Greek Chicken

DF, GF

With spring in the air I can’t help but think of recipes that cater to the warmer weather and fresh spring ingredients.  Herbs are one of the first crops of the season.  They grow just as quickly in pots in the city as they do in a garden in the burbs.  And they add so much flavor without any added calories or fat, which is one thing on everyone’s mind as bathing suit season approaches.  This recipe can also be prepared on an outdoor grill, so versatile and delicious its one everyone should have in their back pocket.

greek chicken

Greek Chicken
4 chicken cutlets
1/2 c olive oil
juice and zest of 1 lemon
1/4 c mint, chopped
1/4 c oregano, chopped
2 garlic cloves, minced
salt and pepper

Combine all ingredients in a resealable plastic bag and allow to marinate over night. When ready to prepare heat 2 tbs olive oil in a large skillet over medium high heat. Once the oil is hot add chicken cutlet and cook 5 minutes per side or until browned and cooked through.

Couscous with Peas and Herbs

DF, V, VG

Sometimes the best recipes hardly seem like recipes at all.  This recipe is certainly one of of those as it starts with a box of couscous.  I’m not certain what’s in the mystery seasoning pack, but I do know that when it’s combined with the following ingredients it’s delicious. It’s also perfect for a week night dinner as it’s ready in 7 minutes. Serve on the side of grilled chicken or veggies.

couscous peas mint

Couscous with Peas and Herbs
1 5.6 oz box toasted pine nut couscous (suggested Near East)
1 c frozen peas, thawed
juice and zest of 1/2 a lemon
2 tbs mint, finely chopped
2 tbs basil, finely chopped

Add 1 1/4 c of water and seasoning pack to a pot, bring to a boil then add couscous. Take off heat and let sit covered for 5 minutes.  Fluff couscous with fork then add peas, lemon juice and zest, mint, and basil.  Stir until well combined then serve.

Falafel

DF, V

I’m always trying new vegetarian dishes for dinner.  For one it’s easier on the wallet, but it’s also just a good way to switch things up.  I happen to think some of tastiest creations happen to be completely meatless, so why not do a meatless monday at home?  This past week I made falafel.  It’s such a middle eastern staple, yet I’ve never made it before.  Of course it’s more traditional to deep fried them, but then you lose all the health benefits of the chickpeas and in my opinion the taste of the chickpea.  Try this recipe for a healthier version you can make at home in your own kitchen.

Falafel

Falafel

For falafel:
1 15 ounce can chick peas
1 garlic clove
2 scallions
1 tsp cumin
1 tsp corinader
1/4 tsp paprika
1/4 c parsley
zest of 1/2 of a lemon
1 egg
3 tbs flour
1 tsp cornstarch

For white bean sauce:
7 oz cannellini beans
1/4 c parsley
1 garlic clove
juice of 1/2 a lemon
3 tbs extra virgin olive oil
1 tbs water

baby spinach and white rice for serving

In a food processor combine chickpeas, garlic, scallions, cumin, coriander, paprika, parsley, lemon zest, egg, and salt.  Pulse until well combined.  Pour mixture into a bowl then mix in flour and cornstarch.  Chill in the refrigerator for 30 minutes.

In the meantime make the white bean sauce.  Clean out the food processor then add cannellini beans, parsley, garlic, lemon juice, extra virgin olive oil, water, and salt and pepper to taste.  Pulse until smooth then remove to a ramekin for serving.

Remove chickpea mixture from refrigerator.  Add 2 tbs olive oil to a large skillet over medium high heat.  Use a rounded tablespoon measure to make each falafel patty.  Then add to skillet and cook for 3-4 minutes per side or until browned.  Serve over a bed of baby spinach and top with white bean sauce and alongside white rice.