Marinated Chicken Breasts

Servings: 8

Ingredients:

* 1/2 cup broth
* 1 tablespoon extra-virgin olive oil
* 3 tablespoons balsamic vinegar
* 2 teaspoons Dijon mustard
* 1/2 minced garlic cloves or 1 to 2 teaspoons garlic powder
* 2 teaspoons sugar
* 1 teaspoon crushed thyme
* 1/4 teaspoon black pepper
* Salt to taste
* 2 pounds chicken breasts, boned and skinned (8 halves)

Directions:

Place all of the ingredients except the chicken breasts in a jar with a tight-fitting lid and shake well. Rinse the chicken breasts and pat dry with paper towels. Place the chicken and marinade in a locking plastic bag, making sure the chicken is coated well (using a bag saves on cleanup, but a shallow dish works just as well). Marinate the chicken in the refrigerator for several hours, turning occasionally.

Prepare the outdoor grill or preheat the broiler or a stovetop grill pan. Grill the chicken or place under the broiler for about 10 minutes per side. Cooking time will vary depending on the thickness of the chicken. The chicken is done when the internal temperature reaches 165 degrees using an instant-read thermometer. Discard the marinade.

Cooking Horoscope

Cooking Horoscope

What to eat
In the section of culinary horoscope "What to eat" you will find out what dishes are recommended to you by "stars" for the welfare of your health and what should be excluded from the menu. There is some useful advice that can be not to your liking, but think of this horoscope as the recommendation of your doctor.

Aries (Mar 21 - Apr 19)				Taurus (Apr 20 - May 20)
		Aries, as nobody else, must have rational invalid food. It can sound boring, but Aries has to prefer porridges, fish and vegetables, especially cabbage, radish, beet, to fat meat and fried potatoes. Greens such as parsley, dill and scallions are very good for Aries. Keep to a diet and do your best to avoid eating at nights.				Taurus must know when to stop while eating, as gluttony is a major sin. You should remember that tasty things are not always healthy. Taurus needs different fruits: oranges, lemons, apples, plums and pears. Taurus has to form a habit to supplement the meal with light salads with carrot and cabbage.

Gemini (May 21 - June 21)				Cancer (June 22 - July 22)
		Gemini should pay more attention to albuminous products: eggs, cheese, nuts and farmer cheese. Prunes, raisins and dried apricots bear salutary influence on the nervous system. Geminis can treat themselves with olives and peanuts. Sometimes you can eat spicy and hot dishes with delight.				Cancerians, by the nature, are the slaves of the stomach and they need to keep to a strict diet. Don’t get despaired there is a thing you can eat at no allowance – watermelon, it will purify your organism from refuses. Cancerians can give a treat to themselves with legumes or seafood, but only in moderate quantities.

Leo (July 23 - Aug 22)				Virgo (Aug 23 - Sept 22)
		Leo needs to include poultry in his food ration, but don’t get carried away. You should pay more attention to various fruits and dried fruits. Among numerous vegetables, it is worth to prefer squash and eggplant.				Virgo, being a “lady” in everything, should keep to a vegetarian diet. Forget about fat fried pork or grill meat. The only thing you could allow from time to time is boiled chicken or stewed veal. But Leo is unlimited in apples and greens. Eat to your heart’s content!

Libra (Sep 23 - Oct 23)				Scorpio (Oct 24 - Nov 21)
		The rule that Libra must know like the back of the hand is not to stuff the stomach with everything that falls into the hands. Garlic, black current and cranberries are recommended to Libra as they are predisposed to vascular diseases. The perfect breakfast for them is acrospires. Libra should exclude spicy and hot dishes; it is better to diversify your menu with delicious sauces and vitaminous salads .				Scorpio needs overcome the love to hot sauces and must not abuse them at any case. The best vegetables for them are turnip, beet and cabbage. Milk products are good but in limited quantities. You can make a holiday for you with seafood and fish dainties.

Sagittarius (Nov 22 - Dec 21)				Capricorn (Dec 22 - Jan 19)
		For Sagittarians, the healthiest thing is mineral water; 1-2 bottles a day will make them feel much better. Sagittarius, as nobody else, is recommended to eat legumes – peas, beans and soy. Meat is better to exclude from the menu and eat soy meat. Don’t think about taste, but use. Greens, especially dill and celery can be eaten unlimited.				Capricorns love refinement in meal – a beautiful tablecloth, silver settings, table and dish serving. As most Capricorns suffer from dysbolism, they should pay more attention to the separate nutrition. But they are the only sign that can eat anything the heart desires. It is even recommended to have a glass of wine before meal.

