Coq au Vin Extraordinaire

Filed under: Recipes — Artflux at 6:55 pm on Wednesday, October 25, 2006

One of my flavorful favorites that is extraordinary and you can have some of the wine as well while cooking. It’s better if you get a young chicken. If you have an old one it will be a little tougher.

Ingredients:

3 tablespoons of butter or olive oil
Whole chicken
¼ lb minced salt pork
½ cup onions
½ cup white onions
1 sliced carrot
3 minced shallots
1 pealed garlic clove
2 tbs flower
2 tbs parsley
1 tbs marjoram
1 bay leaf
½ tspn thyme
1 tspn salt
pepper
brandy
1 ½ sherry or red wine

In a large pot put heat oil or butter. Add salt pork, onions, shallots carrot and garlic clove. Push veggies aside and brown the chicken in the fat. Add the flower, parsley, marjoram, bay leaf, thyme, salt, pepper and brandy.

Stir in 1 ½ cups of the wine or sherry. Simmer for about 1 hour covered.

Add the sauce and veggies over it before serving.

Teriyaki Chicken Breasts

Filed under: Recipes — Artflux at 6:32 pm on Friday, October 20, 2006

This is a quickie recipe when your time is sparse and your not into heating up the oven. You can throw it together in no time at all.

Ingredients:
1 or 2 whole chicken breasts depending on their size
Teriyaki sauce
Basil
Minced Onions
Tsp Olive Oil

Directions:
Cut the raw chicken breasts into cubes and place into a bowl. Pour teriyaki sauce over the chicken.  Add more sauce if it doesn’t cover the chicken parts.  Cover with saran wrap and let marinade in the bowl for 30 minutes.

Place just enough olive oil into a large frying pan to cover its surface.(a few tablespoons worth, your not deep frying). Turn on the heat to Med/High.

Drain off excess teriyaki sauce from the chicken and put the chicken into the frying pan.

Allow the chicken to cook some, then lightly sprinkle it with basil and minced onions. Continue to stir fry the chicken until most of the cubes are cooked, then lower the heat to medium or just a bit higher. Continue stirring the chicken until done.

Chicken cubes should have a nice yellow/brown color. Test by tasting. Total cooking time should be about 15 to 20 minutes but as in all cooking, the recipe time, and the real time it takes to cook are two different things.

Enjoy!

Number of Portions:2

Preparation Time? 45 minuets

Egyptian Lentils

Filed under: Recipes — Artflux at 5:01 pm on Sunday, September 17, 2006

Egyptian Lentils

I recently discovered this recipe. It’s one of my favorites.

Ingrediants:

1 c Lentils
2 Fresh chili peppers
1 1/2 c Regular rice
1 1/2 c Tomato sauce
1 c Elbow macaroni
2 tb Vinegar
3 tb Oil
1 lg Onion

Directions:

Place lentils in a saucepan and cover by 1″. Turn
heat to high, bring to a boil, turn down heat to
simmer, and cook covered for 35 minutes or until
tender. Drain and transfer to a large bowl. Set
aside. Bring 3 cups of water to a boil, add rice turn
down to simmer for 20 minutes and fluff up rice with a
fork and add to lentils. Boil 2 quarts of water, add
elbow macaroni and cook until tender. Add to
lentils.. In a small skillet add 1 tbl of oil and
saute finely chopped peppers for 2 minutes. Add the
tomato sauce, 1/2 cup of water, and the vinegar, bring
to a boil and simmer for 5 minutes. In another
skillet heat 2 tbls oil, add onions and saute until
brown around the edges. Garnish lentil mixture with
the onions and pour the tomato sauce over all. Serve
immediately.

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