Recipe of the Week...Kotopoulo Me Riganantes Skaras

One of my new year's goals is to try a new/different recipe every week.  Since I now have complete command of the kitchen, and someone besides myself to cook for, creating culinary masterpieces has become a favorite hobby.  This week I have two recipes to share, both with an international flare.  They come from the recipe book my International Foods class put together to commemorate our year of new foods.  I have slightly adapted the versions below to meet our grocery budget and utilize our ingredient stash on hand.  So, I can't prove that they are 100% authentic, but both recipes were originally tested and approved by a group a high school students...that means they should be good!

Kotopoulo Me Riganantes Skaras (Zesty Chicken Oregano) - Greece
2 boneless skinless chicken breasts

1/4 c. olive oil                                                                
1/2 c. lemon juice
2 t. dried oregano leaves
1 t. salt
1/2 t. pepper
1 clove garlic, chopped
Lemon slices

Okay, first off you combine the olive oil, lemon juice, oregano, salt, pepper, and garlic, and pour it into a ziplock bag.  Add the chicken breast, and let it marinate for at least 30 minutes.  Longer may be better...although I just did mine for 30 minutes and it still had a yummy flavor.  You have several options to cook the chicken...grill it, broil it, bake it (with marinade liquid in a 375 degree oven), or even cook it in a skillet, basting with the marinade liquid.  I chose to grill mine...on an indoor GF grill...for about 8-10 minutes or until the thickest part of the chicken breast reaches 165 degrees Farenheit.  Then, sprinkle with a little parsley and shredded parmesan, garnish with lemon slices and...voila!  Deliciosa!

Oh, and if you're wondering what makes this "greek"...it's the herbs and seasonings used, particularly olive oil, lemon, and oregano.  

Quinoa and Black Beans - Brazil
1 t. vegetable oil
1/2 onion, chopped
3 cloves garlic, peeled and chopped
3/4 c. uncooked quinoa (if you can't find quinoa, couscous or even rice will do...I like couscous)
1 1/2 c. broth (chicken or vegetable, depending on vegetarian or not)
1 t. ground cumin

1/4 t. cayenne pepper                                                                            
salt and pepper to taste
1 c. frozen corn kernels
1 can black beans, rinsed and drained
1/2 c. chopped fresh cilantro (or 3 T. dried cilantro, although fresh is much better!)

First, heat the oil in a medium saucepan over medium heat.  Stir in the onion and garlic; saute' until lightly browned.  Next, add the quinoa into the saucepan and cover with the broth.  Add the cumin, cayenne pepper, salt and pepper.  Bring the mixture to a boil.  Cover and reduce the heat.  Simmer for 20 minutes.  (*Note:  depending on what kind of grain you are using, it might take a lot less time!  Couscous cooks in about 5 minutes, as would instant rice.)  After simmering, stir in the frozen corn, black beans, and cilantro.  Continue to cook for another 5 minutes until heated through.  Serve warm.

According to my mother, who traveled to Brazil in the early 90's, to give this a more Brazilian flare add scrambled or fried eggs to the mixture at the end.  Another tip is to make sure you rinse and drain the black beans well, and add right at the end.  Otherwise your dish might look a little purple/grey.  Perhaps  you may not think it is the most appetizing looking, but if you like a savory side dish this works very well.  It has a wonderful flavor with just a hint of a kick (but not "spicy" by any means) that would compliment any meat dish well.  Try it and I think you'll be pleasantly surprised.