The Only Vinaigrette You’ll Ever Need calorie wise | low calories, giada, vinaigrette 1 small shallot; minced 60 mL ¼ cup apple cider vinegar 5 mL 1 tsp dijon mustard 5 mL 1 tsp thyme; fresh leaves chopped 4 mL ¾ tsp agave; use sugar instead 3 mL ½ tsp salt 175 mL ¾ cup extra virgin olive oil * Place the shallots in a fine-mesh strainer and rinse under warm water; drain well. * Transfer the shallots to a bowl, add the vinegar and allow to sit at room temperature for 5 minutes. * Add the mustard, thyme, agave, and salt and whisk to combine. * Continue whisking and slowly drizzle in the olive oil until fully incorporated and emulsified. http://giadzy.com/posts/recipes/437553/the-only-vinaigrette-you-ll-ever-need Prep Time 5 minutes | Inactive Time 5 minutes | Total Time 10 minutes | Cooking Level Beginner | Nutrition Facts Serving Size 9 g Amount Per Serving Calories 4 | Calories from Fat 0 | % Daily Value* | Total Fat 0.0g 0% | Trans Fat 0.0g | Cholesterol 0mg 0% | Sodium 155mg 6% | Potassium 7mg 0% | Total Carbohydrates 0.6g 0% | Protein 0.0g | Vitamin A 0% | Vitamin C 0% | Calcium 0% | Iron 1% | Nutrition Grade B * Based on a 2000 calorie diet Notes: Recipe by Giada De Laurentiis Yield: 6-8 Servings
Red Wine-Braised Short Ribs chef michael smith's kitchen , main course, ribs, wine few spashes vegetable oil 16 beef short ribs; about 3 to 3 inches long 4 onions; peeled and chopped 2 stalks celery; chopped 2 large carrots; peeled and chopped 1 whole head garlic; peeled 750 mL 1 bottle red wine - cabernet sauvignon,; shiraz/syrah, zinfandel bunch rosemary; fresh few bay leaves sprinkle sea salt and black pepper; freshly ground * Preheat your oven to 325 °F (160 °C). * Heat a large heavy skillet over medium-high heat and splash in enough oil to cover the bottom with a light film. * Add the ribs in a single layer and brown, caramelizing them well on all sides. * As mentioned in an earlier braising recipe, be patient when you’re browning the meat; it takes a little time but it’s worth every minute. * The caramelized flavours are the secret to a rich hearty braise. Because the majority of the ribs’ cooking time happens slowly while the beef is submerged in liquid, browning the meat is the only chance you have to add the deep rich flavours of caramelization. * Place the browned ribs on a platter, drain most of the fat from the pan and place it back over the heat. * Add the onions, celery, carrot and garlic to the hot pan and sauté for a few minutes until they heat through and smell great. * Add the ribs back to pan and cover with wine. * Add the rosemary and bay leaves and season well with salt and pepper. * Cover with a tight-fitting lid, or with tightly sealed foil and place in the oven to braise for about 2 hours. The ribs are done when they’re fork-tender and nearly falling off the bone. * Serve with your favourite mashed potatoes and the braising liquid. Variation For an extra-special presentation, you can ask your butcher to leave the ribs whole. They’re trickier to brown, but the results are worth it. You can skip the red wine and use beef broth instead. If you like, you can easily thicken the braising liquid into a sauce with a tablespoon or so of cornstarch. Try stirring some grainy mustard or horseradish into the braising liquid just before serving the ribs. Notes: http://chefmichaelsmith.com/ Yield: 4 Servings
