Cooking at Home: chicken

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Monday, January 31, 2011

Weight Lose Recipes

Atkins Best Recipes: Lose Weight with More Than 175 Low Carb Dishes

You want to lose weight, but you have to eat. Here are some recommended recipes to do both: eat and lose weight. Isn't that what we all want to happen?
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Fay Maxson

2011/01/26

There is a lot of attention on losing weight and a lot of it has to do with how we view ourselves. Please don't be manipulated by weight loss companies and their advertisements. Frankly, no matter how much they brainwash you into believing your worth is based on your clothes size, don't believe it. It's not true. You are so much more than your body. You can lose weight rapidly and in a healthy way! Let me give you some recipes for losing weight fast. They are delicious and will help you with your waistline.

Homemade Apple Sauce
Core and peel 6 apples. Add a handful of raisins and 115ml apple juice. Bring to a boil and simmer until cooked. Add spoonful of lemon juice to enhance flavor. Spice up with cinnamon.

Pesto Pea Soup
Simmer chopped onion, sliced carrot, sliced celery, and 1 3/4 cups of low sodium chicken broth and 2 cups of water in a covered pot for 6 minutes, then add a 10oz bag of frozen peas and cook for 3 minutes.

Stir of 1 tbsp of pesto and puree soup in blender until smooth. Season with lemon juice, and serve.

Fish of Pork with Fresh Salsa
Choose your favorite fish/pork or chicken , cook (bake or steam) and then top with fresh tomato, mango, strawberry etc salsa. Place meat with salsa on a bed of spinach or other salad greens and serve.

Spicy Peanuts
For a on the go snack, sprinkle cayenne pepper on top of one ounce of dry-roasted peanuts and enjoy.

Jeanette Jenkins: Hollywood Trainer 21 Day Total Body Circuit

Grilled Chicken and Spinach Salad
Grilled Chicken and spinach salad with cherry tomatoes, feta, and olive oil or a vinaigrette.

Chicken Stuffed Pepper
Cook chicken, then let cool.

Cut top of bell pepper off and stuff with chicken and low fat cottage cheese, then top with salsa and serve.

Tuna Salad
Mix tuna with low fat Italian salad dressing, mix in chopped celery and chives and enjoy.

Quick & Easy Low-Sugar Recipes: Lose Weight*Boost Energy*Fight Fatigue (Simply Healthy)

Veggie Patty with Mushroom
Use a low fat veggie patty (like Amy's or California Brand) or make your own. Cook burger patty and a full portobello mushroom, then stack and serve.

Fruity French Toast
Whisk a large egg with a spoonful of milk. Dip piece of break into mixture and covering both sides. Cook on frying pan until golden brown. Top with fresh fruit.

Coleslaw With Dried Cranberries And Apples
Chop red and green cabbage, then mix with balsamic vinegar, Dijon mustard, lemon juice, low fat plain yogurt and pepper to taste. Stir in dried cranberries and sliced apple.

Salsa Wrap
Mix fresh salsa (make sure it is not high in sugar or fat-the best choice is home made!) with your choice of lean meat (tuna, chicken, lean beef, turkey, pork) and wrap up in a whole wheat wrap, or even better, make it a lettuce wrap! You can use regular tomato salsa or switch it up and use a mango or other fruit salsa.

Chicken, Walnut and Mango Salad
Cook chicken and toss with salad greens, mango slices, walnuts. Squeeze lime (lemon or orange) juice on top and season with pepper to taste.

If you need more recipes for losing weight fast or more information on secrets the weight loss industry don't want you to know, click here!

Start Eating Healthy! Subliminal CD with (NLP) Neurolinguistic Programming imbedded in soothing music and calming sounds of ocean waves

Article Source: http://health.ezinemark.com/recipes-for-losing-weight-fast-7d2d14170074.html

Read more: http://health.ezinemark.com/recipes-for-losing-weight-fast-7d2d14170074.html#ixzz1CfTYCikZ
Under Creative Commons License: Attribution No Derivatives

Monday, January 24, 2011

Chicken fried rice recipe

Image by patrickwoodward via Flickr"I have created a version that comes very close to the original chicken fried rice."

