Sumac Coated Chicken

Sumac Coated Chicken
From ZOV Recipes & Memories From the Heart

Prep time: 5 minutes
Marinating time: 1-24 hours (refrigerated)
Grill time: 10-12 minutes
Serves 6

Ingredients:
½ cup plain yoghurt
¼ cup fresh Italian/flat leaf parsley, chopped
2 tbsp fresh lemon juice
2 tbsp sweet paprika
2 tbsp sumac (worth a trip to a Middle Eastern shop)
1 tbsp minced garlic
1 ½ tsp salt
1 tsp ground black pepper
1 tsp ground cumin
½ tsp cayenne pepper
½ tsp ground nutmeg
2 lb/1kg boneless, skinless chicken breasts (Zov cuts them into 2” chunks to skewer, I cut each breast in 3-4 strips lengthwise – easier to use on my Griddler)
Garnish:
Lemon wedges
Fresh mint or Italian parsley

Directions:
1. In a large bowl, combine the yoghurt, parsley, lemon juice, paprika, sumac, garlic, salt, black pepper, cumin, cayenne and nutmeg. Add the chicken and stir to coat completely.

2. Cover and refrigerate for at least one hour or overnight, stirring occasionally.

3. Preheat the BBQ (or in my case, the Griddler or grill pan). If you are following Zov’s method, thread the chicken onto 6 metal skewers (or soaked wooden ones). Otherwise just lay the strips across the grill…(better for grill marking and so the chicken won’t fall through the grate). Turn occasionally for 10 minutes or so. The chicken should be cooked through and lightly charred on the outside.

4. Transfer to a platter and garnish with lemon wedges and mint or parsley.

Zov suggests using the marinade for lamb or beef as well.

Great served as part of a buffet or as a main course with grilled asparagus and couscous or romaine salad.

Balsamic Pomegranate Vinaigrette

Balsamic Pomegranate Vinaigrette
From ZOV Recipes & Memories From the Heart

Prep time: 5 minutes
Makes 1½ cups

Ingredients:
¼ cup balsamic vinegar
¼ cup rice vinegar
4 cloves garlic
2 tbsp Dijon mustard
2 tbsp finely chopped shallots
2 tbsp pure maple syrup
1 tbsp pomegranate molasses
1 ½ tsp salt
1 tsp ground black pepper
½ cup canola oil

Directions:
1. Blend balsamic and rice vinegars, garlic, mustard, shallots, maple syrup, molasses, salt & pepper in a blender until smooth. With the motor running, gradually pour the oil in a thin stream (this emulsifies the dressing).

2. Zov says the vinaigrette will keep for 3 days in a sealed container in the fridge. I kept mine for a week and it was fine.

I love it over mixed greens, fresh mint and berries or drizzled over grilled asparagus.

Penne with Roasted Chicken, Marinated & Grilled Vegetables and Goat Cheese

Penne with Roasted Chicken, Marinated Grilled Vegetables & Goat Cheese

Prep time: 30 minutes (to precook the pasta)
Cooking time: 10 minutes

Serves 4

Ingredients:
4oz/126g cooked multigrain penne
2 tbsp olive oil
1 cup cremini mushrooms, sliced
1 cup marinated grilled vegetables, chopped (I used Sardo pasta toppers)
2 cups cooked chicken (I made my own roasted chicken recipe), chunked or sliced
1-2 heaping tbsp roasted red pepper pesto
1 tbsp chunky no-cook tomato sauce (or jarred tomato sauce)
½ - 1 pkg (4oz/125g) goat cheese, crumbled
¼ cup fresh parsley, chopped
Pinch or two of red chili pepper flakes
1-2 tbsp milk

Directions:
1. Cook the pasta in boiling salted water. For hot summer days, cook the pasta in the morning and leave in cold water until you’re ready to use it.

2. In a large non-stick skillet, over medium heat, sauté the mushrooms in olive oil for 4 minutes or until the mushrooms are browned. Add the veggie, pesto, tomato sauce, and sauté for 2-3 minutes. Add the chicken and the goat cheese and chili pepper flakes. Toss and simmer until heated through (2-3 minutes). Add a little milk to make it more saucy. Taste for seasonings and top with parsley.

