365 Ways To Cook Chicken- Tomato-Apple Chicken
Today I went to my favorite library book store. I was surprised that I only found one cookbook I wanted: 365 Ways To Cook Chicken. Usually they have a really great cookbook section.
This recipe from the book sounds rather unusual but good.
Tomato-Apple Chicken
2 teaspoons vegetable oil
4 skinless, boneless chicken breast halves, pounded to 1/4-inch thickness
1 medium onion, sliced
1 can (16 oz.) tomatoes
1 teaspoon brown sugar
1/4 teaspoon dried thyme
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon Worcestershire sauce
1/2 lemon, thinly sliced
2 small apples, cored and cut into eights
1/2 teaspoon cornstarch dissolved in 1 tablespoon water
1 tablespoon chopped fresh parsley
1. Heat oil in a large nonstick frying pan over medium heat. Add chicken and cook about 4 minutes a side, until lightly browned. Scatter onion slices over chicken.
2. In a medium-size bowl, combine tomatoes, brown sugar, thyme, garlic powder, salt, and Worcestershire sauce; pour over chicken. Top with lemon slices and bring to a boil. Cover and reduce heat. Simmer 10 minutes. Add apples and cook 10 minutes more, until chicken is tender. Remove chicken and apples to a platter and keep warm.
3. Stir dissolved cornstarch into liquid in pan. Cook over high heat, stirring until sauce thickens, about 5 minutes. Spoon over chicken and apples. Garnish with parsley.
Posted by Rochelle R. No comments:
Frankfurter Friday: Cheese-Frank Sandwiches
Cheese-Frank Sandwiches
This simple frugal sandwich is from Money-Saving Main Dishes a Department of Agriculture bulletin from 1971. This would make a easy lunch that kids would like.
Cheese-Frank Sandwiches
6 servings, 2 open face sandwiches each
12 (1 ounce each) slices processed cheese, Swiss, pimiento, American or cheddar
1/2 pound frankfurters, thinly sliced
12 slices bread
Arrange slices of cheese, topped with frankfurter slices, on the bread. Place under broiler and broil until lightly browned.
This simple frugal sandwich is from Money-Saving Main Dishes a Department of Agriculture bulletin from 1971. This would make a easy lunch that kids would like.
Cheese-Frank Sandwiches
6 servings, 2 open face sandwiches each
12 (1 ounce each) slices processed cheese, Swiss, pimiento, American or cheddar
1/2 pound frankfurters, thinly sliced
12 slices bread
Arrange slices of cheese, topped with frankfurter slices, on the bread. Place under broiler and broil until lightly browned.
Slimming Soups
These recipes are from a Globe Mini Mag- Slimming Soups. Those are the little 3x5 inch magazines you see at the checkout counter. I still have one of these little books I got when I was a young teen, the topic was how to increase your bust size :). Anyway. this booklet has a lot of quick and easy homemade soups. Only a few start with a canned soup base. It seems like quite few soup recipes have you starting out already using some kind of cream soup. To me that kind of defeats the idea of making homemade soup.
Vegetable Cheese Soup
"Amazingly, this soup has only 1 gram of fat and 71 calories per serving."
1 package frozen mixed vegetables (thawed)
1 small onion, diced
1 tablespoons flour
1 cup water
1 cup skim milk
1 teaspoon chicken-flavored bouillon granules
1/4 cup shredded low-fat processed American cheese
2 teaspoons Dijon mustard
Spices, to taste: salt, black pepper, Italian seasoning
In a saucepan, combine vegetables and onion. Combine flour, Italian seasoning, salt and pepper stirring well; add to vegetables and stir to coat. Combine water and milk; add bouillon granules, stirring until granules dissolve. Add to vegetable mixture, and bring to a boil, stirring constantly (5 minutes) or until mixture is thick and bubbly. Reduce heat to low, add cheese and mustard, stirring to blend. Serve immediately. Serves 6.
Red Rice Soup
This soup has only 2 grams fat.
4 cups vegetable stock
6 plum tomatoes, diced
1 cup jasmine or basmati rice
1 green pepper, diced
3 tablespoon sesame oil
1 large yellow onion, diced
2 cloves garlic, minced
1/2 cup chopped cilantro
1 tablespoons chili powder
2 teaspoons cumin
1 teaspoon coriander
In a 2-quart saucepan, combine 2 cups stock and diced tomatoes. Bring to a boil and add rice and green pepper. Stir to combine. Return to boil and reduce heat. Cover and simmer for 20 minutes. While rice is cooking, add sesame oil to a large stock pot. When hot, add onion, garlic, chili powder, cumin and coriander. Cook over medium heat until onions are transparent and spices are aromatic. Add remaining vegetable stock and cilantro. Bring to a boil then reduce heat and simmer. Add cooked rice to stock mixture. Stir to combine and simmer gently for 5 minutes to
Vegetable Cheese Soup
"Amazingly, this soup has only 1 gram of fat and 71 calories per serving."
