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Posted on 05.16.05 by Administrator @ 4:15 pm Edit This
Here’s another great chicken recipe, this time made with cooked chicken. You can also substitute white fish or turkey and it’s a great way of making a tasty meal out of a small amount of left-over fish or poultry… hope you like it! Green Spaghetti Chicken 350 g (12 oz) wholemeal spaghetti Cook the spaghetti in boiling salted water according to directions on packet. Heat the oil in a pan and fry the onions and courgettes for 5 minutes. Add the chicken, tarragon and wine and allow the liquid to evaporate. Drain the spaghetti and return it to its pan, then add the chicken and vegetable mix. Season with salt and pepper to taste and mix carefully. Serve garnished with parsley and a side salad. Filed under: Chicken & Poultry and Pasta Comments: None |
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Posted on 05.03.05 by Administrator @ 3:02 pm Edit This
Thanks for all your e-mails this week - it seems that my chicken recipes have been particularly popular! So today I’ve got a tasty, Chinese-style recipe for you, with beansprouts, ginger and soy sauce. Hope you like it… Chicken & Beansprouts - serves 4 2 x 350 g (12 oz) skinned chicken portions Bone the chicken and cut into thin strips. Heat the oil in a pan and fry the onion and garlic for one minute. Add the chicken, soy sauce, ginger, sugar and salt and stir-fry for 3 minutes. Add the beansprouts, stir-fry for 2 minutes and serve with brown rice, peas and sweetcorn and a green salad. Filed under: Chicken & Poultry and Rice Dishes Comments: None |
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Posted on 05.01.05 by Administrator @ 5:42 pm Edit This
I found some great organic chicken breasts in my supermarket recently and wanted to include them in some recipes. I steamed them until they were completely cooked through, then made this simple yet delicious dish… (Serve with a salad of grated white cabbage and carrots, or chinese leaf and tomatoes) Chicken With Broccoli & Spaghetti serves 4 400g (14 oz) wholemeal spaghetti Cook the spaghetti in salted boiling water according to instructions on packet (usually about 12 minutes) unil tender. Drain it and keep hot. Boil or steam broccoli until just tender and drain. Heat chicken in a pan with the yogurt, pepper and garlic until gently simmering. Season with salt to taste and add to broccoli. Add the dates. Put the spaghetti into a warm serving dish and pour the sauce over the top. Toss carefully and sprinkle with the walnuts. Filed under: Chicken & Poultry and Pasta Comments: None |
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Posted on 04.21.05 by Administrator @ 3:27 pm Edit This
This is a great dish for any season, served with a fresh mixed salad… Chicken & Pasta Bake - serves 4 2 tbsp oil Sauce: 350 ml (12 floz) milk Grease ovenproof dish (about 1.8 litre/3 pint) and cook the pasta according to the instructions on packet. Heat oil in frying pan and brown chicken pieces on all sides. Add the onion abd garlic and cook until soft. Remove from heat and stir in apple and cooked pasta and salt and pepper to taste. Put milk, small sliced onion, peppercorns and bay leaf in a saucepan and bring to boil. Remove from heat and leave to infuse for 30 minutes. Strain through a sieve and discard solids. Melt butter in a pan, stir in flour and cook for 2 minutes. Remove from heat and gradually stir in infused milk. Return to heat and bring back to the boil while stirring. Reserve a handful of the grated cheese and stir the rest in the sauce with the nutmeg and salt and pepper to taste. Add the chicken mixture and stir thoroughly. Spoon mixture into ovenproof dish and sprinkle with reserved cheese. Bake in the middle of preheated oven 200°C (400°F, Gas Mark 6) for 25 minutes, until the top is golden. Serve garnished with parsely and with a crunchy salad. Filed under: Chicken & Poultry and Pasta Comments: None |
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Posted on 04.15.05 by Administrator @ 3:00 pm Edit This
