Grilled Chicken and Tri-Color Peppers with Chimichurri Sauce

1 cup(s) parsley, fresh, leaves
1/2 cup(s) cilantro, fresh, leaves
1 clove(s) (large) garlic clove(s), smashed with the side of a knife and peeled
1/4 cup(s) water
1 Tbsp red wine vinegar
2 tsp olive oil
1 tsp fresh lemon juice
1/2 tsp table salt
1/4 tsp black pepper, freshly ground
2 spray(s) cooking spray
1 pound(s) Chicken, breast, raw, without skin & bone, four 4-oz pieces
1 medium sweet red pepper(s), sliced into 1-inch strips
1 medium orange pepper, sliced into 1-inch strips
1 medium yellow pepper(s), sliced into 1-inch strips


Instructions
In a blender, place parsley, cilantro, garlic, water, vinegar, oil, lemon juice, salt and pepper. Blend on high, pulsing, until a smooth sauce is formed; set aside.


Coat a stovetop grill pan with cooking spray; heat over medium-high heat. Place chicken in pan and grill until cooked through, about 3 to 4 minutes per side; remove chicken from pan, cover to keep warm and set aside.


Off heat, recoat grill pan with cooking spray and set pan back over medium-high heat. Place peppers in pan and cook until grill marks show on peppers, about 3 minutes per side. Serve chicken and peppers drizzled with chimichurri sauce. Yields 1 chicken breast, about 1/2 cup of grilled peppers and 1/3 cup of sauce per serving.

Cuban Black Bean Stew with Recaito

Ingredients (use vegan versions):

1 15 oz can Black beans
1 1/2 tablespoon Goya Recaito (or use recipe below)
1 bay leaf

Directions:

Pour can into pot and add recaito and bay leaf. Bring to boil and immediately turn heat down to simmer up to an hour on very low heat.

This is very tasty with the recaito, but it does contain MSG, so you can also make your own.

Recaito recipe:

1/2 bell pepper
1/2 yellow onion
2 cloves garlic
1 aji chili (optional sweet chili)
1 Tbsp. cilantro
1/2 tsp salt

Chop all ingredients and process in blender or food processor until almost mush. This recipe can be doubled or tripled and kept in the freezer. It can be added to many dishes for flavor.

Serves: 4

Black Bean Polenta

2 c dried black beans
8 c Water
3 ts Salt
2 c Polenta(coarse corn meal)
3 c Sliced Green Onion(2 bunch)
4 c Garlic jack cheese grated
1 pt Fresh salsa
1 cn Chopped green chilies(7 oz)


Cook Beans..can be done day before, or quick soak and cook same day..refrigerate.

In a large pot bring 8 cups water to a boil, add salt; add cornmeal slowly, stirring constantly. Cook 20 min or until thick enough to leave sides of pan. Mix in green onion and half of cheese. Pour half of this mixture into an 9"x13" pan. Spread salsa over mixture, then black beans( drained), then chilies, then remaining cheese. Pour rest of polenta on top. Bake at 350 deg for 20 min..let cool before cutting into servings. reheat if necessary before serving.

French Lentil Soup

2 T EVOO
½ t mustard seeds
1 T tarragon
½ t thyme
½ t rubbed sage ( or ¼ t sage powder )
½ t rosemary
½ t coriander
1 large onion
10 cloves garlic
2 large carrots, diced ( around 2 c )
1 large celery stalk, diced ( around ¾ c )
1 bay leaf
Good pinch salt
¼ t white pepper or generous pinch black pepper
2 T apple cider vinegar, golden balsamic vinegar or ¼ c white wine
4 c vegetable stock
3 c cooked lentils
2 T Dijon Mustard
Salt/Pepper to taste
1 c fresh parsley or 1 T dried parsley


Method:
In a heavy bottomed soup pot over medium heat, add the olive oil and spices. When the mustard seeds start to pop add the onion, garlic, carrots, celery, bay and a good pinch of salt/pepper. Saute for at least 15 minutes. Now deglaze with the vinegar or wine. Stir well and then add the vegetable stock, cooked lentils and mustard. Bring to a boil, turn down to a simmer; cover and let cook for 30 minutes. Season with salt/pepper to taste and stir in fresh parsley.

Greek Split Pea Spread

Ingredients
1 cup dried yellow split peas, rinsed
6 cloves garlic, crushed and peeled
3 cups water
1 teaspoon salt, plus more to taste
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
Freshly ground black pepper to taste
2 tablespoons chopped fresh dill or parsley
1/4 cup chopped scallions

Instructions
1. In a large saucepan, combine split peas, garlic and water. Bring to a boil, skimming off any froth. Reduce heat to low, cover and simmer for 30 minutes.

2. Uncover and simmer, stirring often, until mixture has cooked down to a thick puree, 10 to 20 minutes longer. Remove from heat and stir in 1 teaspoon salt. Press plastic wrap on the surface
and let cool.

3. Transfer pea mixture to a food processor. Add lemon juice and oil; process until smooth. Adjust seasoning with salt and pepper. Scrape into a bowl and stir in dill (or parsley). (The spread will keep, covered, in the refrigerator for up to 4 days or in the
freezer for up to 6 months.) Sprinkle with scallions and serve.

Note: 1/3-1/2 cup of the dip is a serving size.

Chicken Crimini

Ingredients
1.2 lb chicken thighs, boneless, skinless, trimmed of fat
2-3 t extra virgin olive oil
8 oz mushrooms, quartered or sliced
3 scallions, thinly sliced
1 clove garlic, minced
1/2 c low sodium, fat free chicken broth
2 T low fat cream cheese
1/4 t rosemary



Directions
Sprinkle chicken with salt and pepper. In lg skillet, heat 2 t oil. Add chicken and brown. Transfer chicken to plate and add mushrooms, garlic, scallions and if nec 1 more tsp of oil (with thighs, you may not need it). Toss frequently until the mushrooms wilt and give up their juices (3 min). Add broth, cream cheese & rosemary and stir until cheese melts. Return chicken to pan and bring to a simmer until heated through. (With breasts, cover & simmer 5 minutes).
Divide chicken and sauce into 4 portions. I leave a little sauce in the pan and toss around some baby spinach until wilted (2 min).

Makes 4 servings of approx 4 oz chicken each.

Crockpot Italian Chicken

Ingredients
(1) cup chopped carrots
(1) cup chopped onions
(1/2) cup chopped celery
(1) can diced tomatoes
(1) can white kidney beans/northern beans
(1/2) cup chicken broth
(2) lbs chicken breasts
salt
pepper
Italian seasoning




Directions
Combine carrots, onions, celery, beans and chicken broth in crock pot.
Add italian seasoning and stir well.
Lightly salt and pepper chicken breasts and layer on top of vegetables.
Pour can of tomatoes on top.
Cook for 3-4 hours (HIGH) or 7-8 hours (LOW).
Optional: top with parmesean cheese when serving.