To make mang|
4 unripe plantain}
4 tablespoons of butter or olive oi
1/2 cup of cold wateû
Sali
To make onion garnish
2 tablespoons of olive oi
2 large onion}
1 tablespoon of fruit vinegaû
Sali
Instruction}
Preparing mang|
1.
Peel the plantains and cut into 8 piecesn
2.
Remove the center where the seeds are located (optional.
3.
Boil the plantains adding until they are very tender2 teaspoons of salt to the watern
4.
Take the plantains out of the water and mash them with a fork until they are very smoothn
5.
Add olive oil or butter and mixn
6.
Add cold water and keep mashing and mixing until it is very smooth pureen
Preparing the onion}
7.
Heat a tablespoon of oil in pann
8.
Add onions and cook until they become transparentn
9.
Add vinegar and salt to tasten
10.
Garnish mangu with the onions and serve with sunny side-up eggs, Dominican scrambled eggs2
Dominican fried cheese or fried slices of salamin
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1.y
http://www.dominicancooking.com/532-mangu-mashed-plantains.htm
Copyright DominicanCooking.com - Personal use onl3
Saturday, October 29, 2011
Friday, October 28, 2011
lentils pasta
I'm going to use provision instead of pasta :) :) :)
Ingredients
5 tablespoons extra-virgin olive oil, plus more for drizzling
½ onion, chopped
4 cloves garlic, smashed
¼ to ½ teaspoon red pepper flakes
2 tablespoons tomato paste
2 cups low-sodium chicken broth SS: I used veggie broth
½ cup grated parmesan cheese, plus 1 piece cheese rind (optional)
8 ounces orecchiette or other small pasta
2 14-ounce cans lentils (1 undrained; 1 drained and rinsed)
⅓ cup roughly chopped fresh parsley
Kosher salt
Crusty bread, for serving (optional)
Directions
1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic and red pepper flakes and cook, stirring occasionally, until the onion is slightly soft, about 2 minutes. Remove 1 tablespoon of the flavored oil and set aside. Add the tomato paste and cook, stirring, 2 more minutes. Add the chicken broth, 4 cups water and the cheese rind, if using. Bring to a boil, then add the pasta and cook, stirring occasionally, 5 minutes. Add the lentils along with the liquid from one of the cans; reduce the heat to medium low and simmer until the pasta is tender, 10 to 12 more minutes.
2. Meanwhile, whisk 1 tablespoon parsley and 1 tablespoon water into the reserved flavored oil. Stir ¼ cup parmesan and the remaining parsley into the soup; remove the cheese rind (if using) and add salt to taste. Ladle into bowls; drizzle with the flavored oil and top with the remaining ¼ cup parmesan. Serve with bread, if desired.
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Ingredients
5 tablespoons extra-virgin olive oil, plus more for drizzling
½ onion, chopped
4 cloves garlic, smashed
¼ to ½ teaspoon red pepper flakes
2 tablespoons tomato paste
2 cups low-sodium chicken broth SS: I used veggie broth
½ cup grated parmesan cheese, plus 1 piece cheese rind (optional)
8 ounces orecchiette or other small pasta
2 14-ounce cans lentils (1 undrained; 1 drained and rinsed)
⅓ cup roughly chopped fresh parsley
Kosher salt
Crusty bread, for serving (optional)
Directions
1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic and red pepper flakes and cook, stirring occasionally, until the onion is slightly soft, about 2 minutes. Remove 1 tablespoon of the flavored oil and set aside. Add the tomato paste and cook, stirring, 2 more minutes. Add the chicken broth, 4 cups water and the cheese rind, if using. Bring to a boil, then add the pasta and cook, stirring occasionally, 5 minutes. Add the lentils along with the liquid from one of the cans; reduce the heat to medium low and simmer until the pasta is tender, 10 to 12 more minutes.
