Friday, May 27, 2011

Chicken-Broccoli Casserole

Chicken-Broccoli Casserole

  • 1 cup diced chicken breast, cooked
  • 1 cup broccoli, cooked
  • 2 cups rice, cooked
  • 1 1/2 cups cream of chicken soup (or a healthier substitute)
  • 1/4 cup mushrooms or black olives (purely optional)
  • pepper to taste
  • 1/2 cup shredded cheddar cheese

Combine all ingredients except cheese. Cook over medium heat, stirring regularly, until hot. Top with cheese and serve.

Source: http://www.thesimpledollar.com

Image courtesy of Web Design Worthing

Friday, May 20, 2011

Chicken Adobo

Chicken Adobo

This is a traditional dish of the Philippines. The main flavor comes from vinegar. It is a kind of vinegar stew and is usually served with rice. Cane and coconut vinegars are the common vinegars in the Philippines, but they are not necessarily the best . This dish can be improved by using better vinegars, but it is delicious what ever vinegar is used. Other meats may also be substituted, but the cooking times will vary depending on which meat is used and how small you cut the meat.

  • 1 chicken cut up into small pieces [with or without the head]
  • 1 cup of vinegar
  • 1 cup of water
  • 2 tablespoons of soy sauce (Filipinos call this toyo)
  • 1 bay leaf
  • 5 cloves of crushed garlic
  • 2 tablespoons of salt
  • 5 peppercorns
  • 2 mild red peppers

Put everything into a pot and cook slowly until the chicken starts to come off of the bones and a gravy forms. If it is too sour for you, add a little more water. American chickens are fatter than their Filipino cousins, so you may want to remove some of the oil for health reasons.

Don't be afraid to try other spices as well. Cinnamon and/or nutmeg for example can add something unique to this traditional dish.

Source: http://www.vinegarman.com

Image courtesy of Michael Lorenzo

Friday, May 13, 2011

Battered Cauliflower

Battered Cauliflower

  • 1 egg
  • 2 cups warm water
  • 1 tablespoon sugar
  • 4 1/2 teaspoons salt
  • 1 tablespoon baking powder
  • 1/4 teaspoon soda
  • 1 1/2 teaspoon dry mustard
  • 1 1/2 teaspoon dry yeast
  • 1/8 cup vegetable oil
  • 2 1/2 cups flour

Parboil cauliflower till soft. Dissolve yeast in warm water, add remaining ingredients. Dip cauliflower in batter. Deep fry till brown and crisp. Melted cheese makes a good dip.

To parboil, fill a pot on the stove with boiling water and prepare the food you intend to parboil. When the water boils, toss the food in, and cook it until it starts to soften. Drain the food and run cold water over it so that the color will set and the food will not turn to mush. Set the food aside until you are ready to throw it into the primary dish you are cooking, or put it into a storage container if you do not intend to use it right away.

Source: http://www.wisegeek.com/what-is-parboiling.htm

Image courtesy of Helmut Gevert

Friday, May 6, 2011

Blueberry Blintzes

Blueberry Blintzes

At the very heart of every good blintz recipe is the perfect egg. Eggs are an inexpensive protein-packed food that’s rich in vitamin B12, omega-3 fatty acids, and folate. But don’t worry -- if you’re allergic to eggs you can substitute ground flax seeds in this (or any) baking recipe.

Blueberry Blintzes

  • 1 egg
  • 4 egg whites
  • 1/4 tsp cinnamon
  • 1/4 tsp vanilla extract
  • 1 tsp. agave nectar or Stevia sweetener
  • 2 Tbsp Greek plain yogurt
  • 2 Tbsp ground flax seeds
  • 1/2 cup blueberries

In a large bowl, whisk egg, egg whites, cinnamon, vanilla extract, and sweetener for 4-5 minutes until mixture becomes airy and fluffy.

Spray a skillet with cooking spray; add whipped mixture and cook over medium heat. Cook for 2-3 minutes and flip to the other side to ensure even cooking.

When eggs are fully cooked, transfer to serving dishes and top with a dollop of Greek plain yogurt and a sprinkle of ground flax seeds and blueberries in the center.

Fold the eggs over the yogurt and fruit.

Source: www.foodily.com with permission. © 2010 Foodily.com Inc.

Image courtesy of Jonathan Ruchti, modified by GIMP