Turkish Chicken
Turkish chicken is similar to Tandoori chicken in terms of using a yogurt marinade. Rather than using drumsticks, Turkish chicken requires chicken breasts. And there is no curry. The acidity of the yogurt and lemon juice helps tenderize and keep the chicken breasts moist. A bit of hot paprika or cayenne pepper adds some kick to this Turkish chicken. Due to my dietary restrictions, I am unable to use dairy yogurt wit this chicken and non-dairy yogurt is hard to find where I live. I used soy milk instead which worked just as well. Like Tandoori chicken, Turkish chicken requires at least an hour of marination. Turkish chicken serves well with grains and pasta. You can serve each chicken breast whole like I did or cut them up into pieces. Although not necessary, I added some sauted onions to this chicken. If you decide to cut them up, reduce the cooking time as chicken breasts are vulnerable to drying out very easily. Stuff leftovers in a pit with some salad.
For this recipe, you will need:
- 4 lbs of skinless and boneless chicken breasts
- 1 tablespoon of lemon juice
- 1 cup of soy milk, yogurt or non-fat plain yogurt
- 2 cloves of garlic minced
- 1 tablespoon of fresh minced ginger
- 2 teaspoons of hot paprika or cayenne pepper
- 1 1/2 teaspoon of cumin
- 1 teaspoon of cinnamon
- 1 tablespoon of fresh mint chopped
- Salt and pepper for taste
Instructions
Pound and butterfly chicken breasts. Place chicken breasts in a bowl. Add lemon juice and toss to coat. Whisk soy milk, garlic, ginger, paprika, cumin, mint, salt and salt in a separate bowl. Pour the yogurt/soy milk mixture over the chicken and stir to coat. Cover with plastic wrap and refrigerate for at least 1 hour or up to 24 hours. Position rack in upper third of oven; preheat broiler. Remove the chicken from the marinade. Place the chicken on a broiler rack and broil until browned on top, about 15 minutes. Reduce oven temperature to 400°F and bake until the chicken is juicy and just cooked through, about 15 minutes longer. (Thigh meat will appear dark pink, even when cooked through.) Serve immediately.
Yields 4 servings
Root Beet Soup
Whenever I think of beets, borscht is the first thing that comes to my mind and not in a positive way. As a matter of fact, the word beet makes me grimace. My maternal grandmother, God rest her soul, would live on this cold Russian beet soup every Passover. After having a couple sips, I couldn’t fathom why. Most Russians I know and those from the Soviet Union claim that my dislike for borscht stems from the processed canned stuff which everyone unanimously agrees is total crud. Having root beet soup at a friend’s house slightly made me have a change of heart. Honestly, I was a little hesitant to try it when she mentioned that she was serving this soup. Just out of morbid curiosity, I tried a bit of it and it wasn’t as bad as I was anticipating it to be. It was actually downright good enough for me to want to replicate this soup. I forgot to ask for the recipe but decided to improvise my own version based on the ingredients I was able to memorize. Beets are bland when eaten alone. A bit of tomato paste and balsamic vinegar adds some kick to this soup. When made right, this root beet soup is rich and velvety. I especially love the deep purple and red hue.
For this recipe, you will need:
- 4 beets peeled and chopped
- 1 large potato peeled and cubed
- 1 large leek chopped, washed, and rinsed
- 2 cloves of garlic minced
- 2 large celery stalks chopped
- 1/2 cup of tomato paste
- 1/3 cup of balsamic vinegar
- Salt and pepper for taste
Instructions
Place all ingredients in a stock pot. Fill it up with 4 to 6 cups of water or vegetable stock. Cover and bring to a boil. Uncover and let it simmer for 30 minutes or until vegetables are soft and tender. Puree with a hand blender or in batches with a blender. Season with salt and pepper.
Yields 4 to 6 servings
Yemenite Spicy Relish – Schug
If you have been to a Middle Eastern theme party, you will notice an array of spiced spreads from hummus, eggplant spreads to tahini and more. Most Middle Eastern cuisine is by in large spiced with cayenne pepper, cumin, tumeric, chili peppers, and jalapeno peppers. Unlike my previous dips, making this schug does not require prior cooking or roasting. This Yemenite spicy relish, or schug, is basically made with raw chiles, garlic, jalapeno, cilantro, or parsley. Schug is comprised of 2 different colors – either bright green or brick red, depending on which pepper you decide to use. I initially intended to use a bit of both but couldn’t find chili peppers as they were sold out by the time I went to look for them. Instead, I’ve used a red bell pepper and a bit of chili oil along with jalapeno pepper and garlic. Unless you have an iron stomach or a fire-proof palate, schug is not meant to be eaten in copious amounts. Its flavour, even in the smallest amount, can be very fiery from a miniscule amount of dried chiles to black pepper. While schug is spicy, it is one of the easiest dips to make. I find jalapeno peppers not to be as overwhelmingly pungent as chili peppers but you can use hotter chili peppers if you prefer.