2. Meanwhile, whisk 1 tablespoon parsley and 1 tablespoon water into the reserved flavored oil. Stir ¼ cup parmesan and the remaining parsley into the soup; remove the cheese rind (if using) and add salt to taste. Ladle into bowls; drizzle with the flavored oil and top with the remaining ¼ cup parmesan. Serve with bread, if desired.
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Monday, October 17, 2011
porridge
Green Banana or Plantain Porridge
2 green bananas/1 Plantain,
peeled
2 1/2 cups water
4 tbsps. skimmed milk powder,
mixed
1 tsp. margarine
3 tbsps. brown sugar
1/4 tsp. salt
1 tbsp. vanilla
METHOD
Grate the banana or plantain and beat in 1/2 cup water until there are no lumps. Bring the remaining water to a boil and add the grated banana or plantain mixture. Stir vigorously, lower the heat and simmer for 15-20 minutes. Stir in the skimmed milk, margarine, sugar, salt and vanilla. Serve hot. Serves two.
- Porridge recipes courtesy of Little-White and Associates, 2B Braemar Avenue, St. Andrew.
The most common Jamaican porridge is Cornmeal Porridge. The old folks call it "Pop" or "Cog." And this porridge is known as a sort of cleanser because the cornmeal is supposed to be rough enough to mildly pass through your digestive system.
Honestly, I can’t agree or disagree with this belief, because I really don’t know if it’s true. I never checked. Never! I am only concerned about the taste of the porridge. Yah Mon!
Well here goes, Jamaican Porridge Lovers:
Cornmeal Porridge
1 cup Yellow Cornmeal (coarse or fine)
4 cups Water
¼ cup Half and Half (or Milk)
½ cup Sweetened Condensed Milk
2 tbsp. Sugar
¼ tsp. Nutmeg (ground)
¼ tsp. Cinnamon (ground)
Vanilla Flavoring (2 drops)
Add cornmeal to a bowl, and then pour enough water into the bowl to cover the cornmeal. Use a fork to mix the cornmeal in the bowl to let the water and cornmeal mix loose and watery.
Bring the 4 cups of water to boil in a saucepan. Turn the heat to medium.
Slowly pour the water and cornmeal into the saucepan while stirring with a fork. You will have to stir the mix continuously for about 3 minutes. Make figure eight patterns if you like; this will stop the cornmeal from forming lumps. Be careful from this point on.
The porridge will splash and burn your hand if the heat is too high. Turn the fire down even more if the splashes from the pot become large. Cover the pot and let simmer for about twenty minutes. Occasionally stiring the mixture in the pot.
Turn off the fire but do not remove the pot from the stove. Now add all the ingredients, except the nutmeg. Stir to sweeten this Jamaican porridge and then taste it. Add more ingredients of your choice to get the desired taste. Serve in small soup bowls and sprinkle with ground nutmeg.
All right, if you are not able to digest milk you could substitute soymilk for regular milk in this Jamaican porridge. Would like to go strictly Ital with this "pop?" The real Rasta man style? O.K. Remove the sugar, ground cinnamon, and all milk products.
Replace the milk and half & half with coconut milk, the sugar with honey, and the ground cinnamon with cinnamon leaves.
Ital Cornmeal Porridge tastes a little bit different from the “regular” type, but who cares, you da boss.
There is this fascination with oatmeal that one can only wonder why so many people swear by this Jamaican porridge.
Oatmeal is regarded as one of Jamaica’s premier health foods. It is also used as an aphrodisiac in many local drinks that are responsible to “put it back.”
Eh, eh, eh…Yah Mon! So be it!
Oats Porridge (Oatmeal):
1 cup Oatmeal (minute Oats)
3 cups Water
2 tbsp. Half & Half
¼ cup Sweetened Condensed Milk
4 tbsp. Sugar Vanilla Flavoring (2 drops)
Pinch Nutmeg
Ground Cinnamon (pinch)
Bring water to boil in a saucepan and add oatmeal to boiling water. Reduce the heat to medium and let simmer for fifteen minutes. Sweeten this Jamaican porridge using the same method as cornmeal porridge.
