Chicken with Cashew Nuts Stir Fry

In Thailand you will find many different versions of this popular dish, which turned into one of the most favourite dishes for travellers.

Weekday recipe with wow effect!

This recipe may serve you as a suggestion.

I love crunchy ingredients, for this reason I opted to set aside the cashew and the roasted onions and combine them to the chicken just before serving. On the other hand the chicken turned out very soft and incredible delicious.

A few ideas of possible additions: roasted broccoli florets, bok choy,  peas, oyster sauce (for the sauce) and orange juice.

Chicken with Cashew Nuts Stir Fry

  • Servings: 3-4
  • Difficulty: easy
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Ingredients:

For the marinade:

  • 3 tablespoons dark soy sauce
  • 3 tablespoons light soy sauce
  • ½ teaspoon roasted sesame oil
  • 1 tablespoon rice vinegar
  • 2 tablespoon dry sherry
  • 1 teaspoon dried pink pepper
  • ½ tablespoon ginger, grated

Other ingredients:

  • 400 g chicken breast, sliced
  • 3 tablespoons cornstarch
  • 100 g raw cashew nuts
  • 4 tablespoons oil
  • 2 big sweet onions, thinly sliced (I got some purple ones)
  • 1 red pepper, cut into 1 cm pieces
  • 1 dry or fresh chili, thinly sliced (quantity to taste)
  • 100 ml water
  • Additional light soy sauce, salt and pepper to taste
  • Sliced green onion

Procedure:

  1. In a medium bowl combine all the ingredients for the marinade.
  2. Toss the chicken well into the marinade and set aside for 10 minutes. Then add the cornstarch and toss well again.
  3. In a dry skillet roast the cashew and place them aside in a small plate
  4. Heat 2 tablespoons of oil and fry the onion, the pepper and the chili at high temperature for 2-3 minutes. Set aside in another plate.
  5. Heat the remaining 2 tablespoon of oil and stir fry the marinated chicken until it changes the lightly browned.
  6. Add the water, stir well until a thick sauce is formed and adjust to your taste with additional soy sauce, salt and pepper.
  7. Add reserved onion, red pepper and roasted cashew nuts. Stir well quickly.
  8. Top with green onion and serve immediately

Antikristo | Food In Crete

On Crete there is a very special cooking method used for lamb or goat meat. This cooking method is called antikristo  which literally means “across the fire”.

In the fields this cooking method is made across large fires with huge grids where the meat ist hanged after salting (only salt is needed) and cooked with the indirect heat of the flames.

The big advantage of this cooking method ist that the meat does not need constant attention and shepherds could continue with their works.

In  our case with tried to use a Spanish tool intended for roasting bread. We tool was big enough for one shoulder of lamb! The result was excellent and we could smell and taste Crete even thousands of kilometers away from our beloved island.

Ossobuco alla Milanese

Ossobuco is one of the most appreciated dishes of Milanese cuisine. Veal shanks are cut crosswise to reveal the bone (osso) with its hole (buco) where you will find the delicious marrow. This inexpensive cut of meat is finished with a gremolata, which is a mix of chopped parsley and lemon zest. This combination turns this dish into a very delicious meal. In Italy, the ossobuco is served typically with saffron risotto.

Ossobuco alla Milanese

  • Servings: 2
  • Difficulty: medium
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Ingredients

  • For the braised Shanks

    • 2 veal shanks of about 350-400 g each (you may also use beef shanks)
    • 2 tablespoon flour
    • 1 tablespoon olive oil
    • 1 tablespoon butter
    • 2 small golden onions, sliced
    • 100 ml white wine
    • 1 small rosemary spring
    • about 2 cups chicken or beef broth, more if necessary
    • salt and pepper to taste

    For the gremolata

    • 1 tablespoon olive oil (optional)
    • 1 big or 2 small garlic cloves finely chopped
    • 1 tablespoon chopped parsley
    • Lemon zest of half lemon

Procedure:

