woodsl
03-31-2001, 07:28 AM
These are two recipes from LEAN STAR CUISINE - a cookbook from the Lake Austin Spa Resort in Austin, Texas. They are both very good, and I thought someone might enjoy them. This cookbook is also great - it has wonderful lowfat recipes, many of which have a southwestern flair. I know CL featured some of the recipes from one of the chefs from this spa in a past issue. I also want to go to this spa someday. I heard it is fabulous. Has anyone been there?
Salsa Picante
1 14-oz can of tomatoes with juice (or 4 fresh)
3 T fresh cilantro, chopped
1/4 onion, coarsely chopped
2 serrano peppers, chopped (Serrano peppers are hotter than jalepenos. You should adjust according to your tolerance for heat. Leaving the seeds out will make it milder)
2 green onions, coarsely chopped
juice from 1/2 lime
1 large clove of garlic, minced
pinch of sugar
2 T. tomato puree (optional)
pinch of salt (I ususally add little more salt to taste)
Pulse all ingredients in a food processor to the desired consistency. I like the tomatoes chunky, so I only put a few in the processor (with the juice if using canned tomatoes) and blend with the rest of the ingredients. Then I add the rest of the tomatoes and blend briefly. I usually double this recipe because it goes fast. It will last in the refrigerator for a few days.
Basil and Artichoke Chicken
Vegetable cooking spray
6 4-oz boneless, skinless chicken breasts
1 T olive oil
2 cloves garlic, minced
1/2 C minced leeks or green onions
1/4 C minced lowfat ham
3/4 C red wine
1 1/2 C strong beef stock
2 t. minced fresh basil (must be fresh)
3/4 C. chopped tomato
Pinch of cayenne pepper
9 canned artichokes hearts,drained, rinsed and halved
2 t. cornstarch mixed with 1/4 C strong beef stock
The recipe says that as an alternative you can substitute pearl onions, white wine and chicken stock in place of the leeks, red wine and beef stock, and discover the "fair sister" of this recipe.
Brown the chicken breasts in a skillet using the vegetable spray. Set aside. In the same skillet, sauté garlic, leeks and ham briefly in olive oil. Deglaze the pan with the red wine, scraping up any brown bits in the pan with a wooden spoon.
Return the chicken to the skillet along with stock, basil, tomato and cayenne. Cover and simmer until tender, approximately fifteen minutes. Remove the chicken to a serving platter and keep warm.
Add artichoke hearts to the skillet, thicken the sauce with the cornstarch mixture and pour over the chicken. 6 servings – 240 calories / 5.2 grams of fat.
[This message has been edited by woodsl (edited 03-31-2001).]
Salsa Picante
1 14-oz can of tomatoes with juice (or 4 fresh)
3 T fresh cilantro, chopped
1/4 onion, coarsely chopped
2 serrano peppers, chopped (Serrano peppers are hotter than jalepenos. You should adjust according to your tolerance for heat. Leaving the seeds out will make it milder)
2 green onions, coarsely chopped
juice from 1/2 lime
1 large clove of garlic, minced
pinch of sugar
2 T. tomato puree (optional)
pinch of salt (I ususally add little more salt to taste)
Pulse all ingredients in a food processor to the desired consistency. I like the tomatoes chunky, so I only put a few in the processor (with the juice if using canned tomatoes) and blend with the rest of the ingredients. Then I add the rest of the tomatoes and blend briefly. I usually double this recipe because it goes fast. It will last in the refrigerator for a few days.
Basil and Artichoke Chicken
Vegetable cooking spray
6 4-oz boneless, skinless chicken breasts
1 T olive oil
2 cloves garlic, minced
1/2 C minced leeks or green onions
1/4 C minced lowfat ham
3/4 C red wine
1 1/2 C strong beef stock
2 t. minced fresh basil (must be fresh)
3/4 C. chopped tomato
Pinch of cayenne pepper
9 canned artichokes hearts,drained, rinsed and halved
2 t. cornstarch mixed with 1/4 C strong beef stock
The recipe says that as an alternative you can substitute pearl onions, white wine and chicken stock in place of the leeks, red wine and beef stock, and discover the "fair sister" of this recipe.
Brown the chicken breasts in a skillet using the vegetable spray. Set aside. In the same skillet, sauté garlic, leeks and ham briefly in olive oil. Deglaze the pan with the red wine, scraping up any brown bits in the pan with a wooden spoon.
Return the chicken to the skillet along with stock, basil, tomato and cayenne. Cover and simmer until tender, approximately fifteen minutes. Remove the chicken to a serving platter and keep warm.
Add artichoke hearts to the skillet, thicken the sauce with the cornstarch mixture and pour over the chicken. 6 servings – 240 calories / 5.2 grams of fat.
[This message has been edited by woodsl (edited 03-31-2001).]