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.
Monday, February 23, 2009
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.
Roasted Red Onion with Thyme and Butter
From The Naked Chef by Jamie Oliver
serves 6
Try to get 6 equal-sized medium to large red onions. Remove the first layer of skin. With a knife, just take the bottom of the core end of the onion off, to give it a flat base, adn make 2 cuts in a cross-shape in the top, cutting half-way down (do not cut right through into quarters). Push some chopped or pounded fresh thyme into these gaps with a good pinch of salt (it's important to get the salt right into the gaps) and a little piece of butter. I prefer to cut the onions in an earthenware dish on a thin layer of sea salt or I put them in with my roast chicken or lamb and they cook quite happily in the same tray. Place in the oven at 400 for 30-35 minutes. These onions are great with a roast.
serves 6
Try to get 6 equal-sized medium to large red onions. Remove the first layer of skin. With a knife, just take the bottom of the core end of the onion off, to give it a flat base, adn make 2 cuts in a cross-shape in the top, cutting half-way down (do not cut right through into quarters). Push some chopped or pounded fresh thyme into these gaps with a good pinch of salt (it's important to get the salt right into the gaps) and a little piece of butter. I prefer to cut the onions in an earthenware dish on a thin layer of sea salt or I put them in with my roast chicken or lamb and they cook quite happily in the same tray. Place in the oven at 400 for 30-35 minutes. These onions are great with a roast.
Perfect Roast Chicken
From The Naked Chef by Jamie Oliver
serves 4
One 2 1/2 - 3 lb chicken
salt and freshly ground black pepper
3 small handfuls of fresh herbs (basil, parsley, marjoram), finely chopped
1/4 c olive oil
1 lemon, halved
4 bay leaves, torn
2 springs of fresh rosemary
Preheat oven and a roasting tray to 425. Wash the chicken inside and out and pat it as dry as possible with paper towels. Rub the cavity with salt, then, being very careful, grab the skin at the tip of the chicken breasts, making sure that it doesn't rip, and pull up gently. With your other hand gently separate the skin fro the meat of the breast. It's normally connected by a little bit of tissuey-type stuff, and you can either leave this attached in the middle and make two little tunnels either side or you can try to cut away the middle. Sprinkle a little slt down the gaps that you have made, and push in the chopped herbs. Drizzle in a little olive oil. Stuff the chicken cavity with the lemon, bay and rosemary. Pull the skin of the chicken breast forward so that none of the actual flesh is exposed, tuck the little winglets under, and tie up as firmly as possible with kitchen twine. Slash across each thigh about 3 or 4 times and rub in some of the leftover herbs. With your hand, rub a little olive oil into the skin of the chicken and season very generously with salt and pepper. Remove the hot tray from the oven and add a little oil. Put the chicken on one side and cook for 5 minutes. Turn the chicken onto the other side and cook for another 5 minutes. Place the chicken on it's back and cook for 1 hour.
serves 4
One 2 1/2 - 3 lb chicken
salt and freshly ground black pepper
3 small handfuls of fresh herbs (basil, parsley, marjoram), finely chopped
1/4 c olive oil
1 lemon, halved
4 bay leaves, torn
2 springs of fresh rosemary
Preheat oven and a roasting tray to 425. Wash the chicken inside and out and pat it as dry as possible with paper towels. Rub the cavity with salt, then, being very careful, grab the skin at the tip of the chicken breasts, making sure that it doesn't rip, and pull up gently. With your other hand gently separate the skin fro the meat of the breast. It's normally connected by a little bit of tissuey-type stuff, and you can either leave this attached in the middle and make two little tunnels either side or you can try to cut away the middle. Sprinkle a little slt down the gaps that you have made, and push in the chopped herbs. Drizzle in a little olive oil. Stuff the chicken cavity with the lemon, bay and rosemary. Pull the skin of the chicken breast forward so that none of the actual flesh is exposed, tuck the little winglets under, and tie up as firmly as possible with kitchen twine. Slash across each thigh about 3 or 4 times and rub in some of the leftover herbs. With your hand, rub a little olive oil into the skin of the chicken and season very generously with salt and pepper. Remove the hot tray from the oven and add a little oil. Put the chicken on one side and cook for 5 minutes. Turn the chicken onto the other side and cook for another 5 minutes. Place the chicken on it's back and cook for 1 hour.
Chickpea and Leek Soup
From The Naked Chef by Jamie Oliver
serves 6
12 oz can chickpeas, drained and rinsed
1 medium potato, peeled
5 medium leeks
1 Tb olive oil
1 Tb butter
2 cloves garlic, finely sliced
salt and freshly ground black pepper
3 c chicken or vegetable stock
Parmesan cheese, grated
Cover peeled potato with water and cook until soft, about one hour. Remove the outer skin of the leeks, slice lengthwise from the root up, wash carefully and slice finely. Warm a thick-bottomed pan, and add the oil and the butter. Add the leeks and garlic to the pan, and cook gently with a good pinch of salt until tender and sweet. Add the drained chickpeas and potato and cook for 1 minute. Add about 2/3 of the stock and simmer for 15 minutes. Puree half of the soup in a food processor and return to pot with the rest of the stock. Check for seasoning, add Parmesan to taste. After filling individual bowls, drizzle with olive oil, a couple grindings of pepper, and an extra sprinkle of Parmesan. Serve with a nice crusty bread.
serves 6
12 oz can chickpeas, drained and rinsed
1 medium potato, peeled
5 medium leeks
1 Tb olive oil
1 Tb butter
2 cloves garlic, finely sliced
salt and freshly ground black pepper
3 c chicken or vegetable stock
Parmesan cheese, grated
Cover peeled potato with water and cook until soft, about one hour. Remove the outer skin of the leeks, slice lengthwise from the root up, wash carefully and slice finely. Warm a thick-bottomed pan, and add the oil and the butter. Add the leeks and garlic to the pan, and cook gently with a good pinch of salt until tender and sweet. Add the drained chickpeas and potato and cook for 1 minute. Add about 2/3 of the stock and simmer for 15 minutes. Puree half of the soup in a food processor and return to pot with the rest of the stock. Check for seasoning, add Parmesan to taste. After filling individual bowls, drizzle with olive oil, a couple grindings of pepper, and an extra sprinkle of Parmesan. Serve with a nice crusty bread.
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