Skillet Mediterranean Chicken

Ingredients

1 large boneless skinless chicken breast (about 225 g)
1/2 tsp each dried tarragon and dried oregano
1/4 tsp each salt and pepper
1 tbsp olive oil
85 g broccolini
half sweet yellow pepper, coarsely chopped
2 cloves garlic, minced
2 tbsp chopped pitted Kalamata olives
1/4 cup dry white wine
1/4 cup crumbled feta cheese
1 tbsp chopped fresh basil

Method

  1. Place chicken on cutting board. Holding knife blade parallel to board and with opposite hand on top of chicken, slice chicken horizontally all the way through to form 2 cutlets. Sprinkle both sides of each with tarragon, oregano, salt and pepper.
  2. In large nonstick skillet, heat 1 tsp of the oil over medium-high heat. Cook chicken, turning once, until lightly browned, about 4 minutes. Transfer to plate.
  3. In same pan, heat remaining oil over medium-high heat. Cook Broccolini, yellow pepper, garlic and olives until fragrant, about 2 minutes.
  4. Add chicken and wine. Cover and simmer until chicken is no longer pink inside and Broccolini is tender-crisp, 4 to 5 minutes.
  5. Remove from heat and sprinkle with feta and basil.

Makes 2 servings.

Source: Canadian Living

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Steamed Stuffed Mushroom

Ingredients

8 large open-cap mushrooms, peeled and cleaned
4 Tbsp whole wheat bread crumbs
4 scallions, chopped
1 ripe avocado, finely chopped
1 small red chili pepper, sliced
1 large tomato, seeded and chopped
2 tsp lemon juice
4 Tbsp freshly grated mozzarella cheese
1 Tbsp fresh cilantro, chopped

Method

  1. Remove the stalks from the mushrooms and chop finely. Stir into the bread crumbs, scallions, avocado, chili pepper, tomato and lemon juice, mixing well.
  2. Spoon the mixture onto the mushroom caps, piling up, pressing and shaping with a spoon, so the mounds hold together.
  3. Sprinkle the cheese on top, then the cilantro.
  4. Place the mushroom caps in the steamer top, cover with the lid, and steam for 10 minutes until tender. Serve with salad.

Makes 4 servings.

Source: Steam Cuisine

Vegetarian Risotto Primavera

Ingredients

generous 6-1/3 cups vegetable stock
8 oz fresh thin asparagus spears
4 tbsp olive oil
6 oz young green beans, cut into 1-inch lengths
6 oz young zucchini, quartered and cut into 1-inch lengths
generous 1-1/2 cups shelled fresh peas
1 onion, finely chopped
1-2 garlic cloves, finely chopped
generous 1-5/8 cups risotto rice
4 scallions, cut into 1-inch lengths
2 oz butter
1 cup freshly grated Parmesan cheese
2 tbsp snipped fresh chives
2 tbsp shredded fresh basil
salt and pepper
scallions, to garnish (optional)

Method

  1. Bring the stock to a boil in a pan, then reduce the heat and keep simmering gently over low heat while you are cooking the risotto.
  2. Trim the woody ends of the asparagus and cut off the tips. Cut the stems into 1-inch pieces and set aside with the tips.
  3. Heat 2 tablespoons of the oil in a large skillet over high heat until very hot. Add the asparagus, beans, zucchini, and peas and stir-fry for 3-4 minutes until they are bright green and just starting to soften. Set aside.
  4. Heat the remaining oil in a large, heavy-bottom pan over medium heat. Add the onion and cook, stirring occasionally, for 3 minutes, or until it starts to soften. Stir in the garlic and cook, while stirring, for 30 seconds.
  5. Reduce the heat, add the rice, and mix to coat in oil. Cook, stirring constantly, for 2-3 minutes, or until the grains are translucent.
  6. Gradually add the hot stock, a ladleful at a time. Stir constantly and add more liquid as the rice absorbs each addition. Increase the heat to medium so that the liquid bubbles. Cook for 20 minutes, or until all but 2 tablespoons of the liquid is absorbed and the rice is creamy.
  7. Stir in the stir-fried vegetables, onion mixture, and scallions with the remaining stock. Cook for 2 minutes, stirring frequently, then season to taste with salt and pepper Stir in the butter, Parmesan, chives, and basil.
  8. Remove the pan from the heat. Transfer the risotto to a warmed serving dish, garnish with scallions, if liked, and serve at once.

Makes 6 to 8 servings.

Source: Risotto

Truffle Risotto

Ingredients

5 cups chicken or vegetable stock
2 leeks
4 oz butter
scant 1-1/2 cups risotto rice
1/4 cup dry white vermouth or white wine
1/2 cup heavy cream
freshly grated nutmeg
1 cup freshly grated Parmesan cheese
4-6 oz fresh black truffles, brushed clean
1/4-1/3 cup truffle oil (optional)
salt and 1/4-1/2 tsp ground white pepper

Method

  1. Bring the stock to a boil in a pan, then reduce the heat and keep simmering gently over low heat while you are cooking the risotto.
  2. Slice the leeks in half lengthwise, then shred thinly.
  3. Heat half the butter in a heavy-bottom pan over medium heat. Add the leeks and cook for 1 minute, or until just starting to soften.
  4. Reduce the heat, add the rice, and mix to coat in butter. Cook, stirring constantly, for 2-3 minutes, or until the grains are translucent.
  5. Add the vermouth and cook, stirring constantly, for 1 minute until reduced.
  6. Gradually add the hot stock, a ladleful at a time. Stir constantly and add more liquid as the rice absorbs each addition. Increase the heat to medium so that the liquid bubbles. Cook for 20 minutes, or until all the liquid is absorbed and the rice is creamy.
  7. Just before the end of the cooking time, stir in the cream. Season with a little nutmeg, salt, and white pepper Continue cooking for 3-4 minutes until the liquid is absorbed.
  8. Remove the risotto from the heat and add the remaining butter. Mix well, then stir in the Parmesan until it melts.
  9. Spoon into serving dishes and shave equal amounts of truffle over each portion. Drizzle over a little truffle oil, if using, and serve at once.

Makes 6 servings.

Source: Risotto

Cheesy Bacon Muffins

Ingredients

vegetable oil
6 slices bacon
1-1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
2 tsp sugar
1 cup Swiss cheese, shredded
3 to 4 scallions, chopped fine
1 egg
3/4 cup milk
1 Tbsp Dijon mustard
flavored cream cheese spread, to serve (optional)

Method

  1. Preheat the oven to 400°F. Grease or spray 12 one-cup muffin tins, or line each tin with paper cases.
  2. Put the bacon in a large skillet and fry over medium heat, turning once, until crisp and brown on both sides. Drain on paper towels.
  3. Pour the remaining fat into a cup. Add extra oil, if necessary, to make 4 tablespoons.
  4. When cool, crumble the bacon into small pieces.
  5. Sift the flour, baking powder, and salt into a large bowl. Stir in the sugar, cheese, and scallions, tossing lightly to mix. Add the bacon and mix again, then make a well in the center.
  6. Beat the egg with the milk in another bowl until well blended. Then beat in the mustard and reserved bacon fat. Pour into the well and stir lightly until just combined. Do not overmix. The batter should be slightly lumpy.
  7. Spoon the mixture into the prepared muffin cups and bake until risen, golden, and springy when pressed, 15 to 20 minutes.
  8. Set the pan on a wire rack to cool, about 2 minutes, then remove the muffins to the rack to cool until just warm. Serve with cream cheese spread or as liked.

Makes 12 servings.

Source: Essentials – Egg