Post Title

 

Asparagus and Bok Choy Frittata

 

Ingredients

1. 2 tablespoons cooking oil
2. 3 scallions including green tops, sliced thin
3. 1 teaspoon grated fresh ginger
4. 1 clove garlic, minced
5. 1 small head bok choy (about 3/4 pound), cut into 1-inch pieces
6. 3/4 pound asparagus, tough ends snapped off and discarded, spears cut into 1-inch pieces
7. 3/4 teaspoon salt
8. 9 eggs, beaten to mix
9. 1/4 teaspoon fresh-ground black pepper
10. 1 teaspoon Asian sesame oil

Directions

1. Heat the oven to 325°. In a medium cast-iron or ovenproof nonstick frying pan, heat the cooking oil over moderate heat.
2. Add the scallions, ginger, and garlic and cook, stirring, until fragrant, about 30 seconds. Add the bok choy and cook, stirring, until the leaves wilt, about 2 minutes.
3. Add the asparagus and 1/2 teaspoon of the salt and continue to cook, stirring occasionally, until the vegetables are almost tender, about 3 minutes more.
4. Evenly distribute the vegetables in the pan and then add the eggs, pepper, and the remaining 1/4 teaspoon of salt. Cook the frittata, without stirring, until the edges start to set, about 2 minutes.
5. Put the frittata in the oven and bake until firm, about 25 minutes. Drizzle the sesame oil over the top.

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Turkey Sloppy Joes

 

Ingredients

1. 1 lbs ground turkey breast
2. 1/2 cup chopped onion
3. 1/2 cup chopped green bell pepper
4. 1/2 cup chopped celery
5. 1 LB tomato sauce
6. 4 buns
7. 1tbs white wine vinegar
8. 2 tsp white white wine vinegar
9. 2 tbs brown sugar
10. 1 tsp dry mustard
11. 1/2 tsp pepper
12. 1/4 tsp crushed red pepper
13. 1/4 tsp salt

Directions

1. Coat a 4-quart post with nonstick cooking spray and preheat over medium heat.
2. Crumble the turkey into the pot and add the onion, green bell peper, and celery. Cook for 4 minutes until turky is no longer pink while stirring constantly
3. Add the tomato sauce, vinegar, brown sugar, mustard, black and red pepper and salt. Stir well and cook over medium low heat for 20-25 minutes until thick
4. Toast the buns until lightly browned
5. Spoon even amounts of the sloppy Joe mixture over the bottom halves of the buns. Cover wit the top halves and serve Immediatly

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Chicken Breats with Israeli-style salad and Tahini

Chicken Breasts with Israeli-style salad and tahini

A tangy treat from the Middle East. Best served with on in Pita.

Ingredients

1. 1 cucumber peeled, seeded and chopped into 1/2 inch pieces
2. 2 tomatoes seeded and cutg into 1/2 inch pieces
3. 1/2 cup diced red onion
4. 3 TBS cilantro
5. 6 TBS olive oil
6. 4 TBS lemon juice
7. 1 TBS fresh ground pepper
8. 6 TBS Tahini
9. 6 TBS water
10. 1/2 tsp salt
11. 1.5 lbs boneless skinless chicken breasts

Directions

2. In a medium pan, heat 1.5 tablespoons of olive oil over medium heat
3. Season chicken with salt and pepper on all sides
4. Cook chicken 5 minutes and then flip for another 5 minutes
5. Cover pan tightly and then remove from hit. Let stand
6. While chicken is waiting, mix vegetables along with 2 tablespoons of oil and 1.5 tablespoons of olive oil . Season with salt ground pepper
7. Mix tahini, water, and 3 tablespoons of olive oil in a small blender or hand mixer while drizzing in rest of lemon juice. Add salt and papper to taste
8. Put chicken on the plate slicing into 1 inch strips and cover with tahini sauce

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Chicken in Cashew Sauce

A sweet and spicy dish that has the wonderful flavors of India. Serve over brown rice and a side of chutney

Ingredients

1. 2 medium onions
2. 2 tbs tomato paste
3. 1/2 cup cashews
4. 1.5 tsp garam masala
5. 1 tsp crushed garlic
6. 1 tsp chili powder power
7. 1 tbs lemon juice
8. 1/4 tsp tumeric
9. 1 tsp salt
10. 1 tbs yougurt
11. 1 tbs canola oil
12. 2 tbs cilantro
13. 1 tbs raisins
14. 1 lb boneless skinless chicken breast
15. 1.25 cups water

Directions

1. Coarsely cut the onions and put into food processor for 30 seconds
2. Add to food processor tomato paste, cashews, garam masala, garlic chili powder, lemon juice, termic, salt and yougurt and blend for 30 seconds more
3. Heat the oil on medium and put contents of food processor in and cook for 2 minutes
4. Dice chicken into 1 inch cubes and put into pan with cilantro and stir fry on high heat for 1 minute
5. Cook for 10 minutes and make sure chicken done. Cook chicken until no longer pink in center

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Chicken in Cashew sauce

A sweet and spicy dish that has the wonderful flavors of India. Serve over brown rice and a side of chuty

Ingredients

1. 2 Medium Onions
2. 2 tbs tomato paste
3. 1/2 cup cashews
4. 1.5 tsp garam masala
5. 1 tsp crushed garlic
6. 1 tsp chili powder power
7. 1 tbs lemon juice
8. 1/4 tsp tumeric
9. 1 tsp salt
10. 1 tbs yougurt
11. 1 tbs canola oil
12. 2 tbs cilantro
13. 1 tbs raisins
14. 1 lb boneless skinless chicken breast
15. 1.25 cups water

Directions

1. Coarsely cut the onions and put into fodd processor for 30 seconds
2. Add to food processor tomato paste, cashews, garam masala, garlic chili powder, lemon juice, termic, salt and yougurt and blend for 30 seconds more
3. Heat the oil on medium and put contents of food processor in and cook for 2 minutes
4. Dice chicken into 1 inch cubes and put into pan with cilantro and stir fry on high heat for 1 minute
5. Cook for 10 minutes and make sure chicken done. Cook chicken until no longer pink in center

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