| Bread and Tomato Salad Posted: 09 Jan 2010 03:20 AM PST  Ingredients : - 3 tablespoons extra-virgin olive oil
- 3 tablespoons lemon juice
- 1 small clove garlic, minced
- 1/4 teaspoon salt, or to taste
- Freshly ground pepper, to taste
- 4 cups diced seeded tomatoes
- 2 cups cubed whole-wheat country bread, crusts removed
- 1/4 cup thinly slivered red onion
- 3 tablespoons chopped fresh basil
- 2 tablespoons capers, rinsed
- 4 (4.5 ounce) cans sardines (see Ingredient note) (optional)
- Whisk oil, lemon juice, garlic, salt and pepper in a large bowl. Add tomatoes, bread, onion, basil and capers. Toss to combine. Let the salad sit for about 5 minutes to allow it to absorb the dressing's flavors, stirring occasionally. Serve at room temperature.
Yield: 6 servings
Still Hungry?
When it's too hot to cook, just step outside and gather tomatoes and basil from your garden, cut up some day-old country bread and make this flavorful, easy salad, our take on the classic Italian bread salad known as panzanella.
Notes:Ingredient note
Our test kitchen is fond of Bela brand sardines from Olhao, Portugal. They are firm, lightly smoked and succulent.
Nutrition per serving : - Calories: 310 kcal
- Carbohydrates: 14 g
- Dietary Fiber: 2 g
- Fat: 17 g
- Protein: 23 g
- Sugars: 4 g
 |
| 5-Minute Citrus Chicken Salad Posted: 09 Jan 2010 03:03 AM PST  Ingredients : - 8 cups baby spinach leaves
- 3 cups chopped cooked chicken breast
- 1 (11 ounce) can mandarin orange segments, drained
- 1 cup sliced mushrooms
- 1/4 cup OSCAR MAYER Real Bacon Bits
- 1/4 cup KRAFT Balsamic Vinaigrette Dressing
- 1/4 cup PLANTERS Pecan Pieces
- Toss spinach, chicken, oranges, mushrooms and bacon bits in large bowl.
- Drizzle with dressing just before serving; toss lightly.
- Sprinkle with pecans.
Yield: 4 servings
 |
| Baja Chicken Salad with Taco Vinaigrette Posted: 09 Jan 2010 12:36 AM PST  Ingredients : - 1 (1.25 ounce) package Old El Paso(R) Taco Seasoning Mix
- 1 tablespoon brown sugar
- 1/2 cup oil
- 1/2 cup cider vinegar
- 4 boneless, skinless chicken breast halves, cut into 1-inch pieces
- 1 tablespoon oil
- 1 (10 ounce) package mixed salad greens or baby greens
- 1 cup grape tomatoes, halved
- 1/2 cup sliced red onion
- 2/3 cup shredded Cheddar-Monterey Jack cheese blend
- 1/3 cup sour cream
- 1 avocado, pitted, peeled and sliced
- 3 tablespoons sliced ripe olives
- Blue tortilla chips
Cooking Directions : - In medium bowl, combine taco seasoning mix, brown sugar, 1/2 cup oil and vinegar; mix well. Place chicken in shallow medium bowl. Pour 1/2 cup seasoning mixture over chicken. Reserve remaining mixture for dressing.
- Heat 1 to 2 tablespoons oil in medium nonstick skillet over medium-high heat until hot. With slotted spoon, remove chicken from seasoning mixture; discard remaining seasoning mixture. Add chicken to skillet; cook and stir 5 minutes or until no longer pink in center.
- In large bowl, combine mixed greens, tomatoes and onion. Add reserved seasoning mixture; toss to coat. Arrange salad mixture on serving platter. Top with chicken, cheese, sour cream, avocado and olives. Arrange tortilla chips around salad.
Yield: 6 servings
Nutrition per serving : - Calories: 429 kcal
- Carbohydrates: 21 g
- Dietary Fiber: 3 g
- Fat: 34 g
- Protein: 13 g
- Sugars: 5 g
 |
| Sauteed Chicken Breasts Posted: 09 Jan 2010 12:23 AM PST Ingredients : - 4 (6 ounce) boneless, skinless chicken breast halves
- Coarse salt and freshly ground pepper
- 1 tablespoon olive oil
Cooking Directions : - Season 4 boneless, skinless chicken breast halves with coarse salt and ground pepper. Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook chicken until browned and opaque throughout, 5 to 8 minutes per side.
