Who give me native american recipe for lunch/dinner (without barbecue, please)?
??????? ?? ???????? asked:
No, I want homemade recipes.
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August 30th, 2008 at 12:38 pm
Check epicurious.com, great site for recipies
September 2nd, 2008 at 6:49 am
You could try this link for a native American recipe -
September 3rd, 2008 at 9:13 pm
Low-Fat Garlic Herb Chicken Breast on Lentil and Arugula Salad
For the chicken breasts:
4 boneless, skinless chicken breasts
2 tbsp olive oil
4 cloves garlic, roughly chopped
1 tbsp dried Italian herb mix (rosemary, thyme, basil, oregano, marjoram)
1 tsp fresh ground black pepper
salt to taste
1/2 lemon, juiced
.
For the salad:
2 cups cooked lentils, drained, cooled
2 tbsp olive oil
1/4 cup rice vinegar
1/2 lemon, juiced
1 tbsp Dijon mustard
salt and fresh ground black pepper to taste
4 cups arugula leaves, washed, dried
lemon wedges to garnish, optional
PREPARATION:
Combine all the chicken breast ingredients in a zip lock plastic bag and shake to combine. Refrigerate for 2 to 8 hours to marinate. Add the lentils, olive oil, vinegar, mustard, lemon, salt and pepper to a mixing bowl; mix well to combine.Just before serving, fold in the arugula, and divide salad on four plates.
Remove chicken from the marinade and remove any pieces of garlic, so they don’t burn on the grill. Season the chicken with additional salt if desired. On a hot, preheated grill pan, cook for about 5 minutes per side, or until done. Chicken can also be grilled, broiled, or pan fried.
Top the cold lentil and arugula salad with a chicken breast and serve with lemon wedges.
Dijon Tarragon Mashed Potatoes
2 1/2 pounds large russet potatoes, peeled, quartered
1/2 cup butter (1 stick), cut into 1-inch pieces
3/4 cup milk
2 tbsp Dijon mustard
2 tbsp finely minced fresh tarragon
salt and *pepper, to taste
PREPARATION:
Add the potatoes to a large saucepan and fill with enough cold water to cover potatoes by 2-inches. Add a tablespoon of salt to the water and bring to a simmer over medium-high heat. Once simmering, reduce heat to medium-low and simmer until the potatoes are just tender.
Drain well and add back to the pan.
Place the pan on a very low flame for 1 minute to dry the potatoes. Add the butter and mash briefly to break up the potatoes. Add the milk, Dijon mustard, tarragon, salt, and pepper to taste; and mash until smooth and fluffy.
* freshly ground black pepper, white pepper, or cayenne pepper can be used according to desired taste and appearance.
September 5th, 2008 at 8:11 pm
Chicken with Sweet Potatoes
about- 2 Tbsp olive oil part for seasoning, part for frying
2 tsp sage – fresh is nice if available
2 tbsp dijon mustard
2 tsp grated lemon rind
2 tsp chili powder or more for taste
4 boneless, skinless, chicken breasts
salt and freshly ground pepper
2 sweet potatoes cut into 1 inch cubes
2 leeks, spring onion works well also- white and light green part only, sliced
1 cup chicken stock
2 Tbsp balsamic vinegar
salt and pepper to taste
Combine half olive oil, sage, mustard, lemon rind, and chili.
Reserve 1 tbsp of mixture, and brush the rest over the chicken
breasts.
Heat remaining oil in a large OVEN PROOF skillet over medium
heat. Add chicken breasts, and cook 2 minutes per side or until browned.
Remove from skillet and toss in sweet potatoes. Saute for 1 minute, add or leeks and saute for 2 minutes. Add stock, and reserved mustard mixture and balsamic vinegar and bring to a boil. Reduce heat, return chicken breasts to skillet and place over vegetables. Cover skillet.
Place in oven and bake for 15 to 20 minutes, or until chicken juices run clear.
serve with rice.
September 7th, 2008 at 4:54 am
I have used this site several times..
I don’t know if this is what you mean..