Avocado Deviled Eggs

Avocado Deviled Eggs.

Two amazingly delicious ingredients full of protein and healthy fats: avocado and hard boiled eggs.  Need I say more?

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Lemon Couscous with Peas and Carrots

This recipe comes from one of my mom’s old copies of Bon Appetit, so no picture, unfortunately.  Couscous cooks quickly; the whole thing takes about 15 minutes.  Peas and carrots add nutrition while lemon juice, lemon peel and chicken broth provide flavor.

Yield: 6 servings

Total time: 15 minutes (10 if you mince the carrots with a food processor, but that’s canceled out by the time needed to disassemble and wash the food processor).

Ingredients

1 1/2 cups canned low-salt chicken broth

1/4 cup water

2 carrots, minced (or frozen carrots if you’re really in a hurry)

1 cup fresh or frozen peas

1 1/4 cups plain couscous

3 tablespoons fresh lemon juice

1 1/2 tablespoons grated lemon peel

1 1/2 tablespoons butter

Instructions

  1. Bring broth & 1/4 cup water to boil in medium saucepan over medium-high heat.
  2. Add carrots & cook 2 minutes.
  3. Add peas. Cook 4 minutes if fresh & 1 minute if frozen.
  4. Add couscous & cook 30 seconds, stirring often.
  5. Add lemon juice, peel & butter. Stir til melted & smooth.
  6. Remove from heat, cover & let stand 5 mins.
  7. Fluff with fork, season with salt & pepper, & serve.

And presto, couscous!

Four-Ingredient Greek Avgolemono (Egg-Lemon Soup)

My mother has a huge collection of cookbooks, and these days I look through them almost every time I see her.  Cooking with Just Four Ingredients caught my eye immediately, and yielded this Greek egg-lemon soup.  I’m excited to try it–especially as it takes only about 10 minutes to make.

This picture doesn’t actually correspond to this particular recipe (it’s from here), but it’s a pretty representative picture of an Avgolemono soup without pieces of chicken in it.

Yield: Serves 4-6

Total time: About 10 minutes

Ingredients

  • 7 1/2 cups chicken stock (when recipes say chicken stock, I use good-quality canned chicken broth).
  • 1/2 cup orzo pasta or other small shapes
  • 3 eggs
  • juice of 1 large lemon

Instructions

  1. Pour chicken broth in large pan & bring to boil
  2. Add orzo or other small pasta & cook for 5 mins, or according to packet instructions
  3. In a separate bowl, beat eggs until frothy, then add lemon juice and cold water to them.
  4. Slowly stir a ladleful of hot chicken broth into the egg mixture, then add one or two more.
  5. Remove pan from heat, pour in egg mixture and stir well. Season to taste with salt & black pepper & serve immediately. (No, I’m not sure what’s up with the confusing back-and-forth between the pan on the stove and the bowl with the eggs.  I’m guessing these steps help the ingredients mix better, avoid curdling, or both).
  6. Do NOT let the soup boil once egg, lemon juice and stock mix has been added, or it will curdle.

Roasted Clementine and Fennel Chicken

An Israeli chef and a Palestinian chef got together to write a cookbook.  Sounds almost like the setup for a joke, but it really happened.  The book is called Jerusalem: A Cookbook, and a review in the Wall Street Journal excerpted this dish.  The recipe was invented by the authors to reflect Jerusalem cooking’s use of arak (anise-flavored liquor) and citrus.  This isn’t the fastest recipe ever–there’s a lot of mixing and prep and the roasting itself takes 35-45 minutes.  But everyone needs a special occasion recipe, and sometimes it’s fun to make something complicated and feel that sense of accomplishment when it’s done.  Plus, this chicken is delicious. It comes out sweet, a little tangy, and juicy. The dominant flavor is the clementine oranges, but the fennel, mustard, and lemon add a little complexity.

Yield: Serves 4.

Ingredients

  • 6 tablespoons arak (or ouzo or Pernod).  I didn’t have any of these (or any cooking wine at all), but I’ve eaten this dish both with and without–they end up very similar and if anything, it may be better without.
  • 4 tablespoons olive oil
  • 3 tablespoons freshly squeezed orange juice
  • 3 tablespoons freshly squeezed lemon juice
  • 2 tablespoons grainy mustard (I used a horseradish mustard)
  • 3 tablespoons light brown sugar
  • 1 1/2 teaspoons kosher salt
  • Freshly ground black 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 (I used mustard seeds instead, and put them in to bake with the chicken instead of using them as a garnish).

Instructions

  1. In a large mixing bowl, whisk together arak, oil, orange and lemon juices, mustard, brown sugar and salt. Season with pepper, to taste.  I squeezed fresh lemons and clementines to get the juice, and so had leftover peel..  Add it in step #5 when you put everything in the oven; it adds extra citrus flavor.
  2. Add fennel, chicken, clementine slices, thyme and crushed fennel seeds. Turn several times to coat.
  3. If time allows, marinate chicken for a few hours or preferably overnight.
  4. Preheat oven to 425 degrees.
  5. Transfer all ingredients, including marinade, to a large roasting pan. Chicken should be skin-side up.
  6. Roast until chicken is browned and cooked through, 35-45 minutes. Remove from the oven.
  7. Lift chicken, fennel and clementines from pan and arrange on a serving plate. Cover and keep warm.
  8. The recipe calls for pouring the 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 the top of the sauce.  Then pour this heated sauce over the chicken.  However, this wasn’t necessary for me as the liquid had cooked down so much already.  Plus, with this dish, the sauce is so good that the more of it you have, the better.
  9. Garnish with parsley and serve.  Don’t diiscard the clementine slices and peels;you can eat them along with the chicken, and in my opinion, they’re the tastiest part of this whole dish!

And there you have it, chicken tasty enough to bring peace to Israelis and Palestinians.

If you have leftovers, you can use them as the base for Asian-style orange chicken.

Lemon-Garlic Chicken

This recipe, from Jenni Fleetwood’s 20 Minute Cookbook, was the first recipe I ever made myself, along with crispy skillet potatoes fried in olive oil.  Small pieces of chicken become crisp and fragrant with shallot, garlic, lemon juice, paprika, and parsley.  The recipe is perfect for beginning cooks as it includes only 7 ingredients, most of them common, and takes only 6-8 minutes to prepare.

Lemon-Garlic Chicken

Prep time: 3 minutes

Cooking time: 3-5 minutes

Yield: Serves 2-4

  • 2 skinless chicken breast filets
  • 2 tbsp olive oil
  • 1 shallot, finely chopped
  • 4 garlic cloves, finely chopped
  • 1 tsp paprika
  • Juice of 1 lemon
  • 2 tbsp chopped fresh parsley
  • Salt and ground black pepper
  • To garnish: fresh flat leaf parsley
  • To serve: lemon wedges\

Instructions

  1. Remove the little filet from the back of each breast portion. If the meat still looks fatter than a finger bat it with a rolling pin to make it thinner. Slice meat into thin strips.
  2. Heat oil in large frying pan. Stir-fry chicken with shallot, garlic and paprika over high heat for 3 mins or until cooked through.
  3. Add lemon juice and parsley; season with salt and pepper to taste. Garnish with flat leaf parsley and serve hot with lemon wedges.