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Tamarind lends the marinade a pleasant sweet-sour note. However, you can substitute 2 tablespoons lemon juice if tamarind paste isn't available.
Other Time: 4 hours, 40 minutes minutes
Yield: 6 servings (serving size: 2 chicken thighs and 1/2 cup salad)
3/4 cup plain low-fat yogurt
1 tablespoon garam masala
3 tablespoons finely chopped garlic
2 tablespoons canola oil
1 tablespoon tamarind paste
1 1/4 teaspoons ground red pepper
1 teaspoon ground cumin
1 teaspoon minced peeled fresh ginger
12 skinless, boneless chicken thighs (about 2 1/2 pounds)
1 1/2 cups diced seeded tomato
1 cup thinly sliced peeled beet
3/4 cup thinly sliced peeled daikon radish (about 4 ounces)
1/2 cup vertically sliced red onion
1/2 cup finely chopped fresh cilantro
3 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1 teaspoon salt, divided
Cooking spray
1. Combine first 8 ingredients (through ginger) in a large bowl. Add chicken thighs; toss to coat. Cover and chill at least 4 hours.
2. Combine tomato and next 4 ingredients (through cilantro) in a medium bowl. Combine juice, olive oil, and 1/2 teaspoon salt. Pour juice mixture over beet mixture, and toss to coat. Cover and chill at least 2 hours.
3. Heat a grill pan over high heat. Coat pan with cooking spray. Remove chicken from marinade, and discard marinade. Sprinkle chicken evenly with remaining 1/2 teaspoon salt. Add half of the chicken to pan; cook chicken 4 minutes on each side or until done. Repeat procedure with the remaining chicken. Serve with salad.
CALORIES 385 ; FAT 20.9g (sat 5g,mono 9.4g,poly 4.7g); CHOLESTEROL 125mg; CALCIUM 69mg; CARBOHYDRATE 11.2g; SODIUM 550mg; PROTEIN 37.6g; FIBER 2.6g; IRON 2.6mg
Cooking Light, JANUARY 2011
Yield: 4 servings (serving size: 1 1/2 cups)
2 teaspoons paprika
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon crushed red pepper
1/4 teaspoon freshly ground black pepper
1 (1-pound) beef shoulder roast or petite tender roast, trimmed and cut into 1-inch cubes
1 tablespoon olive oil
4 shallots, quartered
4 garlic cloves, chopped
1/2 cup fat-free, lower-sodium chicken broth
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
3 cups (1-inch) cubed peeled butternut squash (about 1 pound)
1/4 cup chopped fresh cilantro
1. Combine first 6 ingredients in a medium bowl. Add beef; toss well to coat.
2. Heat oil in a Dutch oven over medium-high heat. Add beef and shallots; cook 4 minutes or until browned, stirring occasionally. Add garlic; cook 1 minute, stirring frequently. Stir in broth and tomatoes; bring to a boil. Cook 5 minutes. Add squash; cover, reduce heat, and simmer 15 minutes or until squash is tender. Sprinkle with cilantro.
Vegetarian Times
Pears add a sweet, juicy crunch to sandwiches—try them in place of tomatoes or other veggies.
Ingredient List
Makes 8 sandwiches
Walnut Pâté
· 1 cup walnut pieces
· 1 1/2 cups cooked cannellini beans or 1 15-oz. can cannellini beans, rinsed and drained
· 2 Tbs. lemon juice
· 2 cloves garlic, minced (2 tsp.)
· 2 tsp. olive oil
Sandwiches
· 16 slices whole-grain bread
· 4 large jarred roasted red bell peppers, rinsed, drained, and halved
· 2 large Anjou, Bartlett, or Concorde pears, peeled and sliced
· 2 cups baby arugula
Directions
1. To make Walnut Pâté: Preheat oven to 350°F. Spread walnuts on baking sheet, and toast in oven 7 to 10 minutes, or until browned, shaking pan occasionally.
2. Transfer walnuts to bowl of food processor; add beans, lemon juice, garlic, oil, and 1/4 cup water. Purée until smooth. Season with salt and pepper, if desired.
3. To make Sandwiches: Spread each of 8 bread slices with 3 Tbs. Walnut Pâté. Top each with red bell pepper half, 2 pear slices, and 1/4 cup arugula. Spread remaining 8 bread slices wih 1 Tbs. Walnut Pâté. Place on top of sandwiches.
POTATOES, FRESH CHEESE AND SLOW SCRAMBLED EGGS
Serves 4 to 6 and multiplies easily
Garlic Bread:
· 4 to 6 1/2-inch-thick slices of chewy whole-grain bread
· 1 garlic clove, split
· About 3 tablespoons good-tasting extra-virgin olive oil
Potatoes and Onions:
· Good-tasting extra-virgin olive oil
· 2 medium red skin potatoes, peeled and cut into 1/4-inch dice
· 1 medium red onion, cut into 1/4-inch dice
· Salt and freshly ground black pepper
· 1/2 to 1 teaspoon smoked Spanish paprika (Pimentón de la Vera), hot or mild, or other ground chile to taste
· 1 teaspoon tomato paste
· 2 large garlic cloves, minced
· Water as needed
Eggs and Finishing:
· 8 to 10 large eggs
· 1/4 cup cream or milk
· 4 ounces cream cheese, cut into 1/4-inch dice
· 4 whole scallions, snipped into thin rings
· 4 pale green center leaves from a head of curly endive, or a handful of frisée, or mixed tart greens, torn into bite-sized pieces
1. Using tongs, toast the bread to golden brown over a burner (or grill), or under the boiler. Rub both sides of each slice with the split clove of garlic, and set a slice on each dinner plate. Drizzle the bread slices with a little olive oil and set aside.
2. Generously film the bottom of a 12-inch slant-sided skillet (non stick is an asset here) with the olive oil. Heat over medium-high and add the potatoes with sprinklings of salt and pepper. Cook 2 minutes, then add the onions and continue cooking and turning with a plastic spatula until both are golden and the potatoes are just tender.
3. Blend in the garlic, paprika, tomato paste and about 1/2 cup water. Scrape up any brown glaze from the pan as you cook the mixture a minute, or until the water evaporates. Taste for seasoning.
This sounded so healthy interesting. Let's try it
