Chargrilled Vegetable and Pita Salad with Feta and Dukkah

This is a quick midweek meal that is easy to prepare, loaded with vitamins and is easy on the budget as well. My May 7 posting was on dukkah and one of the ways mentioned how to use it was in salads. Dukkah helps to spice up the flavors in this dish.

Serves 4
recipe from Good Taste

2 pieces small pita bread
2 large zucchini, trimmed and cut into 1cm thick slices
2 red bell peppers, halved, deseeded and cut into 2cm thick slices
450g eggplant, trimmed, quartered lengthways
60ml (1/4 cup) olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon honey
1/2 cup fresh parsley
1/2 cup fresh mint leaves, torn
1 tablespoon dukkah (or to taste)
100g feta, crumbled

Preheat oven to 200c. Place the pita bread on a large baking tray. Bake for 10 minutes or until crisp. Set aside to cool. Break into small pieces. Meanwhile, preheat a large chargrill on high. Combine the zucchini, bell pepper, eggplant and 2 tablespoons oil in a large bowl. Season with salt and pepper. Cook one third of the zucchini mixture on the grill for 3 minutes each side or until tender and lightly charred. Repeat, in 2 more batches with the remaining mixture.

Whisk together the lemon juice, honey and remaining oil in a large bowl. Add the zucchini mixture, parsley and mint and toss to combine. Divide the salad among serving bowls, Sprinkle with dukkah and feta.

The Culinary Chase's Note: The feta helps to keep the flavors intense and the dukkah gives it that added crunch. Use your favorite vegetables and now that the weather is warmer, it's time to start using that BBQ to grill the vegetables and pita bread!

Dukkah

Dukkah (pronounced 'do -kah') is an Egyptian blend of coarsely ground nuts and spices. Use it by dipping bread in extra virgin olive oil then into the Dukkah. I remember the first time I encountered this curious looking mixture when I was still living in Singapore. My husband and I went out for dinner at The Cellar Door and while we were waiting for our drinks, we were served Dukkah with bread. We looked at the waiter and asked what it was and how to use it. It's easy to see how one can become addicted to the flavors. Thank goodness we stopped after a second helping of bread to dip otherwise we wouldn't have had room for our meal! Dukkah is an easy gift to make and give to friends as it keeps well in the fridge for a few weeks (if it lasts that long!).

Makes about 2 cups

150g sesame seeds
50g coriander seeds
50g cumin seeds
50g shelled pistachios
75g macadamia nuts, roughly chopped (can use whole blanched almonds)
2 teaspoons Maldon sea salt (please don't use table salt!)
freshly ground black pepper, to taste

Dry roast all spices individually until fragrant; don't burn:
1) Quickly pan fry (dry pan) sesames, stir and then remove
2) Add coriander and cumin together and dry roast until fragrant
3) Roast macadamia nuts and pistachiosin oven until golden brown, 200c for about 5 minutes (let cool before processing)

Place spices in a spice grinder, food processor or pound with mortar and pestle. Grind to a coarse consistency (I prefer to process until fine). Remove from processor and place in a bowl. When macadamia nuts are cooled, place in the food processor and process until fine. Combine spices and nuts with sea salt and pepper to taste. Store in an airtight container preferably in the the fridge.

The Culinary Chase's Note: It's important to make sure all the ingredients have cooled down before processing otherwise you'll end up with a paste. You can also substitute the coriander and cumin seeds for ground coriander and cumin (just remember that whole spices are more aromatic when roasted). Use Dukkah as a crust or breading for foods like lamb, shrimp, fish or chicken. Sprinkle over salads or pasta dishes. Delicious!

Creamy Beef and Vegetable Stroganoff

Although I like a simple stroganoff at times of just beef, mushrooms, onions and sour cream I do like the idea of adding vegetables to a meal. Beef Stroganoff is an authentic Russian dish which hails from Saint Petersburg. The story goes that a chef was employed by the wealthy Stroganoff family (back in the mid 1800's) where he concocted beef stroganoff for Count Stroganoff because the Count had lost his teeth and could no longer chew through a typical steak. Whatever the real story is, the recipe is a delicious one!

Serves 4
recipe from Good Taste

400g dried rigatoni pasta
2 tablespoons olive oil
2 (250g each) beef rump steaks
250g punnet cherry tomatoes, halved
1 bunch of broccolini, cut into long florets
1 brown onion, halved and cut into thin wedges
300ml thickend cream
185ml (3/4 cup) beef stock
1/4 cup chopped parsley

Cook the pasta following packet directions until al dente. Drain and return to the pan. Cover to keep warm. Meanwhile, heat half the oil in a large frying pan over medium-high heat. Add the beef and cook for 3-4 minutes each side for medium or cooked to your liking. Transfer to a plate and cover with foil. Add the tomato to the pan and cook, stirring, 1-2 minutes or until the tomato softens slightly. Transfer to a plate.

Cook the broccolini in a large saucepan of boiling water for 3-4 minutes or until bright green and tender crisp. Drain well. Heat the remaining oil in the frying pan over medium heat. Add the mushroom, onion and cook, stirring, for 5 minutes or until onion is golden. Add the cream, stock and cook, stirring, for 3-4 minutes or until sauce thickens slightly. Pour the sauce over the pasta. Place over medium heat and cook, stirring, 1-2 minutes until heated through. Thinly slice the beef across the grain. Add the beef, tomato, broccolini and parsley to the pasta. Toss to combine and serve immediately.

