Maple Syrup for Sweet and Sour Preparations

                          Sweet and Sour Chicken, Bamboo Shoots and Red Quinoa

Ingredients:

1 tablespoon canola oil

1 tablespoon peeled, chopped fresh ginger

1 tablespoon minced garlic

1 pound of skinless, boneless Chicken thighs, cut to bite size pieces

1/2 teaspoon salt

1/4 cup pure maple syrup

1 tablespoon rice vinegar

1 tablespoon soy sauce

2 teaspoons of Sriracha Hot Chili Sauce

8 oz can of sliced bamboo shoots, drained

1 cup pre-washed red quinoa

1 1/2 cups chicken broth

1/4 cup chopped green onions

Cooking Directions:

Add oil to a 3 Qt. sauté-pan and heat to medium high. Add ginger and garlic, stir till lightly brown. Add chicken, mix well and cook for few minutes till pieces turn opaque begin to brown. Add salt and mix well. Combine maple syrup, vinegar, soy sauce and chili sauce in small bowl. Mix and add to chicken. Stir and cook for few minutes till chicken pieces are coated with sweet, sour and chili sauce. Add bamboo shoots, quinoa and chicken broth. Mix well and increase the heat to high till the mixture comes to boil. Cover and reduce the heat to low and let it simmer for 15 minutes. Turn off the heat and leave the pan covered for 10-15 minutes till all the liquid is absorbed. Uncover, fluff with a fork. Garnish with chopped green onions and serve.

Servings: 4

The leftovers can be converted into Fresh Spring Rolls and serve with Sweet, Sour and Hot dipping sauce as shown below 

To make spring rolls, dip 8.5 inch round rice paper in warm water for few seconds and place it on a cutting board. Add about 2 tablespoons of leftovers in the middle, fold the sides and then the bottom and roll it.

To make dipping sauce combine ¼ cup maple syrup, 1 tablespoon soy sauce, 2 teaspoons rice vinegar, 1 teaspoon Sriracha hot chili sauce and 1 teaspoon of finely chopped green onions.

The use of Maple Syrup in Sweet & Sour recipe is intentional as it's nutritional value far exceeds than that of other sweeteners. I came across a great deal of information on Maple Syrup from   www.purecanadamaple.com

Grilled Halloumi Cheese Sliders with Mediterranean Flavors

My family and I went to London last year to visit my daughter at the end of her study abroad program.  She acted as our tour guide and took us around to her favorite spots including the incredible food market, Borough Market, http://www.boroughmarket.org.uk/.

We had lunch at Borough Mkt and ate many delicious dishes. At this lunch I was introduced to Halloumi cheese in the form of a Grilled Halloumi Cheese Burger. Halloumi cheese is orginally from Cyprus and is a thick, salty cheese that has a higher than normal melting point which makes it perfect for grilling.

Back in the US I still had a craving for Halloumi cheese. I was excited after I found the cheese at our local specialty grocery store. It was my inspiration for the next recipe contest. Although it's not the same as the burger at Borough Mkt, my daughter gave it her seal of approval.

Ingredients:

1 tablespoon olive oil

1 teaspoon fresh lemon juice

1 teaspoon McCormick Perfect Pinch Mediterranean Herb, divided

4 one ounce slices of Halloumi Cheese, about 2 1/2 by 2 inches, 1/4 inch thick

1 tablespoon chopped red onions
1 tablespoon chopped cucumber
1/4 cup chopped grape tomatoes
2 tablespoons non-fat Greek yogurt
1 teaspoon fresh Mint, finely chopped
4 Potato dinner rolls
1 cup baby Arugula

Directions:

1. Combine olive oil, lemon juice and 1/2 teaspoon of McCormick Perfect Pinch Mediterranean Herb in a small bowl. Mix. Brush this mixture on both sides of Halloumi cheese slices and set aside.

2. Combine onions, cucumber, tomatoes, yogurt, mint and remaining McCormick Perfect Pinch Mediterranean Herb in a small bowl. Mix and refrigerate the Raita.

3. Preheat a non-stick grill pan to medium high heat. Place the cheese slices on the grill. Grill about 1 minute on each side and remove them to a plate.

4. Split the dinner rolls and grill the cut side for 30-45 seconds.

5. To assemble the slider, place bottom part of the dinner roll in a plate. Spread 1/4 cup Arugula on the bun. Place the grilled Halloumi cheese slice over it. Spread few tablespoons of Raita over the cheese and place the top part of the dinner roll. Repeat and build the remaining sliders.

Servings: 2

Sweet Potato-Mango Soup with Chipotle Pepper

Ingredients:

1 tablespoons vegetable oil
1 onion, chopped
4 cups, peeled and cut into 1-inch cubes, sweet potatoes
1 table spoon chopped Chipotle Pepper in adobo sauce
2, 14 oz. Cans of 99% fat free chicken broth
2 cups of semi-ripe Mangoes, peeled and cubed
1 cup buttermilk
Salt to taste
1/2 cup fresh Cilantro leaves
2 cups Plantain Chips

Directions:
1. In a large pot, heat the oil over medium heat. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Increase the heat to medium-high and add the sweet potatoes and chipotle peppers; cook, stirring, for 5 minutes. Pour in the chicken broth and bring to a boil. Lower the heat and simmer, covered, until the sweet potato is cooked through, about 20 minutes. Add mangoes and cook for another 5 minutes till mango pieces are soft. Remove from the heat.
2. Using a blender, puree the soup. Stir in the buttermilk and season with salt. Warm over low heat. Serve the soup with Plantain chips and garnished with cilantro leaves.
Servings: 4-6

Toasted Almond Chaat

Ingredients:

1 cup Whole Almonds
3/4 cup chopped Red onions
1 Jalapeno pepper, seeded and minced
1/2 cup quartered Grape Tomatoes
1/4 cup chopped fresh Cilantro leaves
1 teaspoon fresh Lime juice
2 teaspoons Olive oil
1 1/2 teaspoons Chaat Masala (available at Indian Grocery Stores)

Directions:

Preheat the oven to 350 degree F. Spread the almonds on a cookie sheet and bake for 10 minutes. Remove from the oven and let cool.
Combine the remaining ingredients in a medium size glass bowl. Add toasted almonds and mix well. Refrigerate for 15-20 minutes and serve as an appetizer.