Mediterranean Delight

Since my best friend from growing up just moved back to Chicago, I decided to make her a Mediterranean/Middle-Eastern meal inspired by our favorite Lebanese restaurant in Ohio-the Beirut. If you've been to Toledo, Ohio, then you've definitely been to the Beirut since it's a place where everyone knows your name (and life story).  And on top of its warm atmosphere, it has spectacular food to boot. 

Some of the spices in these dishes are hard to find (like sumac and za'atar), but if you live in Chicago you can buy them at The Spice Market in Old Town. It's quite the destination for an avid cook if you haven't been there already.  

Here is what I served:

Grillled Lamb Meatballs with Apricot, Pine Nut, and Feta Couscous and Fattoush Salad

(recipes after the jump)

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Grilled Lamb Meatballs with a Yogurt Cucumber Dipping Sauce:

Servings: 5

Ingredients

1 pound ground lamb

2 heaping tablespoons dry bulgur or brown rice, soaked in 1 cup water until soft (about 30 minutes), then drained
2 garlic cloves, minced
1 small onion, grated and drained
1 teaspoon kosher salt1/2 teaspoon freshly ground black pepper
1 egg
1 teaspoon ground cumin
1 teaspoon ground paprika (optional)
2 tablespoons chopped parsley

2 tablespoons chopped cilantro (optional)
2 tablespoons olive oil
*I used paprika and cilantro

Preparation
1) Mix together everything but the oil with your hands. Form the mixture into ovals about the size and thickness of small hamburger patties.

2) Put the meat on skewers (as shown) and brush it with the oil. Grill or broil the patties for about 4 to 5 minutes on each side. Alternatively, grill the meatballs in a grill pan (or on a grill) for 4-5 minutes per side, flipping to make sure they don't burn. Bake in the oven for 10-15 minutes at 400 degrees until the internal temperature reaches 165 for well done. 

3) Serve with the dipping sauce:

Yogurt Dipping Sauce:

1 cup Greek yogurt (I use 2% Fage)

1 diced cucumber

1 Tbsp minced parsley

1 pinch each of ground cumin and salt

Stir together all ingredients and set aside. Refrigerate until ready to serve. 

Couscous, Apricot, and Pine Nut Dressing 

(The recipe calls for bulgur, but I use couscous)

Servings: 8

Ingredients
1/4 cup extra-virgin olive oil
2/3 cup pine nuts (3 1/2 oz)
1 large onion, finely chopped (1 1/2 cups) (I used half an onion)
1 cup coarse bulgur* (I used couscous)
1 1/2 cups water
1/2 cup dried apricots (preferably California; 3 oz), finely chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
4 oz feta, coarsely crumbled (3/4 cup)
1/2 cup chopped fresh flat-leaf parsley

Sky's additions:

1/2 tsp za'atar

1 squeeze of a lemon

Preparation

1) Heat oil in a 3- to 4-quart heavy saucepan over moderate heat until hot but not smoking, then cook pine nuts, stirring constantly, until golden, 2 to 3 minutes. Transfer with a slotted spoon to paper towels to drain.

2) Add onion to pan, then reduce heat to moderately low and cook, stirring occasionally, until softened but not browned, about 6 minutes. 

3) Stir in water, apricots, salt, and pepper and bring to a boil. Add couscous, stir, remove pan from heat, and let stand, covered, about five minutes.  Fluff with a fork and allow to cool slightly.  Stir in nuts, feta, parsley, and salt and pepper to taste. I added a 1/2 tsp of za'atar at the end and a squeeze of lemon juice. 

Fattoush: 

Servings: 7

Dressing

4 teaspoons ground sumac, soaked in 4 teaspoons warm water for 15 minutes

3 tablespoons (or more) fresh lemon juice

2 tablespoons (or more) pomegranate molasses (I used honey)

2 small garlic cloves, minced

2 teaspoons (or more) white wine vinegar

1/2 teaspoon dried mint 

3/4 cup extra-virgin olive oil

Kosher salt

Preparation:

Combine sumac with soaking liquid, 3 Tbsp. lemon juice, 2 Tbsp. pomegranate molasses, garlic, 2 tsp. vinegar, and dried mint in a small bowl. Gradually add oil, whisking constantly, until well blended. Season with salt; add more lemon juice, pomegranate molasses, and vinegar to taste, if desired.

