Culinary Adventures Unlimited

Bread Maker White Bread

noreply@blogger.com (Unknown) — Fri, 19 Mar 2010 03:10:00 +0000

My parents gave us a bread maker as a house warming gift!! After 2 failed attempts we made a nice bread.

Ingredients
1 1/4 cups lukewarm milk
2 tbsp butter, thinly sliced
1 1/2 tbsp brown sugar
1 1/2 tsp salt
3 cups all-purpose flour
2 tsp active dry yeast

Directions
1. Add ingredients in the order listed above.
2. Makes 1 1/2 pd loaf.

Curry Okra

noreply@blogger.com (Unknown) — Thu, 18 Mar 2010 02:58:00 +0000

Ingredients
3 tbsp olive oil
1 medium onion, chopped
1 lb sliced fresh okra
1/2 tsp ground cumin
1 tbsp ginger, grated
1 tsp ground coriander
1 tsp ground black pepper
1/4 tsp chili powder
1/2 tsp garam masala
2 tbsp turmeric
salt to taste

Directions
1. Heat oil in olive oil over medium-high heat.
2. Add onion, garlic, and ginger. Cook until golden brown.
3. Add cumin, coriander, garam masala, chili powder, and tumeric. Cook for 2 minutes
4. Add okra, reduce heat to medium-low, and cover the pan. Cook for 20 minutes stirring occasionally until okra is tender

Ethipoian cabbage

noreply@blogger.com (Unknown) — Wed, 17 Mar 2010 02:09:00 +0000

Ingredients
1 medium head of cabbage cabbage
3 tbsp olive oil
2 medium carrots, sliced
3 cloves of garlic, grated
1 tbsp ginger, grated
4 small potatoes, pealed and cubed
1/2 can of Hunts fire roasted diced tomatoes
1 large onion, diced
1/2 tsp salt
1 Tbsp ground cumin
1 Tsp ground turmeric
3/4 tbsp berbere
2 tbsp non fat yogurt diluted with 1/2 cup of water

Directions
1. Heat the olive oil in a skillet over medium-high heat. Cook onion until golden brown, add turmeric, cumin, garlic, and ginger, cook for 3-4 minutes.
2. Toss in cabbage, potatoes, and carrots. Stir. Reduce heat to medium and cover. Cook until all veggies are half done. (10 to 15 minutes)
3. Stir in tomatoes and berbere cook until veggies are soft (10 to 15 minutes more)
4. Finish by adding non fat yogurt diluted with 1/2 cup of water. Reduce heat to low-medium and cook for 5 more minutes.
5. Serve with Injera or Partha.

Oven Roasted Rosemary and Garlic Chicken

noreply@blogger.com (Unknown) — Tue, 16 Mar 2010 00:50:00 +0000

Ingredients
1 whole chicken

Marinade
1/2 medium red onion minced
4 cloves of garlic minced
1/4 cup olive oil
1 tbsp lemon juice
2 tbsp rosemary
2 tbsp balsamic vinegar
salt and pepper

Veggies
1 large red potato chopped
1 Zucchini sliced
1/2 red onion sliced
2 tbsp olive oil
1 tbsp balsamic vinegar
Lipton soup herb mix

Directions
1. Preheat oven to 400 F. Combine all marinade ingredients in a small bowl.
2. Stuff marinade under skin of chicken and transfer chicken to baking pan.
3. In a small bowl mix olive oil, balsamic vinegar, and lipton soup mix. Then coat veggies with the mixture. Surround chicken with veggies.
4. Cover with aluminum foil and bake for 1 hour or until chicken is fully cooked.

Hunts Fire Roasted Diced Tomatoes

noreply@blogger.com (Unknown) — Mon, 15 Mar 2010 03:34:00 +0000

We just introduced these as a staple to our pantry. They have a great smoky flavor and they're 100% Natural with no preservatives or artificial ingredients, and deliver a fresh-from-the-grill flavor. These are a must try.

