225 not low chicken Recipes

orzo (rice-shaped pasta; not greek), chicken stock or low-sodium broth, grated fresh orange zest, chopped fresh thyme, grated parmigiano-reggiano (1 cup), unsalted butter, salt, black pepper

onions, finely chopped (2 cups), unsalted butter, garlic cloves, minced, minced peeled fresh ginger, ground cumin, ground coriander, ground cardamom, salt, dried hot red pepper flakes, pack pumpkin (3 1/2 cups; not pie filling), water, reduced-sodium chicken broth (12 fl oz), unsweetened coconut milk (not low-fat ), olive oil, brown mustard seeds, fresh curry leaves

chopped shallots (about 4), fresh lemongrass stalks (optional), 1 or 2 outer leaves discarded and lower 6 inches of stalks thinly sliced, garlic cloves, chopped, chopped peeled fresh ginger, chopped fresh cilantro stems, bottled asian green curry paste, sugar, salt, turmeric, water, vegetable oil, unsweetened coconut milk (not low-fat ), reduced-sodium chicken broth (14 fl oz), dried flat 3/8-inch-wide rice noodles or 1/2 lb dried flat 1/8-inch-wide stir-fry rice noodles, peeled and deveined large shrimp (21 to 25 per lb), asian fish sauce , or to taste, fresh cilantro sprigs

grain white rice, water, sugar, well-stirred unsweetened coconut milk (not low-fat ; from a 13 1/2- to 14-oz can), salt, broccolini, peeled and deveined large shrimp (raw ; 20 to 25 per lb), sriracha sauce, cornstarch, reduced-sodium chicken broth, vegetable oil, lime wedges

low-sodium low-fat chicken broth, coconut milk (regular, not lite ), stalks lemongrass, sliced in large pieces, fish sauce, shrimp paste (use anchovy paste as a substitute), low sodium soy sauce, white vinegar, limes , zest of, limes , juice of, serrano chili peppers, chopped, ginger , julienned in fine,short 1/4 inch strips, garlic, thinly sliced, brown sugar, boneless skinless chicken breasts, cubed in very small pieces, white mushrooms, sliced, bok choy, chopped, tomatoes, diced, bean thread noodles , presoaked in hot water, fresh cilantro, chopped (leave the stems in !), lime juice, to taste (probably )

chicken, cut into 8 serving pieces. rinsed and patted dry, yellow onion, quartered, yellow onion, thinly sliced, chicken broth, divided (homemade or low-sodium canned ), light beer, adobo seasoning (not the sauce), worcestershire sauce, cilantro leaf, chopped, divided, garlic cloves, coarsley chopped, white rice, peas (fresh or frozen ), carrots, finely diced, green beans, trimmed and quartered, ketchup, salt, unsalted butter, red bell pepper, cored, seeded , ribbed and thinly sliced, green bell pepper, cored, seeded , ribbed and thinly sliced, pimento stuffed olive

low-salt chicken broth, sage plus 1 tbsp thinly sliced leaves, rosemary, breakfast sausage, casings removed, unsalted butter, onions, finely chopped, chopped celery, chopped flat-leaf parsley, chopped fresh thyme, kosher salt , freshly ground pepper, dozen small shucked oysters in their liquor (about 1 cup liquor), eggs, whisked, savory (not sweet ) cornbread cut into 3/4 cubes, stale or toasted in a 300o oven until dry

tamarind paste (use tamarind concentrate, not paste), palm sugar or 1/2 cup brown sugar, low sodium chicken broth or 1/4 cup low sodium vegetable broth, fish sauce (squid brand), low sodium soy sauce, garlic clove, minced, thai chili paste (to taste) or ground red pepper (to taste), lime juice (optional)

vegetable broth (i used low sodium and 99% fat free chicken) or 2 (14 -21 oz) cans chicken broth (i used low sodium and 99% fat free chicken), water, shredded cabbage, diced tomatoes (i use tomatoes with green chilies), extra-thick tomato sauce, potatoes, cut into 1/2 inch cubes , i used yukon gold (2 cups), carrots, sliced 1/4 inch thick (2 cups), onion, chopped (1/2 cup), stalks celery , including tops chopped (1 cup), bay leaves, salt, dried basil leaves, pepper, frozen creamed spinach, thawed (we re not hip on creamed spinach, use regular spinach or just leave out all together.), land o lakes cheddar cheese, shredded (1 cup)

raw long-grain rice, onion flakes, dried celery flakes, green pepper flakes (i know zatarain s puts these out, and they can sometimes be found in bulk spice bins), parsley flakes, bay leaf (i used 3 small ones), beef bouillon granules (i used 2 bouillon cubes), garlic powder, black pepper (always use freshly ground), thyme (i used leaves, not the ground), cayenne, water (low sodium if chicken broth) or 3 cups chicken broth (low sodium if chicken broth), petite diced tomatoes (i used tomatoes with chilies and some complained about the spice), cooked smoked sausage, chopped, cooked boneless skinless chicken breasts, chopped

pork sirloin roast or 2 lbs roast, olive oil, dried thyme, instant garlic (not garlic salt) or 1 tsp garlic powder (not garlic salt), dry white wine (or water), low sodium chicken broth, potatoes, peeled and cut in half, carrots, peeled and cut in half, onions, peeled and cut in half, head of cabbage, cored

firm tofu, cut into small cubes, button mushroom, sliced, onion, chopped, frozen peas, flour or 3 -4 tbsp cornstarch, vegetable bouillon cubes, water, soymilk (or regular milk if not vegan), salt and pepper, to taste

