* Exported from MasterCook * Moroccan Chicken With Prunes And Couscous - Sass Recipe By : THE PRESSURED COOK by Lorna Sass
Serving Size : 6 Preparation Time :0:00
Categories : Pressure Cooker Lowfat
Volume 2-3, Mar.'99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 2 tablespoons olive oil
1 pound red onions -- (3 medium) peeled
halved and thinly sliced
2 teaspoons whole cumin seeds
1 cup chicken broth
2 tablespoons minced fresh ginger
2 tablespoons minced fresh garlic
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
1 teaspoon salt -- or to taste
Freshly ground black pepper
3 pounds skinless chicken thighs -- see alternative
1 cup (generous) pitted prunes
1/2 cup almonds -- lightly toasted
and coarsely chopped
1 cup chopped fresh parsley or cilantro
1 1/2 cups couscous -- prepared as directed
on package CHICKEN: or 2+1/2-pounds boneless, skinless chicken, cut into
1-inch pieces Heat the oil in the cooker over medium-high heat. Cook the
onions and cumin, stirring frequently, for 2 minutes. Stir in
the broth, ginger, garlic, turmeric, cinnamon, salt, and a few
twists of pepper. Add the chicken and set the prunes on top. Lock the lid in place. Over high heat, bring to high pressure.
Lower the heat to maintain high pressure and cook for 4 minutes
for boneless chicken pieces or 12 minutes for chicken parts.
Quick-release the pressure. Remove the lid, tilting it away
from you to allow any excess steam to escape. Stir in the almonds and adjust for salt, keeping in mind that
extra will be needed to flavor the couscous. Return the mixture
to a boil over high heat. Stir in the parsley. Serve at once
with the couscous. Serves 4 to 6. NUTRITION: est by mc - 553 cals, 15 g fat, 25% cff - - - - - - - - - - - - - - - - - - NOTES : Adapted from THE PRESSURED COOK by Lorna Sass
(Morrow, 1999). Recipe featured by Sheryl Julian, Globe Staff,
03/24/99 in "Pressed for time" Pat Hanneman's Kitchen - recipe home page
http://home.earthlink.net/~kitpath/index.html
Formatted in MasterCook by Art Guyer at ThePoint@beachlink.com Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 4635 0 0 0 0 0
* Exported from MasterCook * Mushroom Bell Pepper Matzo Kugel Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Jewish
Volume 2-3, Mar.'99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- -JUDI M. PHELPS
1 tb Vegetable oil
1 sm Onion -- diced
1 Leek -- white part only,
-cleaned and sliced
1 c Shiitake mushrooms -- chopped
-remove stems
1 Medium-size sweet red pepper
-- seed and diced
2 c Matzo -- crushed or farfel
1 1/2 c Low-fat chicken broth -- warmed
2 Eggs
2 Egg whites
Freshly ground black pepper
-to taste
1/8 ts Salt Preheat oven to 375 degrees F. Lightly grease a shallow 6-cup
casserole. In a medium skillet, heat oil over medium-high heat. Add
onion and leek and cook until limp, about 10 minutes. Add mushrooms
and sweet pepper and cook 5 minutes more. Place matzo in a small bowl and cover with chicken broth. Allow to
stand about 5 minutes. Empty into a strainer and press out as much
liquid as possible. In a large bowl, lightly beat whole eggs and egg whites together. Add
cooked vegetables, matzo, pepper and salt. Mix well. Transfer mixture to the prepared casserole and bake 35-40 minutes or
until the top is brown and crisp and kugel is set. Serve immediately. Makes 8 servings. Per serving (using fat-free chicken broth): 185 calories, 3 gm fat,
51 mg cholesterol, 7 gm protein, 33 gm carbohydrates, 2 gm dietary
fiber, 107 mg sodium. Source: Zell Schulman
Shared and MM by Judi M. Phelps
jphelps@slip.net or jphelps@best.com - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Mustard Seed Cheddar Sticks Recipe By : Gourmet (Feb 99)
Serving Size : 10 Preparation Time :0:50
Categories : Appetizers Breads
Cheese Volume 2-3, Mar.'99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 6 tablespoons unsalted butter
3/4 cup all-purpose flour
1 tablespoon kosher salt
1/8 teaspoon cayenne
1 cup grated cheddar cheese -- sharp white
2 teaspoons mustard seeds Preheat oven to 400 and line a large baking sheet with parchment paper.
Cut butter into vits and in a food processor pulse with flour, 1 teaspoon
salt, and cayenne until mixture resembles coarse meal. Add cheddar and
pulse until mixture forms a dough Form dough into a disk. Chill dough,
wrapped in plastic wrap, until firm, at least 30 minutes, and up to 2
days. On a lightly floured surface with a lightly floured rolling pin, roll out
dough into a 16x4 rectangle with water. Sprinkle rectangle with mustard
seeds and remaining 2 teaspoons salt. Gently roll rolling pin over dough
to make seeds and salt adhere. With a sharp long knife, cut rectangle
crosswise into roughly 1/3 inch wide sticks. Transfer sticks with spatula
to baking sheet and arrange about 3/4 inch apart. Bake sticks in middle
of oven until golden, about 10 minutes, and transfer to a rack to cool.
May be kept in airtight container at cool room temperature one week, or
frozen 1 month. Yield: 45 sticks. Nutrition: Cal.: 144.2, Fat: 11.1g; Chol: 32mg; Protein 3.9g - - - - - - - - - - - - - - - - - -
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