HERB RECIPES: Chicken and Pepper Saute with Ginger-Herb Sauce . . . Lavender Brownies
By: Herald Wire Reports,
Chicken and Pepper Saute with Ginger-Herb Sauce
1 1-inch piece fresh ginger, peeled
1/3 cup flat-leaf Italian parsley
1/3 cup fresh mint leaves
2 tablespoons olive oil, divided
¼ cup rice vinegar
1 teaspoon sesame oil
2 teaspoons honey
½ teaspoon ground coriander
Salt and pepper to taste
1 pound boneless, skinless chicken breasts
1 red bell pepper, cut into thin strips
2 cups cooked brown rice
Place ginger, parsley and mint leaves in the work bowl of a food processor. Process to chop ginger and herbs. Add 1 tablespoon olive oil, rice vinegar, sesame oil, honey and coriander. Process to blend. Salt and pepper to taste; set aside.
Pound chicken breasts until thin and even. Heat remaining 1 tablespoon olive oil in large nonstick skillet. Cook chicken over medium-high heat 4 minutes on each side or until done. Remove chicken to cutting board and allow to rest for a few minutes.
Meanwhile cook red pepper in skillet until crisp tender; about 2 to 3 minutes, stirring frequently. Transfer peppers to a medium bowl. Cut chicken into thin strips and add to peppers. Pour herb mixture over chicken and peppers; toss gently to coat. Serve over rice.
Yield: Serves 4.
Approximate nutritional analysis per serving (3 ounces chicken and ½ cup brown rice): 326 calories, 10 grams fat (2 grams saturated), 66 milligrams cholesterol, 30 grams carbohydrates, 29 grams protein, 80 milligrams sodium, 3 grams fiber.
10 tablespoons unsalted butter
1¼ cups sugar
1 tablespoon plus 1 teaspoon lavender buds
¾ cup plus 2 tablespoons unsweetened cocoa powder
¼ teaspoon salt
½ teaspoon pure vanilla extract
2 large eggs
½ cup all-purpose flour
Preheat oven to 325 degrees. Put sugar and lavender buds in a food processor and pulse.
Set a double boiler or a heat-proof bowl over a pot of simmering water. Add butter, lavender sugar, cocoa and salt, stirring occasionally until the butter melts and the mixture becomes fairly smooth and hot. Remove from heat. Let cool until the mixture is warm.
With a wooden spoon, stir in vanilla then add eggs, one at a time, stirring vigorously after each one. The mixture will be smooth and shiny. Add the flour and stir until well incorporated, then stir the mixture vigorously for 40 more strokes. Pour into an 8-by-8-inch baking pan lined with parchment paper or foil, making sure two ends overhang the edges of the pan.
Bake at 325 for 20 to 25 minutes, until a toothpick comes out with just a bit of batter on it. Let pan cool completely on a wire rack, then use the ends of the foil or parchment to lift the brownies out.
Note: Adding a tablespoon of lavender buds to 1 cup of sugar yields a very light lavender aroma. For more intense flavor, add another teaspoon of buds.
Yield: Serves 16.