Recipes from our July meeting

Our theme was salads and/or Asian foods.

Sybil brought Asian Chicken Salad

1 head Romaine lettuce, chopped
1 head lettuce, chopped
1 can mandarin oranges, drained
1 bunch green onions, sliced
1 bunch cilantro, chopped
1 large can crispy chow mien noodles
1 cup slivered almonds, toasted
1 ½ - 2 cups any type of Asian Salad dressing…I used the one from Costco.

Toss all ingredients together. Chill for 1 hour.

Nicole brought Greek Pasta Salad
12 oz. dried mostaccioli or penne (about 4 cups uncooked)
2 cups cherry tomatoes, quartered
1 medium cucumber, halved lengthwise and sliced
4 green onions, sliced
1/3 cup pitted kalamata olives, halved
1/2 cup olive oil
1/2 cup lemon juice
2 Tbsp. snipped fresh basil or 2 tsp. dried basil, crushed
2 Tbsp. snipped fresh oregano or 2 tsp. dried oregano, crushed
1 Tbsp. anchovy paste (optional)
4 to 6 cloves garlic, minced
1/4 tsp. salt
1/4 tsp. ground black pepper
1 cup crumbled feta cheese (4 oz.)
Fresh oregano leaves
Directions
1. Cook pasta according to package directions. Drain in a colander. Rinse with cold water; drain again.

2. In a large bowl toss together the cooked pasta, tomatoes, cucumber, green onions, and olives.

3. In a screw-top jar combine the olive oil, lemon juice, basil, the 2 tablespoons oregano, anchovy paste (if using), garlic, salt, and pepper. Cover and shake well. Drizzle over past mixture; toss to coat.

4. Cover and chill in refrigerator for as least 2 hours or up to 24 hours. To serve, add feta cheese; toss. Sprinkle fresh oregano leaves. Makes 12 to 16 side-dish servings


Sherry brought Chicken Naan Pockets

4 small naan
3 Tbsp low fat yogurt
1 1/2 tsp garam masala
1 tsp chilli powder
1 tsp salt
3 Tbsp lemon juice
1 Tbsp chopped fresh coriander
1 green chilli, chopped
1 lb boneless chicken, skinned and cubed


1. Cut into the middle of each naan to make a pocket, then set aside.

2. Mix together the yogurt, garam masala, chilli poder, slt, lemon juice, fresh coriander, and chopped green chilli
Pour the marinade over the chicken and leave to marinate for about 1 hour.

3. Preheat the grill to very hot, then lower to medium. Put the chicken in a grill pan or flameproof dish lined with foil. Grill for 15-20 minutes until tender and cooked through, turning the chicken pieces at least twice.

4. Remove from the heat and fill each naan with the chicken.


from "Healthy Indian Cooking" written by Shehzad Husain and Manisha Kanani