Chickpea and Albacore Tuna Salad

Look toward the summer and dream of something light, delicious, and healthy! If you need a cold dish either as a main or as a side for a barbecue, this quick and affordable salad is sure to be a refreshing hit. Simple flavors and an even simpler dressing make this a satisfying meal. If serving as a main course, make sure to have something like hard rolls or even bruschetta on hand to make sure everyone at the table will be pleasantly full at the end of the meal.

Chickpea and Albacore Tuna Salad

2 (5 - 6 oz.) cans albacore tuna in water, drained

14 oz. chickpeas, drained and rinsed

2 cloves garlic, minced

1/3 cup red onion, sliced in crescents

2 tbsp. extra virgin olive oil (plus extra for serving)

1 tsp. red wine vinegar

5 - 6 fresh basil leaves, julienned

Sea salt and freshly ground black pepper, to taste

Parmesan cheese, in shaved slices or freshly grated

Lemon wedges, for serving

Salad greens, for serving

In a medium bowl, flake the tuna apart with a fork.  Toss with the beans, garlic and onion.

Add the olive oil, vinegar and basil.  Toss well.  Season with salt and pepper to taste.  Refrigerate for at least 1 hour to allow the flavors to meld.

Create a bed of salad greens on each plate, top with the tuna and chickpea mixture, and add shaved or grated Parmesan on top.  Serve with a lemon wedge and additional olive oil for drizzling.

This tastes best when eaten the same day.

Serves 3 - 4

Lemon Yogurt Cake

 

If you're craving something delectably citrusy, look no further. This tasty little cake is a perfect palate cleanser. Its rich moistness will satisfy any sweet tooth and citrus lovers will have their wishes fulfilled. Consider making a fruit sauce (blueberry, blackberry and red raspberry are examples) to drizzle over the top of the cake slices. Serve with a little sweetened whipped cream or with Reddi-Whip.

Lemon Yogurt Cake

1½ cups flour

2 tsp. baking powder

½ tsp. kosher salt

1 cup plain whole-milk yogurt (can also use Greek yogurt)

1 1/3 cups sugar, divided

3 extra large eggs

2 tsp. grated lemon zest (2 lemons)

½ tsp. pure vanilla extract

½ cup canola oil (or other neutral oil)

1/3 cup freshly squeezed lemon juice

Glaze (Optional):

1 cup confectioners' sugar

2 tbsp. freshly squeezed lemon juice

Preheat the oven to 350 degrees. Grease an 8½ x 4¼ x 2½" loaf pan. Line the bottom with parchment paper. Grease and flour the pan.

Sift together the flour, baking powder and salt into 1 bowl. In the bowl of a stand mixer fitted with the paddle attachment, mix the yogurt, eggs, lemon zest, vanilla, oil and 1 cup of the sugar until well blended. Slowly add the dry ingredients into the wet and mix just until the dry ingredients disappear. Do NOT overmix! Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

While the cake is baking, cook the 1/3 cup lemon juice and the remaining 1/3 cup sugar in a small saucepan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes. Turn out onto a cooling rack that has been placed over a sheet pan. While the cake is still warm, pour the lemon/sugar mixture over the cake and allow it to soak in. For a more intense saturation of lemon flavor, use a thin skewer or a cake tester and poke multiple holes in the top of the cake so the lemon/sugar mix can seep in.

If using the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.

Makes 1 loaf, approximately 16 slices

Moroccan Couscous

 

While technically, this recipe might not be traditionally Moroccan, the spirit of the dish certainly is. Just a few ingredients come together to create a filling vegetarian main course or a satisfying side dish that accompanies grilled meats well. You can also make substitutions to match dietary needs and to make it a bit more wallet-friendly. This can be served hot or it can be chilled and served cold as more of a salad.

Moroccan Couscous (Recipe Adapted from Ina Garten)

2 tbsp. extra virgin olive oil
¾ cup chopped shallots

3 cups chicken stock (canned or homemade)

½ tsp. kosher salt
½ tsp. black pepper
1½ cups couscous

½ cup pignoli (pine) nuts, toasted

½ cup currants

 Heat the olive oil in a large saucepan over medium heat. Add the shallots and cook for 3 minutes over medium heat. Add the chicken stock, salt and pepper. Raise the heat to high and bring the stock to a boil. Remove from the heat and add the couscous. Cover the pan and let it sit for 10 minutes.

