Thai Chicken Rice by “Mark Wiens”

Ingredients Part 1: Chicken 1 whole chicken ½ tbsp. salt Water to cover chicken Part 2: Rice ½ kg. uncooked rice (I used high quality Thai jasmine rice, nice and fragrant) About ½ liter of chicken stock broth (this was an estimate, really you should use about 1 cup of rice to 1.8 cups of … Read more

Bow-tie Pasta with Tomato and Roasted Red Pepper Sauce

Ingredients 1 tablespoon extra-virgin olive oil 3 large garlic cloves, minced 1/4 teaspoon crushed red pepper flakes 1/3 cup sun-dried tomatoes, packed in oil, drained and chopped 1/2 cup coarsely chopped jarred roasted red peppers 1 (28-ounce) can plum tomatoes 1 teaspoon sugar 1 teaspoon kosher salt, plus more to season Freshly ground black pepper … Read more

Cold-Day Chicken Noodle Soup

Ingredients 1 tablespoon canola oil 2 celery ribs, chopped 2 medium carrots, chopped 1 medium onion, chopped 8 cups reduced-sodium chicken broth 1/2 teaspoon dried basil 1/4 teaspoon pepper 3 cups uncooked whole wheat egg noodles (about 4 ounces) 3 cups coarsely chopped rotisserie chicken 1 tablespoon minced fresh parsley Directions In a 6-qt. stockpot, … Read more

Greek Lentil Salad

Greek-Lentil-Salad-Recipe-BestRecipeFinder

Ingredients Salad 1 cup black beluga lentils (dry/uncooked) 3 cups of water 3 lightly packed cups of chopped baby spinach ½ medium red onion, chopped ⅓ cup oil-packed sun-dried tomatoes, rinsed ⅓ cup pitted and quartered Kalamata olives ⅓ cup chopped fresh basil or flat-leaf parsley Optional garnish: crumbled feta cheese Greek dressing ¼ cup olive oil 2 tablespoons red wine vinegar … Read more