Chicken Salad with Hummus-Yogurt Dressing

Chicken Salad with Hummus-Yogurt Dressing
Serves 3

1 lbs chicken breast, seasoned
1 ear corn, cooked and kerneled
2 cherry tomatoes, halved
3-4 handfuls romaine lettuce, rough chopped
A bit of sliced onion
Parsley
1 small plain yogurt
1/4c garlic hummus, or to taste
juice of 1 lemon
Salt and pepper
olive oil

Grill the chicken, cool, and slice up.
Mix the yogurt, parsley, hummus, and lemon juice into a dressing. Seasons. Add oil if desired.
Mix the salad together, and then mix in the dressing. Serve.

Risotto with Chicken and Fennel

Risotto with Chicken and Fennel
Serves 3

1.5c Arborio rice
8oz chicken breast
Oregano, salt, pepper
1 small onion, small dice
3 cloves garlic, minced
2 Tbs butter
1/4c white wine
Chile flakes
1 smaller fennel, sliced thin
4oz mushrooms, sliced
4 cups chicken stock
Balsamic, Parmesan, Parsley

Season the chicken with s/p and oregano, cut into bit sized pieces.
Make risotto: Sweat the onion, fennel and garlic with butter and salt and chile flakes, and then add the rice. Saute for a few minutes, and add the wine and one mushroom fine diced.
Add stock and chicken and start making risotto. At about 20 minutes of elapsed stir time, add mushrooms.
Once risotto is at proper done-ness and creaminess, finish with a bunch of parmesan, a splash of balsamic, and some parsley.

Salad of Formerly Frozen Stuff

For when the freezer stops working :(

Salad of Formerly Frozen Stuff
Serves 2

1 box frozen fava beans (10oz), cooked
Handful frozen peas, defrosted.
1 box cherry/grape tomatoes, halved
8oz chicken, grilled and sliced
1 small zucchini, sliced and grilled
1 ear corn, cooked and de-kerneled
Juice of 1 lime
Squirt mustard
4 Tbs olive oil
Heavy salt, pepper.

Mix it all up. Make quick lime vinaigrette and mix through. Chill for a while before eating.

Tuna and Chickpea Salad

Tuna and Chickpea Salad
Serves 3

2 cans tuna in oil, drained
1 can chickpeas, drained
1 small jar marinated artichokes, drained and rough chopped
1 small can sliced olives, drained
1 container grape tomatoes, halved
1 small brick feta, crumbled
1 tsp oregano
salt and pepper
Juice of 1 lemon
4 Tbs Olive oil
1.5 tsp Balsamic
1 box spring mix

Mix everything except the liquids and greens in a big bowl. Make a quick vinaigrette and mix in to the bowl.
Serve over greens.

Potato Salad with Hummus-Yogurt Dressing

Potato Salad with Hummus-Yogurt Dressing
Serves 6

2 pounds Yukon Gold potatoes, scrubbed
2/3 cup Garlic Hummus
3/4 cup nonfat plain yogurt
1 tsp coriander
1 cup finely diced celery
1/4 cup finely diced pickles
1/4 cup chopped parsley
1/3 cup finely diced onion
Salt and freshly ground pepper
Juice of 1 lemon

1. In a large pot, cover the potatoes with water and bring to a boil.
Simmer over moderate heat until the potatoes are tender when pierced with
a knife, about 20 minutes. Drain and let cool. Peel the potatoes and cut
into 1-inch pieces.
2. In a large bowl, mix the hummus with the yogurt, celery,
cornichons, parsley and onion. Fold in the potatoes, season with salt and
pepper and serve.

To make a meal, add chicken, cherry tomatoes, and watercress.

Uighur Lamb with Cumin and Chiles

Uighur Lamb with Cumin and Chiles
Serves 3-4

2 lbs lamb, cubed
Cornstarch
Soy sauce
3T cumin
6 dried red chilies
1t chile bean paste

1t chile bean paste
3 cloves garlic, roughly chopped
1T minced ginger
1/2 small onion, cut into short, thin slices
1/4c minced red chilies
soy sauce
1 zucchini, chunks
1 napa cabbage, sliced
Most of 1 bunch scallions, sliced

1. Combine lamb, dried chilies, cornstarch, cumin, and soy sauce to make marinade. Marinate.
2. Sear the meat in a wok until well browned. A little burning is OK. Remove and reserve.
3. Add the garlic/ginger/chilies/onion and let cook a little while. Next add zucchini and cabbage and cook down. Add maybe 3T soy sauce to get it done cooking and to deglaze the sides some.
4. Add the lamb back and mix it all up. The lamb juices + soy should be enough for a sauce. Mix in scallions, maybe cilantro, and serve.

Pear and Potato Salad with Chicken

Pear and Potato Salad with Chicken
Serves 3

olive oil
1 lbs Yukon Gold Potatoes, 1/2inch cubes
2 Bosc pears, 1 inch cubes
1/2 red onion, thin sliced
2 garlic cloves, minced
1/4c slivered almonds
1.5 tsp curry powder
8oz chicken, sliced
Juice of 1 lemon
4c baby greens, rough shred

Heat oil in a large skillet. Add potatoes and cook until mostly browned. Add chicken and garlic and cook until everything is browned.
Add pear, onion, almond, curry and cook 5 minutes.
Remove from heat and mix with remaining ingredients.