Baked Feta

I didn't think to snap a pic until after we had torn into it

Mmm...baked feta...we must have eaten this every day during our trip to Greece.  I just don't understand why we don't see this dish here.  So easy and so good!   Great as an appetizer or paired with a lentil or green salad as a meal.  Serve with crusty bread to smear on.

Ingredients:

Slice of Greek feta - 5 to 8 oz.
A few Tbsp extra vir
gin olive oil
dash dried oregano
dash crushed red pepper
1 tomato, sliced
A few pickled banana pepper rings, mild or hot
Crusty bread such as sourdough baguette

Method:

Heat oven to 400 degrees 
In a small ovenproof dish, place tomato slices in single layer, then the feta.  Top with the oregano, crushed red pepper, and banana peppers.  Drizzle olive oil until there's a thin layer on the bottom of the dish.  Bake 10-15 minutes, or until feta is softened.

Meanwhile, slice the bread and drizzle with olive oil.  Toast in oven during last 3 minutes of cooking.

Pasta Arrabiata

My husband and I visited Santorini, Greece on our honeymoon.  One restaurant in the village had a simple and amazing pasta arrabiata - very spicy and peppery, and so good!  After some experimenting here is my re-creation.  Serve over pasta with some good crusty bread and a glass of beer to cool your mouth!

           

Ingredients:

½ medium onion, chopped into large chunks

2 carrots, chopped into large chunks

4 strips bacon, cut to ½ inch slices

1 Jalapeno, finely diced

½ Red bell pepper, finely diced

1 Thai chili pepper, thinly sliced

3 dried mild chilies such as guajillo or ancho

2 cloves garlic, minced

2 28 oz. cans peeled whole tomatoes, crushed by hand

Extra virgin olive oil
Salt

Method:

Soak the dried peppers in hot water.  Place the onion and carrots in a food processor and puree. 

In a large saucepan or pot, cook bacon on medium heat until crispy.  Remove bacon from pan leaving the fat.  Add veggie puree and cook until lightly browned, meanwhile put the dried chilies in the processor and puree.  After carrots and onions have browned a bit, add jalapeno, bell pepper, thai chili, and garlic and cook for 3 more minutes.  Add the tomatoes and chili puree and simmer for 30 minutes.  Add a dash of extra virgin olive oil for flavor. Taste for salt.

Sweet Potato & Chicken Sausage Hash

Flavorful, healthy, and fast.  My husband couldn't get enough of this.  I like using the wok for the hash to get that beautiful char on the potatoes, and Trader Joe's chicken sausages are great, especially the chicken andouille for some heat.  

Serve with a dollop of sour cream and a sunny side up  egg over top – I love me a runny yolk!  

I actually created this dish about a month into my recovery from pancreatitis when I was craving some flavor!  For even less fat/spices check out different chicken sausage flavors (TJ's roasted garlic have 6 grams of fat each) and serve with an egg-white omelet. 

Sweet Potato & Chicken Sausage Hash

Makes 4-6 servings

Ingredients:

2 sweet potatoes, cut into ½ inch cubes

3-4 chicken sausages, removed from casing and diced

½ medium onion, diced

½ tsp cumin

½ tsp smoked paprika

1 Tbsp cider vinegar or lime juice

Salt and pepper

Method:

Heat a wok or large skillet on med-high heat.  Add 1 Tbsp of oil, the sweet potato, onion, cumin, paprika, salt and pepper.   Saute until cooked through, about 8 minutes.   You want to get some nice color on the potato.  If needed, add a little water to the pan at the end to help steam/soften the sweet potatoes and keep cooking until all of the water has been absorbed or evaporated.

Add the chicken sausage and cook for 3-5 more minutes to heat through and get a little color.  Add the vinegar and taste for salt.

Thai Coconut Lime Chicken (or Tofu/Veggies)

This meal is quick, easy, and healthy!  Oh and of course delicious.  Again, my friend the wok comes in handy since I've found it's the best way to get some color and flavor on tofu.   You can also sub bell pepper for the chilies and use light coconut milk for a pancreas-friendly meal.  

Serve over white rice, I like jasmine or basmati. 

Thai Coconut Lime Chicken (or Tofu/Veggies)

Ingredients:

2 chicken breasts OR block of firm tofu and  ½ large eggplant

1 pack mushrooms of choice

2 cups chicken OR vegetable stock

1 stalk lemon grass, cracked open with flat side of knife

Juice of 2 limes, zest of one

1 one-inch piece of fresh ginger, peeled and thinly sliced

2 small thai chilies or a jalapeno, sliced lengthwise

2 garlic cloves, crushed

1 tsp sugar

1 Tbsp fish sauce

1 can coconut milk

¼ cup chopped cilantro

Salt and pepper

Method:

For chicken: Slice chicken breast into thin strips.  Heat wok and add just a tiny bit of oil.  Add 1 clove of garlic and a few pieces of ginger to the wok along with the chicken.  Saute until chicken is just cooked through.  Add the chicken stock and rest of the ingredients except for the coconut milk and cilantro, cover  and let simmer for 10 minutes.  Add the coconut milk and cook for another 2 minutes, just to heat through.  Add the cilantro.

