Recipes and More-Maelynn????

[iqueen]

MC:

Please don't forget to post recipes or where to find the recipes for the test kitchen Curried Chicken Thighs and all the items at the CL Dinner. Thanks.

[Maelynn Cheung]

I'll pull them all together and post as soon as I have them!

[Maelynn Cheung]

From the Cooking Demo:

CookWare™ for Cooking Light®

Curried Chicken With Plums and Ginger

SOURCE: Cooking Light YEAR: 1999 ISSUE: Jul/Aug PAGE: 131

INGREDIENTS FOR 4 SERVINGS:
2 tablespoons all-purpose flour
1 teaspoon curry powder
1 teaspoon poultry seasoning
1/4 teaspoon salt
1/4 teaspoon black pepper
6 skinned, boned chicken thighs, each cut into 3 pieces
1 teaspoon vegetable oil
1 cup (1-inch) sliced green onions (about 4)
6 red plums, quartered (about 1-1/2 pounds)
3/4 cup dry white wine, divided
2 tablespoons minced crystallized ginger

INSTRUCTIONS:
If you don't have crystallized or candied ginger, you can substitute
1 tablespoon minced fresh ginger and 1 teaspoon sugar. Serve with
couscous or saffron rice tossed with chopped fresh spinach.

1. Combine first 5 ingredients in a zip-top plastic bag, and add
chicken. Seal and shake to coat. Remove the chicken from bag, shaking
off excess flour. Heat oil in a large skillet over medium-high heat.
Add chicken, and cook 3 minutes on each side or until lightly
browned. Remove chicken from pan; keep warm. Add onions to pan, and
saute for 2 minutes. Add onions to chicken, and keep warm. Add plums
and 1/4 cup wine to pan, scraping pan to loosen browned bits; cook 4
minutes or until plums are browned. Add 1/2 cup wine and ginger to
pan; bring to a boil. Add the chicken mixture to pan, and bring to a
boil. Reduce heat, and simmer 5 minutes or until chicken is done.
Yield: 4 servings (serving size: about 4 chicken pieces and 6 plum
wedges).

NUTRITIONAL INFORMATION:
CALORIES 270 (25% from fat); FAT 7.5g (sat 1.7g, mono 2.5g, poly
2.1g); PROTEIN 29.7g; CARB 21.2g; FIBER 2.5g; CHOL 118mg; IRON 3.1mg;
SODIUM 278mg; CALC 53mg

Recipe Copyright © Cooking Light Magazine

CookWare™ for Cooking Light®

Cavatappi With Spinach, Beans, and Asiago Cheese

SOURCE: Cooking Light YEAR: 1996 ISSUE: October PAGE: 80

INGREDIENTS FOR 4 SERVINGS:
8 cups coarsely chopped spinach leaves
4 cups hot cooked cavatappi (about 6 ounces uncooked spiral-shaped
pasta)
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 (19-ounce) can cannellini beans or other white beans, drained
2 garlic cloves, crushed
1/2 cup (2 ounces) shredded Asiago cheese
Fresh ground black pepper (optional)

INSTRUCTIONS:
The warm pasta slightly wilts the spinach and softens the cheese
during tossing.

1. Combine all ingredients in a large bowl, and toss well. Sprinkle
with fresh ground black pepper, if desired. Yield: 4 servings
(serving size: 2 cups).

NUTRITIONAL INFORMATION:
CALORIES 401 (27% from fat); FAT 12g (sat 3.4g, mono 6.2g, poly
1.2g); PROTEIN 18.8g; CARB 54.7g; FIBER 6.7g; CHOL 10mg; IRON 6.4mg;
SODIUM 464mg; CALC 306mg

Recipe Copyright © Cooking Light Magazine

From the dinner:

Appetizers: the veggie wraps were simply roasted
vegetables in flavored flour tortillas, and the crostini is the 'CHICKPEA DIP' from CL but substituting cannellini beans for the
chickpeas.

CookWare™ for Cooking Light®

Chickpea Dip

SOURCE: Cooking Light YEAR: 1997 ISSUE: Nov/Dec PAGE: 228

INGREDIENTS FOR 8 SERVINGS:
3 garlic cloves
1/4 cup plain low-fat yogurt
1 tablespoon fresh lemon juice
1 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon paprika
1/8 teaspoon pepper
1 (19-ounce) can chickpeas (garbanzo beans), drained

INSTRUCTIONS:
California's innovative food combinations inspired this dip made with
such refreshing ingredients as yogurt and lemon juice. It can come in
handy for impromptu gatherings. Serve it with pita triangles.

1. Drop garlic through food chute with food processor on, and process
until minced. Add yogurt and remaining ingredients; process until
smooth. Serve at room temperature. Yield: 2 cups (serving size: 1/4
cup).

NUTRITIONAL INFORMATION:
CALORIES 80 (18% from fat); FAT 1.7g (sat 0.1g, mono 0.2g, poly
0.1g); PROTEIN 4g; CARB 12.6g; FIBER 0.4g; CHOL 0mg; IRON 0.3mg;
SODIUM 41mg; CALC 9mg

Recipe Copyright © Cooking Light Magazine

Dinner was simply cooked and cubed chicken breasts with the Orange Chipotle BBQ Sauce from the June issue and skewered on kebobs.

[Lynn B]

Maelynn,
THANK YOU!
Lynn

[Maelynn Cheung]

Oh, and the Summer Fruit pavlova dessert and the asparagus are from a future issue.

[SusieO]

Thanks, Maelynn. You are a doll! http://www.cookinglight.com/bbs/smile.gif

[iqueen]

Maelynn:

What about the pancake underneath the dinner?

[LynnSC]

Thank you so much! http://www.cookinglight.com/bbs/smile.gif

[Lynn B]

Good question, iqueen! I forgot all about that! Not a tortilla, not a pancake, not a moo-shu, not a pita... what was that masked food item?!!! TIA, Maelynn!

[laden]

What issue will the pavlova recipe be in? My SO is eating for two, ah...I mean he actually ate two! He said it was the best dessert he ever had.

[This message has been edited by laden (edited 06-12-2001).]

[BethH]

And that indian-type couscous??? What is the recipe for that?

I'd like to replicate the entire dinner at home--it was that yummy! I loved that green onion pancake or whatever it was called too-MMM. Thanks!

[Lynn B]

I am resurrecting this old thread :) because I can't seem to find the couscous recipe that Beth H references above.

It seems like I remember getting some info on it (either which issue to find it in, or the recipe itself?) here on the BBs after we got home from Birmingham. But now I can't find it anywhere!

Does anyone remember? Can somebody please help me sleep tonight?!! :D Thanks!

Lynn

[Maelynn Cheung]

Couscous recipe...

http://www.cookinglight.com/vbb/showthread.php?s=&threadid=12239&highlight=couscous

I think this is the one.

Maelynn

[Lynn B]

Oh, Maelynn!

THANK YOU SOOOO MUCH! That was just what I was looking for! :)

Lynn