Beet and Potato Salad

(Original recipe makes 4 serving)

Ingredients

1/2 of a medium red beetroot
1 medium sweet potato (or a Russet potato)
1 cucumber- diced
1 medium tomato- diced
1 green onion, chopped
1 tablespoon chopped fresh mint

2 tablespoons chopped fresh basil
1 clove of garlic, grated
Salt and ground black pepper to taste
2 tablespoons fresh lemon juice (or as much as you think you need)
1 tablespoon olive oil
2 tablespoons sliced almond

Directions:

Cook the beetroot and potato separately. Remove from the heat, cut them into small chunks, and let them cool down for 10 minutes.
Meanwhile, combine the cucumber, tomato, chopped green onion, chopped mint, and basil in a large mixing bowl. 
In a small bowl, whisk together grated garlic, olive oil, fresh lemon juice, salt, and pepper. Set aside.Taste for seasoning.

Combine the beet and sweet potato with the rest of the mixture. Drizzle dressing over the mixture, and gently toss to completely combine. Sprinkle with diced almonds. Serve at room temperature.

Chicken Stroganoff with Yogurt

(Original recipe makes 4 servings)

Ingredients

14 ounces pasta
2 tablespoons butter
3-4 green onions, thinly sliced
2 cups sliced mushrooms
1 1/2 pounds, boneless, skinless chicken, cut into small pieces
11/2 teaspoons paprika
2 tablespoons all-purpose flour
Salt and pepper
1/2 cup yogurt (Greek or plain)
1 1/2 cups broth (either chicken, veg or meat)
1/4 cup chopped fresh parsley

Directions:

Cook the pasta in a hot and boiling water, drain, and keep them warm.

In a medium-sized skillet, melt the butter over the medium to low heat; add the scallions (keep two tablespoons for the top of your dish). Cook for one minute.
Add the mushrooms, season them with salt and pepper, and cook until they begin to lightly brown. Add the chicken. Cook, and stir, until the chicken browns, about 2-3 minutes.
Add the flour and paprika, stir for a couple of seconds.
Add the broth and bring the mixture to a boil.
Reduce the heat to low, and let the chicken cook and thickened, about 10 minutes. Stir in the yogurt and simmer for 2-3 more minutes.
Divide cooked noodles between individual serving plates. Add chicken mixture.
Top with chopped fresh parsley, chopped scallions, paprika, and yogurt.

My Notes:

• You can also serve this dish with Basmati Rice or steamed vegetables