Yemenites serve this spicy relish as an accompaniment for soup. Most people usually spread this Yemenite spicy relish on bread or pitas and eat it with the soup. Others like to add it to their pita and felafel. I like to add a bit of it to my salad or use it in a sandwich. Indeed, you can use it like pesto and mix a small amount of it with pasta and add a little olive oil. Or you can use it as a marinade for chicken. Since schug is easy to prepare, I generally make it in small quantities so the flavours stay fresh. You can remove the seeds and membranes of jalapeno and chili peppers for mildler effect but I leave them in so they give their heat to this spicy relish. Since cilantro gives plenty of flavour to the relish, I use them. If you don’t like cilantro, however, you can always substitute them for flat-leaf parsley instead or omit them entirely.
For this recipe, you will need:
- 2 jalapeno peppers quartered
- 1 small red bell pepper diced
- 4 cloves of garlic peeled
- 1/2 cup of cilantro sprigs or flat-leaf parsley
- 1 teaspoon of chili oil
- 2 to 4 teaspoons of water
- Pinch of salt
Instructions
Combine jalapeno peppers, red bell pepper, garlic, chili oil, cilantro, 2 teaspoons of water and salt in a mini-food processor. Process ingredients into a smooth puree, stopping every few seconds to push mixture down so ingredients are grounded evenly. Add a bit more water if necessary.
Yields 1/3 to 1/2 cup of schug
Spinach Broccoli Goat Cheesecake
Most people associate cheesecake with dessert. They will seldom think of it as as a savoury side dish. Truth be told, a savoury cheesecake isn’t much different than a quiche, per say. As a matter of fact, this spinach broccoli goat cheesecake recipe is practically a vegetable crustless quiche. I merely sauted the vegetables, used 2 eggs and cottage cheese for the filling, and used goat cheese as a topping. I normally enjoy quiches with the crust but I figured that I could make some sacrifices on the excess amount of oil and butter fat that is normally embedded in most pie crusts. It doesn’t necessarily need it. Leftovers make great breakfasts. If you use the salty goat cheese, however, I do recommend that you use additional salt very sparingly as too much can overpower the flavour of this savoury cheesecake.
For this recipe, you will need:
- 1 onion chopped
- 1 clove of garlic minced
- 1 lbs of baby spinach
- 2 cups of fresh broccoli florets
- 2 large eggs beaten
- 1 1/2 cup of low fat cottage cheese
- Crumbled goat cheese
- 1/2 teaspoon of ground pepper
Instructions
Preheat oven to 350 degrees F. Grease a 9 inch pie pan. Saute onion in a greased skillet over medium high heat for 5 minutes. Saute garlic for another minute. Add the spinach and broccoli florets and saute till soft. In a bowl, mix pepper, eggs and cottage cheese. Pour in vegetables and mix well. Transfer to pie pan. Bake for 30 minutes. Sprinkle crumbled goat cheese and bake for another 5 to 7 minutes or until browned on the edges.
Yields 8 servings
Melon Cucumber Mint Drink
Hot weathers are usually conducive for cold drinks. Even though the weather has been quite pleasant, temperatures are expected to rise next week. That means its time to put away your boots and put on your sandals. Well, wait another month for that. Anyhow, if you are looking for a drink that is not only cool and refreshing but good for your skin as well, I have the quasi-perfect solution for you. This recipe I’m about to share with you is very easy to prepare provided that you have a blender. With no added sugar or any artificial flavours for that matter, the ingredients only consist of melon, cucumbers, a bit of lemon juice and mint leaves. It may sound weird to some of you but the longer you chill this drink, the more refreshing it tastes. I don’t mind the pulp but if you do, you can always strain it. Why buy summer drinks when you can make your own using natural ingredients? It is thought that melon helps clear up blemished skin. After taking a couple gulps, I noticed that my skin is less oily. You don’t have to take my word for it though. I like melon regardless.
