Greeky Leeky Chop Chop Salad

OMG like I totally am craving a salad right now… utter those words to my face and I will punch you right where the sun don't shine, I've done it before. I hate faux diet-lovers, those who try to convince others that their diet mechanisms are actually something they WANT to do. Let's just be real here, uttering the words will not make them true… it aint working. Salads are great, but they do not a meal make without some significant protein and nutrient benefit. Remember: just because there is kale in it doesn't mean it will provide you with superpowers. In the middle of your busy work day, if you have taken the time to make yourself lunch, it better be worth it- meaning you didn't waste your time, you stayed full until dinner, and it was delicious. Dieting is hard enough as it is, my goals are to make any diet as easy as possible, which is usually solved by not feeling deprived. My Greek chop-chop salad is amazing and you can add literally any protein to it- grilled chicken, shrimp, salmon, tofu, you name it. I use french feta or goats milk feta because the texture is nice and smooth, not dry and crumbly like the alternative. You can use the real stuff- just don't go nuts with it. The dressing is light, sweet and a hint of sour, so delicious and guilt free. Add it to my Skinniest Chicken Kebab recipe and you are in for a light yet filling meal.

Greek Chopped Salad
1/2 seedless cucumber, cut into small cubes
1/2 cup cherry tomatoes, halved
1/3 cup sliced radishes
1 red bell pepper, chopped into small pieces
1/3 cup thinly sliced red onion
1/4 cup pitted kalamata olives
1/4 cup goats milk feta, crumbled
1 tbs chopped flat leaf parsley
1 tbs chopped fresh dill

Greek Vinaigrette
1 tsp dijon mustard
1 tsp honey
Juice of 1 lemon
1/4 cup red wine vinegar
1/4 cup extra virgin olive oil
1/2 tsp salt
1/4 tsp freshly ground black pepper

Step 1: Make your vinaigrette by whisking all of the ingredients together, set aside.

Step 2: Place your salad ingredients in a bowl, season very lightly with salt and pepper, add your vinaigrette, toss to combine and enjoy!

The Skinniest Minniest Deliciousiest Kebabs

Is anyone else freaked out that it is basically March? I mean, its March, technically thats springtime, so despite the fact that I ordered myself a Momofuku cake sampler (total rip by the way, could never be full from that tiny box) I am thinking bikini season. The truth is, we are always on a mad dash to give ourselves a quick fix… a diet, a new workout regimen, for about a month, and then we let it all go. In my opinion you don't have to crash diet to get an internal and external change that you desire. I feed myself food all year that doesn't require me to go nuts when its bathing suit time. So, back to the grill we go. Pardon me for going Greek again, but when I think of fresh low-cal flavor, my mind travels to Mediterranean flavors… lemon…garlic…spicy olive oil…tabouleh…i'm drooling. Are you? Good. Today I whipped up my 'world famous'- yes my world is small, but everyone who has them, loves them, grilled chicken kebabs with my second 'world famous' item my cucumber tzatziki sauce. There is always leftover tzatziki, I throw it on a greek grain salad, you can put it on a turkey burger, use it as a dip, its incredibly versatile. Pair it with my chopped greek salad recipe and you could not get a leaner, meaner, delicious meal.

Skinny Greek Chicken Kebabs:
2 boneless skinless chicken breasts, cut into 1/2 inch cubes
2 cloves garlic, minced
zest of 1 lemon
juice of the same lemon
1/4 cup red wine vinegar
1/3 cup olive oil
1 tsp salt
1/2 tsp freshly ground black pepper

Step 1: Combine garlic, zest, juice, red wine vinegar, olive oil, salt, and pepper. In a plastic freezer bag, place the chicken and pour the marinade in with it, make sure every piece gets coated in the yummy stuff. Place in the refrigerator for at least 2 hours and up to 4. If using wooden skewers, start to soak them in water when you put the chicken in the fridge.

Step 2: Preheat your grill on high heat. Skewer your chicken, season lightly with salt and pepper and grill about 7 minutes each side. Remember! We are looking for the spring back when you touch the chicken.

