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Recipes

Lemon Chicken

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2 Tablespoons flour
1 Tablespoon choppen fresh thyme, rosemary or 1 teaspoon dried
4 boneless, skinless chicken breasts pounded slightly
3 Tablespoons olive oil
2 Tablespoons butter
1 shallot minced
1/2 cup dry white wine
2 teaspoons fresh lemon zest
2 Tablespoons fresh lemon juice
1/4 cup fresh chopped parsley
Salt & pepper to taste

Combine flour and chopped herbs and season generously with salt and pepper.  Place mixture on baking sheet or large flat plate.  Pat the chicken dry with paper towels and dredge each breast in the flour mixture, shaking off any excess.

Heat 2 tablespoons olive oil along with the butter in a large pan over medium-high heat.  Add the chicken and cook until golden brown on both sides, about 3 minutes per side.  Transfer the chicken to a plate and add the remaining olive oil to the pan.

Add the shallots and cook until tender, stirring often about 5 minutes.  Add the wine to the pan and scrape up any bits from the bottom of the pan.  Bring the wine to a simmer, then add the lemon zest, lemon juice and parsley.  Reduce the heat to low and return the chicken to the pan.  Cover and cook until the chicken is cooked through, about 5 minutes. 

Divide chicken among plates, topping each with a spoonful of sauce.

 

Last Updated on Wednesday, 08 April 2009 19:51
 

Yogurt Salad

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1 pint plain low fat yogurt (unflavored)
2 cups mixed chopped vegetables of your choice (cucumber, tomatoes, onions and even shredded carrots)
1 Tablespoon chopped cilantro
1/4 teaspoon salt
1-2 Tablespoons water

Mix all together and add just enought water to thin slightly.  Really cools the pallet when eating hot and spicy foods.

Last Updated on Thursday, 09 April 2009 22:44
 

Hamburger Curry

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2 pounds lean ground beef                               1 Bay leaf

1 1/2 Chopped onion                                       1 teaspoon cumin

1/4 bund chopped cilantro with stems                1 1/2 tablespoon curry (Spice Mix #2)

8 Mint leaves chopped                                      2 rounded teaspoons garlic paste

1/2 Tablespoon cinnamon                                  2 rounded teaspoons ginger paste

1/4 teaspoon clove                                           1 1/2 teaspoon corriander

1 1/6 oz. can whole tomatoes                            2 teaspoons salt

In a large deep sauce pan slowly brown onions and chopped cilantro stems (8-10 minutes).  Add garlic and ginger paste, coriander and mint leaves and cook for 5 minutes more.  Add other spices cooking another 5-8 minutes until all is blended.  Salt to taste.  Coarsly chop and add the tomatoes, saving some of the liquid for later.  Add the cilantro leaves and meat and cook for 20-30 minutes add the reserved tomato juice if needed.  Cool slightly and remove any grease from the sauce.  Serve over cooked rice and yoguart salad to cool the palette.

Last Updated on Thursday, 09 April 2009 22:48
 

Curry Powder Mixtures - Large Quantity for Storage

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Spice Mix #1

Mix the following in equal proportions: Ground Cloves, ground Cinnamon and ground Cardomom

Spice Mix #2

Mix the following in equal proportions: Ground Cumin, ground Corriander, Cayenne pepper and 1/4 Proportion Ground Tumeric

 

 

Last Updated on Friday, 27 March 2009 23:38
 

Low Fat Truffles

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12 oz. chocolate chips
8 oz. low-fat cream cheese
3 cups powdered sugar
1 teaspoon instant coffee granules
1 teaspoon nonfat milk
1 teaspoon vanilla extract
1/2 cup unsweetened cocoa powder

Melt the chocolate carefully in a small sauce pan over low heat.  With electric mixer on medium, beat the cream cheese until smooth.  Gradually add the sugar, beating until well blended.  Dissolve tthe coffee in the nonfat milk; stir into the cream cheese mixture.  Add the vanilla and the melted chocolate.  Refrigerate about 15 minutes.  Shape into 3/4 inch balls.  Roll (or shake in zip-lock bag) in the cocoa powder (this may need to be repeated).  Store in the refrigerator.

Last Updated on Thursday, 09 April 2009 22:49
 


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