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"!