Biscotti
1 1/2c flour (half and half Whole Wheat, and Better for Bread mix)
3/4tsp baking powder
1/4tsp kosher salt
1/4tsp baking soda
1/8tsp grated whole nutmeg
1c Splenda sweetener
1 tsp vanilla extract
2 lg eggs or half cup egg substitute
Preheat oven to 300°. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 4 ingredients (through nutmeg). Place sugar, vanilla, and eggs in a large bowl, and beat with a mixer at medium speed for 2 minutes or until thick. Add flour mixture and stir to combine (dough will be very sticky). Turn dough out onto a heavily floured surface, then knead lightly 7 or 8 times. Shape the dough into a 15 x 3-inch roll. Place roll on a baking sheet lined with parchment paper, and pat into 1-inch thickness. Bake at 300° for 40 minutes or until roll is golden brown. Cool for 5 minutes on a wire rack. Cut roll diagonally into 20 (1/2-inch-thick) slices, and stand slices upright on baking sheet. Bake 20 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet, and cool completely on wire rack. Standing the cookies eliminates the traditional step of flipping them halfway through baking. Chocolate lovers can stir 1/2 cup mini chocolate chips into the batter or dip half of each cookie into melted chocolate.
Monday, January 30, 2006
Roasted Salmon with Citrus and Herbs
1 tbsp finely chopped fresh parsley
1 tbsp finely chopped fresh thyme
1 tbsp minced garlic
2 tsp grated lemon rind
2 tsp grated lime rind
1 tsp kosher salt
1/2tsp freshly ground black pepper
1 (2 1/4-lb) salmon fillet
Cooking spray
Preheat oven to 400°. Combine first 7 ingredients in a small bowl. Place the salmon on the rack of a broiler pan coated with cooking spray, then place the rack in pan. Rub the parsley mixture over the salmon. Bake at 400° for 15 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
1 tbsp finely chopped fresh parsley
1 tbsp finely chopped fresh thyme
1 tbsp minced garlic
2 tsp grated lemon rind
2 tsp grated lime rind
1 tsp kosher salt
1/2tsp freshly ground black pepper
1 (2 1/4-lb) salmon fillet
Cooking spray
Preheat oven to 400°. Combine first 7 ingredients in a small bowl. Place the salmon on the rack of a broiler pan coated with cooking spray, then place the rack in pan. Rub the parsley mixture over the salmon. Bake at 400° for 15 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
One-Dish Poached Cod and Vegetables .
2 c thinly sliced fennel bulb (about 6 ounces)
2 c vegetable broth
1 (20-oz) package refrigerated red potato wedges (such as Simply Potatoes)
8 oz baby carrots
4 (6-ounce) Cod fillets
1/2tsp paprika
1/8tsp kosher salt
1/8tsp ground black pepper
1/2tsp chopped fresh thyme
4 lemon wedges
Combine first 4 ingredients in a large nonstick skillet, and bring to a boil. Cover, reduce heat, and simmer 4 minutes. Sprinkle one side of fish with paprika, salt, and pepper. Add fish, seasoning side up, and thyme to pan, then bring to a boil. Cover, reduce heat, and simmer 6 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with lemon wedges. To complete this meal, you can add your favorite bread and a crisp white wine.
2 c thinly sliced fennel bulb (about 6 ounces)
2 c vegetable broth
1 (20-oz) package refrigerated red potato wedges (such as Simply Potatoes)
8 oz baby carrots
4 (6-ounce) Cod fillets
1/2tsp paprika
1/8tsp kosher salt
1/8tsp ground black pepper
1/2tsp chopped fresh thyme
4 lemon wedges
Combine first 4 ingredients in a large nonstick skillet, and bring to a boil. Cover, reduce heat, and simmer 4 minutes. Sprinkle one side of fish with paprika, salt, and pepper. Add fish, seasoning side up, and thyme to pan, then bring to a boil. Cover, reduce heat, and simmer 6 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with lemon wedges. To complete this meal, you can add your favorite bread and a crisp white wine.
Broiled Tilapia with Tomato-Caper Salsa
1 c chopped tomato
1/4c chopped fresh flat-leaf parsley
1 tbsp capers, drained
1 tbsp white or red wine vinegar
1/2tsp anchovy paste (optional)
2 garlic cloves, minced
1 1/2tbsp extra virgin olive oil, divided
1/4tsp kosher salt, divided
1/4tsp ground black pepper, divided
4 (6-oz) tilapia fillets
Cooking spray
Preheat broiler. Combine the first 6 ingredients in a medium bowl, and stir in 1 1/2 teaspoons oil, 1/8 teaspoon salt, and 1/8 teaspoon black pepper. Brush the fish with the remaining 1 tablespoon of oil, and sprinkle with the remaining 1/8 teaspoon of salt and remaining 1/8 teaspoon of pepper. Arrange the fish in a single layer on a jelly-roll pan coated with cooking spray. Broil for about 4 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with salsa. The mild tilapia is perfect for the bright, zesty salsa. Serve with couscous.