Serve with a simple green salad.

Roasted Cumin Crusted Salmon wiith Orange Chipotle Butter

Roasted Cumin Crusted Salmon with Orange Chipotle Butter

From: Grill It!

Prep time: 5 minutes

Roasting time: 10-15 minutes depending on the thickness of the fish

Serves :4

Ingredients:
3 tbsp cumin seeds, toasted and cracked (I pulse them briefly in a coffee grinder)
4 salmon filets (mahi-mahi, halibut or other firm white fish)
2 tbsp olive oil
Kosher salt & freshly ground black pepper to taste
4 pats of orange chipotle butter

Directions:
1. Preheat the oven to 400°F/200°C (you could prepare it on the grill as well)

2. Toast the cumin seeds, and pulse briefly in a coffee grinder just to get the flavors even more potent.

3. Roast in an oven proof pan for 10-15 minutes until the center is no longer opaque, but still juicy.

Top each filet with a pat or two of orange chipotle butter. I like to serve it with a romaine salad or pasta with the Cumin Lime Dressing.

Orange Chipotle Butter

Orange Chipotle Butter
Seen here on Roasted Cumin Crusted Salmon
From: Grill It!

Prep time: 5 minutes

Store well wrapped in the fridge for up to a week or several months in the freezer.

Makes :4” log

Ingredients:
2 tbsp minced or pureed chipotle peppers in adobo sauce
2 tbsp fresh cilantro, roughly chopped
Juice of 1 lime (about 2 tbsp)
4 tbsp unsalted butter, softened
Kosher salt and freshly ground black pepper to taste

Directions:
Combine all the ingredients in a bowl and mix well. Wrap the butter in plastic wrap and refrigerate until firm.

Great on grilled chicken, steak and fish.

Cherry Pecan Cornbread Muffin

Cherry Pecan Cornbread Muffins
Adapted from WomenHeart's All Heart Family Cookbook

Hands-on time: 5 minutes
Baking time: 15-18 minutes(or until the toothpick comes out clean)

Makes 12 muffins

Ingredients:
1cup yellow cornmeal (fine grind)
1 cup all purpose flour
2 tbsp ground flaxseeds
½ cup brown sugar
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 large egg, lightly beaten
1 cup low fat vanilla yoghurt
½ cup vanilla soy milk
½ cup dried cherries, coarsely chopped
½ cup pecans, toasted and chopped

Directions:
1. Pre heat the oven to 425°F/220°C and coat a 12 cup muffin pan with cooking spray.

2. In a large bowl, whisk together the cornmeal, flour, flaxseeds, sugar, baking soda, baking powder and salt. Make a well in the center and add the rest of the ingredients. Stir, just until everything is blended together

3. Evenly distribute in muffin cups and bake in the center of the oven for 15-18 minutes. Test for doneness by sticking a wooden toothpick in the center. If it comes out dry, it’s done.

4. Cool in the pan on a cake rack for 10 minutes. Remove from the pan and continue to cool completely.

Romaine, Avocado & Cherry Tomato Salad with Chili Grilled Shrimp

Romaine, Avocado & Cherry Tomato Salad with Grilled Chili Shrimp
From: Grill It!

Prep time: 5 minutes

Serves 4

Ingredients:
Dressing:
Juice of 3 limes (about 1/3 cup)
1/3 cup extra virgin olive oil
2 tbsp fresh cilantro, roughly chopped
1 large clove garlic, minced
1 tsp ground cumin
Kosher salt & freshly ground black pepper to taste

Salad:
1 lb/450g large shrimp (16-20) shrimp, peeled and deveined
2 tbsp olive oil
1 tsp chili powder
Kosher salt & freshly ground pepper to taste

1 head romaine lettuce (I like to use the hearts – crunchier), cut or torn into bite sized pieces
12 cherry tomatoes
2 firm, ripe avocados, halved, and cut into wedges

Directions:
1. Combine all the dressing ingredients in a small bowl and whisk together.

