Picadillo Pockets

Ingredients

2 teaspoons vegetable oil, plus more for brushing

1 shallot, finely chopped

1 clove garlic, minced

Pinch of ground cinnamon

1/2 pound ground beef

Kosher salt and freshly ground pepper

1 tablespoon tomato paste

3 tablespoons chopped tomato

3 tablespoons golden raisins

3 large pimiento-stuffed olives, finely chopped

All-purpose flour, for dusting

1 11-ounce tube refrigerated French bread dough

1 large egg

Directions

Heat the vegetable oil in a medium skillet over medium-high heat. Add the shallot, garlic and cinnamon and cook, stirring, about 1 minute. Add the beef, 1/4 teaspoon salt, and pepper to taste; cook, breaking up the meat with a wooden spoon, until browned, about 3 minutes. Add the tomato paste, chopped tomato, raisins and olives and cook, stirring, 2 more minutes. Season with salt and pepper. Let the mixture cool completely.

Preheat the oven to 425 degrees F and brush a baking sheet lightly with vegetable oil. On a floured surface, roll out the dough and fill the dinner pockets. Step-by-step directions.

Place the pockets seam-side down on the prepared baking sheet. Beat the egg and 1 tablespoon water in a small bowl; brush the pockets with the egg wash. Bake until golden brown, about 15 minutes.

Per serving: Calories: 351; Total Fat 12 grams; Saturated Fat: 4 grams; Protein: 19 grams; Total carbohydrates: 43 grams; Sugar: 8 grams; Fiber 2 grams; Cholesterol: 90 milligrams; Sodium: 752 milligrams

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Spiced Lentils

Directions

Bring 1 cup red or yellow lentils, 4 cups water, a pinch of turmeric and a 1-inch piece chopped ginger to a boil; simmer 15 to 20 minutes. Whisk vigorously; season with salt. Cook 1 teaspoon cumin seeds, 2 sliced garlic cloves and 2 to 3 dried red chiles in a skillet with 3 tablespoons olive oil over medium-high heat, 2 minutes. Add 1 cup halved cherry tomatoes; cook 1 minute. Stir into the lentils with some chopped cilantro.

Serves: 4

Calories: 271

Total Fat: 11 grams

Saturated Fat: 1.5 grams

Protein: 14 grams

Total carbohydrates: 30 grams

Sugar: 2 grams

Fiber: 7.5 grams

Cholesterol: 0 milligrams

Sodium: 136 milligrams

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How To Make Curried Peanut Chicken

(Chicken Recipes)

Ingredients:-

1 c. soy sauce

1/3 c. sugar

4 tsp. vegetable oil

1 1/2 tsp. ground ginger

1 tsp. five spice powder

2 bunches green onion

16 chicken tenders (approx. 2 lbs.)

Directions :-

Blend soy sauce, sugar, oil, ginger and five spice powder in a large bowl until the sugar dissolves. Stir in green onions. Add chicken tenders to marinade. Turn to coat. Cover chicken and refrigerate overnight. Preheat oven to 350 degrees.

Drain chicken RESERVING MARINADE. Arrange chicken in dish and bake until brown and tender, while basting occasionally with marinade.

Another variation of the same recipe:

Ingredients:-

4 halves, skinned & boned chicken breasts

2 c. half & half

1 1/2 c. mayonnaise

3 tbsp. mango chutney

2 tbsp. dry sherry

1 tbsp. sherry vinegar

2 tbsp. plus 1 tsp. curry powder

1 tsp. turmeric

2 c. finely chopped salted roasted peanuts

Directions :-

Preheat oven to 350 degrees. Place chicken breasts in a shallow baking dish just large enough to hold them. Pour half and half over them and bake for 30 minutes. Let cool and cut in 1 inch cubes.

Process mayonnaise, chutney, sherry, vinegar, curry powder and turmeric in a blender or food processor. Dip chicken pieces into the curry mayonnaise and roll in the chopped nuts. Refrigerate 30 minutes. Arrange on a serving plate with fancy toothpicks.

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