Moroccan Chicken Tagine with Apricots & Olives

Yum!

Moroccan Chicken Tagine with Apricots & Olives
★★★★★
2020, chicken, thighs, Eating Well, Moroccan, Velik Favorites
Prep Time: 30 mins Cook Time: 40 mins Difficulty: Easy Servings: 6 Source: eatingwell.com

INGREDIENTS
2 tablespoons extra-virgin olive oil, divided
1 pound boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
½ teaspoon salt, divided
1 large onion, chopped
1 lemon, zested and juiced, divided
1 tablespoon minced garlic
1 tablespoon grated fresh ginger
1 tablespoon tomato paste
2 teaspoons ras el hanout
2 cups unsalted chicken broth
1 (15 ounce) can can no-salt-added chickpeas, rinsed
½ cup chopped dried apricots
½ cup pitted green olives, halved
½ cup toasted slivered almonds, divided
Fresh cilantro for garnish

DESCRIPTION
This healthy chicken stew is full of warming, spicy flavor thanks to ras el hanout, an aromatic Moroccan spice blend. You can find it in well-stocked grocery stores–or substitute 1/2 tsp. each ground cumin and ginger and 1/4 tsp. each ground cinnamon, coriander and allspice.

DIRECTIONS
Heat 1 tablespoon oil in a large pot over medium-high heat. Add chicken and season with 1/4 teaspoon salt. Cook, stirring occasionally, until lightly browned on all sides, about 5 minutes. Using a slotted spoon, transfer the chicken to a clean plate.

Add the remaining 1 tablespoon oil and onion to the pan. Cook, stirring occasionally and scraping up any browned bits, until the onion is soft and lightly browned, about 4 minutes. Stir in lemon zest, garlic, ginger, tomato paste and ras el hanout. Cook, stirring, until fragrant, about 30 seconds. Stir in broth, chickpeas, apricots, olives, 1/4 cup almonds and the chicken. Bring to a simmer and cook, stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly, about 8 minutes.

Remove from heat and stir in lemon juice and the remaining 1/4 teaspoon salt. Serve topped with the remaining 1/4 cup almonds and cilantro, if desired.

NOTES
WW SmartPoints = 9 green, 6 blue, 6 purple,

NUTRITION
344 calories; 16.8 g total fat; 2.7 g saturated fat; 50 mg cholesterol; 473 mg sodium. 579 mg potassium; 26.9 g carbohydrates; 5.9 g fiber; 11 g sugar; 21.5 g protein; 627 IU vitamin a iu; 8 mg vitamin c; 17 mcg folate; 89 mg calcium; 3 mg iron; 67 mg magnesium




Salmon with Roasted Red Pepper Quinoa Salad

Salmon with Roasted Red Pepper Quinoa Salad
★★★★★
2020, Eating Well, salmon, steelhead, Velik Favorites
Prep Time: 15 mins Cook Time: 15 mins Servings: Servings: 4 Source: eatingwell.com

INGREDIENTS
3 tablespoons extra-virgin olive oil, divided
1 ¼ pounds skin-on salmon, preferably wild, cut into 4 portions
½ teaspoon salt, divided
½ teaspoon ground pepper, divided
2 tablespoons red-wine vinegar
1 clove garlic, grated
2 cups cooked quinoa (see Tip)
1 cup chopped roasted red bell peppers (from a 12-ounce jar), rinsed
¼ cup chopped fresh cilantro
¼ cup chopped toasted pistachios

DESCRIPTION
This zesty quinoa salad is delicious all on its own, with some serious Mediterranean flair. Make a double batch for lunches later in the week.

DIRECTIONS
Heat 1 tablespoon oil in a large nonstick or cast-iron skillet over medium-high heat. Pat salmon dry and sprinkle the flesh with 1/4 teaspoon each salt and pepper. Add to the pan, skin-side up, and cook until lightly browned, 3 to 4 minutes. Turn and cook until it’s just cooked through and flakes easily with a fork, 1 to 2 minutes more. Transfer to a plate.