2. In another small bowl combine the shrimp, oil, chili powder, salt & pepper and toss to coat the shrimp. (Ruth’s note: several grilling options…bbq on presoaked skewers; use an indoor grill pan; use the broiler element in the oven; use a panini maker like The Griddler.) Cook shrimp for 2-3 minutes per side.

3. In a large serving bowl, combine romaine, tomatoes, avocado wedges and toss with the dressing. Add the shrimp and toss again.

I also make this as a side salad for grilled fish or steak without the shrimp. Or you can toss in some cooked chicken and some crumbled feta for a lovely light supper or lunch.

Southeast Asian Spice Rub

Southeast Asian Spice Rub
From: Grill It!

Prep time: 5 minutes

Store in airtight container in cool dark place for up to a year

Makes :about 1 cup

Ingredients:
¼ cup curry powder
¼ cup ground coriander
2 tbsp ground cumin
2 tbsp ground white pepper
2 tbsp kosher salt
1 tbsp turmeric
1 tbsp ground ginger
1 tbsp cayenne pepper

Directions:
Combine all the ingredients in a bowl and mix well.

Great rub for steak, chicken and fish.

Tamarind Glazed Ribs

Tamarind Glazed Ribs
From Simply Delicioso

Prep time: 10 minutes
Roasting time: 90 minutes

Serves 4

Ingredients:
2 racks of ribs (about 2lb/1kg each)
Salt & pepper
2 dried aji panca or ancho chilies, soaked in hot water until soft (about 10 minutes)
½ cup tamarind paste
3-4 tbsp brown sugar
2 tbsp Worcestershire sauce
Juice of one lemon (about 1/3 cup)
½ cup orange juice (preferably freshly squeezed)
4 garlic cloves, coarsely chopped

Directions:
1. Preheat the oven to 300ºF/150ºC.

2. Sprinkle the ribs with salt and pepper and place them meaty side up on a rack over a foil lined, rimmed baking sheet for easy cleanup. Roast for 30 minutes and pour off any excess fat from the pan. Turn the ribs over and increase the temperature to 400ºF/200ºC and continue to cook for another 30 minutes.

3. While the ribs are cooking, make the glaze: Remove the dried chilies from the soaking liquid and discard the stem and seeds. Reserve the soaking liquid. Place the chilies, tamarind paste, brown sugar, Worcestershire sauce, lemon & orange juices and garlic in a blender. Puree to a thick paste, scraping down the sides of the blender as needed. If the sauce seems to thick, add a little of the reserved soaking water. Set aside ¼ of the glaze for serving.

4. After the ribs have cooked for 30 minutes at 400ºF/200ºC, begin basting them with the tamarind sauce every 15 minutes until the ribs are tender, turning them meaty side up after an additional 30 minutes.
Remove the ribs from the oven and using a clean basting brush, paint them with the reserved glaze and serve.

Great served with salad and roasted sweet potato.

Romaine Hearts, Herbs& Croutons with Creamy Dressing

Romaine Hearts & Herbs with a Creamy Dressing

Prep time: 5 minutes

Serves 2 (to make more just add more of everything)

Ingredients:
1 romaine hearts, coarsely chopped
2 tbsp fresh oregano, coarsely chopped
2 tbsp fresh basil, chiffonade (leaves rolled and slices thinly across)
2 tbsp fresh parsley, coarsely chopped
½ cup Asiago cheese, coarsely grated
Handful or so toasted croutons (I made mine from stale Dakota Bread, tossed in olive oil and fried in a dry nonstick skillet on high heat until toasted (just a few minutes).
Dressing:
1/3 cup extra virgin olive oil
¼ - ½ cup sherry vinegar
1 heaping tsp Dijon mustard
1-2 tbsp mayonnaise ( I love the new Hellmann’s Olive Oil Mayonnaise)
½ tsp or so Worcestershire sauce
Salt & freshly ground black pepper to taste

Directions:
1. Combine the greens, croutons and Asiago in a bowl and toss with a fork.

