Yield: 12 to 14 servings
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http://cooking.nytimes.com/recipes/1017696-mushroom-mille-feuille-with-tomato-coulis
INGREDIENTS
3 pounds king trumpet mushrooms
3 sticks unsalted butter (1 1/2 cups, or 3/4 pound), melted
1 pound good yellow tomatoes
1 ¼ cups extra-virgin olive oil, plus more for searing
Champagne vinegar to taste
Sugar to taste
Assorted herbs like parsley, oregano, marjoram, basil, sage and savory
Time: 30 minutes, plus marinating
Yield: 8 servings
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http://cooking.nytimes.com/recipes/1012984-chicken-teriyaki
INGREDIENTS
1 cup soy sauce
1 cup granulated sugar
1 ½ teaspoons brown sugar
6 cloves garlic, crushed in a press
2 tablespoons grated fresh ginger
¼ teaspoon freshly ground black pepper
1 3-inch cinnamon stick
1 tablespoon pineapple juice
8 skinless, boneless chicken thighs
2 tablespoons cornstarch
Time: 1 hour 30 minutes
Yield: 4 servings
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http://cooking.nytimes.com/recipes/12040-black-skinned-chicken-slow-cooked-in-dark-soy-sauce
INGREDIENTS
2 tablespoons canola oil
1 large Spanish onion, diced
5 cloves garlic, smashed
¼ cup Chinese bean paste
2 2- to 2 1/2-pound chickens, head and feet discarded, cleaned and rinsed
1 inch-thick piece of unpeeled ginger, cut into 4 pieces
1 inch-thick piece unpeeled fresh or frozen galangal, smashed
2 Thai bird chilies
½ cup wolfberries or 1/4 cup finely diced dried apricots
¼ cup diced jujubes (also known as hong zao or red dates) or 1/8 cup of dried brown dates, diced
3 cups dark soy sauce
1 cup cola
1 star anise pod
2 cardamom pods
2 cinnamon sticks
1 clove
Time: At least 1 hour
Yield: 4 servings
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http://cooking.nytimes.com/recipes/1017398-japanese-style-beef-stew
INGREDIENTS
1 ½ to 2 pounds boneless chuck in 1-inch to 1 1/2-inch chunks
2 cups chicken stock, water or dashi (see note)
¼ cup soy sauce
¼ cup mirin, honey or sugar
10 nickel-size slices of ginger
Black pepper to taste
1 lemon
1 ½ pounds peeled butternut, pumpkin or other winter squash or sweet potatoes in 1-inch chunks
Salt to taste
Time: About 1 hour
Yield: 4 to 6 servings
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http://cooking.nytimes.com/recipes/12677-grilled-sesame-chicken-and-eggplant-salad
INGREDIENTS
4 boneless skin-on chicken breasts, about 8 ounces each
Salt and pepper
2 large eggplants, about 2 pounds
1 tablespoon grated ginger
1 tablespoon grated garlic
2 tablespoons soy sauce
3 tablespoons roasted peanut oil
1 teaspoon sesame oil
2 tablespoons rice wine
½ teaspoon Chinese chile paste or 1/4 teaspoon cayenne
2 teaspoons rice vinegar
1 teaspoon grated ginger
1 teaspoon brown sugar
2 teaspoons Dijon mustard
1 teaspoon sesame oil
3 tablespoons roasted peanut oil
½ teaspoon kosher salt
1 tablespoon lime juice
Bibb or Romaine lettuce leaves
1 pound small cucumbers, peeled and cut in 1/4-inch slices
½ cup thinly sliced scallions
¾ cup cilantro, leaves and tender stems, roughly chopped
2 tablespoons toasted sesame seeds
1 jalapeño, green or red, thinly sliced, optional
Lime wedges
Time: 45 minutes
Yield: 4 servings
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http://cooking.nytimes.com/recipes/1013203-chicken-negimaki
INGREDIENTS
½ cup soy sauce
½ cup mirin (or 1/4 cup honey mixed with 1/4 cup water)
1 tablespoon minced garlic
1 bunch scallions, trimmed but left whole
1 ½ pounds boneless, skinless white-meat chicken (breasts, cutlets or tenders), pounded to 1/8-inch thickness and blotted dry
Salt
freshly ground black pepper
Sesame oil as needed
Lemon or lime wedges
Ingredients:
4 cups of chicken broth
1 cup of whole fat coconut milk or coconut cream
1 teaspoon ground turmeric*
1 teaspoon ground ginger*
2-4 cloves of garlic, smashed and peeled*
Generous sprinkle of ground pepper, (freshly ground, preferred)
Unrefined salt
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Ingredients print
Makes 8 servings
4 medium potatoes
1 onion,diced
2 garlic cloves, minced
1 red pepper, chopped
1/2 chicken breast, (200g) cut in small pieces
1 tbsp (14g) olive oil
1/2 tsp (1g) nutmeg, optional
1 cup (100g) grated Cheddar cheese
Fresh parsley
Salt and freshly ground black pepper, to taste
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http://www.homecookingadventure.com/recipes/chicken-stuffed-baked-potatoes
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http://www.feastingathome.com/portuguese-chicken-and-potatoes/
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http://www.feastingathome.com/roasted-salmon-with-rhubarb/print/15061/
INGREDIENTS
1 pound fresh pork belly, cut in 1/2-inch pieces
4 garlic cloves, minced
1 tablespoon grated ginger
2 tablespoons soy sauce
1 teaspoon toasted sesame oil
