Moroccan Chicken and Lentils

The flavors in this dish are delicious and I loved the effect of the lentils. When you eat them you feel like you're eating a carb, such as potatoes or rice, but you're not! Lentils are extremely rich in protein and fiber, which are essential to a balanced diet. This recipe is from the Eat Clean Diet Cookbook by Tosca Reno.  

Ingredients:

8 cups Water
3 tsp Sea salt divided
1lb Dried lentils, (Rinsed drained and picked over)
1 cup Plus 2 tbsp exta virgin olive oil
1/2 cup Red wine vinegar
3 tbsp Ground cumin, divided
2 tbsp Plus 2 tsp chili powder
2 Garlic cloves, peeled and minced
1 Large onion, peeled and chopped
2lbs Skinless boneless chicken breast or turkey breast (thinly sliced)
1/4 tsp Ground cinnamon
1 cup Chopped fresh or cilantro

Preparation:

1. Combine water and 1 tsp salt in stock pot over high heat. Add lentils. Bring to a boil. Cover and reduce heat to medium. Simmer until lentils are soft, about 20 -25 minutes. Drain well. Rinse under cold water. Place in large bowl and set aside.

2. In Small bowl, mix 1 cup olive oil , vinegar, 2tbsp cumin, 2 tbsp chilli powder, garlic and 1 tsp salt. Pour this dressing over lentils, reserving some out to pour over chicken.  Toss gently and let cool.

3. In large skillet heat 2 tbsp olive oil. Add onion and saute until well cooked, about 5 min. onion should appear dark and soft. Add chicken or turkey and saute 2 min more. Add 1 tsp salt, 1 tbp cumin, 2tsp chilli powder,and cinnamon. Saute until poultry is cooked through.

4. Arrange lentils on a large serving platter. Place sliced chicken on top of lentils. Use remaining dressing and pour over chicken. Sprinkle with chopped parsley. Serve at room temperature.

My notes:  I mixed the cilantro in with the lentils, it worked well.  This is a lot of lentils, if you don't think you want so many, 1/2 the amount.

Tom Yum Soup

Ok, so I eat this frequently when we go out to Thai food, so I was happy when I got my cooking game for Nintendo DS a couple years ago, to find the recipe for this aromatic soup on the table of contents.  I have since misplaced the game, so this recipe is my approximation, using a couple other recipes and mixing them together.  

Aside from being one of the most popular soup in Thailand, Tom Yum Soup has many health benefits, due its potent combination of herbs and spices. In fact, this Thai soup is currently under scientific study, as it appears to have immune-boosting power as a natural remedy for cold and flu viruses.

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients:

• 3-4 cups chicken stock or 3-4 cups water with appropriate amount of bullion (this makes enough soup to serve 2 people)
• 2 TBSP Tom Yum Paste (in a jar- I purchased mine at the Asian Market, which is always a fun trip to make)
• 12-14 medium or large raw shrimp, shelled
• 1-2 small red chilies, minced OR 1/2 tsp. dried crushed chili (to taste)
• 3 cloves garlic, minced
• optional: a handful of lettuce, spinach, bok choy or other thin green
• generous handful fresh shiitake mushrooms, sliced thinly (you can use a handful of dry shiitakes, which you can also purchase a the Asian Market.  Be sure to soak these for about an hour in hot water before using)
• optional: red bell pepper, sliced
• optional: additional red chilies, OR Nam Prik Pao Chili Sauce (1-2 tsp.)
• 1 package Shiratake Noodles, often called Yam Noodles, Tofu Shiratake Noodles, or Noodle  Substitute. I buy mine at Fred Meyer in the cold section of the Health Food area.  They are also available at the Asian Market.  

Preparation:

1. Pour stock(or water with bullion) into a deep cooking pot and turn heat to medium-high. Boil 5 to 6 minutes, or until fragrant.
2. Reduce heat slightly to achieve a nice simmer. Add garlic, chili, Tom Yum Paste, and mushrooms to broth. Continue simmering for another 5 minutes.
3. Wash noodles in a strainer and put in microwave for 1 minute. Cut up into short strands and add to the pot. 
4. Add shrimp and bell pepper, (if using). Simmer 5-6 minutes, or until shrimp are pink and plump.
5. . Test-test the soup for spice and salt, adding more chili if desired. If it is too spicy add a little coconut milk.
6. Serve in bowls over the lettuce, bok choy or spinach . Enjoy!! 

Whole Wheat Blueberry Zucchinni Muffins

I found these on nutritiouseats.com  They are marvelous!  Whole wheat and very little sugar.I added 1/4 cup stevia.  Everyone loved them.

Cook Time: 20 minutes

Yield: 20 muffins

Serving Size: 1 muffin

INGREDIENTS:

• 3 cups white whole wheat flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 Tablespoon cinnamon
• 3 eggs, beaten (I use 2 eggs, 1 flax egg (1 T milled flax seed mixed with 3 T water))
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1/2 cup vegetable oil
• 1/2 cup applesauce
• 3 teaspoons vanilla extract
• 2 cups finely shredded zucchini
• 2 1/4 cups fresh blueberries, rinsed, stems removed

DIRECTIONS:

1. Preheat oven to 350 degrees. Prepare muffin pan with cooking spray or line with paper liners.
2. Mix flour, salt, baking powder, baking soda and cinnamon in a medium bowl.
3. In a large bowl, mix together on low: eggs (flax egg if using), white sugar, brown sugar, oil, applesauce, vanilla extract. Stir in zucchini.
4. Add flour mixture to wet ingredients. Mix on low speed until combined. Fold in blueberries.
5. Divide mixture evenly among 20 muffin cups. Bake 20 minutes or until toothpick comes out clean.

Notes

If your berries are particularly tart you might want to increase the amount of sugar used or add some stevia for extra sweetness without the guilt.