Cucumber Tzatziki Sauce

1/2 cup Greek Yogurt (try to exclude excess liquid if its watery)

2 cloves garlic, sliced

1/3 cup olive oil

1/4 cup chopped seedless cucumber

2 tbs fresh dill

2 tbs flat leaf parsley

1 tsp lemon zest

Juice of 1 lemon

1 tsp salt

1/2 tsp freshly ground black pepper

Step 1: In a saute pan on medium heat, add the olive oil and garlic, let simmer for about 2 minutes just until the garlic gets golden, set aside. Add contents from the pan, greek yogurt, cucumber, dill, parsley, lemon zest, lemon juice, salt and pepper in a food processor. Puree so it becomes a relatively thick consistency. Rule of thumb: too thin? add yogurt, too thick? add olive oil or lemon juice

Stay tuned for my chopped greek salad recipe… for now, enjoy this delicious combo!

Tortilla Soup-a-Loop

A couple of weeks after we adopted our youngest cat Pastrami, I noticed he was acting all weird and hiding from me, so naturally I brought him to the vet. After a painful amount of money spent, X-rays, you name it (because I am psychotic) the vet comes back in. She says to me… well, it looks like your little guy is just really…FULL. FULL. He was full. He had literally made himself sick by eating too much. Wanna know why this is relevant? Because apparently its genetic… you don't have to figure that one out, don't think into it too much. This week, on my adult snow day, I ate myself into illness. I have been nauseous and achey for the past three days because I ate through the walgreens boxed cake options, OK?! Ok. So. Today was the first real day I have been able to consume solid morsels of human food, so I wanted to make something that didn't taste like air but still would be gentle on ma tummy. Soup… Tortilla Soup. Oh-f-ing-lay. (thats Ole- i know theres an accent there but you know…autocorrect will do as it does). This soup is so easy to make, and only requires some very commonly found Mexican ingredients; a jalapeño pepper, 1 can of chipotles in adobo sauce, and some spices. Cmon- these are commonly found goods here, give me a break. It's mild but solid heat, good for ma ultra-Jews who get that heartburn (I am not alone here). A lot of dietitians suggest spicy food because it can be an appetite suppressant, only because when your mouth is on fire you can't eat that much. Shocking I know. There's nothing gluttoness about this recipe, so eat to your hearts desire. Add some crunchy tortilla chips, fresh avocado, some lime, some greek yogurt or melted cheese and some bright crunchy scallions and you're good to go.

Tortilla Soup
1 small yellow onion, diced
1 jalapeno pepper, seeded, ribs removed (USE GLOVES) diced
1 clove garlic, minced
1/2 of a SINGLE chipotle in adobo, seeds removed (a bunch come in a can- store them for later use- if you like it hot, add the whole thing- but REMEMBER- you can ADD HEAT but its nearly impossible to REMOVE HEAT)
1 tbs cumin
1 1/2 tsp smoked paprika
1 tsp dried oregano
1 14 oz can crushed tomatoes
2 1/2 cups chicken stock
1 tsp salt
1/2 tsp freshly ground black pepper
1 lime
Fixin's (diced radish, cotija cheese, diced scallions, greek yogurt, chunks avocado, tortilla chips)

Step 1: Preheat your pot on medium-low heat, add some neutral oil (vegetable or grape seed oil works fine) add your onions and cook for about 3 minutes, then add your jalapeño, another minute, then your garlic, for an additional minute.

Step 2: Add your chipotle in adobo and your spices, stir to combine, add your tomatoes and stir for another minute, then add your stock, turn down the heat and let simmer for about 10-15 minutes.

Step 3: Add your salt and pepper. Grab your stick blender- and blend until smooth. 

Add your fixins' : squeeze of your lime, slices of fresh avocado, cotija cheese, blue corn tortilla chips, scallions- sky is the limit. 

ENJOY!

