Crispy Chicken Cutlets With Fresh Tomatoes

 

Crispy Chicken Cutlets With Fresh Tomatoes

Ingredients:

For The Cutlets:
4 Chicken Cutlets
3 Cups Stale Bread Cubes
1 Teaspoon Grated Lemon Zest
1 Teaspoon Chopped Red Chile Pepper (Optional)
3 Tablespoons Chopped Fresh Parsley
1/2 Cup Grated Parmesan Cheese
1/4 Cup Pine Nuts
Sea Salt
Cracked Black Pepper
2 Large Eggs
2 Tablespoons Butter
2 Tablespoons Olive Oil For The Tomato Topping:
2 Pints Cherry Tomatoes, Washed And Sliced In Half
2 Garlic Cloves, Peeled And Minced
Sea Salt & Cracked Black Pepper
1/4 Cup Fresh Chopped Basil Or Parsley

Directions:

1.  Place the bread cubes, lemon zest, chile pepper, parsley, grated cheese, sea salt and pepper in the food processor.
2.  Pulse until finely blended, then add the pine nuts and pulse just until the nuts are coarsely chopped.
3.  Beat the eggs and dip the cutlets first into the eggs, then the breadcrumbs and press with your fingertips to help the crumbs adhere.
4.  Refrigerate the chicken for one hour to allow the crumb coating to set.
5.  Preheat oven to 400 degrees F.
6.  Mix together the tomato topping ingredients in a bowl and set aside.
7.  Place the butter and olive oil in a flat casserole dish or pan large enough to hold all of the cutlets and place the cutlets on top.
8.  Cook for 10 minutes until the cutlets are browned on one side and turn.
9.  Cook an additional 7 to 10 minutes or until the cutlets are cooked through.
10.  Serve on individual plates with a scoop of the fresh tomato topping.

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White Bean Chicken Soup

 

White Bean Chicken Soup

Ingredients:

3 Boneless Chicken Breasts, Skin Removed, Cut Into 1 1/2 Inch Pieces
 

3 Stalks Of Celery, Chopped
 

2 Large Carrots, Chopped
 

1 Small Onion, Chopped
 

2 Cloves Garlic, Minced
 

4 to 5 Cups Chicken Broth
 

3 Tablespoons Olive Oil
 

1 Bunch Fresh, Chopped Parsley
 

1 Hot Chile Pepper, Finely Chopped (Optional)
 

3 Cups Cooked Cannellini Beans (Or Other White Beans)
 

1/4 To 1/3 Cup Instant Polenta
 

Salt & Pepper

Directions:

1.  In a heavy pot, heat the oil, and then once it is hot, add the chicken pieces, and cook until the chicken is thoroughly cooked.
2.  Remove the chicken to a bowl, and add the vegetables to the pot, and cook until they are just beginning to soften.
3.  Add the broth, and seasonings, and cook for 30 minutes over low heat.
4.  Add the chicken, beans, and parsley, and taste.
5.  Adjust the seasonings as needed, and cook then add 1/4 cup of the polenta to thicken.
6.  Continue to cook, stirring often, until the soup has thickened, adding a little more polenta if needed.
   Serve hot with garnish of choice.

Chicken Galliano With Mushrooms

 

Chicken Galliano With Mushrooms

Ingredients:

4 Boneless, Skinless Chicken Breasts, Sliced in Half Lengthwise Making Two Thinner Cutlets
 
1 Cup All-purpose Flour Seasoned With Salt & Pepper
 
3 Tablespoons Olive Oil
 
3 Tablespoons Butter, Divided In Half
 
1 (8 Ounce) Package Mushrooms, Trimmed & Sliced
 
3 Cloves Garlic, Peeled & Sliced Thin
 
1 Cup Low Sodium Chicken Broth
 
1/4 Cup Galliano Liqueur
 
Salt & Pepper
 
1/4 Cup Chopped Fresh Parsley

Directions:

1.  Dredge the chicken slices in the seasoned flour mixture, covering each side well.
2.  In a heavy skillet, heat the oil and 1 1/2 tablespoon of the butter until sizzling over medium heat and cook the chicken for about 12 to 13 minutes or until almost cooked through, turning halfway.
3. Place the chicken on a heated platter, and cook the mushrooms until lightly browned, about 5 minutes, stirring often.
4.  Add the garlic, and cook just until fragrant.
5.  Add the broth and liqueur and turn up heat to medium high.
6. Return the chicken to the skillet, and cook until the sauce reduces and begins to thicken, about 6 to 8 minutes.
7. Taste, and season with salt and pepper, and stir in the remaining butter until melted. 
8. Stir the parsley into the mixture and serve the chicken immediately on a platter, topped with the mushrooms and any remaining sauce. 

