Description: Rich and meaty chili. Low in fat and high in fiber.
Ingredients
2 lbs. ground beef
1 (29-oz.) can tomato sauce
1 1/2 cup water
1 (29-oz.) can pinto beans, undrained
1 (29-oz.) can kidney beans, undrained
1 cup diced onion
1/2 cup diced green chili
1/2 cup diced celery
3 medium tomatoes, chopped
2 teaspoons ground cumin
3 tablespoons chili powder
1 1/2 teaspoons black pepper
2 teaspoons salt
dash garlic powder
Directions
1. In large skillet, over medium-high heat, brown meat; drain fat. Using a fork, crumble meat. Transfer to Dutch oven.
2. Add remaining ingredients to Dutch oven; reduce heat to low; bring to simmer; simmer 2 hours, stirring occasionally.
Serves 6
Monday, August 17, 2009
PF Chang's Orange Peel Chicken
Description: Lightly coated pieces of chicken with a hint of citrus served with a tangy tomato-based sauce.
Ingredients
Sauce:
1 tablespoon vegetable oil
2 tablespoons minced garlic
4 green onions, sliced
1 cup tomato sauce
1/4 cup granulated sugar
2 tablespoons chili garlic sauce
1 tablespoon soy sauce
Chicken:
1/2 cup vegetable oil
4 boneless, skinless chicken
breasts
1 egg, beaten
1 cup milk
1 cup flour
peel from 1/4 orange, julienned (into 1/8"-thick strips)
cooked white or brown rice, to serve
Directions
1. Prepare the sauce: In medium saucepan, heat oil; add garlic and onions; do not let the garlic burn; add tomato sauce; bring to boil.
2. Add sugar, chili sauce and soy sauce; bring to boil; simmer 5 to 6 minutes or until sauce thickens; remove from heat.
3. Prepare chicken: In wok or large skillet, heat oil. Meanwhile cut chicken breasts into bite-sized pieces.
4. In medium bowl combine egg and milk; mix well. Place flour in shallow dish.
5. Coat chicken pieces - first in the flour, then the egg wash and back into the flour. Cook in 2 or 3 batches until all chicken is cooked.
6. When chicken is done, remove oil and rinse out wok with water; reheat pan. When hot, add orange peel and chicken; heat through -
about a minute - stirring gently. Add sauce; heat through.
7. Serve with white or brown rice.
Serves 4
Ingredients
Sauce:
1 tablespoon vegetable oil
2 tablespoons minced garlic
4 green onions, sliced
1 cup tomato sauce
1/4 cup granulated sugar
2 tablespoons chili garlic sauce
1 tablespoon soy sauce
Chicken:
1/2 cup vegetable oil
4 boneless, skinless chicken
breasts
1 egg, beaten
1 cup milk
1 cup flour
peel from 1/4 orange, julienned (into 1/8"-thick strips)
cooked white or brown rice, to serve
Directions
1. Prepare the sauce: In medium saucepan, heat oil; add garlic and onions; do not let the garlic burn; add tomato sauce; bring to boil.
2. Add sugar, chili sauce and soy sauce; bring to boil; simmer 5 to 6 minutes or until sauce thickens; remove from heat.
3. Prepare chicken: In wok or large skillet, heat oil. Meanwhile cut chicken breasts into bite-sized pieces.
4. In medium bowl combine egg and milk; mix well. Place flour in shallow dish.
5. Coat chicken pieces - first in the flour, then the egg wash and back into the flour. Cook in 2 or 3 batches until all chicken is cooked.
6. When chicken is done, remove oil and rinse out wok with water; reheat pan. When hot, add orange peel and chicken; heat through -
about a minute - stirring gently. Add sauce; heat through.
7. Serve with white or brown rice.
Serves 4
Olive Garden Chicken Marsala
Description: Lightly coated chicken breasts skillet fried with sauteed mushrooms in a Marsala sauce.
