Chicken breasts with spicy rub

Ingredients

4 chicken breasts
2 tsp vegetable oil

Rub —
2 tbsp ground cumin
2 tbsp paprika
2 tbsp brown sugar
1 tbsp black pepper
1 tsp curry powder
1 tsp cayenne
1 tsp salt
1/2 tsp five spice powder
1 tbsp dijon mustard
1 tbsp red wine vinegar
1 tbsp vegetable oil
2 cloves garlic, minced

How to prepare

Pat chicken breasts dry. Combine ingredients for rub. Smear rub over both sides of chicken, the more you use the spicier it will be. Heat barbecue. Brush grill with 2 tbsp oil. Place chicken on grill skin side down. Cook over med heat skin side down about 10 to 12 minutes per side until chicken is just cooked through. (if heat is too high, coating burn, if too low, cooking time will be a little longer). Servings 4.

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Baked Whole Salmon

Ingredients

whole salmon
2 large lemons, thinly sliced
1 large onion, thinly sliced
1/2 cup dry white wine or dry vermouth
2 tablespoons chopped parsley
1/2 teaspoon freshly ground pepper
1/2 teaspoon salt
lemon wedges

How to prepare

1. Preheat oven to 350 degrees F. Place salmon on heavy-duty foil (large enough to wrap the salmon). Layer salmon with lemon and onion slices; add wine. Sprinkle with parsley, pepper, and salt.

2. Seal foil tightly around salmon. Bake 50 to 60 minutes until fish is flaky and tender. Remove from oven; open foil and arrange salmon on a platter. If you like, remove the skin before serving. Garnish with lemon wedges.

Each serving: About 110 calories, 3 g fat, 47 mg cholesterol,
115 mg sodium.

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Eggplant Manicotti

Ingredients

1 md Eggplant
Vegetable Cooking Spray
20 milliliters Garlic – Sliced
3 cups spinach leaves
1 Red Pepper
3 lg Plum Tomatoes
1/2 cup cottage cheese, lowfat
1 tablespoonDried Thyme
1/4 teaspoon Pepper
1/4 teaspoon Salt
1 tablespoonLemon Juice
8 manicotti – cooked
3 tablespoons Parmesan cheese – grated

How to prepare

Make Several 1/2 in. Slits On Eggplant. Insert Garlic Slices. Bakeat 350 For 1 Hour. Let Cool. Peel & Cut Into 1-Inch Cubes. Cut Pepper in Half Lengthwise. Place Pepper, With Skin Side Up On A Baking Sheet Flatten With Palm Of Hand. Broil 3 in. From Heat 10 Min OR Until Charred. Place in Ice Water, Let Stand 5 Min. Remove From Water, Peel
& Discard Skins Knife Blade in Processor; Add Eggplant, Pepper, Tomatoes, Thyme & Salt Process Mixture Until Chopped. Stuff Each Shell With 1/3 C. Mixture. Put in Baking Dish Coated With Spray. Cover & Bake At 350 For 30 Min Wash Processor Bowl & Blade. Combine Spinach Cottage Cheese, Lemonjuice,& Pepper in Processor & Process Until Smooth. Spoon Spinach Mixture Over Shells And Sprinkle With Parmesan. Cover And Let Stand 5 Min Yield: 4 Servings ( About 203 Cal. Per 2 Shells And 1/3 C. Sauce.)

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Greek meatballs with egg and lemon sauce

Ingredients

1 1/2 lbs ground lamb or beef
1 medium onion, minced
1 clove garlic, minced
2 tbsp minced parsley
1 tsp dried basil or mint
1/3 cup uncooked rice
1 tsp dried oregano

Salt and pepper to taste
3 eggs
chicken or beef stock
2 tbsp vegetable oil
1/4 cup lemon juice
minced parsley
cooked rice

How to prepare

Put meat into a bowl with onion, garlic, uncooked rice, herbs, salt and pepper. Beat two of the egg whites until they froth and add them as well. Reserve yolks and the other egg for the sauce. Gently mix with a fork or your hands, and form walnut-size balls. Fry meatballs in vegetable oil over low heat. When lightly brown, remove with a slotted spoon to a saucepan. Add enough stock to cover meatballs, and simmer, uncovered, for 20 minutes. Pour off stock through a sieve, and measure it. You will need 1 1/2 cups for the sauce. To make the sauce, beat reserved egg yolks and the whole egg together until quite frothy. Whisk in lemon juice bit by bit, then whisk in hot stock bit by bit, beating steadily. Pour over meatballs, and cook, stirring, over low heat until sauce thickens. Do not let it come to a boil, or it will separate. Serve on a bed of rice, sprinkled with parsley. Makes four servings.

