Thursday, October 23, 2014

Chinese Chicken Salad

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  Mirin is a Japanese cooking wine. It is a great base for many dressings, sauces and Asian inspired dishes. Give this chicken salad a try. 

You’ll Need· 2 teaspoons grated fresh ginger
· 2 teaspoons finely chopped garlic
· 1 tablespoon mirin (Japanese sweet rice wine) or sweet sherry
· 1 tablespoon reduced sodium soy sauce
· 1 tablespoon toasted sesame oil
· 1 skinless, boneless chicken breast half
· 1/2 red or yellow bell pepper, cut into thin strips
· 1 1/2 - 2 cups mixed greens torn into pieces
· 1 teaspoon vegetable oil

Place ginger and garlic in a 1-quart reclosable plastic bag.
Measure the mirin, soy sauce and sesame oil into the bag.
Massage the bag lightly to mix the ingredients.

Using a meat pounder or a small heavy saucepan, flatten the chicken filet to an even thickness.
Put the chicken inside the bag and seal it, forcing out the air.
Turn the bag several times to coat the filet and marinate at least a 1/2 hour or in the refrigerator for up to 8 hours.

Ten minutes before eating
Scatter the salad greens on a dinner plate.
Heat the vegetable oil over medium-high heat in a skillet or ridged grill pan.
Cook the pepper strips, turning occasionally, until softened and slightly charred; set aside.

For the chicken
Brown chicken filet on both sides, reduce heat to medium and cook until the center is no longer pink, about 5 minutes.
Transfer the filet to a clean cutting board and let rest for several minutes.
Add 1/2 cup water to the pan and cook a minute or two longer, stirring.

Slice the chicken on an angle into strips and place in the center of the greens.
Drizzle the pan juices on the meat and scatter the pepper strips on top.

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Wednesday, October 22, 2014


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Chili time is here. Try this variation in which a great secret ingredient is the splash of red wine vinegar.
You’ll Need
  • 1 Tablespoon vegetable oil
  • 1 ½ cups chopped onion
  • 1 cup chopped green pepper
  • 1/2 pound ground beef
  • 1/4 pound ground pork
  • 1 can kidney beans
  • 1 ½ Tablespoons minced garlic
  • 3 Tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • ½ teaspoon black pepper
  • 4 cups canned tomatoes
  • 1 Tablespoon red wine vinegar
  • ½ teaspoon red hot pepper flakes
  • Salt to taste

  • Heat oil in skillet, add onion and green pepper.
  • Cook until wilted.
  • Add the meats and, using the edge of a heavy kitchen spoon, stir and chop the meat to break up any lumps.
  • Sprinkle the meat with garlic, chili powder, cumin and oregano.
  • Stir to blend.
  • Add the beans. Stir again then add the bay leaf, pepper, tomatoes, vinegar and crushed hot pepper.
  • Bring to a boil and cook for 1 hour, stirring occasionally.
  • Salt to taste

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Tuesday, October 21, 2014

Baked Potato Patties

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This  potato dish works well as a starter to a meal or as a super side dish. It's a great kid pleaser too.

You’ll Need
  • 6 medium potatoes scrubbed
  • 2 Tablespoons onion; minced
  • 1 Tablespoon fresh parsley, chopped
  • 1/8 teaspoon freshly ground pepper
  • Pinch of salt
  • 2 Tablespoons whole wheat pastry flour or all-purpose flour

  • Preheat the oven to 375.
  • Shred the potatoes coarsely.
  • Mix with the onion, parsley, pepper, and flour.
  • Shape into patties and place on a nonstick baking sheet.
  • Bake for 30 minutes.
  • If you like, place the patties under the broiler during the last few minutes for browning.

  • Top with sour cream if you would like.

Monday, October 20, 2014

Salmon Patties

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We all have heard of the health benefits of eating salmon. Try this easy salmon patty recipe especially on a night when you need a quick meal.

You’ll Need
  • 16 ounces canned salmon
  • 1 small onion, finely chopped
  • ¼ cup fresh parsley, finely chopped
  • 2 eggs, beaten
  • 1 ¼ cups dried bread crumbs, split into ¾ cup and ½ cup
  • ¼ teaspoon cayenne
  • Butter for cooking patties
  • Salt and pepper to taste
  • Place the salmon and the liquid that is found in the can into a mixing bowl. Flake it with a fork.
  • Mix in onion, parsley, cayenne, salt and pepper.
  • Mix in beaten eggs.
  • Add ¾ cup of bread crumbs to shape into patties. Then roll the patties in the extra bread crumbs.
  • Melt butter in a skillet over low heat. Then cook patties until browned on both sides.

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Friday, October 17, 2014

Egg Salad

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Here is a quick, easy and delicious way to make a delightful egg salad. The lemon juice in this salad really makes the salad pop!

You’ll Need

  • As many hard boiled eggs as you would like
  • Lemon juice
  • Olive oil
  • Salt
  • Pepper

Mash eggs and mix in lemon juice, olive oil, salt and pepper to the ratio of your liking.

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Thursday, October 16, 2014

Easy Parmesan Chicken

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This recipe was shared with us to share with you by Bill at Keystone Oaks School District. Just a few ingredients is all you need to have a delicious main dish. Thanks Bill!

You’ll Need:
  • ½ cup chopped onion
  • 3 cloves of garlic
  • 2-3 small cubed tomatoes
  • sm. amt. basil and oregano
  • boneless, skinless, thin cut chicken breasts
  • Fresh Parmesan 

  • In a skillet sauté onion, garlic with olive oil
  • Add tomatoes, basil and oregano
  • Add chicken
  • Sprinkle with fresh Parmesan cheese and turn chicken over and sprinkle again.
  • Cook until cheese melts.
  • Serve over any pasta.

Wednesday, October 15, 2014

Curried Couscous

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There are so many nutritious and delicious grains out there and many are so easy to cook. Ever try couscous? Try this wonderful recipe that incorporates this really ancient and healthy grain today.

What you Need

  • 2 ½ c uncooked couscous
  • 1 tbsp olive oil
  • 1 c. hot water
  • ½ c. butter (1 stick)
  • ½ c. minced onion
  • 3 ½ tbsp curry powder
  • 2 tbsp lemon juice
  • 1 tsp salt
  • 6 drops Tabasco sauce
  • ½ c. Toasted Pinenuts
  • ½ c. currants

  • Place the couscous in a bowl.
  • Add the olive oil and rub the couscous with your hands to thoroughly coat each grain.
  • Add the hot water and stir well until the water is absorbed.
  • In a 10-inch saute pan, melt the butter over medium-low heat.
  • Add the onion and cook gently until it is soft, about 10 minutes.
  • Add the curry powder and cook another 2 minutes, stirring.
  • Do not brown the curry powder or it will become bitter.
  • Add the couscous, lemon juice, salt, Tabasco, pine nuts, and currants.
  • Stir well to distribute the seasonings.
  • Cook until couscous is hot and serve.

Note: This can be made up to a week in advance and reheated, covered, in a 350F oven for about 15 minutes.