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Recipes

Home Made Chicken Green Dinner Bowl

Ingredients

160ml (2/3 cup) coconut milk
60ml (1/4 cup) fresh lime juice
550g Lilydale Free Range Chicken Tenderloins, trimmed
1 bunch broccolini, trimmed, halved
100g snow peas, trimmed, halved lengthways
100g green beans, trimmed
450g pkt microwave brown rice, heated
55g (1 cup) bean sprouts, trimmed
50g baby spinach
1/3 cup Birch & Waite Green Goddess dressing, to serve
1/4 cup baby or small mint leaves, to serve
1 tablespoon chopped pistachios, to serve
Lime wedges, to serve

Method

Step 1
Combine coconut milk, lime juice and 250ml (1 cup) water in a medium saucepan. Add chicken and place over medium heat. Gently simmer for 5-6 minutes or until chicken is cooked through. Transfer to a chopping board and set aside to cool slightly. Slice chicken.
Step 2
Blanch broccolini, snow peas and beans in a large saucepan of boiling water for 2 minutes or until tender crisp. Drain and refresh under cold running water. Drain.
Step 3
Divide chicken, rice, broccolini, peas, beans, sprouts and spinach among bowls. Drizzle with dressing and sprinkle with mint and pistachios. Serve with lime wedges, if desired.

Full Story Here : https://www.taste.com.au/recipes/healthy-poached-chicken-green-dinner-bowl-recipe/rqjgusk8?r=healthy/g8mfl8dw

Categories
Recipes

Caramelized Balsamic Onion Recipes

Ingredients
For Caramelized Balsamic Onions:

2 teaspoons vegetable oil
1 medium white onions, thinly sliced (about 4 cups)
2 teaspoons Kosher salt
1/2 teaspoon fresh black pepper
1/4 cup sugar
1/3 cup balsamic vinegar

For Pizza:

2 Tablespoons olive oil
1 garlic cloves, minced
2 cups shredded gruyere
1 recipe The Ultimate Pizza Dough, or 20 oz. store-bought pizza dough
Cornmeal, for dusting sheet tray or pizza stone
Chopped chives, for garnish

Instructions

Begin by preparing the onions. Heat the vegetable oil in a large skillet over medium heat for 2 minutes.

Add the onions, salt, and pepper and cook, stirring occasionally, for 20 minutes until onions are soft.

Add the sugar and reduce the heat to medium-low. Cook the onions, stirring frequently, for 10 minutes.

Add the balsamic vinegar and reduce the heat to low. Continue cooking the onions, stirring occasionally, for 1 hour until they are very soft and dry. Set aside.

Preheat oven to 500ºF.

Roll out the prepared pizza dough on a lightly floured surface until it is roughly ¼-inch thick.

Invert a cookie sheet and sprinkle it liberally with cornmeal. Transfer dough to cornmeal-dusted sheet tray. (See Kelly’s Notes.)

Combine the olive oil and garlic and brush it over the dough, leaving a ½-inch border along the edges. Top it with half of the shredded gruyere, then sprinkle on the prepared balsamic onions and top with the remaining cheese.

Bake pizza for 10 to 12 minutes, rotating half-way through, until crust is fully baked and golden brown.

Garnish with chopped chives, slice and serve.

Full Story Read Here : https://www.justataste.com/caramelized-balsamic-onion-and-gruyere-pizza/

 

Categories
Recipes

Dessert Chocolate souffle Recipes

Ingredients

Softened butter, for greasing dishes
1/2 tablespoon caster sugar, plus extra to coat dishes
90g good-quality dark chocolate
75ml thickened cream
2 eggs, separated
20ml (1 tablespoon) brandy
1 eggwhite
Icing sugar, to dust

Method

1.
Preheat oven to 220°C. Grease two 300ml souffle dishes with butter, then sprinkle with extra sugar to coat. Refrigerate for 15 minutes to chill.
2.
Place the chocolate and cream in a pan over low heat, stirring until smooth. Remove from the heat. Stir in the egg yolks and brandy, then cover and set aside for up to 2 hours.
3.
Whisk the 3 eggwhites until stiff peaks form, then add caster sugar and whisk until glossy. If the chocolate has gone cold, reheat slightly then fold in 1 tablespoon of the eggwhite into mixture, then fold in the rest.
4.
Fill the dishes to just below the rim, bake for 8-10 minutes until risen. Dust with icing sugar and serve immediately.

