Tuesday, December 22, 2009

Chili Chicken Recipe

Chilli chicken recipe is the most tried and tested dish that has been sailing smoothly virtually on every buffet table. Chili chicken is just apt to be savored during evenings. It makes an excellent dish to be enjoyed by chicken lovers and the best part is that it is a low fat dish. Talking about the nutritional value of this mouthwatering spicy chili chicken recepie, it contains about 178 calories, 22.1-gram proteins, 10.8-gram carbohydrates and 4.9-gram fats. Here are the steps as to how to make the receipe of Chinese chilli chicken…

  • Cooking Time: 1 hour
  • Ingredients
    • 150g chicken (boneless)
    • 1/4 tablespoon salt
    • 1/4 tablespoon red chilli powder
    • 1/4 tablespoon pepper powder
    • 1 tablespoon Worcester shire sauce
    • 1 tablespoon arrowroot powder
    • 1/2 egg white
    • 40g capsicum
    • 40 g cucumber
    • 40g onion
    • 1 tablespoon oil
    • (For sauce) 1/2 tablespoon garlic (chopped), 1/2 tablespoon vinegar, 2 tablespoon water, 1/2 tablespoon arrowroot powder, 1/3 tablespoon salt, 1/3 tablespoon sugar 1/2 tablespoon soya sauce, 1/4 tablespoon pepper powder
  • Method:
    • Take the chicken and wash it properly. Now let it dry.
    • Add salt and chilli powder along with Worcester/shire sauce to the chicken and leave aside for half an hour.
    • Mix arrowroot powder with egg white and marinate the chicken with this paste.
    • Set the oven at a temperature of 400' F and roast the chicken for about 40 minutes or till the chicken gets completely cooked.
    • Heat oil and saute all the vegetables. Add a little sauce.
    • In that mixture, add chicken and all the sauce ingredients and stir properly.
    • Simmer for about 10 minutes, till the sauce coats the chicken pieces well.

Wednesday, December 16, 2009

Spinach and Sun-Dried Tomato Pasta


  • 1 cup vegetable broth
  • 12 dehydrated sun-dried tomatoes
  • 1 (8 ounce) package uncooked penne pasta
  • 2 tablespoons pine nuts
  • 1 tablespoon olive oil
  • 1/4 teaspoon crushed red pepper flakes
  • 1 clove garlic, minced
  • 1 bunch fresh spinach, rinsed and torn into bite-size pieces
  • 1/4 cup grated Parmesan cheese


  1. In a small saucepan, bring the broth to a boil. Remove from heat. Place the sun-dried tomatoes in the broth 15 minutes, or until softened. Drain, reserving broth, and coarsely chop.
  2. Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook 9 to 12 minutes, until al dente, and drain.
  3. Place the pine nuts in a skillet over medium heat. Cook and stir until lightly toasted.
  4. Heat the olive oil and red pepper flakes in a skillet over medium heat, and saute the garlic 1 minute, until tender. Mix in the spinach, and cook until almost wilted. Pour in the reserved broth, and stir in the chopped sun-dried tomatoes. Continue cooking 2 minutes, or until heated through.
  5. In a large bowl, toss the cooked pasta with the spinach and tomato mixture and pine nuts. Serve with Parmesan cheese.

Thursday, December 10, 2009

Grilled Sole Fish with Sprouted Moong Recipe

Grilled sole fish with sprouted moong recipe makes an amazing dish, as it does an excellent blending of nutritious protein rich sprouted moong and sole fish. It takes hardly 25 minutes to cook this yummy non-vegetarian dish. Talking about the nutritional value of grilled sole fish with sprouted moong receipe, it contains 143 calories, 19.6-gram proteins, 2.5-gram fats and 10.6-gram carbohydrates. Here are the steps as to how to make the receipe of grilled sole fish with sprouted moong…

  • 400 gm sole
  • 15 ml lemon juice
  • 20 gm grated onions
  • 10 gm grated ginger
  • 4 gm fresh mint leaves
  • 160 gm sprouted moong
  • Sea salt
  • Method:
    • Take the fish and chop it into 100-gram portions and marinate for 10 minutes in lemon juice, mixed with onion, ginger, salt and finely chopped mint leaves.
    • The next step consists of grilling the fish; it can be done either in the pan or oven preheated at a temperature of 300'F. Grill the fish, till it turns light brown on both sides.
    • Scatter sprouted moong all over the pan and let it cook, until the fish becomes soft and your delicious dish is ready for serving.

