"kilikini" wrote
>I was gifted a package of 1 pound of ground chicken . Well, I had no idea
>what to do with it (it's something I've never purchased) so I started
>Googling for ideas. One idea kind of stuck out, but there wasn't a recipe
>for it therefore I was hoping you folks could nudge me along.
> TFM® is low-carbing it, so a Spanish rice filling is out (which would
> sound perfect to me, but....).
Hi Kili! Since you asked, here's several interesting ones and I'll add
comments inside on adaptions for low-carb (most are already).
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Chinese Chicken Soup with Chicken-Stuffed Cabbage
Categories: Soups, Main dish, Chicken
Yield: 4 Servings
1/4 lb Lean Ground Chicken
1/4 lb Lean Ground Pork
1/4 c White part of Scallions;
-finely chopped
1/4 c Cooked Spinach; finely
-chopped
1 1/2 tb Cilantro; finely chopped
1 1/2 ts Dried Mint Leaves
1 ts Sesame Oil
4 ts Fresh Ginger; grated
2 ts Onion; finely chopped
1 tb Soy Sauce
12 Chinese Cabbage Leaves;
-blanched
12 Scallions; (Green Part)
-blanched
6 c Chicken Broth
Combine the chicken, pork, half the chopped scallions, the spinach,
cilantro, mint, sesame oil, 2 ts of the ginger, the onion and soy
sauce. Mix thoroughly. Spread a cabbage leaf flat on a work surface.
Place a heaping teaspoon of the meat mixture in the center of the
leaf. Fold sides of the leaf over the filling. Fold the top of the
leaf over the filling. Roll filling down the leaf one turn. Trim away
excess stem.
Tie package with a scallion green. Wrap remaining cabbage leaves in
the same way. Bring the chicken broth to a boil. Simmer the cabbage
packages in the broth 6-7 minutes until firm to the touch. Divide
remaining chopped scallion and ginger among 4 large soup bowls. Place
3 cabbage packages in each bowl and ladle chicken broth over the top.
Per Serving: Calories: 150, Protein: 20 g, Carbohydrate: 10 g, Fat: 4
g, Saturated Fat: 1 g, Cholesterol: 35 mg, Sodium: 315 mg, Fiber: 2 g.
Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The
Shadow Zone IV - Stinson Beach, CA
Killi- you can use all chicken for this but if you have some ground pork,
mix it in. Especially if that chicken is white breast.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Chicken and Chinese Chive Shu-Mei
Categories: Chinese, Chicken, Appetizers, Groundmeat
Yield: 24 Servings
Filling:
1 lb Ground chicken
1/2 c Finely chopped Chinese
-garlic chives
1 Clove garlic, crushed
1 tb Dry sherry
1 tb Light soy sauce
1/2 ts Freshly grated ginger
1/2 ts MSG (opt)
1 pn Sugar
1 1/2 ts Sesame oil
1 tb Cornstarch
1 ts Salt
1/2 ts Ground white pepper
Assembly:
Additional whole chives
24 Shu-mei wrappers (Gyoza
-skins)
Mix all filling ingredients together. Whip by hand until the mixture
holds together very well. Place about 3/4 T filling in the center of
each wrapper and bring up the corners so that you have a little
"money bag." Leave the top open so that you can see some of the meat.
Blanch the whole chives in very hot tap water just for a moment. Tie
one chive around the neck of each dumpling so that it looks like it
is wearing a little green belt. Steam in an oiled bamboo steamer for
15 minutes, on high heat. From The Frugal Gourmet Cooks Three Ancient
Cuisines, Jeff Smith, Avon, c 1989. Typed by Terri St.Louis-Woltmon
O
.
From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
Killi, The wrappers are thin egg roll type wrappers. You can also fry
these.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Chicken and Red Bell Pepper Bolognese
Categories: Pasta, Low-fat, Sauces, Chicken
Yield: 4 Servings
1 tb Olive oil
1 sm Onion, chopped fine
1 md Garlic clove, chopped fine
1/2 lb Ground chicken breast
1/2 c Chardonnay or other dry
- white wine
1 cn Salt-free whole tomatoes
- (16-ounce)
1 tb Double-concentrate tomato
- paste
1 tb Fresh basil leaves, finely
- shredded
1 tb Fresh Italian parsley,
- finely chopped
2 ts Sugar
1 ts Fresh rosemary leaves,
- finely chopped
2 md Red bell peppers, roasted,
-peeled, stemmed, seeded,
-and coarsely chopped,
-juices saved
Cooked pasta of your choice
In a large saucepan or skillet, heat the olive oil with the onion and
garlic over moderate heat. When they sizzle, add the chicken and
saute it, stirring and breaking up the meat with a wooden spoon,
until it begins to brown, 5 to 7 minutes.
Add the wine and stir and scrape well to deglaze the pan. Add the
tomatoes, breaking them up with your hands, and stir in the remaining
ingredients.