By Ken Hom, 19 Jan 2011

The best chicken fried rice I have ever had was from a street food stall in China. Instead of tough, over-cooked chicken, with the fried rice as an afterthought, the dish was cooked fresh from scratch. The cooking time was literally minutes and the result was delicious. I have created a version that comes very close to the original. It is quick and easy and makes a meal in itself. The rice to be fried is cooked beforehand.

Chicken fried rice recipe
Serves four

Ingredients

long-grain white rice measured to the 400ml level in
a measuring jug
100g fresh or frozen peas
3 tbsp groundnut or vegetable oil
3 tbsp finely chopped shallots
2 tbsp finely chopped garlic
1 tbsp finely chopped fresh ginger
3 tbsp finely chopped spring onions, white part only
225g boneless, skinless chicken thighs,
coarsely chopped
4 eggs, beaten
2 tsp sesame oil
1 tbsp chilli bean sauce or paste
2 tsp shrimp paste or sauce
3 tbsp finely chopped green spring onion tops

Procedure

Put the rice into a large bowl and wash it in several changes of water until the water becomes clear.
Drain and put it into a heavy pan with 600ml of water and bring it to the boil.
Continue boiling until most of the surface liquid has evaporated. The surface of the rice should have lots of small indentations.
Then cover with a lid, turn the heat as low as possible, and let the rice cook undisturbed for 15 minutes.

Taken from The Telegraph; source article is below:
Chicken fried rice recipe

Tuesday, April 13, 2010

A Healthier Crunch

Chicken Roulade

brought to you by NTUC FairPrice

Get a taste of nostalgia with these wholesome, delicious crackers

ANNETTE TAN

food@mediacorp.com.sg

My oldest memories of cream crackers are of sitting at the old wooden dining table in my childhood home and chomping on them with a mug of Milo.

I’m sure it is a sepia-tinged mental snapshot that many Singaporeans share.

The other indelible picture I have of those crackers is of my mother pounding them to a sand and coating slices of pork chops to fry up for dinner.

Indeed, cream crackers are as quintessential as kopi. And no matter how our tastes have evolved, we still hold a special place in our hearts for it.

Recently, I found myself nibbling on a wheatmeal cracker from FairPrice — and to my surprise, enjoying it.

I’ve never been much for healthy eating and anything pre-fixed with the word “wheat” usually sends me scampering for cover.

But it was good. And so I devoured about four crackers in one sitting. The pack was empty in no time at all.

Wheatmeal crackers are essentially a healthier version of cream crackers. They are a good source of protein and dietary fibre, and are trans fat- and cholesterol-free. They are also certified Halal.

Just like in the old days, the best way to savour these nostalgic treats is with a hot cuppa and a ceiling fan whirring above.

And they are certainly versatile. Use them in place of breadcrumbs to coat food before frying, just like in this easy yet elegant dish that’s perfect for a dinner party.

FairPrice Wheatmeal Crackers 300g ($1.50) is available from all FairPrice supermarkets.

Chicken roulade

Serves 2 to 4
2 chicken breast fillets, skin removed
1/2 tsp salt
1/2 tsp ground black pepper
8 large fresh basil leaves
20g mozzarella cheese, grated
20g cheddar or parmesan cheese, grated
1 egg, beaten
8 FairPrice Wheatmeal Crackers
FairPrice Canola Oil for frying

Season chicken breasts with salt and pepper, and leave in the fridge for an hour.
Place chicken breast fillets between two sheets of cling wrap on a cutting board. Pound with a meat mallet to flatten.
Remove cling wrap and halve the fillets.
Place two basil leaves on each fillet and spread both cheeses over the leaves.
Roll up the chicken breast fillets so that the basil leaves and cheese are on the inside.
Place wheatmeal crackers in a ziplog bag and pound it with a pestle or rolling pin so that the crackers turn to sand. Transfer to a plate.
Place beaten egg in a saucer.
In a frying pan, heat oil over medium heat till it starts to shimmer.
Dip chicken roulade in the egg so that it is evenly coated, then dip in the cracker crumbs till evenly coated.
Fry roulade for four minutes on each side or until a deep golden brown.
Transfer to a plate lined with paper towels.
Cut roulades into halves and serve immediately.

