fruit salad and the cucumber salad. They were a huge hit. I used chicken legs vs. wings, and was only able to marinate for 4 hours. It was wonderful. I added some chopped cilantro as garnish. The Mango salad was great, perfect proportions. I did not add the mint, as we are not fans...But loved the ginger/honey subtle taste. (served it as a desert, with a small scoop of vanilla ice cream) Cucumber salad was very refreshing. Everyone enjoyed it. Thanks for the great recipes! I served store bought hummus with mini pita breads for the appetizer.
Best,
Barb
Grilled Chicken Wings with Tandoori Flavorings
1/4 cup vegetable or canola oil
3 Tbs. ground cumin
1 Tb. curry powder
2 tsps. garlic powder
2 tsps. salt
1 tsp. ground ginger
1/2 tsp. cayenne pepper
1/3 cup red wine vinegar
1 cup plain yogurt
4 pounds chicken wings (about 16 whole wings), tips removed and wings split at the joint
Heat oil in an 8-inch skillet over low heat. Mix cumin, curry, garlic, salt, ginger and cayenne in a medium bowl. Add spices to the oil and heat until they start to sizzle and darken slightly in color, 20 to 30 seconds. Return spices to bowl; whisk in vinegar, then yogurt. Add wings; toss to coat. Let stand 10 minutes, or transfer to a zipper-lock bag and marinate up to 24 hours.
If using a gas grill, turn all burners on high for 10 minutes. Clean grate with a wire brush, then use tongs to swipe grate with an oil-soaked rag. Place wings on rack; cover and cook until grill marks form on one side, about 5 minutes. Turn and cook until grill-marked on other side, about5 minutes longer. Turn burners to low and grill until chicken is cooked through, 5 to 10 minutes longer. Serve warm or at room temperature.
If using a charcoal grill, build coals on one half of the grill floor. When the coals are hot and ashy, grill wings as instructed above, then move to the cool side of the grill for an additional 5 minutes of cooking, if necessary.
Serves 8
Per serving (4 pieces total): 276 calories, 1g carbohydrates, 24g protein, 19g fat (5g saturated), 73mg cholesterol, 0g fiber, 660mg sodium
These wings are so addictive, you may want to make extra.
Mango Fruit Salad with Honey Lime Sauce
2 Tbs. minced fresh ginger root
1 tsp. finely grated zest and 2 Tbs. juice from a large lime
1/4 cup honey
2 medium mangos, peeled, seeded and cut into cubes
3 cups green grapes(about 1 1/4 pounds)
1 1/2 cups fresh blueberries (about 2 4.4-ounce containers)
1/4 cup chopped freshmint leaves
Whisk ginger, lime zest and juice, and honey in a small bowl; set aside. Mix fruits and mint in a large bowl. Add dressing; toss to coat. (Can be covered and refrigerated overnight.)
Serves 8
Per serving: 126 calories, 33g carbohydrates, 1g protein, 0g fat (0g saturated), 0mg cholesterol, 2g fiber, 5mg sodium
Cooling salads are used to temper spicy Indian dishes. Remember that old saying, "cool as a cucumber"?
Cucumber Vegetable Salad with Cilantro & Red Onion
1 large seedless English cucumber, thinly sliced
1/2 tsp. salt
1 yellow bell pepper, cut into short, thin strips
3 medium carrots, peeled and sliced into thin rounds
2 cups (12 ounces) cherry tomatoes, halved and salted
1/2 medium red onion, cut into thin slivers
1/2 cup chopped fresh cilantro
1/4 cup vegetable oil
1/4 cup rice wine vinegar
Ground black pepper, to taste
Toss cucumber slices with salt in a colander; let stand in the sink or over a bowl until juice has drained, 30 to 45 minutes. Pat cucumbers dry with paper towels and turn into a large bowl. Add remaining vegetables, cilantro and oil; toss to coat. Add vinegar and pepper; toss again. (Can be covered and refrigerated several hours.) Before serving, adjust seasonings (salt, pepper, vinegar).
