background preloader

Curried Chicken and Rice Soup Recipe : Food Network Kitchens

Curried Chicken and Rice Soup Recipe : Food Network Kitchens
Directions Combine the chicken, carrots, bay leaf and a pinch of salt in a medium saucepan. Add 3 cups broth and bring to a boil; immediately reduce the heat to low, cover and cook until the chicken is just firm, about 20 minutes. Meanwhile, heat the butter in another saucepan over medium-low heat. Add the onion, sugar and 1 teaspoon salt; cook until the onion is soft, 5 minutes. Add the curry powder and cook for 1 minute. Remove the chicken from its broth; discard the skin and shred the meat into pieces. Puree the rice mixture with an immersion blender until smooth (or use a regular blender, then return to the pan). Per serving: Calories 390; Fat 11 g (Sat. 5 g; Mono. 1.6 g; Poly. 1.3 g); Cholesterol 130 mg; Sodium 740 mg; Carbohydrate 18 g; Fiber 2 g; Protein 55 g Photography by Antonis Achilleos

Butter Chicken Recipe - Indian Food Murgh Makhani, otherwise known as Butter Chicken, is probably one of India’s most famous dishes. The name says it all, but essentially, tender succulent pieces of chicken are gently simmered in a rich and creamy tomato based curry. This dish is truly a delicious taste of heaven. Please don’t be discouraged by the lengthy ingredient list or the preparation, this dish is completely worth it. Butter Chicken is thought to have originated in Delhi and the Mughlai influences in this dish are quite prevalent. Traditionally, this recipe uses grilled chicken; leftover Tandoori chicken works really well. MURGH MAKHANI (Indian Butter Chicken) Ingredients: **To make the Tandoori Chicken After the chicken has cooled, cut the chicken into 1.5-2” size pieces. **To make the Makhani Curry (Butter Cream Curry): In a dry skillet on medium low heat, dry roast the spices (cinnamon, cloves, green cardamom pods, and black peppercorns) until fragrant and aromatic.

Breakfast Burrito Recipe : Ellie Krieger : Recipes Directions Heat the canola oil in a large nonstick skillet over a medium-high heat. Cook the onions and peppers until onions are softened and peppers are slightly charred, about 8 minutes. Add black beans and red pepper flakes and cook until warmed through, another 3 minutes. Season with salt and pepper and transfer to a dish. Whisk together the eggs and egg whites then stir in the cheese. Per Serving: Calories 460; Total Fat 20 g; (Sat Fat 6 g, Mono Fat 4 g, Poly Fat 1 g) ; Protein 23 g; Carb 51 g; Fiber 12 g; Cholesterol 235 mg; Sodium 860 mg Excellent source of: Protein, Fiber, Vitamin A, Vitamin C, Good source of: Riboflavin, Vitamin B6, Folate, Vitamin K, Calcium, Iodine, Iron, Potassium, Selenium

Stuffed Chicken Divan with a Sherry Dijon Sauce Recipe : Food Network Kitchens Directions Preheat the broiler. Mist a shallow rectangular baking dish with cooking spray. Bring a medium pot of salted water to a boil. Add the broccoli and cook until bright green and crisp tender, about 5 minutes. Chop the broccoli and toss in a bowl with the Gruyere and garlic. Heat a large nonstick skillet over medium-high heat until very hot, about 5 minutes. Meanwhile, combine the milk and stock in a small pot, season with salt and pepper and bring to a simmer over medium heat. Let the chicken rest for 5 minutes and then cut each breast in half on an angle. Nutritional analysis per serving Calories 347; Total Fat 11g (Sat Fat 5.1g, Mono Fat 3.9g, Poly Fat 1.1g) ; Protein 50g; Carb 10g; Fiber 1g; Cholesterol 126.5mg; Sodium 433.5mg We've updated this classic dish while still keeping all the elements that people love: crisp broccoli, juicy chicken, and a tasty Parmesan sauce. From Food Network Kitchens

