New Item:

[LoveBird]

Ingredients
Qty. Measurement Description
2 garlic clove, unpeeled
1 teaspoon coriander seed, whole
1 teaspoon cumin seed, whole
1 teaspoon black peppercorns
1/8 teaspoon red pepper flakes
1/4 teaspoon turmeric
1 cinnamon stick
5 1/2 cup low-sodium chicken broth
1 tablespoon olive oil
2 onions, medium, chopped
1/2 cup basmati rice, or bulgur wheat
1 lemon
8 ounce chickpeas, canned, drained and rinsed
1/4 teaspoon freshly ground black pepper, or to taste
1/4 cup mint leaves, slivered, for garnish

Cook:60 Min (cooking time) Preparation
Crush garlic cloves with the flat of a chef's knife (do not peel.) Crush coriander, cumin and peppercorns with a heavy saucepan. Tuck the garlic, crushed spices, red-pepper flakes and turmeric into a tea infuser (or cheesecloth bag) and place it in a large saucepan. Add cinnamon stick to the pan and pour in broth. Bring to a boil. Boil, uncovered, until reduced by at least one-quarter, 15 to 20 minutes.
Heat oil in a large heavy pot over medium heat. Add onions and cook, stirring, until softened and very lightly colored, 3 to 5 minutes. Add rice or bulgur and stir for 1 minute.
Pour in the reduced broth (including the tea infuser and the cinnamon stick) and bring to a simmer. Cover and simmer over low heat until the rice or bulgur is tender, 15 to 20 minutes.
Cut lemon slices for garnish (one for each bowl). Juice the remaining lemon to flavor the soup. Stir chickpeas into the soup and heat through. Remove the tea infuser and cinnamon stick. Season the soup to taste with lemon juice and ground black pepper. Ladle into bowls and garnish with lemon slices and mint.
Nutritional Analysis
Number of Servings: 4
Per Serving Amount
calories 254
protein 10 g
fat 8 g
carbohydrate 39 g
sodium 293 mg
cholesterol 5 mg

[mashud4]

My God...

[LoveBird]

Tuna Salad Wraps



Ingredients
Qty. Measurement Description
2 6-ounce cans tuna, drained
1/2 cup non-fat mayonnaise
1/4 cup finely diced celery
1/4 cup finely diced, sweet onion
4 large flour tortillas
4 lettuce leaves, green leaf, bibb or romaine, shredded
4 large slices ripe tomato, sliced very thin
Preparation Cook: 15 minutes
For the tuna salad:
In a mixing bowl, combine the tuna, mayonnaise, celery and onion.
For the wraps:
Lay the tortillas out on a work surface and divide the tuna mixture among the tortillas, spreading it out in the center of each tortilla. Divide the shredded lettuce among the tortillas and top with a slice of tomato. Tightly roll each tortilla into a cylinder, ending with the seam side down.
(The wraps can be stored in the refrigerator for up to 3 days.)
Cut the wraps in half on the diagonal and serve.
Nutritional Analysis
Number of Servings: 4
Per Serving Amount
Calories 327
Fat 10g
Saturated Fat 4g
Protein 25g
Fiber 2g
Carbohydrate 31g
Sodium 643mg

[LoveBird]

