Here’s a perfect meal for a summery dinner, festive lunch, and it even works for those New-Years-resolution low-fat, low carb diets! Plus, if your kids are like mine (kinda fussy), they’ll eat it! Mine loved wrapping up their chicken in the crunchy lettuce leaves.
1 lb ground chicken
juice of 1 lime
1 1/2 tbsp fish sauce
1 tbsp soy sauce
1 tbsp sugar
2 garlic cloves, chopped
1″ piece of lemon grass, chopped (or if you find it frozen, 2 tsp)
1″ piece of ginger, chopped or grated
2 tsp vegetable oil
1/4 c chopped cilantro
4-6 mint leaves, chopped
1-2 chopped thai chilis (optional)
For the garnish:
large leaf lettuce, like boston, or leaf lettuce
diced or sliced cucumber (1/2)
diced or sliced red peppers
sliced chili peppers
chopped peanuts (optional)
Heat oil in a large frying pan or wok. Don’t let it smoke. Add ginger, garlic and lemon grass, and cook 2 minutes, stirring so it doesn’t brown. Add chicken and brown (about 7-10 minutes). Add fish sauce, lime juice, sugar and soy sauce. Cook an additional 1-2 minutes to make sure chicken is cooked throughout. Remove from heat and stir in cilantro and mint.
To serve, arrange leaves and vegetables on a platter. Use one large leaf, add sauces (hoisin and sriracha), 1 large scoop of chicken, top with cucumber, peppers, herbs and chopped peanuts. Roll as best you can, and enjoy!
There’s definitely something decadent about shrimp – maybe it has to do with peeling the shells before popping them into one’s mouth and having to use your fingers as part of the eating experience. This recipe is so intensely flavored that it just seemed a natural choice for part 2 of our valentine’s day menu.
3 heads of garlic, peeled and chopped
1/2 chorizo sausage, thinly sliced
1 lb large shrimp, frozen, uncooked, with or without peel, thawed
2 tblsp olive oil
1/2 cup white wine
1/4 chopped flat leaf parsley
dash of tabasco
salt and pepper
Heat oil in large frying pan. Add garlic and cook about 1minute, being careful not to burn it. Add chorizo sausage. Cook 2-3 minutes. Add shrimp and cooked until almost cooked- about 4-5 minutes. Add white wine, and continue cooking until the shrimp are cooked through. Add tabasco, salt and pepper and parsley.
Serve on top of creamy polenta for an especially decadent meal, or simply with baguette (and cold cutter) to soak the sauce.
There is a soup from the Provence, in the south of France, that is made by boiling garlic in chicken stock, and then serving the mashed garlic on a toast floating in the soup. It’s a traditional winter soup that I loved as a kid. I’ve adapted this to the North American chicken soup we all love, and thrown it all in the slow cooked for simplicity. I’m happy to report my kids love it too!
1 whole chicken, breasts removed (I save them for another dish- they just don’t add much in the slow cooker)
2 small turnips, peeled and cut into large chunks
2 large carrots, peeled and cut into 2″ cubes
1 large potato, peeled and cut into large chunks
1 small onion, peeled
1/2 head of garlic, cloves removed but not peeled
2 sprigs of fresh thyme, or 1 tsp ground
1 tsp black peppercorns
1 tsp coriander seeds
1/2 tsp dill
2 whole cloves
(you can add 2 pieces of celery if you like- I actually don’t like the taste of celery!)
8 slices of toasted baguette, or artisanal crackers
1/4 cup grated parmesan cheese
Place the chicken into a slow cooker. Add turnips, carrots, potatoes, onion, garlic, herbs and spices and 6 cups of cold water. Cook 6 hours on high. Let cool.
Take out the peppercorns, coriander and cloves from the soup. Remove the chicken, and pull the meat off of the carcass, the return the meat to the soup. Mash the garlic cloves, (you can just slip them out of the their skins and squash them with a spoon) and return to soup. Season with salt.
To serve, heat soup, and ladle into bowls. with meat and vegetables. Top each bowl with one slice of baguette, toasted with 2 tsp of parmesan cheese over top, or crackers, and cheese sprinkled on top.
Note: I add a squeeze of Sriracha to the soup too! But I like strong flavors!
This recipe is perfect alongside Chicken Marvelosa. It comes from our friend Norene Gilletz’s book Norene’s Healthy Kitchen (Whitecap books), and is the ideal side dish to serve at a family gathering. Roasting brings out the natural sweetness of the carrots, or add a dash of honey for the High Holidays.