Yield: 4 servings
Nutrition per serving : - Calories: 218 kcal
- Carbohydrates: 0 g
- Dietary Fiber: 0 g
- Fat: 7 g
- Protein: 35 g
- Sugars: 0 g
 |
| Sizzlin' Chicken Skewers Posted: 09 Jan 2010 12:14 AM PST Ingredients : - 1/3 cup hot water
- 1/4 cup KRAFT Original Barbecue Sauce
- 1/4 cup creamy peanut butter
- 1/4 cup lite soy sauce
- 1/4 cup chopped cilantro
- 2 tablespoons GREY POUPON Honey Dijon Mustard
- 1 pound boneless skinless chicken breast halves, cut into thin strips
- Mix water, barbecue sauce, peanut butter, soy sauce, cilantro and mustard in medium bowl with wire whisk. Refrigerate half of the mixture to use as a dipping sauce. Pour remaining mixture into large resealable plastic bag. Add chicken; seal bag. Shake gently to coat chicken. Refrigerate 1 to 2 hours to marinate.
- Preheat grill to medium-high heat. Thread chicken onto 12 skewers in ribbon fashion; discard any remaining marinade in bag.
- Grill 5 to 7 min. or until chicken is cooked through. Serve with the reserved dipping sauce.
Yield: 4 servings
 |
| SHAKE 'N BAKE(R) Spicy Barbecue Chicken Posted: 09 Jan 2010 12:07 AM PST  Ingredients : - 1/2 cup KRAFT THICK 'N SPICY Original Barbecue Sauce
- 1 tablespoon GREY POUPON Dijon Mustard
- 1 (6 ounce) package SHAKE 'N BAKE Original Chicken Seasoned Coating Mix
- 2 teaspoons garlic powder
- 8 small boneless skinless chicken breast halves
- Preheat oven to 400 degrees F. Mix barbecue sauce and mustard in pie plate or shallow dish; set aside. Mix coating mix and garlic powder in separate pie plate or shallow dish.
- Dip chicken in barbecue sauce mixture, then in coating mixture, turning over to evenly coat both sides. Place in single layer in foil-lined 15x10x1-inch baking pan. Discard any remaining coating mixture.
- Bake 20 min. or until chicken is cooked through.
Yield: 8 servings
 |
| Warm Bean and Arugula Salad Posted: 08 Jan 2010 09:27 PM PST  Ingredients : - 1 ounce thinly sliced prosciutto, cut into ribbons
- 1/4 cup extra-virgin olive oil
- 1 medium red onion, finely chopped
- 4 cloves garlic, minced
- 2 (15 ounce) cans white beans, rinsed
- 1/3 cup reduced sodium chicken broth
- 1/4 cup lemon juice
- 1/4 cup chopped fresh parsley
- Freshly ground pepper to taste
- 8 cups arugula
- Cook prosciutto in a large nonstick skillet over medium heat, stirring frequently, until crispy, about 5 minutes. Drain on paper towels.
- Add oil to the pan and place over medium-low heat. Add onion and garlic; cook, stirring occasionally, until softened, being careful not to brown the garlic, 3 to 5 minutes. Stir in beans and broth; cook until heated through, stirring occasionally, about 4 minutes. Add lemon juice, parsley and pepper; stir to combine. Place arugula in a large bowl. Add the bean mixture and toss to coat. Top with the prosciutto.
Yield: 6 servings
- Calories: 287 kcal
- Carbohydrates: 35 g
- Dietary Fiber: 7 g
- Fat: 11 g
- Protein: 12 g
- Sugars: 7 g
 |
| Golden Chicken with Spicy Refried Beans Posted: 08 Jan 2010 09:19 PM PST  Ingredients : - 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1/4 teaspoon freshly ground pepper
- 1/4 teaspoon kosher salt
- 1 pound chicken tenders
- 3 teaspoons canola oil, divided
- 1 small onion, chopped
- 1 jalapeno pepper, chopped
- 2 (15 ounce) cans white beans, rinsed
- 3/4 cup diced tomatoes with green chiles or tomato salsa
- 1/4 cup shredded Monterey Jack or Cheddar cheese
- Combine cumin, coriander, pepper and salt in a medium bowl. Add chicken and toss to coat.
- Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken and saute until golden brown and just cooked through, 2 to 4 minutes per side. Transfer to a plate and cover to keep warm.
- Reduce heat to medium and add the remaining 1 teaspoon oil to the pan. Add onion and jalapeno and cook until beginning to soften, 1 to 2 minutes. Add beans, tomatoes (or salsa) and any accumulated juices from the chicken; cook, stirring often, until heated through, about 3 minutes. Transfer the bean mixture to a medium bowl and mash with a potato masher until creamy but still slightly chunky. Stir in cheese. Serve with the chicken.
Yield: 6 servings
- Calories: 310 kcal
- Carbohydrates: 31 g
- Dietary Fiber: 8 g
- Fat: 7 g
- Protein: 29 g
- Sugars: 3 g
 |
| Crispy Pan Seared Falafel Posted: 08 Jan 2010 09:02 PM PST Ingredients : - 2 1/2 cups cooked chickpeas
- 1/4 cup chopped onion
- 2 tablespoons freshly squeezed lemon juice
- 1/4 cup peeled and grated zucchini
- Pinch of cayenne pepper
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/2 cup medium-chopped mixed fresh herbs such as parsley, mint, and cilantro
- 6 whole-wheat pitas
- 4 1/2 ounces romaine or Bibb lettuce (about 12 leaves)
- 1 1/2 pounds tomatoes, sliced into 1/4-inch rounds
- 1 small onion, peeled and sliced into 1/8-inch rounds
- 1/3 cup fresh mint leaves
- Olive oil cooking spray
- Tzatziki
- Combine half the chickpeas, the onion, lemon juice, 4 teaspoons water, zucchini, cayenne, cumin, coriander, baking soda, salt, and pepper in a food processor. Process until smooth. Transfer mixture to a large bowl. Add remaining chickpeas to processor, and pulse just until lumpy (should still have some texture), six to eight pulses. Stir into chickpea mixture. Stir in the herbs.
- Use your hands to pat the mixture into twelve 2-inch patties, each weighing about 1 1/2 ounces. Place each on a waxed-paper-lined baking sheet. Cover with plastic wrap, and transfer to refrigerator for 30 minutes.
- Spray a nonstick skillet with cooking spray. Place skillet over medium heat, and cook three to four patties at a time, until golden brown, 3 to 5 minutes on each side. Transfer cooked patties to a heatproof plate to keep warm in a 200 degree oven, if necessary.
- To serve, toast pitas, and split them open. Arrange lettuce, tomato, and red-onion slices on each. Place two of the cooked patties on each pita. Sprinkle each with mint leaves. Serve with Tzatziki.
Yield: 6 servings
- Calories: 332 kcal
- Carbohydrates: 66 g
- Dietary Fiber: 11 g
- Fat: 3 g
- Protein: 13 g
- Sugars: 9 g
 |
| Spice-Crusted Tofu Posted: 08 Jan 2010 08:49 PM PST  Ingredients : - 3 tablespoons pine nuts
- 1 tablespoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon coarse kosher salt, or to taste
- Freshly ground pepper to taste
- 1 (16 ounce) package extra-firm tofu
- 3 tablespoons boiling water
- 2 tablespoons lemon juice
- 4 teaspoons honey
- 1 tablespoon extra-virgin olive oil
- Toast pine nuts (see Tip); set aside to cool. Mix paprika, cumin, coriander, salt and pepper in a small bowl. Drain tofu and pat dry with paper towels. Cut crosswise into 8 slices, 1/2 inch thick. Dredge the tofu liberally with the spice mixture, coating all sides. Mix boiling water, lemon juice and honey in a small bowl.
- Heat oil in a large nonstick skillet over medium-high heat; swirl to coat the bottom. Add tofu and cook on one side until brown and crusty, 4 to 5 minutes; flip and cook for another 3 minutes. Add the honey mixture to the pan (it will bubble up and evaporate very quickly) and shake to coat the tofu. Serve immediately, sprinkled with the toasted pine nuts.
Yield: 4 servings
- Calories: 208 kcal
- Carbohydrates: 11 g
- Dietary Fiber: 1 g
- Fat: 14 g
- Protein: 13 g
- Sugars: 6 g
 |
| Black Beans Posted: 08 Jan 2010 08:31 PM PST Ingredients : - 1 pound dried black beans, soaked according to package instructions
- 1 medium white onion, peeled
- 3 cloves garlic, smashed and peeled
- 1 tablespoon coarse salt
- Drain beans. Transfer to a large pot; cover with 10 cups cold water. Add onion and garlic. Bring to a boil; reduce heat. Simmer until beans are slightly undercooked, 30 to 40 minutes. Add salt; cook until tender, 10 to 15 minutes more. Drain; discard onion. Transfer beans to a bowl.