Spicy Tomato Egg Drop Soup

noreply@blogger.com (Unknown) — Mon, 15 Mar 2010 01:10:00 +0000

A spicy twist on the traditional Chinese Egg drop soup. The chilies and tomato add great flavor to this otherwise bland soup that is eaten to sooth your stomach while sick. The finishing steps add a thin stream of beaten eggs to the boiling broth in the final moments of cooking, creating thin, silken strands of cooked egg that float in the soup.
Ingredients
4 tbsp vegetable oil
5 eggs
1 tbsp lemon grass
1 medium onion, finely sliced
2 garlic cloves, shredded
2 green chilies, seeded and sliced
1oz ginger or galangal, shredded
3 3/4 cup chicken stock
2 tbsp mushroom sauce or fish sauce
1 tbsp dark soy sauce
1 tbsp red wine vinegar
freshly ground black pepper
1 tbsp brown sugar
1 can of hunts fire roasted diced red tomatoes

Garnishings
Chopped Cilantro or mint

Directions
1. Heat oil in a deep pan. Then add onion, garlic, chilies, ginger or galangal, and cook until golden brown.
2. Add mushroom sauce, soy sauce, lemon grass, brown sugar, and tomatoes. Cook for 2 minutes.
3. Add Chicken stock and bring to boil. Boil for 2 minutes.
4. Add vinegar and black pepper.
5. While the soup is boiling crack a egg into the liquid and rapidly stir immediately to make fine strings of egg. Continue to boil and add the other 4 eggs. Remove the pan from the heat source and cover.
6. Add chopped cilantro.

Ginger Roasted Apples with Rutabaga

noreply@blogger.com (Unknown) — Thu, 11 Mar 2010 17:22:00 +0000

After randomly buying rutabaga in the grocery store we threw together a few different items in the fridge together and transformed the rutabaga into a flavorful dish.

Ingredients
1 medium rutabaga, cut into 3/4 inch cubes
1 1/2 tbsp olive oil
1 tbsp fresh lemon juice
1 tbsp minced ginger
1 1/2 tbsp brown sugar
3 medium apples peeled, cored, cut into 3/4 inch cubes
1 cup skim milk
1 tbsp thyme
1 cup diced carrots
salt to taste

Directions
1. Cook rutabaga and carrots in a pressure cooker for 25 minutes or until tender. (or boil in water for about 35 minutes)
2. Coat apples with olive oil, lemon juice, thyme, brown sugar, and ginger. Bake apples at 350 F apples for 20 minutes or until tender.
3. Drain rutabaga and carrots. Return them to the same pot. Mash to coarse puree.
4. Add milk stir until excess water evaporates (5 minutes).
5. Mix in apples and any juices from baking pan.

Chicken Pulao with a healthy twist

noreply@blogger.com (Unknown) — Sun, 07 Mar 2010 04:44:00 +0000

The Pulao is said to be a 'North Indian' dish, although the Pulao has been prepared in South Indian households for centuries. Pulao derives from the word 'Pilaf', the name of a very popular dish common in Middle Eastern Cuisines.

Try this recipe!

Ingredients

4 Chicken Thighs
2 1/2 cups Jasmine Rice
1/3 bunch Cilantro
6 Anaheim Peppers (Alternatively, one could use Jalapeno Peppers – 4 numbers)
2 tsp Ginger, grated
1 tsp Turmeric
1 cup Hunt’s Fire-Roasted Tomatoes
1/3 cup Blanched Almonds
3 Bay Leafs
6 Cardamom seeds, ½ inch Cinnamon stick, 4 Cloves, 1 Aniseed
½ cup Non-Fat Yogurt
2 Tbsp Olive oil
2 Diced Medium-sized Red Onions
Juice from 1 Lemon
½ tsp Coriander Powder
1 tsp salt
1 tsp Aachi Brand Chicken Masala Powder (can substitute this with ½ tsp Garam Masala Powder)

Directions

There are 2 main steps:

1) Marinating the chicken:
2) Preparing the Pulao base
3) Letting the Pressure Cooker do its magic.

Step 1: Marinating the Chicken

a. Remove any visible fat. Make bite-sized pieces. Set aside.
b. In a separate mixing bowl, mix ginger, garlic, turmeric, Lemon juice, Chicken Masala Powder, and salt.
c. Coat Chicken with Marinade and let chicken marinate in the refrigerator for 30 minutes.