1 package frozen mixed vegetables (thawed)
1 small onion, diced
1 tablespoons flour
1 cup water
1 cup skim milk
1 teaspoon chicken-flavored bouillon granules
1/4 cup shredded low-fat processed American cheese
2 teaspoons Dijon mustard
Spices, to taste: salt, black pepper, Italian seasoning
In a saucepan, combine vegetables and onion. Combine flour, Italian seasoning, salt and pepper stirring well; add to vegetables and stir to coat. Combine water and milk; add bouillon granules, stirring until granules dissolve. Add to vegetable mixture, and bring to a boil, stirring constantly (5 minutes) or until mixture is thick and bubbly. Reduce heat to low, add cheese and mustard, stirring to blend. Serve immediately. Serves 6.
Red Rice Soup
This soup has only 2 grams fat.
4 cups vegetable stock
6 plum tomatoes, diced
1 cup jasmine or basmati rice
1 green pepper, diced
3 tablespoon sesame oil
1 large yellow onion, diced
2 cloves garlic, minced
1/2 cup chopped cilantro
1 tablespoons chili powder
2 teaspoons cumin
1 teaspoon coriander
In a 2-quart saucepan, combine 2 cups stock and diced tomatoes. Bring to a boil and add rice and green pepper. Stir to combine. Return to boil and reduce heat. Cover and simmer for 20 minutes. While rice is cooking, add sesame oil to a large stock pot. When hot, add onion, garlic, chili powder, cumin and coriander. Cook over medium heat until onions are transparent and spices are aromatic. Add remaining vegetable stock and cilantro. Bring to a boil then reduce heat and simmer. Add cooked rice to stock mixture. Stir to combine and simmer gently for 5 minutes to
Frankfurter Friday, Chili-Frank Stew
This recipe is from an old ladies magazine. It would be inexpensive and is mildly flavored. Kids would probably like it.
Chili-Frank Stew
3 tablespoons butter or margarine
1 medium onion, chopped
1 pound package frankfurters, quartered lengthwise
1 tablespoon all-purpose flour
1-1/2 teaspoon chili powder
1 teaspoon salt
2 (16 oz.) cans red kidney beans, undrained
1 (16 oz.) can tomatoes
1 (12 oz.) can whole kernel corn, drained
In a 5-quart Dutch oven over medium heat melt butter. Add onion and franks and cook until browned. Stir in the flour, chili powder and salt. Add the beans, tomatoes and corn. Cover; simmer 15 minutes. Makes six servings.
Chili-Frank Stew
3 tablespoons butter or margarine
1 medium onion, chopped
1 pound package frankfurters, quartered lengthwise
1 tablespoon all-purpose flour
1-1/2 teaspoon chili powder
1 teaspoon salt
2 (16 oz.) cans red kidney beans, undrained
1 (16 oz.) can tomatoes
1 (12 oz.) can whole kernel corn, drained
In a 5-quart Dutch oven over medium heat melt butter. Add onion and franks and cook until browned. Stir in the flour, chili powder and salt. Add the beans, tomatoes and corn. Cover; simmer 15 minutes. Makes six servings.
Sunny pineapple recipes
It has been cold, gray and rainy here for the last few days. I was digging in a box of books and found my misplaced Dole pineapple book. It reminded me of several vacations in Hawaii. Even when it rains there is usually on the warm side and there always seems to be a beautiful rainbow afterword. Wish I could go back someday.
Anyway, here are some recipes from the booklet. It is a Favorite Brands book and they are usually good.
Aloha Joes
1 can (20 oz.) Dole pineapple tidbits
1 pound ground beef
1 medium onion, chopped
2 cloves garlic, pressed or minced
1/2 teaspoon salt
1/2 teaspoon pepper
1 can (15 oz.) tomato sauce
2 teaspoons Worcestershire sauce
1 teaspoon chili powder
6 hamburger buns, split and toasted
Drain pineapple. In large skillet, brown meat. Add onion and garlic; cook until onion is soft. Drain and discard fat. Sprinkle meat mixture with salt and pepper. Stir in tomato sauce, Worcestershire and chili powder. Simmer uncovered, 15 minutes. Stir in pineapple. Remove from heat. Spoon onto buns.
