ROSEMARY SHRIMP SKEWERS WITH ARUGULA-WHITE BEAN SALAD

Recipes developed by Laraine Perri

Add tons of flavor, not fat, to your next barbecue with these eight healthy, delicious dishes. We've even got desserts!

Prep time: 15 minutes
Cook time: 5 minutes
Makes: 4 to 6 servings
Ingredients
3 tablespoons plus 1 teaspoon extra virgin olive oil
3 tablespoons plus 2 teaspoons fresh lemon juice
3 garlic cloves, smashed
2 teaspoons minced fresh rosemary
3/4 teaspoon salt
1/4 teaspoon plus 1/8 teaspoon black pepper
1 1/2 pounds extra-large shrimp, shelled and cleaned, tails on
Nonstick cooking spray
1 small garlic clove, minced
Pinch sugar
1 5-ounce package baby arugula
1 15-ounce can cannellini beans, rinsed and drained
1/2 small red onion, thinly sliced
Directions
1. Combine 2 tablespoons of the olive oil, 1 tablespoon of the lemon juice, the smashed garlic cloves, the rosemary, 1/2 teaspoon of the salt, and 1/4 teaspoon of the black pepper in a medium bowl. Add the shrimp; toss well. Cover and refrigerate 15 minutes.
2. Heat a grill to medium-high. Thread shrimp on skewers (if they're wooden, soak in water 30 minutes prior to grilling) and discard marinade. Lightly mist grill with cooking spray. Grill shrimp until just cooked through, about 2 minutes per side.
3. Combine the minced garlic, sugar, and remaining olive oil, lemon juice, salt, and black pepper in a large bowl. Add the arugula, beans, and onion; toss to combine.
4. Mound the salad on one side of a large platter and arrange the shrimp skewers alongside.

Nutrition facts per serving: 315 calories, 35g protein, 21g carbohydrate, 13g fat (1.9g saturated), 6g fiber

TURKEY SCALLOPINI WITH GARLIC & HERBS

Submitted by: VANESSA

A great grilled turkey dish topped with a wonderful garlic sauce.

Number of Servings: 3

 

Ingredients  
3 minced garlic clove 
1 lb turkey scallopini (6 slices) 
1 tsp rosemary 
1 tsp thyme 
1 tsp oregano 
2 tbsp olive oil 
2 tbsp lemon juice

Directions
In a food processor or small bowl, combine garlic, thyme, rosemary, oregano, olive oil, and lemon juice.
Mix well.
Brush over both sides of turkey.
Grill immediately or cover and let stand for 30 minutes at room temperature.
You can also refrigerate for up to 2 hours.
On lightly greased grill, grill for 2 minutes on each side or just until cooked through.
If turkey scallopini is not available, you can also use thinly sliced turkey breast.


Number of Servings: 3

CHICKEN BREASTS WITH ZUCCHINI PAPPARDELLE

Gourmet (July 2009)
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(This photo: Gourmet)
Yield: Makes 4 servings
Active time: 20 min
Total time: 30 min
Ingredients
    * 1 pound zucchini, trimmed
    * 2 garlic cloves
    * 4 boneless chicken breast halves with skin (1 1/2 pounds)
    * 1 tablespoon olive oil
    * 2 tablespoons water
    * 1 cup torn basil leaves
    * Equipment: an adjustable-blade slicer
    * Accompaniment: lemon wedges
Preparation
Shave zucchini lengthwise (1/8 inch thick) with slicer and put in a large bowl. Thinly slice garlic and reserve separately.
Pat chicken dry, then cut crosswise into thirds. Season all over with 3/4 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sauté chicken in batches, skin side down first, until browned and just cooked through, 8 to 14 minutes total. Add chicken to zucchini.
Add garlic to skillet and cook, stirring, until pale golden, about 1 minute. Add water and scrape up any brown bits, then drizzle over chicken. Add basil and 1/4 teaspoon salt to bowl and toss until zucchini wilts slightly. Season with salt and pepper.

