Grilled Vegetables, Citrus-Tarragon Chicken Kebabs and Classic Greek Lettuce Salad (Maroulosalata)

 A low-carb dinner tonight.  I adjusted each recipe to serve 1.

  

Grilled Veg's

3 red bell peppers, seeded & halved
3 yellow squash (about 1 lb.) sliced lengthwise into 1/2" rectangles

3 zucchini (about 12 oz) sliced lengthwise into 1/2" rectangles

3 Jap. Eggplant (12 oz) sliced lengthwise into 1/2" rectangles

12 cremini mushrooms

1 bunch (1 lb.) asparagus, trimmed

12 green onions, roots cut off

1/4 C plus 2 Tbs. olive oil

Salt & freshly ground pepper

3 Tbs. balsamic vinegar

2 garlic cloves, minced

1 tsp chopped fresh Italian parsley leaves

1 tsp chopped fresh basil leaves

1/2 tsp. finely chopped fresh rosemary leaves

Preheat grill to med-high.  Brush veg's with 1/4 cup of the oil.  sprinkle veg's w/salt & pepper.  Work in batches:  bed peppers (8-10 min.); yellow squash, zucchini, eggplant, mushrooms (7 min.); asparagus & green onions (4 min.).  Don't shift too frequently once on the grill pan, to get grill marks.

Whisk remaining 2 Tbs. oil, balsamic vinegar, garlic, parsley, basil & rosemary.  Add salt & pepper to taste.  Drizzle over veg's and serve.

Citrus-Tarragon Chicken Kebab

1 orange, zested, then juiced, remainder discarded

1 lemon, zested, then juiced, remainder discarded

1 lime zested, then juiced, remainder discarded

4 cloves garlic, minced

1 Tbs. fresh tarragon leaves

1/4 C soy sause

1/4 C canola oil

1/2 tsp salt

1/2 tsp freshly ground black pepper

1 pound boneless, skinless chicken breasts, cut into 1-inch cubes

Grill over medium-high (400-500 degrees) heat for 10-15 minutes, turning often and basting with reserved marinade.

Classic Greek Lettuce Salad (Maroulosalata)

2 Romaine hearts very finely chopped

6 sprigs of green onion chopped finely (green & white parts included)

A small bunch of dill chopped finely (approx. 1/4 cup)

A small bunch of parsley chopped finely (aprox. 1/4 cup) optional

2 very small English Cucumbers (or half of a large one), sliced down the middle lengthwise then sliced into pieces.

1/4 C crumbled fetta 

For the dressing:

1/2 C extra virgin olive oil

2 Tbs. red wine vinegar, or freshly squeezed lemon juice

1/4 tsp sea salt

cracked black pepper to taste (optional)

1 tsp dried greek oregano

Combine all fresh green ingredients in a large salad bowl.

Whisk together all the dressing ingredients and then drizzled over salad and toss well.  

Top with crumbled feta and serve.

Korean Beef Bowl and Rice-a-Roni

Korean Beef Bowl and Rice-a-Roni

(My personal notes from reading the comments at the site:  Roman noodles instead of rice.  Layer of cold shredded carrots between rice and meat.  Use Ground Turkey).

I used ground beef, and also added a layer of shredded carrot.  I made my easy Rice-a-Roni recipe, that makes enough for 1-2, and I didn't add the spices that give it the flavor of Rice-a-Roni.  Recipe is below for that.

Korean Beef Bowl

1/4 cup brown sugar, packed (I use Coconut Sugar)

1/4 cup reduced sodium soy sauce

2 teaspoons sesame oil

1/2 teaspoon crushed red-pepper flakes, or more to taste

1/4 teaspoon ground ginger

1 tablespoon vegetable oil

3 cloves garlic, minced

1 pound ground beef

2 green onions, thinly sliced

1/4 teaspoon sesame seeds

In a small bowl, whisk together brown sugar, soy sauce, sesame oil, red pepper flakes and ginger.

Heat vegetable oil in a large skillet over medium high heat. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.

Stir in soy sauce mixture and green onions until well combined, allowing to simmer until heated through, about 2 minutes.

Serve immediately, garnished with green onion and sesame seeds, if desired.

https://damndelicious.net/2013/07/07/korean-beef-bowl/

Rice Orzo Pilaf

Melt olive oil in small saucepan.  Saute 1/4 cup rice, and 1/4 cup orzo pasta.  Stir often, until golden brown.  Add 1 cup water.  Cover, simmer, 15 minutes.  

(times 8 in paranethesis below):

1 1/2 tsp salt (4 TBS)

1/8 tsp pepper (1 tsp)

1/8 tsp ground coriander (1 tsp)

1/8 tsp mustard powder (same)

1/8 tsp celery salt (same)

1/8 tsp paprika (same)

1/8 tsp turmeric (same)

1/8 tsp cayenne powder (same)

Rice a Roni Recipe

2 Cups Rice

1 Cup Vermicelli

1/4 Cup Parsley

6 Tablespoons Chicken Bouillon 

2 tsp Onion Powder

1/4 tsp Thyme

1/2 tsp Garlic Powder

1 cup mix to 2 1/4 cup water.  Cover, simmer 20 minutes.  

  

Gingered Honey Salmon

 This is from the Taste of Home, Everyday Air Fryer cookbook.  

Makes 6 Servings

• 1/3 C orange juice
• 1/3 C reduced-sodium soy sauce
• 1/4 C honey
• 1 green onion, chopped
• 1 tsp ground ginger
• 1 tsp garlic powder
• 1 salmon fillet (1 1/2 lbs. and 3/4" thick)

For marinade, ix the first 6 ingredients.  In a shallow bowl, combine salmon and 2/3 C marinade.  Refrigerate 30 minutes, turning.  Reserve remaining marinade for basting

Preheat air fryer to 325.  Place salmon fillet on greased tray, discard marinade.  Cook until fish just begins to flake easily with fork, 15-18 minutes.  Basting with reserved marinade during the last 5 minutes.

Greek Tuna Salad

 This salad comes from the website Olive & Mango.   That link will put you on the page with the recipe.  

Here's my personal picture.  

Stuffed Zucchini (Zucchine Ripiene)

 1 medium to large zucchini
2 Tbs olive oil, divided
1/2 lb. ground pork, turkey or beef
1/2 medium onion, chopped
2 small cloves garlic, diced
4 oz. mushrooms, chopped
1/8 C white wine
1 1/2 C diced plum tomatoes
1/6 C pine nuts, toasted
1 egg, beaten
1/3 C grated Parmigiano cheese
1/8 C fresh basil, chopped
1/8 C fresh parsley, chopped
1/2 tsp salt
1/2 tsp freshly ground black pepper

1/4 C unseasoned bread crumbs

1.  Cut the zucchini in half lengthwise.  Using a Mellon baller or small spoon, scoop out the insides of the zucchini.  Leave the shells about 1/4" thick.  Be careful not to pierce the shell.  Reserve and dice half of the insides that have been scooped out.

2.  Heat 2 Tbs oil in a large skillet over medium heat until hot.  Add the ground meat and sauce until lightly browned, stirring occasionally - about 8 minutes.  Scoop the meat into a bowl.

3.  Using the same skillet add the remaining 2 Tbs oil and heat.  Add the onion and garlic and sauce until soft, about 5-7 minutes.  Add the chopped mushrooms and reserved zucchini.  Saute until tender, about another 5 minutes.  Add the ground meat back into the skilled.

4.  Add the wine and diced tomato.  Saute until tomato is soft and heated through.  Stir in the pine nuts.  Remove from the heat and allow to cool.  (This is important or you will scramble the egg
when you add them in).

5.  Preheat oven to 400.  When the mixture has cooled, stir in the eggs, parmigiana, basil, parsley, salt and pepper.

6.  Fill the zucchini halves with the mixture, slightly mounding.  Arrange the stuffed zucchini in a baking pan.  Drizzle with olive oil and sprinkle with the breadcrumbs.  Pour about 1/4 inch of water in the bottom of the baking pan.  Place in the oven.

7.  Bake for about 40-45 minutes or until the filling is golden brown.