Chicken and Mushrooms in a Garlic White Wine Sauce

4 servings - Prep time : 15 minutes - Cook time : 15 minutes

Ingredients:
1 lb chicken breast or tenders
2 tsp butter
2 tsp olive oil
2 Tbsp all purpose flour
3-4 cloves garlic, minced
12 oz sliced mushrooms
1/4 cup white wine
1/3 cup fat free chicken broth
salt and fresh pepper to taste
1/4 cup chopped fresh parsley

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

• Preheat oven to 200°.
  
• Season chicken with salt and pepper. Lightly dredge in flour.
• Heat a large skillet on medium heat; when hot add 1 tsp butter and 1 tsp olive oil. Add chicken to the skillet and cook on medium heat for about 5 minutes on each side, or until chicken is no longer pink. Set aside in a warm oven.
• Add additional oil and butter to the skillet, then garlic and cook a few seconds; add mushrooms, salt and pepper stirring occasionally until golden, about 5 minutes.
• Add wine, chicken broth, parsley; stir the pan with a wooden spoon breaking up any brown bits from the bottom of the pan. Cook a few more minutes or until the liquid reduces by half.
  
• Top the chicken with the mushroom sauce and serve.
  

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
From skinnytaste.com

Zucchini Fusilli

6 servings - Prep time : 20 minutes - Cook time : 20 minutes

Ingredients:
2 lbs zucchini
2 garlic cloves
12 large basil leaves
1/3 cup pine nuts
1 Tbsp olive oil, divided
1/2 tsp + 1 Tbsp salt, divided
3/4 lb fusilli
1 cup fresh finely shredded parmesan cheese (about 2 oz.), divided
2 Tbsp butter, divided (optional)

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

• Bring a large pot of water to boil.
• Trim and discard ends of zucchini. Cut each zucchini into 3- to 4-in. lengths; cut each length into 1/4- to 1/2-in.-thick matchsticks and set aside.
• Chop garlic and set aside.
• Cut basil leaves into thin ribbons and set aside.
• In a large frying pan over medium heat, toast pine nuts, stirring, until golden, about 2 minutes. Transfer to a small bowl and set aside.
• In the same pan, melt 1 tbsp. butter with 2 tsp. olive oil. Increase heat to high and add half of the zucchini and 1/4 tsp. salt. Cook zucchini, stirring frequently, until soft and browned, about 5 minutes. Transfer zucchini to a plate with a slotted spoon, leaving as much of the butter and oil in the pan as possible. Repeat with remaining zucchini and 1/4 tsp. salt. Remove frying pan from heat and reserve.
• Add remaining 1 tbsp. salt and fusilli to boiling water and cook until pasta is tender to the bite, 5 to 10 minutes. Drain and transfer to a large bowl.
• Meanwhile, heat reserved frying pan over medium-high heat, add remaining 1 tsp. olive oil and the chopped garlic, and cook until fragrant but not browned, about 1 minute. Add reserved zucchini and pine nuts. Cook, stirring, until well combined.
• Add zucchini mixture and reserved basil to cooked fusilli and toss to combine. Add 1/2 cup parmesan and remaining 1 tbsp. butter. Toss until butter melts and everything is well combined.
• Divide among 6 plates or pasta bowls. Sprinkle with remaining 1/2 cup parmesan and serve immediately.

- - - - - - - - - -
From myrecipes.com

Ultimate Chocolate Chip Cookies

48 servings - Prep time : 30 min - Bake time : 14 min per batch 

Ingredients: 

3/4 cup butter, softened (170 grams)

 3/4 cup granulated sugar (150 grams) 

3/4 cup firmly packed dark brown sugar (150 grams) 

2 large eggs 

1 1/2 tsp vanilla extract 

2 1/4 cups plus 2 tablespoons all-purpose flour (285 grams) 

1 tsp baking soda (6 grams) 

3/4 tsp salt 

1 (12-ounce) package semisweet chocolate morsels

 - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

• Beat butter and sugars at medium speed with an electric mixer until creamy. Add eggs and vanilla, beating until blended.
• Combine flour, soda, and salt in a small bowl; gradually add to butter mixture, beating well. Stir in morsels. Drop by tablespoonfuls onto lightly greased baking sheets.
• Bake at 350°f (174ºC) for 8 to 14 minutes or until desired degree of doneness (12 minutes for chocolate chip cookies). Remove to wire racks to cool completely.

