Tag: mint

Quick Barley Salad

I thought I would post recipes this week that have lots of summer ingredients.. since you can still find all the fresh ingredients.. although this one can be made any time of year, but it is particularly delicious with some grilled fish or meat!

1 cup barley (I used the quick cooking variety), cooked according to package directions. Instead of water, I used chicken broth, juice of half a lemon and 1 teaspoon salt to cook mine. Cool the barley and add to a serving bowl and let cool.
1 cup flat leaf parsley, chopped
½ cup mint, chopped
¼ cup dill, chopped
1 cup cucumber, chopped
1 cup cherry tomatoes, cut in half or quarters
Juice of one lemon
¼ cup extra virgin olive oil
2 teaspoons salt or to taste

Add the parsley, mint, dill, cucumber, tomatoes, lemon juice, oil and salt to the cooked barley and mix well. Let the salad sit at room temperature for at least an hour before serving.

Pistachio Pesto Pasta with Mushrooms

I’m back from vacation and it is time to get back into healthy eating… so here is a great recipe for meatless Mondays… yummy pistachio pesto paired with sautéed mushrooms! Add a yummy green salad and a glass of red wine and you have a perfect meal!

Pistachio Pesto

1 cup roasted unsalted pistachios
2 garlic cloves
¼ cup mint, chopped
½ cup parsley, chopped
½ cup extra virgin olive oil
½ cup Parmigiano Reggiano cheese, grated
Salt

Transfer the pistachios and garlic to a food processor. Pulse for 30 seconds. Add the mint and parsley. While the processor is on, drizzle the oil in. Add the cheese and salt to taste. Keep aside.

3 tablespoons extra virgin olive oil
3 cups Cremini mushrooms, cleaned and sliced
2 garlic cloves, minced
½ pound pasta cooked al dente, ½ cup pasta water spare
Salt
½ cup Parmigiano Reggiano cheese, grated

Heat a large frying with the olive oil. Add the mushrooms and sauté on high heat, stirring constantly for 4 to 5 minutes or till they are golden brown. Add the pasta and stir well. Start by adding ½ cup of the pesto and adjust as needed. Add salt to taste. Garnish with cheese and serve.

Pasta with Pistachio Pesto and Mushrooms

Here is a yummy pasta for Meatless Monday! Delicious pistachio pesto is added for a nutty flavor and the mushrooms add an amazing earthy taste…

Pistachio Pesto

1 cup roasted unsalted pistachios
2 garlic cloves
¼ cup mint, chopped
½ cup parsley, chopped
½ cup extra virgin olive oil
½ cup Parmigiano Reggiano cheese, grated
Salt

Transfer the pistachios and garlic to a food processor. Pulse for 30 seconds. Add the mint and parsley. While the processor is on, drizzle the oil in. Add the cheese and salt to taste. Keep aside.

3 tablespoons extra virgin olive oil
3 cups Cremini mushrooms, cleaned and sliced
2 garlic cloves, minced
½ pound pasta cooked al dente, ½ cup pasta water spare
Salt
½ cup Parmigiano Reggiano cheese, grated

Chicken, Shrimp and Beans with Brown Rice

Another one pot wonder! I can’t get enough of these… this is delicious and healthy…There is one problem- I can’t seem to find a photo of this creation, which is too bad since it is such a yummy dish. So, you will have to visualize in your mind….

1 pound chicken thighs, boneless and skinless, cut into 2 inch pieces
2 teaspoons smoked paprika
2 teaspoons salt
½ pound medium shrimp, cleaned
2 tablespoons butter
2 tablespoons extra light olive oil
1 red bell pepper, chopped
1 medium onion, chopped
2 celery stalks, chopped
1/3 cup cilantro, chopped
¼ cup dill, chopped
¼ cup mint, chopped
1 can black beans, rinsed
1 teaspoon smoked paprika
1 ½ cups brown rice
4 cups chicken broth
2 teaspoons salt
1 cup frozen peas
½ cup cilantro, chopped

Marinate the chicken with smoked paprika and salt for 2 to 3 hours. Marinate the shrimp with 1 teaspoon salt for an hour. Heat a pan with butter and oil. Brown the chicken pieces on both sides on high heat. Take out of the pan and add the red pepper, onion and celery. Saute on medium heat for 2 to 3 minutes. Add the cilantro, dill and mint. Saute for another minute. Add the beans and smoked paprika, sauté for a minute. Add the rice and sauce for 2 to 3 minutes. Add the chicken broth and bring to a boil. Add the chicken pieces and cook with lid on for 40 to 45 minutes or till the rice is done. 10 minutes before the rice is done, add the frozen peas and shrimp on the top and cover. Let the peas warm through and shrimp cook. Mix well and check for seasonings and garnish with cilantro.

