Greek Chicken with Cinnamon and Cloves

• 1 chicken, about 2 ½ lbs, cut up
• juice of 1 lemon
• 2 tbsp butter
• 2 tbsp oil
• ½ cup chix broth (or white wine)
• 1 ½ lbs tomatoes, chopped
• 1 tbsp tomato paste
• ¼ cup water to mix with tomato paste
• 1 cinnamon stick
• 4-6 whole cloves
• Salt & freshly ground pepper
• Fresh parsley or watercress

Arrange the chicken in a non-aluminum bowl and rub all over with lemon juice.

Heat the butter and oil in a heavy fry pan with lid. Cook chicken over medium heat until lightly browned.

Add the broth (or wine) and continue cooking over low heat. S

tir in the tomatoes and tomato paste. Season with salt and pepper to taste.

Add the cinnamon and cloves in among the pieces, and cover.

Simmer over low heat for about 1 ½ hours or until the chicken is cooked through and the sauce has thickened.

(Conversely, you can bake in a slow oven (325° F) for the same amount of time.) Garnish with parsley or watercress. Serve with potatoes, pasta, cous cous, whatever…..

by Tim Dineen

Chile Cheese Rice Burritos

• Cooking spray
• 1/2 cup shredded zucchini
• 1/2 cup thinly sliced green onions
• 1 cup hot cooked rice
• 1/4 cup (1 ounce) shredded Monterey Jack cheese with jalapeño peppers
• 1 tablespoon canned chopped green chiles
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/4 cup fat-free sour cream
• 2 (8-inch) flour tortillas
• 1/2 cup shredded iceberg lettuce
• 1/2 cup diced tomato
• 2 tablespoons bottled salsa

Place a nonstick skillet coated with cooking spray over medium-high heat until hot. Add zucchini and onions; sauté 3 minutes or until tender.

Stir in rice and the next 4 ingredients (rice through black pepper); cook 1 minute, stirring constantly. Remove from heat; stir in sour cream.

Warm tortillas according to package directions. Spoon half of rice mixture down center of each tortilla.

Top each with half of lettuce and tomato; roll up. Serve with salsa.

by Tim Dineen

Fig Pecan Rolls with Maple Butter

Rolls:

• 1 package dry yeast (about 2 1/4 teaspoons)
• 1 cup warm water (100° to 110°)
• 3 cups all-purpose flour, divided
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 cup dried Mission figs, chopped
• 1/3 cup chopped pecans, toasted
• Cooking spray

Butter:

• 1/3 cup butter, softened
• 1/3 cup maple syrup

To prepare rolls, dissolve the yeast in warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 1 1/2 cups flour to yeast mixture. Cover with a damp towel; let stand at room temperature 24 hours.

Add 1 1/4 cups flour, sugar, and salt to yeast mixture; stir well to form a stiff dough. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent the dough from sticking to hands. Let dough rest 5 minutes. Knead in figs and pecans.

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 1/2 hours or until doubled in size. (Gently press two fingers into the dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes.

Divide dough into 20 equal portions. Working with 1 portion at a time (cover remaining dough to prevent drying), shape each into a ball. Arrange balls on a baking sheet lined with parchment paper. Let rise in a warm place (85°), free from drafts, for 1 hour or until dough is doubled in size.

Preheat oven to 425°.

Bake rolls at 425° for 10 minutes or until lightly browned. Cool rolls on a wire rack.

To prepare butter, place the butter in a small bowl; beat with a mixer at high speed until light and fluffy. Slowly add the maple syrup, beating until blended. Serve butter with rolls.

by Tim Dineen

Frozen Lemon Mousse with Blackberry Raspberry Sauce

• 1 envelope unflavored gelatin
• 2 tablespoons water
• 3 large egg whites
• 1 cup sugar
• 1/4 cup fresh lemon juice
• 1 1/2 teaspoons grated lemon rind
• 1 teaspoon lemon extract
• 1 cup frozen whipped topping, thawed
• 3/4 cup lemon fat-free yogurt (such as Yoplait)
• Dash of salt
• Blackberry-Raspberry Sauce
• Lemon rind strips (optional)

Sprinkle gelatin over water in a small microwave-safe bowl; let stand 1 minute. Microwave at high 15 seconds, stirring until gelatin dissolves; cool slightly.

Beat egg whites at high speed of a mixer until soft peaks form.

Combine sugar and lemon juice in a saucepan; cook over medium heat until sugar dissolves. Increase heat to medium-high, and cook, without stirring, until candy thermometer registers 240°.

Pour hot sugar syrup in a thin stream over egg whites, beating at medium speed, then at high speed until stiff peaks form (about 5 minutes).

Beat in gelatin mixture, grated lemon rind, and lemon extract.

Fold in whipped topping, yogurt, and salt. Spoon 3/4 cup lemon mixture into each of 8 (6-ounce) custard cups or ramekins.

Cover and freeze 4 hours or up to 24 hours.

Serve frozen with Blackberry-Raspberry Sauce. Garnish with lemon rind strips, if desired.

by Tim Dineen

Fruit and Bulgur Salad

• 3 cups water
• 1/2 cup yellow split peas
• 3/4 cup uncooked bulgur or cracked wheat
• 3/4 cup boiling water
• 1 cup chopped Red Delicious apple
• 1/4 cup dried cranberries
• 1/4 cup chopped pitted dates
• 1/4 cup plain low-fat yogurt
• 2 tablespoons lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon curry powder
• 1 (11-ounce) can mandarin oranges in light syrup, drained
• 5 tablespoons chopped almonds, toasted

Bring 3 cups water and split peas to a boil in a saucepan. Reduce heat; cook, uncovered, 30 minutes or just until split peas are tender. Drain well; set aside.

