4 pink grapefruit
4 avacoados
1/4 cup lime juice
1 tbsp dijon mustard
salt and pepper
1/3 cup oilive oil
8 whole boston lettuce leaves
1 tbsp chopped chives
Peel a grapefruit, cutting away as much pith as possible. Over a bowl, cut flesh away from membranes and allow fruit to fall into bowl. Repeat with remaining grapefruit.
Halve avocados lengthwise and remove pits. Scoop out flesh with a spoon. With a stainless-steel knife, cut avocado lengthwise into 1/4 inch thick slices. Sprinkle with 2 tbsp lime juice to keep from turning brown.
Whisk 2 tbsp lime juice with mustard, salt and pepper. Gradually whisk in oil.
Place lettuce leaves flat on a platter. Arrange grapefruit segments and avocado on top. Drizzle salad with dressing, sprinkle with chives and serve.
Showing posts with label dijon mustard. Show all posts
Showing posts with label dijon mustard. Show all posts
Saturday, April 11, 2009
Sunday, March 22, 2009
Hamburger Stroganoff
1 bag (12 oz) yolk free egg noodles
1 lb extra lean ground beef
1 large onion, chopped
1 tsp bottled minced garlic
2 cups sliced fresh mushrooms
1 9-oa package frozen french style green beans
1/4 cup dry sherry
1 tbs ketchup
2 tsp dijon mustard
1 1/2 tsp worcestershire sauce
1/2 tsp paprika
1 can (10 3/4 pz) reduced fat cream of mushroom soup
2/3 cup reduced fat sour cream
salt and black pepper
Place the noodles in 2 1/2 quarts of alrady boiling unsalted water and cook 5 mintues.
Heat a 12 inch non stick skillet over medium heat.
Add the beef to the skillet, raise the ehat to medium-hgh, and cook, stirring often, turning and breaking up the meat as it begins to brown. Coarsely chop the onion, adding it to the skillet as you chop. Add the garlic and mushrooms. Continue to cook, stirring frequently, until the meat is crumbled and browned, about 5 mintues. Add the green beatns to the pasta pot, cover the pot to bring it back to a boil, then crack the lid, and cook until the noodles are tender and the beans heated through, about 5 mintues more.
Meanwhile, add the sherry, ketchup, mustard, worcestershire, paprika and mushroom soup to the skillet. Stir well until it is completely incorporated. Lower the heat to simmer the mixture, then add the sour craem and continue to cook, stirring constantly, until the soure cream is completely incorporated, about 1 mintued. Season with salt and pepper.
Drain the noodles and toss to evenly distribute the beans. Place some on each of the serving plates. Top with the sauce and serve.
Serves 6.
1 lb extra lean ground beef
1 large onion, chopped
1 tsp bottled minced garlic
2 cups sliced fresh mushrooms
1 9-oa package frozen french style green beans
1/4 cup dry sherry
1 tbs ketchup
2 tsp dijon mustard
1 1/2 tsp worcestershire sauce
1/2 tsp paprika
1 can (10 3/4 pz) reduced fat cream of mushroom soup
2/3 cup reduced fat sour cream
salt and black pepper
Place the noodles in 2 1/2 quarts of alrady boiling unsalted water and cook 5 mintues.
Heat a 12 inch non stick skillet over medium heat.
Add the beef to the skillet, raise the ehat to medium-hgh, and cook, stirring often, turning and breaking up the meat as it begins to brown. Coarsely chop the onion, adding it to the skillet as you chop. Add the garlic and mushrooms. Continue to cook, stirring frequently, until the meat is crumbled and browned, about 5 mintues. Add the green beatns to the pasta pot, cover the pot to bring it back to a boil, then crack the lid, and cook until the noodles are tender and the beans heated through, about 5 mintues more.
Meanwhile, add the sherry, ketchup, mustard, worcestershire, paprika and mushroom soup to the skillet. Stir well until it is completely incorporated. Lower the heat to simmer the mixture, then add the sour craem and continue to cook, stirring constantly, until the soure cream is completely incorporated, about 1 mintued. Season with salt and pepper.
Drain the noodles and toss to evenly distribute the beans. Place some on each of the serving plates. Top with the sauce and serve.
Serves 6.
Thursday, January 22, 2009
Dijon Chicken and Mushrooms
4 boneless, skinless chicken breasts
salt and pepper
2 tbs butter
8 white button mushrooms, finely chopped
1 can condensed cream of mushroom soup
1/2 cup canned chicken broth
1/4 cup dijon mustard
2 tbs deli style brown mustard
1 tomato, diced
1/4 cup frozen cut corn kernels, thawed
1/4 cup chopped fresh chives
1. Sprinkle chicken with salt and pepper. Melt butter in a large heavy skillet over medium-high heat. Add chicken and cook until just brown, about 4 mintues per side. transfer chicken to plate.
2. Add mushrooms to the same skillet and saute until tender, about 3 minutes. Whisk in soup, broth and mustards. Bring sauce to a simmer.
3. Return chicken to skillet and submerge into sauce completely. Reduce heat to medium-low. Cover and cook until soup bubbles thickly and chicken is cooked through, about 10 mintues.
4. Transfer chicken to plates and spooon sauce ove rthe top. Sprinkle with tomato, corn and chives. Serve hot.
salt and pepper
2 tbs butter
8 white button mushrooms, finely chopped
1 can condensed cream of mushroom soup
1/2 cup canned chicken broth
1/4 cup dijon mustard
2 tbs deli style brown mustard
1 tomato, diced
1/4 cup frozen cut corn kernels, thawed
1/4 cup chopped fresh chives
1. Sprinkle chicken with salt and pepper. Melt butter in a large heavy skillet over medium-high heat. Add chicken and cook until just brown, about 4 mintues per side. transfer chicken to plate.
2. Add mushrooms to the same skillet and saute until tender, about 3 minutes. Whisk in soup, broth and mustards. Bring sauce to a simmer.
3. Return chicken to skillet and submerge into sauce completely. Reduce heat to medium-low. Cover and cook until soup bubbles thickly and chicken is cooked through, about 10 mintues.
4. Transfer chicken to plates and spooon sauce ove rthe top. Sprinkle with tomato, corn and chives. Serve hot.
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