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Recipes
Braised Chicken with Olives
By 1martiniup
1. Preheat oven to 350 degrees
- 1 * 1 tablespoon olive oil
- 4 * 4 whole chicken legs, skinned and cut into thighs and drumsticks (about 2 1/2 pounds)
- 1 * 1 medium yellow onion, cut into 1/2-inch dice
- 3 * 3 carrots, cut into 1/2-inch dice
- 2 * 2 garlic cloves, minced
- 1 1/2 * 1 1/2 inch piece fresh ginger, finely chopped (about 2 tablespoons)
- 1 * 1 cup low-sodium canned chicken broth
- 1 * 1 cup water
- 1 * 1 cup dry white wine
- 4 * 4 sprigs thyme
- 1/3 * 1/3 cup raisins
- 1/2 * 1/2 cup pitted and roughly chopped large green olives, such as Cerignola (about 6)
- 3/4 * 3/4 cup canned chickpeas, rinsed and drained
Lemon, Sesame, and Garlic Hummus
By 1martiniup
1. In a blender or food processor, combine garlic, olive oil, sesame seeds, tahini, lemon juice, and garbanzo be...
- 1-3 * 1-3 garlic, peeled and crushed
- 2 * 2 tablespoons olive oil
- 2 * 2 tablespoons white sesame seeds, toasted
- 2 * 2 tablespoons tahini
- 2 * 2 tablespoons lemon juice
- 1 * 1 (15-ounce) garbanzo beans, drained, liquid reserved
- 1 * 1 tablespoon orange peel, minced
- * Salt and white pepper, to taste
- 1 1/2 * 1 1/2 tablespoons lemon peel, minced
Apple, Walnut, and Endive Salad
By 1martiniup
1. In a small skillet over medium heat, toast walnuts, stirring frequently until crisp and fragrant, about 5 min...
- 1/3 * 1/3 cup walnuts, coarsely chopped
- 2 * 2 teaspoons grainy mustard
- 1 * 1 teaspoon honey
- 1 * 1 shallot, minced
- 3 * 3 tablespoons cider vinegar
- 1/4 * 1/4 cup extra-virgin olive oil
- * Coarse salt and ground pepper
- 2 * 2 red apples, quartered, cored, and each quarter cut into 8 wedges
- 3 * 3 ounces baby arugula, washed and dried (6 cups)
- 1 * 1 Belgian endive, leaves separated, washed and dried
- 1/4 * 1/4 cup fresh mint leaves, coarsely chopped
- 2 * 2 ounces soft goat cheese, crumbled
- Be sure to use crisp apples with a tart edge, such as Empire or Winesap, for this salad.
Green Bean Salad with Almonds
By 1martiniup
1. Place almonds in a small nonstick saute pan
- 1/2 * 1/2 cup whole roasted almonds
- 2 * 2 tablespoons tamari
- 1 1/2 * 1 1/2 pounds green beans, trimmed
- 2 * 2 tablespoons toasted sesame oil
- 3 * 3 tablespoons rice vinegar
- 2 * 2 cloves garlic, minced
- 2 * 2 teaspoons fresh ginger, peeled and finely chopped
- 1/2 * 1/2 cup fresh cilantro leaves, chopped roughly (optional)
Quinoa Pudding
By 1martiniup
1. In a large saucepan, bring quinoa and 3 cups milk to a boil; reduce to a simmer and cook, stirring occasional...
- 3/4 * 3/4 cup quinoa, rinsed
- 4 * 4 cups skim milk
- 1/4 * 1/4 cup turbinado sugar
- 1/4 * 1/4 cup honey
- 2 * 2 large eggs
- 1/4 * 1/4 teaspoon ground cardamom
- 1/2 * 1/2 cup golden raisins
- 1/4 * 1/4 cup chopped dried apricots
Chicken with Mustard Greens, Olives, and Lemon
By 1martiniup
1. In a 5-quart Dutch oven or large heavy pot, heat 1 tablespoon oil over medium-high
- 2 * 2 tablespoons olive oil
- 6 * 6 bone-in, skinless chicken breast halves, halved crosswise
- * Coarse salt and ground pepper
- 1 * 1 medium red onion, halved and thinly sliced
- 4 * 4 garlic cloves, smashed
- 1 * 1 cup dry white wine, such as sauvignon blanc or pinot grigio
- 1 1/2 * 1 1/2 pounds mustard greens (about 2 bunches), stalks removed, leaves coarsely chopped
- 1 * 1 tablespoon lemon juice plus lemon wedges, for serving
- 1/2 * 1/2 cup pitted kalamata olives
Swiss Chard with Olives
By 1martiniup
Sauteed Swiss chard with onion, garlic, jalapeno, and olives would be a fitting accompaniment to fish, chicken, or ...
- 2 * 2 small bunches (about 1 1/4 pounds) Swiss chard, trimmed and washed
- 1 * 1 teaspoon olive oil
- 1 * 1 small yellow onion, sliced 1/4 inch thick
- 1 * 1 jalapeno pepper, finely chopped
- 1/3 * 1/3 cup pitted and roughly chopped brine-cured olives, such as Kalamata (about 16)
- 1/2 * 1/2 cup water
Caramelized rosemary pears
By 1martiniup
1.Peel,core,and cut each pear into 8 wedges 2
- 2 tbsp butter,plus more for buttering pan
- 5 Bosc pears
- 1 fresh rosemary sprig (6in)
- 1/4 tsp.salt
- 1/4 tsp. fresh ground black pepper
Leftover Chicken or Turkey Santa Fe Salad
By 1martiniup
1. Mix dressing together in a large bowl
- Dressing
- 1/4 * 1/4 cup reduced fat Italian dressing (creamy or regular)
- 1/4 * 1/4 cup chunky salsa (hot or mild)
- 2 * 2 tablespoons lime juice
- Salad
- 2 * 2 cups cooked chicken or turkey, shredded
- 1 * 1 (15 ounce) can black beans, drained & rinsed (2 cups)
- 1 1/2 * 1 1/2 cups corn (canned or frozen & thawed)
- 4 * 4 cups mixed salad greens (American blend-the one with radish, carrots,red cabbage, and lettuce)
- 4 * 4 cups reduced fat tortilla chips, approximately
- 4 * 4 teaspoons low-fat sour cream, to taste (or regular)
- 4 * 4 teaspoons low-fat cheddar cheese, to taste (or regular)
Cod Provencal
By 1martiniup
1. Preheat oven to 400 degrees
- 4 cod fillets (6 ounces each) skinned
- 1 lemon halved
- 3/4 teaspoon coarse salt
- Freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 2 small onions chopped (2 cups)
- 2 garlic cloves,thinly sliced
- 1 small zucchini, thinly sliced (2 cups)
- 4 medium ripe tomatoes, thinly sliced
- 2 teaspoons fresh thyme, plus 3 sprigs