TROPICAL TABBOULEH

Start to finish: 15 minutes 
Servings: 4 
2 cups cooked and cooled pearl barley 
1 cup firmly packed chopped fresh cilantro 
1/2 cup chopped fresh mint 
3 scallions, sliced 
3 tablespoons lime juice 
2 tablespoons extra-virgin olive oil 
1 cup diced mango 
1/4 teaspoon allspice 
Salt and ground black pepper, to taste 
In a medium bowl, combine all ingredients. Toss well, then season with salt and pepper. 
Nutrition information per serving (values are rounded to the nearest whole number): 200 calories; 70 calories from fat (33 percent of total calories); 8 g fat (1 g saturated; 0 g trans fats); 0 mg cholesterol; 33 g carbohydrate; 3 g protein; 5 g fiber; 10 mg sodium.

MEDITERRANEAN TABBOULEH

Start to finish: 15 minutes 
Servings: 4 
2 cups cooked and cooled farro 
1 cup chopped fresh basil 
1/2 cup chopped fresh mint 
1/4 cup finely chopped red onion 
3 tablespoons balsamic vinegar 
2 tablespoons chopped oil-packed sundried tomato 
1 tablespoon oil from sundried tomatoes 
2 tablespoons chopped Kalamata olives 
1 yellow bell pepper, cored and diced 
1/4 cup crumbled feta cheese 
Salt and ground black pepper, to taste 
In a medium bowl, combine all ingredients. Toss well, then season with salt and pepper. 
Nutrition information per serving (values are rounded to the nearest whole number): 210 calories; 40 calories from fat (18 percent of total calories); 5 g fat (2 g saturated; 0 g trans fats); 10 mg cholesterol; 35 g carbohydrate; 9 g protein; 6 g fiber; 210 mg sodium.

CALIFORNIA TABBOULEH

Start to finish: 15 minutes 
Servings: 4 
1 Granny Smith apple, diced 
3 tablespoons cider vinegar 
2 cups cooked and cooled brown rice 
1 small fennel bulb, cubed 
1/2 cup chopped fresh parsley 
2 tablespoons chopped fresh thyme 
1/4 cup chopped fresh chives 
2 tablespoons honey 
1 tablespoon olive oil 
1/4 cup crumbled blue cheese 
1/4 cup toasted sliced almonds 
Salt and ground black pepper, to taste 
In a medium bowl, toss the apple with the vinegar. Add the remaining ingredients, then toss well. Season with salt and black pepper. 
Nutrition information per serving (values are rounded to the nearest whole number): 290 calories; 90 calories from fat (30 percent of total calories); 10 g fat (3 g saturated; 0 g trans fats); 5 mg cholesterol; 45 g carbohydrate; 7 g protein; 6 g fiber; 160 mg sodium.

A rich and creamy quiche is a great place to show off a great cheese. And while quiche Lorraine may be the best known variety of quiche — sporting bacon, onions and Gruyere — quiche fillings can be varied and diverse. Recipes can include sausage, seafood, ham and nearly any variety of vegetables. 
Our quiche takes a trip to Italy to show off the creamy cheese called fontina. We pair it with bacon and chard, but you also could use pancetta and spinach or another green. Be sure to cook any meats or vegetables prior to adding them to the egg base. And after cooking the vegetables, drain any excess moisture, as that will interfere with the setting up of the custard. 
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BACON, CHARD AND FONTINA QUICHE 
Start to finish: 1 hour 
Servings: 8 
1 purchased refrigerated pie crust 
4 slices bacon, chopped 
1 bunch Swiss chard, tough stems removed, chopped 
6 eggs 
1 1/2 cups half-and-half 
1/2 teaspoon salt 
1/2 teaspoon ground black pepper 
1 tablespoon fresh thyme, chopped 
1 1/2 cups shredded fontina cheese 
Heat the oven to 400 F. 
Line a deep-dish pie plate or a quiche pan with the pie crust, crimping or trimming the edge. Place the pan on a baking sheet, then set aside. 
In a large skillet over medium-high, cook the bacon until crispy, about 4 to 5 minutes. Add the Swiss chard and continue to cook until the chard is tender, about another 7 to 8 minutes. Set aside to cool for 10 minutes. Use a slotted spoon to drain any excess liquid. 
In a medium bowl, whisk together the eggs, half-and-half, salt, pepper and thyme. 
Add the cheese to the chard and bacon, then transfer the mixture to the prepared pie crust. Pour the egg mixture into the crust and gently stir to eliminate any large clumps or air bubbles. Bake for 20 minutes. 
Reduce the oven temperature to 325 F, then bake until the center is set, about another 40 minutes. Allow to cool for 15 minutes before slicing. Enjoy warm or cool. Refrigerate any leftovers. 
Nutrition information per serving (values are rounded to the nearest whole number): 368 calories; 243 calories from fat (66 percent of total calories); 27 g fat (13 g saturated; 0 g trans fats); 214 mg cholesterol; 17 g carbohydrate; 14 g protein; 1 g fiber; 604 mg sodium.

