Chicken curry for one

Chicken curry for one

Ingredients to serve one

By Richard Ehrlich

1 thick slice of onion, coarsely chopped
2 tablespoons vegetable oil
1 garlic clove, finely chopped
2 thin slices of peeled fresh ginger, finely chopped
2 small pinches of ground cumin, ground coriander, black mustard seeds and fenugreek
chilli powder or dried chilli flakes to taste
1 teaspoon cornflower
1 tablespoon Greek or bio yogurt, plus extra to serve
250g skinless, boneless chicken chunks or strips
sprig of fresh coriander to serve

This is a really nice little dish, requiring minimal work, and it is both fast and easy enough to keep solitary eaters from eating a boiled egg or a ready-meal for dinner. To make it for two, just double the ingredients and the cooking time. If you don't want to go to the trouble of adding spices individually, use best-quality curry powder. It will still be better than a ready-meal.

Put the onion in a deep bowl with the vegetable oil and toss them together. Microwave at full power for 1 minute, then add garlic and ginger and microwave again for 1 minute. Stir in the spices and cook for another 30 seconds.

Mix the cornflour into the spice mixture, then the yogurt, then the chicken. Microwave at full power for 4-5 minutes, stirring after every minute. Serve with extra yogurt and coriander. If you can't be bothered to cook rice just for yourself, a piece of bread will do for mopping up the spicy gravy.

Taken from 'The Green Kitchen' by Richard Ehrlich (published by Kyle Cathie, £12.99)

Find this recipe at:

http://www.independent.co.uk/life-style/food-and-drink/recipes/chicken-curry-for-one-1632250.html

Bavarian potato salad

Bavarian potato salad

Submitter Unknown.

Many years ago, before my Caprice days, I worked in a place in the City called Mr Pontacs. We used to make little complimentary appetisers. One of them, shown to me by a German chef called Stephan, was this great warm potato salad flavoured with cumin, which we served with a slice of black pudding or a mini bratwurst. Cumin has an addictive savoury flavour and is widely used in curries. Serve the potato salad warm with barbecues, as part of a buffet or as an accompaniment to grilled fish or meat.

2 medium shallots, peeled and finely chopped
A good pinch of ground cumin
Half tsp cumin seeds
60ml chicken or vegetable stock
1tbsp white wine vinegar
300g large new potatoes, peeled cooked and sliced about 1/2cm thick
Salt and freshly ground black pepper
1tbsp parsley, finely chopped
1-2 tbsp olive oil

In a pan simmer the shallots, ground cumin and seeds, half the stock and the white wine vinegar until almost completely reduced. Add the sliced potatoes and the rest of the stock, season with salt and pepper and stir well. Cover and cook gently over a low heat for 10-15 minutes giving the occasional stir. The liquid should have almost disappeared and the potatoes should be just falling apart a little. Stir in the parsley and olive oil before serving.

Find this recipe at:

http://www.independent.co.uk/life-style/food-and-drink/recipes/bavarian-potato-salad-646027.html

Chicken breasts stuffed a la Alan Hansen

Chicken breasts stuffed a la Alan Hansen

Leaving the skin on during cooking will help to keep the meat tender - but feel free to remove the skin before eating if you want a healthier choice.

Serves 4

Most of the fat in chicken is directly under the skin. Leaving the skin on during cooking will help to keep the meat tender but feel free to remove and discard the skin before eating if you want a healthier choice.

4 large red peppers, cored, deseeded and sliced in half
4 chicken breasts with the skin on
125g of reduced fat soft cheese
300ml chicken stock
Salt and freshly ground black pepper
Cocktail sticks

Place the peppers under a hot grill for about 15mins or until the skin is black. Cover with a clean, wet cloth or place in a plastic bag and allow to cool for about 10 minutes. Remove skin from the peppers and blot dry with absorbent kitchen paper.

Place one of the peppers and half of the cheese into a food processor or blender and pulse for 1-2 minutes or until the mixture in almost smooth.

Using a sharp knife make a lengthways cut through each chicken breast to create a pocket. Spoon 1Ž4 of the cheese mixture into each pocket and use a cocktail stick to keep the pocket closed.

Place the chicken on a lightly oiled baking tray and place in an oven at 190C/gas mark 5 for 35 minutes or until the chicken is cooked through.

To make the sauce, place the remaining peppers in a blender with the chicken stock and puree until smooth.

Place in a small saucepan and gently heat, stir in the remaining cheese and season to taste.

Remove the cocktail sticks and transfer the chicken to a warm plate. Spoon over a little of the sauce and serve with lightly steamed vegetables and new potatoes.

