Page 31 – CWEB

Moist and Tender Chicken Thigh Saute With Mushrooms and Asparagus

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May 26, 2022

Moist and Tender Chicken Thigh Saute With Mushrooms and Asparagus

What do I like best about this meal? I can make it in one skillet, have a meal complete with protein and lots of colorful veggies, and it’s low in calories and Weight Watchers points. Who wouldn’t like that?

Ingredients

24 ounces boneless, skinless chicken thighs

2 mediums onions , chopped

1 medium red bell (capsicum) peppers, chopped

2 cups mushroom , sliced

2 cups asparagus, sliced into 2â€³ pieces

2 tablespoons olive oil

1 teaspoon oregano

1 teaspoon thyme

1 teaspoon basil

6 tablespoons balsamic vinegar

1/2 medium lemon, juiced

1 tablespoon parsley, chopped

1 clove garlic, minced

6 tablespoons parmesan cheese , shredded

1 teaspoon sugar,

salt and pepper to taste

Preparation

1. Heat oil in nonstick skillet over medium heat. Add onions, peppers, garlic and sugar. Saute for 5 minutes until starting to brown and tender.

2. Add chicken, asparagus, mushrooms, oregano, thyme, basil, and vinegar. Cover and cook another 15 minutes.

3. Add lemon and parsley and cook another 5 minutes until chicken is cooked through.

4. Serve sprinkled with Parmesan cheese.

Credit: Foodista

Miso, Fish and Rice Stick Soup

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May 25, 2022

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This dish is a great weeknight meal. Make sure the fish is super-duper fresh, and you’ll have a wonderfully satisfying and easy gluten-free dish that is also dairy-free, nut-free, and egg-free. It’s fun to assemble a collection of garnishes and let everyone add exactly what they like. The mashup of hot, flavorful soup and soft, delicate noodles and fish with cold, crunchy veggies will add to your enjoyment.

Ingredients

Soup:

6 cups low-sodium Mushroom Stock or Roasted Vegetable Stock or low-sodium vegetable broth (see Kitchen Tip)

2 cups fish stock or water

¼ cup red miso

2 tablespoons sake (rice wine)

2 teaspoons gluten-free soy sauce

¼ teaspoon freshly ground white pepper

1 package (8 ounces) of rice sticks or another Japanese noodle (see Kitchen Tips)

1 cup frozen shelled edamame

1 pound monkfish fillet, cut into 1-inch chunks (see Kitchen Tips)

Garnishes:

2 tablespoons fresh cilantro leaves

2 tablespoons chopped scallions, white and greens parts (about 2 scallions)

1 packet ( ½ ounce) nori cut into slivers (about ¼ cup), preferably Eden brand nori strips

½ cup fresh bean sprouts, well rinsed

1 lime, cut into 6 wedges

Dash red hot sesame oil (optional)

Preparation

1. Pour the mushroom or vegetable broth and fish stock into a large pot and bring to a boil. Add the miso, sake, soy sauce, and white pepper. Reduce the heat to a simmer and stir.

2. Pour the rice sticks into a large mixing bowl. Pour in enough very hot water to cover and set aside until they are pliable. Drain. If you are using udon or soba noodles, prepare according to the package directions and drain. Set aside the noodles until you are ready to add them to the soup.

3. Add the edamame to the soup pot and return to a simmer. Add the softened noodles and simmer for 2 minutes longer.

4. Add the monkfish pieces and stir very gently. Cover the pot and cook for 1 minute or until the fish is just barely cooked.

5. Serve hot in individual bowls. Pass the cilantro, scallions, nori, bean sprouts, lime wedges, and sesame oil in a small bowls to share around the table and let each person garnish the soup according to his or her taste.

Credit: Foodista

Mexican Stuffed Potatoes

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May 24, 2022

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No taco shells in the pantry? How about stuffing a potato with all your favorite taco ingredients?

Ingredients

1/2 pound extra lean beef, ground

1 cup salsa

4 mediums yukon gold potatoes

8 tablespoons low fat cheddar cheese, shredded

1 cup roma tomato, seeded and chopped

1/2 cup green onion, sliced

1/2 medium avocado, finely chopped

4 tablespoons sour cream

Preparation

1. Pierce potatoes and microwave the potatoes on high from 15 — 20 minutes until fork tender.

2. In a medium sized non-stick skillet over medium heat, cook hamburger until no longer pink, then add salsa and heat through.

