Barbecued Chicken Tacos With Lime Mayonnaise

February 5th, 2010

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Barbecued Chicken Tacos With Lime Mayonnaise

Give traditional Mexican ingredients a modern twist in these fabulous tacos with zingy lime mayonnaise.

Ingredients

  1. 2 tomato, chopped
  2. 1 red onion, finely chopped
  3. 1 avocado, peeled, stone removed and diced
  4. 1 teaspoon ground cinnamon, mixed with
  5. 2 teaspoons dried oregano, and
  6. 1/2 teaspoon cayenne pepper
  7. 1 tablespoon oil
  8. 4 chicken breast
  9. 4 tablespoons mayonnaise
  10. 1 lime, juice and zest of, finely grated
  11. 1 head lettuce, shredded

Directions

  1. Preheat a broiler/griddle or barbecue.
  2. Mix the tomatoes, red onion and avocado.
  3. In a large bowl combine the mixed spice and herb mixture with the oil until well blended.
  4. Add the chicken to the spice and herb mixture and turn in the mixture to coat well.
  5. Cook the chicken breasts on a medium heat for 12-15 minutes, turning a couple of times.
  6. When the chicken is fully cooked through, place on a chopping board and slice.
  7. To make the lime mayonnaise, mix together the mayonnaise, lime juice and zest.
  8. To serve; fill the tacos with the sliced chicken, avocado salad and lettuce. Drizzle with the lime mayonnaise and sprinkle with cilantro.
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Big Soft Ginger Cookies

February 1st, 2010

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Big Soft Ginger Cookies

These are just what they say: big, soft, gingerbread cookies. They stay soft, too.

Ingredients

  1. 2 1/4 cups all-purpose flour
  2. 2 teaspoons ground ginger
  3. 1 teaspoon baking soda
  4. 3/4 teaspoon ground cinnamon
  5. 1/2 teaspoon ground cloves
  6. 1/4 teaspoon salt
  7. 3/4 cup margarine, softened
  8. 1 cup white sugar
  9. 1 egg
  10. 1 tablespoon water
  11. 1/4 cup molasses
  12. 2 tablespoons white sugar

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
  2. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
  3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.
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Duncan’s Indian Cashew Chicken

May 4th, 2009

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Duncan’s Indian Cashew Chicken is a take on the Indian dish “Murgh Makhani”. This recipe varies but typically has a thick sauce punctuated with Indian spices. To mimic the full-bodied sauce, I like to caramelize onions and later simmer the mixture to a thick, marinara-like consistency. Serve over basmati rice or with naan bread.

2/3 cup cashews, toasted
2/3 cup fat-free Greek-style yogurt
1/4 cup tomato paste
2 tablespoons white vinegar
1 1/4 teaspoons garam masala
1 teaspoon ground coriander
1 teaspoon grated peeled fresh ginger
1/4 teaspoon ground red pepper
2 garlic cloves, chopped
4 skinless, boneless chicken thighs, cut into bite-sized pieces (about 14 ounces)
2 (8-ounce) skinless, boneless chicken breasts, cut into bite-sized pieces
Cooking spray
2 3/4 cups finely chopped onion (2 large)
2 green cardamom pods, lightly crushed
1 (2-inch) cinnamon stick
2 cups fat-free, less-sodium chicken broth
1 400ml can tomato puree
1 teaspoon Hungarian sweet paprika
1/4 teaspoon salt
1 cup chopped carrots and peas (optional)

1. Combine first 9 ingredients in a blender or food processor; process until smooth. Combine nut mixture and chicken in a large bowl; cover and refrigerate 3 hours or overnight. (You don’t have to marinade if you don’t have the time to wait).
2. Heat a large Dutch oven over medium-low heat. Coat pan with cooking spray. Add onion, cardamom, and cinnamon stick to pan; cover and cook 10 minutes or until onion is golden, stirring often.
3. Add chicken mixture to pan; cook 10 minutes, stirring frequently. Stir in broth, tomato puree, paprika, and salt, scraping pan to loosen browned bits. If you want to add some vegetables, add these now. I roughly chop some carrot and add about 3/4 cup of frozen peas. Cook 1 hour or until thick. Remove from heat. Discard cinnamon stick.

