Friday, March 9, 2007
Mushroom, Tomato, Basil Frittata
This quick and easy frittata gives you a healthy breakfast in very little time, with minimal effort. The basil adds a delicious flavor, and contributes to the nutritional benefits of the tasty vegetables and eggs. This is one of those dishes you will want often. ----------------and Cook Time: 15 minutes Ingredients: * ½ medium onion, minced * 1+1 TBS chicken broth * 3 medium cloves garlic, pressed * 1 cup thinly sliced crimini mushrooms * ½ medium tomato, seeds removed, and diced * 3 large eggs * 3 TBS chopped fresh basil * salt and black pepper to taste Directions: 1. Heat 1 TBS broth in a 10-inch stainless steel skillet. Healthy Sauté onion over medium low heat 3 minutes, stirring frequently. 2. Add garlic, mushrooms and continue to sauté for another 2 minutes. 3. Add 1 TBS broth, tomato, salt, pepper and cook for another minute. Stir well, and gently scrape pan with a wooden spoon to remove any slight burning. 4. Beat eggs well, and season with salt and pepper. Mix in chopped basil. Pour eggs over vegetables evenly and turn heat to low. Cover and cook for about 5 minutes, or until firm. Cut into wedges and serve. Serves 2 |
Yogurt with Fruit
Prep and Cook Time: 15 minutes --------------Ingredients: * 1 apple chopped * ½ cup raisins * 1 cup seedless grapes * 2 sliced bananas * 1 cup berries, whatever is in season * 2 cups plain or vanilla low fat yogurt Directions: 1. Mix all the fruit together and either top with yogurt, or mix all together. |
Wednesday, March 7, 2007
Pineapple-Banana Kabobs
Servings: 8 (2 ounce kabobs) ---------------Change to Servings Ingredients 1 Vanilla BeansVanilla Beans 1/3 cup Brown Sugar 1/4 cup Water 1 teaspoon Unsalted Butter 4 Hawaiian Apple BananasHawaiian Apple Bananas peeled and sliced thick 2 South African Baby PineapplesSouth African Baby Pineapples peeled and cut into large cubes (about 2 cups) 2 tablespoons Dessert Sauce (use Chocolate Dessert) Preparation Prepare BBQ grill. Split vanilla bean and scrape out the seeds. Add the seeds, pod, sugar, water and butter to a small saucepot. Bring to a boil, stirring constantly and simmer for 2 minutes or until sugar dissolves. Remove from heat. Place the fruit on skewers alternating one after the other. Baste with the vanilla sauce and grill until you get nice grill marks. Garnish with the chocolate sauce and serve. Notes: A scoop of vanilla bean ice cream goes great with this. |
Meyer Lemon Curd Layer Cake
ervings: 16 (5 ounce servings) Ingredients For the Cake 1 box White Cake Mix 2 Meyer LemonsMeyer Lemons zested For the Curd 1 cup Granulated Sugar 4 Meyer LemonsMeyer Lemons zested chopped fine 1 1/2 cups Water 1/4 cup Cornstarch 1/4 teaspoon Kosher Salt 5 large Egg Yolks 1/2 cup Meyer LemonsMeyer Lemons juice freshly squeezed 1/4 cup (½ stick) Unsalted Butter room temperature For the Frosting 1 1/2 cups Pre-Made Vanilla Cake Frosting 1 Meyer LemonsMeyer Lemons zested Preparation Prepare cake following the box directions and fold in the lemon zest. Pour into two 9-inch round cake pans and bake. To Make the Lemon Curd: In a bowl, combine the sugar and the next 4 ingredients. Whisk well to blend. In another bowl, whisk together the egg yolks and the lemon juice. Place the sugar mixture in a pan and bring to a boil whisking often. Once it boils, whisk constantly and cook for 1 minute. The mixture should look somewhat transparent. Remove from the heat. Add half of the hot mixture to the yolk mix and whisk to blend. Pour the egg mixture back into the pan and, while whisking, bring it to boil. Boil for an additional1 or 2 minutes while whisking constantly or until thick. Strain hot mixture into a bowl and whisk in the butter. Set aside to cool. Curd will thicken more as it cools. To Make Frosting: Place the frosting in a bowl and mix in the lemon zest. To Build Cake: Place one of the round cakes on a cake turntable and spread the lemon curd across the top. Top the curd with the other round cake. Frost the cake and garnish with lemon slices, berries, etc... Notes: You can decorate your cake any way you like. An easy way is to simply dip the tip of a spatula into the frosting and pull out with a little twist. Do this over the entire cake for a unique texture. ----------------- |
