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Turkish Chicken Salad with Home-made Cacik Yogurt Sauce

Ingredients

- 1 carrot, grated
- 1 cucumber
- 3 small pieces garlic
- 2 large pickled cucumbers / gherkins, sliced
- 2 – 2 large Jalapeno peppers
- Juice of 1 lemon
- 1 small lebanese cucumber (or 1/3 of a large one)
- Lemon juice
- I large head green gem lettuce
- 1 cup olive oil
- Handful chopped parsley
- 1/4 red cabbage, thinly sliced
- 1 small red onion
- 1 whole roast chicken
- Salt & pepper
- 2 tomatoes
- 250ml plain Turkish or Greek-style yoghurt

Preparation

First prepare the Cacik: For the Cacik: Chop the cucumber into tiny pieces, as small as you can, and place in a bowl. Cover the cucumber with salt and set aside for 30 minutes. The cucumbers will start to exude their juices which will flavour the yogurt nicely.
Put a griddle pan on medium high heat, cover the peppers with olive oil and start to char.
Cut the tomato and cucumber into medium pieces. Slice the red onion as thin as you can. Chop the parsley fine.
Place all ingredients in a bowl and cover with a the juice of 1 lemon. Season with salt and pepper.
Let it sit in the fridge for 30 minutes 1 hour, stirring a couple times, so it starts to exude juice.
Tear the lettuce into mouth-siazed peices.
Cut the red cabbage into thin slices. Grate the carrot.
Mix together in a bowl.
Tear the chicken into large pieces and add to the salad.
Remove the tomato salsa from the fridge.
Drain the juice and keep for later. Now add the tomato, cucumber, parsley onion mix to the chicken salad, as well as the sliced gherkin.
Lay out the salad on a large plate or chopping board.
Serve with the charred peppers, cacik, salsa vinaigrette and some chilli sauce.
Source: Foodista

Blushing Pink Bowtie Salad

Ingredients

- baby spinach leaves - stems removed, washed, and torn
- 8 ounces mini-bowtie pasta
- 1 cup canola oil
- 8 strips of bacon, cooked and crumbled (I used turkey bacon)
- 1 teaspoon dry mustard
- mozzarella cheese (julienne into 1-inch strips)
- 1 tablespoon to 1-½ poppy seeds
- inch romaine lettuce, cleaned and cut bite size pieces
- Fresh strawberries, cut into bite-size chunks
- 2/3 cup sugar
- 2 tablespoons sweet onion (Vidalia or Maui)
- cup red wine vinegar

Preparation

Combine dressing ingredients (except poppy seeds) in blender jar. Give it enough time to completely pulverize the onion and turn a pretty pink color.
Remove to a separate container.
Add poppy seed just before serving, stirring well.
Combine lettuce, spinach, and pasta, tossing until combined.
Add just enough dressing to coat.
Add strawberries, bacon and mozzarella last, stirring carefully to prevent breaking them apart.
Serve with additional dressing on the side. Store remains in the refrigerator.
Source: Foodista

Chicken Pasta Primavera - Flower Patch Farmgirl Style

Ingredients

- 1 pound asparagus - trimmed and cut into 1-inch pieces
- 12 ounces Cavatappi pasta
- 3 boneless, skinless chicken-breasts, cut into bite-sized pieces
- 1/4 teaspoon crushed red pepper
- 1 cup chopped, fresh basil
- 6 cloves garlic, roughly chopped
- 1 pint grape tomatoes, halved
- 2 green onions
- 1/2 cup heavy cream
- 1 teaspoon lemon juice
- Zest of 1 lemon
- 3 tablespoons olive oil, plus more for cooking
- 1/2 cup Parmesan cheese, freshly grated
- Pepper
- Salt
- 1 medium yellow pepper, thinly sliced

Preparation

Boil pasta as directed.
Drain pasta, reserving 1/2 cup pasta cooking water.Return pasta and reserved cooking water to pot.Slice green onions.
Heat 2 teaspoons oil in a skillet on medium-high until hot.
Sprinkle chicken with salt and pepper.
Add chicken to skillet and cook 7 minutes or until chicken is cooked through, stirring occasionally.
Transfer chicken to medium bowl; set aside.To same skillet, add remaining 2 teaspoons oil; reduce heat to medium.
Add green onions and garlic and cook 1 minute, stirring.
Add asparagus and red pepper; cook 6 to 7 minutes or until vegetables are crisp-tender, stirring frequently.Stir in cream, crushed red pepper, and 1/4 teaspoon salt.
Heat mixture to boiling on medium high.
Add halved tomatoes, lemon zest and lemon juice.Cook 1-2 minutes on medium heat, until tomatoes just start to break down.Stir in reserved chicken pieces and remove skillet from heat.
Add Parmesan, chicken mixture, and basil to pot with pasta and reserved cooking water. Stir to combine.
Garnish with more basil and Parmesan, if you're so inclined.
Source: Foodista

Asparagus a la Rachel

Ingredients

- 1 bunch asparagus, ends trimmed and cut into 1" diagonal pieces
- 2 slices of bacon - browned
- 1/2 tsp dried chipotle peppers
- 1/2 tsp cider vinegar
- 1 garlic clove, minced
- 2 Tbs honey - heaping
- 1/2 onion - chopped
- 1/4 tsp pepper
- 1/2 tsp salt - more to taste when ready to serve

Preparation

Brown bacon in frying pan.
Remove bacon and add onion, garlic and asparagus.When asparagus is cooked and onions translucent,
Add the honey, peppers, salt and pepper.
Remove to serving dish and add cider vinegar and toss.
Add more salt if tastes bitter
Source: Foodista

