and cheese sticks and send off to school.

TIP: This soup freezes well, so freeze any leftovers or make a double batch to have plenty on hand. Also, you can stir in some cooked chicken or mini-meatballs, if desired, for another meal.

Copyright (c) 2008 Television Food Network, G.P., All Rights Reserved

SOURCE

Cranberry Bean Pasta Fagioli

Ingredients

• 5 tablespoons extra-virgin olive oil, plus more for drizzling
• 5 cloves garlic, smashed
• 1 small onion, roughly chopped
• 1/4 teaspoon red pepper flakes, or more to taste
• 1 teaspoon finely chopped fresh rosemary
• 1 2-ounce piece pancetta (optional)
• 5 canned whole San Marzano tomatoes, crushed by hand
• Kosher salt
• 3 pounds fresh cranberry beans in pods, shelled (or 1 cup dried cranberry beans, soaked overnight)
• 2 bay leaves
• 1 piece parmesan cheese rind, plus 1/2 cup grated parmesan, and more for topping
• 2 cups small pasta, such as shells or ditalini
• 1 bunch kale, stems and ribs discarded, leaves chopped
• 1/4 cup roughly chopped fresh parsley
• Freshly ground pepper

Directions

Heat 3 tablespoons olive oil in a large pot over medium heat. Add the garlic, onion, red pepper flakes, rosemary and pancetta, if using, and cook 2 minutes. Stir in the tomatoes and cook 2 more minutes; season with salt. Add the beans, 3 quarts water, the bay leaves and parmesan rind. Cover and bring to a boil, then reduce the heat to low and simmer until the beans are tender, 1 hour 30 minutes to 2 hours.

Uncover the pot and bring the mixture to a boil over high heat. Add the pasta and cook until al dente, about 8 minutes. Add the kale and cook, stirring occasionally, until tender, 5 to 6 more minutes. (The soup should be thick and creamy; thin with water, if necessary.)

Remove the bay leaves, parmesan rind and pancetta, if used. Add the grated parmesan, parsley, the remaining 2 tablespoons olive oil, and salt and pepper to taste. Top with more olive oil and parmesan.

Photograph by Tina Rupp

SOURCE

Cranberry Bean

Penne with Spinach Sauce

Ingredients

• 1 pound whole wheat or multi grain penne
• 3 garlic cloves
• 2 ounces goat cheese
• 1 ounce reduced fat cream cheese
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 6 ounces fresh baby spinach leaves
• 2 tablespoons freshly grated Parmesan

Directions

Bring a large pot of salted water to boil. Add the penne and cook until it is tender but still firm to the bite, stirring occasionally, about 12 minutes.

Mince the garlic in a food processor. Add the goat cheese, cream cheese, 3/4 teaspoon of salt, 1/2 teaspoon of pepper, and half of the spinach leaves. Blend until the mixture is smooth and creamy. Set the cheese and spinach mixture aside.

Meanwhile, place the remaining spinach leaves in a large bowl.

Drain the pasta, reserving 1 cup of the cooking liquid. Spoon the pasta atop the spinach leaves in the bowl. Scrape the cheese and spinach mixture over the pasta mixture and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper. Sprinkle the Parmesan over and serve

Why is spinach healthy?

SOURCE

Indian-Style Turkey Cutlets

This delicious and healthy grilled turkey cutlets recipe is flavored with lime, gingerroot, cumin and coriander. INGREDIENTS * 2 large limes * 1/3 cup(s) plain low-fat yogurt * 1 tablespoon(s) vegetable oil * 2 teaspoon(s) minced and peeled gingerroot * 1 teaspoon(s) ground cumin * 1 teaspoon(s) ground coriander * 1 teaspoon(s) salt * 1 clove(s) garlic, crushed with garlic press * 1 1/2 pound(s) turkey cutlets * Cilantro sprigs, for garnish DIRECTIONS Grate a teaspoon peel of one lime and collect a tablespoon of its juice. Cut the rest of the lime into wedges and set aside. Combine lime peel, lime juice, yogurt, vegetable oil, ginger root, cumin, coriander, salt and garlic in a large bowl until properly mixed. Right before grilling, start adding turkey cutlets into the yogurt mixture bowl. Stir until coated. Set the turkey cutlets over the grill to cook at moderate heat for about 7 minutes. Serve with lime wedges and use cilantro sprigs as garnish. SOURCE