Luray Neuwirth, JG Elliott Insurance Center

1 can black beans

1 can Mexicorn

2 med avocados

1 bunch cilantro

1 ctn fresh salsa

Drain beans and corn; cut avocados into small pieces; chop desired amount of cilantro (half a bunch recommended). Combine all ingredients and mix well. If desired, add any additional seasonings such as lemon pepper, red pepper or salt to taste. Refrigerate overnight to blend flavors. Serve with tortilla chips.

Star-Herald Holiday Recipe Guide Archives

2 lbs cubed boneless pork (lean)

3 Tbsp. cooking oil

1 whole onion – chopped

1 can chopped tomatoes

4 cloves garlic crushed

1 can chicken stock

1 can water

1/2 tsp. cumin

Jalepenos or crushed red peppers to taste

Salt to Taste

Brown the pork in the oil in large pan on the stove.  Add remaining ingredients and simmer for at least 1 hour (the longer it is simmered, the better the flavor). Add more water if necessary. Just before serving add a little cornstarch in water thickening to desired consistency. 

Delicious served on burritos or enchiladas and topped with cheese.  Garnish with lettuce and chopped tomatoes and sour cream.

Star-Herald Holiday Recipe Guide Archives

1 pkg. Yeast

½ c. warm water

2 c. warm water

5 Tbsp sugar

1 Tbsp salt

6 Tbsp shortening

Flour (approx. 6 cups)

Dissolve yeast in ½ cup warm water. Then combine with remaining water. Add sugar, salt & shortening. Mix in enough flour to make a light dough. Let raise. Roll dough to ½ inch think. Cut into squares.

Meat Mixture: Cook 1 lb. hamburger. Add 1 can drained kraut, onion salt to taste. Put a piece of cheese on each square and a large spoonful of meat mixture. Fold together 4 corners. Bake 20 minutes at 375°

5          cups water
1/4       cup oil (optional)
2          packages Zatarain’s Jambalaya Mix
1          pound boneless skinless chicken breasts, cubed
1          pound smoked sausage, sliced 1/4-inch thick
1/2       cup sliced green onions (optional)

Bring water and oil to boil in large saucepan. Stir in rice mixes, chicken and sausage; return to boil. Reduce heat to low; cover and simmer 25 minutes or until rice is tender.

Remove from heat. Let stand 5 minutes. Sprinkle with green onions before serving.

Variation: Two cups cubed cooked ham and/or 1 pound medium shrimp, peeled, deveined and halved crosswise, may be added to rice mixture after 10 minutes of cooking time. Continue as directed.