Raw Tea Sandwiches

Raw Tea Sandwiches

Ingredients:

• 2 beets
• 1 cucumber (half sliced, half diced)
• 1 cup pine nuts
• 1 tablespoon nutritional yeast
• 1/4 cup water
• 2 tablespoons lemon juice
• 1/2 cup thinly sliced scallions
• 1 cup cucumber, diced (use the other half of the cucumber from above)
• 1 tablespoon tarragon
• Himalayan salt and pepper to taste

  Directions: 

1. Slice the beets and half of the cucumber into thin rounds.

2. Place pine nuts, nutritional yeast, water, and lemon juice in food processor. Process until very well        blended.

3. Stir in the scallions, diced cucumber and the tarragon.

4. Salt and pepper to taste.

5. You can either make little stacks with the beets and cucumbers, or just place a mound on top of a beet slice or cucumber slice.

Pasta Salad with Herb Pesto and Peas

 

Pasta Salad with Herb Pesto and Peas

Ingredients:

• Salt
• 1 pound tri-color short curly pasta or campanelle (you can mix the two)
• 1/4 cup pine nuts (a handful)
• 1/2 cup flat leaf parsley (a couple of generous handfuls)
• 20-25 fresh basil leaves (about 1 cup)
• 6 sprigs fresh tarragon, leaves stripped from stems
• 1/2 cup freshly grated Parmigiano Reggiano cheese (a couple of handfuls)
• 1 clove garlic, peeled
• Juice of 1 lemon
• 1/3-1/2 cup extra virgin olive oil (EVOO)
• Freshly ground pepper
• 1 box frozen peas (10 ounces), thawed
• 1/2 red bell pepper, finely chopped
• 4 small celery ribs from the heart, finely chopped with their greens
• 4 scallions, thinly sliced at an angle

Directions:

1. Bring a large pot of water to a boil. Salt the water, add the pasta and cook until al dente.
2. Toast the pine nuts in a small skillet over low heat, shaking the pan occasionally, until golden, about 3 minutes; let cool.
3.  In a food processor, pulse to chop the toasted pine nuts, parsley, basil, tarragon, cheese, garlic and lemon juice. With the processor running, stream in 1/3 cup EVOO (eyeball it). Process until a thick pesto forms; add the remaining EVOO, if needed. Season to taste with salt and pepper and pulse again to incorporate.
4. Place the pesto in a large, shallow serving dish. Add the peas and red bell pepper. When the pasta is almost cooked, add a ladle of its starchy cooking water to the pesto and mix. Drain the pasta well. Stir the celery and scallions into the sauce, add the pasta and toss to coat. Adjust the seasonings, to taste.

Tomato Salad

Tomato Salad

Ingredients:

4 firm, ripe large tomatoes

1 tablespoon snipped fresh chives

1 tablespoon finely chopped fresh basil leaves

1/2 cup pitted kalamata olives

1/2 cup crumbled feta

Salt and freshly ground black pepper

Vinaigrette Dressing (below)

 Directions:

•  Slice the tomatoes and arrange on a shallow platter.
•  Sprinkle with the chives, basil, olives and feta.
•  Season with salt and black pepper. 
•  Drizzle with the vinaigrette dressing before serving.

Chinese Fried Rice

Chinese Fried Rice

Ingredients:

3/4 cup finely chopped onion
 

2 1/2 tablespoons oil
 

1 egg, lightly beaten (or more eggs if you like)
 

3 drops soy sauce
 

3 drops sesame oil
 

8 ounces cooked lean boneless pork or 8 ounces chicken, chopped
 

1/2 cup finely chopped carrot (very small)
 

1/2 cup frozen peas, thawed
 

4 cups cold cooked rice, grains separated (preferably medium grain)
 

4 green onions, chopped
 

2 cups bean sprouts
 

2 tablespoons light soy sauce (add more if you like)

Directions:

• Heat 1 tablespoons oil in wok; add chopped onions and stir-fry until onions turn a nice brown color, about 8-10 minutes; remove from wok.
•  Allow wok to cool slightly.
•  Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside. 
•  Add 1/2 tablespoons oil to wok, swirling to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and cook other side briefly; remove from wok, and chop into small pieces. 
•  Heat 1 tablespoons oil in wok; add selected meat to wok, along with carrots, peas, and cooked onion; stir-fry for 2 minutes. 
•  Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes. 
•  Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve. 
• Set out additional soy sauce on the table, if desired.