Friday, May 7, 2010
1 pound shelled peas, fresh or frozen
1/2 onion, chopped fine
3 tablespoons butter
1/2 cup chicken stock (use gluten-free stock for gluten-free version, and vegetable stock or just plain water for vegetarian version)
Pinch of sugar (optional)
[How to cook]
(1) Heat 2 tablespoons of butter in a sauté pan over medium-high heat. When the butter foam recedes, add the chopped onions. Sauté the onions for a few minutes until they just begin to brown.
(2) Add the peas and the chicken stock and bring to a rolling boil. Taste for salt and add if needed (you might not need to add salt if your stock is already pretty salty.) If you want, add a pinch of sugar to highlight the sweetness of the already sweet peas.
(3) Stir the peas and onions often – you want the stock to reduce by about half without overcooking the peas. When the stock has reduced, turn off the heat and add the remaining butter and some black pepper. Serve at once.
If you want, sprinkle on some sliced fresh mint.
Thursday, May 6, 2010
Chicken Curry in a Hurry Recipe
- 1 Tbsp corn, grapeseed, or olive oil
- 1 medium onion, sliced
- 1/3 cup golden raisins (optional)
- Salt and freshly ground pepper
- 1 1/2 teaspoons yellow curry powder, or to taste
- 4 skinless, boneless, chicken breast halves (1 to 1 1/2 pounds)*
- 1 cup sour cream
- Minced fresh cilantro or parsley for garnish
*Some chicken breasts are bigger than others. We had two huge breast halves that added up to 1 1/2 pounds. To make them more serving sized, we sliced each half in half, horizontally, to make 4 breast pieces.
1 Put the oil in a large skillet over medium high heat. When hot, add the onions (and optional raisins), sprinkle with some salt and pepper, and cook, stirring occasionally, until translucent, about 5 minutes. Turn the heat down to medium, sprinkle with half of the curry powder, and continue to cook a minute or two.
2 Meanwhile, season the chicken with salt and pepper to taste and sprinkle it with the remaining curry powder. Move the onion to one side of the skillet and add the chicken in one layer. Cook for about 2 minutes on each side. Transfer to a plate.
3 Add the sour cream and stir constantly over medium-low heat until the mixture is nice and thick. Return the chicken to the skillet and cook for a couple more minutes, or until cooked through, turning once.
Garnish with cilantro or parsley and serve with rice.
4.Serve and Enjoy :D
Wednesday, May 5, 2010
- 4 pita bread rounds
- 1 tablespoon olive oil
- 4 skinless, boneless chicken breast halves - chopped
- 2 medium onion, chopped
- 1 clove garlic, minced
- 1 (10.75 ounce) can tomato puree
- ground cumin to taste
- salt to taste
- ground black pepper to taste
- 1/2 cup butter, melted
- 1 cup Greek yogurt
- 1/4 cup chopped fresh parsley
- Preheat oven to 350 degrees F (175 degrees C). Arrange pita bread on a baking sheet, and lightly toast in the oven. Cut pita bread into bite-size pieces, and keep warm.
- Heat the olive oil in a skillet over medium heat. Stir in the chicken, onion, and garlic, and cook until chicken juices run clear. Mix in tomato puree. Season with cumin, salt, and pepper. Continue cooking 10 minutes.
- Arrange pita pieces in a serving dish. Drizzle with butter, and top with the chicken mixture. Garnish with yogurt and parsley to serve.
- Serves 4 People
Tuesday, May 4, 2010
We know--you just got home and you're hungry now.
You'd never know these delicious recipes only take 15 minutes to prepare.
It's easy & delicious~ :)
3 tablespoons vegetable oil 1 1/2 pounds cod fillets 1 lemon, juiced ground black pepper to taste
In a large skillet, heat oil over medium high heat until hot. Add fillets and squeeze 1/2 of the lemon's juice over the tops. Sprinkle with pepper to taste. Cook for 4 minutes and turn. Squeeze with the remaining lemon's juice and sprinkle with pepper to taste. Continue to cook until fillets flake easily with a fork.
4) Steamed rice