Light sour cream Shredded cheddar cheese
Chopped cilantro
METHOD
1. Heat oil in large saucepan.
2. Add chicken, onion and
garlic and cook for three minutes, stirring constantly. Add chilli powder, cumin, oregano and salt; cook until chicken is cooked and onion is tender,
stirring frequently.
3. Stir beans and broth into chicken mixture. Add picante sauce and bring to a boil.
4. Reduce heat and simmer, uncovered, for 10 minutes, stirring occasionally.
Ladle into soup bowls. Top with sour cream, cheese and cilantro. Makes 4 servings.
Mango Chutney Chicken Salad
1/2 cup mayonnaise
1/2 cup sour cream
3 tbsps. mango chutney
(available in supermarkets)
2 tsps. curry powder
Salt and pepper, to taste
3 cups thinly sliced cooked
chicken breasts
3 scallions, minced
2 ribs celery, thinly sliced
1/2 cup coarsely chopped
roasted cashews
1/2 cup golden raisins
METHOD
Combine the mayonnaise, sour cream, mango chutney, curry powder, salt and pepper in a large bowl and whisk until smooth. Add the chicken, scallions, celery, cashews and raisins. Toss to coat well. Chill, covered, until serving time.
Makes 8 servings.
Saucy Chickenball Pasta
1 lb. ground chicken
1 tbsp. dried parsley
1/4 tsp. dried oregano
1/4 tsp. salt
1/8 tsp. pepper
1 tbsp. vegetable oil
1 tbsp. all-purpose flour
3/4 cup chicken broth
1 tbsp. red wine vinegar
1 tsp. dried basil
1 lb. celery, cut into 2-inch
(5-cm) lengths
3 cups rotini or other pasta
1/4 cup grated Parmesan
cheese
METHOD
1. Combine chicken, parsley, oregano, salt and pepper; mix well. Form into 1-inch (2.5-cm) balls.
2. Heat oil in frying pan over medium-high heat. Brown chickenballs on all sides. Drain off fat. Stir in flour; add beef broth, vinegar and basil. Cover and simmer eight minutes, stirring occasionally. Stir in asparagus and cook until tender, three to five minutes.
3. Meanwhile, cook rotini in large amount of boiling salted water until tender; drain. Toss with chickenballs sauce and cheese. Serve immediately.
Makes 4 servings.
Crunch Oven-Fried Chicken
1/3 cup plain, low fat yoghurt
1 tbs. lemon juice
2 tsps. fresh ginger,
minced, peeled
1 clove garlic, minced
1/2 tsp. black pepper
2 chicken breast/drumsticks
1 1/4 cups cornflakes, crushed
METHOD
1. In a bowl, combine all ingredients except chick and cornflakes.
2. Add chicken to the mixture and coat well.
3. In a covered container, marinate for 3 hours or overnight in the fridge.
4. Keeping marinade on chicken, coat with cornflakes. Place on greased baking
sheet. Bake at 400 degree F for about 45 minutes or until done.
Little-White and Associates
Grilled Chicken With Tomatoes and Goat Cheese
4 whole chicken breasts
(about 2 1/4 pounds), split
1/4 cup plus 2 tbsps. olive oil
Salt and freshly ground pepper
1 tbsps. plus 1 tsp.
balsamic vinegar
4 small tomatoes, seeded
and chopped
1/4 cup chopped fresh parsley
1 (3 1/2- to 4-ozs) package
soft goat cheese
METHOD
1. Preheat the grill to hot or preheat the broiler.
2. Brush the chicken on
both sides with 2 tablespoons
of the oil and season with salt and pepper.
3. Grill the breasts, skin side down, for 10 to 12 minutes, until the skin is crisp and browned. Turn the chicken and cook for 10 to 15 minutes longer, until nicely browned on both sides and cooked through.
4. Meanwhile, put the vinegar in a medium bowl and slowly whisk in the remaining 1/4 cup oil. Stir in the tomatoes and parsley and season with salt and pepper.
5. To serve, place the chicken on plates, spoon the tomato mixture over, and crumble the goat cheese on top. Serves 4.
MISC.
Easy Corn Chowder
1 small onion, chopped
1 clove garlic, finely choppe
1 tsp. olive oil
1/2 cup potatoes, chopped
2 stalks celery, chopped
1 cup whole kernel corn
1/2 cup carrots, grated
2 cups soy milk
1 tsp. tamari soy (or
regular milk) sauce
METHOD
Sauté onion and garlic in oil. Add potatoes and celery and continue to sauté for a few more minutes. Add corn, carrots and milk and allow to simmer until vegetables are tender. Add tamari to taste.
Black-Bean Fajitas
8 10-inch flour tortillas
2 tbsps. vegetable oil
2 small sweet peppers, seeded,
cut into thin strips
BLACK-BEAN SPREAD
1 16-oz. can black beans,
drained, rinsed
1 clove garlic, chopped
2 tbsps. chopped cilantro
1 tbsp. vegetable oil
1 tbsp. cider vinegar
1/2 tsp. hot pepper sauce
Optional garnishes: slices of
pear, cilantro leaves, salsa,
scallion strips.