Yield: 8 servings
- Calories: 200 kcal
- Carbohydrates: 36 g
- Dietary Fiber: 8 g
- Fat: 0 g
- Protein: 12 g
- Sugars: 8 g
 |
| Bistro Beef Tenderloin Posted: 08 Jan 2010 08:22 PM PST Ingredients :
- 1 (3 pound) beef tenderloin, trimmed of fat
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 2/3 cup chopped mixed fresh herbs, such as chives, parsley, chervil, tarragon, thyme
- 2 tablespoons Dijon mustard
- Preheat oven to 400 degrees F.
- Tie kitchen string around tenderloin in three places so it doesn't flatten while roasting. Rub the tenderloin with oil; pat on salt and pepper. Place in a large roasting pan.
- Roast until a thermometer inserted into the thickest part of the tenderloin registers 140 degrees F for medium-rare, about 45 minutes, turning two or three times during roasting to ensure even cooking. Transfer to a cutting board; let rest for 10 minutes. Remove the string.
- Place herbs on a large plate. Coat the tenderloin evenly with mustard; then roll in the herbs, pressing gently to adhere. Slice and serve.
Yield: 12 servings
- Calories: 176 kcal
- Carbohydrates: 0 g
- Dietary Fiber: 0 g
- Fat: 10 g
- Protein: 18 g
- Sugars: 0 g
 |
| Beef and Grape-Tomato Kebabs Posted: 08 Jan 2010 07:49 PM PST Ingredients : - 1 1/2 pounds sirloin steak, (about 1 1/4 inches thick)
- 24 grape tomatoes
- 2 tablespoons olive oil, plus more for grill
- 2 tablespoons grainy mustard
- 1 tablespoon red-wine vinegar
- 1 tablespoon dried thyme leaves
- Coarse salt and ground pepper
Cooking Directions : - Slice beef into cubes. Assemble 4 long skewers, alternating 5 beef cubes (threaded perpendicular to the cut) with 6 grape tomatoes on each. Arrange skewers in a nonmetallic dish.
- In a small bowl, whisk together oil, mustard, vinegar, and thyme. Pour marinade over skewers; turn to coat. Cover and let stand at least 2 hours in the refrigerator, turning periodically.
- Heat grill to high and lightly oil grates.
- Season skewers with salt and pepper and place them on grill. Cover grill and cook, turning occasionally, until grill marks are visible and meat is cooked to desired doneness, 1 to 2 minutes per side for medium rare.
Yield: 4 servings
Nutrition per serving : - Calories: 358 kcal
- Carbohydrates: 7 g
- Dietary Fiber: 2 g
- Fat: 22 g
- Protein: 29 g
- Sugars: 0 g
 |
| Beef Chow Mein Posted: 08 Jan 2010 07:20 PM PST  Ingredients :
- 8 ounces fresh thin Chinese egg noodles* (also called Hong Kong noodles; not wonton noodles)
- 1 (1/2 pound) piece flank steak
- 1/4 teaspoon sugar
- 1/4 teaspoon Asian sesame oil
- 2 tablespoons soy sauce
- 2 tablespoons Chinese rice wine (preferably Shaoxing) or medium-dry Sherry
- 2 tablespoons oyster sauce*
- 2 teaspoons cornstarch
- 1/4 teaspoon white pepper
- 1/2 cup reduced-sodium chicken broth
- 1/2 cup peanut or vegetable oil, plus
- 2 tablespoons peanut or vegetable oil
- 1 teaspoon finely chopped peeled fresh ginger
- 1 teaspoon finely chopped garlic
- 3 scallions, cut into 2 1/2-inch pieces
- 5 ounces fresh shiitake mushrooms, stems discarded and caps quartered
- 6 ounces choy sum, cut into 2 1/2-inch pieces or 1-inch-wide broccoli florets
Cooking Directions :
- Bring 8 cups unsalted water to a boil in a 6- to 8-quart pot, then add noodles, stirring to separate, and cook 15 seconds. Drain in a colander and rinse under cold water until noodles are cool, then shake colander briskly to drain excess water.
