Thai Basil Chicken Recipe

Ingredients :

1 lb. skinned, boned chicken breasts
4 cloves garlic, minced
4 green onions, chopped
2 TBS peanut or olive oil
4 tiny green or red Asian chili peppers, stemmed and finely chopped
3/4 cup finely chopped fresh basil leaves
2 TBS fish sauce

Method :

Put chicken breasts in freezer until firm but not frozen solid. Cut
chicken into tiny slivers. Heat up wok, add oil, and stir-fry garlic and
green onions until tender but not brown, about 1-2 minutes. Add chili
peppers and cook, stirring, about 1 minute more. Add chicken and stir-fry
until cooked through. Stir in basil and fish sauce, mixing thoroughly.
Serve over rice, if desired.

Yellow Coconut Chicken Curry Kaeng Kari

Ingredients:

oil to fry
500 g chicken drumsticks
2 small onions
250 g potatoes
2-3 TS (table spoon) red currypaste
3-4 TS yellow curry powder
500 ml coconut milk
approx. 100 ml water
1-2 TS palmsugar
salt or fish sauce to season
1 big red chili pepper to garnish

Prepararation:

Peel the potatoes, cut them to quarters and cook them, until done in salted water.
Heat oil in a pot and roast the chicken drumsticks gently,
add the red currypaste and stir well, add the yellow currypowder and roast
until it smells aromatically, then deglaze with water.
Add the coconutmilk and the onions and let it simmer for about 30 min, by stiring frequently.
Now add the pre cooked potatoes and season with palm sugar, salt or fishsauce.
Garnish with small chili stripes and serve the yellow chicken curry with Thai jasmin rice.

Red Thai Curry - Kaeng Phed

Ingredients :

1 package red curry paste
or about 50 g homemade red currypaste
250 ml coconutmilk
250 g meat (pork, beef, chicken…) in stripes or cubes
3-4 Makeur (Thai aubergine), quartered
1-2 Kaffir lime leaves
6-8 small Thai aubergines (Makeur puang)
Salt or fishsauce
Sugar or palm sugar
1-2 stems Horapa Thai Basil
1 red chili
2-3 TS thick coconut cream to garnish

Preparation:

Heat the coconutmilk in a pot, if it´s simmering
add the red currypaste and stir well.
Add the Kaffir lime leaves and the meat
and let it cook slowly until it´s done,
then add the Makeur and let it cook another 5 minutes.
Season the red curry with salt and sugar or fishsauce and palmsugar.
Garnish with whole or roughly chopped Horapa Thai basil leaves,
stripes of a red chili and a few tabespoons of thick coconut cream.
Serve the red coconut milk curry with steamed jasmin rice (fragrant Thai rice).

Penang Gai (Chicken Penang Curry)

Ingredients:

2 tablespoons oil
2 tablespoons Penang curry paste
1 pound chicken breast (cut into bite sized pieces)
1 14 ounce can coconut milk
3 tablespoons fish sauce
2 teaspoons palm sugar (grated, or white or brown sugar)
4 kaffir lime leaves (chopped)
2 red chilies (thinly sliced)
1 handful Thai basil

Directions:

1. Heat the oil in a pan.
2. Add the curry paste and saute for a few minutes.
3. Add the chicken and saute until cooked.
4. Add the coconut milk, fish sauce and sugar and cook for a few minutes.
5. Add the lime leaves, chilies and basil and remove from the heat.

Moo Satay (Pork Satay) with Peanut Sauce

Ingredients:

2 teaspoons coriander seeds (toasted and ground)
2 teaspoons cumin seeds (toasted and ground)
1 stalk lemongrass (peeled & chopped)
1 tablespoon galangal (or ginger, grated)
1 teaspoon kaffir lime peel (or regular lime peel, grated)
1 teaspoon turmeric (ground)
1 teaspoon salt
2 tablespoons oil
2 tablespoons palm sugar (grated)
1 pound pork (cut into thin strips)
1/4 cup peanut sauce
* wooden skewers (soaked in cold water for 30 minutes)

Directions:

1. Mix the coriander seeds, cumin seeds, lemongrass, galangal, lime peel, turmeric and salt in a mortar and pestle of a food processor.
2. Mix in the oil and palm sugar.
3. Cover the pork in the mixture and marinate for 3-5 hours.
4. Skewer the pork and grill it for about 5 minutes on each side.

Peanut Sauce
Ingredients:

1 tablespoon peanut oil
1 tablespoon penang curry paste or red curry paste
1/4 cup coconut milk
1/4 cup chicken stock
1 tablespoon palm sugar (grated, or sugar)
1 teaspoon salt
2 tablespoons lime juice
1 tablespoon peanut butter
1/4 cup peanuts (roasted, and crushed)

Directions:

1. Heat the oil in a pan.
2. Add the curry paste and saute for a few minutes.
3. Add the coconut milk, chicken stock, sugar, salt, lime juice and peanut butter and simmer of a few minutes while stirring.
4. Add the peanuts, stir and remove from the heat.

Falafel recipe

It’s very easy to make falafel. You should try that.

Falafel - as oppose to hummus (recipe) – is very easy to make, and with a little effort is needed so it would come out great. In case you don’t know what it is – falafel is the second most popular chick pea (garbanzo been) dish. A small, crunchy, chick pea burger which tastes delicious.

Of course, you can always use instant powders like the ones usually shown below:

This recipe that I’m going to share with you, is for Arabic falafel, which is very different from the Turkish falafel that you can find in some European cities (I ate some in Berlin). I think it’s much better.

The Turkish falafel is served in a toasted bread, with some salads and spicy sauces. In Israel, as well as most of the Arab countries, we eat the falafel inside a pita bread, with vegetable salad, pickles, French fries and Tahini. You should try that.

The Ingredients:

(25 falafel balls)
2 cups of dries chickpeas, soaked in water for 12 hours
Crumbs from 2 slices of white bread
5 cloves of garlic
2 teaspoon baking soda
1/3 cup chopped parsley
1/2 cup chopped coriander
1/2 small onion
1 spoon of sesame seeds
1 teaspoon cumin spice
1 teaspoon paprika
Salt, pepper
Oil for deep frying

Preparation:

1. Wash the soaked chickpeas and put them in a food processor with the garlic, onion and spices. Grind until you get a rough moist texture. Add a little water if needed.
2. Move the mixture into a large bowl, add the rest of the ingredients and put aside, covered, for 30-60 minutes.
3. Warm the oil – it should be hot, not boiling. Add the baking soda to the mixture and knead a little.
4. Wet your hands and shape little balls (smaller then apricots). Fry until you get a deep brown shade. Serve hot!

Kosheri

Ingredients:

1 1/3 cup(s) uncooked brown or white rice.
2/3 lbs.lentils
1 1/3 Tablespoon(s) vegetable oil, divided.
2/3 Tablespoon crushed garlic.
1 1/3 can(s) of tomato sauce.(16-ounce)
1/3 cup(s) water.
1/6 cup(s) vinegar.
2/3 medium onion.

Preperation:

Cook rice according to directions. Rinse lentils and put them in a pot, covering
them with water and bring to a boil. Then simmer on a low heat until almost all
water is absorbed and lentils are well cooked. Add extra water if longer time
is needed.

