Cilantro Chicken

5 servings - Prep time : 15 min - Bake time : 15 min

Ingredients:
4 boneless, skinless chicken breasts, halved (2 lbs)

1/4 cup lime juice

1/2 cup cilantro, chopped
6 garlic cloves, chopped
1 Tbsp honey
1 Tbsp olive oil
1/2 tsp salt

1/4 tsp pepper

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• Pound the chicken breasts to an event thickness (about 1/2 in) and place in a shallow baking pan.
• In small bowl, mix lime juice, cilantro, garlic, honey, olive oil, salt and pepper. Pour over chicken and turn pieces to coat evenly. Cover and chill for at least 30 mins or overnight.
  
• Lay chicken on a grill over medium heat (you can hold your hand over the surface only 4 or 5 seconds) and cook turning once, until no longer pink, 4 or 6 minutes per side.

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From food.com

Rhubarb Tart

8 servings - Prep time : 30 min - Bake time : 35 min

Crust ingredients:
300g flour

2 Tbsp oil
2 Tbsp milk
2 Tbsp sugar
125g butter softened
1 egg yolk (keep white for filling)

Filling ingredients:

1 bunch of nice rhubarb, pealed and diced
2 Tbsp think creme fraiche
2 eggs and the remaining white
125g sugar
a splash of milk
1 tsp corn starch

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• Mix flour, sugar, butter. Add egg yolk, oil and milk. Knead well, add a little flour if necessary so the dough doesn't stick to your fingers.
  
• Put dough roll in the fridge for about an hour.
• Roll the dough in a metal dish.
  
• Place rhubarb dice on the dough.
  
• In a big bol, beat the eggs with the sugar. Add cornstarch, then add milk and creme fraiche while mixing. Spread mixture on rhubarb.
• Bake in oven at 225°C (450°F) for 30 to 40 minutes, until filling is no longer liquid.
  

Reduce sugar in filling to 100g if changing filling to sweeter fruit, such as peaches, plums...
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From 750g.com

Cooking tips : Top Sirloin Steak

• Season the meat. A boneless top sirloin steak is a really cut of meat on its own, so don't over season it. It is best to just salt and pepper it. Garlic and chili is acceptable as well.
• Let the sirloin steak sit at room temperature for thirty to sixty minutes so it can marinate a bit. This will result in a more tender steak also.
• Do not attempt to cook this one in the oven. Most steak is better if not cooked in the oven as it just won't come out right.
• Medium-rare is the preferred way to eat boneless top sirloin steak this steak. If you want it more done, go for it, but if you go past medium-well you are making shoe leather.
• If you are grilling, put the grill on high, close the lid and let it get hot.
  
• If you are using charcoal, prep your coals and you will be ready when they are glowing red hot.
  
• If you are going to pan fry it, use cast iron with a slight bit of vegetable oil. Get the pan so hot it is smoking.
• Throw the meat on. Let it cook three or four minutes on one side.
• Flip it. You only ever want to flip it once. If you know how to cook any steak, you know this, however if you are set on having the fancy grill pattern, carefully turn it half way through cooking instead of doing extra flipping.
• Now this is the tricky part. When is it done? Make a fist with one hand and tuck your thumb inside you fist. If you squeeze tight and then press on the muscle at the base of your thumb it will be pretty hard. This is well done. If you let your hand go limp and press the muscle, this is rare. If you find a middle tension, this is medium. Find medium-rare and medium-well respectively.
• If this is too much, use a meat thermometer. Steak is medium at 160 degrees.
• Let it rest for about 5 minutes before you eat it.

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From ehow.com

Cauliflower gratin

6 servings - Prep time : 10 minutes - Cook time : 20 minutes

Ingredients :
1 cauliflower, about 1kg, washed and cut in florets
3 onions
1/2 liter reduced fat milk
40g corn starch
70g grated cheese, (gruyere, parmesan, emmental)
salt, pepper, nutmeg

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• Preheat oven at 480 degrees.
• Cook cauliflower in boiling water for 10 minutes and drain.
• Mince onions. Cook onions dry, in a saucepan, until translucent and starting to become golden.
• In a small bowl, mix cornstarch with a little bit of the milk. Pour remaining milk in the saucepan with the onions. On low heat, pour the cornstarch mixture in saucepan. Heat and stir with a whisk until the sauce thickens. Add salt, pepper and nutmeg to taste.
• Place cauliflower floret in a dish. Top with bechamel and grated cheese.
• Bake in the oven for 10 minutes. Grill at the end if desired.

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From marmiton.org

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

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• 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.
  

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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)

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• 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.

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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

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• 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

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• 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.

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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

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• 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.

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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

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• 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.

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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

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• 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.

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From Valerie