Tangy Marinated Brisket
Servings: 10 (8 ounce servings) Ingredients 1/2 cup Key LimesKey Limes juice freshly squeezed (use 8-10 Key Limes) 1 teaspoon Freshly Ground Black Pepper 1 teaspoon Italian ParsleyItalian Parsley chopped 1 teaspoon MarjoramMarjoram chopped 2 cloves Peeled GarlicPeeled Garlic chopped 5 pounds Brisket lean and trimmed 1 tablespoon Olive Oil 2 1/2 cups Fresh Chopped OnionsFresh Chopped Onions 2 1/2 cups Red Wine Preparation Mix key lime juice, pepper, herbs and garlic together. Place brisket in resealable plastic bag, add key lime mixture, let meat marinate in refrigerator overnight. Brown meat on all sides in a skillet with a tablespoon olive oil. Line a roasting pan with heavy-duty foil. Place brisket, onions and red wine in foil. Cover tightly, bake at 325 degrees 3-3½ hours. --------- |
Garlic Potato Wedges
Ingredients ----------4 Organic Russet PotatoOrganic Russet Potato (about 1½ pounds) cut into wedges 3 cloves Peeled GarlicPeeled Garlic minced 1/2 cup Italian ParsleyItalian Parsley minced 1 tablespoon Dried Oregano 1/2 teaspoon each Salt and Pepper 2 tablespoons Extra Virgin Olive Oil Preparation Preheat oven to 425ºF. In a bowl mix together the garlic, parsley and oregano. Roll the potato wedges in the mixture to coat all sides. Coat a baking sheet with the olive oil and place the wedges in a single layer. Season with salt and pepper. Bake in the oven for 30 minutes or until fork tender. Makes twenty-eight 1 ounce wedges. |
Hot and Sour Soup
Ingredients 4 tablespoons Extra Virgin Olive Oil divided 2 cups Shiitake MushroomsShiitake Mushrooms sliced thin 1 medium White Onion julienne 2 cloves Peeled GarlicPeeled Garlic sliced 1/4 cup Organic GingerOrganic Ginger peeled and julienne 4 Thai ChilesThai Chiles sliced into rounds 1 stalk Lemon GrassLemon Grass sliced into rounds 1/4 cup Fish Sauce 6 cups Chicken Broth non fat and low sodium 5 Kaffir Lime LeavesKaffir Lime Leaves sliced thin 3/4 cup Seasoned Rice Vinegar 1/2 cup BasilBasil sliced into ribbons 1 teaspoon Ground White Pepper 1 cup Enoki MushroomsEnoki Mushrooms bottoms trimmed 1/4 cup Scallions sliced thin 1/2 cup Scallions Green part only sliced thin Kosher Salt to taste Fresh Ground Black Pepper to taste Preparation In a large pot, heat 2 tablespoons of olive oil. Add the sliced shiitake mushrooms, season with salt and pepper and sauté until tender. Remove from the pot and set aside. In the same pot, add the onions and sauté until sweated. Next add the garlic, ginger, chiles and lemongrass and cook until softened. Stir in the fish sauce and the chicken broth scraping the bottom of the pan to release the fond (flavorful particles stuck to the bottom of the pan). Add the lime leaves, bring to a boil and simmer for 20 minutes. Next add the vinegar, basil and pepper. Bring back to a boil and simmer for 5 minutes. Carefully strain the soup into a serving bowl and add the shiitake mushrooms and the enoki mushrooms. Ladle the soup into individual soup bowls and garnish with the scallions. ------------------- |
BLACKBEAN & BEET SALAD