Green bananas are one of our major staple foods. They are usually eaten in combination with some animal protein like fish or meat. But somehow we’ve found a way to make this potato-tasting vegetable into porridge. Watch out Irish potato…you may be next!
Green Banana Porridge (or Green Plantain):
3 Green Bananas
¼ cup Half and Half (or Milk)
½ cup Sweetened Condensed Milk
¼ cup Flour
4 tbsp. Sugar
5 cups Water
¼ tsp. Nutmeg (ground)
¼ tsp. Cinnamon (ground)
Vanilla Flavoring (3 drops)
Pinch Salt
Wash green bananas to remove dirt or foreign matter. Cut off the tips of each banana and make an incision along the whole length of the banana. Slowly slide your thumb along the incision and remove the skin from the vegetable.
Chop the bananas into small pieces and place them into an electric blender. Add the flour and ½ cup water. Turn the selector to chop for about 2 minutes.
You have to try to make the banana and flour mixture process in the blender until it is smooth.
Bring 4 ½ cups of water to boil in saucepan. Slowly add the mixture to the boiling water and stir the pot with a fork constantly for about 3 minutes. Remove lumps if there are any.
Let the banana porridge simmer for about 15 minutes and then sweeten and flavor the same as cornmeal porridge above.
Rice Porridge:
1 cup Rice
1 tbsp. Butter
¼ cup Half and Half (or Milk)
½ cup Sweetened Condensed Milk
2 tbsp. Sugar
5 cups Water
¼ tsp. Nutmeg (ground)
¼ tsp. Cinnamon (ground)
Vanilla Flavoring (1 drop)
½ tsp. Salt
½ cup Flour
Add rice, salt, butter, and 1 cup water to a saucepan. Bring ingredients to boil and immediately reduce heat to medium. Cover pot and allow rice to simmer for 12 minutes. Use a fork to stir rice and then taste it. Add the rest of the water to the rice, cook for another 12 minutes. Add water to the flour in a bowl to make a watery paste.
Beat the flour with a fork to make a smooth solution of flour and water. Slowly add the water and flour mix to the pot while stirring. Now add the half &half. Keep stirring the pot to make sure you have no lumps. Simmer for another 12 minutes and then sweeten and flavor.
Serve in bowls.
Cooking Tip:
You can add butter and/or raisins to any of these Jamaican porridges to enhance their flavor.
Did you know that cinnamon is a false sweetener? Yes, cinnamon will trick your taste bud into thinking that some thing sweeter that it is, actually. So you can sometimes increase the cinnamon and decrease the sugar in your Jamaican porridge; you’ll get a nice light flavor instead of that heavy sugar taste.
YAH MON!
Return to Jamaican Breakfast from Jamaican Po
2 green bananas/1 Plantain,
peeled
2 1/2 cups water
4 tbsps. skimmed milk powder,
mixed
1 tsp. margarine
3 tbsps. brown sugar
1/4 tsp. salt
1 tbsp. vanilla
METHOD
Grate the banana or plantain and beat in 1/2 cup water until there are no lumps. Bring the remaining water to a boil and add the grated banana or plantain mixture. Stir vigorously, lower the heat and simmer for 15-20 minutes. Stir in the skimmed milk, margarine, sugar, salt and vanilla. Serve hot. Serves two.
- Porridge recipes courtesy of Little-White and Associates, 2B Braemar Avenue, St. Andrew.
The most common Jamaican porridge is Cornmeal Porridge. The old folks call it "Pop" or "Cog." And this porridge is known as a sort of cleanser because the cornmeal is supposed to be rough enough to mildly pass through your digestive system.
Honestly, I can’t agree or disagree with this belief, because I really don’t know if it’s true. I never checked. Never! I am only concerned about the taste of the porridge. Yah Mon!
