AMERICAN PIE RECETAS

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HEALTHY RECIPES - AMERICAN INSTITUTE FOR CANCER RESEARCH



Healthy Recipes - American Institute for Cancer Research image

Including colorful, flavorful salads in your weekly meal plan is an easy way to get more nutrient-rich plant foods onto your cancer-protective table. This Caesar salad is a bit different (and more interesting!) than most Caesar salads, because the romaine hearts are first sliced, brushed with extra-virgin olive oil and seared in a skillet. From there, the warmed romaine is served with juicy tomatoes, cucumber slices, lean sautéed chicken and a drizzle of Caesar salad dressing. It’s lovely when served on a large platter, but the romaine can also be chopped and placed into four individual salad bowls with all the other goodies on top.

Proporcionado por Liz Weiss, MS, RDN

Categorías     Main Dish

Tiempo Total 34 minutes

Tiempo de Preparación 12 minutes

Hora de Cocinar 22 minutes

Rendimiento 4 servings

Número de Ingredientes 18

Chicken Marinade
1 Tbsp. extra-virgin olive oil
1 Tbsp. lemon juice
1 garlic clove, minced
1/2 tsp. dried oregano
1/4 tsp. kosher salt
A few pinches black pepper
1 pound chicken tenders
Salad
3 tsp. extra-virgin olive oil, divided
2 romaine hearts, sliced in half lengthwise
A few generous pinches kosher salt and ground black pepper
4 small tomatoes, each cut into 4 wedges
1 cup thinly sliced English cucumber (~ 1/2 English cucumber)
1 Tbsp. Caesar salad dressing
4 lemon wedges, optional
1/4 cup grated Parmesan cheese, optional

Paso a Paso:

  • For marinade, place olive oil, lemon juice, garlic, oregano, salt and pepper in small bowl and stir to combine. Place chicken in large, resealable plastic bag. Pour marinade over chicken. Remove air from bag and seal. Place in refrigerator and allow chicken to marinate for a minimum of 1 hour or as long as overnight.
  • To sear chicken, heat 1 teaspoon of oil in large nonstick skillet over medium heat. Cook chicken until cooked through and golden on the outside, 3 to 4 minutes per side. (Adjust cook time for thicker pieces.) Remove to a plate and cover lightly with aluminum foil.
  • Brush remaining 2 teaspoons oil over both sides of each romaine heart. Sprinkle with salt and pepper.
  • In the same large nonstick skillet, cook two romaine halves over medium heat until lightly charred, 1 to 2 minutes per side. Transfer to large serving platter. Repeat with remaining romaine. Arrange chicken, tomatoes and cucumber around charred romaine. Drizzle dressing over lettuce and serve with lemon wedges and Parmesan cheese, if desired.

Información Nutricional : Calories 240 Calories, ProteinContent 27 grams, FatContent 13 grams, FiberContent 1 g, SodiumContent 390 mg, SugarContent 2 grams, CarbohydrateContent 4 grams, CholesterolContent 70 mg, SaturatedFatContent 1.5 grams, UnsaturatedFatContent 0 grams, TransFatContent 0 grams, ServingSize 240 grams

HOT CROSS BUNS RECIPE | BBC GOOD FOOD



Hot cross buns recipe | BBC Good Food image

Follow master baker Paul Hollywood's ultimate step-by-step guide to creating perfectly decorated fruit buns

Proporcionado por Paul Hollywood

Categorías     Treat

Tiempo Total 50 minutes

Tiempo de Preparación 30 minutes

Hora de Cocinar 20 minutes

Rendimiento Makes 15

Número de Ingredientes 15

300ml full-fat milk , plus 2 tbsp more
50g butter
500g strong bread flour
1 tsp salt
75g caster sugar
1 tbsp sunflower oil
7g sachet fast-action or easy-blend yeast
1 egg , beaten
75g sultanas
50g mixed peel
zest 1 orange
1 apple , peeled, cored and finely chopped
1 tsp ground cinnamon
75g plain flour , plus extra for dusting
3 tbsp apricot jam

Paso a Paso:

  • Bring 300ml full-fat milk to the boil, then remove from the heat and add 50g butter. Leave to cool until it reaches hand temperature. Put 500g strong bread flour, 1 tsp salt, 75g caster sugar and 7g sachet fast-action or easy-blend yeast into a bowl. Make a well in the centre. Pour in the warm milk and butter mixture, then add 1 beaten egg. Using a wooden spoon, mix well, then bring everything together with your hands until you have a sticky dough.
  • Tip on to a lightly floured surface and knead by holding the dough with one hand and stretching it with the heal of the other hand, then folding it back on itself. Repeat for 5 mins until smooth and elastic. Put the dough in a lightly oiled bowl. Cover with oiled cling film and leave to rise in a warm place for 1 hr or until doubled in size and a finger pressed into it leaves a dent.
  • With the dough still in the bowl, tip in 75g sultanas, 50g mixed peel, zest of 1 orange, 1 finely chopped apple and 1 tsp ground cinnamon. Knead into the dough, making sure everything is well distributed. Leave to rise for 1 hr more, or until doubled in size, again covered by some well-oiled cling film to stop the dough getting a crust.
  • Divide the dough into 15 even pieces (about 75g per piece). Roll each piece into a smooth ball on a lightly floured work surface. Arrange the buns on one or two baking trays lined with parchment, leaving enough space for the dough to expand. Cover (but don’t wrap) with more oiled cling film, or a clean tea towel, then set aside to prove for 1 hr more.
  • Heat oven to 220C/200C fan/gas 7. Mix 75g plain flour with about 5 tbsp water to make the paste for the cross – add the water 1 tbsp at a time, so you add just enough for a thick paste. Spoon into a piping bag with a small nozzle. Pipe a line along each row of buns, then repeat in the other direction to create crosses. Bake for 20 mins on the middle shelf of the oven, until golden brown.
  • Gently heat 3 tbsp apricot jam to melt, then sieve to get rid of any chunks. While the jam is still warm, brush over the top of the warm buns and leave to cool.

Información Nutricional : Calories 226 calories, FatContent 4 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 41 grams carbohydrates, SugarContent 14 grams sugar, FiberContent 2 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.5 milligram of sodium

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