Tag: recipes

Pear Bircher muesli with pecans and ginger

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Serves: 4
Prep time: 15 mins
Total time: 15 mins
Skill level: Easy peasy
Costs: Cheap as chips

The beauty of Bircher is that you don’t have to stand over a stove to cook it and lose some of your porridge to the bottom of the pan. An overnight of soaking the oats in the fridge means dishing up quickly in the morning, leaving you more time to get ready for the day – or maybe even spend an extra hour in bed! We’ve gone for a twist on the apple variety using pear instead, with an added crunchy topping made with pecans, ginger and maple syrup. Yum!

Ingredients

3 dessert pears, peeled, cored and then grated
1tsp ground ginger
300g porridge oats
650ml mixed apple and pear juice
4tbsp maple syrup
1tbsp sunflower oil
1 ball stem ginger, chopped finely plus a tbsp of syrup from the jar
75g pecan halves, roughly chopped
30g sultanas

That’s goodtoknow

Bircher muesli is easy to play around with and adapt. Try out different fruit combos to see what you’d like and even squeeze in one of your five a day!

Method

In a large bowl, combine the grated pear and ground ginger. Add the oats and juice, stir well and then leave overnight.
Whilst the oats are soaking make your crunchy topping. Pre-heat the oven to 350°F/175°C/Electric Fan 160°C/Gas Mark 4 and prepare a baking tray with baking paper. Combine the two syrups, oil and then add the pecans and chopped ginger. Spread on the baking tray and pop in the oven.
After 10 mins take the tray out, give it a quick stir and add the sultanas. Give it another little stir and put back into the oven for another 10 mins. Remove from the oven, cool and then transfer to an airtight container until ready to use.
About 30-45 mins before you’re ready to plate up, take the soaked oats out of the fridge so it gets close to room temp. Dish up into bowls and then scatter on the pecan and ginger topping. Drizzle over some extra maple syrup if you’d like, then serve.

By Nadine Brown

What do you think of this recipe? Leave us your comments, twists and handy tips.

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Salsa Verde Chicken Tostadas

Chicken tenders are slow cooked in the crock pot with salsa verde, then served on a crispy corn tostada and topped with melted cheese, jalapeño and a simple cabbage slaw made with red cabbage, lime juice, cilantro and salt. I could eat these everyday!!

Yesterday I posted the Easiest Crock Pot Salsa Verde Chicken^[1] recipe and promised to post the tostadas today. I made these for lunch and everyone in my home loved them (even my husband doesn’t care for cabbage). The cabbage adds just the right amount of texture and freshness with a hint of acidity that just works, and he loved it! One was enough to fill me up for lunch, but if you want this for dinner, I would go with two.

The crock pot chicken actually makes enough for 9 tostadas, but I only made 6 tostadas for sake of calculating to keep it an even number. It’s really not spicy at all, which is why I added jalapenos. If your family doesn’t like spicy food, leave them out. If you don’t have plans for Cinco De Mayo, I suggest you give these a try!! If you can’t find tostada shells, you can follow the same recipe with corn taco shells instead.

Salsa Verde Chicken Tostadas
gordon-ramsay-recipe.com
Servings: 6 • Size: 1/2 cup • Old Points: 4 • Weight Watcher Points+: 5 pt
Calories: 200 • Fat: 7.5 g • Carb: 12 g • Fiber: 1 g • Protein: 22 g • Sugar: 0 g
Sodium: 465 mg (without the salt) • Cholest: 10 mg

Ingredients:

3/4 cup shredded red cabbage
2 tsp fresh lime juice (or more to taste)
5 cilantro leaves
salt, to taste
2 cups easy crock pot chicken salsa verde^[2] (warmed)
6 tostada shells (Ortega)
3/4 cup shredded reduced fat Mexican Cheese (Sargento)
pickled jalapeño slices (optional)

Directions:

Combine the shredded cabbage with lime juice, cilantro and salt, to taste. Set aside.

Preheat the oven to 350°F. Place tostada shells on a baking sheet. When the oven is hot, layer 1/3 cup of chicken, 2 tbsp shredded cheese and jalapenos over each tostada shell. Bake until the cheese is melted and the shells are crisp, about 4 minutes. Top with shredded cabbage and enjoy!

References

^{^} Easiest Crock Pot Salsa Verde Chicken (www.gordon-ramsay-recipe.com)
^{^} easy crock pot chicken salsa verde (www.gordon-ramsay-recipe.com)

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Orzo with Sun-Dried Tomato, Pine Nuts, and Basil

by Pam on April 30, 2013

This is another quick and easy side dish that is perfect for a weeknight meal. It took only minutes to make and tasted great. My husband and I both really loved it and gobbled it up. Our kids weren’t as impressed saying it was “okay”. I served this orzo along with stuffed chicken breasts (recipe to post tomorrow) and Roasted Grape Tomatoes and Zucchini Topped with Feta and Chives^[1]. The entire meal was healthy and delicious.

Prepare the orzo per instructions.

While the orzo is boiling, heat the olive oil in a skillet over medium heat. Once the skillet is hot, add the sundried tomatoes; cook, stirring often, for 1 minute. Add the minced garlic and pine nuts and continue to cook while stirring constantly. Remove from heat and set aside. Once the orzo has finished cooking, drain the water, and pour drained orzo into the skillet with the sun dried tomatoes. Toss to coat evenly then season with sea salt and freshly cracked pepper. Add the vinegar and fresh basil then mix well. Taste and re-season with sea salt and pepper, if needed. Serve immediately. Enjoy.

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Orzo with Sun-Dried Tomato, Pine Nuts, and Basil

Ingredients:

3/4 cup of uncooked orzo, prepared per instructions in salted water
1 tsp olive oil
3 tbsp sun-dried tomatoes, chopped
2 cloves of garlic, minced
3 tbsp toasted pine nuts
Sea salt and freshly cracked pepper, to taste.
1 tbsp white balsamic vinegar
3 tbsp fresh basil, chopped

Directions:

Prepare the orzo per instructions.

While the orzo is boiling, heat the olive oil in a skillet over medium heat. Once the skillet is hot, add the sundried tomatoes; cook, stirring often, for 1 minute. Add the minced garlic and pine nuts and continue to cook while stirring constantly. Remove from heat and set aside. Once the orzo has finished cooking, drain the water, and pour drained orzo into the skillet with the sun dried tomatoes. Toss to coat evenly then season with sea salt and freshly cracked pepper. Add the vinegar and fresh basil then mix well. Serve immediately. Enjoy.

References

^{^} Roasted Grape Tomatoes and Zucchini Topped with Feta and Chives (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)