Ingredients
1/4 cup cake flour (Wondra)
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon oregano
4 tablespoons oil
4 tablespoons butter
4 chicken half breasts - boneless, skinless
1 cup fresh mushrooms, sliced
1/2 cup Marsala wine
Directions
1. In shallow dish, combine flour, salt, pepper and oregano; stir to blend.
2. In heavy skillet, heat oil and butter until butter melts and mixture bubbles lightly.
3. Dredge chicken in seasoned flour; shake off excess; saute in pan 2 minutes for the first side or until lightly browned; as you turn chicken, add mushrooms around the chicken pieces. Cook about 2 more minutes, until lightly browned on the second side; stir mushrooms. Once the second side is lightly browned, add wine around the pieces; cover and simmer for 10 minutes.
4. Transfer to plates and serve.
Serves 4
Ingredients
1/4 cup cake flour (Wondra)
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon oregano
4 tablespoons oil
4 tablespoons butter
4 chicken half breasts - boneless, skinless
1 cup fresh mushrooms, sliced
1/2 cup Marsala wine
Directions
1. In shallow dish, combine flour, salt, pepper and oregano; stir to blend.
2. In heavy skillet, heat oil and butter until butter melts and mixture bubbles lightly.
3. Dredge chicken in seasoned flour; shake off excess; saute in pan 2 minutes for the first side or until lightly browned; as you turn chicken, add mushrooms around the chicken pieces. Cook about 2 more minutes, until lightly browned on the second side; stir mushrooms. Once the second side is lightly browned, add wine around the pieces; cover and simmer for 10 minutes.
4. Transfer to plates and serve.
Serves 4
Saturday, August 15, 2009
Buca di Beppo Shrimp Arrabbiata
3 ounces olive oil
1 pound fresh shrimp
2-1/2 ounces garlic, peeled
4 ounces whole shallots, peeled
5 ounces white wine
2-1/2 ounces lemon juice
8 ounces tomatoes, cut
3 ounces Calamata olives
1 teaspoon salt
1 1/2 teaspoons red pepper
1 1/2 ounces butter
1 1/2 ounces ricotta salata cheese
10 ounces butter
2 1/2 tablespoons sage
1 1/2 ounces garlic
2 ounces Romano cheese
1 tablespoon red pepper
1 teaspoon salt
2 1/2 pounds angel hair pasta
Coarsely chop the shallots. Pull butter to soften. Cook the angel hair al
dente and lightly oil. finely chop fresh sage. Half the pitted black olives
and portion to 3 ounces cut ricotta salata in 1/4 inch cubes and portion to
1 1/2 ounces.
Heat olive oil in saute pan, add shrimp and saut? for approximately 30
seconds. Add the garlic and shallots for 30 seconds. Add white wine, lemon
juice, fresh chopped tomatoes, black olives, salt and crushed red pepper.
Cook until the shrimp are just cooked through, remove pan from heat and add
the room temperature butter. In a large saut? pan, place the room
temperature butter, crushed red pepper, salt, finely chopped sage and
chopped garlic. Place heated pasta in saut? pan and toss well to incorporate
all ingredients thoroughly. toss with Romano cheese and place on a large
platter. Top with shrimp sauce, garnish with cubed ricotta salt and serve to
delighted guests.
Source: Chef Vittorio Renda - Bucca di Beppo Restaurant
1 pound fresh shrimp
2-1/2 ounces garlic, peeled
4 ounces whole shallots, peeled
5 ounces white wine
2-1/2 ounces lemon juice
8 ounces tomatoes, cut
3 ounces Calamata olives
1 teaspoon salt
1 1/2 teaspoons red pepper
1 1/2 ounces butter
1 1/2 ounces ricotta salata cheese
10 ounces butter
2 1/2 tablespoons sage
1 1/2 ounces garlic
2 ounces Romano cheese
1 tablespoon red pepper
1 teaspoon salt
2 1/2 pounds angel hair pasta
Coarsely chop the shallots. Pull butter to soften. Cook the angel hair al
dente and lightly oil. finely chop fresh sage. Half the pitted black olives
and portion to 3 ounces cut ricotta salata in 1/4 inch cubes and portion to
1 1/2 ounces.
Heat olive oil in saute pan, add shrimp and saut? for approximately 30
seconds. Add the garlic and shallots for 30 seconds. Add white wine, lemon
juice, fresh chopped tomatoes, black olives, salt and crushed red pepper.
