Monthly Archives: October 2014

Orzo Salad with Grape Tomatoes, Feta, and Mint

Yields: 6 side-dish servings

Total Time: 20 min

Prep Time: 12 min

Cook Time: 8 min


  • 2  cup(s) orzo pasta
  • 1  tablespoon(s) olive oil
  • 1  pint(s) grape tomatoes
  • 1   lemon
  • 1  cup(s) crumbled feta cheese
  • 1/3  cup(s) pitted Kalamata olives, sliced
  • 1/3  cup(s) (loosely packed) fresh mint leaves, chopped
  • 1/4  teaspoon(s) coarsely ground black pepper


  1. Heat large covered saucepot of salted water to boiling on high. Add orzo and cook as label directs.
  2. Meanwhile, in 12-inch skillet, heat oil on medium until hot. Add grape tomatoes; cook 5 to 6 minutes or until skins split, shaking pan occasionally. From lemon, grate 1 teaspoon peel and squeeze 1 tablespoon juice; set aside.
  3. Remove skillet from heat. Reserve 1/4 cup orzo cooking water; drain orzo. Add orzo and cooking water to tomatoes in skillet; stir in lemon peel and juice, feta, olives, mint, and 1/4 teaspoon coarsely ground black pepper.


Succulent citrus fish


  • Arctic char fillets, each about 180 g
  • 1/4 cup bread crumbs
  • 2 tbsp finely chopped parsley
  • 2 tsp canola oil
  • 1 tbsp lemon zest
  • 1/4 tsp salt


  • Remove fish from refrigerator 10 min before cooking. Preheat oven to 375F.
  • Stir bread crumbs with parsley, oil, lemon zest and salt. Season with pepper. Arrange fish in an 8 × 8-in. baking dish. Coat the tops of each fillet with bread crumb mixture.
  • Bake in centre of oven, uncovered, until char fillets are just cooked but is still tender, about 5 min. Serve with Dillicious beet salad.

Chickpea & Coconut Curry (kadala)

  • Prep Time: 40 mins
  • Total Time: 1 hrs 55 mins
  • Servings: 6


    • 2 cups dried garbanzo beans (400g) or 4 cups of cooked or canned chick-peas, drained
    • 1 cup desiccated unsweetened coconut
    • 1/2-1 teaspoon thinly sliced and chopped fresh ginger
    • 1/2 teaspoon ground turmeric powder
    • 1/2-1 teaspoon of ground pure red chili powder
    • 1 tablespoon ground coriander powder
    • 2 teaspoons vegetable oil
    • 1 small onion, finely chopped
    • 1/2 teaspoon mustard seeds
    • 6 fresh curry leaves (optional)
    • 1 cup coconut milk
    • cilantro, for garnishing


  1. If using dried chickpeas, soak overnight in plenty of water, then drain.
  2. Place soaked chickpeas in a large pot with plenty of fresh water, bring to the boil for 15 minutes, then reduce heat and simmer for about an hour, or until chickpeas are tender.
  3. Alternatively you can pressure-cook the dried chickpeas according to the manufacturer’s instructions.
  4. When the chickpeas are cooked, or if you are using canned chickpeas, put them aside.
  5. Next, heat a wok or skillet over medium-high heat, and dry-roast the desiccated coconut, reducing heat as necessary- it is important to stir continuously, as the coconut will readily catch and burn.
  6. As soon as the coconut starts to brown remove the skillet from the heat, and immediately place the coconut in a blender bowl- if left in the skillet it will become dark brown and bitter.
  7. Add ginger, turmeric, chilli, coriander powder and a little water to the blender bowl and grind to a fine paste.
  1. Heat the oil in a clean pan and saute mustard seeds until they start to pop and release their aroma.
  2. Add onion and curry leaves and saute and stir a further minute or two.
  3. Add coconut paste and cooked chickpeas, and cook for 10 minutes, stirring occasionally and adding more water if necessary.
  4. Add 1 cup coconut milk and simmer for a further 10-15 minutes.
  5. Serve with rice and garnish with fresh cilantro.

Laura’s Spice Roasted Chicken Breasts with Lemon Slices


Spice Roasted Chicken Breasts with Lemon Slices
5 mins
55 mins
1 hour
6 Points Plus Per Serving — Serves 6 (see NOTES)
Serves: 6
  • 1¼ teaspoon kosher salt
  • ¾ teaspoon black pepper
  • ¾ teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon ground cumin
  • 2 Tablespoons olive oil
  • 2 medium organic lemons, washed and thinly sliced
  • 3 lbs bone-in, skinless chicken breasts (usually 4 to 6 pieces)
  • parsley for garnish
  1. Preheat the oven to 400F. Begin by combining salt, pepper, paprika, oregano, cumin and olive oil until well mixed.
  2. Wash lemons and thinly slice.
  3. Place chicken breasts bone side down in a glass baking dish. Evenly coat with spice mixture and then top with lemon slices.
  4. Bake uncovered for 50 to 55 minutes until chicken breasts reach an internal temperature of 165F. Remove the chicken breasts from the baking dish to a serving platter. Collect the pan juices and serve alongside the chicken as a sauce. Top chicken with a bit of chopped parley, Serve and Enjoy!

Jon’s Thai Red Curry Chicken

Brown 3 chicken breasts.

Cut chicken into cubes.

2 TBSP vegetable oil.

Sautee whole jar of Thai Kitchen red curry paste (at least)

Add chicken and cook some more.

Add one small chopped onion and sautee.

Add 5 small or 2 big potatoes, cubed.

Add 2 cans coconut milk

Add 4 TBSP fish sauce.

Add 1 red pepper.

Add 2 TBSP brown sugar.

1 large handful chopped basil, chilli sauce and chili flakes for spice, salt and pepper.

Simmer covered for 1-2 hours.

Serve with basmati rice.