Asian Turkey Burgers Recipe : Food Network Kitchens Directions Put the bulgur in a medium bowl and add the boiling water. Cover with plastic wrap and let stand until the bulgur is tender, 45 minutes to 1 hour. Meanwhile, in a medium bowl whisk the vinegar and sugar with a generous seasoning of salt and pepper until dissolved. Add the cucumber and onion, toss well and set aside to marinate for about 30 minutes. In a separate small bowl combine the yogurt and chili garlic sauce. Drain the bulgur and put into a large bowl. Heat a large nonstick skillet over medium heat until very hot. Drain the pickled vegetables and toss with the whole cilantro. Copyright 2010 Television Food Network, G.P. Nutritional analysis per serving Calories 186; Total Fat 4 g (Sat Fat 0.4g, Mono Fat 0.7g, Poly Fat 1.5g) ; Protein 18g; Carb 23g; Fiber 3g; Cholesterol 23mg; Sodium 421mg We lightened these burgers by cutting back on the meat and adding some texture with bulgur. From Food Network Kitchens

Bacon Sweet Potato Pomegranate Spinach Salad Recipe: Thanksgiving Side Are you looking for the perfect Thanksgiving or holiday salad? How about a salad that is a bit more substantial to fill your belly on a crisp fall or winter’s day? Look no further. I usually roast my sweet potatoes in olive oil or a nut oil. As far as bacon goes, I used uncured pork bacon is this recipe. What is your favorite grated cheese? What is your go-to salad to create for the fall-winter holidays? Do you have a favorite sweet potato recipe? 8-10 servings I used a small amount of bacon fat to roast these sweet potatoes. 2 pounds Sweet Potatoes (Garnet Yams), cleaned, skins left on, cut into 1 ” cubesa pinch of Garlic Salta pinch of ground Cinnamona pinch of ground Gingera pinch of ground ground Black Peppera few tablespoons pure Maple Syrup18-24 ounces Baby Spinach Leaves12 ounces crumbled Bacon (I used uncured Pork Bacon in this recipe) set aside bacon greasea few handfuls of Pomegranate Seeds (arils)grated Gruyére or your favorite cheese Print This Recipe... Fall Salad Recipe Links

Chana Masala We are big Indian food fans around here, but it’s always something that I’ve found a bit elusive in terms of cooking. I don’t know what it is, something about achieving the perfect combination of spices and the right cooking time and consistency that you can’t get just from a recipe. But we made this channa the other night, the second time we’ve tried this recipe, and it was really good so we must be on to something! Chana Masala Oil 6 to 8 garlic cloves, minced 1 to 2 onions, finely chopped fresh ginger 3 tomatoes, chopped 1 Tbsp tomato paste salt and pepper to taste 3/4 tsp curry powder 3 large cans chick peas 1/2 to 1 cup water 2 to 3 Tbsp ketchup 1 1/2 tsp garam masala Cook garlic, onions and ginger in oil until soft, but not browned.

No Bake Granola Cakes Big changes are happening over on my workouts page and even bigger changes are happening with my marathon training plans. February has been a challenge for me, I was losing muscle, motivation, and forgetting why I began running in the first place. My passion was slowly exiting. A couple days ago I decided I needed to switch things up, I needed to ask for help. I sent a message to Angie, a triathlon coach I’d been chatting with back in August and before I knew it I had a new training plan. First thing I told myself: it’s okay to be nervous and a bit overwhelmed. Change has always been hard for me, but I just need to believe in myself and keep my end goal in sight. Second thing I told myself: holy moly, I’m actually going to do this! Then I had a granola cake. [print_this] No Bake Granola Cakes Vegan, Gluten free, Dairy free All the granola taste and texture in a convenient cake! Ingredients Directions Combine almond butter, rice syrup, vanilla, and coconut oil in a small sauce pan. Makes 12 cakes.

Black Bean Chili An excellent source of molybdenum, fiber, vitamin C, and folate, this is alternative version of chili that can be served as a meal in itself or used in many dishes such as soft tacos, tostados, frittata, or enchiladas. The Healthy Saute cooking method makes this recipe even healthier because it is prepared without the use of heated oils. Enjoy! Directions: Heat 1 TBS broth in a medium size soup pot. Healthy Sauté onion and bell pepper in broth over medium heat for about 5 minutes, stirring frequently, until translucent. Serving Suggestions Serve with Romaine and Avocado Salad Black Bean Chili1.00 serving(497.09 grams) Calories: 417 NutrientDRI/DV molybdenum360.7% phosphorus52.4% Introduction to Recipe Rating System Chart In order to better help you identify recipes that feature a high concentration of nutrients for the calories they contain, we created a Recipe Rating System. In-Depth Nutritional Profile for Black Bean Chili

Related: