Thursday, October 15, 2009
Saturday, October 10, 2009
Monday, August 31, 2009
Roasted Tomato Salsa I
SUBMITTED BY: KATKRO PHOTO BY: cookin'mama
"This chunky, smoky salsa tastes amazing with tortilla chips. Roasted tomatoes, garlic, onion and jalapeno are blended with cilantro (CORRIADER) and cumin to create one of the tastiest and easiest Mexican-inspired recipes you'll ever try."
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PREP TIME 10 Min
COOK TIME 10 Min
READY IN 20 Min
Original recipe yield 3 cups
SERVINGS (Help)
Servings
US METRIC
INGREDIENTS (Nutrition)
12 roma (plum) tomatoes
2 cloves garlic, unpeeled
1 small onion, quartered
1 jalapeno chile pepper
1 1/2 tablespoons olive oil
1 teaspoon ground cumin
1/4 teaspoon salt
3 tablespoons fresh lime juice
1/4 cup chopped fresh cilantro
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What to Drink?
Sauvignon Blanc
Mangorita
DIRECTIONS
Preheat the broiler.
In a medium baking dish, place roma (plum) tomatoes, garlic, onion and jalapeno chile pepper. Drizzle with olive oil.
Checking often, broil 5 to 10 minutes, or until outsides of vegetables are charred.
Remove vegetables from heat. Remove and discard tomato cores, jalapeno stem and garlic skins.
In a food processor, coarsely chop the charred vegetables. Transfer to a medium bowl and mix in cumin, salt, lime juice and cilantro.
FOOTNOTE
Homemade Salsa Secrets
"This chunky, smoky salsa tastes amazing with tortilla chips. Roasted tomatoes, garlic, onion and jalapeno are blended with cilantro (CORRIADER) and cumin to create one of the tastiest and easiest Mexican-inspired recipes you'll ever try."
RECIPE RATING:
Read Reviews (77)
Review/Rate This Recipe
--------------------------------------------------------------------------------
PREP TIME 10 Min
COOK TIME 10 Min
READY IN 20 Min
Original recipe yield 3 cups
SERVINGS (Help)
Servings
US METRIC
INGREDIENTS (Nutrition)
12 roma (plum) tomatoes
2 cloves garlic, unpeeled
1 small onion, quartered
1 jalapeno chile pepper
1 1/2 tablespoons olive oil
1 teaspoon ground cumin
1/4 teaspoon salt
3 tablespoons fresh lime juice
1/4 cup chopped fresh cilantro
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What to Drink?
Sauvignon Blanc
Mangorita
DIRECTIONS
Preheat the broiler.
In a medium baking dish, place roma (plum) tomatoes, garlic, onion and jalapeno chile pepper. Drizzle with olive oil.
Checking often, broil 5 to 10 minutes, or until outsides of vegetables are charred.
Remove vegetables from heat. Remove and discard tomato cores, jalapeno stem and garlic skins.
In a food processor, coarsely chop the charred vegetables. Transfer to a medium bowl and mix in cumin, salt, lime juice and cilantro.
FOOTNOTE
Homemade Salsa Secrets
Super Summer Salsa
SUBMITTED BY: CCRINAZ PHOTO BY: buffalochef
"This is a different, sweet salsa that is perfect for summer and receives rave reviews! It stars sweet white corn and black beans, with red onion, red pepper, sugar, and the crisp tang of rice wine vinegar. Serve with chips."
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PREP TIME 10 Min
READY IN 10 Min
SERVINGS (Help)
Servings
US METRIC
INGREDIENTS (Nutrition)
2 (10 ounce) cans sweet white corn
1 (14.5 ounce) can black beans
1/2 red onion, chopped
1 red pepper, chopped
1/2 cup sugar
1/2 cup rice wine vinegar
salt to taste
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What to Drink?
Cuervo Especial Oasis
DIRECTIONS
In a large bowl, stir together corn, beans, onion, red pepper, and sugar. Stir in rice wine vinegar, and season with salt.
"This is a different, sweet salsa that is perfect for summer and receives rave reviews! It stars sweet white corn and black beans, with red onion, red pepper, sugar, and the crisp tang of rice wine vinegar. Serve with chips."
