Black Peppercorn Chicken

Super easy chicken that can also be served to guests if put on a platter with steamed/stir fried vegetables. I used the leftovers the following day to make chicken sandwiches and those turned out to be pretty juicy and delicious as well.

Makes: 4 servings

1 chicken (whole or cut into 8 pieces)

1 tbsp lime juice

1 tsp salt

1 onion, chopped and fried till brown and crispy

2 tsp ginger paste

1 tsp garlic paste

1 tsp red chili powder

1/4 tsp garam masala (optional)

1 1/2- 2 tsp black peppercorns, coarsely ground

3/4 cup yogurt

2-3 tbsp oil

Marinate the chicken with lime and salt. prick it well. Grind the brown onions. Rub all the spices and yogurt well with the onion on the chicken. Leave it for about 1/2 an hour.

Heat oil and fry the chicken on both sides. Cover and cook till tender and no longer pink in the center (till a thermometer test reads about 155-160 degrees).

Serve with vegetables or on its own.

Note: I got this recipe from my mother's cook book and it turned out to me my grandmother's recipe. The only difference is, that they did not use black pepper. Instead, they added an extra teaspoon on garam masala and used about 1-2 more onions. That gives it a very different, yet equally delicious, flavor.

Garlic Mushroom Tapas (Champinones al ajillo)

This is probably one of the most delicious and popular Spanish tapas dishes. In Spain, about 1/4 of a cup of olive oil would be used to make this, but I used about 2 tablespoons. The extra oil would obviously add flavor, but this healthy version is still quite good. Serve it with some crusty sliced bread to mop up the leftover juices!

Makes: About 4 appetizer servings

Ingredients:

400 grams button mushrooms, thickly sliced (leave whole if the mushrooms are very small)

4 cloves garlic- 2 sliced and 2 finely chopped

1 small red hot chilli pepper, coarsely chopped

2 tblsp olive oil

1 tbsp lemon juice

2 tbsp chicken stock (optional, but adds a lot of flavor)

2 tbsp fresh parsley, finely chopped

salt and crushed black pepper

Heat a tablespoon of oil and add the sliced garlic and red chili. Saute for about a minute and then add the mushrooms. After a minute or 2, add the lemon juice and chicken stock.

In a small bowl, crush the chopped garlic with the back of a teaspoon along with a little salt and parsley. Add a tablespoon of olive oil to make almost a paste-like mix. Stir this mix in with the mushrooms. Cook for another 2-3 minutes. Sprinkle with crushed black pepper and serve.

Brown Chickpeas (Kala Chana) Chaat

I made this for lunch the other day because I got canned 'kala chana' for the first time and wanted to try them out. Since chickpeas are a good source of protein and fiber and are low in fat, they are perfect for a healthy lunch or snack. You can make your own variations and add vegetables like boiled potatoes or top it up with some yogurt raita.

Calories: About 180-200 per serving

Makes: 3-4 servings

Ingredients:

2 cans (200 grams each) Brown Chickpeas in water, drained (or boiled Brown Chickpeas)

1 tbsp oil

6 curry leaves

1/2 tsp cumin (zeera)

2 green chilies, thinly sliced

1-2 handsful cilantro

4 tbsp thick tamarind paste (soak tamarind in water and squeeze out seeds, etc when soft)

Salt, to taste

Red chili powder, to taste

2 tbsp cooked tomato salsa (from the "Pan-seared Fish with Cooked Tomato Salsa" recipe)

Heat oil and add the curry leaves and cumin. When they crackle, add the brown chickpeas, salt and red chilies. Add the tamarind paste, half the cilantro and green chilies. Cook for about 4-5 minutes (adding a few teaspoons of water if too dry). Taste and adjust to your taste preferences. Add the tomato salsa. Sprinkle with remaining cilantro and cover on very low heat for 5 minutes. Serve.