  1. Slit the skin around the veal shanks in 2 or 3 places so that slices do not curl when cooked.
  2. Dust the meat with flour.
  3. Heat the butter and the olive oil in a large skillet over medium heat. Add onion, fry gently, and stir until softened, about 5 minutes. Drain the onions and set them aside.
  4. Add veal shanks; cook until browned, 3 to 5 minutes per side. Add the reversed onions. Pour in white wine and simmer until reduced, about 5 minutes.
  5. Add the rosemary and pour in 1 cup the stock. Simmer and add gradually the second cup of broth, stirring between gently. Reduce heat to medium-low, cover, and cook, turning the shanks occasionally, until tender, about 55 minutes. If necessary, add more stock or water. Adjust the taste with salt and pepper, as you like. If you used beef, you will have to cook it longer until you see the meat is soft enough. When the meat is almost done place the meat aside on a plate and sieve (press the sauce well through) the sauce; return the meat to the skillet as well as the drained sauce; all some water only if it is really necessary.
  6. If you do not like raw garlic, fry it gently in a small skillet.
  7. Sprinkle garlic, parsley and lemon zest over the meat, some should be added to the sauce. Cover and cook until flavors combine, about 5 minutes.

Note: during the cooking time, take you time for the risotto.

Autor: https://artandkitchen.wordpress.com/

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Italian Dancing Chicken in the Oven

This is my variation of the “dancing chicken” recipe on a beer tin. As we have wine in our house and plenty of fresh rosemary in the garden, we decided to change the recipe and prepare it with Mediterranean ingredients.

This fantastic cooking method allows the skin of the chicken to roast without being soaked by the liquid; at the same time, the wine in the can inserted into the belly of the chicken will keep the meat moist, tender and very aromatic.

Italian Dancing Chicken in the Oven

  • Servings: 4
  • Difficulty: medium
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You need:

  • 2 garlic cloves crushed
  • 1 tablespoon ground sweet paprika
  • 2 tablespoons olive oil
  • Salt to taste (about 1 tablespoon)
  • Pepper to taste (about 1/4 teaspoon)
  • Sprinkles: fresh rosemary

For the baking tray

  • 1 whole chicken (about 1.4-1.5 kg)
  • 6-8 Rosemary springs (about 20 cm long), rinsed
  • 1 empty can of about 500 ml, well cleaned
  • 150 ml white wine
  • 1 kg potatoes, peeled

Procedure:

  1. Combine the ingredients for the rub in small bowl.
  2. Place the about 120 ml wine in the can and place this in the center of a big baking proof container. Place the rosemary in the wine (reserve 2 springs).
  3. Rinse and tab dry the chicken.
  4. Remove rosemary leaves reserved springs and gently lift the skin of the chicken and place the rosemary sprigs under the skin (breast, back and legs).
  5. Rub the chicken inside and outside as well as little under the skin with about ¾ of the prepared rub.
  6. Gently sit the chicken on top of the can, which is in the baking proof container, this can has to go into the cavity of the chicken until stable.
  7. Coat the prepared potatoes (let them whole if small or dice them into 3-4 cm pieces if too big) with remaining rub and place them around the chicken. Add the additional 20 ml of wine.
  8. Place the chicken in the preheated oven at 140°C for about 2 hours. From time to time, check the liquid and brush the chicken as well the potatoes with it.
  9. Increase the heat to 200°C and roast the chicken for about 10 minutes until crispy.
  10. When done remove from the oven and let the chicken rest for about 10 minutes. Remove carefully the can from the chicken and serve immediately sprinkled with rosemary with the potatoes.

Autor: https://artandkitchen.wordpress.com/

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Greek Style Leg of Lamb Stuffed with Secret Ingredient (Lamb Roll)

Easter lamb is a traditional recipe, which we always love very much! This year I would like to present you a variation of stuffed lamb, this one is slow roasted and filled with the traditional feta with the addition of dried tomatoes and CARDMOM! Thanks the special addition of this secret ingredient and the recipe becomes a wonderful taste and thanks the excellent sauce it is elevated to a gift from the gods and a real perfect Easter recipe.

According the cooking direction of this recipe, you will get a melt in the mouth well done stuffed lamb. Well done lamb it’s way we always pieces of lamb on Crete and I really appreciate this cooking way. If you prefer medium-rare lamb, you may simply roast at higher temperature (220°C) for the first 30 minutes and then reduce the temperature to 180°C; it’s done when the instant-read thermometer inserted into the center of the meat reads 60 C.