Vegetarian Option:  Chop the eggplant into small strips about ½ inch thick.  Place in a colander and sprinkle with 1 tsp salt.  Let the eggplant sweat for 10 minutes while prepping the other ingredients to pull out any bitterness.   Rinse and pat dry.

Cube tofu into 1-inch cubes and slice mushrooms.   Add ½ the eggplant and tofu to the hot wok along with 1 clove garlic, a few slices of ginger, and a dash of fish sauce.  Sauté on high heat until you get some nice color.  Remove and do the same with the other ½. 

Return the tofu and eggplant to the wok, and add the vegetable stock and rest of the ingredients except for the coconut milk and cilantro, cover and let simmer for 10 minutes.  Add the coconut milk and cook for another 2 minutes, just to heat through.  Add the cilantro.

Healthied Up Burrito Bowl

During my pancreatitis recovery I had a crazy craving for a Chipotle burrito bowl!  To scratch the itch I created my own, VERY low fat and less spicy version of it.  I used the wok to get a beautiful and delicious char on the corn and chicken.  Of course, you could always substitute jalapenos for the poblanos and add some cayenne to the chicken.  Takes a few steps, but they're each quick and the end result is healthy and delicious.

Makes 4-6 servings

Ingredients:

1.5 cups rice – I like jasmine

Zest and juice of 2 limes

¼ cup chopped cilantro plus 2 Tbsp

3 ears of corn kernels, or 1 can

2 cloves garlic – minced

1 poblano pepper finely chopped

Ground cumin

Ground coriander

Smoked paprika

Garlic powder

Onion powder

2-3 chicken breasts

1 cup chopped tomato

3 scallions chopped

Fat free sour cream

Method:

Cilantro-Lime Rice:  cook rice as you normally would (or see “cooking perfect rice”) adding ½ tsp salt to water.  After rice has cooked, add ¼ cup cilantro and zest/juice of 1 lime.

Charred corn salsa: add a tiny bit of oil to the wok and heat until hot.  Add corn, ½ the poblano, and ¼ tsp each cumin and coriander.  Cook 5-7 minutes on high heat or until they are nice and blistered.  Add garlic and cook another 30 seconds.

Blackened Chicken:  The chicken is cooked in the wok next.  Make a spice rub by combining 1 tsp each salt cumin, coriander, and paprika, and ½ tsp each garlic and onion powder, and brown sugar.  Cube the chicken and toss to coat.  Add to very hot wok in 2 batches  and sauté until charred and cooked through. You may want to crack a widow at this point if it's smoking!

Pico de Gallo:  Combine tomato, scallions, 2 Tbsp cilantro, ½ poblano, and lime zest.  Add salt/pepper.

Combine in a bowl and top with the sour cream.  Yum!

Other optional toppings:  beans, grated cheese, avocado or guacamole, hot salsa, shredded lettuce

Mexican Orzo Recipe

I've discovered that a wok is a fantastic tool for quick low-fat, and flavorful cooking!  I threw this meal together in under 15 minutes and it was great for lunch for 3 days.  Note: Chop all of the ingredients before using the wok since it goes fast once you start.

Mexican Orzo

Ingredients:

½ box orzo pasta

Clear oil such as canola, veg, or corn

Extra virgin olive oil

1 lb. shrimp

3 ears of corn, kernels removed (or 1 can)

½ poblano or green bell pepper

½ small onion, finely chopped

2 cloves garlic, minced

½ tsp cumin

½ tsp coriander
½ tsp paprika (smoked or hot)

2 Tbsp chopped cilantro

Juice and zest of 1 lime

½ cup cherry tomatoes, quartered

Feta cheese

Method:

Cook orzo to al dente as per box.

Meanwhile, get your wok or large saucepan nice and hot.   Add 1 tsp clear oil then add shrimp, paprika, a sprinkle of cumin and coriander, and salt and pepper.   Cook 3-4 minutes or until pink and charred.  Remove from wok.

Add 1 Tbsp clear oil to wok then add corn and cook  3 minutes,  add onion, pepper, cumin, and coriander  and cook another five minutes, until corn and peppers are blistered and onion is softened.  Add garlic and lime zest and cook for 1 minute. 

