Archive for category Recipes

Saucy Coconut-Chicken Stir-Fry

Saucy Coconut-Chicken Stir-Fry
 This Recipe Is:

WebMD Recipe from EatingWell.com

Thai flavors of coconut and basil come together in this fresh and spicy chicken and cabbage stir-fry. If your family prefers a milder meal, forgo the jalapeño. Serve with: Rice noodles and mango slices.

 Ingredients

Prep: 35 Minutes | Total Time: 35 Minutes
  • 4 teaspoons
    canola oil, divided
  • 1 pound
    chicken tenders, cut into bite-size pieces
  • 1
    jalapeño pepper, minced, optional
  • 1 bunch
    scallions, sliced, whites and greens, separated
  • 2 cups
    sliced shiitake mushroom caps
  • 1 tablespoon
    minced fresh ginger
  • 3/4 cup
    “lite” coconut milk
  • 2 tablespoons
    fish sauce
  • 4 teaspoons
    lime juice
  • 1 tablespoon
    brown sugar
  • 6 cups
    sliced napa cabbage
  • 3/4 cup
    chopped fresh basil
 Instructions
  1. Heat 2 teaspoons oil in a wok or Dutch oven over medium-high heat. Add chicken and cook, stirring often, until cooked through and lightly browned, about 5 minutes. Transfer the chicken to a plate.
  2. Heat the remaining 2 teaspoons oil in the wok or pot. Add jalapeño (if using), scallion whites, mushrooms and ginger and cook, stirring, until fragrant and the mushrooms start to soften, 30 seconds to 1 minute.
  3. Stir in coconut milk, fish sauce, lime juice and brown sugar; bring to a simmer. Cook, stirring occasionally, until the mushrooms are tender, 2 to 3 minutes. Stir in cabbage, the chicken and scallion greens; cook, stirring constantly, until the cabbage is slightly wilted, 2 to 3 minutes. Stir in basil just before serving.

Leave a comment

Food. Sounds delicious IF one likes the But of A Hali. ;)

Roasted Halibut With Banana-Orange Relish

Roasted Halibut With Banana-Orange Relish

 This Recipe Is:

WebMD Recipe fromEatingWell.com

Sweet bananas combined with oranges, cilantro and lime juice create a fresh relish to serve with mild, white-fleshed fish, or try it alongside roast chicken or pork.

 Ingredients

Prep: 15 minutes | Total Time: 25 minutes
  • 1 pound
    halibut, cod (see Tips) or other white-fleshed fish
  • 1/2 teaspoon
    ground coriander
  • 1/4 teaspoon
    kosher salt
  • 2
    ripe bananas, diced
  • 1/2 teaspoon
    freshly grated orange zest
  • 2
    oranges, peeled, segmented (see Tips) and chopped
  • 1/4 cup
    chopped fresh cilantro
  • 2 tablespoons
    lime juice
  • 1/2 teaspoon
    ground coriander
  • 1/4 teaspoon
    kosher salt
 Instructions
  1. To prepare fish: Preheat oven to 450°F. Lightly coat a baking sheet with cooking spray.
  2. Cut fish into 4 portions. Mix coriander and salt in a small bowl and sprinkle evenly on both sides of the fish. Place on the prepared baking sheet.
  3. Bake the fish until it is juicy and almost flakes when pressed with a knife, 8 to 12 minutes, depending on thickness.
  4. To prepare relish: Meanwhile, stir together bananas, orange zest, chopped oranges, cilantro, lime juice, coriander and salt in a medium bowl. To serve, spoon the relish over the roasted fish.

 

 Tip
Tip: To segment (or suprême) an orange: 1. Slice both ends off the fruit. 2. With a sharp knife, remove the peel and white pith; discard. 3. Cut the segments from the surrounding membranes. Look for U.S. wild-caught Pacific halibut, U.S. Pacific cod or Atlantic cod from Iceland and the northeast Arctic. For more information, visit Monterey Bay Aquarium Seafood Watch at seafoodwatch.org.

Reviewed

© Meredith Corporation. All rights reserved. Used with permission.
For more recipes go to EatingWell.com

Leave a comment

Pacific Sole With Oranges & Pecans..

Food & Recipes

Pacific Sole With Oranges & Pecan

Pacific Sole With Oranges & Pecans

 This Recipe Is:

WebMD Recipe fromEatingWell.com

Not so long ago, Dover sole meant an overcooked fillet swimming in butter, dotted with tasteless dried herbs and soaked in too much lemon juice. But sole deserves a comeback: it can become a satisfying, sophisticated, one-skillet dinner with very little effort. The recipe can easily be doubled.

