August 4th, 2008 by alice
Tags: Chicken, Lemon, Nuts, Pine, Rice, Salad
INGREDIENTS
- 1/4cuppine nuts
- 2lemons, juice of
- salt and pepper
- 1/2cupolive oil, plus
- 2tablespoonsolive oil
- 1 1/2cupsfrozen peas
- 2cupslong grain rice
- 1 1/3lbsboneless skinless chicken breasts
- 6scallions, chopped
- 3tablespoonsfresh parsley, chopped
- 1 1/2teaspoonslemon zest
DIRECTIONS
- In a small frying pan, toast the pine nuts over moderately low heat, stirring frequently until they are golden brown, about 5 minutes.
- In a bowl, whisk together the lemon juice, 1 teaspoon salt, and ¼ teaspoon pepper.
- Add the oil slowly, whisking.
- Bring a large pot of salted water to a boil.
- Add the peas; cook until just barley tender, about 3 minutes.
- Using a slotted spoon or strainer, transfer to a large bowl.
- Add the rice to the water and cook until tender, about 5 minutes.
- Drain, return to the pot and cover to keep warm.
- Meanwhile, in a large frying pan, bring ¼ inch of water to a simmer over moderately high heat.
- Sprinkle the chicken with salt and pepper and add to the pan.
- Cover, reduce the heat and simmer, turning once, until cooked through, about 12 minutes.
- Remove the chicken, let cool slightly, then cut into ½ inch chunks.
- Add the pine nuts, rice, chicken, scallions, parsley, lemon zest and dressing to the large bowl and gently stir to mix.
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August 4th, 2008 by alice
Tags: Couscous, Dried, Fruit, Honey, Pudding
INGREDIENTS
- 1 1/4cupscouscous
- 1/2cupmixed fruit, finely diced
- 3tablespoons choppednuts
- 3cupsmilk
- 2tablespoonshoney
- 1/2teaspoonvanilla extract
- 2tablespoonssugar
- 1/4teaspoonground cinnamon
- heavy cream
DIRECTIONS
- Combine the couscous, dried fruit and nuts; set aside.
- Scald the milk; stir in the honey and vanilla.
- Add the couscous mixture; stir once.
- Cover and let stand until all the milk is absorbed, about 15 minutes.
- To serve, spoon into bowls.
- Combine the sugar and cinnamon in a separate bowl.
- Drizzle puddings with cream and sprinkle with cinnamon sugar.
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August 4th, 2008 by alice
Tags: Chicken, Chickpeas, Rice, Soup, Turkish, Yogurt
INGREDIENTS
- 1cupwater
- 1/2cupbasmati rice
- 4cupschicken stockor low sodium chicken broth
- 1lbchicken pieces, cut into 1-inch pieces
- 1cup wholeplain yogurt
- 1largeegg yolk
- 2tablespoonsall-purpose flour
- 15ounceschickpeas, drained and rinsed
- 1tablespoonextra-virgin olive oil
- salt & freshly ground black pepper
- 2tablespoonsunsalted butter
- 2teaspoonsgarlic, minced
- 2teaspoonssweet paprika
- 1/8teaspooncayenne pepper
- 3tablespoonsmint, finely chopped
- lemon wedges, for serving
DIRECTIONS
- Bring water to a boil in a medium saucepan. Add rice, cover and cook over low heat until barely tender (about 15 minutes).
- Meanwhile, in a medium saucepan, bring the stock to a simmer over moderately high heat. Add the chicken and simmer until cooked through (about 10 minutes). Using a slotted spoon, transfer the chicken to a plate. Skim any fat from the surface of the stock.
- In a large saucepan, whisk together yogurt, egg yolk and flour. Whisk in stock and bring to a simmer over low heat, whisking occasionally. Stir in the chickpeas, rice and reserved chicken. Season with salt and pepper and keep warm over low heat.
- Melt butter in a small skillet. Add the garlic, paprika and cayenne and cook over medium heat until fragrant (about 2 minutes). Ladle the soup into bowls and swirl in the garlic butter. Sprinkle with the mint and serve with lemon wedges.
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August 4th, 2008 by admin
Tags: wallpapers
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August 4th, 2008 by alice
Tags: California, Points, Salad, Scallop, Style
INGREDIENTS
- 3/4lbscallops
- 1 1/2cupscorn kernels
- 1mediumsweet red pepper, seeded and diced
- 1mediummango, peeled and diced
- 1/2mediumavocado
- 3tablespoonsfresh lemon juice
- 2tablespoonsfresh lime juice
- 4cupsmesclun
- 2tablespoonsfresh cilantro, chopped
DIRECTIONS
- Coat a medium non stick skillet with cooking spray and warm over medium-high heat.
- Saute scallops until just opaque, about 3-4 minutes.
- Meanwhile, in a medium bowl, mix together corn, pepper, manho, avocado, lumon juice and lime juice.
- Add scallops and toss to combine.
- Divide lettuce among 4 plates.
- Top with scallop salad and sprinkle with cilantro.
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