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Tag: dill

Greek Style Roasted Chicken Breast

How about some delicious Mediterranean style chicken today??!!

  • 2 chicken breast, sliced in half and pounded thin (making 4 cutlets)
  • 3 cloves garlic, crushed
  • 1 teaspoon dried oregano
  • 2 teaspoon salt
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons red wine vinegar

Mix the garlic, oregano, salt, olive oil and vinegar together and marinate the chicken in the mixture for 2 to 3 hours in the fridge. Take out half an hour before cooking.

  • 2 tablespoons butter
  • 2 tablespoons extra virgin olive oil
  • ½ cup all purpose flour
  • 1 teaspoon salt
  • Pepper
  • 4 green onions, chopped
  • 1 cup cherry tomatoes, chopped
  • ½ cup kalamata olives, pitted and chopped
  • 1 cup chicken broth
  • ½ cup fresh dill, chopped
  • Salt

Transfer the flour, salt and pepper to a wide bowl. Dredge the chicken pieces in the flour and set aside. Heat a wide frying pan with the butter and oil. Brown the chicken pieces on both sides for 3 to 4 minutes each or until they are golden brown. Take out of pan and transfer to a 350 degrees F oven to finish cooking. In the meantime, add more oil to the pan if needed and add the onions and sauté on medium heat for 2 minutes. Add the tomatoes and olives and sauté for 2 to 3 minutes. Add the chicken brown and bring to a boil and cook for 5 to 6 minutes or till the sauce has reduced to about half. Add the dill and salt if needed. Serve the sauce over the chicken cutlets.

Brown Rice Vegetable Pulao
  • 1 tablespoon butter
  • 1 tablespoon extra light olive oil
  • 1 cup brown rice, rinsed
  • 2 ½ cups vegetable broth
  • 2 teaspoons salt

Heat a saucepan with the butter and oil. Add the rinsed brown rice and sauté on medium heat for 2 minutes. Add the broth and salt. Bring to a boil and simmer, covered with lid for 30 minutes or till rice is done. Let cool and keep aside.

  • 2 tablespoons extra light olive oil
  • 1 teaspoon ground cumin
  • 1 yellow pepper, chopped
  • 1 cup green beans, chopped
  • 1 medium onion, chopped
  • 2 garlic cloves, chopped
  • 1 teaspoon salt
  • ½ cup cilantro, chopped
  • ¼ cup dill, chopped

Heat a wide frying pan with the oil and add the cumin and sauté for 10 seconds. Add the pepper, beans, onion, garlic and salt. Saute on medium heat for 4 to 5 minutes. Add the cilantro and dill as well as the cooked and cooled rice. Saute on medium heat for 3 to 4 minutes or till the rice is heated through. Check for seasonings and serve.

 

Chicken Curry with Dill and Cilantro

If you like going out for Indian food but are too scared to try cooking something at home… try this dish. It is easy to make and the ingredients are readily available. The garam masala is a challenge as the varieties available in stores are not as good but you can still use one or just eliminate it. Either way, the result is delicious and healthy…

  • 2 pounds chicken thighs, skinless, with or without bone
  • ½ cup greek yogurt
  • 2 tablespoons half and half
  • 2 inch fresh ginger, grated
  • 3 garlic cloves, grated
  • Juice of half a lemon
  • 2 teaspoons salt
  • 1 teaspoon garam masala

Mix the yogurt, half and half, ginger, garlic, lemon juice, salt and garam masala in a small bowl. Transfer the chicken and the marinade to a zip lock bag for at least 2 hours if not over night in the fridge. Take out half an hour before cooking.

  • 1 cup fresh dill
  • 1 cup fresh cilantro
  • 10 to 12 green onions
  • ½ cup water

Blend the greens and water in a blender till smooth. Keep aside.

  • 3 tablespoons extra light olive oil
  • ½ cup tomato sauce, homemade or store bought
  • 2 teaspoons ground coriander
  • 1 teaspoon turmeric
  • ½ teaspoon cayenne pepper

Heat a heavy saucepan with the oil. Add the green dill sauce and sauté on medium heat for 5 to 7 minutes. Add the tomato sauce, coriander, turmeric and cayenne pepper and sauté for another minute. Add the chicken with the marinade. Bring to a boil and cover with a lid and simmer on a low medium heat for 20 minutes. Take the lid off and turn the heat up to cook away any extra liquid in the sauce, stirring constantly. Check for seasonings. Serve warm with fresh rotis.

 

Chicken Paprikash

I saw Michael Symon make this recipe on some show and was reminded of a dish my Mom used to make for us… so I kind of blended the two and came up with my own version.. it is a great weekday, healthy meal to serve your family…

  • 5 to 6 chicken drumsticks, with skin
  • 1 tablespoon sweet paprika
  • 4 garlic cloves, grated
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons salt

Mix the paprika, garlic, oil and salt in a small bowl. Rub all over the chicken and marinate for 2 to 3 hours.

