CHICKEN TACOS WITH SALSA, CREMA & CILANTRO
This recipe from Georgeanne Brennan uses the meat of a supermarket roast chicken to create quick and easy tacos. It is best if the chicken is still warm, but not to worry if it has cooled off. The tacos will still be good. The tortillas may be wrapped in foil and warmed briefly in a regular oven or a toaster oven. Or, heat them quickly over a gas burner. Or, if they’re very, very fresh, simply use them at room temperature.
1 roasted 2- to 2 1/2-pound chicken
2 dozen 8-inch-diameter corn tortillas
1 to 1 1/2 cups salsa (mild or hot)
4 cups shredded red cabbage, or a mix of red and green
2 or 3 carrots, cut into thin coins or shredded
3 cups coarsely chopped cilantro leaves
1 cup Mexican crema, or light sour cream
Lemon and/or lime wedges
INSTRUCTIONS:
Coarsely chop or shred the chicken meat. Discard bones and skin.
Warm the tortillas, if desired. Set out the tortillas, fillings and garnishes, and let diners build their own tacos at the table.
Yields 24 tacos.
Serves 6 to 8.
PER SERVING: 120 calories, 11 g protein, 10 g carbohydrate, 4 g fat (1 g saturated), 30 mg cholesterol, 50 mg sodium, 2 g fiber. .
Written by Carrie on April 26th, 2006 with no comments.
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RASPBERRY SUMMER PUDDING
Desserts probably are the easiest part of a meal when it comes to energy-crunch cooking. Pick up one of the wonderful ice creams or sorbets available today, add a package of good quality crispy cookies and everyone will be happy. Or, if you want something really special, make this ruby-hued summer pudding by Marion Cunningham.
INGREDIENTS:
1 loaf sliced white bread (not thinly sliced)
6 cups fresh raspberries
1/3 cup sugar, or more to taste, depending on sweetness of berries
Whipped cream for garnish
INSTRUCTIONS:
Start with 12 slices of bread. The number of slices needed may vary. Cut the crusts off the bread.
Put 1 slice in the bottom of a 1-quart glass or stainless-steel bowl. Next, cover the sides of the bowl with slices of bread, each slice resting on the bottom slice. Don’t squeeze or force the slices to fit perfectly.
When you have finished, you’ll have some gaps. Cut pieces of bread about the same size as the gaps, then fit them into the holes.
When finished, the bowl should be neatly lined with a single layer of bread.
Put the berries in a mixing bowl and add the sugar. Lightly stir the berries to evenly distribute the sugar.
Taste and adjust for sweetness. If more sugar is needed, add a couple of spoonfuls at a time, then stir and taste again.
When the berries taste sweet enough, it’s time to finish the pudding.
Spoon the berries into the bread-lined bowl. Cover the berries with additional slices of bread, again filling in crevices where needed.
When the top is neatly covered, place a piece of plastic wrap over the pudding.
Place a plate on top (one that is slightly smaller in diameter than the bowl) and weight with a heavy object (a can or two of food or a brick).
Refrigerate for at least 6 hours. The weight will slowly press down the pudding, causing the raspberry juices to soak into the bread.
To serve, remove the weight, plate and plastic wrap from the bowl.
Invert a serving plate over the bowl. Firmly holding the plate and bowl together, quickly invert the two. The pudding should easily unmold onto the plate.
Carefully remove the bowl.
Serve with softly whipped cream.
Cover and refrigerate any leftovers (they’ll keep for up to 1 week).
Serves 6.
PER SERVING: 250 calories, 6 g protein, 53 g carbohydrate, 3 g fat (1 g saturated), 0 cholesterol, 288 mg sodium, 8 g fiber. .
Written by Carrie on April 25th, 2006 with no comments.
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CHICKEN & CELERY SALAD
A ready-to-eat deli or supermarket roast chicken is a fine idea for a delicious, low-cost and energy-conserving meal. Serve it as is with a tossed green salad and French bread, or use as an ingredient in a main dish, such as this entree salad by Georgeanne Brennan.
INGREDIENTS:
4 celery ribs, minced
2 cups chopped roast chicken meat, chilled
2 tablespoons light sour cream
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 1/2 tablespoons white wine vinegar
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
4 tablespoons chopped almonds or walnuts, toasted, if desired
1 tablespoon minced dried tomatoes
2 cups baby spinach leaves, or mixed garden salad greens
INSTRUCTIONS:
Combine the minced celery, chopped chicken meat, sour cream, mayonnaise, Dijon mustard, wine vinegar, the salt, pepper, chopped almonds or other nuts and the minced dried tomatoes in a large salad bowl.
Mix well with a wooden spoon.
Cover with plastic wrap and refrigerate for 15 minutes to 1 hour.
To serve, arrange the greens on salad plates and top with scoops of the chicken and celery salad.
Serves 3 or 4.
PER SERVING: 255 calories, 24 g protein, 5 g carbohydrate, 16 g fat (3 g saturated), 70 mg cholesterol, 447 mg sodium, 2 g fiber. .
Written by Carrie on April 24th, 2006 with no comments.
Read more articles on Side Dishes.