To make the sauce, first saut? the garlic in 1/2 of the oil until golden.
Add all of the tomato sauce and simmer 10-15 minutes.
Add water and vinegar and bring to a boil.
Remove from heat immediately and add salt to taste.

Finally, slice onion in thin, small pieces and saut? in the remaining half of the oil
until brown and crispy.

Shakshouka

Ingredients:

1 tablespoon olive oil
1 small onion, diced small
3 cloves garlic, roughly chopped
1 (28-ounce) can chunky crushed tomatoes (or “chef’s cut”)
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon paprika
3/4 teaspoon oregano
1/2 cup water
Kosher salt and freshly ground black pepper
4 - 8 eggs

Preperation:

1) Heat the olive oil in a large high-sided sauté pan over medium heat. Add the onions and garlic and sweat them for about 5 minutes, until they soften a little.
2) Add the tomatoes, cumin, coriander, paprika, oregano and water. Stir to combine and then season the sauce to taste with salt and pepper. Bring to a boil and then reduce heat to simmer, covered, for 25 minutes.
3) Uncover the pan and crack the eggs into the simmering sauce one at a time, spaced a few inches from each other. Cover the pan again and continue to simmer about five minutes (soft yolk), or until the egg whites are cooked and the yolk is set to your liking.
4) Ladle the sauce and eggs into shallow bowls and serve with thick toasted bread for sopping up the sauce and egg yolk.
(Alternatively, if you are preparing up to 8 eggs and your pan isn’t wide enough to accommodate all of the eggs at once, poach them separately in water and add them to the sauce to serve.)

Serves : 2 to 4

Moroccan Lemon & Cumin Chicken

Ingredients:

- 2 chicken breasts, cut into cubes
- 1 medium onion
- 5 spring onions
- chopped garlic
- mushrooms, chopped
- broccoli, chopped
- green olives
- a handfull of sultanas (or raisens)
- lemon juice
- olive oil
- 1/2 teaspoon saffron
- 2 teaspoons cumin
- 1 teaspoon ginger
- 1/2 teaspoon cinnamon
- salt and pepper
- 300ml chicken stock

Cooking Method:

- In a large saucepan heat the olive oil, fry the onion, spring onions and garlic. Add the chicken and cook for a few minutes.
- Add the saffron, cumin, ginger, cinnamon, salt and pepper and keep stirring.
- Add the lemon juice.
- Then add the broccoli and mushrooms and the chicken stock and sultanas.
- Cover and cook on a low heat for 10 minutes. Add water if it looks dry. Add the green olives 3 minutes before removing the pan from the heat. You should end up with nice tender chicken in a lemon/cumin juice.
- Serve with rice or couscous.

homemade beef

Ingredients:

- 400g lean beef mince
- 1 onion chopped finely
- a handful of fresh parsely (from my garden :o)
- salt and pepper
- basil (you can use mixed herbs)
- garlic powder
- tomato puree
- mushrooms

Cooking Method:

1- Mix all the above ingredients in a large bowl.
2- Then shape the burgers using your hands (you can make them any size you like, I chose to make smaller ones to fit into the mini bread buns I had).
3- Fry for 10-15 minutes in a mixture of olive oil and sunflower oil, until cooked on the inside as well as the outside (keep the heat low so you don't burn them).
4- I then fried some mushrooms too.
5- Serve the burgers in buns with sauces and salad of your choice
6- For a healthier meal, I chose to serve them with spaghetti rather than chips :o)
7- HAPPY VALENTINE'S DAY!!

Creamy Poblano Rice Recipe

Ingredients:

* 2 Poblano peppers
* 3 TBSP vegetable oil
* ½ onion, finely chopped
* 2 cups rice
* 2 cups warm water
* 1½ cup whole milk
* ½ cup sour cream
* salt and pepper

Method:

1. Poblano peppers have a thick, waxy skin so it is a good idea to clean them first by roasting them. This video shows how to do this.
2. After cleaning the skin, devein, rinse and pad dry the Poblanos and slice them lengthwise.
3. In a large saucepan preheat oil over medium heat.
4. Sauté onion until translucent.
5. Add rice and let it fry until it stars turning golden.
6. Add water, salt and pepper to taste and stir. Bring to a boil, reduce heat to low and cover.
7. Add milk, sour cream and pepper slices when the water has almost evaporated completely.
8. Stir gently every five minutes. Cook for 20 to 25 minutes or until rice has absorbed the liquids.

Mexican Style Grilled Chicken Tacos

Ingredients:

3 to 4 boneless skinless chicken breasts ( about 1 1/2 to 2lbs. )
1 poblano chili
1 red pepper
1/2 head lettuce ( shredded )
2 tomatoes ( small dice )
1tbsp. salt
1teas. pepper
1 teas. chili powder
1/2 teas cumin
1 teas. onion powder
1/2 teas. garlic powder
2tbsp. olive oil
2 to 4oz. queso fresco, crumbled ( an authentic Mexican cheese )
12 to 16 corn tortillas ( 6in.)
2 to 3 cups vegetable oil
hot sauce

Method: Chicken mixture

Always thoroughly wash and dry your chicken before using. In a large ziplock bag add chicken, olive oil, salt, pepper, chili powder, onion powder, cumin and garlic powder. Close bag and mix well by “squishing” it around in the bag. I like this method because it’s less messy and there is virtually no clean up. Marinate for at least 30 minutes. You can marinate overnight but you want the chicken to be at room temperature before grilling. If you are using the 30 minute method just leave your bag of chicken out at room temperature. Don’t worry, you will be cooking it before anything bad can happen to it.

While your chicken is marinating roast the poblano chili and red pepper. This can be done in different ways.

Placing them on a high heat grill turning them until the skin turns black is recommended. This takes a few minutes and will give you the best flavor. The hotter the grill the better since what you are trying to do is blister the skin to make it easy to peel off. Place the roasted peppers into a bowl and cover with plastic wrap, let stand for about 15 minutes. This will “sweat” the peppers making it easier to peel off the charred skin . Peel and remove the seeds then dice into about 1/4 inch pieces and reserve.

You can use a gas burner as well following the same steps or place them on a cookie sheet and roast in a 450 to 500 degree oven for about 20 minutes ( until the skins have blackened ).

Grill chicken on medium heat for 20 to 25 minutes ( 10 to 12 minutes a side ) until juices run clear ( 165 degrees internal temp. ). Remove to a plate and let cool. Dice into 1/4 to 1/2 inch cubes or tear into pieces about the same size.

Add chicken and peppers to a bowl and mix well. Your filling is now ready for assembly.

Method: (tortillas)

Heat oil in an 8in. cast iron skillet for more even cooking. You can use any 8in. skillet, I just like the performance of cast iron for frying. Or use a deep fryer. Never fill pan more than 1/2 full of oil, it may bubble over during cooking.Heat to 350 degrees. It is very important to reach 350 degrees or the tortillas will not cook right. With a pair of tongs place 1 tortilla into the oil and fry for about 3-5 seconds, just long enough to make the tortillas pliable and easy to work with. Repeat process until all tortillas are cooked, stack them on a plate, flip the entire stack over and get ready for assembly.