Step 2: Preparing the Pulao base

a. Heat oil on Medium-high. Add 6 Cardamom seeds, ½ inch Cinnamon stick, 4 Cloves, 1 Aniseed, and gently let simmer for 2 minutes.
b. Add onions, seeded peppers, Cilantro (stems discarded) and fry them until onions start browning and chili peppers are partially cooked.
c. Turn down heat to medium, toss in Hunt’s tomatoes and continue cooking them until they soften. Turn off heat. With a wooden spatula, scoop up tomatoes and transfer them into a blender.
d. At this point, I introduce you to my healthy twist. A traditional Tamilnadu-style Pulao recipe might use coconut milk. Almond milk is my answer to the ‘rich’ ,‘flavorful’ , ‘moist’ touch that coconut milk.

Blanch your skin-on almonds based on instructions here (http://gourmet.lovetoknow.com/How_to_Blanch_Almonds). Basically blanching skin-on almonds involves throwing almonds into boiling water and peeling their skin, which is otherwise hard to get rid off. In a spice grinder, grind almonds until you have a smooth milky solution of crushed Almonds.

Transfer Almond ‘Milk’ into a blender/spice grinder. Add ½ cup of Yogurt, chilli peppers, and do not forget to transfer the cooked tomatoes and cilantro from the pan. Add ¼ cup of water and make a fine puree. Transfer this puree into a pressure cooker.

Now, take out marinated chicken from the refrigerator. Toss chicken with marinade into the pan and turn on the stove. On medium heat, mix chicken well with the onions. After 2 minutes turn off heat. Now for the final step:

Step 3: Letting the Pressure Cooker do its magic.

Transfer 2.5 cups of Jasmine Rice into the Pressure Cooker that has the Almond Milk. Add 3 cups of water. Add an appropriate amount of salt to suit your taste buds and stir well. For a healthier twist, avoid adding salt at this point all together. Close the cooker and turn on heat to medium-high. Wait until a gentle stream of steam starts spouting out of it. Turn on Timer in your microwave to 20 minutes.
After timer goes off, turn off heat and let pressure cooker cool off for the next 20 minutes. Open pressure cooker and your delectable pulao should be ready.

Side suggestions are: Indian-style Cucumber-salad.
Enjoy!!

Stuffed Peppers

noreply@blogger.com (Unknown) — Thu, 04 Feb 2010 01:11:00 +0000

Ingredients
1 cup white rice rice
16 oz ground chicken
1 cup Chipotle Corn & Black Bean Salsa from yesterday

1 tbsp Cumin

1 tsp cinnamon

1/4 cup chipotle salsa (picture of container)

7 red or yellow bell peppers

3 florets of cauliflower chopped

Directions
1. Preheat oven to 350 F. Boil rice, cauliflower, and Chipotle Corn & Black Bean Salsa in 1.5 cups of water until water is soaked up by rice. Rice will not be completely cooked.
2. Combine rice mixture, ground chicken, chipotle salsa, cumin, and cinnamon in a large bowl and mix well.
3. Cut tops off of the peppers. Arrange peppers in a baking pan. Pour water into the bottom of the baking dish to a one-inch depth.
4. Stuff peppers with rice mixture.
5. Cover with aluminum foil and bake for 30 minutes.

Samantha's Chipotle Chicken Pizza Recipe

noreply@blogger.com (Unknown) — Wed, 03 Feb 2010 02:41:00 +0000

CPK's Chipolte Chicken pizza is so incredible that we had to make our own version. I would like to say that ours was just as good or even better than CPK's. With more flavor and more healthy ingredients it was a little bit of Paradise. Here's what we did.

