Greek lemon rice soup

Ingredients
for 4 servings

4 cups reduced-sodium chicken broth
1/3 cup white rice
1 (12 ounce) package silken tofu
1 tablespoon extra-virgin olive oil
1/4 teaspoon turmeric
1/4 cup lemon juice
2 tablespoons chopped fresh dill
1/4 teaspoon freshly ground pepper

Dierections

1. Bring broth and rice to a boil in a large saucepan. Reduce heat to a simmer and cook until the rice is very tender, about 15 minutes.

2. Carefully transfer 2 cups of the rice mixture to a blender. Add tofu, oil and turmeric; process until smooth. (Use caution when pureeing hot liquids.) Whisk the tofu mixture, lemon juice, dill and pepper into the soup remaining in the pan. Heat through.

Roasted Sweet Potato Recipe

Ingredients:

3 pounds sweet potatoes, peeled, cut into 1 inch chunks
2 Tbs. plus 1 tsp. olive oil
1 tsp. chile powder, use cayanne if you like it hot
salt to taste
chopped cilantro

Glaze:
1/2 honey
1/4 cup fresh lime juice
1/4 tsp. ground cinnamon
1/2 tsp. chile powder


Directions:

1. Preheat oven to 425 F.

2. In a bowl toss the sweet potatoes with the olive oil. Using your fingers, sprinkle the chile powder over the potatoes. Stir and repeat the process. This will help spread the chile powder evenly over the potatoes.

3. Pour onto a baking sheet and spread them out. Use a rubber spatula to scrape out all the oil. The oil will help keep the potatoes from sticking. Salt to taste.

4. Bake for 20 minutes. Check the sweet potatoes after 10 minutes and turn them over.

6. If they start to stick, you can pour a drizzle of olive oil over them.

I love using the stoneware from Pampered Chef for this dish and any vegetable roasting recipe. Food usually doesn't stick and it's not made of teflon. Teflon and high temperatures are not a good idea.

This stoneware also does an excellent job of keeping your food warm after it's done cooking.


Making The Honey Lime Glaze

1. While you are roasting sweet potatoes, mix the glaze ingredients in a bowl with a whisk.

2. When the potaotes are done, brush on the glaze mixture and return to the oven for an additional 5 to 10 minutes.

3. Place in a serving dish and sprinkle the chopped cilantro over the roasted potatoes and serve.

Chicken salad

Ingredients
1/4 cup reduced-sodium soy sauce
3 tablespoons rice-wine vinegar
1 1/2 tablespoons brown sugar
1 1/2 tablespoons sesame oil
1 1/2 tablespoons chile-garlic sauce (see Ingredient notes)
3 tablespoons canola oil
1 tablespoon minced fresh ginger
2 cloves garlic, minced
1 tablespoon tahini paste
3/4 cup reduced-sodium chicken broth or reserved chicken-poaching liquid
2 tablespoons sesame seeds
8 cups shredded napa cabbage (see Ingredient Notes)
1 1/2 cups grated carrots
5 radishes, sliced
1/2 cup chopped scallions
3 1/2 cups shredded skinless cooked chicken

Directions

1. To prepare dressing: Combine soy sauce, vinegar, brown sugar, sesame oil and chile-garlic sauce in a glass measuring cup; stir to blend. Heat canola oil in a small saucepan over medium-high heat. Add ginger and garlic; cook, stirring, until fragrant, 1 to 2 minutes. Add the soy sauce mixture to the pan; bring to a simmer. Whisk in tahini and broth (or poaching liquid); cook until reduced slightly, 3 to 4 minutes. Let cool.

2. To prepare salad: Heat a small dry skillet over medium-low heat. Add sesame seeds and cook, stirring, until lightly browned and fragrant, 1 to 2 minutes. Transfer to a small plate to cool.

3. Combine cabbage, carrots, radishes, scallions and chicken in a large shallow bowl. Stir dressing to recombine and drizzle over the salad; toss to coat. Sprinkle the sesame seeds on top.

Slow Cooker Rosemary and Red Pepper Chicken

Prep Time 20 min.
Cook Time 7 hrs.
Serves 8

Calories: 200 kcal
Carbohydrates: 4 g
Dietary Fiber: 0 g
Fat: 4 g
Protein: 31 g
Sugars: 1 g

Ingredients

1 small onion, thinly sliced
1 medium red bell pepper, seeded and thinly sliced
4 cloves garlic, minced
2 teaspoons dried rosemary
1/2 teaspoon dried oregano
8 ounces turkey Italian sausages, casings removed
8 (4 ounce) skinless, boneless chicken breast halves
1/4 teaspoon coarsely ground pepper
1/4 cup dry vermouth
1 1/2 tablespoons cornstarch
2 tablespoons cold water
salt to taste
1/4 cup chopped fresh parsley
Nutrition InfoPer Serving


2. Cooking Directions
In a 5 to 6 quart slow cooker, combine onion, bell pepper, garlic, rosemary, and oregano. Crumble sausages over onion mixture. Rinse chicken and pat dry; arrange in a single layer over sausage. Sprinkle with pepper. Pour in vermouth. Cover, and cook on Low setting for 5 to 7 hours, or until chicken is tender and cooked through when pierced.
Transfer chicken to a warm, deep platter, and cover to keep warm.
In a small bowl, stir together cornstarch and cold water. Stir into cooking liquid in slow cooker. Increase heat to High, and cover. Cook, stirring 2 to3 times, until sauce is thickened (about 10 more minutes). Season to taste with salt. Spoon sauce over chicken, and sprinkle with parsley.

Yield: 8 servings