Author: Cary Gersh

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Moroccan Chicken Tagine with Olives

 

Moroccan Chicken Tagine with Olives
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Amount Per Serving
Calories 0
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% Daily Value *
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 teaspoon paprika
  2. 1/2 teaspoon cayenne pepper
  3. 1 teaspoon ground cumin
  4. 1/2 teaspoon turmeric
  5. 1-1/2 teaspoons salt
  6. 1/4 teaspoon freshly ground black pepper
  7. 3 pounds chicken breasts and thighs, cut into large equal-sized pieces
  8. 2 tablespoons olive oil
  9. 1 large onion, thinly sliced
  10. 3 cloves garlic, minced
  11. 1 teaspoon minced fresh ginger
  12. 2 tablespoons all-purpose flour
  13. 1 cup chicken broth
  14. 3 small preserved lemons, cut into quarters
  15. 3/4 cup Castelvetrano olives
  16. 1 tablespoon harissa, or another type of chili-garlic sauce
  17. 1 tablespoon honey
  18. 1/4 cup chopped fresh parsley
  19. couscous (follow directions on box)
Instructions
  1. In a large bowl, combine the paprika, cayenne pepper, cumin, turmeric, salt and pepper.
  2. Toss in spice mixture until the chicken is completely coated. Allow the chicken to sit in the spice rub for 15 minutes.
  3. Heat oil in a cast iron casserole dish. Add chicken and brown on all sides.
  4. Once browned, remove the chicken from the casserole dish and set aside.
  5. Add onion and saute until the onions are translucent.
  6. Reduce the heat to medium. Add garlic and ginger and cook 1 minute.
  7. Add flour and stir.
  8. Add the broth, scraping up all of the browned bits.
  9. Return chicken to the pan.
  10. Add the lemon, olives, harissa and honey.
  11. Cover and simmer over low heat for 45 minutes.
  12. Serve over couscous and top with fresh parsley.
Notes
  1. It looks good, but I haven't tried it. (3/29/19)
Adapted from thanksgiving.com
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Chicken in White Wine Sauce with Mushrooms

Chicken in White Wine Sauce with Mushrooms
Serves 4
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Amount Per Serving
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Dietary Fiber 0g
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Protein 0g
Vitamin A
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Calcium
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Iron
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 tbsp butter unsalted
  2. 1 lb chicken breasts boneless and skinless, cut in half laterally
  3. salt and pepper to taste
  4. 1 medium onion chopped
  5. 3 cloves garlic minced
  6. 12 oz white mushrooms sliced
  7. 1 tbsp all-purpose flour (I skip the flour)
  8. 1/4 cup white wine
  9. 3/4 cup half and half
  10. parsley for garnish
Instructions
  1. Add the butter to a large skillet and melt over medium high heat.
  2. Season chicken breasts on both sides with salt and pepper. Place chicken breasts in skillet and cook on both sides, about 5 min per side or until no longer pink inside. Remove chicken from skillet.
  3. Add onion and garlic to skillet and cook for a couple minutes until onion is translucent and soft. Add mushrooms and stir. Season mushrooms generously with salt and pepper. Let cook for about 5 minutes, stirring occasionally. When mushrooms are cooked to your liking sprinkle the flour (see notes) over the mushrooms and stir. Add wine and cook off the wine for a couple more minutes. Add half and half, stir and cook for 3 minutes, stirring occasionally or until sauce reduces a bit and thickens.
  4. Garnish with parsley and serve hot.
Notes
  1. The flour tends to make it gummy. I don't plan to add it going forward)
  2. I serve this on a bed of Near East Great Grains. It would be good over couscous or orzo, too. It would be fine on its own served with a nice crusty bread.
Adapted from jocooks.com
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Middle Eastern Vegetable Salad

Middle Eastern Vegetable Salad
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Calories 0
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% Daily Value *
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Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Protein 0g
Vitamin A
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 10 scallions, white and green parts, thinly sliced
  2. 1 pound ripe tomatoes, seeded, cored, and ½-inch-diced
  3. 1 hothouse cucumber, halved lengthwise, seeded, and ½-inch-diced
  4. 1 can or jar (12 to 16 ounces) chickpeas, rinsed and drained
  5. 1/3 cup chopped fresh parsley
  6. 1/3 cup chopped fresh mint leaves
  7. 1/3 cup julienned fresh basil leaves
  8. 8 ounces good feta cheese, ½-inch-diced
  9. Toasted pita bread, for serving
  10. .
  11. DRESSING (The original recipe was too much. This is half)
  12. 1/4 cup freshly squeezed lemon juice (2 lemons)
  13. 1/2 tablespoon minced garlic (2 cloves)
  14. Kosher salt and freshly ground black pepper
  15. 1/4 cup good olive oil
Instructions
  1. Place the scallions, tomatoes, cucumber, chickpeas, parsley, mint, and basil in a large salad bowl and toss to combine.
  2. In a small bowl or measuring cup, whisk together the lemon juice, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper. Slowly whisk in the olive oil to make an emulsion. Pour the dressing over the salad, tossing gently to coat all the vegetables. Add the feta, sprinkle with salt and pepper, and toss gently. Serve the salad with the toasted pita bread.
Notes
  1. I tried this. It's great!
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Mushroom Lasagna

