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99352533 Recipes Assorted

99352533 Recipes Assorted

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Published by Nanik Nurjayanti

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Published by: Nanik Nurjayanti on May 06, 2013
Copyright:Attribution Non-commercial


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Lemon Chicken 
Prep: 15 minutes Total: 25 minutes Yield: Serves 6 
1 tablespoon chopped garlic
2 tablespoons plus 1 teaspoon olive oil, separated
3 cups low-fat, reduced-sodium chicken broth
2 tablespoons freshly squeezed lemon juice
2 teaspoons water
2 teaspoons cornstarch
1/2 cup cauliflower puree
1 tablespoon chopped parsley (optional)
2 large egg whites
1 large egg 
1 cup whole-wheat flour
1/2 teaspoon salt
1 teaspoon garlic powder
6 boneless, skinless chicken breast cutlets (about 2 1/4 pounds) In a heavy-bottomed saucepan over medium heat, sauté the chopped garlic in 1teaspoon of the olive oil until it begins to turn golden brown. Add the chicken broth,turn the heat to high, and reduce by half, about 8 minutes. Add the lemon juice.In a small bowl, combine the water and cornstarch. Slowly stir the cornstarch mixtureinto the boiling chicken broth. The mixture will thicken quickly. Add the cauliflowerpuree. Sprinkle in parsley, if desired. Cover to keep warm and set aside.Meanwhile, begin heating the remaining 2 tablespoons of olive oil in a large heavy-bottomed skillet over medium heat. Whisk the egg whites and egg in a shallow bowl.Combine the flour, salt, and garlic powder on a large plate. Dredge each chicken cutletin the seasoned flour and then dip in the egg mixture. Drop the cutlets directly intothe heated skillet. Sauté 4 to 5 minutes per side, until the chicken is golden brownand cooked through. Add the lemon sauce and cook 2 to 3 minutes more to combineflavors. Serve.Calories: 333, Carbohydrate: 18 g, Protein: 45 g, Total Fat: 8.5 g, Saturated Fat: 1.5 g,Sodium: 565 mg, Fiber: 3 g  
Asparagus and Herb Lasagna
This is a great do-ahead meal for a dinner party. The lasagna takes a little time, but it’s actuallyvery simple and keeps very well for a day or two in the refrigerator before you bake it.
2 large garlic cloves, peeled
2 poundsasparagus
3/4 cup plus 1 tablespoon freshly grated Parmesan
1/2 cup finely chopped fresh herbs, such as tarragon, chervil, parsley, chives, basil,arugula
1/2 pound no-boil lasagna noodles
Fill a pastapot with water, and add the garlic cloves. Bring to a boil while you trim theasparagus by breaking off the woody ends. When the water comes to a boil, add salt to taste andthe asparagus ends. Reduce the heat to medium low, cover partially and simmer the asparagusends for 30 minutes. Remove the asparagus ends and the garlic cloves from the water anddiscard. Bring the water back to a boil, and add the asparagus stalks. Boil thick asparagus stalksfor five minutes, medium and thin stalks for three minutes. Transfer them, using a spider or tongs, to a bowl of ice water. Do not drain the cooking water. Allow the asparagus to cool for afew minutes, then drain and dry on a clean kitchen towel. If the asparagus stalks are thick, cut inhalf lengthwise first, then cut the asparagus (thick or thin) into 1-inch lengths. Set aside.
Whisk 1/3 to 1/2 cup of the cooking water from the asparagus into the béchamel, along with 1/4 cup of the Parmesan and the herbs. Add freshly ground pepper to taste and adjust salt.
Oil or butter a 3-quart baking dish or lasagna dish. Bring the water back to a rolling boil, anddrop in enough lasagna noodles to cover the surface of the baking dish (for my rectangular dish,that’s three lasagna noodles). Boil just until the pasta is flexible (about three minutes for no-boillasagna). Using tongs, transfer the pasta to a bowl of cold water, then drain on a clean dish towel.
Spread a very thin layer of béchamel over the bottom of the dish. Cover with a layer of pasta.Stir the asparagus into the remaining béchamel, and spread a layer over the noodles. Sprinkleon 2 tablespoons Parmesan. Parboil another layer’s worth of pasta, and top with the asparagus béchamel, then with another 2 tablespoons of Parmesan. Repeat with one more layer. End witha layer of pasta, and if you have any béchamel left, spread it over the top and sprinkle on theremaining Parmesan. Cover tightly with plastic if storing in the refrigerator.
Preheat the oven to 350 degrees. Drizzle 1 tablespoon of olive oil over the lasagna, and cover tightly with foil. Bake for 30 minutes until bubbling. Uncover, and continue to bake until the top just begins to color, about 10 minutes. Remove from the heat, allow to sit five to 10 minutes, andserve.
Serves six.
Advance preparation:
You can make this up to a day or two before you bake it. Don’t drizzleon the last tablespoon of olive oil until you’re ready to bake. Wrap tightly in plastic andrefrigerate. Remove the plastic, and replace with foil before baking.
Nutritional information per serving:
305calories; 9 grams fat; 3 gramssaturated fat; 15 milligramscholesterol; 40 gramscarbohydrates; 4 gramsdietary fiber ; 212 milligrams sodium (does not include salt added during cooking); 16 grams protein 
Olive Oil Béchamel
The milk should be cold or at room temperature. If the liquid is too hot, the roux won’t have timeto properly disperse in the liquid before the mixture comes to a boil; this is what causes sauces tolump.

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