1 Tbsp. Olive oil
1 cup diced yellow onion
1 cup diagonally sliced carrot
1 Tbsp. Minced garlic
2 tsp. Unsalted tomato paste
4 cups unsalted chicken stock
1 cup water
5/8 tsp. Halal salt
5 oz. uncooked ditalini pasta (about 1 cup)
1 cup diagonally sliced sugar snap peas
1/4 cup chopped fresh tomato
6 oz. skinless, boneless rotisserie chicken breast, shredded (about 1 1/2 cups)
1/2 cup fresh squeezed lemon juice
1. Heat a large Dutch oven over medium- high. Add oil to pan; swirl to coat. Add onion and carrot; sauté 4 minutes. Add garlic and tomato paste; cook 2 minutes, stirring occasionally. Add stock, 1 cup water, and salt; bring to a boil. Add pasta to pan; cook 5 minutes. Add snap peas, tomato, and chicken to pan; cook 3 minutes, or until pasta is done.
2. Add lemon juice for flavor.
Cooking Light Magazine
Greek Marinade for Lamb:
1/3 cup olive oil
juice of 2 lemons
1/4 cup dried Greek oregano, or 1/2 cup chopped fresh
6 garlic cloves, chopped
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 pounds lamb for kebabs cut into 1 1/2-inch chunks
1 large onion, cut into 1-inch pieces
1 red or green bell pepper, cut into 1-inch pieces
Mix all the ingredients together into a paste in a small bowl and rub it all over the lamb. Place the lamb in a shallow bowl and cover with any remaining marinade. Marinate for about 2 hours at room temperature, or cover the lamb and marinate overnight in the refrigerator, turning the meat from time to time.
Skewer the marinated lamb chunks on wooden or metal skewers, alternating with chunks of onions or peppers, if desired. Grill until the meat reaches 130° to 135°F for medium-rare to medium.
Prep time: 40 minutes
Total: 50 minutes
1 pound ground beef
1/2 small onion, finely chopped
1/2 cup bread crumbs
1 large egg
1/4 teaspoon ground nutmeg
6 cups chicken broth
One 14.5 oz. can cannellini beans, rinsed
2 cloves garlic, thinly sliced
1 small head escarole, torn (about 8 cups)
1 tablespoon fresh lemon juice
Combine the beef, onion, bread crumbs, egg, nutmeg, and 1/2 tablespoon salt. Shape into meatballs.
Boil in salted water until cooked through, 5 to 6 minutes.
Combine the broth, beans, garlic, and meatballs in a saucepan; bring to a boil. Stir in the escarole; reduce heat and simmer until tender, 8 to 10 minutes. Add the lemon juice and season with 1/2 teaspoon salt.