Note: Always be careful when using hot oil it can be very dangerous if not handled properly.

Assembly: (tacos)

Take about 2 to 3oz. of chicken mixture and place on upper half of the tortilla. Fold the tortilla in half and insert 2 toothpicks. Kind of like sewing. Repeat until all of the tacos are done. You might want to turn the heat down on the oil while doing this.
The method is the same as my shredded beef tacos, here is a link to some helpful pictures 1 and 2.

Cooking:

Take 2 to 3 tacos at a time and place into 350 degree oil and cook for about 1 to 3 minutes a side, or until crispy. You might notice after a batch or two that the oil will lower in temperature. There is something called “recovery time” when using hot oil. This is caused by putting a cool product into something hot.

Remove tacos and let stand for 1 minute. Remove toothpicks, open and add shredded lettuce, cheese and diced tomatoes. You’re ready to eat!

This is a good time to add your favorite toppings such as: hot sauce, sour cream, guacamole, pico de gallo or anything else you like.

Note: It is best to cook your tacos just before you eat for best results. Any uncooked tacos can be refrigerated for a few days but do not freeze them, the tortillas will fall apart when frying after being frozen.

Mexican Style Carne Asada ( Steak ) Enchiladas in Red Sauce

Carne Asada Enchiladas

Ingredients: Red Sauce

2 oz. Guajillo chili’s ( dried pablanos, about 3-4 )
1 oz. pasilla-ancho chili’s ( dried jalapenos, about 6 )
1 onion ( 1/2 in. dice )
1/3 cup loosely packed fresh cilantro leaves
8 oz. can tomato sauce
1 tbsp. salt
1 tbsp. dry Mexican oregano
6 cups water
1 tbsp. corn starch
10 tbsp. water

Method: Red Sauce

Add your chili’s to a dry skillet preheated to medium heat and cook just long enough to smell them, about 20-30 seconds a side for the pasilla-anchos and about a minute for the guajillos. Be careful, they are already dried and will burn very easily. Heating them first will just give you a little more flavor. Remove them to your cutting board, remove the stems and cut them into bite size pieces.

Add your garlic to a blender or food processor and pulse long enough to mince the garlic. Add the onion and pulse again. Add the chili’s, cilantro, salt, oregano and water and blend until it has the consistency of a thin marinara sauce, about 2 minutes. You might have to do this in 2 batches, don’t worry about measuring everything into 2 batches, it’s all going into the same sauce pan to cook. Add your mixture and the tomato sauce to a 3 to 5 qt. sauce pan and bring it to a boil. Reduce heat to a simmer and simmer covered for about 1 1/2 hours.

After your sauce is cooked, pour the mixture through a strainer. Using the back of a wood spoon press the mixture through the strainer. After straining you should have basically a ball of “chili paste” left in the strainer. You can save this for stock or discard. The sauce you’ll end up with is a beautiful red enchilada sauce.

Add your sauce back to a clean pan. Stir the tbsp. of corn starch into the 10 tbsp. of water to make a slurry and pour that into your sauce and bring it to a boil, this will thicken your sauce. Boil for 3 to 5 minutes then remove it from the heat, your sauce is ready.

Canned enchilada sauce is good but if you have the time this will be well worth your trouble. It will give you just under 2 qts. of sauce. Any unused sauce can be frozen for 2 to 3 months, just be sure to label and date it:-) This also makes a wonderful taco sauce.

Ingredients: Carne Asada ( Steak )

2 lbs. chuck steak ( trim fat and cube to 1/2 in. chunks )
1 tbsp. salt
1 teas. fresh cracked pepper
2 cloves fresh garlic ( minced ) or 1 teas. garlic powder
1 1/2 teas. onion powder ( recommended ) or 1/2 onion ( small dice )
1/2 teas. dry Mexican oregano
2 pinches ground cumin ( about 1/8 teas. )
3 tbsp. olive oil

Method: Carne Asada ( Steak )

Spread your steak chunks out on your cutting board to make a thin layer and sprinkle with the fresh garlic and all of the seasonings.
Add the meat to a ziplock bag and pour in the 3 tbsp. of olive oil. Seal the bag and “smoosh” it around to thoroughly blend the seasonings.
Let marinate for about 30 minutes.
Heat a skillet to high heat, as hot as you can get it and add just enough meat to cover the bottom of your pan.
Too much meat at one time will steam the meat and wont give it a good sear so it’s better to do a few batches.
Cook each batch until nicely browned, about 10 minutes a batch.
Remove your cooked meat to a foil lined bowl to keep warm.

Lining your bowl with foil, leaving a flap to cover the top with will keep your meat hot for about 20 to 30 minutes, this really is a nice trick and a great idea when barbecuing. Continue until all of the meat has been cooked. Set it aside for now.

Ingredients: Carne Asada Enchiladas

15 to 20 oz. red enchilada sauce
cooked steak
about 20 6in. corn tortillas
1 cup shredded cheese ( I’m using Monterey Jack )
1/2 cup vegetable oil ( for frying )

Method: Carne Asada Enchiladas

Add the oil to a small pan just big enough to hold 1 tortilla and heat to about 350 degrees, medium heat should work.
Carefully place one tortilla into the oil and fry for about 10 to 20 seconds a side, just enough to be pliable.
Remove to a small plate and continue until all of the tortillas are done. With a pair of tongs, flip the entire stack over.
Ladle about 4 to 6 ounces of the enchilada sauce into the bottom of a baking dish.
Add about 2 or 3 big tbsps. of the steak in a line across the middle of a tortilla, roll it up a place it in your baking dish.
Continue until you have a full pan of enchiladas ( recipe should make 2 small pans ).
Ladle more enchilada sauce over the top and sprinkle with cheese.

Place in a preheated 350 degree oven and bake for 15 to 20 minutes.

Remove them from the oven, let cool for a minute or two and serve. Now is the time to add your favorite toppings.

Today I’m using fresh guacamole, shredded lettuce, pico de gallo, shredded Monterey Jack cheese and a drizzle of the red enchilada sauce over the top… YUMMY!

Sour cream and black olives are also great garnishes.

Mexican Chicken Casserole recipe

Weight Watchers Mexican Chicken Casserole recipe
Makes 6 servings

Ingredients

6 boneless skinless chicken breast halves
1 (6 ounce) package stove top chicken flavor stuffing mix
1/2 cup reduced-fat Monterey Jack cheese, shredded
3/4 cup salsa
1 1/4 cups hot water
1 tablespoon lowfat margarine (optional)

Preparation

1. Preheat the oven to 350 degrees F.
2. In a 2-quart baking pan, stir in the water, 1/4 cup of the salsa, seasoning packet and margarine (if using).
3. Arrange the chicken over the stuffing.
5. Pour the remaining salsa over the chicken.
6. Loosely cover pan with foil; bake for about 35 minutes.
7. Sprinkle with cheese while still hot and serve.

One serving is approximately 235 grams.

