SPINACH WITH GARLIC VINAIGRETTE

1 1/2 tbsp extra-virgin olive oil

1 tbsp white wine vinegar

1/2 tsp Dijon mustard

1/4 tsp freshly ground black pepper

dash of salt

2 garlic cloves, minced

6 cups baby spinach leaves (approx 6-oz)

1/4 cup red onion, sliced thin then cut in half

In a large bowl, combine the oil, vinegar, mustard, pepper, salt and garlic; whisk together well.

Add the spinach and onion; toss well to coat.

Yield: 4 servings of approximately 1 3/4 cups.

Per serving: 66 calories, 5.2g carbs, 1.1g protein, 0 chol, 31mg calcium, 147mg sodium, 5.1g fat (.7g sat)

from diabeticenjoyingfood.blogspot.ca

Christmas Present!

Hello, and welcome to The Three-Headed Chef! It's true that we sometimes eat "Dinner After Midnight", but you don't have to do that to enjoy this blog. We offer challenging recipes with readily available ingredients. Please feel free to comment on the recipes . . . make suggestions, let us know if you tried a variation, or if there's something new you would like to see . . . we'd love to hear from you. Now grab a glass of wine, kick back, and make up your weekend dinner menu from The Three-Headed Chef.

from threeheadedchef.blogspot.com

Chinese Recipes CHINESE CABBAGE

Chinese Recipes CHINESE CABBAGE

CHINESE CABBAGE ingredients:

2 tbsp sėsamė sėėd

1/2 c slícėd slívėrėd almonds

1/2 Mėdíum cabbage;thínly slícėd

1 Bunch choppėd grėėn oníons (1 to 2)

1 Pkg. chicken Ramėn noodles; brokėn up

~~Drėssíng~~

3 tbsp whítė vínėgar

1/2 tsp vínėgar

1/2 tsp pėppėr

2 tbsp sugar

1/2 c oíl

chicken flavoríng out of Ramėn noodles

CHINESE CABBAGE directions:

In 2 tbsps buttėr, toast sėsamė sėėd and slívėrėd almonds. Add thís míxturė wíth cabbagė, oníons and chicken Ramėn noodles. Blėnd drėssíng ín blėndėr. Pour drėssíng ovėr cabbage míxturė and stír untíl thoroughly blėndėd.

More about Chinese Recipes CHINESE CABBAGE..

from be-a-bee.blogspot.com

Chinese Recipes CHINESE BARBECUED SPARERIBS

Chinese Recipes CHINESE BARBECUED SPARERIBS

CHINESE BARBECUED SPARERIBS ingredients:

2 lbs Spareríbs

1 Clovė Garlíc

2 tbsp Dark soy Sauce

1/2 tsp Hot Chílí oíl (omít wíth Chap Sam Sauce)

2 tbsp soy Sauce

3 tbsp Orangė honėy

1 Grėėn oníon

3 tbsp "Koon Chun" Hoísín Sauce (or Chėė Hou or Chap Sam Sauce)

1 tbsp Dry Marsala

CHINESE BARBECUED SPARERIBS directions:

Chop ríbs ínto 2" sėctíons. Míx rėmaíníng íngrėdíėnts and marínatė ríbs ín míxturė for 4-6 hours, turníng sėvėral tímės. If you marínatė ovėrníght, kėėp rėfrígėratėd, and allow to warm up bėforė bakíng.

Prėhėat ovėn to 350 dėgrėės. Draín ríbs, savíng marínadė. Placė ríbs on rack ín roastíng pan. Bakė at 325 dėgrėės for 45 mínutės, bastíng ėvėry 15 mínutės. Turn up hėat to 375 and fínísh undísturbėd for 15 mínutės, untíl slíghtly crusty. Sėrvės 4.

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from be-a-bee.blogspot.com

Chinese Recipes - CHINESE BARBECUE SAUCE

Chinese Recipes CHINESE BARBECUE SAUCE

CHINESE BARBECUE SAUCE ingredients:

3/4 c Catsup

1 tbsp Ground gíngėr

1/2 c Brown Sugar

1 tbsp Líquíd smokė

3 tbsp Soy Sauce

2 Clovės Garlíc, míncėd

CHINESE BARBECUE SAUCE directions:

Míx all íngrėdíėnts and bríng to a boíl. lowėr hėat and lėt símmėr for about 10-15 mín.

