Orange-yuzu Glazed Chicken with Wild Rice Salad

Ingredients

2 tablespoons orange juice and grated zest of 1/2 orange
2 tablespoons yuzu juice or naturally brewed ponzu
1/2 cup honey
Kosher salt and freshly ground black pepper
1/2 pound haricots verts, or regular string beans, stem-ends trimmed
1 (6-pound) chicken, split, washed, and patted dry
2 tablespoons grapeseed or canola oil
2 red onions, cut into 1-inch slices
1 tablespoon Dijon mustard
1/2 cup Greek yogurt
2 cups cooked wild rice

Method

1. To make the glaze, combine the orange juice, yuzu juice, and honey in a small bowl. Season with salt and pepper. Remove 1/4 cup of the mixture to a second small bowl and set both bowls aside.
2. Fill a large bowl with water and add ice. Cook the beans in abundant boiling water until tender-crisp, 2 to 3 minutes for haricots verts, 4 to 5 minutes for regular beans. Using a large strainer, transfer the beans to the ice water. When cold, drain the beans. If using regular beans, cut them into 1-inch lengths. Set the beans aside.
3. Preheat the oven to 375ºF.
4. Season the chicken well with salt and pepper.
5. Heat a large, heavy skillet over high heat. Add the oil and swirl to coat the bottom. When the oil is hot, add the chicken and brown, turning once, 8 to 10 minutes. Transfer to a platter and pour out all but 1 tablespoon of the fat. Reduce the heat to medium and add the onions. Season with salt and pepper and saute, stirring, until softened, 5 to 7 minutes.
6. Return the chicken to the pan and brush with the glaze. Transfer to the oven, bake for 10 minutes, and brush again with the glaze.
7. Return the pan to the oven and bake until the chicken is done, 20 to 25 minutes in all. Transfer the onions to a large bowl.
8. In a small bowl, blend the orange zest, mustard, the reserved 1/4 cup of brushing syrup and the yogurt.
9. Add the rice and beans to the bowl with the onions. Add all but 2 tablespoons of the mustard-yogurt mixture and toss lightly. Season with salt and pepper.
10. Carve the chicken. Transfer the rice salad to four individual plates and place chicken pieces on top. Add a dollop of the remaining mustard-yogurt mixture to one side before serving.

Makes 4 servings.

Source: Simply Ming One-pot Meals

Low-fat Orange-Pecan Drop Cookies

Ingredients

2 cups unbleached flour
1 cup rolled oats
3/4 cup chopped pecans, lightly toasted
1 teaspoon baking soda
1/4 teaspoon salt
8 oz nonfat cream cheese
2 tablespoons margarine
1/2 cup sugar
1/2 cup orange juice
2 tablespoons nonfat vanilla yogurt
1 egg
1 egg white
1 tablespoon finely grated orange zest
1 teaspoon vanilla extract (essence)
1-1/2 cups confectioners'(icing) sugar

Method

1. Preheat an oven to 350°F (180°C). Coat 2 large baking sheets with nonstick cooking spray.
2. In a medium bowl, combine the flour, oats, pecans, baking soda and salt.
3. In a food processor with the metal blade or in a large bowl, combine the cream cheese, margarine and sugar. Process or stir until smooth. Add half of the orange juice, the yogurt, egg, egg white, orange zest and vanilla. Process or stir until smooth. Gradually add the flour mixture and process or stir until just blended.
4. Drop about 60 rounded tablespoons onto the prepared baking sheets. Bake until golden at the edges, about 15 minutes.
5. To make the glaze, in a small bowl, combine the remaining orange juice and the confectioners’ sugar and whisk until smooth. Using a pastry brush, coat the warm cookies with the glaze.
6. Store in an airtight container at room temperature for up to 1 week.

Makes 60 cookies.

Source: Cooking for Healthy Living

Chickpea and Citrus Chicken Salad

Ingredients

1/2 cup orange juice
2 tablespoons plain nonfat yogurt
2 tablespoons lemon juice
2 garlic cloves, crushed with a garlic press
1 tablespoon Dijon mustard
1/2 teaspoon ground pepper
1 tablespoon olive oil
3 cups cooked, diced chicken breast meat
3 cups canned chickpeas (garbanzo beans), rinsed and drained
1 cucumber, peeled and cut into 1/2-inch-thick slices
1 small red (Spanish) onion, chopped
1/2 cup raisins
6 cups mixed salad greens
3/4 cup chopped fresh mint

Method

1. In a large bowl, whisk together the orange juice, yogurt, lemon juice, garlic, mustard, and pepper. Whisk in the olive oil until well blended.
2. Add the chicken, beans, cucumber, onion, and raisins, stirring and tossing to coat well.
3. To serve, divide the salad greens among individual plates. Top each with an equal amount of the chicken mixture. Sprinkle with the mint.