1 c chopped tomato
1/4c chopped fresh flat-leaf parsley
1 tbsp capers, drained
1 tbsp white or red wine vinegar
1/2tsp anchovy paste (optional)
2 garlic cloves, minced
1 1/2tbsp extra virgin olive oil, divided
1/4tsp kosher salt, divided
1/4tsp ground black pepper, divided
4 (6-oz) tilapia fillets
Cooking spray
Preheat broiler. Combine the first 6 ingredients in a medium bowl, and stir in 1 1/2 teaspoons oil, 1/8 teaspoon salt, and 1/8 teaspoon black pepper. Brush the fish with the remaining 1 tablespoon of oil, and sprinkle with the remaining 1/8 teaspoon of salt and remaining 1/8 teaspoon of pepper. Arrange the fish in a single layer on a jelly-roll pan coated with cooking spray. Broil for about 4 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with salsa. The mild tilapia is perfect for the bright, zesty salsa. Serve with couscous.
Friday, January 27, 2006
Red-Red Bean Spread
2 red bell peppers
1 can (15-oz) kidney beans, rinsed and drained
2 tbsp tomato paste
1/2tsp kosher salt
1/2tsp grated lemon rind
1/4tsp freshly ground black pepper
Dash ground red pepper
Preheat broiler. Cut bell peppers in half lengthwise, and discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet, and flatten with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag, then seal. Let stand 5 minutes. Peel and chop. Place bell peppers and remaining ingredients in a food processor, and process until smooth. Roasted red peppers give this spread smoky sweetness. You can substitute 1 and1/2 cups bottled roasted red bell peppers. Serve with toasted bagel chips or raw vegetables. You can also top crostini with this spread and mozzarella.
2 red bell peppers
1 can (15-oz) kidney beans, rinsed and drained
2 tbsp tomato paste
1/2tsp kosher salt
1/2tsp grated lemon rind
1/4tsp freshly ground black pepper
Dash ground red pepper
Preheat broiler. Cut bell peppers in half lengthwise, and discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet, and flatten with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag, then seal. Let stand 5 minutes. Peel and chop. Place bell peppers and remaining ingredients in a food processor, and process until smooth. Roasted red peppers give this spread smoky sweetness. You can substitute 1 and1/2 cups bottled roasted red bell peppers. Serve with toasted bagel chips or raw vegetables. You can also top crostini with this spread and mozzarella.
Pumpkin Hummus
2 tbsp sesame-seed paste
2 tbsp fresh lemon juice
1 tsp ground cumin
1 tsp EVO oil
3/4tsp kosher salt
1/8tsp ground red pepper
1 can (15-oz) pumpkin
1 garlic clove, chopped
2 tbsp chopped fresh flat-leaf parsley
Place sesame-seed paste and next 7 ingredients (through garlic) in a food processor, and process until smooth. Add parsley, then pulse until blended. Spoon hummus into a serving bowl.
2 tbsp sesame-seed paste
2 tbsp fresh lemon juice
1 tsp ground cumin
1 tsp EVO oil
3/4tsp kosher salt
1/8tsp ground red pepper
1 can (15-oz) pumpkin
1 garlic clove, chopped
2 tbsp chopped fresh flat-leaf parsley
Place sesame-seed paste and next 7 ingredients (through garlic) in a food processor, and process until smooth. Add parsley, then pulse until blended. Spoon hummus into a serving bowl.
Thursday, January 26, 2006
Olive and Caramelized Onion Tart
Tart instructions see below
Filling
3 tbsp EVO oil
2 lg onions, thinly sliced
1/2c black olives, pitted and coarsely chopped
3 lg eggs
1 c whipping cream
1/2c milk
1 c shredded Mozzarella cheese
1 tbsp Dijon-style mustard
1 tbsp hot sauce
3/4tsp kosher salt
1/2tsp coarsely ground black pepper
1/4tsp ground nutmeg
1 tbsp fresh chopped thyme leaves
To prepare the filling, heat the olive oil in a large skillet over medium heat. Add the onions, and olives. Cover and cook until the onions are very soft and tender, about 15 minutes. Remove from the heat and cool. In a large bowl, beat the eggs, cream, milk, mustard, hot sauce, salt, pepper, and nutmeg until blended. Stir in cooled onion mixture. Line bottom of tart shell with shredded cheese. Spoon onion mixture evenly into tart shell. Bake 45 minutes or until set. Remove tart to wire rack to cool. Sprinkle with chopped thyme. Serve warm or at room temperature.
