Comments for Post your recipe here http://tliosinc.com/WordPress Just another WordPress weblog Sat, 04 Sep 2010 22:37:30 +0000 http://wordpress.org/?v=2.7.1 hourly 1 Comment on Hello and Welcome! by Kylie Batt http://tliosinc.com/WordPress/?p=1&cpage=1#comment-212 Kylie Batt Wed, 21 Apr 2010 03:04:11 +0000 http://tliosinc.com/WordPress//?p=1#comment-212 <strong>берем......</strong> <a href="http://samara-workers.ru/?p=325" rel="nofollow"> Дизайнер графический </a> Welcome to Tlios Inc.’s WordPress..... берем……

Дизайнер графический Welcome to Tlios Inc.’s WordPress…..

]]> Comment on Hello and Welcome! by Kylie Batt http://tliosinc.com/WordPress/?p=1&cpage=1#comment-210 Kylie Batt Thu, 15 Apr 2010 17:53:17 +0000 http://tliosinc.com/WordPress//?p=1#comment-210 <strong>Я извиняюсь, но, по-моему, Вы допускаете ошибку. Пишите мне в PM, пообщаемся....</strong> <a href="http://venice2000.ru/?p=268" rel="nofollow"> Системный администратор, Помощник системного администратора, Сборщик ПК, Оператор ПК </a> Welcome to Tlios Inc.’s WordPress..... Я извиняюсь, но, по-моему, Вы допускаете ошибку. Пишите мне в PM, пообщаемся….

Системный администратор, Помощник системного администратора, Сборщик ПК, Оператор ПК Welcome to Tlios Inc.’s WordPress…..

]]> Comment on Hello and Welcome! by Kylie BattName http://tliosinc.com/WordPress/?p=1&cpage=1#comment-208 Kylie BattName Sun, 11 Apr 2010 20:07:50 +0000 http://tliosinc.com/WordPress//?p=1#comment-208 <strong>Вы не правы. Могу отстоять свою позицию. Пишите мне в PM, пообщаемся....</strong> <a href="http://company-berkut.ru/?p=319" rel="nofollow"> Садовник, домработница </a> Welcome to Tlios Inc.’s WordPress..... Вы не правы. Могу отстоять свою позицию. Пишите мне в PM, пообщаемся….

Садовник, домработница Welcome to Tlios Inc.’s WordPress…..

]]> Comment on Hello and Welcome! by Kylie Batt http://tliosinc.com/WordPress/?p=1&cpage=1#comment-207 Kylie Batt Sun, 11 Apr 2010 17:09:56 +0000 http://tliosinc.com/WordPress//?p=1#comment-207 <strong>Я знаю сайт с ответами на интересующую Вас тему....</strong> <a href="http://udmrnd.ru/?p=2078" rel="nofollow"> Психолог </a> Welcome to Tlios Inc.’s WordPress..... Я знаю сайт с ответами на интересующую Вас тему….

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]]> Comment on Hello and Welcome! by Alex Gordon http://tliosinc.com/WordPress/?p=1&cpage=1#comment-199 Alex Gordon Fri, 02 Apr 2010 23:02:57 +0000 http://tliosinc.com/WordPress//?p=1#comment-199 <strong>Я думаю, что Вы ошибаетесь. Могу это доказать. Пишите мне в PM....</strong> <a href="http://absolut-vacancy.ru/?p=345" rel="nofollow"> Менеджер по работе с клиентами </a> Welcome to Tlios Inc.’s WordPress..... Я думаю, что Вы ошибаетесь. Могу это доказать. Пишите мне в PM….

Менеджер по работе с клиентами Welcome to Tlios Inc.’s WordPress…..

]]> Comment on Hello and Welcome! by Антон Павлович http://tliosinc.com/WordPress/?p=1&cpage=1#comment-179 Антон Павлович Mon, 22 Mar 2010 14:45:16 +0000 http://tliosinc.com/WordPress//?p=1#comment-179 <strong><a href="http://absolut-servis.ru" rel="nofollow"> </a> Welcome to Tlios Inc.’s WordPress.....</strong> Сделанного не воротишь. Что сделано, то сделано.... Welcome to Tlios Inc.’s WordPress…..

Сделанного не воротишь. Что сделано, то сделано….