Well here goes, Jamaican Porridge Lovers:
Cornmeal Porridge
1 cup Yellow Cornmeal (coarse or fine)
4 cups Water
¼ cup Half and Half (or Milk)
½ cup Sweetened Condensed Milk
2 tbsp. Sugar
¼ tsp. Nutmeg (ground)
¼ tsp. Cinnamon (ground)
Vanilla Flavoring (2 drops)
Add cornmeal to a bowl, and then pour enough water into the bowl to cover the cornmeal. Use a fork to mix the cornmeal in the bowl to let the water and cornmeal mix loose and watery.
Bring the 4 cups of water to boil in a saucepan. Turn the heat to medium.
Slowly pour the water and cornmeal into the saucepan while stirring with a fork. You will have to stir the mix continuously for about 3 minutes. Make figure eight patterns if you like; this will stop the cornmeal from forming lumps. Be careful from this point on.
The porridge will splash and burn your hand if the heat is too high. Turn the fire down even more if the splashes from the pot become large. Cover the pot and let simmer for about twenty minutes. Occasionally stiring the mixture in the pot.
Turn off the fire but do not remove the pot from the stove. Now add all the ingredients, except the nutmeg. Stir to sweeten this Jamaican porridge and then taste it. Add more ingredients of your choice to get the desired taste. Serve in small soup bowls and sprinkle with ground nutmeg.
All right, if you are not able to digest milk you could substitute soymilk for regular milk in this Jamaican porridge. Would like to go strictly Ital with this "pop?" The real Rasta man style? O.K. Remove the sugar, ground cinnamon, and all milk products.
Replace the milk and half & half with coconut milk, the sugar with honey, and the ground cinnamon with cinnamon leaves.
Ital Cornmeal Porridge tastes a little bit different from the “regular” type, but who cares, you da boss.
There is this fascination with oatmeal that one can only wonder why so many people swear by this Jamaican porridge.
Oatmeal is regarded as one of Jamaica’s premier health foods. It is also used as an aphrodisiac in many local drinks that are responsible to “put it back.”
Eh, eh, eh…Yah Mon! So be it!
Oats Porridge (Oatmeal):
1 cup Oatmeal (minute Oats)
3 cups Water
2 tbsp. Half & Half
¼ cup Sweetened Condensed Milk
4 tbsp. Sugar Vanilla Flavoring (2 drops)
Pinch Nutmeg
Ground Cinnamon (pinch)
Bring water to boil in a saucepan and add oatmeal to boiling water. Reduce the heat to medium and let simmer for fifteen minutes. Sweeten this Jamaican porridge using the same method as cornmeal porridge.
Green bananas are one of our major staple foods. They are usually eaten in combination with some animal protein like fish or meat. But somehow we’ve found a way to make this potato-tasting vegetable into porridge. Watch out Irish potato…you may be next!
Green Banana Porridge (or Green Plantain):
3 Green Bananas
¼ cup Half and Half (or Milk)
½ cup Sweetened Condensed Milk
¼ cup Flour
4 tbsp. Sugar
5 cups Water
¼ tsp. Nutmeg (ground)
¼ tsp. Cinnamon (ground)
Vanilla Flavoring (3 drops)
Pinch Salt
Wash green bananas to remove dirt or foreign matter. Cut off the tips of each banana and make an incision along the whole length of the banana. Slowly slide your thumb along the incision and remove the skin from the vegetable.
Chop the bananas into small pieces and place them into an electric blender. Add the flour and ½ cup water. Turn the selector to chop for about 2 minutes.
You have to try to make the banana and flour mixture process in the blender until it is smooth.
Bring 4 ½ cups of water to boil in saucepan. Slowly add the mixture to the boiling water and stir the pot with a fork constantly for about 3 minutes. Remove lumps if there are any.
Let the banana porridge simmer for about 15 minutes and then sweeten and flavor the same as cornmeal porridge above.