Note: If you do not have prepared cooked salsa, you can add a tomato and half a sliced onion initially to the oil after the curry leaves and cumin and cook on medium heat for a few minutes before adding the chickpeas.

You can also make this with the lighter colored variety of chickpeas.

Pan Seared Fish With Cooked Tomato Salsa

I went and bought avocados from the fresh fruit and vegetable market in Dubai and wanted to use them to make a tomato and avocado salsa. I thought pan seared fish would go well with it. After I was done chopping the tomatoes, I sliced open the avocados and it turned out that each one of them was rotten from the inside!! So much for buying "fresh" fruits and vegetables! Since I didn't want to waste the tomatoes, I decided to make a quick cooked tomato salsa. It turned out quite delicious, considering it only took me 10 minutes to make it. Do give it a try...its yummy and very light.

Calories: Approx. 250-280 per serving

Makes: 2 servings

Ingredients:

For the tomato salsa:

2-3 medium tomatoes, diced

1 medium red onion, sliced into half circles

1 green chili, finely chopped

1/8 tsp cumin powder

Salt, to taste

1/8 tsp paprika (optional)

1 big handful cilantro, chopped

Juice from 1 small lime

1 tsp olive oil

For the fish:

200-250 grams of fish fillet (Mahi Mahi, Tilapia or any white fish), divided into 2 equal portions

2 cloves garlic, finely chopped

Salt and freshly crushed black pepper, to taste

1 tsp olive oil

In a small pot, heat oil and add garlic. Then add the onions and stir fry for 3-4 minutes before adding the tomatoes. Add the green chilies, salt, paprika, cumin and half the cilantro. Cook on medium heat for 5-7 minutes, till tomatoes and onions are soft and have a thick consistency. Squeeze the lime juice on the salsa and sprinkle the rest of the cilantro (saving a little for garnishing later). Cover and keep aside.

Separately, in a flat pan, heat the olive oil and garlic together on a low flame. When the garlic begins to sizzle (but before it starts to brown), increase the heat to medium and add the fish fillets (after sprinkling salt and pepper on one side), spiced side down. Sprinkle the exposed side of the fish with salt and pepper as well. Cook fish for approximately 4 minutes on each side (time differentiates depending on the fillet's thickness) till its flaky and done.

Put a generous portion of the tomato salsa on a plate. Carefully place one fish fillet on top and garnish with a few cilantro leaves. Serve immediately.

Note: Do not keep flipping the fish. Let one side cook completely before turning it over and letting the other side cook.

Asian Bok Choy Slaw

This slaw is perfect as a side for a variety of dishes, especially burgers and other grilled meats. The flavors are bold, yet not over powering or overwhelming. And the best part is the unbelievably low calorie count!

Calories: Only 35 per serving (each serving being 3/4 cup)

Servings: 4-6

1/4 cup rice vinegar

1 tbsp sesame oil

2 tsp sugar

2 tsp dijon mustard

1/4 tsp salt

6 cups bok choy, thinly sliced (including more than half of the white stem)

2-3 cups carrots, shredded

2-3 scallions/green onions, thinly sliced

2 handful cilantro, chopped

1-2 handful roasted peanuts, crushed

Make a dressing with the first 5 ingredients and keep in the fridge. About 10 minutes before ready to serve, combine the other ingredients and then the dressing. Mix well and serve.

Note: Even though I prefer it crunchy, you can mix the dressing with the veggies ahead of time and refrigerate. The flavor will be just as good, but it will lose its crunchy texture.

Minced Chicken with Chilies and Cilantro in Lettuce Cups

A super easy (and healthy) recipe that's high in flavor. A must try!