SEARED SCALLOPSWITH FENNEL AND CHERRY TOMATOES

Serves 4| Hands-On Time: 30m| Total Time: 30m

Ingredients

• 3  tablespoons  plus 2 teaspoons olive oil
• 16  sea scallops (about 1 1/2 pounds), patted dry
• kosher salt and black pepper
• 1  bulb fennel, thinly sliced, plus 2 tablespoons fronds
• 1  small onion, thinly sliced
• 1  8-ounce bottle clam juice
• 1/2  cup  dry white wine
• 1  pint  grape tomatoes
• 8  slices baguette, toasted
• 1  clove garlic, peeled

Directions

1. Heat 3 tablespoons of the oil in a large skillet over medium-high heat. Season the scallops with ¼ teaspoon each salt and pepper and cook on one side until just browned, 2 to 3 minutes; transfer to a plate.
2. Add the fennel, onion, ½ teaspoon salt, and ¼ teaspoon pepper to the skillet and cook, stirring occasionally, until the vegetables are just tender, 5 to 6 minutes. Add the clam juice, wine, and tomatoes and cook until the liquid begins to thicken, 6 to 8 minutes more. Add the scallops, browned-side up, and cook until cooked through, 2 to 3 minutes more.
3. Meanwhile, rub the baguette slices with the garlic and, dividing evenly, drizzle with the remaining 2 teaspoons of oil. Sprinkle the scallops, vegetables, and cooking liquid with the fennel fronds and serve with the baguette slices.

By Charlyne Mattox ,  June, 2012

HERB-RUBBED PORK TENDERLOIN WITH POTATOES AND LEMONY ASPARAGUS

Serves 4| Hands-On Time: 35m| Total Time: 40m

Ingredients

• 1 1/2  pounds  new potatoes (about 15), halved, or quartered if large
• 3  tablespoons  olive oil
• kosher salt and black pepper
• 1  pork tenderloin (about 1 1/4 pounds)
• 1/4  cup  chopped fresh flat-leaf parsley
• 2  tablespoons  fresh thyme leaves
• 1  bunch asparagus (about 1 pound), trimmed
• 1  lemon, sliced

Directions

1. Heat oven to 450° F. On a rimmed baking sheet, toss the potatoes with 1 tablespoon of the oil and ¼ teaspoon each salt and pepper. Roast, tossing once, until tender and browned, 20 to 24 minutes.
2. Meanwhile, rub the pork with the parsley, thyme, and ¼ teaspoon each salt and pepper. After the potatoes have cooked for 10 minutes, heat 1 tablespoon of the remaining oil in a large ovenproof skillet over medium-high heat. Add the pork and cook, turning occasionally, until browned, 8 to 10 minutes.
3. Add the asparagus and lemon to the skillet and drizzle with the remaining tablespoon of oil. Transfer the skillet to oven and cook until the pork is cooked through, 10 to 12 minutes. Let the pork rest for 5 minutes before slicing. Serve with the potatoes, asparagus, and lemon.

By Charlyne Mattox ,  June, 2012

Nutritional Information

• Per Serving
• Calories 410

• Fat 15g
• Sat Fat 3g
• Cholesterol 82mg
• Sodium 316mg
• Protein 34g
• Carbohydrate 34g
• Sugar 3g
• Fiber 5g
• Iron 5mg
• Calcium 56mg

LEMON AND GARLIC GRILLED CHICKEN

Serves 4| Hands-On Time: 10m| Total Time: 1hr 25m

Ingredients

• 2  tablespoons  lemon zest plus 2 tablespoons fresh lemon juice
• 1  tablespoon  chopped garlic
• 1  tablespoon  chopped oregano
• 5  tablespoons  olive oil
• kosher salt and black pepper
• 8  bone-in chicken thighs (2 1/2 pounds)
• 2  cups  frozen lima beans, cooked
• 2  ounces  Feta, crumbled (1/4 cup)
• 1  shallot, sliced

Directions

1. In a large bowl, combine the lemon zest and juice, garlic, oregano, 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Add the chicken, cover, and let marinate for 30 minutes.
2. Cook the lima beans according to the package directions; let cool. Toss the lima beans with the Feta, shallot, the remaining 3 tablespoons of oil, ¼ teaspoon salt, and ¼ teaspoon pepper; set aside.
3. Heat grill to medium. Grill the chicken over medium heat until cooked through, 25 to 35 minutes. Serve with the lima bean salad.

