Wild Rice Three Grain Bread

Yield: 1 To 2 loafs
1 package Active Dry Yeast
1/3 c Warm Water; 105-115?F
2 c Milk; scalded and cooled
- to 105-115?F
2 T Butter or Margarine; melted
2 t Salt
1/2 c Honey
1/2 c Rolled Oats; uncooked
1/2 c Rye Flour
2 c Whole-Wheat Flour
4 1/2 c Bread or All-Purpose Flour
1 c Wild Rice; cooked
1 Egg; beaten with
1 T Water
1/2 c Sunflower Seeds; hulled
In a large bowl, dissolve yeast in water. Let stand 5 minutes. Mixture
should become foamy; if not, either yeast was too old or water was too
hot. In either case, start again. Add milk, butter, salt and honey.
Stir in oats, rye flour. whole-wheat flour and 2 cups of bread flour to
make a soft dough. Knead in wild rice. Cover and let rest for 15
minutes. Then mix in enough additional bread flour to make a stiff
dough.
Turn onto bread board and knead for 10 minutes, adding more flour as
necessary to keep dough from sticking. Turn dough into lightly greased
bowl, cover and leave in draft-free place until doubled in bulk, about
2 hours.
Punch down dough and knead briefly. To shape, divide dough into 3
parts; shape each part into a strand and braid together to form a
wreath. Or divide dough into 2 parts and place in 2 greased 9" baking
pans.
Let rise until doubled, about 45 minutes. Meanwhile, preheat oven to
350F. Brush tops with egg-water mixture. Sprinkle with sunflower seeds.
Bake about 45 minutes, until loaf or loaves sound hollow when tapped.
Cool on rack.

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Char Kway Teow

Yield: 4 Servings
2 Chinese sausages (lop cheong)
1/4 lb Medium shrimp (36 to
- 40 per pound), shelled
- and deveined
1 t Salt
1/4 lb Cleaned squid, with tentacles
- (See Technique Note)
1/4 lb Chinese barbecued pork
1/4 t White pepper
1 1/2 T Dark soy sauce
1 1/2 T Light soy sauce
1 T Oyster sauce
2 lb Fresh rice noodles,
- in 5/8-inch-wide strips
4 T Peanut oil
4 Cloves garlic, chopped
4 Shallots, sliced (1/2 cup
- sliced)
6 Fresh red chiles, seeded
- and chopped
1 c Bean sprouts, tails removed
1 c Shredded Chinese cabbage
2 lg Eggs
4 Green onions, chopped
Fresh coriander sprigs,
- for garnish
Nothing is more fascinating and delicious than eating at the open- air
street hawker centers in Asia, particularly in Singapore. Each stall
serves a specialty, typically an honest, unpretentious, home-style dish
for $1 to $3 a plate. This rice noodle dish is hawker food at its best.
If done right, its fragrance will tell you how good it's going to be as
soon as it arrives at your table. Singapore hawkers will use whatever
seafoods are available, including cockles and sliced fish cakes in
addition to those suggested in this recipe. Feel free to experiment.
Steam the sausages for 10 minutes. Cut them in thin diagonal slices.
Toss the shrimp with 1/2 teaspoon of the salt. Let them stand for 10
minutes, rinse well with cold water, drain, and pat dry. Cut the squid
into 1/4 inch rings and tentacles. Cut the barbecued pork into
1/4-inch-thick slices. Combine the white pepper, soy sauces, and
oyster sauce in a bowl; set aside. Just before cooking, put the noodles
in a large bowl and pour boiling water over them. Stir gently with
chopsticks to separate the strands, drain, and shake off the excess
water. Preheat a wok; when hot, add 2 tablespoons of the oil. Add the
remaining 1/2 teaspoon salt and the garlic, shallots, and chiles and
cook over medium-high heat until the garlic is golden brown. Increase
the heat to high and toss in the shrimp and squid; stirfry until the
shrimp turn bright orange and the squid looks opaque white, about 2
minutes. Add the sausage slices, barbecued pork, bean sprouts, and
cabbage; toss and stir until the vegetables begin to wilt. Remove
everything in the wok to a platter and set aside. Add the remaining 2
tablespoons of oil to the wok; when hot, toss in the well-drained
noodles. Gently toss and flip the noodles to heat them through. Be
careful not to break them; it is okay if they brown slightly. Push the
noodles up the sides of the wok to make a well in the middle; pour in
the soy sauce mixture, then toss the noodles gently to sauce them
evenly. Make a well again and break the eggs into the middle. Without
mixing them with the noodles, scramble the eggs lightly. When the eggs
begin to set, add the green onions and return the seafood mixture.
Gently toss together to reheat and mix. Serve hot, with a hot chill
sauce for seasoning to taste. Garnish with coriander sprigs. NOTE:
Both here and in Asia, fresh rice noodles are usually purchased rather
than made at home. Look for them in Asian markets or Chinese take-out
dim sum shops. This dish can be prepared with dried rice noodles;
however, it is worth taking the time to seek out the fresh variety.
Make certain that your wok is well seasoned or the fragile rice noodles
will break apart and stick to the pan. Although I hesitate
recommending that you cook with a non stick wok or skillet, they will
work fine if you are more comfortable with them. TECHNIQUE NOTE; To
clean squid, start by separating all the tentacles from the heads,
cutting across as close as possible to the eyes. Squeeze out and
discard the hard, pea sized beak in the center of each cluster of
tentacles. Rinse the tentacles and drain them in a colander. Grasp the
mantle (the saclike "body" of the squid) in one hand and the head in
the other and pull apart; the entrails will pull out attached to the
head. Pull the transparent quill out of each mantle. Discard
everything but the tentacles and mantles. Running a little water into
each mantle to open it up, reach in with a finger and pull out any
entrails remaining inside. (Working over a second colander to catch all
the debris will make cleanup easier.) You can remove the spotted outer
skin or leave it on (I prefer to remove it). Transfer the cleaned
mantles to a cutting board, slice them crosswise to the desired
size,and add them to the tentacles in the colander. Give everything
another rinse and drain thoroughly.
Makes 4 to 6 servings