METHOD
1. Heat oven to 325 ºF.
2. Wrap tortillas in aluminium foil; place on oven rack until heated through, about 15
minutes.
3. Meanwhile, in large skillet, over medium-high heat, heat oil; sauté peppers until edges are slightly browned.
4. Prepare bean spread: In bowl of food processor or in blender, combine bean-spread ingredients. Using quick off-on or "pulse" mode, blend to consistency of thick paste; set aside.
5. Remove 2 tortillas, keeping remainder wrapped; using 3-inch biscuit cutter, cut 4 rounds from each tortilla. Add about 1 tablespoon bean spread to centre of each round. Top with bell-pepper strips and garnishes. Fold to form fajitas; tie with scallion strip to close.
6. Repeat procedure with remaining tortillas.
Makes 32 fajitas.
Spareribs
1/4 cup vegetable oil
1/4 cup lemon juice
1/4 cup soy sauce
1 tbsp. honey
1 1/2 tsps. ground coriander
1/2 tsp. ground ginger
1/4 tsp. black pepper
3 lbs. pork side spareribs, cut
into serving-size pieces
METHOD
1. In large shallow dish, combine oil, lemon juice, soy sauce, honey, coriander, ginger and pepper. Add spareribs, turning to coat both sides. Cover and marinate in refrigerator several hours or overnight, turning once.
2. Remove ribs from marinade and place on rack in shallow, foil-lined pan; reserve marinade.
3. Bake at 325 degree F for 1 1/4 hours, brushing occasionally with remaining marinade. Turn ribs and brush with marinade; bake an additional 15 minutes.
Serves four.
Three-Pepper Beef
2 1/2 lbs. flank steak
1 cup finely mashed or
pureed fresh, ripe papaya
1 1/2 tbsps. each green, black
and white peppercorns,
coarsely cracked
6 tbsps. olive oil
1/4 tbsp. lemon juice
(or 1/8 tbsp. lime juice)
Salt, to taste
METHOD
1. With a small sharp knife, make 1/2-inch-long slits in the flank steak in several places. Put steak in a glass baking dish and spoon pureed papaya over meat; cover and refrigerate for 2 hours. Scrape puree from steak; discard puree. Blot meat dry with paper towels.
2. Press peppercorns into both sides of steak; place steak in clean, dry glass baking dish, cover, and refrigerate for 2 hours. Allow to stand at room temperature 5 to 8 minutes before cooking.
3. Prepare a medium-hot charcoal fire or preheat broiler. In a small bowl, whisk together olive oil and lemon juice. Salt steak lightly on both sides. Grill or broil to desired doneness, turning once and basting once with half of the oil mixture. For medium-rare meat, cook until a meat thermometer inserted into the thickest part of the steak registers 145 degrees. Transfer steak to a wooden cutting board; brush with remaining oil mixture. Let stand 5 minutes to settle juices, then slice on the diagonal across the grain into wide, flat slices.
Serves 6.
Steak Au Poivre
3 club steaks (about
3/4 pound each)
3 tbsps. black peppercorns,
coarsely crushed
3 tbsps. olive oil
3 tbsps. unsalted butter
Juice of half a lemon (or lime)
1/2 tsp. Worcestershire sauce
2 sprigs parsley, minced
1 tsp. chives
Salt, to taste
METHOD
1. Coat both sides of steak with crushed peppercorns, pressing firmly into
meat to form an even coating. Let stand 30 minutes.
2. Heat a heavy skillet or ridged griddle over medium-high heat; pour in olive
oil. Sauté steaks on one side until well browned (about 5 minutes). Turn
and sauté 3 minutes on second side. Remove steaks to a serving platter
and keep warm.
3. To prepare sauce, add \butter, lemon juice, Worcestershire sauce, parsley
and chives to skillet in which steaks were cooked; whisk to combine. Add salt
to taste; whisk again before serving.
Serves 3.
Cheese-Scalloped Potatoes and Carrots
2 cups water
6 potatoes, thinly sliced
2 medium onions, thinly sliced
4 medium carrots, sliced
3 tbsps. margarine
2 tbsps. flour
1 tsp. salt
1/8 tsp. pepper
Dash of cayenne
1 1/2 cups milk
1 1/2 cups grated old
cheddar cheese
METHOD
1. Heat oven to 375 degree F.
2. Bring water to boil in a large frying pan, add potatoes, onions and carrots. Cover and cook 10 minutes or until tender. Drain.
3. In a medium pot, melt margarine. Remove from heat and stir in flour, salt, pepper and cayenne. Add milk and blend well.
4. Bring to a boil over medium heat, stirring constantly until cheese melts.
5. Layer half of the potatoes, onion and carrot in a lightly greased baking dish. Top with half the sauce. Repeat layers.
6. Bake covered for 30 minutes or until potatoes are tender. Remove cover during the last 10 minutes of baking.
Serves 6 to 8.
Variation: Add 1 tsp. each chilli powder and cumin to the sauce.