Ingredients

1 package (8 oz) manicotti shells
2 cups cubed cooked chicken
2 cups shredded Monterey Jack cheese
1 1/2 cups shredded cheddar cheese
1 cup sour cream
1 small onion diced
1 can chopped green chilies
1 can condensed cream of chicken soup
1 cup salsa
2/3 cup milk

Method

Cook manicotti according to package directions. Meanwhile, in a large bowl combine the chicken, 1 1/2 cups of Monterey Jack cheese, cheddar cheese, sour cream, half of the onion and 6 tablespoons chilies. In another bowl, combine the soup, salsa, milk, and remaining onion and chilies. Spread 1/2 cup in a greased 13-in. x 9-in. x 2-in baking dish.

Drain manicotti; stuff each with about 1/4 cup chicken mixture. Arrange over sauce in backing dish. Pour remaining sauce over shells.

Cover and bake at 350 for 30 minutes. Uncover; sprinkle with remaining Monterey jack cheese. Back 10 minutes longer or until cheese is melted.

Awsome 3 Cheese and Meat Lasagna

Ingredients: alfredo sauce

3/4 cube margarine
3/8 cup flour
5 1/4 cup 1/2 and 1/2
2 cups chicken stock
1 1/2 teas. salt
1 teas pepper
3/4 teas. onion powder
1/2 teas. garlic powder
3/4 teas. oregano ( dry )
3/4 teas. parsley ( dry )
5 oz. romano cheese ( freshly grated )
3 oz. parmesan cheese ( freshly grated )

Method: alfredo sauce

Melt your margarine in a 5 quart sauce pan then add your flour and cook for about 5 minutes over medium low heat to make a roux ( stir almost constantly ). Add the chicken stock a little at a time. Adding it a little at a time will ensure that your roux will not get lumpy ( adding a cold liquid to a hot roux is the best way to avoid lumps, or, a hot liquid to a cold roux ). Stir in the 1/2 and 1/2 ( you can substitute whole milk or a mix of lowfat milk and heavy cream ). Add all seasonings and bring to a boil over medium heat. Reduce heat and simmer for about 10-15 minutes. Add your cheeses and simmer just long enough to melt the cheese and remove from heat.

Note: A traditional alfredo sauce is made with roux, whole milk and/or cream, with cheese. I just like to add a little more flavor to mine.

Ingredients: chicken

1 1/2 to 2 pounds boneless skinless chicken breast ( 3-4 breasts )
1 teas salt
3/4 teas. pepper
1 teas. oregano ( dry )
1 teas. basil ( dry )
1/2 teas. garlic powder
1 teas. onion powder
1/2 teas. paprika
2 tbsp. olive oil

Method: chicken

Thoroughly wash and dry your chicken first. Place all ingredients into a large ziplock bag and “smoosh” it around to evenly distribute seasonings onto your chicken. Marinate at room temperature for about 30 minutes. Remove chicken from bag and place in a casserole dish or on a cookie sheet and bake in a preheated 350 degree oven for 20 to 25 minutes. Remove and let cool. After cooling, cut into bite size pieces.

At this point you have the makings for chicken fettuccini, all you would need is cooked fettuccini noodles.

Vegetables for primavera: ( really, you can use anything you like ):-)

1 onion ( sliced )
2 cups broccoli florets ( steamed )
2 cups cauliflower florets ( steamed )
2 carrots ( cut in 1/2 and sliced on the bias )
1/2 green pepper ( sliced )
1/2 red pepper ( sliced )
2 zucchini ( cut in 1/2 and sliced on the bias )
4-6 cloves fresh garlic crushed
olive oil
salt and pepper
1 lb. fettuccine noodles ( use package instructions to cook )

Note: An easy way to steam the florets is to place them in separate bowls, add about 1/4 cup of water to each bowl and microwave covered for about 1 1/2 minutes and drain. This will give you the right texture when you saute.

You are now ready to set up and cook the dish. I like to cook in batches to let everyone pick and choose what they want in their individual dish. If you have a really big skillet you can cook about four plates at one time.

Place chicken, garlic, noodles, sauce, olive oil, salt, pepper and all prepped vegetables in containers near your stove for easy access. The next step is to saute and is very important, here’s how it works.

Start by heating a skillet ( nonstick is best ) to medium heat. Add about a teaspoon of olive oil and garlic ( to taste ) saute for about 30 seconds. Add desired amounts of vegetables for ONE plate in this order onions red and green peppers ( cook until they start to sweat, about 1to 2 minutes ), add carrots and zucchini and saute until soft ( another 4 to 7 minutes ), add broccoli and cauliflower and saute for about 1 to 2 minutes and add salt and pepper to taste. Stir in chicken and sauce. When sauce starts to bubble add cooked fettuccine noodles and cook for about one minute ( until noodles are heated ). Remove to a plate and serve.

Italian Style Pepperoni and Cheese Stuffed Chicken Breast

If you like chicken parmesan you’ll love this! Tender chicken breast pounded thin and wrapped around slices of pepperoni with mozzarella cheese, then breaded and baked until golden brown. I’m serving it with spaghetti and marina sauce and garlic bread. This makes for a wonderful fall dinner the whole family will enjoy.

Pepperoni and Cheese Stuffed Chicken Breast
Ingredients: Chicken

4 boneless, skinless chicken breasts
8oz. mozzarella cheese ( sliced or grated )
4oz. pepperoni ( sliced )
2 eggs
1 cup milk
8oz. italian breadcrumbs
1 teas. salt
1teas. pepper
2 teas. onion powder
1/2 teas. garlic powder

Method: Chicken Breasts

Wash and dry the chicken and place each breast on a separate piece of plastic wrap 2 to 3 times larger than the breast. Make sure to place the breast on one side of the plastic wrap so you can fold it over and pound it out flat. Using the smooth side of a meat mallet, pound the chicken to about 1/4 to 1/3 inch thick. Peel the top layer of plastic wrap off the chicken but leave the chicken on the wrap, you will be using it to wrap up your stuffed breasts in a few minutes. Repeat until all the breasts are pounded out.

Add salt pepper, onion powder and garlic powder to a small bowl and mix. Sprinkle the seasoning onto the breasts. then add sliced cheese, pepperoni and more cheese to one side of the breast and fold it over to cover the pepperoni and cheese making sure that the pepperoni and cheese are completely sealed in. Wrap with the plastic wrap. Here are some pictures to help you.

Place the wrapped chicken breasts into the refrigerator for 1 hour to set up or in the freezer for 30 minutes. If you use the freezer technique keep in mind you don’t want them frozen, just cold enough to where they will hold their shape.

After the chicken has set, add eggs and milk to a shallow bowl and mix well. Add breadcrumbs to another shallow bowl. Moving either right to left or left to right, unwrap the chicken and dip one at a time into the egg wash and then into the breadcrumbs coating the entire piece of chicken, place on a piece of foil. Repeat until all breasts are done. Dip them back into the egg wash and breadcrumbs a second time and back onto the foil. Double dipping will give you a nice crispy crust. be gentle with this step, you don’t want them to fall apart.

Place the chicken on a lined baking sheet and put in a 375 degree preheated oven and bake for 20 minutes. Carefully turn chicken over and bake another 15 to 20 minutes or until golden brown. Remove and let rest for 5 minutes and there you have it.

I served mine with spaghetti with marinara sauce and garlic bread with a little salad on the side.

