From Bon Appetite 1995
serves 6
Dry-rubbed before grilling, the delicious bird is then generously drizzled with a zesty sauce at the table-twice the firepower for twice the fun.
Chili Rub
3/4 cup chili powder (about 3 1/2 ounces)
3 tablespoons brown sugar
2 teaspoons cayenne pepper
Mop
1 cup hickory barbecue sauce
3/4 cup ketchup
1/3 cup orange juice
1 tablespoon soy sauce
1 teaspoon hot pepper sauce (such as Tabasco)
Other
2 3 1/2-pound chickens, quartered, backbones discarded
3 cups mesquite wood chips, soaked in cold water 1 hour (optional)
For Chili Rub:
Mix all ingredients in bowl.
For Mop:
mix first 5 ingredients in medium bowl.
Arrange chicken in single layer on large baking sheet. Season with salt and pepper. Sprinkle chili rub generously on both sides of chicken; press to adhere. Let stand at room temperature 1 hour.
Prepare barbecue (medium-high heat). When coals are white, drain chips, if using, and scatter over coals. Place chicken, skin side down, on grill rack away from direct heat. Cover grill and cook chicken until cooked through, turning every 5 minutes and covering grill, about 35 to 40 minutes (chili rub may look slightly burned). Serve hot or warm, passing mop separately.
Tuesday, April 7, 2009
Thursday, March 26, 2009
Mediterranean Chicken Packets
From Everyday Food, April 2009
Serves 4
4 boneless, skinless chicken breast halves
salt & pepper
1 can (14.5 oz) diced tomatoes, drained
4 artichoke hearts from a can, quartered (I use TJs in oil, and eliminate oil from below)
12 Kalamata olives, pitted and halved
4 tea capers
1/2 c crumbled feta (2oz)
1/2 tea Italian seasoning
1 Tb olive oil
Rice, cooked
Preheat oven to 375. Place four 12-inch squares of parchment papter or heavy-duty foil on a work surface. Place a chicken breast on one half of each square, leaving a 2-inch border; season with salt and pepper.
Dividing evenly, top chicken with tomatoes, artichokes, olives, capers, and feta. Sprinkle with Italian seasoning and oil. Fold parchment over ingredients, and crimp edges to seal.
Place packets on a rimmed baking sheet. Bake until chicken is opaque throughout, 20-25 minutes. Serve on rice.
Serves 4
4 boneless, skinless chicken breast halves
salt & pepper
1 can (14.5 oz) diced tomatoes, drained
4 artichoke hearts from a can, quartered (I use TJs in oil, and eliminate oil from below)
12 Kalamata olives, pitted and halved
4 tea capers
1/2 c crumbled feta (2oz)
1/2 tea Italian seasoning
1 Tb olive oil
Rice, cooked
Preheat oven to 375. Place four 12-inch squares of parchment papter or heavy-duty foil on a work surface. Place a chicken breast on one half of each square, leaving a 2-inch border; season with salt and pepper.
Dividing evenly, top chicken with tomatoes, artichokes, olives, capers, and feta. Sprinkle with Italian seasoning and oil. Fold parchment over ingredients, and crimp edges to seal.
Place packets on a rimmed baking sheet. Bake until chicken is opaque throughout, 20-25 minutes. Serve on rice.
Thursday, March 5, 2009
Smoky Beef Tacos with the Fixin's
From Everyday Food March 2009
serves 8
2-3 Tb chopped canned chipotle chiles in adobo
1/2 c ketchup
8 garlic cloves, chopped
2 tea dried oregano
coarse salt and ground pepper 1 boneless beef chuck roast (about 3 lbs)
16 corn or flour tortillas
1. Preheat oven to 350. In a heavy pot with a tight-fitting lid, stir together chiles, ketchup, 1 c water, garlic, oregano, 2 tea salt, and 1/4 tea pepper.
2. Cut beef into 4 equal pieces. Add to pot, and turn to coat. Cover, and bring to a boil; transfer pot to oven. Bake, covered, until beef is fork-tender, about 2 1/2 hours.
3. Transfer beef to a bowl. With a large spoon, skim off and discard fat from cooking liquid. Shred beef with two forks; moisten with cooking liquid as needeed. Season with salt and pepper. Serve beef with tortillas and desired toppings.
Avocado-Red Onion Reslish
Combine 2 diced avocados adn 1 finely chopped medium red onion with 1 Tb fresh lime juice. Season with salt and pepper.
Corn and Tomato Salsa
Combine 10 oz thawed frozen corn, 1 c quartered grape tomatoes, 2 tea vegetable oil, and 2 tea red-wine vinegar. Season with salt and pepper.