Rice Porridge:
1 cup Rice
1 tbsp. Butter
¼ cup Half and Half (or Milk)
½ cup Sweetened Condensed Milk
2 tbsp. Sugar
5 cups Water
¼ tsp. Nutmeg (ground)
¼ tsp. Cinnamon (ground)
Vanilla Flavoring (1 drop)
½ tsp. Salt
½ cup Flour
Add rice, salt, butter, and 1 cup water to a saucepan. Bring ingredients to boil and immediately reduce heat to medium. Cover pot and allow rice to simmer for 12 minutes. Use a fork to stir rice and then taste it. Add the rest of the water to the rice, cook for another 12 minutes. Add water to the flour in a bowl to make a watery paste.
Beat the flour with a fork to make a smooth solution of flour and water. Slowly add the water and flour mix to the pot while stirring. Now add the half &half. Keep stirring the pot to make sure you have no lumps. Simmer for another 12 minutes and then sweeten and flavor.
Serve in bowls.
Cooking Tip:
You can add butter and/or raisins to any of these Jamaican porridges to enhance their flavor.
Did you know that cinnamon is a false sweetener? Yes, cinnamon will trick your taste bud into thinking that some thing sweeter that it is, actually. So you can sometimes increase the cinnamon and decrease the sugar in your Jamaican porridge; you’ll get a nice light flavor instead of that heavy sugar taste.
YAH MON!
Return to Jamaican Breakfast from Jamaican Po
Thursday, October 13, 2011
almond milk
Almond NUT MILK
Ingredients needed: Coconut water, almonds (fresh), Coconut meat, 1 banana, vanilla(real), raisins, nutmeg
Soak almonds over night in a bowl of room temperature water
Rinse and place in blender
Fill blender with COCONUT water
and blend.
Use a straining bag or cheese cloth to remove trash.
Rinse blender and pour the extracted milk back into blender
Add 1 finger of ripe banana
A handful of Raisins
1/2 teaspoon Vanilla extract
grate Nutmeg and blend.....
Serve in a tall glass and consume!
You may also use this as a Milk Substitute, in your oatmeal, cereal, teas etc.
Let's leave the Cows milk for the Calves ;-).
Ingredients needed: Coconut water, almonds (fresh), Coconut meat, 1 banana, vanilla(real), raisins, nutmeg
Soak almonds over night in a bowl of room temperature water
Rinse and place in blender
Fill blender with COCONUT water
and blend.
Use a straining bag or cheese cloth to remove trash.
Rinse blender and pour the extracted milk back into blender
Add 1 finger of ripe banana
A handful of Raisins
1/2 teaspoon Vanilla extract
grate Nutmeg and blend.....
Serve in a tall glass and consume!
You may also use this as a Milk Substitute, in your oatmeal, cereal, teas etc.
Let's leave the Cows milk for the Calves ;-).
callaloo drink
1 beet
1 long callaloo stalk
1 piece of ginger
1 very big cucumber
1 carrot
I wash them thoroughly, and then ran them all through my juicer then I squeezed one lime and one orange into the mixture. I gulped it down, knowing the feeling that would come after, it was delicious, within 2 minutes I felt high. Nothing beats a natural high. I started to think how wonderful my blood must be feeling, knowing my cells are being created by whatever I consume....oh yeah...
Oh boy this was more powerful than caffein. It picked me up so high...I felt awesome, bouncing off the walls. I swear by it. My body kept telling me how grateful it was.
Try it, I can't wait to hear what it did for you! For those of you who have seen me, you know I never ever get pimples...well now you know my secret. You all know I have energy for the world...now you know.
p.s.
1 long callaloo stalk
1 piece of ginger
1 very big cucumber
1 carrot
I wash them thoroughly, and then ran them all through my juicer then I squeezed one lime and one orange into the mixture. I gulped it down, knowing the feeling that would come after, it was delicious, within 2 minutes I felt high. Nothing beats a natural high. I started to think how wonderful my blood must be feeling, knowing my cells are being created by whatever I consume....oh yeah...