Kamaaina Spareribs
4 pounds lean pork spareribs
Salt and pepper
1 can (20 oz.) Dole crushed pineapple, drained
1 cup catsup
1/2 cup brown sugar, packed
1/3 cup red wine vinegar
1/4 cup soy sauce
1 teaspoon ground ginger
1/2 teaspoon dry mustard
1/4 teaspoon garlic powder
Have butcher cut across rib bones to make strips 1 1/2 inches wide. Preheat over to 350 degrees. Place ribs close together in single layer in baking pan. Sprinkle with salt and pepper to taste. Cover tightly with aluminum foil. Bake in preheated oven 1 hour. Uncover; pour off and discard drippings. In bowl, combine remaining ingredients. Spoon sauce over ribs. Grill over hot coals 15 minutes or bake, uncovered, 30 minutes longer or until ribs are tender and glazed. Makes 6 servings.
Pineapple Vegetarian Fried Rice
My Dad was stationed in Thailand in the early 70's and my Mom learned to cook Thai food. She has several Thai cookbooks. This recipe is from Delightful Thai Cooking. Some people might think ketchup is not an authentic ingredient. I lived with them for six months while they were there and I can verify that the fried rice you would get at the little street restaurants always had ketchup, cucumbers, lime and cilantro. It should probably also have some fish sauce (Nam Pla), the non vegetarian fried rice recipes in the book included it. Of course then it wouldn't be totally vegetarian.
Pineapple Vegetarian Fried Rice
4 tablespoons oil
1 yellow onion finely chopped
3 cloves garlic, crushed
1 cup finely chopped carrots
1 cup finely chopped green beans
1 cup pineapple chunks
3 cups cooked rice
1 tablespoon ketchup
1 teaspoon salt
1 cucumber thinly sliced
4 tablespoons green onion, chopped
4 tablespoons fresh coriander leaves (cilantro)
In a wok, heat oil over medium heat and stir fry onion and garlic until golden brown. Add carrots and green beans and stir fry 2 minutes. Add pineapple, ketchup , rice and salt. Mix well and stir-fry 3 more minutes. Arrange sliced cucumbers around edge of serving platter. Pour the rice in the center. Garnish iwth green onion and coriander. Serves hot to 4 to 6.
Pineapple Vegetarian Fried Rice
4 tablespoons oil
1 yellow onion finely chopped
3 cloves garlic, crushed
1 cup finely chopped carrots
1 cup finely chopped green beans
1 cup pineapple chunks
3 cups cooked rice
1 tablespoon ketchup
1 teaspoon salt
1 cucumber thinly sliced
4 tablespoons green onion, chopped
4 tablespoons fresh coriander leaves (cilantro)
In a wok, heat oil over medium heat and stir fry onion and garlic until golden brown. Add carrots and green beans and stir fry 2 minutes. Add pineapple, ketchup , rice and salt. Mix well and stir-fry 3 more minutes. Arrange sliced cucumbers around edge of serving platter. Pour the rice in the center. Garnish iwth green onion and coriander. Serves hot to 4 to 6.
Frankfurter Friday Wienie-Lottas
It seems unjust to compare this recipe with true enchiladas but that is what the title is referring to. To me this recipe has a weird sort of appeal; they would be quick and inexpensive and kids would probably like them.
Wienie-Lottas
8 to 10 tortillas
2 (10 1/2 oz.) cans chili without beans
1 tablespoon instant minced onion
6 to 8 drops bottled hot pepper sauce
1 pound (8 to 10) frankfurters
1 8-oz. can tomato sauce
1/4 cup chopped canned green chili peppers
4 ounces sharp natural Cheddar cheese, shredded (1 cup)
Warm tortillas. Combine next three ingredients. Place a frank on each tortilla; top each with 2 tablespoons chili mixture (reserve remaining). Roll tortillas around franks. Arrange, seam side down, in 12x71/2x2-inch baking dish. Combine remaining chili mixture and tomato sauce; pour over tortillas. Sprinkle with chili peppers. Bake at 350 degrees for 25 to 3o minutes. Top with cheese and return to oven until cheese melts. Serves 4 or 5.
Source: Better Homes and Gardens Casserole Cook Book (1968).
Wienie-Lottas
8 to 10 tortillas
2 (10 1/2 oz.) cans chili without beans
1 tablespoon instant minced onion
6 to 8 drops bottled hot pepper sauce
1 pound (8 to 10) frankfurters
1 8-oz. can tomato sauce
1/4 cup chopped canned green chili peppers
4 ounces sharp natural Cheddar cheese, shredded (1 cup)
Warm tortillas. Combine next three ingredients. Place a frank on each tortilla; top each with 2 tablespoons chili mixture (reserve remaining). Roll tortillas around franks. Arrange, seam side down, in 12x71/2x2-inch baking dish. Combine remaining chili mixture and tomato sauce; pour over tortillas. Sprinkle with chili peppers. Bake at 350 degrees for 25 to 3o minutes. Top with cheese and return to oven until cheese melts. Serves 4 or 5.
Source: Better Homes and Gardens Casserole Cook Book (1968).
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