Makes: 6-8 servings

Ingredients:

500 grams chicken mince

6 garlic cloves, chopped

4 small green chillies, finely chopped

3 red chillies, finely sliced into thin, long sticks

3 stems green onions, sliced into thin, long sticks

1/2 medium sized yellow onion, chopped

1 tbsp fish sauce

2 lime leaves, finely sliced

1/4 bunch fresh mint leaves

1/4 bunch fresh cilantro leaves

Salt, to taste

1/2 medium sized red onion, finely sliced

2 limes, juiced

Iceberg lettuce cups

2 tbsp vegetable oil

Heat oil in a large wok. Add the minced chicken and stir till it starts to turn white. Add garlic, yellow onion and chillies and stir-fry for a minute. Quickly add fish sauce, red onion, lime leaves, herbs and salt. Cook for another minute. Add the lime juice and remove from the stove. Arrange the lettuce cups on a platter and scoop the minced chicken into them. Serve.

Note: While stir frying, add 1 tablespoon of finely chopped ginger, 1 tablespoon of soy sauce, 1 tablespoon of brown sugar and 1/2 teaspoon of rice vinegar to make the wraps more juicy. These ingredients increase the number of calories slightly, but add more flavor.

Warm Zucchini and Tomato Salad

On a day when you want to have something light, yet filling for lunch or a substantial side for dinner, this recipe is for you. Its simple, yet so delicious and juicy. If you're not a big zucchini fan, you can make it with just one layer of tomatoes and it will turn out just as good.

Makes: 4-6 side servings

Ingredients:

3 tbsp extra virgin olive oil

1-2 garlic cloves, chopped finely

Juice of 1 lemon

Salt, to taste

Black Pepper (freshly crushed), to taste

1/2 tsp dried oregano

2 medium sized zucchinis, sliced into 1/2 inch circles

2 medium tomatoes, sliced into 1/2 inch circles

1/2 white onion, thinly sliced

Handful chopped fresh parsley

Preheat oven to 200 C (abut 400 F). Take the first 6 ingredients and mix them well in a bowl. In an oven proof, glass dish place the zucchini and brush half the olive oil and lemon dressing over it. Then, place the tomatoes on top and brush the remaining dressing over them. Garnish generously with onion and chopped parsley. Place in the oven for about 20-25 minutes. Serve hot or warm.

Note: You can add 1/4 cup of fresh grated parmesan cheese to the top before putting it in the oven. The baking time would probably be reduced so as not to burn the cheese.

Red Curry Noodles

I like using whole wheat spaghetti since it is a good source of fiber and tastes really good. This recipe is hearty and comforting and great for a relaxed night in.

Makes: 2-3 servings

150-200 grams whole wheat spaghetti

2 boneless chicken breasts, cut into thin strips

1 tbsp oil

4 lime leaves

2 garlic cloves, chopped

1 tbsp ginger, chopped

1 stem lemon grass, cut into 1-inch long pieces and then smashed

1 tbsp fish sauce (optional)

Salt, to taste (use ONLY if not using fish sauce)

1 cup low fat coconut milk

1 tbsp red curry paste (use less if you do not want it too spicy)

3 cups chicken broth (you can use plain water as well, but broth will add a lot of flavor)

2 handsful scallions/green onions, thinly sliced

1/2 cup fresh mushrooms, sliced (optional)

1 handful fresh cilantro

Juice from 1 large lime (more if you wish)

1/4 cup roasted, chopped peanuts (optional)

Heat the oil and saute the lime leaves, lemon grass, garlic and ginger till soft and then add the chicken. When chicken is slightly brown, add in the fish sauce and 1/2 a cup of stock/water and cook on medium low heat till chicken is almost done. Add the remaining chicken stock and the noodles and heat through. In a separate bowl, mix in the red curry paste with 1/2 of the coconut milk till no lumps remain. Then add this mix into the chicken and stir. Add the rest of the coconut milk and cook on medium heat till the noodles are almost done. Add the mushrooms, scallion and cilantro and cook for a few more minutes. Stir in the lime juice right at the end , garnish with peanuts and serve.

Note: If you feel that you want to make the noodles more soupy, add more stock or water. If you want it thicker, cook it on high heat towards the end.

