Sunday, October 25, 2009

Cranberry Rice Pilaf

I made this tonight and it was excellent

1 cup brown rice
1 cup fresh cranberries
1 1/2 cup chicken stock, no salt added
1/2 cup orange juice
1/2 cup sherry
1 tsp sea salt
1/2 cup slivered almonds

To a pot add the brown rice, cranberries, stock, orange juice and sherry. Bring to a boil. Lower to a simmer and let cook for 45 minutes. In the last 5 minutes add the salt and the almonds. Serve with chicken.

Lemon-Horseradish Sole

My Uncle and Aunt made this and said it was great. Hope you enjoy.

3 tablespoons butter, softened, unsalted
3 tablespoons chopped fresh parsley
1 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
2 teaspoons prepared white horseradish
3/4 teaspoon Dijon mustard
4 sole fillets, (6 ounces each)
Coarse salt
Lemon wedges, for serving (optional)

In a small bowl, stir together butter, parsley, lemon zest and juice, horseradish, and mustard.
Season both sides of fillets with salt; lay, flat side up, on a clean work surface. Reserve 2 teaspoons butter mixture; dividing evenly, spread remaining butter mixture on top of fillets. Fold fillets in half crosswise, enclosing butter mixture. Place folded fillets in a 9-inch microwave-safe dish with a tight-fitting lid. Top with reserved butter mixture, dividing evenly. Cover; microwave on high until fish is just cooked through, about 5 minutes. To serve, place fillets on plates, and spoon juices from dish over fillets; garnish with lemon wedges, if desired.

Thursday, October 22, 2009

Citrus-Wine Chicken

2-1/2 to 3 lbs chicken breasts
1/4 tsp salt, low sodium
1/4 tsp pepper
1/4 tsp onion powder
1/4 tsp paprika
1 tbsp diet margarine
1 cup orange juice
1 cup white table wine
1 tsp Worcestershire
1/4 tsp garlic powder
2 tbsp cornstarch
1/4 cup water

Lightly sprinkle chicken pieces with first four ingredients. Place chicken, skin side down, in non-stick shallow casserole. Melt margarine; brush chicken pieces. Bake at 375 F for 40 minutes. Combine juice, wine, Worcestershire sauce and garlic powder; pour over chicken. Cover and bake 20 minutes or until tender. Remove chicken; combine cornstarch and water, add to pan juices. Cook over medium heat; stirring constantly until thickened. Remove from heat. Serve sauce over chicken.

Monday, October 12, 2009

Carribbean Reef Chicken

2 chickens -- broiler/fryers halved
1/2 tsp salt
1/4 tsp pepper
1/2 cup sugar, brown dark
4 tbsp rum, dark divided
1 tbsp juice lime
2 tsp pepper lemon
1 tsp ginger
1/2 tsp cloves, ground
1/4 tsp cinnamon
1/4 tsp garlic powder
2 drops hot pepper sauce
10 ounces chutney mango
lemon, sliced
lime, sliced
parsley

Sprinkle salt and pepper over washed and dried chicken. Set aside. In a small bowl, make Caribbean paste by mixing together sugar, 2 tbsp of the rum, lime juice, lemon pepper, ginger, cloves, cinnamon, garlic powder, and hot pepper sauce; set aside. Place the chicken, skin side up, in a large shallow baking pan. Rub Caribbean paste evenly over the chicken. Bake in a 400F oven for 45 minutes or until the chicken is fork tender. In a blender, place chutney and remaining 2 tbsp of rum; process to blend. Spoon chutney mixture over chicken and bake about 3 minutes more or until chutney is warm. Arrange chicken on a serving platter. Garnish with lime, lemon, and parsley.

Saturday, October 3, 2009

Polish Sausage and Cabbage Soup

1/2 lb. polish sausage ring, sliced (I used turkey sausage to limit the amount of fat)
1 1/2 lbs. potatoes and liquid, sliced and boiled
1/2 onion, diced (optional)
1 can stewed tomatoes, cut up while in can, no salt added
1 can chicken broth, low sodium or no salt added
1/2 head medium cabbage, cut up in bite size pieces
salt and pepper to taste
1/4 cup sweet and sour red cabbage (optional)

In a 4 qt. pan, cook potatoes and onions until a fork can pierce the potatoes. Add sausage, tomatoes and broth. Cook together to get a blend of flavors. Add cabbage 5-10 minutes before serving. Length of time depends on crispiness desired in cabbage. Add salt and pepper to taste before serving. Sweet and sour red cabbage may be added to give soup a more tangy taste. Add cooked navy or any kind of beans or corn if desired.

Thursday, October 1, 2009

Moroccan Chicken Couscous

3 tbsp olive oil
2 onions, sliced
4 cloves garlic, minced
2 lbs boneless, skinless chicken breasts, cubed
1 ½ tsp salt
¾ ts each ground cumin and cinnamon ¼ tsp cayenne
2 ½ cups chicken broth
1 can diced tomatoes
1 can chickpeas, drained
2 boxes couscous
¾ cup golden raisins
1/3 cup kalamata olives, pitted and coarsely chopped

Heat oil in large heavy pot over medium high heat. Add onions; cook, stirring occasionally, 7 minutes, until golden. Add garlic and chicken; cook, stirring, 6 minutes. Add salt, cumin, cinnamon and cayenne; cook 1 minute. Add broth, tomatoes and chickpeas. Bring to a boil. Lower heat to medium low; simmer 5 minutes. Stir in couscous, raisins and olives. Remove from heat. Cover pot; let stand 5 minutes. To serve, fluff couscous gently with a fork. Serve with warm pita bread.