Wheat Berry-Watercress Quiche

Ingredients

• 1 9-inch unbaked pastry shell
• 2 eggs
• 2 egg whites
• 1-1/2 cups milk
• 1 tablespoon Dijon-style mustard
• 1/2 cup coarsely chopped watercress leaves
• 1/4 cup sliced green onion
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2/3 cup cooked wheat berries*
• 1-1/2 cups shredded Swiss cheese (6 ounces)

Directions

1. Line the bottom of pastry shell with a double thickness of foil. Bake in a 450 degree F. oven for 8 minutes. Remove foil; bake 4 to 5 minutes more or until set and dry. Set aside. Reduce oven temperature to 325 degrees F. In a bowl stir together eggs, egg whites, milk, mustard, watercress leaves, green onion, salt, and pepper.

2. Sprinkle cooked wheat berries in the bottom of pastry shell. Top with shredded Swiss cheese. Slowly pour egg mixture over wheat berry mixture. Bake in a 325 degree F. oven about 50 minutes or until a knife inserted near the center comes out clean. If necessary, cover edge of crust with foil to prevent overbrowning. Let stand for 10 minutes. Makes 6 servings.

*To cook wheat berries, in a small saucepan bring 1 cup water and 1/3 cup uncooked wheat berries to a boil; reduce heat. Cover and simmer for 1 hour. Drain well on paper towels.

Make-Ahead Tip:Cook wheat berries up to 48 hours ahead; cover and chill until needed.

Spanish-Style Chicke

Ingredients

• 1 3- to 3-1/2-pound broiler-fryer chicken, cut-up
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon ground red pepper
• 2 tablespoons olive oil
• 1 28-ounce can whole Italian-style tomatoes, cut up
• 4 medium potatoes, cut into 1/2-inch pieces (4 cups)
• 1 medium onion, sliced (1/2 cup)
• 1/2 cup halved pitted ripe olives
• 1/2 cup dry red wine
• 2 tablespoons capers (optional)
• 1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
• 2 teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
• 2 cloves garlic, minced
• 1 tablespoon cold water
• 2 teaspoons cornstarch

Directions

1. Remove skin from chicken. In a large plastic bag combine flour, salt, and ground red pepper. Add chicken, a few pieces at a time; shake to coat. In a 4-quart Dutch oven heat oil. Cook chicken in hot oil over medium heat about 10 minutes or until chicken is lightly browned, turning to brown evenly.

2. Add undrained tomatoes, potatoes, onion, olives, wine, capers (if using), dried basil and dried oregano (if using), and garlic to Dutch oven. Bring to boiling; reduce heat. Cover and simmer for 35 to 45 minutes or until chicken is tender and no longer pink. Remove chicken to a serving dish; cover and keep warm.

3. In a small bowl combine the water and cornstarch; add to potato mixture in Dutch oven. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Stir in fresh basil and oregano (if using). Pour thickened mixture over chicken in dish. If desired, garnish with a sprig of fresh basil or oregano. Makes 6 servings.

Pepper Chicken

Pepper Chicken:
"Broiler chicken 1 Kg
Jeera ½ Teaspoon
Garlic 2 Flakes
Pepper A Handful
Ginger 3 Piece
Butter 150 Gms
Vinegar 2 Teaspoon
Coriander 1 Teaspoon


Roast all the masala and grind it with salt and vinegar. Mix it with 5 gms of butter. Apply on chicken pieces. Keep aside for ½ an hour. Grill chicken till half done. Sprinkle powdered pepper and smear butter. Grill again till fully cooked. Serve hot with sliced onions."

Madras Chicken Crockpot Recipes - Healthy Chicken Thighs Slow Cooker Entree Recipes

Madras Chicken Crockpot Recipes - Healthy Chicken Thighs Slow Cooker Entree Recipes: "This simple recipe cooks for hours and is full of nutrition and good taste.
INGREDIENTS:

* 3 onions, chopped
* 4 cloves garlic
* 4 apples, peeled and cut into chunks
* 1/2 teaspoon salt
* 1 tablespoon curry powder
* 1/2 cup mango chutney
* 3 pounds boneless skinless chicken thighs
* 3 cups hot cooked couscous

PREPARATION:
Combine all ingredients in a 4-5 quart slow cooker. Cover and cook on low for 7-9 hours until chicken is thoroughly cooked and onions are tender. Stir well and serve over couscous.