Savory tart@
http://allblindtrust.blogspot.com/2006/01/savory-tarts-dough-1-tbsp-evo-oil.html
Tart instructions see below
Filling
3 tbsp EVO oil
2 lg onions, thinly sliced
1/2c black olives, pitted and coarsely chopped
3 lg eggs
1 c whipping cream
1/2c milk
1 c shredded Mozzarella cheese
1 tbsp Dijon-style mustard
1 tbsp hot sauce
3/4tsp kosher salt
1/2tsp coarsely ground black pepper
1/4tsp ground nutmeg
1 tbsp fresh chopped thyme leaves
To prepare the filling, heat the olive oil in a large skillet over medium heat. Add the onions, and olives. Cover and cook until the onions are very soft and tender, about 15 minutes. Remove from the heat and cool. In a large bowl, beat the eggs, cream, milk, mustard, hot sauce, salt, pepper, and nutmeg until blended. Stir in cooled onion mixture. Line bottom of tart shell with shredded cheese. Spoon onion mixture evenly into tart shell. Bake 45 minutes or until set. Remove tart to wire rack to cool. Sprinkle with chopped thyme. Serve warm or at room temperature.
Savory tart@
http://allblindtrust.blogspot.com/2006/01/savory-tarts-dough-1-tbsp-evo-oil.html
Savory Tarts
Dough
1 tbsp EVO oil
1/2tsp finely chopped fresh thyme
1/2tsp finely chopped fresh rosemary
7 oz water
1/2tsp kosher salt
2 1/4c Better for Bread flour (or equal parts mixture with Whole Wheat)
3 tsp dry Baker’s yeast
Cooking spray
1 tbsp cornmeal
Filling optional
To prepare dough, place in order all ingredients through yeast in ABM. Turn on to dough cycle. When done, turn dough out on to a clean dry floured surface. Punch dough down; cover and let rest 5 minutes. Shape dough into a 15 x 13-inch rectangle on a baking sheet coated with cooking spray and sprinkled with cornmeal. Crimp edges of dough with fingers to form a rim.
Spread chosen filling mixture over dough, leaving a 1/2-inch border. Bake at 400° for 35 minutes or until crust is crisp. Sprinkle with cheese and pepper. Serve warm or at room temperature. Savory tarts are an integral part of French cuisine.
Dough
1 tbsp EVO oil
1/2tsp finely chopped fresh thyme
1/2tsp finely chopped fresh rosemary
7 oz water
1/2tsp kosher salt
2 1/4c Better for Bread flour (or equal parts mixture with Whole Wheat)
3 tsp dry Baker’s yeast
Cooking spray
1 tbsp cornmeal
Filling optional
To prepare dough, place in order all ingredients through yeast in ABM. Turn on to dough cycle. When done, turn dough out on to a clean dry floured surface. Punch dough down; cover and let rest 5 minutes. Shape dough into a 15 x 13-inch rectangle on a baking sheet coated with cooking spray and sprinkled with cornmeal. Crimp edges of dough with fingers to form a rim.
Spread chosen filling mixture over dough, leaving a 1/2-inch border. Bake at 400° for 35 minutes or until crust is crisp. Sprinkle with cheese and pepper. Serve warm or at room temperature. Savory tarts are an integral part of French cuisine.
Tuesday, January 24, 2006
Honey Mustard Chicken Drumsticks
2 tbsp brown sugar
2 tbsp water
2 tbsp honey
2 tbsp balsamic vinegar (see below)
1 tbsp Dijon mustard
1 tsp minced garlic
1 tsp EVO oil
6 chicken drumsticks, skinned
1/2tsp kosher salt
1/4tsp freshly ground black pepper
Combine first 6 ingredients, stirring with a whisk. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle the chicken with salt and pepper. Add chicken to pan, browning on all sides. Add honey mixture to pan, turning chicken to coat. Reduce heat to medium-low. Cover and cook 15 minutes or until chicken is done, turning chicken every 5 minutes. Uncover and cook an additional 1 minute or until mixture is thick and a rich color, and chicken is well coated. Remove from heat. Let cool 15 minutes. Cover and chill. The chicken and sauce are good warm right out of the pan, but will keep for up to two days in the refrigerator.