1 large onion, sliced
2 lb (1 kg) carrots, peeled and cut in 2-inch lengths
3 to 4 cloves garlic (about 3 to 4 tsp minced)
2 to 3 Tbsp olive oil
Kosher salt and freshly ground black pepper
1. Preheat the oven to 375°F. Spray a 9- × 13-inch glass baking dish with cooking spray.
2. Place the onion, carrots, and garlic in the prepared baking dish. Drizzle with olive oil and sprinkle with salt and pepper to taste; mix well. For best results, the carrots should be in a single layer in the dish.
3. Roast, uncovered, for 45 to 60 minutes or until golden and tender, stirring the carrots occasionally. Serve hot or at room temperature.
Yield: 6 servings. Keeps for up to 2 days in the refrigerator; reheats well. Don’t freeze.
Find variations on the recipe here. Thanks Norene!
by Sarah S.’s book, Milwaukee, WI
3 lbs. London Broil steak or sirloin steak (one large piece cut 1 1/2 inches thick)
1/2 cup chopped onion
2 tsp. minced garlic
1 cup soy sauce
1/4 cup lemon juice
1/4 cup water
4 T. olive oil
Wash steak thoroughly and pat dry. Using a fork, poke many holes in one side of steak, flip over, and do the same on second side of steak.
Combine all marinade ingredients in a 9 x 13 inch glass pan; add entire steak to marinade mixture. Refrigerate for 4 hours, turning steak periodically.
Grill or broil steak over high heat approximately 10 – 15 minutes per side to desired doneness. Remove from heat and let rest for 5 minutes.
Cut steak into thin slices across the grain of the steak to maximize tenderness.
Submitted by: Sarah S
by Mindy C.’s book, Rohrersville, MD
1 pkg. frozen chopped spinach, thawed- excess water squeezed out
1 can artichoke hearts, drained and chopped
1/2 chopped pepper, red or green
1/3 cup each, Parmesan and Romano cheese
1/2 tsp. minced garlic
1 cup sour cream
1 cup shredded Mozzarella cheese
Mix all ingredients together. Cook in microwave for 7 min. or 15-20 min in oven @ 350 until cheese is melted and bubbly.
Serve with crackers or crusty bread
Submitted by: Helen C
from karen a.’s book, Underwood, MN
2 pkg cresent rolls
16 oz cream cheese
3/4 cup mayonaise
1 1(1oz) hidden vally dressing mix
1/2 tsp dill weed
1/4 tsp garlic salt
1/4 tsp pepper
vetables cut up
spread rolls on a 17×11 inch pan and bake according to package directions. Cool. Mix cream cheese, mayonaise, dressing mix and seasonnings; spread over crust. Place cup of vegetables on top of pizza suggestions; cauliflower, broccoli carrots ,green onions or chives or ripe olives. cut vegetables very small cut pizza into squares and serve.
Submitted by: karen a
by Mandy D.’s book, Colton, SD
1 lb Ground beef
2 Tbsp. minced garlic
1Tbsp. worchester sauce
1 tsp. oregano
1/2 cup finely chopped spinach (optional)
2Tbsp. olive oil
8 oz. can tomato sauce
1 diced tomato
2 tsp. oregano
Hoagie Rolls or French Bread Loaf
Mix the ground beef with the garlic, worchester sauce, and oregano. Add dashes of salt and pepper. Add the spinach. Divide mixture into 1-2 inch pieces and roll into balls. Place large skillet on the stove and add olive oil, turn to medium heat and add meatballs. Cook until no longer pink. Add tomato sauce, tomato, salt, pepper and oregano. Heat through.
Turn on the oven to 350 degrees. On a cookie sheet cut the hogie rolls or french bread and dig a small trench in the bread. Put meatballs into the trench of the bread and add sauce. Place strips of mozzerella cheese over the meatballs and sauce and put in the oven for 10 minutes or until cheese is melted.
Add fries and a salad on the side.
Submitted by: Mandy D
from Mandy D.’s book, Colton, SD
1 lb hamburger
1 can cream of chicken soup
8 oz sour cream
1 4oz can of mushrooms
Brown hamburger, drain. Add cream of chicken soup, sourcream, & mushrooms. Mix in pepper and garlic salt to taste.
Boil noodles according to the package.
Sometimes I add a second can of cream of chicken soup, 8 oz of sourcream, and another can of mushrooms to make extra sauce for leftovers.
Submitted by: Rebecca P