Popping in to wish Curious1 a verrry happy birthday! Won't you join me by posting a favorite
- Thread starter pat-nocal
- Start date
C1, I think you might like this recipe for Chicken Paillards with Herb Salad...nice and light for
summertime meals.
Sautéed Chicken Paillards with Herb Salad & White Balsamic Vinaigrette
1 Tbs. white balsamic vinegar
1-1/2 tsp. white-wine or cider vinegar
One-half small shallot, finely chopped
1/4 tsp. Dijon mustard
Kosher salt and freshly ground black pepper
3 Tbs. plus 2 tsp. olive oil; more as needed
8 boneless, skinless, thin-cut (1/4- to 1/2-inch-thick) chicken breast cutlets (1-1/2 to 1-3/4 lb.)
5 cups mixed baby greens
3 cups mixed fresh, tender herb leaves, such as flat-leaf parsley, mint, chives, tarragon, basil, and chervil, roughly torn if large
In a small bowl, mix both vinegars with the shallot, mustard, and 1/4 tsp. each salt and pepper. Slowly whisk in 3 Tbs. of the oil.
Season the chicken on both sides with 1 tsp. salt and 1/2 tsp. pepper. Heat the remaining 2 tsp. oil in a 12-inch skillet over medium-high heat until hot. Working in two to three batches to avoid crowding, cook the chicken until lightly browned on both sides and just cooked through, 1 to 3 minutes per side. Transfer each batch to a platter, cover loosely with foil, and keep warm. If the pan seems dry at any point, add 2 more tsp. of oil.
Combine the greens and herbs in a large bowl. Add about three-quarters of the vinaigrette and toss well. To serve, arrange two cutlets on each serving plate and drizzle the remaining dressing over the chicken. Divide the herb salad among the four plates, piling it attractively onto the chicken.
http://www.finecooking.com/recipes/chicken-paillard-herb-salad.aspx
summertime meals.
Sautéed Chicken Paillards with Herb Salad & White Balsamic Vinaigrette
1 Tbs. white balsamic vinegar
1-1/2 tsp. white-wine or cider vinegar
One-half small shallot, finely chopped
1/4 tsp. Dijon mustard
Kosher salt and freshly ground black pepper
3 Tbs. plus 2 tsp. olive oil; more as needed
8 boneless, skinless, thin-cut (1/4- to 1/2-inch-thick) chicken breast cutlets (1-1/2 to 1-3/4 lb.)
5 cups mixed baby greens
3 cups mixed fresh, tender herb leaves, such as flat-leaf parsley, mint, chives, tarragon, basil, and chervil, roughly torn if large
In a small bowl, mix both vinegars with the shallot, mustard, and 1/4 tsp. each salt and pepper. Slowly whisk in 3 Tbs. of the oil.
Season the chicken on both sides with 1 tsp. salt and 1/2 tsp. pepper. Heat the remaining 2 tsp. oil in a 12-inch skillet over medium-high heat until hot. Working in two to three batches to avoid crowding, cook the chicken until lightly browned on both sides and just cooked through, 1 to 3 minutes per side. Transfer each batch to a platter, cover loosely with foil, and keep warm. If the pan seems dry at any point, add 2 more tsp. of oil.
Combine the greens and herbs in a large bowl. Add about three-quarters of the vinaigrette and toss well. To serve, arrange two cutlets on each serving plate and drizzle the remaining dressing over the chicken. Divide the herb salad among the four plates, piling it attractively onto the chicken.
http://www.finecooking.com/recipes/chicken-paillard-herb-salad.aspx
Happy Birthday Curious1!! REC: Almond Butter Cake
Quick note: I actually use almond filling instead of paste - I think the brand is Solo. It's all I can get around here but it works beautifully in the cake.
