2015年02月13日
Butternut Squash Risotto
For an incredibly filling but calorie-conscious dish, try this quick risotto, featuring medium-grain Arborio rice punched up with butternut squash, grated Romano cheese, garlic and fresh thyme.
By Woman's Day Kitchen
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Nutritional Information
Calories306
Total Fat10g
Saturated Fat3g
Cholesterol14mg
Sodium504mg
Total Carbohydrate44g
Dietary Fiber3g
Sugarsn/a
Protein10g
Calcium--
My Plate Inspired
Antonis Achilleos/Woman's Day
Serves: 4
Total Time: 35 min
Prep Time: 35 min
Ingredients
U.S. Metric Conversion chart
2 tablespoon(s) olive oil
1 onion, finely chopped
1/2 medium butternut squash (about 1 lb), peeled and cut into 1/4-in. pieces
2 clove(s) garlic, finely chopped
Kosher salt and pepper
3/4 cup(s) Arborio rice
1 cup(s) dry white wine
3 1/2 cup(s) low-sodium chicken or vegetable broth
2 teaspoon(s) fresh thyme
1/4 cup(s) grated Romano (1 oz), plus more for serving
Directions
Heat the oil in a large skillet over medium heat. Add the onion and cook, covered, stirring occasionally, until tender, 6 to 8 minutes.
Add the butternut squash, garlic, 1/2 tsp salt and 1/4 tsp pepper and cook, covered, stirring occasionally, until the squash is beginning to soften, 5 to 6 minutes. Stir in the rice and cook for 1 minute.
Add the wine and simmer until absorbed, 8 to 10 minutes. Add half the broth (1 3/4 cups) and simmer, stirring once, until absorbed, 8 to 10 minutes.
Add the remaining broth and simmer, stirring once, until the rice is tender and creamy and the broth has been absorbed, 8 to 10 minutes. Stir in the thyme and Romano. Serve with additional Romano, if desired.
By Woman's Day Kitchen
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Nutritional Information
Calories306
Total Fat10g
Saturated Fat3g
Cholesterol14mg
Sodium504mg
Total Carbohydrate44g
Dietary Fiber3g
Sugarsn/a
Protein10g
Calcium--
My Plate Inspired
Antonis Achilleos/Woman's Day
Serves: 4
Total Time: 35 min
Prep Time: 35 min
Ingredients
U.S. Metric Conversion chart
2 tablespoon(s) olive oil
1 onion, finely chopped
1/2 medium butternut squash (about 1 lb), peeled and cut into 1/4-in. pieces
2 clove(s) garlic, finely chopped
Kosher salt and pepper
3/4 cup(s) Arborio rice
1 cup(s) dry white wine
3 1/2 cup(s) low-sodium chicken or vegetable broth
2 teaspoon(s) fresh thyme
1/4 cup(s) grated Romano (1 oz), plus more for serving
Directions
Heat the oil in a large skillet over medium heat. Add the onion and cook, covered, stirring occasionally, until tender, 6 to 8 minutes.
Add the butternut squash, garlic, 1/2 tsp salt and 1/4 tsp pepper and cook, covered, stirring occasionally, until the squash is beginning to soften, 5 to 6 minutes. Stir in the rice and cook for 1 minute.
Add the wine and simmer until absorbed, 8 to 10 minutes. Add half the broth (1 3/4 cups) and simmer, stirring once, until absorbed, 8 to 10 minutes.
Add the remaining broth and simmer, stirring once, until the rice is tender and creamy and the broth has been absorbed, 8 to 10 minutes. Stir in the thyme and Romano. Serve with additional Romano, if desired.
Posted by え之 at
12:06
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2015年02月11日
Mushroom Chicken
triple-tested at the Good Housekeeping Research Institute
White wine, juicy chicken, and meaty mushrooms are a classic combination that never gets old.
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Nutritional Information
Calories270
Total Fat13g
Saturated Fat5g
Cholesterol--
Sodium570mg
Total Carbohydrate6g
Dietary Fiber1g
Sugars--
Protein32g
Calcium--
white wine and mushroom chicken
Emily Kate Roemer
Serves: 4
Ingredients
U.S. Metric Conversion chart
1 tablespoon(s) olive oil
1 1/4 pound(s) chicken cutlets
1/4 teaspoon(s) salt
1/8 teaspoon(s) pepper
10 ounce(s) sliced mushrooms
1 shallot, minced
1/2 cup(s) chicken broth
1/2 cup(s) white wine
2 tablespoon(s) butter
Chopped parsley, for garnish
Soft polenta, for serving (optional)
Sautéed broccoli rabe, for serving (optional)
Directions
In 12-inch skillet, heat olive oil on medium-high. Sprinkle chicken cutlets with salt and pepper. Cook 6 minutes or until cooked through, turning once; transfer to plate and cover. Add mushrooms and minced shallot to skillet. Cook 3 minutes. Add white wine; cook 2 minutes. Stir in chicken broth and juices on plate; cook to reduce by half. Off heat, stir in butter, then chopped parsley. Serve on soft polenta with sautéed broccoli rabe, if desired.
White wine, juicy chicken, and meaty mushrooms are a classic combination that never gets old.