Here’s a good recipe for a dinner party. Serve it with a salad and bread and it’s an easy, tasty dish to serve for your guests Chicken & Pepper Bake - serves 4 3 green peppers, cored and seeded, thinly sliced Preheat the oven to 180°C (350°F, Gas Mark 4). Heat 1 tbsp oil in a frying pan and fry the green peppers for 10 minutes until soft. Remove from pan and place in a Add remaining oil to pan, heat and add chicken pieces. Cook for 5 minutes until brown. Stir in flour and cook for 2 minutes. Add herbs and chicken stock, bring to the boil then remove from heat. Use an ovenproof dish, arrange a layer of pepper and onions in the bottom, spoon the chicken mix over it, then the rest of the peppers and onions on top. Beat the bechamel sauce, eggs, salt, pepper and nutmeg together in a bowl and pour over the dish. Sprinkle with parmesan and bake for 35 minutes. Filed under: Chicken & Poultry Comments: None |
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Posted on 04.11.05 by Administrator @ 6:20 pm Edit This
I adore avocado and love the opportuniy to use it in a recipe. I often just slice up a nice ripe avocado and eat it on toast with salt and pepper! But here’s a great recipe for a salad with chicken, avocado and pasta - I hope you like it… Chicken & Avocado Salad - serves 4 1 tbsp olive oil Bring a large saucepan of water to the boil. Add a little oil and a pinch of salt, then cook the pasta for about 10 minutes until tender. Drain pasta through a colander and rinse under cold tap. Drain and tip into a large salad bowl. Mix in the remaining olive olive and allow to cool. Stone and peel the avocado, cut into cubes and mix with the salad dressing in a separate bowl. Mix the chicken strips, celery slices and olives into the cooked pasta. Pour the avocado and dressing over the pasta and toss carefully. Serve, garnished with the chives. Filed under: Chicken & Poultry and Pasta and Salads Comments: None |
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Posted on 04.06.05 by Administrator @ 3:52 pm Edit This
I just adore lasagne, but I don’t eat red meat, so here’s a really tasty chicken version that I often cook for me and my husband. It takes about an hour to prepare and an hour to bake, but it’s really worth it… Chicken Lasagne - serves 4 9 dried no pre-cook lasagne 2 tbsp olive oil 4 cloves Grease a 1.8 litre (3 pint) ovenproof dish. Heat oil in large pan and fry onions until soft. Add garlic and fry for 1 minute, stir in herbs, tomato puree and chicken. Fry for 5 minutes while stirring. Add canned tomatoes (including juice) and season to taste. Stir well, cover and simmer for 45 minutes. Stick the cloves in the onion halves and place in small pan. Add milk and yogurt and heat to just below boiling point. Set aside to infuse for 15 minutes, then remove onions and cloves from pan. Melt butter in a saucepan, stir in flour and cook for 1 minute. Add infused milk little by little, beating sauce over medium heat until thickened. Stir in Cheddar cheese, stir and season. Spoon one third of the meat mixture over the base of the greased ovenproof dish. Spread a quarter of the cheese sauce over that and cover with 3 sheets of lasagne. Repeat layers twice more, finishing with a laye rof pasta. Pour over remaining cheese sauce and sprinkle with parmesan. Bake in pre-heated oven 190°C (375°F, Gas Mark 5) for one hour. Serve with a green salad and crusty bread. Filed under: Chicken & Poultry and Pasta Comments: None |
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Posted on 03.18.05 by Administrator @ 6:04 pm Edit This
This one of those low-fat recipes that tastes really “naughty”! Serve it with a salad and you’ve got a healthy tasty meal in about twenty minutes… 225g (8oz) Quorn pieces (if you can’t get Quorn then cooked turkey or chicken cubes work fine) 1 vegetable stock cube 1 tablespoon olive oil 1 onion sliced 1 garlic clove, crushed 225g (8oz) mushrooms, sliced 300g can reduced fat mushroom soup 1 tablespoon brandy 3 tablespoons half-fat creme fraiche (optional, but tastes wonderful!) Salt and freshly ground black pepper Place the Quorn in a bowl, sprinkle with the stock cubde and add 2 tablespoons of boiling water. Stir well and leave to stand for 10 mins. Heat the olive oil in a pan and cook the onions, garlic and mushrooms until softened. Add the Quorn and cook for a further two minutes. Stir in the soup, brandy and seasoning and simmer for 10 minutes. Add the creme fraiche and heat through without boiling. Serve with a green salad. Filed under: Vegetarian and Chicken & Poultry and Low-fat Comments: None |
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