RECIPE RATING:
Read Reviews (40)
Review/Rate This Recipe
--------------------------------------------------------------------------------
PREP TIME 10 Min
READY IN 10 Min
SERVINGS (Help)
Servings
US METRIC
INGREDIENTS (Nutrition)
2 (10 ounce) cans sweet white corn
1 (14.5 ounce) can black beans
1/2 red onion, chopped
1 red pepper, chopped
1/2 cup sugar
1/2 cup rice wine vinegar
salt to taste
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What to Drink?
Cuervo Especial Oasis
DIRECTIONS
In a large bowl, stir together corn, beans, onion, red pepper, and sugar. Stir in rice wine vinegar, and season with salt.
Almost No Fat Banana Bread
SUBMITTED BY: Allison PHOTO BY: Cook4U
"This bread is surprising moist and has a wonderful flavor. For a little variation, you can add nuts or raisins."
PREP TIME 10 Min
COOK TIME 55 Min
READY IN 1 Hr 5 Min
Original recipe yield 1 - 8x4 inch loaf
SERVINGS (Help)
Servings
US METRIC
INGREDIENTS (Nutrition)
1 1/2 cups all-purpose flour
3/4 cup white sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
2 egg whites
1 cup banana, mashed
1/4 cup applesauce
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.
In a large bowl, stir together flour, sugar, baking powder, baking soda and cinnamon. Add egg whites, bananas and applesauce; stir just until combined. Pour batter into prepared pan.
Bake in preheated oven for 50 to 55 minutes, until a toothpick inserted into center of loaf comes out clean. Turn out onto wire rack and allow to cool before slicing.
"This bread is surprising moist and has a wonderful flavor. For a little variation, you can add nuts or raisins."
PREP TIME 10 Min
COOK TIME 55 Min
READY IN 1 Hr 5 Min
Original recipe yield 1 - 8x4 inch loaf
SERVINGS (Help)
Servings
US METRIC
INGREDIENTS (Nutrition)
1 1/2 cups all-purpose flour
3/4 cup white sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
2 egg whites
1 cup banana, mashed
1/4 cup applesauce
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Add a Personal Note
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.
In a large bowl, stir together flour, sugar, baking powder, baking soda and cinnamon. Add egg whites, bananas and applesauce; stir just until combined. Pour batter into prepared pan.
Bake in preheated oven for 50 to 55 minutes, until a toothpick inserted into center of loaf comes out clean. Turn out onto wire rack and allow to cool before slicing.
Yogurt Chicken
SUBMITTED BY: Twila Davis Reed PHOTO BY: missdrea
"Very tasty yogurt-dipped, breaded chicken breasts. The yogurt makes the chicken VERY moist and the coating nice and crunchy!"
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SERVINGS (Help)
Servings
US METRIC
INGREDIENTS (Nutrition)
4 skinless, boneless chicken breasts
1 (6 ounce) container plain low-fat yogurt
1 lemon, juiced
1 cup dried bread crumbs, seasoned
1/2 teaspoon garlic powder
salt to taste
1/4 cup butter
1 tablespoon chopped fresh parsley
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Place yogurt in a small bowl and stir until creamy smooth. Add lemon and stir together. (Note: If you do not stir the yogurt first, the lemon juice will make the yogurt curdle.) In a separate shallow dish or bowl combine the bread crumbs, garlic powder and salt to taste; mix together.
In a 9x13 inch baking dish place 1 scant pat of butter or margarine for each chicken breast. Rinse chicken breasts and pat dry. Dip each breast in the lemon/yogurt mixture, then in the bread crumb mixture (coating completely but not heavily).
Place coated chicken in the baking dish and top each breast with a full pat of butter or margarine. Sprinkle with chopped parsley and bake in the preheated oven for 1 hour. Let cool for 5 to 10 minutes before serving.
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"Very tasty yogurt-dipped, breaded chicken breasts. The yogurt makes the chicken VERY moist and the coating nice and crunchy!"
--------------------------------------------------------------------------------
SERVINGS (Help)
Servings
US METRIC
INGREDIENTS (Nutrition)
4 skinless, boneless chicken breasts
1 (6 ounce) container plain low-fat yogurt
1 lemon, juiced
1 cup dried bread crumbs, seasoned
1/2 teaspoon garlic powder
salt to taste
1/4 cup butter
1 tablespoon chopped fresh parsley
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Place yogurt in a small bowl and stir until creamy smooth. Add lemon and stir together. (Note: If you do not stir the yogurt first, the lemon juice will make the yogurt curdle.) In a separate shallow dish or bowl combine the bread crumbs, garlic powder and salt to taste; mix together.
