Indian-style Pizza with Chicken Tikka Masala on Nan Bread

Ingredients

2 tablespoons clarified butter (ghee)
1 tablespoon olive oil
2 cups white onions, finely chopped (1 large onion)
3 cloves garlic, grated
1 inch piece of ginger root, grated
3 tablespoons tomato paste
2 teaspoons smoked sweet paprika
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 teaspoon sea salt
1/2 teaspoon turmeric powder
1/4 teaspoon ground cinnamon
2 cups crushed tomatoes
1/2 cup heavy whipping cream or sour cream
2 boneless skinless chicken breasts, cut into 1-inch cubes
2 cups grated mozzarella cheese
4 tablespoons grated Parmesan cheese
4 prepared nan bread

Method

  1. Heat clarified butter or ghee and olive oil in a heavy-bottom saucepan. Saute onions until translucent. Add garlic and ginger. Stir to combine and continue sauteing until the garlic and ginger begin to turn golden.
  2. Add tomato paste, paprika, cumin, cayenne, salt, turmeric and cinnamon. Saute for a couple more minutes to “toast” the spices.
  3. Add the crushed tomatoes and chunks of chicken. Bring to a boil; reduce heat and simmer about 20 minutes with the lid on. Stir occasionally. Stir in cream. Continue to simmer on low heat with the lid off, stirring occasionally until the sauce is reduced and the consistency of thick gravy. The sauce can be made in advance and kept for 2 days in the refrigerator.
  4. To make the pizza: Preheat oven to 400ºF.
  5. Lay the nan out on a rack set into a sheet pan and sprinkle a small amount of the grated cheese on the bread. Top the cheese with the tikka masala, leaving a 1/2 inch border around the edge. Sprinkle the top with more grated cheese.
  6. Place in the oven for about 15 minutes. The pizza is done when the cheese is melted and the edges are crisp.
  7. Remove from the oven and brush the edges with a little olive oil while it is still hot. Serve and enjoy.

Makes 6 servings.

Source: Institute of Culinary Education

Grilled Brie Cheese Sandwich with Peanut Butter and Fig Jam

Ingredients

1/2 cup dried figs, stems removed
1 tsp lemon zest
1/4 tsp cinnamon
pinch of salt
4 Tbsp natural peanut butter
8 slices crusty whole grain bread
4 oz brie cheese
2 cups arugula
1 Tbsp unsalted butter

Method

  1. Place figs in blender or food processor, cover with 1 cup boiled water and let soak for 30 minutes.
  2. Add lemon zest, cinnamon and a pinch of salt to container and blend until slightly chunky. Let cool.
  3. For each sandwich. spread 1 Tbsp peanut butter on a slice of bread. Top peanut butter with 2 Tbsp fig jam, 1 oz brie cheese and 1/2 cup arugula. Top with second slice of bread and press down gently. Repeat with remaining ingredients for additional sandwiches.
  4. Heat butter in skillet over medium-low heat. Grill sandwiches until bread is golden on both sides and cheese has melted, about 3 minutes per side.

Makes 4 servings.

Source: Sage magazine

Brussels Sprouts Salad with Lemon Dressing

Ingredients

3 pints Brussels sprouts, shaved thinly with a mandoline, the large side of a box grater, or a sharp knife (this should yield 8 cups)
1-1/2 teaspoons extra-virgin olive oil
5 teaspoons freshly minced garlic
1/4 cup toasted almonds, finely chopped
crushed red pepper flakes
1/8 teaspoon ground cinnamon
1/2 cup chopped fresh flat-leaf parsley
1/2 cup freshly squeezed lemon juice Salt
1 ounce Parmigiano-Reggiano cheese, finely grated on a Microplane grater

Method

  1. Place the shaved Brussels sprouts in a large mixing bowl and set aside.
  2. Place a nonstick skillet over medium-high heat; put in the olive oil and the garlic. Cook the garlic until deep golden brown. Remove from the heat and add the almonds, red pepper flakes, cinnamon, and parsley.
  3. Return to the heat and saute for 10 seconds.
  4. Remove the skillet from the heat, add the lemon juice, and season with salt. Transfer the hot mixture to the bowl with the Brussels sprouts and toss well. Add three-quarters of the cheese. Toss again, taste, and adjust the seasoning. Spoon the sprouts into four salad bowls, dividing them equally. Top each dish with the remaining cheese before serving.

Makes 4 servings.

Source: The Negative Calorie Diet

Chicken Burgers with Radishes

Ingredients

1-1/2 cups sliced radishes
1/3 cup rice vinegar
1 Tbsp honey
2 tsp sea salt
2 cups radish greens
1/2 cup fresh basil
1/3 cup walnuts
1/3 cup grated Parmesan
1 garlic clove, minced
juice of 1/2 lemon
1/4 tsp black pepper
1/4 cup extra-virgin olive oil
1 lb ground lean chicken
1-1/2 Tbsp Dijon mustard
2 cups baby spinach or radish greens
4 whole grain buns

Method

  1. Place radish slices in jar. Combine rice vinegar, honey, salt and 2/3 cup water in small saucepan. Bring to a simmer, stirring until honey and salt have dissolved. Pour over radishes, cover, and chill for at least 2 hours.
  2. Place radish greens, basil, walnuts, Parmesan, garlic, lemon juice and black pepper in food processor container and process until greens are pulverized. With machine running, pour in oil and blend until combined.
  3. In large bowl, gently mix together 1/3 cup (80 mL) of the radish pesto and ground chicken. Add additional pesto if desired. Form into 4 equal-sized patties.
  4. Lightly coat skillet or grill grate with oil and heat over medium. Place patties in pan or on grill, cover and cook for 5 minutes. then flip and cook covered for 5 more minutes or until internal temperature reaches 165ºF (74ºC) on cooking thermometer.
  5. Spread mustard on burgers and top with pickled radish slices and greens. Serve in buns.

Makes 4 servings.

Source: Sage magazine

Broiled Stuffed Lobster

Ingredients

4 (1-1/4-pound) lobsters, cooked
4 lemon wedges

Stuffing

2 cups crushed reduced-fat round buttery crackers (such as Ritz)
1/4 cup chopped fresh parsley
3 tablespoons fresh Parmesan cheese
2-1/2 tablespoons butter, melted
2 tablespoons fresh lemon juice
2 tablespoons Worcestershire sauce

Method

  1. Preheat broiler.
  2. Remove the meat from the cooked lobster tail and claws; chop meat. Set lobster tail shells aside.
  3. Combine the lobster and stuffing ingredients in a large bowl.
  4. Divide the lobster mixture evenly among tail shells.
  5. Broil the stuffed lobster tails 8 minutes or until golden brown. Serve with lemon wedges.

Note:

You can also use 6 frozen lobster tails, cooked, for this recipe, reserving just 4 of the tails to stuff.

Makes 4 servings.

Source: Cooking Light magazine