Salad

2 8-inch-diameter pita breads, halved, toasted until golden brown, broken into bite-size pieces 

1/4 cup extra-virgin olive oil

Kosher salt

3 medium ripe tomatoes, chopped, or 4 cups cherry tomatoes, halved

1 pound Persian cucumbers, or one 1-pound English hothouse cucumber, quartered lengthwise, thinly sliced crosswise

6 scallions, thinly sliced (I only used 2) 

2 Little Gem or baby romaine lettuces, or 1 small head romaine lettuce, trimmed, cut crosswise into 3/4-inch strips (I used 3/4 bag of romaine lettuce)

2 cups (loosely packed) flat-leaf parsley leaves (I did not add this to the salad)

2 cups purslane leaves or additional 3/4-inch-strips romaine lettuce (I didn't bother with this either)

1 cup fresh mint leaves (optional) (I didn't use this)

Ground sumac (optional)

Preparation:

1) Place pita pieces in a medium bowl; pour oil over and toss to coat. Season pita to taste with salt. Toast in a 400 degree oven for 8-12 minutes, turning often until golden brown and crispy. 

2) Mix tomatoes and next 6 ingredients in a large bowl. 

3) Add 3/4 of dressing; toss to coat, adding more dressing by tablespoonfuls as needed. Season with salt. 

4) Add pita; toss once. Sprinkle sumac over, if desired.

PC: Cookie Magazine, Gourmet, and Bon Appetit

Sunday Funday

Last Sunday my husband and I had three families over for a relaxing and enjoyable Sunday night dinner.  With Italian fare that was adult and kid-friendly and a group of well-behaved toddlers, the night went off with a hitch ending with a toddler dance party to Mumford & Son's and Skillet Almond Shortbread. (It's quite the combo I have to say).  I can't think of a more perfect (or adorable) way to end the weekend.

Here's what I served:

Kale Caesar Salad

I used green kale and a mixture of two store-bought Caesar dressings.  One that is creamy and the other that is more of a vinaigrette

Brussel Sprout, Caramelized Onion, and Pancetta Pizza:

Be sure to use store-bought pizza dough (like Whole Foods whole wheat version) and don't forget the lemon juice and hot chili oil at the end that really makes this pizza one-of-a-kind.

Sicialian Meatballs

The most wonderful meatballs I've ever had with a special surprise on the inside-pine nuts and currants

Chile Shrimp with Butter Beans, Capers, and Couscous
Hot and spicy yet lemony and buttery-the perfect combo for my health-conscious friends

Roasted Broccoli and Summer Squash
This simple and tasty side dish always does the trick

Skillet Almond Shortbread Cake
The most addictive cake I've ever had. I made it 4x this week for various reasons.

PC: Kale Caesar Salad: Tastingtable, Food & Wine for picture 2, 3, 5, picture 4: Simply Recipes, 6: Food Network

Greek Quinoa Salad

With a strong taste for feta, I concocted this awesome Greek Quinoa Salad that is perfect as a healthy snack or side. Pair it with a grilled chicken breast and call it spa day. 

Recipe after the jump:

Ingredients:
1 cup quinoa
1/2 tsp salt
2 cups water

Salad:
1 red pepper, chopped
1 small red onion, chopped
1 cup cherry tomatoes, quartered
1 cup diced english cucumber
1 cup sliced black olives
feta for sprinkling

Whisk together the dressing:

3 tablespoons freshly squeezed lemon juice

1 tablespoon red wine vinegar

1/4 teaspoon dried oregano

1 clove garlic, smashed and finely chopped to a paste

Kosher salt and freshly ground black pepper

1/4 cup extra-virgin olive oil

Bring the quinoa, salt, and water to a boil.  Once it's boiling, cover and simmer for fifteen minutes.  In the meantime prepare the salad and dressing (separately from one another).  When the quinoa is done, remove it from the heat, fluff with a fork, and add to a separate bowl.  Allow to cool.  Once cool, add the salad ingredients and toss with the dressing.  Sprinkle with feta and enjoy!