By Sue Li ,  April, 2012

STEAK WITH SKILLET TOMATOES AND SPICY GREEN BEANS

I found this recipe in the "Real Simple" website. As my family likes steak (except me), I was happy to to have it for the next "steak day".

Serves 4| Hands-On Time: 30m| Total Time: 30m

Ingredients

• kosher salt and black pepper
• 3  tablespoons  plus 3 teaspoons olive oil
• 2  strip steaks (1 inch thick; about 1 1/2 pounds total)
• 2  pints  grape tomatoes
• 1/4  cup  fresh oregano leaves
• 1  pound  green beans, trimmed
• 2  cloves garlic, thinly sliced
• 1/4 to 1/2  teaspoon  crushed red pepper

Directions

1. Bring a large pot of salted water to a boil. Heat 2 teaspoons of the oil in a large skillet over medium-high heat. Season the steaks with ½ teaspoon salt and ¼ teaspoon black pepper and cook to the desired doneness, 4 to 6 minutes per side for medium-rare. Let rest for at least 5 minutes before slicing.
2. Wipe out the skillet and heat 1 teaspoon of the remaining oil over medium-high heat. Add the tomatoes and ¼ teaspoon each salt and black pepper. Cook, tossing occasionally, until beginning to soften, 4 to 6 minutes. Mix in the oregano.
3. Meanwhile, cook the green beans in the boiling water until tender, 3 to 4 minutes; drain. Wipe out the pot and heat the garlic in the remaining 3 tablespoons of oil over medium heat, stirring frequently, until fragrant, 1 to 2 minutes. Add the green beans, ½ teaspoon salt, and ¼ teaspoon black pepper and toss to combine. Sprinkle with the red pepper and serve with the steak and tomatoes.

By Dawn Perry ,  July, 2011

CHOCOLATE ICEBOX CAKE

I received this recipe from  "Real Simple" website. It looks delicious.

Directions

1. In a food processor, puree 2 15-ounce containers ricottawith 12 ounces melted and cooled semisweet chocolate until very smooth.
2. Line an 8½-by-4½-inch loaf pan with parchment paper, leaving an overhang on 2 sides. Layer the ricotta mixture and half of a 9-ounce package of chocolate wafer cookies in the prepared pan (3 layers of the ricotta mixture and 2 layers of the cookies, beginning and ending with the ricotta mixture).
3. Refrigerate for at least 12 hours and up to 2 days. To serve, remove from pan, slice, and sprinkle with ¼ cup shaved semisweet chocolate.

By Kate Merker and Sara Quessenberry ,  August, 2010

RISOTTO WITH SHRIMP AND WATERCRESS

It is very easy to make. I used normal rice, I increased the cooking time 5 more minutes. The best is to check the rice in the oven. I used arugula from the garden in stead of watercress. It was very tasty. I will make it again. 

 Serves 4| Hands-On Time: 40m| 
Total Time: 40m

Ingredients

• 2  tablespoons  unsalted butter
• 1  onion, chopped
• kosher salt and black pepper
• 1/2  cup  dry white wine
• 3  cups  chicken broth
• 1  cup  Arborio rice
• 1  pound  peeled and deveined medium shrimp, chopped
• 1  bunch watercress, torn

Directions

1. Heat oven to 425° F. Heat the butter in a 5- to 6-quart Dutch oven over medium heat. Add the onion, ½ teaspoon salt, and ¼ teaspoon pepper and cook until tender, 3 to 5 minutes. Add the wine and cook until syrupy, 6 to 7 minutes.
2. Add the chicken broth and rice to the Dutch oven, stir to combine, and bake, covered, until the rice is almost tender, 15 to 20 minutes. Add the shrimp, stir to combine, and cook until opaque, 6 to 7 minutes more. Fold in the watercress before serving