Aquarius (Jan 20 - Feb 18)				Pisces (Feb 19 - Mar 20)
		Aquarians belong to the category of people who should exclude all sweets from their menu – cakes, candies, biscuits are not for them. The most useful fruit is a pomegranate. Milk products can serve a good breakfast and a cup of kefir or clabber will substitute a late dinner. Never deny yourself light vegetable salads.				Unfortunately, Pisceans get food poisoning most of all. They should exclude canned fish, spicy dishes and fries in fat from their menu. As to alcohol, it is better to drink pure vodka than exotic drinks but moderately.

POTATO CURRY- Kerala style Recipe

Serves 10

Ingredients

Potato 1/2 Kg peeled and cut into pieces
Large Onion 1/4 Kg thinly sliced
Tomato 1/4 Kg cut into pieces
Carrot 100 gm diced
Beans 100 gm diced
Coconut 1 grated
Green chilly 5
Ginger small piece
Garlic 5 pieces
Oil 2 tbsp
Mustard seeds 1/2 tsp
Turmeric Powder 1/4 tsp
Garam Masala 1/4 tsp
Red chilly powder 1 tsp
curry leaves 2 sprigs
Coriander leaves 2 sprigs
salt to taste
water desired

Method

Grind the grated coconut with water in a mixie and extract thick coconut milk and keep it aside. Then grind it again with water to extract thin coconut milk.

Heat oil in a pan.poppy the mustard seeds.Then add curry leaves,Onions,Ginger,Garlic,potatoes,carrots, beans, tomatoes and salt.Heat it in low flame until the liquid dries up.

Put salt,cooked vegetables,Turmeric powder, chilly powder, garam masala powder and thin coconut milk in a cooker and boil it for 2 mts. Then add thick coconut milk,Coriander leaves.Stir it and serve hot.

Traditional Kerala Cocunut Chuttney Recipe

Ingredients

cocunut 1 grated
green chilly 5
medium onion 4
cocunut oil 1 tbsp
mustard seeds 1/2 tsp
Curd 1 tbsp
Red chilli 1
curry leaves 2 sprigs
ginger small piece
water 3 cup
salt to taste

Method of preparation

Grind grated coconut,green chillies,onions,ginger and salt in a mixie to make a fine paste by adding water.
Heat oil in a pan.Poppy the mustard seeds.Then add red chilly and curry leaves respectively.Then pour grinded
mixture into it .
Serves 10

Turkey Tortilla Soup - western style recipe

Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------

12 Oz. Turkey breast --cut in 1-inch cubes
1 Tbsp. Olive oil
2 Large Onions
1 Can Diced green chilies (4-oz.) --drained
1 Tsp. Chili powder
1 Tsp. Cumin, ground
1 Large Garlic clove, minced
1/2 Tsp. Oregano, dried and crumbled
1/4 tsp. Cayenne pepper
6 Cups Chicken stock or broth
16 Oz Plum tomatoes, diced coarsely
(juices reserved)
1 Cup Frozen corn kernels --thawed
1/2 Cup Cilantro, freshly chopped
1/3 Cup Parsley
Salt & Pepper
Baked tortilla chips

In large saucepan, heat oil over medium-high heat. Sauté onion until
translucent. Add in chilies, chili powder, cumin, garlic, oregano, and
cayenne pepper and stir for 1 minute. Add stock, tomato and tomato juices,
bringing mixture to a near boil. Add turkey and simmer for 3 to 5 minutes,
until turkey is cooked through. Mix in corn and cilantro, simmer 1 minute.
Salt and pepper to taste.

Serve with chips (borken in large pieces) sprinkled liberally over soup.

Chicken Quesedilla -Recipe

Ingredients:

• 6 skinless, boneless chicken breast halves
• 2 cans cheddar cheese soup
• 1 jar salsa
• 1 package flour tortillas


Method:

Cook chicken until no pink remains; cut into pieces.
Mix chicken with the soup and salsa.
Spoon mixture onto tortillas.
Place seam side down in greased baking dish and
bake for 10 to 15 minutes at 350 degrees until heated through.
Serve warm.