2. Combine all the dressing ingredients in a small bowl and beat with a fork to blend. Taste for seasoning and add to salad and toss.

Pasta with Roasted Red Pepper Pesto & Grilled Vegetables

Pasta with Roasted Red Pepper Pesto & Grilled Vegetables
Prep time: 15 minutes

Serves 4

Ingredients
13oz/375g pasta (I like multigrain spaghetti or spaghettini for this dish, but choose your favorite)
½ cup reserved pasta water (I don’t always need it, but you can’t get it back once it’s gone down the drain)
At least 4 tbsp roasted red pepper pesto
1 cup grilled vegetables (I love eggplant, artichoke hearts, red onions, zucchini-all sliced ¼”, thin asparagus spears, but choose your favorites)
1-2 tbsp olive oil
Pinch or two of red pepper flakes (optional)
½ cup or so Asiago cheese, coarsely grated

Directions
1. Cook pasta in boiling salted water until al dente and drain. Reserve ½ cup of pasta water.

2. In the meantime, in a large serving bowl, place the grilled vegetables, especially if you’ve made them earlier and taken them from the fridge. This way the hot pasta will heat the vegetables.

3. Add the drained pasta, pesto, cheese and oil, toss and taste for seasoning. If you find the dish too "dry" - that is not saucy enough for you, add a little more oilve oil or the reserved pasta water.

Serve with a salad.

Grilled Vegetables

Grilled Vegetables
Prep time: 10 minutes
Marinating time: 20-90 minutes
Grill time: 5-10 minutes
Serves 4-6

Ingredients:
Variety and amount of vegetables are to your taste and appetite: here are some of my favorite options – just remember you want vegetables that are not too mushy….
Red, orange or yellow bell peppers cut in large wedges
Red or Spanish onions cut across in thick slices (I use soaked wooden skewers to keep the rings together during the grilling)
Large mushrooms, whole
Eggplant sliced thin (lengthwise or across – is up to you)
Zucchini sliced thick
Asparagus spears, whole
Artichoke hearts, cut in half or left whole
If you like tomatoes, cut them in half to grill them and put them on last or you’ll be making sauce! They don’t take very long before they turn to mush
Whatever other vegetables you like

Marinade:
¼ - ½ cup Olive oil
Equal amount of vinegar (I vary between cider, sherry, champagne or white wine, but lemon juice is good too)
2 large cloves of garlic, mashed
2-3 tbsp chopped fresh herbs like rosemary or oregano. (Dried works fine too, just use less. If you like the flavor of basil, use dried in the marinade, and fresh to sprinkle over the vegetables once they’re done. Fresh basil or cilantro are too delicate for grilling)
Salt & pepper to taste

Directions:
1. In a bowl, mix all the marinade ingredients. Toss in the vegetables and let marinate for at least 20 minutes.

2. Preheat grill (outdoor BBQ, indoor grill pan on the stove, Griddler set at “Sear”, or broiler) and cook the vegetables starting with the denser, crisper ones first (about 2-5 minutes per side) over medium high heat. Sprinkle fresh cilantro, basil, oregano (whatever herb you’ve used) over the vegetables and serve.

Great as a side for grilled meat, fish or chicken, fabulous in wraps & sandwiches, perfect for adding to pizza and pasta for a last minute meal.

Sauces, Marinades, Seasonings & Rubs

Sauces:

See Pasta section for more sauce options

Roasted Tomato Butter Sauce wonderful with seafood and fish

Fermented Black Bean Sauce great as a marinade too

Quick Berry Sauce spooned over ice cream, crepes, blintzes...

