Category — Lunches
Grilled Portabello Potato Topping
Grilled Portabello Potato Topping
Ingredients
4 baking potatoes
1 large (6 to 8 ounce) fresh portabello mushroom
5 teaspoons olive oil, divided
1 tablespoon balsamic vinegar
Salt and pepper
1 cup each thinly sliced onion and green pepper
1 cup diced tomatoes
1/4 cup dry white wine
1/2 teaspoon dried oregano, crushed
Method
Wash potatoes thoroughly so skin may be eaten. Pierce several times with a fork and bake at 425 degrees F for 50 to 60 minutes until tender. Remove stem from mushroom; chop and reserve. Combine 1 tablespoon olive oil, vinegar and salt and pepper to taste; brush mushroom cap with mixture. Grill or broil, rounded side up, 4 inches from heat, about 2 minutes. Turn mushroom cap, brush with oil and vinegar mixture and broil 1 to 2 minutes or until mushroom is thoroughly heated; set aside. Sauté mushroom stem, onion and green pepper in remaining oil and vinegar mixture, and add oregano, and salt and pepper to taste.
Sauté until wine is absorbed. Add tomato and heat thoroughly. Cut or pierce tops of potatoes lengthwise; squeeze ends and push toward center to open. Slice grilled mushroom and arrange on potato. Spoon 1/4 of vegetable mixture on mushroom. Makes 4 servings.
Nutrition facts per serving: 289 calories, 7 grams protein, 7.2 grams of fat (22% calories from fat), 1.5 grams saturated fat, 49.5 grams carbohydrate, 3 mg cholesterol., 4.8 grams fiber, 77 mg sodium.
Microwave Method. Wash and pierce skins of potatoes as above and microwave at high about 14 minutes or until tender. Turn potatoes and rotate one-quarter turn halfway through cooking time. Let stand, covered, 5 minutes.
February 18, 2008 No Comments
Chicken Salad Makeover
Chicken Salad Makeover
Ingredients
2 cups cooked, diced chicken breasts
1 1/2 cups California seedless grapes
1 medium apple, cored and sliced
1/2 cup each raisins and diced celery
1/2 teaspoon dried tarragon, crushed
Salt and pepper to taste
2 to 4 tablespoons each low-fat mayonnaise and yogurt
1/4 cup chopped parsley
Lettuce leaves
Sprigs of thyme, optional
Method:
Combine all ingredients except lettuce and thyme; mix well. Serve chicken salad on lettuce leaves. Garnish with thyme, if desired. Makes 4 to 6 servings.
Nutritional Analysis Per Serving: 180 calories, 15 grams protein, 6 grams fat (28% calories form fat), 19 grams carbohydrate, 45 mg cholesterol, 2 grams fiber and 57 mg sodium.
February 17, 2008 No Comments
The Secrets Of Making A Perfect Roasted Duck Salad
The Secrets Of Making A Perfect Roasted Duck Salad
by: Jonathan Teng
ROAST DUCK
5 lb Duckling,excess fat removed
1 T Soy Sauce
1/2 t Salt
1/2 t Peppercorns,Szechwan, Coarsely Ground
2 T Honey
2 T Vinegar,Chinese, rice
DRESSING
1 t Mustard,dry
Salt
Pepper,white, ground
2 t Sugar
1/2 t Garlic,finely chopped
1 1/2 T Soy Sauce
1/3 c Stock,chicken
1/3 c Vinegar,Chinese, rice
1/3 c Oil,vegetable
Oil,vegetable (for deep fat frying)
3 1/2 oz Mai fun,(rice sticks)
2 c Lettuce,iceberg, shredded
6 T Scallions,slivered (garnish)
Cilantro (coriander) (garnish)
1 t Sesame seeds,lightly toasted
For Roast Duck:
Preheat the oven to 400 F. Rub some soy sauce, salt and pepper into the cavity of the duck and place the duck on a rack in the roasting pan. Stir together the honey and the vinegar and brush some over the duck. Roast the duck until crisp and golden, about 1 hour, occasionally brushing with honey-vinegar mixture. Cool.
With a sharp knife, remove the skin from each side of the breast and cut into thin slivers. Remove the meat from each side of the breast and cut it into thin slivers. Combine the slivers of skin and the slivers of duck, reserve 1 cup. The remainder of the duck can be saved for another use.
For Dressing:
In a small bowl, blend together the dressing ingredients and set aside. In a wok or wide casserole, heat 2 inches of vegetable oil over high heat to 450 F. Carefully, add mai fun noodles, in a few seconds they will puff. Turn carefully with a skimmer and cook the other side. Remove the noodles and drain on paper towels.
Break up the noodles and arrange them on 4 chilled serving plates. Scatter shredded lettuce over the noodles and top with the reserved duck. Garnish with scallions and cilantro. Stir dressing and drizzle a small amount over each salad. Sprinkle with sesame seeds and serve, passing remaining dressing separately.
About The Author
Jonathan Teng
Copyright 2005
Jonathan loves eating! If you have loved this recipe, then you’ll be totally amazed about what’s inside Quick Easy Recipes Secrets – the definitive guide to all food lovers.
http://www.easy-recipes-secrets.com/quick-easy-recipes.html
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February 17, 2008 No Comments
Grilled Club Sandwiches
Grilled Club Sandwiches
by: Luke Indran
Pretty much nothing can compare to the wholesome goodness and lovely warm savoury sensation of grilled sandwiches if what you’re after is some simple yet tasty fare. This clever variation of the old dejeuner classic is also no slouch when it comes to nutritional content and quite simply hits the ball out out of the park where taste is concerned!
Grilled Club Sandwiches
Yield: 6 Servings
1 long thin loaf (18 inches) – French bread
1/2 c mayonnaise
1/4 c bold & spicy mustard
2 T finely red onion, chopped
2 T horseradish
1/2 lb sliced smoked ham, boiled
1/2 lb honey-baked deli, sliced turkey
1 lg ripe tomato, sliced
8 oz brie cheese, thinly sliced
1 bn watercress, washed and drained
Cut bread in half lengthwise. Combine mayonnaise, mustard, onion and horseradish in small bowl; mix well. Spread mixture on both halves of bread. Layer ham, turkey, tomato, cheese and watercress on bottom half of bread.
Cover with top half; press down firmly. Cut loaf crosswise into 1 1/2 inch pieces. Thread two mini sandwiches through crusts onto metal skewer. Repeat with remaining sandwiches.
Place sandwiches on well-oiled grid. Grill over medium-low coals about 5 minutes or until cheese melts and bread is toasted, turning once. Serve warm. Preparation time: 15 minutes. Cooking time: 5 minutes.
About The Author
Luke Indran is a professional food and recipe addict who actively balances his obsession with eating with his fanaticism for exercise and healthy living. If you’re after delicious recipes that stir your senses, then head on over to Luke’s mega website at http://www.recipemecca.com/ for the yummiest recipes anywhere presented in a step-by-step format anyone can follow easily!
February 17, 2008 No Comments