Almond Butter Cake (slightly adapted from the original recipe at www.odense.com)
• 1 1/3 cups sugar
• 1 7 oz. box Odense Almond Paste*
• 10 Tbsp. (1 1/4 sticks) unsalted butter, room temperature
• 6 eggs, room temperature
• 1 tsp. vanilla extract
• 1 cup all-purpose flour
• 1/4 tsp. baking power
• 1/4 tsp. salt
1. Pre-heat oven to 325 Fahrenheit and position rack in the middle of oven. Spray cake pan with non-stick baking spray and line bottom of cake pan with parchment paper.
2. Grate Almond paste on the large hole side of a box grater. Add grated Almond paste and sugar to a mixing bowl. Mix until combined into small crumbls.
3. Add butter to Almond paste mixture and beat until light colored and creamy.
4. Add eggs, one at a time, beating well after each addition. Then beat on high for 3 minutes, or until very light and fluffy. Add vanilla and beat until combined.
5. Whisk together flour, baking powder and salt. Add to batter and stir just until incorporated.**
6. Pour batter into prepared cake pan. Bake for 55-60 minutes, or until a toothpick inserted into center of cake comes out clean. Cool pan on wire rack for 15 minutes and unmold. This is an extremely moist cake that will keep beautifully for one week if well wrapped.
Vanilla Glaze
• 1 cup powdered sugar
• 1/4 heavy (whipping) cream
• 1/4 tsp. vanilla
1. Put all ingredients in a small mixing bowl and mix until smooth. Pour or drizzle on cake
Quick note: I actually use almond filling instead of paste - I think the brand is Solo. It's all I can get around here but it works beautifully in the cake.
Almond Butter Cake (slightly adapted from the original recipe at www.odense.com)
• 1 1/3 cups sugar
• 1 7 oz. box Odense Almond Paste*
• 10 Tbsp. (1 1/4 sticks) unsalted butter, room temperature
• 6 eggs, room temperature
• 1 tsp. vanilla extract
• 1 cup all-purpose flour
• 1/4 tsp. baking power
• 1/4 tsp. salt
1. Pre-heat oven to 325 Fahrenheit and position rack in the middle of oven. Spray cake pan with non-stick baking spray and line bottom of cake pan with parchment paper.
2. Grate Almond paste on the large hole side of a box grater. Add grated Almond paste and sugar to a mixing bowl. Mix until combined into small crumbls.
3. Add butter to Almond paste mixture and beat until light colored and creamy.
4. Add eggs, one at a time, beating well after each addition. Then beat on high for 3 minutes, or until very light and fluffy. Add vanilla and beat until combined.
5. Whisk together flour, baking powder and salt. Add to batter and stir just until incorporated.**
6. Pour batter into prepared cake pan. Bake for 55-60 minutes, or until a toothpick inserted into center of cake comes out clean. Cool pan on wire rack for 15 minutes and unmold. This is an extremely moist cake that will keep beautifully for one week if well wrapped.
Vanilla Glaze
• 1 cup powdered sugar
• 1/4 heavy (whipping) cream
• 1/4 tsp. vanilla
1. Put all ingredients in a small mixing bowl and mix until smooth. Pour or drizzle on cake
Happy Birthday, missy! This isn't new, just surprising for me: Spinach Apple smoothie
I usually make fruit smoothies and while tasty, are loaded with sugar. My iron is perpetually low so I've been making spinach/kale smoothies with organic apple juice and a touch of ginger. Totally refreshing in a Popeye kindof way.
Good way to start this new year off!
I usually make fruit smoothies and while tasty, are loaded with sugar. My iron is perpetually low so I've been making spinach/kale smoothies with organic apple juice and a touch of ginger. Totally refreshing in a Popeye kindof way.
Good way to start this new year off!
Happy Birthday curious1, Deborah Madison's Right Side Up Cake
http://www.tampabay.com/features/food/cooking/summer-desserts-cool-dishes-and-ones-worth-heating-up-kitchen-for/1095672
http://www.tampabay.com/features/food/cooking/summer-desserts-cool-dishes-and-ones-worth-heating-up-kitchen-for/1095672
Mrs. Neil's Peach Pie from archives......