  • Servings: 4
  • Difficulty: easy
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You need:

  • 8-10 kitchen twines of the length of about 50 cm
  • 1 boneless leg of lamb of about 1500 g
  • 10-15 preserved wine leaves
  • Olive oil
  • 3 small onions, peeled sliced
  • 1500 g small potatoes, peeled (if they are big simply quartered)
  • 2-4 cardamom pods, lightly crushed (to taste)
  • 1 cup white wine
  • Salt and pepper to taste

Filling

  • 15 dried tomatoes
  • 1/2 cup boiling water
  • 30 raisins
  • 1 pinch cardamom
  • 200 g feta, crumbled
  • 1/2 lemon zest
  • Salt and pepper, if needed

Procedure

  1. Filling: In a small bowl, cover dried tomatoes with 1/4 cup boiling water; let soak for 5 minutes. Drain, but reserve the water. Add all the other ingredients and adjust with salt and pepper. I did not need salt as the feta and dried tomatoes where dry enough.
  2. On your working surface, place the twines at a distance of about 3 cm between each (in the direction of the long side of the meat, see picture).
  3. Over the twine adjust the wine leaves in the same size as the meat.
  4. Wash and pat dry the meat and trim any excess fat. If some parts are much thicker than others are, butterfly them to make it evenly thick. Lightly pound the lamb with a meat mallet, if necessary, to further even it out and make it roughly rectangular in shape
  5. Lay the mean skin side down over the leaves and spread the filling over the lamb. Starting at one short end, roll the lamb up tightly together with the leaves. For this step, it is easier if you get the help of a second person! Tie the roll. Brush with olive oil.
  6. Cover the lamb well with foil and refrigerate for at least 8 and up to 24 hours. Let the lamb sit at room temperature for about 1 hour before cooking.
  7. Preheat the oven to 170°C. For this recipe is better not to use the air forced function!
  8. Sauté the onions in a non-sticky skillet with about 2 tablespoons of olive oil and when lightly browned and set aside. Add one more tablespoon of olive oil to the skillet and toss the potatoes in it.
  9. Place the lamb in the mold arrange onions around the lamb, add the cardamom pods (one on each side) and arrange the potatoes around the meat (if possible in one layer).
  10. Add the reserved liquid of the dried tomatoes and half of the wine.
  11. Add some salt, pepper to taste, and drizzle 2 tablespoon of oil over all of them.
  12. Cover with the lid and bake for 2 hours at 180°C. If your baking dish does not have a lid cover with parchment paper then with aluminum foil; in this case take care that you add more liquid or you check from time to time that the meat will not dry out (this depends also form the kind of oven!)
  13. After two hours remove the lid, add the remaining wine, check if you need to add more salt and increase the temperature to 210°C, bake for 30 minutes. From time to time, check that you still have enough liquid (I recommend to have a level of at least 1.5 cm liquid on the bottom of your mold).
  14. Remove from the oven and allow to rest at least 20 minutes before removing the twine and slicing.

Autor: https://artandkitchen.wordpress.com/

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Chicken Tagine with Chickpeas

A tagine is such a wonderful way to prepare and serve a complete meal at once.

The combination of meat, vegetable and carbs makes this possible and super easy!

The special spice mix, which I call “Moroccan Spice Mix”, is a wonderful very versatile balanced combination of flavours; I use this in many different ways, mostly spontaneously according to the ingredients I have on hand at home.

In the recipe below, I added some honey from our own production; this made the plate really really delicious!

Chicken Tagine with Chickpeas

  • Servings: 2-3
  • Difficulty: easy
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Moroccan Spice Mix:

  • 2 teaspoon ras el hanout spice mix, if available, optional
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • 1 teaspoon ground ginger
  • 1 teaspoon turmeric

Tagine:

  • 2 tablespoons olive oil
  • 500 g chicken skinned, cut into big pieces (if you prefer deboned)
  • 2 medium onions, peeled and cut into quarters (wedges)
  • 1/2 lemon with peel, cut vertically in wedges (skin on)
  • 2 cloves garlic, chopped
  • 1 tablespoon ginger, peeled and chopped
  • 6 teaspoons Moroccan Spices Mix (see above)
  • 1 teaspoon paprika
  • 4 Roma tomatoes
  • 1 cup chicken or vegetal broth
  • 1 can chickpeas, about 2 cups cooked chickpeas
  • ½ lemon juice
  • 2 tablespoon honey
  • 3 tablespoon raisins (+ some for decoration)
  • Salt and pepper to taste
  • Parsley for decoration