For this recipe, you will need:
- 1 lbs of melon seeded and cut into cubes (you can scoop it out with a spoon)
- 2 large cucumbers chopped
- 1 tablespoon of lemon juice
- 2 tablespoons of fresh mint leaves chopped
Instructions
Place all ingredients in a blender and blend till smooth. Add a bit more water if too thick. Serve cold.
Yields approximately 6 servings
Homemade Hummus
Popular in Middle Eastern and Mediterranean countries, hummus is slowly finding its way in the West. Made from mashed chickpeas and tahini paste, you can find hummus in a dizzying array of many flavours at most natural food stores and supermarkets. From eggplant, sun-dried tomatoes, Turkish salad, to toasted pine nuts with zhatar, the list is endless. A while ago, I was at a friend’s house for one weekend dinner and she served hummus with grounded beef. It was lip smacking good. While I do appreciate the variety flavours in hummus, like hummus mavens, I prefer it plain as it is tastier and fresher when homemade. It is healthier too because you can always adjust the fat and salt contents to your needs. It is very easy to make as well. Hummus makes a wonderful vegan and gluten-free spread for bread.
For this recipe, you will need:
- 1 large garlic clove peeled
- 2 cups of cooked chickpeas drained, liquid reserved
- 2 tablespoons of tahini paste
- 2 tablespoons of strained fresh lemon juice or more to taste
- 1/2 teaspoon of cumin
- 1/4 teaspoon of cayenne pepper
- 1/4 cup of water
- Salt and pepper for taste
Instructions
Mince garlic in a food processor. Add chickpeas and process to chop. Add tahini, lemon juice, cumin, 2 tablespoons of water or chickpea cooking liquid and puree till well blended. Add more water if mixture is too thick. Season with salt, pepper, and cayenne pepper.
Lemon Cheesecake with Blueberry Sauce
Shavuot, or the Festival of Weeks is one of my favourite holidays. Not only it is the holiday where you get to enjoy a myriad of dairy culinary delights, it falls out during the time of year where the weather is still pleasant. It is also a sweet but short holiday (maybe a bit too short for me) making it more relaxing on my nerves. While I normally enjoy traditional and more meat oriented meals, I can always appreciate a “non-traditional” dairy meal every once in a while.
When people often describe a healthy dessert, cheese cake doesn’t always pop up on the radar. I happen to love cheesecake, especially New York style cheesecake. Cheesecakes are normally dense, rich, and loaded with high fat and sugar content. This light but luscious cheesecake recipe that I’m about to share with you is healthier than your normal bakery bought cheesecake mainly due it is beneficial ingredients. The yogurt and ricotta cheese contribute calcium to this cheesecake. The blueberries are a star companion to this lemony cheesecake because of their fine color, flavour, and nutrition value. A bit of fresh lemon juice and zest adds a refreshing flavour to this cheesecake. Chocolate cheesecake is my favourite but this lemon cheesecake is a great break for chocolate lovers such as myself and hubby. He didn’t fuss over the blueberry sauce which is a plus for me. 
For the crust, you will need:
- 5 oz of low-fat graham crackers or tea biscuits
- 1/4 cup of slivered almonds (optional)
- 1 tablespoon of sugar
- 3 tablespoons of almond oil, olive oil or vegetable oil
For the cheese filling, you will need:
- 3/4 cup of sugar
- 15 oz container of low-fat or non-fat ricotta cheese
- 1/2 cup of non-fat sour cream or leben
- 2 large eggs separated
- 2 tablespoons of all-purpose flour
- 1/4 cup of freshly squeezed lemon juice
- 1 tablespoon of grated lemon zest
- 1 teaspoon of vanilla extract
- 1/3 cup of low-fat or non-fat vanilla yogurt
For the blueberry sauce, you will need:
- 1 cup of fresh or frozen blueberries
- 1/2 cup of water
- 2 tablespoons of honey, maple syrup or brown sugar
- 2 teaspoons of cornstarch
- 2 teaspoons of lemon juice
Instructions
To make the crust: Preheat oven to 350 degrees F. Process crackers, sugar, and almonds in a food processor. Process to fine crumbs. Add just enough oil to barely moisten the mixture and mix well. Lightly grease a 9 inch spring form pan. Press crumb mixture in an even layer and about 1 inch up sides of pan. Bake for 7 minutes. Let it come to a complete cool. Leave the oven on at 350 degrees F.
