N & L Cookbook

Archive for July, 2009

This is from one of A’s co-workers. Very tasty, though it is was provided without proportions. This is how we made is.

Ingredients:

• 2lb boneless skinless chicken thighs
• 4 cups low sodium chicken broth
• 8 whole peppercorns
• 1 bay leaf
• 1/2 cup low sodium soy sauce
• 2 cloves minced garlic
• 1 onion, chopped
• 1lb green beans, cut into bite sized pieces
• 3 carrots, cut into bite sized pieces
• 1 broccoli stalk, cut into bite sized pieces
• 1 cup sliced Chinese cabbage
• one package rice noodles

Directions:

1. Boil chicken thighs in broth with peppercorns, bay leaf and soy sauce until cooked.
2. Remove chicken thighs from broth and cut into bite sized pieces. Reserve broth. Set aside chicken.
3. Stir fry garlic & onions until thoroughly cooked.
4. Add chicken and cook to allow flavors to mingle.
5. Boil vegetables in broth until cooked but still firm. Remove from liquid.
6. Soak noodles in boiling water until soft enough to cut. Add to broth and cook.
7. When noodles are cooked, combine with vegetables & chicken.

Ingredients:

• 1 1/2 teaspoon brown sugar
• 1 1/4 teaspoon ground cumin
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon chili powder
• 1 4-pound whole chicken

Directions:

1. Prepare grill for indirect grilling.
2. Combine first 7 ingredients.
3. Remove & discard giblets and neck & trim excess fat from chicken.
4. Place chicken breast side down on a cutting board.
5. Cut chicken in half length wise along backbone cutting to but through other side.
6. Turn chicken over. Starting at neck cavity, loosen skin by pushing fingers between skin and meat.
7. Rub spice mixture under skin then press skin to secure.
8. Place chicken, breast side down, on grill rack coated with cooking spray over direct heat.
9. Cover & cook for 7 minutes.
10. Turn chicken over, and cook for additional 7 minutes.
11. Move chicken over indirect heat, cover and cook for 45 minutes or until internal temperature reaches 165.
12. Transfer chicken to cutting board and let rest 10 minutes.
13. Discard skin.

• Servings:4

• Calories: 270
• Fat: 6.5g
• Fiber: 0.5g

• WW Points: 5

Ingredients:

• 1  cup  lemon juice
• 3/4  cup  honey
• 1/4  cup  firmly packed light brown sugar
• 2  fresh pineapples, peeled and cored
• 4  cups  light vanilla ice cream

Directions:

1. Stir together first 3 ingredients in a small bowl; let stand 10 minutes.
2. Cut each pineapple into 8 (3/4- to 1-inch-thick) slices.
3. Place pineapple slices on an aluminum foil-lined baking sheet, and pour honey mixture evenly over top.
4. Broil 3 inches from heat 15 to 17 minutes or until golden brown.
5. Serve with ice cream.

• Servings: 8

Makes 4 servings
Hands-on Time: 0hr 25m
Total Time: 0hr 50m

Ingredients
    * 1 pound dry orecchiette or some other short pasta
    * 2 tablespoons olive oil
    * 4  leeks (white and light green parts only), thinly sliced
    * 1/2 teaspoon kosher salt
    * 1/2 teaspoon black pepper
    * 2  cloves garlic, finely chopped
    * 1  10-ounce package frozen peas, thawed
    * 3/4 cup heavy cream
    * 1 cup (4 ounces) grated Pecorino
    * 2 teaspoons lemon zest
    * 1/4 cup fresh mint leaves, torn

Directions
1. Cook the pasta according to the package directions.
2. Meanwhile, heat the oil in a large saucepan over medium heat. Add the leeks, season with the salt and 1/4 teaspoon of the pepper, and cook, stirring occasionally, until soft, about 7 minutes.
3. Add the garlic and peas and cook for 2 minutes more. Stir in the cream and 3/4 cup of the Pecorino. Simmer until the sauce has thickened slightly, about 4 minutes.
4. Drain the pasta and return it to the pot. Add the sauce, lemon zest, and mint and toss. Divide the pasta among shallow bowls and sprinkle with the remaining Pecorino and pepper.

Tip
Sugary and slightly crunchy, fresh peas are well worth the extra effort of shelling during the brief period in the spring when they’re available. You can use 2 pounds of fresh peas (2 cups shelled) in place of the frozen ones called for in this recipe.