Healthy Mediterranean Chickpea Salad

Recipe from Beauty Bites 
Husband-Tested in Alice’s Kitchen
Serves 3

I thought this salad was just scrumptious.  It’s pretty, colorful, full of good-for-you ingredients and would make a lovely dish for company.  You can prepare all the ingredients in advance and then toss the salad just before serving it up.  The recipe calls for raw beets.  If you’re not a beet fan, I will say that the other ingredients mask the earthy beet taste, so keep an open mind.  In the winter, when it’s acceptable to turn on the oven, go ahead and roast up the beets and add them to the salad instead of the raw beets.  (I cubed half a very large beet for the salad and then shredded the other half for sandwiches later.)

Ingredients
1 garlic clove, minced
½ lemon, juiced (I used the juice from one small lemon.)
1 Tablespoon olive oil
1 Tablespoon basil leaves, chopped (I used 1 Tablespoon pesto.)
2 scallions, sliced
1½ cups chickpeas, canned, rinsed and drained
1 cup cabbage, chopped, red/purple or green
1 cup arugula or power greens
1/3 cup olives, pitted and chopped
½ cup raw beets, peeled and diced (I’m sure you can substitute roasted beets if you prefer.)
2 Tablespoon feta cheese, crumbled (I used vegan feta cheese.)
Kosher salt and freshly ground pepper, to taste (Optional…the feta and the olives will be salty.)
1 Tablespoon walnuts, roughly chopped 
1 avocado, peeled and chopped

Instructions
In a large salad bowl, whisk the garlic, lemon juice, olive oil and basil (or pesto).  Add the cabbage to the dressing and massage a bit until the cabbage softens up.  Add the rest of the ingredients except the avocado.  Toss well to coat.  Add the avocado and gently toss the salad. 

 
Nutrition Information: (1 of 3 servings) calories: 362; total fat: 21grams (saturated fat 4 grams); cholesterol 6 mg; sodium 305 mg; carbohydrates 37g; fiber 13 grams; sugars 9 grams; protein12 grams

Orange and Parsley Salad

Makes 4 generous servings

Recipe from Everyday Food Magazine

Husband-Tested in Alice’s Kitchen

You’ll need a razor-sharp knife to make this delectable salad.  It’s good enough and pretty enough to serve to honored guests.  The sweetness of the oranges, the saltiness of the olives and feta and the crunchy texture of the almonds will definitely please.  Blood oranges and navel oranges would make an especially lovely presentation. (The original recipe did not include measurements, so I’ve written in the measurements I used to make the salad.)

6 navel oranges

1 Tablespoon olive oil

2 teaspoons balsamic vinegar

Kosher salt, to taste

Freshly ground pepper, to taste

1/3 cup fresh parsley, chopped

¼ cup green olives, pitted and thinly sliced

¼ cup whole almonds, toasted and chopped

3 oz. feta cheese, crumbled

With a very sharp knife, remove the peels and pith from the oranges.  Be sure to do this over a bowl to catch the juices.  Thinly slice the oranges crossways.  Place the orange slices on a platter.  Set aside.  Add the olive oil and balsamic vinegar to the orange juice that is left in the bowl.  Sprinkle with salt and pepper to taste.  Whisk the olive oil/vinegar/orange juice mixture until well blended.  Drizzle over the orange slices.  Sprinkle the orange slices with the parsley, the olives and the almonds.  Top with the feta cheese and serve.

Curried Chicken with Cauliflower, Apricots and Olives

Serves 4 to 6

Recipe Sheet Pan Suppers

Husband-Tested in Alice’s Kitchen

This dinner is fun to make because it’s done on a sheet pan.  We loved the taste of the sweet fruity apricots and the briny olives along with the roasty chicken.  We thought it tasted even better the next day for a leftovers lunch.

6-8 boneless, skinless chicken thighs (about 2 lbs. total)

4 Tablespoons olive oil, divided

4 teaspoons curry powder, divided

¼ teaspoon cayenne pepper

1 teaspoon smoked paprika, divided

½ teaspoon cinnamon

1 Tablespoon apple cider vinegar

1 teaspoon Kosher salt, divided

1 head cauliflower, cut into bite-sized pieces

¾ cup chopped dried apricots, soaked in hot water for 5 minutes and drained

1 cup pitted green olives, halved

Here's what the dish looks like just before popping it in the oven.

Combine the chicken thighs with 2 Tablespoons olive oil, 2 teaspoons curry powder, the cayenne, ½ teaspoon of the paprika, the cinnamon, vinegar and ½ teaspoon of the salt in a large bowl.  Cover and leave in the fridge for at least 45 minutes or overnight.  When you are ready to cook, preheat the oven to 425F.  Line a sheet pan with parchment paper.  Place the cauliflower on the sheet pan.  Add the remaining 2 Tablespoons olive oil, 2 teaspoons curry powder, ½ teaspoon paprika and ½ teaspoon salt.  Scatter the apricots and olives over the cauliflower.  Toss to combine.  Spread into a single layer.  Remove the chicken from the marinade and place them atop the cauliflower, spacing them evenly apart.  (See photo)  Discard the remaining marinade.  Roast, rotating the pan halfway through the cooking time, until the cauliflower is slightly charred and the chicken is cooked through (165F), about 45 minutes.  Serve over brown rice or whole-wheat noodles.

Broccoli Olive Salad

Recipe from my buddy, Marcia Onnybecker

Husband-Tested in Alice’s Kitchen

Here’s a classic make-ahead salad that can be served any time of the year. It’s colorful, creamy and crunchy. This can go to a party where you’ve been asked to bring a covered dish or include it in the family’s lunchboxes or take it on a picnic.

