March 8th, 2006 by alice
Tags: Bean, Firey, Soup, Spanish
INGREDIENTS
- 2tablespoonsbacon fat
- 1onion, diced
- 3clovesgarlic, minced
- 2chorizo sausage, casings removed
- 1 (14 ounce)canbeef broth
- 1 (14 ounce)canchicken broth
- 1teaspoonEssence of Emeril
- 2 (15 ounce)cansgarbanzo beans, drained
- 1 (15 ounce)can slicedpotatoes, drained
- 2bay leaves
- 1pinchsaffron
DIRECTIONS
- In a medium stock pot, heat bacon grease over medium heat.
- Cook onion and garlic until soft, being careful not to brown.
- Crumble chorizo and heat until well cooked.
- Drain grease and return pan to heat.
- Add remaining ingredients.
- Bring to a boil, reduce heat, cover and simmer for 30 minutes.
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March 8th, 2006 by alice
Tags: Fried, Noodles, Spicy
INGREDIENTS
- 250gdried rice noodles
- 2tablespoonsoil
- 3clovesgarlic, crushed
- 1largeskinless chicken breasts, sliced
- 3spring onions, sliced
- 150gsnow peas or mange-touts peas, halved
- 2eggs, lightly beaten
- 2tablespoonslime juice
- 2tablespoonsfish sauce
- 1 slicedred chili
- 2tablespoons choppedcashews
- 4tablespoons choppedfresh coriander, to garnish
DIRECTIONS
- Cover the noodles with boiling water and leave for 3-4 minutes to soften.
- Drain thoroughly.
- Heat the oil in a large pan and stir fry the garlic and chicken for two minutes over a medium heat until the chicken is nearly cooked.
- Add the spring onions and snow peas and sauté for another 30 seconds.
- Add the rice noodles and stir fry for a minute.
- Make a well in the centre and pour in the eggs.
- Lightly scramble for 20 seconds until nearly cooked, then fold together with the noodles.
- Add the lime juice and fish sauce and mix well.
- Take off the heat and split between two bowls.
- Scatter with chilli, cashews and a sprinkling of chopped coriander.
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March 8th, 2006 by alice
Tags: Baked, Risotto, Tuna, Zucchini
INGREDIENTS
- 2tablespoonsextra virgin olive oil
- 1onion, finely chopped
- 200garborio rice
- 375mlchicken stock
- 400gchopped tomatoes
- 2 (185 g)canstuna
- 2cups finely slicedzucchini
- 1/2cup finely gratedparmesan cheese
- 12fresh basil leaves
DIRECTIONS
- Pre-heat the oven to 200 C or about 375 F.
- Heat the olive oil in a large pan over a medium heat.
- Lightly fry the onion for about 5 minutes until translucent.
- Add the rice and stir for another minute.
- Add the stock to the rice with the tomatoes.
- Bring to a simmering point and then stir in the tuna and zucchini.
- Season with black pepper and salt and then put in an ovenproof dish and bake for 30 minutes or until the rice is cooked.
- Scatter shredded basil leaves over the top and the freshly grated parmesan just before serving.
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March 8th, 2006 by alice
Tags: Chicken, Homestyle, Mushrooms
INGREDIENTS
- 4boneless skinless chicken breast halves(cut into cubes)
- 1/2cup choppedonions
- 1tablespooncooking oil
- 8ouncesplain low-fat yogurt
- 2 (4 ounce)canssliced mushrooms(undrained)
- 2tablespoonsall-purpose flour
- 1teaspoonpaprika
- 1/4teaspoonsalt
- nonstick cooking spray
DIRECTIONS
- Spray skillet with cooking spray- add onions and cook until almost tender.
- Add oil to skillet- add chicken and cook for 2-3 minutes or until tender and no longer pink.
- In a small bowl mix together yogurt, flour, paprika and salt.
- Add undrained mushrooms to skillet- stir in yogurt mixture.
- Cook and stir until thickened and bubbly- continue to cook and stir for 1-2 minutes more.
- Serve over hot noodles.
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March 8th, 2006 by alice
Tags: Cheese, Macaroni
INGREDIENTS
- 2cupsmacaroni
- 2cups gratedsharp cheddar cheese
- 1teaspoonsalt
- 1cancheddar cheese soup
- 1tablespoonbutter
- 1teaspoonblack pepper
DIRECTIONS
- Cook Macaroni and drain.
- Mix Macaroni, soup, butter, salt and pepper.
- Layer mixture and grated cheese.
- Put in oven at 400 degrees until it’s bubbly and the cheese has melted.
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