Recipes published in ‘Autumn’

Light Chicken Chili

Recipe

7 Apr

Light Chicken Chili

Recipe By : AHA Quick Easy Cookbook
Serving Size : 6 Preparation Time :0:30
Categories : Aha Quick Easy Cookbook

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
vegetable cooking spray
1 pound skinless boneless chicken breast — in strips
1 medium onion — chopped
1 teaspoon minced garlic
2 cups chicken broth
4 ounces green chili peppers — chopped
1 teaspoon ground cumin
1/2 teaspoon ground white pepper
4 tortillas
4 ounces olives — sliced and drained
1/2 cup cheddar cheese, lowfat — shredded

Lightly spray a Dutch oven with vegetable oil. Add chicken, onion,
and garlic. Cook over medium high heat until chicken is just tender,
about 5 minutes. Stir in broth, chili peppers, cumin, and white pepper.
Bring to a boil. Reduce heat and simmer 5 minutes, uncovered. Line
each of 4 soup bowls with a tortilla. Spoon in chili and top with olives
and cheese. Serve immediately.

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Filed under: Autumn, Dessert Breads, Dessert Dinner Pie, Dessert Dinner Pizza, Dessert: Cakes, Desserts, Grapes, Ice Cream, Sthrn Livng

Lemon Tagliatelle

Recipe

30 Apr

Title: Lemon Tagliatelle
Categories: Vegetarian, Pasta, Italian
Yield: 2 servings

175 g Tagliatelle
50 g Greek strained yoghurt
1/2 Rind of lemon
1/2 tb Olive oil
1/2 ts Grated nutmeg
Seasoning

1. Cook the tagliatelle according to instructions until al dente.
Drain thoroughly.

2. Place the yoghurt in a small pan with the remaining ingredients.
Bring to the boil then pour onto the pasta, stir well to coat
and serve at once.

Serve with the Spring Vegetables in a parcel.

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Filed under: Autumn, Cookies, Lisa, Polkadot, Vegetables

Greek Lemon Chicken Soup

Recipe

10 Jul

Title: Greek Lemon Chicken Soup
Categories: Greek, Soups
Yield: 8 servings

8 c Chicken broth
1/2 c Fresh lemon juice
1/2 c Shredded carrot
1/2 c Chopped onion
1/2 c Chopped celery
6 tb Concentrated chic. soup base
Freshly ground white pepper
1/4 c Butter; room temperature
1/4 c All-purpose flour
8 Egg yolks; room temperature
1 c Cooked long-grain rice
1 c Diced cooked chicken
8 sl Lemon; (garnish)

Combine broth, lemon juice, carrot, onion, celery, soup base, and
pepper in Dutch oven and bring to boil over high heat. Reduce heat,
cover partially and simmer until tender, about 20 minutes.

Blend butter and flour in shallow bowl until smooth. Using back of
fork, scrape butter mixture into hot soup a little at a time,
stirring well after each addition. Simmer 10 minutes, stirring
frequently.

Meanwhile, beat yolks in large bowl of electric mixer on high speed
until light and lemon colored. Reduce speed and gradually mix in
some of hot soup. Return mixture to saucepan and cook until heated
through. Stir in rice and chicken. Ladle soup into bowls. Garnish
with lemon slices.

Source: Michaels Restaurant – Rochester, Minnesota.
Favorite Restaurant Recipes – ISBN: 0-89535-100-5

Typed for you by Karen Mintzias

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Filed under: Autumn, Fruits, Lisa, Polkadot, Soups

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Recipes published in ‘Autumn’

Light Chicken Chili

Lemon Tagliatelle

Greek Lemon Chicken Soup

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