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What are some easy, healthy recipes with little ingredients?

Aug 03, 2011 by RAWR | Posted in Cooking & Recipes

I have 4 or 5 chicken thighs, peppers, carrots, chicken broth, some other veggies, a little bit of pasta but they're different kinds, and lots of different spices. I'm really trying to eat healthier but right now we don't have much, so any healthy and easy recipes would be nice. Thank you in advance.

Thai chicken thighs: 1/6 cup minced green onions
1 garlic cloves, minced
1 1/2 tbsp hoisin sauce (if you don't have this, just use extra soy sauce & peanut butter)
1 tbsp peanut butter
1/2 tbsp minced ginger root
1/2 tbsp soy sauce
1/2 tbsp sesame oil (if you don't have this, use extra peanut butter)
1/2 tbsp lemon juice
1/4 tsp hot pepper sauce (optional)
1 lb chicken legs or chicken thighs
1 tbsp fresh coriander, chopped (optional -dried also works, reduce to 1 tsp)
In bowl, combine most of the onions, garlic, hoisin sauce, peanut butter, ginger, soy sauce, sesame oil, lemon juice and hot pepper sauce. Arrange chicken in shallow baking dish. Spoon sauce over chicken and bake in 375°F (190°C) oven for 45 to 50 minutes or until golden brown and juices run clear when pierced with a fork. Sprinkle with remaining green onion and coriander.

Mock Coq Au Vin: 4 chicken thighs
1/8 cup all-purpose flour
salt and pepper (to taste)
1 ¼ tsp dried thyme
3 small onions, quartered
1/2 cup dry white wine
In bag, shake together flour, 3/4 tsp of the thyme and salt and pepper. Add chicken in batches and shake to coat.
In large skillet or Dutch oven, heat 1/2-1 tbsp extra-virgin olive oil over medium-high heat; brown chicken on both sides, adding more oil if necessary. Transfer to plate.
Drain off fat in skillet, reduce heat to medium. Cook onions, stirring occasionally and adding more oil if necessary, until golden and softened, about 5 minutes.
Return chicken to skillet; pour wine over top. Cover and simmer, turning once until juices run clear when chicken is pierced, about 20 minutes. Transfer to platter and keep warm.
Add remaining thyme and ¼ tsp each salt and pepper to pan juices; boil until thickened, about 5 minutes. Pour over chicken. *if you have it, try putting in diced carrots and mushrooms

Oven "Fried" Chicken: ¼ cup (125 mL) all-purpose flour
1 tsp (5 mL) salt
11/2 tsp (7 mL) garlic powder
1 tsp (5 mL) paprika
1/2 tsp (2 mL) pepper
1/4 tsp (1 mL) dry mustard
4 chicken parts (breasts, legs or thighs)
1 cup buttermilk, optional
*optional: rinse chicken and marinate in buttermilk (in fridge) for 1 hour or longer.
Combine flour, 1/2 the flour, garlic powder, paprika, pepper and dry mustard. Rinse chicken if not marinated and sprinkle with remaining salt. Coat chicken in flour mixture (like doing shake-and-bake, or just dredge it). Bake 1 hour at 375, or til juices run clear when pierced.

Paprika Chicken: 4 boneless skinless chicken thighs
1/2 tbsp vegetable oil
1/2 onion, chopped
1 cloves garlic, minced
1/2 tbsp paprika
pinch each salt and pepper
1 can (10 oz/275 mL) tomatoes, chopped
1 tbsp tomato paste
1/2 sweet green pepper, diced
1/4 cup light sour cream
1 tbsp minced fresh parsley (if using dry, reduce to 1 tsp)
Dice chicken. Heat oil in skillet, brown chicken, working in batches if necessary.
Drain fat from pan; fry onion, garlic, paprika, salt and pepper over medium heat, stirring occasionally, until onion is softened, about 5 minutes.
Add tomatoes and tomato paste; bring to boil, stirring and scraping up brown bits from bottom of pan. Reduce heat and simmer for 10 minutes.
Return chicken and any juices to pan. Add green pepper; cover and simmer until sauce is thick enough to mound on spoon, about 10 minutes. Garnish with sour cream and parsley.