You’ll need: 1 bunch Melissa’s Organic Beets 1 medium Organic Green Bell Pepper ½ pound Organic Green Beans 1 tub Black Beans, drained and cooked Parmesan and Feta Cheese Salt and pepper To prepare: First cut the greens from the beet roots. Wash the beets and greens separately. Cut beets into quarters or eighths depending on the size of the beets. Put beets into a steamer pot and cook until tender, just before they are done cooking, add the greens and steam until wilted. Put aside to cool. Wash and finely chop green pepper and green beans. Cut cooled beet greens into small pieces. Put all of the ingredients into a mixing bowl. Add the can of black beans. And ¼ cup of each cheese. Mix everything together. Season to taste. This can be eaten alone or with a slice of hearty multi-grain bread. It’s even better the next day, as the flavors meld together. So if you want to make it for a party, you will want to make it the night before and sprinkle a little feta on top just before serving. You’re probably wondering why I didn’t cook the green beans. I like the texture of fresh springtime beans, the fresh snap and nutty flavor really compliment all of the ingredients in this salad. When you try it, I’m sure you’ll agree. Like pineapple? Melissa’s has a boatload of Organic Gold Pineapple that is a welcome addition to any meal. Would you like another lunch salad idea? Try this Pineapple Cole Slaw recipe I adapted from one I found on Just Vegetable Recipes. You’ll need: 2 cup Organic Cabbage, shredded 1 cup Organic Carrots, shredded 1 cup Organic Gold Pineapple, cubed ½ cup Red Onion, diced ½ cup Miracle Whip or mayonnaise ½ cup Sour Cream 1 tablespoon Honey ¼ cup Pecans, chopped In a medium bowl, layer cabbage, carrots, pineapple and red onion. In a small bowl, combine Miracle Whip, sour cream and honey. Blend well. Spoon and spread the dressing over the salad. Sprinkle with pecans. Refrigerate until serving time. Toss just prior to serving. Doesn’t that sound like a great springtime recipe! I guess I’m in the kitchen mood because when I saw the many other organic items that Melissa’s is offering this month, I thought, "Wow, this sounds like the makings for some Ceviche". So I went looking for a good easy recipe and found just that at Home Cooking. Step I: 1 pound Cod (or any lean White Fish), diced in ½ inch cubes 1/3 cup Organic Lemon, juice freshly squeezed 1/3 cup Organic Lime, juice freshly squeezed ½ teaspoon Salt ½ teaspoon Dried Oregano Mix ingredients well. Marinate in refrigerator for two hours. Step II: Drain juice completely. Combine and add to drained fish: 1 tablespoon Olive Oil 1/3 cup Organic Lemon, juice freshly squeezed 1/3 cup Organic Lime, juice freshly squeezed ½ teaspoon Salt ¼ teaspoon White Pepper ¼ teaspoon Ground Cumin Step III: Mix well and add: 1 medium Organic Tomato, finely chopped ½ medium Organic Yellow Onion, finely chopped 1 teaspoon Vinegar 4 ounces Tiny Salad Shrimp, cooked 1 Jalapeño Pepper, seeded and finely minced (Note: Wear Gloves) 1 tablespoon Cilantro, finely chopped Stir and refrigerate for at least eight hours, or overnight. Serve cold on a bed of lettuce leaves with crispy tortilla chips. According to the website, the acid in the citrus juice actually “cooks” the fish so no heat is necessary. Yield: About 4 cups or 8 appetizer/salad servings If you are like me, wondering if cod is okay to eat with all of the reports you hear about fish these days, go to: |
Black Bean Chili
