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

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)

Tex-Mex Tomato Soup

Time: 50 minutes
Servings: 6 (6 cups total)

2 carrots, chopped (about 1 cup)
2 ribs celery, chopped (about 1 cup)
1 red bell pepper, chopped (about 3/4 cup)
1 tablespoon olive oil
1 medium onion, chopped (about 1 cup)
1/4 teaspoon salt
28 oz can no-salt-added diced tomatoes
2 cups water
15 oz can no-salt-added black beans, rinsed and drained
1/2 cup chipotle chile pepper sauce
Juice of 1 small lime
3 corn tortillas (6″ diameter), sliced into 1/4″ strips
1/4 cup + 2 tablespoons fat-free sour cream (optional)
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1. Place carrots, celery and red bell pepper in small microwaveable bowl. Add 1/4 cup water, cover top of bowl loosely with plastic wrap, and microwave on high 5 minutes or until vegetables are just tender.

2. Heat oil in stockpot over medium heat. Add onion and saute until translucent, about 5 minutes. Add steamed vegetables and season with salt. Saute an additional 5 minutes or until vegetables are slightly caramelized.

3. Add tomatoes (with juice) and water. (Depending on the brand of tomatoes, you may need to add more water.) Add beans, cilantro, and chipotle sauce. Stir to blend, bring to a simmer, reduce heat to low, and cook 25 to 30 minutes. Add lime juice and top each serving with tortilla strips and a tablespoon of sour cream (if using) right before serving.

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.

Roasted Pork Tenderloin and Vegetables

2 pork tenderloins (3/4 pound each)
2 pounds red potatoes, quartered
1 pound carrots, halved and cut into 2-inch pieces
1 medium onion, cut into wedges
1 tablespoon olive or canola oil
2 teaspoons dried rosemary, crushed
1 teaspoon rubbed sage
1/2 teaspoon salt
1/4 teaspoon pepper
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Place the pork in a shallow roasting pan coated with nonstick cooking spray; arrange the potatoes, carrots and onion around pork. Drizzle with oil. Combine the seasonings; sprinkle over the meat and vegetables. Bake, uncovered, at 450°F for 30-40 minutes or until a meat thermometer reads 160°F, stirring vegetables occasionally. Yield: 6 servings

Spinach Rice Casserole

1 cup chopped onion
1 teaspoon olive or canola oil
1 1/2 cups uncooked long grain rice
2 cups chicken broth
2 cups water
10 oz fresh spinach, torn
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup shredded Parmesan cheese
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In a large saucepan, saute onion in oil until tender. Add rice; cook and stir for 2 minutes. Add broth and water; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in the spinach, salt and pepper; cook until spinach is wilted.

Transfer to a 2-quart baking dish coated with nonstick cooking spray. Sprinkle with Parmesan cheese. Cover and bake at 375°F for 20-25 minutes or until rice is tender. Yield: 8 servings.

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.