Turkey Tortilla Soup-Recipe Mexican style

Ingredients:

• 1 c. chopped onion
• 1 t. olive oil
• 1 (4-oz.) can chopped green chilies
• 1 envelope taco seasoning mix
• 1 (16-oz) can tomatoes, crushed
• 6 c. turkey broth or reduced-sodium chicken bouillon
• 1 (10-oz.) pkg. frozen corn
• 2 c. chopped cooked turkey
• 1/3 c. chopped fresh cilantro
• 8 oz. unsalted tortilla chips, broken
• 1 c. shredded Monterey Jack cheese


Method:

In a 5-quart saucepan saute onion in olive oil for
3-4 minutes or until tender.
Stir in chilies and taco seasoning. Cook for one minute.
Add tomatoes. Stir in turkey broth. Bring to a boil.
Add corn and turkey. Reduce heat to low.
Simmer for five minutes. Stir in cilantro.
Ladle into soup bowls. Top with tortilla chips and cheese.

Upside Down Pizza

INGREDIENTS:

* 1tb Sausage
* Diced pepperoni
* 1 can olives
* 15 oz spagetti sauce
* 8 oz mozerella
* 1/4 cup parmesan
*
*
POPOVER BATTER:
*
* 2 Eggs
* 1 cup Flour
* 1 cup Milk
* 1 tb oil
* 1/4 tsp salt


METHOD::

Brown meat in skillet. Add pepperoni and olives.
Add spaghetti sauce and simmer.
Pour into 9x9 baking dish and top with mozerella.
Mix eggs, milk, oil, and salt. Incorporate flour.
Pour popover batter over sausage mixture.
Sprinkle with parmesan. Bake at 425 degrees for 25-30 min.

Beef with Snow Peas - Recipe

Try this with fried rice!

Serving: 3
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

INGREDIENTS:
# 1 sliced lb. flank steak
# 2 tbsp dark soy sauce
# 1 tbsp dry sherry
# 1 tbsp cornstarch
# 1 tsp sugar
# 3 tbsp corn, peanut or canola oil
# 2 unpeeled, 1 x 1/8 inch slices ginger root
# 1/4 lb snow peas, ends snapped off and strings removed
# 1 (1 scant cup) 8 oz can sliced water chestnuts


DIRECTIONS:
1. Place the beef in a bowl, stir in the soy sauce, sherry, cornstarch and sugar, and mix well. Set aside.
2. Pour the oil into a wok or stir-fry pan and place over high heat.
3. Add the gingerroot and stir around the pan until the oil is hot; the gingerroot will sizzle.
4. Stir up the beef again and pour it into the hot oil. Stir constantly for about 2 minutes. If the meat sticks to the pan, add a few tablespoons of broth or water, a little at a time. Do not add more than 1/4 cup.
5. Add the snow peas and water chestnuts and continue stirring for about 1 minute, or until the snow peas are tender-crisp.
6. Transfer to a platter and remove and discard the gingerroot, if desired. Serve immediately.

Stir-Fried Steak Strips with Red Peppers and Cashews-- Recipe

In this simple stir-fry, the only remotely time-consuming step is marinating the steak, and you can do that the night before. At the end of cooking, the marinade is then transformed into a rich and delicious sauce. Serve the dish over hot cooked rice or noodles.

Servings: 4

Ingredients:

* 1 pound boneless steak
* 3 tablespoons light soy sauce
* 1 1/2 tablespoons mirin
* 1 tablespoon balsamic vinegar
* 2 tablespoons fresh ginger, finely chopped
* 1 tablespoon vegetable oil
* 2 cloves garlic, finely chopped
* 1 large red bell pepper, cut into thin strips
* 6 scallions, cut into 2-inch pieces
* 1 cup unsalted cashews
* 1 1/2 tablespoons hoisin sauce
* 1/4 cup water

Directions:

Cut the steak into thin slices, trimming any excess fat. Place the meat in a bowl and cover with the soy sauce, mirin, vinegar and 1 tablespoon of the ginger. Toss to make sure the meat is covered on both sides. Cover and let marinate for at least 30 minutes or refrigerate for up to 24 hours.