Eggplant Burgers

I had a huge eggplant sitting in my refrigerator for a few days and wanted to make something different. The following recipe is what I ended up doing and it turned out quite good. Its quite healthy and low on calories. You can serve it with oven baked fries or potato wedges. If you want to make it healthier, replace the regular fries with sweet potato fries. I'm still trying to calculate the final calorie count. Will add that in when I do.

Makes: 4 servings

Patties:

4 large round eggplant slices, each about 1/2 inch thick

2 tbsp olive oil

Salt, to taste

2 tsp balsamic vinegar (optional)

4 hamburger buns

Tomato Salsa:

1 large ripe tomato, finely diced

1/2 small red onion, finely diced

1 green chili, finely chopped

2 tsp lemon juice (or 1 tsp balsamic vinegar)

1 tbsp grated fresh parmesan cheese

Salt, to taste

Black pepper, to taste

Toppings: (all optional)

Lettuce (I did a combination of lettuce and bok choy)

Mayonnaise

Ketchup

Cabbage (thinly sliced)

Parmesan cheese, grated

Take the eggplant slices and sprinkle them with salt on both sides. Place in a colander and set aside for 30 mins.

In the meantime, combine all the ingredients for the salsa and keep aside.

Take the eggplant and squeeze each slice lightly. Heat a grill pan on medium heat and brush with a little oil. Place the eggplant flat on the pan. Grill on both sides till eggplant is soft and moist (but not breaking), switching sides every 2 minutes and brushing with a little more oil each time. When the eggplant is ready (in about 6-10 minutes), drizzle each slice with 1/2 tsp balsamic vinegar and remove from heat.

Assemble the burgers by putting a slice of eggplant on the bottom on a bun. Add the salsa and then the lettuce and parmesan cheese. Serve hot.

Finger Kababs in Tomato-Onion Sauce

Despite having a Pakistani touch, this recipe is nutritious, not too spicy or too high in calories. Its quite easy to make, yet seems like you spent some time preparing it and, therefore, good for entertaining as well.

Ingredients:

For kababs:

400 grams ground beef1/2 medium red onion, chopped

4 tblsp yogurt

1-2 green chilies, chopped

Cilantro-handful, chopped

1/4 tsp garlic paste

1/4-1/2 tsp ginger paste

1/2 tsp cumin powder (optional)

Salt, to taste

For Sauce:

2-3 tbsp oil

2 large tomatoes, diced

1-2 medium red onions, sliced

4-5 curry leaves

1 tsp mustard seeds ('Rai')

2-3 whole green chilies

1/2 tsp garlic paste

Salt, to taste

Red chili powder, to taste

Water, if needed

Combine all the ingredients for the kababs and process in a food processor/chopper till well mixed. Make 'kababs' in the shape of thick fingers and set aside.

In a sauce pot, heat oil on medium heat. Add curry leaves and then the green chilies and mustard seeds. Add in the onions and cook till a little soft. Then, mix in the tomatoes, garlic paste, salt and red chili powder. Simmer on medium heat for about 10 minutes, stirring frequently to make sure the sauce does not burn. Add in the finger kababs one by one and let them cook on all sides, making sure not to break them. Add a little water and cook on medium-low, partially covered, for about 20-25 minutes. If sauce seems too thick, add some more water and cook. If it seems too runny, cook uncovered on high heat for a few minutes. Garnish with cilantro and serve with white rice or chappati.

Baked Lemon and Herb Chicken

This has to be one of the easiest, low calorie chicken dishes I have ever made, but also one of the yummiest! I guarantee that you will love it!

Calories: About 160 per serving

Makes: About 3 servings

Ingredients:

1 chicken with bones, cut into 12 pieces

1 large yellow lemon, zested and juiced

2 large garlic cloves, finely chopped

2 tsp extra virgin olive oil

1 tsp dried parsley

1 tsp dried rosemary

Salt, to taste

Black pepper, coarsely crushed, to taste

1 tsp corn flour mixed with 2 tablespoons of water

Mix the lemon zest, lemon juice, garlic, oil, parsley, rosemary, salt and pepper to make a marinade. Do a taste test to see if the flavor is according to your taste (the salt should be a tad bit on the higher side). Add it to the chicken and let it marinate (preferably for 45 minutes to an hour).