balsamic vinegar, substitute a mixture of : (2 tbsp)
1 1/2tsp red wine vinegar and
1 tbsp extra-virgin olive oil
1 1/2tsp brown sugar
2 tbsp brown sugar
2 tbsp water
2 tbsp honey
2 tbsp balsamic vinegar (see below)
1 tbsp Dijon mustard
1 tsp minced garlic
1 tsp EVO oil
6 chicken drumsticks, skinned
1/2tsp kosher salt
1/4tsp freshly ground black pepper
Combine first 6 ingredients, stirring with a whisk. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle the chicken with salt and pepper. Add chicken to pan, browning on all sides. Add honey mixture to pan, turning chicken to coat. Reduce heat to medium-low. Cover and cook 15 minutes or until chicken is done, turning chicken every 5 minutes. Uncover and cook an additional 1 minute or until mixture is thick and a rich color, and chicken is well coated. Remove from heat. Let cool 15 minutes. Cover and chill. The chicken and sauce are good warm right out of the pan, but will keep for up to two days in the refrigerator.
balsamic vinegar, substitute a mixture of : (2 tbsp)
1 1/2tsp red wine vinegar and
1 tbsp extra-virgin olive oil
1 1/2tsp brown sugar
Caramelized Black Bean Spread
1 tbsp EVO oil
4 c chopped onion
2 cans (15-oz) black beans, rinsed and drained
1 tbsp balsamic vinegar (see below)
2 tsp unsweetened cocoa
1/2tsp salt
1/2tsp paprika
1 tbsp chopped fresh parsley
Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and sauté 10 minutes or until golden. Place the onion, beans, vinegar, cocoa, salt, and paprika in a food processor, and process until smooth. Place the bean mixture in a bowl. Sprinkle with parsley. Spread on a sandwich of grilled vegetables and Arugala. It's also great with baked tortilla chips.
balsamic vinegar, substitute a mixture of : (1 tbsp)
3/4tsp red wine vinegar and
1 1/2tsp extra-virgin olive oil
3/4tsp brown sugar
1 tbsp EVO oil
4 c chopped onion
2 cans (15-oz) black beans, rinsed and drained
1 tbsp balsamic vinegar (see below)
2 tsp unsweetened cocoa
1/2tsp salt
1/2tsp paprika
1 tbsp chopped fresh parsley
Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and sauté 10 minutes or until golden. Place the onion, beans, vinegar, cocoa, salt, and paprika in a food processor, and process until smooth. Place the bean mixture in a bowl. Sprinkle with parsley. Spread on a sandwich of grilled vegetables and Arugala. It's also great with baked tortilla chips.
balsamic vinegar, substitute a mixture of : (1 tbsp)
3/4tsp red wine vinegar and
1 1/2tsp extra-virgin olive oil
3/4tsp brown sugar
Baked Omelet with Zucchini, Feta, and Herbs
Simply Wonderful Rice
1/2c Instant Brown Rice
1/2c Water
1 tsp chives, dried
1 tsp parsley, dried
1/4tsp kosher salt
1/4tsp pepper
1 tsp EVO oil
Combine all ingredients in a covered saucepan, and bring to a boil. As soon it comes to a boil, reduce to a low simmer, and stir well. Cover and let simmer until holes begin to form at the top of the rice, which shows the water is being absorbed. Then, push a spoon down the middle of the saucepan to see if any liquid remains at the bottom of the rice. If a small pool of water forms it is not ready. If a little bit of humidity remains, it is ready. Remove the rice from the simmering heat, then fluff and place rice in a large bowl.
Cooking spray
1 c sliced green onion
4 c shredded zucchini (about 2 medium)
1/2c egg substitute
1 1/2tbsp chopped fresh mint
1 tbsp chopped fresh dill
1/2tsp salt
1/4tsp freshly ground black pepper
4 lg eggs, lightly beaten (or 1c egg substitute)
1/2c (2 oz) crumbled feta cheese
Preheat oven to 325°. Heat a large nonstick skillet over medium-low heat. Coat pan with cooking spray. Add green onion, cover and cook 12 minutes or until tender, stirring occasionally. Remove from pan; add green onion to rice. Coat pan with cooking spray, and increase heat to medium. Add zucchini, then cook 6 minutes or until tender, stirring occasionally. Remove from pan, then add the zucchini to the rice. Add egg substitute and next 5 ingredients (through eggs) to rice mixture, and stir until blended. Pour egg mixture into an 8-inch square baking dish coated with cooking spray. Sprinkle with cheese. Bake at 325° for 35 minutes or until golden brown and set.
Simply Wonderful Rice
1/2c Instant Brown Rice
1/2c Water
1 tsp chives, dried
1 tsp parsley, dried
1/4tsp kosher salt
1/4tsp pepper
1 tsp EVO oil
Combine all ingredients in a covered saucepan, and bring to a boil. As soon it comes to a boil, reduce to a low simmer, and stir well. Cover and let simmer until holes begin to form at the top of the rice, which shows the water is being absorbed. Then, push a spoon down the middle of the saucepan to see if any liquid remains at the bottom of the rice. If a small pool of water forms it is not ready. If a little bit of humidity remains, it is ready. Remove the rice from the simmering heat, then fluff and place rice in a large bowl.