From TODAY, Food - Thursday, 25-March-2010
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Blogged with the Flock Browser

Tuesday, April 6, 2010

Hainanese Chicken Rice

Image via Wikipedia

I've always been in search of food that are both delectable, and at the same time, can be prepared at home. We've always enjoyed white sauce noodles, or what they serve in the restaurants as fettuccini ala-so and so, or the like, and we were wondering how to cook dishes like these.

Today my colleagues were talking about how to cook chicken rice, and why the chicken, after boiling for a while, gets to a point where the meat is separating. One says, 'overcooked', or that it has been boiling for too long. "There is a way to do it," she said, and still, another is already looking it up in the web.

She passed around the recipe when she found it (from another mother's website), and I'm posting it now.

Here goes!

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How to make Singapore Hainanese Chicken Rice

Ingredients:

Ingredients for Chicken:

1 Chicken, preferrably Kampong Chicken
8 clove Garlic, lightly smashed with skin intact
5 slices Ginger
1 - 2 teaspoon Salt
Water

Ingredients for Rice:

3 cup Long Grain Rice
Broth from cooking chicken
4 slices Ginger
5 glove Garlic, lightly smashed with skin intact
8 Pandan leaves, tied in a knot
Salt to taste

How to do it (Chicken):

Stuff garlic and ginger in chicken and seal with toothpick.
Blanch chicken.
Boil a pot of water and add salt.
Simmer the chicken for about 20 - 25 minutes or till cooked.
Retain broth for use on rice, chilli sauce and soup.
Plunge chicken in ice water for about 15 minutes or till chicken is no longer hot.
Remove from water and drip dry.
Cut chicken into pieces.

How to do it (Rice):

In a wok, add 2 teaspoon oil, preferably oil from frying chicken skin or the congealed fats you get when you refrigerate your chicken broth. Otherwise, vegetable oil is fine.
Saute ginger and garlic till fragrant.
Add in washed rice and saute till rice is coated well with the oil.
Add salt to taste (about 1 teaspoon is enough).
Stir to mix well.
Pour rice with ginger and garlic to your rice cooker.
Add in broth from chicken you cooked earlier instead of your usual water.
Add in the pandan leaves.
Let your rice cooker do the cooking. ;)

My recipes for the soup and chilli sauce ... please refer to my site here.

Happy cooking!

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Sunday, February 28, 2010

Home-made salad dressings

Image via Wikipedia

We just had our youngest daughter's baby dedication 2 Saturdays ago. That means I now have 4 daughters, and if you are looking at my profile, I haven't updated it, yet...

Anyway, with the varied dishes and delicacies that the guests can select and enjoy, what they'd like a lot is the fresh salad, and that is mainly because of the dressing. Naturally, because it was home-made.

Unfortunately, it was made not in our home, but in somebody else's. It's the caterer's home. And it won't do for me asking for the recipe.

I kinda like the salad dressing myself, and the girls, too! So how do we go about it?

So I said, "What do you know? We have the internet to look it up!"

I did, and I found many, but only 2 I am showing here, since they are more or less what I think give me what I'm looking for, in the format that I want: simple, direct, straightforward.

Here they are:

1. How to make your own salad dressing - salad dressing recipes

2. How to make salad dressing: Make your own vinaigrettes to save money and reduce packaging

Enjoy!

Thursday, July 30, 2009

Healthy Roast Chicken Sandwich

Image via Wikipedia

What a spread!

Brought to you by FairPrice

Combining the goodness of two great oils, FairPrice Canola Olive Classic Spread is a delightfully healthy and tasty staple that your whole family will love

ANNETTE TAN

food@newstoday.com.sg

Both olive oil and canola oil are renowned for their healthful properties. FairPrice has combined the benefits of the two into one wholesome spread that your whole family can enjoy.