PORK TENDERLOIN WITH APPLE

Ingredients

• 2 1/2 pounds pork tenderloin
• 1/8 teaspoon mustard powder to taste
• 1/8 teaspoon dried thyme
• 1/2 cup dry sherry
• 1/2 cup soy sauce
• 3 cloves garlic, minced
• 2 tablespoons fresh ginger root, minced
• 3/4 cup apple jelly
• 2 tablespoons dry sherry
• 1 tablespoon soy sauce

Directions

1. Rub meat with the mustard powder and thyme to taste. Place in a nonreactive dish and add 1/2 cup sherry, 1/2 cup soy sauce, the garlic and the ginger. Coat the loin well, cover and refrigerate overnight.
2. Preheat oven to 325 degrees F (165 degrees C).
3. Bake at 325 degrees F (165 degrees C) for 25 minutes per pound, or until internal temperature reaches 160 degrees F (70 degrees C). Baste the pork occasionally while cooking.
4. Meanwhile, heat the apple jelly in a small saucepan over medium heat. Add 2 tablespoons sherry and 1 tablespoon soy sauce, stir well, reduce heat to low and let simmer. Pour over the tenderloin when it's done.

PLANK-GRILLED SALMON WITH LEMON AND FENNEL

I saw this salmon recipe on the internet. It looked and sounded delicious; now I have to make it to see if it tastes so good too. I am sure it will.

 

Charles MastersServes 8| Hands-On Time: 10m| Total Time: 1hr 10m

Ingredients

• 1  large or 2 small cedar planks
• 1  fennel bulb, very thinly sliced, plus 1⁄2 cup of the fronds
• 1  lemon, very thinly sliced
• 1  tablespoon  olive oil
• 1  2 3⁄4- to 3-pound piece salmon fillet (skin on)
• kosher salt and black pepper

Directions

1. Soak the cedar plank(s) in water for at least 30 minutes. Heat grill to medium. In a medium bowl, toss the fennel and lemon with the oil. Place the salmon on the plank, season with 1½ teaspoons salt and ½ teaspoon pepper, and top with the sliced lemon and fennel mixture.
2. Place the plank on grill, cover, and cook until the fish is cooked through, 35 to 40 minutes. Sprinkle with the fennel fronds before serving.

By Charlyne Mattox ,  June, 2011

EASY CAULIFLOWER AND POTATO CURRY

Vegetarian cauliflower and potato curry, also called Indian aloo gobi is a popular vegetarian Indian curry dish. This is an easy version, but make sure you have all the Indian spices on hand before you try this cauliflower curry recipe. An easy aloo gobi recipe with tomatoes. You might also want to try this easy cauliflower curry recipe or this similar Indian aloo gobi recipe.

Ingredients:

•               1 tomato, diced

•               1/2 tsp garam masala

•               1/2 tsp chili powder

•               1/4 tsp turmeric

•               1/2 tsp cumin

•               1/2 tsp salt

•               1 tbsp olive oil

•               1 onion, diced

•               2 potatoes, chopped small

•               1 cauliflower, chopped

•               1/2 tsp lemon juice

•               1 tbsp chopped fresh cilantro

Preparation:

Puree or mash together the tomato with the garam masala, chili powder, turmeric, cumin and salt.

In a large skillet, sautee the onions and potatoes in olive oil for about three minutes, then add the cauliflower and reduce the heat to medium, adding more oil or a bit of water if needed.

Add the tomato and spice mixture and allow to cook, stirring frequently for another 5 -6 minutes.

Reduce the heat to low, and stir in the lemon juice and fresh chopped cilantro.

Serve your cauliflower curry with steamed rice or Indian chapati bread..