Ingredients 2 11 ounce tubs Black BeansBlack Beans (about 28 ounces cooked) Water to cover beans 8 cups Boiling Water 2 Jalapeno ChileJalapeno Chile minced 1 Bay LeavesBay Leaves 1 cup CilantroCilantro chopped 1 teaspoon Cumin 2 tablespoons Chile Powder 1/2 teaspoon OreganoOregano 1/2 3 ounce package Italian Sun Dried Tomatoes (1 1/2 ounces) chopped 1/2 package TabboluehTabbolueh (4 ounces) uncooked 3/4 cup Boiling Water 1/2 teaspoon each Salt and Pepper Preparation Place beans in a large pot and cover with the water. Bring to a boil and then strain. Add 8 cups of boiling water, the peppers, bay leaf, half of the cilantro, cumin, chili powder, oregano and the sun dried tomatoes. Cover and simmer for 45 minutes to 1 hour, or until beans are soft. Meanwhile, in a small saucepan, add the tabbouleh to 3/4 cup of boiling water, stir and remove from the heat. When the beans are cooked, remove 1 cup with cooking liquid and puree it. Add the pureed beans back to the pot and stir in the tabbouleh. Season with salt and pepper and simmer for 10 minutes. Stir in remaining cilantro and serve. Note: I like to garnish my chili with a dab of sour cream and shredded cheese. ------------- |
Cooking tips
| basmaticooking tips Bring 2 cups vegetable broth to a boil, add 1 package of Melissa’s Basmati and Wild Rice Pilaf with spice packets and stir. Cover, reduce heat and simmer for 15 minutes. Let stand off the heat for 5 minutes before serving. -------------- |
Tuesday, March 6, 2007
Pressure Cooker Chicken
1 (3 lb.) chicken, cut up 1 (1.2 oz.) pkg. onion soup mix 2 c. water Place the chicken in the pressure cooker, add the water, sprinkle the dried onion soup mix over the chicken. Heat until steam starts to come out the top. Add the pressure top. Bring to 15 pounds pressure. Cook for 15 minutes at 15 pounds. Turn off heat. Allow the pressure to reduce to normal. My Changes: I changed the recipe a bit by using chicken seasoning mix (similar to bouillon) and about a teaspoon of dried Italian herbs This does not make "pretty" chicken, but the pressure cooker will cook the chicken fast and it will be very tender. You'll have several cups of chicken broth. May be used for your favorite recipe! We made the following: Chicken, Veggie and Rice Soup After cooling the chicken a little while; debone it and chop coarsely. Defat the chicken broth. I usually do defat broth by putting the cooled broth in the fridge; the fat congeals at the top and can be tossed out. Since I needed the broth right away, I let it cool a bit and most of the fat rose to the top; I removed the fat and discarded it. Combine the chicken and broth with some frozen mixed veggies. Season to taste. Simmer until veggies are tender. Serve with rice or add some Vermicelli noodles to make Chicken Noodle Soup. Enjoy! |
Summer Desserts
Moowiches
Large Chocolate Chip Cookies (best if they are soft and chewy) 1/2 gallon of vanilla ice cream Allow ice cream to slightly soften so it can be scooped easily. Take one cookie and put a scoop of ice cream onto the cookie. Place another cookie on top. Smoosh it down! :c) Wrap each Moowich in plastic wrap. Freeze until firm. These are cool a treat anytime! Frozen Banana Split Salad 5 ripe bananas 1 C sugar 2 1/2 T lemon juice 8 oz sour cream 16 oz whipped topping 1 C cherries, drained & chopped 1 large can pineapple, drained 1/2 C pecans, chopped Mash bananas. Add lemon juice & sugar. Mix well & add remaining ingredients. Pour into a buttered 13x9x2 pan and freeze. Cut into squares & serve. Yield 8-10 |
Pistachio Fruit Salad
1 (17 oz) can fruit cocktail 1 (20 oz) can pineapple chunks 1 (11 oz) can mandarin oranges 2 (3.4 oz) packages instant pistachio pudding mix 1 C sour cream 6 oz whipped topping chopped pecans (optional) Drain fruit cocktail, pineapple and oranges, reserving 1 1/2 cups juice. Set fruit aside. Pour juice into a 4 qt bowl. Add pudding mix and mix until smooth. Stir in sour cream. Add whipped topping and mix until smooth. Fold in fruit; chill for several hours. Top with pecans just before serving if desired. |
Summertime Meal Idea
