Recipes from the Last Few Weeks

 It's been a busy last few weeks, so I apologize for my delay in posting new recipes.

Last weekend I went to Michigan to visit family and find a little rest/relaxation. While there, I ate some awesome, veggie-filled meals. Two of them are included at the end!

On Saturday my cousins and I also visited a farmers market. I love the smell of a good farmers market--so many fresh aromas, igniting my recipe imagination.

 Crepes with Asparagus and Spinach

1 Serving (includes 2 servings of vegetables)

2 eggs

1/3 cup skim milk

1/3 cup whole wheat flour

1 tsp white vinegar

Olive oil

Onion

Asparagus

Spinach

Paprika

Black pepper

Queso fresco

Beat eggs with milk. Stir in flour. Add vinegar.  Spray skillet with non-stick spray. Cook until golden.  Makes two crepes. Set aside.

In same skillet, sauté onions and chopped asparagus in small amount of olive oil.  Add spinach, black pepper and paprika. Pour onto crepes. Add cheese and roll.

Sautéed Vegetables with Hummus, over Cous Cous

1 Serving (includes 2 servings of vegetables)

Olive oil

Onion

Carrots

Asparagus

Garlic

Black pepper

Paprika

Hummus

1/2 cup Couscous

Sauté vegetables in small amount of olive oil. Cook couscous according to package directions.  Top with vegetables and hummus. Sprinkle with paprika and pepper.

Mexican Mango Chicken

1 Serving (includes 3 servings of fruits and vegetables)

Olive oil

Onion

Chicken, cubed

Tomatillo salsa (see Tamale-making post for recipe)

Tomato salsa

Mango

Cilantro

Sour Cream

Sauté onions and chicken in small amount of olive oil. Add salsas. Set aside.

Slice mangos. Heat on same skillet. Arrange over chicken and top with sour cream and cilantro.

Serve over rice if desired.

Chicken Tikka Masala with Zucchini on the side

1 Serving (includes 3 servings of vegetables)

Olive Oil

Chicken, cubed

Onion

Garlic

Chicken, cubed

1 tomato, diced

1 Tbsp water

1/2  tsp cinnamon

1/2  tsp cloves

1/2  tsp cumin

1/2  tsp coriander

1/2  tsp. paprika

1 tsp. honey

3 Tbsp. sour cream or plain yogurt

cilanto

Couscous

Option: can be made with eggplant and/or chick peas

Cook chicken and set aside. Saute onions and garlic. Add tomatoes, water, spices and honey. Simmer for 5 minutes, until fragrant. Add yogurt or sour cream. Continue to simmer until sauce begins to thicken. If it gets too thick, add a bit more water.

Add the chicken and cilantro, simmer for another 5 minutes.

Cook couscous according to package directions.

Two End-of-Summer Salads from my Michigan family

Chicken, Red Potato and Green Bean Salad

Multiple Servings/Family Size (includes 3-4 servings of vegetables)

1/3 cup chopped fresh parsley or 1 Tbsp dried parsley

3 Tbsp red wine vinegar

1 Tbsp lemon juice

1 Tbsp Dijon mustard

1 Tbsp olive oil

¼ tsp black pepper

1 garlic clove, minced

1 pound small red potatoes

½ pound diagonally cut green (and/or yellow) beans

2 cups chicken

1 small red onion, chopped finely

1 package salad greens (spinach, lettuce, arugula)

Combine first eight ingredients for dressing, stir well with a whisk. Set aside.

Cook chicken, cube and set aside. Boil potatoes and simmer for about 10 minutes. Add beans and simmer 5 more minutes until crisp-tender. Drain, rinse with water, and drain again.

Cut potatoes. Place with beans, chicken, red onions, and greens in a large bowl. Drizzle with dressing.

Four Bean Salad

Multiple Servings/Family Size (includes 2 servings of vegetables)

1 Tbsp Olive oil

1 Tbsp Red wine vinegar

1 tsp Dijon mustard

1 tsp Honey

Black pepper

1 can or 8 oz Red onions

1 can or 8 oz Black Beans

1 can or 8 oz Red Kidney Beans

1 can or 8 oz Navy/Great Northern Beans

1 can or 8 oz Black Eyed Peas

Dried tomatoes

Parsley

Combine first five ingredients for dressing. If beans are canned, drain well and combine in large bowl. Add chopped dried tomatoes and parsley.  Drizzle with dressing.

Balsamic Vegetables over Couscous, with Fresh Mozzarella

 1 Serving (includes 3 servings of vegetables)

Olive oil

Onion

Green pepper

Zucchini

Tomato

Garlic

Thyme

Balsamic vinegar

Whole wheat couscous

Fresh mozzarella

Sauté vegetables and garlic in small amount of olive oil. Add balsamic vinegar.

Cook couscous according to package directions. Top with vegetables and fresh mozzarella, cubed.