We Up All Night To Get Lamby

Lamb. I love lamb. Yea, we all know that by now, but apparently this is the year of 'gettin' lamby' since we are in the apocalypse of ice and snow so another lamb recipe won't kill anybody. I get lean cuts of lamb that are still packed full of that lamby scrumptious flavor. I also love Greek food. I mean.. it's salty, its spicy, creamy, delicious- is there a greek word for umami? Let me know. When I think Greek I think that 90% of the time its food my body can gather nourishment from… flavorful proteins such as chicken, seafood, and lamb, creamy cooling dips made with yogurt and sesame, and crunchy, refreshing salads that hit all the right spots…hungry yet? This lamb kebab recipe can absolutely be done with chicken, you could even season hearty veggies like zucchini and eggplant and do it that way. However you execute these kebabs… they don't disappoint. I actually have several different recipes I use for yogurt sauce, or 'tzatziki', this one is a bit thicker and tangier, so it can stand up to the lamb. Za'atar seasoning is an israeli spice put on everything from chicken to pastries, you can find spice blends like this in spice markets or even as a bottled mix at your local grocery store or Whole Foods. Opa errbody!

Grilled Lamb Kebabs w/ Tzatziki Sauce
2 lbs boneless leg of lamb (can find at WF rolled and tied) cut into 1/2 inch cubes
2 tbs minced garlic
2 tbs za'atar seasoning
1 tsp kosher salt
1 tsp freshly ground black pepper
1/4 cup good olive oil
6 skewers (if wooden, soak in water for at least 4 hours)

Step 1: Trim up your lamb, make sure to remove the silver skin and the fat, place in a bowl. Add your garlic, za'atar, salt, pepper, and olive oil, and get ya hands in there so that every piece is coated wtih some good seasoning. If each piece of meat doesn't have za'atar seasoning, don't be shy, add a little more in there, can't hurt. Cover and refrigerate for at least 1 hour and up to 8 hours. 

Step 2: Preheat your grill or grill pan to high heat (if indoors best-be-puttin-on-yo-vent-fan, you renters feel me). Skewer your lambies- about 5-6 pieces per skewer. Grill for about 4-5 minutes per side, remember: the reason we cut things the same size is so they cook through within the same time period! If you like yours more well-done, look for the 'spring back' and tack on another 2 minutes. Let the lamb take a lil lamb nap for about 5 minutes to seal in those juices. Yea- your skewers may get charred if using wood, thats okay- just don't…eat…them. K?

Tzatziki Yogurt Sauce:
1/2 cup non-fat greek yogurt (I use 0% Fage)
1/4 cup good olive oil
Juice of 1 lemon
1 tbs chopped fresh dill
1 tsp chopped fresh parsley
1/2 seedless cucumber, peeled, chopped into lil' cubes
1/2 tsp salt
1/2 tsp freshly ground black peppa
The only Step: Mix together, and serve

Is it weird that while eating this I sing "Get Lucky" and just replace lucky with lamby? I think it actually adds to the deliciousness. Dig in errbody!

Healthy Takeout: MooShu Chicken

I love Chinese food. Not just like… oh, its raining lets get Chinese tonight… more like I actually need it either once a week or once every 10 days, its problematic. I've probably at this point been chemically altered in my brain through excessive intake of MSG over my lifespan- much like I would imagine a crack user would feel like without crack. Chinese is my crack (too soon with the Philip Seymour Hoffman scandal? Well that was heroin so its not the same thing). ANYWAYS. The problem with Chinese food is it just makes you drag, its usually insanely high in sodium and can be greasy and gross, and delicious, but you catch my drift. When I started making Chinese food at home I was shocked at how simple it was and how little it needed to taste like the real deal, this MooShu Chicken recipe is no exception. It's delicious, filling, gluten free!, and doesn't leave me reaching for the phone for pan fried dumplings. A hot wok and some good ingredients and you are set- just call me your Chinese food Mr. Miyagi.