Preheat oven to 325 F. Put the chicken in an oven proof glass dish and place it in the oven. Bake for about 35-45 minutes (till the chicken is no longer pink from the inside or about 165 degrees in the thickest part of the chicken with a thermometer reading). Take out the chicken into a serving dish, minus the released drippings/juices.

In a separate small pan, heat the drippings. Add the corn flour mixture, while stirring constantly to avoid getting lumps. Once the sauce thickens, pour over the chicken and serve hot.

Note: If you feel that the chicken is drying up while baking, you can add 1/4 cup of chicken stock.

You can also use fresh herbs for this recipe. If you decide to do that, blend the marinade well initially before pouring over the chicken.

Spicy Stir-Fry Vegetables with Garlic, Ginger and Lime

My stir-fry vegetables have usually turned out soggy in the past. But this recipe is quite fool proof and the vegetables are crisp and delicious (and of course, healthy). You can add chicken or nuts to the recipe as well and alter the ingredients to your preference.

Ingredients:

Sauce-

1/3 cup chicken or vegetable stock (home made or store bought)

2 tbsp fish sauce

1 tbsp lime juice

5 cloves finely chopped garlic

1 tsp honey (or brown sugar)

1 tsp corn starch, dissolved in 2 tbsp water

1 green or red chili, finely chopped

Vegetables- (a combination of the following, or any other you prefer)

1 carrot, sliced to finger size

1 cup bok choy

1 cup cauliflower pieces

5-6 shiitake mushrooms, sliced (or fresh button mushrooms)

1 cup sliced srping onions

1/2 cup broccoli florets

1 thumb-size piece of ginger, sliced into matchstick size pieces

4-5 tbsp stock

To begin, place all the ingredients of the stir-fry sauce (except garlic and corn starch) into a small saucepan and cook on medium high heat. When it bubbles, add the garlic and cook for another minute. Then add the corn starch and let it cook for 30 seconds and remove from heat. Taste is to check flavor. Add fish sauce if its not salty enough. Add honey if too sour or salty. Add a little more stock if too thick.

In a separate wok or flat-ish pan, heat a teaspoon of oil on medium heat and add ginger, carrots and mushrooms. When this mix dries, add the 4-5 tbsp stock one by one. Cook till carrots are a little soft. Add the cauliflower and cook (covered) for about 4 minutes. Add the remaining vegetables and 1/3 of the stir-fry sauce. After the vegetables have softened a little, add the rest of the stir-fry sauce. Toss and remove from heat. Serve hot.

Note: Do not over cook the vegetables. Only cook them till they are just a little soft but still crispy and crunchy.

Spicy Peanut Noodles

Tried this recipe yesterday and it turned out to be pretty good. The green chilies add a kick to the whole dish but you can omit it if you don't want it spicy. Sadly, I forgot to take a picture to put up for you all but it looked really pretty with the cilantro, cucumber and peanut garnish.

Calories: About 350 per serving

Makes: 4 servings

Ingredients:

12 oz (about 350 grams) whole wheat spaghetti

1/2 cup creamy peanut butter

3/4 cup boiling water

1 cup scallions, sliced

4 tbsp soy sauce

3 tbsp rice vinegar

2 cloves garlic, finely chopped

1/2 tsp sugar

1/8-1/4 tsp red chili powder

2 green (or red) chilies, finely chopped

1/4 cup peanuts, roasted and coarsely chopped (divided into 2 equal portions)

1-2 tbsp sesame oil

Handful chopped cilantro plus more for garnish

Thinly sliced cucumber, for garnish

Boil the pasta as per directions till done. Rinse under cold water to avoid clumping.