Baked Ziti with Broccoli & Meatballs

This recipe is fantastic and very filling! This would be great if you were cooking for a group, it makes quite a bit. This is actually a recipe from "Granato", an Italian restaurant here in Salt Lake. I made some adjustments and additions because the recipe I found was pretty vague. Serve with fried mozzarella sticks and salad.

baked meatballs

2 cups broccoli florets
4 Tbs. olive oil
4 cups Marinara ("Barilla" brand)
2 cups shredded mozzarella
1 cup parmesan cheese, grated
1/2 cup Italian breadcrumbs
fresh basil
more cheese, if needed

Preheat oven to 350 degrees. Boil pasta til al dente. In the meantime, pour pasta sauce in a large, deep skillet, add meatballs and just bring to a simmer. Mix the pasta with the meatball sauce, broccoli, mozzarella and 1/2 cup parmesan cheese. Transfer to an oiled casserole dish.
Mix the breadcrumbs with the rest of the parmesan and chopped fresh basil if desired.
Bake for 20 to 30 minutes until cheese of top gets golden and crispy.
Serve with more sauce, basil and cheese.

Baked Meatballs:

1 1/2 Lb. ground beef
3 tsp. Worcestershire sauce
1 egg, beaten
1/4 c. grated parmesan
2 cloves garlic chopped
1 tsp. onion powder
red pepper flakes (to taste)
salt and pepper

Preheat oven to 400 degrees. Combine all ingredients, roll into medium-sized meatballs and place on a lightly greased cookie sheet (if you want to keep it even lighter, place meatballs on a wire cooling rack, then place that on top of the cookie sheet lined with foil, that way the grease drips down off of the meatballs). Bake for about 12-14 minutes or until no longer pink.

Lasagna Roll-ups

Sauce :

1 lb ground beef
1 onion, chopped
4 cloves garlic, minced
4 c. Spaghetti sauce (you can use your favorite spaghetti sauce or you can click HERE or HERE if you want to make your own)

Filling :

2 c. cottage cheese
1/2 cup grated parmesan cheese
1 egg (lightly beaten)
1 Tbsp. parsley
1/2 tsp onion powder
1/4 tsp. garlic powder
salt & pepper, to taste
9 lasagna noodles (cooked)
1 c. shredded mozzarella cheese

Method :

In a large skillet cook ground beef, onion and garlic until the beef is no longer pink. Drain any excess fat from the pan. Add spaghetti sauce and simmer for about 15 minutes. Spread half of the meat sauce on the bottom of a glass baking dish. In a bowl combine cottage cheese, parmesan cheese, egg, parsley, onion powder, garlic powder, salt and pepper. Spread a little of the cheese mixture evenly over each lasagna noodle.

Roll up and place seam side down in rows in the baking dish. Top with remaining sauce. Bake in the oven at 375 degrees for 30-35 minutes. About 5 minutes before the dish is finished cooking remove from the oven and top with shredded mozzarella cheese. Return to oven and cook until cheese has melted.

Italian Style Mouthwatering Meatball Burgers

Ingredients: Meatball Patties

1 1/2lb. ground beef ( 15% )
1/3lb. sweet Italian sausage
3-4 cloves fresh garlic ( about 2 tbsp. )
1/4 green pepper ( small dice )
1/4 red pepper ( small dice )
1/4 onion ( small dice )
1 teas. salt
1/2 teas. pepper
1 teas. dry oregano
1/2 teas. dry basil
1 tbsp. dry parsley
1/2 cup breadcrumbs ( plain )

Method: Meatball Patties

Simply add everything to a large mixing bowl and mix to combine using your hands. Try not to over mix as this will make your patties tough. Divide your mixture into 8 equal portions and form into patties.

Cook in a skillet or on the grill using medium high heat for about 3 minutes per side. Your patties are now ready for the oven.

Ingredients: Marinara Sauce

1 15-20 oz. can crushed tomatoes
1/2 cup water
1 teas. salt
1/2 teas. pepper
1 teas. dry organo
1/2 teas. dry basil
2 teas. dry parsley
2 teas. onion powder
1 teas. garlic powder
OR, your favorite jar spaghetti sauce

Method: Marinara Sauce

Combine all ingredients into a amall sauce pan, bring to a boil covered. Once your sauce reaches a boil, turn off the heat and let stand, covered, for 5-10 minutes. This will allow the flavors to blend. Your sauce is ready.
(If you’re using your favorite jarred spaghetti sauce you can skip this step) .

Ingredients: Meatball Burgers

8 cooked meatball patties
30-40 thin sliced pieces of pepperoni ( about 3-4 oz. )
marinara sauce
8 good quality hamburger buns ( I’m using potato buns )
8 thick slices of mozzarella, provolone or jack cheese

Method: Meatball Bugers

Spread about 6 to 8 oz. ( for 4 burgers ) of your marinara sauce into the bottom of a baking or casserole dish and place your patties on top of the sauce. You might need 2 baking dishes. Arrange your cheese an pepperoni on top of the burgers. Bake in a preheated 400 degree oven for about 15 minutes or until the cheese has melted and pepperoni starts to get crispy.

Arrange your buns on a sheet pan and place in your oven when the burgers are about half way through their cook time. This will insure the patties and buns will be done at the same time.

When your patties are done and the buns are toasted remove them from the oven and spoon some of the sauce onto both the tops and bottoms of the buns. Place a burger on it, close it up and dig in!

Indian Recipes - Samosa

Ingredients

1 cup plain flour (maida)
2 tbsp. warm oil
water to knead dough
For filling:
2 potatoes large boiled, peeled, mashed
1 onion finely chopped
2 green chillies crushed
1/2 tsp. ginger crushed
1/2 tsp. garlic crushed
1 tbsp. coriander finely chopped
1/2 lemon juice extracted
1/2 tsp. turmeric powder
1/2 tsp. garam masala
1/2 tsp. coriander seeds cru shed
1 tsp. red chilli powder
salt to taste
oil to deep fry

Method

Make well in the flour.
Add oil, salt and little water.Mix well till crumbly.
Add more water little by little, kneading into soft pliable dough.
Cover with moist cloth, keep aside for 15-20 minutes.
Beat dough on worksurface and knead again. Re-cover.
For filling:
Heat 3 tbsp. oil, add ginger, green chilli, garlic, coriander seeds.
Stir fry for a minute, add onion, saute till light brown.
Add coriander, lemon, turmeric, salt, red chilli, garam masala.
Stir fry for 2 minutes, add potatoes. Stir further 2 minutes.
Cool. Keep aside.

To proceed

Make a thin 5? diam. round with some dough.
Cut into two halves. Run a moist finger along diameter.
Join and press together to make a cone.
Place a tbsp. of filling in the cone and seal third side as above.
Make five to six. Put in hot oil, deep fry on low to medium till light brown.
Do not fry on high, or the samosas will turn out oily and soggy.
Drain on rack or kitchen paper.
Serve hot with green and tamarind chutneys (refer chutneys), or tomato sauce.