canola oil (more or less as needed), chicken tenders, frozen (not breaded ), extra-lean cured ham, chopped (i used cure-81), frozen cooked shrimp, onion, diced, red pepper flakes , to taste, cabbage, chopped, zucchini, chopped, frozen peas, green onion, chopped, ground ginger , to taste, curry powder , to taste, garlic powder , to taste, cinnamon , to taste

low sodium chicken broth, no-salt-added corn, black beans (rinsed and drained ), low-fat refried beans (not with the cheese), mild chunky salsa (1 jar or just diced tomatoes), chicken

chicken broth (i prefer organic, non-fat, low or no sodium), tomato, seeded and diced, chopped mild green chiles (do not drain), fresh cilantro, fresh lime juice, extra virgin olive oil, ground cumin, tortilla chips (optional)

low-sodium chicken or vegetable broth, arborio rice, pumpkin or butternut squash, small dice, canned pumpkin puree (not pumpkin pie filling), yellow onion, minced, chopped fresh basil, grated parmesan cheese, mascarpone cheese, olive oil

risotto with sausage and cranberry beans, make risotto , you absolutely must use a specific type of rice called arborio rice (carnaroli and vialone nano are also used, some say superior, but are more difficult to find). these types of rice release starch when stirred in a liquid; it is this process which makes risotto, otherwise you just have a starchy mess of mush. these types of rice are identified by their fat round grains and pearly appearance. they can be used to make other sorts of rice dishes, such as pilaf, but other types of rice cannot be used for risotto. arborio is no longer that much of a specialty product; it can be found in most large, well-stocked grocery stores in the italian section. or sometimes, misguidedly, in the asian section., okay , so now we have the rice. you will also need some good, low-salt stock or broth - it should be low-salt not for health reasons, but because a good deal of it will evaporate, leaving its salt behind, and i like to have more control over the salt in a dish. it can be homemade, but i m not going to be a snob about it because, in truth, we go through gallons of store-bought stock in this household and i don tsp see that changing anytime soon. furthermore, risotto is actually a dish which can be whipped up out of thin air when it seems as though you have nothing to eat, as long as you have butter, rice, stock, maybe a few herbs, and some leftover parmesan. i like the kind of stock purchased in tetrapak cartons, because they are resealable and can be put in the fridge and used as needed. if you really want to use homemade but you don tsp have time to make stock or don tsp like the aroma of roasting bones in your house (i don tsp blame you), you can buy really great stock at north market poultry and game - it is expensive, but can be diluted with a 2- or 3-to-1 ratio of water to stock, so it stretches. my general guideline is to plan on 1/4 cup dry rice per person, and about 4 cups of stock to 1 cup of rice. of course, this isn tsp exact and will vary depending on your elevation and the phases of the moon, but it s a good place to start. i usually just use 4 cups of stock and then dilute with water or wine (or sometimes beer, if that s all i have) if i feel i m going to run out., well, we have rice and stock covered, now we just need our setup: place the stock in a saucepan on your rear burner, bring to a simmer, and leave it there with a 6-8 oz ladle in, and place a large, wide saute pan (must be really large, plan that your rice will at least quadruple in size) or dutch oven on the burner in front. get out your favorite wooden spoon and flex your stirring arm., nice thing about using sausage is it s so full of flavor you can leave out the usual onion/garlic/shallot/celery nonsense if you re tired and don tsp feel like chopping. furthermore, sausage goes from the freezer to the pan without suffering too much. okay, let s go, risotto with sausage and cranberry beans - serves 4, links italian sausage , or 1 lb bulk (or hot, or a combination - definitely with some fennel), casings removed, cooked cranberry beans or 1 can white beans, drained, arborio rice, beef , chicken or vegetable stock, butter, freshly, finely grated parmesan cheese , plus more for garnish, an oz) flat-leaf parsley, chopped finely, lemon juice , or juice from 1/2 lemon, salt and black pepper to taste, red pepper flakes to taste, optional, good balsamic vinegar , optional

this earthy-tasting , full-flavored pork and hominy stew originated in mexico, although it is now extremely popular in the american southwest. this stew is typically accompanied by an assortment of crunchy toppings (each in a small bowl) and warm tortillas. verde means green in spanish and green pozole, not surprisingly, is lighter and more refreshing than red pozole. green pozole is prepared with lots of cilantro, fresh jalapenos, and tomatillos. these ingredients are cooked for a very short time; the flavors are bigger, brighter, and fresher than pozole with red sauce. a slightly different set of garnishes accompanies green pozole as well: diced tomato, diced avocado, and minced jalapeno. in other words, forego the cilantro, oregano, and ancho chile puree garnishes suggested for pozole rojo., stew, bone-in pork picnic shoulder roast , (about 5 lb), salt and ground black pepper, vegetable oil, onions , chopped coarse (about 3 cups), garlic cloves , minced or pressed through a garlic press (about 5 tsp), chopped fresh oregano leaves , or 1 tsp dried mexican oregano, low-sodium chicken broth, hominy , white or yellow, drained and rinsed, verde sauce, tomatillos , husked, washed, and quartered, jalapeno chiles (medium) , stemmed, seeded, and chopped coarse, onion , chopped coarse, water, fresh cilantro leaves and stems (about 5 cups), limes , cut into quarters, head romaine lettuce , sliced crosswise into thin strips, radishes , sliced thin, onion , minced, fresh cilantro leaves , roughly chopped, fresh oregano , or dried mexican oregano, chopped, corn or flour tortillas , warmed