An incredible combination of flavors and a healthy chicken dish! A real keeper!
- 3 pounds eggplant (2 medium aubergines eggplants)
- 1 1/2 pounds boneless skinless chicken thighs (or chicken breast, skinned and cut in 4×4 cm, 1.6” x 1.6” chunks, 700 gr)
- 2 red bell peppers (Romano pointy, or bell peppers, deseeded and sliced in chunks)
- 1 green bell pepper (pointy or bell pepper, deseeded and sliced in chunks)
- 1 yellow onion (medium onion, coarsely chopped)
- 3 tablespoon olive oil
- Salt and ground black pepper, to taste
- FOR THE CHICKEN MARINADE
- 4 to 6 garlic cloves, finely chopped
- 30 ml yogurt (plain whole milk, 2 tablespoons)
- 1/2 tablespoon tomato paste
- 1 1/2 teaspoons cumin
- 1/2 tablespoon hot pepper paste (Turkish, optional, or other equivalent hot pepper paste)
- 1 teaspoon red pepper flakes
- Salt and ground black pepper, to taste
- 1 tablespoon olive oil (to sauté the marinated chicken)
- FOR THE SAUCE
- 1/2 tablespoon red pepper paste (or 1-2 tsp. red pepper flakes)
- 1/2 teaspoon tomato paste
- 1 1/2 cups water
Source and recipe description: http://www.recipezazz.com/recipe/turkish-eggplant-kebab-with-yogurt-marinated-chicken-patlicanli-kebap-oven-style-26435 by: ForeverMama
Lovely Turkish gratin with mint, this made a complete dinner yesterday! I love börek/boureki and this version includes a lot of ingredients, but it is really easy to be prepared and the result is wonderful even without phyllo pastry!
The mint is very important and the topping (especially the pine nuts) give to the gratin a great look, nice flavor and wonderful texture.
I’ve reduced the quantities of the egg mixture from 6 to 4 as well spelt flour from 3/4 cups to 1/2 cup.
- 1 large onion, sweet
- 1/3 cup fresh mint leaves
- 2 tbsp extra virgin olive oil
- 2 large garlic cloves, crushed
- 1 lemon, finely grated rind
- 500g zucchini, grated, excess moisture removed
- 225g haloumi, shredded
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 6 large eggs
- 125g (3/4 cup) spelt flour
- 1 tsp baking powder
Source and recipe description: https://www.justapinch.com/recipes/side/side-casserole/zucchini-and-cheese-bake.html By Baby Kato @BabyKato
This recipes is very similar to a curry and the rich sauce comes perfect with the Ethiopian bread Injera. I’ve prepared the Berebere spice mix in advance and I discovered how delicious its this with chicken! For serving I’ve topped the dish with some fresh chives and a pinch Berbere spice mix.
- 1 lb boneless, skinless chicken breasts, cut in 1-inch cubes
- 2 Tbsp ghee
- 2 medium yellow onions, chopped
- 2 garlic cloves, minced
- 1 Tbsp fresh ginger, grated
- 1 tsp turmeric
- 1/4 tsp cardamom
- 1/8 tsp nutmeg
- 2 Tbsp berbere (or to your liking)
- 1 Tbsp smoked paprika
- 1 c water
- ground black pepper
Source and recipe description: https://www.justapinch.com/recipes/main-course/chicken/chicken-stew-ethiopian-style.html?r=12%F0%9F%98%98 By Daily Inspiration S @DailyInspiration
Photo by Mary Pat; big thanks to her for this amazing job and sending me the pic!
Knödel are a typical Austrian dish; there are filled and not filled, sweet and savory ones.
These Dumpling dough is made with potatoes with the addition of flour and are filled with a mixture containing Austrian sausages. They are also called “Hascheeknödel”.
I’ve never made them, but I would like to post this for our Games in order to have another typical Austrian recipe.
- 250 g speck
- 250 g fatty bacon
- 250 g ham
- 250 g Austrian sausages (for example Vienna sausages)
- 1 tablespoon parsley, chopped, optional
- 1 green onion, chopped, optional
- 600 g floury potatoes
- 150 g (1 cup) plain flour
- 30 g semolina
- 2 eggs
- ½ tsp salt
- Process the ingredients for the filling with a meat grinder. If you don’t have this use the knife and work it until finely chopped.
- Divide the filling into 10 portions and shape to balls.
- Boil the potatoes in pot with salted water until tender. Cook this best in little water and cover until just done but not mush.
- Brush quickly the potatoes with cold water and peel the still warm potatoes. Use a potatoes ricer to make your puree.
- Cool slightly and add all the other ingredient for the dough. Knead with your hands until a dough forms.
- Divide the dough in half and form each portion into a thick roll on a lightly floured work surface. Cut each portion with a knife into 5 thick slices. In this way you will get 10 slices in total.
- Flatten the first slice on a very well-floured surface until about 1 cm thick, place the meatball in the center and flip the border to seal the content. Repeat with all the other 9 portions.
- Bring a big pot of salted water with little oil to boil and boil in batches until they rise to the surface and float. Keep the dumpling warm until you finish to cook the second portion. Suggest to use a very big pot or use 2-3 pots at the same time.
- Serve with a side dish with vegetables or with a salad.