Meanwhile, whisk the remaining 2 tablespoons oil, 1/4 teaspoon each salt and pepper, vinegar and garlic in a medium bowl. Add quinoa, peppers, cilantro and pistachios; toss to combine. Serve the salmon with the salad.

NOTES
Tip: Keep a package of frozen cooked quinoa on hand to add whole grains to dinner in a flash. Shelf-stable packets are a great choice, too, but tend to be higher in sodium, so check the label if that’s a concern for you.

WW SmartPoints = 7 Blue, 11 Green, 4 Purple

NUTRITION
481 calories; 21 g total fat; 3.4 g saturated fat; 66 mg cholesterol; 707 mg sodium. 774 mg potassium; 31 g carbohydrates; 3.5 g fiber; 1 g sugar; 35.8 g protein; 1161 IU vitamin a iu; 6 mg vitamin c; 59 mcg folate; 99 mg calcium; 3 mg iron; 109 mg magnesium




Japanese Pancake with Pork (Okonomiyaki)

Japanese Pancake with Pork (Okonomiyaki)

2020, Eating Well, Pork, pork, ground, Recipes I want to try, Velik Favorites
Prep Time: 40 mins Cook Time: 40 mins Servings: Servings: 4 Source: eatingwell.com

INGREDIENTS
3 tablespoons canola oil, divided
1 pound ground pork
3 tablespoons ketchup
2 tablespoons reduced-sodium soy sauce, divided
1 teaspoon oyster sauce
2 tablespoons mayonnaise
1 teaspoon water
4 large eggs, lightly beaten
4 cups shredded green cabbage
1 ¼ cups thinly sliced scallions, divided
¾ teaspoon ground pepper
⅓ cup all-purpose flour
Sriracha for serving

DIRECTIONS
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add pork and cook, breaking up with a wooden spoon, until browned and cooked through, 6 to 8 minutes.

Meanwhile, whisk ketchup, 1 tablespoon soy sauce and oyster sauce in a small bowl. Stir together mayonnaise and water in another small bowl. Set the sauces aside.

Transfer the pork to a large bowl. Let cool for 5 minutes. Add eggs, cabbage, 1 cup scallions, pepper and the remaining 1 tablespoon soy sauce; stir until well combined. Add flour and stir until combined.

Heat the remaining 2 tablespoons oil in the pan over medium heat. Add the cabbage mixture and press evenly in the pan. Cook, undisturbed, until well browned on one side, about 5 minutes. Remove from heat. Place the bottom of a baking sheet on top of the pan. Wearing oven mitts, grasp the pan and baking sheet together and carefully invert the pancake onto the baking sheet. Slide the pancake back into the pan. Cook until browned on the bottom, about 5 minutes more.

Drizzle the pancake with the sauces and Sriracha, if desired, and sprinkle with the remaining 1/4 cup scallions.

NOTES
Melissa’s notes – interesting dinner. I might spice the pork mixture a bit more next time – it was a bit bland with just the pepper and soy.

NUTRITION
539 calories; 37.4 g total fat; 10.1 g saturated fat; 265 mg cholesterol; 638 mg sodium. 530 mg potassium; 18.9 g carbohydrates; 3.3 g fiber; 6 g sugar; 30.6 g protein; 662 IU vitamin a iu; 31 mg vitamin c; 84 mcg folate; 97 mg calcium; 3 mg iron; 42 mg magnesium; 2 g added sugar




Flourless Chocolate-Chili Cake

I made this for Valentine’s Day! I bit of heat in each bite.

Flourless Chocolate-Chili Cake

2020, 6.7 WW Points (Classic), cakes, Desserts, Eating Well, Prepared by Melissa
Prep Time: 35 mins Total Time: 5 hrs 15 mins Difficulty: Easy Servings: 16 Source: eatingwell.com

INGREDIENTS
12 ounces dark chocolate (70-73% cacao), chopped
½ cup (1 stick) unsalted butter, cubed
⅓ cup grapeseed or canola oil
1 ½ teaspoons vanilla extract
1 teaspoon ground cinnamon
½ teaspoon almond extract
½ teaspoon chipotle chile powder
½ teaspoon kosher salt
6 large eggs, at room temperature
1 cup granulated sugar
Confectioners’ sugar for garnish
Whipped cream for serving

DIRECTIONS
Instructions Checklist

Preheat oven to 350 degrees F. Coat a 9-inch springform pan with cooking spray. Line the bottom with parchment paper and coat the paper with cooking spray.