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Saucy Chicken Parmesan

Ingredients

4 skinless, boneless chicken breast halves (1 to 1-1/2 pounds)
Nonstick cooking spray
1 slightly beaten egg white
1 tablespoon water
3/4 cup cornflakes, crushed (about 1/3 cup)
2 tablespoons grated Parmesan cheese
1/4 teaspoon dried Italian seasoning, basil, or oregano, crushed, or 1 teaspoon snipped fresh basil or oregano
1/8 teaspoon black pepper
1-1/3 cups spaghetti sauce
4 ounces dried spaghetti, fettuccine, or other pasta, cooked according to package directions and drained
Grated Parmesan cheese (optional)
Fresh herb sprigs (optional)


Directions
1. Place each piece of chicken between 2 pieces of plastic wrap. Using the flat side of a meat mallet, lightly pound to flatten slightly (about 1/2 inch thick). Remove plastic wrap.
2. Lightly coat a shallow baking pan with nonstick cooking spray; set aside. In a shallow dish combine egg white and the water. In another shallow dish combine crushed cornflakes, the 2 tablespoons Parmesan cheese, the Italian seasoning, and pepper. Dip chicken pieces, one at a time, into egg mixture; coat with crumb mixture. Place coated chicken pieces in prepared baking pan.
3. Bake in a 400 degree oven about 15 minutes or until chicken is tender and no longer pink (170 degrees F).
4. Meanwhile, in a small saucepan warm spaghetti sauce over low heat. Divide pasta among 4 dinner plates. Place chicken on top of pasta. Spoon spaghetti sauce over chicken. If desired, sprinkle with additional Parmesan cheese. If desired, garnish with fresh herb sprigs. Makes 4 servings.

