Recipes

Hawaiian Chicken & Rice

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INGREDIENTS

For the chicken

  • 1 1/2 pounds boneless skinless chicken thighs
  • 1/2 cup low sodium soy sauce
  • 1/4 cup water
  • 1/4 cup packed light brown sugar
  • 1/2 teaspoon minced garlic
  • 1 teaspoon sesame oil
  • 1/2 cup light coconut milk
  • 1/4 cup pineapple juice
  • 1 cup pineapple slices fresh or canned

For the coconut rice

  • 1 cup white rice I prefer short grain for this recipe
  • 1 1/4 cup light coconut milk
  • 1/2 cup water
  • 3/4 teaspoon kosher salt
  • 2 teaspoons brown sugar
  • cilantro leaves and lime wedges for garnish optional

INSTRUCTIONS

  • For the chicken: Combine the soy sauce, water, brown sugar, garlic, sesame oil, coconut milk and pineapple juice, then pour into a container or resealable bag.
  • Add the chicken and marinate anywhere from 2-24 hours.
  • Heat the grill to medium. Remove the chicken from the marinade and grill for 6-7 minutes on each side or until chicken is cooked through.
  • Add the pineapple to the grill and cook for 2-3 minutes per side.
  • Arrange the pineapple and chicken on a serving plate.
  • For the rice: Bring the coconut milk and water to a boil. Add in the salt and rice. Cover, reduce heat to low and simmer for 18 minutes. (or use a rice cooker.) Stir in the brown sugar.
  • Serve the chicken and pineapple with the coconut rice, with a side of teriyaki sauce. Garnish with lime wedges and cilantro if desired.

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Recipes

Falafels

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Ingredients:

  • 1 lb dry garbanzo beans
  • 1 small onion, roughly chopped
  • 1/4 cup chopped fresh parsley
  • 3-5 cloves garlic
  • 1 1/2 tbsp flour
  • 2 tsp salt
  • 2 tsp cumin
  • 1 tsp ground coriander
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne pepper
  • Pinch of ground cardamom
  • Vegetable oil for frying

Instructions:

  1. Pour the chickpeas into a large bowl and cover them by about 3 inches of cold water. Let them soak overnight. They will double in size as they soak.
  2. Drain and rinse the garbanzo beans well. Pour them into your food processor along with the chopped onion, garlic cloves, parsley, flour, salt, cumin, ground coriander, black pepper, cayenne pepper, and cardamom.
  3. Pulse all ingredients together until a rough, coarse meal forms. Scrape the sides of the processor periodically and push the mixture down the sides. Process till the mixture is somewhere between the texture of couscous and a paste (stop before it gets to hummus consistency)
  4. Once the mixture reaches the desired consistency, pour it out into a bowl and use a fork to stir. Remove any large chickpea chunks that the processor missed.
  5. Cover the bowl with plastic wrap and refrigerate for 1-2 hours.
  6. Fill a skillet with vegetable oil to a depth of 1 ½ inches.  Heat the oil slowly over medium heat. The ideal temperature to fry falafel is between 360 and 375 degrees F; the best way to monitor the temperature is to use a deep fry or candy thermometer.
  7. Meanwhile, form falafel mixture into round balls or slider-shaped patties using wet hands or a falafel scoop. I usually use about 2 tbsp of mixture per falafel. You can make them smaller or larger depending on your personal preference. The balls will stick together loosely at first, but will bind nicely once they begin to fry.
  8. Before frying my first batch of falafel, test one in the center of the pan. If the oil is at the right temperature, it will take 2-3 minutes per side to brown (5-6 minutes total). If it browns faster than that, your oil is too hot and your falafels will not be fully cooked in the center. Cool the oil down slightly and try again.
    When the oil is at the right temperature, fry the falafels in batches of 5-6 at a time till golden brown on both sides.
    Once the falafels are fried, remove them from the oil using a slotted spoon. Let them drain on paper towels. Serve the falafels fresh and hot; they go best with a plate of hummus and topped with creamy tahini sauce. You can also stuff them into a pita.