Oh boy this was more powerful than caffein. It picked me up so high...I felt awesome, bouncing off the walls. I swear by it. My body kept telling me how grateful it was.
Try it, I can't wait to hear what it did for you! For those of you who have seen me, you know I never ever get pimples...well now you know my secret. You all know I have energy for the world...now you know.
p.s.
Wednesday, October 12, 2011
mango coconut water smoothie
Mango-Coconut Water Smoothie
These nutritious combos of fruit, veggies, proteins, and healthy fats make delicious snacks or quick lunches on the go.
2 cups ripe mango chunks (from 1-2 mangos)
2-3 tablespoons fresh lime juice
2 cups unsweetened coconut water
Pinch of cayenne powder
Combine all ingredients in a blender, and blend until smooth.
Serves 2. Per serving: 159 calories; 1 g saturated fat; 0 g unsaturated fat; 0 mg cholesterol; 39 g carbs; 256 mg sodium; 3 g protein; 6 g fiber
These nutritious combos of fruit, veggies, proteins, and healthy fats make delicious snacks or quick lunches on the go.
2 cups ripe mango chunks (from 1-2 mangos)
2-3 tablespoons fresh lime juice
2 cups unsweetened coconut water
Pinch of cayenne powder
Combine all ingredients in a blender, and blend until smooth.
Serves 2. Per serving: 159 calories; 1 g saturated fat; 0 g unsaturated fat; 0 mg cholesterol; 39 g carbs; 256 mg sodium; 3 g protein; 6 g fiber
Tuesday, October 11, 2011
apple cinammon cake
Cinnamon Apple Cake
1 apple, peeled, cored and chopped
2 tablespoons orange juice, fresh squeezed
1 cup creamy roasted almond butter
¼ cup agave nectar
2 eggs
1 tablespoon vanilla extract
2 tablespoons cinnamon
½ teaspoon celtic sea salt
Instructions
In a food processor combine apple, orange juice, and almond butter and pulse until well blended
Pulse in agave, eggs, vanilla, cinnamon (yes, 2 tablespoons!) and salt
Pour batter into a greased 8x8 inch Pyrex baking dish
Bake at 350° for 32 to 36 minutes
Cool and serve with whipped cream
Enjoy!
1 apple, peeled, cored and chopped
2 tablespoons orange juice, fresh squeezed
1 cup creamy roasted almond butter
¼ cup agave nectar
2 eggs
1 tablespoon vanilla extract
2 tablespoons cinnamon
½ teaspoon celtic sea salt
Instructions
In a food processor combine apple, orange juice, and almond butter and pulse until well blended
Pulse in agave, eggs, vanilla, cinnamon (yes, 2 tablespoons!) and salt
Pour batter into a greased 8x8 inch Pyrex baking dish
Bake at 350° for 32 to 36 minutes
Cool and serve with whipped cream
Enjoy!
plantain lasagna
Pastelon (Sweet Plantain "Lasagna")
Pastelón (Sweet Plantian "Lasagna")
1 lbs ground beef
1 onion,minced
3 gloves garlic, minced
1 green pepper, minced
1/2 chopped cilantro
2 tsp adobo
2 tsp oregano
2 Tbs vinegar
1 envelope sazón
2 bay leaves
8 green stuffed olives, halved
1/2 cup raisins
1/4 cup tomato sauce
4 plantains, peeled and sliced into strips
3 eggs
2 Tbs milk
2 cups white shredded cheese
vegetable oil
salt
Preparation
Pre-heat oven to 350 degrees. Butter square pan with 1 tbs of butter.
Combine, beef, onion, pepper, garlic, cilantro, adobo, oregano, vinegar and sazon. Mix well.
Heat a large skillet at medium-high heat with 2 Tbs of olive oil, add meat mixture.