PC: kaaltv.com
Dressing recipe: Bobby Flay

There's No Place like Home

After a recent night out at RPM, one of Chicago's hottest Italian eateries, I had to recreate their eggplant parm at home since I haven't been able to get it out of my head.  Lucky for me, my Mother-in-Law has a recipe in her arsenal that will knock your socks off and even though it's a lot of work (frying tens of eggplant slices and making fresh sauce) the payoff is worth every second of your precious time.  Best of all, you'll now have a foolproof recipe that tastes authentic and is better than a night out on the town. (Sorry RPM).

  I pair it with my favorite spicy caesar salad, a nice bottle of cab, and my most forgiving sweatpants.

Eggplant Parmesan with Crispy Breadcrumb Topping:

Ingredients:

3 tbsp EVOO, plus 2 cups for frying

1 onion, finely chopped

3 garlic cloves, very finely chopped

Two 28-ounce cans whole, peeled Italian tomatoes, drained

Kosher salt/freshly ground pepper

8 small eggplants (1/2 lb each) cut lengthwise 1/2" thick

3 tbsp coarsely chopped basil

1 lb lightly salted fresh mozzarella, thinly sliced and torn into small pieces

1 cup freshly grated Parmigiano-Reggiano cheese

3 tbsp dry bread crumbs

1. In a large skillet, heat the 3 tablespoons of olive oil. Add the onion and garlic and cook over moderate heat until tender, about 5 minutes. Using your hands, crush the whole tomatoes into the skillet. Bring to a simmer and cook over moderately low heat, stirring occasionally, until the sauce is very thick, about 25 minutes. Transfer the tomato sauce to a food processor and puree until smooth. Season with salt and pepper.
2. Meanwhile, in a very large skillet, heat 1/4 inch of olive oil. Season the eggplant slices with salt and pepper. Working in several batches, cook the eggplant over moderately high heat, turning once, until golden on both sides, about 8 minutes per batch; add more olive oil to the skillet between batches. Drain the eggplant slices on paper towels.
3. Preheat the oven to 400°. Spread 1 cup of the tomato sauce in a 9-by-13-inch glass or ceramic baking dish. Arrange one-third of the fried eggplant slices in the baking dish and sprinkle all over with 1 tablespoon of the chopped basil. Top with one-third of the torn mozzarella and sprinkle with 1/3 cup of the grated Parmigiano-Reggiano. Repeat this layering twice. Sprinkle the bread crumbs all over the top of the eggplant Parmesan. Bake in the upper third of the oven for about 45 minutes, until the top of the eggplant Parmesan is golden and the tomato sauce is bubbling. Let stand for 15 minutes before serving.

Spicy Caesar Salad

Ingredients:

1/2 baguette, sliced 1/3" thick

1/4 cup EVOO, plus more for brushing

1/2 cup mayonnaise

4 oil-packed anchovy fillets, drained and chopped

2 tbsp fresh lemon juice

2 large garlic cloves, coarsely chopped

1 tsp dijon mustard

freshly ground pepper

6 slices lean bacon (3 oz)

1 1/2 lbs romaine lettuce, torn into large bite-size pieces

1 long red chile, seeded and thinly sliced crosswise

1/4 cup freshly grated Parmesan cheese

1) Preheat the oven to 400 degrees.  Spread the baguette slices on a baking sheet and lightly brush both sides with olive oil.  Bake for about 5 minutes, or until golden brown.  Let the toasts cool, then break into large pieces.

2) Meanwhile, in a food processor, combine the mayo, anchovies, lemon juice, garlic, and mustard and blend until smooth.  With the processor on, slowly pour in the 1/4 cup olive oil.  Season the dressing with pepper.