Ingredients
Dough
1 package active dry yeast
1 cup warm water
1 tsp sugar
1 1/2 tsp salt
1 1/2 tbsp olive oil
1 1/2 cup white whole wheat flour
1 cup all purpose flour

Chipotle Corn & Black Bean Salsa
15 oz can of black beans drained and rinsed
15 oz frozen corn thawed
2 chipotle peppers
1/2 tomato diced
2 tbsp cilantro diced
1 tbsp cumin
1 tbsp chili powder
1 red onion diced
1 tbsp lemon pepper
juice of 1 lemon
1/2 tsp salt

Non-Fat Creamy spicy Topping
1/2 cup non-fat yogurt
2 tbsp chili powder
1 tbsp cumin
1 tsp salt

Chipotle Chicken
2 chicken breasts
2 chipotle peppers
1/2 tomato
1 tsp salt
3 tbsp canola oil

Other Ingredients
Herdez chipotle salsa
mozzarella

Directions
Dough
1. Combine water and yeast. Let it bubble for 5 minutes. Then add the rest of the wet ingredients.
2. Stir in white whole wheat flour
3. With your hands knead in the remainder of the flour
4. Continue needing for 5 minutes
5. Let rise for 1 hour
6. Punch dough and let rise for another hour
7. Roll out into two 12 inch pizza doughs
8. Preheat oven to 500 F with pizza cooking stone in oven
9. Remove cooking stone and place dough on it (cook for 4 minutes without any toppings)

10. Proceed to the topping section

Chipotle Corn & Black Bean Salsa
1. combine all ingredients and refrigerate

Non-Fat Creamy spicy Topping
1. combine all ingredients and refrigerate

Chipotle Chicken
1. Blend everything except the chicken in a food processor
2. Take chicken and split horizontally then cut each one of those pieces in half (making four pieces out of one chicken breast)
3. Pound chicken with meat tenderizer
4. Marinate in refrigerator for 1 hour

5. Grill on George Foreman or cook on stove top for 5 minutes

Topping
1. Add a thin layer of Herdez chipotle salsa, diced chicken, and cheese
2. Bake for 5 minutes or until cheese is melted and crust is browned

3. Remove and add a thin layer of Non-Fat Creamy spicy Topping and Chipotle Corn & Black Bean Salsa

Enjoy!

"All Purpose" Whole Wheat flour

noreply@blogger.com (Unknown) — Tue, 02 Feb 2010 04:35:00 +0000

Addition of whole grains to our diet was a long journey of dense, hard, and dry breads. The purchase of the 20lb $8 Golden Temple Durum Atta Flour changed everything. Compared to the 5 lb $6 bag of king Arthur whole wheat flour it is cheaper and it is a finner course which results in delicious, fluffy, and moist breads. TI've tried this flour in muffins, banana bread, pizza dough, and Indian breads like paratha and rotis. This flour can be purchased at Indian stores in Canada and the United States.

Apple Cinnamon Whole Wheat Muffins

noreply@blogger.com (Unknown) — Mon, 01 Feb 2010 02:13:00 +0000

Ingredients
1 cup all purpose flour
1 cup whole wheat flour
1/2 cup sugar
2 tsp baking soda
1 tbsp cinnamon
1/2 tsp salt
2 cups peeled and shredded apples (3 medium)
1/2 cup shredded carrots
1/2 cup chopped walnuts
1/2 cup brewed coffee (this is an oil substitute for 1/2 cup vegetable oil)
1/4 cup skim milk
2 tsp vanilla extract
2 large eggs

Directions
1. Heat oven to 350 F and line muffin tray with muffin cups.
2. Combine flours, sugar, baking soda, cinnamon, and salt in a large bowl.
3. Add apples, carrots, and walnuts to flours (2) and mix well.
4. Add coffee, milk, vanilla, and eggs. Stir until moistened.
5. Fill muffin cups until top. (Makes 12 muffins)
6. Bake for 20 to 25 minutes or until toothpick comes out clean.