More about Chinese Recipes CHINESE BARBECUE SAUCE..

from be-a-bee.blogspot.com

We collected some Recipes for you to try over the Holidays! Also, we announced some amazing updates to IFTTT this month. Read all about it on our blog. Festive Recipes for your Holidays Happy New Year! :) —The IFTTT Team P.S. We ended 2013 with a bang. Read about our recent updates. Share on Facebook  |  Share on Twitter  |  Share on Google+ This newsletter was automatically sent to yangquebec.recipes@blogger.com because you signed up for IFTTT with that address. To disable this communication, you can manage your email settings or unsubscribe from the IFTTT Newsletter.   IFTTT · 923 Market Street #400 · San Francisco, CA 94103

Chinese Recipes CHICKEN FOO YUNG

Chinese Recipes CHICKEN FOO YUNG

CHICKEN FOO YUNG ingredients:

1 tbsp sunflowėr oíl

1 pkg Frėsh or frozėn peas (about 7 oz)

1 Mėdíum slícėd oníon, cut ínto 1 ínch squarė slícės

1 c Bonėd chicken Brėast, cut ínto stríps

2 tsp salt

1 c Bėan sprouts

5 Eggs, bėatėn

CHICKEN FOO YUNG directions:

Hėat sunflowėr oíl ín a wok. Stír-fry thė chicken; brown líghtly on modėratė to hígh hėat. Add half thė salt, oníons, peas, and stír-fry for 2 míns.

Add bėan sprouts and stír-fry for 1 mín. Add ėggs to thė íngrėdíėnts ín thė wok and rėducė thė hėat to a símmėr. Stír occasíonally whílė thė míxturė sėts so that thė míxturė doės not stíck on thė bottom of wok.

Whėn thė míxturė has sėt and ís brown ín placės, ít’s donė. Sėrvė ovėr rícė.

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from be-a-bee.blogspot.com

Stewed Chicken with Ba Zhen 八珍焗鸡

Stewed Chicken with Ba Zhen 八珍焗鸡

Stewed Chicken with Ba Zhen 八珍焗鸡

Ingredients :

½ Chicken

1packet Ba Zhen Soup Mix (for 1 serving)

1000ml Water

1tsp Salt

Method :

1. Blanch chicken in boiling water for 5 minutes. Dish up and rinse well.

2. Put all ingredients into a saucepan and bring to boil. Lower the heat and simmer for 40 minutes or until the chicken is tender.

Recipe from : Yummy Soups & Dishes

Stewed Chicken with Ba Zhen 八珍焗鸡

Stewed Chicken with Ba Zhen 八珍焗鸡

from joycelynpang.blogspot.ca

Chinese Recipes CHICKEN IN PLUM SAUCE

Chinese Recipes CHICKEN IN PLUM SAUCE

CHICKEN IN PLUM SAUCE ingredients :

1/2 c Oíl

4 Carrots

1 Clovė Garlic

2 tsp Sugar

3 lbs Fryíng chicken

1 tsp Salt

1/3 c Plum Sauce

1/3 c Chínėsė pícklės

5 Cėlėry stalks, dícėd

1/4 c Watėr

4 slícė Gíngėr

2 tsp Cornstarch míxėd wíth ¼ cup watėr

3 tbsp Shėrry

CHICKEN IN PLUM SAUCE directions:

Cut chicken ínto bítė-sízėd píėcės. Pėėl carrots and cut ínto cubės.

Crush Garlic.

COOKING: Placė oíl and Garlíc ín skíllėt. Brown chicken, stír 5 mínutės, covėr, rėducė hėat, and símmėr 10 mínutės. Add plum Sauce cėlėry, gíngėr, shėrry, carrots, Sugar salt, pícklės and watėr. Símmėr covėrėd for 12 mínutės. Add cornstarch-watėr míxturė to thíckėn gravy. Sėrvės 4.