Both oils are great sources of omega three fatty acids, which have been shown to help lower cholesterol levels. This in turn, experts say, helps reduce the risk of heart disease, cancer, diabetes and high blood pressure.

Taste-wise, FairPrice Canola Olive Classic Spread is equally delicious. It has a wonderfully salubrious quality to it and spreads easily even straight from the fridge. It is Halal and lactose-free, making it a safe and nutritious choice for all.

I like to use it on toast in the mornings and in sandwiches that I put together for lunch or when I'm on the go. Case in point: This tasty roast chicken sandwich that you can prepare for the family - a healthy and delicious snack to sup on straight from their lunch box.

FairPrice Canola Olive Spread ($3.85, 500g) is available at all FairPrice supermarkets.

Healthy Roast Chicken Sandwich

Serves 2

1 stalk rosemary
1/4 tsp salt
1 clove garlic, peeled
1 tbsp olive oil
1 fresh chicken breast
2 tbsp balsamic vinegar or balsamic vinegar glaze
4 slices wholemeal
1 tbsp FairPrice Canola
Olive Classic Spread
A few salad leaves
1 tomato, sliced

To make roast chicken, crush rosemary, salt and garlic with olive oil in a mortar until the garlic and rosemary are well broken up.
Rub this marinade over the chicken breast and leave covered in the fridge for at least 30 minutes.
In the meantime, pre-heat oven to 180°C.
Place marinated chicken breast on a piece of foil on a baking tin and bake for 20 minutes. Remove and pour balsamic vinegar over the breast and set aside. You can do this a day in advance and keep the roasted chicken in the fridge until ready to use.
To assemble sandwiches, slice the roast chicken breast.
Place two slices of bread on a cutting board and spread with FairPrice Canola Olive Classic Spread.
On one slice of bread, place a few salad leaves, topped with a slice of tomato. Place chicken breast slices on top and cover with the other slice of bread.
Repeat with the next two slices of bread.

From TODAY, Makan – Thursday, 30-Jul-2009

Thursday, May 28, 2009

Cucumber and Yoghurt Dip

A WHOLESOME FRY-UP

FairPrice Chicken Fingers are a healthy trans fat-free snack that everyone can enjoy

ANNETTE TAN, food@newstoday.com.sg

These FairPrice Chicken Fingers are a great snack for the whole family. And it can be part of a quick meal after a long day.

I put them in an oven (preheated to 180°C) for 20 minutes, and made a healthy yoghurt and cucumber dip as they cooked.

Then, it was simply a matter of tearing open a packet of soft tortillas, arranging the Chicken Fingers on them and smearing some of the dip on top. You can also add some bottled salsa for added kick.

You then roll up the tortillas and serve them with a green salad and more of the cucumber-yoghurt dressing on the side.

Conveniently, this dressing also works well as a quick and healthy dip to go with just the Chicken Fingers when friends drop by.

Being Halal, trans fat-free and made from lean chicken breasts, FairPrice Chicken Fingers are a snack that everyone can enjoy.

There is also a range of FairPrice Chicken Popcorn and FairPrice Chicken Fillet if you fancy your own fried chicken party.

FairPrice Chicken Fingers, Chicken Popcorn and Chicken Fillet ($6.50 per 500g packet) are available at all FairPrice supermarkets.

Cucumber and Yoghurt Dip

Serves 4

1 cucumber, peeled, halved lengthwise and seeded

1 cup plain yoghurt

1/4 tsp coarse salt

1 tsp fresh lemon juice

1 tbsp fresh dill, minced

1. Grate the cucumber into a bowl and then squeeze the liquid out of it.

2. Transfer the cucumber to another bowl and mix with the rest of the ingredients. This is best served chilled, and can be made a day in advance and kept in the fridge.

From TODAY, Plus – Thursday, 28-May-2009

Thursday, May 21, 2009

Sweet & Salty Ginger Chicken

EASY LUXURY
A restaurant-quality dish can be easily put together with healthy FairPrice Olive Oil and a rummage through your pantry

ANNETTE TAN, food@newstoday.com.sg

While I realise that chicken breast is a healthier food option, I have to confess that I much prefer the darker and tastier meat of the chicken thigh.