Prcedure

  1. Prepare in advance the ingredients taking care to prepare the tomatoes. To peel the tomatoes dip them in boiling water for two minutes, place in cold water and remove the skin. Cut into half and with your fingers remove the seed, cut into 1-2 cm pieces.
  2. Heat the oil in a non-stick skillet (provided of lid) and fry chicken for 2 minutes, add onion and lemon wedges and fry for other 3 minutes.
  3. Add garlic, ginger and spices. Stir fry shortly until fragrant.
  4. Add tomatoes and sauté for 1-2 more minutes. Set aside a few pieces tomatoes, one lemon and one onion wedge for decoration.
  5. Add the broth and stir well-
  6. Add chickpeas, lemon juice, honey and raisins.
  7. Adjust salt and pepper to taste.
  8. Cover and let simmer covered for about 30 minutes or better one until the chicken results tender. Stir and add little water from time to time as it should not result dry.
  9. Just before serving top with the reserved lemon and onion wedges, the pieces of tomatoes, a few raisins. Cover for a few seconds.
  10. Top with parsley and serve with a smile!

 

Autor: https://artandkitchen.wordpress.com/

Merguez with Lentils and Yogurt Sauce

 

 

Lentils with tomatoes sauce and smoked speck or “zampone” (Pork sausage foot) are a very traditional North Italian dish. Try this Moroccan recipe very similar to the Italian one but enriched with a lot of spices and a delicious yogurt sauce.

The quantity of spices can be adapted to your taste; I know, I tend to use a lot of them!

This serves 4-6 persons, but if you have leftovers, you will see that the lentils are even better the day after.

The cooking time depends on the lentils, mines needed about 40 minutes.

Merguez with Lentils and Yogurt Sauce

  • Servings: 4-6
  • Difficulty: easy
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Your need

  • 500 g Merguez
  • 1 tablespoon olive oil
  • 1/2 cup water

Vegetables

  • 1 big onion peeled and diced
  • 3 carrots, peeled and diced
  • 1 red pepper, seeded and diced
  • 3 garlic cloves, chopped
  • 1 tablespoon ginger, peeled finely diced

Spices

  • 1 teaspoon turmeric powder
  • 1 teaspoon coriander ground
  • 1/2 teaspoon cumin ground
  • 1 teaspoon paprika
  • 1/4 teaspoon cinnamon ground
  • 1/4 teaspoon smoked paprika, optional
  • Chili flakes, to taste

Other ingredients

  • 500 g brown or green lentils
  • 1 can diced tomatoes (400 g)
  • 2 cans water (1200 ml), to be adapted
  • Salt and pepper to taste
  • 2 tablespoons cilantro, fresh chopped

Yogurt sauce

  • 1/2 cup Greek yogurt
  • 1 teaspoon cilantro chopped
  • 1/4 teaspoon coriander ground
  • Lemon zest or preserved lemon to taste
  • Salt and pepper to taste

To garnish (optional to taste)

  • Fresh cilantro
  • Chili flakes
  • Lemon zest

Procedure:

  1. In a wide pot (about 4 liters size) roast the merguez with the oil on oil sides until lightly browned. Pinch them while cooking to that they will release the fat and liquid. If you like add little water to help releasing the fat. Continue to cook until water is evaporated. At this point you will see the released fat which will be needed to fry the vegetables. If you want you may reduce the fat by discarding part of the fat.
  2. Set merguez aside in a warm place (wrapped with foil) and fry the vegetables in the oil until onion are translucent.
  3. Add spices and fry for a few more minutes.
  4. Add lentils, canned tomatoes and the first “can” of water, season with salt and pepper. Let simmer until water is almost adsorbed. Add gradually more water until lentil are soft but not mush. Season again and stir in the fresh coriander.
  5. While the lentils are cooking prepare the yogurt sauce combining the ingredients best do this just after adding the lentils to the pot so that the yogurt sauce will have time to rest and develop the flavors.
  6. The merguez may be cooked with the lentils, or reheated by placing them over the ready lentils before serving.
  7. Serve merguez and lentils with the yogurt sauce.