Roasted Cauliflower calorie wise | low calories, fancy's | family | friends, indian pakistani, main course, spicy vegetables ½ head cauliflower; cut into flowerets 60 mL 4 tbsp cooking oil 3 mL ½ tsp turmeric 5 mL 1 tsp chili pepper; crushed 5 mL 1 tsp garlic; crushed 5 mL 1 tsp ginger; chopped 5 mL 1 tsp salt; or to taste 1 small onion; sliced (diagonally) 6 thai red chili peppers handful cilantro; fresh chooped wedges lemon; optional * Preheat oven to 475°F (260 °C) * Cut cauliflowers florets into 6 centime (2 inch ) pieces * Combine cauliflower and onions in a baking dish, or baking sheet * Combine cooking oil, salt, chili, turmic, ginger and garlic * Toss to coat and spreadout in s single layer * Roast until tender and nively browned 15 to 20 minutes * Remove from the oven, add thai red chilies, sprinkle with lemon juice and cilantro, and serve Nutrition Facts Serving Size 93 g Amount Per Serving Calories 112 | Calories from Fat 84 | % Daily Value* | Total Fat 9.4g 14% | Saturated Fat 1.4g 7% | Cholesterol 0mg 0% | Sodium 401mg 17% | Potassium 259mg 7% | Total Carbohydrates 6.9g 2% | Dietary Fiber 1.7g 7% | Sugars 3.5g Protein 1.6g | Vitamin A 14% | Vitamin C 128% | Calcium 2% | Iron 4% | Nutrition Grade B- * Based on a 2000 calorie diet Notes: Fancy's Yield: 6 Servings
Yes we've Jas not sure how much chilies you can tolerate but use accordingly. Just make sure in the end keep an eye on, you don't want too much brown or under especially due to all ovens are different
Stefano's Seafood Spice Blend dry rubs, in the kitchen, marinade, seasoning, spices 45 mL 3 tbsp savory; dried 45 mL 3 tbsp tarragon; dried 45 mL 3 tbsp thyme; dried 21 mL 1-½ tbsp ginger; ground 21 mL 1-½ tbsp coriander; seeds 21 mL 1-½ tbsp dill; dried leaves 21 mL 1-½ tbsp green peppercorn; dried Fragrant and flavourful, this all-purpose seafood spice blend adds a little fresh zing to both fish and shellfish, be it grilled, baked, steamed or fried. PREPARATION * Add savory, tarragon, thyme, ginger, coriander seeds, dill leaves, green peppercorns to spice grinder. * Pulse to grind finely. * Alternatively, grind using mortar and pestle. * Add spice blend to small mason jar or airtight container and store in a cool, dark place. * Use to season seafood. In The Kitchen | In The Kitchen with Stefano Faita Notes: cbc/ca/inthekitchen Yield: 125 mL ½ cup
Outback Steak Rub dry rubs, outback, spices 3 mL ½ tsp coriander; ground 5 mL 1 tsp garlic; powder 5 mL 1 tsp onion; powder 10 mL 2 tsp black pepper; ground 20 mL 4 tsp paprika 5 mL 1 tsp red pepper; ground 20 mL 4 tsp salt 3 mL ½ tsp turmeric * Mix, sprinkle lightly on your favorite cut of beef, then cook as desired! Notes: https://www.pinterest.com/pin/330310953903177644/ Yield: Serves 10
Magic Rub Seasoning Mix dry rubs, spices 125 mL ì cup paprika 60 mL ¼ cup kosher salt 60 mL ¼ cup sugar 60 mL ¼ cup zeera cumin; powder 60 mL ¼ cup granulated garlic 60 mL ¼ cup chil; powder 30 mL 2 tbsp mustard; powder 30 mL 2 tbsp black pepper; ground 30 mL 2 tbsp cayenne pepper * In a medium bowl, combine all the ingredients and gently whisk together. Using a funnel, spoon the mixture into 4oz mason jars. * Cover and seal. * Rub steaks with Olive Oil then, generously coat with Magic * Rub Seasoning. Marinate 1 hour before grilling. http://simplyshellie.com/the-best-homemade-steak-seasoning Notes: Author: Shellie Deringer - SavingWithShellie.com Yield: Makes 2 Cups