And I find that if you don’t have it deep-fried and keep your consumption of the chicken skin to a minimum, there is no good reason why chicken thigh meat shouldn’t be on your household’s menu.

In this recipe, I used FairPrice Olive Oil to help up the healthy factor.

A Gold Winner of the Reader’s Digest Trusted Brand Award for two years running, FairPrice Olive Oil is cholesterol free, high in monounsaturated fats and rich in Omega 3 and 6 fatty acids.

I also used Chef Delights Chicken Boneless Thighs, which are a convenient option since they come frozen, yet have a good flavour when cooked.

These Grade A, Halal chicken thighs are also suitable for just about everyone.

This is one of those dishes that can be whipped up in a jiffy — without much effort — and with ingredients that you would already have in your pantry.

Yet, despite the light work it requires, the results are fantastically flavourful and the ideal accompaniment to a bowl of steamed white rice.

FairPrice Olive Oil ($23.95, 2L) and Chef Delights Chicken Boneless Thigh ($6.60, 1kg) are available at all FairPrice supermarkets.

Sweet & Salty Ginger Chicken
Serves 6

2 tbsp FairPrice Olive Oil
1/3 cup soy sauce
1/4 cup mirin
2 tbsp sake or white wine
2 tbsp sugar
2 thumb-sized pieces of ginger, peeled and julienned
1 packet Chef Delights Chicken Boneless Thigh
Chopped red chillies

1. Pre-heat oven to 200°C.
2. In a bowl, whisk the olive oil, soy sauce, mirin, sake, sugar and ginger.
3. Dredge each chicken piece in the glaze, coating completely and leaving it in the glaze for a minute or so to allow the meat to soak up more of the flavour.
4. Put the pieces, skin side down, in a foil-lined baking try. Pour any leftover glaze over the chicken.
5. Roast in the oven for 25 minutes.
6. Remove the pan from the oven, turn the chicken over and baste them with the pan drippings. If a lot of fat has rendered out, spoon some off now to prevent flare-ups.
7. Place the pan back in the oven, on the highest rack (closest to the grill), then bake for about 8 minutes or until the skin is well-browned.
8. Drizzle the chicken with the pan drippings and top with chopped red chillies before serving.
9. Serve immediately with steamed white rice.

From TODAY, Plus – Thursday, 21-May-2009

Tuesday, April 14, 2009

Prawn Paste Chicken (Har Cheong Gai)

Photos: Jason Ho

PURE AND SIMPLE
FairPrice’s White Sesame Oil adds a wonderful depth of flavour to all manner of Asian dishes

ANNETTE TAN
food@newstoday.com.sg

Sesame seed oil has a long history as a condiment, remedy and beautifier. In ancient times, the Babylonians used it to make exotic perfumes, while the Arabs used it for medicinal purposes.

These days, sesame seed oil is mostly used in the Asian kitchen to add a nutty, well-rounded flavour to all manner of dishes from soups to stir-fries.

FairPrice’s White Sesame Oil is a great option for your kitchen as it is 100 per cent pure. That means no additives or artificial flavouring. It is also certified Halal and cholesterol free.

I used it to make this week’s dish of Prawn Paste Chicken, that quintessential zi char dish that is so easy to replicate at home.

As in most dishes, it only uses a tiny amount of sesame seed oil. But it makes a world of difference to the taste, adding a wonderful depth that turns this humble dish into something special.

FairPrice White Sesame Oil ($3.55 for a 360ml bottle, above) is available at all FairPrice supermarkets.