Mushroom, Spinach, & Onion Tart (Vegetable Puff)

noreply@blogger.com (Unknown) — Sat, 30 Jan 2010 22:32:00 +0000

Ingredients

Veggies
24 oz fresh baby bella Mushrooms chopped
1 large Onion chopped
6 cloves of Garlic minced
2 hand fulls of spinach
1 tbsp canola oil

Dough
2 cups flour
2 1/2 tsp baking powder
1 tsp salt
6 tbsp canola oil
3/4 cup milk

Egg Mixture
4 eggs
4 tsp poppy seeds
1 tsp nutmeg
1 tsp chili powder (optional)
1 cup plain non-fat yogurt

Directions
1. preheat oven to 425 degrees F
Veggies
1. preheat oil in a frying pan
2. add onions and garlic and cook until tender
3. Add mushrooms and cook until tender
4. Add Spinach and cook until tender

Dough
1. Combine all ingredients in a medium sized bowl
2. Stir with a wooden spoon into a flaky dough
3. Press into an even layer in a greased 8-in round pan

Egg Mixture
1. Combine all ingredients into a medium sized bowl

Final Assembly
1. Add veggies making an even layer on top of dough in the 8-in round pan
2. pour egg mixture making an even layer on top of veggies
3. cook in oven for 30 minutes
4. Serve
5. Try our baked fennel bulb for a great side dish

Veggie, Chicken, & Basil Gnocchi

noreply@blogger.com (Unknown) — Fri, 29 Jan 2010 21:24:00 +0000

Gnocchi is Italian pasta made from potato. After our leftovers spent the night in the fridge the sauce became thick and it was even better.

Our idea for this recipe came from an Italian Chicken and Dumpling recipe by Rachael Ray.

Ingredients
2 tbsp olive oil
1 onion
2 carrots chopped
2 lbs boneless skinless chicken breast, sliced
12 oz white button mushrooms
10 radish leaves, 4x4 slices (or use spinach)
3 bay leaves
freshly grind black pepper to taste

3 tbsp flour
3 cups low sodium chicken stock

Basil pesto sauce
4 tbsp olive oil
1 cup fresh basil leaves
5 cloves garlic
3 tbsp parsley leaves
1/4 cup Parmigiano
1 lemon, zested

2 16 oz packages, fresh gnocchi

Directions
1. Boil gnocchi according to package instructions.
2. In a pot heat on medium-high 2 tbsp olive oil. Cook onion and carrots until onion is tender.
3. Brown chicken for 5 minutes.
4. Add mushrooms, bay leaves, black pepper, and radish leaves. Heat for 5 minutes until mushrooms are tender.
5. Mean while mix together in a separate bowl chicken stock and flour.
6. Add Chicken stock flour mixture to the the pot.
7. In a food processor combine all basil pesto sauce ingredients and blend.
8. Add pesto to pot.
9. Cook until sauce thickness for about 10 minutes
10. Add gnocchi and serve.

Baked Fennel Bulb with a Bread Crumb Crust

noreply@blogger.com (Unknown) — Tue, 26 Jan 2010 18:51:00 +0000

While visiting my cousins in Wisconsin, Ilango and I obtained a great appreciation for fennel. While I have experienced this highly aromatic and flavorful herb as anise in Italian cookies like biscotti or Pizzelles and Ilango uses fennel seeds in cooking Indian food, our experience with the bulb-like stem base that is used as a vegetable was very limited. Therefore a little experimentation was required to accomplish a great fennel bulb recipe.

Ingredients
3 fennel bulbs, cut into quarters
1 cup bread crumbs
2 garlic cloves, minced
1/2 cup dried parsley
3 tbsp olive oil
3 tbsp yogurt spice (if you have it)

Directions
1. Add fennel to a large pot of boiling salted water. Boil for 10 minutes or until tender.
2. Meanwhile combine in a small bowl garlic, bread crumbs, parsley, and yogurt spice. Preheat oven to 375 F.
3. Drain fennel and place the fennel on a baking dish.
4. Brush fennel with the olive oil.
5. Sprinkle fennel with bread crumb mixture.
6. Bake for 30 minutes or until the crumbs are crisp and golden.

Red Curry Paste

noreply@blogger.com (Unknown) — Sat, 26 Sep 2009 20:09:00 +0000

Try this Red Curry Paste. It's very good.

Since all of the paste could never be used in one dish. Its way too hot. Freeze it in an ice cube tray.

