Urgent reply needed,

Dear Partner,

Please consider this mail serious despite the fact that you did not expect it. Hope you are doing well. I am Dr.Atiti Damu, the Manager of head opérations department of our bank in Burkina Faso. I discovered a risk-free deal of US$9.9 million from my department which was left unclaimed as a result of non existing body.Provided you will put trust forward, let us share the deal if you are interested. Urgent reply is needed for more details.

Regards,

Dr.Atiti Damu,

from rss mix y1 http://yourself243.blogspot.com/2014/07/urgent-reply-needed.html

Urgent reply needed,

Dear Partner,

Please consider this mail serious despite the fact that you did not expect it. Hope you are doing well. I am Dr.Atiti Damu, the Manager of head opérations department of our bank in Burkina Faso. I discovered a risk-free deal of US$9.9 million from my department which was left unclaimed as a result of non existing body.Provided you will put trust forward, let us share the deal if you are interested. Urgent reply is needed for more details.

Regards,

Dr.Atiti Damu,

Urgent reply needed,

via your self24http://yourself243.blogspot.com/2014/07/urgent-reply-needed.html

Curried Couscous

Curried Couscous

Here’s a sweet-savory recipe for Curried Couscous that is made for your flat-belly diet. Flavorful curry and chicken broth balance the sweetness from raisins and apples, while red pepper and parsley add color to the whole-wheat couscous. You might think of couscous (KOO-skoos) as a grain, but it’s actually a form of pasta. Couscous, which originated in North Africa, is made of semolina granules that are steamed or boiled.

Ingredients:

1-1/2 cups low-sodium chicken broth
2 tablespoons curry powder
1-1/3 cups whole-wheat couscous, dry
1/2 cup parsley, chopped
1/2 cup Honeycrisp apple, diced
1/2 cup raisins
1/2 cup red bell pepper, diced
3 tablespoons 100% orange juice
Directions:

  1. In a medium pot, place the chicken broth and curry powder and bring to a boil. Stir in the couscous; cover. Remove from the heat and let stand for 5 minutes.
  2. Pour the couscous in a large bowl. Stir in the curry powder until blended.
  3. Add the parsley, apple, raisins, bell pepper, and orange juice. Stir until all the ingredients are incorporated.

from rss mix y1 http://topcookingclasses.blogspot.com/2014/04/curried-couscous.html

Lemon roasted chicken salad wrap

Lemon roasted chicken salad wrap

Ingredients:

For the chicken:
  • One 2.7kg whole fryer chicken
  • Olive oil, for drizzling
  • Salt and freshly ground black pepper
  • 5 cloves garlic, crushed
  • 5 sprigs fresh thyme
  • 1 lemon, cut in quarters
For the salad:
  • 180ml low-fat Greek yoghurt
  • 60ml mayonnaise
  • 2 tbsp Dijon mustard
  • 65g toasted walnuts, chopped
  • 50g dried cranberries, chopped
  • 2 celery ribs, diced
  • 1 small red onion, minced
  • 2 lemons, zested and juiced
  • 2 tbsp chopped fresh tarragon
  • 175g tin water chestnuts, drained and chopped
  • Salt and freshly ground black pepper
For the sandwich:
  • Four 30cm whole wheat tortillas
  • 200g broccoli sprouts
  • 2 Roma tomatoes, sliced

  • Directions:

For the chicken:
  • Preheat the oven to 200C/Gas Mark 6 and adjust a rack to the middle position. Place the chicken on a baking sheet lined with a wire rack, or in a roasting pan with a rack, and drizzle the chicken with olive oil. Generously sprinkle the chicken with salt and pepper. Pack the cavity with the garlic, thyme and lemons. Place the chicken breast-side down on the rack.
  • Roast the chicken for the first hour at 200C/Gas Mark 6, and then turn up the heat to 230C/Gas Mark 8 and roast until the breast temperature registers 70C and the skin is a golden brown, for the last 30 to 45 minutes.
  • Then set the chicken aside to rest and cool. When easy to handle, remove the legs, wings and any dark meat, reserving to eat for your next meal or to snack on immediately. Remove the skin from the breast meat. Using your hands, shred the breast meat and place in a bowl. Season the chicken with salt and pepper.
For the salad:

  • Mix together the yoghurt, mayonnaise, mustard, walnuts, cranberries, celery, onions, lemon zest and juice, tarragon and water chestnuts and adjust the seasoning if necessary. Fold in the shredded chicken.
  • To build the sandwich: Layer the whole wheat wraps with some broccoli sprouts and tomato slices and then top with the chicken salad. Wrap and enjoy!

from rss mix y1 http://topcookingclasses.blogspot.com/2014/04/lemon-roasted-chicken-salad-wrap.html

Chicken and rocket pita pockets

Chicken and rocket pita pockets

Ingredients:

  • 2 whole-wheat pitas, halved and opened
  • 110ml mayonnaise
  • 1 tsp. lemon zest
  • 110ml rocket pesto, recipe follows
  • 2 store-bought rotisserie chicken breasts, diced into 1-cm pieces
  • 8 cherry tomatoes, quartered
  • 225g rocket
For the rocket pesto:
  • 450g packed rocket
  • 110g grated Parmesan
  • ½ tsp. salt
  • ¼ tsp. freshly ground black pepper

  • Directions:

  1. Preheat the oven to 150C/Gas Mark 2.
  2. Arrange the pita halves on a baking sheet and bake for 5 to 7 minutes until warmed through.
  3. In a large bowl, combine the mayonnaise, lemon zest and arugula pesto. Stir in the diced chicken.
  4. To assemble the pita pockets, fill each pita half with the chicken mixture. Top with tomatoes and 60g arugula and serve.
  5. For the pesto, blend the arugula and garlic in a food processor until finely chopped. With the machine running, gradually add the oil until well blended. Transfer to a large bowl and stir in Parmesan and salt and pepper.


from rss mix y1 http://topcookingclasses.blogspot.com/2014/04/chicken-and-rocket-pita-pockets.html