In a 9x13 inch baking dish place 1 scant pat of butter or margarine for each chicken breast. Rinse chicken breasts and pat dry. Dip each breast in the lemon/yogurt mixture, then in the bread crumb mixture (coating completely but not heavily).
Place coated chicken in the baking dish and top each breast with a full pat of butter or margarine. Sprinkle with chopped parsley and bake in the preheated oven for 1 hour. Let cool for 5 to 10 minutes before serving.
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Wednesday, August 19, 2009
Grilled Chicken Breasts With Grilled Corn and Tomato Salad
From America's Test Kitchen. A fast corn and tomato salad pairs well with quick-cooking chicken breasts, but a few tricks—like jumpstarting the corn in the microwave first—streamline this recipe even further. For this dish, buy chicken breasts that are about 1/2-inch thick.
SERVES 4 (change servings and units)
Ingredients
2 ears corn, husks and silk removed
2 teaspoons olive oil, plus
1/4 cup additional olive oil
table salt & fresh ground pepper
2 tablespoons lemon juice
2 garlic cloves, minced
3 tablespoons chopped fresh basil
1 tablespoon Dijon mustard
1 tablespoon honey
4 (5 ounce) boneless chicken breasts, trimmed
1 beef steak tomato, diced
table salt & fresh ground pepper
Directions
1Wrap corn in microwave-safe plastic wrap and microwave on high power until slightly softened, about 3 minutes, turning corn over halfway through cooking. Cool slightly and remove plastic wrap. Brush with 2 teaspoons oil and season with salt and pepper.
2Whisk lemon juice, garlic, basil, and remaining 1/4 cup oil together in small bowl and season with salt and pepper. Transfer 2 tablespoons dressing to medium bowl and whisk in mustard and honey.
3Pat chicken dry, season with salt and pepper, and toss in honey-mustard mixture to coat.
4Grill chicken over hot fireuntil cooked through, about 3 minutes per side, transfer to platter, and cover with foil.
5Grill corn until soft and lightly charred, 5 to 6 minutes. Remove from grill, cool slightly, and cut kernels from cob.
6Combine corn, toma
SERVES 4 (change servings and units)
Ingredients
2 ears corn, husks and silk removed
2 teaspoons olive oil, plus
1/4 cup additional olive oil
table salt & fresh ground pepper
2 tablespoons lemon juice
2 garlic cloves, minced
3 tablespoons chopped fresh basil
1 tablespoon Dijon mustard
1 tablespoon honey
4 (5 ounce) boneless chicken breasts, trimmed
1 beef steak tomato, diced
table salt & fresh ground pepper
Directions
1Wrap corn in microwave-safe plastic wrap and microwave on high power until slightly softened, about 3 minutes, turning corn over halfway through cooking. Cool slightly and remove plastic wrap. Brush with 2 teaspoons oil and season with salt and pepper.
2Whisk lemon juice, garlic, basil, and remaining 1/4 cup oil together in small bowl and season with salt and pepper. Transfer 2 tablespoons dressing to medium bowl and whisk in mustard and honey.
3Pat chicken dry, season with salt and pepper, and toss in honey-mustard mixture to coat.
4Grill chicken over hot fireuntil cooked through, about 3 minutes per side, transfer to platter, and cover with foil.
5Grill corn until soft and lightly charred, 5 to 6 minutes. Remove from grill, cool slightly, and cut kernels from cob.
6Combine corn, toma
Green Beans With Citrus Mustard
Mustard offers so many ways to zest up low-sodium and low-fat dishes that it’s no wonder it is a popular seasoning. In addition to using it with fish, poultry, cooked vegetables and raw salads, it perks up grains and legumes, too. Points 0.
SERVES 4
Ingredients
3/4 lb green beans, stemmed and halved
1 tablespoon dijon-style mustard
1 teaspoon lime juice
1/2 teaspoon salt
1 tablespoon mint, cut into very thin strips
1/4-1/2 teaspoon grated lemon, zest of, according to taste
1 teaspoon minced shallot
salt & freshly ground black pepper, to taste
Directions
1Steam beans 5 minutes or until tender but still crisp.
2While beans cook, in a large mixing bowl, use a fork to combine mustard, lime juice and salt, mixing until creamy.
3Mix in mint, lemon zest and shallots.
4Drain cooked beans and add to the mustard mixture, stirring to coat them.
5Season to taste with salt and pepper.
6Serve at room temperature.
7This dish can be refrigerated for 24 hours.
8Bring to room temperature before serving.