Tuesday, December 8, 2009

Classic Christmas cake

This is the classic fruitcake topped with ready-rolled icing, but bucks tradition with the added surprise of dark chocolate.


* canola oil spray, for greasing
* 175g reduced-fat spread
* 175g soft brown sugar
* 4 eggs
* 2 cups self-raising flour
* 1 lemon, rind
* 1 orange, rind
* 2 tablespoons ground almonds
* 1/2 teaspoon mixed spice
* 2 1/2 cups mixed dried fruits such as currants, cranberries
* 1/4 cup dark chocolate chips
* 3 tablespoons treacle
* 25g blanched almonds (optional)
* 3 tablespoons brandy (optional)
* 3 tablespoons reduced-sugar jam
* 1 1/2 cups sugared fresh fruits (see instructions)


Step 1 Lightly grease and line base of a 24cm-round or square cake tin with greaseproof paper. Preheat oven to 160°C. Cream spread and sugar together until fluffy. Beat in eggs one at a time.

Step 2 Fold in flour, lemon and orange rind, almonds and mixed spice. Carefully fold in dried fruits and chocolate chips.

Step 3 Stir treacle through. Spoon into prepared tin and level surface. Add almonds (if using), arranging them on cake surface. Bake for 50 minutes to 1 hour, until golden brown and firm to touch.

Step 4 Allow cake to cool before removing from tin. Make small holes over surface of cake with a skewer, then drizzle brandy over (if using). Leave to cool. Serve as is, or cover with warmed jam, then ready-rolled icing. Top with sugared fresh fruits.

Monday, December 7, 2009

Fish Steaks or Fillets with Spanish Sauce

Low in calories and packed with goodness, here's why fish is the perfect healthy diet food.


Dried bread crumbs
Black pepper
Vegetable oil
Lemon and parsley

How To Cook:

Dip each piece of fish in milk. Roll each piece in sifted, dried bread crumbs to which black pepper has been added. Place fish in shallow, greased baking dish and brush generously with oil. You may put strips of bacon over the fish if desired. Bake at 350 degrees F until easily pierced and flaked with a fork. Serve from hot platter, garnished with lemon and parsley. Add Spanish Sauce.

Spanish Sauce:

1 cup sliced onion
4 tablespoons vegetable oil
1 bay leaf
2 1/2 cups canned tomatoes or juice
2 teaspoons salt
1 diced, seeded green bell pepper
Dash of black pepper
2 whole cloves
1 teaspoon granulated sugar
4 tablespoons flour
6 tablespoons water

Sauté onions in oil until tender. Add remaining ingredients, except flour and water, and cover and simmer 30 minutes. Thicken with flour mixed to a smooth paste with water. Remove the bay leaf and cloves, and serve over fish.

Makes about 2 cups sauce.

This sauce is also good with spaghetti, omelets, croquettes, meat loaf, hamburgers, etc.

Sunday, December 6, 2009

Tomato and Basil Stuffed Chicken Breasts

Cooking is something that should be fun, and is something that can be used to set you apart from the crowd. Below is a recipe for stuffed chicken breasts. This recipe evolved out of a little ingenuity and imagination. It is a fairly simple recipe, but is one that is sure to impress whoever has the opportunity to taste it.


4 boneless, skinless chicken breasts, about 4 to 6 ounces each
8 sun dried tomatoes, drained
1/2 bunch basil
1 1/2 tablespoons olive oil
1/4 cup balsamic vinegar
3/4 cup chicken stock

Cooking Instructions:

1. Cut a deep horizontal pocket in the side of each chicken breast. Make the pocket as large as you can without piercing the top or bottom of the breast. Place 2 slices of tomato and about 4 basil leaves in the pocket of each chicken breast. Secure the pocket with toothpicks threading along the side to close.

2. Heat the oil in a heavy oven-proof skillet until it begins to smoke. Cook each side of the chicken until golden brown.

3. Add the vinegar and chicken stock and bring to a boil. Lower the heat and gently simmer the chicken for 2 or 3 minutes per side until cooked through.

4. Remove the chicken breasts from the skillet and keep warm. Continue to cook the sauce until it is reduced to a thick syrup.

5. Taste the sauce and and season with salt and pepper. Spoon the sauce over each chicken breast.

Serving Size: 1 chicken breast

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