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Sunday, April 12, 2009

Sauteed Mushrooms and Leeks

1 leek, halved and sliced
2 tbsp garlic
1/2 lb fresh mushrooms sliced
1/4 cup brandy
1 tbsp crushed red peppers
1/4 cup whipping cream
1/4 cup gruyere cheese, grated
sea salt to taste

Saute the leek and garlic together until soft. Add mushrooms. Saute for about 5-7 minutes until soft. Add the brandy and cook until the liquid is reduced. Add the crushed red peppers and salt. Right before serving add the whipping cream and the cheese and stir until worked through.

Warm Chicken and Apple Salad

½ cup raisins
½ cup apple juice
¾ lb skinless chicken, diced
2 green apples, diced
2 tsp each grated lemon rind and juice
2 stalks celery, chopped
½ cup walnut halves, roasted
1 bunch romaine or mixed lettuce

Dressing:

2 tbsp low fat natural yogurt
2 tbsp low fat mayonnaise

Place the raisins and apple juice in a large saucepan. Bring to a boil. Reduce heat, add the chicken, cover, and simmer for 10-15 minutes, or until chicken is cooked. Drain and discard liquid. Place the apples, lemon rind and juice, celery, and walnuts in a bowl. Toss to combine. Combine the yogurt and mayonnaise and toss with the salad. Arrange lettuce in a bowl or on plates. Top with the salad and spoon the chicken and raisins over all.