Turkey-ديك رومي-حبش

Linguine with Tuna Puttanesca

Ingredients

• Kosher salt
• 12 ounces linguine
• 2 tablespoons extra-virgin olive oil
• 4 cloves garlic, thinly sliced
• 1/4 to 1/2 teaspoon red pepper flakes
• 2 tablespoons capers, drained
• 1/2 cup roughly chopped kalamata olives
• 1 28-ounce can San Marzano plum tomatoes
• 4 basil leaves, torn, plus more for garnish
• 1 5-ounce can albacore tuna, packed in olive oil
• Freshly ground pepper

Directions

Bring a large pot of salted water to a boil. Add the linguine and cook until al dente.

Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook, stirring, until slightly toasted, 1 to 2 minutes. Add the capers and olives and fry 2 more minutes. Crush the tomatoes into the skillet with your hands and reserve the juices. Cook until the tomatoes are slightly dry, about 2 minutes. Add the reserved tomato juices, the basil, and salt to taste and cook until the sauce thickens, 1 to 2 minutes. Add the tuna with its oil, breaking it up with a fork, and season with salt.

Drain the pasta, reserving 1/2 cup cooking water, and return it to the pot. Add the sauce and the reserved cooking water and toss. Season with pepper and garnish with more basil.

Per serving: Calories 524; Fat 16 g (Saturated 2 g); Cholesterol 6 mg; Sodium 641 mg; Carbohydrate 73 g; Fiber 7 g; Protein 24 g

Photograph by Antonis Achilleos

SOURCE

Grilled Spicy Filet Mignon Salad with Ginger-Lime Dressing

Ingredients:

3 tablespoons soy sauce

1 tablespoon fresh lime juice

1 tablespoon chili paste with garlic

1 tablespoon peanut oil

2 (12-ounce) filet mignons

Freshly ground pepper

Directions:

Whisk soy sauce, lime juice, chile paste, and peanut oil together in a small baking dish. Add the steaks, turn to coat, cover, and let marinate for 30 minutes in the refrigerator. Remove from the refrigerator 15 minutes before grilling.

Heat grill to high. Remove steaks from marinade and pat dry. Season both sides with pepper and grill for 3 minutes per side or until slightly charred and cooked to medium-rare doneness. Remove from the grill, let rest 5 minutes, and slice into 1/4-inch thick slices.

Salad:

1 head Bibb lettuce, torn into bite-size pieces

3 cups mizuna leaves, torn into bite-size pieces

1/4 cup chiffonade Thai basil or regular basil, optional

1/2 English cucumber, halved and cut crosswise into 1/4-inch thick slices

2 carrots, julienned

5 radishes, thinly sliced

8 each yellow and red cherry tomatoes, halved

Ginger Lime Dressing, recipe follows

Salt and ground black pepper

While steak is resting, combine all salad ingredients in a large bowl. Toss with half of the dressing and season with salt and pepper. Transfer to a platter, top with the steak, and drizzle the remaining dressing over the top.

Ginger-Lime Dressing:

1/4 cup fresh lime juice

1 tablespoon soy sauce

1 tablespoon rice vinegar

1 tablespoon finely diced shallot

1 tablespoon finely grated fresh ginger

2 teaspoons sugar

2 tablespoons peanut oil

Salt and freshly ground pepper

Whisk ingredients together in a small bowl. Season with salt and pepper, to taste. Let sit 10 minutes before using.

SOURCE