Wednesday, December 30, 2009
Recipe: All Recipes
I've been making this recipe for a while and it's one of my favorites. It has a very distinct flavor. Very authentic tasting.
2 teaspoons light or dark brown sugar
1 teaspoon ground coriander
1 teaspoon ground ginger
1 teaspoon turmeric
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon chili powder
1/2 cup prepared Thai peanut sauce
1/2 cup light coconut milk
1/2 cup chicken broth
4 boneless, skinless chicken breast halves
2 tablespoons vegetable oil
2 tablespoons coarsely chopped peanuts
2 tablespoons thinly sliced scallions
1. Mix sugar and dry seasonings in a small bowl. In a 2-cup measuring cup, mix peanut sauce, coconut milk and broth. Split each breast by cutting in half horizontally. Lightly pound to about a 1/2-inch thickness. Place chicken and oil in a medium bowl; toss to coat. Sprinkle seasoning mix evenly over chicken breasts.
2. Heat a 12-inch non-stick skillet over medium-high heat until very hot, then add chicken. Cook, turning once, until crusty brown and fully cooked, about 2 minutes per side. Transfer to a cutting board and let rest.
3. Add peanut mixture to empty skillet; cook, stirring constantly to loosen brown bits, until sauce reduces by half, about 2 to 4 minutes. Return to measuring cup. (Chicken and sauce can be made 2 hours ahead; reheat in a warm oven or microwave.)
4. To serve, cut each breast cutlet into 12 to 15 bite-sized pieces. Transfer to a serving platter. Drizzle with a little peanut sauce, then sprinkle with peanuts and scallions. Serve immediately with toothpicks and remaining dipping sauce.
Tuesday, December 22, 2009
This is a simple dish, but so delicious. Lots of flavor and easy to throw together. Start with a package of green beans. Add some butter and olive oil (1-2 TBSP) each. Add in some Italian seasoning, salt and pepper, or other seasonings. If you like, also add some minced garlic and dried onions. Bake on a high temperature (425-450 degrees) for about 15-20 minutes. The smell will permeate your house.
Sunday, December 20, 2009
Really good soup. Easy & tasty!
Recipe: Eat Better America
2 cups ham, diced/cooked
3/4 cup uncooked wild rice
1 medium onion, chopped (1/2 cup)
1 bag (1 lb.) frozen mixed vegetables, thawed/drained
14 oz. reduced-sodium chicken broth
1 can (10 3/4 oz.) cream of celery soup
1/4 tsp. pepper
3 cups water
1/2 cup fat-free half-and-half
In a 3-4 quart slow cooker, mix all ingredients except half-and-half.
Cover; cook on low for 8 to 9 hours.
Stir in half-and-half. Increase heat setting to high. Cover; cook 10-15 minutes longer or until hot.
1 Serving: 210 calories (50 from fat), 6 g fat (2 g sat. fat), 20 mg cholesterol, 950 mg sodium, 25 g carbs, 4 g fiber, 13 g protein.
Friday, December 18, 2009
Good basic salad. I'll make it again. I used cherry tomatoes.
Recipe: Better Homes & Gardens
1/2 tsp. minced garlic
1 cup buttermilk
1/3 cup mayonnaise
1/3 cup sour cream
2 TBSP snipped fresh Italian parsley (flat-leaf)
2 TBSP snipped fresh chives
1 green onion, thinly sliced (2 TBSP)
1 tsp. white wine vinegar
1/2 tsp. smoked paprika
1/4 tsp. black pepper
4 heads butterhead (Boston or Bibb) lettuce, torn
1 cup yellow pear tomatoes, halved
Whisk dressing ingredients together until well combined. Toss with lettuce and tomatoes. Serves 8.
5 g fat (1 g saturated)
5 mg. chol
158 mg sodium
4 g carbs
1 g fiber
2 g protein
Wednesday, December 16, 2009
The easiest cheesecake I've ever made. And, one of the best tasting. Really good.
Recipe: Prepared Pantry
1 2/3 cup graham cracker crumbs
1/2 cup butter, melted
2 TBSP sugar
4 (8-oz.) packages cream cheese
1 1/3 cups sugar
4 large eggs
1 tsp. vanilla extract
1 1/3 cups white chocolate wafers/chips/baking bars
Preheat oven to 325 degrees. In a 10-inch springform pan, mix the graham cracker crumbs, butter and 2 TBSP sugar together. Press the mixture into the bottom of the pan to form the crust. Put crust in refrigerator while you mix the filling.
With the paddle attachment, beat the cream cheese and sugar together. Add the eggs and vanilla and beat until smooth. Melt the white chocolate. Drizzle the melted chocolate into the bowl while the beaters are running. Pour cream cheese mixture into crust.
Bake for 50 minutes (mine took longer) or until cake is done. Let cool on a wire rack. After 10 minutes, loosen the sides with a spatula and remove the ring. (Mine was still very soft after 10 mins. I had to let mine sit longer and it still had cracking.) Refrigerate cheesecake to cool completely.
*If the chocolate cools too rapidly, the cheesecake will be clumpy.