Serves 8
Per serving: 103 calories, 9g carbohydrates, 1g protein, 7g fat (1g saturated), 0mg cholesterol, 2g fiber, 99mg sodium
http://www.usaweekend.com/food/recipes-for-summer.html
Best,
Barb
Grilled Chicken Wings with Tandoori Flavorings
1/4 cup vegetable or canola oil
3 Tbs. ground cumin
1 Tb. curry powder
2 tsps. garlic powder
2 tsps. salt
1 tsp. ground ginger
1/2 tsp. cayenne pepper
1/3 cup red wine vinegar
1 cup plain yogurt
4 pounds chicken wings (about 16 whole wings), tips removed and wings split at the joint
Heat oil in an 8-inch skillet over low heat. Mix cumin, curry, garlic, salt, ginger and cayenne in a medium bowl. Add spices to the oil and heat until they start to sizzle and darken slightly in color, 20 to 30 seconds. Return spices to bowl; whisk in vinegar, then yogurt. Add wings; toss to coat. Let stand 10 minutes, or transfer to a zipper-lock bag and marinate up to 24 hours.
If using a gas grill, turn all burners on high for 10 minutes. Clean grate with a wire brush, then use tongs to swipe grate with an oil-soaked rag. Place wings on rack; cover and cook until grill marks form on one side, about 5 minutes. Turn and cook until grill-marked on other side, about5 minutes longer. Turn burners to low and grill until chicken is cooked through, 5 to 10 minutes longer. Serve warm or at room temperature.
If using a charcoal grill, build coals on one half of the grill floor. When the coals are hot and ashy, grill wings as instructed above, then move to the cool side of the grill for an additional 5 minutes of cooking, if necessary.
Serves 8
Per serving (4 pieces total): 276 calories, 1g carbohydrates, 24g protein, 19g fat (5g saturated), 73mg cholesterol, 0g fiber, 660mg sodium
These wings are so addictive, you may want to make extra.
Mango Fruit Salad with Honey Lime Sauce
2 Tbs. minced fresh ginger root
1 tsp. finely grated zest and 2 Tbs. juice from a large lime
1/4 cup honey
2 medium mangos, peeled, seeded and cut into cubes
3 cups green grapes(about 1 1/4 pounds)
1 1/2 cups fresh blueberries (about 2 4.4-ounce containers)
1/4 cup chopped freshmint leaves
Whisk ginger, lime zest and juice, and honey in a small bowl; set aside. Mix fruits and mint in a large bowl. Add dressing; toss to coat. (Can be covered and refrigerated overnight.)
Serves 8
Per serving: 126 calories, 33g carbohydrates, 1g protein, 0g fat (0g saturated), 0mg cholesterol, 2g fiber, 5mg sodium
Cooling salads are used to temper spicy Indian dishes. Remember that old saying, "cool as a cucumber"?
Cucumber Vegetable Salad with Cilantro & Red Onion
1 large seedless English cucumber, thinly sliced
1/2 tsp. salt
1 yellow bell pepper, cut into short, thin strips
3 medium carrots, peeled and sliced into thin rounds
2 cups (12 ounces) cherry tomatoes, halved and salted
1/2 medium red onion, cut into thin slivers
1/2 cup chopped fresh cilantro
1/4 cup vegetable oil
1/4 cup rice wine vinegar
Ground black pepper, to taste
Toss cucumber slices with salt in a colander; let stand in the sink or over a bowl until juice has drained, 30 to 45 minutes. Pat cucumbers dry with paper towels and turn into a large bowl. Add remaining vegetables, cilantro and oil; toss to coat. Add vinegar and pepper; toss again. (Can be covered and refrigerated several hours.) Before serving, adjust seasonings (salt, pepper, vinegar).
Serves 8
Per serving: 103 calories, 9g carbohydrates, 1g protein, 7g fat (1g saturated), 0mg cholesterol, 2g fiber, 99mg sodium
http://www.usaweekend.com/food/recipes-for-summer.html