Cook until the shrimp are just cooked through, remove pan from heat and add
the room temperature butter. In a large saut? pan, place the room
temperature butter, crushed red pepper, salt, finely chopped sage and
chopped garlic. Place heated pasta in saut? pan and toss well to incorporate
all ingredients thoroughly. toss with Romano cheese and place on a large
platter. Top with shrimp sauce, garnish with cubed ricotta salt and serve to
delighted guests.
Source: Chef Vittorio Renda - Bucca di Beppo Restaurant
Bennigan's Bamboo Chicken and Shrimp Skewers
Ingredients
3 chicken skewers
3 shrimp skewers
1 cup lo mein noodles
½ cup peanut sauce.
1 tbsp green onions, chopped
1 tspn black sesame seeds
for Satay Marinade :
½ cup fresh jalapeños
½ cup garlic
½ cup ginger, fresh minced
½ cup fresh lemon juice
2 ½ cups soy sauce
1 ¼ cups sesame oil
1 ½ cups brown sugar
for Peanut Sauce :
2/3 cup crunchy peanut butter
1 ½ cups coconut milk, unsweetened
¼ cup lemon juice
2 tbsp soy sauce
2 tbsp brown sugar
1 tspn fresh ginger, grated
4 cloves garlic, minced
¼ cup chicken stock
¼ cup heavy cream
½ tspn cayenne pepper
Remove skewers from marinade and place onto a well oiled section of the grill or large sauté pan.
Cook chicken and Shrimp for 3 to 4 minutes until done. Toss cooked lo mein noodles with peanut sauce.
Place skewers on top of noodles, garnish with green onions and black sesame seeds.
For satay marinade : Measure and combine all ingredients in a blender and cover. Blend for 1 minute. Place in appropriate size container. Cover and refrigerate.
For peanut sauce : Combine peanut butter, coconut milk, lemon juice, soy sauce, brown sugar, ginger, garlic and cayenne in a saucepan overt moderate heat. Cook until consistency of heavy cream, stirring frequently. Transfer to a blender and pulse briefly three to four times. Add chicken stock and heavy cream to blend. Blend for 1 minute or until smooth and creamy.
3 chicken skewers
3 shrimp skewers
1 cup lo mein noodles
½ cup peanut sauce.
1 tbsp green onions, chopped
1 tspn black sesame seeds
for Satay Marinade :
½ cup fresh jalapeños
½ cup garlic
½ cup ginger, fresh minced
½ cup fresh lemon juice
2 ½ cups soy sauce
1 ¼ cups sesame oil
1 ½ cups brown sugar
for Peanut Sauce :
2/3 cup crunchy peanut butter
1 ½ cups coconut milk, unsweetened
¼ cup lemon juice
2 tbsp soy sauce
2 tbsp brown sugar
1 tspn fresh ginger, grated
4 cloves garlic, minced
¼ cup chicken stock
¼ cup heavy cream
½ tspn cayenne pepper
Remove skewers from marinade and place onto a well oiled section of the grill or large sauté pan.
Cook chicken and Shrimp for 3 to 4 minutes until done. Toss cooked lo mein noodles with peanut sauce.
Place skewers on top of noodles, garnish with green onions and black sesame seeds.
For satay marinade : Measure and combine all ingredients in a blender and cover. Blend for 1 minute. Place in appropriate size container. Cover and refrigerate.
For peanut sauce : Combine peanut butter, coconut milk, lemon juice, soy sauce, brown sugar, ginger, garlic and cayenne in a saucepan overt moderate heat. Cook until consistency of heavy cream, stirring frequently. Transfer to a blender and pulse briefly three to four times. Add chicken stock and heavy cream to blend. Blend for 1 minute or until smooth and creamy.
Starbucks Lemon Sponge Cake
For about 8 servings)
6 large eggs
2 tbsps lemon juice
3/4 cup granulated sugar
Grated zest of a large lemon
1 cup sifted cake flour
1/2 tsp salt
Confectioners' sugar (for dusting)
Use an electric mixer to beat eggs and sugar together in a large bowl at
high speed for about 10 - 15 minutes or until the mixture is very thick.