Cooking spray
1 c sliced green onion
4 c shredded zucchini (about 2 medium)
1/2c egg substitute
1 1/2tbsp chopped fresh mint
1 tbsp chopped fresh dill
1/2tsp salt
1/4tsp freshly ground black pepper
4 lg eggs, lightly beaten (or 1c egg substitute)
1/2c (2 oz) crumbled feta cheese
Preheat oven to 325°. Heat a large nonstick skillet over medium-low heat. Coat pan with cooking spray. Add green onion, cover and cook 12 minutes or until tender, stirring occasionally. Remove from pan; add green onion to rice. Coat pan with cooking spray, and increase heat to medium. Add zucchini, then cook 6 minutes or until tender, stirring occasionally. Remove from pan, then add the zucchini to the rice. Add egg substitute and next 5 ingredients (through eggs) to rice mixture, and stir until blended. Pour egg mixture into an 8-inch square baking dish coated with cooking spray. Sprinkle with cheese. Bake at 325° for 35 minutes or until golden brown and set.
Monday, January 23, 2006
Grilled Spiced Chicken
2 tbsp white peppercorns
1 tbsp coriander seeds
1 cup minced fresh cilantro stems (optional)
3 tbsp tamari or soy sauce
2 tbsp EVO oil
1 tsp kosher salt
10 garlic cloves, minced
2 chicken breast halves (about 1 1/2 pounds)
2 chicken leg quarters (about 1 1/2 pounds)
Cooking spray
Prepare grill. Place peppercorns and coriander seeds in a large skillet over medium-high heat, then cook 1 minute or until toasted. Place peppercorns and coriander seeds in a grinder, and process until finely ground. Combine the pepper mixture, and next 4 ingredients (through garlic). Loosen skin from chicken breasts and thighs by inserting fingers, gently pushing between skin and meat. Rub the seasoning mixture under loosened chicken skin. Seal and marinate in refrigerator 3 to 8 hours. Remove chicken from bag, and discard marinade. Place chicken on grill rack coated with cooking spray, and grill on each side until chicken is done. Discard skin. Heating spices is a good way to release their hidden flavors.
2 tbsp white peppercorns
1 tbsp coriander seeds
1 cup minced fresh cilantro stems (optional)
3 tbsp tamari or soy sauce
2 tbsp EVO oil
1 tsp kosher salt
10 garlic cloves, minced
2 chicken breast halves (about 1 1/2 pounds)
2 chicken leg quarters (about 1 1/2 pounds)
Cooking spray
Prepare grill. Place peppercorns and coriander seeds in a large skillet over medium-high heat, then cook 1 minute or until toasted. Place peppercorns and coriander seeds in a grinder, and process until finely ground. Combine the pepper mixture, and next 4 ingredients (through garlic). Loosen skin from chicken breasts and thighs by inserting fingers, gently pushing between skin and meat. Rub the seasoning mixture under loosened chicken skin. Seal and marinate in refrigerator 3 to 8 hours. Remove chicken from bag, and discard marinade. Place chicken on grill rack coated with cooking spray, and grill on each side until chicken is done. Discard skin. Heating spices is a good way to release their hidden flavors.
Shiitake-Stuffed Chicken Breasts with Teriyaki Glaze
2 tsp dark sesame oil, divided
2 c sliced shiitake mushroom caps (about 1 [3.75-ounce] package)
2 tbsp minced green onions
1 tbsp grated peeled fresh ginger
3 tbsp low-sodium teriyaki sauce, divided
4 (4-oz) skinned, boned chicken breast halves
1/2tsp grated orange rind
1/4c fresh orange juice
1/4c dry wine
1 tsp honey
Sliced green onions (optional)
Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add mushrooms, minced green onions, and ginger, then sauté 3 minutes. Spoon into a small bowl, and stir in 1 tablespoon teriyaki sauce. Set aside. Cut a horizontal slit through the thickest portion of each chicken breast half to form a pocket. Stuff about 1 1/2 tablespoons of mushroom mixture into each pocket. Heat 1 teaspoon of oil in skillet over medium-high heat. Add chicken, and sauté on each side until chicken is done. Remove chicken from skillet. Set aside, and keep warm. Add 2 tablespoons teriyaki sauce, orange rind, orange juice, wine, and honey to skillet, and bring to a boil. Cook for 2 minutes or until reduced to a quarter of a cup. Spoon orange glaze over the chicken, and garnish with sliced green onions, if desired.
