Lunch

Name: Curry Chicken Salad
Yield: 6 people
Ingredients: 1/2 cup plain yogurt; 3 Tbsp sweet curry powder; 1 clove garlic (minced); 1/2 tsp salt; 1/4 tsp ground cayenne pepper; 3 cups cooked chicken breasts (sliced); 1 medium red pepper (diced); 2 scallions (green onions) (sliced); 2 whole ribs of celery (sliced); 1/3 cup raisins; 1/4 cup unsalted peanuts (chopped)

Curry Chicken Salad

By
Stephanie Kinturi

Curry Chicken Salad

Servings

people

Ingredients

1/2 cup plain yogurt
3 Tbsp sweet curry powder
1 clove garlic minced
1/2 tsp salt
1/4 tsp ground cayenne pepper
3 cups cooked chicken breasts sliced
1 medium red pepper diced
2 scallions (green onions) sliced
2 whole ribs of celery sliced
1/3 cup raisins
1/4 cup unsalted peanuts chopped

Servings

people

Ingredients

1/2 cup plain yogurt
3 Tbsp sweet curry powder
1 clove garlic minced
1/2 tsp salt
1/4 tsp ground cayenne pepper
3 cups cooked chicken breasts sliced
1 medium red pepper diced
2 scallions (green onions) sliced
2 whole ribs of celery sliced
1/3 cup raisins
1/4 cup unsalted peanuts chopped

Instructions

Combine the yogurt, curry powder, garlic, salt and ground red pepper in a medium bowl. Mix well. Place chicken into mixture and stir until coated on all sides
Add in the red pepper, scallions, celery, and raisins. Mix well. Refrigerate for a couple hours to allow all the flavors to combine.
Just before serving, stir in the peanuts.
Serve inside a whole wheat pita or tortilla or on a bed of lettuce

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Posted in Lunch, Recipes

Cucumber Salad with Dill Cream Sauce

By
Stephanie Kinturi

Cucumber Salad with Dill Cream Sauce

Servings

people

Ingredients

2 - 3 whole english cucumbers sliced with peel
1 whole red onion sliced and separated into "rings"
1 - 2 pinces salt and pepper to taste
1/3 cup fat free sour cream
1 Tbsp red wine vinegar
1 1/2 Tbsp fresh dill chopped (or 1 1/2 tsp dried dill)

Servings

people

Ingredients

2 - 3 whole english cucumbers sliced with peel
1 whole red onion sliced and separated into "rings"
1 - 2 pinces salt and pepper to taste
1/3 cup fat free sour cream
1 Tbsp red wine vinegar
1 1/2 Tbsp fresh dill chopped (or 1 1/2 tsp dried dill)

Instructions

Arrange cucumber slices in a serving bowl, sprinkling layers with salt. Place a saucer or other weight on cucumbers to weigh down
Cover and let stand for at least 2 hours. Pour off juices which accumulate.
Add red onions and toss.
Combine sour cream, vinegar and chopped dill; pour over cucumbers and onions · Serve chilled.

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Posted in Lunch, Recipes

Crab Cakes

By
Stephanie Kinturi

Crab Cakes

Cuisine

Seafood

Servings

Ingredients

6 Tbsp olive oil
1/2 cup canned water chestnuts chopped
1/3 cup red bell peppers chopped
1/2 tsp salt
1/4 tsp fresh ground black pepper
1 cup green onions
1 Tbsp minced garlic
1 Tbsp Cajun seasoning
3 large eggs
2 tsp Dijon mustard
1 1/2 cups bread crumbs
1 cup Parmesan cheese grated
1 pound real or imitation crab meat
2/3 cup flour
1/4 cup water
1/2 cup Black bean and corn salsa (optional)

Cuisine

Seafood

Servings

Ingredients

6 Tbsp olive oil
1/2 cup canned water chestnuts chopped
1/3 cup red bell peppers chopped
1/2 tsp salt
1/4 tsp fresh ground black pepper
1 cup green onions
1 Tbsp minced garlic
1 Tbsp Cajun seasoning
3 large eggs
2 tsp Dijon mustard
1 1/2 cups bread crumbs
1 cup Parmesan cheese grated
1 pound real or imitation crab meat
2/3 cup flour
1/4 cup water
1/2 cup Black bean and corn salsa (optional)

Instructions

Heat 3 Tbsps of the oil over high heat. Sauté onions, bell peppers, salt and fresh ground black pepper for about a minute.
Add green onions, garlic, water chestnuts, Cajun seasoning and cook for another minute. Remove and put in a bowl. Cool mixture for a few minutes.
Stir in 2 eggs, Dijon mustard, 1/4 cup of bread crumbs and Parmesan cheese. Then add crab meat.
Gently mix the mixture and form into crab cakes. First dip both sides in flour, then in egg wash (egg and 1/4 cup water whisked together).
Coat in bread crumbs and fry approx 2 minutes on each side over medium heat.
Serve topped with black bean and corn salsa.

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Posted in Lunch, Recipes

Boston Bib Salad with Granola Crusted Goat Cheese

By
Stephanie Kinturi

Boston Bib Salad with Granola Crusted Goat Cheese

Salad with blue cheese and balsamic dressing

Servings

people

Ingredients

Salad

10.5 oz Chevra goat cheese
1 cup granola
2 heads Boston bib lettuce (substitute spring mix if unavailable)
1 cup sun dried tomatoes chopped
1/2 cup toasted (pine) pignolia nuts

Balsamic Vinaigrette Dressing

1/4 cup balsamic vinegar
1/2 tsp salt
1/4 tsp black pepper
1 tsp fresh basil chopped
1/2 cup light olive oil

Servings

people

Ingredients

Salad

10.5 oz Chevra goat cheese
1 cup granola
2 heads Boston bib lettuce (substitute spring mix if unavailable)
1 cup sun dried tomatoes chopped
1/2 cup toasted (pine) pignolia nuts

Balsamic Vinaigrette Dressing

1/4 cup balsamic vinegar
1/2 tsp salt
1/4 tsp black pepper
1 tsp fresh basil chopped
1/2 cup light olive oil

Instructions

Arrange bib lettuce leaves on the plate to form a “bowl” shape. Do not cut or break the leaves.
Roll the goat cheese in the granola and press the granola into the sides of the cheese to form a granola “crust”. Slice the cheese into 810 cheese wheels and place 23 on each salad.
Sprinkle the salads with the sun dried tomatoes and pine nuts.
Just before serving pour balsamic vinaigrette over the salads and serve with garlic bread.
For the vinaigrette, combine the first 4 ingredients and stir with a wire whisk. Slowly stream in the olive oil while stirring until combined.

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Posted in Lunch, Recipes