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=93123
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=93123
colleenmomof2
Well-known member
Happiest Birthday! Low Fat/Skillet Rhubarb, Apple, Cherry Crisp
Hubs didn't like heavy ginger - I did, but it was gingery. YMMV smileys/wink.gif Colleen
Low Fat/Skillet Rhubarb, Apple, Cherry Crisp - 4 large portions or 6 w/ice cream or fat free frozen yogurt
(Not mise en place - prep as you go for this)
Fruit filling
4 cups packed rhubarb - 1/2" slices w/thin stalks (was 4 1/2 cups loose)
4 apples 1/2" dice - 2 Granny and 2 Ida Red (around 2 cups)
1 jar Trader Joe's Morello cherries, drained (can sub raisins, dried cranberries)
1/2 cup granulated sugar
1/2 cup packed dark brown sugar
1/4-1/2 tsp of salt
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp ginger powder
1 1/2 TBS cornstarch
3 large candied ginger slices, very finely diced
1 lemon, juiced
1/2 cup OJ
1-2 tsp vanilla (forgot to add)
Crisp topping
1/4 cup packed dark brown sugar
1/4 cup flour
1 cup oatmeal
1/2 tsp cinnamon
1/4 tsp salt (forgot to add but should have been in)
2 tsp butter, fine dice
2 TBS honey (or maple syrup or Agave)
2 TBS frozen juice concentrate (used limeade but apple is suggested)
(Can add pecans, walnuts or almonds - not low fat smileys/wink.gif
Slice/dice/drain fruits. In large bowl mix fruits with granulated sugar. Leave to macerate.
Preheat oven to 425 degrees.
Preheat cast iron skillet (ours is 11 1/2" across).
In large measuring cup, measure packed dark brown sugar, spices, and cornstarch. Mix in candied ginger bits. Stir into fruit mixture to coat well. Save measuring cup.
Add juice from one (juicy) lemon, OJ and vanilla to fruit. Stir well.
Measure packed dark brown sugar, flour, oatmeal, salt, cinnamon in the large measuring cup. Stir to combine. Cut in butter pieces evenly. Stir in honey and juice. (Add nuts)
Remove skillet from oven. Add 1 tsp butter to pan. Distribute quickly in hot pan to cover w/small amount.
Dump fruit into hot skillet. Drop topping by tsp across skillet.
Bake 20 minutes at 425 degree. Lower oven temperature to 350 degrees and bake 45min-1hour more, checking texture of apples and watching crisp doesn't burn (it shouldn't).
Hubs didn't like heavy ginger - I did, but it was gingery. YMMV smileys/wink.gif Colleen
Low Fat/Skillet Rhubarb, Apple, Cherry Crisp - 4 large portions or 6 w/ice cream or fat free frozen yogurt
(Not mise en place - prep as you go for this)
Fruit filling
4 cups packed rhubarb - 1/2" slices w/thin stalks (was 4 1/2 cups loose)
4 apples 1/2" dice - 2 Granny and 2 Ida Red (around 2 cups)
1 jar Trader Joe's Morello cherries, drained (can sub raisins, dried cranberries)
1/2 cup granulated sugar
1/2 cup packed dark brown sugar
1/4-1/2 tsp of salt
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp ginger powder
1 1/2 TBS cornstarch
3 large candied ginger slices, very finely diced
1 lemon, juiced
1/2 cup OJ
1-2 tsp vanilla (forgot to add)
Crisp topping
1/4 cup packed dark brown sugar
1/4 cup flour
1 cup oatmeal
1/2 tsp cinnamon
1/4 tsp salt (forgot to add but should have been in)
2 tsp butter, fine dice
2 TBS honey (or maple syrup or Agave)
2 TBS frozen juice concentrate (used limeade but apple is suggested)
(Can add pecans, walnuts or almonds - not low fat smileys/wink.gif
Slice/dice/drain fruits. In large bowl mix fruits with granulated sugar. Leave to macerate.