Mushroom Lasagna
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Calories 0
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% Daily Value *
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 cup boiling water 1 ounce dried porcini mushrooms 1 tablespoon butter 2 tablespoons olive oil, divided 1 1/4 cups chopped shallots (about 4) 1 (8-ounce) package presliced cremini mushrooms 1 (4-ounce) package presliced exotic mushroom blend 1 teaspoon salt, divided 1/2 teaspoon freshly ground black pepper, divided 1 1/2 tablespoons chopped fresh thyme 6 garlic cloves, minced and divided 1/2 cup white wine 1/3 cup (3 ounces) 1/3-less-fat cream cheese 2 tablespoons chopped fresh chives, divided 3 cups 2% reduced-fat milk, divided 1.1 ounces all-purpose flour (about 1/4 cup) Cooking spray 9 no-boil lasagna noodles 1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
Instructions
  1. Preheat oven to 350°.
  2. Combine 1 cup boiling water and porcini. Cover and let stand 30 minutes; strain mixture through a cheesecloth-lined sieve over a bowl, reserving liquid and mushrooms.
  3. Melt butter in a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add shallots to pan; sauté 3 minutes. Add cremini and exotic mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper; sauté 6 minutes or until mushrooms are browned. Add thyme and 3 garlic cloves; sauté 1 minute. Stir in wine; bring to a boil. Cook 1 minute or until liquid almost evaporates, scraping pan to loosen browned bits. Remove from heat; stir in cream cheese and 1 tablespoon chives. Add reserved porcini mushrooms.
  4. Heat a saucepan over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat.
Notes
  1. Rich porcini broth and nutty Parmigiano-Reggiano add deep umami taste to this vegetarian lasagna. Plain white button mushrooms will work in place of cremini. Serve with a simple green salad for a satisfying meal.
Adapted from Cooking Light
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Grilled Peaches with Brown Sugar Balsamic Glaze

Grilled Peaches with Brown Sugar Balsamic Glaze
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Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Sodium 0mg
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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Calcium
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 4 ripe, washed, halved and pitted peaches (Make sure they are still firm. If the peaches are too ripe/soft they will fall apart on the grill)
  2. Balsamic vinegar to taste (about a tablespoon)
  3. Brown sugar to taste (honey works, too)
  4. Olive oil
  5. 4 leaves fresh basil, chopped (optional)
  6. Honey Greek Yogurt or Ice Cream
Instructions
  1. Preheat the grill. Drizzle peaches with balsamic vinegar and then sprinkle liberally with brown sugar. Brush the grill with a dab of oil. Place peach halves face-down on the grill. Turn after 3 to 4 minutes, after they’ve given up the brightness in their color. Sprinkle the flat side (now facing up) with more brown sugar. Remove after another couple of minutes when they’re soft all the way through when you poke them with a fork. Garnish with basil on and around the peaches or some more brown sugar. Serve with ice cream or honey flavored greek yogurt.
Notes
  1. I tried this. Deelish!
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Panko Crusted Baked Tilapia

Panko Crusted Baked Tilapia
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Calories 0
Calories from Fat 0
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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Calcium
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Iron
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 4 tilapia fillets
  2. 1 egg
  3. ¼ teaspoon kosher salt
  4. ⅛ teaspoon freshly ground black pepper
  5. ¾ cup panko bread crumbs
  6. ¼ teaspoon garlic powder
  7. ½ teaspoon kosher salt
  8. ¼ teaspoon freshly ground black pepper
  9. ¼ teaspoon paprika
  10. Zest of half a lemon
Instructions
  1. Remove one wire rack from your oven. Lightly coat the wire oven rack with non-stick cooking spray. Set aside.
  2. Preheat oven to 425 degrees F.
  3. In a shallow dish, stir egg, salt, and pepper.
  4. In another shallow dish, mix bread crumbs, garlic powder, salt, pepper, paprika, and lemon zest.
  5. Pat tilapia fillets dry with paper towel, then dip into the egg mixture followed by the crumb mixture.
  6. Use your hands to pack bread crumbs onto the tilapia.
  7. Arrange the fish on a single layer on the rack.
  8. Carefully place rack back into the oven, in the middle position.
  9. Place a sheet pan on the bottom rack to collect any crumbs.
  10. Bake for 18 minutes or until light golden brown.
  11. Serve immediately with lemon wedges.
Notes
  1. The fish is actually baked directly on your oven’s wire rack (which has been sprayed with non-stick cooking spray first). This helps air circulate beneath the fish and keeps the bottom crust crunchy and crisp instead of soggy. I like to put a sheet pan under the rack to collect any rogue panko crumbs.
Adapted from thesimplefare (no longer active)
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Parmesan Crusted Tilapia Fillets

