Orecchiette with Broccoli Rabe and Tomatoes (and anchovies.. shhhh)

Ingredients:

• olive oil
• 1.5 cups breadcrumbs
• salt
• 4 anchovy fillets, rinsed and patted dry
• 6 garlic cloves, thinly sliced
• 2 tablespoons salt-packed capers, rinced
• 1 pound cherry tomatoes, halved
• 1/4 teaspoon red pepper flakes
• 1 pound broccoli rabe, trimmed and cut into 2 inch pieces
• 1 pound orecchiette pasta

Instructions

• Heat oil in a large pan over medium heat.  Add breadcrumbs and salt, and cook until crisp (about 5 minutes) and transfer to a plate.
• Heat more oil in pan and add anchovies, and stir until they dissolve.  Add garlic and capers, and cook until the garlic is golden (just a couple minutes).
• Add tomatoes and red pepper flakes to the pan, and add a little more oil.  Raise the heat to medium-high and cook, stirring occasionally, until tomatoes begin to break down.
• Meanwhile, bring a large pot of salted water to a boil.  Cook both the broccoli rabe and the pasta in this water (timing will depend on if you use fresh or dry pasta.  Cook pasta first if using dry).
• Add pasta, broccoli rabe, and a little reserved pasta water to the tomato mixture in the pan.  Cook over medium-high heat, stirring gently.  Transfer to a serving dish and sprinkle breadcrumbs on top.

"Banh Mi" Turkey Burgers

Ingredients (serves 2):
   Burgers:

• pickled red onion (find your own recipe!)
• 3/4 lbs ground turkey breast
• 3 teaspoons fish sauce
• 1 tablespoon Sriracha
• 1handful green onion, chopped
• 1/2 jalapeno, diced
• 1/4 cup finely chopped cilantro
• salt and pepper
• pinch of sugar
• 2 hamburger buns
• butter

   Spicy Curry Mayo:

• 1/4 cup mayonnaise
• 2 teaspoons curry powder
• 1 tablespoon lime juice
• Sriracha to taste

Instructions:

• Combine all ingredients except pickled onion and form two hamburger patties.  Save some cilantro. Cook on medium high heat in a nonstick pan with some olive oil until cooked through, about 20 minutes.
• Prepare the mayonnaise by mixing together all ingredients.
• Spread butter on hamburger buns and broil until toasted.  Spread mayo on both sides of the bun, and place patty on the bun, topped with extra cilantro and pickled onions.  Serve with sweet potato fries seasoned with coriander, cayenne pepper, garlic powder, and salt.  Fries can be dipped in excess mayo.

Roasted Red Pepper and Spicy Italian Sausage Pasta

Ingredients:

• 1 box bowtie pasta
• 2 12 oz. cans tomato sauce
• 1 yellow onion, diced
• 2 red bell peppers
• 2 cloves garlic, minced
• 2 hot Italian sausages (raw, so you can just use the meat not in sausage form)
• a pinch of red pepper flakes
• salt, pepper, olive oil

Instructions:

• Roast the red peppers: turn gas burner on high and just burn the hell out of the bell peppers.  Get a good black char on them and set them aside.
• Cook diced onion on medium heat in olive oil until softened but not browned.  Add garlic and red pepper flakes to the pan and reduce heat to low.
• Meanwhile, run bell peppers under cold water and peel of charred skin.  Roughly chop the peppers and add to onions and garlic.
• Add cans of sauce to the onions and puree the mixture.  Add pasta to salted boiling water.
• Cooked ground sausage in a separate pan.  When cooked, add to sauce.  Add salt and pepper to taste.  Drain cooked pasta and mix into sauce.  Serve with parmesan cheese.

Black Bean and Sweet Potato Enchiladas

Ingredients:

• 1 sweet potato
• 12 oz. can of black beans
• half of a white/yellow onion, finely chopped
• 1 clove garlic, minced
• 12 oz. can of enchilada sauce
• 6 whole wheat tortillas
• salt, coriander, cumin, and other Mexican spices
• sharp white cheddar, grated

Instructions:

• Preheat the oven to 350 and cook the onion and garlic in a little olive oil on medium-low heat for a few minutes until softened.
• Pour in the black beans and add spices to your liking, probably about a teaspoon each of ground coriander, ground cumin, and ground chipotle pepper.  Let this mixture cook.  Mix in half of the cheese.
• Meanwhile, microwave the sweet potato for 5 minutes, or until soft to the touch.  Peel and chop into small cubes and mix into bean mixture.  Add salt to taste.
• Dip the tortillas in the enchilada sauce, stuff with the bean mixture, and roll and place in pan.  Cover the enchiladas with the rest of the sauce and sprinkle cheese on top.  Bake at 350 degrees for about 25 minutes or until cheese on top is melted.