  • 2 tablespoons butter
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon fresh thyme
  • 1 large yellow onion, chopped
  • 1 small green pepper, chopped
  • 1 small red pepper, chopped
  • 1 tablespoon sweet paprika
  • 14 ounces crushed tomato
  • 2 cups chicken broth
  • Salt
  • 1 cup sour cream
  • 1 tablespoon all purpose flour
  • ½ cup parsley, chopped
  • ½ cup dill, chopped

Heat a heavy saucepan with the butter and olive oil. Brown the chicken pieces on medium high heat on all sides. Take out of the pan and keep the chicken pieces aside. Add the thyme, onion, peppers and paprika. Saute on medium heat for 5 to 6 minutes. Add the crushed tomato and sauté for another 4 to 5 minutes on medium heat. Add the chicken back to the pan with the chicken broth. Bring to a boil and simmer on lower heat, covered for 15 to 20 minutes. Take the lid off the take the chicken pieces out to take off the bone (you can leave on the bone if desired). In the meantime, add the flour to the sour cream, mix well and add to the pan. Mix well and add salt if needed. Add the parsley and dill. Mix well and serve with egg noodles.

 

Roasted Eggplant with Peas
  • 1 medium sized eggplant

Place the eggplant on to a grill or under a broiler. Char the skin from all sides, making sure the eggplant is nice is tender once done- about 10 to 15 minutes. Keep aside and let cool, take skin off and mash with a fork.

  • 2 tablespoons extra light olive oil
  • 2 tablespoons stems of fresh dill
  • 2 tablespoons stems of fresh cilantro
  • 1 medium onion, chopped
  • 3 garlic cloves, chopped
  • 2 teaspoons coriander powder
  • 1 teaspoon turmeric
  • 2 teaspoons salt
  • ½ teaspoon cayenne pepper
  • 1 cup tomato sauce
  • 1 cup peas
  • ½ cup fresh cilantro, chopped
  • ¼ cup fresh dill, chopped

Heat a heavy saucepan with the oil. Add the dill, cilantro, onion and garlic. Saute on medium heat for 3 to 4 minutes. Add the coriander powder, turmeric, salt and cayenne pepper. Saute for another 2 to 3 minutes. Add the tomato sauce and sauté for an addition 3 to 4 minutes. Add the eggplant and cook on medium heat, stirring constantly for about 10 minutes. Add the peas, cilantro and dill. Mix well and let cook for 5 to 6 minutes or till the peas are heated through. Check for seasonings and serve warm.

Couscous with Roasted Cauliflower and Dill

The roast chicken from yesterday was served on this yummy concoction..

  • 1 tablespoon extra virgin olive oil
  • 1 cup vegetable or chicken broth
  • 1 cup whole wheat couscous
  • 1 teaspoon salt

Heat the oil in a small pan and add the broth and salt. Bring to boil, add the couscous, cover with lid and turn the heat off. Let it sit for 10 minutes, take lid off and fluff with a fork. Keep aside.

  • 1 small cauliflower head (I used a broccoflower), cut into florets
  • Drizzle of olive oil
  • Salt

Place the florets on a lined baking sheet. Drizzle with oil and sprinkle with salt. Mix well and roast in a 400 degrees oven for 30 minutes. Take out and keep aside.

  • 2 tablespoons extra virgin olive oil
  • 3 green onions, chopped
  • 2 garlic cloves, chopped
  • 1/3 cup currants
  • ½ cup fresh dill, chopped
  • Salt

Heat a large frying pan with the olive oil. Add the green onions and garlic and sauté for 3 to 4 minutes on medium heat. Add the currants, roasted cauliflower and cooked couscous. Saute for 2 to 3 minutes until everything is incorporated and heated through. Check for seasonings and add salt if necessary. Garnish with dill and serve.

 

Vegetarian Rice Bowls with Fried Egg

I am obsessed with Asian style bowls- it’s a great way to serve a dish with all sorts of flavors and textures- this one is a vegetarian one and Mediterranean inspired.. perfect for Meatless Monday! Best of all- it used cauliflower rice!!!

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 cup brown rice, I used wild brown rice with seeds, rinsed
  • 2½ cups vegetable broth
  • Salt if needed

Heat a saucepan with the butter and oil. Add the rice and sauté on medium heat for 2 to 3 minutes. Add the broth and bring to a boil. Simmer on low heat with lid on for 30 minutes or until the rice is cooked through. Take the lid off and let cool.

  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, chopped
  • ½ cup pine nuts
  • Fresh dill stems, ¼ cup, chopped (reserve dill to use later)
  • 2 ears of corn, the kernels scraped off
  • 1 cup grated cauliflower, also known as cauliflower rice
  • ½ cup fresh dill, chopped
  • ½ cup fresh parsley, chopped
  • ½ cup feta cheese, crumbled

In a large frying pan add the oil, onion, garlic, pine nuts and dill stems. Saute on medium heat for 2 to 3 minutes. Add the corn and the cauliflower. Saute on medium heat for 4 to 5 minutes. Add the cooled rice, dill and parsley. Saute for another 4 to 5 minutes, add salt but not too much as feta will be added later. Let the mixture cool and add the crumbled feta.

Tomato Sauce

  • 1 tablespoon olive oil
  • 2 garlic cloves
  • 1 cup tomato sauce, homemade or store bought
  • ½ cup fresh dill
  • Juice of half a lemon and or a pinch of sugar – depending on how sweet or sour the tomato sauce is
  • 1 to 2 teaspoons salt

Heat a small saucepan with the oil. Add the garlic and sauté on medium heat for a minute. Add the sauce, dill, lemon juice and salt. Cook for about 10 to 15 minutes. Serve over the rice with a fried egg on top!

 

 

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