Home made organic maple granola with fresh fruit

Ingredients

- ¼ cup + 2 T dark brown sugar
- 1 cup cashew pieces
- 1 cup dried cranberries or other dried fruit - ie; chopped figs, chopped prunes or chopped dates
- 1 cup raisins or other dried fruit  ie; chopped figs, chopped prunes or chopped dates
- fresh fruit
- ¼ cup + 2 T maple syrup
- ¼ cup vegetable oil; peanut oil preferred
- 3 cups rolled oats
- ¾ t salt
- 1 cup slivered almonds

Preparation

Preheat oven to 250* F.In a large bowl, combine the oats, nuts, salt and brown sugar.
Add in the maple syrup and oil and mix thoroughly.
Spread mixture thinly and evenly onto two cooking tins with sides about inch high.Cook for 45 to 60 minutes stirring carefully every 15 minutes and inter-changing where the cooking tins are placed every time you stir. This will give you more even browning.Note: The granola is done when it has a nice tan color, not dark, and can be chewed easily.
Remove trays from oven.
Let granola cool; then mix in dried fruit and place in sealed plastic bags. It will keep for two weeks, unrefrigerated.
Serve with fresh fruit.
Source: Foodista

Green Curry Chicken Salad

Ingredients

- 1 tablespoon Fish Sauce
- 1 Granny Smith Apple, Peeled, Cored, and Chopped
- 1/4 cup Green Onion, Chopped
- 1 Lime, Juiced
- 3 tablespoons Mayonnaise
- 1/2 Roasted Chicken
- 1 Head Romaine Lettuce
- 1 tablespoon Thai Green Curry Paste

Preparation

Remove skin from chicken and then meat from bones. Shred meat, discarding skin and bones.In a medium sized bowl, whisk together mayonnaise, green curry paste, lime juice, and fish sauce.
Mix in shredded chicken, chopped apple and green onion.Chill and serve on a bed of Romaine lettuce
Source: Foodista

Red Lentil Curry (Vegan, Gluten Free)

Ingredients

- 1 tablespoon brown sugar
- 1 teaspoon chili powder
- 1 teaspoon cinnamon
- 1 tablespoon curry powder
- 1 teaspoon fennel
- 2 clove Garlic, finely minced
- 1 teaspoon ginger root, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon mustard seed
- 1 cup red split lentils (Masoor Dal)
- 1 tablespoon salt
- 1/4 cup tomato puree
- 2 large red tomatoes, chopped
- 1 tablespoon vegetable oil
- 1 large yellow onion, diced

Preparation

Wash the lentils in cold water until the water runs clear (this is very important or the lentils will get "scummy"), put the lentils in a medium sized pot with water to cover and simmer until lentils tender. This should take 10-15 minutes.While the lentils are cooking: In a large skillet or saucepan, caramelize the onions in vegetable oil.While the onions are cooking, combine the mustard seed, cinnamon, fennel, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger in a mixing bowl.
Mix well. When the onions are cooked, add the curry mixture to the onions and cook over a high heat stirring constantly for 1 to 2 minutes.Stir in the tomatoes and tomato puree and reduce heat, allow the curry base to simmer until the lentils are ready. When the lentils are tender drain them briefly (they should have absorbed most of the water but you don't want the curry to be too sloppy).
Mix the curry base into the lentils and serve immediately.
Source: Foodista

Red Currant Streusel Bars

Ingredients

- 200 grams All-purpose flour
- 100 grams Roll oats
- 100 grams Dried coconut shreds
- 180 grams Butter at room temperature, cut into small pieces
- 175 grams Caster sugar
- 1 tablespoon Lemon zest, finely grated
- 80 grams Almond, chopped
- 20 grams Almond slices
- 250 grams Red currants

Preparation

Preheat the oven to 190C/375F. Line a 28cm square baking pan with paper. Tip the flour, rolled oats, coconut shreds and butter pieces into a mixing bowl. Use your fingers to work the mixture together to make coarse crumbs.
Mix in the sugar, lemon zest and chopped almonds.
Place two thirds of the mixture into the base of the baking pan, spread it out and press down lightly. Scatter the red currants on top, sprinkle the rest of the mixture over, then the almond slices and press everything down lightly.
Bake for 40 minutes until pale golden on top.
Transfer to a wire rack, cool slightly and cut into 12-16 pieces.
Source: Foodista

Not Momofuku Ginger Scallion Noodles

Ingredients

- 2 teaspoons fish sauce
- 1 tablespoon chopped garlic
- 2 tablespoons of ginger finely minced
- 1 cup grapeseed oil
- 1 bunch large of green onions, sliced
- 1 tablespoon honey
- kosher, sea or Himalayan salt to taste
- 1 crushed red chile pepper
- 1 teaspoon rice wine vinegar
- 1 tablespoon toasted sesame seed oil
- 1 tablespoon chopped shallots
- 3/4 pound soba noodles
- 2 teaspoons soy or wheat free tamari sauce

Preparation

Heat up the grapeseed oil in a saucepan over high heat until the oil is shimmery and hot, but not smoking.
Add the green onions, ginger, garlic and shallots at once, but be careful, the oil will bubble and splatter. The onions will sizzle and wilt almost immediately and turn a bright green.Take the pan off the heat and stir the sauce with a wooden spoon.
Add the fish sauce, sesame seed oil, rice wine vinegar, soy sauce, honey, crushed red chile pepper and salt to taste.
Let sit for 15 minutes, then toss with your favorite noodles. I used fresh Chinese egg noodles.
Source: Foodista