Here are some traditional add-ons that can be added to a pita: Tahini sauce, shredded lettuce, diced or sliced tomatoes, Israeli salad, onions, dill pickles, hummus, tabouli, french fries. Here are some less traditional add-ons that are also tasty: sprouts, cucumber slices, roasted peppers, roasted eggplant slices, sunflower seeds, feta cheese, yogurt, tzatziki.

Original recipe and additional variations can be found here. 

 

Recipes

Mediterranean Kabobs

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INGREDIENTS
For the Chicken Kabobs
  • 2 tsp paprika or hot paprika
  • 1 tsp dried thyme
  • 1 tsp ground nutmeg
  • 1 tsp oregano
  • Salt and pepper
  • 2 lbs chicken and/or sirloin
  • 1 red onion, sliced
  • ½ cup olive oil
  • 8 garlic cloves, minced
  • 3 large limes, juice of
  • 1 green bell pepper, cut into 2″ pieces
  • 1 red onion, cut into 2″ pieces
INSTRUCTIONS
  1. In a small bowl, combine the paprika, thyme, nutmeg, cardamom, salt and pepper to make a spice mix. Generously coat the chicken cubes with the spice mix.
  2. Place the chicken cubes in a deep dish with the sliced yellow onions and olive oil. Combine the minced garlic and lime juice and add them to the chicken dish. Toss the chicken making sure it is well coated. Cover and refrigerate for 2-4 hours or overnight.
  3. A few minutes before grilling, thread the chicken cubes, green peppers, red peppers and red onion onto wood skewers (skewers must be pre-soaked in water for at least 1 hour before using).
  4. Lightly oil and heat a gas grill on medium, covered. When ready, grill the kobabs on medium heat, turning occasionally, for 12-15 minutes, or until the chicken juices run dry.
  5. Serve the kabobs with a tzadziki sauce and pita bread.

Original Recipe

Recipes

Carnitas Tacos with Pickled Red Onion

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Ingredients

  • 7 unpeeled garlic cloves
  • 1/2 teaspoon grated orange rind
  • 3 tablespoons fresh orange juice
  • 4 teaspoons achiote paste
  • 2 tablespoons plus 2 teaspoons canola oil, divided
  • 1 3/4 teaspoons kosher salt, divided
  • 1 (1 1/2-pound) boneless pork shoulder, trimmed
  • 1 cup thinly sliced red onion (half-moons)
  • 1/2 cup water
  • 1/4 cup cider vinegar
  • 2 teaspoons light agave nectar or granulated sugar
  • 12 Fresh Corn Tortillas or packaged corn tortillas, warmed
  • 3/4 cup Tomatillo Salsa

Directions

  1. Preheat oven to 250°.
  2. Heat a large cast-iron skillet over medium heat. Add garlic to pan; cook 8 minutes or until skins are well charred, turning occasionally. Remove cloves from pan; cool 5 minutes, and discard skins. Combine garlic, rind, juice, achiote paste, and 2 teaspoons oil in a mini chopper; process until smooth.
  3. Sprinkle 1 teaspoon salt over pork. Brush achiote mixture evenly over pork. Place pork in a medium Dutch oven or ovenproof saucepan; cover and bake at 250° for 6 hours. Remove from oven, and let stand for 30 minutes.
  4. While pork cooks, place onion in a medium bowl. Combine 1/2 cup water, vinegar, agave, and remaining 3/4 teaspoon salt in a saucepan over medium-high heat; bring to a boil, stirring until salt dissolves. Pour vinegar mixture over onion; stir. Cover bowl with plastic wrap; cool to room temperature, rearranging as needed to keep onion submerged. Chill at least 1 hour.
  5. Place pork on a cutting board; shred with 2 forks. Discard fat.
  6. Heat a large cast-iron skillet over medium-high heat. Add 2 tablespoons oil to pan; swirl to coat. Add 1 cup shredded pork to pan in an even layer; cook 3 minutes or until a crust develops, turning once. Place crisped pork on a platter. Repeat procedure with remaining shredded pork.
  7. Place 2 warm tortillas on each of 6 plates. Top each tortilla with 1 1/2 ounces crisped pork, 1 tablespoon Tomatillo Salsa, and 1 tablespoon pickled red onion.

