Tuesday, July 23, 2024

Words & Brush Recipe Corner: Hawaiian Crockpot Chicken

 Hawaiian Crockpot Chicken

By HENNY SHOR, Jerusalem Post, June 29, 2024

https://www.jpost.com/food-recipes/article-808008

                             HAWAIIAN CROCKPOT chicken. (credit: HENNY SHOR)

Crockpot usage: Surprise, surprise! Using a Crockpot, which we often associate with winter meals, actually keeps the kitchen cooler than using the oven or stove. Slow-cooked dishes can be just as delightful in the summer, especially when paired with fresh, light sides and salads.


Yields 4 servings.

Ingredients

4 boneless, skinless chicken breasts

1 can of pineapple chunks with juice (400 ml./14 oz.)

3 Tbsp. honey  
1 Tbsp. soy sauce  
¼ cup apple cider vinegar
2 Tbsp. cornstarch 
2-3 cloves garlic, crushed 
1 frozen cube of crushed ginger (or 1 tsp. fresh grated) 
Garnish: green onions (scallions), sliced

Directions

Place the chicken breasts on the bottom of the Crockpot. Over a small bowl, drain out the juice from the can of pineapple chunks, set the can with pineapple chunks aside. Add the honey, soy sauce, vinegar, cornstarch, garlic, and ginger to the bowl and stir until well combined. Pour this over the chicken in the Crockpot, then add the pineapple chunks on top. Cover the Crockpot and cook on low for 3-4 hours. Serve over cooked rice, or sesame noodles (recipe follows) and garnish with chopped scallions.



Enjoy 



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Friday, July 19, 2024

Words & Brush Weekender: Easy listening music and chat, Friday 19th July 2024, Free Choice - all genres of music welcome

 Easy listening music and chat, Friday 12th July 2024, Free Choice - all genres of music welcome

Enjoy some good music here on Words & Brush, it's your free choice so please post any of your favorite music of all genres!


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Tuesday, July 16, 2024

Words & Brush Recipe Corner: Fish Fingers

Fish Fingers

by Lisa Starr

https://lisa-starr.com/?utm=newsletter



Ingredients 

700 grams white fish fillets, cut in thick fingers
Olive oil
¾ cup panko bread crumbs
1 tablespoon sesame seeds
1/2 teaspoon each salt and pepper

BATTER
1 egg
2 tablespoons mayonnaise
1 tablespoon lemon juice
Salt and pepper to taste
1/2 teaspoon crushed garlic

Directions 
1: Combine panko crumbs, sesame seeds and seasoning together, toss with a drizzle of olive oil to coat crumbs, then microwave for 1 to 2 minutes till crisp and golden.
2: Combine batter ingredients and pat fish fingers dry with a paper towel.
3:  Lightly coat fish on all sides with batter, dip into crumbs and pat to make sure they adhere, then place on a greased tray.
4: Gently press fish down and then turn over so that both the top and bottom of each finger is lightly greased. 
5: Bake in a preheated oven at 200 C for approximately 15 minutes until crispy and cooked through.

COOK"S NOTES: Hake if you can find it, tilapia and cod all work here. Try to find fish that is labeled 100% fish as many are 80% fish and are watery. You can use regular breadcrumbs - in which case you won't need to toast first - but panko are always superior.



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Friday, July 12, 2024

Words & Brush Weekender: Easy listening music and chat, Friday 12th July 2024, Free Choice - all genres of music welcome

 Easy listening music and chat, Friday 12th July 2024, Free Choice - all genres of music welcome

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πŸŽ€πŸ”ŠπŸŽΌπŸŽΉπŸŽ·πŸŽΊπŸŽΈπŸŽ»

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Tuesday, July 9, 2024

Words & Brush Recipe Corner: Spanish-Style Cod with Chickpeas

Spanish-Style Cod with Chickpeas


 Author Albert Bevia @ Spain on a Fork

https://spainonafork.com/spanish-style-cod-with-chickpeas-recipe/



 Ingredients

  • 2 tbsp extra virgin olive oil 35 ml
  • 1 onion
  • 6 cloves garlic
  • 1 red bell pepper
  • 1 tsp sweet smoked Spanish paprika 2.50 grams
  • 1/2 tsp ground cumin 1.50 grams
  • 4 tomatoes
  • 1 can chickpeas (garbanzo beans) 15.5 oz / 440 grams
  • 1/2 cup dry white wine 120 ml
  • 3 cod fillets 7 oz / 200 grams each
  • 1 lemon
  • parsley for garnish
  • sea salt & black pepper



Instructions

  1. Heat a large fry pan with a medium heat and add in the olive oil

  2. While the oil is heating, roughly chop the onion, thinly slice the garlic and cut the red bell pepper into thin strips

  3. Add the cut vegetables into the hot fry pan, mix together, the mix every 1 minute so everything evenly sautes

  4. In the meantime, drain the can of chickpeas into a colander and rinse under water, finely grate the tomatoes and add the cod fillets over some paper towels and pat dry, then season with sea salt & black pepper on both sides and cut each fillet into 2 evenly sized pieces

  5. After 5 to 6 minutes and the vegetables are lightly sauteed, add in the paprika and cumin, quickly mix together, then add in the grated tomato, turn it up to a high heat, mix and then simmer

  6. After 5 minutes and the grated tomato has slightly thickened, add in the drained chickpeas, white wine and season with sea salt & black pepper, mix together and then simmer

  7. Once the alcohol has been cooked off in the wine, about 3 minutes, add in the pieces cod, all in a single layer and evenly spaced out, gently flip each piece so they're fully coated, then place a lid on the pan and lower to a low-medium heat

  8. After 3 to 4 minutes and the fish is just cooked through, remove the pan from the heat

  9. Serve directly out of the pan or transfer into serving dishes, garnished with slices of lemon and chopped fresh parsley, enjoy!




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