TravelTalkOnline Forums People Talk Recipes Slow and low fat cooking

Looks like some good stuff on this:

http://allrecipes.com/Recipes/Healthy-Co...Link_1&me=1

Hope the link worked!

Thanks Annie! There's some good-looking stuff there!

Your are welcome and I agree about that.

Annie, that's a great site. Not only good recipes but they're tried & true recipes from real people not testing kitchens. That's important because no one is trying to sell you something. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" />


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

Contessa, I agree...the Allrecipes.com is a great site and they have so much on it. I love the dailydish I get from them every day.

Me too.. I get a lot of my recipes from allrecipes.com... and then I make my own adjustments!
If you read thru all the reviews of a particular recipe, you can see modifications others have made to any recipe...
also love the daily e-mail!

Brian, I look forward to the daily email. I loved the sound of the first one today...Teriyaki Onion Burgers. I've put it in my recipe box.

Yeah! I liked that one too! sounds good!
for those of you that don't get the e-mail...
here's the recipe:
http://allrecipes.com/Recipe/Teriyaki-On...Recipe&me=1

Annie this recipe is based on one from www.allrecipes.com/lowfat. I changed it a bit for my liking. I think Cornish Hens are great. They're not as lacking of meat as they were in the past. Perdue has some already seasoned in cooking bags and 2 to a pack. They're SUPER!! I cooked one and froze the other. They had more breast meat than a chicken!! I highly suggest trying them if you find them in your area. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" />

Roasted Cornish Hens with Cherry Wine Sauce

A rich sauce of red wine, cherries, and gingerroot turns ordinary Cornish hens into elegant fare.

Ingredients
3 Cornish hens, about 1 1/2 pounds each
6 large garlic cloves, peeled
1 lemon, cut into 6 pieces
Fresh whole sage leaves, or dried rubbed sage (I skipped this step because I purchased them seasoned.)
Olive oil
Salt and pepper to taste

Red Wine Cherry Sauce:
1 cup dry red wine
1 cup dried tart red cherries
3 cloves garlic, chopped
2 shallots, chopped
1 tablespoon chopped gingerroot
2 cups chicken stock
2 tablespoons unsalted butter
1 teaspoon cracked black pepper
1/4 teaspoon salt


Preheat oven to 400 degrees. Use fingers to gently loosen skin of birds from meat. Place a whole sage leaf under skin on each breast half, or rub in the dried sage( you can skip this step if the hens are preseasoned). Stuff each hen with 2 cloves garlic, 2 lemon pieces and a little more sage. Rub olive oil all over skin. Sprinkle with salt and pepper. Place in a small, shallow roasting pan and roast, basting occasionally, about 50 minutes, or until the juices run clear when thigh is pierced with a fork. Remove from pan and let rest for 10 minutes. While hens roast, make sauce.
In a non-aluminum 3 quart saucepan, heat wine, cherries, garlic, shallots and ginger to boiling over high heat until cherries soften and wine is reduced to 1/4 cup. Add chicken stock and boil until reduced by half, about 7 minutes. In a blender, blend sauce until smooth. Return sauce to pan and heat over medium heat. With wire whisk, stir in butter, pepper and salt. Keep warm over low heat.
Serve with rice or buttered noodles.
Mangia!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Cheers.gif" alt="" />


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

Contessa, that sounds great! I haven't tried any of the recipes yet on that site. Haven't been in much of a cooking mood lately. Shame on me! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Laugh.gif" alt="" />

Annie--actually, this cold weather has made me MORE in the mood to cook! It's finally supposed to break today and be 75 by the end of the week! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Joy.gif" alt="" />

Carol, Looking over the past few days I guess I lied! I did do some cooking. I made some Corn Chowder Saturday. Yesterday I cooked a whole chicken in the crock pot and I also made some Pumpkin Cheesecake Muffins. And I just finished making a Mexican Chicken Soup with Cilantro-Chile Cream. I'll be having that for my lunch today. Last night I had a nice Fluffernutter for supper!
I am eagerly awaiting the warm weather!

The Mexican chil soup sounds good! Is that a recipe that has been posted here?

Carol, it was a big disappointment...needed help. Probably with some doctoring up it would be good. I will hunt it up and post it though.
I got it from Recipezaar, here's the link.
http://www.recipezaar.com/Mexican-Chicken-Soup-With-Cilantro-Chile-Cream-50704
I used a little more garlic but could have used a lot more. I used a jar of Pace Medium Salsa and it was really not that hot and spicy, at least to me. I think with doctoring it would be good.

Had Duck the other night with Bing Cherry Sauce (how come all duck is served with orange sauce now? but I digress)...
I love Cherry Sauce!
Bing Cherry Sauce seems to be a thing of the past... like the late 60's/early 70's???

Huhm, OK, thanks. I was looking for something more low carb. Suggestions for additions, if I just leave out the rice and the corn?? I would assume one would have to reduce the liquid?

Yes, Brian, more Retro recipes are coming back. I've got an old cookbook of my mom's from the 40's-50's and I keep it open on my counter.....It's my 'feel good' booster!! Cherry sauce was always popular as a 'party dish' in the 50's-60's..... I made a Chambord sauce for our Christmas duck! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Joy.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Joy.gif" alt="" />

<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

Carole, there was barely any liquid in it and I only used the 1/2 cup rice.

Ok, thanks. Might take a look at trying to do something with it tonight. I have some pre cooked chicken that I need to use.

http://www.cooking.com/Recipes-and-More/recipes/Rich-Chicken-Stew-recipe-9774.aspx


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" />Contessa