Add the pignoli nuts and currants to the couscous. Stir and serve immediately.

Serves 6 - 8 (as a side); serves 4 (as a main course)

NOTE:  Pignoli nuts are very expensive; a good, cheap and tasty alternative are almonds. Try to buy sliced almonds if you can. Do toast them, however. If you don't want to use currants, you can also use dried cranberries. Do NOT substitute regular onions for shallots - the flavor will not be the same.

Lemon Vinaigrette

Making from-scratch vinaigrettes is no big mystery, nor is it difficult. It's as simple as having just a few ingredients on-hand in your pantry. They taste infinitely better than any processed, bottled and preservative-laden dressings and aren't loaded with any unhealthy fats or high fructose corn syrup. This particular vinaigrette uses four ingredients you most likely have on hand all the time. It's a bit tart, so drizzle carefully over the greens - just enough to moisten them.

Lemon Vinaigrette

¼ cup freshly squeezed lemon juice (2 lemons)

½ cup good extra virgin olive oil

½ tsp. kosher salt

¼ tsp. freshly ground black pepper

Whisk all the ingredients together in a small bowl.  Pour as desired over salad greens or serve as a dipping oil with bread cubes.

NOTE:  This is just a base recipe.  Feel free to add other flavors to it, such as a minced clove or two of garlic.  I added about a teaspoon of dried Italian seasoning.

Thai Chicken Wraps

If you need a meal on the table in a hurry, this one will be sure to please. Comprised of simple and yet seemingly ordinary ingredients, the rich peanut sauce combined with the fresh crunch of cucumbers is satisfying and refreshing. If you're looking for a few shortcuts, try using leftover shredded rotisserie chicken (minus the skin) and using jarred Thai-style satay peanut sauce, although from-scratch satay sauce will taste much better, produce a larger amount, and in the long run, will be cheaper than a jar of store-bought sauce.

Thai Chicken Wraps

4 (6 oz.) boneless skinless chicken breasts

1 tbsp. + 1 tsp. olive oil

¼ tsp. kosher salt

¼ tsp. freshly ground black pepper

½ a seedless cucumber; halved lengthwise, peeled and julienned

1 tbsp. chopped fresh cilantro

4 (8") whole wheat tortillas

4 tbsp. Thai-style satay peanut sauce (jarred or homemade)

Heat a grill pan over high heat. Rub the chicken breasts with olive oil, then sprinkle with salt and pepper.

Add the chicken to the pan and reduce the heat to medium.  Cook 6 minutes a side (depending on thickness) or until cooked through.  Remove from the pan, let sit for 5 minutes, then slice diagonally on the bias.

Combine the cucumber and the cilantro in a small bowl.

Assemble the wraps just before you are ready to serve.  Heat a nonstick skillet over medium heat, and heat the tortillas for 15 - 20 seconds on each side.

Spread 1 tbsp. of the satay sauce on each tortilla.  Top each with the chicken slices and a quarter of the cucumber mixture.  Wrap the tortillas and serve immediately with cooked brown rice or any other side of your choice.

Serves 4 (1 wrap each)

NOTE:  I used this recipe as a "base." I thought it seemed a little plain, so I added thinly sliced red bell pepper and shredded carrots.  Shredded green cabbage would also be a good filler ingredient.

Thai Style Satay Sauce

1 1” piece ginger, peeled and chopped

3 cloves garlic, smashed

2 tbsp. light brown sugar

1 cup Smuckers natural creamy peanut butter

3 tbsp. rice wine vinegar

3 tbsp. low sodium soy sauce

1 tsp. Sriracha hot chili sauce (or to taste)

1 tbsp. toasted sesame oil

6 tbsp. water

In a blender or food processor, add the ginger, garlic, sugar, peanut butter, vinegar, soy and chili sauces, sesame oil and water.  Process until smooth.

Put the blender jar or food processor bowl into the refrigerator and let chill half an hour before using - or if desired, use immediately.

