Yogurt Vinaigrette & The Spanish ensalada mixta

A bed of shredded lettuce—usually romaine, but can include leaf lettuce or escarole as well—covers the platter. On top go tomato wedges (my garden tomatoes are still months away, so now these come from the market), chunks of canned tuna (actually, I’ve started using bonito del norte, albacore tuna, packed in olive oil); quartered hard-cooked egg, onions sliced lengthwise; grated carrot, olives and canned white asparagus.

Optional additions are diced cucumber, strips of green pepper, canned corn (not for me!), pickled beets, sliced avocado.



¼ cup no-fat plain yogurt
1 teaspoon Dijon mustard
2 tablespoons extra virgin olive oil
½ tablespoon wine or Sherry vinegar
minced garlic (optional)
chopped herbs (optional)
salt and freshly ground black pepper

Combine all the ingredients in a small bowl and whisk together. Makes enough for a large salad or two smaller ones. Dressing keeps, covered and refrigerated, up to 2 days.

Источник: http://mykitcheninspain.blogspot.com.es/2012/05/salad-days-are-here-again.html

Thai Tamarind Chicken Stir Fry

Вадиму очень понравилось, мне меньше, но все съели с удовольствием.

4 chicken thighs, OR 2 chicken breasts, sliced into bite-size pieces
6-8 fresh shiitake mushrooms, sliced, or your own choice of mushrooms to equal 1-2 cups
1/4 cup chopped shallots or purple onion
2 thumb-size pieces galangal or ginger, sliced into matchstick-like pieces
3-4 cloves garlic, minced
1-2 fresh red or green chilies, or 1/4 to 3/4 tsp. chili flakes (1/4 tsp. = mild)
1 tsp. cornstarch powder dissolved in 3 Tbsp. soy sauce
2 Tbsp. sherry
handful fresh basil (or substitute fresh coriander)
TAMARIND SAUCE:
2 tsp. tamarind paste (Note: if you can't find this at Asian stores, look for it at an Indian food store)
1/3 cup chicken stock
2+1/2 Tbsp. fish sauce
2 Tbsp. sugar

Place sliced chicken in a bowl and pour over the cornstarch and soy sauce mixture. Stir well to saturate chicken with the sauce. Set near the stove to marinate while you make the tamarind sauce.
Make the tamarind sauce by mixing all sauce ingredients together in a cup (the tamarind paste and sugar should more or less dissolve in the water and fish sauce. If your paste is very thick, you may want to heat up the stock to help dissolve it). Also set near the stove.

Heat a wok or large frying pan over high or medium-high heat. Drizzle in 2-3 Tbsp. oil, then add the garlic, ginger, and chicken (together with its cornstarch/soy sauce marinade).
Stir-fry about 2-3 minutes, or until chicken is opaque when sliced through. Add a little sherry (1 Tbsp. at a time) as you stir-fry, whenever the pan starts to become dry.
Add the mushrooms, plus start adding the tamarind sauce 2-3 Tbsp. at a time. Continue stir-frying in this way until all the sauce has been added and the chicken/mushrooms are cooked (4-5 minutes).
Remove from heat. Now, very importantly, you need to taste-test and adjust the seasonings. What you're looking for is a taste similar to "sweet & sour" - a pleasantly tangy flavor. You may have to add up to 1 Tbsp. fish sauce (instead of salt) and another Tbsp. or two of sugar in order to take the sour edge off the tamarind flavor, which is very strong, but excellent once balanced with sweet and salty flavors! This is a very individual kind of preference - if you like "sour", you may not need to add more sugar. If the dish isn't spicy enough for you, add a little more fresh chili (or chili sauce). If it turns out too salty, add a squeeze of fresh lime or lemon juice. Note that the sourness factor also depends on how thick or strong your tamarind paste is.

Serve with plenty of Thai jasmine rice and fresh basil sprinkled over. ENJOY!!

Источник: http://thaifood.about.com/od/thairecipes/r/tamarindchicken.htm

Sheet-Pan Chicken Saltimbocca With Roasted Potatoes and Crispy Kale Recipe

Вчера сделала курицу, мне очень понравилось! Никакого масла, никакой возни, а очень вкусно. Хочу попробовать рецепт целиком.

INGREDIENTS

8 boneless, skinless chicken breast cutlets (about 2 pounds total)
1 1/4 teaspoons freshly ground black pepper, divided
12 small fresh sage leaves, divided
8 thin slices prosciutto (about 6 ounces)
1 pound baby new potatoes, sliced in half lengthwise, quartered if large
1 garlic clove, finely chopped
3 tablespoons olive oil, divided
3/4 teaspoon kosher salt, divided
3 oil-packed anchovy fillets, drained, finely chopped
1 tablespoon red wine vinegar
2 teaspoons honey
1 bunch curly kale (about 8 ounces), ribs and stems removed, coarsely chopped
Special equipment:
2 (18x13") rimmed baking sheets
PREPARATION

Position racks in upper and lower thirds of oven and preheat to 425°F. Arrange chicken cutlets in a single layer on rimmed baking sheet and season with 1/2 tsp. pepper. Place 1 sage leaf on top of each cutlet, then wrap each in 1 slice of prosciutto, starting from the top and wrapping in a single layer, making sure cutlet stays flat.

Finely chop remaining 4 sage leaves and toss with potatoes, garlic, 1 Tbsp. oil, 1/2 tsp. salt, and 1/2 tsp. pepper on second rimmed baking sheet.

Cook chicken in upper third of oven and potatoes in lower third until prosciutto is crisp and an instant-read thermometer inserted into the thickest part of chicken registers 165°F, 12-14 minutes.

Meanwhile, whisk anchovies, vinegar, honey, and remaining 2 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper in a large bowl; add kale and toss to coat.

Remove both baking sheets from oven; let chicken rest. Spread kale evenly over potatoes and return to upper third of oven. Roast until potatoes are tender and kale is browned at edges, about 5 minutes more.

Divide chicken among 4 plates. Serve potatoes and kale alongside.

Источник: http://www.epicurious.com/recipes/food/views/sheet-pan-chicken-saltimbocca-with-roasted-potatoes-and-crispy-kale-56390004?mbid=nl_10022015_Daily_CTN%20(1)&CNDID=27160599&spMailingID=8109903&spUserID=NDU4MDg0Njc1NTES1&spJobID=780200153&spReportId=NzgwMjAwMTUzS0