Autor: https://artandkitchen.wordpress.com/

Chicken Tagine with Olives and Preserved Lemons

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This is another of our evergreens which has not been posted since now. The first title I gave to this recipe was “Tagine En Vitesse De Poulet, Olives Et Citrons Confits” as this is quick version of the this famous Moroccan recipe.

I’ve always the preserved lemons on hand a batch of Maroccan Mix spices, so that this works very quickly for me and in 30 minutes I can serve this delish. If you have time I suggest to cook this for about 1 hours and the chicken will be much softer and the spice will be better combined.

This is not the original recipe, but the taste was great, it’s very light and it remembers us the fabulous meal we had in a beautiful restaurant in Fes (Morocco).

Chicken Tagine with Olives and Preserved Lemons

  • Servings: 4
  • Difficulty: easy
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Autor: https://artandkitchen.wordpress.com/ chicken-tagine-with-olives-and-preserved-lemons-1

You need

Moroccan Spice Mix:

  • 1 teaspoon ras el hanout spice mix, if available, optional
  • ½ teaspoon ground coriander
  • ½ teaspoon paprika
  • ½ teaspoon ground ginger
  • ½ teaspoon turmeric

Basic Ingredients:

  • 3 teaspoons of Moroccan spice Mix (see above)
  • 4 chicken breasts, bones, skin and fat removed, halved (about 500-600 g)
  • 2 tablespoons olive oil
  • 2 onions, peeled cut in wedges
  • ½ cup olives, green pitted ( I also add 2 tablespoons of the brine form the preserved olives)
  • 2 tablespoons lemon juice
  • ½ cup water
  • 1 small preserved lemon sliced or in wedges or to taste (about 50-100 g)
  • salt ( about 1/4 teaspoon)
  • 1 tablespoon fresh cilantro, chopped

Procedure

  1. Heat oil in the skillet.
  2. Place chicken in the skillet and top with spices.
  3. Add onions and cook about 5 minutes until onions are lightly browned.
  4. Add olives, lemon juice, water, sliced preserved lemon.
  5. Adjust salt and pepper.
  6. Top with fresh cilantro.
  7. Cover and cook until through for at least 15 minutes.
  8. Note: If you cook it longer it will be better, you will need to add some more water.
  9. Top with more coriander and preserved or fresh lemons if desired.
  10. Serve with fresh bread.

Ww 5 smart points per portion (calculated as 4 portions in total)

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Meatballs in Tahini Sauce

meatballs-in-tahini-sauce-3

Ground meat is a very versatile and cheap ingredient which offers you so many ways to prepare meatballs.

Perhaps meatballs are not one of the cutest dish to serve, but this preparation looks really gorgeous and it’s so good!

What makes this recipe so special is are not only the added potatoes and tomatoes, the lemony tahini sauce is super delicious and irresistible!

A great dish to be served with pita bread and to be shared with your friends!

Meatballs in Tahini Sauce

  • Difficulty: easy
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Autor: https://artandkitchen.wordpress.com/

You needmeatballs-in-tahini-sauce-3

Meatballs

  • 300 g ground beef or lamb (best if mixed)
  • 1 onion
  • 1/2 red pepper, chopped or finely diced (optional)
  • 4 tablespoons parsley, chopped
  • 1 egg, lightly beaten
  • 1 tablespoon flour
  • 1 garlic clove, pressed
  • 1/4 teaspoon nutmeg powder
  • 1/4 teaspoon cinnamon powder
  • 1 pinch allspice powder
  • 1 pinch cardamom ground
  • 1 pinch cloves powder
  • Salt, pepper and cayenne pepper to taste

Tahini sauce and veggies

  • 200 g tomatoes, sliced
  • 200 g potatoes, peeled sliced
  • 1 tablespoon olive oil
  • 1/2 cup of tahini
  • 1/2 lemon, juice
  • 1 teaspoon lemon zest, grated
  • 3/4 cup water
  • Salt, pepper and ground cumin to taste
  • Sesame seed to sprinkle (optional)

Procedure

  1. Fry the potatoes with some olive oils in a non-sticky skillet until they begin to brown
  2. In the meantime combine in a big bowls all the ingredients for the meatballs. Work well with your hands (or with a food processor) to combine.
  3. Shape the meatballs (diameter of about 4 cm), and arrange them in a baking dish.
  4. Arrange the tomatoes and around the meatballs and the prepared potatoes
  5. In a small bowl combine tahini, lemon juice, water, lemon juice and spices. To dissolve the tahini it’s easier if you microwave the mixture for 30-40 seconds. This will also make the sauce thicker.
  6. Pour the tahini sauce over the meatballs, tomatoes and potatoes. Sprinkle with sesame seeds.
  7. Bake for around 30-45 minutes or until the meatballs and potatoes are well done and it begins to brown.