Combine bulgur and 3/4 cup boiling water in a large bowl. Cover and let stand 30 minutes. Add peas, apple, cranberries, and dates; stir well.

Combine yogurt, lemon juice, salt, and curry, and add to bulgur mixture, stirring well. Gently stir in oranges. Top salad with toasted almonds.

by Tim Dineen

Garlicky Brown Rice

• 2 tablespoons olive oil
• 2 cups uncooked short-grain brown rice
• 6 garlic cloves, minced
• 1 1/2 cups water
• 2 (13 3/4-ounce) cans no-salt-added chicken broth
• 1/2 teaspoon salt
• 4 tablespoons thinly sliced green onions

Heat oil in a large skillet over medium-high heat. Add rice, and sauté for 1 minute. Add garlic; sauté for 2 minutes. Stir in water, broth, and salt; bring to a boil. Cover, reduce heat, and cook over medium-low heat 45 minutes or until liquid is absorbed. Spoon into a bowl; fluff with a fork. Top with green onions.

by Tim Dineen

Gullah Rice

• 1 teaspoon butter
• 1/2 cup chopped celery
• 1/2 cup chopped carrot
• 1/4 cup chopped pistachios
• 3 cups water
• 1/2 teaspoon salt
• 1 cup uncooked long-grain rice
• 1 tablespoon chopped fresh thyme

Melt butter in a medium saucepan over medium heat.

Add celery, carrot, and pistachios; sauté 5 minutes or until tender.

Add water and salt; bring to a boil. Add rice and thyme; return to a boil. Cover, reduce heat, and simmer 20 minutes or until most of liquid is absorbed. Let stand, covered, 10 minutes or until liquid is absorbed.

by Tim Dineen

Quinoa Salad with Apricots and Pistachios

Salad:

• 3 cups water
• 1 cup uncooked quinoa
• 1/2 teaspoon salt
• 4 cups thinly sliced romaine lettuce
• 1/3 cup dried apricots (about 10), quartered
• 1/3 cup golden raisins
• 1/4 cup shelled dry-roasted pistachios
• 1/4 cup thinly sliced green onions
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh cilantro
• 2 tablespoons finely chopped fresh mint
• 1/4 teaspoon black pepper

Vinaigrette:

• 1/2 teaspoon grated lime rind
• 3 tablespoons fresh lime juice
• 2 tablespoons mirin (sweet rice wine) or slightly sweet white wine (such as Riesling)
• 1 tablespoon olive oil
• 1/2 to 1 teaspoon minced jalapeño pepper
• 1/4 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1/4 teaspoon paprika

To prepare the salad, combine water, quinoa, and salt in a large saucepan. Bring to a boil; reduce heat, and simmer 15 minutes. Drain the quinoa mixture through a sieve over a bowl, reserving 3 tablespoons cooking liquid. Combine quinoa mixture, lettuce, and next 8 ingredients (lettuce through black pepper) in a large bowl; set aside.

To prepare the vinaigrette, combine reserved 3 tablespoons cooking liquid, lime rind, and remaining ingredients in a bowl, stirring well with a whisk. Pour vinaigrette over quinoa mixture, and toss well to coat.

by Tim Dineen

Saffron Basmati Rice

• 5 cups water
• 1 1/2 teaspoons salt
• 1/8 teaspoon saffron threads
• 6 whole cloves
• 3 cups white basmati rice

Bring first 4 ingredients to a boil in a large sauté pan; add rice. Cover, reduce heat, and simmer 15 minutes.

Remove from heat; cover and let stand 5 minutes. Discard cloves.

by Tim Dineen

Tortilla Cinnamon Crisp Sundae

• 2 tablespoons sugar
• 1 1/2 teaspoons ground cinnamon
• 3 flour tortillas, each cut into 6 wedges
• 1 tablespoon butter or stick margarine, melted
• 1/3 cup caramel topping
• 3 cups vanilla ice cream

Preheat broiler.

Combine sugar and cinnamon. Arrange tortilla wedges on a baking sheet. Brush both sides of tortilla wedges with butter; sprinkle both sides with the cinnamon-sugar mixture. Broil for 1 minute on each side or until lightly browned.

Place the caramel topping in a small microwave-safe bowl, and microwave on high for 45 seconds or until melted.

Place 1/2 cup ice cream into each of 6 bowls.

Drizzle about 1 tablespoon caramel topping over the ice cream. Serve each sundae with 3 tortilla wedges.

by Tim Dineen

Apple Slaw

Vinaigrette:

• 1/3 cup packed brown sugar
• 1/3 cup cider vinegar
• 1 1/2 tablespoons vegetable oil
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Slaw:

• 2 1/2 cups chopped Pink Lady or other sweet apple
• 1 (12-ounce) package broccoli slaw
• 1 (3-ounce) package dried tart cherries
• 2 tablespoons unsalted sunflower seed kernels

To prepare vinaigrette, combine first 5 ingredients in a small bowl, stirring well with a whisk.

To prepare slaw, combine apple, broccoli slaw, and dried cherries. Drizzle with vinaigrette; toss well to combine. Sprinkle with sunflower seeds; chill for up to 3 hours.

by Tim Dineen