theme: Soup & Sandwich

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Tandoori Chicken Wrap

From Cooking Light, January/February 1998

Ingredients:
2 tablespoons low-sodium soy sauce
1 teaspoon ground cumin
1 teaspoon ground turmeric
1/2 teaspoon ground coriander
1/4 teaspoon ground red pepper
1/4 teaspoon dried orange peel
1 pound skinned, boned chicken breast halves — cut into strips
2 teaspoons sesame oil or vegetable oil — divided
Cooking spray
1 1/2 cups julienne-cut carrot (1 1/2-inch)
8 sliced green onions (1-inch)
1/4 cup fresh cilantro leaves
Tomato-Curry Yogurt (recipe follows)
4 (6-inch) flour tortillas
1/2 cup mango chutney
Cilantro sprigs (optional)

TOMATO-CURRY YOGURT
1 cup plain low-fat yogurt
1/2 cup tomato sauce
3/4 teaspoon curry powder
1/4 teaspoon sugar
1/8 teaspoon pepper

Combine the first 7 ingredients in a medium bowl, stirring to coat chicken. Cover mixture, and marinate in refrigerator 30 minutes.

Heat 1 teaspoon oil in a large nonstick skillet coated with cooking spray over medium heat. Add chicken; cook 8 minutes or until done. Remove chicken from skillet; keep warm. Add 1 teaspoon oil to skillet; place over medium-high heat until hot. Add carrot and green onions; saut� for 10 minutes or until browned. Stir in cilantro leaves.

Spread 3 tablespoons Tomato-Curry Yogurt over each tortilla. Top each with 1 cup chicken mixture and 1/3 cup carrot mixture. Roll up tortillas. Serve each wrap with 2 tablespoons of mango chutney, and garnish with cilantro sprigs, if desired.
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To Make Tomato-Curry Yogurt: Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a bowl using a rubber spatula. Stir in tomato sauce and remaining ingredients. Cover and chill.

Recipe Makes: 3/4 cup
Serving Size: 3 tablespoons

Posted on » by Dana & Nancy » Theme:

Cold Borscht Russian Beet Soup

From http://www.worldsoups.com/

INGREDIENTS:
2 bunches fresh beets
9 c. cold water
6 tbsp. sugar
1 tsp. salt
Juice of 2 medium lemons
4 egg yolks
Sour cream

PREPARATION:
Wash, trim and peel the beets. Shred them into a saucepan and add the water. Bring to a boil, skim off foam that will form, and simmer, covered, for about 45 minutes or until the beets are very tender. Strain the liquid and reserve the shredded beets or puree the beets in your processor or blender, whichever you prefer.

Stir the sugar, lemon juice and salt into the liquid. Add the beets. Cool slightly. Beat the egg yolks well and pour 2 cups of the partially cooled beet soup gradually into the yolks, stirring constantly. This is to prevent eggs from curdling. Add remaining soup and blend. Adjust seasonings. Chill. When ready to serve, ladle the soup into bowls and top with a dollop of sour cream.

See glossary for recipe ingredients you’re not familiar with.

Serves 8 – 10.

Posted on » by Dana & Nancy » Theme:

Autumn Apple, Pear, and Cheddar Salad with Pecans

From Cooking Light, August 2005

Yield: 6 servings (serving size: about 1 2/3 cups salad, 2 teaspoons cheese, and 1 1/2 teaspoons nuts)

Ingredients:
1 cup apple juice
2 tablespoons cider vinegar
1 teaspoon extravirgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
10 cup gourmet salad greens (about 10 ounces)
1 cup seedless red grapes, halved
1 medium McIntosh apple, cored and cut into 18 wedges
1 medium Bartlett pear, cored and cut into 18 wedges
1/4 cup (1 ounce) finely shredded sharp cheddar cheese
3 tablespoons chopped pecans, toasted

Preparation:
Place apple juice in a small saucepan, and bring to a boil over medium-high heat. Cook until reduced to about 3 tablespoons (about 10 minutes). Combine reduced apple juice, vinegar, oil, salt, and pepper, stirring with a whisk.

Combine greens, grapes, apple, and pear in a large bowl. Drizzle with apple juice mixture; toss gently to coat. Sprinkle with cheese and nuts.