Monday, December 30, 2013
Fried Honey Bananas
1 slightly under-ripened banana, sliced
1 tablespoon honey
Lightly drizzle olive oil in a skillet over medium heat. Arrange banana slices in pan and cook for 1-2 minutes on each side.
Cilantro Chili Chicken Skewers
1/4 cup extra virgin olive oil
6 cloves garlic, mince
3/4 bunch fresh cilantro (save remaining for garnish)
1 teaspoon salt & pepper
Sweet chili sauce for basting
Soak skewers in water for at least 20 minutes to prevent burning.
Cut chicken into 1" cubes and place into bowl. Add olive oil, garlic and cilantro in a food processor and pulverize. Pour the marinade into the bowl with the chicken, add teaspoon of salt and pepper and marinate overnite if possible.
Preheat the grill to medium heat and coat with oil. Remove chicken from the refrigerator and put 5-6 pieces of chicken on each skewer. Cook for 4-5 minutes on each side. Brush chili sauce on chicken just before done cooking to create a nice glaze.
1/4 cup canola oil
1 large onion, thinly sliced
2 red bell peppers, thinly sliced
3 large garlic cloves, thinly sliced
1/4 cup sweet Hungarian paprika, plus more for sprinkling
1 1/2 teaspoons caraway seeds, ground
3 tablespoons all-purpose flour
6 cups chicken stock or low-sodium broth
2 bay leaves
2 thyme sprigs
Salt and freshly ground pepper
2 pounds skinless, boneless chicken breasts, cut into 1-inch pieces
1/2 cup fat-free sour cream
In a large enameled cast-iron casserole or Dutch oven, heat the oil until shimmering. Add the onion, bell peppers and garlic and cook over moderate heat, stirring occasionally, until just beginning to brown, about 8 minutes. Add the paprika, caraway and flour and cook, stirring, for 2 minutes. Add the stock, bay leaves and thyme sprigs, season with salt and pepper and bring to a boil. Simmer over moderately low heat, stirring occasionally, until the peppers are very tender and the sauce is thickened, about 1 hour.
Add the chicken to the sauce and cook over high heat until just white throughout, about 6 minutes. Discard the bay leaves and thyme sprigs. Spoon the chicken into bowls, and top with sour cream. Sprinkle with paprika and serve.
NOTES One Serving 257 cal, 10 gm fat, 1.5 gm sat fat, 11 gm carb, 2.3 gm fiber.
Cauliflower Shepards Pie
Cauliflower Shepards Pie
For the meat filling
2 tablespoons canola oil1 cup chopped onion
2 carrots, peeled and diced
2 celery sticks diced
2 cloves garlic, minced
1 1/2 pounds ground lamb
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons flour
2 teaspoons tomato paste
1 cup chicken broth
1 teaspoon Worcestershire sauce
2 teaspoons chopped parsely
1/2 cup fresh or frozen corn kernels
1/2 cup fresh or frozen English peas
salt and pepper
splash of milk
white cheddar (optional)
for the cauliflower mash
2 heads cauliflower, chopped
1. Preheat the oven to 400 degrees
2. Chop 2 heads of cauliflower and place in large pot of water to boil
3. While the cauliflower is boiling, sauté onions and carrots in the oil in a saucepan over medium heat until they begin to get color.
4. Add garlic and stir to combine then add lamb, salt, pepper, and cook until brown. Then sprinkle the meat with the flour, stir and cook for another minutes.
5. Add the tomato paste, chicken broth, Worcestershire, and parsley and stir to combine.
6. Bring the mixture to a boil, reduce the heat to low, and simmer about 10 minutes.
7. Add the corn and peas to the lamb and spread evenly into individual ramekins or an 11.5 by 8 inch baking dish.
8. Put boiled cauliflower in food processor and season with salt pepper and butter if you wish ( I also added a splash of milk)
9. Top lamb mixture with cauliflower – and sprinkle with white cheddar and chives. Bake until golden brown and bubbling about 25 minutes.