Tag: good

Chinese New Year menu

Whether you want to celebrate Chinese New Year or are just looking for new Oriental recipes, we can help. Make our Chinese New Year menu, or use our recipe finder for ideas.

What is Chinese New Year?
It’s the most awaited and important celebration for Chinese families across the world, who will welcome the start of the new Lunar Year by setting off fireworks, respecting family ancestors, giving thanks and wishing good health and fortune to all.

This year (2013), Chinese New Year falls on the 10th February and it’s the Year of the Snake!

Greetings:
“Kung hei fat choy” means “wishing you prosperity and wealth”

How is it celebrated?
The colourful celebrations last for two weeks where people dress in lucky red clothes, give gifts and clean and decorate their homes to ward off bad luck. It’s also a time for feasting with friends and family on traditional good luck foods that bring happiness and good fortune.

Jai is a set of traditional good luck foods eaten during New Year, these are: Lotus seed, ginkgo nut, black moss, bamboo shoots, vermicelli and spring onions, but some are hard to find in supermarkets so we’ve got together a quick and easy Chinese New Year menu, packed full of equally lucky foods and recipes for you to try!

Note to vegetarians:
Tofu or dried bean curd is not served during the Chinese New Year as white foods like these are considered very unlucky. See our Chinese New Year menu

Or… go straight to our Chinese recipes

The recipe pictured is Hoisin grilled steak

Italian Tuna and Brown Rice Salad (Riso e Tonno)

Using two basic pantry items—tuna and brown rice – plus capers, good quality chopped olives, frozen mixed vegetables and fresh lemon juice, you can create this easy, make-ahead, healthy salad loaded with flavor and perfect to pack for lunch or a picnic!

As a test, I left one refrigerated in a jar overnight to take to the beach. The next day I had it for lunch and thought it tasted even better as the flavors had a chance to meld.

This was inspired by an imported can of Rio Mare Italian Riso e Tonno someone brought back from Italy. The flavors were SO good, I wanted more so I set out to replicate the same exact flavor using brown rice instead.

Believe it or not, it took me a few attempts to get it JUST right. Here’s what I did – first attempt I used plain canned albacore tuna packed in water with canned black olives and all the other ingredients listed below – it was pretty dry and lacked the flavor I was trying to match. I went back to the store and picked up some canned Italian tuna packed in olive oil (I was adding oil to the salad anyway) and good quality olives. Tonno Genova was the brand of tuna I bought, it’s a little pricier than regular tuna but not by much. Each can cost me three dollars and was available in my local supermarket. I believe it’s also available in Costco and Walmart, you can also buy it by the case on Amazon[1]. Amazing the difference it makes in flavor and it wasn’t dry at all. I drained the tuna really well and reserved some of the olive oil to add to my salad – winner!

So for those of you who are going to ask me can you use canned tuna packed in water or canned black olives – the answer is yes, but it won’t taste as good as my final recipe. Up to you!

Italian Tuna and Rice Salad
gordon-ramsay-recipe.com
Servings: 4 • Size: 1 cup • Old Points: 3 • Weight Watchers Points+: 4 pt
Calories: 157.5 • Fat: 5.5 g • Protein: 10.5 g • Carb: 17 g • Fiber: 3 g • Sugar: 0 g
Sodium: 240 mg • Cholesterol: 5 mg

Ingredients:

  • 2 cans (4 oz each drained) Italian premium yellowfin canned tuna in oil, drained
  • 1 cup cooked and cooled brown rice
  • 8 oz frozen classic  mixed vegetables (Bird’s Eye) cooked and cooled
  • 1/4 cup good quality sliced black olives
  • 2 tbsp drained capers (plus 1 tbsp of the brine)
  • 1/4 cup chopped red bell pepper
  • juice of 1/2 lemon
  • 1/2 tbsp olive oil (I used from the can) 

Directions:

Drain the tuna well reserving the oil and set the oil aside.

In a large work bowl, combine the rice, drained tuna, vegetables, black olives, capers and bell pepper. Pour 1 tablespoon of the brine from the capers into the bowl along with the juice of 1/2 lemon and 1/2 tablespoon of the oil and toss well.

References

  1. ^ by the case on Amazon (www.amazon.com)

Leftover chicken recipes

A big roast chicken is a lovely Sunday treat, but what are you supposed to do with all the leftover meat?

Buying a whole chicken is often cheaper than buying portions separately but it can often leave you with lots of leftover chicken. We’re here to help.

Cooked chicken can be re-used in other meals you just need to make sure that it is thoroughly re-heated when warming up. It will keep in the fridge for 2-3 days or you could freeze it for up to two months. If you’re freezing cooked chicken, it’s a good idea to cut it into strips or chunks so you it doesn’t freeze in one big chunk and you can grab handfuls of the amount you need.

If you’re following a chicken recipe, keep in mind that the cooked chicken will not need to cook for as long stated, you just need to make sure it’s piping hot all the way through.

So what are you going to make with your leftover chicken? You can combine it with lots of different ingredients to make various dishes. Click through our ideas for meals you can make with your leftover chicken.

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