 

Full Story Read Here : https://www.delicious.com.au/recipes/chocolate-souffle/96def9f0-e38f-44cd-b04b-80b4e1fba0cc?current_section=recipes

Categories
Recipes

Healthy Harissa Chicken Recipes

Ingredients

3 small carrots, peeled, diagonally sliced
2 large red onions, cut into thin wedges
1 tbs chopped fresh rosemary leaves
1 tbs extra virgin olive oil
2 tsp harissa paste
1 lemon, rind zested, juiced
1 garlic clove, crushed
8 (about 500g) chicken tenderloins, trimmed
400g can no-added-salt brown lentils, rinsed, drained
80g trimmed kale leaves, torn
160ml (2/3 cup) Massel salt reduced chicken style liquid stock
90g (1/3 cup) labneh, drained

Method

Step 1
Preheat oven to 200C/180C fan forced. Line a large baking dish or tray with baking paper. Place the carrot, onion and rosemary in prepared dish and drizzle with the oil. Bake for 15-20 minutes or until light golden and tender.
Step 2
Meanwhile, combine the harissa, 1 tbs lemon juice and garlic in a shallow dish. Add the chicken and turn to coat. Set aside for 10 minutes to marinate.
Step 3
Place the lentils, kale and stock in the dish with the carrot mixture and stir to combine. Top with the chicken. Bake for a further 10-15 minutes or until chicken is cooked through. Top with labneh and a little lemon zest. Season and serve.

Full Story Read Here : https://www.taste.com.au/recipes/healthy-harissa-chicken-lentil-kale-tray-bake-recipe/y7uo7194

Categories
Recipes

Lime And Potato Coconut Curry Recipes

Ingredients

450g sweet potato, peeled, cut into 2cm pieces
350g kipfler potatoes, peeled, cut into 2cm pieces
1 large onion, chopped
2 garlic cloves, crushed
1 tablespoon finely grated fresh ginger
3 teasoons finely grated fresh turmeric
275ml salt-reduced vegetable stock
250ml (1 cup) light coconut milk
2 slender eggplants, sliced
2 zucchini, sliced into rounds
600g thick white fish (such as ling), cut into 3cm pieces
2 teaspoons fish sauce
1 lime, rind finely grated, juiced, plus extra wedges, to serve
Fresh Thai basil leaves, to serve

Method

Step 1
Spray a large non-stick frying pan with oil. Place over medium-high heat. Add sweet potato, potato and onion. Cook, stirring, for 1-2 minutes. Add the garlic, ginger and turmeric. Season well and stir to coat.
Step 2
Add stock and coconut milk. Bring almost to the boil. Reduce heat. Simmer, covered, for 10 minutes. Uncover and simmer for 5 minutes.
Step 3
Add eggplant and zucchini. Simmer, covered, for 10 minutes or until eggplant is tender. Add fish, fish sauce, lime rind and juice. Simmer, covered, for 5 minutes or until fish is cooked through.
Step 4
Divide curry among serving bowls. Top with basil. Serve with extra lime.

Full story Read Here : https://www.taste.com.au/recipes/healthy-lime-potato-coconut-curry-fish-recipe/5m2k96e9

 

Categories
Recipes

Easiest Healthier Chicken Chow Recipes

Ingredients

200g packet dried egg noodles
2 teaspoons sesame oil
1/2 teaspoon five-spice powder
500g chicken breast, thinly sliced
2 teaspoons vegetable oil
3cm piece fresh ginger, peeled, finely grated
2 garlic cloves, crushed
150g oyster mushrooms, halved if large
200g snow peas, trimmed, halved
1/4 cup salt-reduced chicken stock
2 tablespoons salt-reduced soy sauce
1/4 cup oyster sauce
2 tablespoons kecap manis
2 cups bean sprouts, trimmed
Fresh coriander leaves, to serve
Sliced red chilli, to serve
Lime wedges, to serve

Method

Step 1
Prepare noodles following packet directions. Drain.
Step 2
Combine 1 teaspoon sesame oil and five-spice in a bowl. Add chicken. Stir to coat.
Step 3
Heat vegetable oil in a wok over high heat. Stir-fry chicken, in 2 batches, for 2 minutes or until browned all over. Transfer to a plate.
Step 4
Add ginger and garlic to wok. Stir-fry for 1 minute or until fragrant. Add mushrooms. Stir-fry for 2 minutes or until softened. Add noodles, snow peas, stock and sauces. Stir-fry for 2 minutes or until heated through. Add remaining sesame oil, chicken and bean sprouts. Stir-fry for 1 minute or until chicken is cooked through. Sprinkle with coriander and chilli. Serve with lime.

Full Story Read Here : https://www.taste.com.au/recipes/healthy-chicken-chow-mein/BTxBHp3s

 

Categories
Recipes

How To Make Tuna Pasta Bake

Ingredients

250g spelt fusilli (spiral) pasta
2 tsp olive oil
4 anchovies, drained, finely chopped
1 brown onion, finely chopped
200g button mushrooms, sliced
2 garlic cloves, crushed
2 x 400g cans chopped tomatoes
1 lemon, rind finely grated
1/2 cup fresh continental parsley leaves, finely chopped
200g ctn low-fat cottage cheese
425g can tuna in spring water, drained, flaked
2 large tomatoes, thinly sliced
20g (1/4 cup) finely grated parmesan
150g mixed salad leaves

Method

Step 1
Preheat oven to 180C/160C fan forced. Lightly grease a large baking dish with oil. Cook pasta in a large saucepan of salted boiling water following packet directions. Drain.
Step 2
Meanwhile, heat oil in a frying pan over medium heat. Add anchovy and onion. Cook for 5 minutes or until softened. Add mushroom and garlic. Cook for 5 minutes or until mushroom is golden. Stir in canned tomatoes and 125ml (1/2 cup) water. Simmer for 15 minutes or until thickened
Step 3
Stir in rind, parsley (reserving 1 tbs) and half the cottage cheese. Season. Add pasta and tuna. Toss. Place in prepared dish. Top with sliced tomato, parmesan and remaining cottage cheese. Season. Bake for 25‐30 minutes or until golden. Top with reserved parsley. Serve with salad.

