William Penn Life, 2007 (42. évfolyam, 1-12. szám)
2007-07-01 / 7. szám
Low-Carb Creamy Chicken & Bacon 4 boneless, skinless chicken breasts 1 tablespoon canola oil 2 cloves garlic, minced 8 slices thick bacon 8 sprigs fresh thyme Va cup chicken stock 1 cup heavy cream Salt and white pepper to taste Hungarian paprika Chopped fresh parsley Preheat oven to 350 degrees. Season your chicken breasts with salt and pepper, then place two sprigs of fresh thyme on the top of the breast. Using two pieces of bacon, make an “X” covering the thyme, then tuck the bacon underneath the chicken breast. Heat the canola oil in a skillet on medium heat and cook the bacon and chicken until golden. Turn once and cook the other side until golden. Drain off the fat, then add the chicken stock, heavy cream and the garlic. Bring to a boil, then simmer for 20 minutes or until the cream has thickened. Adjust taste with salt and pepper, then serve to your guests. Serve chicken over multigrain pasta, then garnish with paprika and fresh parsley. High-Fiber Bean Soup 2/i cups assorted dried beans 2 tablespoons canola oil 2 cups small diced white onions I cup small diced celery I cup small diced carrot 4 garlic cloves, minced 3 bay leaves I teaspoon dried thyme Vi teaspoon ground black pepper 3 tablespoons soy sauce Vi cup tomato paste 5 cups low-sodium vegetable stock Salt and white pepper to taste Chopped garlic for garnish Soak all the beans overnight, then drain and set aside. In a stockpot heat the oil over medium heat and add the onion, celery, carrot, garlic and bay leaves, then sauté for five minutes. Add the thyme, black fhe J-CuDgsrto Kitchen pepper and cook for another three minutes. Pour in the soy sauce and add the tomato paste, stirring well. Add the beans and the vegetable stock, then bring to a boil. Turn down to simmer, then cover and cook for I Vi hours or until the beans are cooked. Adjust taste with salt and white pepper then serve in soup bowls garnishing with fresh chopped garlic. Serve hot. Low-Carb Liptauer Cheese 4 ounces feta cheese, crumbled 4 ounces cream cheese, softened Vi cup butter, softened 3 tablespoons sour cream Vi teaspoon anchovy paste I tablespoon minced scallions 1 tablespoon Dijon mustard 2 teaspoons Hungarian paprika Vi teaspoon caraway seeds, smashed Salt and white pepper to taste In a mixing bowl combine the first three ingredients and mix until smooth. Add the remaining items and blend well. Chill for thirty minutes then serve your guests. Cheese goes well with whole grain crackers. Low-Carb Raspberry Dessert 2 (4-serving) packages sugar free raspberry gelatine I Vi cups boiling water 1 Va cups cold water 2 tablespoons light rum 4 ounces whipped dessert topping, thawed I Va cups fresh red raspberries In a mixing bowl dissolve the raspberry gelatine into the boiling water. Stir in the cold water and the rum. Cover and chill for I Vi hours or until partially set. In a smaller bowl, place I Vi cups of the gelatine, cover, then set aside at room temperature. In the bigger bowl of gelatine, whisk in the four ounces of whipped topping, mixing well, then pour into a square two-quart baking dish. Cover and chill this pan for two hours. Stir the raspberries into the reserved room temperature mixture, then pour evenly over the chilled mix in the baking dish. Chill the whole pan for three hours or until firm. Cut into squares and serve cold to your guests. Low-Carb Hungarian Spinach & Cheese Vi cup grated Swiss cheese Vi cup pot cheese Va cup gorgonzola cheese Va cup grated parmesan cheese 2 tablespoons chopped fresh dill Vi teaspoon Hungarian paprika 1 egg yolk 2 cloves minced garlic 2 tablespoons canola oil 20 ounces baby spinach Preheat the oven to 400 degrees. Lightly oil a baking pan or dish measuring I I x 7 x 2. In a small bowl mix the cheeses, dill, paprika and egg yolk, then set aside. In a skillet heat the canola oil over medium heat, then add the garlic, cooking until fragrant. Pour the garlic and oil into the baking dish. Add the baby spinach to the skillet and cook until wilted. Drain the spinach of excess liquid then place in the baking dish. Toss until well coated with the garlic oil. Spread the cheese mixture evenly on top of the spinach. Bake in oven until cheese begins to turn golden brown. Serve hot to your guests. Practical Pointer Bargains do exist in supermarkets, but you have to find them. Try the meat, poultry, bread and produce departments where you can save money on fresh items close to their sell-by date. Most times these items are marked down for a quick sale, and remember, its all good food with a short expiration date. Use the item that day or freeze the product for a future meal. You can save money on your grocery bill every week. 12 William Penn Life, July 2007