Options :

• Peanut Butter-Chocolate Chip Cookies: Decrease salt to 1/2 teaspoon. Add 1 cup creamy peanut butter with butter and sugars. Increase flour to 2 1/2 cups plus 2 tablespoons. Proceed as directed. (Dough will look a little moist.) - 5
• Oatmeal-Raisin Chocolate Chip Cookies: Reduce flour to 2 cups. Add 1 cup uncooked quick-cooking oats to dry ingredients and 1 cup raisins with morsels. Proceed as directed - 4
• Pecan-Chocolate Chip Cookies: Add 1 1/2 cups chopped, toasted pecans with morsels.Proceed as directed - 4
• Almond-Toffee Chocolate Chip Cookies: Reduce morsels to 1 cup. Add 1/2 cup slivered toasted almonds and 1 cup almond toffee bits. Proceed as directed. Note: For testing purposes only, we used Hershey's Heath Bits O'Brickle Almond Toffee Bits.
• Dark Chocolate Chip Cookies: Substitute 1 (12-ounce) package dark chocolate morsels for semisweet chocolate morsels. Proceed as directed. Note: For testing purposes only, we used Hershey's Special Dark Chips. - 3
• Chunky Cherry-Double Chip Cookies: Microwave 1 tablespoon water and 1/2 cup dried cherries in a glass bowl at HIGH 30 seconds, stirring once. Let stand 10 minutes. Substitute 1 (12-ounce) package semisweet chocolate chunks for morsels. Add 1 cup white chocolate morsels, 1/3 cup slivered toasted almonds, and cherries with chocolate chunks. Proceed as directed.
• Coconut-Macadamia Chunk Cookies: Substitute 1 (12-ounce) package semisweet chocolate chunks for morsels. Add 1 cup white chocolate morsels, 1/2 cup sweetened flaked coconut, and 1/2 cup macadamia nuts with chocolate chunks. Proceed as directed.

- - - - - - - - - - From myrecipes.com

Pho

6 Servings : - Prep time : 30 - Cook time : 1 hour

Broth Ingredients :
6 cups low-sodium vegetable broth
3 large shallots, sliced (1 cup)
1/2 cup dried shiitake mushrooms
10 cloves garlic, peeled and crushed
3 Tbs. low-sodium soy sauce
12 fresh ginger, 1/4-inch-thick coins
1 Tbs brown sugar
1 Tbs rice wine vinegar
1 tsp ground black pepper
2 cinnamon sticks
2 star anise
5–6 fresh basil stems, leaves reserved for soup
5–6 cilantro stems, leaves reserved for soup

Pho Ingredients :
1 8-oz. pkg. rice noodles
1 8-oz. pkg. Asian-flavor baked tofu, thinly sliced
2 cups soybean sprouts
2 cups watercress
4 green onions, sliced (1/2 cup)
1/4 cup chopped cilantro
1 cup fresh basil leaves
1 lime, cut into wedges

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

• Make Broth: Place all ingredients in large pot with 8 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer, covered, 1 hour. Strain broth, and return to pot. Discard solids.
• Cook rice noodles according to package directions. Drain, and rinse under cold water. Divide among 6 large soup bowls.
• Ladle Broth over noodles, and top with tofu, sprouts, watercress, and green onions. Serve cilantro, basil, and lime wedges on the side to be stirred into soup.

