SAUTEED CHICKEN BREASTS

SAUTEED CHICKEN BREASTS

with Simple Chive Sauce

MAKES: 4 servings
SERVING SIZE:
1 chicken breast and 3 tablespoons sauce
CARB GRAMS PER SERVING: 9

4 (4 oz) skinless, boneless chicken breast halves

1/4 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons whole wheat flour
1 tablespoon olive oil
1/2 cup finely chopped shallots
1/2 cup dry white wine-OR-reduced-sodium chicken broth
1 cup reduced-sodium chicken broth-OR-chicken stock
1 tablespoon snipped fresh chives

Sprinkle chicken breasts with the salt and pepper.
Place flour in a shallow dish; dip chicken in flour,
turning to coat all sides.
2.
Preheat a large skillet over medium-high heat.
Add oil to skillet; swirl to lightly coat skillet.
Add chicken breasts, smooth sides down;
cook about 5 minutes or until the chicken
is golden brown.
3.
Turn chicken over; cook for 4 to 5 minutes
more or until chicken is no longer pink
(170 degrees F). Transfer chicken to a
warm serving platter; set aside.

FOR SAUCE:
4.
Add shallots to hot skillet; cook for 2 minutes,
stirring frequently. Carefully add wine; cook
about 1 minute more or until the liquid is
reduced by half, stirring to scrape up any
browned bits from bottom of skillet.
5.
Add chicken broth to skillet; cook for 3 to 4
minutes or until liquid is reduced by half.
Stir in chives. Return chicken to skillet;
heat through.
Serve immediately.
Makes 4 servings
(1 chicken breast and 3 tablespoons
sauce per serving)

Calories: 217
Protein(gm): 28
Carbohydrate(gm): 9
Fat, total(gm): 5
Cholesterol(mg): 66
Saturated fat(gm): 1
Mono-saturated fat(gm): 3
Polyunsaturated fat(gm): 1
Dietary Fiber, total(gm): 1
Sugar, total(gm): 1
Vitamin A(IU): 292
Vitamin C(mg): 4
Thiamin(mg): 0
Riboflavin(mg): 0
Niacin(mg): 13
Pyridoxine (Vit. B6)(mg): 1
Folate(µg): 16
Cobalamin (Vit. B12)(µg): 0
Sodium(mg): 366
Potassium(mg): 404
Calcium(DV %): 30
Iron(DV %): 1
Diabetic Exchanges
Starch(d.e): 1
Lean Meat(d.e): 4

Kitchen Garden - January 2012

Kitchen Garden - January 2012
English | PDF | 100 pages | 56.7MB

Kitchen Garden Magazine - UK's No.1 for growing your own fruit and vegetables. KG also offers great monthly give-aways, special gardening offers, recipes, growing tips and much more.

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Double K Grilled Salmon

 Double K Grilled Salmon

Prep: 10 min. marinating Grill: 20 min. 8 Servings

1/4 cup packed brown sugar

1/4 cup soy sauce
3 tablespoons unsweetened pineapple juice
3 tablespoons red wine vinegar
3 garlic cloves, minced
1 tablespoon lemon juice
1 teaspoon ground ginger
1/2 teaspoon pepper
1/2 teaspoon hot pepper sauce
1 salmon fillet (2 pounds)

In a small bowl, combine the first nine ingredients.
Pour 3/4 cup into a large resealable plastic bag; add salmon.
Seal bag and turn to coat; refrigerate for 1 hour, turning occasionally.
Set aside remaining marinade for basting.

Drain and discard marinade. Using long-handled tongs,
moisten a paper towel with cooking oil
and lightly coat the grill rack. Place salmon skin side down on rack.

Grill, covered, over medium heat or broil over medium heat for 5 minutes.
Brush with reserved marinade. Grill or broil 15-20 minutes longer or until
fish flakes easily with a fork.

Nutritional Facts
4 ounces equals 246 calories, 12 g fat (2 g saturated fat), 67 mg cholesterol,
532 mg sodium, 9 g carbohydrate, trace fiber, 24 g protein.

Feta Salmon Salad

Feta Salmon Salad

Prep/Total Time: 25 min. 4 Servings

 1/4 teaspoon salt

1/4 teaspoon garlic powder
1/4 teaspoon ground ginger
1/4 teaspoon dried parsley flakes
1/4 teaspoon pepper
4 salmon fillets (6 ounces each)
1 package (5 ounces) spring mix salad greens
1 large cucumber, chopped
1 large tomato, chopped
1/2 cup crumbled feta cheese
1/4 cup red wine vinaigrette

Combine the seasonings; sprinkle over salmon.
Using long-handled tongs, moisten a paper towel with cooking oil
and lightly coat the grill rack Grill, covered, over medium heat or broil 4 in.
from the heat for 8-12 minutes or until fish flakes easily with a fork.

