Chicken Shawarma

Ingredients

  • 2 tablespoons fresh lemon juice
  • 1 teaspoon curry powder
  • 2 teaspoons extra virgin olive oil
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 3 garlic cloves, minced
  • 1 pound skinless, boneless chicken breast, cut into 16 (3-inch) strips
Sauce:
  • 1/2 cup plain 2% reduced-fat Greek yogurt (such as Fage)
  • 2 tablespoons tahini
  • 2 teaspoons fresh lemon juice
  • 1/4 teaspoon salt
  • 1 garlic clove, minced
  • Cooking spray 4 (6-inch) pitas
  • 1 cup chopped romaine lettuce
  • 8 (1/4-inch-thick) tomato slices
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Broccoli-Pasta Side Dish

Ingredients

  • 2-1/2 pounds fresh broccoli
  • 2 garlic cloves, minced
  • 1/3 cup olive oil
  • 1 tablespoon butter
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • Pinch cayenne pepper
  • 8 ounces linguine or thin spaghetti, cooked and drained
  • Grated Romano or Parmesan cheese

Directions

  1. Cut florets and tender parts of broccoli stems into bite-size pieces. In a large skillet, saute broccoli with garlic, oil, butter, salt, pepper and cayenne over medium heat for about 10 minutes or until just tender, stirring frequently. Place hot pasta in a serving dish; top with the broccoli mixture. Sprinkle with cheese.

Brazilian Black Bean Stew

Ingredients

  • 1 Tbs. vegetable oil
  • 1 large onion, chopped
  • 2 medium cloves garlic, minced
  • 2 medium sweet potatoes (1 to 1 1/4 lbs.), peeled and diced
  • 1 large red bell pepper, diced
  • 14.5-oz. can diced tomatoes
  • 1 small hot green chili pepper, or more to taste, minced
  • 2 16-oz. cans black beans, drained and rinsed
  • 1 ripe mango, pitted, peeled and diced
  • 1/4 cup chopped fresh cilantro
  • 1/4 tsp. salt

Thai Chicken Curry

Ingredients

  • 2 shallots, or 1 small onion
  • 1 stalk lemongrass
  • 1 tbsp vegetable oil
  • 3-4 tsp red Thai curry paste
  • 4 boneless and skinless chicken breasts, cut into bite-size pieces
  • 1 tbsp fish sauce
  • 1 tsp sugar, brown is best
  • 4 freeze-dried kaffir lime leaves
  • 400ml can coconut milk
  • 20g pack fresh coriander

Directions

  • Peel shallots or onion and cut in half from top to root. Lay the cut sides flat on a board and thinly slice. Very finely slice the lemongrass, starting at the thinner end, stopping towards the base when it gets tough (often described as ‘woody’ and white in the centre).
  • Heat the oil in a wok or large saucepan for a couple of minutes until the oil separates (it looks more liquid at this point). Add the shallots or onion. Fry for 3-5 mins, until soft and translucent. Stir in the curry paste and cook for 1 min, stirring all the time.
  • Add chicken pieces and stir until they are coated. Add the lemongrass, fish sauce, sugar, kaffir lime leaves and coconut milk. Bring slowly to the boil, then reduce heat and simmer, uncovered, for 15 mins until the chicken is cooked. Stir the curry a few times while it cooks, to stop it sticking and to keep the chicken submerged.
  • While the chicken is cooking, strip the leaves from the coriander stalks, gather into a pile and chop very roughly. Taste the curry and add a little more curry paste and salt if you think it needs it. Stir half the coriander into the curry and sprinkle the rest over the top. Serve with Thai jasmine or basmati rice.

Garlic Mushroom Pasta

Ingredients

  • 150 g dried trofie , or fusilli
  • 2 cloves of garlic
  • 250 g mixed mushrooms
  • 25 g Parmesan cheese
  • 2 heaped tablespoons half-fat crème fraîche

Directions

  1. Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water. Meanwhile, peel and finely slice the garlic. Place it in a large non-stick frying pan on a medium-high heat with ½ a tablespoon of olive oil, followed 1 minute later by the mushrooms, tearing up any larger ones. Season with sea salt and black pepper, and cook for 8 minutes, or until golden, tossing regularly.
  2. Toss the drained pasta into the mushroom pan with a splash of reserved cooking water. Finely grate in most of the Parmesan, stir in the crème fraîche, taste, season to perfection, and dish up, finishing with a final grating of Parmesan.

Chicken Scaloppine With Lemon Glaze

Ingredients

  • 4 boneless skinless chicken breasts (pounded to about 1/3-inch thickness)
  • 2 tablespoons Dijon mustard
  • 1 large egg (you may need two)
  • 1 cup dry breadcrumbs
  • 1⁄4 teaspoon poultry seasoning (or to taste)
  • 1⁄2 teaspoon garlic powder
  • 1⁄4-1⁄2 teaspoon seasoning salt
  • 1 -2 tablespoon olive oil (for frying)
LEMON GLAZE
  • 1⁄4 cup chicken broth
  • 2 tablespoons fresh lemon juice
  • 1⁄4 teaspoon salt (can use more to taste)
  • 4 -5 thin lemon slices
  • Fresh parsley, chopped (to taste)

Blueberry Shortbread Bars

Ingredients

  • 1/2 cup cold unsalted butter, cut into small cubes
  • 1 1/2 cups sifted all-purpose flour
  • 1/2 cup white sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon Chinese five-spice powder
  • 1 egg yolk
  • 1/2 teaspoon ice water, or more if needed
  • 3/4 cup fresh blueberries

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Place butter cubes in the freezer for 15 minutes.
    Whisk together flour, sugar, salt, and baking powder in a large bowl. Sprinkle in Chinese five-spice powder.
  2. Cut in frozen butter using a pastry cutter until the butter pieces are about the size of peas. Mix in egg yolk and continue cutting in until thoroughly combined. Drizzle in ice water and stir to combine. The dough should just come together when pinched between your fingers.
  3. Pour about 3/4 of the crumb mixture into an ungreased 9×9-inch baking dish. Press the mixture down firmly using the back of a spoon. Spread blueberries in one layer and sprinkle with remaining crumbly dough.
  4. Bake in the preheated oven until the top is golden and sides are crisp and browned, 30 to 35 minutes. Cool completely before serving.