Preheat oven to 425 degrees.
Preheat cast iron skillet (ours is 11 1/2" across).
In large measuring cup, measure packed dark brown sugar, spices, and cornstarch. Mix in candied ginger bits. Stir into fruit mixture to coat well. Save measuring cup.
Add juice from one (juicy) lemon, OJ and vanilla to fruit. Stir well.
Measure packed dark brown sugar, flour, oatmeal, salt, cinnamon in the large measuring cup. Stir to combine. Cut in butter pieces evenly. Stir in honey and juice. (Add nuts)
Remove skillet from oven. Add 1 tsp butter to pan. Distribute quickly in hot pan to cover w/small amount.
Dump fruit into hot skillet. Drop topping by tsp across skillet.
Bake 20 minutes at 425 degree. Lower oven temperature to 350 degrees and bake 45min-1hour more, checking texture of apples and watching crisp doesn't burn (it shouldn't).
mariadnoca
Moderator
Happy birthday!!!! REC: Black Beans and Brown Rice Extravaganza
Black Beans and Brown Rice Extravaganza
Note: I topped with homemade pico de gallo with lots of lime; doesn't need the avocado
Servings: Prep Time 15 minutes Cook Time 10 minutes Serves 3 to 4
Ingredients
2 cans black beans, rinsed and drained
1 cup water or vegetable stock (I used water)
1 tablespoon Bragg Liquid Aminos
1 teaspoon red chili powder
2 to 3 tomatoes, chopped
1 bunch green onions, chopped
1 can water chestnuts, drained (didn't have on hand so skipped)
1 cup corn: fresh, frozen, or canned
2 red, yellow, or green bell peppers, seeded and chopped
1 bunch cilantro, rinsed and chopped
1 avocado, peeled and sliced (not a fan of avo on warm food, wouldn't do again)
3 cups cooked brown rice (I used veggie broth from TJ's to make)
Salsa or tamari, to taste
Steps
Heat the beans with water, Bragg’s, and chili powder.
Chop vegetables and place in individual bowls.
To serve, place several big spoonfuls of brown rice onto large plates and ladle beans on top.
Add generous handfuls of chopped vegetables on top of the beans.
Add salsa or tamari to taste.
http://engine2diet.com/recipe/black-beans-and-brown-rice-extravaganza/
Black Beans and Brown Rice Extravaganza
Note: I topped with homemade pico de gallo with lots of lime; doesn't need the avocado
Servings: Prep Time 15 minutes Cook Time 10 minutes Serves 3 to 4
Ingredients
2 cans black beans, rinsed and drained
1 cup water or vegetable stock (I used water)
1 tablespoon Bragg Liquid Aminos
1 teaspoon red chili powder
2 to 3 tomatoes, chopped
1 bunch green onions, chopped
1 can water chestnuts, drained (didn't have on hand so skipped)
1 cup corn: fresh, frozen, or canned
2 red, yellow, or green bell peppers, seeded and chopped
1 bunch cilantro, rinsed and chopped
1 avocado, peeled and sliced (not a fan of avo on warm food, wouldn't do again)
3 cups cooked brown rice (I used veggie broth from TJ's to make)
Salsa or tamari, to taste
Steps
Heat the beans with water, Bragg’s, and chili powder.
Chop vegetables and place in individual bowls.
To serve, place several big spoonfuls of brown rice onto large plates and ladle beans on top.
Add generous handfuls of chopped vegetables on top of the beans.