3. Slice potatoes lengthwise and squish apart. Gently smash the insides with a fork.

4. Top each potato with 1/4 meat mixture, 1/4 tomatoes, 1/4 green onions, and 2 tablespoons cheese each. Microwave on high for 1 — 2 minutes until cheese melts.

5. Top each potato with avocado and 1 tablespoon sour cream.

Credit: Foodista

Mexican Chicken & Rice Soup

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May 23, 2022

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I love Mexican food and I love soup, so while working on my clean meals for the next week I came across a tortilla soup picture on Pinterest. I came up with my own version and it was seriously delicious!!! I devoured 2 bowls full and no guilt about it because its good for you! This soup is light and full of flavor. I use ground chicken here but you can easily use diced or shredded chicken as well. Full of bell peppers, chilies, tomatoes and homemade broth (store bought works fine too- preferably low sodium) and finished off with a non fat cilantro lime crema and baked corn tortilla strips. This will be a new favorite go to recipe!

Ingredients

1 1/2 lb lean ground chicken

1 red bell pepper, diced

1 green bell pepper, diced

1 onion, diced

2- 4 oz cans diced green chiles

3-4 ears of corn, kernels cut off

1- 15 oz can diced tomato

2 Tbsp chili powder

1-2 tsp cumin (its a preference thing)

1 Tbsp oregano

8 cups chicken broth

2 small bay leaves

2- 6 oz nonfat plain greek yogurt

3-4 Tbsp chopped cilantro

juice of a lime

3 cups cooked brown rice

lime wedges for garnish

6 corn tortillas, sliced and baked at 375 for about 10-12 mins until crisp

olive oil

salt & pepper

Preparation

1. Into a large pot, over medium heat, add in a drizzle of olive oil, the peppers, onion & chilies. Season lightly with salt and pepper. Cook until slightly softened. Stir in the bay leaves, oregano, cumin and chili powder.

2. Push the veggies off to the side of the pot and add the chicken to the clear side. Break up with a spoon as it begins to cook. Once cooked most of the way through, go ahead and mix everything together.

3. Stir in the corn, tomatoes and chicken broth. Simmer for 30 minutes covered and another 10 minutes or so uncovered.

4. For the cilantro lime crema… stir the yogurt, juice of a lime, the cilantro and a little salt and pepper.

5. Plate up the soup with a scoop of rice, the delicious soup, top with a dollop of crema, a lime wedge and the tortilla strips.

Credit: Foodista

Menudo Filipino

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May 21, 2022

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I grew up practically knowing Menudo as a special dish.I am very fond of it either.During occasions I would always include Menudo on my list because of its taste and versatility.Some older ones would prefer this with beer, gin or whisky.The children love Menudo with rice especially if it has slices of hotdogs included.Others like me,we love Menudo with white bread and the best characteristic of Menudo,it can also last longer,just keep it in a glass container and set aside in the fridge and it will last for a week.I have a friend who I remember,his great grandmother would cook menudo and the shelf life would last for months,wow!I wish I can do that.

Ingredients

600 gms pork shoulder butt cut into small cubes

2 tablespoons light soy sauce

1 tablespoon rice wine

2 tablespoons all purpose flour

150 grams pork liver cut into small cubes (optional)

1 teaspoon apple cider vinegar

1 teaspoon light soy sauce

1 can whole tomato chopped

1/2 cup beer

3 cups chicken broth

3 tablespoons tomato sauce

1/2 cup chopped onion

6 cloves garlic grated

2 large Chorizo Bilbao sliced in a round like rings

3/4 cup potato cut into small cubes

3/4 cup carrot cut into small cubes

1/2 cup chickpeas

1/2 cup red bell pepper cut into cubes

1/2 cup raisin

1 1/2 teaspoons salt

2 teaspoons fish sauce

1 1/2 teaspoons ground white pepper

1 teaspoon paprika

1/4 teaspoon oregano

1 bay leaf

1/4 cup cheddar cheese grated

1/4 cup olive oil+ 2 tbsp+ 2 tbsp

Preparation

1. In a bowl combine the meat,soy sauce,rice wine and cornstarch.

2. Mix until well combined and marinate for 3 hours.Set aside in the fridge.

3. In another bowl.combine pork liver,apple cider vinegar and light soy sauce.

4. Mix well and set aside in the fridge.

5. In a sauce pan,heat 1/4 cup olive oil and brown the meat.Set aside

6. Using the same pan,add 2 tbsp olive oil and fry the potato for 30 seconds.Set aside

7. Using the same pan,add 2 tbsp olive oil and saute garlic and onion.

8. Caramelize the onion then add 3 tbsp tomato paste.

9. Saute the mixture for 30 seconds and add the browned pork and slices of chorizo

10. Mix until well combined then…

11. Add the whole chopped tomato including the sauce,beer,paprika,oregano and bay leaf

12. Cover and simmer for 15 minutes then add 3 cups chicken broth.

13. Cover again and simmer for 30 minutes.

14. After 30 minutes,add the liver,potato,carrot,chickpeas,fish sauce,salt and pepper.

15. Cover and simmer for another 10 minutes then add grated cheddar cheese,red bell pepper cubes and raisin

16. Check the taste and simmer for 10 minutes more.

17. Turn off the heat.Now ready to serve.

18. Note: My family is not a pork liver fan,so I did not add pork liver here but don’t worry the taste is rather great without it.

Credit: Foodista

Mee Siam (Spicy Rice Vermicelli)

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May 20, 2022

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This Asian soup noodles is sure to be a hit with its blend of spicy, salty and tangy flavors.

Ingredients

For the soup/gravy

3-4 dried red chilies

1/2 tbsp taucheo/salted bean paste

5 garlic

5 shallots

1/2 inch roasted belacan/shrimp paste

1 tbsp fish curry powder

** Blend/process to a thick paste with some water.

Other ingredients

10 medium size prawns

Rice noodles – as needed (blanch to soften)

Tofu pok/puffs

1 handful of kucai/chives

Eggs – boiled

Lime leaves – tear into pieces.

Lime wedges

1 cup thick coconut milk

3 tbsp oil

Salt for taste

Preparation

1. Simmer prawns with one cup of water till cooked.

2. Remove from heat.

3. Peel prawns; keep aside.

4. Also keep aside the stock.

5. Heat oil and fry chili paste till aromatic and oil splits.

6. Pour in prawn stock and another 2 cups of water.

7. Season with salt (use sparingly as taucheo is also salty) and let it simmer.

8. Once heated through, add lime leaves, tofu pok and pour coconut milk in.

9. Continue to simmer over low heat for another 3-4 mins.

10. Assemble noodles in a bowl with chives and boiled eggs.

11. Pour soup over and serve with lime.

Credit: Foodista

Mediterranean Lamb Kebabs with Yummy Feta Sauce

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May 19, 2022

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Mediterranean Lamb Kebabs with Yummy Feta Sauce

As the More is More Mom ®, I’m all about……….more Mediterranean dishes! I’m sorry, but there is little tastier than fresh herbs and garlic (and creamy, melt-y cheese), though repeated flossing is very likely necessary. This is the perfect menu for an outdoor dinner with family and friends. And if you like lamb, you’re in for a real treat! Shrimp Saganaki Greek Salad with a homemade dressing Lamb Kebabs with Feta Sauce Steakhouse Kebabs (why not add shrimp and chicken!) Corn on the Cob (for the kids…..)

Ingredients

3 pounds boneless leg of lamb (which you may need to plan ahead and order from your butcher), cut into 1 ”-2” cub

Marinade

In a bowl, mix together;

2 cups olive oil

1 teaspoon lemon zest

1/2 cup of lemon juice (fresh or bottled)

8 garlic cloves minced (hence the dental floss)

2 tablespoons fresh oregano (more dental floss)

Feta Sauce;

3/4 cup crumbled feta cheese

1 cup Greek yogurt

8 garlic cloves, minced (once again…..dental floss)

3 tablespoons olive oil

1 tablespoon lemon juice

Preparation

1. For the Kebabs;

2. I always marinate the meat the night before, and then all that’s left to do the following day is to thread the kebabs and toss them on the grill.

3. Between the two recipes, I had about 36 kebabs. They make awesome leftovers!

4. For both the lamb and the steak kebabs you will need;

5. Skewers, if using bamboo, soak in water for at least 30 minutes

6. lbs New potatoes for each kebab recipe (I made 6 lbs for 2 recipes), boiled for 30 minutes or so, until they are extremely tender. Drain and cool on a tray or foil lined cookie sheet until cool enough to handle. Once the potatoes are cooked, they are fine left at room temperature for quite a while.