Combine orzo, shrimp, and corn mixture, tomatoes, lime juice, and cilantro.  Sprinkle in olive oil and feta to taste.  Add salt/pepper to taste.

Helen's Sotanghon Recipe (Filipino Glass Noodles)

I harrassed my friend Lenore for months for her mother's Filipino sotanghon recipe.  You gotta love those family recipes that call for a "little bit of this, a little bit of that..."  I experimented with until I got it right, since I hadn't forgotten how good it was at Lenore's house.  This is some goood comfort food.  The wings add rich chicken flavor, but substituting chicken breast was a great low-fat option for me when I was first recovering from pancreatitis.  Thanks Lenore and Helen!
 

Helen’s Sotanghon Recipe – Flipino Glass Noodles

Ingredients:

2 Tbsp oil (any kind)

2 cloves finely chopped garlic 

½ medium onion, finely chopped

1” fresh ginger peeled and sliced into rounds

6-8 chicken wings cut in half or 2 chicken breasts, cubed

2.5 tsp fish sauce, divided

Glass (aka cellophane) noodles - dehydrated noodles that come in a wrapped block

White Rice - I like jasmine

Method:

In a large pot, heat the oil and saute the onion until sweated out.  Add ginger and cook “until you smell it” then add the garlic and cook for 1 more minute.

Add the chicken and 1 tsp fish sauce.  Cook the chicken until tender and not quite done. 

Add enough water to cover the chicken by 1 inch and another ½ tsp of fish sauce.  If you want it soupier, add more water (duh).  Simmer 20 minutes or until cooked through.

While the chicken cooks, soak the glass noodles in warm tap water.  In a separate pot, make some white rice.

Once the chicken is cooked, use kitchen shears to snip the noodles into the broth in 1-inch pieces.  Add another ½ tsp fish sauce. 

Serve in a bowl with a mixture of rice, noodles, and chicken.

Ultimate Lasagna Recipe

I call this my Lasagna Project because everything is made from scratch.  Adjust as you wish for less work, but I can tell you that it was DElicious and a big hit.  You can also make any of the components ahead of time.  Freezes well for baking later.

Ultimate Lasagna

Sauce

2 Carrots chopped into large chunks

1 medium onion chopped into large chunks

2 celery celery stalks chopped into large chunks

4 cloves garlic

1 lb. ground extra lean beef

1 lb. hot Italian sausage

1 can tomato paste

1 28 oz. can crushed tomatoes

2 bay leaves

1 tsp Italian seasoning

2 tsp dried basil

1 tspe dried oregano

Pinch crushed red pepper

3 couple of Tbsp balsamic vinegar

Puree veggies in a food processor, then saute with a little olive oil until brown.  Add the meat and brown, add paste and cook for a 4-5 minutes, add other ingredients and water about an inch above meat. Cook down until nice and thick, about 20 minutes.

Ricotta

7.5 cups whole milk

2.5 cups cream

4 Tbsp vinegar

¾ tsp salt

1 egg

Pinch grated nutmeg

Fresh basil

Bring milk, cream, vinegar, and salt to a simmer over medium heat and simmer 3 minutes.  Drain in sieve covered with 3 layers of cheese cloth for 15 minutes.  Make sure pieces of cheese cloth are large enough that you have material to gather.  Gather sides of cheese cloth and gently ring out excess liquid.  Let cool then stir in other ingredients.

Yes it's hanging on a Swiffer but no worries, it's covered in plastic wrap.

Pasta

6 cups flour

6 eggs plus 1 yolk

¼ cup plus 3 Tbsp olive oil

Water as needed

Pour the flower onto a surface such as your kitchen counter, and make a well in the middle.  Add eggs, oil, and water into the well and using a fork, work into flour without breaking the well.  Once the mixture is no longer runny, use your hands to knead the dough for 10 minutes, adding water if needed.  Wrap in plastic and let rest 30 minutes or store in fridge until ready to use.  Cut into chunks and roll out using rolling pin as think as you can get it, or to about 1/8".  Cut into wide strips - ready to use!  

Also Need

Grated Parmesan cheese

Fresh mozzarella

Spoon some sauce into the bottom of a baking dish.  Place down one layer pasta, using the pieces like a puzzle to create an even layer, with a little overlap between pieces.  Spread 1/2 the ricotta over the pasta, then sprinkle on some Parmesan cheese, then more sauce.  Repeat again with second layer.  For third layer, lay the pasta and ladle some sauce over it.  Top with Parmesan and slices of fresh mozzarella.  

Place in the oven on a sheet tray to catch any spillage.  Bake uncovered at 375 for 40-45 minutes.  