Full Story Read Here : https://www.taste.com.au/recipes/healthy-tuna-pasta-bake-recipe-2/kt7jj814

Categories
Recipes

Easy Sunday Roast Potatoes Recipes

Ingredients

2 kg Woolworths Everyday potatoes, peeled and cut into even chunks
sea salt and freshly ground black pepper, to taste
200 g butter
3 T olive oil
3 sprigs rosemary

Cooking Instructions

1. Place the potatoes in a large saucepan, cover with cold water and add a generous pinch of salt. Simmer for 15–20 minutes, or until a knife pierces them easily, but not so soft that they fall apart.
2. Preheat the oven to 200°C and place a large baking tray in the oven to heat up. Drain the potatoes, then season well with salt.
3. Heat the butter, olive oil and rosemary in the same pan in which you boiled the potatoes while it’s still warm. Add the potatoes, cover with a lid and gently shake the pan to coat in the butter and olive oil.
4. Tip out onto the preheated tray and roast, uncovered, for 60–90 minutes, turning occasionally. Once golden and crisp, remove from the oven and drain. Serve immediately sprinkled with sea salt.

Full Story Read Here : https://taste.co.za/recipes/ultimate-sunday-roast-potatoes/

Categories
Recipes

Spanish Tortilla with Tomato Recipes

Ingredients

3 medium russet potatoes
4 Tablespoons olive oil, divided
3/4 cup diced yellow onions
5 large eggs
1/4 cup heavy cream
2 large tomatoes, diced
1/2 cup loosely packed parsley leaves
3 Tablespoons red wine vinegar

Instructions

Peel then cut the potatoes into 1/8-inch-thick slices using a sharp knife or mandoline.

Add 2 tablespoons olive oil to a large non-stick sauté pan set over low heat. Add the sliced potatoes, diced onions and a pinch of salt. Cover the pan and cook, stirring occasionally, until the potatoes have softened, about 10 minutes. Drain any excess oil from the pan then transfer the mixture to a large bowl.

In a separate medium bowl, whisk together the eggs and heavy cream with a pinch of salt and black pepper. Pour the egg mixture over the potatoes and fold it carefully to combine without breaking apart the potatoes.

Add 1 tablespoon olive oil to a non-stick sauté pan set over medium heat. Add the potato mixture to the pan and using a spatula, gently lift the mixture so the uncooked eggs flow underneath. Spread the mixture into an even layer, reduce the heat to low and cook the tortilla, occasionally releasing the edges with a spatula. Once the eggs are mostly set, place a plate atop the pan then invert the pan to flip the tortilla onto the plate. Return the tortilla to the pan (uncooked side down) and continue cooking until the eggs are fully set.

Slide the cooked tortilla onto a serving plate.

In a small bowl, combine the diced tomatoes and parsley leaves. Toss the salad with the remaining 1 tablespoon olive oil, red wine vinegar, and a pinch of salt and pepper. Pile the salad atop the tortilla, slice and serve.

Full Story Read Here : https://www.justataste.com/spanish-tortilla-tomato-salad-recipe/

Categories
Recipes

Tasty Honey Garlic Chicken Recipes

Ingredients

3 large bone-in, skinless chicken breasts (2 1/2 to 3 lbs total)
1/2 cup honey
1/2 cup low sodium soy sauce
1/4 cup blackberry jam
1/4 cup hoisin sauce
2 Tablespoons olive oil
3 cloves garlic, minced
1/2 cup diced onion
1/4 teaspoon crushed red pepper flakes (optional)
1 Tablespoon cornstarch
Sliced scallions, for garnish
Sesame seeds, for garnish

Equipment:

slow cooker

Instructions

Arrange the chicken breasts in the slow cooker so that they are not overlapping.

In a medium bowl, whisk together the honey, soy sauce, blackberry jam, hoisin, olive oil, garlic, onion and crushed red pepper flakes, and then pour the sauce over the chicken. Cover the slow cooker and cook the chicken on LOW for 4 to 5 hours until the chicken is fully cooked.

Using tongs, remove the chicken from the slow cooker (reserving the liquids) and place it on a cutting board. Remove the bones then use two forks to shred the chicken into smaller pieces. Place the shredded chicken in a large bowl.

In a small bowl, whisk together the cornstarch with 3 tablespoons of cold water to make a slurry.

Transfer the liquids from the slow cooker into a small saucepan set over medium-high heat and whisk in the slurry. Bring the sauce to a boil and cook it until it reduces and has thickened slightly, about 3 minutes. Pour the sauce over the chicken, tossing to combine. Serve the chicken topped with sliced scallions and sesame seeds.

Full Story Read Here : https://www.justataste.com/slow-cooker-crock-pot-honey-garlic-chicken-recipe/