Tag archive for "brown rice"

Chicken Cutlets Stuffed with Curried Vegetables, Olives, and Brown Rice

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Chicken Cutlets Stuffed with Curried Vegetables, Olives, and Brown Rice

No Comments 16 November 2013

This holiday chicken cutlet recipe is by Rosette Setton- a true gourmet cook in the Syrian Jewish community. She sells delectable mazza and caters all types of events. Any recipe from Rosette is a real treasure! Your can text Rosette at (917) 748-9644.

 

Chicken Cutlets Stuffed with Curried Vegetables, Olives, and Brown Rice

Chicken Cutlets Stuffed with Curried Vegetables, Olives, and Brown Rice

Ingredients

    Stuffing
  • one pkg of white meat chicken cutlets thin
  • one cup of brown rice
  • one onion, fresh garlic
  • celery
  • oregano
  • one jar of pitted calamata olives
  • olive oil
  • one bunch of asparagus
  • Sauce:
  • 1/2 cup of of calamata olives
  • red pepper flakes
  • fresh oregano
  • 1/2 tsp of curry powder
  • 1/4 cup of water

Instructions

  1. Recipe for chicken roll ups you will need one pkg of white meat chicken cutlets thin , one cup of brown rice ,one onion, fresh garlic , celery , oregano, one jar of pitted calamata olives , olive oil ,one bunch of asparagus.
  2. Put a little olive oil in a pot.
  3. Dice onion and celery small and sauté onion and then sauté celery.
  4. Add brown rice with two cups of water ,salt and pepper, and olives till cooked , rinse cutlets and stuff and roll and put in a glass Pyrex drizzled with olive oil and add 6 cloves sliced garlic,
  5. Prepare sauce:
  6. In a cup put 1/2 cup of juice of calamata olives , red pepper flakes , fresh oregano , 1/2 tsp of curry powder a 1/4 cup of water mix and pour this on chicken plus one cup of calamata olives.
  7. Bake at 350 for 45 min covered and 20 min uncovered
  8. Let cool and then wash and trim asparagus and push like two or three pieces through cutlet , warm and serve on a pretty platter .
http://www.thejewishhostess.com/chicken-cutlets-stuffed-with-curried-vegetables-olives-and-brown-rice/

Kosher Rolled Chicken Cutlets

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Low Fat Whole Wheat and Honey Breakfast Banana Loaf

breakfast recipes, kosher bread recipes, kosher dessert recipes, kosher recipes, mothers day recipes, shavuot recipes and ideas

Low Fat Whole Wheat and Honey Breakfast Banana Loaf

2 Comments 08 January 2012

I originally found this whole wheat banana bread recipe on the King Arthur website. I kept experimenting and trying to make it taste good while making it low fat and sugar free. When I tried using Earth Balance instead of butter, it really was still not low fat, and it had a bitter after- taste. I decided to try applesauce instead of the butter and it added a nice sweetness to the recipe while still keeping the banana bread moist. I also substituted brown rice syrup for the brown sugar  and it was slightly less sweet but delicious.  I doubled the amounts, and baked this delicious healthy breakfast bread into mini paper loafs and sent it over to my married kids so that they keep coming back for more…….

If you use brown rice syrup in this recipe you will taste the delicate sweetness but you will not experience the sudden spike in blood sugar caused by desserts made with regular sugar .  Natural, and made with fermented brown rice, brown rice syrup is a great source of manganese, iron, potassium and B- group vitamins. Read more about Brown Rice syrup HERE. Enjoy! Marlene

 

Low Fat Whole Wheat and Honey Breakfast Banana Loaf

Low Fat Whole Wheat and Honey Breakfast Banana Loaf

Ingredients

    Whole Wheat and Honey Breakfast Banana Loaf Recipe:
  • 1/2 cup applesauce
  • 1 cup brown rice syrup (or 1/2 cup dark brown sugar, firmly packed)
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 large bananas, cut into chunks
  • 1/4 cup honey
  • 2 large eggs
  • 2 cups whole wheat flour
  • 1/2 cup chopped walnuts

