Cucumbers Mushroom Chicken
500 grams of cucumbers, soaked
100 grams of chicken meat, minced
1 tablespoon light soy sauce
10 lettuce leaves
6 pieces dried mushrooms hioko
5 cloves garlic, minced
5 cm ginger, sliced
3 tablespoons cooking oil
4 tablespoons oyster sauce
1 teaspoon dark soy sauce
1 teaspoon salt
How to make:
Discard the veins and wash cucumbers, rinse. Cut large. Brewed to eliminate fishy.
Marinate chicken with light soy sauce to permeate.
Cut the stem mushrooms, soaked until soft. Cut each into three.
Lettuce leaves brewed in boiling water, set aside.
Heat cooking oil in a skillet, saute ginger and garlic until fragrant.
Pour oyster sauce, stir. Give the water, cook over medium heat 7 minutes, cover the pan.
Add the dark soy sauce and salt, enter the cucumbers. Stir 5 minutes, lift.
Set lettuce leaves on a plate, pour over cucumbers.
Serve. (delicious and great taste)
We are supplier seafood in good quality
Especiall we supply sea cucumber
Wednesday, September 30, 2009
Cucumbers Mushroom Chicken
Tuesday, September 29, 2009
SEAFOOD MEDLEY STEW
1 piece of Cod, about 1 pound (or other firm fish)
1 pound small shrimp about 30 count, with shells
2/3 pound small bay scallops
1 pound mussels
1 medium onion (diced)
1 red pepper (diced)
1 jalapeño (diced)
3 pieces garlic (minced)
1 cup white wine
2 cups chicken stock
2 avocados cut into large cubes
1/2 cup fresh minced parsley (I prefer curly)
1/2 cup fresh minced cilantro
1/4 tablespoon dried rosemary (cut into fine pieces)
1/4 teaspoon cumin seed
1/2 tablespoon dried oregano
1/2 tablespoon dried thyme
2 tablespoons smoked paprika
1 teaspoon ground coriander
Salt and pepper to taste
Shell and devein the shrimp, reserving the shells. Clean beards from mussels if needed, rinse all seafood in cold water, sprinkle with a little salt, and return it to the refrigerator. In a large skillet, melt a couple of tablespoons of butter over medium-low heat and add your shrimp shells. Once they get good and fragrant add 1 tablespoon of the smoked paprika and stir continuously for about a minute. Turn the heat to medium and keep stirring just long enough for the pan to get a little hotter, then deglaze using the wine. Once all the good stuff is off the bottom and the wine is bubbling nicely, remove from heat and strain all of the liquid and discard the shrimp shells, while retaining the liquid for later. Wipe out the pan and return to medium low heat.
Melt a tablespoon of butter in the pan and add pinch of salt to start sweating the onions. Once they start to get just a little translucent on the edges, add the peppers and any seeds you plan to use. Toss in the bay leaf and stir frequently until all vegetables are tender. Turn heat up to medium and add the rest of the paprika and stir continuously for about a minute. Deglaze with the reserved shrimp/wine liquid, and then add the chicken stock along with the thyme, oregano, rosemary and coriander. Simmer and reduce by half.
Once reduced, add the parsley and the zest and juice of one lemon. Increase the heat to bring it to a boil. When liquid begins to boil, add the seafood, cover and reduce the heat to med-low. Cook for about five minutes, then uncover and remove from the heat. Zest and juice the remaining lemon into the pan, stir in the cilantro and the avocado right before serving.
Monday, September 28, 2009
Sea Cucumber is a tasty meal and usually served on special occasions and the Lunar New Year. Also efficacious for the treatment
For More info visit to : www.seafood-
I have a group called LowFat Desserts but, even though I am keeping the name because it would be too much trouble to change, it is now going to be for all healthier desserts. That will also include low sugar, no sugar, diabetic and hopefully some low carb ones. Won't you please join me and send in your favoritees, too?
Sunday, September 27, 2009
Carrot with Toasted Almond Soup
1 cup sliced shallots (about 4 large)
1 bay leaf
1/4 teaspoon ground ginger
1 teaspoon curry powder
1 teaspoon chopped fresh thyme
1/2 stick (1/4 cup) unsalted butter
1 small boiling potato
1 1/2 lb carrots, peeled and cut crosswise 1/4 inch thick
1 3/4 cups chicken broth
1 cup apple cider
1 1/4 cups water
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup sliced almonds, toasted
Cook shallots, bay leaf, ginger, curry powder, and thyme in butter
in a 2- to 3-quart heavy saucepan over moderately low heat, stirring
occasionally, until shallots are softened and pale golden, 6 to 8
minutes. Meanwhile, peel potato and cut into 1/2-inch cubes.
