Spiced Chick'n with Avocado Grapefruit Relish

Citrus season is winding down here in Florida, and friends and neighbors have been giving us generous amounts of grapefruit. After getting tired of eating them plain and consuming large amounts of fruit salad with grapefruit, I had to find something new. 

I found this recipe on EatingWell.com. It nicely contrasts the spicy chili powder with cool avocado and refreshing grapefruit. It is one of my new favorite recipes and I'll be making this every citrus season from now on.

To section the grapefruit, cut off both ends with a knife. Place the grapefruit on the flat end and peel from top to bottom following the curvature of the fruit with the knife, removing all of the white pith as you go. Cut down along fruit section to the center, then turn knife to loosen section and lift out. 

Avocado Grapefruit Relish
1 large seedless grapefruit
1/2 small avocado, peeled, pitted and diced
1 small shallot, minced
1 tablespoon chopped fresh cilantro
1 teaspoon red-wine vinegar
1 teaspoon honey.

Remove the peel and white pith from grapefruit with a sharp knife and discard. Cut the grapefruit segments from the surrounding membrane, letting them drop into a small bowl. Squeeze out remaining juice into the bowl and discard membrane. Add avocado, shallot, cilantro, vinegar and honey. Toss well to combine.

Spiced Chick'n
1 tablespoon chili powder
1/2 teaspoon five-spice powder, (see Note)
1/8 teaspoon salt
2 turkey cutlets, (8 ounces)
1 tablespoon canola oil

1. Combine chili powder, five-spice powder and salt on a plate. Dredge the Chick'n in the spice mixture.
2. Heat oil in a medium skillet over medium-high heat. Add the Chick'n and cook for about 2 to 3 minutes per side. Serve the Chick'n with the avocado-grapefruit relish.

Makes 2 servings

Sage Tortellini with Asparagus

Asparagus is one of my favorite vegetables, and this is a quick and easy way to incorporate it into a main dish. 

Ingredients
1 pound fresh asparagus
1 pound cheese tortellini
1/2 packed cup finely chopped sage
6 tablespoons Extra-virgin olive oil
Grated Parmesan cheese

Directions
1. Prepare the tortellini as directed on the package. 
2. While the tortellini is cooking, heat the olive oil in a medium frying pan. When hot, add the sage and cook over medium heat until the sage is crispy.
3. Drain the tortellini and toss in the sage olive oil.
4. Gently snap off the woody ends from the asparagus. If you have a steamer basket, place the asparagus in it, taking care not to overlap them. Otherwise, add about 1/2-inch of water to the sauce pan and place the asparagus stem-side down, with the tips pointing up, out of the water. Cover the sauce pan with a lid and let the water simmer for about 3 to 4 minutes, being careful not to overcook them. Remove them immediately from the steamer basket or water.
5. Carefully chop the asparagus into 1/2-inch pieces and gently toss in with the pasta.
6. Serve immediately.

Serves 6

Vegetarian Lentil Meatloaf

My friend Angie is the one that inspired this blog, and this is a recipe from her. You can visit her blog here: Zozzobra's Recipes. If you can, check out her recipe for Buffalo Chicken Dip. She makes a vegetarian version using vegetarian chicken that is making my mouth water just thinking about it.

Ingredients
2 cups water
1 teaspoon salt
1 cup lentils (or canned lentils)
1 small onion, diced
1 cup quick-cooking oat
3/4 cup grated cheese (cheddar, swiss, jack or american)
1 egg, beaten
4 1/2 ounces spaghetti sauce or tomato sauce
1 teaspoon minced garlic
1 teaspoon dried basil
1 tablespoon dried parsley
1/2 teaspoon seasoning salt
1/4 teaspoon black pepper

Directions
1. Add salt to water and boil in a saucepan.
2. Add lentils and simmer covered 25-30 minutes, until lentils are soft and most of water is evaporated.
3. Remove from fire.
4. Drain and partially mash lentils.
5. Scrape into mixing bowl and allow to cool slightly.
6. Stir in onion, oats and cheese until mixed.
7. Add egg, tomato sauce, garlic, basil, parsley, seasoning salt and pepper.
8. Mix well.
9. Spoon into loaf pan that has been generously sprayed with Pam (non-stick cooking spray) or well-greased.
10. Smooth top with back of spoon.
11. Bake at 350 degrees for 30- 45 minutes until top of loaf is dry, firm and golden brown.
12. Cool in pan on rack for about 10 minutes.
13. Run a sharp knife around edges of pan then turn out loaf onto serving platter.

Serves 4-6

Chickpea & Feta Veggie Burgers with Cilantro Garlic Yogurt Sauce

My friend and fellow foodie, Jeff came across this recipe and shared it with me a few months ago. I wasn't able to make it until I got a blender, but ideally this would be made in a food processor. It is reminiscent of falafels, one of my favorite foods. 

If you are in the cilantro hating camp, this sauce is not the one for you. But, if you love cilantro, I highly recommend trying this. It is not as garlicky as tzatziki sauce, but it has a more complex taste to it, probably from the mint and cayenne.

Adapted from RecipeZaar and Epicurious

Chickpea & Feta Veggie Burgers

2 scallions, chopped
1 garlic clove, chopped
1/2 large sweet onion, coarsely chopped
2 (15 ounce) cans chickpeas, drained and rinsed (3 cups)
1/4 cup tahini
3 eggs
1 medium carrot, chopped
1/4 cup feta cheese
1/4 cup grated parmesan cheese
1/4 cup chopped fresh cilantro
1/2 teaspoon kosher salt
black pepper, to taste
1 1/2 cups dry breadcrumbs
1 tablespoon olive oil (to taste)

1. Set the oven at 300 degrees. In a food processor, combine the scallions, garlic, onion, chickpeas, tahini, eggs, carrot, feta, Parmesan, cilantro, salt, and pepper. Pulse the mixture until well blended. Scrape the mixture into a large bowl. Stir in the bread crumbs.
2. Shape the chick pea mixture into 8 patties. Set the oven at 300 degrees. Have on hand a rimmed baking sheet.
3. In a large skillet, heat the oil over medium heat. Working in two batches, cook 4 patties for 6 minutes or until browned on the bottom. Turn and cook for 5 to 6 minutes more or until the patties are brown on the bottom and hot in the center.
4. Place the burgers on a baking sheet; keep warm in the oven. Cook the remaining patties in the same way.
5. Serve in halved pita pockets with a dollop of cilantro garlic yogurt sauce.

Makes 8 large burgers

Cilantro Garlic Yogurt Sauce

1 1/2 cups plain whole-milk Greek-style yogurt
3/4 cup finely chopped cilantro
4 1/2 tablespoons fresh lemon juice
1 1/2 teaspoons finely chopped garlic
3/4 teaspoon cayenne

Stir together all ingredients with 1 teaspoon salt (or to taste), then chill, covered, at least 30 minutes (for flavors to blend). Bring to room temperature before serving.

Makes 2 cups of sauce

Note: If you can't find Greek-style yogurt, you can thicken 3 cups regular plain whole-milk yogurt by draining it in a paper-towel-lined sieve, chilled, at least 1 hour and up to 1 day. Sauce can be chilled up to 6 hours