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Text 22304, 102 rader
Skriven 2009-03-23 21:51:00 av JIM WELLER (1:123/140)
     Kommentar till en text av JANIS KRACHT
Ärende: Re: Chain coffee
========================
-=> Quoting Janis Kracht to Carol Shenkenberger <=-


 JK> You pour COLD water over coffee grounds in something called a Toddy,
 JK> let it sit overnight or for something like 12 hours, then you've got
 JK> "coffee-concentrate".. Then later you just pour some in a cup,  add
 JK> water to it,  .. it's like a super instant coffee but a whole lot
 JK> fresher and better

 JK> It's called "cold water brewing"


I've never tried that but I think I will just for fun.

More low fat healthy chicken:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roast Chicken with Citrus And Thyme (Adapted)
 Categories: Low-fat, Poultry, Chicken, Cajun, Wine
      Yield: 6 Servings
 
      1    Orange; scrubbed & halved
      1    Lemon; scrubbed & halved
      7 lb Roasting chicken; giblets
           & neck removed
           Salt & freshly ground black
           Pepper; to taste
           "Only In New Orleans" Herb
           -Spice Blend
      8    Cloves garlic; peeled &
           Halved lengthwise
      8    Sprigs fresh thyme
      2    Onions; coarsely chopped
      2    Carrots; coarsely chopped
    1/2 c  Dry white wine
  1 1/2 c  Defatted reduced sodium
           Chicken broth
      1 ts Dijon mustard
      1 tb Cornstarch mixed w/
      2 tb Water
 
  Position oven rack in the lowest position; preheat to 425F. Cut 1
  orange half and 1 lemon half into wedges. Squeeze the juice from
  the remaining halves into a small bowl and set aside. Remove any
  excess fat from chicken. Rinse the chicken with cold water and pat
  dry. Season the cavity with salt and pepper and stuff it with the
  orange wedges, lemon wedges, 4 pieces of the garlic and 2 of the
  thyme sprigs. (The fruits flavor the chicken; they are not
  served.) Tie the legs together with butcher's twine and tuck the
  wing tips under the back.
  
  Working from the edge of the cavity, gently lift the skin covering
  the breast and place a thyme sprig between the flesh and the skin
  on either side of the breastbone.
  
  Scatter onions, carrots and remaining garlic cloves & thyme sprigs
  in the bottom of the roasting pan. Chop giblets and add to the
  pan; place the neck in the pan as well. Set the chicken on the
  vegetables in the roasting pan and season with salt, pepper and
  Only In New Orleans seasoning mix. Roast for 20 minutes.
  
  Lower the oven temperature to 325F degrees and roast for 1-1/2
  hours longer, basting occasionally with the reserved citrus
  juices. The chicken is done when a meat thermometer inserted into
  the thickest part of the thigh registers 180F. Top the bird and
  let the juices run into the roasting pan. Transfer the chicken and
  the vegetables to a platter and tent with aluminum foil to keep
  warm.
  
  To make the gravy, place the roasting pan on the stove. Pour in
  the white wine and bring to a boil over high heat. Cook, stirring
  constantly, for 5 minutes. Add chicken broth and simmer for 5
  minutes more. Strain the mixture through a fine sieve into a bowl.
  Let stand 5 minutes to allow the fat to rise to the top. Using a
  bulb baster, transfer the juices to a saucepan (leaving the fat
  behind) and bring to a boil. Add mustard and the cornstarch
  mixture; whisk until thickened. Season with salt and pepper.
  
  Carve the chicken, discarding the skin. Serve with the gravy.
  Serves 6 (with leftovers).
  
  Nutritional information: 241 calories, 27g protein, 7g fat, 15g
  carbo, 322 mg sodium, 77mg cholesterol.
  
  Recipe By: Eating Well New Favorites Cookbook
  
  From: Rst G <synapse7@home.Com>
 
MMMMM


Cheers

YK Jim


... It is happier to be sometimes cheated than not to trust.

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