Alan Hansen contributed this recipe to the The Winter Warmers booklet, on sale in all Morrisons stores, 50p; profits to Asthma UK.

Find this recipe at:

http://www.independent.co.uk/life-style/food-and-drink/recipes/chicken-breasts-stuffed-a-la-alan-hansen-399519.html

Cannelloni bolognese

Cannelloni bolognese

Serves 4 as a starter

By Mark Hix

Bolognese sauce is one of the great comfort staples of Italian cooking. It's also got the advantage of being a master of disguise. You can use dried cannelloni shells for this - or I sometimes use fresh lasagne sheets and roll them up around the chilled sauce and just slightly overlap them.

4 cannelloni tubes or 4 sheets of fresh lasagne

For the meat sauce

1 small onion, peeled, halved and finely chopped
2 cloves of garlic, peeled and crushed
1tsp chopped thyme or oregano leaves
2tbsp olive oil
400g lean coarsely minced beef
Salt and freshly ground black pepper
2tsp flour
2tsp tomato purée
100ml red wine
750ml hot beef stock

For the cheese sauce

50g butter
50g flour
500ml hot milk
Salt and freshly ground white pepper
4tbls freshly grated parmesan
2-3tbsp double cream
1 egg yolk

First, make the meat sauce: heat half the olive oil in a large frying pan then season and fry the meat on a high heat, stirring every so often until it's lightly coloured. Drain the meat in a colander, then heat the rest of the oil in a saucepan and gently cook the onion, garlic and thyme for 2-3 minutes. Add the meat, flour and tomato purée and stir well, then gradually add the wine and beef stock, bring to the boil, season and simmer for about an hour until the sauce has thickened and is just coating the meat. Leave to cool.

Meanwhile, make the cheese sauce. Melt the butter in a pan and stir in the flour then gradually whisk in the hot milk to make a smooth sauce. Season and simmer very gently for about 30 minutes, giving it a good whisk every so often (a diffuser plate will come in useful here). Stir in the Parmesan and cream and re-season. Remove from the heat, leave to cool a little and stir in the egg yolk.

Pre-heat the oven to 220C/gas mark 7.

Stuff the cannelloni with the meat or roll into a lasagne sheet. Spoon a little of the sauce in the bottom of a large gratin dish or individuals then place the cannelloni in the dish, coat with the cheese sauce and bake for 15-25 minutes or until it has glazed nicely.

Find this recipe at:

http://www.independent.co.uk/extras/saturday-magazine/food-and-drink/cannelloni-bolognese-791307.html

Baked apples

Baked apples

Serves 4

By Skye Gyngell

4 cox apples (or golden delicious if you prefer as they hold their shape a lot better

2tbsp Cognac or brandy
1tbsp currants
1tbsp sultanas
1tbsp raisins
Zest of one orange
Zest of one lemon
Juice of half an orange
2tbsp of soft brown sugar
2tbsp unsalted butter, melted
Lots of thick Jersey cream or ice cream
Blackberries to taste

Pre-heat the oven to 180C/350F/Gas 4. Using a sharp knife remove a small slice from the base of the apples so that they will sit in the baking tray without rolling over. Hollow out the centre of the apples, but make sure you don't go right through to the base. Gently warm the brandy. Place the currants, sultanas, raisins, orange and lemon zest and juice into a bowl and pour over the warm alcohol. Stir and leave for a few minutes to allow the warm alcohol to plump and soften the fruit. Next, spoon over the sugar and pour over the melted butter. Stir to combine well, then spoon the spiced fruit mixture into the apples.

Place on a baking tray and cook on the middle shelf for 20-25 minutes, or until the apples are soft to the touch and the filling is oozing and bubbling. Remove and allow to cool just slightly before serving with the cream and blackberries.

Find this recipe at:

http://www.independent.co.uk/life-style/food-and-drink/recipes/baked-apples-395988.html

Cabbage Stew [slow cooker]

Cabbage Stew

1 pound ground beef, browned with a little salt
1 can Ro-Tel tomatoes
1 large onion, chopped
1 can whole kernel corn
1 teaspoon garlic salt
3 ribs celery, chopped
1 can stewed tomatoes
1 can Ranch-Style beans
1 tablespoon chili powder
1 small head cabbage **

Mix all ingredients except cabbage and put into crock pot.

Cut cabbage and place on top. Cook 5 or 6 hours on HIGH, or about 8 hours on LOW. Do not add water or drain any of the liquid off of the canned vegetables.

Serve hot.