1 teaspoon fish sauce
2 tablespoons unsalted butter
1 medium onion, chopped
2 cups kimchi, aged if possible, squeezed dry and chopped
3 tablespoons Korean red pepper paste (gochujang)
1 tablespoon Korean red pepper flakes (gochugaru)
1 cup kimchi juice
8 cups water (for a richer soup, use chicken, pork or beef broth)
8 ounces soft or silken tofu, cut in large cubes
8 scallions or Korean chives, chopped, for garnish
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Ingredients:
For the Crust:
2 1/2 cups all purpose flour
1 1/2 teaspoons sea salt
1 teaspoon sugar
1 cup cold butter, cut into cubes (2 sticks)
6-8 tablespoons cold milk
For the Filling:
2 cups Borden® Sharp Cheddar Cheese Shreds
2 cups Borden® Four Cheese Mexican Shreds
1 1/4 cups mayonnaise
2 garlic cloves, minced
3/4 cup chopped scallion
1/2 cup sliced basil ribbons (julienne)
4 ripe tomatoes, sliced
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http://www.aspicyperspective.com/southern-tomato-slab-pie/print/
1. Pineapple Chicken Kebabs with Cilantro-Lime Slaw
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http://www.myrecipes.com/recipe/pineapple-chicken-kebabs-cilantro-lime-slaw
2. Maple-Mustard Roasted Chicken with Squash and Brussels Sprouts
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http://www.cookinglight.com/recipes/maple-mustard-roasted-chicken-squash-brussels-sprouts
3. Spicy Buttermilk Chicken and Vegetable Kebabs
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http://www.myrecipes.com/recipe/spicy-buttermilk-chicken-vegetable-kebabs
Serve with Cheddar and Almond Broccoli Salad
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http://www.myrecipes.com/recipe/cheddar-almond-broccoli-salad
4. Miso-Ginger Braised Chicken with Bok Choy and Barley
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http://www.cookinglight.com/recipes/miso-ginger-braised-chicken-bok-choy-barley
5. Lemony Chicken Kebabs with Tomato-Parsley Salad
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http://www.myrecipes.com/recipe/lemony-chicken-kebabs-tomato-parsley-salad
6. Sumac Chicken with Cauliflower and Carrots
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http://www.cookinglight.com/recipes/sumac-chicken-cauliflower-carrots
7. Kale, Apple, and Almond Chicken Salad
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8. Grilled Chicken Breasts with Satay Sauce
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Serve with
9. One-Pot Chicken with Farro
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http://www.cookinglight.com/recipe-finder/clean-eating-chicken-recipes#one-pot-chicken-farro
10. Baby Kale, Butternut, and Chicken Salad
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11. Immunity Soup
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http://www.cookinglight.com/recipe-finder/clean-eating-chicken-recipes#immunity-soup
12. Curried Chicken Thighs with Pomegranate-Mint Sauce
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13. Lemony Chicken with Root Vegetables
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Tangy Chicken-Farro Bowl
Ingredients:
5 tablespoons white vinegar, divided
2 tablespoons sugar, divided
5/8 teaspoon kosher salt, divided
1/8 teaspoon ground allspice
2 Persian cucumbers, thinly sliced
2 tablespoons Dijon mustard
1/2 teaspoon dry mustard
1 tablespoon canola oil
2 teaspoons finely chopped fresh dill
2 (8.5-ounce) packages precooked farro
2 (6-ounce) skinless, boneless rotisserie chicken breasts, sliced
1/4 cup lingonberry preserves
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http://www.myrecipes.com/recipe/tangy-chicken-farro-bowl
Dilly Salmon Packets with Asparagus
Ingredients
Cooking spray
4 (6-oz.) salmon fillets (about 1-in. thick)
2 tablespoons unsalted butter
1/4 cup chopped fresh dill
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
8 orange slices
2 tablespoons olive oil
1 pound asparagus, trimmed
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http://www.myrecipes.com/recipe/dilly-salmon-packets-asparagus
Provolone and Broccoli Rabe Beef Sliders
Ingredients
Cooking spray
7 ounces broccoli rabe, trimmed
1 1/2 tablespoons red wine vinegar
1 tablespoon extra-virgin olive oil
1 teaspoon sugar
1 pound 93% lean ground sirloin
1 teaspoon smoked paprika
1/2 teaspoon Worcestershire sauce
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 (1-oz.) slices reduced-fat provolone cheese, torn into small pieces
8 (1-oz.) whole-wheat slider buns
8 heirloom tomato slices
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http://www.myrecipes.com/recipe/provolone-broccoli-rabe-beef-sliders
BBQ Chicken with Peach and Feta Slaw
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http://www.myrecipes.com/recipe/bbq-chicken-peach-feta-slaw
Healthy Living & Wholesome Recipes 