You might need to buy:
- chicken breasts with skin and on the bone
- paper thin lemon slices
- thyme or any fresh herb you like
- Coarse grained salt and cracked black pepper
serves 4
You might need to buy:
- chicken stock
- peanut oil
- sesame oil
- chopped ginger
- salt
- five-spice powder
- thin chinese egg noodles
- roast pork tenderloin
- cilantro sprigs for garnish
You might need to buy:
- 8oz block cream cheese
- rice or tortilla chips
Marinating the chicken in buttermilk makes the meat moist and flavorful. Chicken breasts cook faster than other parts, so fry them separately in the last batch. For fried chicken with less fat and fewer calories, remove the skin before marinating.
serves 8
You might need to buy:
- low-fat buttermilk
- Coarse salt
- cayenne pepper
- vegetable oil
You might need to buy:
- vegetable oil
- unsalted butter
- large onion finely chopped and thinly sliced
- rice
- chicken stock
- dark soy sauce
- frozen green peas
- ground cumin
- pure maple syrup
- cilantro or parsley leaves
- raw cashews
From the Lake Holm Ward Cookbook
serves 12
You might need to buy:
- celery diced fine
- sage
- pepper
- broth
- milk
- eggs
- broth
You might need to buy:
- sage
- thyme
- cream of chicken soup
- cooked pasta or rice
Serve with baked potatoes, baked butternut squash, steamed broccoli, and a green salad.
serves 6
You might need to buy:
- vegetable oil
- brown sugar
- apple cider vinegar
- corn starch
- worcestershire sauce
serves 4
You might need to buy:
- freshly grated Parmesan
- Dijon mustard
- eggs
- 150g rocket leaves
You might need to buy:
- parmesan cheese
- light cream
- Noodles