Wednesday, May 28, 2008
Tuesday, May 27, 2008
Instead of cooking the chicken in a skillet, I had my husband grill the meat outside. Not having any Greek seasoning, I substituted Turkish seasoning from Penzeys – I love that store. Next time I make it – and I will make it again, I will use different pasta, just for a different shape. I thought that the chicken and the pasta were very close to the same shape – flat. Maybe I am strange; I just want my food to be three-dimensional.
Bow-Tie Chicken Salad
8 oz bow tie pasta
1 lb asparagus – tough ends trimmed, cut into 2-inch long pieces
1 lb boneless chicken breast halves
1 tsp dried Greek seasoning
1 tbsp + ¼ cup olive oil
1 tbsp lemon zest – fresh
6 tbsp lemon juice – I used fresh
¾ tsp salt
½ tsp pepper
½ tsp sugar
½ cup chopped fresh dill
4 cups baby spinach leaves – 4 oz
½ cup thinly sliced red onion
½ cup crumbled feta cheese
Cook pasta according to directions adding asparagus during last three minutes. Drain, rinse to cool.
Sprinkle chicken with seasoning. In large non-stick skillet, heat 1 tbsp oil over medium high heat. Add chicken; cook turning once, until cooked through, 7-8 minutes. Let chicken stand 10 minutes; slice ½" pieces.
In bowl, whisk next five ingredients and remaining oil; add dill. Toss spinach with three tbsp dressing; place on platter. Add pasta, asparagus, chicken and onion to remaining dressing; toss. Spoon over spinach. Sprinkle with feta and garnish with lemons.
Friday, May 23, 2008
1/2 large red onion, (about 5 ounces), finely chopped
1/4 cup + 2 T fresh lemon juice (about 2 lemons)
For the salad:
1 pound fusilli (corkscrew) or penne pasta
1/2 pint cherry tomatoes (or approximately two dozen), halved
Combine all dressing ingredients except for the oil, salt and pepper. Slowly whisk in the oil until it is thoroughly combined with the other ingredients. Season with salt and pepper. Let stand for at least 30 minutes. (Can be made the day before and refrigerated.)
Bring 3 quarts of water and 1 tablespoon of kosher salt to a boil. Add the pasta and cook for 10 minutes, or until the pasta is tender but still slightly firm to the bite. Drain (do not rinse) and let cool to room temperature, mixing occasionally. When cool, place in a large bowl and add the dressing. Using a wooden spoon, gently mix until the dressing is well distributed. Add the remaining ingredients except salt and pepper and 1 ounce of Feta for garnish. Let stand for 1/2 hour. Mix well and season with salt and pepper. Top with remaining crumbled Feta and serve.
TIP: You may omit the salt depending on the saltiness of your feta