Greek Chicken Roulades With White Wine Reduction

Ingredients:
12 pitted kalamata olives, divided
3 T. fresh bread crumbs
3 T. oil-packed sundried tomatoes, miced
1 T. lemon zest, minced
2 cloves garlic
1 t. dried oregano
2 boneless, skinless chicken breast, halved thickness wise and pounded thin
2 t. olive oil
1/4 c. onion, diced
1/4 c. dry white wine
1 1/2 c. chicken broth
1 T. fresh lemon juice
1 t. cornstarch

Directions:
Dice 6 olives; set aside. Process remaining 6 olives, bread crumbs, tomatoes, zest, garlic, and oregano in a food processor until minced.
Using a meat mallet, pound chicken between plastic wrap to a thickness of 1/4 inch. Spread olive-tomato filling on chicken. Roll chicken; secure with toothpicks.
Saute roulades in oil in a large nonstick skillet until browned, 4 minutes. Remove chicken to a plate. Add onion to the skillet; saute 2 minutes. Add wine; cook until liquid is reduced by half, 1-2 minutes. Add broth. Bring mixture to a boil; add diced olives and chicken rolls.
Cover skillet; reduce heat. Simmer chicken rolls 10 minutes; remove chicken to a plate. Whisk together lemon juice and cornstarch; stir into sauce in skillet. Simmer for 1 minute. Slice rolls; serve with sauce.

Makes 2 servings. Total time 30 minutes.

Verdict:
Yum. We really liked these.

Shrimp Tikka Masala

Ingredients:

2 T. olive oil

1 large onion, thinly sliced

3 T. fresh ginger, peeled and grated

1 T. garlic, finely grated

2 t. tomato paste

2 t. garam masala

1/2 t. chili powder

1 c. water

20 large shrimp, peeled and deveined

1/4 c. plain yogurt

Directions:

Heat oil in a dutch oven or stockpot over medium heat. Cook onion until golden, about 20 minutes.

Add ginger, garlic, tomato paste, garam masala, and chili powder, and cook until fragrant, about 3 minutes.

Add water and shrimp. Cook until shrimp are opaque and cooked through, about 4 minutes. Remove from heat. Stir in yogurt. Season with salt and pepper.

Makes 4 servings. Total time 45 minutes.

Verdict:

I am in search of the best home made tikka masala. I have yet to find it. This one is not good.

Eggplant Gyro

For the sauce:
1/2 c. plain lowfat yogurt
1/2 c. feta cheese, crumbled
1 T. lemon juice
1 t. olive oil
salt and pepper to taste

For the filling:
2 c. tomatoes, seeded, diced
1 c. cucumbers, peeled, seeded, diced
1/3 c. scallions, diced
1/3 c. kalamata olives, pitted, halved
2 T. red wine vinegar
2 T. fresh italian parsley, chopped
1 T. fresh oregano, chopped
3 T. olive oil, plus extra for pitas
1 large eggplant, trimmed, diced into 3/4" pieces
4 pitas

Directions:
Preheat broiler to high.
Combine all ingredients for the sauce and set aside.
Toss tomatoes, cucumbers, scallions, olives, vinegar, parsley, oregano, 1 T. olive oil, salt and pepper together in a large bowl. Chill until ready to use.
Saute eggplant in 2 T. olive oil until cooked but not mushy. Add to vegetable mixture.
Brush pitas with oil, season with salt and broil until lightly toasted on both sides. Assemble by placing each pita on top of a sheet of foil or parchment paper. Drizzle 1/4 c. sauce down the center of the pita and place about 1 c. of vegetables on top of the sauce. Wrap foil or paper around pita and serve.

Makes 4 gyros. Total time 30 minutes.

Verdict:
When I told Blake that we were having eggplant gyros I think that he was less than excited. But he is a good sport. Blake likes meat in meals and I don't blame him. But I tell you what...Blake liked these and I really liked these. I am a big fan of feta. I think I have said that before but I do love feta. When I make these again...because I will...I will peel the eggplant. The skins were a little tough.

Lumpia

For the filling:

1 lb. hamburger

2 carrots, chopped in food processor

3 celery stalks, chopped in food processor

1 onion, chopped in food processor

For the outside:

egg roll wrappers

1 egg, lightly beaten

For the filling:

Cook hamburger in large pan until cooked through.

Drain hamburger of juices. Place hamburger in food processor and chop until the pieces are small. Chop up all vegetables in food processor until minced.

Mix together vegetables and burger and cook in pan until vegetables are soft. Let cool.

Place egg roll wrappers on counter and fill each one with one large spoonful of filling. Following directions on egg roll wrappers wrap them up and seal with beaten egg.

Fry in vegetable oil until brown on outside.

Makes 12-18. Total time 40 min.

Verdict:

We love lumpia at our house. We eat it somewhat frequently.