Making time: 45 minutes

Mango Rice

Ingredients :

2 cups cooked rice
1 cup grated green mango
½ cup chopped onions (optional)
2 tsp salt
2 tsp chilli powder
1 tsp turmeric powder
1 pinch asafoetida
1 tsp mustard
2 tbsp oil
Small bunch curry leaves
A handful fried peanuts
½ cup yogurt
6 to 8 baby okras

Method :

Heat oil in a pan and add mustard, turmeric powder and asafoetida.
After the mustard splutters, add chopped onions and fry till they turn golden brown.
Add the grated mango, chilli powder and salt.
Cook the mango till it becomes very soft.
Now, add the cooked rice . Stir well and garnish with curry leaves.
Sprinkle fried peanuts on top before ready to serving.

Mutton Karahi

INGREDIENTS

½ kg mutton (small pieces and with bone)
8 - 9 cups water
Salt to taste
2 tbspns of red chilli powder
½ tspn turmeric powder
6-7 green chillies (4 coarsely chopped and remaining length way cut)
4 tbspns freshly grated ginger
½ cup oil
3 tomatoes sliced
2 onions slices
A pinch of methi dana
A single pod of cardamom

Method :

Boil mutton with onion, methi dana and cardamom pod in 7 cups of water.
-When a little amount of water remains add oil and tomatoes and mix well, by gradually adding rest of the water.
-Now when tomatoes are evenly mixed add seasonings (salt, red chilli powder and turmeric powder) in it and remaining water and cover it.
-When very little amount of water is remaining and meat is very tender add grated ginger and green chillies and mix well. You karahii is ready to be served with fresh salad and chapattis.

SERVE: 4 TO 6 PERSON

Chicken Tikka Masala

Active time: 45 min
Total time: 9 hours 30 min
Serves: 4

ingredients:

Masala Marinade
* 1 cup plain low-fat yogurt
* 2 garlic cloves, minced
* 1 tablespoon finely grated fresh ginger
* 1 1/2 teaspoons ground cumin
* 1 1/2 teaspoons ground coriander
* 1/4 teaspoon ground cardamom
* 1/4 teaspoon cayenne pepper
* 1/4 teaspoon ground turmeric
* Salt and freshly ground pepper

Chicken
* 2 1/2 pounds skinless, boneless chicken thighs, fat trimmed
* Salt and freshly ground pepper
* 2 tablespoons plus 1 teaspoon vegetable oil
* 1/4 cup blanched whole almonds
* 1 large onion, finely chopped
* 2 garlic cloves, minced
* 1 teaspoon minced fresh ginger
* 1 1/2 tablespoons garam masala
* 1 1/2 teaspoons pure chile powder
* 1/2 teaspoon cayenne pepper
* One 35-ounce can peeled tomatoes, finely chopped, juices reserved
* Pinch of sugar
* 1 cup heavy cream

method:

1. MAKE THE MASALA MARINADE: In a large glass or stainless steel bowl, combine the yogurt, garlic, ginger, cumin, coriander, cardamom, cayenne and turmeric. Season with salt and pepper.
2. PREPARE THE CHICKEN: Using a sharp knife, make a few shallow slashes in each piece of chicken. Add the chicken to the marinade, turn to coat and refrigerate overnight.
3. Preheat the broiler and position a rack about 8 inches from the heat. Remove the chicken from the marinade; scrape off as much of the marinade as possible. Season the chicken with salt and pepper and spread the pieces on a baking sheet. Broil the chicken, turning once or twice, until just cooked through and browned in spots, about 12 minutes. Transfer to a cutting board and cut it into 2-inch pieces.
4. Meanwhile, in a small skillet, heat 1 teaspoon of the oil. Add the almonds and cook over moderate heat, stirring constantly, until golden, about 5 minutes. Transfer the almonds to a plate and let cool completely. In a food processor, pulse the almonds until finely ground.
5. In a large enameled cast-iron casserole, heat the remaining 2 tablespoons of oil until shimmering. Add the onion, garlic and ginger and cook over moderate heat, stirring occasionally, until tender and golden, about 8 minutes. Add the garam masala, chile powder and cayenne and cook, stirring, for 1 minute. Add the tomatoes with their juices and the sugar and season with salt and pepper. Cover partially and cook over moderate heat, stirring occasionally, until the sauce is slightly thickened, about 20 minutes. Add the cream and ground almonds and cook over low heat, stirring occasionally, until thickened, about 10 minutes longer. Stir in the chicken; simmer gently for 10 minutes, stirring frequently, and serve.
6. Variation: The marinade and sauce here are also delicious with shrimp, lamb and vegetables.

Make ahead: The Chicken Tikka Masala can be refrigerated for up to 3 days. Reheat gently before serving.

Serve with: Steamed basmati rice, rice pilaf or warm nan.

Grilled Lamb Chops with Pear Cranberry Mint Chutney

Serves 4

Ingredients:

* 8 thick lamb loin chops
* 1 tsp powdered ginger
* 1 tsp madras curry powder
* 1 tbs finely chopped fresh mint
* 1 tsp garlic, finely chopped
* ½ tsp sea salt
* 1 tbs balsamic vinegar
* 1 tbs vegetable oil

Directions:

Trim excess fat from the lamb chops. In a mortar and pestle, make a paste with the remaining ingredients. Rub the paste all over the meat. Marinate for at least 1 hour, and up to overnight. Grill the chops over hot coals, and serve with the Pear Cranberry Mint Chutney.

Chicken Breasts with Apples

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serves: 2

Ingredients:

1 tablespoon olive oil
1 tablespoon (15g) butter
2 shallots
2 crisp, red-skinned dessert apples, about 6oz (170g) each
1?2 tablespoon light
brown sugar
2 boneless, skinless chicken breasts, about 6oz (170g) each
2?3 cup (150ml) dry cider
1–2 teaspoons Worcestershire sauce
2 tablespoons whipping cream
Salt and black pepper

Directions:

1. Put the oil and butter into a frying pan or ?ameproof casserole and heat gently over a low heat.
2. Peel and ?nely chop the shallots. Add them to the oil and butter in the pan or casserole, increase the heat to moderate, and fry, stirring occasionally, for 3–4 minutes, or until they are soft.
3. While the shallots are cooking, rinse, dry, quarter, core, and slice the dessert apples, then add them to the shallots and sprinkle them with the brown sugar. Raise the heat to fairly high and fry until the mixture starts to turn a golden caramel color.
4. Lift the shallots and apple slices from the frying pan or casserole with a slotted spoon and set aside.
5. Add a little more oil to the pan, if necessary. Add the chicken breasts and fry them over a fairly high heat for about 6 minutes, turning once, until golden.
6. Pour the cider over the chicken. Bring it to the boil and simmer, uncovered, for about 8–10 minutes, stirring occasionally and turning the chicken once more, until it is cooked. The chicken is ready if the juices run clear when it is pierced with the tip of a knife.
7. When the chicken is ready, stir in the Worcestershire sauce and whipping cream, and season to taste with salt and black pepper. Return the shallots and apple slices to the pan and warm them through for another 1–2 minutes, but do not allow the sauce to boil.

Serving Suggestion: Serve the chicken with microwaved jacket potatoes (see below), or with rice or buttered noodles and a green salad or vegetables.

