Mediterranean Chicken Bowls

Ingredients:

 rice, lentils, cut and warm pitas, marinated 

grilled chicken, 

chopped tomatoes, 

cucumbers, tzatziki sauce,

hummus, pickled onions, 

Lentils - Lindsay Merrill - camp

 

• 2 cups black lentils

  

• 4 cups vegetable broth

• 2 cups water

• 1 teaspoon dried thyme or oregano

• ½ teaspoon garlic powder

Instructions

1. Combine all of the ingredients in a 

   saucepan on the stove and bring to

   a simmer.

2. Simmer uncovered for 15-20 

   minutes, or until the lentils are 

   tender.

3. Drain any excess liquid, then serve.

Notes

• This recipe makes approximately 5 cups of cooked lentils. 

   A serving of lentils is ½ cup, therefore this recipe makes 10 servings. 

  The nutritional information provided is for one serving.

• To make black lentils in an Instant Pot:

• Combine 2 cups of black lentils with 3 ½ cups vegetable 

  broth, 1 teaspoon dried thyme and ½ teaspoon garlic 

  powder in an Instant Pot.

• Set the steamer release valve to the “sealing” position.

• Set the manual timer on the Instant Pot to high 

  pressure for 8 minutes.

• Let the pressure naturally release for 10 minutes, 

  then release any remaining pressure before removing the lid.

• Drain any excess liquid, then serve.

Chicken Shawarma - Lindsay Merrill - Camp

Ingredients

For the Chicken (Can use this much marinade for like 4 lbs chicken)

• 2 lemons juiced (around 1/4 cup)

• ½ cup olive oil

• 6 cloves garlic peeled, smashed and minced (can used minced garlic in jar-- about 2-3 tsp

• Kosher salt and freshly cracked black pepper

• 2 teaspoons ground cumin

• 2 teaspoons paprika

• ½ teaspoon dried oregano

• ½ teaspoon red-pepper flakes

• 2 pounds boneless skinless chicken thighs (way more chicken per batch of marinade)

Instructions

1. In a large zip-top bag, combine the lemon juice, ½ cup olive oil, garlic, 

   salt, pepper, cumin, paprika, oregano and red-pepper flakes. 

   Add the chicken, zip the top of the bag and give it a quick 

   shake to combine. Refrigerator for at least 1 hour and up to 12 hours.

2. Preheat a cast iron to medium high heat. Remove the chicken 

   from the marinade and grill each chicken thigh for 4-5 minutes 

   on each side until done. Remove and set aside to rest. (We’ll use grill.)

3. Slice the chicken against the grain into thin strips and transfer 

   back into the skillet and sauté for 2 minutes until just slightly 

   crispy around the edges.

4. Transfer the chicken to a large platter and serve with shredded 

   lettuce, olives and a squeeze of fresh lemon juice.

Best Tzatziki

Tzatziki (best if made ahead of time)

1/2 cup lemon juice

8 small garlic cloves, minced to paste

6 cups plain whole milk Greek yogurt

4 cups shredded English cucumbers (pre-wringing)--

 salted a bit, drained in a colander for as long as you 

can stand to wait, and then patted dry or wrung out

1 1/2 cups minced fresh mint

1/2 cup minced fresh parsley

3 tsp salt

1. Whisk lemon juice and garlic together. 

   Let stand for 10 minutes.

2. Stir in the rest of the ingredients. 

Lindsay's Hummus

 

Ingredients

• 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
• ½ teaspoon baking soda (if you’re using canned chickpeas)
• ¼ cup lemon juice (from 1 ½ to 2 lemons), more to taste
• 1 medium-to-large clove garlic, roughly chopped
• ½ teaspoon fine sea salt, to taste
• ½ cup tahini
• 2 to 4 tablespoons ice water, more as needed
• ½ teaspoon ground cumin
• 1 tablespoon extra-virgin olive oil
• Any of the following garnishes:  drizzle of olive oil or zhoug sauce, sprinkle of ground sumac or paprika, chopped fresh parsley

Instructions

1. Place the chickpeas in a medium saucepan and add the baking soda. Cover the chickpeas by several inches of water, then bring the mixture to a boil over high heat. Continue boiling, reducing heat if necessary to prevent overflow, for about 20 minutes, or until the chickpeas look bloated, their skins are falling off, and they’re quite soft. In a fine mesh strainer, drain the chickpeas and run cool water over them for about 30 seconds. Set aside (no need to peel the chickpeas for this recipe!).
2. Meanwhile, in a food processor or high-powered blender, combine the lemon juice, garlic and salt. Process until the garlic is very finely chopped, then let the mixture rest so the garlic flavor can mellow, ideally 10 minutes or longer.
3. Add the tahini to the food processor and blend until the mixture is thick and creamy, stopping to scrape down any tahini stuck to the sides and bottom of the processor as necessary.
4. While running the food processor, drizzle in 2 tablespoons ice water. Scrape down the food processor, and blend until the mixture is ultra smooth, pale and creamy. (If your tahini was extra-thick to begin with, you might need to add 1 to 2 tablespoons more ice water.)
5. Add the cumin and the drained, over-cooked chickpeas to the food processor.. While blending, drizzle in the olive oil. Blend until the mixture is super smooth, scraping down the sides of the processor as necessary, about 2 minutes. Add more ice water by the tablespoon if necessary to achieve a super creamy texture.
6. Taste, and adjust as necessary—I almost always add another ¼ teaspoon salt for more overall flavor and another tablespoon of lemon juice for extra zing.
7. Scrape the hummus into a serving bowl or platter, and use a spoon to create nice swooshes on top. Top with garnishes of your choice, and serve. Leftover hummus keeps well in the refrigerator, covered, for up to 1 week.

Recipe and image from Cookie and Kate 

Peanut Noodle Salad - Lindsay Merrill - Camp

 

1. Cook a bunch of soba noodles

   

2. Rinse noodles to cool and mix in 

   a bowl with  shredded cabbage, 

   edamame, and thinly sliced bell peppers.

    

3. When close to serving time, mix with peanut salad dressing 

   (refrigerated section at Trader Joe’s). Sprinkle with 

   cilantro and peanuts. 

Southwestern Quinoa Salad - Lindsay Merrill - Camp

 Ingredients:

1 cup uncooked quinoa

2 cups water, salted

15 ounce can of black beans, rinsed and drained

2 cups corn (fresh is best, frozen is easy- no need to thaw before use)

1 red bell pepper, diced (you can also add some green pepper if you like green peppers)

1/2 an onion, finely diced (original recipe calls for red- I've used both red and yellow and both are good)

fresh cilantro, chopped (about 1/3 cup)

Dressing (can make in food processor)

1 clove garlic, finely minced

1 lime, zested and juiced

3 Tbs extra virgin olive oil

1 Tbs red wine vinegar

1 tsp chili powder

1 Tbs honey

Salt

Pepper

Garnishes: Avocado slices, salad greens, more lime juice, etc

Directions:

1. Cook quinoa by putting quinoa and water in a saucepan. 

Bring to a boil. Reduce to a simmer and simmer, uncovered, 

until liquid has been absorbed, approx 20 minutes. Take off

 heat and cover for 5 min.  

2. Once quinoa is cooled slightly, mix quinoa, beans, and 

vegetables together in a bowl.

3. Whisk dressing ingredients together and pour over salad.

4. Stir.

5. Garnish with cotija cheese, grated (or include on side)

Notes:

Tip: Some say this salad tastes even better the next day 

when everything has marinated in the dressing.