2 tsp dark sesame oil, divided
2 c sliced shiitake mushroom caps (about 1 [3.75-ounce] package)
2 tbsp minced green onions
1 tbsp grated peeled fresh ginger
3 tbsp low-sodium teriyaki sauce, divided
4 (4-oz) skinned, boned chicken breast halves
1/2tsp grated orange rind
1/4c fresh orange juice
1/4c dry wine
1 tsp honey
Sliced green onions (optional)
Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add mushrooms, minced green onions, and ginger, then sauté 3 minutes. Spoon into a small bowl, and stir in 1 tablespoon teriyaki sauce. Set aside. Cut a horizontal slit through the thickest portion of each chicken breast half to form a pocket. Stuff about 1 1/2 tablespoons of mushroom mixture into each pocket. Heat 1 teaspoon of oil in skillet over medium-high heat. Add chicken, and sauté on each side until chicken is done. Remove chicken from skillet. Set aside, and keep warm. Add 2 tablespoons teriyaki sauce, orange rind, orange juice, wine, and honey to skillet, and bring to a boil. Cook for 2 minutes or until reduced to a quarter of a cup. Spoon orange glaze over the chicken, and garnish with sliced green onions, if desired.
Sicilian Stuffed Chicken
1 tbsp EVO oil, divided
1/2tsp crushed red pepper
1/2tsp dried oregano
1/4tsp salt
1 (10-oz) package frozen chopped spinach, thawed, drained, and squeezed dry
3 garlic cloves, minced
1 c red wine, divided
2 tbsp golden raisins
2 tbsp capers
4 (4-oz) skinless, boneless chicken breast halves
1/4c Italian-seasoned breadcrumbs
2 tbsp red wine vinegar
2 tbsp water
1/2tsp cornstarch
Heat 1 teaspoon oil in a medium skillet over medium heat. Add red pepper, oregano, salt, spinach, and garlic, then cook 3 minutes. Place spinach mixture in a medium bowl. Stir in 1 tablespoon red wine, raisins, and capers, and set aside. Cut a horizontal slit through the thickest portion of each breast half to form a pocket. Stuff about 1/3 cup spinach mixture into each pocket. Secure each chicken breast with wooden picks. Dredge the chicken breasts in breadcrumbs, turning to coat, then shake off any excess breadcrumbs. Heat 2 teaspoons of oil in pan over medium heat. Add chicken, and cook until chicken is browned, turning to cook the other side. Remove from pan, and keep warm. Add remaining red wine and vinegar to pan. Combine water and cornstarch in a small bowl. Add cornstarch mixture to pan, then bring to a boil. Cook 1 minute, stirring constantly. Add chicken to pan. Cover, reduce heat, and simmer 6 minutes or until chicken is done. Drizzle remaining sauce over the chicken.
1 tbsp EVO oil, divided
1/2tsp crushed red pepper
1/2tsp dried oregano
1/4tsp salt
1 (10-oz) package frozen chopped spinach, thawed, drained, and squeezed dry
3 garlic cloves, minced
1 c red wine, divided
2 tbsp golden raisins
2 tbsp capers
4 (4-oz) skinless, boneless chicken breast halves
1/4c Italian-seasoned breadcrumbs
2 tbsp red wine vinegar
2 tbsp water
1/2tsp cornstarch
Heat 1 teaspoon oil in a medium skillet over medium heat. Add red pepper, oregano, salt, spinach, and garlic, then cook 3 minutes. Place spinach mixture in a medium bowl. Stir in 1 tablespoon red wine, raisins, and capers, and set aside. Cut a horizontal slit through the thickest portion of each breast half to form a pocket. Stuff about 1/3 cup spinach mixture into each pocket. Secure each chicken breast with wooden picks. Dredge the chicken breasts in breadcrumbs, turning to coat, then shake off any excess breadcrumbs. Heat 2 teaspoons of oil in pan over medium heat. Add chicken, and cook until chicken is browned, turning to cook the other side. Remove from pan, and keep warm. Add remaining red wine and vinegar to pan. Combine water and cornstarch in a small bowl. Add cornstarch mixture to pan, then bring to a boil. Cook 1 minute, stirring constantly. Add chicken to pan. Cover, reduce heat, and simmer 6 minutes or until chicken is done. Drizzle remaining sauce over the chicken.
Oven-Fried fish with Buttermilk-Mustard Sauce
4 (6 oz 1 inch thick) cod fillets or other fish
1/4c buttermilk (see below)
4 tsp Dijon mustard
1 tbsp honey
1/4tsp kosher salt
1/4tsp freshly ground black pepper
1/8tsp dried rosemary
1/4c dry breadcrumbs
1 1/2tbsp grated Parmesan cheese
Combine the first 6 ingredients in a small microwave-safe bowl. Spoon 3 tablespoons buttermilk mixture into a shallow bowl; reserve remaining mixture. Combine the breadcrumbs and Parmesan cheese in a small bowl. Dip fish in 3 tablespoons buttermilk mixture; dredge in breadcrumb mixture. Chill 15 minutes. Lightly coat a baking sheet with cooking spray, and place in oven for 5 minutes. Place the fish on baking sheet. Bake at 450° for about 10-15 minutes or until a fish begin to flake inside. Microwave reserved buttermilk mixture at high for 20 seconds or until warm. Drizzle the sauce over fish.