QUINOA SALAD WITH FRESH HERBS

SERVES 4 TO 6
This simple summer salad goes nicely with grilled meats or vegetarian dishes, such as grilled bell peppers or eggplant with hummus.
1 cup quinoa, thoroughly rinsed
7 ounces slim green beans, trimmed and halved
3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
1 clove garlic, peeled and crushed
1 teaspoon Dijon mustard
½ teaspoon salt
- Freshly ground black pepper, to taste
1 cup cherry tomatoes, halved
¼ cup small basil leaves
1 tablespoon chopped flat-leaf parsley
2 tablespoons cilantro sprigs
1 tablespoon snipped chives
1. Cook quinoa in plenty of gently boiling water for about 12 to 15 minutes or until it softens (organic quinoa may take a few minutes longer). Tip quinoa into a fine sieve, making several steam holes through it with a skewer, and let it drain.
2. Plunge green beans into a saucepan of lightly salted boiling water and cook uncovered for 4 to 5 minutes, or until fork-tender. Drain and rinse with plenty of cold water to stop the cooking. Dry off on paper towels.
3. In a large bowl, whisk oil, lemon juice, garlic and mustard together with ½ teaspoon salt and plenty of black pepper. Add quinoa and toss to coat with dressing.
4. Just before serving, stir in green beans, tomatoes and herbs. Serve immediately.

Each serving contains 184 calories, 9g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 122mg sodium, 22g carbohydrate, 3g fiber, 3g protein.

RED BELL PEPPERS STUFFED WITH QUINOA

SERVES 6
This colorful dish makes a healthy and tasty main course for a vegetarian meal. Team it with a fresh salad of baby lettuce leaves. Serve hot or at room temperature.
1 pound orange-fleshed sweet potatoes
¾ cup quinoa, rinsed thoroughly
6 red bell peppers
2 cloves garlic, peeled and crushed
¼ teaspoon ground cinnamon
¼ teaspoon chili powder
- Finely grated zest 1 lemon
1 tablespoon balsamic vinegar
½ teaspoon salt
Freshly ground black pepper
1 (16-ounce) can pineapple chunks, drained
¾ cup lightly toasted sunflower seeds, pumpkin seeds or cashew pieces, optional
- Extra-virgin olive oil
1. Preheat oven to 400 degrees.
2. Peel and cube the sweet potatoes and cook in lightly salted, gently boiling water until nearly tender, about 5 minutes. Drain.
3. Cook quinoa in plenty of gently boiling water for about 12 to 15 minutes or until it softens (organic quinoa may take a few minutes longer). Tip quinoa into a fine sieve, making several steam holes through it with the end of a skewer, and leave it to drain.
4. Slice the bell peppers in half. Cut out seeds and white membrane. Leave stalks in place.
5. In a bowl, mix together garlic, cinnamon, chili powder and lemon zest with balsamic vinegar, salt and pepper.
6. Add pineapple, sunflower seeds, cooked quinoa and sweet potatoes to dressing. Toss gently to coat.
7. Place bell pepper halves in a shallow roasting pan and fill each with quinoa mixture. Drizzle with extra-virgin olive oil.
8. Place in preheated oven and bake for 30 minutes or until contents are heated through and peppers soften and turn golden.

Each serving contains 343 calories, 12g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 244mg sodium, 52g carbohydrate, 9g fiber, 9g protein.

RED QUINOA SALAD WITH BEETS AND ARUGULA

SERVES 4 TO 6
Quinoa comes in several colors (creamy white, pink, orange, red, purple and black, for instance). For a pretty look, use red quinoa, if available, in this salad to match the beets.
3 medium beets, trimmed, peeled and cut into
    small chunks
- Olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
¾ cup red quinoa, thoroughly rinsed

Dressing

4 tablespoons extra-virgin olive oil
3 tablespoons lemon juice
1 large clove garlic, peeled and crushed
1 teaspoon Dijon mustard
¾ teaspoon salt
- Freshly ground black pepper, to taste
1 cup cherry tomatoes, halved
4-5 ounces baby arugula, trimmed
5 ounces goat’s feta cheese or dairy-free cheese replacement, optional
¼ cup small basil leaves
1. Preheat oven to 400 degrees.
2. Place beets in a shallow ovenproof dish lined with parchment paper and drizzle with olive oil. Toss to coat with oil and season with salt and freshly ground black pepper. Bake beets in preheated oven for about 45 minutes or until just tender when pierced with a skewer. Cool.
3. Cook quinoa in plenty of gently boiling water for about 12 to 15 minutes or until it softens (organic quinoa may take a few minutes longer). Tip quinoa into a fine sieve, making several steam holes in it with a skewer, and let it drain.
4. To make dressing, whisk extra-virgin oil, lemon juice, garlic and mustard together in a large bowl with ¾ teaspoon salt and plenty of black pepper.
5. Add quinoa to dressing and toss to coat. Add baked beets and cherry tomatoes. Toss lightly. Add arugula and toss again. Top with crumbled feta, if using, and basil leaves. Serve immediately.