Cook beef until brown and of the juices bubble up, add bay leaves, olives, raisins and tomato sauce. Mix and let simmer for 10 minutes, set aside.
Heat a large frying pan with vegetable oil, just enough to coat the bottom. Fry plantains for 2-3 minutes on each side or until golden and slitely crispy. Drain on a plate with paper towel, set aside.
To assemble pastelon: Take your prepared square pan, start with a layer of plantains, then beef, then a fistful of cheese, repeat. You want to finish with cheese and plantains. Beat 3 eggs with 2 Tbs of milk, pour over the pastelón. Let it sit for a minute allowing the egg to soak in. Top off with just a bit more cheese.
Bake in oven at 350 degrees for 20 minutes.
Eat like a pig, scarf it down, don't share with anyone and enjoy!
Pastelón (Sweet Plantian "Lasagna")
1 lbs ground beef
1 onion,minced
3 gloves garlic, minced
1 green pepper, minced
1/2 chopped cilantro
2 tsp adobo
2 tsp oregano
2 Tbs vinegar
1 envelope sazón
2 bay leaves
8 green stuffed olives, halved
1/2 cup raisins
1/4 cup tomato sauce
4 plantains, peeled and sliced into strips
3 eggs
2 Tbs milk
2 cups white shredded cheese
vegetable oil
salt
Preparation
Pre-heat oven to 350 degrees. Butter square pan with 1 tbs of butter.
Combine, beef, onion, pepper, garlic, cilantro, adobo, oregano, vinegar and sazon. Mix well.
Heat a large skillet at medium-high heat with 2 Tbs of olive oil, add meat mixture.
Cook beef until brown and of the juices bubble up, add bay leaves, olives, raisins and tomato sauce. Mix and let simmer for 10 minutes, set aside.
Heat a large frying pan with vegetable oil, just enough to coat the bottom. Fry plantains for 2-3 minutes on each side or until golden and slitely crispy. Drain on a plate with paper towel, set aside.
To assemble pastelon: Take your prepared square pan, start with a layer of plantains, then beef, then a fistful of cheese, repeat. You want to finish with cheese and plantains. Beat 3 eggs with 2 Tbs of milk, pour over the pastelón. Let it sit for a minute allowing the egg to soak in. Top off with just a bit more cheese.
Bake in oven at 350 degrees for 20 minutes.
Eat like a pig, scarf it down, don't share with anyone and enjoy!
Monday, October 10, 2011
Health & Cooking
Grilled Chicken & Polenta with Nectarine-Blackberry Salsa
WebMD Recipe from EatingWell.com
Grilled nectarines and fresh blackberries turn into a summery salsa to top cumin-rubbed chicken and polenta in a dish that’s special enough for weeknight entertaining. Make it a meal: Serve with a spinach salad and a crisp glass of rosé.
Servings: 4
Yield: 4 servings
Total Time: 40 minutes
Prep Time: 40 minutes
Recipe Ingredients:
1 tablespoon plus 1 teaspoon canola oil, divided
1 tablespoon ground cumin
1 teaspoon kosher salt, divide
3/4 teaspoon freshly ground pepper
1 16- to 18-ounce tube prepared plain polenta
1 pound boneless, skinless chicken breast, trimmed
2 nectarines, halved and pitted
1 pint blackberries, coarsely chopped
2 tablespoons chopped fresh cilantro
1 tablespoon lime juice
Hot sauce to taste
Recipe Steps:
Preheat grill to medium-high.
Combine 1 tablespoon oil, cumin, 3/4 teaspoon salt and pepper in a small bowl. Rub 1 teaspoon of the mixture all over polenta. Rub the rest into both sides of chicken. Cut the polenta crosswise into 8 slices. Rub the cut sides of nectarine halves with the remaining 1 teaspoon oil.
