the food post(TM)
May. 16th, 2005 09:15 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
anotheranonBoth recipes from The Essential EatingWell Cookbook.
Fragrant Chickpea Stew
1 Tablespoon canola oil
1 teaspoon cumin seeds
1 medium red onion, chopped (1 cup)
5 medium cloves garlic, minced
1 Tablespoon coriander seeds, ground
1 cup water
1 red potato, scrubbed and cut into 1" cubes
1 19 oz or 15 1/2 oz can chickpeas, rinsed
1/2 teaspoon salt, or to taste
1/2 teaspoon coarsely ground pepper
2 tablespoons finally chopped fresh cilantro, divided
1 medium tomato, cut into 1" cubes
1) Heat oil in a large saucepan over medium-high heat; cook cumin seeds for 10 seconds. Add onion and garlic; cook, stirring, until dark brown, 5-8 minutes. Add coriander; cook, stirring, for 20 seconds. Stir in water, potato, chickpeas, salt, pepper and 1 tablespoon cilantro. Bring to a boil. Reduce heat to low, cover and simmer until the potato is tender, 15-20 minutes.
2) Add tomato, increase heat to medium and simmer, uncovered, for 1-2 minutes. Sprinkle with remaining 1 tablespoon cilantro and serve.
My changes - ground cumin, 1/2 cilantro, dried, added leftover lamb leg, cubed
Very easy, filling, and tasty! I added lamb because D. prefers to have at least some meat in most of his dinners, and the flavors blend quite well together - I added it with the tomatoes to keep it from overcooking. Definitely doing this one again; I also imagine you could double it for guests if you have a big enough pan.
Stuffed Chicken Breasts
4 boneless, skinless, chicken breast halves (1-1/4 pounds total)
1 egg white
1/2 cup plain dry breadcrums
2 teaspoons extra-virgin olive oil
Goat Cheese-Olive Filling:
2 Tablespoons creamy goat cheese
1 tablespoon chopped black olives
Freshly ground pepper to taste
Blend in a small bowl with a fork
1) Preheat oven to 400F. use a baking sheet with sides and lightly coat it with cooking spray
2) Prepare the filling of your choice
3) Cut a horizontal slit along the thin, long edge of a chicken breast half, nearly through to the opposite side. Open up each breast and place 1/4 of the filling in the center. Close the breast over the filling, pressing the edges firmly together to seal. Repeat with the remaining chicken breasts and filling
4) Lightly beat egg white with a fork in a medium bowl. Place breadcrumbs in a shallow glass dish. Hold each chicken breast half together and dip in egg white, then dredge in breadcrumbs (Discard leftovers).
5) Heat oil in a large nonstick skillet over a medium-high heat. Add chicken breasts; cook until browned on one side, about 2 minutes. Place the chicken, browned side up, on the prepared baking sheet. Bake until the chicken is no longer pink in the center or until an instant-read thermometer registers 170F, about 20 minutes.
my changes: crumbled feta cheese instead of creamy goat cheese, only 2 chicken breasts, whole egg
Biggest challenge was getting the filling into the chicken - even with a cookbook-recommended "sharp, thin-bladed knife" I didn't get a clean cut along the edge - more of a choppy gash, in which I spooned as much stuffing as possible (I think I would have had more success inserting it with a syringe :P). I put the rest on top of the breasts after the dredging stage.
Used a whole egg mostly because the yolk broke on the separator - given the distribution of egg across 2 breasts I don't think either of us is going to suffer high cholesterol!
Two stuffed (or topped) breasts is almost enough for two people; I'm serving it with steamed carrots next time. And joy of joys - goat cheese has no lactose, so I can enjoy without discomfort!
Really a wonderful cookbook - recommended :)
Fragrant Chickpea Stew
1 Tablespoon canola oil
1 teaspoon cumin seeds
1 medium red onion, chopped (1 cup)
5 medium cloves garlic, minced
1 Tablespoon coriander seeds, ground
1 cup water
1 red potato, scrubbed and cut into 1" cubes
1 19 oz or 15 1/2 oz can chickpeas, rinsed
1/2 teaspoon salt, or to taste
1/2 teaspoon coarsely ground pepper
2 tablespoons finally chopped fresh cilantro, divided
1 medium tomato, cut into 1" cubes
1) Heat oil in a large saucepan over medium-high heat; cook cumin seeds for 10 seconds. Add onion and garlic; cook, stirring, until dark brown, 5-8 minutes. Add coriander; cook, stirring, for 20 seconds. Stir in water, potato, chickpeas, salt, pepper and 1 tablespoon cilantro. Bring to a boil. Reduce heat to low, cover and simmer until the potato is tender, 15-20 minutes.
2) Add tomato, increase heat to medium and simmer, uncovered, for 1-2 minutes. Sprinkle with remaining 1 tablespoon cilantro and serve.
My changes - ground cumin, 1/2 cilantro, dried, added leftover lamb leg, cubed
Very easy, filling, and tasty! I added lamb because D. prefers to have at least some meat in most of his dinners, and the flavors blend quite well together - I added it with the tomatoes to keep it from overcooking. Definitely doing this one again; I also imagine you could double it for guests if you have a big enough pan.
Stuffed Chicken Breasts
4 boneless, skinless, chicken breast halves (1-1/4 pounds total)
1 egg white
1/2 cup plain dry breadcrums
2 teaspoons extra-virgin olive oil
Goat Cheese-Olive Filling:
2 Tablespoons creamy goat cheese
1 tablespoon chopped black olives
Freshly ground pepper to taste
Blend in a small bowl with a fork
1) Preheat oven to 400F. use a baking sheet with sides and lightly coat it with cooking spray
2) Prepare the filling of your choice
3) Cut a horizontal slit along the thin, long edge of a chicken breast half, nearly through to the opposite side. Open up each breast and place 1/4 of the filling in the center. Close the breast over the filling, pressing the edges firmly together to seal. Repeat with the remaining chicken breasts and filling
4) Lightly beat egg white with a fork in a medium bowl. Place breadcrumbs in a shallow glass dish. Hold each chicken breast half together and dip in egg white, then dredge in breadcrumbs (Discard leftovers).
5) Heat oil in a large nonstick skillet over a medium-high heat. Add chicken breasts; cook until browned on one side, about 2 minutes. Place the chicken, browned side up, on the prepared baking sheet. Bake until the chicken is no longer pink in the center or until an instant-read thermometer registers 170F, about 20 minutes.
my changes: crumbled feta cheese instead of creamy goat cheese, only 2 chicken breasts, whole egg
Biggest challenge was getting the filling into the chicken - even with a cookbook-recommended "sharp, thin-bladed knife" I didn't get a clean cut along the edge - more of a choppy gash, in which I spooned as much stuffing as possible (I think I would have had more success inserting it with a syringe :P). I put the rest on top of the breasts after the dredging stage.
Used a whole egg mostly because the yolk broke on the separator - given the distribution of egg across 2 breasts I don't think either of us is going to suffer high cholesterol!
Two stuffed (or topped) breasts is almost enough for two people; I'm serving it with steamed carrots next time. And joy of joys - goat cheese has no lactose, so I can enjoy without discomfort!
Really a wonderful cookbook - recommended :)