As this is a cashew sauce based dish - I like to garnish the meal with some roasted cashews, almond flakes and mustard seeds. To roast these nuts, gently heat 2 tablespoons of vegetable oil in a pan and slowly roast, stirring often to prevent any burning.
Mustard seeds can be found in the herb aisle of your grocery store. Indian shops usually sell a better variety, a darker coloured seed.

I hope you love it.
Bon Appetite ~ Duncan :-)

Pea Soup With Ham Hock Meat

April 27th, 2009

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Pea Soup With Ham Hock Meat
From www.happyguru.com

This Pea Soup With Ham Hock Meat recipe is simple and divine. Fabulous for lunches, dinners or afternoon suppers.
Prep time is over night for soaking split peas, but well worth the forward planning.

1 ham hock
1 smoked ham hock
3 bay leaves
1 teasp peppercorns
1 packet of split peas (green)
2 large onions
3 large carrots
5-6 stalks celery
10-12 cups of water or add as required

Add green split peas to boiling water, soak for at least 15 hours then rinse.

In a large pot or slow cooker, add the hock bone, split peas, peppercorns, diced onions, water, bay leaves.

Simmer for at least 60-70 minutes or for about 6 hours in a slow cooker.
The meat is cooked when it pulls off the bone easily.
Remove the hock bones and shred the meat.
Add the meat to the soup stock with diced vegetables.
Simmer the soup until the vegetables are to your liking.

Optional Extras: 2 tsp dried thyme, 1 tsp dried basil & 150ml thin cream

You’ll Love It!

You can freeze this soup in an airtight container for up to 1 month.
Always allow food to fully cool before you place in the freezer.
Ham hocks are available from good butchers and delicatessens.
Smoked ham hocks are available at the delicatessen counter of large supermarkets.

By Michele Carey (Duncan’s Mum)

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Vegetable Minestrone Soup

April 14th, 2009

Vegetable Minestrone Soup

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This is one of those easy soups that tastes delicious and is oh-so-healthy. I adore it and I’m about to make a big batch to get me through the week - fabulous for lunch or dinner.

You’ll need:

6 cups of chicken stock (or you can use water)
1 large onion
1 stick of celery, sliced
2 medium carrots, sliced into small pieces
1 leek, washed and sliced
800g can tomatoes
2 tbsp tomato paste
1 tsp dried basil
4 bay leaves
100g small pasta, minestrone or shell
440g can red kidney beans
4 cups of vegetables (shredded cabbage, sliced zucchini, peas, spinach (sliced), broccoli or cauliflower - or whatever you prefer here
100 g mushrooms, sliced
2 tbsp torn basil
2 tbsp finely grated parmesan cheese

How to:

1. In a large saucepan place stock, onion, celery, carrot, leek, tomato paste, basil and bay leaves. bring to the boil, add pasta and simmer for 5 minutes. Remove bay leaves.

2. Add undrained beans, vegetables and mushrooms and simmer or a further 5 minutes. Ladle into bowls and sprinkle with parmesan cheese.

3. Get it into your belly :-)

if you feel you would like to add some meat, pre cooked chicken slices of breast meat will suit this dish also.

I hope you enjoy the soup. Duncan.

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Savory Impossible Pie

April 13th, 2009

There’s nothing impossible about this Pie - it’s Easy and Oh So Delicious.

1/3 Cup Plain Flour
1.5 Cups Milk
3 Eggs
2 Bacon Rashes, Chopped
3 Onions, Chopped
1 Cup Grated Cheese
1 Can of Corn Kernels
2 Tablespoons Chopped Fresh Parsley

Oil a shallow 23cm round flat dish
Whisk flour and milk in medium bowl until smooth.
Whisk in eggs.
Stir in remaining ingredients - then pour ingredients into prepared dish.
Now bake in moderately slow over for about an hour, or until set.

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Across The Global Village ~
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Pomegranates: So Good For You

April 9th, 2009

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Pomegranates are native to Iran and Turkey. The pomegranate is a complex structure which contains many seeded berries inside a leathery husk. Pomegranates are grown on all continents except Antarctica. The United States leads in production (primarily California’s San Joaquin Valley), followed by Turkey, Tunisia, and Spain. There are 3,000 varieties, but only one variety, Wonderful, is commonly grown worldwide.
Pomegranate is good for you, because it is low in calories and sodium while providing potassium, vitamin C and antioxidants. 100% pomegranate juice is a little bitter and not sweet. When it comes to fruit juices, the best taste may mean the worst nutrition.

