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Issue link: https://specialtyfoodmagazine.epubxp.com/i/116674
A pasta salad filled with kalamata olives, grape tomatoes, artichoke hearts, red onions and feta cheese. Greek Pasta Salad with Tzatziki Dressing Yield: 6 (8-ounce) portions • Preparation time: 35 minutes Shelf life: best within 2 to 3 days Tzatziki, the tangy-creamy yogurt sauce or dip often used to accompany Greek and Turkish dishes, is the inspiration for the dressing in this pasta salad filled with kalamata olives, grape tomatoes, artichoke hearts, red onions and feta cheese. 8 ounces penne pasta 8 ounces plain Greek yogurt ¼ cup extra-virgin olive oil 2 cloves garlic 1 tablespoon fresh lemon juice ½ teaspoon dried oregano ½ teaspoon salt ¼ teaspoon freshly ground black pepper ¼ cup chopped mint leaves ¹⁄3 cup chopped scallions (about 2 large, white and light green parts) 1 medium cucumber (about 7 ounces), peeled, seeded and diced 1 (9-ounce) jar marinated artichoke hearts, drained and cut in thirds crosswise ½ cup pitted kalamata olives, halved lengthwise ¼ cup finely chopped red onion ¾ cup crumbled feta cheese ¾ cup grape tomatoes, halved lengthwise ¼ cup coarsely chopped flat-leaf parsley 1. Bring a large pot of salted water to a boil. Add the penne and cook until al dente according to package directions. Remove, rinse under cool water, drain well and set aside. 2. Prepare the tzatziki: In the jar of a blender, combine the yogurt, olive oil, garlic, lemon juice, oregano, salt and pepper and puree until smooth. Add the mint and scallions and blend briefly. Refrigerate until ready to prepare the salad. 3. In a large bowl, combine the cucumber, artichoke hearts, olives and red onion with the pasta and tzatziki dressing; toss to mix. Add the feta, tomatoes and parsley and gently turn to blend. NUTRITIONAL DATA (per 8-ounce portion): Calories: 250; Cholesterol: 35 mg; Sodium: 580 mg; Fat: 17 g; Dietary Fiber: 3 g Burmese Coconut Sauce Noodles Yield: 6 (1½ cup) servings • Preparation time: 1 hour 20 minutes Shelf life: Several days refrigerated if broth and noodles are stored separately This meal-in-a-bowl is adapted from the book Burma: Rivers of Flavor. Author Naomi Duguid explains that it is a popular meal for foreign visitors to Myanmar (formerly Burma). Suggest to customers that they squeeze lime juice into the soup for added notes of flavor. 1½ pounds boneless skinless chicken thighs 1 teaspoon nuoc mam or nam pla fish sauce (available at Asian groceries) 1½ teaspoons salt, divided ¼ cup chickpea flour (or finely ground dried chickpeas) 4 cups chicken stock ¾ cup water 3 tablespoons peanut oil ¼ teaspoon turmeric 1½ cups minced shallots 1 tablespoon minced garlic ¹⁄8 to ¼ teaspoon cayenne pepper 3 to 4 slices fresh ginger root 1 cup coconut milk ½ pound dried flat egg noodles 2 tablespoons cilantro leaves, to garnish Optional garnishes: 1 cup fried thin egg noodles (available at Asian groceries) 2 hard-cooked eggs, sliced 2 limes, cut into wedges 1 cup thinly sliced shallots, soaked in cold water for 10 minutes, drained and squeezed dry 1. Cut the chicken into 1-inch pieces and, in a bowl, combine with the fish sauce and ½ teaspoon of salt. Cover and set aside for 20 minutes. 2. Meanwhile, heat a small heavy skillet over medium-high. Add the chickpea flour and cook, stirring continuously with a wooden spoon, until it begins to change color, 6 to 7 minutes. If it browns too quickly, lower the heat. Continue cooking until light brown, then remove the pan from the heat and stir for a few minutes to cool. Set aside. 3. In a medium saucepan, bring the stock to a simmer. Slowly whisk the water into the chickpea flour until smooth. Whisk a ½ cup of the heated stock into the chickpea mixture until smooth; return it to the broth and whisk until smooth. 4. Heat a large wok or wide heavy pot over medium-high. Add the oil and then the turmeric and stir. Add the shallots and cook, stirring frequently, until translucent, about 4 minutes. Add the garlic and cook for 30 seconds, then add the chicken and stir-fry until the pieces have changed color, about 3 minutes. Add the chicken stock, cayenne, ginger and remaining teaspoon of salt, then pour in the coconut milk and bring to a boil. Lower the heat and simmer until the oil rises to the surface, 8 to 10 minutes. Remove the ginger and keep warm. 5. Meanwhile, bring a large pot of salted water to a boil. Add the noodles and cook until tender. Divide noodles among each bowl, and ladle the chicken and sauce on top. Add a few cilantro leaves and garnishes as desired. NUTRITIONAL DATA (per serving): Calories: 380; Cholesterol: 95 mg; Sodium: 1,060 mg; Fat: 23 g; Dietary Fiber: 2 g APRIL 2013 55