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Prawn Paste Chicken (Har Cheong Gai)
Serves 2-4

2 tbsp prawn paste
1 tsp Chinese cooking wine
1/2 tsp FairPrice White Sesame Oil
1/2 tsp ground white pepper
Oil for deep-frying
2 eggs, beaten
1/2 cup corn flour, for coating

1. In a large bowl, mix together the prawn paste, cooking wine, sesame oil and pepper.
2. Marinate the chicken pieces in this paste for at least 30 minutes or up to three hours.
3. Before frying, heat oil in a wok till it starts to shimmer.
4. To test if the oil is hot enough, place a small piece of bread in it. If it immediately bubbles and floats to the top, the oil is at just the right temperature.
5. Place the beaten egg in a shallow bowl and the corn flour in a saucer.
6. Dip the chicken pieces, one piece at a time, in the beaten egg, then in the corn flour and into the wok.
7. Fry till golden brown and remove to a plate lined with kitchen paper.
8. Serve hot.

From TODAY, Voices – Thursday, 09-April-2009

Sunday, April 5, 2009

Moroccan Chicken & Cous Cous Salad

Healthy Eating

Combine olive and canola oil with good quality chicken breast and you have a healthful meal that satisfies any time

ANNETTE TAN
food@newstoday.com.sg

Many people are divided on which oil is better: Olive or canola?

Both are great sources of Omega-3 fatty acids, which have been shown to help lower cholesterol levels. This in turn reduces the risk of heart disease, cancer, diabetes and high blood pressure.

But why limit yourself to one or the other? In this case, can there be too much of a good thing? I say, hardly. Especially when you find yourself with a product that combines both in equal measure.

I use FairPrice’s Canola Olive Oil in just about everything — for stir-fries, roasting, pastas and salads. This popular product is the Trusted Brand 2008 Gold Winner and is naturally cholesterol-free and high in monounsaturated fats.

When it comes to eating well, this Moroccan Chicken with Cous Cous is my idea of healthy food. It combines good quality chicken breast (I use Chef Delights’ Halal boneless chicken breast from FairPrice), spiced and rubbed with the Canola Olive Oil, and served atop a wholesome bed of cous cous salad.

It is so easy to make and can be done in advance. It takes just five minutes to prep, while your oven does the rest.

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Moroccan Chicken & Cous Cous Salad
Serves 2

1 tsp paprika
1/4 tsp cumin
1/2 tsp salt
1/4 tsp ground black pepper
1 tbsp FairPrice Canola Olive Oil
2 pcs Chef Delights Chicken
Boneless Breast, thawed

For the cous cous salad:
1 cup cous cous
2 tbsp sultanas
2 cups hot water
1/2 tomato, chopped
1 tsp orange blossom water (optional)
1 tsp salt
1/2 tsp cinnamon

1. Place the paprika, cumin, salt, pepper and oil in a bowl to mix.

2. Rub over the chicken breasts and leave to marinate in the fridge for at least 15 minutes.

3. Remove from the fridge 15 minutes before cooking in order to bring the chicken down to room temperature.

4. Preheat oven to 180°C.

5. Line a baking tin with foil and bake the chicken, skin-side up for 20 minutes. Set aside.

6. To make the salad, place the cous cous and sultanas in a large bowl and pour hot water over it. Leave for 5 to 7 minutes. The cous cous and sultanas will absorb all the water.

7. Rub the cous cous between your hands to loosen any lumps.

8. Mix the chopped tomatoes, orange blossom water, if using, salt and cinnamon into the cous cous. Be sure to blend well so all the flavours are evenly incorporated.

9. Serve by placing the cous cous salad on a plate and topping with the baked chicken.

From TODAY
Thursday, 02-April-2009

Cooking at Home

Monday, January 31, 2011

Weight Lose Recipes

Monday, January 24, 2011

Chicken fried rice recipe

Tuesday, April 13, 2010

A Healthier Crunch

Tuesday, April 6, 2010

Hainanese Chicken Rice

Sunday, February 28, 2010

Home-made salad dressings

Thursday, July 30, 2009

Healthy Roast Chicken Sandwich

Thursday, May 28, 2009

Cucumber and Yoghurt Dip

Thursday, May 21, 2009

Sweet & Salty Ginger Chicken

Tuesday, April 14, 2009

Prawn Paste Chicken (Har Cheong Gai)

Sunday, April 5, 2009

Moroccan Chicken & Cous Cous Salad

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