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
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.
Pears add a sweet, juicy crunch to sandwiches—try them in place of tomatoes or other veggies.
Makes 8 sandwiches
· 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
· 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
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
· 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.Stir in the eggs, cream and a little salt and pepper. Adjust the heat so the eggs cook slowly (medium to medium-low). Keep stirring with the spatula, folding the eggs over on each other for 30 seconds and then stir in the cream cheese. Stir and cook until the eggs are done to your taste (a personal choice is soft, but not runny), which is usually no more than 5 minutes. Fold in the scallions and greens and spoon the eggs over the garlic bread. Serve hot.
This sounded so healthy interesting. Let's try it