Basil Pecan Pesto

Roasted Red Pepper Pesto

Chunky No Cook Tomato Sauce

Maple Balsamic Dressing great on fish and chicken, and over salads

Marinades:

Herb Grilling Oil not just to brush on pizzas! great to marinate chicken or fish & seafood

Seasonings/Rubs/Condiments:

Creole seasoning for seafood, chicken, grilled meat

Moroccan styly Preserved Lemons excellent with Moroccan style tangines

Southeast Asian Spice Rub perfect for fish, steak, chicken

Tamarind Glaze great on chicken & ribs

Butters:

Orange Chipotle Butter

Pumpernickel Rye

Pumpernickel Rye Bread
Adapted from The Bread Lover's Bread Machine Cookbook

Hands-on time: 5 minutes
Bread machine just for kneading the dough: 1½ hours
Second rising: 60 minutes
Baking time: 30 minutes (or until bread sounds hollow when you tap it with your knuckles)

Ingredients: It’s important that the ingredients are added to the machine in the following order:
1 1/3 cup water (room temperature)
3 ½ tbsp molasses
2 tbsp butter, melted
1½ cups home-style white bread flour
1 cup rye flour
½ cup whole wheat flour
¼ cup fine ground cornmeal
3 tbsp unsweetened Dutch process cocoa powder
2 tbsp brown sugar
1½ tbsp gluten
½ tsp instant espresso powder
2 tsp caraway seeds
1½ tsp salt
2 ½ tsp bread machine yeast
Fine corn meal to sprinkle on the baking sheet

Directions:
1. Place all the ingredients in a bread maker in the order given and set to “dough”.

2. Once the dough cycle is finished, remove dough from the bread machine, shape into a loaf and place on a prepared baking sheet (parchment paper sprinkled with corn meal). Cover and let rise until double (about an hour or so). If it’s cold and drafty in my kitchen (open plan great rooms are lovely usually, but not for finding warm places for dough to rise), I preheat the oven to 200°F/90°C (lowest setting) and as soon as it’s at that temperature I turn the oven off, leave the door open for a minute or two, add the covered loaf, close the door and let it sit until it doubles. Norene’s Gilletz' great tip…it’s ready if you stick your finger deeply into the loaf and it doesn’t bounce right back.

3. REMOVE THE BREAD FROM THE OVEN after 20 minutes (the entire resting process could take place on a dry draft free surface).
4. Preheat the oven to 425°F/220°C. Place a baking stone (if you have one – I use a pizza stone set in the middle of the oven. Allow the oven to heat for 20 minutes longer.

5. To bake the bread, I do not remove the loaf from the parchment lined baking sheet. I just place the entire sheet on top of the baking stone and bake for 30 minutes or until the bread sounds hollow when you knock it.

Last great tip…if you want the crust crunchy, place 1 cup of water in a shallow pan in the oven somewhere not in the way of the bread rising.

6. Once the bread is ready, remove it from the oven and allow it to cool on a rack for about 10 minutes before removing from the pan.

Lamb, Feta & Eggplant Burgers

Lamb, Feta & Eggplant Burgers
Adapted from Donna Hay Magazine, Issue 37

Hands-on time: 5 minutes
Grill time: 8-10 minutes
Makes: 4 burgers

Ingredients:
2 small eggplants, chopped quite fine, (about 1-1½ cups) NOT peeled
2 tbsp olive oil
1 lb/450 g ground lamb (or whatever ground meat you favor)
½ cup fresh Italian/flat leaf parsley, chopped
½ cup fresh mint, chopped
2 cloves garlic, minced
1 tbsp grated lemon zest
½ cup or so feta, crumbled
1 tbsp Dijon mustard

4 hamburger buns

Directions:
1. In a large bowl, combine the ingredients except for the buns. Shape into 4 patties.