Each serving contains 254 calories, 16g total fat, 5g saturated fat, 0g trans fat, 21mg cholesterol, 611mg sodium, 21g carbohydrate, 3g fiber, 8g protein.

TIP If fresh beets aren’t available, canned beets may be used instead.

BEAN AND QUINOA CHILI

SERVES 6 OR MORE
This vegetarian meal is both nutritious and delicious.
1 onion, peeled and finely chopped
2 cloves garlic, peeled and crushed
2 stalks celery, washed and sliced
2 tablespoons extra-virgin olive oil
1½ teaspoons chili powder
1 (14-ounce) can Italian tomatoes, crushed
1 teaspoon salt
- Freshly ground black pepper, to taste
1 cup quinoa, thoroughly rinsed
1 (14-ounce) can navy beans, rinsed
    and drained
1 (14-ounce) can black beans, rinsed
    and drained
3 tablespoons chopped flat-leaf parsley
1. Put onion, garlic and celery in a saucepan with the olive oil. Cook gently for 10 minutes or until vegetables soften. Stir in the chili powder and cook for 1 minute. Add tomatoes, salt and pepper and bring to the boil. Cook sauce gently for 25 minutes or until pulpy.
2. Cook quinoa in plenty of gently boiling water for about 12 to 15 minutes or until it softens (organic quinoa may take a few minutes longer). Tip quinoa into a fine sieve, making several steam holes through it with a skewer, and let it drain.
3. Add drained beans to the tomato sauce and cook for a minute or two. Stir in parsley.
4. Divide quinoa into individual serving bowls and spoon chili on top of quinoa. Serve immediately.

Each serving contains 313 calories, 7g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 1038mg sodium, 50g carbohydrate, 12g fiber, 14g protein.

QUINOA SALAD WITH AVOCADO

SERVES 4 TO 6
Avocados are a good source of energy and their protein content makes them a valuable food for vegetarians. This tasty salad makes a healthy lunch.
1 cup quinoa, thoroughly rinsed
3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
1 clove garlic, peeled and crushed
1 teaspoon Dijon mustard
- Salt and freshly ground black pepper
1 cup cherry tomatoes, halved
½ small red onion, peeled and cut into slivers
½ cup fresh mint leaves
1 perfectly ripe avocado
1. Cook quinoa in plenty of gently boiling water for about 12 to 15 minutes or until it softens (organic quinoa may take a few minutes longer). Tip quinoa into a fine sieve, making several steam holes through it with the end of a skewer, and leave it to drain.
2. Whisk oil, lemon juice, garlic and mustard with ½ teaspoon of salt and plenty of freshly ground black pepper in a large bowl. Add quinoa and toss with dressing.
3. Put tomatoes, red onion and mint leaves in a separate large bowl and add quinoa with all the dressing. Toss well. Halve avocado, remove seed and peel. Chop avocado and add to salad. Toss lightly and serve immediately.

Each serving contains 239 calories, 14g total fat, 2g saturated fat, 0g trans fat, 0mg cholesterol, 27mg sodium, 25g carbohydrate, 5g fiber, 5g protein.

TIP To speed up ripening, place avocados in a brown paper bag with a piece of fruit that gives off ethylene gas, such as a kiwi or banana.