In a bowl, mix together the peanut butter, hot water, scallions, soy sauce, rice vinegar, garlic. sugar and chili powder. Heat the oil in a pot and pour the peanut butter mixture into it. Add the noodles and then the green chilies, cilantro and one portion of the peanuts. Mix well (making sure the flame is not too high) and remove from heat. Take it out in a platter and garnish with the left over peanuts, cilantro and sliced cucumber.

Note: I put a teaspoon of sesame oil in the noodles after rinsing them with cold water for added flavor and fragrance.

To increase the protein content, you can add sliced and stir-fried chicken breast in the peanut sauce right before adding the noodles.

Chicken Pot Roast

This is a super easy and healthy meal to make. Often, I make it in a larger quantity and use the leftover chicken to make sandwiches for lunch the next day.

Ingredients:

1 whole chicken (1100-1200 grams), cut into 8-12 pieces

3/4 cup yogurt

1 tsp garlic paste

1/8-1/4 cup white vinegar

Salt, to taste

Coarsely crushed black pepper, to taste

Red chili powder, to taste (optional)

4-5 tbsp oil (more if you prefer)

In a big bowl, mix together the yogurt, garlic paste, vinegar, salt, pepper and chili powder. Add marinade to the chicken pieces. Cover and refrigerate for at least 5-6 hours (for best results, let it marinate for 1 day). Heat oil in a pot and add the chicken. Cook on medium-low heat till chicken is done and no longer pink in the center. If the chicken seems too dry, add a little hot water into the pot and cook. If it seems like it has too much gravy, increase the flame. Serve hot with steamed vegetables.

Note: You can also add peas and potatoes to the pot along with the chicken to add color to the dish.

Master Class with Trotter and Bhatia

Last week, Saqib and I had the pleasure of attending two culinary master classes in Abu Dhabi by Chef Charlie Trotter and Chef Vineet Bhatia. Both these culinary experts hold Michelin stars (Trotter has one and Bhatia has 2).

Charlie Trotter initially earned an undergraduate degree in political science before moving onto a career in the culinary arts. He set up his first restaurant in Chicago, Illinois in 1987 and is now known as one of the best chefs in the United States despite the lack of any formal training. Trotter has always been a philanthropist and his two ventures (Charlie Trotter Culinary Education foundation and Excellence Program) are very close to his heart.

Vineet Bhatia decided to pursue a career in the culinary arts after being turned down by the Indian air force. He started at an undistinguished catering school in Ahmedabad and made his way to the prestigious Oberoi school. When he moved to the UK, he was horrified to discover that Indian food there was outrageously spicy and too aggressive. When given the opportunity, he proved that authentic Indian cuisine is quite different and has plenty of room to evolve. After that, there was no stopping him and he is now well known for his creativity in Indian cuisine the world over.

Before we got to the venue, we were more excited about Trotter since he is from Chicago,where we lived for a number of years as well. We never had a chance to visit his restaurant, but had sampled his food elsewhere and loved it. He prepared two courses for us. The first was tuna sashimi with buffalo tartare accompanied by a heart of palm radish salad, sesame crackers, parmesan crisp and lemon vinaigrette. The tuna was not only beautiful to look at, but was also delicious and the sesame crackers, with a hint of sweetness,were better than any we had had before. The second course was a Milbrook venison tenderloin crusted with cardamom infused dates served with salsify, quinoa, broccoli rabe and preserved ginger. As expected, it was great and we can not wait to go back to Chicago and dine at his restaurant.

We were not familiar with Chef Bhatia but were looking forward to the new age Indian food he prepares by simplifying typical ingredients and marrying them flawlessly with unconventional ones. We were not disappointed. The first course he prepared for us was a tandoori spiced home-smoked salmon, red onion, cucumber and dill raita. The salmon was out of this world and its not-so-typical marinade's surprising main ingredient was grainy mustard! The second course was a roast sea bass with coconut and roasted cashew nut khichdi with tomato kadhi, purple potato chips and chenna chutney. Again, an amazing experience which makes me want to go to at least one of his restaurants and we are lucky we have one right here in Dubai. Chef Bhatia's food explodes with flavors and reflects his passion for cooking and the Indian cuisine.

