Moroccan-style Chicken Sandwich

Ingredients

1 lb ground chicken (preferably not 100% breast meat)
1/2 medium yellow onion, grated on
the large holes of a box grater
3 Tbsp chopped fresh mint
2 Tbsp harissa
1-1/2 tsp groundcumin
1-1/2 tsp finely grated fresh ginger
Kosher salt
3 medium carrots, grated on the large holes of a box grater or cut into thin strips with a julienne peeler
1 Tbsp fresh lemon juice; more to taste
2 tsp granulated sugar
1 tsp cumin seed
vegetable oil for grilling
4 mini whole-wheat pitas, slit open
1-1/2 oz crumbled feta (1/3 cup)

Method

  1. Prepare a medium (350°F to 375°F) gas or charcoal grill fire.
  2. With your hands, gently mix the chicken, onion, 1 Tbsp of the mint, the harissa, ground cumin, ginger, and 3/4 tsp salt in a large bowl. With wet hands, form into four 1/2-inch-thick patties.
  3. Toss the remaining 2 Tbsp mint with the carrots, lemon juice, sugar, cumin seed, and 1/4 tsp salt. Season to taste with more lemon juice and salt.
  4. Oil the grill grate and grill the burgers, flipping once, until cooked through (165°F), 8 to 10 minutes total. Serve the burgers in the pitas along with the feta and slaw.

Makes 4 servings.

Source: Cook Fresh magazine

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Italian-style Skewers of Shrimps

Ingredients

2 pounds raw shrimp, peeled
4 tablespoons olive oil
3 tablespoons vegetable oil
1-1/4 cups very fine dry bread crumbs
1 garlic clove, crushed
1 tablespoon chopped fresh parsley
salt and ground black pepper
lemon wedges, to serve

Method

  1. Slit the shrimp down their backs and remove the dark vein. Rinse in cold water and pat dry.
  2. Put the olive oil and vegetable oil in a large bowl and add the shrimp, mixing them to coat evenly. Add the bread crLimbs, garlic and parsley and season with salt ind pepper. Toss the shrimp thoroughly, to give them an even coating of bread crumbs. Cover and let marinate for at least 1 hour.
  3. Thread the shrimp onto four metal or wooden skewers, curling them up as you do so, so that the tail is skewered in the middle.
  4. Preheat the broiler. Place the skewers in the broiler pan and cook for about 2 minutes on each side, until the bread crumbs are golden. Serve with lemon wedges.

Makes 4 servings.

Source: Healthy Mediterranean Cooking

Broiled Trout with Almonds and Sweet Bell Peppers

Ingredients

1-1/2 tablespoons olive oil or canola oil
4 trout fillets, about 1-1/2 pounds total
2 large bell peppers (1 red, 1 yellow)
1/4 cup sliced almonds
4 lemon wedges, to garnish

Method

  1. Preheat the broiler to high. Line a broiler pan with a layer of foil and brush with a little of the oil.
  2. Lay the trout fillets in the middle of the pan, skin side down.
  3. Cut the peppers into 1/2-inch slices and arrange them around the edges of the fish.
  4. Brush the trout and peppers with a little more oil and then broil for 2-3 minutes, or until the fish is firm and opaque.
  5. Turn the fillets over and brush the skin with the remaining oil. Broil for another 2 minutes, or until the skin is bubbling and beginning to crisp.
  6. Sprinkle the almonds over the fish and broil for 30-60 seconds until browned. Transfer to plates and serve the fish skin side up, so the skin can be eaten or discarded, and garnish with lemon wedges.

Cook’s Tip

Watch the almonds closely as they cook — they brown quickly and will taste bitter if they burn. Remove the fish from under the broiler as soon as the almonds are golden.

Makes 4 servings.

Source: Super Foods Cookbook

Toasts with a Taste of Provence, Italy

Ingredients

4 small red or Yellow Finn potatoes, unpeeled, cut into scant 1/2-inch (12-mm) dice
1 ahi tuna steak, 10-12 oz
2 tablespoons olive oil, plus extra for brushing
salt and freshly ground pepper
6 anchovy fillets
1 yellow onion, coarsely chopped
3 cloves garlic, minced
6 plum (Roma) tomatoes, seeded and diced
2 bay leaves
1 teaspoon chopped fresh oregano, plus small sprigs for garnish
1 can (6 oz) tomato paste
1/4 cup capers, rinsed
1/4 cup white wine vinegar
1/4 cup Nicoise or other brine-cured black olives, pitted and quartered
8 large, thick slices coarse country bread

Method

  1. Put the potatoes in a steamer basket over simmering water, cover, and steam until tender, about 5 minutes. Transfer to a bowl.
  2. Preheat a broiler (grill).
  3. Brush both sides of the tuna steak with olive oil, then season generously with salt and pepper. Place on a broiler pan and place under the broiler about 4 inches from the heat source. Broil (grill), turning once, until just opaque throughout, about 6 minutes on each side. Transfer to a plate and let cool.
  4. Soak the anchovy fillets in warm water to cover for 5 minutes. Drain, pat dry, and mince.
  5. In a large saute pan over medium-low heat, warm the 2 tablespoons olive oil. Add the onion, stir to coat with oil, and cover the pan. Cook gently, stirring infrequently, until very soft, about 20 minutes.
  6. Add the garlic, anchovies, tomatoes, bay leaves, and chopped oregano. Cover and simmer for 5 minutes.
  7. Stir in the tomato paste, capers, vinegar, olives, and potatoes and cook, uncovered, until slightly thickened, about 5 minutes more.
  8. Preheat the broiler again if needed.
  9. Cut the tuna into generous 1/4-inch chunks and stir into the tomato mixture. Remove from the heat and let stand while you toast the bread.
  10. Cut the bread slices into quarters and lightly brush both sides of each piece with olive oil. Arrange on a broiler pan and place about 4 inches (10 cm) from the heat source. Toast, turning once, until golden, 4-5 minutes on each side.
    Arrange the toast quarters on a large platter. Remove the bay leaves from the tuna mixture and top each toast quarter with about 2 tablespoons of the mixture. Garnish with the oregano sprigs and serve at once.

Makes 32 canapes.

Source: Hors Doeuvre

Portobello Carpaccio with Orange Tartare

Ingredients

4 portobello mushrooms, stems and gills removed
2 tablespoons olive oil, plus extra for brushing
salt and freshly ground black pepper
2 oranges
1/2 cup black kalamata olives, pitted (stoned) and sliced
2 teaspoons capers, crushed
1 shallot, chopped
2 tablespoons cilantro, chopped to garnish

Method

  1. Preheat the broiler. Line a baking sheet with aluminum foil.
  2. Using a pastry brush, grease the mushrooms caps with olive oil and season to taste with salt and freshly ground black pepper.
  3. Arrange the mushrooms on the prepared baking sheet with the open sides facing upward. Set aside.
  4. Grate the orange zest and set aside. Peel the oranges and separate the segments. Using a small knife, remove and discard as much of the fibers as possible, then chop the pulp.
  5. Transfer the chopped pulp to a bowl and mix in 1 teaspoon of the reserved orange zest along with the olives, capers, shallots, and olive oil. Season to taste with salt and freshly ground black pepper.
  6. Fill the mushroom caps with the mixture.
  7. Broil the mushrooms at mid-height for 4–5 minutes.
  8. Transfer to serving plates, garnish with chopped cilantro, and serve immediately.

Makes 4 servings.

Source: Vegan: The Cookbook