MooShu Chicken 
1 lb boneless skinless chicken breast
2 eggs, scrambled
1 1/2 tbs minced garlic
1 1/2 tbs minced ginger
1/4 cup sesame oil (approximately)
1/3 cup mirin (Chinese rice wine)
1/3 cup low sodium tamari
1/2 yellow onion, thinly sliced
1 zucchini, cut into 1/4 inch cubes (doesn't have to be perfect, cut them to equal size so they cook equally)
1/2 head purple cabbage, finely chopped
1 container shitake mushrooms, destemmed and sliced
1 tin water chestnuts, drained and roughly chopped
1 bunch scallions, sliced

Step 1: Prep your veggies. Chop your chicken into tiny chunks- I start by slicing it and then going at it with my knife like I would garlic- we don't want ground chicken here because it won't provide those lovely white meat morsels we are looking for.

Yea its not pretty but you need a visual of how chopped.

Step 2: Heat your work on high heat, add about 2 tbs of the sesame oil until fragrant (about 10 seconds) add in your egg until just lightly scrambled, about 30 seconds. Set aside.

Step 3: Add 2 more tbs of the sesame oil, then add 1/2 of your garlic and ginger to the pan, after about 15 seconds it should turn golden brown, add your chicken and give it a toss. Season with 1 tsp salt and 1/2 tsp ground black pepper. Once halfway cooked (about 4 minutes) add in half of your rice wine and tamari. Cook until the liquid evaporates, about 3 more minutes, set aside.

Step 4: Add another 2 tbs of sesame oil to the wok, add in your onions, saute for about 2 minutes, then add the zucchini and cabbage, toss and saute for another 3 minutes, add your mushrooms and then the remaining garlic and ginger (make sure that garlic and ginger hits the heat- otherwise all you will taste is raw garlic and ginger) saute for another 2 minutes.

Step 5: Add your chicken, scrambled egg, scallions, and water chestnuts and crank the heat up. Season with a little more salt and pepper and cook until most of the liquid has evaporated. Top with some sesame seeds and serve with hoisin sauce and lettuce for a healthy MooShu treat. 

ENJOY!

Chicken Meatballs in Ma Mouth

It hurts. My stomach, one day post Super Bowl and I have committed the same crime as everyone across the country. I am a sucker. I should know better. I look back on last night in the same way that I look at my comforter cover before I begrudgingly put every ounce of energy I have into trying to match the corners and cover my comforter- I hate doing that, yet, it has to be done. The one thing I did that was good was make my chicken meatballs. They are not heavy, they are not fattening, but they are filling- so having them on hand whether I eat them individually or put in a small amount of pasta (very small) is helpful in recovering from yesterday. My genius steps in when I substitute breadcrumbs for cooked quinoa, it does the exact same job except it amps up the protein level and happily, and unintentionally, makes them gluten free! Add them to sauteed vegetables, put them in a soup, they are great any time.

Chicken Meatballs
1 lb ground chicken breast
1 lb ground chicken thigh
1 yellow onion, chopped
4 cloves garlic
1 red bell pepper, chopped
1 handful flatleaf parsley
1/3 cup finely grated parmesan cheese
1 egg, lightly beaten
1/2 cup cooked quinoa
1 tbs dried basil
1 tbs salt
1 tbs freshly ground black pepper

Step 1: Cook and cool your quinoa (rule of thumb: 2:1- 2 parts liquid to 1 part quinoa- bring to a boil, down to a simmer and cover- about 15 minutes). Place onion, garlic, bell pepper, and parsley into a food processor and pulse to combine.

Step 2: In a bowl, combine mixture with the ground meats, parmesan cheese, basil, egg, quinoa, salt and pepper and mix to combine.

Step 3: Preheat your oven to 375 degrees fahrenheit, on a parchment (or foil) lined baking sheet, roll into meatballs about 1 inch in size, equally spaced. Pop in the oven for 12-15 minutes. 

Simmer in your favorite sauce- I made them for the big game (remind me who was playing again?) on a roll with smoked mozzarella! ENJOY!