After we were done with the class, I was very inspired. It made me realize that cooking (and eating!) is really what I love doing. "Desi" food, especially, holds a place very close to my heart, not only because I grew up eating it, but also because it is the kind of food I started learning cooking from. The flavors used in Indian and Pakistani foods are so vast, yet they blend together so well if you don't over do the spices and don't overcook the food (which majority of people do).

The reason I cut down on "desi" food was because I thought it's not healthy. However, after attending Chef Bhatia's class, I realized that I can make it healthy but still get it to taste good. So, I have decided I will be restarting some "desi" cooking as well, while doing my best to make it as healthy as possible.

Stay tuned and happy eating!

Chicken and Cabbage Soup

The great thing about this soup is that, besides being delicious, its low in calories. The cabbage in the soup makes it quite filling and one does not feel the need to add any other carbs (e.g. pasta) to their meal. It would make a great starter, but I personally like to treat it as my main course. The garnish of the fried garlic, though optional, adds tremendous flavor. I highly recommend this recipe to soup lovers.

Calories: About 250-300 per serving

Makes: About 3 large servings

2-3 boneless chicken breasts, cut into thin strips

1 tsp sesame oil (or olive oil)

1/2 cup chopped onion

1 tbsp chopped garlic

1 tbsp chopped ginger

6-7 cups chicken broth (or combination of 3 cups of broth with 3 cups of water)

3/4 cup finely chopped or shredded carrot

3 cups thinly sliced cabbage

3-4 lime leaves

3/4 tbsp soy sauce

2 tbsp fish sauce

2 tbsp rice vinegar

2 cups sliced mushrooms (optional)

1 cup sliced scallions/green onions

Juice of one lime

3 tbsp chopped cilantro/green coriander leaves

Salt and pepper, to taste

2 tbsp thinly sliced garlic, fried till brown and crispy (optional)

Heat oil in a sauce pan and add the onions. When soft, add the garlic and ginger and saute till very slightly brown. Add the lime leaves, carrots and chicken and season with salt and pepper. Cook, stirring continuously, for about 5 minutes and then add the soy sauce, fish sauce and rice vinegar. Then, pour in the broth and cook on medium heat till simmering. Add the cabbage and mushrooms and cook till chicken is done (about 15 minutes). Stir in the scallions, lime juice and cilantro and season with salt and pepper. Garnish with the fried garlic and serve hot.

Chicken Piccata with Pasta & Mushrooms

This recipe is so easy to make and the ingredients are such that are almost always lying around in your refrigerator. The calorie count is quite low, considering how filling it is. If you want to cut down on the carb value, reduce the amount of pasta you put in. Yummy recipe which I am sure you will make again and again.

Calories: About 395 per serving

Makes: 4 servings

Ingredients:

6 oz whole wheat pasta (angel hair preferable)

1/3 cup all purpose flour, divided

2 1/2 cup chicken broth, divided (home made of store bought)

1/2 tsp salt, divided

1/4 tsp ground black pepper

4 chicken breast (about 500 grams), slightly flattened

3 tsp olive oil

10 oz fresh button mushrooms, sliced

3 large garlic cloves, finely chopped

2 tbsp lemon juice (or to taste)

1/4 cup fresh chopped parsley

2 tbsp rinsed capers (optional)

2 tsp butter

Boil water in a large pot and add pasta. When done, drain and keep aside. Separately, whisk together 5 tsp of flour with 2 cups of broth. Put the remaining flour on a plate. Sprinkle both sides of the chicken with 1/4 tsp salt and pepper and then dredge in the flour. Heat 2 tsp oil in a skillet and then add the chicken. Cook for about 3 minutes on each side (or until no longer pink inside). Transfer to a plate and cover to keep warm.

