top 5 recipes from france enjoy it


CHICKEN NOODLE SOUP


For classic comfort food, nothing beats chicken noodle soup. And this slow-cooker recipe is almost effortless—the whole bird is slow-poached on top of vegetables, creating a delicious, rich broth.

Ingredients

  • 8 CUPS WATER
  • 4 CARROTS, CUT INTO ¼-INCH SLICES
  • 4 STALKS CELERY, CUT INTO ¼-INCH SLICES
  • 1S MALL ONION, CHOPPED
  • 2 BAY LEAVES
  • ½ TEASPOON DRIED THYME
  • 1 TABLESPOON SALT
  • ½ TEASPOON GROUND BLACK PEPPER
  • 1 WHOLE CHICKEN (3½ POUNDS)3 CUPS EGG NOODLES, UNCOOKED
Directions
1. In 4½- to 6-quart slow-cooker bowl, combine water, carrots, celery, onion, bay leaves, thyme, salt, and pepper. Place whole chicken on top of vegetables. Cover slow cooker with lid and cook as manufacturer directs on Low 8 to 10 hours or on High 4 to 5 hours.
2. Transfer chicken to cutting board. Discard bay leaves. Add noodles to slow-cooker bowl; cowl with lid and cook (on Low or High) twenty minutes.
3. whereas noodles cook, take away and discard skin, fat, and bones from chicken; shred meat.
4. Skim fat from soup and discard. Return chicken to soup to serve.


CLASSIC BEEF STEW 



Be sure to trim excess fat from the chuck to keep both calories and saturated fat in check.

Ingredients

  • 2 POUNDS BONELESS BEEF CHUCK, TRIMMED OF FAT AND CUT INTO 1½-INCH PIECES
  • 4 TEASPOONS OLIVE OIL
  • 1 LARGE ONION (12 OUNCES), CHOPPED
  • 2 GARLIC CLOVES, FINELY CHOPPED
  • 1 CAN (14 OUNCES) DICED TOMATOES
  • 2 CUPS DRY RED WINE
  • 1 BAY LEAF
  • 1 TEASPOON SALT
  • ¼ TEASPOON GROUND BLACK PEPPER
  • ¼ TEASPOON DRIED THYME
  • 1½ POUNDS POTATOES, PEELED AND CUT INTO 1½-INCH PIECES
  • 6 CARROTS, PEELED AND CUT INTO 1-INCH PIECES
  • 1 CUP FROZEN PEAS
  • 2 TABLESPOONS CHOPPED FRESH PARSLEY LEAVES

Directions

1. Preheat oven to 325°F. Pat beef dry with paper towels. In 6-quart Dutch oven, heat 2 teaspoons oil over medium-high heat until very hot. Add half of beef and cook 5 minutes or until well browned on all sides. Transfer beef to large bowl. Add remaining 2 teaspoons oil to Dutch oven and repeat with remaining beef.
2. Reduce heat to medium. Add onion to pot and cook, stirring occasionally, until tender, about 5 minutes. Add garlic and cook 30 seconds or until very fragrant. Stir in tomatoes with their juices. Add wine, bay leaf, salt, pepper, thyme, and beef with its accumulated juices. Heat to boiling over high heat. Cover and transfer to oven. Cook 1 hour. Add potatoes and carrots; cook 1 hour longer or until vegetables are fork-tender. Discard bay leaf.
3. With slotted spoon, transfer vegetables and beef to bowl and cover with foil to keep warm. Skim and discard fat from cooking liquid.
4. Raise heat to medium-high and cook liquid until slightly reduced, 5 to 7 minutes. Stir in frozen peas and cook 1 to 2 minutes longer or until heated through. Spoon liquid and peas over meat mixture. Sprinkle with parsley.

OVEN-FRIED CHICKEN TENDERS WITH FIVE-SPICE BBQ SAUCE


Chicken tenders are dipped in egg white, lightly breaded with panko and sesame seeds, and then baked to keep calories and fat in check. Five-spice powder and a little brown sugar make the barbecue sauce delectable.

Ingredients

  • ¾ CUP PANKO (JAPANESE-STYLE BREAD CRUMBS)
  • 2 TABLESPOONS SESAME SEEDS
  • 1 LARGE EGG WHITE
  • 1 TEASPOON CHINESE FIVE-SPICE POWDER
  • ½ TEASPOON SALT
  • 1 POUND CHICKEN BREAST TENDERS
  • 1 TABLESPOON OLIVE OIL
  • 1 SMALL ONION, CHOPPED
  • ½ CUP KETCHUP
  • 1 TABLESPOON BROWN SUGAR
  • 1½ TEASPOONS CIDER VINEGAR
  • 1½ TEASPOONS WORCESTERSHIRE SAUCE

Directions

1. Preheat oven to 475°F. In 10-inch skillet, toast bread crumbs and sesame seeds over high heat, stirring frequently, until golden, about 5 minutes. Transfer crumb mixture to plate. Do not wash skillet.
2. In medium bowl, with wire whisk or fork, mix egg white, ½ teaspoon five-spice powder, and salt until foamy. Dip chicken tenders in egg-white mixture, then in crumb mixture to coat. Place tenders on cookie sheet and bake, without turning, until they lose their pink color throughout, 13 to 15 minutes.
3. meantime, in same pan, heat oil over medium heat till hot. Add onion and cook until soft and lightly browned, 8 to 10 minutes. Remove skillet from heat; stir in ketchup, brown sugar, vinegar, Worcestershire, and remaining ½ teaspoon five-spice powder. Pour sauce into small bowl and serve with tenders.