In a large bowl, combine the salad greens, cucumber, tomato and feta cheese;
divide among four plates. Top with salmon; drizzle with vinaigrette.


Nutritional Facts
1 serving equals 416 calories, 25 g fat (6 g saturated fat),
108 mg cholesterol, 636 mg sodium, 7 g carbohydrate,
2 g fiber, 38 g protein.

delicious - February 2012

delicious - February 2012
English | PDF | 156 pages | 65.2MB

A magazine that celebrates food and the people who produce it, from favourite ABC TV chefs to passionate 'foodies' from around Australia and the rest of the world. Whether you, as a reader, want a simple but delicious midweek meal or a more impressive dinner-party menu, we’ve got the recipes and tips you'll need.

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Salmon with Capers and Dill

Salmon with Capers and Dill

The distinctive flavours of dill has a real affinity with fish,
particularly salmon.

Serves: 4
Preparation time: 5 minutes
Cooking time: 10 minutes


50g butter, diced
4 x 125g salmon fillets (with the skin left on if you wish)
Salt and freshly ground black pepper
4 tbsp capers, drained and rinsed
2 tbsp lemon juice mixed with 6–8 tbsp water
4 tsp chopped dill

1. Place a frying pan on a medium to high heat. When it is just hot,
add a couple of knobs of butter, very quickly followed by the salmon –
with the presentation side down.

2. Fry for three to four minutes or until golden brown underneath,
then turn over, season with salt and pepper and fry for another couple of minutes
or until the fish is just cooked through.

3. Add the capers, along with the remaining butter
and mixed lemon juice and water, and boil for one minute.

4. Season to taste, adding more lemon juice or water if necessary.
Transfer the salmon onto warmed plates, stir the chopped dill into the sauce
and pour over the fish to serve.

Every Day with Rachael Ray – January/February 2012

Every Day with Rachael Ray – January/February 2012

English | 134 pages | HQ PDF | 110,0 MB

Rachael Ray's cooking tips and 30 Minute Meal recipes - not to mention a ton of travel, party and food ideas.

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Today's Diet & Nutrition - January 2012

Today's Diet & Nutrition - January 2012
True PDF | English | 48 Pages | 22.93 MB

Today’s Diet & Nutrition has been the go-to publication for health conscious consumers in search of creative and wholesome ideas to nourish themselves and their loved ones. Today’s Diet & Nutrition has gone green, transforming from a print publication to an all-digital interactive magazine. The same delicious, wholesome recipes, weight loss strategies, health and fitness advice, and cooking tips that our readers have come to love - and rely upon - remain integral to our digital magazine.

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CHICKEN AND CORNMEAL DUMPLINGS

CHICKEN AND CORNMEAL DUMPLINGS
MAKES: 2 servings
SERVING SIZE:
2 dumplings with 1 1/2 cups
chicken mixture per serving
CARB GRAMS PER SERVING: 47

2 medium carrots, thinly sliced
1 stalk celery, thinly sliced
1/3 cup fresh or frozen corn kernels
1/2 of a medium onion, thinly sliced
2 cloves garlic, minced
1 teaspoon snipped fresh rosemary
or 1/2 teaspoon dried rosemary, crushed
1/4 teaspoon ground black pepper
2 chicken thighs, skinned
1 cup reduced-sodium chicken broth
1/2 cup fat-free milk
1 tablespoon all-purpose flour
1 recipe Cornmeal Dumplings (see recipe below)
Coarsely ground black pepper (optional)

*

CORNMEAL DUMPLINGS
1/4 cup all-purpose flour
1/4 cup cornmeal
1/2 teaspoon baking powder
Dash salt
1 egg white
1 tablespoon fat-free milk
1 tablespoon canola oil
1. In a medium bowl stir together flour, cornmeal,
baking powder, and salt. In a small bowl combine
egg white, milk, and oil. Add egg mixture to flour
mixture; stir just until moistened.

