AlexG's profile page
Recipes
Quinoa, lentil & feta salad
By AlexG
1. Cook the quinoa in a large pan of boiling water for 10-15 mins until tender, drain well, then set aside to cool
- 200 g quinoa
- 1 shallot or 1⁄2 onion, finely chopped
- 14 oz 400g can Puy or green lentils rinsed and drained
- 100 g feta cheese, crumbled
- zest and juice 1 orange
- 1 tsp olive oil
- 2 tbsp tarragon, roughly chopped
- 1 ⁄4 cucumber, lightly peeled and diced
- 6 spring onions, thinly sliced
- 1 tbsp red or white wine vinegar
Moghrabieh
By AlexG
Moghrabieh Recipe from Taking Tea in the Medina by Julie Le Clerc
- 2 tablespoons olive oil
- 1 small onion, finely diced
- 1 1/2 cups moghrabieh
- 4 cups stock (vegetable or chicken)
- 15 g butter
- 2 cloves garlic, crushed
- Zest of 1 lemon
- Juice of 2 lemons
- Salt & pepper to taste
- 1/4 cup finely chopped fresh parsley
- 1/4 cup finely chopped fresh coriander
- 2 tablespoons finely chopped fresh mint
Arugula, Lemon Quinoa Salad
By AlexG
Directions Quinoa -- Cook according to directions
- Ingredients
- 1 1/4 cups quinoa
- 2 1/4 cups vegetable broth
- 3 cups baby arugula, rough chopped
- 1 cup peas ( frozen peas work great, and then thawed)
- 2 scallions, fine diced
- 1 small onions, fine diced
- 2 teaspoons minced garlic
- 1/4 cup fresh parsley, fine chopped
- 1 lemons, zest of
- salt
- Lemon Vinaigrette
- 1/2 cup olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon minced shallots
- 1 1/2 teaspoons Dijon mustard
- 1/2 teaspoon sugar
- 1/2 teaspoon ground black pepper
Tuna & Peas Pasta Salad
By AlexG
1) Cook the pasta to al dente, according to package
- 1 8.8oz bag of mini shell pasta
- 1 can chunk white tuna fish, drained
- 1 cup baby peas
- 2 tablespoons finely chopped herb. eg: cilantro, thyme oregano, or mint
- 1 clove of garlic, minced
- 1/2 medium-sized onion, finely chopped
- 1 stalk of celery, finely chopped
- Juice from 1/2 a lime
- 1 Tbs dijon mustard
- 2 Tbs apple cider vinegar
- 3 Tbs Olive Oil
- salt and pepper to taste
Lemon Chickpea Soup
By AlexG
combine all ingredients in a large saucepan
- 16 oz can chickpeas, drained and rinsed
- 6-7 cups vegetable broth
- zest and juice of 1 large lemon (or 2 small)
- 1 potato, peeled and diced
- 1 tsp dried rosemary
- salt/pepper to taste
Broccoli Rigatoni with Chickpeas & Lemon
By AlexG
Hands-on time: 40 minutes Time to table: 40 minutes Serves 4
- 8 * 8 cups water
- 3 * 3 tablespoons table salt
- 1 * 1 pound fresh broccoli, crowns cut into bite-size florets, stalks peeled & chopped
- 8 * 8 ounces rigatoni
- 15 * 15 ounce can chickpeas (garbanzo beans), rinsed & drained
- * Zest & juice of 2 lemons
- * Freshly ground pepper to taste
- 1 * 1 tablespoon olive oil
- 5 * 5 garlic cloves, sliced thin
- 1/4 - 1/2 * 1/4 - 1/2 teaspoon red pepper flakes
- 1/2 * 1/2 cup grated Parmesan (from 1-1/2 ounces)
Lemon Asparagus Pasta
By AlexG
Cook pasta in well-salted water and drain
- 8 ounces bow-tie pasta
- 1-1/2 pounds fresh asparagus, woody ends trimmed
- LEMON SAUCE
- 1 tablespoon unsalted butter
- 1 shallot, chopped fine
- 3/4 cup fat free half’n’half
- Zest from 3 lemons (about 2 tbs)
- Juice from 2 lemons (about 1/4 cup)
- 1/2 teaspoon kosher salt
- 1/3 cup fresh dill or mint, chopped
- Freshly grated black pepper
- Grated fresh Parmesan cheese
Tuscan Pasta with Lemon Sauce, Basil and Mint
By AlexG
This sublime lemon pasta dish comes from Tuscany courtesy of Vancouver chef Diane Clement's book Start Fresh! ($29
- 1 pkg (500g) dry linguine or tagliatelle pasta
- 1/2 cup olive oil
- 3 tbsp lemon zest (about 3 lemons)
- 6 tbsp lemon juice (about 3 lemons)
- 1/4 cup chopped basil
- 1/4 cup finely chopped mint
- 1 cup pasta stock
- 2/3 cup Parmesan (grated for garnish)
Citrus Tuna Pasta Salad
By AlexG
1. Cook pasta to package directions, adding the artichoke hearts the last 5 minutes of cooking; drain
- Lemon Dressing:
- 12 oz dried pasta
- 2 9-oz packages frozen artichoke hearts, thawed
- 2 9-1/4-oz cans chunk white tuna (water packed), drained and broken into chunks
- 2 cups sliced fresh mushrooms
- 2 cups chopped yellow sweet peppers
- 1/2 cup sliced, pitted ripe olives
- 1 recipe Lemon Dressing (see recipe below)
- 2 cups cherry tomatoes, halved
- 1/4 cup finely shredded Parmesan cheese
- 2 teaspoons lemon zest
- 1/3 cup lemon juice
- 1/3 cup rice or wine vinegar;
- 1/4 cup olive oil
- 2 tbs fresh or 2 tsp dried -thyme or basil
- 1 teaspoon sugar
- 1/2 teaspoon black pepper
- 4 cloves garlic, minced.
Insalata di Pasta Profumata al Limone
By AlexG
Prep Time: 25 minutes Cook Time: 20 minutes Total Time: 45 minutes
- 14 oz pasta
- 4 carrots - peeled and grated
- 12 oz can tuna - flaked
- 2 cloves garlic, finely minced
- 3 tablespoons minced parsley and basil
- 2 lemons - juices
- 1 lemon - grated zest
- 1/2 cup olive oil
- Salt & pepper