Use walnuts instead?
- ¾ cup reduced fat greek yogurt
- 2 tablespoons freshly squeezed lemon juice
- 3 cloves garlic, minced
- 1 medium cucumber, chopped
- 4 cups shredded rotisserie chicken
- 6 cherry tomatoes, quartered
- ½ medium onion, chopped
- 3 oz feta cheese, crumbled
- ¼ cup kalamata olives, chopped
- 2 tablespoons fresh dill, chopped
- 2 tablespoons parsley, chopped
- Kosher salt, to taste
- 6 pitas, for serving
- 2 cups fresh corn kernels (cut from 3 medium ears) or one 10-ounce package frozen, thawed, drained
- 2 tablespoons olive oil
- 2 red bell peppers, chopped
- 1/2 cup chopped onion
- 1 garlic clove, chopped
- 1/4 cup chopped fresh cilantro
- 1/2 teaspoon chili powder
I swapped the cilantro/chili powder for more garlic & onion, used butter instead of olive oil.
Good recipe – doesn’t use buttermilk. Doesn’t keep very well.
- 1 3/4 cups King Arthur Unbleached All-Purpose Flour
- 1 cup cornmeal
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 to 3/4 teaspoon salt, to taste
- 1 1/4 cups milk
- 1/2 cup unsalted butter, melted and cooled*
- 1 large egg
- *For moister cornbread, substitute 1/4 cup vegetable oil or corn oil for 4 tablespoons (1/4 cup) of the butter.
- coarse salt and ground pepper
- 3 to 4 bunches (2 1/2 pounds total) flat-leaf spinach, trimmed and cleaned
- 2 tablespoons butter
- 1/2 medium onion, minced
- 4 garlic cloves, minced
- 4 ounces bar cream cheese, cut into pieces
- 1/2 cup milk
- pinch ground nutmeg
Bring a large pot of salted water to a boil. Add spinach, and cook just until wilted, about 1 minute. Drain in a colander; rinse with cold water until cool. Squeeze spinach to remove as much liquid as possible; coarsely chop, and set aside.
In a large saucepan, heat butter over medium. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion softens, 3 to 5 minutes.
Add cream cheese and milk; cook, stirring, until cream cheese is melted and smooth. Stir in spinach. Simmer over medium heat until mixture thickens, 8 to 10 minutes. Add nutmeg; season with salt and pepper.
This was good, very heavy on the bell peppers. Leftovers make a good addition to chili.
1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 large clove garlic, minced
Half an onion (I used yellow)
3 medium red, yellow, green or orange bell peppers or a mix, finely diced
2 teaspoons finely chopped fresh oregano
Kosher salt and freshly ground black pepper
2/3 cup couscous
Heat the olive oil in a medium saucepan over medium heat; add the garlic and onion and cook, stirring frequently, until fragrant, about 2 minutes. Add 2/3 cup water, the bell peppers, oregano, 1 teaspoon salt and pepper to taste, bring to a boil over high heat and cook until the peppers just begin to soften, 2 to 3 minutes. Stir in the couscous, immediately cover and remove from the heat. Let stand, covered, until the liquid is absorbed and the couscous is tender, about 7 minutes.
Transfer to a platter or large bowl and serve with lemon wedges for squeezing.
If it’s not moist enough, add broth. Don’t add too much salt.