Spanish-style Tapa with Chicken, Raisin and Pine Nuts

Ingredients

4 large skinless, boneless chicken breasts, about 1 lb 5 oz in total
5 tbsp olive oil
1 garlic clove, finely chopped
1 cup pine nuts
generous 1/3 cup extra virgin olive oil
1 small bunch of fresh flat-leaf parsley, finely chopped
salt and pepper

Dressing

1/4 cup red wine vinegar
1/8 cup superfine sugar
1 bay leaf
pared rind of 1 lemon
scant 1 cup seedless raisins

Method

  1. To make the dressing, put first four dressing ingredients in a pan and bring to a boil, then remove from the heat. Stir in the raisins and let cool.
  2. Slice the chicken breasts widthwise into very thin slices. Heat the olive oil in a large skillet, then add the chicken slices and cook over medium heat, stirring occasionally, for 8-10 minutes, or until lightly browned and tender.
  3. Add the garlic and pine nuts and cook, stirring constantly and shaking the skillet, for 1 minute, or until the pine nuts are golden brown. Season to taste with salt and pepper.
  4. Pour the cooled dressing into a large bowl, discarding the bay leaf and lemon rind. Add the extra virgin olive oil and whisk together. Season to taste with salt and pepper.
  5. Add the chicken mixture and parsley and toss together. Turn the salad into a serving dish and serve warm or, if serving cold, cover and chill in the refrigerator for 2-3 hours before serving.

Makes 6 to 8 servings.

Source: Tapas

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Appetizer with Shrimp, Avocado and Mango Salad

Ingredients

2 large avocados
Lemon juice
1 large mango, peeled and cubed
1 lb large shrimp, cooked and peeled
1 cup peeled, diced English cucumber
1 cup quartered grape tomatoes
2/3 cup chopped green onion
cilantro, for garnish

Vinaigrette

1/4 cup olive oil
1/4 cup orange juice
2 tablespoons rice vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
1/2 teaspoon sesame oil
salt and pepper

Method

  1. In a bowl, whisk together the vinaigrette ingredients. Set aside.
  2. Halve the avocados. Remove the pit and cut the flesh into cubes. Drizzle with lemon juice to prevent browning.
  3. In a bowl, gently toss the avocado cubes, mango, shrimp, and vegetables. Pour the vinaigrette over the salad and toss gently.
  4. To serve, spoon the salad into small cups. Garnish with cilantro.

Makes 8 servings.

Source: Hong Kong magazine

Sweet Potatoes Stuffed with Quinoa and Fruits

Ingredients

4 medium sweet potatoes
1 cup water
1/2 cup uncooked black or white quinoa
1 large apple, cored and cut into small cubes
1 cup halved seedless red or green grapes
1/4 cup plain yogurt
1 Tbsp extra-virgin olive oil
1 Tbsp lemon juice
1 Tbsp chopped fresh chives
1/4 tsp salt
1/4 tsp ground black pepper

Method

  1. Preheat oven to 400ºF (200ºC).
  2. Line large baking sheet with parchment paper. Add sweet potatoes and pierce a few times with a knife. Roast for 45 to 65 minutes, until tender when pierced.
  3. In medium-sized saucepan, bring water and quinoa to a boil. Reduce to a simmer, cover, and cook for 15 minutes.
  4. Remove from heat and steam, covered, for 5 minutes.
  5. Fluff with fork and add to large bowl with remaining ingredients. Mix well to combine.
  6. To serve, slice potatoes in half and fill with the quinoa salad.

Makes 4 servings.

Source: Alive magazine

Vegetarian Salad with Avocado, Pomegranate and Grapes

Ingredients

1 ripe pomegranate, cut in half
1 cup black grapes, cut in half and seeded
2 small ripe avocados
1 tbsp lemon juice
fresh mint leaves to garnish

Dressing

4 tbsp white-wine vinegar
2 tbsp orange juice
salt and freshly ground black pepper
1 tsp honey
1 tsp olive oil
1 tbsp peanut or sunflower oil
2 tbsp chopped fresh mint

Method

  1. In a small bowl, whisk together wine vinegar, orange juice, salt and pepper and honey. Slowly whisk in olive oil and vegetable oil until dressing is thick and creamy. Stir in the chopped mint. Set aside.
  2. Into a medium bowl, scrape seeds out of pomegranate halves. Add grape halves and toss to mix.
  3. Cut avocados in half and remove pits. Using a round-bladed knife, run it between skin and flesh of avocados, working skin away from flesh until skin is removed.
  4. Place avocados, round-side up, on work surface and, using a sharp knife and starting 1/2 inch below stem end, cut avocado lengthwise into 1/4-inch slices, leaving stem end intact.
  5. Arrange each sliced avocado half on 4 individual plates. Using palm of hand, gently push avocado slices forward to fan out slices. Sprinkle lemon juice over them.
  6. Sprinkle a quarter of the pomegranate seed-grape mixture on to each avocado half and spoon over dressing. Garnish each plate with a few mint leaves.

Makes 4 servings.

Source: Healthy Vegetarian Cooking

Kicked-up French-style Niçoise Salads with Pan-fried Salmon

Ingredients

2 eggs
4 ounces green beans
3 ounces red-skinned new potatoes
1 (8-ounce) salmon fillet, skin removed, cut in 2 pieces
1 tablespoon extra-virgin olive oil
coarse salt and freshly ground pepper, to season
16 cherry tomatoes, halved
3 radishes, quartered
1 tablespoon capers
l0 kalamata olives

Dijon Vinaigrette

1 tablespoon creamy Dijon mustard
1 tablespoon honey
2 tablespoons red wine vinegar
1/4 cup extra-virgin olive oil

Method

  1. For vinaigrette, in small bowl combine all ingredients and whisk to combine. Refrigerate until ready to use. Can be made up to 3 days in advance.
  2. To hard boil eggs, place eggs in small pot, cover with cold water and bring to boil. Reduce heat and simmer for 8 minutes. Remove from heat and run under cold water until cold. Crack shells and remove. Can be made up to 2 days in advance.
  3. To cook green beans, in large pot of boiling salted water cook for 3 minutes, or until tender. Remove from heat and run under cold water until cool. Can be made up to 1 day in advance.
  4. To cook baby potatoes, place potatoes in small pot, cover with water, bring to boil and cook for 8-12 minutes (depending on size). Test for doneness by piercing potatoes with small knife. Remove from heat and run under cold water until cool. Can be made up to 1 day in advance.
  5. To cook salmon, heat small nonstick pan with olive oil over high heat. Season salmon generously with salt and pepper. Place pieces in pan, cook for 3 minutes per side for medium-well. Remove from heat and cool.
  6. To assemble salad, arrange cooked and raw vegetables in resealable containers or on plates if serving immediately. Top with hard-boiled egg cut in half and one piece salmon, garnish with capers and olives. Package dressing in small container and pour over when ready to serve, or if serving immediately, drizzle over salad.

Makes 2 servings.

Source: Anna magazine