Link to recipe

Recipes

Tuna Poke Tacos

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Ingredients:

  • 2 large sashimi grade Ahi tuna steaks (about 1 1/2 pounds)
  • 1 shallot, sliced (or Maui onions)
  • 1/2 cup chopped green onion
  • 3 tablespoons soy sauce (look for a gluten free brand)
  • 1 teaspoon sesame oil
  • 1 tablespoon sesame seeds
  • Avocado
  • Wonton Wrappers

Directions:

  1. Pat the Ahi tuna dry, then neatly cut it into small pieces. Place in a bowl.
  2. Add the shallots, green onion, soy sauce, sesame oil,  and sesame seeds.
  3. Gently toss. Serve immediately or cover and refrigerate. You can also add a fresh avocado if you so desire!
  4. to make the taco shells, fry wanton wrappers in oil, folding them soon after starting to create a taco shell shape. It only takes about 5-10 seconds each side once you have the oil hot enough.

Original Recipe

Recipes

Cajun Crab And Quinoa Cakes

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Ingredients

  • 4 cups water
  • 1/2 cup uncooked quinoa
  • 1 thyme sprig
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground red pepper
  • 1/4 cup plain fat-free Greek yogurt
  • 1/4 cup canola mayonnaise
  • 1/4 cup chopped sweet pickles
  • 1 teaspoon Dijon mustard
  • 8 ounces lump crabmeat, drained and shell pieces removed
  • 1/4 cup finely chopped red bell pepper
  • 1/4 cup finely chopped celery
  • 1/4 cup chopped green onions
  • 1/2 teaspoon kosher salt
  • 1 large egg white
  • 2 tablespoons olive oil, divided

Preparation

1. Combine first 3 ingredients in a saucepan; bring to a boil. Reduce heat; simmer 30 minutes or until mushy. Discard thyme. Drain, pressing to remove excess water. Cool slightly.

2. Combine black pepper, paprika, and red pepper. Combine yogurt, mayonnaise, pickles, and mustard.

3. Place crab in a medium bowl; mash slightly. Add quinoa, 1/2 teaspoon spice mixture, half of yogurt mixture, bell pepper, and next 4 ingredients (through egg white); stir gently. Divide mixture into 8 equal portions; gently pat into a 3-inch-wide patty. Place on a parchment-lined plate. Refrigerate 20 minutes.

4. Preheat broiler to high.

5. Brush a jelly-roll pan with 1 tablespoon oil. Arrange chilled cakes on pan; brush tops with remaining 1 tablespoon oil. Sprinkle with half of remaining pepper mixture. Broil 5 minutes or until browned. Turn cakes over. Brush with oil from pan; sprinkle with remaining spice mixture. Broil 5 minutes or until browned. Serve cakes with remaining sauce.

Link to original recipe

Recipes

Panko Crusted Fish Sticks

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Ingredients

  • 1 tablespoon 2% reduced-fat milk
  • 2 large eggs, lightly beaten
  • 1 pound halibut fillets, cut into 20 (1-inch) strips
  • 1 cup panko (Japanese breadcrumbs)
  • 3/8 teaspoon kosher salt, divided
  • 3/8 teaspoon freshly ground black pepper, divided
  • 2 tablespoons canola oil, divided
  • Store-bought tarter sauce, or:

If making tartar sauce from scratch:

  • 1/4 cup light sour cream
  • 3 tablespoons canola mayonnaise
  • 2 tablespoons finely chopped bread-and-butter pickles
  • 2 teaspoons minced capers

Preparation

1. Combine milk and eggs in a large bowl; stir with a whisk. Add fish, and toss gently to coat. Place panko, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large zip-top bag. Add fish to panko mixture; seal bag. Shake bag gently to coat fish.

2. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add half of fish; cook 4 minutes or until done, turning occasionally to brown all sides. Repeat procedure with remaining 1 tablespoon oil and remaining fish.

3. If making tartar sauce, combine sour cream, mayonnaise, pickles, capers, remaining 1/8 teaspoon salt, and remaining 1/8 teaspoon pepper in a small bowl. Serve sauce with fish.

Link to original recipe

Recipes

Slow-Cooker Lasagna

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Ingredients:

  • 1.25 lbs ground turkey
  • Jar of spaghetti sauce (Trader Joe’s garlic works well)
  • 8oz tomato sauce
  • Lasagna noodles
  • 16oz ricotta cheese
  • 1 lb frozen spinach
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded Parmesan cheese
  • 1 egg, beaten

Instructions:

  1. Thaw spinach until you can break it apart (can still be partially frozen as it will thaw during cooking, but you need to be able to break it up). Cook the ground turkey until brown, then combine with spaghetti sauce and tomato sauce. Combine the Ricotta, 2/3 of the mozzarella, beaten egg, and 2/3 of the Parmesan.
  2. Spray slow-cooker pot with cooking spray. Cover the bottom with tomato sauce mixture. Add a layer of noodles. Top with a layer of cheese mixture, then spinach, then tomato sauce again. Add another layer of lasagna noodles and continue this pattern until you have a top layer of noodles. Then, top with one final layer of tomato sauce and then the remaining mozzarella and parmesan.
  3. Cook on low for 5 hours or until done.
Recipes

Steak Gyros

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Ingredients:

  •  1/3 cup extra-virgin olive oil
  • 4 cloves garlic, minced and separated
  • 2 teaspoons minced fresh mint
  • 1 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • Kosher salt and freshly ground pepper
  • 2 cups plain Greek yogurt
  • 1 cucumber
  • 1 tablespoon fresh dill
  • Juice from 1 lemon
  • 1 green or red bell pepper, seeded and sliced into 1/2-inch-thick rings
  • 1 onion, sliced into 1/2-inch-thick rounds
  • 1 pound skirt steak
  • 4 pocketless pitas
  • 1 tomato, chopped

Directions:

  1. Start by making the tzatziki sauce. Strain the yogurt for at least 2 hours to remove as much water as possible (use a coffee filter). Peel cucumbers, then cut in half lengthwise and take a small spoon and scrape out seeds. Discard seeds. Slice cucumbers, then put in a colander, sprinkle on 1 tablespoon of salt, and let stand for 30 minutes to draw out water. Drain well and wipe dry with paper towel.
  2. In food processor, add cucumbers, garlic, lemon juice, dill, and a few grinds of black pepper. Process until well blended, then stir this mixture into the yogurt. Taste before adding any extra salt, then salt if needed. Place in refrigerator for at least two hours before serving so flavors can blend.
  3. Make the marinade. Whisk the olive oil, garlic, mint, oregano, paprika, 1 teaspoon salt, and pepper to taste in a large bowl. Portion the marinade between the peppers and onions and the steak. Allow to marinate for at least 30 minutes.
  4. Cook the onion & pepper mix and the steak, preferably on a grill. Allow the steak to rest, then slice across the grain.
  5. To make up the gyros, add a heaping spoonful of tzatziki sauce to the middle of the pita, then add sliced steak, onions and peppers, and tomatoes. Top with hot sauce if desired.

Based on a tzatziki sauce recipe and a steak gyro recipe.

Recipes

Barbecue Center Dip

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Ingredients:

  • 1 quart cider vinegar
  • 1 quart water
  • 2 quarts ketchup
  • 10 teaspoons sugar
  • 3 teaspoons cayenne
  • 5 teaspoons black pepper (or to taste)
  • 10 teaspoons salt

Combine ingredients in saucepan. Heat to a simmer, simmer for 15 minutes. Bring to a boil, then let cool.