Try some of these menu ideas and maybe they will just hit the spot! * Grilled salmon steaks, buttered pasta with garnish of parsley, cucumber spears in Russian or French dressing, orange sherbet * Chili dogs on a bun, grilled potato wedges, baby carrots in lemon butter, brownies with vanilla ice cream * Triple-decker club sandwiches (your choice of meat/cheese), creamy coleslaw, fresh string beans, strawberry ice cream * Ravioli (meat or cheese) seasoned with Parmesan and chopped basil, broccoli spears, fresh garden salad (lettuce, tomato, cucumber, radish), your favorite cookies * Grilled ham steaks, grilled sweet potato halves, sweet peas with onions, pound cake slices with strawberry/raspberry/blueberry topping and whipped cream * Creamed chicken or beef on toast points, melon wedges (watermelon, cantaloupe, etc.) spinach salad, assorted cupcakes * Barbecued pork or beef on a bun, corn on the cob, garden fresh sliced tomatoes with slices of mozzarella cheese and drizzled with Italian dressing, rainbow sherbet or ice cream * Panfried steak sandwiches with onions and sweet peppers on French bread or rolls, sliced fresh peaches, lettuce wedges with Thousand Island Dressing, Chocolate cake slices * Meatloaf slices, garlic mashed potatoes, green beans, milk shakes * Antipasto Platter (deviled eggs, sliced cheeses, salami, olives, tomato slices, onions, etc.), assorted bread basket and lemon ice. * Try an "It's Raining Picnic" on your back porch or covered patio when refreshing summer rains comes - Fried chicken, corn nibblets, mashed potatoes and gravy, coleslaw, and Jell-O for dessert with lots of lemonade or iced tea. Decorate with the food in a picnic basket, checkered tablecloth and napkins, and paper plates and cups * How about going down to a nearby lake or stream and having a tailgate picnic? Using a portable grill, have some hamburgers or hot dogs, buns, condiments, watermelon slices, garden salad, and lot of fun! For a tailgate picnic try these: baked beans, fruit slices, chips, crackers, fruit juices, cookies, doughnuts, relishes - mix or match and you have a great meal right there - put that tailgate down and spread a nice cloth, put the lawn chairs around, and enjoy the sunset or the beauty of the season! * When the kids are a little down on energy and enthusiasm give them their own "Hobo Lunch" sacks to take outside and enjoy. * Peanut butter sandwiches or their favorite luncheon meats or cheese, carrot or celery sticks, giant sugar cookies, or pudding or Jell-O in self-serve cups, and some fresh fruit. Tie in a colorful bandana, run through the end of a stick, and set them off on adventures in the backyard. Don't forget to include a wet paper towel in a sandwich bag for clean-up after eating. Let them fill in the adventures and the fun just comes naturally! These are just suggestions for fast, easy meals when the temperatures of Summer heat everything and everyone. You still want great meals but without the time or work. ----------- |
Summer Beverages
Southern Sweet Tea
Bring a couple of cups water to a boil. Add 2 large tea bags or 6 small in the pot. Cover with a lid and remove the pot from the burner Let the tea steep for 10 minutes. After steeping, add this to a gallon pitcher. Add about one cup of sugar now so it dissolves easily. Stir to dissolve the sugar. Fill the pitcher with water. Serve with lots of ice and lemon slices! 2. Just Like Sonic's Cherry Limeade 1 can (12 oz) Slice Lemon Lime or Sprite 2 T cherry syrup 1/3 of a lime In a tall glass add the Cherry syrup, squeeze lime and put it into the glass. Pour in soda and add some ice. Add a cherry! This is REALLY good! (We use cherry snow cone syrup for this.) |
Homemade Lemonade
3 1/2 C water 1 C lemon juice, freshly squeezed (about 4-6 large lemons) 5 oz granulated sugarCombine ingredients until well blended. Serve immediately over ice. Makes about 5 cups. 4. Lemon Refresher 1 to 1 1/2 C sugar 1/3 C fresh lemon juice 2 C milk 1 T lemon extract 1/2 tsp grated lemon peel, optional 2 liters lemon-lime soda, chilled Combine sugar and lemon juice on high speed for 3 minutes or until sugar is partially dissolved. Gradually add milk, beating constantly on high. Stir in the lemon extract and lemon peel. Refrigerate until ready to serve. Add soda just before serving. Serve over ice. Makes 3 quarts.Everyone liked this! |
