recipes
Filed Under: saute  

- 3 medium ears corn, husked
- 2 teaspoons extra-virgin olive oil
- 1 small onion, chopped
- 1 stalk celery, chopped
- 1 small green bell pepper, seeded and chopped
- 1 clove garlic, minced
- 1 large ripe tomato, seeded and chopped
- 1 cup okra, trimmed and cut into 1-inch lengths
- 1/2 teaspoon Cajun seasoning
- 1/2 cup reduced-sodium chicken broth
- 1 tablespoon chopped fresh parsley
- Salt and freshly ground pepper, to taste

- lime slices
- Peach-Avocado Salsa: recipe follows
- 1 teaspoon dried oregano leaves
- 2 tablespoons olive oil
- 1 lime, juiced
- 1 orange, juiced
- 1 tablespoon, plus 1 teaspoon garlic pepper seasoning
- 6 boneless, skinless chicken breast halves

- 2 tablespoons fresh tarragon
- 2 small red chiles, seeded, chopped, divided
- 6 medium cloves garlic, coarsely chopped, divided
- 1/4 cup low-sodium chicken broth
- 3 tablespoons balsamic vinegar
- 2 tablespoons extra virgin olive oil, divided
- 1/2 teaspoon kosher salt
- 1 teaspoon ground coriander
- 1 tablespoon coarsely ground pepper
- 1 lemon, halved
- 1/2 cup white wine
- 1/2 cup golden raisins
- 6 boneless, skinless chicken breast halves

- 8 papadums
- 5 drops red food color
- 1 box (10 oz.) frozen peas, thawed
- 1/2 teaspoon salt
- 1 tablespoon turmeric
- 2 cups basmati rice
- 4 cups water
- 2 teaspoons seasoned salt
- 2 tablespoons chopped mint leaves
- 1 large cucumber, peeled, seeded, thinly sliced
- 3 cups nonfat yogurt
- 3 cups chicken broth
- 3 boxes (10 oz. each) frozen chopped spinach, thawed
- 3 tablespoons ginger pickle
- 3 tablespoons mild curry paste
- 3 large garlic cloves, sliced
- 3 large onions, quartered, sliced
- 2 tablespoons canola oil
- 4 boneless, skinless chicken breasts

- 4 sprigs thyme
- 4 cups hot cooked rice
- 1/2 tablespoon chopped fresh thyme
- 1/2 cup reduced-fat sour cream
- 2 tablespoons dry red wine
- 1/2 cup chicken broth
- 1 garlic clove, minced
- 1 shallot, minced
- 3 tablespoons finely chopped dry roasted sunflower nuts
- 3 stemmed portobello mushrooms (3-inch), finely chopped
- 3 teaspoons margarine, divided
- 1/4 teaspoon pepper
- 1/2 teaspoon salt
- 4 boneless, skinless chicken breast halves, cut in bite-size pieces

- basil leaves
- Spicy Red Pepper Sauce: recipe follows
- 1 tablespoon olive oil
- 2 tablespoons pine nuts
- 1/2 cup crumbled Gorgonzola cheese
- 16 large basil leaves
- 1/8 teaspoon pepper
- 1/4 teaspoon salt
- 4 boneless, skinless chicken breast halves

- 1/2 sweet red pepper, finely diced
- fresh basil leaves
- 1/8 teaspoon red pepper
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon salt
- 1 teaspoon basil
- 1 teaspoon thyme
- 4 green onions
- 4 tablespoons mayonnaise
- 4 tablespoons sherry
- 3/4 cup cream
- 1 cup slivered almonds
- 1 cup broken walnuts
- 1/4 cup cream sherry
- 1/2 cup water
- 4 boneless, skinless chicken breast halves

- 1 tablespoon sesame seeds
- Dressing: recipe follows
- 1 1/2 cups fresh bean sprouts, rinsed and drained
- 1/2 cup seeded and grated cucumber
- 1/2 cup finely grated carrot
- 1/2 cup chopped green onions
- 1/2 pound vermicelli, cooked according to package directions
- 2 tablespoons sesame oil
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon sugar
- 3 tablespoons light soy sauce
- 4 boneless, skinless chicken breast halves, cut in thin strips

- pecan halves
- spiced apple rings
- 1/4 cup toasted pecans, coarsely chopped
- 1/2 cup pineapple preserves
- 1 tablespoon cornstarch
- 1/2 cup apple cider
- 3 tablespoons canola oil
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 cup flour
- 4 boneless, skinless chicken breast halves

- parsley sprigs
- peeled and sliced kiwi
- 1/2 cup sweet orange marmalade
- 1/4 cup orange juice
- 1 teaspoon cornstarch
- 1 cup, firmly packed, flaked coconut
- 1/2 teaspoon pepper
- 1 teaspoon salt
- 1 teaspoon water
- 1 large egg, slightly beaten
- 2 tablespoons unsalted butter
- 1 tablespoon extra virgin olive oil
- 4 boneless, skinless chicken breast halves