curried chickpea lime rice salad

Dressing:

4 tsp   cider vinegar
4 tsp lime juice and a bit of lime zest
4 tsp curry powder
4 tsp agave
1/2 tsp salt


Salad:

1/2 cup seedless raisins
2 tsps  whole cumin seeds (toasted in a dry pan until fragrant)
2 cans chick peas (rinsed)
1 red bell pepper
2/3 cup finely chopped red onion
1 cup cilantro
2 cups brown rice(1 bag of TJ's frozen brown rice)

lentil salad (no oil) ala Moosewood

1 package Trader Joe's Lentils  or   1 cup french lentils cooked in 4 cups water, 2 bay leaves, 2 peeled garlic cloves. Bring to a boil and then simmer 20 minutes. Drain and mash garlic back into lentils.

1 cup diced red, yellow, orange peppers

1/4 cup  diced scallions or red onion

1/2 cup chopped parsley

1/2 cup  kalamata olives

Dressing:

4 T balsamic vinegar (I used champagne)

1 lemon juiced

1 tsp ground fennel seed (grind in coffee grinder)

1 rounded tsp Dijon mustard

salt and pepper to taste

Black Bean Mexican Brownies

1/2 cup of ground almonds
1/2 cup chopped walnuts
1 can black beans (rinsed)
2 ripe bananas
3 T  applesauce
1/2 cup unsweetened cocoa powder
1/4 cup agave
1/2 tsp cinnamon
1 tsp vanilla

(if you don't like spices, use mint extract and leave out chipotole

350 degrees.

Mix everything with hand held blender. (do not put finger near the workings)

bake in glass pan, sprayed with oil,  for 25 mins

chicken with Arak

MY NEXT MAIN COURSE (I PLAN TO TRY IT SOON)

Here is a question: Can I use boneless, skinless  filets of chicken breast and cook these ingredients in a crock pot? My feeling is: why not?

ingredients

6 Tablespoons Arak (or Ouzo or Pernod)
4 Tablespoons olive oil
3 Tablespoons freshly squeezed orange juice
3 Tablespoons freshly squeezed lemon juice
2 Tablespoons grainy mustard
3 Tablespoons light brown sugar
11/2 Teaspoons kosher salt
Freshly Ground Pepper
2 medium fennel bulbs cut lengthwise and then into quarters
1 2 pound organic or free-range chicken divided into 8 pieces
4 Clementines, unpeeled, sliced thin
1 Tablespoon fresh thyme leaves
2 teaspoons fennel seeds, lightly crushed
Parsley, to garnish

preparation

1. In a large mixing bowl, whisk together arak, oil, orange and lemon juices, mustard, brown sugar and salt. Season with pepper, to taste. Add fennel, chicken, clementine slices, thyme and crushed fennel seeds. Turn several times to coat. If time allows marinate chicken for several hours or preferably overnight.
2. Preheat oven to 425 degrees. Tranfer all ingredients, including marinade, to a large roasting pan. Chicken should be skin side up. Roast until chicken is browned and cooked through, 35-45 minutes. Remove from the oven.
3. Lift chicken, fennel and clementines on a serving plate. Cover and keep warm.
4. Pour cooking liquid into a small saucepan. Place over medium-high heat, bring to a boil, then simmer until sauce is reduced and you are left with about 1/3 cup. You can degrease by using a spoon to remove some of the fat from top of the sauce.
5. Pour heated sauce over chicken. Garnish with parsley and serve.

Read More http://www.epicurious.com/recipes/member/views/ROASTED-CHICKEN-WITH-CLEMENTINES-ARAK-51179661#ixzz2OZpVHNJk

Artichoke Chicken in Crock Pot

Artichoke Chicken in Crock Pot

i made this(more or less) with my new crock pot and served it to Marjorie and Seth last night. plan to do it again next Friday. It was easy and very good!

12 ounces (336 g) mini baby carrots

8 small boneless, skinless chicken breasts

2 red  or orange or yellow peppers

8 ounces (225 g) sliced white cremini mushrooms

1 can (14 ounces, or 392 g) artichoke hearts, drained and halved

1 jar (6 ounces, or 168 g)

high-quality artichoke hearts marinated in olive oil, undrained

1 jar(6 oz) pesto

1/3 c  chicken broth

1/ 4 cup (60 ml) dry white wine

Juice and zest of 1/ 2 lemon 

 Scatter the carrots over the bottom of the slow cooker and place the chicken in one layer on top. Add the drained artichokes and pour the marinated artichokes and oil evenly over all. Pour in the wine, squeeze the lemon over all and add the zest.

cook on high for 2 to 3 hours, or on low for 3 to 4 hours, until the chicken is cooked through.  

Red lentil soup with brown rice

FAST red lentil soup

 30 minutes total! 

Saute:

2T olive oil
1 onion
3 shallots  (or another large onion)

1/2 tsp red pepper flakes

1 tsp cumin

Add to pot:

6 c  vegetable stock or water
1 and 1/3 c red lentils
1/2 c  raw brown rice
1 can diced tomatoes (with mild chilis or hot chilis or no chilis, your choice)

Cook on high til it boils, and then simmer for 20 minutes. 

Serve with chopped avocado, fresh lemon, cilantro, harissa

EDAMAME SALAD

1 cup quinoa
(3 cups) frozen edamame
 2 medium lemons
2 small ripe avocados
2 garlic cloves, crushed
2 bunches breakfast radishes, halved lengthways
1 cup small purple basil leaves
1 tbsp ground cumin
 1/3 cup olive oil
1/4 tsp chile flakes salt and black pepper

Ottolenghi, Yotam; Lovekin, Jonathan (2011-03-23). Plenty: Vibrant Vegetable Recipes from London's Ottolenghi (p. 228). Chronicle Books. Kindle Edition.