MobiRecipe

How To make Creamy But Lean Chicken and Leeks(Mf)

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1 tablespoon butter
4 large leeks (white parts only)

chopped
4 celery stalks :

chopped
6 cups chicken broth
1/3 cup long grain rice

or 1/2 cup medium :

or short grain rice

bouquet garni:

1/2 teaspoon dried thyme
1/2 teaspoon bay leaf

a few parsley sprigs :

wrapped in cheesecloth 1 lemon

juice of
salt and freshly ground white pepper 2 whole skinless boneless chicken breasts
:

cut into 1/2inch cubes 1/3 cup minced fresh parsley
Heat the butter in a saucepan. Add the leeks and celery and toss together for a few seconds. Add 1/2 cup of the chicken broth. Cover and simmer over low heat for 5 to 10 minutes or until vegetables are tender. Add the remaining broth and rice and bouquet garni. Cover and simmer, over very low heat for 25 minutes or until rice is very tender.
Remove the bouquet garni and puree the soup through a food mill or food processor. Return it to the saucepan, add the lemon juice and season to taste with salt and pepper. If soup is thin, simmer it down until thick enough; if too thick, add some water. Add the chicken and simmer, uncovered, for 5 minutes or until chicken is just cooked through. Adjust the seasoning. Portion out and garnish with parsley.
Busted by Gail Shermeyer <4paws@netrax.net> on May 24, 1997

How To make Creamy But Lean Chicken and Leeks(Mf)'s Videos

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باستا الفيتوشيني بالفطر / Wild Mushroom Fettuccine

الفيتوتشيني بالفطر

نحضر إليك اليوم أشهى وصفات المطبخ الايطالي: معكرونة الفيتوتشيني بالفطر. شاهدي الفيديو خطوة بخطوة لتتعرفي إلى طريقة عمل المكرونه الايطالية. اكلات جديدة ووصفات ولا اشهى تتابعينها يومياً على قناة يومي.

المقادير:

• 2 ملاعق كبيرة زبدة
• 1 بصلة مفرومة
• 450 غرام من الفطر، مقطع
• 250 غرام من الفطر البري المفروم
• 250 غرام فيتوشيني
• 1 كوب كريما
• 1/3 كوب بقدونس مفروم
• 2 فصوص من الثوم، مفروم
• ملح وفلفل
• جبنة بارميزان مبشور

طريقة التحضير:

• قومي بتسخین الزبدة علی حرارة متوسطة ثم أضيفي البصل والفطر والفطر البري.
• اطهي المقادير لمدة 10 إلى 15 دقيقة حتى يصبح الفطر لينا.
• اسلقي المعكرونة.
• قومي بإضافة 1/2 كوب ماء والكريما. دعيه يغلي لحوالي 5 إلى 8 دقائق، مع التحريك.
• أضيفي البقدونس والثوم والملح والفلفل إلى الصلصة.
• صفّي المعكرونة من الماء. أضيفيها الى الصلصة. قدميها مغطاة بالبارميزان.

Ingredients

• 2 tbsp butter
• 1 onion, chopped
• 450 g mushrooms, sliced
• 250 g chopped wild mushrooms, (oyster, portabello, chanterelles)
• 250 g fettuccine
• 1 cup cream
• 1/3 cup chopped fresh parsley
• 2 garlic cloves, minced
• Salt and pepper , to taste
• Freshly grated Parmesan cheese

Cooking Method

• Heat butter over medium high heat; add onion, mushrooms and wild mushroom; cook 10 to 15 min stirring occasionally until
mushrooms are soft and mushroom juice evaporates.
• Meanwhile, cook pasta according to directions on package until al dente.
• Add 1/2 cup of water. Then add cream; boil about 5 to 8 min, stirring occasionally until sauce thickens.
• Add parsley, garlic, salt and pepper to sauce. Drain pasta; toss with sauce. Serve with Parmesan.

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2023.35

Welsh Rabbit/Welsh Rarebit Recipe

Leaving aside the bizarre etymology of the dish’s name, it is a bold-flavored cheese sauce, thicker than fondue, generally served over a thick, hearty slice of toast. We garnish ours with sauteed sliced mushrooms, but I have never seen that done before.

This dish is best when it is first made. Leftovers do not generally come back well. Leftover Welsh rarebit might make a decent base for a cheese soup, say if there were broccoli or cauliflower to use up also.

Garnish the final dish with something. We really enjoyed the mushrooms. Green onion or chopped herbs such as parsley, or even celery leaves, would help to lighten the aromas and add some color contrast.

Makes enough for 2-4 people, roughly 2 cups.

Equipment:
• medium saucepan or large skillet
• second skillet for toast and mushroom slices

Ingredients:
6 oz grated cheddar cheese 3/8 lb; 1 1/2 cup
3/4 cup heavy cream
2 Tbsp butter plus extra for toast and mushrooms
2 Tbsp AP flour
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1/2 tsp salt
1/2 tsp black pepper freshly ground
1/2 cup porter beer
to taste Tabasco hot sauce or similar
1⁄4 lb mushrooms sliced for nice cross-section
2-4 slices bread 1” or so thick

Procedure:
1. In the saucepan or skillet, make a roux with the butter and flour.
2. In the other skillet, melt some extra butter and toast the bread and mushroom slices in it. They will get done at about the same time so as weird as it seems they can cook together.
3. Allow the roux to foam but not to color.
4. Add the mustard, Worcestershire sauce and porter.
5. Stir well to combine and make a thick gravy.
6. Add the cream and the cheese and stir until the cheese melts and mixes evenly into the sauce.
7. Season with salt, pepper and hot sauce.
8. Arrange a slice of buttery, pan-toasted bread on each plate.
9. Top each with a generous amount of Welsh rarebit.
10. Garnish each slice with some of the fried mushrooms, and perhaps a little chopped herb.
11. Enjoy immediately, with more beer.

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Butternut Squash with Curry Nov 3, 2020

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CREAMY GARLIC SOUP | Italian Style

Vanquish your inner demons with this creamy garlic soup! It's a hearty and healthy way to get your dose of immunity especially during these times! With abundant garlic, this soup will not only boost your immune system but it will also tickle your taste buds! Cooked Italian style, with crispy croutons, and a liberal amount of herbs and parsley, this hearty soup will surely slay the dining scene with its extreme garlic-ness!

Ingredients
2 medium potatoes
1 brown onion
1 large leek
2 whole small heads of garlic (2oz - 60g each)
7 cups chicken stock
1/2 tsp dried thyme leaves
1/2 cup cream
1/2 cup olive oil
1 cup chopped parsley
6 slices of rustic bread for Croutons
Salt and pepper
Bread for croûtons, approx 8 slices.
Salt and pepper

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