This is an easy and light preparation of boneless chicken breasts. Add a dash of lemon juice or a fresh sprig of rosemary to the water for some extra flavor, and serve the chicken with a side salad or steamed veggies. Make a few extra breasts for tomorrow's chicken salad.
Satay, probably originating in Southeast Asia, is slices or cubes of meat cooked on a skewer. Chicken, beef, and pork are all common choices. We flavored this pork version with a little brown sugar, some rice wine vinegar, and a touch of fish sauce.
As tender as beef filet is, it really isn't as flavorful as more marbled cuts like the sirloin or strip. Grilling your filet is a great way to remedy that. Be sure not to overcook it though, as the ensuing toughness willl undo any gains in flavor you got by grilling. A good meat thermometer is your friend here.
White Bean Salad With Garlic, Lemon And Parsley
White Bean Salad With Garlic, Lemon And Parsley
Lemon juice, garlic and fresh parsley team up to complement the creamy, starchy white beans in this simple salad. Just about any other bean would work here too.
Sauteed Veal Cutlets With Mushrooms And White Wine
Sauteed Veal Cutlets With Mushrooms And White Wine
Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."
White Bean Ragout With Lemongrass
White Bean Ragout With Lemongrass
Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."
Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."
I used baked potatoes because it eliminated significant hands-on time in making the filling, but you could just use plain mashed potatoes.
Read more about this recipe at Coconut & Lime.
Panko-Crusted Soft Shell Crab With Ginger Ponzu Sauce
Panko-Crusted Soft Shell Crab With Ginger Ponzu Sauce
Panko, Japanese bread crumbs, are the roughly shaped bread crumbs used to create light, airy, and extra-crunchy coating on fried foods, especially on these soft shell crabs.
Read more about this recipe at Rasa Malaysia.
This is a variation on the Grasshopper Restaurant's most popular dish, the No Name, a Crispy Sweet and Sour Seitan.
Read more about this recipe at VeganYumYum.
