August 14, 2017

Three Herb Chicken and Mushrooms


I followed the recipe from Better Gardens and Homes magazine, but with marinated overnight chicken. Result is quite tasty.

Lemon Garlic Marinade for Chicken
Servings 4
2 cloves garlic, minced
4 tablespoons olive oil,
2 tablespoons chopped fresh parsley,
3 tablespoons lemon juice, fresh preferred
1⁄8 teaspoon pepper
1 1⁄2 lbs boneless chicken

Place chicken breasts in a large ziploc bag. Mix first five ingredients together and pour over chicken. Marinate at least one hour, longer if possible. I marinated overnight.


Recipe from Food.com

8 chicken thighs (about 4 pounds), skin on  (I used 5)
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
2 tablespoons snipped fresh rosemary
2 tablespoons snipped fresh thyme
1 tablespoon extra-virgin olive oil
8 ounces fresh button or cremini mushrooms, halved and/or quartered
1 tablespoon all-purpose flour
1 cup chicken broth (I used 1/4 cup)
1/2 cup dry white wine or chicken broth
2 tablespoons Dijon-style mustard
1 tablespoon snipped flat-leaf Italian parsley


Preheat oven to 400 degrees F. Season chicken on both sides with salt, 1 tablespoon of the rosemary, and 1 tablespoon of the thyme. Heat the olive oil over medium heat in a 12-inch cast iron skillet or very large oven-going skillet. Add chicken, skin side down, to the hot oil and cook for 5 to 7 minutes until browned on one side. Turn chicken pieces over and place skillet into the oven for 15 to 20 minutes or until done (at least 170 degrees F). Remove chicken from skillet and set aside.

Add mushrooms to skillet and turn heat to medium-high; cook stirring occasionally for 4 minutes. Add flour to skillet, stirring to coat. Stir in chicken broth, wine, and mustard. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Remove skillet from heat and add remaining rosemary, thyme, and parsley. Serve mushrooms sauce over chicken.

August 08, 2017

Lentil, Pasta & Vegetable Soup


SERVINGS 4

1 tablespoon olive oil
1 medium onion, chopped
4 garlic cloves, finely chopped
350 g carrots, sliced
1 stalk celery, sliced
225 g (1 & 1/4 cups)  dry red lentils
2 1⁄2 cups vegetable stock
3 cups boiling water
1 cup pasta
2⁄3 cup plain yogurt
salt and pepper
2 tablespoons fresh parsley, chopped, to garnish

Heat oil in a large saucepan and gently fry the prepared onion, garlic, carrot and celery, stirring gently, for 5 minutes until the vegetables begin to soften.

Add the lentils, stock and boiling water. Season with salt and pepper to taste, stir and bring back to the boil.

Simmer, uncovered, for 15 minutes until the lentils are completely tender.
Allow to cool for 10 minutes.

Meanwhile, bring another saucepan of water to the boil and cook the pasta according to the instructions on the packet. Drain well and set aside.

Place the soup in a blender and process until smooth. Return to a saucepan and add the pasta.
Bring back to a simmer and heat for 2-3 minutes until piping hot. Remove from the heat and stir in the yogurt. Season if necessary.

Serve sprinkled with chopped parsley. We also add a sprinkle of brewers yeast. (I added parsley in a soup and did not use brewers yeast)

Tip: Avoid boiling the soup once the yogurt has been added. Otherwise, it will separate and become watery, spoiling the appearance of the soup.

Овощной суп с красной чечевицей и йогуртом

На 4 порции.

1 столовая ложка оливкового масла
1 средняя по размеру головка лука, мелко нарезанная
4 зубчика чеснока, мелко нарезанные
350 г моркови, нарезаннoй на мелкие куски
1 стебель сельдерея, нарезаннoгo
225 г (1 и 1/4 чашки) сухой красной чечевицы
2 1/2 стакана овощного бульона
3 стакана кипятка
1 чашка сухих макарон
2/3 чашки йогурта
соль и перец по вкусу
2 столовые ложки свежей петрушки, мелко нарезанной

Нагреть оливковое масло масло в большой кастрюле и обжарить приготовленный лук, чеснок, морковь и сельдерей, помешивая в течение 5 минут, пока овощи не станут мягкими

Добавить чечевицу, бульон и кипящую воду. Приправить солью и перцем по вкусу, перемешать и довести до кипения.

Не закрывая кастрюлю кипятить 15 минут, пока чечевица не станет полностью мягкой.
Снять с огня и дать остыть в течение 10 минут. Пока суп остывает в другой кастрюле вскипятить воду и  сварить макароны до полной готовности. Слить воду и промыть под холодной водой.

Вылить суп в блендер и прокрутить до получения однородного пюре.
Вернуть пюре в кастрюлю и добавить макароны.
Накрыть крышкой и довести суп до кипения. Кипятить 2 минуты. Снять с огня и добавить йогурт.

Подавать с мелко нарезанной нарезанной петрушкой (Я положила петрушку в суп. )

Совет. Не кипятить суп после добавления йогурта.


Recipe comes from Food.com


August 05, 2017

Detox Red Cabbage Slaw


2-4 people Servings

1 red bell pepper core, seeded and thinly sliced
3/4 pound red cabbage shredded or thinly sliced
1 cup flat leaf parsley (Italian parsley) chopped
1 orange peeled and segmented
1 apple such as Honeycrisp or Pink Lady
2 tablespoons cashews
2 tablespoons pumpkin seeds (I used sunflower seeds)

Dressing
juice of 1 lemon
3 tablespoons extra virgin olive oil
1 tablespoon 100% pure maple syrup optional but highly recommended!
1/2 teaspoon kosher salt
ground black pepper to taste

In a bowl, whisk all the ingredients for the dressing and set aside.

In a large bowl, add all the ingredients for the slaw and pour the dressing over.

Toss well and let sit for 10 minutes to let the cabbage soften a bit and absorb the flavor of the dressing. Serve. This detox red cabbage slaw will keep refrigerated for up to a day.


Recipe come from Pickled Plum