Archive for July, 2011

Chicken Salad with Roasted Peppers and roasted almonds

4 Boneless Skinless chicken breast (about 2 pounds) 4 bay leaves1 quart chicken garlic cloves stock2, finely chopped1 Cup unsalted, toasted almonds, finely chopped1/2 large red onion, chopped1/2 cup parsley, chopped1 8unce jar roasted red peppers (or one or two large red peppers, roasted, black skin, stems and seeds removed) 3 tbsp sherry vinegar (apple cider vinegar can be partial) extra virgin olive oilSalt 1/2 cup and pepper to taste

1 Bay leaves and chicken broth in a pot with a lid and bring the shares in the fridge. Chicken breast, add to the pot. Return status in the fridge. Cover the pot. Turn off the heat. Let steep in the chicken for 30 minutes to an hour.


2 while the chicken is cooking, smash the other ingredients garlic, almonds, onions, parsley, roasted red bell peppers and add to a large bowl. Sprinkle some salt over the mixture and add the oil and vinegar. Toss to combine.


3 when they are a cooked chicken breast, remove them from the shares (which you can reuse it when Cook again) and let them cool. If they are good enough to handle, shred the chicken breast manually to the size of the pieces. Mix the chicken pieces in the rest of the ingredients and chilled or at room temperature.


Return: Serves 6.


 

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Beef kebab

Using bamboo or wooden skewers instead of metal will help prevent steak with boiled inside. Metal heat transfers, so it is useful for chickens or meat to Cook all the way through, but not so useful for steaks, which you want to do rare or medium rare.


1 wine marinade Ingredients in a bowl mix together and add meat. Cover and chill in the fridge for at least 30 minutes, if possible, a few hours or even overnight. (Hell, I’m leaving marinating meat for a couple of days, still good).


2 to soak skewers in water for at least 30 minutes before grilling. This will help prevent them completely burnt on the grill.


3 Cut the vegetables into pieces of about the width of the pieces of beef. To paste information alone, the thread of the meat and vegetables on a double bamboo skewers. One way to do this safely is a piece that tries to penetrate a chopping board and insert the skewers through the piece to the Board. The use of double stick helps you transform a kebab on the grill. If you leave between the pieces, will grill more evenly. Paint a kebab with several of the remaining marinade in wine.


3 Get your grill on high, direct heat. The grill on the 8 to 10 minutes, depending on how your Grill, and how you want meat, sometimes reversed. Let the other 5 minutes before serving.


Return: Serves 4 to 6.

Dad’s Greek Salad

I’m on vacation this week, so let’s go forward a few recipes from the archives, which were recently updated. This beautiful Greek Salad is one of them, originally posted in 2005. Beautiful isn’t it? And ideal for hot weather. ~ Elise


This Greek Salad is a favourite of my father’s during the summer period. Usually we have a lot of tomatoes and cucumbers, growing in the garden and everything you need to do is throw some red onions, olives, peppers, feta cheese, a few herbs and olive oil and vinegar and sweet, cooling, fresh Greek Salad.


A Tip from MOM: If you want some of the bite from the onion, then what you have in them, is to soak your in a little vinegar or lemon juice.

6 Tbsp olive oil programme(2) identified the teaspoon fresh lemon juice1/2 tbsp fresh chopped garlic1 tbsp red wine vinegar1/2 teaspoon oregano1/2 teaspoon freshly ground weedSalt dill and black pepper3 a large oven-roasted plum tomatoes, seeded, roughly chopped3/4 cucumber, peeled, seeded, red onion coarsely chopped1/2, peeled, seeded, chopped1 bell pepper, coarsely chopped1/2 a cup built black olives (preferably brine cured)choppedA, roughly half a heaping Cup crumbled feta cheese

1 Swing of olive oil, lemon juice, garlic, vinegar, oregano and Dill weed together until the mixture. Season to taste with salt and freshly ground black pepper. (You can prepare for 3 hours in advance. Let stand at room temperature. Rewhisk before use.)


2 Combine, tomatoes, cucumber, onions, peppers, olives in a dish. Toss with dressing. Sprinkle cheese over and serve.


Return: Serves 6.


 

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