9Frozen whole green beans may be used, although they will be less crisp than fresh ones.
10For frozen beans, reduce cooking time to 3 minutes.
SERVES 4
Ingredients
3/4 lb green beans, stemmed and halved
1 tablespoon dijon-style mustard
1 teaspoon lime juice
1/2 teaspoon salt
1 tablespoon mint, cut into very thin strips
1/4-1/2 teaspoon grated lemon, zest of, according to taste
1 teaspoon minced shallot
salt & freshly ground black pepper, to taste
Directions
1Steam beans 5 minutes or until tender but still crisp.
2While beans cook, in a large mixing bowl, use a fork to combine mustard, lime juice and salt, mixing until creamy.
3Mix in mint, lemon zest and shallots.
4Drain cooked beans and add to the mustard mixture, stirring to coat them.
5Season to taste with salt and pepper.
6Serve at room temperature.
7This dish can be refrigerated for 24 hours.
8Bring to room temperature before serving.
9Frozen whole green beans may be used, although they will be less crisp than fresh ones.
10For frozen beans, reduce cooking time to 3 minutes.
Garlic Lime Grilled Chicken
SERVES 4
Ingredients
4 boneless skinless chicken breasts
1/2 cup low sodium soy sauce
1/4 cup fresh lime juice
1 tablespoon Worcestershire sauce
2 garlic cloves, minced
1/2 teaspoon dry mustard
1/2 teaspoon fresh coarse ground black pepper
Directions
1Place chicken in large ziplock.
2Mix together soy sauce, lime juice, Worcestershire sauce, garlic and mustard. Reserve 1/4 cup marinade. Pour remainder over chicken in bag. Toss to coat well. Marinate in refrigerator 30 minutes or up to 4 hours. Drain chicken; discard leftover marinade. Sprinkle chicken with pepper.
3Grill chicken by cooking over medium-high heat 5 to 6 minutes per side or until done.
Ingredients
4 boneless skinless chicken breasts
1/2 cup low sodium soy sauce
1/4 cup fresh lime juice
1 tablespoon Worcestershire sauce
2 garlic cloves, minced
1/2 teaspoon dry mustard
1/2 teaspoon fresh coarse ground black pepper
Directions
1Place chicken in large ziplock.
2Mix together soy sauce, lime juice, Worcestershire sauce, garlic and mustard. Reserve 1/4 cup marinade. Pour remainder over chicken in bag. Toss to coat well. Marinate in refrigerator 30 minutes or up to 4 hours. Drain chicken; discard leftover marinade. Sprinkle chicken with pepper.
3Grill chicken by cooking over medium-high heat 5 to 6 minutes per side or until done.
Full-Steam-Ahead Fish
Recipe
Steaming is a very healthy way to cook fish. The method retains ingredients' nutrients, and calories from fat are minimal since there's no need to use oil.
SERVES 2 (change servings and units)
Ingredients
12 ounces orange roughy or other fish fillets
1 small fresh basil leaf
1 garlic clove, minced
2 teaspoons shredded fresh ginger
1 cup thinly sliced sweet pepper
8 ounces asparagus spears, trimmed
Directions
1Make bias cuts about 3/4-inch apart into the fish fillets (Do not cut completely through fish).
2Tuck 1 or 2 whole basil leaves into each cut.
3Rub fillets with garlic and ginger.
4Place peppers and asparagus in a steamer basket.
5Top with fish.
6Place basket into a large, deep saucepan or wok in which 1-inch of water is boiling. Cover; steam 6 to 8 minutes or until fish just flakes easily when
Recipe
Steaming is a very healthy way to cook fish. The method retains ingredients' nutrients, and calories from fat are minimal since there's no need to use oil.
SERVES 2 (change servings and units)
Ingredients
12 ounces orange roughy or other fish fillets
1 small fresh basil leaf
1 garlic clove, minced
2 teaspoons shredded fresh ginger
1 cup thinly sliced sweet pepper
8 ounces asparagus spears, trimmed
Directions
1Make bias cuts about 3/4-inch apart into the fish fillets (Do not cut completely through fish).
2Tuck 1 or 2 whole basil leaves into each cut.
3Rub fillets with garlic and ginger.
4Place peppers and asparagus in a steamer basket.
5Top with fish.
6Place basket into a large, deep saucepan or wok in which 1-inch of water is boiling. Cover; steam 6 to 8 minutes or until fish just flakes easily when
Steam Roasted Chicken
1½ hours 30 min prep
Tasty Pakistani main course dish.