Green Chutney, Pudina Chutney or Mint Chutney chutneys, spicy 500 mL 2 cups mint leaves; fresh washed 250 mL 1 cup cilantro leaves; fresh washed 125 mL ½ cup onion; chopped 2 green chile peppers; or to taste 45 mL 3 tbsp lemon juice salt; to taste A must have Indian mint chutney or Green Chutney recipe that you can serve with most Indian starters. Learn How to make Mint chutney to serve with Kabab, Tikka Pakoda etc. * In blender jar of your food processor combine all the ingredients and blend till mixture turns into a smooth paste. Prep Time 5 minutes | Cook Time 2 minutes | https://mytastycurry.com/pudina-chutney-or-mint-chutney-green-chutney-for-snacks-recipe Yield: Makes 1 Cup
Outback Steakhouse Baked Potato copykat, outback, side dishes, vegetables, vegetarian 4 russet potatoes 125 mL ½ cup vegetable oil 30 mL 2 tbsp kosher salt chives; optional sour cream; optional You can make a baked potato just like Outback Steakhouse * Preheat your oven to 350°F. * Wash and dry the potatoes. * Pour vegetable oil into a small dish, and dip a paper towel into the oil. * Rub the paper towel over the potato. * Place potato on a cookie sheet. * Sprinkle kosher salt over potato. * Bake potatoes in the oven for approximately 1 hour. * Check potato for doneness by inserting a fork and if it presses through easily the potato has completed cooking . Notes: http://www.copykat.com Yield: 4 Servings
Spicy Tequila Lime Chicken Wings giada de laurentiis, side dishes, spicy, wings 454 gr 1 lb chicken wings; tips removed 125 mL ½ cup silver tequila 30 mL 2 tbsp lime juice 3 mL ½ tsp lime zest 45 mL 3 tbsp harissa paste; to taste 15 mL 1 tbsp agave 2 mL ¼ tsp kosher salt cooking spray; nonstick * Place the chicken wings in a resealable plastic bag. In a small bowl whisk together the tequila, lime juice and zest, harissa, agave and salt. * Add the marinade to the wings and seal the bag. * Toss the wings in the marinade to coat evenly. * Place in the refrigerator and allow the wings to marinate for 2 to 4 hours. * Preheat the oven to 450 degrees. * Spray a small baking tray with nonstick cooking spray. * Lay each wing out on the tray so they do not touch each other. * Place in the oven and cook for 25 minutes, flipping the wings half way through, until cooked through and deep golden brown. * Meanwhile place the marinade in a medium saucepan over medium heat. * Simmer for 5 to 7 minutes or until it is reduced to a glaze consistency. * Remove the glaze from the heat and add the cooked chicken wings. * Toss to coat. Prep Time 10 minutes | Inactive Time 60 minutes | Cook Time 30 minutes | Total Time 1:40 hours | Cooking Level Beginner | https://giadzy.com/posts/recipes/436577/spicy-tequila-lime-chicken-wings Notes: Giada De Laurentiis Yield: Serves 2 - 4
Honey-Mustard Chicken and Broccoli Skewers With Cheesy Potat calorie wise | low calories, canadian living, cheese | eggs, chicken, main course vegetables 20 mL 4 tsp honey; liquid 20 mL 4 tsp dijon mustard 2 cloves garlic; minced 3 mL ½ tsp italian herb seasoning pinch salt and pepper 450 g chicken breast; boneles skinless cubes 1 broccoli; florets cut into 16 bite 4 baking potatoes; russet scrubbed 15 mL 1 tbsp chives; fresh chooped ---: CHEDDAR CHEESE SAUCE :-- 15 mL 1 tbsp butter 15 mL 1 tbsp all purpose flour 250 mL 1 cup milk 250 mL 1 cup cheddar cheese; medium pinch salt and dry mustard * In bowl, whisk together honey, mustard, garlic, Italian seasoning, salt and pepper; set aside. * Alternately thread chicken and broccoli onto 8 metal or soaked wooden skewers; arrange on parchment paper–lined rimmed baking sheet. * Bake in 425°F (220°C) oven for 10 minutes. * Brush skewers all over with honey mixture, turning to coat both