December 2006 Archives

Spicy Yogurt-Marinated Chicken with Couscous

Here's one that has been in my repertoire for a long time, and is always good.

Sometimes I use breast meat instead of thighs, if that's what I have on hand. In that case, I have to adjust the cooking time so it's not too dry.

I also use whatever dried fruit I have on hand for the couscous. The last time I made it, I used dried
cranberries, and it was delicious.

I usually use a 5 oz container of Total 0% Fat Free Greek Yogurt, since it's a handy size.

Spicy Yogurt-Marinated Chicken with Couscous

Source: Cooking Light May 2001

1/2 cup plain fat-free yogurt
2 teaspoons lemon rind -- grated
1 1/2 teaspoons lemon juice
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
1/4 teaspoon curry powder
1/8 teaspoon red pepper
1/8 teaspoon ground cloves
1/8 teaspoon ground black pepper
4 skinless boneless chicken thighs
cooking spray

FOR COUSCOUS
1 cup fat-free chicken broth
3/4 cup couscous -- uncooked
2 tablespoons currants
1 tablespoon green onion tops -- sliced
1/4 teaspoon black pepper

To prepare chicken, combine first 11 ingredients in large zip-lock bag. Seal
and marinate in refrigerator 24 hours, turning occasionally. Remove chcken
from bag; discard marinade.

Preheat broiler. Place chicken on broiler pan coated with cooking spray.
Broil 4 inches from heat for 10 min. or until meat thermometer registers
180.

To prepare couscous, bring broth to boil in medium saucepan; gradually stir
in couscous. remove from heat; cover & let stand for 5 min. Fluff with
fork. Stir in currants, onions and pepper.

Black Bean-Salmon Stir-Fry

| No Comments | No TrackBacks

This is the first recipe that I've made from Eating Well Magazine that has turned out a little...meh. That's a really Lenny description, but I may or may not make it again. There was nothing wrong with it, but nothing exciting either.

The only changes I made were to add more salmon, since the piece I had was about 1.5 lbs instead of 1 lb., and to add a stalk of broccolli, so I wouldn't have to make a veg on the side. I just cooked it a bit first so it would all finish at the same time.

I'm not a huge fan of bean sprouts, but I actually did like them in this recipe, but I left them crunchier than the description.

Maybe I didn't make this recipe at all.. I altered it a bit. Ah well, take a look and see if it sounds like something you might like.

salmon_stirfry.JPG


Black Bean-Salmon Stir-Fry

Source: Eating Well Magazine

Yield: 4 servings, about 1 1/2 cups each
Active Time: 20 minutes
Total Time: 20 minutes
Ease of preparation: Easy

We use a generous amount of fiber- and vitamin C-rich bean sprouts in
this quick stir-fry that combines tender cubes of salmon and a rich
black bean-garlic sauce. Make it a Meal: Serve with store-bought
crepes and plum sauce.

1/4 cup water
2 tablespoons rice vinegar
2 tablespoons black bean-garlic sauce
1 tablespoon Shao Hsing rice wine or dry sherry
2 teaspoons cornstarch
Pinch of crushed red pepper
1 tablespoon canola oil
1 pound salmon, skinned and cut into 1-inch cubes
12 ounces mung bean sprouts (6 cups)
1 bunch scallions, sliced

1. Whisk water, vinegar, black bean-garlic sauce, rice wine (or
sherry), cornstarch and crushed red pepper in a small bowl until
combined.
2. Heat oil in a large nonstick skillet over medium-high heat. Add
salmon and cook, stirring gently, for 2 minutes. Add bean sprouts,
scallions and the sauce mixture (the pan will be full). Cook,
stirring, until the sprouts are cooked down and very tender, 2 to 3
minutes.

I have a pressure cooker, and I don't use it nearly enough, but this is one recipe that makes me dig out the pressure cooker from the bottom of the drawer of pots and pans.

Once you have prepared the ingredients, this recipe goes so fast you won't know what to do with your free time! If you buy the squash already cut up, like they have at Trader Joe's, then all you really need to do is mince your onion and you're almost done.

This could be served as a side dish, but truthfully, I usually fill up my bowl and have it alone with some extra parmesan cheese. It's that good.

Yesterday was a comfort-food-needed kind of day, so this really hit the spot.

Risotto With Butternut Squash and Sage

Source: "The Pressured Cook by Lorna Sass"

1 Tbsp Butter or Olive Oil
1 C Minced Onion
1 1/2 C Arborio Rice
1/2 C Dry White Wine or Dry Vermouth
4 C Chicken or Vegetable Broth
1 1/2 Lbs Butternut Squash -- peeled, seeded, and cut into 1 inch chunks
1 Tsp Salt -- or to taste
1 Tsp Dried Sage Leaves -- heaping
1/2 C Parmesan Cheese -- freshly grated
3 Tbsps Minced Fresh Parsley -- for garnish

Heat the butter in the cooker over medium-high heat until it begins to foam. Cook the onions, stirring frequently, until they soften slightly, about 2 minutes. Stir in the rice, taking care to coat it with the oil. Add the wine and continue cooking and stirring until most of it has evaporated, about 1 minute. Add the broth, squash, and salt.

Lock the lid in place. Over high heat, bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 4 minutes. Quick-release the pressure by setting the cooker under cold running water. Remove the lid, titlting it away from you to allow the excess steam to escape.

Crumble the sage leaves into the risotto. Boil over medium-high heat, stirring constantly, until the rice is tender but stil chewy, most of the squash is pureed (a few small chunks here and there are fine), and the risotto loses most of it's soupiness and becomes creamy and thick, 3 to 4 minutes. Turn off the heat and stir in the Parmesan and additional salt, if needed. Serve immediately in large shallow bowls garnished with parsley.

"For a creamy risotto without the cream, this recipe can't be beat. The squash melts down into a puree, napping the kernels of rice in a thick pale-amber sauce. Like special friends, sage and squash bring out the best in each other."

About this Archive

This page is an archive of entries from December 2006 listed from newest to oldest.

November 2006 is the previous archive.

January 2007 is the next archive.

Find recent content on the main index or look in the archives to find all content.

Pages

Powered by Movable Type 4.32-en