Dijon Chicken Recipe

April 18, 2010
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Dijon mustard has always been associated with sandwiches and in salads for some. But as Americans like to put catsup on everything so does the French likes to slather everything with mustard.

This recipe, which combines chicken and mustard, was adapted from French Revolution Food.

Ingredients: (serves 4)

3 tablespoons light olive oil, plus 1 tablespoon

10 chicken legs

2 cloves garlic, chopped

4 shallots, diced

3/4 cup white wine

1 1/2 cups low-sodium chicken stock

6 stems thyme, plus extra for garnish

1/2 cup Dijon mustard

1/2 cup cream

Procedure:

- In a wide, heavy-bottomed pan, heat 3 tablespoons light olive oil on medium-high heat.

- Season the chicken legs with salt and pepper, and pat dry with paper towel. Sear in the hot…

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Fish Fillet With Tofu And Tausi

April 17, 2010
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I absolutely love all the ingredients in this recipe, that’s why I am suddenly featuring it for all of you even though it’s such a simple dish. The combination of tofu, fish and vegetables in this recipe makes it a healthy dish that anyone—from meat lovers to vegetarians—love this.

This recipe is from techiemominthekitchen.blogspot.com.

Ingredients:

500g fish fillet (Cream Dori or labahita), cut 2 inches wide, 2 inches long

1 tbsp Worcestershire sauce salt & pepper

200g tofu, cubed (or more)

1 cup cooking oil

3 cloves garlic, peeled/minced

2 small onions, sliced

2 tbsps all-purpose flour

2 tbsps cornstarch, diluted in ½  cup water

1 cup Button mushrooms, sliced

1 medium carrot, sliced

1 cup leeks, sliced

2 tablespoons black beans/tausi

1 tbsp soy…

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Chicken With Pancetta And Sundried Tomatoes Recipe

April 9, 2010
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Have I ever denied that I love anything that has something to do with chicken? Well, this recipe is just the latest in all my discoveries about chicken dishes. It is absolutely divine, and it looks perfect too on my dining table.

This recipe is adapted from Solo Suppers.

Ingredients: (serves 2)

1 cup cornmeal

2 ounces pancetta, cut into 1/4-inch strips

2 tablespoons olive oil, or as needed

1 boneless chicken breast or 2 thighs, cut into 1-inch chunks

1 medium red onion, cut into 1/4 inch slices

2 tablespoons oil-packed sun-dried tomatoes, cut into narrow strips

3 small cloves garlic, peeled and minced

1/3 cup chicken stock

2 tablespoons fresh chopped basil

2 tablespoons Nicoise olives (optional)

Procedure:

- To prepare the polenta,…

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Mushroom Burger Recipe

April 9, 2010
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To say that this mushroom burger is healthy is not good enough; it is simply delicious and absolutely nutritious. Most veggie burger tends to be bland at times, but this recipe has all the right components to be juicy and tasteful.

This recipe is adapted from “Lisa’s Mushroom Burger” at weheartfood.com.

Ingredients: (makes 4 large or 6 small mushroom patties)

3 tbsp olive oil

1 1/2 lb mushrooms, roughly chopped (combination of crimini, shiitake, and Portobello)

1/2 cup finely chopped onion

6 cloves minced garlic

2/3 cup rolled oats

1/3 cup shredded Parmesan

3/4 cup breadcrumbs

2 eggs, beaten

1 tbsp chopped fresh parsley, or 1 tsp dried parsley flakes

1 tsp dried oregano

1/2 tsp salt

1/4 tsp black pepper

Procedure:

* Heat 1 tbsp oil…

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Szechuan Shrimp Recipe

April 9, 2010
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I have always been a shrimp lover. I don’t deny the fact. This recipe will probably make even the shrimp haters love these little things. This dish has the right amount of spiciness and saltiness to it without the one overpowering the other one.

I got this recipe from allrecipes.com.

Ingredients: (serves 4)

4 tablespoons water

2 tablespoons ketchup

1 tablespoon soy sauce

2 teaspoons cornstarch

1 teaspoon honey

1/2 teaspoon crushed red pepper

1/4 teaspoon ground ginger

1 tablespoon vegetable oil

1/4 cup sliced green onions

4 cloves garlic, minced

12 ounces cooked shrimp, tails removed

Procedure:

* In a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. Set aside.
* Heat oil in a large skillet over…

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Get To Know Parsleys

April 9, 2010
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Parsleys are more than just garnish for food. You can also incorporate them into the cooking itself to make your food tastier. These herbs are one of those you can find almost anywhere. There are two types of parsleys—the flat leaf (also called the Italian parsley) and the curly leaf.

The difference between them? Read on…

Flat parsley has a robust taste, so it is more ideal for flavoring. You can treat them as seasonings for meatballs, chopped as starches, kneaded into bread or snipped into sandwiches. You can also use them as side dish—fry them or dress them for salads. Curly leaf, however, are less tough and are usually used for…

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Broiled Cod With Lemon And Thyme Recipe

April 9, 2010
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I like fish whether they are broiled, grilled, fried or sautéed with anything. But of course, fresh broiled fish with almost no sauce and dressing are the best things in life. This recipe takes about 10 minutes to prepare, but it was elegant and exceptionally delicious.

This recipe is adapted from Gourmet.

Ingredients: (serves 4)

4 fillets pollack, cod, or other white fish

1/2 cup mayonnaise

2 teaspoons grated lemon zest

1 tablespoon fresh lemon juice

1 tablespoon minced shallots

1 1/2 teaspoons anchovy paste, or 2 fillets, minced

2 teaspoons chopped fresh thyme leaves

Procedure:

- Preheat the broiler. Lay the fillets on a pan and coat with a bit of olive oil on both sides. Lay them skin-side down in…

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Crabby Falafel Sliders Recipe

April 9, 2010
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Aside from eating them steamed or with black and bean sauce, crabs are also my absolute favorite patties. This recipe, adapted from J. Kenji Lopez-Alt, is the perfect combination of Greek tzatziki and North-African-slash-Spanish crab cakes. Top them off with a delicious harissa mayonnaise, and you have on your plate the perfect little crab burgers.

Ingredients: (makes 12 sliders)

One (14.4 ounce) can chickpeas beans, drained

1/2 teaspoon baking powder

1 teaspoon ground cumin

1/2 cup loosely packed, roughly chopped cilantro leaves

2 scallions, roughly chopped

1 tablespoon grated lemon zest, from 1 lemon

1/2 jalapeño pepper, seeds and ribs removed, chopped fine (optional)

1 garlic clove, peeled and grated on microplane or passed through garlic press

2 tablespoons flour

1/2 pound…

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Pasta Carbonara With Leeks Recipe

April 6, 2010
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I love Carbonara so much that I can’t help but look for more variations of this dish on the Internet. This recipe, which I found in Bon Appetit, mixes leeks with the original pasta carbonara recipe.

Ingredients: (serves 2)

2 slices bacon, chopped finely

1 medium leek, white and pale green parts only, halved lengthwise, and then sliced crosswise into 1/3-inch pieces

5 ounces small shaped pasta like chiocciole or orecchiette

1 large egg

1/4 cup Parmesan, grated

1/2 tablespoon Italian parsley, chopped

Salt and pepper

Procedure:

- Bring a large pot of water to a boil. Meanwhile, add the bacon to a large skillet set over medium heat. Cook, stirring occasionally, until the fat has rendered and the bacon…

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Broccoli Rabe Now In Season

April 6, 2010
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Also known as raab, rapa, rapine, rappi, turnip broccoli and Italian or Chinese broccoli, the broccoli rabe is in season during spring. But despite its name, this vegetable has no relation to the regular broccoli. It is a descendant of wild herbs and closely related to turnips. It originated in southern Mediterranean and was brought to the United States in the 1920s by Italian immigrants.

Broccoli rabe has a nutty and bitter taste. It is a staple in Italian dishes and Chinese cuisines. When buying broccoli rabe, make sure you look for bright green and crisp leaves. Avoid wilted and yellow leaves. The thinner and firmer the stems of the broccoli…

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