Ww 22 smart points per portion (calculated as 3 portions in total)

happyforks-analyzer

 

 

 

 

 

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Scented Beef Tenderloin with Polenta Squares

scented-beef-tenderloin-with-polenta-squares2

This recipes seems to be complicate and long, but if you read the recipe in advance and prepare this as suggest you will be able to prepare all in a reasonable time.

I placed the accent of this recipe on the herbs especially in my flavored salt which I love so much.

Alternative is replacing the basil-salt by a mixture of salt and finely chopped basil.

The other flavor from the garden comes from the rosemary! In this case it is very important that you fry it very gently and prevent turning brown.

Scented Beef Tenderloin with Polenta Squares

  • Servings: 2
  • Difficulty: medium
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Autor: https://artandkitchen.wordpress.com/  scented-beef-tenderloin-with-polenta-squares2

You need

Polenta squares:

  • 300 ml water
  • 80 g corn flour (or quick cooking polenta flour)
  • 50 g light cream cheese
  • 30 g parmesan cheese
  • 12 black olives, pitted and chopped
  • 2 tablespoons red pepper, finely diced
  • 1/2 teaspoon  basil salt or 1/2 teaspoon salt + 5 basil leaves chopped
  • Pepper to taste

Meat

  • 2 beef tenderloin steaks
  • 1/2 teaspoon balsamic vinegar cream
  • Seasoned salt to taste (I used my basil salt)
  • Pepper to taste
  • 2 tablespoon olive oil
  • 1 tablespoon butter
  • 2 tender rosemary springs
  • 1 tablespoon white balsamic vinegar (dark balsamic vinegar works as well)
  • 1/2 cup broth

Vegetables

  • 1 tablespoon olive oil
  • 1/2 red onion finely diced
  • 1 zucchini
  • 1 red pepper
  • Salt and pepper to taste ( I used my basil salt)
  • teaspoon basil salt to taste  or teaspoon salt + basil leaves chopped to taste

Procedure

  1. Marinate the meat with the balsamic cream, salt and pepper for about 30 minutes (the time you need to prepare the polenta and vegetables)
  2. Bring water to boil, add corn flour and stir until water is adsorbed. Remove from heat.
  3. Add cheeses, olives, red pepper and season with salt and pepper to taste. Stir well o combine.
  4. Press the polenta into square molds (or a bigger mold and cut into pieces when cold).
  5. Let cool down until firm, remove form the mold and place on an oven safe plate. Place into the oven and keep warm (about 90°C).
  6. In the meanwhile fry the vegetables at medium low heat in a skillet with the oil and season to taste. Set aside in a warm place until serving.
  7. In a skillet heat at very low heat the oil and the butter for the meat. Place the rosemary springs in the skillet and let dry slowly to give a delicate flavor to the oil and butter mix. Don’t heat too much and don’t let the rosemary turn brown. When the rosemary is dry remove it from the skillet and set aside. Pour 3/4 of the oil and butter mix into a small bowl add the white balsamic vinegar.
  8. Preheat the broiler.
  9. Now heat the remaining oil and butter mix to high. When the temperature is reached, place the meat in it and fry the steaks for 2 minutes on each side (or more if you prefer well done), then wrap well into foil to rest for about 5 minutes. In the meantime dissolve the fond with the broth. Sieve the broth into the cup with scented oil.
  10. Place the polenta under the broiler for about 3-5 minutes! Check from time to time.
  11. Arrange the broiled polenta with the rosemary spring and vegetables on the plates (best if using warm plates). Now unwrap the meat, pour the juice into the bowl with the rosemary-oil and the broth. Adjust the meat on the plates and serve with bowl with the sauce.
  12. I sprinkled some salt with the dried basil flowers over the meat just before serving!

Ww 32 smart points per portion (meat + polenta + vegetables)

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