·    1 very large head fresh broccoli

·    Kosher salt and freshly ground pepper, to taste

·    ½ an onion, white or red, chopped fine

·    1/3 cup pimiento stuffed green olives, sliced

·    4 hard boiled eggs, chopped

·    ½ cup celery, thinly sliced

·    Hellmann’s Mayonnaise (or other favorite mayo) large dollop (Start with 1/3 cup and go from there until everything is very lightly coated….NOT gloppy.)

 

Cook the broccoli** until it is crisp tender and bright green. Mix together the broccoli, onion, olives, eggs, and celery in a large bowl.  Add a dollop of mayonnaise and stir gently to coat.  Add more if needed.  The mayonnaise should just lightly coat the other ingredients and should not overwhelm the salad. 

 

**Cooking Broccoli:  (two methods)

(Alice’s favorite way…)  Place a steamer basket in a large saucepan that has a lid.  Add just enough water to fill the bottom of the pan without it coming through the holes of the steamer basket.  Slice the broccoli head(s) in half lengthwise and place in the steamer basket.  Cover the saucepan.  Turn on the heat.  Check the broccoli after about 5 minutes or so.  (It may take a bit longer.)  The broccoli should still be bright green, but tender enough to stick a knife through.  Using tongs remove the broccoli from the pan and then plunge it into an ice bath.  After a few minutes, drain the broccoli and chop it up as you like.

Bring a pot of water to a boil.  Add a heaping teaspoon of Kosher salt to the water.  Add the broccoli.  When the broccoli turns bright green and is crisp tender (about 5 minutes) drain and rinse with cold water and drain again. 

Note:  Save time by purchasing hard-boiled eggs from the deli.  When cooking/blanching the broccoli, make extra for other salads, quiches, sautés or snacking through the week.

Spanish Quinoa (keen-wah)

Recipe from Savvy Vegetarian

Adapted and Husband-Tested in Alice’s Kitchen

Serves 6

Are you familiar with Spanish rice in a box with a “flavor packet” that is loaded with sodium?  If so, you will be happy to know you can have those same flavors using “real food” with this easy recipe.  I can honestly say that this recipe tastes very much like the boxed Spanish rice that I so loved years ago, but it’s much better for me.  Quinoa is packed with nutrition and it’s high in protein. Serve it as a side dish or as a light, but filling lunch.  Pictured here is Spanish Quinoa with No-Crust Mini Quiches. 

2 cups uncookd quinoa, rinsed and drained

2 Tablespoons olive oil

2 garlic cloves, peeled and minced

1 medium sized onion, chopped or 1 bunch green onions, chopped

1 small green pepper, chopped

1 teaspoon chili powder

½ teaspoon ground cumin

½ teaspoon oregano

¼ cup sliced olives (I use pimento stuffed green olives.)

Pinch of cayenne

1 (14.5 oz.) can of diced tomatoes

2 cups vegetable broth (It's easy to make Homemade Vegetable Broth.)

Freshly ground pepper, to taste

(No need for salt.  Store-bought vegetable broth, canned tomatoes and olives are salty.)

Use a pan with a good fitting lid.

Sauté the onion, bell pepper and garlic over medium heat until the onion starts to become translucent.  Stir in the spices.  Add the quinoa and stir constantly for 2 minutes.

Add tomatoes and vegetable broth, stirring occasionally until mixture begins to boil.  Sprinkle with pepper. Cover and reduce heat to simmer for 15 minutes.  Turn heat off, add the olives and let sit for 10 minutes.  Fluff with a fork. 

Spanish Quinoa (keen-wah)

Recipe from Savvy Vegetarian
Adapted and husband-tested in Alice’s Kitchen
Serves Six: Use a pan with a good fitting lid.

Awhile back, I was asked to do a little cooking demonstration at Lost River Market & Deli with my good buddy, Janabai. The subject was quinoa and millet. As you may well imagine, I tested several quinoa recipes in preparation for this event. This particular recipe appealed to me because I love Spanish rice. I used to buy Spanish rice in a box with a “flavor” packet that is loaded with sodium. I’m making efforts not to use highly processed foods now. So, I was very happy to find this recipe. I can honestly say that this dish tastes very much like the boxed Spanish rice that I so loved, but it’s much better for me. This can be used as a side dish or as a vegetarian/vegan lunch or dinner. It's perfect for Meatless Monday. http://www.meatlessmonday.com/ Quinoa is packed with nutrition and it’s high in protein, so this dish will be filling.

2 cups quinoa, rinsed and drained (Be sure to rinse. This is an important step which will keep the quinoa from tasting bitter.)
1 - 2 Tablespoons olive oil
2 garlic cloves, peeled and minced
1 medium sized onion, chopped or 1 bunch green onions, chopped (white part)
1 small green pepper
1 teaspoon chili powder or paprika
½ teaspoon ground cumin
½ teaspoon oregano
¼ cup sliced olives (I used pimento stuffed green olives.)
Pinch of cayenne
1 (14.5 oz.) can of diced tomatoes or 1 (8 oz.) can of tomato sauce
1 3/4 cups vegetable broth
Freshly ground pepper, to taste

Sauté the onion, bell pepper and garlic over medium heat until the onion starts to become translucent. Stir in the spices. Add quinoa and stir constantly for 2 minutes.
Add tomatoes or tomato sauce and vegetable broth, stirring occasionally until mixture begins to boil. Sprinkle with pepper. Hold off on adding any salt. Vegetable broth, canned tomatoes and olives are usually salty. Cover and reduce heat to simmer for 20 minutes. Add olives. Turn heat off and let sit for 5 - 10 minutes. Fluff with a fork.