**BC Don's Note: I would cut the cabbage in 1/4 strips.

Find this recipe at:

http://www.recipegoldmine.com/crockpotsoup/cabbage-stew.html

Texas Black Bean Soup [slow cooker]

Texas Black Bean Soup

2 (15 ounce) cans black beans, rinsed and drained

1 (14 1/2 ounce) can stewed tomatoes or Mexican stewed tomatoes, cut up

1 (14 1/2 ounce) can diced tomatoes or diced tomatoes with green chiles

1 (14 1/2 ounce) can chicken broth
1 (11 ounce) can Mexi-corn, drained
2 (4 ounce) cans chopped green chiles
4 green onions, thinly sliced
2 to 3 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon dried minced garlic

In a crock pot, combine all ingredients. Cover and cook
on HIGH for 4 to 5 hours or until heated through.

Yields 8 to 10 servings - about 2 1/2 quarts.

Find this recipe at:

http://www.recipegoldmine.com/crockpotsoupN/texas-black-bean-soup.html

Navajo Beef and Chile Stew [slow cooker]

Navajo Beef and Chile Stew

3/4 pound lean beef stew meat, cut into 3/4-inch cubes
1 large onion, chopped

2 large cloves garlic, minced
1 (14.5 ounce) can ready-cut tomatoes with juice
1 (7 ounce) can diced green chiles, drained
1 (18.5 ounce) can whole-kernel corn, undrained
1 1/2 teaspoons dried oregano leaves, crushed
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground red pepper
2 tablespoons yellow cornmeal

Combine all ingredients except cornmeal in a 3 1/2-quart crock pot, mixing well. Cover and cook on LOW for 7 to 8 hours or until meat is tender. Turn control to HIGH. Stir in cornmeal. Cover and cook on HIGH for 20 to 25 minutes.

Makes about 4 servings.

Find this recipe at:

http://www.recipegoldmine.com/crockpotsoupN/navajo-beef-chile-stew.html

Southern Chicken Casserole

Southern Chicken Casserole

1 (2 1/2 to 3 pound) frying chicken, cut up
1/2 pound bacon
4 medium potatoes, pared
1 large onion, thinly sliced
1 teaspoon poultry seasoning
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup chopped shallots, green onions or sliced onions
2 tablespoons chopped fresh parsley

Wash and dry chicken.

In Dutch oven, fry bacon until crisp. Remove bacon. Add chicken, browning well on all sides. Remove to a 2-quart casserole dish
as pieces brown.

Cut potatoes lengthwise into 3 slices. Add to bacon fat. Brown on both sides. Remove and place on top of chicken.

Top potatoes with onions. Sprinkle with poultry seasoning, salt, black pepper, shallots (or onion rings) and parsley. Top with the bacon.

Cover. Bake at 350 degrees F for 1 hour 40 minutes.

Makes 4 servings.

Find this recipe at:

http://www.recipegoldmine.com/regsouthSO/southern-chicken-casserole.html

Black Bean / Taro Leaf Soup

Black Bean / Taro Leaf Soup

Chuck's Black Bean Soup, if you make it from dried beans, takes some planning (start the night before serving). But it's worth the time it takes. Add taro leaves, for even more flavour (with more garlic and vinegar), to my normal black bean soup. Garnished with a little salsa and sour cream. Yumm Yumm.

BC Don Note: I use ham stock, thus eliminating one (1) bouillon cub. In lieu of medium onion I use one large Leek stalk. Also, everything is cooked stove-top.

* 1 C dried black beans
* water, lots of it (BC Don uses ham stock)
* 2 cloves garlic, minced
* 1 jalapeno pepper, minced
* 1 medium onion, diced
* 1 rib celery, diced
* 2 bouillon cubes
* 1/2 t black pepper
* 1/2 t cumin
* 1/4 t cayenne pepper
* 1/4 t cilantro
* 1/4 t oregano
* 2 t vinegar

* 3 - 4 good size taro leaves (optional) (total of 3 or 4 square feet surface area of leaves) (** Observe caution with raw taro leaves)



1. Soak beans overnight in water - start mid evening - 12 hours is good. A clear 2 Quart Pyrex utility bowl is perfect for this task - you can look thru the sides for debris. And the sides are marked for measuring.

* Pour beans into bowl.
* Cover with water, 1 inch over top of beans.
* Let it sit for a couple hours.
* Pick floating debris out of water.
* Drain, rinse, repeat this til bedtime.

2. Cover bowl, and put in refrigerator. I'm told undried beans sitting out overnight will ferment.
3. Cut the stems from the taro leaves. Wash leaves well, remove all grit and insects. Soak leaves overnight if possible.
4. The next day, drain and rinse beans one last time, cover with water, 3 inches over top of beans. Add bouillon cubes.
5. Bring to boil, and simmer 1 1/2 hours.
In microwave:
* Cook on High (100%) 10 minutes.
* Cook on Low (30%) for 90 minutes.