An 8-ounce glass of pomegranate juice can deliver over 30 grams of sugars, so if you’ have trouble with blood sugar levels, either diabetes or hypoglycemia, you should never drink pomegranate juice on an empty stomach. If you eat pomegranate seeds, the natural seed fibers will slow the absorption of the pomegranate sugars and thus, it is easier for your body to process. Pure pomegranate juice is better for your blood sugar than blends containing apple juice or grape juice. Pomegranate sugars do not appear to raise blood sugar levels as easily as other fruit sugars.

Humans motor skills and cognitive thinking abilities decline with age. This has been thought to be due to the long-term effects of oxidative stress and inflammation. Findings have suggested that these declines can be slowed by increasing the dietary intake of natural antioxidants found in fruits and vegetables. Pomegranates have been shown to be anti-cancer and to protect the heart and the cardiovascular system.

Today’s Blog Roll was very proudly brought to you from from www.happyguru.com - Your online gifts and home wares gurus for all things good soul and guru for you & your home. Happy Guru have a wide selection of gifts and home wares including Men’s Bags, Ladies Handbags, Books, CD’s & DVD’s, Happy Guru T-Shirts, Incense Cones & Sticks, Chinese Massage and Healing Oils, Essential Oils, Tarot & Oracle - and a whole lot more home furnishing accessories and gift ware ideas. Happy Guru Home Wares & Gifts - always with a whole lot of Soul and your happiness at heart. Happy Guru to You.

Mangosteen: The Queen Of Fruits

April 9th, 2009

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Mangosteen is a tropical fruit that is grown primarily in hot, humid climates of southeast Asia such as Thailand, Malaysia, Singapore, Vietnam, and Indonesia. Mangosteen is a dark purple fruit about 2 to 3 inches in diameter – the size of a small peach or apple. Mangosteens are unrelated to mangos. Mangosteen is a tropical fruit of attractive shape, color and excellent flavor. It has great economic potential and is often referred to as “Queen of Fruits” or “the finest fruit of the world.” A major limitation to the development of a mangosteen industry is the long pre-bearing stage (8-15 years) that seedlings take to bear fruits for the first time.

Mangosteen has been used for medicinal purposes for generations. According to folklore, the rind was used to make a tea for conditions such as diarrhea, bladder infections, and gonorrhea. An ointment made from the rind was applied to skin rashes. Today, the rind has been found to contain the compounds alpha-mangostin, beta-mangostin, garcinone B, and garcinone E, which are collectively called xanthones. Laboratory studies suggest xanthones have anti-cancer effects when they are studied in test tubes. Mangosteen has also been found to have anti-inflammatory, antimicrobial, antifungal, and antiseptic properties in test tube studies.

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Blueberry Chocolate Mousse

April 9th, 2009

OMG This is YUM!

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1 Punnet Blueberries
200g Dark Chocolate
300ml Thickened Cream

Into 4 bowls, evenly place the Blueberries on the bottom of the small ramekins.
Melt your chocolate carefully in a microwave, stirring every 15 seconds or so.
Allow the melted chocolate to cool. Beat cream until soft peaks form and then
fold in the melted chocolate. Spoon the mixture over the blueberries and serve.

Now Get That In Your Belly! :-)

Did You Know? :: Blueberries are chock full of antioxidants and have been shown to lower high cholesterol. Blueberries also protect the nervous system from oxidative damage.

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Chili King Prawns

April 9th, 2009

Recipe for Chili King Prawns

Ingredients:
60g butter
2 tablespoons oil
2 teaspoons of finely chopped chili
1/2 teaspoon of minced garlic
500g peeled green king prawns
Method
Heat butter and oil in frypan.
Add chili and garlic.
Heat the mixture until its foaming.
Add the prawns and cook until they are firm and change colour.

Today’s Blog Roll was very proudly brought to you from from www.happyguru.com - Your online gifts and home wares gurus for all things good soul and guru for you & your home. Happy Guru have a wide selection of gifts and home wares including Men’s Bags, Ladies Handbags, Books, CD’s & DVD’s, Happy Guru T-Shirts, Incense Cones & Sticks, Chinese Massage and Healing Oils, Essential Oils, Tarot & Oracle - and a whole lot more home furnishing accessories and gift ware ideas. Happy Guru Home Wares & Gifts - always with a whole lot of Soul and your happiness at heart. Happy Guru to You.