To make the cheese filling: Set aside one tablespoon of sugar to beat into the egg whites. Beat ricotta and leben until very smooth. Gradually beat in sugar. Then beat in egg yolks, lemon juice, lemon zest, flour, and vanilla. Stir in yogurt. In a small bowl, whip egg whites to soft peaks. Add in the reserved sugar and continue beating egg whites till stiff. Fold them into ricotta mixture. Carefully pour into cooled crust. Bake for 45 to 50 minutes or until top center is firm but still sakes when you gently move the pan; cracks will form in the cake. Allow it to cool at room temperature.
To make blueberry sauce: Puree 1/4 cup of blueberries in a blender. Transfer to a small saucepan. Add water, syrup, and cornstarch. Bring to a simmer over medium heat, constantly stirring. Stir in the remaining blueberries and simmer for 2 minutes or until thickened. Stir in lemon juice. Taste and add more lemon juice or syrup as needed.
Yields 10 servings
Vegan Burrito
I know that I am a couple days late with this recipe but it involved perfection and experimentation before publication. I was cruising through Mexican food ideas to serve for dinner. This past Sunday was Cinco de Mayo (Mexican Independence Day), and couldn’t of anything more appropriate to make other than burritos. I just happen to love tortilla wraps and I don’t only use them to make burritos or enchiladas. They work well for tuna or deli wraps but that’s besides the point. Burrito fillings generally consist of salsa and ground meat. Hubby usually makes black bean burritos which are just as scrumptious and I normally don’t care for beans. I made an exception just this one time but I decided to replicate a vegan version using mashed cooked beans rather than ground soy meat. If you are looking for a quick and easy dinner to prepare, I suggest you cook your beans in advance as beans can take an hour or 2 to cook. They should be soft enough to mash. Mushrooms are also a wonderful vegan substitute for meat; you can use Shitake, Portobello, or Cremini. In terms of beans options, you can use brown beans, red beans, kidney beans, fava beans, or even soy beans. I do not recommend using canned baked beans as the brine that it is soak in is loaded with sodium. You can use any brand of salsa you like or adjust the spicy level to your needs. I prefer to make my own salsa in which I’ll include a recipe with the burrito as well. For those of us to keep Kosher, this recipe allows us to sprinkle some shredded cheese on the burrito. Belated happy Cince de Mayo to my Mexican friends! I hope I am able to honor your heritage with this recipe, even if its vegan 
. Wanna know the secret ingredient that enhances the flavour of this vegan burrito recipe? A shot of tequila. I kid . But you can enjoy it with some tequila or a Margarita.
For this recipe, you will need:
- 4 flour tortilla wraps (preferably whole wheat if you can find any)
- 1 1/2 cup of cooked beans mashed
- 1 cup of mushrooms finely chopped
- 1 large bell pepper chopped
- 1 onion chopped
- 2 tablespoons of minced garlic
- 1 small of jalapeno pepper minced
- 1 small chili pepper minced
- 1 can of crushed tomatoes
- Salt and pepper for taste
Instructions
Preheat oven to 350 degrees F. In the meantime, saute the garlic and onions in oil for several minutes until onions are translucent. Add the mushrooms , hot peppers and bell pepper and saute till soft. Add mashed beans along with the liquid it was mashed in. Pour in crushed tomatoes. Season with a bit of salt and pepper. Toast the tortillas in the oven until crispy on the edges. Spoon about 1/2 – 3/4 cup bean mixture onto the tortilla half closest to you. Place the burritos, rolled edge down in an oiled baking pan. Bake for 40 to 45 minutes. Serve the burritos topped with non fat plain Greek yogurt.
