Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics : Steamed Vegetable Recipes Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics

Thursday 15 January 2015

Steamed Vegetable Recipes Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics

Steamed Vegetable Recipes Biography

Source:- Google.com.pk

Who could blame people who had been unfortunate enough to be served what most people think of as steamed chicken, something pale to the point of colorless, and with a flavor -- or lack of it -- to match? At least you could claim that it was moist, something that couldn't always be said for the leanest piece of chicken, the breast, when it was cooked without the skin or any other trace of fat.

So, allow me to let you in on a little secret that will help you stick to a New Year's resolution to eat more healthfully: Steamed chicken can be absolutely delicious and beautiful if you season it imaginatively and cook it along with a rainbow of fresh vegetables.

Steaming is one of the easiest, quickest and best ways to prepare boneless, skinless chicken breasts. The cooking method ensures the chicken breasts stay juicy rather than turning dry like so many sauteed or grilled versions.

And, believe it or not, steamed chicken breasts can become intensely flavorful if you rub them with a lively spice paste, like the one in the recipe I share here.
Whipped up in a blender, the mixture features fresh ginger, garlic, scallion, crushed red-pepper flakes and a little salt, all combined with a tablespoon of cornstarch and a tablespoon of water to help form a smooth paste that can coat each piece of chicken. The result is chicken that is low in calories -- about 280 per serving, of which only 36 calories come from fat.

To make it a complete, nourishing meal, I include an assortment of vegetables, which steam quickly right alongside the chicken. Serve the combination on top of individual bowls of steamed brown rice.

One taste and you may find yourself becoming a convert to the art of steaming. Feel free to vary the seasonings as you like after you've tried my version here. The spice paste also works very well for steaming your favorite fish fillets.

And just imagine what fun you'll have telling your guests you've made them steamed chicken for dinner -- and watching their expressions change from dismay to delight after their first bite.

SPICE-RUBBED CHICKEN BREASTS WITH STEAMED VEGETABLES

Makes 4 servings.

4 boneless, skinless organic chicken breasts, each about 4 ounces

1 tablespoon minced fresh ginger

1 tablespoon minced garlic

1 tablespoon minced scallion

1/2 teaspoon red-pepper flakes

1/2 teaspoon kosher salt

1 tablespoon cornstarch

1 tablespoon cold water

4 cups mixed fresh vegetables cut into bite-sized pieces, such as broccoli florets, carrot slices, sugar snap peas, asparagus and bell pepper

4 cups cooked brown rice

2 tablespoons chopped fresh cilantro leaves

1 scallion, cut into thin diagonal slices

To season chicken: Trim visible fat and connective tissue from chicken breasts. Put chicken breasts on plate large enough to hold them in single layer. In blender, combine ginger, garlic, scallion, red-pepper flakes and salt. Add cornstarch and water. Pulse blender on and off until mixture forms fine, smooth paste. Using rubber spatula, scrape paste from blender onto chicken breasts. Spread it evenly over tops. Set aside.

To prepare steamer: Bring saucepan of water to a boil or prepare countertop steamer following manufacturer's instructions. Arrange chicken breasts side by side in steamer basket that fits snugly on top of saucepan or in countertop steamer's tray. Scatter vegetables around chicken.

To steam chicken: Steam chicken for 8 to 10 minutes or until cooked through and internal temperature of breast registers 165 degrees on instant-read thermometer inserted into thickest part. (Note: Vegetables should be tender by this time.)

To serve: Scoop rice into individual heated serving bowls or onto plates. Distribute vegetables around rice on each plate. Transfer chicken breasts to cutting board. Using sharp knife, cut each breast crosswise at 45-degree angle into 1/4-inch-thick slices. Fan out each slice on top of rice. Garnish with fresh cilantro and scallions. Serve immediately.

Steamed Vegetable Recipes Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics