BELVA ST. MARINATED CHICKEN
This is a family recipe we have enjoyed for years. It can be cooked in the oven also. But, this is the easiest way to do it. I use the Tyson frozen tenderloins that can be bought in the frozen food section. They are easy to buy and pull out of the freezer when you get ready to prepare this recipe. It can be served over rice or pasta. My husband's favorite is on a sandwich.
Provided by rachel
Categories Chicken
Time 4h10m
Yield 8-10 serving(s)
Number Of Ingredients 3
Steps:
- Place frozen chicken tenderloins in a large crockpot.
- Mix salad dressing and soy sauce together.
- Pour mixture over chicken.
- Cook on high for about 4 hours, stirring about half way through. (Time can be shortened to about 2 1/2 hours if the chicken is completely thawed.).
Nutrition Facts : Calories 587, Fat 35.7, SaturatedFat 6, Cholesterol 123.4, Sodium 3361.8, Carbohydrate 13.2, Fiber 0.2, Sugar 9.8, Protein 52.3
BELVA ST. VEGETABLE SOUP
This is the closest recipe to my Mamaw's recipe I can find. It was borrowed from a friend with a couple of tweaks to it.
Provided by rachel
Categories Easy
Time 7h15m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients together in a large crock pot.
- Cook on high 6-7 hours.
Nutrition Facts : Calories 267.4, Fat 9.7, SaturatedFat 3.5, Cholesterol 51, Sodium 382, Carbohydrate 23.5, Fiber 5.7, Sugar 3.9, Protein 22.6
BESSARA (DRIED FAVA BEAN SOUP)
Provided by Molly O'Neill
Categories weekday, soups and stews, appetizer, side dish
Time 4h45m
Yield Six servings
Number Of Ingredients 10
Steps:
- Soak the beans in water for 2 hours, drain and put in a pot with 2 quarts of cold water. Bring to a boil, skim and simmer, covered, for 2 hours, until the beans are very soft. Add the salt and mash the beans by hand or, for a smoother texture, puree in a blender and return to the pot.
- Fry the garlic in 2 tablespoons of the olive oil until golden, about 3 minutes. Add the paprika, cumin, turmeric and cayenne. Add to the soup and simmer for 30 minutes longer, adding water if the soup becomes too thick. Just before serving, stir in the lemon juice and the coriander. Garnish with a drizzle of olive oil, if desired.
Nutrition Facts : @context http, Calories 216, UnsaturatedFat 13 grams, Carbohydrate 20 grams, Fat 15 grams, Fiber 9 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 274 milligrams, Sugar 8 grams, TransFat 0 grams
FAVA BEAN STEW WITH BULGUR
I usually go through the tedious process of shelling and skinning fava beans to make this robust stew. But if fava beans aren't available in local markets, use frozen skinned favas instead.
Provided by Martha Rose Shulman
Categories dinner, weekday, one pot, main course
Time 1h45m
Yield Serves four
Number Of Ingredients 14
Steps:
- In a large, lidded skillet or Dutch oven, heat the olive oil over medium heat. Add the onions. Cook, stirring, until tender, about five minutes. Add the garlic, half the parsley, half the cilantro and salt to taste. Continue to cook for another minute or two, stirring. Add the tomatoes, and cook, stirring often, for 10 to 15 minutes until the tomatoes have cooked down and smell fragrant.
- Add the fava beans, tomato paste, cinnamon, paprika, cayenne and 2 cups water, or enough to just cover the vegetables, and bring to a simmer. Simmer 30 minutes or until the favas are tender and the stew very fragrant. Stir in the remaining parsley and cilantro, grind in some pepper and taste and adjust salt.
- While the stew is simmering, reconstitute the bulgur. Bring 2 cups water to a boil in a medium saucepan. Add the bulgur and salt to taste, reduce the heat, cover and simmer 20 minutes or until the water is absorbed. Remove from the heat and uncover. Place a clean dish towel over the pan, then replace the lid. Allow to sit undisturbed for 10 minutes. Alternatively, place the bulgur in a medium bowl with salt to taste, and cover with 2 cups hot or boiling water. Allow to sit for 20 to 25 minutes until most of the water is absorbed. Drain through a strainer, and squeeze out the water.
- Spoon bulgur into wide soup bowls, and top with the fava bean stew. Drizzle on some olive oil, and serve.
Nutrition Facts : @context http, Calories 281, UnsaturatedFat 1 gram, Carbohydrate 60 grams, Fat 2 grams, Fiber 17 grams, Protein 16 grams, SaturatedFat 0 grams, Sodium 752 milligrams, Sugar 17 grams
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