Fattoush Salad

I just got a hold of the new "Jerusalum" cookbook from Yotam Ottolenghi and Sami Tamimi.  Let me tell you...It is beautifully written. The photography is stunning. I love everything about the cookbook.   It makes me hungry.

The first recipe that caught my eye was their Fattoush salad recipe.  Of course, given I always try to make things a little healthier, I did make some tweaks, specifically the requirement for full fat milk and yogurt.  But regardless, Fattoush chopped salad is always a healthier option to your American chopped salad.

Once you try this version. You will be hooked.

Makes:  4 side servings

Ingredients

1/2 cup Greek low fat yogurt
1/2 cup low fat milk
1 large stale naan (Indian flat bread), torn into bite sized pieces
2 large tomatoes, diced
1/2 cup red radishes, thinly sliced
2 mini cucumbers or Lebanese cucumbers, peeled and diced
1 spring onion, thinly sliced (white and green parts)
1 tbsp mint, chopped
1 tbsp parsley, chopped
2 garlic cloves, finely minced
Juice from 1/2 lemon
30 ml (1 oz) olive oil
1 tbsp white wine vinegar
1/2 tsp black pepper
1 tsp salt
1/2 tbsp sumac (somaq)*

Directions

1.  In advance, mix yogurt and milk in a bowl.  Whisk well and leave in fridge for at least three hours. This will create a home made type buttermilk which is less sour.
2.  Place the remaining ingredients in a large bowl and toss lightly.
3.  Drizzle 3/4 cup of the yogurt mixture into the salad and toss again.  Let sit for 10 minutes so the flavors combine.
4.  Spoon salad onto a serving bowl, drizzle remaining yogurt/milk mixture on salad and garnish with additional sprinkle of sumac.

* sumac is a deep red spice that has a lemony flavour.  It can be found at any middle eastern grocery.

Sweet Corn Salad with Mangoes, Broccoli, and Cilantro

Many of my creations in my kitchen come from simply looking in my fridge to see what I have yet to devour.   Yesterday , I noticed 3 yellow ears of sweet corn sitting on my middle shelf.  I also found that I had some broccoli rabe and a lonely little mango waiting to be gobbled.

Fast forward to the evening and there you have it....A delicious and healthy corn salad filled with savoury sweet corn, tropical mangoes, lightly steamed broccoli, and a kick of heat from a hot red pepper. Yummy!

Makes:  3-4 servings

Ingredients

3 ears of sweet corn, cooked (steamed)
1 cup of steamed broccoli rabe, chopped
1 medium sized mango, peeled and sliced
1 hot red pepper, deseeded and chopped
1/2 cup chopped cilantro
Lemon juice from 1/2 lemon
2 tablespoon olive oil
Salt and pepper to taste

Directions

1.  Take a chef's knife and cut kernels off the corn cob by placing the flat end portion of the cob at the end of a large bowl.
2.  Run the knife down the length of the ear of corn, close to the core of the base of the kernel using a sawing motion (as if you are slicing bread) until all that remains is the husk.  Repeat with the other 2 cobs of corn.
3.  In the same bowl, mix corn, broccoli rabe, mango, pepper, cilantro, lemon juice and olive oil.
4.  Season with salt and pepper to taste.

This can be served with just about anything...roasted chicken breast, steamed fish with lime, or wrapped in a whole wheat tortilla with a dollop of creamy greek yogurt...enjoy!

Spicy Faux "Fried" Chicken served on a bed of Peach & Arugula Salad with Basil dressing

Not only is this "fried" chicken crispy and light. The tobasco brings a great kick.  Serve the chicken on a bed of arugula and juicy peaches....you have a delicious & healthy dinner even your kids will love!

Makes:  4 servings

For "fried" chicken

Ingredients

Nonstick cooking spray

1/2 cup apricot preserves

2 tablespoon mustard (spicy or dijon)

2 tablespoon Worcestershire sauce

1 teaspoon garlic powder

1 teaspoon tobasco sauce

2 cup of crushed cornflakes

1 teaspoon dried thyme

4 boneless and skinless chicken breasts

salt and pepper to taste

Directions

1.  Preheat oven to 350 degrees.  Lightly coat a small baking dish with cooking spray.

2.  To make glaze:  Whisk together apricot preserves, mustard, worcestershire sauce, garlic powder, and tobasco sauce in a small bowl.

3.  Mix together cornflakes, salt, thyme, and black pepper on a piece of waxed paper.

4.  Brush chicken breasts with apricot glaze and coat with cornflake mixture. 

5.  Arrange chicken in a single layer on baking dish.

6.  Bake chicken for 35 minutes.

For Peach and Arugula Salad with Basil dressing

Ingredients

3 cups of arugula leaves (rocket)

3 fresh peaches cut into 1/2 inch wedges

2 tablespoon chopped walnuts

3 tablespoon olive oil

2 tablespoon white wine vinegar

1 cup fresh basil

salt to taste

Directions

1.  In a large bowl, toss together peaches, arugula, and nuts.

2.  Put oil, vinegar, basil, and salt in blender or food processor.  Combine until smooth.

3.  Divide peach salad among 4 serving plates and drizzle with basil oil dressing.

"Fried" chicken recipe was adapted from Fitness Magazine.  Peach and Arugula salad adapted from Womens' Health Magazine.