Frozen Key Lime Pie

When one thinks of summer, he thinks of a few typical things - hot weather, barbecues, beer and of course, cold or frozen desserts. This recipe is a take on the traditional favorite, Key Lime Pie. Tart and refreshing, a slice of this pie will be sure to cleanse any palate after a rich, grilled meal - or after any heavy meal, really. Make sure to freeze the pie overnight to ensure that it is fully set; if you do not freeze it long enough, the consistency will be more like regular Key Lime Pie.

Frozen Key Lime Pie (Recipe Adapted from Ina Garten)

Crust:

1 ½ cups graham cracker crumbs (about 10 sheets)
¼ cup sugar

6 tbsp. unsalted butter, melted

Filling:

6 extra large egg yolks, at room temperature

¼ cup sugar

1 (14 oz.) can sweetened condensed milk

2 tbsp. grated lime zest

¾ cup freshly squeezed lime juice (about 6 limes, but might need more depending on size)

Topping (Optional):

1 cup cold heavy cream

¼ cup sugar

¼ tsp. pure vanilla extract

Thin lime wedges or wheels

Preheat the oven to 350 degrees.

For the crust, combine the graham cracker crumbs, sugar and butter in a bowl.  Press into a 9” pie pan, making sure the sides and bottom are of an even thickness.  Bake for 10 minutes.  Allow to cool completely.

For the filling, beat the egg yolks and sugar on high speed in the bowl of an electric mixer fitted with a paddle attachment for 5 minutes, until thick.  With the mixer on medium speed, add the condensed milk, lime zest and juice.  Pour into the baked pie shell and freeze.

If using the topping, beat the heavy cream on high speed in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form.  Add the sugar and vanilla and beat until firm.  Spoon or pipe decoratively onto the pie and decorate with the lime wedges or wheels.  Freeze for several hours or overnight.

NOTE:  The original recipe calls for the topping; I chose to make it optional. If you don’t want to mess with making the sweetened whipped cream, you can always serve it with Reddi-Whip, or, less desirably, a dollop of Cool Whip.

Additionally, you can make a reduced fat/vegan crust by substituting the 6 tbsp. of unsalted butter with 3 tbsp. pure maple syrup and 3 tbsp. canola oil.  Bake the crust at the same temperature and time listed in the recipe.

For authenticity, use real key limes if you can find them.

Serves 8

Paprika Pork

Rich with peppers and paprika, this dish is very close to what Hungarians call "pörkölt." Pörkölt, simply translated, means "roasted." It typically features a meat of some type, usually beef or pork, and is accented with bell peppers, garlic, onion, and tomatoes or tomato paste.  Roasting the bell peppers beforehand permeates the dish with a smoky flavor, which offsets the flavor of the paprika nicely.  If you're making a Hungarian-styled meal, serve with the typical Hungarian side dishes of pasta, galuska or tarhonya.  Boiled potatoes are also a common side and sour pickles make a nice counterpoint to the heaviness of the dish.  Please note that I'm not officially calling this a pörkölt; this is not a true Hungarian recipe.

Paprika Pork

2 red bell peppers, seeded
1 yellow bell pepper, seeded

1 green bell pepper, seeded

1 ¼ lb. lean pork tenderloin

3 tbsp. sweet Hungarian paprika

11 oz. jar or tub of tomato sauce with garlic and herbs

Kosher salt and ground black pepper

Preheat the broiler.  Cut the peppers into thick strips and sprinkle in a single layer on a foil-lined pan.  Cook under the broiler for 20 – 25 minutes, until the edges of the strips are lightly charred.

Cut the pork into chunks.  Season with salt and pepper and dry fry for about 5 minutes, until it begins to brown.

Transfer the meat to a heavy pan and add the paprika, tomato sauce, 1 ¼ cups water and additional salt and pepper, to taste.  Bring to a boil, then reduce to a simmer.  Cover and simmer gently for 30 minutes.

Add the broiled peppers and cook for a further 10 – 15 minutes, until the meat is tender.  Taste for seasoning and serve immediately with buttered boiled potatoes, galuska, pasta, rice or tarhonya.

NOTE:  I did not use pork tenderloin because it was a bit too cost prohibitive.  Instead, I found pre-packaged pork chop suey meat, which worked out great and saved on prep time.

Serves 4