Buttermilk also known as cultured milk and can be replaced by sour milk. Take one teaspoon vinegar or lemon juice, place in 1/3 cup milk to make 1/3 cup. Do not stir, let stand for five minutes before using. Use 1/4c in this recipe.
4 (6 oz 1 inch thick) cod fillets or other fish
1/4c buttermilk (see below)
4 tsp Dijon mustard
1 tbsp honey
1/4tsp kosher salt
1/4tsp freshly ground black pepper
1/8tsp dried rosemary
1/4c dry breadcrumbs
1 1/2tbsp grated Parmesan cheese
Combine the first 6 ingredients in a small microwave-safe bowl. Spoon 3 tablespoons buttermilk mixture into a shallow bowl; reserve remaining mixture. Combine the breadcrumbs and Parmesan cheese in a small bowl. Dip fish in 3 tablespoons buttermilk mixture; dredge in breadcrumb mixture. Chill 15 minutes. Lightly coat a baking sheet with cooking spray, and place in oven for 5 minutes. Place the fish on baking sheet. Bake at 450° for about 10-15 minutes or until a fish begin to flake inside. Microwave reserved buttermilk mixture at high for 20 seconds or until warm. Drizzle the sauce over fish.
Buttermilk also known as cultured milk and can be replaced by sour milk. Take one teaspoon vinegar or lemon juice, place in 1/3 cup milk to make 1/3 cup. Do not stir, let stand for five minutes before using. Use 1/4c in this recipe.
Moroccan Chicken Thighs
2 tbsp EVO oil
1 lb skinless, boneless chicken thighs, trimmed and cut into bite-size pieces (see below)
1/2c chopped fresh cilantro
1/2c quartered dried Cal Myrna figs (about 2 ounces)
1/4c chopped green olives
1 tbsp bottled minced garlic
3 tbsp sweet red wine
2 tbsp honey
2 tbsp balsamic vinegar (see below)
1/2tsp ground coriander
1/2tsp ground cumin
1/4tsp ground cardamom
Cilantro sprigs (optional)
Heat EVO oil in a large nonstick skillet over medium-high heat. Add chicken and cook until browned, stirring frequently. Stir in the chopped cilantro and remaining ingredients except cilantro sprigs, then reduce heat to medium, and cook for 8 minutes, stirring occasionally. Garnish with cilantro sprigs, if desired. Serve over a bed of couscous.
Remove chicken thigh bone @
http://allblindtrust.blogspot.com/2005/12/removing-bone-from-chicken-thigh-is.html
balsamic vinegar, substitute a mixture of : (2 tbsp)
1 1/2 teaspoon red wine vinegar and
1 tbsp extra-virgin olive oil
1 1/2 teaspoon brown sugar
2 tbsp EVO oil
1 lb skinless, boneless chicken thighs, trimmed and cut into bite-size pieces (see below)
1/2c chopped fresh cilantro
1/2c quartered dried Cal Myrna figs (about 2 ounces)
1/4c chopped green olives
1 tbsp bottled minced garlic
3 tbsp sweet red wine
2 tbsp honey
2 tbsp balsamic vinegar (see below)
1/2tsp ground coriander
1/2tsp ground cumin
1/4tsp ground cardamom
Cilantro sprigs (optional)
Heat EVO oil in a large nonstick skillet over medium-high heat. Add chicken and cook until browned, stirring frequently. Stir in the chopped cilantro and remaining ingredients except cilantro sprigs, then reduce heat to medium, and cook for 8 minutes, stirring occasionally. Garnish with cilantro sprigs, if desired. Serve over a bed of couscous.
Remove chicken thigh bone @
http://allblindtrust.blogspot.com/2005/12/removing-bone-from-chicken-thigh-is.html
balsamic vinegar, substitute a mixture of : (2 tbsp)
1 1/2 teaspoon red wine vinegar and
1 tbsp extra-virgin olive oil
1 1/2 teaspoon brown sugar
Basic Herb Bread Pudding
2 tsp EVO oil
2 tbsp minced garlic
Optional ingredients ( tuna, cooked spinach or broccoli, mushrooms, etc. )
2 c fat-free milk
3/4c egg substitute
2/3c shredded mozzarella cheese, divided
2 tbsp grated Parmesan cheese, divided
2 tbsp chopped fresh or 2 teaspoons dried basil (or Italian Seasoning)
1/2tsp kosher salt
1/2tsp black pepper
mushrooms, sliced (optional)
8 oz (1-inch) cubed Italian seasoned bread (see below)
Cooking spray
Preheat oven to 350°. Heat EVO oil in a small nonstick skillet over medium-low heat. Add garlic and cook for 1 minute, stirring constantly. Combine the milk and eggs in a bowl, stirring with a whisk. Stir in the garlic and any optional ingredients, 1/2 cup of mozzarella, 1 tablespoon Parmesan, basil, salt, and pepper. Place bread in a shallow 1 1/2-quart casserole coated with cooking spray. Pour milk mixture over bread, gently stirring to coat. Let mixture stand 15 minutes. Sprinkle with remaining mozzarella and Parmesan. Sprinkle with optional mushrooms. Bake at 350° for 30-45 minutes or until golden brown.
