What we made:
CHICKPEA, ALMOND & PARMESAN PASTA
(From “Eat Yourself Energy,” Page 94, serves 4)
1 tablespoon olive oil
3 garlic cloves, finely chopped
6 cups vegetable stock
1 large red chile, seeded and finely chopped
1 pound whole-wheat spaghetti or linguine
1 (15-ounce) can chickpeas, rinsed and drained
1/2 cup finely grated Parmesan cheese
sea salt and black pepper
3/4 cup chopped almonds, toasted, to serve
Heat the olive oil in a large saucepan over medium heat, add the garlic and cook for 1-2 minutes until softened. Add the stock and chile and bring to a boil. Add the pasta and cook, uncovered, according to package directions until al dente. By this time most of the stock will have been absorbed. Add the chickpeas and warm through. Season to taste, then stir in the Parmesan. Serve immediately, sprinkled with the almonds.
SALAD NICOISE WITH ARTICHOKES & ASPARAGUS
(From “Eat Yourself Happy,” Page 80, serves 4)
12-16 asparagus spears, trimmed
1 large romaine lettuce, coarsely shredded
4 hard-boiled eggs, shelled and quartered
12 artichoke hearts from a jar, halved
1 (5-ounce) can tuna in water, drained and flaked
16 black olives, pitted
16 cherry tomatoes, halved
1 large avocado, peeled, pitted and chopped
crusty whole-wheat bread to serve
Dressing:
1/4 cup red wine vinegar
1 teaspoon Dijon mustard
1/2 cup olive oil
2 garlic cloves, crushed
1 teaspoon dried thyme
1 teaspoon wild honey
Sea salt and black pepper
Cook the asparagus in a steamer over a saucepan of gently simmering water for 2 minutes, then refresh in cold water. Place all the dressing ingredients in a screw-top jar and shake vigorously until well combined. Arrange the lettuce in a large bowl or serving plate and place the eggs, artichokes, tuna, olives, tomatoes, avocado, parsley and asparagus on top. Drizzle with the dressing and toss lightly until well coated. Serve with warm, crusty whole-wheat bread.
TURKISH POACHED EGGS WITH YOGURT
(From “Eat Yourself Calm,” Page 44)
4 extra-large eggs
3 tablespoons vinegar
1 cup plain yogurt with live active cultures
1 garlic clove, crushed
2 teaspoons paprika
1 tablespoon butter, melted
1 tablespoon finely chopped dried or fresh mint
Sea salt and black pepper
Bring a saucepan of water to a boil, add the vinegar and reduce the heat to a slow simmer. One by one, crack the eggs into the water and cook for 3-4 minutes, or until the whites are firm but the yolks still runny. Meanwhile, mix the yogurt and garlic and season to taste. Divide the yogurt among 4 serving plates and spread into a circle. In a separate small bowl, mix together the paprika and butter. Remove the eggs from the pan with a slotted spoon and arrange on top of the yogurt on the plates. Drizzle with the paprika butter and sprinkle with mint. Serve immediately.
CHICKEN AND APPLE STEW
(From “Eat Yourself Thin,” Page 97)
2/3 cup buckwheat
2 tablespoons olive oil
3/4 cup chopped almonds
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon ground cumin
1 teaspoon ground cardamom
2 large onions, thinly sliced
4 large boneless, skinless chicken thighs
3 Granny Smith or other cooking apples, cored and cut into chunks
2 teaspoons chopped thyme
2 tablespoons cider vinegar
3 tablespoons cider
1 1/4 cups chicken stock
Sea salt and black pepper
Cook the buckwheat in a saucepan of lightly salted boiling water according to package directions until tender. Drain and set aside. Meanwhile, heat half the oil in a large skillet or wok over medium heat. Add the almonds and spices, season to taste, and cook until the almonds are well coated and beginning to caramelize. Transfer to a bowl and set aside. Heat the remaining oil in the skillet over low heat and add the onions. Saute for about 15 minutes until soft and beginning to brown. Add the chicken and cook for 5 minutes, until lightly browned all over. Add the apples and cook for another 5 minutes, then stir in the thyme.
Add the cider vinegar, cider and stock, increase the heat, and bring to a boil. Reduce the heat and simmer for about 20 minutes, until the chicken is cooked through and the apples are beginning to break up.
Stir in the buckwheat and almonds, season to taste, and warm through. Serve in warm bowls with a green salad.
Our assessment: All of these recipes are easy to make and taste great. The Chickpea, Almond & Parmesan Cheese does well as leftovers, the pasta continuing to soak up some of the flavors of the chicken broth. The Salad Nicoise with Artichokes & Asparagus is also delicious, especially with the healthy fats from the avocado and olives. The Turkish Poached Eggs with Yogurt is great for breakfast, also for a light dinner. And if you've never poached an egg, just follow these directions and you'll be a pro. The Chicken & Apple Stew is hearty and yummy.
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