Simmer the sauce until thick but still slightly liquid, 20 to 25
minutes. Spoon over cooked pasta -- spaghetti, fettuccine or
medium-sized tubles, shells or other shapes are recommended.
Directions for roasting bell peppers:
~------------------------------------ Place the peppers in a
foil-lined baking sheet in a 500 degree oven. Roast until their skins
are evenly blistered and browned, about 25 minutes, turning them 2 or
3 times so they roast evenly. Remove them from the oven and cover
them with a kitchen towel.
When the peppers are cool enough to handle, pull out their stems,
peel away their blackened skins; open the peppers up; and remove
their seeds, using a teaspoon to pick up any stray ones.
Take care not to lose any of the peppers' juices, which are also very
flavorful. You might want to pour them through a fine mesh strainer to
remove any seeds or bits of skin.
From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
Killi, this is a bit like what you were looking for.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Chicken Loaves with Marsala Mushroom Sauce
Categories: Chicken
Yield: 5 Servings
---For Chicken Loaves---
1 sm Onion; chopped fine
2 tb Olive oil
2 lb Ground chicken
1 Celery ribs; chopped fine
1/4 c Minced fresh parsley
1 1/2 ts Minced garlic
2 lg Eggs
1/4 c Milk
1/4 c Grated Parmesan cheese
1/2 c Fresh bread crumbs
MMMMM----------------------------REST---------------------------------
6 Garlic cloves; coarsely
-chopped
1/4 c Olive oil
1 c Sliced mushrooms
1 c Marsala wine
1 c Low sodium chicken broth
2 tb Unsalted butter
Prepare chicken loaves: 1. In a saucepan cook onion in oil over
moderate heat, stirring occasionally, until softened, and cool. In a
large bowl combine well chicken, celery, parsley, garlic, eggs, milk,
cheese, bread crumbs, and onion mixture. Cover mixture and chill 1
hour.
2. Divide chicken mixture into 5 equal portions and form into small
loaves.
3. In a large deep skillet cook garlic in oil over moderate heat,
stirring, until golden. Remove and discard garlic. Add chicken loaves
and cook, turning once, until golden. Add mushrooms and Marsala and
cook until liquid is reduced by half. Add chicken broth and cook,
covered, 20 minutes, or until meat thermometer inserted in center
registers 170F. Transfer loaves to a platter and boil sauce until
reduced by half. Whisk in butter and pour sauce over loaves. Serves 5
generously.
Per serving: 694 Calories; 41g Fat (56% calories from fat); 63g
Protein; 9g Carbohydrate; 261mg Cholesterol; 504mg Sodium
Recipe by: Doug Arango's - Reprinted in Gourmet Magazine (4/94)
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
> on Aug 11, 97
Killi, this should be low carb enough?
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Ground Chicken Salad
Categories: Salads, Vegetables, Dressing, Chicken
Yield: 4 Servings
1 lb Ground chicken
2 tb Oil
1 Clove garlic, minced
1/2 c Yellow onion chopped
1 1/2 ts Seasoned salt
1 ts Paprika
1/4 ts Pepper
1 tb Worcestershire sauce
1 Sm head iceberg lettuce chop
1/2 x Avocado, diced
2 x Tomatoes, diced
1/2 c Green onions chopped
1/3 c Sliced olives
3/4 c Grated cheddar cheese
3/4 c Grated jack cheese
MMMMM-----------------------SALAD DRESSING----------------------------
1/4 c Red wine vinegar
3/4 c Olive oil
1 tb Tomato sauce
1 tb Lemon juice
Clove garlic, minced
1/2 ts Salt
1/4 ts Pepper
1/2 ts Paprika
1/2 ts Sugar
Saute chicken in oil with garlic, onion, salt, paprika, pepper and
worcestershire sauce for about 10 mins. Cool completely. Toss lettuce
with avocado, tomatoes, green onions, olives and cheeses. Mix with
cooked and cooled chicken. For dressing, whisk together vinegar, oil,
tomato sauce, lemon juice, garlic, salt, pepper, paprika and sugar.
Pour dressing over salad. Toss. Serve immediately.
From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
Killi, this one is good but you may find it is a bit too much dressing.
Judge
it yourself as you add it. Can make ahead (just done add the dressing til
serving it). I prefer 1 cup grated montery jack with jalapenos in this.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Ground Meat in a Skillet
Categories: Chicken
Yield: 12 Servings
Meatball Mixture----
3/4 lb Ground chicken breast,
Skinless -- cooked
1/4 c Bread crumbs
1 Egg white -- whipped
1/4 c Skim milk
1/2 c Onions -- chopped
1/2 c Bell peppers -- chopped
1 ts Salt
1/2 ts Black pepper
1/4 ts Dry mustard
1/2 ts Olive oil
Sauce Mixture----
10 3/4 oz Low-fat cream of mushroom
Soup
3/4 c Skim milk
2 c Frozen mixed vegetables --
Thawed
To prepare meatball mixture, combine chicken, bread crumbs, egg
white, 1/4 c skim milk, onions, bell peppers, salt, black pepper,
and dry mustard. Form into 12 balls. In a skillet, heat oil over
medium heat. Add meatballs and brown on all sides. Place balls around
edge of skillet. To prepare sauce mixture, combine cream of mushroom
soup, remaining milk, and mixed vegetables. Pour into center of
skillet. Simmer for 12 minutes and serve.