Grilled Coriander-Cumin Chicken with Cilantro-Yogurt Dipping Sauce

Servings: Serves 4

Ingredients

• 2 cloves garlic , minced
• 1 teaspoon sea salt
• 2 tablespoons fresh lime juice (about 1 lime)
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon hot Hungarian paprika
• 1/2 cup olive oil
• 1/4 cup chopped cilantro , plus cilantro sprigs, for garnish
• 1 (3- to 4-pound) chicken , cut into 8 pieces

• 2/3 cup plain yogurt
• 1/4 cup chopped cilantro
• 2 tablespoons fresh lime juice (about 1 lime)
• 1/4 teaspoon sea salt , plus more to taste
• 1/4 teaspoon freshly ground black pepper , plus more to taste

Directions

To make chicken: Place all ingredients (except chicken) in a blender. Puree until smooth. Place chicken pieces in a mixing bowl, add spice mixture and, using your hands, toss chicken to coat. Cover with plastic wrap and marinate at room temperature for 1 hour, or refrigerate up to 8 hours.

To make dipping sauce: Meanwhile, in a small serving bowl, combine yogurt, cilantro and lime juice; mix well. Stir in salt and pepper. Adjust seasoning to taste. Cover and refrigerate until ready to serve.

Preheat gas grill to medium, or prepare a charcoal grill for direct grilling over medium heat. Place chicken pieces on the grill, the breasts skin side down. Cover and cook, turning occasionally, 20 to 25 minutes. Chicken should be browned, crusty and cooked through, so juices run clear when pierced with a fork. Remove cooked pieces to a serving platter; keep warm in a low oven until the rest of the chicken is done. Garnish with cilantro sprigs. Serve with dipping sauce on the side.

AIMEE's NOTES: This amount of marinade worked well with three small boneless/skinless chicken breasts and could easily work for a few more.  I used less oil than it called for.  The marinade is a little thick/pasty which was good - I just marinated the chicken in a plastic bag.  Also, the yogurt is meh - but good mixed in with white rice.  I would try Greek yogurt with this recipe as plain yogurt got watery.  Grill on HIGH heat to get a good char, that was the best part.

Read more: http://www.oprah.com/food/Grilled-Coriander-Cumin-Chicken-with-Cilantro-Yogurt-Dipping-Sauce#ixzz20l3gavtC

Spicy Pineapple Chicken

Sauce

2 teaspoons vegetable oil

2 tablespoons chopped garlic (3 to 4 cloves)

3 tablespoons chopped green onions (about 3 onions)

1 cup pineapple juice

2 tablespoons Sriracha

2 tablespoons white distilled vinegar

1 teaspoon soy sauce

2 tablespoons water

1/2 teaspoon cornstarch

1 cup vegetable oil

2 chicken breast fillets

1/3 cup cornstarch 

preparation

1. Make the sauce by heating 2 teaspoons vegetable oil in medium saucepan. Sauté the garlic and onion in the oil for just a few seconds, not allowing the ingredients to burn, then quickly add the pineapple juice, followed by chili sauce, vinegar, and soy sauce.

2. Dissolve cornstarch in 2 tablespoons water and add it to the other ingredients in the saucepan. Bring mixture to a boil and continue to simmer on medium/high heat for 3 to 5 minutes or until thick and syrupy.

3. Heat 1 cup vegetable oil in a wok or a medium saucepan over medium heat.

4. While oil heats up, chop chicken breast fillets into bite-size pieces. In a medium bowl, toss chicken pieces with cornstarch until well-dusted.

5. Sauté coated chicken in the hot oil, stirring occasionally, until light brown. Remove chicken to a rack or paper towels to drain for a moment. Pour chicken into a medium bowl, add sauce and toss well to coat chicken. Serve immediately with rice on the side.

Carrot and Parsnip Puree

*serves 3
Ingredients:

4 or 5 large carrots chopped
3 large parsnips chopped
1/2 white or yellow onion roughly chopped
2 cloves garlic roughly diced
Olive oil/butter
Chicken broth
Salt and Pepper

Instructions:

Heat olive oil in a wide pot - one that all the veggies can spread out in-  and throw in the onions, just for a minute, add some salt.

Add rest of vegetables and garlic into the pan and cook for another minute or two.  Then, add the chicken broth until it halfway covers the veggies.

Bring broth to a simmer and cover the pot and let everything cook for about 30 minutes.  Then puree with immersion blender until very smooth.  Add more salt and pepper if you want. Serve!