Cilantro-Lime Crema
Stir together 16 oz reduced-fat sour cream, 1/4 c fresh lime juice, and 1/2 c chopped cilantro. Season with salt and pepper.
serves 8
2-3 Tb chopped canned chipotle chiles in adobo
1/2 c ketchup
8 garlic cloves, chopped
2 tea dried oregano
coarse salt and ground pepper 1 boneless beef chuck roast (about 3 lbs)
16 corn or flour tortillas
1. Preheat oven to 350. In a heavy pot with a tight-fitting lid, stir together chiles, ketchup, 1 c water, garlic, oregano, 2 tea salt, and 1/4 tea pepper.
2. Cut beef into 4 equal pieces. Add to pot, and turn to coat. Cover, and bring to a boil; transfer pot to oven. Bake, covered, until beef is fork-tender, about 2 1/2 hours.
3. Transfer beef to a bowl. With a large spoon, skim off and discard fat from cooking liquid. Shred beef with two forks; moisten with cooking liquid as needeed. Season with salt and pepper. Serve beef with tortillas and desired toppings.
Avocado-Red Onion Reslish
Combine 2 diced avocados adn 1 finely chopped medium red onion with 1 Tb fresh lime juice. Season with salt and pepper.
Corn and Tomato Salsa
Combine 10 oz thawed frozen corn, 1 c quartered grape tomatoes, 2 tea vegetable oil, and 2 tea red-wine vinegar. Season with salt and pepper.
Cilantro-Lime Crema
Stir together 16 oz reduced-fat sour cream, 1/4 c fresh lime juice, and 1/2 c chopped cilantro. Season with salt and pepper.
Monday, February 23, 2009
Green Onion Pancakes
From Judy Fu's Snappy Dragon
An appetizer, snack or side dish. Makes 4 pancakes
Ingredients: 3 C. and 2T flour
1 cup boiling water
4 T vegetable oil
1/3 cup cold water
2 tsp. salt (to taste)
4 T chopped green onions
vegetable oil for frying
1. In a large bowl, mix flour and boiling water. Let mixture rest for 5 min.
Add cold water, knead dough, and let rest for 15 minutes.
2. Divide dough into four equal portions.
FOR EACH PORTION: on a lightly floured board, roll dough out to a 10" circle; spread 1 T oil onto the round and then sprinkle with 1/2 tsp. salt (to taste), and 1 T green onions.
3. Roll the pancake up like a jelly roll, then coil into a snail shape.
This creates the layers that give the pancakes their wonderfully flaky texture.
(If planning ahead, the pancakes can now be wrapped in plastic
and refrigerated for up to 24 hours. For the rest of us, it’s on to the next step).
4. Using a rolling pin, roll out the dough "snail" to a 9" round and fry in an oiled 9" non-stick pan until golden brown and crispy on both sides. A bit more oil may be brushed on before frying second side, to ensure a golden brown color. Cut pancake into eight pie-shaped wedges.
An appetizer, snack or side dish. Makes 4 pancakes
Ingredients: 3 C. and 2T flour
1 cup boiling water
4 T vegetable oil
1/3 cup cold water
2 tsp. salt (to taste)
4 T chopped green onions
vegetable oil for frying
1. In a large bowl, mix flour and boiling water. Let mixture rest for 5 min.
Add cold water, knead dough, and let rest for 15 minutes.
2. Divide dough into four equal portions.
FOR EACH PORTION: on a lightly floured board, roll dough out to a 10" circle; spread 1 T oil onto the round and then sprinkle with 1/2 tsp. salt (to taste), and 1 T green onions.
3. Roll the pancake up like a jelly roll, then coil into a snail shape.
This creates the layers that give the pancakes their wonderfully flaky texture.
(If planning ahead, the pancakes can now be wrapped in plastic
and refrigerated for up to 24 hours. For the rest of us, it’s on to the next step).
4. Using a rolling pin, roll out the dough "snail" to a 9" round and fry in an oiled 9" non-stick pan until golden brown and crispy on both sides. A bit more oil may be brushed on before frying second side, to ensure a golden brown color. Cut pancake into eight pie-shaped wedges.
Tuesday, February 3, 2009
Chickpea and Swiss Chard Soup
From Weight Watchers Cook it Quick!
4 servings
4 tea olive oil
1 onion, finely chopped
1 carrot, thinly sliced
1 celery stalk, thinly sliced
8 c cleaned, shredded Swiss chard leaves (about 1 bunch)
pinch of salt
1/4 c tomato puree
3/4 c canned chickpeas, rinsed and drained
2 c low-sodium chicken or vegetable broth
2 c water
4 slices hearty peasant bread, toasted
1 tea chopped fresh rosemary
1. Heat the oil in a nonstick saucepan, then add the onion, carrot and celery. Saute until the veggies are softened. Add the chard and cook, stirring, until it wilts, then add the salt and tomato puree. Reduce the heat and simmer 10 minutes. Stir in the chickpeas, broth, and water and simmer 10 minutes longer.
2. Put 1 slice of toast in each of 4 bowls, then ladle in the soup; let stand a few minutes to soak the bread. Sprinkle with the rosemary and serve.