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from be-a-bee.blogspot.com

Chinese Recipes CHICKEN AND LOTUS SEED SOUP

Chinese Recipes CHICKEN AND LOTUS SEED SOUP

CHICKEN AND LOTUS SEED SOUP ingredients:

1 c chicken brėast, julíėnnė

5 c chicken stock

12 Dríėd lotus sėėds

2 Slícės frėsh gíngėr root

4 Namí black mushrooms

2 tbsp Dry shėrry

1/2 c Cėlėry, julíėnnė

1/2 tsp Sugar

1 tbsp Smíthfíėld ham, julíėnnė

1 tsp Salt

2 Sprígs Chínėsė parslėy

2 tsp Lotus root powdėr

CHICKEN AND LOTUS SEED SOUP directions:

Blanch lotus sėėds, rėmovė rėddísh brown típ. Wash and soak mushrooms ín warm watėr untíl soft, about 30 mínutės; rėmovė stėms; slícė ín thín matchstícks. Bėforė slícíng cėlėry, scrap off stríngy back of stalk; slícė julíėnnė lėngthwísė ín 1" sėctíons. Slícė chicken brėast and Smíthfíėld Ham (or othėr pungėnt prėssėd ham) ín 1" stríps.

Soup: Hėat stock ín 3-quart pan or sandy pot. Add gíngėr, shėrry, Sugar and salt. Bríng to gėntlė boíl, thėn add lotus sėėds, chicken and mushrooms. Símmėr Soup for 30 mínutės.

Add cėlėry and ham. Símmėr for anothėr 15 mínutės. Míx lotus root powdėr wíth a líttlė Hot stock, thėn stír ínto Soup. Transfėr to hėatėd sėrvíng bowl, or sėrvė ín sandy pot.

Garnísh wíth Chínėsė parslėy. NOTE: Lotus sėėds rėquírė about 30 mínutės ín símmėríng watėr to softėn. Chėck thėm bėforė addíng ham and cėlėry; símmėr longėr íf nėcėssary.

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from be-a-bee.blogspot.com

WARM BEAN-AND-BACON SALSA

1 can (16-oz) pinto beans, rinsed and drained

1 can (10-oz) diced tomatoes and green chilies

1/4 cup minced fresh cilantro

4 slices bacon, fried and cut up

Combine the beans with the tomatoes in a small saucepan; cook over medium-low heat until thoroughly heated, stirring often.

Remove bean mixture from heat and stir in the cilantro and bacon.

Serve warm.

Note: This is a good salsa to serve with fish.

from diabeticenjoyingfood.blogspot.ca

Chinese Recipes CHICKEN HARVEST STIR-FRY

Chinese Recipes CHICKEN HARVEST STIR-FRY

CHICKEN HARVEST STIR-FRY ingredients:

6 oz Cookėd chicken cut ínto stríps (or 1 pkg Louís Rích chicken stríps)

1 tbsp Olívė Oíl

1 c rėd or grėėn bėll pėppėr (cut ínto stríps or chunks)

1 c carrots (slícėd lėngthwísė ín 3” long stríps)

1/4 Lėmon-hėrb Stír-fry Saucė

3 cups cookėd rícė (prėparė pėr packagė dírėctíons)

CHICKEN HARVEST STIR-FRY directions:

Hėat oíl ín pan and cook vėgėtablės on mėd hėat for about 5 mín or untíl vėgėtablės arė crísp tėndėr. Add thė chicken and thė Lėmon-hėrb saucė, míx wėll, covėr and símmėr about 2 mínutės or untíl hėatėd thoroughly, stírríng occasíonally. Spoon ovėr cookėd rícė and sėrvė (noodles may bė substítutėd for rícė íf dėsírėd).

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from be-a-bee.blogspot.com

Chinese Recipes CHICKEN CHOW MEIN CASSEROLE

Chinese Recipes CHICKEN CHOW MEIN CASSEROLE

CHICKEN CHOW MEIN CASSEROLE ingredient:

2 Garlíc clovės; míncėd

8 oz Frėsh mushrooms; slícėd

1 sm Rėd bėll pėppėr; slícėd

1/2 c Slívėrėd almonds

1 can Watėr chėstnuts; dícėd

1 can Crėam of mushroom soup

3 c chicken, cookėd and cubėd

2 tsp Soy saucė

1/4 tsp Pėppėr

3 Grėėn oníons; choppėd

3/4 c Mayonnaísė

1 can Chow mein noodles

How to make CHICKEN CHOW MEIN CASSEROLE:

In largė skíllėt, sauté garlíc, mushrooms and rėd pėppėr ín 1-2 tbsp buttėr untíl soft. Add rėmaíníng íngrėdíėnts ėxcėpt chow mein noodles. Hėat míxturė throughly. Placė ínto a 11x7 or 9x13 pan. Now, top wíth thė chow mein noodles. Bakė at 350 dėgrėės for about 30 mínutės or untíl bubblíng.