3) In a large skillet, cook the bacon over moderate heat until browned and crisp, about 3 minutes per side.  Drain and slice crosswise 1" thick.

4) In a large bowl, toss the romaine with the sliced chile, croutons, and the bacon.  Add the dressing and toss.  Sprinkle with Parmesan over the salad, toss again and serve right away.

Make ahead: The dressing can be refrigerated overnight.

PC: Foodandwine.com  

Superbowl 2011

Easy Take Along Appetizers:

7 Layer Dip:

Reuben Dip with Rye:

Homemade Buffalo Wings with Blue Cheese Dressing

Salads (believe it or not people appreciate a nice salad)

Ina's Chinese Chicken Salad

-I add half a head of chopped iceberg lettuce, half a head of chopped napa cabbage, & Chinese noodles

Salad on a Stick

Desserts:

Outrageous Brownies:

Chocolate Chip Cookie Dough Cheesecake Bars

S'mores Bars: (What would be a Superbowl party without them)?

Recipe for S'mores Bars

Servings: 12

Ingredients:
1/2 cup butter softened

3/4 cup sugar

1 egg

1 teaspoon vanilla extract

1 1/3 cups flour

4 ½ sheets crumbled graham crackers (broken into small chunks)

1 teaspoon baking powder

1/4 teaspoon salt

5 (1.5 ounce) milk chocolate candy bars (I use Hershey's)

3 cups miniature marshmallows

Heat oven to 350ºF. Grease an 8 inch square baking pan. Beat butter and sugar together until well blended in a large bowl. Add egg and vanilla; beat well.

In another bowl stir together flour, graham cracker crumbs, baking powder, and salt. Add to butter mixture, beating until blended. Press half the dough into the prepared pan. Bake 15 minutes.

Unwrap chocolate bars; arrange over baked layer. They may not quite all fit, you may be forced to eat a couple pieces. Sprinkle with marshmallows. Scatter remaining dough over the marshmallows, forming a top layer.

Bake 10- 15 minutes or until just lightly browned. Cool completely before cutting.

PC: IVillage, Strawman3125, Martha Stewart, Stockfood, Ina Garten, BakeorBreak, Baking Bites



Chicken Salad Veronique

After whipping up a batch of chicken salad for lunch today, I realized that I had to share it with my readers since it's absolutely perfect for that mid-day fix or lunch.  It's so good that my husband even requests to have it in the fridge at all times. 

The recipe: Chicken Salad Veronique by none other than Ina Garten.

A word of advice: since the chicken has to roast for 45 minutes and you have to allow time for it to cool, plan ahead. 

Use low fat mayo to cut down on the fat. 

PC: Ina Garten

Where Farro Thou

I recently tried Fine Cooking's Roasted Broccoli and Farro Salad to discover that I have a new love in Farro.  Who knew such a healthy grain could be so delicious?  I served it alongside my (grandma's) stuffed cabbage and it was a perfect meal. I left out the feta since I haven't been able to eat it since Greece (overload) and still loved it. 

So what is farro, you ask? Farro is actually the Mother of all grains; the original grain from which all others come from including rice, barley, wheat and rye.  When cooked, it has a chewy texture and nutty taste making it ideal for soups, sauces and salads (hence the salad above).  And  unlike wheat, it's high in fiber, vitamin b, and protein, so eat to your heart's content (but try to stick to a serving size).

Here's a pic of my salad:

PC: Fine Cooking 

My Next Dinner Party:

This month's Food & Wine (October 2010) is one of the best issues I've seen yet.  Not only does it feature Batali's mouth-watering Italian-American classics like bucatini all'Amatriciana and butcher's ragu with fusilli but the winning dishes from Tyler Florence's exclusive Twitter Contest.  In case you're in the dark or don't belong to twitter, the food network star agreed to tweet his top recipes to his 200,000 followers (like yours truly) and after 20 days of posting, we (followers) voted for the best recipes that should appear in the Food & Wine October issue. Each recipe looks better than the next and I plan on making the Roast Lamb with Ricotta Gnocchi and Morels for my next dinner party.  I'll serve it with an arugula salad to start with peaches and figs, and Tyler's towering coconut layer cake for dessert.  What an elegant meal!