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Pasta with tomatoes, pine nuts & artichoke hearts

Ingredients

1/4 cups olive oil
1/2 cup pine nuts
4 garlic cloves, minced
2 large tomatoes, seeded and chopped
2 6-oz jars marinated artichoke hearts, drained
1/4 cup chopped fresh basil

2 tsp chopped fresh oregano or 1/2 tsp dried, crumbled
salt and pepper
9 oz angel hair pasta, freshly cooked
grated parmesan

How to prepare

Heat oil in heavy medium skillet over medium-high heat. Add pine nuts and garlic and saut

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Crockpot hungarian goulash

Ingredients

2 lb round steaks, cut in 1/2″ cubes
1 cup onion, chopped
1 garlic clove, minced
2 tbsp flour
1 tsp salt
1/2 tsp pepper
1 1/2 tsp paprika

1/4 tsp thyme, dried, crushed
14 1/2 oz tomatoes
1 cup sour cream
noodles

How to prepare

Put steak cubes, onion, garlic in crockpot. Stir in flour and mix to coat steak cubes. Add all remaining ingredients except sour cream. Stir well. Cover and cook on low 8-10 hours add sour cream 30 minutes before serving, and stir in thoroughly. (high: 4-5 hours, stirring occasionally.) Serve over hot buttered noodles.

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Empanadas

Ingredients

1/4 lb unsalted butter
2 cup all purpose flour
1 tsp baking powder
1/2 tsp salt (or to taste)
2 yolks of lg eggs
1/4 cup chilled water
1/2 lb ground lean beef
1/2 cup chopped white onions
2 tbsp seedless raisins
2 tbsp chopped black or green -olives
1/2 tsp ground red pepper (cayenne)
1/2 tsp oregano
1/2 tsp salt

How to prepare

1 cut the butter into 1/4″ cubes
2 place the flour, baking powder, salt, and butter In a mixing bowl combine the ingredients with a pastry cutter (or with the steel Blade in a food processor)
3 beat the egg yolks mix half of them into the flour Mixture reserve the remainder for step 12
4 incorporate the water slowly into the Flour mixture until the dough becomes a cohesive and semifirm mass
5 shape the Sough into two balls wrap them in plastic wrap and refrigerate them for 15 minutes
6 preheat the oven to 375

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Spaghetti mizithra

Ingredients

1 lb spaghetti
1/2 lb kasseri cheese, grated
1/4 lb roman cheese, grated
1 cup butter or margarine
1/4 cup chopped parsley

How to prepare

Cook spaghetti until tender but firm to the bite. Drain. Melt butter in large skillet until it turns brown. Meanwhile, combine cheeses. Place spaghetti on warm platter, sprinkle with mixed cheeses, then drizzle with browned butter. Sprinkle with parsley.

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Panzanella with feta cheese

Ingredients

6 medium tomatoes (cut in mid sized chunks)
4 thick slices of sourdough toasted
1/2 cup olive oil
1/4 cup sweet onion, minced
1/4 cup fresh basil, minced
1 tbsp chopped parsley

2 cloves garlic
1 tsp fresh tarragon, minced
2 tbsp fresh lemon juice
2 tbsp balsamic
to taste salt and pepper
feta cheese for garnish

How to prepare

Combine all ingredients except the bread and cheese in a large salad bowl. Let the mixture marinate in the refrigerator for at least two hours, stirring gently from time if you can.
Toast the bread and cut into chunks just before serving. Stir the toast chunks into the salad and serve at room temperature with crumbled feta cheese on top.

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