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Nutritional Information
Calories270
Total Fat13g
Saturated Fat5g
Cholesterol--
Sodium570mg
Total Carbohydrate6g
Dietary Fiber1g
Sugars--
Protein32g
Calcium--
white wine and mushroom chicken
Emily Kate Roemer
Serves: 4
Ingredients
U.S. Metric Conversion chart
1 tablespoon(s) olive oil
1 1/4 pound(s) chicken cutlets
1/4 teaspoon(s) salt
1/8 teaspoon(s) pepper
10 ounce(s) sliced mushrooms
1 shallot, minced
1/2 cup(s) chicken broth
1/2 cup(s) white wine
2 tablespoon(s) butter
Chopped parsley, for garnish
Soft polenta, for serving (optional)
Sautéed broccoli rabe, for serving (optional)
Directions
In 12-inch skillet, heat olive oil on medium-high. Sprinkle chicken cutlets with salt and pepper. Cook 6 minutes or until cooked through, turning once; transfer to plate and cover. Add mushrooms and minced shallot to skillet. Cook 3 minutes. Add white wine; cook 2 minutes. Stir in chicken broth and juices on plate; cook to reduce by half. Off heat, stir in butter, then chopped parsley. Serve on soft polenta with sautéed broccoli rabe, if desired.
Posted by え之 at
12:05
│Comments(0)
2015年02月05日
Seared Chicken with Artichoke Panzanella
Panzanella is an Italian bread salad, and it’s not only tasty, but the perfect way to use bread that’s about to go stale. Artichokes are also essential to this dish, and you can use canned or frozen—just be sure to pat them dry to get a good sear.
By Woman's Day Kitchen
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Calories261
Total Fat13g
Saturated Fat2g
Cholesterol94mg
Sodium984mg
Total Carbohydrate20g
Dietary Fiber4g
Sugarsn/a
Protein42g
Calcium--
Con Poulous/Woman's Day
Serves: 4
Total Time: 25 min
Prep Time: 25 min
Ingredients
U.S. Metric Conversion chart
3 tablespoon(s) olive oil
2 slice(s) (up to 3) country bread, torn into 1-in. pieces (about 2 cups)
4 (6-oz) boneless, skinless chicken breasts
Kosher salt and pepper
1 can(s) (14-oz) artichoke hearts, rinsed and halved
2 clove(s) garlic, thinly sliced
1 tablespoon(s) fresh thyme
1 tablespoon(s) fresh lemon juice
2 cup(s) baby arugula
1 cup(s) grape tomatoes, halved brushless dc motor
Directions dc gear motors
Heat oven to 400°F. Heat 1 Tbsp oil in a large skillet
over medium-high heat. Add the bread and cook, tossing, until golden and crisp, 3 to 4 minutes; transfer to a bowl.
Wipe out the skillet and heat 1 Tbsp oil over medium-high heat. Season the chicken with 1?2 tsp each salt and pepper and cook until browned, 2 to 3 minutes per side. Neo skin lab Transfer the chicken to a baking sheet and roast until cooked through, 5 to 6 minutes.
While the chicken is cooking, wipe out the skillet and heat the remaining Tbsp oil over medium-high heat. Place the artichokes cut-side down in skillet and cook until Neo skin lab golden brown, 2 to 3 minutes.
Add the garlic and thyme to the skillet and cook, tossing, for 1 minute; stir in the lemon juice. Toss with the arugula, tomatoes, bread, and 1?4 tsp each salt and pepper. Serve with the chicken.
By Woman's Day Kitchen
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Calories261
Total Fat13g
Saturated Fat2g
Cholesterol94mg
Sodium984mg
Total Carbohydrate20g
Dietary Fiber4g
Sugarsn/a
Protein42g
Calcium--
Con Poulous/Woman's Day
Serves: 4
Total Time: 25 min
Prep Time: 25 min
Ingredients
U.S. Metric Conversion chart
3 tablespoon(s) olive oil
2 slice(s) (up to 3) country bread, torn into 1-in. pieces (about 2 cups)
4 (6-oz) boneless, skinless chicken breasts
Kosher salt and pepper
1 can(s) (14-oz) artichoke hearts, rinsed and halved
2 clove(s) garlic, thinly sliced
1 tablespoon(s) fresh thyme
1 tablespoon(s) fresh lemon juice
2 cup(s) baby arugula
1 cup(s) grape tomatoes, halved brushless dc motor
Directions dc gear motors
Heat oven to 400°F. Heat 1 Tbsp oil in a large skillet
over medium-high heat. Add the bread and cook, tossing, until golden and crisp, 3 to 4 minutes; transfer to a bowl.
Wipe out the skillet and heat 1 Tbsp oil over medium-high heat. Season the chicken with 1?2 tsp each salt and pepper and cook until browned, 2 to 3 minutes per side. Neo skin lab Transfer the chicken to a baking sheet and roast until cooked through, 5 to 6 minutes.
While the chicken is cooking, wipe out the skillet and heat the remaining Tbsp oil over medium-high heat. Place the artichokes cut-side down in skillet and cook until Neo skin lab golden brown, 2 to 3 minutes.
Add the garlic and thyme to the skillet and cook, tossing, for 1 minute; stir in the lemon juice. Toss with the arugula, tomatoes, bread, and 1?4 tsp each salt and pepper. Serve with the chicken.
Posted by え之 at
13:21
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