Recipes we have used this in Chicken Satay

Fesenjen (Persian Chicken with pomegranate and walnut sauce)

noreply@blogger.com (Unknown) — Sat, 26 Sep 2009 18:36:00 +0000

My Uncle was born in Iran therefore my aunt has mastered the art of cooking Persian food. Her Fesenjen is wonderful and this is our attempt to mimic it. Give it a try it came out great.

Ingredients
4 garlic cloves
1 cup pomegranate juice
1 tsp sugar
1 Jalapeño
2 boneless skinless chicken breasts, sliced
4 boneless skinless chicken thighs, sliced (In our picture we used bone in and skin on) But next time we will use the boneless skinless
1 large onion
1 cup walnuts, chopped (our protocol is to put them in a zip lock bag and hammer until they are "chopped")
2 tbsp tomato paste
2 tbsp lemon juice
1/2 lemon zested
salt and lemon pepper to taste

Directions
1. Add in a blender all ingredients except chicken and blend until it is a sauce
2. In a large pot add walnut sauce and chicken to pan and cook on medium heat for 30 minutes.
3. Serve with Persian Rice

Orange Flavored Broccoli & Cauliflower

noreply@blogger.com (Unknown) — Fri, 25 Sep 2009 00:06:00 +0000

We normally have the same boring steamed broccoli or cauliflower for a side. I tried a variation with a navel orange while making Herb Oat-Crusted Chicken with a rich lemon-caper sauce over whole wheat pasta.

Ingredients

2 heads of broccoli cut into pieces
1 head of cauliflower cut into pieces
1 navel orange

Directions

1. Boil broccoli and cauliflower in a pot of water
2. Add zest of the entire orange and juice of the orange to the boiling water
3. Cook until veggies are tender.

Rich Lemon-caper sauce over whole wheat pasta

noreply@blogger.com (Unknown) — Thu, 24 Sep 2009 23:47:00 +0000

This flavorful recipe was adapted from food network While we did completely change the chicken the pasta came out great with a few modifications from the original recipe. Orange flavored broccoli and Cauliflower accompanies this dish beautifully.

Ingredients
6 oz whole-wheat pasta
5 tsp flour
1 medium onion
2 cups low-sodium chicken broth
1/4 tsp salt
1/4 teaspoon freshly ground pepper
1 tsp olive oil
1oz of baby bella mushrooms, sliced
4 large cloves garlic, minced
1/2 cup white wine
4 tbsp lemon juice
1/4 cup chopped fresh parsley
4 tablespoons capers, rinsed

Directions

1. Heat oil, garlic, and onion in the pan over medium-high heat until onion is tender
2. Add mushrooms and cook about 5 minutes Transfer to a plate.

3. Meanwhile whisk flour and chicken broth in a small bowl until smooth.
4. Add wine to the pan and cook until reduced by half, 1 to 2 minutes.
5. Stir in the broth-flour mixture, lemon juice and the 1/4 teaspoon salt.
6. Bring to a simmer and cook, stirring, until the sauce is thickened, about 5 minutes.

7. Stir in parsley and capers

8. Add cooked pasta to the sauce

9. Serve the pasta topped with the chicken.

Indonesian Chicken Satay

noreply@blogger.com (Unknown) — Sun, 20 Sep 2009 01:33:00 +0000

While Ilango was a UC-Chico money was scarce for him and his friend's. An Indonesian friend decided a profitable business would be to sell Chicken Satay street side. While the business failed the taste for this spicy peanut chicken persisted.

Ingredients

Spicy Peanut Dipping Sauce:
1/2 cup Natural crunchy peanut butter (make sure the ingredients include peanuts only)
1/4 cup low-sodium chicken broth
3 tbsp brown sugar
1 1/2 tbsp minced ginger
2 tbsp lemon grass
1 tsp minced garlic
1 tsp chili flakes
1 tsp curry paste
1/4 minced onion

Chicken Ingredients
1/2 cup low-sodium chicken stock
1/2 cup lite coconut milk
2 tbsp low-sodium soy sauce
1/4 onion minced
1 garlic clove minced
1 tbsp ginger minced
1 1/2 tsp mushroom sauce (This is located in Asian stores near fish sauce)
1 tbsp brown sugar
1 tsp lemon grass
1 pd boneless skinless chicken breast pounded and cut into 1 inch strips
2 tbsp cilantro
Bamboo Skewers soaked in water