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PC: Food & Wine, Blue-kitchen, the gerber baby blog,

Easy Caprese Ideas:

Caprese salad aka insalata tricolore (the three colors representing the red, white and green of the Italian flag) is one of the easiest tricks in the book.  With fresh produce and cheese, this salad will never let you down.  Most recently, I've added grilled peaches to the mix for a nice Summer twist. 

Take your standard Caprese Salad (tomato, mozzarella, fresh basil, salt, pepper, olive oil):

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Add some cut up Peaches (grilled or just plain ripe)

And drizzle with a thick balsamic glaze.

Other entertaining ideas:

Caprese Bites:

Caprese skewers: (with grilled bread)

 

or a grilled Peach and Mozzarella Salad:

PC: Tesco, Rachel Black, My recipes, Whole foods, Fine Cooking:

Wildfire, Where art thou?

New York boasts some of the greatest restaurants in the world but one thing it lacks is my favorite chain of all time-Wildfire.  Wildfire is one of those restaurants where everyone knows your name (or at least my name, because I'm on their wall of fame). Is anyone out there (Lettuce Entertain You)? Will you please open shop in NYC, preferably downtown on the West side? I will become your best customer.

Since I have a feeling that it's not opening anytime soon, [sigh], I often recreate their chopped salad (roasted chicken, avocado, tomatoes, blue cheese, bacon, scallions, corn, tortillas strips with a side of citrus lime vinaigrette and ranch and a baked sweet potato) at home and even though it holds me over, it's nothing like the real thing. 

Here's the salad:

Luckily they sell their citrus dressing online. Buy it here.

And here's a similar bowl/chopper that they use at the restaurant for your own use:

Tree Spirit Bowl and Chopper:

PC: Lasplash, Lettuce Entertain You, Bed Bath & Beyond

Best Ever Flank Steak!

I originally went to the store with a detailed menu planned out in my head (skirt steak tacos, honey chili corn on the cob, guacamole) and came home with something entirely different: flank steak... I guess I could have turned my tacos into fajitas but instead decided to try my friend Bibby's 'best ever flank steak' from my trusty bachelorette cookbook (there's nothing like girlfriends). 

Since flank steak (aka Bavette) is a significantly tough meat, you should really try to marinate overnight if you can.  I only marinated mine for 8 hours and it was still tender and delicious.  I served it with sweet potato wedges and a last minute spinach salad with ingredients I had on hand (raspberries, candied walnuts, and balsamic vinaigrette). The meal was delicioso!

The recipes:

Best Ever Flank Steak

(serves 2-3)

16 oz flank steak

1/4 cup soy sauce

2 tsp honey

2 tsp ground ginger

2 tsp lemon zest

2 garlic cloves, chopped

1 oz sherry vinegar

pinch of red pepper flakes

2 tsp olive oil

salt/pepper

The night before: Score the meat and add all the ingredients to a ziploc bag.  Refrigerate overnight.

Next day: Preheat the broiler.  Broil on aluminum foil for approximately 4-6 minutes per side, turning once.  Allow meat to rest for 2-3 minutes to lock in the juices.  Carve and serve!

Sweet Potato Wedges

3 medium size sweet potatoes

2-3 tbsp olive oil

1/2 tsp ground coriander (great on all potatoes)

1/4 tsp hot chili flakes

1/2 tsp salt

pepper

1 tsp dark brown sugar (enough to coat the potatoes)

1/4 tsp chili powder

Cut the pototoes lengthwise into wedges.  Toss on a baking sheet with other ingredients.  Bake at 400 for 40 minutes, turning the potatoes half way through.  Check for doneness around 35 minutes.

Spinach salad:

Toss spinach leaves, fresh raspberries, candied or plain walnuts with balsamic vinaigrette. 

Enjoy!

Dinner Party!