6. Drain the taro leaves. Cut the main and larger side veins from the leaves, and discard. Just cook the green part of leaves. Chop leaves into 1/2" square chunks.
7. Add other ingredients, including leaves, to beans.
8. Add enough water to 7 cups in the bowl.
9. Bring to boil again, and simmer 2 hours.
In microwave:
* Cook on High (100%) 5 minutes.
* Cook on Low (30%) for 2 hours. Get the beans and taro leaves nice and tender.

10. Add enough water, again, to 6 cups in the bowl.
11. Serve hot, over rice. Or let it sit in refrigerator until cool.

Find this recipe at:

http://recipes.nitecruzr.net/2008/09/black-bean-taro-leaf-soup.html

Tuna Mandarin Roll Ups [Diabetic]

This sounds like a taste recipe and easy to put together.

Tuna Mandarin Roll Ups

Serving Size: 4

Mandarin oranges add sweetness and moistness to ordinary tuna salad. A touch of curry can be added for the more adventurous or exotic.

Estimated Times
Preparation Time: 15 mins.


1 can (12 ounces) solid white albacore tuna in water, drained
1/4 cup fat-free mayonnaise dressing
1/4 teaspoon curry powder (optional)
1 can (11 ounces) Mandarin orange segments, drained
1/3 cup finely chopped celery
1 can (8 oz.) sliced water chestnuts, drained
4 (8-inch) soft taco-size flour tortillas
2 cups chopped lettuce or baby spinach leaves


COMBINE tuna, mayonnaise and curry powder in medium bowl; mix well. Stir in oranges and celery. Spread 1/2 cup tuna mixture onto each tortilla to within 1 inch of edge; top with 1/2 cup lettuce. Roll up; serve immediately


Nutrition Facts
Serving Size 1/4 of a recipe
Servings per Recipe 4

Amount per Serving
Calories 270, Calories from Fat 35, Carbohydrates 34 g (11%DV), Dietary Fiber 1 g (3%DV), Sugars 2 g, Protein 23 g, Total Fat 4 g (6%DV), Saturated Fat 0.5 g (3%DV), Cholesterol 25 mg (8%DV), Sodium 630 mg (26%DV), Vitamin A (20%DV), Vitamin C (35%DV), Calcium (10%DV), Iron (15%DV)


From:

http://www.everydayeating.com/products/recipe.aspx...

Find this recipe at:

http://www.diabeticnetwork.com/community/DCForumID14/241.html

Herbed Fish [Diabetic]

Herbed Fish (Cooking for 2)

Bisquick Heart Smart(tm) recipe! Trying to eat more fish? Adding herbs is a tasty way to savor your favorite fillets.

Prep Time:15 min
Start to Finish:15 min
Makes:2 servings

1/2 lb fish fillets, about 1/2 inch thick
1 tablespoon olive or vegetable oil
1/4 cup Bisquick Heart Smart(r) mix
2 tablespoons Progresso(r) garlic herb bread crumbs
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried basil leaves
1/8 teaspoon salt
1 egg white or 2 tablespoons fat-free egg product

1. Cut fish into 2 serving pieces. In 8-inch skillet, heat oil over medium heat.

2. In small shallow dish, stir together Bisquick(r) mix, bread crumbs, basil and salt. In another shallow dish, beat egg white. Dip fish into egg white, then coat with Bisquick mixture.

3. Reduce heat to medium-low. Cook fish in oil 8 to 10 minutes, turning once, until fish flakes easily with fork and is brown on both sides.
High Altitude (3500-6500 ft): No change.

Nutrition Information:
1 Serving: Calories 250 (Calories from Fat 90); Total Fat 9g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 60mg; Sodium 560mg; Total Carbohydrate 15g (Dietary Fiber 0g, Sugars 1g); Protein 25g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 8%; Iron 8%

Exchanges: 1 Starch; 0 Other Carbohydrate; 0 Vegetable; 3 Very Lean Meat; 1 1/2 Fat

Carbohydrate Choices: 1

*Percent Daily Values are based on a 2,000 calorie diet.


Success
Choose a mild-flavored fish for this recipe, such as cod, walleye, snapper or perch.
Success
Fish fillets may vary in thickness quite a bit. If possible, select fillets that are about 1/2 inch thick. If you have thicker fillets, you may need to add a few more minutes to the cook time.
Special Touch
Serve with a kicked-up tartar sauce made by mixing fat-free mayonnaise and a spoonful of basil pesto. Garnish with lemon wedges and fresh basil.

Find this recipe at:

http://www.diabeticnetwork.com/community/DCForumID14/242.html