- Cut steak with the grain into 1 1/2- to 2-inch-wide strips. Cut each strip across the grain into 1/4-inch-thick slices and put in a medium bowl. Using your hands, toss beef with sugar, sesame oil, 1 tablespoon soy sauce, 1 tablespoon rice wine, 1 tablespoon oyster sauce, and 1 teaspoon cornstarch. Let beef marinate at room temperature while preparing remaining ingredients.
- Stir together remaining 1 tablespoon soy sauce, 1 tablespoon rice wine, 1 tablespoon oyster sauce, and 1 teaspoon cornstarch with 1/4 teaspoon white pepper in a small bowl until smooth, then stir in chicken broth.
- Heat wok over high heat until a drop of water evaporates within 1 to 2 seconds of contact, then add 1/2 cup peanut oil and heat until just smoking. Carefully add noodles all at once, flattening top to form a 9-inch cake. Cook until underside is golden, 4 to 5 minutes, rotating noodle cake with a metal spatula to brown evenly and lifting edges occasionally to check color. Carefully flip noodle cake over with spatula and tongs, then cook, rotating cake, until other side is golden, 2 to 3 minutes more. Transfer noodle cake to a large paper-towel-lined plate to drain excess oil. Discard any oil remaining in wok and wipe out wok with paper towels.
- Transfer drained noodle cake to a platter and loosely cover with foil to keep warm.
- Heat wok over high heat until a drop of water evaporates within 1 to 2 seconds of contact. Pour 1 tablespoon peanut oil down side of wok, then swirl oil, tilting wok to coat sides. Add beef, spreading pieces in 1 layer on bottom and sides as quickly as possible. Cook, undisturbed, letting beef begin to brown, 1 minute, then stir-fry until meat is just browned on all sides but still pink in center, about 1 minute. Transfer meat and any juices to a plate.
- Add 1 tablespoon oil to wok over high heat. When oil just begins to smoke, add ginger and garlic and stir-fry 5 seconds, then add scallions and stir-fry 30 seconds. Add mushrooms and stir-fry until softened, about 3 minutes. Add choy sum and stir-fry until leaves are bright green and just wilted, 2 to 3 minutes (if using broccoli, cook until almost crisp-tender). Stir broth mixture, then pour into wok and stir-fry until sauce is slightly thickened, about 2 minutes. Add beef and stir to coat. Return mixture just to a boil, then pour over noodle cake.
Yield: 4 servings
Nutrition per serving :
- Calories: 564 kcal
- Carbohydrates: 39 g
- Dietary Fiber: 0 g
- Fat: 38 g
- Protein: 12 g
- Sugars: 1 g
 |
| Wolfgang's Beef Goulash Posted: 08 Jan 2010 07:00 PM PST Ingredients :
- 2 tablespoons Extra virgin olive oil
- 4 cups Onion, thinly sliced
- 1 tablespoon Sugar
- 3 Garlic cloves, minced
- 1 tablespoon Caraway seeds, toasted and ground
- 1 1/2 tablespoons Sweet paprika
- 1 teaspoon Spicy paprika
- 2 tablespoons Minced fresh marjoram leaves
- 1 Bay leaf
- 3 tablespoons Tomato paste
- 2 tablespoons Balsamic vinegar
- 4 cups Chicken stock
- 2 1/2 pounds Beef shank, cut into 2-inch cubes
- 1 teaspoon Kosher Salt
- 1/4 teaspoon Freshly ground black pepper
Cooking Directions :
- In a large saute pan, heat the olive oil and saute the onions and sugar until caramelized.
- Add the garlic and caraway seed. Cook another minute.
- Add the sweet and sharp paprika, marjoram, thyme and bay leaf.
- Saute another minute, until fragrant.
- Add the tomato paste.
- Deglaze with the vinegar and the stock and add the pieces of beef shank, salt and pepper.
- Bring to a boil, then lower to a simmer and cook until very tender, about 1 1/2 hours, stirring occasionally.
- Taste and adjust seasoning with salt and pepper.
Yield: 6 servings
- Calories: 353 kcal
- Carbohydrates: 17 g
- Dietary Fiber: 3 g
- Fat: 18 g
- Protein: 29 g
- Sugars: 9 g
 |
No comments:
Post a Comment