Instructions

  1. Preheat your oven to 350°F. Lightly grease an 8 1/2″ x 4 1/2″ or 9″ x 5″ loaf pan.
  2. In a large bowl, beat together the applesauce and brown rice syrup until smooth. Add the vanilla, baking soda, salt, and bananas, beating until well combined. The mixture will be fairly smooth, with some scattered small chunks of banana.
  3. Beat in the honey and eggs.
  4. Add the flour, then the walnuts, stirring until smooth.
  5. Spoon the batter into the prepared pan, smoothing the top. Let it rest at room temperature for 10 minutes.
  6. Bake the bread for 50 minutes, then gently lay a piece of aluminum foil across the top, to prevent over-browning. Bake for an additional 10 to 15 minutes, then remove the bread from the oven; a long toothpick or cake tester inserted into the center should come out clean.
  7. *All ovens vary in temperatures so please use your discretion with baking times! Allow the loaf to cool for 10 minutes; then remove it from the pan, and set it on a rack to cool completely.
  8. Yield: 1 loaf, 16 to 18 servings.
http://www.thejewishhostess.com/whole-wheat-and-honey-breakfast-banana-loaf/

 

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Healthy Colorful Forbidden Black Rice Salad

kosher pareve recipes, kosher recipes, kosher rice and pasta recipes, mothers day recipes, rosh hashanah pasta, salads, and lunch ideas, shavuot recipes and ideas

Healthy Colorful Forbidden Black Rice Salad

1 Comment 31 July 2011

Lately black rice has been making huge headlines on the food scene. What IS black rice? Where has it been all these years????
Well, scientists have just discovered that black rice is a treasure trove of nutrition. Hailed for thousands of years in China as a food for the royals, its benefits lay hidden to us common folk  till now.  A spoonful of black rice bran contains more health promoting  antioxidants than are found in a spoonful of blueberries, plus the bran within the rice has less sugar, more fiber and an abundance of vitamin E.
As healthy as brown rice is, however, researchers think black rice may be even healthier. They analyzed samples of black rice bran from rice grown in the southern United States and found it possesses higher level of anthocyanins antioxidants than brown rice bran.
So, of course when my gourmet kosher foodie friend Debbie Gindi told me about this unbelievable recipe that her whole gourmet foodie family wiped out in 10 minutes, then I knew that my Jewish Hostess readers would love it. Here goes!

Healthy Colorful Forbidden Black Rice Salad
  • 2 c black rice(NOT WILD RICE)
  • 3 1/2 c water
  • 1 lb diced roasted sweet potatoes
  • 1/2 c roasted corn kernels(can be frozen type)
  • 1/2 c red peppers,chopped
  • 1/2 c yellow peppers,chopped
  • 6 scallions,chopped(white n light green part only)
  • 1/4 c dried cherries(preferably unsweetened)

Dressing:

  • 1/3 c reduced sodium tamari
  • 1/2 c sesame oil
  • 1 TBSP ume plum vinegar
  1. Preheat oven to 400.
  2. Peel and dice the sweet potatoes. Place in greased tray. Toss with 1 tsp olive oil. Roast in oven for appx 25 minutes.
  3. Put “forbidden” black rice and water in a medium saucepan. Bring to a boil over high heat reduce cover and cook 30 minutes.
  4. Whisk tamari,sesame oil and ume vinegar together.
  5. When rice is warm toss all dressing into rice. Add sweet potatoes,peppers,corn,scallion and cherries. Serve room temperature or chilled .

Find more black rice recipes HERE:

Forbidden Rice Pudding With Blueberries from New York Times

Black Rice Pudding from Epicurious

Thai Forbidden Rice Salad from Barefoot Kitchen Witch

Forbidden Rice and Beans from Whole Foods

Learn more:http://www.naturalnews.com/029735_black_rice_antioxidants.html#ixzz1FIA6x0G3

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Stir-Fry Brown Rice by Lisa Bailey

kosher pareve recipes, kosher recipes, kosher rice and pasta recipes, kosher vegetable recipes

Stir-Fry Brown Rice by Lisa Bailey

1 Comment 08 June 2010


Don’t know what to do with leftover brown rice?

This healthy version of stir fry is really an interesting mix of different flavors with curry and ginger.

Ingredients:

2 tablespoons Canola oil

1 small onion chopped

1 tblspn of chopped ginger

¾ cup green beans, cleaned and cut

½ cup Shredded carrots

1 tablespoons curry powder

3 cups of day old cooked brown rice

1 cup of canned chick peas rinsed and drained

1 cup of grape tomatoes halved

2 tablespoons low sodium soy

Blk pepper to taste

Heat skillet add oil, onion and ginger, cooking until yellow (5-10 min.)

Add green beans and carrots, cooking a few minutes. Stir in curry powder and add in brown rice. Cook for 2 minutes combining with vegetables. Add chickpeas, tomatoes, soy sauce and black pepper. Stir fry for one minute and serve.

Lisa Bailey

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