Parmesan Crusted Tilapia Fillets
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Calories 0
Calories from Fat 0
% Daily Value *
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Total Carbohydrates 0g
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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Vitamin C
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Calcium
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Iron
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 4 tilapia fillets
  2. olive oil
  3. 3/4 cup grated Parmesan cheese
  4. 2 teaspoons paprika
  5. 1 tablespoon chopped fresh parsley
  6. Salt and ground black pepper to taste
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  2. Whisk Parmesan cheese, paprika, parsley, salt, and pepper together in a shallow dish.
  3. Coat tilapia fillets with olive oil and press into the Parmesan cheese mixture. Arrange coated fillets on the prepared baking sheet.
  4. Bake in preheated oven until the fish flakes easily with a fork, 10 to 12 minutes.
Adapted from allrecipes.com
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Roasted Squash and Tomatoes

Roasted Squash and Tomatoes
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Calories 0
Calories from Fat 0
% Daily Value *
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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Calcium
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Iron
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 small acorn squash
  2. 2 medium tomatoes
  3. 1 sliced small red onion
  4. 2 smashed garlic cloves
  5. 1 sprig rosemary
  6. 2 tablespoons olive oil
  7. 1 tablespoon balsamic vinegar
  8. Salt and pepper.
  9. Grated parmesan.
Instructions
  1. Halve, seed and thinly slice 1 small acorn squash; cut 2 medium tomatoes into wedges. Toss the squash and tomatoes with 1 sliced small red onion, 2 smashed garlic cloves, 1 sprig rosemary, 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, and salt and pepper. Roast at 425 degrees F, stirring once, until tender, 40 minutes. Toss with grated parmesan.
Notes
  1. I haven't tried this (1/31/19)
Adapted from Food Network
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Room 14 Salad

Room 14 Salad
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Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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Calcium
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Iron
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 3c chick peas, drained and rinsed (2 cans)
  2. 2c cherry tomatoes, halved or quartered
  3. 1 cuke, seeded and chopped
  4. 1 red bell pepper, chopped
  5. 1 small red onion, finely chopped
  6. 1/2c black olives, sliced
  7. 1c feta, crumbled or chopped
  8. flat leaf parsley, chopped
  9. DRESSING
  10. 2 tbsp olive oil
  11. 2 tbsp red wine vinegar
  12. 2 cloves crushed garlic
  13. 1 lemon, squeezed
  14. black pepper
  15. Salt and pepper to taste
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Garlicky Green Beans

Blistered Green Beans with Garlic
Inspired by salty-crunchy Sichuan dry-fried string beans (gan bian si ji dou), these green beans are shriveled and browned into delicious submission before receiving a flavor bomb of garlic, red pepper flakes, and chopped capers at the very end. Resist the urge to stir the beans around in the pan, and let them take on color like you would ground meat. Patience is essential here.
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Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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Calcium
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Iron
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. ⅓ cup extra-virgin olive oil
  2. 1 lb. green beans, trimmed, patted dry of any surface moisture or condensation
  3. Kosher salt
  4. 6 garlic cloves, sliced
  5. 1 Tbsp. capers, drained, chopped
  6. 1 tsp. crushed red pepper flakes
Instructions
  1. Heat oil in a large skillet over high until shimmering. Add green beans (the dryer they are, the less they will spatter when they hit the oil) and cook, covering skillet as needed if beans are spattering, until browned underneath, about 3 minutes. Turn beans with tongs and redistribute so they brown evenly (don’t toss them since hot oil can easily slosh out of skillet if you try to show off). Continue to cook, turning occasionally, until browned all over and tender, about 5 minutes longer. Season with salt. Add garlic, capers, and red pepper flakes. Cook, tossing occasionally, just until garlic turns golden, about 1 minute.
  2. Transfer beans to a platter. Spoon caper-garlic mixture over and pour some oil over too; season with salt.
Notes
  1. I
Adapted from Bon Appétit
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