 Ingredients

Prep: 20 minutes | Total Time: 20 minutes
  • 1
    orange
  • 10 ounces
    Pacific sole, (see Note) or tilapia fillets
  • 1/4 teaspoon
    salt
  • 1/4 teaspoon
    freshly ground pepper
  • 2 teaspoons
    unsalted butter
  • 1
    medium shallot, minced
  • 2 tablespoons
    white-wine vinegar
  • 2 tablespoons
    chopped pecans, toasted (see Cooking Tip)
  • 2 tablespoons
    chopped fresh dill
 Instructions
  1. Using a sharp paring knife, remove the skin and white pith from orange. Hold the fruit over a medium bowl and cut between the membranes to release individual orange sections into the bowl, collecting any juice as well. Discard membranes, pith and skin.
  2. Sprinkle both sides of fillets with salt and pepper. Coat a large nonstick skillet with cooking spray and place over medium heat. Add the fillets and cook 1 minute for sole or 3 minutes for tilapia. Gently flip and cook until the fish is opaque in the center and just cooked through, 1 to 2 minutes for sole or 3 to 5 minutes for tilapia. Divide between 2 serving plates; tent with foil to keep warm.
  3. Add butter to the pan and melt over medium heat. Add shallot and cook, stirring, until soft, about 30 seconds. Add vinegar and the orange sections and juice; loosen any browned bits on the bottom of the pan and cook for 30 seconds. Spoon the sauce over the fish and sprinkle each portion with pecans and dill. Serve immediately. Makes 2 servings.

 

 Tip
Ingredient Note: The term “sole” is widely used for many types of flatfish from both the Atlantic and Pacific. Flounder and Atlantic halibut are included in the group that is often identified as sole or grey sole. The best choices are Pacific, Dover or English sole. Other sole and flounder are overfished. Cooking Tip: To toast chopped nuts or seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Reviewed

© Meredith Corporation. All rights reserved. Used with permission.
For more recipes go to EatingWell.com

Leave a comment

Uhh, say WebMD, umm, that sounds delicious BUT, it makes you fart! Oh Geez, flatulent..

Broccoli Rabe With Sun-Dried Tomatoes

 This Recipe Is:

WebMD Recipe fromEatingWell.com

Sweet sun-dried tomatoes and tangy vinegar provide the perfect balance for broccoli rabe. Try it tossed with whole-wheat pasta and chickpeas or serve with roast chicken.

 Ingredients

Prep: 20 minutes | Total Time: 20 minutes
  • 1 bunch
    broccoli rabe, (about 1 pound), trimmed and chopped
  • 2 tablespoons
  • 1/2 cup
    slivered oil-packed sun-dried tomatoes, rinsed
  • 2 tablespoons
    balsamic vinegar, or sherry vinegar
  • 1/8 teaspoon
    salt
  •  Pinch of
    freshly ground pepper
 Instructions
  1. Cook broccoli rabe in a large pot of boiling water until bright green and barely tender, 1 to 2 minutes. Drain in a colander and gently press out as much water as possible.
  2. Heat oil in a Dutch oven or large skillet over medium-high heat. Add the broccoli rabe and cook, stirring, until tender, 3 to 4 minutes. Remove from the heat; stir in sun-dried tomatoes, vinegar, salt and pepper.

 

 

© Meredith Corporation. All rights reserved. Used with permission.
For more recipes go to EatingWell.com

 

Leave a comment

WebMD. Chicken Fried Steak..

Food & Recipes

Chicken Fried Steak

 This Recipe Is:

WebMD Recipe from EatingWell.com

Can you really make a chicken-fried steak that isn’t loaded with saturated fat and salt? Absolutely. We skip the deep frying, but with rich country gravy as consolation, you won’t miss it. Our pan-fried, crispy cube steak has less than one-third of the fat and about 80 percent less sodium.

 Ingredients

Prep: 35 minutes | Total Time: 35 minutes
  • 1/4 cup
    all-purpose flour
  • 2 large
    egg whites, lightly beaten
  • 1/4 cup
    cornmeal
  • 1/4 cup
    whole-wheat flour
  • 1/4 cup
    cornstarch, plus 1 tablespoon cornstarch, divided
  • 1 teaspoon
    paprika
  • 1 pound
    cube steak, cut into 4 portions
  • 3/4 teaspoon
    kosher salt, divided
  • 1/2 teaspoon
    freshly ground pepper
  • 2 tablespoons
    canola oil, divided
  • 1 14-ounce can
    reduced-sodium beef broth
  • 1 tablespoon
    water
  • 1/4 cup
    half and half
 Instructions
  1. Preheat oven to 350°F. Coat a baking sheet with cooking spray.
  2. Place all-purpose flour on a large plate. Place egg whites in a shallow dish. Whisk cornmeal, whole-wheat flour, 1/4 cup cornstarch and paprika in another shallow dish. Season both sides of steak with 1/2 teaspoon each salt and pepper. Dredge the steak in the flour, shaking off excess; dip in the egg whites, then dredge in the cornmeal mixture.
  3. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Reduce heat to medium and add 2 pieces of the steak; cook until browned on both sides, turning once, 3 to 5 minutes total. Transfer the steak to the prepared baking sheet and repeat with the remaining 1 tablespoon oil and 2 pieces of steak. Transfer the baking sheet to the oven and bake until cooked through, about 10 minutes.
  4. Meanwhile, add broth to the pan and boil over medium-high heat, stirring occasionally, until reduced to about 1 cup, 3 to 5 minutes. Whisk water and the remaining 1 tablespoon cornstarch until smooth. Remove the pan from the heat and stir in the cornstarch mixture. Return to the heat and cook, stirring, until thickened, 1 to 2 minutes. Stir in half-and-half; season with the remaining 1/4 teaspoon salt and pepper. Serve the steak topped with the gravy.