Posted to EAT-L Digest - 19 Jun 96
Date: Thu, 20 Jun 1996 09:06:10 -0500
From: "Anita A. Matejka" >
Recipe By : 365 Ways To Cook Hamburger
Killi, this is bland unless you add more black pepper and dry mustard. I
use 1
TS each then add a little choluloa hot pepper sauce to the mix.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Herbed Chicken and Walnuts over Pasta
Categories: Chicken, Pasta
Yield: 1 Servings
3/4 lb Fusilli lunghi pasta
1/4 c Vegetable oil
1 Onion, chopped
3/4 lb Ground chicken
1 c Shelled walnuts
1/3 c Minced fresh parsley
1 tb Paprika
1/2 c Plain, non-fat yogurt
Salt and freshly ground
-pepper, to taste
Bring a large pot of salted water to a boil, add pasta, and bring the
water back to a boil and cook for 8 to 10 minutes until tender, but
still firm to the bite. In a skillet heat oil, add onions and cook
for 2 minutes. Stir in chicken, walnuts, parsley and paprika and cook
until heated through and chicken is cooked. Now remove skillet from
heat and stir in yogurt. Season to taste with salt and freshly ground
pepper. Drain, pat dry and transfer pasta to a serving dish. Add
sauce and toss to combine. Serve immediately.
Yield: 4 servings PASTA MONDAY TO FRIDAY SHOW #PS6509 Copyright,
1997, TV FOOD NETWORK, G.P., All Rights Reserved
Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6509 Posted to MC-Recipe
Digest V1 #510 by
(Shermeyer-Gail) on Mar 11, 1997
Killi, it looks like this one would suit both of you but you'd have it
over
pasta and he'd have it over something else like perhaps bean sprouts? I
add
some cholula brand hot sauce to the yougurt to make it 'kick'.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Coconut Coriander Soup with Vermicelli and Turkey (Mf)
Categories: Chicken, Seafood-pd
Yield: 1 Servings
2 tb Vegetable oil
1 lb Ground chicken or turkey
2 Garlic cloves; minced
Quartersize slice fresh
-ginger, minced
2 c Water
4 c Chicken or vegetable broth;
-preferably lowsalt
1/4 lb Vermicelli; capellini or
-very fine egg noodles,
-broken into 2inch lengths
2 Limes
2 Scallions
1/2 c Packed washed fresh
-coriander leaves
7 oz Unsweetened coconut milk;
-(up to 8)
1/2 ts Dried pepper flakes
Salt
Heat the vegetable oil. Add the ground chicken and begin to saute,
mashing the chicken with the side of a wooden spoon, continuously
moving it and mashing it so that it crumbles. After 3 minutes, add
the garlic and ginger and cook for about a minute or until the
moisture has evaporated and the chicken begins to dry out.
Add the water and chicken broth and bring the liquid to a boil. Add 1
teaspoon of salt and the vermicelli. Cover the pan and cook until the
pasta is tender, about 5 minutes.
While this is cooking, juice the limes, slice the scallions into
1/4inch rounds, and roughly chop the coriander. When the vermicelli
is tender, remove the saucepan from the heat, stir in the lime juice
and coconut milk, and season to taste with salt and dried pepper
flakes.
Busted by Gail Shermeyer >
Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF 6646
Posted to MC-Recipe Digest V1 #793 by
(Shermeyer-Gail) on Sep 19, 1997
Kili, just skip the pasta. Works fine without. I often add brocolli
stems,
chopped small to this.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Wind in the Pines, Chicken Loaf
Categories: Xxcarol, Japan, Chicken, Groundmeat
Yield: 4 Servings
3/4 lb Ground chicken
2 ea Eggs, lightly beaten
1/2 sl Ginger, fresh, 1/2 inch
2 tb Red miso
2 ts Sake
2 ts Dark soy sauce
2 tb Sugar
2 ts Flour
1 tb White poppy seeds
Blend the chicken until you have a paste, or grind it again. Add all
but the poppy seeds and mix well.
Grease a baking pan and line with foil or bakers paper and spread the
mix in. Top with the poppy seeds and place in a pan of water then
bake at 350F for about 30 mins. When set, remove and lift out the
'cake' and slice into pretty fan shaped pieces. Serve warm.
As I didnt have white poppy seeds, I used Sesame seeds mixed with
black poppy and liked the effect.
From the Sasebo Japan kitchen of: xxcarol, 26DEC2003
Killi, grin, one of my own adapted slighty for the American cookery.
For the sake, you can use dry sherry in this one or omit. Yes, I have
white poppy seeds now, just didnt when I MM'ed it.
MMMMM