The Culinary Chase's Note: The sauce was light and the vegetables not only added vitamins and minerals but also a colorful element to the dish. I used half and half cream instead of full cream. Delicious!

Oven Baked Pumpkin, Leek and Chicken Risotto

How wonderful it would be to wind down after a long, hard day with a wholesome, home-cooked meal! This one pot meal does the trick and can be easily made when you get home from work without having to be in the kitchen for a long period of time! Yes, I know what you're thinking, risotto does take time to make but not in this case! The flesh of the pumpkin is very high in carotenoids and are really good at neutralizing free radicals (nasty molecules that can attack cell membranes and leave the cells vulnerable to damage). Pumpkins are a good source of iron (helps red blood cells), zinc (helps with osteoporosis) and fiber (important for bowel health). Pumpkins are also low in calories (20 cal per 100g). The humble pumpkin isn't just for jack-o-lanterns or for pumpkin pies!

Serves 4
recipe from Australian Good Taste

800g butternut pumpkin, peeled, deseeded, cut into 2cm pieces
2 tablespoons olive oil
1 leek, pale section only, washed, dried and thinly sliced
2 garlic cloves, crushed
500g chicken breast fillets, coarsely chopped
330g arborio rice
4 cups chicken stock
1/2 cup finely shredded fresh basil
1 tablespoon finely grated lemon rind
1 cup grated Parmesan

Preheat oven to 200c. Line a baking tray with non-stick baking paper. Arrange the pumpkin on the tray and drizzle with half the oil. Season with salt and pepper. Bake on oven for 10 minutes or until tender. Meanwhile, heat half the remaining oil in a flameproof dish over medium heat. Add the leek and garlic and cook, stirring, for 5 minutes or until soft. Add the chicken and cook for 5 minutes or until browned slightly. Add the rice and stir to combine. Add stock and bring to a boil. Cover the dish and place in the oven to bake for 30 minutes or until the rice is tender. Remove risotto from from the oven and gently stir in the pumpkin. Add basil, lemon rind and 3/4 cup of the Parmesan and stir to combine. Divide among serving plates and sprinkle with the remaining Parmesan. Serve immediately.

The Culinary Chase's Note: Keep an eye on the timer especially if you have a convection oven. I set the timer for 20 minutes which was plenty of time otherwise the extra minutes would have dried the chicken out and made the rice too dry.

Chickpea and Sundried Tomato Hummus

I love hummus and this adaptation is absolutely delicious! Garbanzos (also called chickpeas) are a good source of cholesterol-lowering fiber, as are most other beans. A very versatile legume, they are in many Middle Eastern and Indian dishes such as hummus, falafels and curries. Garbanzos' high fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes.

recipe from Family Style Food

15oz. can chic peas, drained
1/4 cup extra virgin olive oil
1/3 cup oil packed sundried tomatoes
2 tablespoons tahini
2 tablespoons lemon juice
2 teaspoon smoked Spanish paprika
1/2 teaspoon ground cumin
sea salt
2 small garlic cloves, chopped

Place all ingredients in a food processor and process until smooth.

The Culinary Chase's Note: The addition of sundried tomatoes not only gives color to hummus but it also adds a unique flavor. I only used 1 teaspoon of paprika as my brand tends to be quite strong and I didn't want the paprika to overpower the other ingredients. I'm glad I did as it was just the right amount. An easy dip to make and as Karen from Family Style Food says, spread some on tortillas with a little goat cheese for killer quesadillas. Enjoy!

Ham, Tomato and Ricotta Calzones

I was feeling a bit on the lazy side and wanted to make something for dinner that would be quick to prepare. Calzones seemed to fit the bill for this slightly tired food blogger. Sun dried tomatoes are deep red in color. They add a fresh tangy taste and a rich tomato flavor to appetizers, salads, sandwiches, fish dishes, and casseroles. Sun-dried tomatoes have a long history of use in the regional cuisine of the Mediterranean. Tomatoes were originally sun dried due to the absence of refrigeration, freezers and modern ovens. Drying tomatoes in the sun allowed for year round enjoyment. Tomatoes contain Lycopene, a phytochemical and proven antioxidant that fights free radicals in the body. Ounce per ounce sun dried tomatoes have 12 times the amount of Lycopene than a raw tomato!

Serves 4
recipe from Super Food Ideas

100g shaved ham, chopped
1/2 cup sun dried tomatoes, chopped
400g low fat ricotta cheese
1/4 cup fresh basil leaves, torn
1/4 cup grated mozzarella cheese
4 sheets frozen ready-rolled shortcrust pastry, partially thawed
1/3 cup fresh white breadcrumbs
1 egg, lightly beaten

Preheat oven to 200c/180c fan-forced. Line 2 baking trays with baking paper. Combine ham, tomatoes, ricotta, basil, cheese, salt and pepper in a bowl. Using a 20cm round plate as a guide, cut a circle from each pastry sheet. Sprinkle with 1 tablespoon bread crumbs over 1 pastry circle leaving a 1cm border. Place one-quarter of the ham mixture over the breadcrumbs. Brush border with egg and fold pastry over to form a semi-circle. Press edges together to enclose filling. Repeat process with remaining pastry circles. Place calzones on prepared trays. Brush with egg and cook for 20 minutes or until golden.

The Culinary Chase's Note: I used puff pasty sheets in lieu of the shortcrust pastry. I loved the sharp and tangy flavors of sun dried tomatoes and although they can be expensive (8.5 oz of sun dried tomatoes comes from 3.5 lbs. of fresh tomatoes), they're worth every penny! Enjoy!