sides. * Bake until chicken is no longer pink inside, 5 to 8 minutes. * Using fork, prick potatoes all over. Microwave on high until fork-tender, about 6 minutes. * Set aside until cool enough to handle. Cut X in each potato; squeeze gently to open. * Cheddar Cheese Sauce: Meanwhile, in small saucepan, melt butter over medium heat. * Whisk in flour; cook, stirring, for 1 minute. * Gradually whisk in milk; cook, whisking constantly, until thickened, about 5 minutes. * Remove from heat. Stir in Cheddar cheese, salt and dry mustard until smooth. * Top potatoes with cheese sauce and chives; serve with chicken skewers. Nutritional facts per serving: about Fibre 6 g | Sodium 388 mg | Sugars 12 g | Protein 43 g | Calories 585.0 | Total fat 16 g | Cholesterol 107 mg | Saturated fat 9 g | Total carbohydrate 69 g | %RDI | Iron 27.0 | Fibre 0.0 | Folate 50.0 | Sodium 0.0 | Sugars 0.0 | Calcium 32.0 | Protein 0.0 | Calories 0.0 | Total fat 0.0 | Vitamin A 23.0 | Vitamin C 133.0 | Notes: http://www.canadianliving.com Yield: 4 Servings
Chocolate Magic Cake cakes, delish, desserts | sweets 125 mL ½ cup unsalted butter; melted and cool slightly 625 mL 2-½ cups milk; warmed 250 mL 1 cup flour 125 mL ½ cup cocoa powder 4 eggs; separated 2 mL 1/8 tsp white vinegar 375 mL 1-½ cups granulated sugar 5 mL 1 tsp espresso powder 5 mL 1 tsp vanilla extract strawberries; for serving optional powder sugar; for dusting * Preheat the oven to 325°F. * Grease a 8"x8" baking dish with butter or cooking spray. * In a medium bowl bowl, whisk together the flour and cocoa powder. * Set aside. * In a separate bowl, whip the egg whites with vinegar until stiff peaks form. * Set aside. * In a third bowl, beat the egg yolks and sugar until pale yellow in color (it will still be grainy). * Beat in the melted butter, espresso powder and vanilla extract until evenly incorporated. * Mix the flour mixture into the batter until evenly incorporated. * Add the milk and beat low speed. * Gradually and gently fold in the egg whites. * Pour the batter into the prepared pan and bake for 50-60 minutes or until the cake is slightly jiggly. * Cool completely. * Dust with powdered sugar and garnish with fresh berries. Total Time: 1:05 | Prep: 0:15 | Cook: 0:50 | Level: Easy | http://www.delish.com/cooking/recipe-ideas/recipes/a51090/chocolate-magic-cake-recipe/ Notes: http://www.delish.com/ Yield: 12 Servings
Parmesan Potato Stacks baked, cheese | eggs, side dishes 45 g 3 tbsp butter; melted 25 g 2 tbsp parmesan cheese 3 g 1 tsp garlic powder 5 mL 1 tsp thyme leaves salt and pepper; to taste 1.4 kg 10 gold potatoes; sliced 1.6 in thick * Preheat the oven to 375°F (190C). Butter 12 muffin cups and set aside. * Cut the potatoes into thin slices. * Place potato slices into a large bowl. * Add melted butter, Parmesan cheese, thyme, garlic, salt and pepper. * Toss to coat evenly. * Layer the potato slices into stacks and place in the prepared muffin cups. * Sprinkle some freshly ground black pepper * Bake until the edges and tops are golden brown and the centers are tender, 55 minutes to 1 hour. * Remove from the oven, let them rest for 5 minutes then remove from pan and garnish with parmesan cheese and thyme. Prep time 15 mins | Cook time 1 hr | Total time 1 hr and 15 mins | Notes: http://www.homecookingadventure.com Yield: 4-6 Servings
Chicken and Garlic Stew alcohol, baked, chicken, main course, soups | stews vegetables, wine 6 chicken thigh 4 mL ¾ tsp salt 4 mL ¾ tsp white pepper 20 clove garlic 750 mL 3 cups water 30 mL 2 tbsp olive oil 125 mL ½ cup celery; with leaves chopped 125 mL ½ cup parsley; fresh chooped 1 mL 1/8 tsp thyme 250 mL 1 cup white wine; dry 20 cloves of garlic make this dish extra special. The garlic softens and becomes sweet and buttery. * Preheat oven to 375°F. * Season chicken with ¼ teaspoon salt and ¼ teaspoon pepper. * Separate cloves of garlic; drop unpeeled into boiling water for 1 minute. * Drain and rinse under cold water, then peel. * In a shallow 2-qt casserole, add oil, coating bottom of dish. * Add garlic, celery, parsley, ½ teaspoon salt, ½ teaspoon pepper, and thyme. * Add wine and stir. Add chicken, skin side down, and baste. * Cover tightly; cook 35 minutes. * Turn chicken, baste, and cook 40 minutes. * Talk about making your home smell wonderful--this dish will do it. * For dinner you not only get tender, flavorful chicken, you also have soft, nutty garlic cloves to enjoy spread on hot * French bread with the meal. Prep time: 5 min | Total time: 1 hr 20 minutes Notes: http://www.tastebook.com/recipes/555959-Chicken-and-Gar Yield: 3 - 4 Serving Preparation Time: 00:05
Light 'N Crisp Waffles breakfast, cheese | eggs, fruits, oster, waffles 2 egg yolks 2 egg whites; stiffly beaten 500 mL 2 cups milk 500 mL 2 cups all purpose flour 15 mL 1 tbsp baking powder 3 mL ½ tsp salt 75 mL 5 tbsp vegetable oil * Preheat waffle maker. Put all ingredients except egg whites in a large mixer bowl. * Beat on low until moistened. Increase to medium, mix until smooth. * By hand, gently fold in beaten egg whites. * Pour ½ cup (125mL) batter in center of grid. * Close waffle maker, bake until golden, 2-½ to 3 minutes. * Repeat. * Serve hot with your favorite topping. Yield: 10 6-½ inch (16.25 cm) waffles VARIATIONS: Pecan or Macadamia Nut Waffles: Sprinkle 1 tablespoon (15mL) finely chopped pecans or macadamia nuts over preheated waffle grids. Pour ½ cup (125-mL) batter over nuts and close waffle maker. Bake as directed. BACON WAFFLE: Cook bacon strips, Pour ½ cup (125mL) batter over waffle grids. Lay 1 strip bacon, cut in half, over batter and close waffle maker. Bake as directed. CHEESE WAFFLES: Fold in 1-½ cups (375mL) shredded Cheddar cheese into batter. Bake as directed. Serve with syrup or your favorite creamed entrée BLUEBERRY WAFFLES: Fold 2 cups (500mL) fresh blueberries into batter. Pour ¾ cup (200mL) batter in center of grid. Bake until golden. CHOCOLATE CHIP WAFFLES: Fold 1 cup (250mL) chocolate chip into batter. Bake as directed. Nutrition Facts Serving Size 100 g Amount Per Serving Calories 192 Calories from Fat 85 % Daily Value* Total Fat 9.4g 14% | Saturated Fat 2.3g 12% | Cholesterol 37mg 12% | Sodium 152mg 6% | Potassium 67mg 2% | Total Carbohydrates 21.5g 7% | Dietary Fiber 0.7g 3% | Sugars 2.3g | Protein 5.3g | Vitamin A 1% | Vitamin C 0% | Calcium 7% | Iron 7% | Nutrition Grade B * Based on a 2000 calorie diet Notes: Oster® Yield: 10 Waffles
Hari Chutney Chicken Skewers barbeque, calorie wise | low calories, chicken, diabetes, indian pakistani kabob, kraft ka kahana, main course, spicy 60 mL ¼ cup kraft extra virgin olive oil pesto; parmesan dressing 60 mL ¼ cup lemon juice 125 mL ½ cup cilantro; fresh chooped 125 mL ½ cup mint; fresh leaves 1 piece ginger root; fresh 1 inch 4 cloves garlic 2 green chile 5 mL 1 tsp garam masala 5 mL 1 tsp coriander; ground 5 mL 1 tsp zeera cumin; ground 2 mL ¼ tsp red chili powder or cayenne pepper 454 gr 1 lb chicken breast; boneles skinless bite siz Looking for