Directions

Spicy Peanut Dipping Sauce:
Combine all ingredients in a blender

Chicken
1. In a medium bowl, whisk together the chicken stock, coconut milk, soy sauce, onion, garlic, mushroom sauce, brown sugar, lemon grass, and ginger.
2. Add the chicken and marinate for 1 hour
3. Remove chicken from marinate and thread the chicken on the skewers.
4. Grill 3 minutes each side.
5. Serve with peanut dipping sauce and cilantro.

Herb Oat Crusted Chicken

noreply@blogger.com (Unknown) — Fri, 18 Sep 2009 00:44:00 +0000

Try our wholesome & delicious herb oat crusted chicken. You will not be disappointed. Giving you a perfect blend of herbs, heat, and crispness it enhances any meal from being bland to simply fabulous.

Ingredients
6 eggs
3 1bs chicken breast
3 tbsp canola oil
3 cups rolled oats
1 1/2 tbsp garlic salt
1 1/2 tbsp Ethiopian spicy mustard
1 1/2 tbsp salt
3 tbsp lemon pepper
3 tbsp basil
3 tbsp chili powder
3 tsp thyme
freshly ground pepper

Directions
1. Put all ingredients except eggs, oil, and chicken in a food processor and blend until oats are ground into a fine mixture
2. Crack eggs into a bowl
3. Put oat mixture into a separate bowl
4. Dunk chicken in eggs and then oats. Repeat this once or until chicken is completely covered with oats
5. Heat oil in a frying pan on medium temperature. Add chicken and cook for 8 minutes on each side or until chicken is completely cooked

Chicken in a lemon garlic wine sauce

noreply@blogger.com (Unknown) — Sun, 13 Sep 2009 15:41:00 +0000

This is a traditional french recipe which is savory and zestful recipe.

Ingredients
21/2 cups chicken stock
20 cloves of garlic
2 tbsp canola oil
3 chicken legs
1 lemon, peeled, pits removed and thinly sliced
2 tbsp all purpose flour
2/3 cup dry white wine
freshly ground black pepper
chopped fresh parsley
3 carrots chopped
10 new potatoes

Directions
1. Put the stock in a sauce pan with garlic and potatoes. Bring to boil for 15 minutes
2. While the stock is boiling in a separate frying pan add chicken and brown both sides of the chicken in the canola oil
3. Preheat oven to 375 degrees F
4. Add browned chicken to an oven safe casserole dish. Add carrots and lemons. Fish out potatoes from the stock and add them to the casserole dish also.
5. Add flour to the frying pan which the chicken was browned in and stir constantly
6. Add wine and continue stiring
7. Add the chicken broth with the garlic and continue stiring. The sauce will be come thinker.
8. Next add the sauce to the casserole dish and bake for 40 minutes or until the chicken is cooked
9. Add Parsley and serve.

Enjoy. If you try the recipe please write a comment.

Asian Noodles with chicken

noreply@blogger.com (Unknown) — Thu, 10 Sep 2009 00:34:00 +0000

In a frugal attempt to make a tasty dinner these noodles were created. The recipe was made entirely out of leftover ingredients and it turned out great!

Ingredients

1 tbsp canola oil
1 onion
3 tbsp ginger
6 cloves of garlic
1 tbsp dark soy sauce
5 tbsp light soy sauce
1 tbsp chili sauce
3 tbsp rice vinegar
2 tbsp sesame oil
2 tbsp canola oil
3 tbsp sesame seeds
1 tbsp honey
2 tbsp walnuts
2 carrots chopped
2 celery stalks chopped
1 package of flour stick noodles
1 tbsp chicken bullion
2 chicken breasts cut into small pieces

Directions
1. In a boiling large pot of water with one tbsp of bullion add noddles. Cook for time described on package. Then drain away the liquid.