This past weekend I prepared a feast for my brother and sister-in laws as a thank you for hosting me (and my husband) in the Hamptons for the weekend.  Here is what was served:

The Appetizers:

Grilled Shrimp Cocktail with lots of horseradish in the cocktail sauce:

(Shell and devein shrimp. Season with salt/pepper.  Throw on the grill for 2-3 minutes on one side and about 30 seconds on the other.  Test for doneness.  Serve with cocktail sauce loaded with prepared horseradish)

White Bean and Pancetta Pizza:

Locanda Verde-Style Ricotta and Grilled Country Bread with Honey:

Second course:

Frisee Aux Lardons: (one of my favorite salads ever)

Main Course:

Strip Steaks from Allen Brothers:

Grilled Veggies:

(Throw your favorite veggies on the grill and top with a bit of olive oil and salt/pepper)

Dessert:

Monkey Bread (with Vanilla Bean Ice Cream)

(Pillsbury-style)

The meal was a slam dunk! The homemade margaritas may have affected their judgment, but I'll take it!

PC: smitten kitchen, food & wine, wonggawei's flickr stream, gourmet.com, anotherpintplease, floydthefoodguy.com, preparedpantry.com

Bibby's Backyard BBQ!

I am so thrilled to share my best friend Bibby's most recent backyard bbq.  Her Summer menu is nutritious and delicious filled with heart-healthy Mediterranean flavors that will have you coming back for more.

Chicken and Veggie Skewers with Moroccan Couscous served with Homemade Peanut and Tzaziki Sauce

Bibby (who now goes by Elizabeth) is one of my oldest and dearest friends from Toledo, Ohio.  We not only grew up as neighbors but were often mistaken as twins and I'm forever grateful that she and her Mom introduced me to the wonderful world of gardening, flowers, and baking.  In fact, whenever I smell freshly baked bread, I am instantly transported to my childhood sleepovers at Bibby's where we would wake up every Saturday morning to the incredible smell of homemade bread and blackberry jam (from her garden).  I can honestly say that every child should experience this at least once in their life... and I can't wait to have my own garden to give my future kids and their friends the same experience!

Thanks for the memories Bib (Elizabeth)!

Chicken skewers:

Cut the chicken breasts into 1" pieces and marinate (for at least a few hours) in olive oil, red wine vinegar, lemon juice, and oregano. Then thread the chicken onto skewers and grill until done. (5-10 minutes)

(To serve four people: 2 lbs of boneless, skinless chicken, 1/2 cup olive oil, 3 Tbsp red wine vinegar, 2 Tbsp lemon juice, 1 tsp oregano + salt/pepper)

Bibby made two sauces: Tzaziki and Peanut sauce. For the tzaziki, she combined 1 1/2 cups greek yogurt, a small cucumber (peeled, seeded, and chopped), about 1 heaping tsp of minced garlic, 1 tsp lemon juice, 1 green onion, 1 tsp oregano, salt, pepper, and feta.  (Refrigerate for 2-8 hours before serving). For the peanut sauce, she combined 1/2 cup reduced fat, chunky peanut butter, 1/2 cup water, about 1/2 tsp garlic, a tablespoon lemon juice, 1/2 tsp ginger, and about 3 tablespoons soy sauce. She then microwaved the ingredients for about 25 seconds to melt the peanut butter and then whisked everything together. (Keep at room temperature and serve with kabobs)

Veggie skewers:

She used 1" pieces of zucchini, yellow squash, red onion, mushroom, and green pepper (tomatoes and other peppers would be good too.)  Bib's note: at most supermarkets they sell kabobs with mixed meat and veggies, but she prefers to keep them separate because the grilling times vary.

Moroccan Couscous salad: (recipe compliments of the Toledo Art Fare cook book.)

