The Queen’s Kitchen

 

No Fat Vegitarian Taco Filling February 2, 2006

Filed under: Healthy,Main Dish,Vegitarian — Carrie @ 7:43 pm

1 red bell pepper, peeled, seeded, diced
1 dl rice
2 dl water
1 can beans of your choice
1 can crushed tomatos
1 packet taco seasoning

Mix it all together in a pot and let simmer for 25 minutes or until rice is done. (To give it more flavor you can throw in chopped onion and minced garlic. You probably should soften that up in a little oil first though).

 
 

Curry Rice with Mango Sauce

Filed under: Side Dish/Salad — Carrie @ 7:27 pm

1 T. cooking oil
1 leek OR 4 green onions, chopped
2 carrots, grated
2-3 tsp. curry
2 cups chicken stock (you can use bullion cubes and water if you want)
1 cup instant rice (the amount of chicken stock and rice may vary by the type of rice you are using–check package for directions)

Heat oil in a medium sauce pan. Add leek (or onions) and grated carrots. Saute until soft.
Add the chicken stock to the onions and carrot and bring to a boil. Stir in the curry, then add the rice. Stir well, then cover and let simmer on low for 20-25 minutes.

Sauce
2 T. mango chutney
1/2 cup (2 dl) sour cream
1/8 tsp. salt

Combine all ingredients and stir well.
This may be served with any type of Indian meal from tandoori chicken, to curry to marianated beef.

 
 

Basil Butter Chicken

Filed under: Chicken,Main Dish — Carrie @ 7:20 pm

This is my very favorite chicken dinner! It is in no way healthy, or easy, though so we only have it for special occasions. It’s a Jamie Oliver recipe.

Ingredients:
4 potatoes, peeled and cut into 1 cm slices
salt, pepper, oregano, basil
olive oil
fresh bunch of basil (I just use 2 T. dried basil)
2 T. butter, softened
2 skinless, boneless chicken breasts (I like to buy the packs of thin cut chicken and just use those–way easier than pounding out the breasts)
12 thin slices pancetta (I use regular bacon)
1 pint of cherry or grape tomatoes
a handful of pitted black olives

Directions:
Preheat oven to 220C/425F

Parboil the potatoes about 10 minutes. Drain and let them steam dry until cool. Toss with a little oil, salt, pepper, basil and oregano. Spread the slices out evenly on a baking tray and bake in the oven for about 40 minutes.

Chop the basil leaves up very finely and mix with the butter.

Lay your thin chicken breasts out on a cutting board. Salt and pepper each side.

Mix a bunch of basil together with butter and mush it all together. Take a lump and stick it in the middle of each chicken breast. Fold up the chicken breasts, then wrap each breast in the pancetta or bacon (you may find it helpful to use squares of baking paper to assist in the process). Secure with a toothpick.

Mix the cherry tomatoes with the olives and another glug of oil. When the potatoes are nearly cooked, throw the olives and tomatoes over them and add the chicken breasts on top. Put back into the oven for about 20-25 minutes or until the chicken and potatoes are cooked and crispy.

 
 

Two spicy chicken favorites

Filed under: Uncategorized — Carrie @ 7:15 pm

I don’t want to violate copywrite laws, so am posting links to two of my favorite recipes. They both use a pre-cooked chicken, which makes it easy. I modify these by leavig out the peas, garbanzo beans and raisins. They still taste really good. Sometimes I fry up the onions, then throw everything in the crockpot so it stays warm. Both recipes freeze really well with rice or pasta.

Indian Butter Chicken

Greek Chicken Stew