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Coconut curry chicken-365 days Chinese healthy food for May 27

Coconut curry chicken

Ingredientsfor coconut curry chicken/ for 2 persons

1Yellow Curry Sauce (Suzi Wan or another brand)

250 g of chicken

2pineapple rings

1red pepper

1carrot

1onion

50 g of frozen peas

freshcoriander

achievement

DifficultyEasy

Preparation10 mn

Totaltime 10 mn

PREPARATIONcoconut curry chicken

1Heat a tablespoon of oil in a wok or skillet. Fry finely chopped onion overmedium-low heat until translucent. Book and cut chicken into strips and chop thepepper and carrot julienne. Cut pineapple slices into cubes

2Fry the chicken and vegetables over high heat, stirring constantly. Cook thepeas in boiling salted water for 6-7 minutes. Drain and set aside.

Finallyfor coconut curry chicken

Pourthe curry sauce over the chicken, add the cooked vegetables, onion and dicedpineapple. Let simmer a few minutes over low heat to avoid boiling the sauce.Sprinkle with cilantro and serve with basmati rice or egg noodles.

Country Pate with Pistachios Recipe

Recipe Type: Appetizer RecipesRecipePreparation: bakeRecipeServes: 8

Ingredientsfor Country Pate with Pistachios Recipe

1 tb Butter1/8 ts Ground cloves1/2 c Shallots; coarsely chopped1/4 ts Ground cloves1/2 lb Pork liver; or vealliver,1/4 ts Nutmeg; fresly grated1/4 ts Thyme; dry1/8 ts Ground cumin1/2 Bay leaf; crumbled1 pn Ground cinnamon3/4 lb Veal; lean, cut into1-inch1 pn Cayenne pepper1 lb Pork; lean, cut into1-inch1/2 c Dry white wine1/2 lb Ham; cooked, cut into1/2-i1 Salt to taste if desired1/2 c Pistachios; shelled,toaste1 Freshly ground pepper to tas1/8 Allspice2 Sl Bacon; lean

Country Patewith Pistachios Preparation

Servings: 8 1.Preheat the oven to 425F.2. Heat the butter in a heavy skillet and add the shallots. Cook briefly,stirring. Add the liver and sprinkle with the thyme and bay leaf. Cook about 2minutes, stirring occasionally. 3. Put the veal in a food processor or blenderand blend it slightly finer than store-bought hamburger. Empty the veal into amixing bowl. 4. Put the pork in the food processor or blender and blend it alittle coarser than store-bought hamburger. Add the pork to the veal. 5. Putthe liver mixture in the food processor or blender and blend it as finely aspossible. Pour and scrape it into the bowl with the pork and veal. Add the hamand pistachios. Add the allspice, cloves, nutmeg, cumin, cinnamon, cayenne,wine, salt and pepper and blend well with your fingers. To Review the mixture forseasoning, shape a small portion into a patty and cook it, turning once, in anonstick sillet until cook through. Taste the patty and add more seasonings asdesired. 6. Pack the mixture in a 5- or 6-cup loaf pan. Smooth the top,rounding it slightly. Place the bacon slices on top. Cover tightly with foiland place the pan in a heatproof baking dish. Set the dish on the stove andpour in boiling water around the loaf pan. Bring the water to a boil. Place thepan in the water bath in the oven and bake 45 minutes or to an internaltemperature of 150F. Removethe pan from the oven and let stand until ready to serve. 7. The pate’ isexcellent hot or cold. Cut it crosswise into slices and serve. Yield: 6 to 10servings.

Deviled Eggs W/vegetables

Recipe Type: Free Appetizer RecipesRecipeServes: 4

Ingredientsfor Deviled Eggs W/vegetables Recipe

4 Boiled eggs2 tb Sour cream, reduced calorie2 tb Zuchinni, finely chopped1 tb Celery, finely chopped1 ts Snipped fresh dill weed or1 ts Dried dill weed1/4 ts Prepared mustard1/4 ts Salt1/8 ts Pepper

Deviled EggsW/vegetables Preparation

Cut peeledeggs lengthwise into halves. Slip out yolks; mash 2 with fork Mix in remainingingredients. Fill whites with yolk mixture heaping it lightly. Garnish pimentos& dill if desired. Cover & refrigerate up to 24 hours.

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