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.

Adobo Pork Sandwiches

2 tablespoons coarse salt
2 tablespoons black pepper
2 tablespoons dried oregano
12 cloves garlic, peeled
2 5-pound boneless pork shoulders
6 tablespoons corn oil
2 bay leaves
6 cups chicken or beef stock
20 sandwich rolls
1 1/4 pound Gruyère or Swiss cheese, sliced
Mayonnaise, for dressing the sandwiches
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In a food processor, combine salt, pepper, oregano and garlic, and pulse to form a paste. Spread mixture evenly over pork shoulders and let sit at room temperature for 1 hour. Heat oil in a large stockpot over medium-high heat, add pork and sear on each side until brown. Add bay leaves and stock, and bring to a boil. Reduce heat to low, cover and simmer 3 to 4 hours. Remove pork and let cool. Pull meat apart with your hands. Heap shreds of pork onto sandwich rolls dressed with cheese and mayonnaise.

Baked Spaghetti Squash with Shrimp

1 spaghetti squash (about 3 pounds), halved and seeded
1 tablespoon extra virgin olive oil
1/2 large onion, chopped (3/4 cup)
3 cloves garlic, minced
14.5 oz can no-salt-added diced tomatoes
1/2 teaspoon dried oregano
1/4 teaspoon red-pepper flakes (optional)
2 oz mild feta cheese, crumbled, divided
8 kalamata olives, halved lengthwise and pitted
16 Chile Sauteed Shrimp, halved lengthwise (about 1 cup)

1. Preheat oven to 350°F. Place squash cut-side down on baking sheet. Bake 45 to 50 minutes until flesh just yields to pressure. Remove from oven and let cool enough to touch.

2. Heat oil in medium heat. Add onion and garlic and saute 5 minutes until softened. Pour in tomatoes (with juice), oregano, and red-pepper flakes (if using) and bring to a simmer. Stir in half of cheese. Reduce heat to medium-low and cook 4 minutes longer.

3. Scrape fork against flesh of cooled squash in long diagonal motions to yield long strands (4 cups total). Add squash, olives and shrimp to tomato mixture. Cook 2 minutes until sauce clings to squash. Crumble remaining cheese over top. Servings: 4 (5 cups total)

Whole Roasted Fish with Lemon and Oregano

Substitute red snapper if you can’t find sea bass, and tuck sprigs of fresh oregano, if you have any on hand, in the cavity along with the garlic and lemon.

Time: 40 minutes
Servings: 4

1 tablespoon extra virgin olive oil
2 teaspoons freshly squeezed lemon juice
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
1 teaspoon kosher salt, divided
2 whole sea bass (1 1/4 pounds each), cleaned by fishmonger
2 cloves garlic, sliced
8 thin slices lemon
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1. Preheat grill or broiler to medium-high and coat rack lightly with cooking spray.

2. Whisk together oil, lemon juice, oregano, pepper, and 1/2 teaspoon of the salt in small bowl. Set aside. Make 3 shallow vertical slits along each side of fish and rub with remaining 1/2 teaspoon salt. Brush inside of fish with oil mixture and stuff with garlic and lemon slices.

3. Grill fish 16 to 20 minutes, turning and basting twice with remaining oil mixture, until fish is golden brown and flesh begins to turn opaque. Let fish rest 10 minutes before serving.

Carne Asada and Red Rice

Marinate the steak for at least an hour. Letting it sit up to 24 hours will make it even juicier and more robust when cooked.

Prep time: 10 minutes plus chilling
Cooking time: about 30 minutes

Steak:
1/3 cup fresh lime juice
2 garlic cloves, pressed
1 teaspoon salt, divided
1 1/2 pounds beef flank steak
2 teaspoons olive oil

Rice:
5 ripe plum tomatoes, quartered
1 small onion, quartered
3 garlic cloves, peeled and halved
1 1/2 cups chicken broth
4 teaspoons olive oil
1 cup converted white rice
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1. Combine lime juice, garlic and 1/2 teaspoon salt in a glass baking dish. Add steak and turn to coat. Cover with plastic wrap and refrigerate 1 hour or overnight.

2. Make rice: Puree tomatoes, onion and garlic in a food processor until smooth. In a small saucepan, bring the broth to a simmer. Cover and keep warm. In a medium saucepan, bring the broth to a simmer. Cover and keep warm. In a medium saucepan, heat oil over medium heat. Add rice and stir until opaque and well coated, about 5 minutes. Add tomato mixture and cook, stirring occasionally until liquid is reduced and mixture starts to dry out, about 4 to 5 minutes. Stir in warm broth thoroughly, bring to a boil, then reduce heat to low, cover and cook until rice has absorbed all the liquid, about 15 to 20 minutes.

3. Meanwhile, prepare steak. Pat steak dry with paper towels and sprinkle with remaining salt. Heat oil in a nonstick skillet over medium-high heat. Add steak and cook until an instant-read thermometer inserted in the steak registers 140°F for medium-rare, 4 to 5 minutes per side. Slice steak thinly and serve with rice. Makes 4 to 6 servings.

Pitas with Tzatziki
by Prevention

Time: 15 minutes + chilling time
Servings: 6

2 cups low-fat plain Greek-style yogurt
1 cup peeled, grated cucumber, spun dry in salad spinner
4 cloves garlic, grated
1 teaspoon freshly squeezed lemon juice
3/4 teaspoon kosher salt
1/8 teaspoon ground red pepper
6 large whole wheat pitas (6″-7″ diameter)
1 tablespoon extra virgin olive oil
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1. Mix together yogurt, cucumber, garlic, lemon juice, salt and pepper in medium bowl. Chill, covered, 1 hour.

2. Brush both sides of pitas lightly with oil. Heat in batches in large skillet over medium heat, 3 to 4 minutes per side, until golden and puffed. Serve pitas with tzatziki and souvlaki.

Red-Pepper Chicken

Make Creamy Red-Pepper Sauce omitting the peas. Brush 6 boneless, skinless chicken breast halves (about 6 ounces each) with olive oil and season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Grill for 5 to 6 minutes per side until cooked through. Meanwhile, cook 2 bunches escarole, trimmed, washed and cut into 1-inch strips, and 1 small sweet red pepper, cored and sliced, in 2 tablespoons olive oil along with 2 cloves minced garlic in a large pot, covered, for 8 minutes. Stir occasionally. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Slice chicken breasts, top with sauce and serve with escarole on the side. Make 6 servings.

Red, White and Green Fusilli
While Creamy Red-Pepper Sauce is simmering, boil 1 pound fusilli or rotini until firm but tender, following package directions. Toss with sauce. Garnish with additional chopped cilantro, if desired. Makes 6 servings.

Creamy Red-Pepper Sauce

Makes: 4 cups.
Prep: 15 minutes.
Cook: 15 minutes.

2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, peeled and chopped
12 oz jar of roasted red peppers, drained and pureed
1 cup heavy cream
1 1/2 teaspoons salt
1/2 teaspoon ground cumin
1/4 teaspoon ground chipotle chile pepper or cayenne pepper
1 cup frozen peas, thawed
1 cup grape tomatoes, halved
1/2 cup chopped cilantro
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1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook 8 minutes, stirring occasionally, until golden. Add garlic; cook 1 minute.

2. Add pepper puree, cream, salt, cumin and ground chipotle. Bring to a boil. Lower heat to medium low; simmer, covered, 5 minutes. Add peas, tomatoes, cilantro; cook for 1 minute.

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.