Grilled Veggie Pita Sandwich

August 27th, 2012

Jenn Egatz

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Reel Chow Original Recipe! While on set last week, the lunch caterer cooked up delicious red quinoa, roasted chicken and these tasty pita sandwiches with grilled vegetables and yogurt.

I decided to make my own version with a bit of a healthy, Mediterranean taste. This Reel Chow version is also meatless. My recipe calls for using one sweet bell pepper, one large cubanelle pepper, one red onion, and one zucchini. This created a medley of color and taste. The yogurt filling was made with 2% Greek yogurt, part skim ricotta, lemon juice and zest, dill, and parsley. The combination was delish and very light.

Grilled Veggie Pita Sandwich. ©Reel Chow

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Moroccan Tacos

May 23rd, 2012

Jenn Egatz

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Reel Chow Original Recipe! I’ve always been fascinated by fusion dishes, but it always seems to me to be a hit or miss affair, no matter what cultures are force-collided in a pan or bowl. What follows is the melding of two flavors I’ve been playing with since we got married. An early dish I perfected was my turkey tacos, which Ron went crazy for when we still lived in his tiny bachelor apartment. This is how I brought that dish to Morocco.

I love making tacos, whether beef, fish, vegetable, turkey, etc. It’s a fun way to experiment with flavors. I have made turkey tacos many times and wanted to switch things up. This dish features spices used in eastern cuisine.

Cumin, turmeric, paprika and coriander can be found at your local supermarket. I recommend having these spices as a part of your pantry staples. I use them all the time when I cook, and they can add a nice kick to certain meats and vegetables.

I also made a yogurt herb sauce to top these international tacos, along with a radicchio and cucumber honey slaw. This dish may seem like it has many parts to prepare. It actually was simple, and the only cooking to do was the turkey mixture.

Moroccan Tacos. ©Reel Chow

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Roasted Greek Potato Salad with Crispy Sage

April 6th, 2012

Jenn Egatz

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Reel Chow Original Recipe! My recipe for Roasted Greek Potato Salad with Crispy Sage was born from a potato salad my brother-in-law made last Sunday. His dish had soft boiled small red potatoes and sweet potatoes, with a light mix of Greek yogurt. It was very light and tasty. This inspired me to create my own version. This will jazz up any gathering you might be planning this weekend with some unexpected flavors, not to mention a mouth-feel no one will see coming.

I roasted red and white fingerling potatoes, plus red onion tossed in grape seed oil with a little sea salt and pepper. I then crisped fresh sage in organic coconut oil on high heat. Then came boiling sweet baby peas and added fresh-cut cherry tomatoes to the mix. The organic nonfat Greek yogurt was added in with the roasted potatoes after they cooled down to room temperature. Then I mixed in the remaining ingredients: peas, red onion, cherry tomatoes and crispy sage!