SERVES 6
Ingredients
1 (4 lb) whole chickens
2 tablespoons cooking oil
1 tablespoon ginger paste
1 tablespoon garlic paste
salt (to taste)
black bell pepper (to taste)
1 teaspoon cumin seed
red chili powder(to taste, depending on spice preference)
4 teaspoons of any poultry seasoning
1 teaspoon garam masala
2 tablespoons lemon juice
1 cup lowfat curds
1 cup water
Directions
1Heat oil in a skillet over medium-high heat and brown chicken well on all sides. Place the trivet in a pressure cooker. Sprinkle chicken with ginger paste, garlic paste, salt, black peppers, cumin seeds, red chili powder, poultry seasoning, garam masala , lemon juice and plain curd. Then place on trivet.
2Add water. Seal cooker, bring up to high pressure, reduce heat to stabilize pressure and cook for 5 minutes for each pound of chicken.
3Remove cooker from heat and release pressure. Let chicken stand for 15 minutes before carving into serving pieces.
Tasty Pakistani main course dish.
SERVES 6
Ingredients
1 (4 lb) whole chickens
2 tablespoons cooking oil
1 tablespoon ginger paste
1 tablespoon garlic paste
salt (to taste)
black bell pepper (to taste)
1 teaspoon cumin seed
red chili powder(to taste, depending on spice preference)
4 teaspoons of any poultry seasoning
1 teaspoon garam masala
2 tablespoons lemon juice
1 cup lowfat curds
1 cup water
Directions
1Heat oil in a skillet over medium-high heat and brown chicken well on all sides. Place the trivet in a pressure cooker. Sprinkle chicken with ginger paste, garlic paste, salt, black peppers, cumin seeds, red chili powder, poultry seasoning, garam masala , lemon juice and plain curd. Then place on trivet.
2Add water. Seal cooker, bring up to high pressure, reduce heat to stabilize pressure and cook for 5 minutes for each pound of chicken.
3Remove cooker from heat and release pressure. Let chicken stand for 15 minutes before carving into serving pieces.
Tuesday, August 18, 2009
Sup Ikan Bilis, Ketola
Sumber: Resepi Harian Edisi Ketiga
Bahan-Bahan:
60 gm ikan bilis
1 biji telur
4 ulas bawang merah
1 ulas bawang putih
1 hiris halia
1 biji ketola sanding (ketola juring)
2 tangkai daun bawang
2 sudu besar minyak
½ sudu kecil kicap cair
Garam & lada sulah (secukup rasa)
750 ml air
Cara:
Mayang bawang merah, cincang bawang putih, titik halia, potong daun bawang & ketola mengikut suka.. Panaskan minyak dalam periuk. Goreng separuh daripada bawang merah (yang telah dimayang) asingkan untuk hiasan. Goreng ikan bilis hingga hampir garing.
Masukkan 750 ml air & bawang , halia, bilis goreng dan reneh selama 5-10 min untuk mendapat air rebusan.Masukkan ketola. Pukul telur. Apabila mendidih, kacau telur yang dipukul & angkat periuk daripada dapur. Masukkan kicap cair, garam & lada sulah secukup rasa. Hidang semasa panas dalam pinggan sup. Hiaskan dengan keratan daun bawang yang telah dimayang & bawang goreng.
Bahan-Bahan:
60 gm ikan bilis
1 biji telur
4 ulas bawang merah
1 ulas bawang putih
1 hiris halia
1 biji ketola sanding (ketola juring)
2 tangkai daun bawang
2 sudu besar minyak
½ sudu kecil kicap cair
Garam & lada sulah (secukup rasa)
750 ml air
Cara:
Mayang bawang merah, cincang bawang putih, titik halia, potong daun bawang & ketola mengikut suka.. Panaskan minyak dalam periuk. Goreng separuh daripada bawang merah (yang telah dimayang) asingkan untuk hiasan. Goreng ikan bilis hingga hampir garing.
Masukkan 750 ml air & bawang , halia, bilis goreng dan reneh selama 5-10 min untuk mendapat air rebusan.Masukkan ketola. Pukul telur. Apabila mendidih, kacau telur yang dipukul & angkat periuk daripada dapur. Masukkan kicap cair, garam & lada sulah secukup rasa. Hidang semasa panas dalam pinggan sup. Hiaskan dengan keratan daun bawang yang telah dimayang & bawang goreng.
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