2. Heat a grill pan over medium-high heat, add enough oil just to keep the meat from sticking. Add the patties and turn once or twice for 10 minutes or so. Or if you’re really lucky…grill on a BBQ or use a Griddler and set to “sear”

Tuna, Tomato & Avocado Salad

Tuna, Tomato & Avocado Salad

Prep time: 5 minutes

Serves 2 (for lunch or more as part of a buffet)

Ingredients:
1 avocado, cut in chunks
1 tin (5.6oz /170g good quality white solid tuna, chunked (I prefer the kind that comes in vegetable broth & oil) I actually used tuna salad that I had left in the fridge. It had finely chopped red onions and some red peppers),
1 ripe tomato (I like mine vine ripened), coarsely chopped
¼ cup ( ½ small) red onion, thinly sliced and then chopped
1-2 tbsp fresh basil, shredded or chiffonade (leaves rolled and sliced across)
Dressing:
1-2 tbsp mayo (I love Hellman’s new olive oil mayo)
½ - 1 tsp Dijon mustard
1 tsp apple cider balsamic vinegar (or more if you like things tangy)
Salt & pepper to taste

Directions:
1. Place the tomatoes, tuna, avocado and chopped basil in a serving bowl.

2. In a small bowl, combine all the ingredients for the dressing. Taste for seasoning and then add to the tuna, tomato & avocado mixture. Toss, taste again and serve.

Gingery Carrot Loaf

Gingery Carrot Loaf
From WomenHeart's All Heart Family Cookbook

Hands-on time: 5 minutes
Baking time: 1 hour (or until the toothpick comes out clean)

Makes 1 loaf

Ingredients:
1¾ cups whole wheat pastry flour (I just pulsed my regular whole wheat flour in the food processor a few times)
½ cup pecans, toasted and chopped
2 tbsp crystallized ginger, coarsely chopped
1 tsp baking soda
½ tsp baking powder
¼ tsp salt
¼ tsp salt
1 cup grated carrots
½ cup vanilla soy milk (probably the only time I’ll use soy milk is in baking)
3 tbsp light olive oil
1 large egg

Directions:
1. Pre heat the oven to 350°F/170°C and coat a 8”x4” loaf pan with cooking spray.

2. In a large bowl, whisk together the flour, pecans, ginger, baking soda, baking powder and salt.

3. In a small bowl combine carrots, sugar, milk, oil and egg. Make a well in the center of the flour mixture and add the carrot mixture to it, stirring just until blended.

4. Pour in to the prepared loaf pan and bake in the center of the oven for 60 minutes. Test for doneness by sticking a wooden toothpick in the center. If it comes out dry, it’s done.

5. Cool in the pan on a cake rack for 5 minutes. Remove from the pan and continue to cool completely.

Norene's To Die For Chocolate Zucchini Muffins

Norene's To Die For Chocolate Zucchini Muffins
From Norene's Healthy Kitchen - these are insanely delicious

Hands-on time: 10 minutes
Baking time: 20-30 minutes (or until the toothpick comes out clean and the tops are golden and spring back when lightly touched)
Makes 12 muffins ( I actually only got 9 out of my batch)

Ingredients:
1 small zucchini, grated (about 1 cup)
1 cup rolled oats
½ cup whole wheat or all purpose flour
1 cup granulated sugar
3 tbsp cocoa powder
1 tsp ground cinnamon
1 tsp baking soda
½ tsp baking powder
1 large egg
¼ cup fresh orange juice
¼ cup canola oil
½ tsp vanilla extract
½ cup pecan pieces/(Norene used walnuts)

Directions:
1. Preheat the oven to 375°F/190°C and use paper muffin liners or cooking spray.

2. Grate the zucchini in the food processor and set aside.

3. In the food processor fitted with the steel blade (or large bowl using a fork) process the oats, flour, sugar, cocoa, cinnamon, baking soda and baking powder until the oats are finely ground (30 seconds or so). Add the egg, juice, oil and vanilla. Process for 20 seconds to blend. Add the reserved zucchini and process another 10 seconds or until combined. Add nuts and pulse a few times until they’re incorporated too.

4. Scoop the batter into the prepared muffin pan, filling each about ¾ full.

5. Bake for 20-30 minutes. Test for doneness by sticking a wooden toothpick in the center. If it comes out dry, the muffins are done. The tops should be golden in color and respond lightly to the touch. Cool in the muffin tin on a cake rack for 5 minutes before trying to remove the muffins.

Norene says they freeze well for up to 3 months. They didn’t last 2 days on my counter!