Yields 4 servings
Healthy Version of Sweet and Sour Chicken
Sweet and sour chicken is one of my favourite Chinese dishes. It is the most ordered item on the menu every time I have Chinese takeout. The combination of sweetness and tanginess is irresistible to my palate. Unfortunately, most of the Chinese dishes I’ve eaten are deep fried and heavily saturated in fat. There is nothing I abhor more than greasy and oily food drenched in Chinese takeout sauce. Thankfully, my days of eating Chinese takeout has unofficially ended but not my sporadic cravings for Chinese food. Plus its hard to find a reputable Chinese takeout place where I live. I suppose I should be grateful for that. Why spend the extra cash on greasy food when you can recreate a healthier version for a bit less? Deep frying is not necessary for this recipe. Instead, I have used a simple and low fat method for creating a delicate, smooth and succulent chicken that goes perfectly with a lighter sweet and sour sauce. This sweet and sour chicken serves well with rice or cabbage for a low carb option. With this recipe, you can bring Chinese takeout to your home minus the extra calories, sodium, and fat. Your deep fried Chinese food days are numbered. You will learn to enjoy the dishes you love while appreciating their nutrition value. For a vegan special, feel free to experiment with tofu and let me know how it came out
For this recipe, you will need:
- 8 oz of boneless chicken breasts cut into pieces
- 3 oz of bell peppers chopped (green, red, yellow, or orange)
- 2 large stalks of celery chopped
- 2 large carrots peeled and thinly sliced
- 3 oz of snap peas cut into half width wise
- 15 oz canned pineapple in juice
- 1 teaspoon of cornstarch
- 2 tablespoons of reduced sodium soy sauce
- 1 teaspoon of minced garlic
- 2 teaspoons of rice or cider vinegar
- 2 teaspoons of brown sugar or brown rice syrup
- 1/2 teaspoon of ground ginger
Instructions
Grease a skillet with cooking spray. Sauté garlic for 2 minutes. Add chicken and brown over medium heat. Add bell pepper, carrot, celery, and peas and stir fry for 5-7 minutes, until carrots are slightly soften. Combine cornstarch and soy sauce and mix in a small bowl. Pour into skillet, along with pineapple, vinegar, Sugar Twin, and ginger. Stir well and bring to a boil. Then reduce heat and simmer 1-2 minutes until sauce thickens. Serve over brown or whole grain rice.
Yields 2-4 servings
A Very Fishy Chowder
Now that seems very fishy (couldn’t resist dropping the pun). I know that I am long overdue for publishing another fish recipe. I don’t exactly remember the last fish recipe I’ve shared with you. It must have been that shamefully long. I do admit that coming up with a creative but viable fish recipe is more challenging for me than with any recipe involving a protein. Until recently (I know this is starting to become a cliche), I didn’t share the same reaction with those who had chowder. I simply never cared for it. Perhaps I very seldom ate it. The concept of cooking a soup using fish was random to me. Chowder usually consists of seafood, milk, fish broth various vegetables, sometimes a bit of grains and heavy cream. While that sounds scrumptious, it is not to my waistline. I’ve decided to give this fish chowder a second chance by creating a tasty but healthier version. You’ll be glad to know that I didn’t use heavy cream. There is no need for it in this fish chowder recipe. While not extremely crucial, a lot of home cooks prefer to use fish broth as it intensifies and deepens the flavour of this soup. Fish broth will be another recipe for another time. Fish broth is not too difficult to make. In fact, it doesn’t require as much cooking time as vegetable broth, chicken broth, and beef stock do. I will hopefully show you how sometime soon. New England is very popular for their fish dishes and chowders. I know that can never live up to that city’s cooking standards but at least I could attempt to try While this fish chowder soup recipe is dairy, you can use non-dairy milk as well.
For this recipe, you will need:
- 2 tablespoons of olive oil
- 1 onion chopped
- 1 clove of garlic minced
- 2 celery stalks chopped and divided
- 4 Yukon or red potatoes peeled, chopped and divided
- 1/4 cup of dry white wine
- 2 cups of low fat or skim milk
- 2 1/2 cups of fish broth or water
- 1 large carrot chopped
- 1 lbs of lean boneless fish ( talapia, haddock, cod, or salmon)
- Salt and pepper for taste
- Chopped parsley for garnish
Instructions
Heat the olive oil in a large pot over medium heat and sauté the onion, garlic and half of the celery until the onion is soft and translucent. Add about 1 cup (or a bit more) of chopped potatoes, white wine, milk fish broth to the pot and bring to a boil. Lower heat and simmer for 7-10 minutes, or until potatoes are very soft. Remove pot from heat. Blend until smooth with an immersion blender or in batches with a countertop blender. If too thick, add a bit more water or stock to thin soup to desired consistency. Taste and add a little salt or pepper if needed.
Return pot to stove and bring back to a simmer. Meanwhile, dice the carrot and remaining potato. Add the diced carrot, potato and remaining chopped celery to the soup and simmer for 10 minutes, or until the potato pieces are soft but not falling apart. Add the fish and simmer for 5 minutes more, or until fish is cooked through. Garnish each serving with chopped parsley.
Yields 4 to 6 servings