Makes 6 servings.

Source: Mayo Clinic

Roasted Beets on Toast with Labneh and Saffron Honey

Ingredients

1/2 teaspoon saffron threads
1/2 cup honey
1/4 teaspoon plus a pinch of kosher (coarse) salt
3 medium beets (beetroots), ends trimmed
2 tablespoons extra-virgin olive oil
2 teaspoons finely chopped fresh mint leaves
freshly ground black pepper
4 (3/4-inch thick) slices country-style bread
extra-virgin olive oil, for the bread
Kosher (coarse) salt, for the bread
1 cup labneh (Lebanese-style) yogurt or plain Greek yogurt
4 tablespoons toasted and roughly chopped pistachios
flaky salt

Method

1. Make the saffron honey: Toast the saffron in a small skillet (frying pan) over medium heat, shaking the pan often, until the saffron is fragrant, 30 seconds to 1 minute.
2. Transfer the saffron to a small dish and use the back of a teaspoon to crush it into a fine powder.
3. Add the honey to the skillet and bring it to a simmer over medium heat. Stir in the saffron and a pinch of salt, remove from the heat, and set aside.
4. Roast the beets: Preheat the oven to 375°F (190°C).
5. Set each beet in a large square of foil and drizzle 1 teaspoon of the oil over the top of each beet. Wrap the beets in the foil, place them on a rimmed baking sheet, and roast until a paring knife easily slides into the center of the largest beet, about 1 hour.
6. Remove beets from the oven and set aside for 20 minutes before unwrapping.
7. Once the beets are cool enough to handle, peel them and chop into bite-size pieces.
8. Toss the beets with 1 tablespoon of the oil, the mint leaves, 1/4 teaspoon of salt, and the pepper and set aside.
9. Make the toast: Toast the bread and let the toasts cool for a few minutes before topping.
10. To serve, spread each toast with labneh. Top with beets, pistachios, a generous drizzle of saffron honey, and flaky salt.

Makes 4 servings.

Source: Toast

Chicken Shawarma Sandwiches

Ingredients

2 chicken breasts, skinned and boned, about 1-1/4 lb
2 tsp Shawarma Spice Blend (see recipe below)
1/2 tsp Kosher salt
1/2 tsp freshly ground black pepper
2 tbsp olive oil
3 tbsp plain Greek yogurt
1 tbsp tahini
1 tbsp Sriracha sauce
4 Naan, warmed
thin red onion slices and tomato for topping

Method

1. Butterfly chicken breasts by making a lengthwise cut in 1 side, cutting to but not through the opposite side and unfold.
2. Place between 2 sheets of heavy-duty plastic wrap, and flatten to 1/2-inch thickness, using a rolling pin or the flat side of a meat mallet.
3. Sprinkle both sides of chicken with Shawarma Spice Blend, salt, and pepper.
4. Heat olive oil in a large skillet over medium heat. Cook chicken in hot oil 3 minutes on each side. Remove from pan and let stand 5 minutes.
5. Cut chicken diagonally into 1/2-inch strips.
6. Stir together yogurt, tahini, and sriracha sauce in a small bowl.
7. Spread 1 tbsp yogurt mixture on each naan.
8. Layer chicken strips, onion slices, tomato slices and lettuce over. Fold up and serve.

Makes 4 servings.

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Shawarma Spice Blend

Ingredients

1/4 cup ground cardamon
2 tbsp ground allspice
2 tbsp ground surmac
1-1/2 tbsp granulated garlic
1 tbsp kosher salt
1 tbsp freshly groung black pepper
1 tsp Aleppo pepper
1 tsp sugar

Method

1. Stir together all ingredients in a small bowl.
2. Store at room temperature in an airtight container up to 2 months.

Makes 1/2 cup.

Source: Cooking in Everyday English