Italian Seasoned Bread@
http://allblindtrust.blogspot.com/2005/11/bread-machine-dough-anything-style-10.html
Simply set your ABM to Whole Wheat Loaf Cycle.
2 tsp EVO oil
2 tbsp minced garlic
Optional ingredients ( tuna, cooked spinach or broccoli, mushrooms, etc. )
2 c fat-free milk
3/4c egg substitute
2/3c shredded mozzarella cheese, divided
2 tbsp grated Parmesan cheese, divided
2 tbsp chopped fresh or 2 teaspoons dried basil (or Italian Seasoning)
1/2tsp kosher salt
1/2tsp black pepper
mushrooms, sliced (optional)
8 oz (1-inch) cubed Italian seasoned bread (see below)
Cooking spray
Preheat oven to 350°. Heat EVO oil in a small nonstick skillet over medium-low heat. Add garlic and cook for 1 minute, stirring constantly. Combine the milk and eggs in a bowl, stirring with a whisk. Stir in the garlic and any optional ingredients, 1/2 cup of mozzarella, 1 tablespoon Parmesan, basil, salt, and pepper. Place bread in a shallow 1 1/2-quart casserole coated with cooking spray. Pour milk mixture over bread, gently stirring to coat. Let mixture stand 15 minutes. Sprinkle with remaining mozzarella and Parmesan. Sprinkle with optional mushrooms. Bake at 350° for 30-45 minutes or until golden brown.
Italian Seasoned Bread@
http://allblindtrust.blogspot.com/2005/11/bread-machine-dough-anything-style-10.html
Simply set your ABM to Whole Wheat Loaf Cycle.
East African Chicken
2 chicken breast halves (about 3/4 pound), skinned
2 chicken thighs (about 1/2 pound), skinned
2 chicken drumsticks (about 1/2 pound), skinned
1/2tsp kosher salt
1/2tsp black pepper
1 tbsp EVO oil
3 c vertically sliced onion
1 tbsp chopped peeled fresh ginger
1 tsp curry powder
1/2tsp ground cinnamon
1/2tsp ground cardamom
1/4tsp ground red pepper
2 lg garlic cloves, thinly sliced
1/2c chicken broth
1/2c dry white wine
3 tbsp chopped pitted dates
3 tbsp golden raisins
Preheat oven to 350°. Sprinkle the chicken with salt and black pepper. Heat the oil in a Dutch oven over medium-high heat. Add the chicken and cook 4 minutes on each side, or until golden brown. Remove the chicken from the pan. Add the onion to the pan, and reduce the heat to medium-low, and cook for 10 minutes, stirring frequently. Add the ginger and next 5 ingredients (ginger through garlic,) and cook for 1 minute. Stir in the chicken, broth, and the remaining ingredients, and bring to a boil. Cover and bake at 350° for 1 hour.
2 chicken breast halves (about 3/4 pound), skinned
2 chicken thighs (about 1/2 pound), skinned
2 chicken drumsticks (about 1/2 pound), skinned
1/2tsp kosher salt
1/2tsp black pepper
1 tbsp EVO oil
3 c vertically sliced onion
1 tbsp chopped peeled fresh ginger
1 tsp curry powder
1/2tsp ground cinnamon
1/2tsp ground cardamom
1/4tsp ground red pepper
2 lg garlic cloves, thinly sliced
1/2c chicken broth
1/2c dry white wine
3 tbsp chopped pitted dates
3 tbsp golden raisins
Preheat oven to 350°. Sprinkle the chicken with salt and black pepper. Heat the oil in a Dutch oven over medium-high heat. Add the chicken and cook 4 minutes on each side, or until golden brown. Remove the chicken from the pan. Add the onion to the pan, and reduce the heat to medium-low, and cook for 10 minutes, stirring frequently. Add the ginger and next 5 ingredients (ginger through garlic,) and cook for 1 minute. Stir in the chicken, broth, and the remaining ingredients, and bring to a boil. Cover and bake at 350° for 1 hour.
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