]]> Comment on Hello and Welcome! by Liz http://tliosinc.com/WordPress/?p=1&cpage=1#comment-5 Liz Sat, 18 Apr 2009 14:58:07 +0000 http://tliosinc.com/WordPress//?p=1#comment-5 Chicken with Sugar Snap Peas & Spring Herbs Active Time: 35 Minutes Total Time: 35 Minutes Yield: 4 servings Quick-cooking chicken cutlets are paired with an elegant but easy light sauce. This dish can be made without the sprouted beans, but is especially delicious with them. Make it a meal: serve over pan-seared rounds of prepared, store-bought polenta and open a bottle of sauvignon blanc. RECIPE INGREDIENTS 1 cup reduced-sodium chicken broth 1 teaspoon Dijon mustard 1/2 teaspoon salt Freshly ground pepper to taste 2 teaspoons plus 1 tablespoon flour, divided 1 pound thin-sliced chicken breast cutlets 1 tablespoon extra-virgin olive oil 8 ounces sugar snap peas, cut in half (2 cups) 1 14-ounce can quartered artichoke hearts, rinsed 1/4 cup sprouted beans, optional (see Ingredient note) 3 tablespoons minced fresh herbs, such as chives, tarragon or dill 2 teaspoons champagne vinegar or white-wine vinegar Tip: Sprouted beans, not to be confused with bean sprouts, are beans that have just barely sprouted—they look like a bean with a tiny fiber attached (rather than the more fleshy-looking sprouts commonly used in Asian cooking). Eat raw in salads or add to cooked dishes; they're an excellent source of fiber and protein. Look for them in the produce section near other sprouts. DIRECTIONS Whisk broth, mustard, salt, pepper and 2 teaspoons flour in a small bowl until smooth. Sprinkle both sides of the chicken with the remaining 1 tablespoon flour. Heat oil in a large nonstick skillet over medium-high heat. Cook the chicken in two batches, adjusting heat as necessary to prevent burning, until golden, about 2 minutes per side. Transfer the chicken to a plate; tent with foil to keep warm. Increase heat to high; stir the broth mixture and add to the skillet along with snap peas, artichoke hearts and sprouted beans. Bring to a simmer, stirring constantly. Reduce heat to maintain a gentle simmer and cook until the snap peas are tender-crisp, about 3 minutes. Return the chicken to the pan, nestling it into the vegetables, and simmer until heated through, 1 to 2 minutes. Remove from heat; stir in herbs and vinegar. Nutrition Facts per Serving Yield: 4 servings Calories: 248 Fat. Total: 6g Protein: 29g Carbohydrates, Total: 19g Fat, Saturated: 1g Fiber: 7g Cholesterol: 63mg Sodium: 605mg % Cal. from Fat: 22% Chicken with Sugar Snap Peas & Spring Herbs

Active Time: 35 Minutes
Total Time: 35 Minutes
Yield: 4 servings
Quick-cooking chicken cutlets are paired with an elegant but easy light sauce. This dish can be made without the sprouted beans, but is especially delicious with them. Make it a meal: serve over pan-seared rounds of prepared, store-bought polenta and open a bottle of sauvignon blanc.
RECIPE INGREDIENTS
1 cup reduced-sodium chicken broth
1 teaspoon Dijon mustard
1/2 teaspoon salt
Freshly ground pepper to taste
2 teaspoons plus 1 tablespoon flour, divided
1 pound thin-sliced chicken breast cutlets
1 tablespoon extra-virgin olive oil
8 ounces sugar snap peas, cut in half (2 cups)
1 14-ounce can quartered artichoke hearts, rinsed
1/4 cup sprouted beans, optional (see Ingredient note)
3 tablespoons minced fresh herbs, such as chives, tarragon or dill
2 teaspoons champagne vinegar or white-wine vinegar

Tip: Sprouted beans, not to be confused with bean sprouts, are beans that have just barely sprouted—they look like a bean with a tiny fiber attached (rather than the more fleshy-looking sprouts commonly used in Asian cooking). Eat raw in salads or add to cooked dishes; they’re an excellent source of fiber and protein. Look for them in the produce section near other sprouts.

DIRECTIONS
Whisk broth, mustard, salt, pepper and 2 teaspoons flour in a small bowl until smooth.

Sprinkle both sides of the chicken with the remaining 1 tablespoon flour. Heat oil in a large nonstick skillet over medium-high heat. Cook the chicken in two batches, adjusting heat as necessary to prevent burning, until golden, about 2 minutes per side. Transfer the chicken to a plate; tent with foil to keep warm.

Increase heat to high; stir the broth mixture and add to the skillet along with snap peas, artichoke hearts and sprouted beans. Bring to a simmer, stirring constantly. Reduce heat to maintain a gentle simmer and cook until the snap peas are tender-crisp, about 3 minutes.

Return the chicken to the pan, nestling it into the vegetables, and simmer until heated through, 1 to 2 minutes. Remove from heat; stir in herbs and vinegar.

Nutrition Facts per Serving
Yield: 4 servings
Calories: 248
Fat. Total: 6g
Protein: 29g

Carbohydrates, Total: 19g
Fat, Saturated: 1g
Fiber: 7g

Cholesterol: 63mg
Sodium: 605mg
% Cal. from Fat: 22%

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