Variation: The sauce can be made with a dry white wine or richly ?avored chicken stock instead of cider, if you prefer, but you must use dessert apples as cooking apples would lose their shape.

Nutrients per serving: calories 495, carbohydrate 28g (including sugar 28g), protein 40g, fat 23g (saturated fat 11g),
good source of vitamins B1, C, and E.

Cook's tip: Microwaved jacket potatoes can make a speedy accompaniment to many main course dishes. Prick the skins of two evenly sized potatoes. Place on a piece of kitchen paper in
the microwave and cook on high for 6–8 minutes, turning them over halfway through. Wrap in foil and leave to stand for 3–4 minutes.

Apple Cider Chicken and Dumplings

For the Chicken and Broth

* 5-6 boneless, skinless chicken breasts (or 8 chicken thighs, skin removed)
* 2 tablespoons olive oil
* 2 tablespoons butter
* 1 medium red onion, chopped
* 3 ribs celery, chopped
* 2 tablespoons minced fresh parsley
* salt to taste
* pepper to taste
* 3 & 1/2 tablespoons all-purpose flour
* 3 cups chicken broth
* 1 cup apple cider (or apple juice for substitute)

For the Dumplings

* 2 cups all-purpose flour
* 1 tablespoon baking powder
* 1/2 teaspoon salt
* 1 tablespoon cold butter
* 1 egg, lightly beaten
* 2/3 cup milk

Assembly

In a Dutch oven (or large, deep, non-stick skillet), brown chicken in olive oil and butter; remove and set aside. In the same pan, combine the onion, celery, parsley, salt and pepper; cook and stir until vegetables are tender. Sprinkle with flour and mix well. Add broth and cider. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken to Dutch oven (or if you’ve been cooking in a deep skillet, add the chicken to an over-sized, oblong, greased baking dish and cover thoroughly with the cooked, broth mixture), cover and bake at 350 degrees F for 45-50 minutes.

Increase heat to 425 degrees F. For dumplings, combine the flour, baking powder and salt in a bowl; cut in butter until crumbly. Combine the egg and milk; stir into dry ingredients until just moistened. Remove Dutch oven (or baking dish) from oven; drop batter into approximately 12 mounds onto hot broth (mounds should be about the size of your cupped palm). Let the mounds rest where dropped, you do not have to push them down into the broth. Bake, uncovered, at 425 degrees F for 10 minutes. Cover and bake approximately 10 minutes longer or until a toothpick inserted into a dumpling comes out clean.

Steak au Poivre

Ingredients:

2 teaspoons black peppercorns, crushed
2 teaspoons white peppercorns, crushed
4 eight (8) ounce strip steaks
Kosher salt
2 tablespoons vegetable oil
2½ tablespoons butte
½ cup minced shallots
1 tablespoon flour
¼ cup cognac or brandy
1 cup beef stock or canned broth
2 tablespoons parsley, minced
2 tablespoons chopped parsley for garnish

Directions:

Press peppercorns into both sides of the fillets; let stand at room temperature for 30 minutes. Season with salt.

Using a heavy large skillet over medium-high heat, warm the oil until hot. Add steaks and cook on each side for 4 minutes. Transfer to a plate and keep warm. Discard the fat wiping the skillet clean. Add 1 tablespoon butter and shallots to skillet and cook for 2 minutes over medium-high heat. Add flour and cook for 1 minute. Add the cognac and reduce, stirring for 1 minute. Add stock, bring to a boil. Reduce heat and simmer for 3 minutes. Swirl in remaining butter and parsley.

To serve; place spoonful of sauce on plate and pour sauce over the steaks.
Garnish with chopped parsley.
Serves 4

French Potato Salad with Bacon

Ingredients:

1 pound new potatoes
1/4 pound bacon
1/4 cup chopped shallots
1/4 cup red wine vinegar
1/4 cup chopped red onion
2 TBs olive oil
1/2 cup chopped parsley
salt & pepper to taste

Preparation

1. Clean and quarter the potatoes. Drop them into a large pot of cold water. Bring water to a boil and cook until tender but still firm (8-10 minutes after water starts boiling)
2. Chop the bacon and sauté in a skillet until crisp. Remove bacon from the skillet and reserve.
3. Sauté the shallots in the remaining fat in the skillet. When tender remove from skillet and reserve.
4. Drain potatoes and put them in mixing bowl.
5. Pour olive oil, vinegar, and shallots over potatoes while their still warm. Season with salt & pepper. Toss in the onion and chopped parsley. Cover and refrigerate.
6. To serve bring salad back to room temperature and toss in bacon.
4 Portions

The flavors definitely get better with refrigeration, but the salad is good warm or cold. I made this as a side for sauted chicken so I ate it at room temperature. To stretch the salad you could warm the potatoes and serve them over wilted spinach or spring salad greens.

Incredible French Bread Pizza

Ingredients: Meat Sauce

2 lbs. hamburger ( 15% )
1 onion ( small dice )
1/2 green pepper ( small dice )
8 cloves fresh garlic ( crushed or minced )
1 tbsp. salt
1 1/2 teas. cracked pepper
1 tbsp. dry parsley
1 tbsp. dry oregano
1/2 teas. dry marjoram
1 teas. dry basil
1 28oz. can crushed tomatoes plus 1 can water
1 6oz. can tomato paste
2 1/2 teas. sugar

Method: Meat Sauce

Add the hamburger, onion, green pepper, salt, pepper, parsley, oregano, marjoram, basil and garlic to a large deep skillet and cook on medium high heat. Stir all ingredients to combine well. Cook for about 15 to 20 minutes to brown the meat and sweat the vegetables.

After your meat has browned, stir in the tomato paste, crushed tomatoes, water and sugar and continue to cook on medium high heat, uncovered. After a few minutes you will have made a nice meat marinara sauce that would go great over pasta but we want the sauce to get thick, about as thick as a sloppy joe mix. Continue to cook your sauce on medium high heat, uncovered, until most of the liquid has reduced down. Basically when you can see most of the meat. It will take about 45 more minutes to get to the consistency you’re looking for and you might have to turn your heat down a little if the sauce starts to splatter, stir more often the closer you get to the correct thickness. Remove from heat and let it cool slightly. It’s now ready for your pizza.



Ingredients : French Bread Pizza

meat sauce
1 large loaf of french bread
1/2 small onion ( 1in. thin sliced )
1/2 green pepper ( 1in. thin sliced )
1/2 orange pepper ( 1in. thin sliced )
1/4 cup sliced black olives
20-25 slices of pepperoni ( about 2oz. cut in half )
1lb. mozzarella cheese ( shredded )

Method : French Bread Pizza

Slice your french bread in half lengthwise to give you two open face pieces and place on a foil lined baking sheet for easy clean up. Spread half of the sauce onto each slice of french bread. It will be a lot of sauce so take your time to spread it evenly. Add half of the cheese to each slice lightly pushing it down into the sauce to flatten out the top. Now for the fun part. Decorate your pizzas starting with the green and orange peppers, followed by the pepperoni, then the onions and olives. Try to arrange your toppings so that you can see everything, it really does make for a great presentation. Bake them in a preheated 375 degree oven for about 40 to 45 minutes, until the pepperoni starts to get crispy. Remove from the oven and let rest for about 5 to 8 minutes. Cut and serve. Makes about 8 to 10 pieces 3 inches long. Add a nice garden salad and you’ve got one delicious meal! The flavor of the sauce along with the consistency is what makes this french bread pizza stand out from the rest. You can also substitute some of the hamburger for Italian sausage for an interesting twist and of course you can change, add or delete any of the toppings to please your taste buds. Everyone I know loves this pizza, I’m sure your friends and family will too….. Wanna piece?