Or do a stir-fry: Chicken noodle stir-fry
1 lb boneless skinless chicken thighs, (about 5 or 6)
1 tbsp (15 mL) sodium-reduced soy sauce
1 tbsp (15 mL) sesame oil
1/4 tsp (1 mL) pepper
2 garlic cloves, minced
1 lb (454 gr) baby bok choy
2 tbsp (25 mL) vegetable oil
1 sweet red pepper, thinly sliced
1 tsp (5 mL) minced gingerroot
2 pkg dried ramen noodles
1/4 cup (50 mL) hoisin sauce
1 green onion, thinly sliced
Cut chicken into cubes. In bowl, toss together chicken, soy sauce, sesame oil, pepper and half of the garlic; marinate for 10 minutes. Cut baby bok choy in half lengthwise; set aside.
In wok or large skillet, heat 1 tbsp (15 mL) of the vegetable oil over high heat; stir-fry chicken mixture until browned and juices run clear when chicken is pierced, about 3 minutes. Add bok choy, red pepper, ginger and remaining garlic; stir-fry until vegetables are tender-crisp, about 2 minutes. Transfer to plate.
Add 1-1/2 cups (375 mL) water and remaining vegetable oil to wok; bring to boil. Discarding spice packets in packages, add noodles to wok; cover and steam until softened and loose, about 3 minutes. Break noodles apart with spoon.
Return chicken mixture to wok. Add hoisin sauce and green onion; toss.

OR just use whatever you have on hand in the stir-fry -peppers, chicken, broccoli, snow peas, are all nice; can make a simple sauce of soy sauce and a bit of corn starch; serve with rice or pasta.
You could also make a great soup!
Hope this helps!

What is a good beginner cookbook that also has healthy/easy recipes?

May 30, 2007 by Erin Elli | Posted in Cooking & Recipes

I want to start cooking but every time I look for recipes they either need a bunch of ingredients or they seem too overwhelming. I also want to start eating a little healthier so any book with very tasty yet healthy recipes would be a plus. Please let me know of any basic, easy, and healthy cookbooks.

Cooking for Dummies is one of my faves. I also subscribe to Cook's Country Magazine. They have a lot of helpful tips, and they describe *why* things in the recipes work so you can learn to create dishes on your own.

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Chinese food is healthy | FeelTASTE find easy recipes that taste good

by admin

Chinese restaurants have spread around the crowd donation customary chow from the east, therefore, at the ask for of one of our readers (olguitaaaa), conducted a nutritional enquiry of Chinese foodstuffs.

First, we illuminate that the commons superiority and nutritional properties of Chinese preparations, changes depending on each of the dishes, however, try to analyze in normal, Chinese subsistence.

In eastern comestibles, vegetables predominate, as well as healthy fats and barren proteins. Also, the proportions of each victuals are carefully planned for each platter, which contributes to eat what we lack in attitude.

Furthermore, the fount of cooking tends to favor fitness, because it dominated the steam cooking, thin out and even takes tend of them apposite indicate to conserve nutrients, flavor and qualities of foods, for criterion, plants at are normally brittle.

Condiments and sauces are other unique features Chinese rations, most uncommonly the scallions, ginger and soy sauciness, all digestive properties and constructive for the substance, although the latter can be very tall in sodium.

So far we seem to be at a very healthy and life-giving rations, however, Chinese sustenance are also a class of fried, and they do not always operate the same way out east, where is this healthy edibles documentation.

Therefore, we conclude that the genuine Chinese aliment is very beneficial, balanced, but not always the same that we get in restaurants, we all skilled in that what we eat out, always further status and more caloric than that expert in.

So when we go to eat Chinese aliment, take into account this and try to determine dishes with more vegetables, not fried and ask for sauces that are not incorporated into the preparation, but to be served alone, so as to curb the amount of these to wear out.

Everything can be healthy in for worth tactics, depending on many factors, we only cognizant of this and judge the most healthy and life-giving choices, not forgetting the soup and our after to eat something tasty.

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