Curried Chicken Salad

Serves 3 to 4

Ingredients

2 Chicken Breasts
1 Tb Curry Powder
1 Tb Sugar
Dash Salt
1 Tb Orange Juice
1/2 Tb Lemon Juice
3 to 4 Tb of Fresh unflavored light yogurt
1 Cup Shredded Carrot
1/2 Cup Shredded Onion
1/4 Cup Raisins (optional)

Crackers or small slices of bread

Directions
Slice chicken into 1/2 inch pieces, season with salt and pepper. and pan fry in a skillet until the pieces are lightly browned.

After the chicken is cooked, allow it to cool to room temperature. To can put it in the fridge or freezer to expedite the process.

After the chicken is cooled, mix with the vegetables and raisins. Then add the wet ingredients, spices, sugar etc.

Mix together are you are ready to serve.

For my preparation, I served this with some crackers and small slices of bread. Diners can make their own mini sandwiches or open faced sandwiches.

Spinach Rounds with Fresh Yogurt

This Recipe was inspired by the Namli restaurant in Istanbul. It will make 6 spinach rounds.

Ingredients
1 Pound Fresh, Washed Spinach Leaves
1 Glug olive oil
1 Tbs Lemon Juice
1 Ts Garlic Powder
1/2 Ts Hot sauce
Dash Salt
Yogurt for Topping

Directions
Take the Spinach leaves and toss them with just a little olive oil (1 ts).














Take the olive oil coated spinach and spread it on a baking sheet.











Then, place it in the broiler on high. Every 2 minutes or so toss the spinach so that each leaf receives some direct heat. After the spinach has wilted by more than half, remove it from the oven. Let the spinach cool to room temperature and then mix it with the lemon juice, hot sauce, garlic and salt. At this point, I used a pair of scissors and cut down the sides of my leaves because some of the stems were long, but this is not a necessary step.

Lastly roll the spinach into 6 1.5 inch diameter boules and top with just a dollop of yogurt.