Courtesy of Family Features

4          tablespoons sesame oil

2          cups grilled fully cooked chicken breast, thinly sliced

2          cups finely shredded Nappa or Red cabbage or romaine lettuce (or combination)

1          large apple, cored and thinly sliced

2          scallions, thinly sliced

4          tablespoons toasted sesame seeds

4          tablespoons chopped cilantro

1/2       cup almond slices or glazed walnuts

1          lemon, sliced into wedges

Salad Dressing

1/2       cup soy sauce (low sodium)

2          tablespoons sugar

1          tablespoon rice wine vinegar

1          tablespoon vegetable or canola oil

1          clove garlic, minced

2          tablespoons grated fresh ginger

OR, for extra easy preparation use

1/2       cup Annie Chun’s bottled Teriyaki Sauce

Cook noodles according to package directions and drain well. In a large bowl, toss noodles with sesame oil.

In a small bowl, whisk dressing ingredients together and set aside.

Add all ingredients except cilantro, nuts and lemon. Add dressing and toss well to distribute. Top with cilantro, nuts and squeezes of lemon juice.

Tips:

• Squeeze a little lemon juice on the apple after slicing to prevent discoloration and add a little zing.
• Brush some of the prepared teriyaki sauce on the chicken at the last few minutes of grilling to give it a nice gloss and intensify the flavor.
• Visit AnnieChun.com for more easy Asian noodle recipes and ideas.

Courtesy of Family Features

(Family Features) Many Americans love Asian-inspired food but don’t know how to make it at home. With Asian style noodles in the pantry it’s easy to create restaurant-quality meals right at home and at a fraction of the cost of going out.

It’s all about knowing your noodles. Noodles are an essential part of Asian cooking and the base for many dishes.

Chow Mein is the name for a stir-fried dish made with noodles, sauce, vegetables and a protein such as meat or tofu. Classic, Chinese-style Chow Mein noodles are generally soft and wheat based, though they can be fried and crispy.

Soba is a thin Japanese noodle made from buckwheat and wheat flour. Soba is a versatile noodle and used for making hot or cold dishes. In Tokyo, it is commonly served in hot broth as a noodle soup. Throughout Japan, soba is a popular and inexpensive fast food, although it’s also found at exclusive restaurants.

Pad Thai is a dish from Thailand that is made with flat rice noodles. It is often stir fried with eggs and topped with bean sprouts, shrimp, chicken, or crushed peanuts. The dish is believed to have been brought to Thailand by Vietnamese traders.

Mai Fun is a very fine, thin, Chinese rice noodle, sometimes called rice vermicelli. Popular in Southeast Asia and in the restaurants of Singapore and Taiwan, they’re similar to bean threads, only longer and made with rice flour. These delicate, almost transparent noodles are found in wraps, soups and salads.

 Using Asian style noodles to create a main dish salad is a quick and delicious way to serve a healthful meal in one bowl that is packed with flavor and nutrition.

Makes: 6 servings 

1/4       cup prepared curry powder

3/4       pound uncooked skinless chicken breast, cut into strips

1          medium onion, diced

1          red bell pepper, diced

1          tablespoon olive oil

3/4       cup chicken broth

1          pouch Uncle Ben’s Ready Rice Basmati

1          cup plain non-fat yogurt

4          cilantro sprigs and leaves, chopped for garnish

In plastic storage bag, combine curry powder, chicken, onion and bell pepper. Shake well to coat chicken and vegetables in curry powder.

Heat sauté pan over high heat; add oil. Add chicken mixture to pan and sauté until chicken is almost done, about 5 minutes.

Add chicken broth and rice to pan. Heat until most of the chicken broth has absorbed, about 3 minutes.

Stir in yogurt and chopped cilantro into heated rice and chicken mixture.

Stir until well combined.

Serve hot.

Tip: For extra protein, mix it up with beef or shrimp.

Nutrition Per Serving: Calories: 200; Total Fat: 5 grams; Saturated Fat: 0.5 grams; Trans Fat: 0 grams; Cholesterol: 35 mg; Sodium: 80 mg; Carbohydrates: 23 grams; Fiber: 2 grams; Protein: 18 grams

Courtesy of Family Features