Friday, August 05, 2011
Curried Microwave Chicken
1 apple - peeled, cored, and chopped
1 onion, chopped
30 g butter
6 g curry powder
1 (10.75 ounce) can condensed cream of mushroom soup
235 ml heavy cream
salt and pepper to taste
8 chicken thighs, cut into bite size pieces
50 g fresh sliced mushrooms
2 g paprika
In a microwave safe dish cook the apple and onion in the curry powder and butter or margarine on high power for 3 minutes.
Stir in the soup, cream and salt and pepper.
Place the chicken and mushrooms in an 8x12 inch microwave safe baking dish and cover with the curry sauce.
Sprinkle the top with paprika.
Cover with wax paper and microwave on at full power for 30 minutes.
Test to see if chicken is done and tender.
If not microwave at full power for another 15 to 20 minutes.
Checking every 5 minutes or so.
Source : All Recipes
Wednesday, August 03, 2011
1 −12 ounce package yolk−free egg noodles
2 teaspoons olive oil
2 medium onions, chopped
3 cups diced fresh tomatoes
1/4 cup vegetable stock or water
1/4 cup chopped parsley
3 cups fresh corn kernels
Salt and Pepper to taste
Cook the noodles in a large pot according to package directions.
In a large skillet over medium heat, saute onions in olive oil until slightly brown, about 12 minutes.
Add nonstick spray oil during sauteing if necessary.
Add tomatoes and stock or water;
cover and simmer 3 to 4 minutes.
Stir in parsley, corn, and cooked noodles;
simmer until heated through, about 3 to 4 minutes more.
Season with salt and pepper.
Tuesday, August 02, 2011
Banana Berry Jumble
Makes 2 servings
2 bananas, halved and cut into ½ inch pieces
¾ cup cranberries, fresh or frozen
¼ cup oats
½ tsp nutmeg
Combine all ingredients in a large, non-stick skillet.
Cook on medium-high heat just until cranberries begin to soften, stirring occasionally.
Remove from heat; cool slightly.
Spoon into bowls and top with whipped topping or frozen yogurt, if desired.
Nutritional analysis per serving :
calories 212, protein 4g, fat 2g, percent calories from fat 8%,
cholesterol 0mg, carbohydrates 50g, fiber 7g, sodium 2mg
Recipe source: Produce for Better Health
Monday, August 01, 2011
Bread Roll Recipe
2 Big Potatoes (boiled and mashed)
7-8 Bread Slices
Coriander leaves finely chopped
Green chilies (chopped)
Red Chili powder to taste
1/4th tsp Garam Masala powder
Oil for frying
Add salt, chili powder, gram masala, green chilies and coriander leaves to the mashed potatoes, mix well
Take some water in a bowl and dip a bread slice for few seconds.
Squeeze the water from the bread by pressing between palms gently.
Place a tbsp potato mixture over the damp bread and roll and seal the edges of the bread in such a way that the filling does not come out from any part of the bread.
Repeat the same process for making more rolls.
Heat oil in a kadhai and deep fry on medium flame till golden brown.
Serve bread rolls hot with green chutney and tomato sauce.
Source : Indian Food Forever