Morroccan Spice rub

Makes enough for 4 servings of meat

1 tsp paprika
1/2 tsp cayenne (less if you prefer low spice)
1 tsp coriander powder
1 tsp cumin powder
1/2 tsp cinnamon
1/2 tsp ground pepper
1/4 tsp garam masala (optional)
Salt to taste

Mix and use it as run on chicken or lamb.

Lemon Snap Peas

Great side dish, goes great with Fish.
Makes 4 servings

2 cups sugar snap peas
1 tbsp unsalted butter
1 tsp lemon zest
Salt & pepper to taste

Melt butter in a skillet, on medium-high heat. Add peas, cook for 2-3 minutes, stirring constantly.
Add lemon zest, salt & pepper. Cook for another minute or so - peas should be just slightly tender.
Serve warm.

Chips "on" Fish with vegetables

Taken from Cuisine at home magazine, this is a more elaborate version of baked fish that I normally make.

Vegetables:
1 large tomato, seeded & chopped
2 leeks, white part only, thinly sliced
1 small green pepper, chopped
1 tbsp garlic, chopped

Fish:
4 red snapper fillets, boned & skinned (flounder or tilapia will work equally well)
1/2 cup coarse bread crumbs
1/2 cup grated Parmesan cheese
1/2 cup crushed potato chips
1/2 tsp paprika
1/2 tsp cayenne pepper
2 tbsp unsalted butter, melted
Lemon wedges & chopped scallion for garnish

Preheat oven to 450 degrees.
Combine the vegetables together, season with salt & pepper & spread on a baking tray coated with cooking spray.
Arrange fillets on top of vegetables, season with salt & pepper.
Combine crumbs, cheese, chips, paprika & pepper, toss with melted butter. Divide the mix over the fillets, pressing gently on the fish.
Bake 20 minutes or so until fillet flakes easily with a fork.
Serve topped with scallion with lemon wedge on side.

Serve with side of asparagus or snap peas.

Mixed Greens Salad with Honey Mustard dressing

To turn this into a complete meal, I serve crusted chicken breast on this salad.

Honey Mustard Dressing:
1/4 cup Honey (or Agave Nectar)
2-3 tbsp Dijon mustard (based on the sharpness of the mustard)
1 shallot, minced
1 tbsp vinegar, apple cider or red wine.
Juice of 1/2 a lemon
salt and pepper to taste

Whisk the ingredients together.

Salad:
8 cups mixed greens
small red onion, thinly sliced
4 oz (1/2 cup) of goat cheese, crumbled

Mix the greens, onion and goat cheese. Just before serving, add dressing as needed. Top with crusted chicken (if using).

Fresh Garden Salad

Good for anytime you're looking for a light, crispy taste of fresh salad. Makes about 8 cups of salad.

Vinaigrette:

1 shallot, minced

2 tbsp white wine vinegar

1 tbsp olive oil

1 tbsp Dijon mustard

1 tsp honey

Juice of 1/2 a lemon

Salt and pepper to taste

Whisk the ingredients together.

Salad:

2 romaine lettuce hearts chopped

1 English cucumber, thinly sliced

5 red radishes, thinly sliced

handful of dried cranberries

Toss vinaigrette with vegetables just before serving.

Spicy Roasted Chicken

I took the traditional roasted chicken recipe and used by Indian spices to jazz it up.
Ingredients:
2 tsp ginger garlic paste
2 heaping tsp coriander-cumin powder
2 tsp paprika
Coarse salt & pepper to taste
1 whole chicken (about 4 lbs) washed inside & out, patted dry & legs tied
4 carrots, chopped into 2" pieces
2 potatoes (or medium sweet potatoes), sliced into 1/2" slices
1 cup peeled pearl onions
1 lemon (or an Orange) quartered into 8 pieces

Preheat oven to 450 degrees.
Rub salt and pepper all over the chicken (inside & out). Mix ginger-garlic paste with coriander-cumin powder and rub it on the chicken. Sprinkle paprika all over.
Place the chicken in a cast iron pot. Place the vegetables around and add 1/2 cup of water. Cover the lid tightly and place it in the oven (if using a roasting pan, make sure to use a smaller size where the contents fit tightly and cover it with double layer of heavy duty aluminum foil). Bake for 30 minutes.
Remove the lid (or foil), use a long handled spoon to baste the chicken with liquid from the pan. Bake uncovered for another 30 minutes, basting once more half way through.
Chicken is done if juices run clear when pierced between the breast & thigh. Thermometer in the thickest part of thigh (avoiding bone) should read 170 degrees.

Let chicken rest for a bit before carving. Serve with vegetables from the side and a hearty bread to soak up the juices from the bottom of the pan.

Spinach & Onion Dip

Serve this dip warm with crostini or pita chips.

Ingredients:
1 medium yellow onion, diced medium
2 garlic cloves chopped fine
1 tsp olive oil
coarse salt & ground pepper
1/2 tsp paprika
1 tsp all purpose flour
2 packages (10 oz each) chopped frozen spinach, thawed & squeezed dry
1 cup whole milk
1/2 cup sour cream
1 bar (8 oz) cream cheese
1/4 cup freshly grated Parmesan

Preheat oven to 350F.
Heat oil in a medium saucepan. Saute garlic till light brown. Add onion, salt & pepper. Cook till translucent - 5-7 minutes. Add flour - stir for 30 seconds. Add milk, spinach, sour cream & cream cheese. Cook, stirring till the cream cheese melts. Add paprika, mix & transfer to a baking dish.Top with Parmesan.
Bake for 15 minutes till the mixture is bubbling. Heat broiler and broil for 3-4 minutes until the top browns.