My Recipe Collection

Easy Chicken Curry

Try this dish over brown rice seasoned with ginger.

Time: 1 hour
Servings: 6

4 tablespoons canola oil
2 medium yellow onions, finely chopped (about 3 cups)
2 teaspoons finely grated garlic (about 4 large cloves)
1 1/2 teaspoon ground cayenne or red pepper
1/2 teaspoon ground turmeric
1/4 teaspoon cumin seeds, finely ground
1 tablespoon + 1 cup hot water, divided
3 medium tomatoes, finely chopped (2 cups)
3 lb skinless chicken pieces with bones (thighs and drumsticks work well)
1/2 teaspoon salt
1 tablespoon apple cider vinegar
1 teaspoon sugar
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1. Heat oil in large skillet over medium-high heat and saute onion 10 minutes or until caramelized.

2. Combine garlic, cayenne, turmeric and cumin in small bowl with 1 tablespoon of the water to make a thick paste. Add to onions and cook, stirring, about 5 minutes. Add tomatoes, reduce heat to medium, and cook, stirring to break up tomatoes, about 2 minutes (do not allow to scorch).

3. Add chicken and turn to coat with spice paste. Stir over medium heat 10 minutes. Add remaining 1 cup water and salt and bring to a boil. Reduce heat and simmer, uncovered, 30 minutes or until a thermometer inserted in the thickest part of chicken registers 165°F. Stir in vinegar and sugar and simmer 1 minute.

Village Salad with Feta

This is a wonderful summertime staple to serve with grilled meats and fish.

Time: 15 minutes
Servings: 6

1 large English cucumber, peeled and sliced 1/4″ thick (3 cups)
3 medium tomatoes, halved and sliced 1/4″ thick (3 cups)
1 large onion, halved and sliced 1/4″ thick (1 cup)
2 oz feta cheese, sliced, or 1/2 cup feta cheese crumbles
6 kalamata olives, pitted and halved lengthwise (2 tablespoons)
2 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon dried oregano
1/8 teaspoon ground red pepper

Pork Souvlaki
by Prevention

Time: 30 minutes
Servings: 6

1 tablespoon extra virgin olive oil
1 tablespoon freshly squeezed lemon juice
1 teaspoon dried oregano, divided
1 teaspoon kosher salt, divided
2 pinches black pepper, divided
2 lb pork loin roast, trimmed and cut into 1″ cubes
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1. Preheat grill or broiler to high.

2. Whisk together oil, lemon juice, 1/2 teaspoon oregano, 1/2 teaspoon salt, and a pinch of pepper in small bowl and set aside. Thread pork cubes onto 12 skewers. (if using wooden skewers, soak them in water 30 minutes beforehand). Sprinkle skewers with remaining 1/2 teaspoon oregano, 1/2 teaspoon salt and a pinch of pepper.

3. Grill souvlaki 8 to 10 minutes, turning occasionally, until browned and just cooked through. Remove from heat and brush generously with oil mixture on all sides. Serve with pitas, tzatziki, chopped tomatoes, and onions.

Corn Pasta Salad
by Bernice Morris

2 cups cooked tricolor spiral pasta
16 oz frozen corn, thawed
1 cup chopped celery
1 medium green pepper, chopped
1 cup chopped seeded tomatoes
1/2 cup diced pimientos
1/2 cup chopped red onion
1 cup picante sauce
2 tablespoons vegetable oil
1 tablespoon lemon juice
1 garlic clove, minced
1 tablespoon sugar
1/2 teaspoon salt
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In a large bowl, combine the first seven ingredients in a jar with a tight-fitting lid, combine the picante sauce, oil, lemon juice, garlic, sugar and salt; shake well.

Pour over pasta mixture and toss to coat. Cover and refrigerate overnight Yield: 10 servings.

Touchdown Chicken Fajitas
by Andrea Cunningham

4 skinless, boneless chicken breast halves
1/2 cup Italian salad dressing
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
2 small red, green, and/or yellow sweet peppers, quartered lengthwise
1 small red onion, cut into 1/2-inch slices
1 cup chopped, peeled jicama
15 oz canned black beans, rinsed and drained
1 large tomato, chopped
1 medium avocado, halved, seeded, peeled, and chopped
1/2 cup snipped fresh cilantro
8 10-inch flour tortillas, warmed
16 oz jar salsa
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1. Place chicken in plastic bag set in a shallow dish. For marinade, combine dressing, chili powder, and cumin. Pour over chicken; seal bag. Marinate in refrigerator 1 to 24 hours, turning bag occasionally. Drain chicken; reserve marinade. Brush marinade over peppers and onion. In a large bowl toss together jicama, black beans, tomato, avocado, and cilantro; set aside.

2. For a charcoal grill, place chicken, peppers, and onion on rack of an uncovered grill directly over medium coals. Grill until chicken is no longer pink (170°F) and vegetables are crisp-tender, turning once halfway through grilling (allow 12 to 15 minutes for chicken and 8 to 10 minutes for vegetables).

3. Remove chicken and vegetables from grill; carefully slice into thin bite-size strips. Spoon chicken and vegetable mixture onto tortillas. Top with bean mixture and salsa. Top with shredded cheese and dairy sour cream, if desired. Roll up. Makes 8 servings.

Bruschetta-Style Thin Spaghetti (served hot)

Total Cooking Time: 15 min.
Serves: 3-4 people

1 box (12-13.25 oz) whole-grain thin spaghetti
2 tablespoons olive oil
2 tablespoons minced garlic
3 cups diced fresh tomatoes
2 tablespoons balsamic vinegar
To taste: oregano and basil (fresh or dried), shredded Parmesan cheese, cracked pepper, salt
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1. Cook pasta according to package directions.

2. Heat a large saute pan on medium high with olive oil. Saute garlic until golden. Add tomatoes, balsamic vinegar and herbs. Heat until warmed (about 2 minutes).

3. Combine pasta and tomato mixture and heat until warm (approximately 2-3 minutes).

Bruschetta-Style Thin Spaghetti (served cold)

Substitute balsamic vinegar, minced garlic and olive oil with:
1 cup of your favorite salad dressing
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1. Cook pasta according to package directions.

2. In a mixing bowl, toss pasta, tomatoes and salad dressing.