Cooking With Indulgence

[Hopeful1989]

So, this is delicious and you can make it relatively healthy and cheaply.
( I don't really use measurements while cooking so these are guesstimates)

Ingredients:
1 pound box of penne pasta
2 boneless skinless chicken breasts (thawed)
8 oz. of fat free cream cheese
8 oz. Parmesan cheese
2 heads of broccoli (cut)
4 whole carrots (sliced)
2 cloves of garlic (minced)
salt
pepper
4 tbs. of margarine
1 cup of milk (or to your desired thickness)

How to:
*Put water on to boil. When boiling season with salt and add noodles. Cook until aldente. Drain.

*Cut thawed chicken into 1 inch cubes.
*Put 2 tbs. of margarine in skillet and allow to melt
*When melted put in chicken and cook until outsides are white
*Put 1 of the cloves of minced garlic along with broccoli and carrots in skillet with chicken and cook until veggies are almost cooked through.

Sauce:
In a sauce pan put cream cheese, milk, and Parmesan cheese and allow to heat until combined.
When combined add the rest of garlic and butter.

Combine all ingredients and toss until veggies, chicken, and sauce are well combined with pasta.

Serve and enjoy!

 

[amethist]

This sounds delicious, will test this one out on hubby.

Thanks :thumbs-up

 

[Hopeful1989]

My fiancee LOVES it and it is a huge hit when I entertain, tell me how it works for you!

 

[amethist]

I will let you know as soon as I have tried it out.

Great to see more interest in the cooking group at last. :smile: I will have find more time to add more myself.

Amethist

 

[cat]

That sounds lovely Hopeful. I'm veggie so I'll replace the meat with fish at the weekend. I'll be back to tell others how i got on!

 

[cat]

Here's a really cheap recipe that you can easily increase the quantity to serve more.

Pilchard Pan Fry

Ingredients
1 large tin Pilchards in Tomato sauce or oil if you prefer
500gm potatoes - peeled & boiled
small onion - finely chopped
1 clove garlic - crushed
butter
milk
salt & pepper
50 gm cheese - grated

Method

1. In a deep frying pan, gently fry the onion & garlic until transparent.
2. Mash the potatoes with the butter & milk, season to taste.
3. Spread the mashed potatoes over the onions,
4. Open the tin of Pilchards, remove the bones.
5. Place them on top of the potatoes, pour over the sauce if using.
6. Sprinkle with the cheese, then return the pan to the heat for 15mins to heat through.
7. Place under a hot grill until golden brown.

Serve with crusty bread & a green salad. Enjoy!

 

[amethist]

Serves 4

Cooking Time 15 - 20 Minutes. Freezing Time 6 Hours.

Ingredients

4 Egg Yolks
60ml / 4 tbsp Clear Flower Honey
5ml / 1 tsp Cornflour
300ml / 1/2 Pint Milk
7 1/2ml / 1 1/2 tsp Natural Vanilla Extract
250gm / 9oz Creme Fraiche
Nasturtium or Herb Flowers to decorate.

Whisk the egg yolks and, honey and cornflower until thick and foamy. Bring the milk to the boil, then pour onto the mixture, whisking.

Return the mixture to the pan and cook over a low heat, stirring all the time until the custard thickens and becomes smooth. Pour back into the bowl, then set aside and leave to cool.

Stir in the vanilla extract and creme fraiche. Pour the mixture into a freezer proof container and freeze for about 6 hours, beating once or twice in between with a fork or food processor to break up the ice crystals.

Ready to serve once it is firm enough to scoop out of the container.

Honey Fact. This is the only food eaten by humans, that is produced by an insect. :thumbs-up

 

[cat]

This sounds lovely amethist, I'm going to make some later.

 

[gdf]

Sounds yummy, but, I am embarrassed to ask? (Tiny little, whisper voice) What's a pilchard exactly??

Gina

 

[catjudo]

You're not alone, Gina, I was wondering the same thing. A google search leads me to believe they are the same or similar to sardines.