Red Rice - "Orez Adom"

In my grandmother's kitchen

Another Israeli-Iraqi dish from my grandmother and a staple in my family.  I can't believe I'm giving this away....but there was always something missing when I tried to make this rice, so on my last visit to Israel I spied on my grandmother and saw her secret to making it delicious - adding the fried onions with oil at the end - genius! This rice is truly addictive.

Red Rice - "Orez Adom"

Ingredients:

2 Tbsp olive oil
2 Tbsp of a light oil such as canola or vegetable
1/2 onion, chopped
2 cups rice
3 cups water
1 Tbsp olive oil
1 tsp salt and pepper
1 cube chicken bouillon or 1 Tbsp Israeli chicken consomme (love this stuff) 
1 heaping Tbsp tomato paste
2 Tbsp dry minced onion or finely chopped onion

Optional toppings:
Some raisins soaked in a little water to "plump" them
Toasted almond slivers, pumpkin seeds, sunflower seeds, peanuts

Method:

Rinse the rice in a strainer until water runs almost clear, 3-4 times. 

Saute the onion in 2 Tbsp olive oil until lightly browned.  Add the tomato paste and cook for 1 minute.  Add the rest of the ingredients and give just a couple of quick stirs to combine.  Bring to a boil and allow to boil uncovered for 1 minute.  Lower the heat, cover and simmer for 6-8 minutes or until water is absorbed (do not stir or it will be mushy!).  At this point, taste to see if rice is cooked.  If not, add a little more water and cook another 1-2 minutes.

Latifa's secret: In a small saucepan heat 2 Tbsp of oil on high heat for 1-2 minutes or until hot (careful).  Toss the 1 Tbsp dry onion in and immediately pour the fried onions over the rice.  If using fresh onion, fry for a few seconds to brown and then add to rice.  Stir. 

Top with any or all of the optional toppings.  I like having them all.

Crock Pot Turkey Chipotle Chili

Here topped with queso fresco, avocado, and sour cream

I made this chili for a fund raiser at my husband's job not knowing that it was a chili competition and it won 3rd place out of 27 entries.  My favorite thing about this chili is that it has more vegetables and beans than meat, but you'd never know I swear.  The ingredient list looks long but it's a lot of pantry stuff and cooks in the crock pot. 

Ingredients:

1 cup dry red kidney beans  (or substitute canned)

1 lb. ground turkey

1 can/bottle of beer

2 cans diced fire roasted tomatoes

Handful chopped cilantro

¾  cup small diced white mushroom

½  red bell pepper, small diced

½ onion, small diced

2 cloves garlic, finely diced

1 box frozen corn (or about a cup)

3-4 dashes Worcestershire sauce

1-2 chopped chipotles in adobo, plus 1 tsp of the sauce. Remove seeds for less heat.

Bay leaf

½ can tomato paste

1 Tbsp cider vinegar

Ground cumin

Ground coriander

Dried oregano

Garlic powder

Onion powder

Smoked or sweet paprika (not hot)

Cinnamon

Method:

Soak beans overnight covered in water.

Brown turkey with a little olive oil over med-high heat.  While it’s cooking, season it with ½ tsp each coriander, cumin, smoked paprika, garlic powder, onion powder, and ¼ tsp oregano.

Transfer turkey to crock-pot and add all of the other ingredients.  Add 2 tsp each cumin, coriander, and paprika, ½ tsp oregano and 1/2 tsp cinnamon.  Also add salt and pepper to taste.   Add a little water if needed so that ingredients are just covered.  Set crock pot for 8-10 hours on low and go to work/sleep! 

Add another ½ can of the tomato paste to thicken the sauce if needed.  Salt to taste.  Add cider vinegar.

Enjoy!

Crock Pot BBQ Chicken

Living and/or working in Baltimore for the last 14 years, I like bbq with some good ol' ketchup, mustard and molasses.  A few ingredients for freshness but nothing too fancy.  Just sweet, smoky, and yummy. It just doesn't get any easier than this.  You can cook it overnight of while you're at work for dinner when you get home. 

Makes 4-6 servings

Ingredients:

1/4 cup red pepper, diced

1/4 cup green pepper, diced

1 jalapeno, diced

2 garlic cloves, diced

1/4 cup onion, diced

1 tablespoon oil

1/3 cup ketchup

1/3 cup yellow mustard

1/3 cup molasses

1/3 cup brown sugar

2 tablespoons hot sauce

2 tsp. liquid smoke

Salt and freshly ground black pepper

2 chicken breasts and 1 thigh

       Method:

Mix the bbq sauce ingredients in the crock-pot and then add chicken.  Set the crock-pot to “low” and cook 4-6 hours.  Use two forks to shred the chicken (it will practically fall apart) and you’re done!

Good on a kaiser roll with cole slaw.