Melt chocolate and butter in a double boiler over barely simmering water, stirring until smooth. (To improvise a double boiler, bring 2 inches of water to a bare simmer in a large saucepan; set a medium or large metal bowl on the pan, allowing at least an inch between the water and the bottom of the bowl.) Remove from heat and stir in oil, vanilla, cinnamon, almond extract, chile powder and salt.

Beat eggs and sugar in a large bowl with an electric mixer on medium-high speed until light in color and fluffy, 3 to 4 minutes. Fold in the chocolate mixture. Pour the batter into the prepared pan.

Bake the cake until the top is just set and beginning to crack, about 35 minutes. (The center will still be moist.) Let cool completely in the pan on a wire rack, about 1 hour.

Remove the pan sides. Cover the cake and refrigerate for at least 3 hours or up to 3 days.

Let the cake stand at room temperature for about 30 minutes before serving. Dust with confectioners’ sugar and serve with whipped cream, if desired.

NOTES
To make ahead: Refrigerate for up to 3 days.

Equipment: 9-inch springform pan, parchment paper

NUTRITION
286 calories; 18.9 g total fat; 8.6 g saturated fat; 87 mg cholesterol; 95 mg sodium. 152 mg potassium; 25.7 g carbohydrates; 1.6 g fiber; 23 g sugar; 3.5 g protein; 315 IU vitamin a iu; 9 mcg folate; 26 mg calcium; 2 mg iron; 35 mg magnesium; 22 g added sugar




Grilled Rib-Eye with Tomato Salad & Chimichurri Sauce

ChefGrilled Rib-Eye with Tomato Salad & Chimichurri Sauce
This combination is inspired by Argentinian asado (barbecue), where the focus is on luscious grilled Argentinian beef. Serve with warm whole-grain bread.

Ingredients

CHIMICHURRI SAUCE
1 cup packed flat-leaf parsley leaves (from 1 large bunch)
1 small clove garlic, chopped
3 tablespoons distilled white vinegar
4 teaspoons extra-virgin olive oil
½ teaspoon kosher salt
¼ teaspoon ground chipotle pepper or cayenne pepper
TOMATO SALAD
4 medium tomatoes, cut into wedges
½ cup thinly sliced sweet onion
2 teaspoons extra-virgin olive oil
1 tablespoon distilled white vinegar
¼ teaspoon kosher salt
¼ teaspoon freshly ground pepper
GRILLED RIB-EYE
1 lb. boneless rib-eye steak, about 1 inch thick, trimmed of fat and cut into 4 portions
½ teaspoon extra-virgin olive oil
¼ teaspoon kosher salt
¼ teaspoon ground pepper

Method
1. To prepare the sauce: Chop parsley and garlic together on a cutting board until the parsley is finely minced. Transfer to a medium bowl, add vinegar, oil, 1/2 teaspoon salt and chipotle (or cayenne) pepper; stir to combine.
2. Preheat grill to high.
3. To prepare the salad: Combine tomatoes, onion, oil and vinegar in a medium bowl. Season with salt and pepper.
4. To prepare the steak: Rub steak with oil. Season on both sides with salt and pepper. Grill the steak 3 to 4 minutes per side for medium-rare. Allow the steak to rest 5 minutes; serve with the salad on the side and a dollop of the Chimichurri Sauce on top.
Notes
TIPS & NOTES
Make Ahead Tip: Cover and refrigerate Chimichurri Sauce for up to 2 days.

9 WW SmartPoints
Prep
• Active: 45 Minutes
• Total Time: 45 Minutes

Source: EatingWell: June/July 2006 (Servings: 4 | Yield: 1 steak & 1 cup salad per serving)




Seared Salmon with Pesto Fettuccine

ChefSeared Salmon with Pesto Fettuccine
The brightness of basil pesto is a nice match for the buttery flavor of salmon in this quick and healthy dinner recipe. Refrigerated pesto, found near fresh sauces and salsas at most stores, is prettier and has a better taste than jarred.