Add salsa or tamari to taste.
http://engine2diet.com/recipe/black-beans-and-brown-rice-extravaganza/
michael-in-phoenix
Well-known member
Happy birthday!
cynupstateny
Well-known member
Happy Birthday!
melissa-dallas
Well-known member
Happy Birthday! Here's a Shish Tawook recipe
Ingredients
2 lbs of skinless boneless chicken breast, cut into cubes/Kabab chunks
1 cup of freshly squeezed lemon juice
a small slice of lemon with the peel (optional, don't put too much)
15 cloves of garlic, crushed
6 table spoons of plain yogurt (Greek yogurt)
6 table spoons of olive oil
2 table spoons of red vinegar (apple cider vinegar)
1.5 to 2 teaspoons of ground white pepper
⅓ teaspoon of ground ginger spice
½ teaspoon of ground thyme, or ground oregano
⅓ teaspoon of paprika
1+ teaspoon of salt (or to taste)
½ to 1 teaspoon of tomato paste
Lebanese Garlic Paste (see our recipe here) to be served with shish tawook
Instructions
Mix all ingredients well together while rubbing the chicken
Place in a container, cover, and let rest/marinate in the fridge for at least 4 hours
Skewer the chicken right before grilling
Grill on medium heat for 12-18 minutes maximum
As soon as you remove them from the grill, place them in a big warm pot, replace the lid tightly, and let rest for 8-10 minutes - this helps the chicken become more moist (this step is optional)
Spread 1 teaspoon of our garlic paste along the diameter of a pita bread, add some salted cucumber pickles, french fries, grilled tomatoes or peppers (optional), the grilled chicken shish tawook, roll as in a burrito and enjoy. You could also toast the sandwich roll through a panini grill for 2-3 minutes.
- See more at: http://www.mamaslebanesekitchen.com/poultry/shish-tawook-chicken-kabob-recipe/#sthash.wTfV3kWH.dpuf
http://www.mamaslebanesekitchen.com/poultry/shish-tawook-chicken-kabob-recipe/#sthash.wTfV3kWH.dpbs
Ingredients
2 lbs of skinless boneless chicken breast, cut into cubes/Kabab chunks
1 cup of freshly squeezed lemon juice
a small slice of lemon with the peel (optional, don't put too much)
15 cloves of garlic, crushed
6 table spoons of plain yogurt (Greek yogurt)
6 table spoons of olive oil
2 table spoons of red vinegar (apple cider vinegar)
1.5 to 2 teaspoons of ground white pepper
⅓ teaspoon of ground ginger spice
½ teaspoon of ground thyme, or ground oregano
⅓ teaspoon of paprika
1+ teaspoon of salt (or to taste)
½ to 1 teaspoon of tomato paste
Lebanese Garlic Paste (see our recipe here) to be served with shish tawook
Instructions
Mix all ingredients well together while rubbing the chicken
Place in a container, cover, and let rest/marinate in the fridge for at least 4 hours
Skewer the chicken right before grilling
Grill on medium heat for 12-18 minutes maximum
As soon as you remove them from the grill, place them in a big warm pot, replace the lid tightly, and let rest for 8-10 minutes - this helps the chicken become more moist (this step is optional)
Spread 1 teaspoon of our garlic paste along the diameter of a pita bread, add some salted cucumber pickles, french fries, grilled tomatoes or peppers (optional), the grilled chicken shish tawook, roll as in a burrito and enjoy. You could also toast the sandwich roll through a panini grill for 2-3 minutes.
- See more at: http://www.mamaslebanesekitchen.com/poultry/shish-tawook-chicken-kabob-recipe/#sthash.wTfV3kWH.dpuf
http://www.mamaslebanesekitchen.com/poultry/shish-tawook-chicken-kabob-recipe/#sthash.wTfV3kWH.dpbs
melissa-dallas
Well-known member
"The" recipe I had searched for. I could never get them right before. Very good.
Happy Birthday! Enjoy these WW mojitos! (I make them virgin). Always a hit.
http://www.weightwatchers.com/food/rcp/RecipePage.aspx?recipeId=143861
http://www.weightwatchers.com/food/rcp/RecipePage.aspx?recipeId=143861