- - - - - - - - - -
From www.vegetariantimes.com

Classic Banana Bread

14 slices - Prep time : 25 minutes - Bake time : 1 hour

Ingredients:
2 cups all-purpose flour
3/4 tsp baking soda
1/2 tsp salt
1 cup sugar
1/4 cup butter, softened
2 large eggs
1 1/2 cups mashed ripe banana (about 3 bananas)
1/3 cup plain low-fat yogurt
1 tsp vanilla extract
Cooking spray

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

• Preheat oven to 350°.
• Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.
• Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist.
  
• Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray.
  
• Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean.
  
• Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

- - - - - - - - - -
From myrecipes.com

Vegetable Low Mein with Edamame and Mustard Greens

6 servings - Prep time : 15 minutes - Cook time: 20 minutes

Ingredients:
1/2 cup boiling water
1/4 cup dried wood ear mushrooms
2 quarts water
3 cups mustard greens, chopped (or other greens)
1 (14-ounce) package fresh Chinese egg noodles
1/4 cup low-sodium soy sauce, divided
1 Tbsp dark sesame oil
1 Tbsp canola oil
1 Tbsp fresh ginger, grated
1 1/4 cups red bell pepper strips 1/4-inch-thick (about 1 medium)
3/4 cup green onions, chopped
1 garlic clove, minced
1 cups frozen shelled edamame thawed
3 Tbsp hoisin sauce

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

• Combine 1/2 cup boiling water and mushrooms in a bowl; cover and let stand 15 minutes. Drain mushrooms in a sieve over a bowl, reserving soaking liquid. Remove and discard stems. Chop mushroom caps; set aside.
• Bring 2 quarts water to a boil in a Dutch oven. Add greens, and cook for 1 minute or until greens wilt. Remove greens from water with a slotted spoon. Plunge the greens into ice water; drain and squeeze dry. Set greens aside.
• Return water in pan to a boil. Add egg noodles, and cook for 2 minutes or until done. Drain and rinse with cold water, and drain well. Place noodles in a large bowl. Add 1 tablespoon soy sauce and sesame oil, tossing to coat, and set aside.
• Heat canola oil in a wok or large nonstick skillet over medium-high heat. Add ginger; stir-fry 5 seconds. Add mushrooms, bell pepper, onions, and garlic; stir-fry 2 minutes or until bell pepper is crisp-tender. Stir in greens and edamame; stir-fry 30 seconds. Stir in reserved mushroom soaking liquid, noodle mixture, remaining 3 tablespoons soy sauce, and hoisin sauce; cook 2 minutes or until thoroughly heated.

- - - - - - - - - -
From myrecipes.com

Quinoa casserole

6 servings - Prep time : 10 minutes - Bake time : 30 minutes

Ingredients:
1 cup quinoa
1/2 large onion, chopped
2-3 eggs
veggies you have in the fridge (mushrooms, broccoli, spinach,...), chopped
1/2 cheese, grated
2 Tbsp Parmesan cheese, cheese
salt,pepper
fresh herbs

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

• Cook quinoa (fast in microwave).
• Saute onion and veggies.
• In large bowl, mix cooked quinoa, onion, veggies. Add egg and cheese. Salt, pepper and herbs to taste.
• Pour in a 7" by 11" pan.
• Bake for 30 minutes.
• Sprinkle Parmesan and broil until brown.

- - - - - - - - - -
From Valerie

Sangria

?? Servings - Prep time : 10 minutes - Chill as long as possible

Ingredients:
1 big bottle of wine (Cabernet Sauvignon, Merlot, Rioja, Shiraz)
1 lemon, cut in wedges
1 orange, cut in wedges
1 lime, cut in wedges
2 Tbsp sugar
splash orange juice
2 shots gin
1 cup strawberries, sliced
4 cups ginger ale

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

• Poor wine in pitcher or salad bowl.
  
• Squeeze juice wedges from lemon, orange and lime. Toss in fruit wedges (without seeds).
• Add sugar, orange juice and gin.
  
