Chilli Chicken
December 13, 2008
Ingredients
Chicken -1
Ginger paste -1/2 spoon
Garlic - 3-4 pieces
Red chillies -15-16
Yogurt -1/2 cup
Oil - 1/2 cup
Method
At first cut chicken into four to eight pieces with a sharp knife. Make four to five half-inch deep slits on the chicken pieces. Next apply salt and two tablespoons of lemon juice or vinegar and keep aside for sometimes. Next step grind ginger, garlic, red chilies and rice to a smooth paste with the remaining lemon juice in a mixer. Add this paste to yogurt and whisk well to a smooth consistency. Then add a pinch of salt to taste. Apply this yogurt mixture liberally on the chicken pieces and leave to marinate for twelve hours, preferably in the refrigerator.After that take frying pan and add ½ cup of olive oil in it. Heat oil in a pan, roll the marinated chicken in refined flour and shallow fry in the oil. Cook for sometime, turn over the chicken pieces and cook for sometime. When it is brown in color the chicken is ready.Then transfer the chicken to a shallow pan and keep on medium heat. Sprinkle chopped coriander leaves, two tablespoons water and cover with a fitting lid. Reduce heat and cook for five minutes on low heat or until the chicken is completely cooked. Serve with rice.
Cornbread Chili Stacks
November 26, 2008
3/4 cup yellow cornmeal
2/3 cup Original Bisquick® mix
3/4 cup buttermilk
2 tablespoons butter or margarine, melted
1/2 teaspoon chili powder
1 egg
1 can (15 oz) spicy chili
1 can (14.5 oz) diced tomatoes with mild green chilies, undrained
4 slices (3/4 oz each) process American cheese, cut diagonally in half, if desired
Tofu Salad Sandwich Recipe
November 25, 2008
I did not create this recipe but I LOVE this recipe as I think tofu tastes really great, and combing it with currry? YUM
http://www.cookingcache.com/vegetar/tofusaladsandwich.shtml?rdid=rc1
3 tablespoons lowfat mayonnaise
1 teaspoon dijon mustard
1/2 teaspoon turmeric
1/2 teaspoon curry powder
8 ounces firm tofu — lowfat, well drained
1/2 cup shredded carrots
1 tablespoon onion — finely minced
salt and pepper — to taste
2 large whole-wheat pita breads — cut in half
In a bowl, combine mayo, mustard, turmeric and curry powder. Gently stir in tofu, carrots and onion. Add salt and pepper to taste and toss to combine. Chill.
Spoon into pita pockets and serve.
Crockpot Lazy Day Beef And Vegetable Soup Recipe
November 24, 2008
http://www.cookingcache.com/crockpot/crockpotlazydaybeefandvegetablesoup.shtml?rdid=rc1
(This is not my recipe, but one I like from the link above)
2 1/2 pounds beef for stew, cut into 3/4″ pieces
2 cans (14 to 14 1/2 ounces each) ready-to-serve beef broth
1 can (15 ounces) chickpeas, drained
1 can (15 ounces) diced tomatoes with garlic and onions, undrained
1 cup water
1 teaspoon salt
1 teaspoon dried Italian seasoning, crushed
1/2 teaspoon pepper
2 cups frozen mixed vegetables
1 cup uncooked ditalini or other small pasta
Shredded Romano cheese (optional)
1. Combine beef, broth, chickpeas, tomatoes, water, salt, Italian seasoning and pepper in 4 1/2 to 5 1/2-quart slow cooker; mix well. Cover and cook on HIGH 5 hours or on LOW 8 hours. (No stirring is necessary during cooking)
2. Stir in mixed vegetables and pasta. Continue cooking, covered, 1 hour or until beef and pasta are tender. Stir well before serving. Serve with cheese, if desired.
My changes: I always use whatever meat I’ve found on sale (I keep a stockpile of cheap steaks in the freezer and use it for soups, stirfry, etc.). I try to use low fat and/or low sodium broth, and I never add extra salt. I used plain diced tomatoes and added fresh onion and garlic. The pasta was bow ties.
In my cookbok, I will call this BUSY day, instead of LAZY day soup… we had soccer practice at 5, so I put the vegetables and pasta in before we left and turned it down to keep warm. By the time we ate at 7 it was perfect, and gave me an hour for practice, plus time to get the kids in the shower, and make some breadsticks for the side.
Honey Refrigerator Cookies
November 21, 2008
(From Gourmet.com)
They specialize in creating recipes that are from the 1940’s.
Cream together 1/2 cup each of honey, brown sugar, and shortening. Beat in 1 egg; then add 2 1/2 cups flour sifted with 1 teaspoon baking powder, 1/4 teaspoon soda, 1/2 teaspoon salt, and 1/2 cup nut meats. Shape the dough into a roll or loaf, or press it into refrigerator cookie molds. Allow the dough to ripen for a day or twp in the refrigerator before you slice and bake it in a hot oven (400°F.) for 10 to 12 minutes.
http://www.gourmet.com/recipes/1940s/1942/06/honey-refrigerator
Easy Salad
November 21, 2008
Next time you’re at the grocery store and you want to make an easy salad that doesn’t take a lot to prepare, buy these foods:
A premade hot rotesserie chicken, straight from the deli.
A bag of baby greens.
A tub of grape tomatoes.
Italian dressing with real olive oil.
Sunflower seeds.
Shredded cheese (2%)
Alfalfa sprouts
Take all the veggies and put in a bowl. Tear chicken off the chicken and add to the salad. Top with cheese, seeds and dressing.
That’s it! No chopping or anything.
Low sugar dessert
November 16, 2008
This is a recipe that would probably be safe for both Southbeach dieters and Adkin-ers.
In a bowl, combine frozen raspberries, blueberries, cherries, blackberries and strawberries.
Defrost for 30 seconds only.
Sprinkle Splenda on top.
Mix thoroughly.
Fold in Cool Whip (with the southbeach logo on it) into the berries.
Serve in chilled martini glasses.
Sprinkle cocoa powder on top.
Pomegranate Iced Tea
November 16, 2008
Start my making a sun tea in your backyard. Fill a large jar with several green tea bags and water. Leave in the sun all day. Bring it inside, take out the bags and pour in a pitcher. Put in the fridge.
When chilled, take 100% pomegranate juice and add it to the tea. Mix.
To serve, serve in tall iced tea glasses with a fruit on the rim of the glass.
This would go well paired with cucumber sandwiches or scones.
Yummy Salad
November 16, 2008
Marinate chicken breasts in lemon juice, melted butter, sea salt, pepper and parsley
Simmer on the stove in 100% extra virgin olive oil
Prepare a salad of romaine lettuce, grape tomatoes, shredded carrot and chopped cucumbers
When the chicken is cooken, slice and top on top of the salad
Pour your favorite dressing on top
Sprinkle with shredded cheese and sunflower seeds
Top with slices of avacado
Chow down!
Spike Seasoning
October 28, 2008
A blog I’ve read, called Kaitlan’s Kitchen has some yummy ideas on how to incorporate Southbeach friendly foods into your family’s diet. I like her ideas and her savory recipes. She kept suggesting Spike Seasoning for everything. I couldn’t find it anywhere.
Finally, last month I was in Sunflower Market, a natural health food store and found it! It costed nearly $5 but Kaitlyn said it was good so I had to try it.
I got to admit, it is good. I put it in every omelet. I like the taste of the sea salt inside, however, I would buy it next time without the salt (if available) so that I can add my own lite salt and add even more spike, not having to worry about the sodium.
