Salt-free BABA GHANOUSH

September 18, 2021 / Lyn Jones / 0 Comments

by: Three Many Cooks (low salt cooking)

Serves: Makes a scant quart
INGREDIENTS
  • 2 medium eggplants, pricked with a fork
  • ½ cup packed parsley leaves
  • 2 garlic cloves
  • 3 Tab lemon juice
  • 1 Tab smoked paprika, plus a little extra for sprinkling
  • 2 tsp ground cumin
  • ¼ cup each: tahini and olive oil, plus a little extra olive oil for drizzling
INSTRUCTIONS
  1. Adjust oven rack to lower-middle position and heat oven to 400 degrees. Place eggplants on a rimmed baking sheet and roast until fork tender, 30 to 40 minutes. When they’re cool enough to handle, peel eggplants, using a spoon to scrape any flesh that sticks to the skin.
  2. Mince parsley and garlic in a food processor. Add eggplant and remaining ingredients and process until smooth. Transfer to a bowl and sprinkle with a little smoked paprika and drizzle with a little olive oil and serve.
NOTES
Serve with warm pita or pita chips. If salt is not an issue, season dip to taste.

 

 

 

CUMIN CHICKEN THIGHS WITH SPICY PISTACHIO QUINOA

August 22, 2021 / Lyn Jones / 0 Comments

serves 2 only – I thought to cube chicken (cook breasts in oven – see Easy Orange Chicken recipe)
and precook and maybe double the quinoa recipe or use couscous for a Breakup contribution

Ingredients

  • 300g chicken thighs
  • ¼ Tab cumin, ground
  • ¼ Tab coriander, ground
  • 1 tsp chilli powder
  • ¼ cup Greek yoghurt
  • ¼ cup chopped fresh coriander
  • 1 tsp sea salt

Pistachio quinoa

  • 1 cup cooked quinoa
  • 2 Tab pistachio
  • 2 Tab pomegranate seeds*
  • 1 Tab currants
  • 1 tsp lemon zest
  • 2 Tab lemon juice
  • 2 Tab extra virgin olive oil
  • 1 tsp sea salt

    Step 1.
    In a large mixing bowl add all of the chicken ingredients and combine until chicken is well coated. Leave to marinate for 15 minutes.

    Step 2.
    In another mixing bowl combine all of the quinoa ingredients and leave to marinate.

    Step 3.
    Heat a large griddle or fry pan to a medium/high heat and cook the chicken thighs for 3-4 minutes on each side or until cooked through.

    Step 4.
    Serve the chicken on a bed of spicy quinoa, topped with a spoonful of yoghurt and a sprinkle of coriander and pomegranate seeds.

    NOTE:  *  If you cannot find fresh pomegranates, use dried seeds or cranberries for the same Christmas feel.

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