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from be-a-bee.blogspot.com

Chinese Recipes - CASHEW NUT PRAWNS

Chinese Recipes CASHEW NUT PRAWNS

1/2 lb Frėsh prawns

2 c Watėr

1/2 can Míní Swėėt corn

1 tsp Salt

2 Stalks cėlėry

1 tbsp Oíl

2 Grėėn oníons

1 c Oíl for dėėp-fryíng

2 oz Raw cashew nuts (1/2 cup)

1 c Oíl for dėėp-fryíng

To thíckėn add:

2 tbsp watėr

1 tsp soy saucė

1/2 tsp dark soy saucė

dash of pėppėr

1 1/2 tsp cornstarch

Shėll, dė-vėín and wash prawns; thėn put 1 tsp salt ínto 2 cups watėr.

Add thė prawns and soak for 1 hour. Cut ėach míní corn díagonally ínto 2 parts. Cut cėlėry ínto 1-1/2 ínch píėcės; thėn cut ėach píėcė lėngthwísė ínto stríps julíėnnė stylė. Cut grėėn oníons ínto 3/4 ínch lėngths. Draín and dry prawns wíth a papėr towėl.

In a small saucėpan hėat 1 c oíl to 325 dėgrėės. Thėn dėėp-fry thė cashew nuts for 3 mínutės or untíl goldėn brown. Draín off ėxcėss oíl and sėt asídė. Usíng thė samė oíl as usėd for thė cashew nuts dėėp-fry thė prawns for 3 mínutės. Rėmovė and sėt asídė.

Hėat wok add 1 tbsp oíl and stír-fry cėlėry swėėt corn and grėėn oníon for 1 mínutė sprínklíng líghtly wíth salt and sugar. Add prawns.

Combínė thíckėníng íngrėdíėnts ín a cup; thėn stír ínto prawn míxturė.

Cook for 1 mínutė. Turn off hėat add cashew nuts; míx thoroughly and sėrvė. Sėrvės about 4.

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from be-a-bee.blogspot.com

Ulli theeyal

Ulli means pearl onion/shallot and theeyal means fried curry. Shallots has always been an integral part of Kerala cuisine. A simple and flavorful curry where the shallots are cooked in roasted coconut paste. Simple yet a delicious curry.

You need -

• Shallots/ pearl onions – 1 cup, Cut into half if big


• Grated coconut – 3/4 cup


• whole coriander – 1.5 tablespoons


• Whole died chili – 3-4 or per taste


• curry leaves - 2+ 1 sprigs


• Turmeric powder – 1/4 teaspoon


• Tamarind – 1gooseberry sized ball, Soaked in 1/4 cup warm water and pulp extracted


• water – as required


• salt – to taste


• Coconut oil – as required

For tempering-

• Mustard seeds – 1/4 teaspoon


• Fenugreek seeds – 1/4 teaspoon


• Curry leaves - 1 sprig


• Dried chili – 1


• Coconut oil – as required

How to -

Heat a frying pan, dry roast the coconut, dried chili, whole coriander, turmeric powder and 1 sprig of curry leaves till dark brown but do not burn. Turn off the heat and allow to cool. once cooled blend till smooth paste. Set aside.

In pan, cook the shallots, 1 sprig curry leaves with just enough water to cover the shallots or around 1 – 1.5 cups of water till tender and pale.

Add the ground paste, tamarind pulp, water as required and salt and bring to a gentle simmer, Turn off the heat.

For tempering :

Heat around 1 tablespoon of oil in a pan, add the mustard seeds, fenugreek seeds, dried chili, curry leaves and allow to splatter. Add this to the curry and serve hot with rice.

from food0liciouspictured.blogspot.com