DeBone a chicken

http://www.youtube.com/watch?v=kAekQ5fzfGM

Pepin's recipe for Lox

Cured Salmon In Molasses 

    

1 large salmon fillet (about 1-1/2 pounds), preferably center cut of even thickness throughout, de-skinned and de- 

boned 

1/4 cup coarse (kosher-style) salt 

1 Tbs. sugar 

1 tsp. ground cumin 

1/2 tsp. ground allspice 

1/2 tsp. paprika 

1/4 tsp. ground nutmeg  

1/4 tsp. cayenne pepper 

1/4 cup dark molasses 

2 tablespoons dark soy sauce  

Place the Salmon in the center of a large piece of plastic wrap. In a small bowl, mix together the salt, sugar, 

cumin, allspice, paprika, nutmeg, and cayenne. Spread the mixture evenly on both sides of the salmon and wrap 

the salmon tightly in the plastic wrap. Place on a tray and refrigerate overnight, or for at least 24 hours to cure. 

When ready to proceed, mix the molasses and soy sauce together in a small bowl. Unwrap the salmon but don’t 

remove it from the plastic wrap. Pour half of the molasses mixture over the top of the salmon and spread it 

evenly over the surface. Then turn the salmon over and coat the other side with the remainder of the molasses 

mixture. Rewrap the salmon in the plastic wrap. Place it on the tray and return it to the refrigerator for at least 

24 hours more. Unwrap the salmon and remove it from the marinade. (It will have absorbed most of the 

marinade.) Discard any remaining marinade. Pat the fish lightly with paper towels and arrange it on a wire rack 

over a tray. Refrigerate it for another 24 hours to dry out. At serving time, slice the salmon thinly on a slant, and 

serve two or three slices per person with dark rye bread. Optional: Garnish the salmon with chopped onion, 

capers, and a drizzle of olive oil, if desired. 

Pad Thai

Delicious living.

1/2 cup fresh lime (1 med lime = 1/4 cup)
6 T  Soy sauce
6 T natural cane sugar
1-2 t crushed red pepper flakes
4 T virgin coconut oil
8 oz chicken
8 oz Thai rice noodles
4 large shallots thinly sliced
3 cloves of garlic
2 carrots thinly sliced diagonal
8 ounces about two handfuls of bean sprouts
1/3 cup roasted peanuts crushed
lime wedges of garnish

combine lime juice, sugar, soy sauce and pepper flakes in a small bowl, stirring thoroughly.

Place 2 T coconut oil in a skillet over high heat and add chicken. Fry until browned about 3 minutes.

In a large bowl pour hot water over noodles to cover and let soak for 6-8 minutes.

Place 2 T coconut oil a wok with high heat. Add shallots and garlic, add carrots, lime juice mixture, chicken and noodles. Remove from heat and add bean sprouts.

Garnish with lime and cilantro.

Taken from Tasty Touch blogspot

Taken from Tasty Touch blogspot

Mexican Gumbo (Qdoba Style)

People who know me well, know that I love NYC. Over the years that I have stayed in the East Coast,

 it wouldn't be an overstatement if I said, I visited NYC at least twice an year.And every time I visit, the 

place gets me excited even more. I could walk down the streets & avenues without feeling monotonous.

I don't believe I felt that with any other place that I visited.

My SIL and my brother got us into this Gumbo at Qdoba. PA does not have many locations within a 

decent driving distance and while I would like to call NYC my backyard with just an 1.5 hr drive, it 

wouldn't be practical for me to drive all the way every time I crave for the Gumbo:-(..So I have 

decided to make my own Gumbo of course to mimic the original 'masterpiece'.

Recipe:Internet

1 Tbsp Vegetable Oil or Olive Oil. I think Olive Oil workes best

2 Yellow Onions, chopped

3 Garlic Cloves, minced
2 tablespoons Cumin Powder

3 Banana Peppers , chopped
1 tsp Black Pepper POwder
32 Oz Vegetable Broth
16 oz water

1 Big Can of diced Tomatoes

1/4 cup Medium/Hot Salsa
1 cup cooked rice, preferably short grain
Lime Wedges
1 cup Black Beans, soaked overnight and cooked till tender;Alternately you can use 

the canned version but use it after draining all the liquid and washing the beans through the sieve
1/2 cup Parmesan Cheese
Sour Cream
Chopped Corainder
4-5 Tortilla Strips; If you cant find them in the store, cut the tortillas into strips and deep fry them.

• Heat the oil in a large nonstick pot
• Add the onions and cook till soft.
• Add the garlic and banana peppers and cook for a few min.
• Stir in the Cumin Powder and black pepper
• Add the Broth, water and diced tomatoes
• Simmer it for about 20 - 30 min.
• Stir in the Salsa and garnish with chopped coriander

To layer-

• Place a scoop of cooked rice,2 tbsps of black beans, a big ladle of the soup, sprinkle with parmesan cheese, a few lettuce leaves (optional).
• Serve with a scoop of sour cream and a lime wedge on the side with a few tortilla strip on top.
• Serve hot.

From Blog www.chef-in-training

Honey Sauced Chicken

I love finding new crock pot recipes, especially when those 
recipes have chicken. 

Chicken is my favorite meat.  This meal was absolutely delicious! 

The flavor in it was amazing!  

My hubby came home for lunch the other day and this is what I made.  

My entire family gobbled it up!

Honey Sauced Chicken

recipe from: Mmm...Cafe

• 3/4 pound chicken (of your choice)
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 1/2 cup honey
• 1/4 cup soy sauce
• 1/8 cup chopped onion (or 1/16 cup onion flakes)
• 1/8 cup ketchup
• 1 Tbs. vegetable oil
• 1 clove garlic, minced
• 1/4 tsp. red pepper flakes

Season both sides of chicken with salt and pepper, put into crock pot. 
In a small bowl, combine honey, soy sauce, onion, ketchup, oil,
 garlic and pepper flakes. 
Pour over chicken. Cook on low for 3 hours or on high 1 1/2 hours. 
Chicken into bite size pieces, then return to pot and toss with sauce. 
Serve over rice or noodles.

To bake chicken as a 30 minute meal:

Dice chicken and season both sides with salt and pepper, 
place in 8x8 pan. 
Pour sauce over chicken and bake at 350 for 20 minutes, 
stirring after 10 minutes.

Serves 2.

One more hummus recipe

Recipe Details

---

Easy Roasted Red Pepper Hummus

2 Servings, Prep Time: , Cook Time:

Description

This hummus can be made 1 day ahead. Keep it refrigerated, and bring to room temperature before serving. Tahini is a paste made from sesame seeds and can be found in many grocery stores.

Ingredients

• 2 cloves garlic, minced
• 1 (15 ounce) can garbanzo beans, drained
• 1/3 cup tahini
• 1/3 cup lemon juice
• 1/2 cup roasted red peppers
• 1/4 teaspoon dried basil

Directions

1. In an electric food processor, combine garlic, garbanzo beans, tahini, and lemon juice. Process until the mixture is smooth. Add roasted peppers and basil; process until the peppers are finely chopped. Season with salt and pepper. Transfer hummus to small bowl, cover and chill until you are ready to serve.

Nutritional Information Servings Per Recipe: 2 Amount Per Serving Calories: 445 Dietary Fiber: 10.8g Fat: 26.9g Carbohydrates: 44.1g Protein: 15.9g Sodium: 908.5mg Cholesterol: 0.0mg