1.
In a 1 1/2- or 2-quart slow cooker, combine carrots, celery,
corn, onion, garlic, rosemary, and 1/4 teaspoon pepper.
Top with chicken. Pour broth over mixture in cooker.
2.
Cover and cook on low-heat setting for 7 to 8 hours or on
high-heat setting for 3 1/2 to 4 hours. If no heat setting
is available, cook for 5 to 5 1/2 hours.
3.
If using low-heat setting, turn to high-heat setting
(or if no heat setting is available, continue cooking).
Transfer chicken to a cutting board; cool slightly.
When cool enough to handle, cut chicken off bones;
discard bones. Chop chicken; return to mixture in cooker.
In a small bowl, combine milk and flour until smooth.
Stir into mixture in cooker.
4.
Using two spoons, drop Cornmeal Dumplings dough into
four mounds on top of hot chicken mixture. Cover and cook
for 20 to 25 minutes more or until a toothpick inserted
into a dumpling comes out clean.
(Do not lift cover during cooking.) If desired, sprinkle each
serving with coarse pepper

Nutrition Facts Per Serving:
Servings Per Recipe: 2
Calories: 369
Protein(gm): 24
Carbohydrate(gm): 47
Fat, total(gm): 10
Cholesterol(mg): 55
Saturated fat(gm): 1
Monosaturated fat(gm): 5
Polyunsaturated fat(gm): 3
Dietary Fiber, total(gm): 5
Sugar, total(gm): 9
Vitamin A(IU): 103
Vitamin C(mg): 9
Thiamin(mg): 0
Riboflavin(mg): 1
Niacin(mg): 7
Pyridoxine (Vit. B6)(mg): 0
Folate(µg): 81
Cobalamin (Vit. B12)(µg): 1
Sodium(mg): 582
Potassium(mg): 681
Calcium(DV %): 162
Iron(DV %): 3
Diabetic Exchanges
Vegetables(d.e): 1
Starch(d.e): 3
Lean Meat(d.e): 2
Fat(d.e): 1

Clean Eating - January/February 2012

Clean Eating - January/February 2012
English | PDF | 100 pages | 51.8MB

Clean eating is about consuming food in its most natural state, or as close to it as possible. It’s a lifestyle approach to food and its preparation, leading to an improved life. Each issue is filled with a variety of delicious, wholesome, low-fat, and easily made recipes that can be shared with friends and family.

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House Beautiful - February 2012

House Beautiful - February 2012
English | 124 Pages | PDF | 63MB

House Beautiful Usa Magazine This magazine is packed with brilliant and inventive decorating ideas as well as kitchen ideas with helpful cooking tips and advice on the best household appliances. House Beautiful USA magazine is one of the leading interior decorating publications of its kind in the USA. It will inspire readers to go bold with colour and style and not be afraid to try out something new.

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25 Beautiful Homes - December 2011

25 Beautiful Homes - December 2011
English | 172 pages | HQ PDF | 134.00 Mb

More real homes than any other magazine. 25 Beautiful Homes is designed for readers with traditional tastes and a sense of personal style. Aspire to your dream house and enjoy looking at other people's homes, designs and styles for inspiration.

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Food Network - January/February 2012

Food Network - January/February 2012
English | PDF | 135 pages | 57MB

Food Network Magazine is the only food magazine out there that covers every amazing aspect of food and food culture. The wide range of dishes made on Food Network is reflected in the pages of the magazine, and it's the only magazine that features all your favorite stars!

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25 Beautiful Kitchens - February 2012

25 Beautiful Kitchens - February 2012
English | PDF | 148 pages | 56.4MB

25 Beautiful Kitchens is designed for readers with traditional tastes and a sense of personal style. Aspire to your dream kitchen and enjoy looking at other people's kitchens, designs and styles for inspiration.

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Vegetarian Times - January/February 2012

Vegetarian Times - January/February 2012
English | HQ PDF | 88 Pages | 102.75 Mb

Vegetarian Times delivers simple, delicious food, plus expert health and lifestyle information that is exclusively vegetarian but wrapped in a fresh, stylish mainstream package that is inviting to all. If you enjoy a delicious, nutritional diet and want to learn new ways to satisfy your food cravings, Vegetarian Times is the ultimate guide to maintaining your healthy lifestyle. With interesting articles and colorful photos, each issue offers new takes on classic recipes to fit your healthy lifestyle without compromising on taste. You'll find thorough articles on the latest health-related developments and food trends alike.

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Tastes of Italia - January/February 2012

Tastes of Italia - January/February 2012
English | PDF | 84 pages | 34.5MB

Everyday Food, a digest-sized magazine, was created for the supermarket shopper and  everyday cook. Featuring over 40 quick, easy recipes in every issue, we provide tips, tricks, and how-to advice, along with answers to questions like "What’s for dinner tonight?"

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