Cashew Chicken Recipe

Stir fried veggies is the easiest recipes I guess. I usually make this when I’m not in a mood to cook. Just add bit oil, add together the veggies, spices & salt to taste…..What a cushy job!

Most of the Chinese recipes are stir fried such as stir fried string beans, broccoli, mushrooms, eggplants, noodles etc. I love them even if they are bland in taste, but spice is essential in whatever I cook. This time my choice was button mushrooms and paneer. Both goes well for stir fried & because of its soft texture, it hardly takes time to cook…..

Directions

Mushrooms – a packet which consist of 12 to 15 mushrooms
Paneer- 10 to 15 cubes
Tomatoes- 1 big diced
Green chilies – 4 to 5
Coriander leaves to garnish
Jeera to splutter
Red chilly powder – 1 tsp
Turmeric powder- ½ tsp
Tandoori masala – 1 tsp
Oil as required
Salt as required

Method

Heat oil in a pan & add jeera to splutter

Add sliced mushrooms and paneer to it

Toss it for a while till the paneer turns light brownish. Do not constantly stir with spatula as there is a tendency to break up the paneer cubes.

Add all the spice powders to it & toss for another 2 minutes.

Add diced tomatoes and green chilies at this stage.

Simmer it for a while till the tomatoes are soft & well bended with mushrooms.

The whole cooking is done on slow to medium flame.

Ginger and Scallion Crab Recipe

Ingredients:

1 crab (about 1 1/2 - 2 pounds)
2 inches ginger (peeled and sliced into 10-12 pieces)
3 stalks scallion (cut into 2-inch length)
3 tablespoons corn starch (for frying)
1 tablespoon cooking oil
Oil for deep frying

Sauce:

1 tablespoon oyster sauce
2 dashes white pepper powder
1/8 teaspoon sesame oil
1/2 teaspoon sugar
6 tablespoons water
3/4 teaspoon corn starch
1/8 teaspoon fish sauce

Method:

Mix the sauce and set aside.

Clean the crab and cut into pieces. Pat dry with paper towels and put into a big bowl. Add the corn flour to the bowl and lightly coat the crab pieces with it. Heat up a wok and add cooking oil. When the oil is heated, drop the crab pieces and deep fry. As soon as they turn red, dish out, strain the excess oil and set aside.

Heat up a wok and add 1 tablespoon of cooking oil. Add the ginger and stir-fry until aromatic. Put the crab pieces into the wok and quickly stir a few times before adding the sauce. Add the chopped scallions, toss the crab in the wok a few times until well coated with the sauce, dish out and serve immediately

Beef Fried Rice

Ingredients

1 pound Boneless Beef Sirloin Steak, thinly sliced
2 cups Frozen Stir-Fry Vegetables
1 cup Fat-Free Reduced-Sodium Chicken Broth
3 tablespoons Catalina Salad Dressing
2 tableespooons Lite Soy Sauce
2 cups Minute Brown Rice, uncooked
1 can (11 ounces) Mandarin Orange Segments, drained
1/3 cup chopped Green Onions

Preparation:

Brown steak in non-stick wok or large skillet sprayed with cooking spray on
high heat 3 minutes.
Add stir-fry vegetables, broth, dressing, soy sauce and rice; stir. Bring to
boil; cover. Simmer 5 minutes. Remove from heat.
Let stand 5 minutes. Add oranges and onions; fluff with fork.

Green Onion Pancakes recipe

Weight Watchers Green Onion Pancakes recipe
Makes 4 servings

Ingredients

1 large egg
2 teaspoons sesame oil
8 egg roll wraps
4 teaspoons sesame seeds
1 cup finely chopped green onions (, white and green parts)
2 tablespoons peanut oil or vegetable oil
soy sauce, to taste

Preparation

1. Beat the egg and sesame oil together.
2. Brush one side of one egg roll wrapper with the egg mixture.
3. Sprinkle with 1/4 green onions and 1 tsp sesame seeds.
4. Brush one side of another egg roll wrapper and press wet side on top of the other one and press down to seal.
5. Repeat for other 3 pancakes.
6. Heat 1 tbsp oil on medium high heat.
7. Fry each side of each pancake for about 2 minutes til golden brown.
8. Add more heat as necessary.
9. Cut each into 6 pieces.
10. Can serve with soy sauce.
Weight Watchers Points per serving: 7
Nutritional information per serving: 309 calories, 12.7g fat, 2.2g fiber
Source Weight Watchers Recipes and Cocktails Recipes Christmas Day Recipes

Kung Pao Chicken recipe

Kung Pao Chicken recipe

This Chinese chicken recipe is for Andreea, who requested some Asian recipes (I’m going to post some Japanese ones soon, as I’m a big sushi fan).

Kung Pao chicken is a classic dish in Sichuan (or Szechuan) cuisine. It has 11 points per serving, but it’s worth trying at least once because it’s so delicious.

Weight Watchers Kung Pao Chicken recipe
Makes 3 servings

Ingredients

3 1/2 teaspoons cornstarch, divided
5 teaspoons soy sauce, divided
5 teaspoons dry sherry, divided
1/4 teaspoon salt
3 boneless skinless chicken breast halves, cut into bite-size pieces
1 tablespoon red wine vinegar
2 tablespoons chicken broth or water
1 1/2 teaspoons sugar
3 tablespoons vegetable oil, divided
1/3 cup salted peanuts
6-8 small dried hot chili peppers
1 1/2 teaspoons fresh ginger, minced
2 green onions, with tops, cut into 1 1/2-inch pieces
green onions (for garnish)
dried hot chili peppers (for garnish)
Preparation
1. For marinade, combine 2 tsp. cornstarch, 2 tsp. soy sauce, 2 tsp. sherry and salt in large bowl; mix well.
2. Add chicken; stir to coat well.
3. Let stand 30 minutes.
4. Combine remaining 1 1/2 tsp. cornstarch, 3 tsp. soy sauce, 3 tsp. sherry, vinegar, chicken broth and sugar in small bowl; mix well, set aside.
5. Heat 1 tbsp. oil in wok or large skillet over medium heat.
6. Add peanuts; cook and stir until lightly toasted.
7. Remove peanuts from wok; set aside. Heat remaining 2 tbsp. oil in wok over medium heat.
8. Add chili peppers; stir-fry until peppers just begin to char, about 1 minute. Increase heat to high.
9. Add chicken mixture; stir-fry 2 minutes.
10. Add ginger; stir-fry until chicken is no longer pink in center, about 1 minute. Add peanuts and onions; stir-fry 1 minute. Stir cornstarch mixture; add to wok.
11. Cook and stir until sauce boils and thickens.
12. Garnish, if desired.