Add potato to shallot mixture along with carrots, broth, cider,
water, salt, and pepper and bring to a boil. Reduce heat and simmer,
covered, until carrots are tender, 20 to 25 minutes. Discard bay
Puree soup in 2 batches in a blender until smooth, transferring as
blended to a large bowl (use caution when blending hot liquids).
Return to saucepan to reheat if necessary. Serve soup sprinkled with
Saturday, September 26, 2009
Super-Quick Fresh Tomato Soup
2 cups chopped yellow onions
1/4 cup olive oil, plus more for drizzling
2 teaspoons balsamic vinegar
2 teaspoons maple syrup or organic sugar
2 garlic cloves, thinly sliced
4 cups ripe tomatoes, chopped, including their juices, or you could use organic canned tomatoes
2 cups good-quality vegetable broth
Sea salt and freshly-ground black pepper, to taste
2 cups fresh basil leaves
1 slice bread, lightly toasted, per serving (optional)
1. In a heavy-bottomed stockpot over medium heat, cook onions in 1/4 cup olive oil for around 5 minutes, stirring occasionally, until onions are translucent. Add vinegar, sweetener, and garlic and continue to cook for 2 minutes, until garlic is fragrant and softened but not browned.
2. Add tomatoes and their juices. Simmer mixture 10 minutes, then add broth and return mixture to a simmer. Season with salt and pepper to taste. Tear basil leaves in pieces and add to soup.
3. Place toasted bread, if using, in the bottoms of individual bowls. Ladle soup on top, drizzle with a little olive oil, and serve.
Serves 4 to 8.
Friday, September 25, 2009
Cheesy Potato Soup
5 potatoes, peeled and cubed
1 small carrot, finely chopped
1/2 stalk celery, finely chopped
1 1/2 cups water
1 tsp salt
2 1/2 cups milk
3 tbsps margarine, melted
3 tbsps all-purpose flour
1 1/2 tsps steak seasoning
1 tsp ground black pepper
2 cups shredded four-cheese blend
In a large pot over medium heat, combine potatoes, carrot, celery, water
and salt. Bring to a boil, then reduce heat, cover and simmer until
potatoes are tender, 15 to 20 minutes. Once tender, stir in milk.
In a small bowl, combine melted margarine, flour, steak seasoning and
pepper. Stir into soup, increase heat to medium, and cook, stirring,
until thick and bubbly. Remove from heat and stir in cheese until
melted. Let stand 5 to 10 minutes before serving.
Minestrone Soup with Pasta, Beans and Vegetables - Robin Miller
Show: Quick Fix Meals with Robin Miller
Episode: Slow It Down
3 cups reduced-sodium vegetable or chicken broth
1 (28-ounce) can diced tomatoes
1 (15-ounce) can white (cannellini or navy) beans, drained
2 carrots, peeled and chopped
1 celery stalk, chopped
1 cup onion, chopped
1 teaspoon dried thyme
1/2 teaspoon dried sage
2 bay leaves
Salt and ground black pepper
2 cups cooked ditalini pasta
1 medium zucchini, chopped
2 cups coarsely chopped fresh or frozen spinach, defrosted
4 tablespoons grated Parmesan or Romano cheese
Basil sprigs, garnish, optional
In a slow cooker, combine broth, tomatoes, beans, carrots, celery, onion, thyme, sage, bay leaves, and 1/2 teaspoon each salt and black pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
Thirty minutes before the soup is done cooking, add ditalini, zucchini and spinach. Cover and cook 30 more minutes. Remove bay leaves and season, to taste, with salt and black pepper. Ladle soup into bowls and sprinkle parmesan cheese over top. Garnish with basil, if desired.
Largest active Food Network group on Yahoo...you won't be bombarded by chefs you have never heard of either!
Thursday, September 24, 2009
Fruit 'n Nut Chicken Salad
This is very good. Makes a very nice lunch served on a bed of
Recipe By : RecipesLostandFound (Steve Doyle)
Serving Size : 6 Preparation Time:
Categories : Salad
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------
1/2 cup mayonnaise or Miracle Whip salad dressing
1/4 cup sour cream
1/4 cup olive oil
1/3 cup finely chopped fresh basil or parsley
2 teaspoons grated lemon peel
2 tablespoons fresh lemon juice
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 cup pecan halves
6 cups cubed cooked chicken
4 large celery ribs, sliced
1 cup seedless red grapes
In a large bowl, whisk together all of the dressing ingredients until
smooth. Preheat the oven to 350 F. Spread the pecans on a baking sheet;
toast in the oven for 10 minutes, until fragrant. Let cool. Add to the
dressing bowl: chicken, pecans, celery and grapes and toss well. Let sit for
at least 5 minutes to allow the flavors to develop.
Recipe Source: RecipesLostandFound (Steve Doyle)