From http://www.eatingwell.com with permission. © 2011-2012 Eating Well Inc.
For more recipes go to EatingWell.com

Leave a comment

How about that, funeral food. Damn Neat, eh? HEY! One would not want anything FESTIVE looking..

 

How To Make Purple Cabbage Wraps

Leave a comment

WebMD Chopped Greek Salad With Chicken..

Chopped Greek Salad With Chicken

 This Recipe Is:

WebMD Recipe fromEatingWell.com

Chicken turns this Greek-inspired salad into a substantial main course. Feel free to substitute other chopped fresh vegetables, such as broccoli or bell peppers, for the tomatoes or cucumber. Use leftover chicken, store-roasted chicken or quickly poach a couple boneless, skinless chicken breasts while you prepare the rest of the salad. Serve with pita bread and hummus.

 Ingredients

Prep: 25 Minutes | Total Time: 25 Minutes
  • 1/3 cup
    red-wine vinegar
  • 2 tablespoons
    extra-virgin olive oil
  • 1 tablespoon
    chopped fresh dill, or oregano, or 1 teaspoon dried
  • 1 teaspoon
    garlic powder
  • 1/4 teaspoon
    salt
  • 1/4 teaspoon
    freshly ground pepper
  • 6 cups
    chopped romaine lettuce
  • 2 1/2 cups
    chopped cooked chicken (about 12 ounces)
  • 2 medium
    tomatoes, chopped
  • 1 medium
    cucumber, peeled, seeded and chopped
  • 1/2 cup
    finely chopped red onion
  • 1/2 cup
    sliced ripe black olives
  • 1/2 cup
    crumbled feta cheese
 Instructions
  1. Whisk vinegar, oil, dill (or oregano), garlic powder, salt and pepper in a large bowl. Add lettuce, chicken, tomatoes, cucumber, onion, olives and feta; toss to coat.

From http://www.eatingwell.com with permission. © 2011-2012 Eating Well Inc.
For more recipes go to EatingWell.com

Leave a comment

Sweet and Spicy Pork Tenderloin..

Sweet and Spicy Pork Tenderloin

 This Recipe Is:

WebMD Recipe

 Ingredients

  • 1/2 teaspoon
    ground cumin
  • 1/2 teaspoon
    ground cinnamon
  • 1/2 teaspoon
    salt
  • 1/4 teaspoon
    ground black pepper
  • 1/4 teaspoon
    ground allspice
  • 1/8 teaspoon
    garlic powder
  • 1/8 teaspoon
    ground chipotle chile pepper
  • 1
    pork tenderloin, 11⁄4 pounds; trimmed of visible fat
  • 1 teaspoon
    extra-virgin olive oil
  • 2 tablespoons
    honey
  • 1 tablespoon
    garlic, minced
  • 1 1/2 teaspoons
    hot-pepper sauce
 Instructions
  1. Preheat the oven to 350°F.
  2. Lightly mist a small roasting pan or ovenproof skillet with olive oil spray. Set aside.
  3. In a small bowl, combine the cumin, cinnamon, salt, black pepper, allspice, garlic powder, and chipotle pepper.
  4. Rub the pork evenly with the olive oil. Then rub evenly with the spice mixture until coated. Cover loosely with plastic wrap. Refrigerate for 15 minutes.
  5. Meanwhile, in a small bowl, combine the honey, garlic, and hot-pepper sauce. Whisk to mix. Set aside.
  6. Set a large nonstick skillet over medium-high heat until it is hot enough for a spritz of water to sizzle on it. With an oven mitt, briefly remove the pan from the heat to lightly mist with olive oil spray. Place the pork in the pan. Cook for 1 minute per side, or until browned on all sides.
  7. Transfer to the prepared pan. With a basting brush, evenly coat the pork with the reserved honey mixture. Roast the tenderloin in the oven for 16 to 18 minutes, or until a thermometer inserted in the center reaches 160°F and the juices run clear.
  8. Remove from the oven. Cover the pork loosely with aluminum foil. Let stand for 10 minutes. Transfer the pork to a cutting board. Holding a knife at a 45° angle, cut into thin slices. Serve immediately.

Leave a comment

%d bloggers like this: