From Christine Vartanian Datian

Christine Vartanian Datian

Christine Datian, a Fresno native, is a copywriter and technical writer who has been published in Sunset and Cooking Light Magazines for over a decade. Christine is a graduate of California State University, Fresno (CSUF) with a Master of Arts Degree in Mass Communications. She attributes her accomplishments and interests in writing and creating new recipes to her mother Alice, and her late grandmother, Mrs. Peppy Sarkisian, a native of Adana, Turkey.

By Christine Vartanian Datian Yield: approx. 4 to 6 serving Ingredients: 2 1/2 cups dried split yellow peas, picked over and rinsed 6-8 cups water, chicken or vegetable broth 2-3 tablespoons olive oil 1 large yellow or white onion, chopped[...]

By Christine Vartanian Datian Ingredients: 2 cups shredded or grated Parmesan, Jack, Mozzarella or mizithra cheese (or a combination) 2 medium eggs, well beaten Chopped flat-leaf parsley and mint, about 1/4 cup each 1 teaspoon sea salt[...]

By Christine Vartanian Datian Ingredients: 1 16 oz. can garbanzo beans, drained except for 1/4 cup of the liquid (use this liquid) 1 1/2 cups plain white Greek yogurt (more to taste) Juice of one large lemon (more lemon juice to taste)[...]

By Christine Vartanian Datian Serve these rich, tasty crab enchiladas with a sliced tomato, cucumber and red onion salad. If vine-ripened tomatoes have already disappeared in your area, use cherry tomatoes. MAKES: 8 to 10 servings[...]

By Christine Vartanian Datian Ingredients 1 pound or a little less angel hair pasta, vermicelli or bow tie pasta (whole grain or plain) 1 medium onion, chopped 4-5 large cloves garlic, minced 1/2 pound fresh mushrooms, sliced 1-10-oz.[...]

By Christine Vartanian Datian Ingredients: 2 or 3 (15-ounce) cans Great Northern or cannellini beans, with their liquid 4 slices low sodium thick-style bacon, cut into small pieces (reserve some for garnish) 1 pound fresh spinach, washed,[...]

By Christine Vartanian Datian 1 large bunch broccolini, ends trimmed 1 large roasted red bell pepper, peeled, seeded, diced 1/2 medium onion, minced 1/2 cup black or Kalamata olives, chopped 4 large cloves garlic, minced or chopped 1/2[...]

Ingredients: 5 tablespoons unsalted butter 1 medium yellow onion, finely chopped 3/4 cup crushed uncooked vermicelli 2 cups medium coarse bulgur 2 cups hot sodium-free beef broth (chicken or lamb broth may also be used) 1 cup low[...]

  Ingredients: 1 1/2 cups red lentils, rinsed and drained 3-4 cups water 1 1/2 cups fine bulgur 1 large white onion, finely diced 1 tablespoon sea or Kosher salt 1 tablespoon fresh lemon juice 1/2 teaspoon each black pepper, red[...]

Ingredients 8-9 cups fresh baby spinach leaves, washed 1 cup cooked white or brown rice 1/2 head Romaine lettuce, washed and chopped (or use arugula, Bibb lettuce or any variety of mixed greens) 2 cups cooked turkey or chicken breast,[...]