Add lemon juice and zest. Continue beating for about another 2 - 4 minutes.
Resift 1/2 cup flour with 1/4 teaspoon salt over the egg mixture.
Stir gently, using a rubber spatula.
Repeat this same process with the remaining flour and salt. Make sure the
flour blends well with the mixture.
Butter the bottom (not the sides) of a 10-inch tube baking pan with a
removable bottom.
Put a piece of fitting parchment paper on the bottom of the pan. Thinly
butter it and dust it with flour.
Pour the cake batter into the pan. Smoothen the top nicely.
Bake in a preheated 325° F oven on the lower third rack (not the lowest
position) for about 50 - 55 minutes.
Invert the cake pan on a wire rack to cool.
When the cake has cooled to room temperature, remove the sides of the pan.
Put the cake upside-down onto a plate and remove the parchment paper.
Sprinkle confectioners' sugar over the cake.
6 large eggs
2 tbsps lemon juice
3/4 cup granulated sugar
Grated zest of a large lemon
1 cup sifted cake flour
1/2 tsp salt
Confectioners' sugar (for dusting)
Use an electric mixer to beat eggs and sugar together in a large bowl at
high speed for about 10 - 15 minutes or until the mixture is very thick.
Add lemon juice and zest. Continue beating for about another 2 - 4 minutes.
Resift 1/2 cup flour with 1/4 teaspoon salt over the egg mixture.
Stir gently, using a rubber spatula.
Repeat this same process with the remaining flour and salt. Make sure the
flour blends well with the mixture.
Butter the bottom (not the sides) of a 10-inch tube baking pan with a
removable bottom.
Put a piece of fitting parchment paper on the bottom of the pan. Thinly
butter it and dust it with flour.
Pour the cake batter into the pan. Smoothen the top nicely.
Bake in a preheated 325° F oven on the lower third rack (not the lowest
position) for about 50 - 55 minutes.
Invert the cake pan on a wire rack to cool.
When the cake has cooled to room temperature, remove the sides of the pan.
Put the cake upside-down onto a plate and remove the parchment paper.
Sprinkle confectioners' sugar over the cake.
Starbucks Blueberry Coffee Cake
Ingredients (for about 6 servings)
For the Cake:
1 egg
1 cup milk
1/4 cup unsalted butter, melted
2 cups all-purpose flour
1/2 cup granulated sugar
2 1/2 tsps baking powder
1/2 tsp salt
1/2 tsp ground mace
1 cup fresh blueberries
For the Topping:
2 tbsp unsalted butter
1/3 tsp ground cinnamon
1/4 cup granulated sugar
1/2 cup all-purpose flour
To make the topping, combine cinnamon, sugar and flour in a small bowl.
Add butter and beat with a pastry blender until the mixture is crumbly.
Set aside.
To make the cake, beat together the egg, milk and butter in a large bowl.
Sift flour, sugar, baking powder, salt and mace into a bowl.
Add the egg mixture and beat together until well blended.
Stir in blueberries.
Lightly butter a 9-inch-diameter cake pan.
Evenly spread the cake batter in the pan and sprinkle with the topping.
Bake in a preheated 350° F oven for about 40 - 45 minutes.
For the Cake:
1 egg
1 cup milk
1/4 cup unsalted butter, melted
2 cups all-purpose flour
1/2 cup granulated sugar
2 1/2 tsps baking powder
1/2 tsp salt
1/2 tsp ground mace
1 cup fresh blueberries
For the Topping:
2 tbsp unsalted butter
1/3 tsp ground cinnamon
1/4 cup granulated sugar
1/2 cup all-purpose flour
To make the topping, combine cinnamon, sugar and flour in a small bowl.
Add butter and beat with a pastry blender until the mixture is crumbly.
Set aside.
To make the cake, beat together the egg, milk and butter in a large bowl.
Sift flour, sugar, baking powder, salt and mace into a bowl.
Add the egg mixture and beat together until well blended.
Stir in blueberries.
Lightly butter a 9-inch-diameter cake pan.
Evenly spread the cake batter in the pan and sprinkle with the topping.
Bake in a preheated 350° F oven for about 40 - 45 minutes.
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