Try delicious break from rich meals.Byline: The $10 Gourmet by Jim Boyd Jim Boyd may refer to:
IVY COTLER, the chef-owner of Ivy's Cookin' in Eugene, thought people would be looking for Looking for In the context of general equities, this describing a buy interest in which a dealer is asked to offer stock, often involving a capital commitment. Antithesis of in touch with. a healthy meal with less fat after the holidays. So for today's edition of The $10 Gourmet, she chose skinless chicken breast broiled broil 1 v. broiled, broil·ing, broils v.tr. 1. To cook by direct radiant heat, as over a grill or under an electric element. 2. To expose to great heat. v. with a ginger sesame hoisin glaze, steamed basmati rice bas·ma·ti rice n. An aromatic long-grain rice from India. [Hindi b  smat and a red lettuce salad with honey-roasted nuts, red navel
oranges and feta fet·a n. A white semisoft cheese usually made of goat's or ewe's milk and often preserved in brine. [Modern Greek (turi) pheta, (cheese) slice, from Italian fetta, slice cheese. For 10 years, Cotler has operated Ivy's Cookin', a catering service that delivers vegetarian entrees to customers' doors each Thursday. However, she is not a vegetarian and the menu she offers today can be prepared either with meat or a meat substitute. "For the end of the holiday season, I was thinking a couple of things," Cotler said, explaining her menu choice. "I was thinking that it was healthy. For a lot of people who tend to overeat o·ver·eat v. To eat to excess, especially habitually. , it's kind of nice to have a break and have something healthy. "And it was very versatile," she said. "You can make it with chicken, or tempeh tem·peh n. A high-protein food of Indonesian origin made from partially cooked, fermented soybeans. [Indonesian tempe, from Javanese, soybean cakes.] or tofu tofu Soft, bland, custardlike food product made from soybeans. Believed to date from China's Han dynasty (206 BC–AD 220), tofu is today an important source of protein in the cuisines of East and Southeast Asia. for vegetarians, or you could use pork as well. So it was healthy, it was versatile and it goes together very quickly. ... So I guess those were the three main reasons. And it was delicious! Four reasons." The $10 Gourmet is a feature that allows cooking professionals to share menu ideas with home cooks by preparing a meal for two that costs no more than $10. Small amounts of staples available in a home kitchen don't have to be included in the cost. Cotler's cash register receipt from the Market of Choice on Willamette Street shows she spent $11.12 for a package of four chicken breasts, feta cheese, fresh ginger, red leaf lettuce, oranges, basmati rice and honey roasted mixed nuts. That's probably enough food to feed four people. Cotler calculated the pro rated cost of a meal for two would be $5.09. The ingredients she used from her kitchen included hoisin sauce hoi·sin sauce n. A thick, sweet, pungent sauce used in Chinese cooking. [Chinese (Cantonese) hoísin, seafood, equivalent to Chinese (Mandarin) h , sesame oil, vegetable broth powder, rice vinegar, apple cider vinegar, sesame seeds and olive oil. Here are the recipes. They are adaptations from her collection of Bon Appetit magazines. Basmati Rice 1 cup basmati rice 2 cups boiling water 2 teaspoons no salt vegetable broth powder Boil water. Add rice and broth powder. Stir. Lower heat to simmer. Cover and cook 20 minutes. Broiled Chicken Breast With Ginger Sesame Hoisin Glaze 1/4 cup hoisin sauce 2 tablespoons minced peeled fresh ginger 1 tablespoon oriental sesame oil 1 tablespoon unseasoned rice vinegar 2 skinless boneless Bone´less a. 1. Without bones. Adj. 1. boneless - being without a bone or bones; "jellyfish are boneless" chicken breast halves Salt and pepper
1 tablespoon sesame seeds Preheat broiler broiler a young (about 8 weeks old) male or female chicken weighing 3 to 3.5 lb. . Whisk hoisin sauce, ginger, sesame oil and vinegar in a medium bowl to blend. Place 2 tablespoons of this sauce in small bowl for the glaze. Mix chicken into remaining sauce; let stand 10 minutes. Place chicken in a broiler or other pan lined with aluminum foil for easy cleanup. Season chicken with salt and pepper, as desired. Place pan under the broiler. Broil, turning often and brushing with glaze, approximately 5 minutes on each side. To check for doneness, insert a knife point into the breast to check that no pinkness remains and the juice runs clear. Sprinkle with sesame seeds, slice and serve on a bed of rice with the following salad. Lettuce Salad With Honey-Roasted Nuts, Red Orange and Feta 2 tablespoons apple cider vinegar 1/2 teaspoon grated orange peel 1/8 teaspoon dry mustard powder 3 tablespoon olive oil Salt and pepper 2 servings red leaf or other favorite lettuce, torn 1/3 cup coarsely crumbled feta cheese 1 orange, peeled and segments removed 1/2 cup honey roasted nuts, chopped Whisk vinegar, orange peel and mustard in a small bowl to blend. Gradually whisk in olive oil. Season dressing with salt and pepper. Combine lettuce and feta cheese in a large bowl. Cut the peel and pith pith, in botany, core of the stem of most plants. Pith is composed of large, loosely packed food-storage cells. As the stem grows older the pith usually dries out, and in some it disintegrates and the stem becomes hollow. off the orange. To do this, slice off the top and bottom of the orange. Then cut away sections of the peel, following the curvature of the orange, until all peel and pith has been removed. Then cut next to the membranes between the orange sections to release the segments. Add segments and nuts to the greens. Toss with enough dressing to coat. SETTLING THE BILL Chicken breasts: $5.08 Feta cheese: $1.99 Fresh ginger: 12 cents Red leaf lettuce: 88 cents Red navel oranges: $1.02 Organic basmati rice: 81 cents Honey roasted mixed nuts: $1.22 Total: $11.12 CAPTION(S): Meal includes chicken with hoisin sauce glaze, rice and salad. Ivy Cotler, owner of Ivy's Cookin', a catering service that delivers entrees to customers' doors, brushes ginger sesame hoisin glaze on the chicken dish she is preparing for The $10 Gourmet. BRIAN DAVIES / The Register-Guard |
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