Very quick and super tasty recipe.
I’ve roasted the meat in the marinade and added the other igredients. I scaled down the recipe for 2 serving and I reduced the orzo to 1/2 cup, but I kept the broth quantity to 1 1/2 cups. I finished the dish with sliced preserved lemon and WOW! That was so good!
- 1 chicken breasts, boneless and skinless
- 1/1 cup of jarred marinated artichoke hearts
- 1 1/2 c chicken stock (or equivalent water plus chicken bouillon)
- 1/2 tsp red pepper flakes, or to taste
- 2 Tbsp lemon juice
- 1/2 cup orzo pasta
- 1/2 Tbsp capers
- salt and pepper to taste
- sliced preserved lemons for topping
- parsley for topping
Source and recipe description: https://www.justapinch.com/recipes/main-course/chicken/mediterranean-artichoke-chicken-with-orzo.html?r=9 by By Carolyn Haas @Linky1
WOW! This was a great hit and the preparation was very simple. I placed raw zucchini (I skipped the peas and carrots) slices around the chicken as I was broiling it and then I added the other ingredients (ham, tomatoes sauce and mozzarella) and finished to cook this great dish.
- TOMATO SAUCE
- 1 teaspoon oil (olive oil)
- 1 brown onion (finely chopped)
- 1 garlic clove (minced)
- 1 can (400 gram) tomatoes, chopped (no-added-salt)
- 2 (200 grams) boneless skinless chicken breasts (trimmed of fat and sliced to make 4 flat thin fillets)
- 40 grams all-purpose flour (plain, 1/4 cup)
- 2 tablespoons fat-free milk
- 2 egg whites (from 50 grams eggs) + some Dijon mustard
- 90 grams dry breadcrumbs (wholemeal 1 cup)
- Olive oil flavored cooking spray
- 1 teaspoon granulated sugar I’ve skipped this
- 1/4 cup fresh basil (shredded)
- 4 ham slices (shave thin) I’ve used chicken ham
- 80 grams mozzarella cheese (1/2 cup 35% reduced-fat grated)
- ON THE SIDE
- 2 large zucchini (steamed to serve) I’ve broiled them with the chicken
- 300 grams peas (sugar snap, trimmed, steamed to serve) I’ve skipped this
- 3 large carrots (sliced, steamed to serve) I’ve skipped this
Source and recipe description: http://www.recipezazz.com/recipe/chicken-parmigiana-15218 by I’mPat
Light, tasty and incredible good. Can be served as starter or with the addition of some pasta noodles as main dish. We loved this and we are looking forward to make this again.
Serve warm or cold
Heat oil in the skillet and fry garlic until aromatic, add vegetables and saute until softened, Season with salt and pepper. Set aside.
Blend all the ingredients for the pesto.
Serve vegetables on single plates, top with pesto, additional pine nuts, grated Parmesan and a few basil leaves.
- 1 tablespoon olive oil
- 1-2 garlic cloves, peeled chopped
- 4 small zucchini, ends trimmed, cut into strips
- 4 red peppers (long kind, not hot), seed removed and cut into strips
- Salt and pepper, to taste
- 1/4 cup pine nuts
- 2 cups fresh basil leaves (packed)
- 2 cloves garlic
- 1/3 cup extra-virgin olive oil
- 2 teaspoons fresh lemon juice
- 1/4 cup Parmesan cheese, grated (fresh)
- Toasted pine nuts
- Parmesan cheese, grated
- basil leaves
Source and recipe description: http://www.recipezazz.com/recipe/zucchini-noodles-with-pesto-24566 by: TeresaS
This is the kind of food I really enjoy very much!
The winter is approaching and I was lucky that I could find all the herbs (except the thyme) in my garden. The marjoram is drying and I will see this only next spring again, but I found some more protected sprigs which I could use.
The long marinating enhanced the herbs flavor and gave the dish the last warm rays of the season. Thanks a lot for this great recipe
- 1/3 cup olive oil
- 3 tablespoons minced fresh parsley
- 1 tablespoon minced fresh thyme
- 1 1/2 teaspoons minced fresh rosemary
- 1 1/2 teaspoons minced fresh sage
- 1 teaspoon grated lemon rind
- 3/4 teaspoon minced fresh marjoram
- 3/4 teaspoon minced fresh savory
- Ground allspice, 1 pinch
- Ground red pepper, 1 pinch
- 4 (1 1/3 pound) boneless skinless chicken breast halves
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Lemon wedges
Original recipe : http://www.recipezazz.com/recipe/herbed-chicken-paillards-25144 by: breezermom
This was the first time I prepared gyoza with ready made wrappers and I really have to say that this made the preparation easier and faster. the process was really easy and we did not spend a lot time in the kitchen. I will buy the wrappers again and follow your recipe as this was really really delicious!
- 13 oz lean ground pork
- 1 c finely shredded cabbage
- 1 tsp sesame oil
- 1 Tbsp soy sauce
- 3 cm piece ginger, peeled, grated
- 2 clove garlic, crushed
- 1 Tbsp vegetable oil
- sliced green onions, to serve
- 30 gyoza wrappers
http://www.justapinch.com/recipes/main-course/pork/gyoza-japanese-dumplings.html By Lynn Clay @LavenderLynn