Lemon Flavored Sugar
1 C sugar 1 envelope unsweetened lemonade-flavored drink mix Combine the sugar and drink mix. To serve: Add 2 teaspoons flavored sugar into 6 ounces hot or cold tea. Other flavors are also good. Try Peach, Raspberry, Orange... I double the recipe, combining two flavors. One of my favorite combinations is Grape and Lemonade. I store this in a pint jar and use it to make a single glass of drink mix rather than a whole pitcher. |
Monday, March 5, 2007
Tender Pork Roast
3 to 4 lb pork roast 1/2 cup apple juice 1 teaspoon dry mustard 1 teaspoon basil 1/2 teaspoon onion powder 1/2 cup soy sauce Place roast in your slow cooker. Combine remaining ingredients and pour over roast Cover and cook on low for 8 hours. ------------- |
Superb Seafood Dip
8 ounces cream cheese -- softened 1/2 cup mayonnaise 3 green onions 2 cloves garlic -- minced 2 tablespoons lemon juice 1/4 cup tomato paste 8 ounces canned shrimp -- drained vegetable dippers or crackers In a bowl, blend together cream cheese, mayonnaise, green onions, garlic, lemon juice and tomato paste. Blend in seafood, mashing with a fork. Season to taste with salt and pepper. Transfer mixture to slow cooker. Cover and cook on low for 2 to 3 hours or on high for 1 to 1½ hours. Set slow cooker to low to keep dip warm until ready to serve with assorted vegetable dippers or crackers. ----------- |
Crockpot Potato-Cheese Soup
8 potatoes, cubed ----------1 tbsp chives, chopped 1 1/2 cup chopped celery 1/3 cup chopped parsley 1/2 cup chopped onion 1/4 tsp paprika 1/4 tsp celery seed 1 tsp savory 1/2 tsp salt 1 cup milk 2 tbsp flour 2 tbsp butter 2 1/2 cup grated cheddar cheese Add potatoes, chives, celery, parsley, onion, paprika, celery seed, savory and salt in your slow cooker and add water to cover. Cook on high for one hour. Turn heat to low and cook 4-5 hours or until potatoes are done. Combine milk and flour thoroughly. In a small saucepan, melt butter over medium heat. Add flour mixture slowly, and stir constantly 3-4 minutes. Add cheese; stir until melted. Turn crock-pot to high setting. Add cheese mixture to soup and cook until slightly thickened. |
Pineapple Ginger Pork
Pineapple Ginger Pork by Debbi DeSisto A wonderful sweet and sour pork dish that is easy to make. This article sponsored by: 2 pounds boneless pork shoulder 2 tablespoons cooking oil 3/4 cup chicken broth 3 tablespoons quick-cooking tapioca 3 tablespoons low-sodium soy sauce 3 tablespoons oyster sauce (optional) 1 teaspoon grated fresh ginger 1 (15 1/4-ounce) can pineapple chunks (juice pack) 4 medium carrots, cut into 1/2-inch slices (2 cups) 1 large onion, cut into 1-inch pieces 1 (8-ounce) can sliced water chestnuts, drained 1 1/2 cups fresh snow pea pods OR 1 (6-ounce) package frozen pea pods 3 cups hot cooked rice Trim fat from pork. Cut pork into 1-inch cubes. In a large skillet brown 1/2 of pork at a time in hot oil. Drain fat. In a 3 1/2- or 4-quart slow cooker, combine chicken broth, tapioca, soy sauce, oyster sauce and ginger. Drain pineapple, reserving juice. Stir juice into broth mixture; cover and chill pineapple chunks. Add carrots, onion and water chestnuts to cooker. Add pork. Cover and cook on low heat setting 6 to 8 hours OR on high heat setting 3 to 4 hours. If using low heat setting, turn to high heat setting. Stir pineapple chunks and snow peas into cooker. Cover and cook 10 to 15 minutes more on high heat setting or until peas are crisp-tender. Serve over rice. Makes 6 to 8 servings ----------- |