Ingredients: 2 cups quick-cooking couscous, 1/2 cup dried currants (she used white raisins), 1 1/2 cups boiling chicken stock, 2 medium zucchini, 6 medium green onions, 2 large shallots, 1/4 cup extra-virgin olive oil, 1/4 cup safflower oil (I used vegetable oil), 1/3 cup pine nuts, 1 tsp salt, 2 small red bell peppers, chopped, 4-5 tbsp fresh lemon juice, 1 tsp cumin

Directions: Combine the couscous and currants in a heatproof bowl and mix well. Add the boiling stock and stir until mixed. Let stand for 5 minutes. Cut the zucchini lengthwise into halves; remove the seeds. Cut into 1 inch pieces. Process the green onions and shallots in a food processor until minced, add the zucchini. Pulse until coarsely chopped. Heat the oils in a 10 inch skillet over medium heat. Add the pine nuts. Cook for 5 minutes or until golden brown, stirring frequently. Remove the pine nuts with a slotted spoon to a bowl, reserving the pan oil. Stir the zucchini mixture and salt into the oil. Increase the heat to high. Cook for 2 minutes or until the vegetables begin to soften, stirring frequently. Process the bell peppers in a food processor until finely chopped. Stir into the zucchini mixture. Cook for 1 minute, stirring frequently. Add the couscous mixture, lemon juice, and cumin and mix well. Cook for 1 minute or until heated through, stirring frequently. Remove from heat. Stir in the pine nuts. Serve hot, cold or at room temperature. May prepared up to 3 days in advance. To store, place in an air-tight container in the refrigerator.

Serve the kabobs with the couscous and two sauces and you're ready to go! Bibby recommends pairing the meal with a cold, white wine.

Chicken Shawarma

After a quick trip home (to Ohio) to see my family, I decided to recreate one of my favorite sandwiches from growing up: Chicken Schawarma. This Middle Eastern sandwich, wrapped in pita, will bring you all the pleasures of Coney Island to your home without the grease (or fat).

Recipe (modified from Cooking Light)

-serves 2 with leftovers

Ingredients:

1 lb boneless, skinless chicken breasts cut into 3" strips

2 tbsp lemon juice (juice of one small lemon)

1 teaspoon curry powder

2 tsp extra virgin olive oil

3/4 tsp salt

1/2 tsp cumin

3 garlic cloves, minced

Mix all ingredients together and allow to refrigerate for at least 4-6 hours if possible.  

Remaining ingredients:

3 whole wheat pitas

a handful of romaine lettuce, cut into 2" pieces

low fat tzatziki sauce (mixture of greek yogurt, lemon, dill, garlic) (I buy this premade)

low fat hummus (I use plain and sprinkle paprika on top)

Preparation:

Heat a grill pan to medium high heat (for about five minutes).  Coat with cooking spray or else 1-2 tbsp corn oil.  Add chicken and cook 4-5 minutes per side.  Place on top of a toasted pita (I throw mine in a separate pan on low heat to make them warm), and top with lettuce and one tablespoon tzatziki sauce.  Serve with hummus and greek salad if desired. 

Greek Salad: mix together romaine lettuce, tomato, red onion, cucumber, peppers, feta cheese and Greek dressing (low fat).

Enjoy! I aplogize for the picture, my camera is out of commission and I had to resort to my blackberry.

Guess who

I'm a popular fruit, often mistaken as a vegetable, that was once reserved for royalty (pretty fancy, huh?) Now I'm eaten by all walks of life (thank goodness because I'm no snob) and am sometimes called an Alligator pear (not so keen on that nick name, my skin isn't that rough)...Who am I?

That's a secret I'll always tell: The Avocado!

Bragging rights: I provide nearly 20 essential nutrients, including fiber, potassium, Vitamin E , B-vitamins and folic acid (hello baby mamas), and I act as a 'nutrient booster' by helping the body absorb more fat-soluble nutrients. 

Now the fun part, EAT me:

Avocado, Mango, and Pineapple Salad with Pistachios and Pickled Shallots:

P.S. Throw on a little grilled chicken and call it dinner.

PC: Fine Living, Facts: avocado.org

Veg Out

Now that asparagus is in season, it should give you all the more reason for incorporating it into one of your meals... like as a delicious first course served with a Poached Egg and Shaved Parmesan (or Pecorino). This popular salad is served at Kingswood in NYC.

 Get the recipe here.

PC: Martha Stewart