CHICKEN-FRIED STEAK


Whole-wheat flour, reduced-fat milk, and canola oil (instead of lard or bacon fat) makes this recipe for Southern chicken-fried steak just a little bit healthier. See photo.

Ingredients

  • 1 CUP WHITE WHOLE-WHEAT OR WHOLE-WHEAT FLOUR
  • ½ TEASPOON CAYENNE (GROUND RED) PEPPER
  • ⅝ TEASPOON SALT
  • 1 TEASPOON PEPPER
  • 1 LARGE EGG WHITE
  • 1 CUP PLUS 2 TABLESPOONS REDUCED-FAT MILK (2%)
  • 1 POUND SANDWICH-CUT BEEF STEAKS (EACH ¼ INCH THICK)
  • 4 TABLESPOONS CANOLA OIL

Directions

1. On plate, combine flour, cayenne, and ½ teaspoon each salt and black pepper. Set 2 tablespoons mixture aside.
2. In shallow dish, beat egg white and 2 tablespoons milk until frothy.
3 Dip 1 steak in flour mixture; shake off excess, then dip in egg mixture and let excess drip off. Dip in flour mixture again until coated; transfer to waxed paper–lined plate. Repeat with remaining steaks.
4. In 12-inch skillet, heat 3 tablespoons oil on medium-high until shimmering. Shake excess flour off one steak; rigorously boost hot oil. Cook a pair of to four minutes or till golden brown on either side, turning over once. Transfer to paper towels. Reheat oil; add another steak. Repeat until all steaks are cooked. Pour off fat from skillet; discard. Wipe out skillet.
5. In skillet, heat remaining 1 tablespoon oil on medium-low. Whisk in reserved flour mixture. Cook 1 minute or until fragrant, whisking. Gradually whisk in remaining 1 cup milk. Heat to boiling on medium, then cook a pair of minutes or till thickened, whisking. Whisk in remaining teaspoon salt and ½ teaspoon black pepper. Serve with steaks.

HEARTY FISH CHOWDER



Cod, bacon, and potatoes make this creamy chowder rich and satisfying. Reduced-fat milk keeps the calories in check.

Ingredients

  • 4 SLICES CENTER-CUT BACON
  • 1 LARGE CARROT, CHOPPED
  • 1 (13-OUNCE) CELERY ROOT (CELERIAC), PEELED AND CHOPPED
  • 1 LARGE ALL-PURPOSE POTATO, PEELED AND CHOPPED
  • 2 TABLESPOONS, PLUS ½ CUP WATER
  • 2 SMALL ONIONS, CHOPPED
  • 2  TABLESPOONS ALL-PURPOSE FLOUR
  • 1 CUP CLAM JUICE, BOTTLED
  • 1 POUND SKINLESS COD FILLETS, CUT INTO 1-INCH CHUNKS
  • ½ CUP REDUCED-FAT MILK (2%)
  • ¼ TEASPOON SALT
  • ⅛ TEASPOON GROUND BLACK PEPPER
  • FRESH FLAT-LEAF PARSLEY LEAVES, CHOPPED, FOR GARNISH

Directions

1. In 6- to 7-quart saucepot, cook bacon on medium 5 to 7 minutes or until browned and crisp, turning occasionally. Drain on paper towels; set aside and crumble when cooled. Discard all but 1 tablespoon bacon fat.
2. whereas bacon cooks, in massive microwave-safe bowl, mix carrot, celery root, potato, and a couple of tablespoons water cowl with airy wrapping and microwave on High 5 minutes or until vegetables ar merely tender.
3. Keep saucepot with rendered bacon fat on medium. Add onions and cook 6 to 8 minutes or until tender, stirring occasionally. Add carrot mixture and cook 2 minutes, stirring.
4. Add flour; cook 2 minutes, stirring. Add clam juice and ½ cup water; whisk until smooth. Heat to boiling, stirring often. Add cod chunks, cover, and cook 4 to 5 minutes or until fish just turns opaque throughout.
5. Stir in milk, salt, and pepper. Cook one to a pair of minutes or till hot however not boiling. Spoon chowder into shallow bowls; garnish with parsley and crumbled bacon.



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