 

[cat]

Hi Gina & Cat

Sorry. I hadn't thought of that!!

Pilchards are like sardines but bigger. In the UK they can be purchased in the tinned fish aisle of most supermarkets, they are packed in oil or tomato sauce.

 

[Nighthawk]

1/2
teaspoon ground cumin ( I like to use 1 tsp)
1/2
teaspoon ground coriander (I like to use 1 tsp)
1/4
teaspoon cayenne pepper ( I Like to use 1/2tsp )
1
teaspoon [DLMURL="http://www.cooksillustrated.com/tastetests/overview.asp?docid=9842"]table salt[/DLMURL]
2
pounds [DLMURL="http://www.cooksillustrated.com/tastetests/overview.asp?docid=9880"]boneless, skinless chicken breasts[/DLMURL] , trimmed of fat
1
cup [DLMURL="http://www.cooksillustrated.com/tastetests/overview.asp?docid=10166"]plain whole-milk yogurt[/DLMURL] (I think its called Brown cow )
2
tablespoons vegetable oil
2
medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons)
1
tablespoon grated fresh ginger
Masala Sauce
3
tablespoons vegetable oil
1
medium onion , diced fine (about 1 1/4 cups)
2
medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons)
2
teaspoons grated fresh ginger
1
fresh serrano chile , ribs and seeds removed, flesh minced
1
tablespoon tomato paste
1
tablespoon [DLMURL="http://www.cooksillustrated.com/tastetests/overview.asp?docid=10130"]garam masala[/DLMURL] ( I use almost double)
1
[DLMURL="http://www.cooksillustrated.com/tastetests/overview.asp?docid=10156"](28-ounce) can crushed tomatoes[/DLMURL]
2
teaspoons sugar
1/2
teaspoon [DLMURL="http://www.cooksillustrated.com/tastetests/overview.asp?docid=9842"]table salt[/DLMURL]
2/3
cup heavy cream ( you can use land o lakes fat free Half and half)
1/4
cup chopped fresh cilantro leaves ( I don’t use this usually)

1. FOR THE CHICKEN: Combine cumin, coriander, cayenne, and salt in small bowl. Sprinkle both sides of chicken with spice mixture, pressing gently so mixture adheres. Place chicken on plate, cover with plastic wrap, and refrigerate for 30 to 60 minutes. In large bowl, whisk together yogurt, oil, garlic, and ginger; set aside.
2. FOR THE SAUCE: Heat oil in large Dutch oven (or a heavy duty deep pan it needs to be medium to large) over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes. Add garlic, ginger, chile, tomato paste, and garam masala; cook, stirring frequently, until fragrant, about 3 minutes. Add crushed tomatoes, sugar, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm.
(I like to puree the sauce in the blender prior to adding the chicken.)
3. While sauce simmers, adjust oven rack to upper-middle position (about 6 inches from heating element) and heat broiler. Using tongs, dip chicken into yogurt mixture (chicken should be coated with thick layer of yogurt) and arrange on wire rack set in foil-lined rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Broil chicken until thickest parts register 160 degrees on instant-read thermometer and exterior is lightly charred in spots, 10 to 18 minutes, flipping chicken halfway through cooking.
4.Let chicken rest 5 minutes, then cut into 1-inch chunks and stir into warm sauce (do not simmer chicken in sauce). Stir in cilantro, adjust seasoning with salt, and serve.

Rice Recipe

Basmati Rice
3-4 cardamon pods
3-4 whole cloves
1 cinnamon stick split in half
¼ Cup of onion, chopped
1Tbs Veg or Canola oil


Heat the oil , add the spices and let them cook till you hear them pop, add the onion and cook 5-8 mins till clear or browning. Add the rice depending on how much you want I use about 1 ½ cups and stir in with spices and onions for 2 mins then add the equivalent amount of water, bring to a boil cover and simmer for +-18 min remove from heat and let stand for 10 min and then fluff with fork.

This recipe is great. I hope you enjoy.