Green Papaya Salad


Ingredients
Qty. Measurement Description
2 medium green (unripe) papayas
6 cloves garlic
6 small, Thai chili peppers, or 1 jalapeño pepper, stemmed
1 tablespoon palm sugar, or brown sugar
3 tablespoons fish sauce
1/2 cup green beans, trimmed and cut into 2" lengths
6 cherry tomatoes, quartered
1/4 cup roasted unsalted peanuts
1/4 cup fresh lime juice
1 head bibb lettuce, leaves removed and washed
Preparation Cook: 20 minutes
Peel, half lengthwise and seed the papayas. Cut them into long, thin shreds, or shred them in a food processor and set aside.
In a large mortar, combine the garlic and chilis and pound them into bits with a pestle. Add the sugar and fish sauce and combine with the pestle.
Add the papaya and green beans and pound for about 3 minutes to slightly crush them. Use a spoon to scrape the sides of the mortar and rotate the mixture as you work.
Add the cherry tomatoes and pound for a minute to release some of their juices.
Stir in the peanuts and lime juice.
Place a few leaves of lettuce on each plate and spoon the salad onto the lettuce.
Nutritional Analysis
Number of Servings: 6
Per Serving Amount
Calories 112
Fat 3g
Saturated Fat 1g
Protein 5g
Fiber 3g
Carbohydrate 18g
Sodium 689mg

[LoveBird]

For an alternative cooking method, where the wings are baked instead of fried, see Steps 7 through 10. If you are using this method, parboiling the wings for 10 minutes before marinating and baking will reduce the fat content of the chicken

Ingredients
Qty. Measurement Description
16 chicken wings
10 cups vegetable oil, for deep-frying
2 cups prepared barbecue sauce, spicy
2 cups blue cheese dressing
1 bunch celery hearts, optional

Cook:45 Min (cooking time) Preparation
Preheat oven to 375 degrees F (190 degrees C).
Rinse chicken wings under cold water and pat dry with paper towels. Remove the wing tips with sharp kitchen scissors. Using scissors or a paring knife, cut through the triangle of skin and the bone joint, separating each wing into two pieces.
Using a wok or another deep-sided pan, pour vegetable oil to a depth of 2 to 3 inches. Heat oil to 375 degrees F (190 degrees C). Use an instant-read thermometer during the cooking process to monitor oil temperature.
With tongs, place a few wings at a time into the hot oil. Fry for about 5 minutes. (The wings will not be cooked through.) Remove the partially cooked wings from the oil and drain on paper towels. Repeat process until all wings have been fried.
Place chicken wings in an ovenproof baking dish and cover with BBQ sauce. Bake for 10 to 15 minutes.
Remove the cooked wings from the sauce and place in serving dish. Serve the wings warm or at room temperature, with a bowl of blue cheese dressing on the side. Traditionally, Buffalo wings are also served with celery sticks as another side dish. Cut up celery sticks and hold in the refrigerator in cold water until ready to serve.
Alternative cooking method: Prepare chicken wings per Step 2 above. Place prepared wings in a large pan or bowl and cover with two-thirds of the BBQ sauce. Marinate in the refrigerator for at least 2 hours.
Remove wings from the refrigerator and let stand at room temperature for 30 minutes. Preheat oven to 375 degrees F (190 degrees C).
Place the marinated wings on a broiler-proof baking sheet in a single layer. Do not crowd the pieces. Bake for about 20 minutes, basting halfway through the process.
Place wings under the broiler for a few additional minutes until brown and sizzling. Serve with the blue cheese dressing and celery sticks, if desired.

[LoveBird]

Anyone can make honey-glazed carrots but what makes this recipe truly different is the addition of dill. The method used in this recipe for glazing carrots can be used for almost any root vegetable. Be sure to add the dill just before serving to keep its fresh flavor.

Ingredients
Qty. Measurement Description
2 pound carrots, peeled
3 tablespoon unsalted butter
1/4 cup honey
1 tablespoon dill, chopped, or to taste
1/2 teaspoon salt, or to taste
1/4 teaspoon white pepper, or to taste
Preparation Cook: 25 Min
Begin slicing the carrots at a sharp angle, rotating a quarter turn after each cut. This will produce diamond-shaped pieces.
Melt the butter in a saucepan with a tight-fitting lid. Stir in the carrots and honey. Cover and cook over medium-low heat until tender, about 15 minutes.
Uncover and simmer an additional 3 minutes to allow moisture to evaporate. Stir gently to coat carrots with glaze.
Season with dill, salt, and pepper.