Recipe from “The Essential Low Fat Cookbook” by Antony Worrall Thompson. These lettuce cups are light, reasonably healthy, are packed full of flavor, and they’re pretty quick to make. 2 teaspoons vegetable oil 2 teaspoons very finely shredded lemongrass, outside layers discarded 2 bird’s-eye chilies, seeded and finely sliced 3 garlic cloves, crushed to a … Continue Reading →
Recipe from “Fine Cooking.” You can refrigerate the leftovers for up to 4 days. Store the chicken, pan juice and citrus wedges separately. 1/4 cup extra-virgin olive oil 2 4-pound whole chickens, each cut into 6 pieces (4 breasts with rib bones, 4 leg-thigh pieces, 4 wings) 4 large lemons 2 large oranges 8 medium … Continue Reading →
From Jim Romanoff. If you can’t find harissa (a North African chili paste), substitute any of the chili-garlic pastes you find in the grocer’s international aisle. 1 cup uncooked red lentils, rinsed and drained 1/2 cup fine bulgur, uncooked 2 tablespoons extra-virgin olive oil, plus more for drizzling 1 large yellow onion, finely chopped 1 … Continue Reading →
From Emma Christensen. 1/2 pound egg noodles 1 pound sirloin steak, cut into strips 2-inches long and 1/4-inch thick 1 large onion 1 pound mushrooms, white button or baby bella 3/4 cup (1/2 bottle) stout beer 2 tablespoons Dijon mustard 1/2 cup sour cream, room temperature Salt and pepper Bring a large amount of salted … Continue Reading →
From “Cook’s Country Best Lost Suppers.” Submitted by Ethan Allen, Tacoma, Washington. Recipe “title aside, the book says this dish actually got its start long before the war. Allegedly, in the late 1800s, the Brighton Beach Hotel’s chef tossed poached chicken in a silky cream sauce with mushrooms and bell peppers and, serving it over … Continue Reading →
Adapted from Bon Appetit. 4 tablespoons olive oil 1 pound onions, sliced 5 large shallots, sliced (about 1 cup) 2 tablespoons chopped fresh rosemary or 2 teaspoons dried 6 3/4- to 1-pound lamb shanks All-purpose flour 2 1/2 cups dry red wine 2 1/2 cups canned beef broth 1 1/2 tablespoons tomato paste 2 bay … Continue Reading →
From National Chicken Council. 11/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces 2 tablespoons vegetable oil 1 medium onion, chopped into bite-sized pieces 1 teaspoon kosher salt 1 teaspoon Thai green curry paste 11/4 cups coconut milk 1 tart apple (such as Granny Smith), cored and chopped 1/2 cup fresh basil, chopped Juice … Continue Reading →
From Kathy Hunt. Note that the chicken will need to marinate for at least an hour in the refrigerator before being grilled, so allow extra time for this recipe. For the chicken tikka: 11/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes 1/2 cup plain yogurt 1 teaspoon salt 2 cloves garlic, mashed to … Continue Reading →
This Tomato Olive Relish seasoned with capers, basil and rosemary adds a burst of color and layers of flavor to a simple grilled entree. This recipe is quite practical for summertime entertaining since it can be doubled or tripled easily when you are having a crowd. From Betty Rosbottom of Tribune Media Services. 1/2 cup … Continue Reading →
Using a good quality olive oil and balsamic vinegar can really make an ordinary chicken breast a fancy feast. Many markets have olive oil and vinegar vendors, such as Bill Randall with The Olive Grove in Farmington Hills who sells at the Auburn Hills and Farmington Hills markets. This recipe from The Olive Grove is … Continue Reading →