Remove the steak from the marinade, reserving the marinade.

In a wok or large skillet, heat half of the oil over high heat. Add half of the garlic, half of the remaining ginger and all of the steak strips. Cook, stirring constantly, for about 5 minutes. Remove the meat with a slotted spoon and set aside.

Put the remaining oil into the wok. Add the bell pepper, scallions and remaining garlic and cook, stirring frequently, for about 4 minutes. Return the steak strips to the wok and cook another 2 to 3 minutes, or until the meat is cooked through and the vegetables are tender. Add the cashews during the last minute of cooking. Remove the mixture to a serving platter.

Add the hoisin sauce to the hot wok and stir in the reserved marinade and water, stirring well to create a smooth sauce. Let simmer for about 3 minutes, or until thickened. Spoon the sauce over the meat and vegetables and serve immediately.

Cheese Tortellini with Beans and Vegetables

Using store-bought tortellini, either from your supermarket or from an Italian-products
shop, makes this dish come together in a snap. The beans add both color and protein to the delicious final product.

Serving For: 3

Ingredients:

* 8 ounces fresh or frozen cheese tortellini
* 1 cup vegetable stock
* 1 tablespoon butter
* 1 medium zucchini, sliced
* 1 small red bell pepper, diced
* 2 garlic cloves, minced
* 1 (20-ounce) can kidney beans
* 1 tablespoon fresh thyme, minced
* 3 tablespoons pine nuts
* Salt
* Freshly ground black pepper
* Grated Parmesan cheese, for serving

Directions:

In a large pan, cook the tortellini according to the package directions.

Heat the vegetable stock and butter in a large heavy skillet over medium-high heat. Add the zucchini, bell pepper and garlic. Cook for 3 minutes. Add the beans and thyme and cook for 3 minutes more.

Toss the tortellini with the vegetables and the pine nuts, salt, pepper and grated cheese to taste. Serve hot.

Teriyaki Salmon

This easy and delicious teriyaki recipe uses ginger and fresh orange juice to add zip to broiled salmon. The dish is just as good with shrimp -- just be sure to cut back on the cooking time.

Servings: 4

Ingredients:

1 cup soy sauce

Juice and zest of 2 oranges

3 tablespoons brown sugar

4 garlic cloves, peeled and left whole

1 tablespoon finely chopped fresh ginger

1 tablespoon white sesame seeds

4 skinless salmon fillets (about 6 ounces each), preferably center cut

Directions:

Combine the soy sauce, orange juice and zest, brown sugar, garlic and ginger in a medium saucepan. Bring to a boil over high heat and simmer slowly until reduced by half or syrupy, about 15 minutes. Remove from the heat, stir in the sesame seeds and cool. Transfer to a baking dish, add the salmon, turn to coat and marinate for 1 hour.

Prepare an outdoor grill or preheat the broiler. If cooking outdoors, spray the grill with nonstick cooking spray. Grill the salmon over high heat, or broil, turning once, until the flesh is slightly charred, about 4 minutes per side. Brush the fish with the remaining teriyaki sauce as it cooks. The fish will be medium-rare to medium.

Credit: Blue Ginger: East Meets West Cooking with Ming Tsai

Capsicum chicken

Ingredients

· Chicken (cut into medium-sized pieces) – 1 kg

· Onions – 2 nos, sliced

· Green chillies – 6 nos slit lengthwise

· Ginger-garlic paste – 2 tsps

· Green capsicum – 3 nos, sliced

· Garam masala – a pinch

· Turmeric powder – a pinch

· Coriander leaves – a bunch

· Red chilli power – 2 tsps

· Cashew paste – 1 ½ tbsp

· Pepper powder – ½ tsp

Cooking oil – 100ml

Preparation

Heat oil in a wok and saute ginger-garlic paste, sliced onions & slit green chillies till golden brown. Add turmeric, red chilli powder and garam masala and stir. Pour tomato puree and cook for 5 minutes.

Put the chicken pieces into the gravy and cover the wok. Let the mix boil for another 10 minutes. Add capsicum slices, cashew slices, pepper and salt. When the chicken is almost cooked, add finely chopped coriander leaves. Temper with a dollop of ghee. Serve hot with roti or steamed rice.