Calories: 600
Fat: 29 grams
Sodium: 320 mg
Vitamin C: 25% DV
Vitamin A: 64% DV
Niacin: 82% DV"

Chicken Amaretto Recipe - Home Cooking

Chicken Amaretto Recipe - Home Cooking: "Chicken Amaretto Recipe

Ingredients
5 boned chicken breasts
1 Tbsp vegetable oil
3 Tbsp flour
3 Tbsp butter
1-1/2 tsp salt
1-1/2 Tbsp Dijon mustard
1-1/2 tsp ground pepper
1 can (6-1/4 ounces) frozen orange juice concentrate
2 tsp paprika
1 cup amaretto liqueur

Instructions
Mix the can of frozen orange juice with a half can of water.

Preheat oven to 350 degrees F.

Combine flour, salt, pepper, paprika and garlic salt. Coat chicken with this mixture. Heat oil and butter in skillet and saute chicken until brown. Remove and put in casserole. To skillet drippings, add mustard, orange juice and amaretto. Increase heat and boil, stirring constantly, until thick.

Pour sauce over chicken and bake, covered, for 45 minutes.

This dish can be frozen and reheated later.

Yield: 8 to 10 servings"

kerala and International dishes

kerala and International dishes: "Diabetic Recipes(Low Cal Breakfast & Brunch Recipes)

Blueberry Almond Coffee Cake

2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup Splenda Granular
2 large eggs
1 teaspoon vanilla extract
1/2 cup low fat milk
1 1/2 cups blueberries
1 large egg white
1 cup sliced almonds
3 tablespoons Splenda Granular

1. Preheat oven to 350°F. Lightly oil an 8 x 8-inch baking dish. Set aside. Sift together flour, baking powder, and salt. Set aside.
2. Beat together butter, 1 cup Splenda Granular, and vanilla with an electric mixer until light and fluffy.
3. Beat in whole eggs one at a time. Alternately add flour mixture and milk in batches, beginning and ending with flour mixture. Mix well. Fold in berries.
4. Spoon batter into baking dish. Lightly beat egg white with fork. Add remaining 3 tablespoons Splenda® Granular and sliced almonds. Stir until almonds are lightly coated. Spoon topping over batter.
5. Bake 50 to 60 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool in pan on rack approximately 10 minutes."

kerala and International dishes

kerala and International dishes: "Brisket with Stone Ground Mustard

Brisket Ingredients:
1 (3-pound) beef brisket
6 cups water
1/4 cup chopped fresh parsley
4 ribs celery, cut into 2-inch pieces
4 medium carrots, cut into 2-inch pieces
2 medium onions, cut into 2-inch pieces
1 teaspoon salt
1 teaspoon coarsely ground pepper
1 teaspoon dried thyme leaves
2 bay leaves

Sauce Ingredients:
3 tablespoons all-purpose flour
1/2 cup country-style Dijon mustard
1/2 cup currant jelly
1/2 cup whipping cream
1 teaspoon Worcestershire sauce

Prepration

1. Place brisket in 5-quart saucepan or Dutch oven; add water. Add all remaining brisket ingredients; bring to a full boil. Cover; cook over medium-low heat until brisket is fork tender (2 1/2 to 3 hours). Remove bay leaves. Place brisket and vegetables on serving platter; reserve 1 1/2 cups broth.
2. Place 1 1/2 cups reserved broth in same pan; stir in flour with wire whisk. Cook over medium heat, stirring occasionally, until smooth and bubbly (2 to 3 minutes). Stir in all remaining sauce ingredients. Continue cooking, stirring occasionally, until sauce is thickened (4 to 5 minutes). Serve over carved brisket and vegetables."