Tomato Sauce

1 tablespoon butter
1 large shallot, chopped
2 garlic cloves, grated
2 teaspoons smoked paprika
2 cups tomato sauce, homemade or store bought
2 teaspoons salt
½ cup cilantro, chopped

Heat a small saucepan with butter. Add the shallot and garlic. Saute on medium heat for a minute or two. Add the smoked paprika and tomato sauce. Bring to a boil and add the salt. Simmer on low heat for 15 minutes. Check for seasonings and garnish with cilantro. Serve with the rice.

Carrot Orange and Avocado Salad

This was a yummy salad indeed- a bit different as it has carrots, oranges and avocado.. well, why not?? I always associate a carrot orange salad when I have Moroccan food- so I decided to add avocado to the mix and it was yum!!

1 cup shredded carrots
2 navel oranges, cut into segments
1 avocado, cut in 1 inch dice
½ cup cilantro, chopped
3 green onions, chopped
¼ cup mint, chopped
Juice of one lemon
1 teaspoon honey
1 tablespoon extra virgin olive oil
1 to 2 teaspoon salt

Add the carrots, orange segments and avocado into a medium bowl. Add the cilantro, green onions, mint, lemon juice, honey, oil and salt. Mix well and let the salad sit for 20 minutes before serving.

Roasted Pepper and Tomato Brown Rice

This was a yummy rice to serve with the chicken… healthy and delicious. It is made with brown rice but no one knew!!

1 cup roasted red/yellow peppers, freshly roasted or jarred
1 cup tomato sauce, homemade or store bought
3 green onions, chopped
3 garlic cloves
1 teaspoon salt

Transfer all the ingredients to a blender and blend till a smooth sauce is formed.

2 tablespoons extra virgin olive oil
2 cups chicken broth
1 ½ cups brown rice
1 to 2 teaspoons salt
½ cup cilantro, chopped
3 green onions, chopped
¼ cup mint, chopped

Heat a wide saucepan with the oil and add the pepper sauce. Saute on medium heat for 3 to 4 minutes. Add the chicken broth and bring to a boil. Add the rice and salt and bring to a boil. Lower to a simmer and partially cover with lid. Cook for 20 minutes and then cover with lid and cook on very low for another 20 minutes or till rice is cooked through. Take lid off and check for seasonings. Add the cilantro, green onions and mint. Mix well and serve warm.

Thai Style Cheeseburgers with Lime Cilantro Mayo

My love of Asian cuisine continues with these delicious cheeseburgers.. they are really good. Feel free to marinate the meat overnight for extra yummy flavor and serve them with oven baked fries!

1 pound grass fed ground beef
2 tablespoons red curry paste
1 teaspoon grated galangal or fresh ginger
3 garlic cloves, grated
1/3 cup cilantro, chopped
1/3 cup basil, chopped
1/3 cup mint, chopped
Zest of one lime
1 stalk lemongrass, smashed and chopped
1 to 2 teaspoons salt
1 tablespoons oil

Transfer all the ingredients to a bowl. Mix well and let sit for a couple of hours in the fridge. Take out half an hour before cooking. Form into 4 to 6 patties, depending how big you want the burgers.

Heat a frying pan with the oil and cook the burgers to the desired doneness. Top with cheese and serve on toasted rolls.

4 to 6 ciabatta rolls, sliced and toasted
4 to 6 cheddar slices
Baby spinach

Lime Cilantro Mayo

¼ cup mayonnaise
¼ cup Greek yogurt
1 garlic clove, grated
Zest of one lime
Juice of one lime
½ cup cilantro, chopped
2 teaspoons salt

Mix all the ingredients in a small bowl and serve with the cheeseburgers.

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