Sunday, March 4, 2007
Fried Egg Rolls
Ingredients 3 ½ ounce packages Dried Shiitake MushroomsDried Shiitake Mushrooms reconstitued and sliced 1 head Organic CabbageOrganic Cabbage shredded 1 bunch Organic Green OnionsOrganic Green Onions chopped 6 Organic CarrotsOrganic Carrots shredded Salt and Pepper to taste 1 package Egg Roll WrappersEgg Roll Wrappers 1 Egg Yolk scrambled Canola Oil as needed Preparation In a bowl, combine the first 4 ingredients and season with salt and pepper. Lay egg roll wrapper on your work area. Place some of the stuffing mixture across the bottom 1/3 and roll up like a burrito being sure to fold in the sides. Moisten the top edge with the egg yolk and seal egg roll closed. Repeat for the remaining wrappers. Heat oil to 360ºF and fry the egg rolls until golden brown. Note: I like to add cooked, crumbled sausage or shrimp to my filling. ------------- |
Paprika Chicken Recipe
This yummy chicken recipe is fantastic and fast! 4 chicken thigh fillets, skinless, cut into strips 1 red capsicum/ bell pepper, sliced 1 onion, sliced 50g cream of mushroom dried soup mix 1 tablespoon olive oil 1 teaspoon paprika 2 tablespoons sour cream (light is fine) 2 cups water In a large frying pan and using medium heat, fry the chicken strips, onion and red capsicum/ bell pepper for 5 mins. Add in cream of mushroom soup mix, paprika and water and stir until mixture boils. Reduce heat slightly and allow to simmer for 15 mins. Just prior to serving, stir in the sour cream. Serve over pasta or rice and with a crispy green side salad. Serves: 4. |
Chicken & Hokkien Noodle Stir Fry Recipe
500g chicken breast fillets (skinless), thinly sliced 500g hokkien noodles 1 tablespoon peanut oil 1 teaspoon sesame oil 150g onion (approx 1 medium), thickly sliced 1 clove garlic, crushed or finely sliced 2 teaspoons ginger (fresh is best), grated 200g red capsicum/ pepper (approx 1 medium), thinly sliced 200g green capsicum/ pepper (approx 1 medium), thinly sliced 2 tablespoons lemon juice 2 tablespoons sweet chilli sauce 1 tablespoon sesame seeds, toasted 1 tablespoon coriander (fresh is best), roughly chopped 1 tablespoon mint (fresh is best), roughly chopped Rinse the hokkien noodles under hot water, then drain. Put the noodles into a large bowl and separate them with a fork. In a wok, heat the peanut oil and the sesame oil. In batches, brown the chicken in the wok. Remove last batch of chicken from the wok. Add the onion, garlic and ginger to the wok and stir-fry until the onion softens. Add in the red and green capsicums/ peppers and stir-fry until they are tender. Return all the chicken to the wok, along with the noodles, lemon juice and sweet chilli sauce. Stir-fry until all ingredients are hot. Just before serving, stir in the sesame seeds and herbs. Serves: 4. Time taken: 15 minutes. |
Fried Chicken Recipe
Fabulous fried chicken recipe, better than the Kentucky colonel's! -----------1kg (or approx 2 pounds) chicken, cut into pieces 1 cup plain/ all purpose flour 2 teaspoons salt 1 teaspoon powdered chicken stock 1 teaspoon pepper vegetable oil Rinse chicken pieces in cold water and pat them dry with some absorbent paper towel. In a paper or plastic bag, combine the flour, salt, pepper and powdered chicken stock. One piece at a time, put the chicken into the bag and shake it around to make sure that the chicken is completely coated in the flour & flavouring. Repeat the process for each of the chicken pieces. Heat the vegetable oil in your deep fryer. When the oil has reached the desired temperature (according to your fryer's instructions), fry the chicken in batches until the chicken is golden brown. Drain each piece of chicken on some absorbent paper towel. Serve with a dipping sauce, ketchup or some wedges of lemon. |