• Chill overnight (or over day!)
• Add ginger ale and ice before serving.

- - - - - - - - - -
From Leila

Shrimp and Squash Vindaloo

4 servings - Prep time : 30 minutes - Cook time : 50 minutes

Ingredients:
2 Tbsp white wine vinegar
2 Tbsp curry powder
1/2 tsp ground cinnamon
1/2 tsp ground cumin
1/2 tsp ground ginger
1/4 tsp salt
1/4 tsp cayenne pepper, optional
1 medium acorn squash
1 spray nonstick cooking spray
3 medium shallots, peeled and minced
2 garlic cloves, minced
2 cups fat-free, no-sodium vegetable broth
1 pound medium shrimp (35 shrimp/pound), peeled

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

• In a small bowl, stir the vinegar, curry powder, cinnamon, cumin, ginger, salt, and cayenne, if using, until the mixture forms a paste. Set aside.
• Cut the squash in half along its "equator"; scoop out the seeds with a small spoon, preferably a grapefruit spoon. Set the squash cut side down on a cutting board; use a vegetable peeler to peel off the skin, shaving along the natural arc of the flesh. Cut the flesh into 1-inch cubes, repeat with the second squash half, and set aside.
• Spray a large saucepan with nonstick spray and set over medium heat. Add the shallots and garlic; cook, stirring often, until translucent, about 3 minutes. Do not let the garlic brown. Add the prepared curry paste; cook, stirring constantly, for 15 seconds.
• Add the squash; cook, stirring all the while, until coated in the spices, about 20 seconds.
• Pour in the broth; bring to a simmer. Cover, reduce the heat to low, and simmer slowly until the squash is tender, about 40 minutes, stirring occasionally.
• Add the shrimp. Cover again and cook until the shrimp are pink and firm, about 3 minutes.
  

- - - - - - - - - -
From tastebook.com

Galettes de Sarrasin - Buckwheat Savory Crêpes

10 galettes - Prep time: 10 minutes - Rest time : 2 hours

Ingredients:
160 grams buckwheat flour
90 grams flour
1 egg
250 ml cold water
1 Tbsp salt
1 Tbsp oil

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

• In a large bowl, mix buckwheat flour and flour. Make a well in the center.
  
• Add water and mix well to blend flours obtain a uniform batter.
  
• Add egg, oil, salt, and more water (until desired thickness). Mix with a whisk or wooden spoon. When batter is uniform, whisk energetically to incorporate air in the batter.
  
• Cover and let rest in the fridge for 2 hours.
  
• Mix in water to adjust batter thickness if necessary.
  
• In a hot pan, melt a little butter (or blend of egg yolk and butter). Pour as little batter possible to cover pan, the galette should be as thin as possible.
  
• Cook until bottom is brown. Turn galette and add desired toppings as the galette cooks on the second side.
  
• Enjoy!

- - - - - - - - - -
From sandrakavital.blogspot.com

Pâte à crêpes bretonne de base - Crêpe batter

About 12 25cm diameter crêpes - Prep time : 10 minutes - Rest time : 1 hour

Ingredients:
2 eggs
250 grams flour (2 cups)
1/2 liter milk
pinch salt
1 Tbsp oil
Optional flavoring (vanilla extract, rhum, cinnamon, orange blossom water)

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

• In a large bowl, mix flour and salt. Make a well in the center.
• Add eggs, pierce yolks, start mixing and slowly adding the milk and oil until you have a uniform batter.
• ! To avoid clumps, make sure to start adding milk before you start mixing egg and flour.
• Add flavoring.
• Let batter rest for an hour if you have time.
• Pour a ladle of batter in a really hot pan. Spread batter and pour remaining batter back in the bowl. Cook both side of the crepe for about 1 minute.
• Eat warm.

- - - - - - - - - -
From recette-crepe.net/billet/pate-a-crepe-de-base