GLUTEN-FREE ROAST CHICKEN WITH APRICOT STUFFING

SERVES 6
Browning chicken slowly develops its taste and an appetizing color—but keep the temperature low or the meat will burn. For succulent flavor, let the chicken cool for 30 minutes before serving.
¾ cup quinoa, thoroughly rinsed in a sieve
1 medium onion, peeled and finely chopped
3½ tablespoons butter or olive oil, divided
3 tablespoons pine nuts, sunflower seeds
    or pumpkin seeds, toasted
1 tablespoon chopped rosemary
¼ teaspoon salt, more for bird cavity
- Freshly ground black pepper, to taste
½ cup dried apricots, soaked in hot water for
    30 minutes
1 (3 pound) chicken, rinsed and patted dry
1 cup gluten-free chicken stock
¼ cup dry white wine
1. Cook quinoa in plenty of gently boiling water for about 12 to 15 minutes or until it softens (organic quinoa may take a few minutes longer). Tip quinoa into a fine sieve, make several steam holes through it with a skewer, and let it drain thoroughly.
2. Put onion in a small skillet with 2 tablespoons butter or oil and cook gently until soft and pale gold in color. Add pine nuts (or sunflower seeds or pumpkin seeds) and rosemary, salt and freshly ground black pepper and cook for an additional 2 minutes. Add cooked quinoa.
3. Strain apricots, reserving soaking liquid, and chop finely. Stir apricots into quinoa mixture. Taste and adjust seasoning. Cool.
4. Preheat oven to 350 degrees.
5. Season chicken cavity with a little salt. Loosely stuff cavity with quinoa mixture; reserve any stuffing that does not fit in the chicken. Stitch chicken opening with string and loosely tie legs together.
6. Heat 1½ tablespoons butter or oil in a small roasting pan over low to medium heat. Place chicken in pan and gently brown it on all sides, ending breast facing up. Pour stock around chicken and season with salt.
7. Place pan in preheated oven and cook chicken uncovered for 1½ hours or until cooked through, basting often. Add more stock or water if pan gets dry.
8. Remove chicken from oven. Place on board to cool for 30 minutes before carving into joints and scooping out quinoa stuffing.
9. Place remaining quinoa stuffing in a shallow ovenproof dish. Add a little apricot water to make it moist. Cover pan with aluminum foil and heat in preheated oven for 15 minutes.
10. Skim fat from juices in roasting pan. Add white wine to juices and simmer mixture to thicken. Spoon sauce over chicken and serve immediately with baked quinoa.

Each serving contains 667 calories, 43g total fat, 14g saturated fat, 0g trans fat, 179mg cholesterol, 499mg sodium, 26g carbohydrate, 2g fiber, 43g protein.

QUINOA SALAD WITH CHICK PEAS AND MINT

Enjoy this tasty side with grilled lamb cutlets or chicken thighs or serve it as the main event for lunch or a light dinner.
1 cup quinoa, thoroughly rinsed in a sieve
4 small tomatoes
3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
1 tablespoon Dijon mustard
2 cloves garlic, peeled and crushed
½ teaspoon salt
- Freshly ground black pepper, to taste
¼ cup Kalamata olives, drained
2 (10-ounce) cans chickpeas or white beans, rinsed and drained
½ cup fresh mint leaves
3 ounces goat’s feta cheese or dairy-free cheese replacement, optional
1. Cook quinoa in plenty of gently boiling water for about 12 to 15 minutes or until it softens (organic quinoa may take a few minutes longer). Tip quinoa into a fine sieve, make several steam holes through it with a skewer, and let it drain.
2. Cut the tomatoes in half. Remove the cores and seeds. Chop flesh coarsely. Set aside.
3. Mix the oil, lemon juice, mustard, garlic, salt and pepper in a large bowl. Add the cooked quinoa, black olives and chickpeas.
4. Just before serving, add the tomatoes and mint. Crumble the feta, if using, into the salad. Toss gently and serve.

Each serving contains 338 calories, 13g total fat, 3g saturated fat, 0g trans fat, 12mg cholesterol, 459mg sodium, 43g carbohydrate, 7g fiber, 11g protein.

TIP If you have the time, use 1 cup dried chickpeas or beans instead of canned. Soak them overnight and cook them until tender, according to package instructions.