Ingredients

8 ounces whole-wheat fettuccine
⅔ cup pesto
1 ¼ lbs. wild salmon (see Tip), skinned and cut into 4 portions
¼ teaspoon salt
¼ teaspoon ground pepper
1 tablespoon extra-virgin olive oil

Method
1. Bring a large pot of water to a boil. Add fettuccine and cook until just tender, about 9 minutes. Drain and transfer to a large bowl. Toss with pesto.
2. Meanwhile, season salmon with salt and pepper. Heat oil in a large cast-iron or nonstick skillet over medium-high heat. Add salmon and cook, turning once, until just opaque in the middle, 2 to 4 minutes per side. Serve the salmon with the pasta.

Prep
• Active: 20 Minutes
• Total Time: 20 Minutes

Source: Eating Well Magazine March/April 2015 (Servings: 4 | Yield: Melissa Velik, 5/11/2016)




Lemony Sugar Snap & Chicken Stir-Fry

Chef
Lemony Sugar Snap & Chicken Stir-Fry

Ingredients

3 teaspoons Olive Oil
¾ lbs. Sugar Snap Peas
Trimmed Of Stem Ends And Strings
⅓ cups All-Purpose Flour
1 lb. Skinless Boneless Chicken Breasts, Trimmed Of Fat
Salt And Pepper, To Taste
14 ½ ounces Nonfat Chicken Broth
3 Cloves Garlic, Minced
¼ cups Finely Chopped Fresh Parsley
1 tablespoon Fresh Lemon Juice
1 tablespoon Freshly Grated Lemon Zest
Method

1. Cut chicken into 1-by-2-inch strips; season with salt and pepper. Place flour in a shallow pan and dredge the chicken strips in it, shaking off excess. (Discard any leftover flour.)
2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add peas and stir-fry until bright green, 2 to 3 minutes. Transfer to a large bowl.
3. Add the remaining 2 teaspoons oil to the pan and heat on medium-high until shimmering. Add chicken and cook, stirring, until lightly browned and opaque in the center, 4 to 5 minutes. Transfer the chicken to the bowl with the peas.
4. Add broth and garlic to the pan; cook until reduced to 1 cup, 6 to 8 minutes. Reduce heat to medium and return the chicken and peas to the pan. Cook until heated through. Add parsley, lemon zest and lemon juice. Serve immediately.

Source

Eating Well, May/June, 1998

Servings: 4
Yield: 1 1/2 cups per serving

Time

• Active: 35 Minutes
• Total Time: 35 Minutes




Grilled Chicken Thighs with Cucumber-Mint Salad

Chef

Grilled Chicken Thighs with Cucumber-Mint Salad
The cumin-and-coriander rub in this grilled chicken thigh recipe pairs deliciously with a minty cucumber salad. Chicken thighs can vary widely in size. Ask your butcher to hand-select 4 large thighs for this recipe. If you can only find small chicken thighs, cook 2 per person and reduce the grill time slightly.

Ingredients

2 cups diced seeded English cucumber (about 1 large)
6 tablespoons chopped fresh mint
3 tablespoons finely chopped red onion
3 tablespoons extra-virgin olive oil, divided
2 tablespoons white-wine vinegar
¾ teaspoon salt, divided
3 cloves garlic, minced
1 teaspoon ground coriander
1 teaspoon ground cumin
4 large boneless, skinless chicken thighs (about 1 1/4 pounds), trimmed

Method
1. Preheat grill to medium-high. (No grill? See Broiler Variation.)
2. Combine cucumber, mint, onion, 2 tablespoons oil, vinegar and 1/4 teaspoon salt in a medium bowl. Set aside.
3. Mash garlic and the remaining 1/2 teaspoon salt in a small bowl until it becomes a paste. Stir in the remaining 1 tablespoon oil, coriander and cumin. Rub the mixture on both sides of each chicken thigh.
4. Grill the chicken thighs until an instant-read thermometer inserted into the thickest part registers 165°F, 3 to 5 minutes per side. Serve the chicken with the cucumber salad.