2. Add to a frying pan canola oil, onion, garlic, carrots, celery, and cook for 5 minutes

3. Add chicken and cook for 5 minutes
4. Add Asparagus and cook until chicken is done

5. Return noodles to cooking pot. Add the rest of the ingredients and chicken mixture. Serve.

Whole wheat Pierogi

noreply@blogger.com (Unknown) — Tue, 08 Sep 2009 00:46:00 +0000

A huge bag of Mrs. T pierogies was a staple in my freezer until one day I looked at the ingredient list. I food lots of trans fat which turned me off immediately. At that time I was eating the tasty boiled Polish dumplings twice a month. Its been about a year since I bought my last bag and I was craving them the other day. So I decided to make them from scratch. Now I can tell you this task is not for the light at heart but the result turned out very delicious. I modified a recipe from Gary and Chris Dykacz.

Ingredients
Filling
5 lbs red potatoes
2 lbs onions chopped
1/4 cup canola oil
1 head of red cabbage
salt
pepper

Dough
2 cups all purpose flour
2 cups white whole wheat flour
2 tsp salt
2 tbsp canola oil
2 tbsp non-fat yogurt
1 cup warm water

Directions for filling
1. Boil potatoes and cabbage until tender
2. Remove skins of potato and mash
3. Blend cabbage in food processor and combine with potatoes
4. In a pan cook onions on medium heat with oil until tender
5. Combine onions with potato and cabbage
6. Season with salt and pepper

Directions for Dough
1. Mix water, canola oil, salt, and non-fat yogurt in a large bowl
2. Mix in white whole wheat flour
3. With your hands knead in the remainder of the flour
4. Continue needing for 5 minutes

Directions for Assembly
1. Roll out half of the dough in a large circle 1/16 inch thick.
2. Place filling in a row spaced. See below for spacing.

3. Fold dough over filling and press together all sides making sure filling is completely sealed in.

4. Cut out individual pierogies

5. Boil in salted water for 15 minutes
6. Freezing a pierogi is easy. Just place them on cookie sheet separately this will insure easy access to one pierogi later and not a frozen mess. A day later combine into a freezer bag.

Awesome Fish Tacos

noreply@blogger.com (Unknown) — Mon, 07 Sep 2009 00:00:00 +0000

I've always had the desire to order fish tacos at Mexican restaurants the only thing is that I hate Tilapia. Therefore when I came across a healthy and light fish taco recipe that lookrd great on Rebecca Scritchfiled's blog I had to try it. The following recipe was inspired from Rebecca Scritchfield's blog but adapted to our tastes.

Ingredients
Delicious Mango Salsa!
1 mango, chopped
1 jalapeno, seeded and diced
1/2 red onion
1 lime juice and zest
2 tbsp cilantro

Non-Fat Creamy spicy Topping
1/2 cup non-fat yogurt
2 tbsp chili powder
1 tbsp cumin
1 tsp salt

Fish
3 pounds white fish (Mahi Mahi, pollock, or tilapia if you wish)
1 tsp salt
3 tbsp canola oil
1 tbsp lemon pepper
2 tbsp chili powder
1 tbsp Yogurt Dip Seasoning
squeeze juice from 1/2 lime

Spicy Black Beans
1 14oz can of black beans, rinsed & drained
1/2 onion diced
4 garlic cloves
1 tbsp canola oil
2 tsp cumin
2 tsp chili powder
2 tbsp cilantro

Finishing Ingredients
Store bought white corn tortillas
1 cup red cabbage, chopped

Directions
1. Combine all Ingredients of Delicious Mango Salsa and refrigerate.

2. Combine all Ingredients of Non-Fat Creamy spicy Topping and refrigerate.
3. Combine all Ingredients of Fish and Marinate in Fridge for a hour. Then broil fish for 6 minutes.

4. Cook Garlic, onions, and oil of the Spicy Black Beans ingredient list for 5 minutes on medium heat. Stir in the rest of the ingredients

5. Warm the tortillas on broil.
6. Assembly of Taco
        - tortilla
        - one piece of fish
- 1 tbsp Non-Fat Creamy spicy Topping
        - 1 tbsp Delicious Mango Salsa
        - handful of red cabbage

7. Accompany the taco with the Spicy Black Beans

Enjoy!