Monday, May 23, 2011

Moroccan Carrot-Chickpea Salad

It's finally beginning to feel like summer and broke out the grill and had our first burgers this weekend. Since I typically burn out on potato salad and cole slaw by late May, I'm always looking to find sides that are fresh, fast and easy. Since I love carrots, it was a no-brainer to try to this Rachel Ray recipe.


Moroccan Carrot-Chickpea Salad

Ingredients:
1 lemon, finely zested and juiced
1 tsp. ground coriander ( I also used some cumin)
1/8 tsp. cayenne pepper
Salt / Pepper
Extra virgin olive oil
1 1/2 lbs. carrots, coarsely grated ( I used bagged pre-shredded carrots but chopped them up a bit more)
2 cans (15 oz. each) chickpeas, rinsed
1/2 cup golden raisins
1/2 cup roasted, unsalted cashews, coarsely chopped
1/3 cup coarsely chopped cilantro, plus leaves for garnish
1/3 cup chopped fresh mint

Directions:
In a large bowl, combine the lemon zest and juice, coriander, cumin, cayenne and 1 1/4 tsp. salt and pepper to taste; whisk in the olive oil. Stir in the carrots, chickpeas, raisins, cashews, chopped cilantro and mint; toss to coat. Let stand for at least 15 minutes for flavors to come together. Top with the extra cilantro leaves.

Monday, May 2, 2011

Hawaiian BBQ Pulled Chicken Sandwiches

It's May and I'm freezing. The rain and cold just won't move along and Spring may never get here. Therefore it felt appropriate to use the slowcooker on a gloomy Monday. This is a super simple and kid-friendly alternative to pulled pork. It's sweet, tender and tangy. We could all use a little Hawaiian sunshine right about now!



Hawaiian BBQ Pulled Chicken Sandwiches

3 pounds Boneless Chicken Breast, Thighs Or A Combo Of The Two
1 whole Onion (large), Sliced Into Chunks
1 can (20 Oz. Size) Crushed Pineapple, Drained But Reserve The Juice If Using (See Note Below)
1 bottle (18 To 20 Oz. Size) BBQ Sauce Of Your Choice (We used Sweet Baby Ray's)
Hamburger Buns Or Kaiser Rolls

Place chicken in the bottom of the crock pot. Top with onions, then pineapple. Pour the entire bottle of BBQ sauce over the whole thing.

Note: If you want a sweeter BBQ, add up to half a cup of the pineapple juice you drained, depending on how sweet you want it. This is optional.

Turn your crock pot on LOW and cook for 8–10 hours (or on HIGH for 4–6).

An hour before it is finished cooking, shred the chicken using two forks. Finish cooking an additional hour so the chicken can absorb most of the sauce. Serve on hamburger buns and top with coleslaw if desired.

Recipe and pic from Eat, Live, Run blog.