Oil the grill rack (see Tip). Place the chicken, polenta slices and nectarines on the grill. Grill the polenta until hot and slightly charred, 3 to 4 minutes per side. Transfer to a clean plate; tent with foil to keep warm. Grill the nectarines, turning occasionally, until tender, 6 to 8 minutes total. Grill the chicken, until cooked through and no longer pink in the middle, 6 to 8 minutes per side. Transfer the chicken and nectarines to a cutting board. Coarsely chop the nectarines. Let the chicken rest for 5 minutes, then thinly slice.
While the chicken rests, combine the chopped nectarines, blackberries, cilantro, lime juice, hot sauce and the remaining 1/4 teaspoon salt in a medium bowl. Layer the polenta, chicken and fruit salsa on 4 plates and serve.
Recipe Tips & Notes:
Tip: To oil the grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Don’t use cooking spray on a hot grill.)
Recipe Nutrition:
Per serving: 317 calories; 8 g fat (1 g saturated fat, 4 g mono unsaturated fat); 63 mg cholesterol; 34 g carbohydrates; 27 g protein; 6 g fiber; 694 mg sodium; 458 mg potassium
Nutrtion Bonus: Vitamin C (35% daily value), Fiber (24% dv).
2 Carbohydrate Servings
Exchanges: 1 starch, 1 fruit, 3 lean meat
Grilled Chicken & Polenta with Nectarine-Blackberry Salsa
WebMD Recipe from EatingWell.com
Grilled nectarines and fresh blackberries turn into a summery salsa to top cumin-rubbed chicken and polenta in a dish that’s special enough for weeknight entertaining. Make it a meal: Serve with a spinach salad and a crisp glass of rosé.
Servings: 4
Yield: 4 servings
Total Time: 40 minutes
Prep Time: 40 minutes
Recipe Ingredients:
1 tablespoon plus 1 teaspoon canola oil, divided
1 tablespoon ground cumin
1 teaspoon kosher salt, divide
3/4 teaspoon freshly ground pepper
1 16- to 18-ounce tube prepared plain polenta
1 pound boneless, skinless chicken breast, trimmed
2 nectarines, halved and pitted
1 pint blackberries, coarsely chopped
2 tablespoons chopped fresh cilantro
1 tablespoon lime juice
Hot sauce to taste
Recipe Steps:
Preheat grill to medium-high.
Combine 1 tablespoon oil, cumin, 3/4 teaspoon salt and pepper in a small bowl. Rub 1 teaspoon of the mixture all over polenta. Rub the rest into both sides of chicken. Cut the polenta crosswise into 8 slices. Rub the cut sides of nectarine halves with the remaining 1 teaspoon oil.
Oil the grill rack (see Tip). Place the chicken, polenta slices and nectarines on the grill. Grill the polenta until hot and slightly charred, 3 to 4 minutes per side. Transfer to a clean plate; tent with foil to keep warm. Grill the nectarines, turning occasionally, until tender, 6 to 8 minutes total. Grill the chicken, until cooked through and no longer pink in the middle, 6 to 8 minutes per side. Transfer the chicken and nectarines to a cutting board. Coarsely chop the nectarines. Let the chicken rest for 5 minutes, then thinly slice.
While the chicken rests, combine the chopped nectarines, blackberries, cilantro, lime juice, hot sauce and the remaining 1/4 teaspoon salt in a medium bowl. Layer the polenta, chicken and fruit salsa on 4 plates and serve.
Recipe Tips & Notes:
Tip: To oil the grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Don’t use cooking spray on a hot grill.)
Recipe Nutrition:
Per serving: 317 calories; 8 g fat (1 g saturated fat, 4 g mono unsaturated fat); 63 mg cholesterol; 34 g carbohydrates; 27 g protein; 6 g fiber; 694 mg sodium; 458 mg potassium
Nutrtion Bonus: Vitamin C (35% daily value), Fiber (24% dv).
2 Carbohydrate Servings
Exchanges: 1 starch, 1 fruit, 3 lean meat
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