Nutrition Facts
Calories 312, Total Fat 3 g, Saturated Fat 1 g, Cholesterol 68 mg, Sodium 566 mg, Carbohydrate 37 g, Fiber 3 g, Protein 34 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Vegetable .5, Starch 1, Other Carbohydrate 1.5.
Percent Daily Values are based on a 2,000 calorie diet

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Four Season Grilled Chicken

Ingredients

1 medium onion, finely chopped (1/2 cup)
1 clove garlic, minced
2 tablespoons margarine or butter
1 teaspoon chili powder
1/4 teasoon ground cumin
1/4 teaspoon ground red pepper
6 medium skinless, boneless chicken breast halves (about 1-1/4 pounds total)
Shredded lettuce (optional)
Chopped tomato (optional)
Avocado slices (optional)


Directions
1. In a small saucepan cook onion and garlic in melted margarine or butter until tender. Stir in the chili powder, cumin, and ground red pepper. Cook for 1 minute. Brush half of the onion mixture over chicken.
2. Grill chicken on an uncovered grill directly over medium coals for 6 minutes. Turn chicken; brush with remaining onion mixture. Grill for 6 to 8 minutes more or until chicken is tender and no longer pink. (Or, place chicken on the unheated rack of a broiler pan. Broil 5 to 6 inches from the heat for 10 to 12 minutes, turning once and brushing with remaining onion mixture.) Serve with shredded lettuce, chopped tomato, and avocado slices, if desired. Makes 6 servings.

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Phyllo Tarts with Ricotta and Raspberries

Ingredients

5 sheets phyllo dough
2 tablespoons unsalted butter, melted
1 cup low-fat ricotta cheese
1/4 cup white sugar
1 egg
1/2 teaspoon orange zest
1/2 teaspoon vanilla extract
1 pinch ground nutmeg
2 cups fresh raspberries
1 tablespoon confectioners' sugar for dusting

Directions

Drain ricotta cheese in a sieve for 20 minutes; set aside.
Preheat oven to 350 degrees F (175 degrees C). Spray 6 3-inch loose-bottomed tart pans with nonfat cooking spray.
Leave phyllo sheets in a stack and use a ruler to trace 6 5-inch squares onto top sheet (3 squares across and 2 squares down). Using a sharp knife, cut along traced lines, through all 5 sheets of dough. Immediately line each tart pan with 5 sheets of dough, lightly brushing melted butter or margarine between each layer. Trim edges of dough.
In a medium mixing bowl, combine ricotta, sugar, egg, orange rind, vanilla extract, and nutmeg. Beat with electric mixer until smooth. Pour an equal amount of mixture into each tart pan.
Bake in preheated oven for 25 minutes, until golden brown. Cool tarts slightly, then arrange raspberries on top. To serve, remove tarts from pans and sprinkle with confectioners' sugar.

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Grilled Chicken Parm Cheese

Chicken Parm Grilled Cheese

a;lkdsfkdsfkadslkjf;jldkfjf!!! That’s the only way I can think of to express my excitement about this sandwich through words over the Internet. This Chicken Parm grilled cheese idea had been floating around in my head for a long time but I never gave it a shot. I thought critically about the construction of it. The bread has got to be right, I used a good Italian bread. The cheese should be a good quality fresh mozz, although I have a hunch that the dried mozz would melt quicker (give it a shot and let me know). The chicken cutlet MUST be pounded out thin. When we talk about grilled cheese, its all about proportions. You can’t have a thick breaded chicken breast in there, it just doesn’t work like that, its not a grilled cheese. The tomato sauce needs to be simple and fresh. There are four ingredients in mine. I start with thinly sliced garlic and basil stems that cook in olive oil to flavor the oil. Then I pour in a can of whole peeled San Marzano tomatoes, some salt and I cook it for about 30 minutes and then blend it smooth. At the end, check for salt, tomatoes NEED salt and depending on the acidity, one can may need more salt than another so you must taste it. Its fool-proof! But the kicker in this sandwich is the fresh basil leaves. It really brings home the Italian flavors. This sandwich makes me proud. PLEASE try this recipe, its amazing, you will cry tears of joy, just DO IT (and email me a pic of it because its basically food porn…and I love that! thefoodfreak@gmail.com)

Ingredients:

1 Homemade breaded organic chicken breast, pounded thinly. Try to create a piece of chicken that will fit the shape of the bread that you use.