GLUTEN-FREE QUINOA SALAD WITH FRESH HERBS

SERVES 4 TO 6

This simple summer salad goes nicely with grilled meats or vegetarian dishes, such as grilled bell peppers or eggplant with hummus.
1 cup quinoa, thoroughly rinsed
7 ounces slim green beans, trimmed and halved
3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
1 clove garlic, peeled and crushed
1 teaspoon Dijon mustard
½ teaspoon salt
- Freshly ground black pepper, to taste
1 cup cherry tomatoes, halved
¼ cup small basil leaves
1 tablespoon chopped flat-leaf parsley
2 tablespoons cilantro sprigs
1 tablespoon snipped chives
1. Cook quinoa in plenty of gently boiling water for about 12 to 15 minutes or until it softens (organic quinoa may take a few minutes longer). Tip quinoa into a fine sieve, making several steam holes through it with a skewer, and let it drain.
2. Plunge green beans into a saucepan of lightly salted boiling water and cook uncovered for 4 to 5 minutes, or until fork-tender. Drain and rinse with plenty of cold water to stop the cooking. Dry off on paper towels.
3. In a large bowl, whisk oil, lemon juice, garlic and mustard together with ½ teaspoon salt and plenty of black pepper. Add quinoa and toss to coat with dressing.
4. Just before serving, stir in green beans, tomatoes and herbs. Serve immediately.

Each serving contains 184 calories, 9g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 122mg sodium, 22g carbohydrate, 3g fiber, 3g protein.

Cookbook author and chef Julie Biuso lives in New Zealand.

RHUBARB ROSEWATER SYRUP

I like rhubarb, but I only have a couple of recipes. So when I saw this on www.101cookbooks.com  I was very happy.  I can't wait to try it. 

HS: I use lime here, I think it really adds something, a needed edge. That said, lemon is quite nice as well.

4 large / 500 g / 1 pound rhubarb stalks, chopped
2 cups / 400 g granulated sugar
2 cups / 475 ml water
2-3 tablespoons freshly squeezed lime juice, or to taste
scant 2 teaspoons rosewater, or to taste
rose petals, optional

Combine the rhubarb and sugar in a medium, thick-bottomed saucepan. Stir well, and leave for 45 minutes or so (unheated), stirring now and then.
Add the water and bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Continue to simmer for another 15-20 minutes, until the rhubarb starts to break down. Carefully strain into a bowl through a cheesecloth-lined strainer. Transfer to a clean saucepan, stir in the lime juice, and bring to a simmer. Let simmer over medium heat for another 15 minutes or until the syrup has reduced quite a bit and thickened. Remove from heat and allow to cool completely.
Stir in the rosewater a bit at a time, until it is to your liking. Rose water can be quite an assertive flavor, so be judicious to start. It keeps, refrigerated, for a week or so.
Serve over yogurt, in soda water, or drizzled over waffles.

Makes one medium jar of syrup.
Prep time: 45 min - Cook time: 30 min

LEMON OLIVE CHICKEN

Serves 4| Hands-On Time: 25m | Total Time: 40m

Ingredients

• 2 1/2 to 3 pounds bone-in, skin-on chicken pieces
• kosher salt and black pepper
• 2 teaspoons olive oil
• 4 cups arugula
• 1 15.5-ounce can cannellini beans, rinsed
• 1/3 cup pesto
• 1 lemon, thinly sliced
• 1/2 cup pitted kalamata olives

Directions

1. Heat oven to 400° F. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper.
2. Heat the oil in a large skillet over medium-high heat. Working in batches if necessary, cook the chicken until golden brown, 5 to 6 minutes per side.
3. Reserving the skillet, transfer the chicken to a rimmed baking sheet and bake until cooked through, 15 to 20 minutes.
4. Meanwhile, in a medium bowl, toss the arugula and beans with the pesto and ¼ teaspoon each salt and pepper.
5. Add the lemon to the drippings in the reserved skillet and cook until golden, 1 to 2 minutes per side. Mix in the olives. Top the chicken with the olives and lemon and serve with the salad.

By Dawn Perry,  July 2011

Nutritional Information

• Per Serving
• Calories 376

• Fat  26g
• Sat Fat  6g
• Cholesterol  111mg
• Sodium  569mg
• Protein  32g
• Carbohydrate  3g
• Sugar  0g
• Fiber  1g
• Iron  2mg
• Calcium  24mg