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$4.66 per serving
1 likes
Ready in 45 minutes
Spoonacular Score: 89% 
Chicken and lentil stew with cumin pitta might be just the main course you are searching for. This recipe makes 2 servings with 1696 calories, 119g of protein, and 25g of fat each. For $4.66 per serving, this recipe covers 71% of your daily requirements of vitamins and minerals. If you have cornflour, olive oil, cranberry sauce, and a few other ingredients on hand, you can make it. 1 person found this recipe to be tasty and satisfying. It can be enjoyed any time, but it is especially good for Autumn. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes around around 45 minutes. It is brought to you by Foodista. Overall, this recipe earns a tremendous spoonacular score of 89%. If you like this recipe, you might also like recipes such as Cumin Lentil Barley Stew, Lentil & Chicken Stew, and Chicken & lentil stew with gremolata.
Cabernet Sauvignon, Chablis, and Malbec are great choices for Stew. Full-bodied red wines like malbec and cabernet sauvignon are the perfect accompaniment for beef stew. Fish stew probably calls for a white wine, such as chablis. You could try Corison Cabernet Sauvignon ( half-bottle). Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 42 dollars per bottle.
Harmony and unity define this vintage. With a year in the bottle,the 2014 is beginning to blossom and shine. A warm spring,following one of the driest winters on record, got the ball rollingearly with the set of small, concentrated berries. Moving intosummer, the remainder of the season was moderate, giving us thelong, cool season Corison was hoping for. Leaning more toward the darker end of the Cabernet fruit spectrum this year, the wine exhibits plum, black raspberry and blackberry aromas and flavors while maintaining the red cherry core typical of Corison Napa Valley Cabernet. Hints of exotic garrigue include savory thyme, rosemary, violet and rose scents. Minerality adds verve, and top notes of smoke, baking spices, cedar and dark chocolate complete the kaleidoscopic complexity.
» Get this wine on Wine.com
Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit
If you are cooking with wine, be aware that the amount of alcohol that evaporates could be much less than you think. In fact, researchers found that anywhere between 4 and 49 percent of the alcohol in a dish might remain depending on the cooking method, length of cooking, etc. If you're concerned about the amount of alcohol you're consuming, keep an eye on how much wine is going into your dish!
Many people will tell you to remove the skin on your chicken to cut down on fat. This is true, but if you like the taste, leave it on! You're only gaining a little fat for a lot of flavor. Plus, a little over half of the fat in chicken skin is monounsatured fat (that's a heart-healthy kind) and the notion that saturated fat is unhealthy is being questioned too. So in our opinion: dig in, skin and all!
You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.
Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.
If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.
If you normally rinse your chicken?stop! You could be spreading bacteria around your kitchen and it isn't really necessary.
If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.
Carrots can be stored in the fridge for 2 to 3 weeks. The starch in the carrots will turn to sugar over time, but this is not a problem, they'll just taste sweeter. The academy lesson about carrots contains more useful information.
When buying wine for cooking, it is certainly not a bad idea to buy a wine you would enjoy drinking (some wine for the dish, some wine for the chef?) But if your favorite wines cost a small fortune, save them for drinking and purchase a cheaper?though still good quality!?wine for cooking. Just don't buy "cooking wine" with added salt, food coloring, etc.
Choose pasture-raised chicken if it is available. If it is not at your supermarket, visit a farmers' market and ask around.
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