Prep
• Active: 35 Minutes

Source: EatingWell.com (4 servings | 4 servings, 1 chicken thigh & 1/2 cup salad each )




Pork & Broccoli Thai Noodle Salad

Chef
Pork & Broccoli Thai Noodle Salad
Crunchy broccoli slaw—available in most supermarkets near the other coleslaw mixes—is the secret to making this Thai noodle recipe super-fast. If you have the time and want to make your own broccoli slaw, shred broccoli stems through the large holes of a box grater. Making the pork patties while the water for the noodles comes to a boil ensures the pork and noodles will be done at the same time.

Ingredients

8 ounces wide rice noodles (see Tips)
1 lb. lean ground pork (see Tips)
2 tablespoons chopped fresh mint, divided
6 teaspoons fish sauce, divided
2 tablespoons sweet red chili sauce
2 tablespoons lime juice
1 tablespoon toasted sesame oil
1 12-ounce bag broccoli slaw
Lime wedges for serving

Method
1. Bring 5 cups water to a boil in a large pot over high heat. Add noodles and cook, stirring frequently, until just tender, 4 to 6 minutes, or according to package directions. Drain, rinse well with cold water and let stand in the colander to drain.
2. Meanwhile, combine pork, 1 tablespoon mint and 2 teaspoons fish sauce in a bowl. Form the mixture into eight 3-inch patties.
3. Heat a large grill pan or cast-iron skillet over medium-high heat. Coat with cooking spray, add the patties, partially cover and cook for 3 minutes. Turn over and cook for 3 minutes, then turn back over and cook on the first side again until cooked through, 1 to 2 minutes more.
4. Combine the remaining 4 teaspoons fish sauce, chili sauce, lime juice and sesame oil in a large bowl. Add the rice noodles and broccoli slaw and gently toss until well combined. Serve the pork patties on the noodles, sprinkled with the remaining 1 tablespoon mint. Serve with lime wedges, if desired.

Prep
• Active: 20 Minutes

Source: EatingWell.com (4 servings | 2 patties & 1 2/3 cups noodles)




Athenian Orzo

ChefExcellent dinner!

Athenian Orzo
Orzo, a rice-shaped pasta, makes a delightful base for an authentically Greek combination of shrimp, tomatoes and feta. To serve as a side dish, omit the shrimp and drain the tomatoes before adding them.

Ingredients

1 ½ teaspoons extra-virgin olive oil
1 small onion, chopped
4 cloves garlic, minced
¼ cup dry white wine
1 28-ounce can diced tomatoes
3 tablespoons chopped fresh parsley, divided
1 tablespoon drained capers
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon salt, or to taste
Freshly ground pepper, to taste
Pinch of crushed red pepper
1 lb. medium shrimp, (30-40 per pound), peeled and deveined
1 cup orzo
½ cup crumbled feta cheese

Method
1. Preheat oven to 450°F. Coat a 9-by-13-inch (or other 3-quart) baking dish with cooking spray. Put a large pot of lightly salted water on to boil.
2. Heat oil in a 2-quart saucepan over medium heat. Add onion and garlic and cook, stirring, until softened, 3 to 4 minutes. Add wine and cook for about 1 minute. Stir in tomatoes, 1 1/2 tablespoons parsley, capers, oregano, basil, salt, pepper and crushed red pepper; cook for 5 minutes. Drop in shrimp and cook, stirring, until barely pink, about 2 1/2 minutes.
3. Cook orzo in the boiling water until tender but still firm, 8 to 10 minutes. Drain and transfer to the prepared baking dish. Toss with the tomato-shrimp sauce. Sprinkle with feta and the remaining 1 1/2 tablespoons parsley.
4. Bake, uncovered, until the feta is bubbly, about 10 minutes.
Prep
• Active: 30 Minutes
• Total Time: 50 Minutes

Source: EatingWell.com (4 servings)