a new marinade that takes ordinary grilled chicken to a new level? Here's a quick and imaginative way to make your next barbecue a real treat for the senses. * BLEND all ingredients except chicken in blender until smooth; pour over chicken in shallow glass dish. * Refrigerate 15 min. to marinate. * HEAT barbecue to medium-high heat. * Thread chicken onto 8 skewers; discard marinade. * GRILL 16 to 18 min. or until chicken is done, turning occasionally. * Nutrition Bonus: Serve your loved ones this Indian-inspired dish that can fit into a healthful eating plan. Serving Suggestion: * Remove chicken from skewers. * Place in warmed flour tortillas; top with lettuce, then roll up. * Serve with mint chutney on the side. Spicy Chicken Salad: * Prepare marinade as directed. * Reserve 2 Tbsp.; use remaining marinade to marinate chicken as directed. * Thread chicken onto skewers; grill as directed. * Toss 2 cups shredded lettuce with reserved marinade. * Remove chicken from 2 skewers; place on salad. * Makes serving. How to Prevent Wooden Skewers from Burning: * If using wooden skewers, soak them in water for 30 min. before using to help prevent them from burning on the barbecue. Nutritional Information (per serving) Serving Size = 2 skewers (43 g) Calories 170 | Total fat 4.0 g | Saturated fat 1.0 g | Cholesterol 65 mg | Sodium 170 mg | Carbohydrate 7 g | Dietary fibre | 1 g | Sugars 2 g | Protein 27 g | Vitamin A 25% DV | Vitamin C 80% DV | Calcium 4% DV | Iron 15% DV | Notes: http://www.kraftcanada.com/kraftkakhana Yield: 4 Serving Preparation Time: 00:10
Tandoori BBQ Chicken barbeque, calorie wise | low calories, chicken, indian pakistani, kraft ka kahana main course, spicy 60 mL ¼ cup bull's-eye chicken and rib renegade; barbecue sauce 60 mL ¼ cup yogurt; plain 30 mL 2 tbsp lemon juice 15 mL 1 tbsp oil 2 cloves garlic; minced 5 mL 1 tsp coriander; gound 5 mL 1 tsp zeera cumin; ground 5 mL 1 tsp fenugreek; leaves dried 5 mL 1 tsp garam masala 5 mL 1 tsp ginger root; minced 2 mL ¼ tsp chil powder 675 gr 1-½ lbs chicken drumsticks; skinless Made famous in Peshawar, now you can create this delicately flavoured tandoori marinade at home. Aap kay saray guest will applaud you for hitting the bull’s eye on this one! * MIX all ingredients except chicken. * Reserve ¼ sauce mixture. * Pour remaining over chicken in shallow dish; turn to evenly coat both sides of each drumstick. * Refrigerate 2 hours to marinate. * HEAT barbecue to medium-high heat. * Remove chicken from marinade; discard marinade. * Grill chicken 24 min. or until done (170°F), * Turning and brushing occasionally with reserved sauce mixture. Substitute:Substitute 2 teaspoon. curry powder for all dried seasonings. Creative Leftovers:Have leftovers? Cool, then remove meat from bones; chop chicken. Refrigerate, then use to make a wrap sandwich the next day. Spread 1 small whole wheat tortilla with 1 teaspoon. Miracle Whip Dressing or Desi MIracle Whip Wrap Spread. Top with 2 lettuce leaves, ¼ cup shredded chicken, 1 Tbsp. sliced red onion and 2 Tbsp. Kraft Double Cheddar Shredded Cheese. Roll up; secure with toothpick. Nutritional Information (per serving) Serving Size = ¼ recipe (120 g) each Calories 170 | Total fat 8 g | Saturated fat 2.0 g | Cholesterol 65 mg | Sodium 210 mg | Carbohydrate 6 g | Dietary fibre 1 g | Sugars4 g | Protein 18 g | Vitamin A 2% DV | Vitamin C 4% DV | Calcium 4% DV | Iron 10% DV | Notes: http://www.kraftcanada.com/kraftkakhana Yield: 4 Serving Preparation Time: 00:15