4 servings
4 tea olive oil
1 onion, finely chopped
1 carrot, thinly sliced
1 celery stalk, thinly sliced
8 c cleaned, shredded Swiss chard leaves (about 1 bunch)
pinch of salt
1/4 c tomato puree
3/4 c canned chickpeas, rinsed and drained
2 c low-sodium chicken or vegetable broth
2 c water
4 slices hearty peasant bread, toasted
1 tea chopped fresh rosemary
1. Heat the oil in a nonstick saucepan, then add the onion, carrot and celery. Saute until the veggies are softened. Add the chard and cook, stirring, until it wilts, then add the salt and tomato puree. Reduce the heat and simmer 10 minutes. Stir in the chickpeas, broth, and water and simmer 10 minutes longer.
2. Put 1 slice of toast in each of 4 bowls, then ladle in the soup; let stand a few minutes to soak the bread. Sprinkle with the rosemary and serve.
White Chili
From Weight Watchers Cook it Quick!
Serves 8
4 c low-sodium chicken broth
1 lb skinless boneless chicken breasts, cut into 1-inch pieces
2 (15oz) cans great Northern beans, rinsed and drained
2 medium zucchini, diced
2 onions, chopped
1 Tb ground cumin
2 garlic cloves, minced
1 tea chili powder
1 c frozen corn
1/2 c fat-free sour cream
1/2 tea salt
freshly ground pepper, to taste
olive oil
1. Put olive oil in a deep soup pot and heat on medium-high. Add onions and cook until soft. Add garlic, cumin and chili powder and cook an additional minute until combined. Add chicken and cook until one side of the chicken has turned white and the spices evenly cover the chicken.
2. Add broth, beans, zucchini. Cover and simmer for 2-3 hours.
3. Stir in corn and sour cream; cook until heated through, about 5 minutes longer. Season with salt and pepper and serve.
Serves 8
4 c low-sodium chicken broth
1 lb skinless boneless chicken breasts, cut into 1-inch pieces
2 (15oz) cans great Northern beans, rinsed and drained
2 medium zucchini, diced
2 onions, chopped
1 Tb ground cumin
2 garlic cloves, minced
1 tea chili powder
1 c frozen corn
1/2 c fat-free sour cream
1/2 tea salt
freshly ground pepper, to taste
olive oil
1. Put olive oil in a deep soup pot and heat on medium-high. Add onions and cook until soft. Add garlic, cumin and chili powder and cook an additional minute until combined. Add chicken and cook until one side of the chicken has turned white and the spices evenly cover the chicken.
2. Add broth, beans, zucchini. Cover and simmer for 2-3 hours.
3. Stir in corn and sour cream; cook until heated through, about 5 minutes longer. Season with salt and pepper and serve.
Salmon Fillet Wrapped in Prosciutto with Herby Lentils, Spinach and Yogurt
From The Naked Chef Takes Off by Jamie Oliver
serves 4
9 oz lentils
four 8 oz salmon fillets, skinned and pin-boned
salt and freshly ground black pepper
8 slices of prosciutto
olive oil
juice of one lemon
2 good handfuls of mixed herbs (flat-leaf parsley, basil, mint), chopped
3 large handfuls of spinach, chopped
3/4 c plain yogurt
Preheat oven to 425. Put the lentils into a pan, cover with water, bring to a boil and simmer until tender. Season the salmon fillets with a little pepper before wrapping them in prosciutto slices. Leave some of the flesh exposed. Drizzle with olive oil and roast in the oven for around 10 minutes until the prosciutto is golden. Feel free to cook the salmon for less time if pinker is to your liking. Drain away most of the water from the lentils and season carefully with salt, pepper, the lemon juice and 4 good glugs of olive oil. Just before serving, stir the herbs and spinach into the lentils over high heat, until wilted. Place onto plates with the salmon and finish with a drizzle of yogurt seasoned lightly with salt and pepper and stirred well. This the yogurt with a little milk, if necessary.
serves 4
9 oz lentils
four 8 oz salmon fillets, skinned and pin-boned
salt and freshly ground black pepper
8 slices of prosciutto
olive oil
juice of one lemon
2 good handfuls of mixed herbs (flat-leaf parsley, basil, mint), chopped
3 large handfuls of spinach, chopped
3/4 c plain yogurt
Preheat oven to 425. Put the lentils into a pan, cover with water, bring to a boil and simmer until tender. Season the salmon fillets with a little pepper before wrapping them in prosciutto slices. Leave some of the flesh exposed. Drizzle with olive oil and roast in the oven for around 10 minutes until the prosciutto is golden. Feel free to cook the salmon for less time if pinker is to your liking. Drain away most of the water from the lentils and season carefully with salt, pepper, the lemon juice and 4 good glugs of olive oil. Just before serving, stir the herbs and spinach into the lentils over high heat, until wilted. Place onto plates with the salmon and finish with a drizzle of yogurt seasoned lightly with salt and pepper and stirred well. This the yogurt with a little milk, if necessary.
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