Heat the remaining oil in the same skillet and then add the mushrooms. Cook on medium high till they release their juices and become slightly brown. Take out in a bowl. To the same skillet, add the garlic and the remaining broth. Cook till reduced to almost half. Stir in the flour-broth mixture, lemon juice and salt. Bring to a simmer and cook till sauce is thickened. Stir in parsley, butter, capers and mushrooms.

Reserve about 1/2 cup of the sauce and toss the pasta with the remaining sauce. Put the chicken breasts on top and pour the reserved sauce over it. Serve.

Spanish Style Meatballs in Tomato Sauce

This is a tapas dish that we had a few times while in Spain. They are so juicy and delicious that I could not stop eating them. What I have tried to do is to alter the recipe to make it healthier, low in calories, yet still flavorful and juicy. I feel that you don't need any added carbs like pasta, rice or bread to accompany these meatballs but if you feel like you can't do without them, then go right ahead! :)

Makes: 5 servings

Calories: About 185 per serving (with an equal balance of carbs and protein and a high content of vitamin C).

12 oz lean ground lamb or beef

12 oz lean ground turkey or chicken

1 cup whole wheat bread crumbs

1 egg white

1 cup finely chopped onion - divided into 2 equal portions

6 finely chopped garlic cloves - divided into 2 equal portions

4 tablespoons fresh chopped mint - divided into 2 equal portions

1 tsp ground coriander

1/2 tsp ground cumin

salt, to taste

1 tbsp olive oil

1/2 cup beef or chicken stock

1 tbsp rice vinegar (or regular white vinegar)

1/4 tsp (or less) red chili powder

1 28 oz can crushed tomatoes (or whole peeled tomatoes that u can crush yourself in a bowl)

1/4-1/2 tsp Harrisa paste- optional (This is a paste made out of tomatos and chilies and you can find it in a tube at major supermarkets).

Cooking spray

Preheat oven to 350F and lightly coat a baking sheet with cooking spray.

Mix together the lamb (or beef), turkey (or chicken), bread crumbs, egg white, one portion each of onions, garlic and mint, coriander, cumin and salt. Make about 15-17 equal potions, form them into meatballs and place on the baking sheet. Spray with a very light coating of cooking oil and place in the oven for about 10 minutes. Remove from the oven and put aside.

In a separate saucepan, heat the olive oil over medium heat. Add the remaining onions and saute till golden, making sure not to over cook or burn them. Then, add the garlic, stock, vinegar, salt and chili powder. Simmer on medium-low heat for 3-5 minutes and then add the tomatoes and harrisa paste, reduce heat to low and let it simmer partially covered for about 20 minutes.

Add the meatballs into the sauce and cook until heated through (about 5 minutes). Garnish with mint and serve hot.

Back After Hiatus

I was so touched when I got messages from quite a few of you wondering why my blog hadn't been updated recently. I didn't realize that it had a little bit of a following :). Sorry to have disappointed you guys, but I'm back into action.

We took a trip out to southern Spain in early January and I fell in love with it and want to buy a vacation home there some day (when I can afford it!). Spain is one of the most beautiful countries I have ever been to - the friendliest people, the mountains, the greenery, the beaches, the history and, of course, the food! The tapas, paellas, omelets and seafood and the immense use of garlic (which I love) just blew me away. The food was uncomplicated, yet so fresh, delicious and, most of all, flavorful. I gained so much weight there because of the enormous amounts of butter and oil they use in their food that when I got back, it got me thinking...why not try and make Spanish food that tastes almost as good, but is healthier and more nutritious. So, I'm going to try and post some recipes with Spanish influence occasionally so that everyone can experience a bit of Spain in their homes.

Stay tuned and, as the Spanish say to wish everyone a good meal "Buen Provecho"!