7. pint grape tomatoes

8. red onion, cut into 1” pieces for the lamb

9. white onion, cut into 1” pieces for the steak, chicken and/or shrimp

10. For the kebabs:

11. In a large re-sealable baggie, combine lamb and marinade, refrigerating overnight.

12. For the feta sauce:

13. If you like it lumpy, simply mix in a bowl and refrigerate

14. If you like it smooth, pulse in the blender and refrigerate

Credit: Foodista

Medallions of POrk Tenderloin with Creamy Guajillo Sauce

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May 18, 2022

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Medallions of POrk Tenderloin with Creamy Guajillo Sauce

Stepping out of my comfort zone and trying something new in the kitchen, I found it scary and exciting at the same time. As you all know by now, I love, I mean love, collecting cooks books. I also make it a point to prepare a recipe from each and every cookbook I own. Never having worked with chiles, I must admit I was a bit nervous on the spicy heat level. To me and my family surprise, the guajillo chiles gave out this sweet heat. Blended with the cream… an absolute delicate sauce that I will make over and over.

Ingredients

2 guajillo chiles

1 tablespoon butter

1 tablespoon olive oil

Sal and pepper

1 ½ pound pork tenderloin, cut into 12 medallions

2 tablespoons red wine

1 cup heavy cream

2 teaspoons chopped fresh chives

Preparation

1. Stem and seed the guajillo chiles so they are flat. Heat a small skillet over medium heat. When hot add the chiles. Toast on each side until they are pliable and give off an aroma, about 1 minute per side.

2. Transfer the chiles to a bowl and cover with hot water. Allow to soak until soft, about 30 minutes. Transfer chiles to a mini-processor or food grinder with 1 tablespoon of the soaking liquid. Strain puree into a small bowl and discard the solid remains.

3. In a large skillet, heat the butter and olive oil. Salt and pepper the pork medallions. When butter stop foaming, add the pork tenderloin. Seat and cook them about 5 minutes per side.

4. Remove the meat from the pan to a warm plate.

5. Deglaze the skillet with the wine. Add the cream and chile puree and cook until reduced to the desired consistency. Stir in the chives.

6. Put the pork medallions back in the pan and cook until heated through. Place two medallion on each plate and spoon sauce over them.

7. Serve immediately.

Credit: Foodista

Meatballs with basil and roasted pepper sauce

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May 17, 2022

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Meatballs with basil and roasted pepper sauce

These healthy meatballs can be enjoyed with pasta, quinoa or simply on their own. They are gluten free, dairy free and low in fat.

Ingredients

500 g lean minced meat (pork, chicken or turkey)

3 tablespoons fresh basil, finely chopped

2 garlic cloves, finely chopped

2 tablespoons tomato puree

3 large red peppers, cut in half, seeds removed

1 onion, chopped

1 celery stick, chopped

1 bay leaf

1 large tomato, chopped

2 tablespoons white wine

4 tablespoons olive oil

Salt and pepper to taste

Preparation

1. Place the pepper halves on a baking tray under the grill for about 20 minutes (alternatively bake in the oven slightly longer at gas mark 5) turning halfway. Take out of the oven, let cool a little and remove as much of the skin as possible. Chop the peppers roughly and set aside.

2. To make the meatballs, combine the meat, basil, 1 garlic clove, 1 tablespoon tomato puree, season and stir well. Form little balls, heat up 2 tablespoons of oil and fry the meatballs on a medium heat for about 6-7 minutes turning often. Set aside.

3. To make the sauce, in a saucepan heat up 2 tablespoons of oil, add the bay leaf, onion, 1 garlic clove, celery and tomato, stir and let simmer for 2 minutes. Add the wine and cook for another 2 minutes. Add 1 tablespoon of tomato puree, season, cover and simmer for 15 minutes. Remove from the heat, discard the bay leaf, add the peppers and puree. Add the meatballs, heat up briefly if required and enjoy!

Credit: Foodista

Masala Chicken

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May 16, 2022

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Chicken Roasted with caramelised onion in Indian Masala.

Ingredients

Oil- 5 tbsp

Onion-5

Green Chilly-3

Ginger garlic paste- 1 tbsp

Salt- as per taste

Red Chilly- 1 tbsp

Coriander- 5 tbsp

Tomato- 3

Chicken- 500 g

Pepper- 1 tbsp

Curry Leaves- few

Preparation

1. Heat oil in a wok and add sliced onions.

2. When onions get well fried and turn golden brown add sliced green chillies and ginger garlic paste.

4. Add chopped tomatoes and stir them in to coat the masala.

5. Add chicken pieces and mix them well.

6. Cook the chicken by keeping the flame in simmer and covering the wok with lid.

7. Stir ocassionally till chicken is cooked completely.

8. Add 1 tbsp pepper powder and stir in.

9. In a tadka pan add 1 tbsp oil and fry curry leaves till crisp.

10. Add it to the chicken and serve hot with rice.

Credit: Foodista

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