1/2 Cup (4-5 slices) Mozzarella cheese

4-5 Fresh basil leaves

2 Slices of a Italian Bread

Fresh Tomato Sauce

Mayo, instead of butter for spreading on the outside of the bread.

_________________________________________________

Thinly slice up the mozz.

Take your cooked chicken cutlet and dip it in hot tomato sauce. The reason I highlight hot is because mozzarella can be difficult to fully melt. By having the sauce hot, it helps cook the grilled cheese from the inside out, helping to speed up the process.

To assemble the sandwich, place about 2 slices of mozzarella on each side of the bread along with 2-3 basil leaves. Then lay the hot tomato sauce covered chicken cutlet on one side and close up the sandwich.

Evenly spread the mayo all over the outside surface of the bread.

It’s best to use a cast iron pan if you have one, if not, a good non-stick works fine. You don’t want the heat too hot but you don’t want it too low either. You have to find a happy medium. Don’t melt butter the pan, the mayo browns the bread really nicely. You could use a butter/mayo mix as well, that’s probably the best. Some grilled cheese places will say they have a “special” spread that crisps the bread up real nice…yea, that’s just mayo and butter.

Cook it until the bread it nicely golden brown and then carefully flip it. Cook the same way on the other side. If the cheese isn’t fully melted but both sides are browned keep flipping the sandwich to keep it on the heat but preventing it from getting burnt.

Once the cheese is melted, cut the sandwich in half and revel in the absolute beauty of this beast.

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Dill Grilled Trout

2 green onions, minced 2
2 tbsp chopped fresh dill (or 25 mL
2 tsp/10 mL dried dillweed)
oe tsp grated lemon rind 1 mL
4 trout or salmon fillets 4
(about 1˙ lb/750 g total)
1 tbsp butter, melted 15 mL
˙ tsp salt 2 mL
oe tsp pepper 1 mL
Lemon wedges
¡In bowl, mix onions, dill and rind. Brush
skinless side of fish with butter; sprinkle
with onion mixture, salt and pepper.
¡Place, skin side down, on greased grill over
medium-high heat; close lid and grill until fish
flakes easily when tested, 4 minutes for trout,
12 minutes for salmon. Serve with lemon.
Makes 4 servings. PER SERVING: about 228 cal,
29 g pro, 11 g total fat (4 g sat. fat), 1 g carb, trace fibre,
89 mg chol, 367 mg sodium. % RDI: 10% calcium,
4% iron, 13% vit A, 13% vit C, 15% folate.

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Healthy Grill Recipe Ratatouille Vegetable

Ingredients (Serves 4)

2 medium onions
1 garlic clove
1 medium red bell pepper
1 medium green bell pepper
1 medium aubergine
2 medium courgettes
2 x 400 g cans chopped tomatoes
1 bouquet garni
2 tbsp tomato puree
900 g potatoes
75 g reduced fat Cheddar cheese, grated
salt and pepper
2 tbsp snipped fresh chives, to garnish

Peel and finely chop the onions and garlic. Rinse, deseed and slice the bell peppers. Rinse, trim and cut the aubergine into small dice. Rinse, trim and thinly slice the courgettes.
Place the onion, garlic and bell peppers into a pan. Add the tomatoes, and stir in the bouquet garni, tomato puree and salt and pepper to taste. Bring to the boil, cover and simmer for 10 minutes, stirring halfway through.
Stir in the aubergine and courgettes and cook, uncovered, for 10 minutes, stirring.
Peel the potatoes and cut into 2.5 cm cubes. Place the potatoes into another saucepan and cover with water. Bring to the boil and cook for 10 to 12 minutes until tender. Drain thoroughly and set aside until required.
Transfer the vegetables to a heatproof gratin dish. Arrange the cooked potato cubes evenly over the vegetables.
Preheat the grill to medium. Sprinkle grated cheese over the potatoes and place under the grill for 5 minutes until golden, bubbling and hot. Serve garnished with freshly snipped chives.

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