Saturday, July 12, 2008

Fragrant Rice Pilaf

  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon crumbled saffron threads
  • 1/4 teaspoon salt
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1 cup diced (1/4 inch) onion
  • 2 tablespoons finely minced garlic
  • 4 carrots, cut into 1/4-inch dice
  • 1 1/2 cups long-grain rice
  • 3 1/2 cups chicken broth
  • 1/2 to 3/4 cup dried cherries or cranberries

1. Combine the cumin, saffron and salt. Set aside.

2. Heat the butter and oil in a pot over low heat. Add the onion and wilt, stirring, for 5 minutes. Add garlic and carrots; cook 5 minutes more, sprinkling with the spice mixture.

3. Add the rice and cook for 1 minute, stirring to mix well. Add the broth and cherries. Bring the mixture to a boil, reduce the heat to a simmer and cook, covered, until all the liquid is absorbed, about 20 minutes. Fluff the rice with a fork. Serve hot.

Makes 8 servings.

Nutritional Information Per serving: 240 calories, 44g carbohydrate, 5g protein, 4g fat, 5mg cholesterol

From Parade via Epicurious

Wednesday, July 9, 2008

Steamed Green Beans with Tomato-Garlic Vinaigrette

  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 garlic cloves, crushed and minced
  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup seeded chopped tomato
  • 2 teaspoons chopped fresh thyme
  • 1 pound green beans, trimmed

1. Combine first 5 ingredients in a medium bowl; slowly add oil, whisking to combine. Stir in tomato and thyme; let stand 10 minutes.

2. Steam beans, covered, 7 minutes or until crisp-tender. Cut into 2-inch pieces; add to tomato mixture, tossing gently to coat.

Yield: 4 servings (serving size: 3/4 cup) Nutritional Information

CALORIES 73(44% from fat); FAT 3.6g (sat 0.5g,mono 2.5g,poly 0.5g); IRON 1.4mg; CHOLESTEROL 0.0mg; CALCIUM 48mg; CARBOHYDRATE 9.8g; SODIUM 162mg; PROTEIN 2.4g; FIBER 4.2g

from Cooking Light, JULY 2008, via MyRecipes

Sunday, July 6, 2008

Curried Chicken Salad

  • chicken breast meat, shredded
  • 1/4 cup plain nonfat Greek yogurt
  • 1 teaspoon lemon juice
  • 1 teaspoon curry powder
  • thinly sliced scallions or red onion
  • sliced almonds, lightly toasted
  • 1/2 small apple, cored and cut into 1/2-inch chunks
  • raisins
  • farmhouse chutney
  • salt and pepper
  • lettuce

Stir together yogurt, lemon juice, curry powder. Combine with remaining ingredients. Serve over lettuce.

Improvised from Martha Stewart and Sunset. Variations: green grapes for apples, apricots for raisins