Koo Koo For Krackers Recipes

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KOO KOO SABZI



Koo Koo Sabzi image

This is a delicious, quick, and easy throw-together Iranian dish that I absolutely love. My grandma would always whip this up for me when I wanted a snack from school, and there would always be something to look forward to later in the evening.

Provided by Barbell Bunny

Categories     Southwest Asia (middle East)

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

1 bunch cilantro, coarsely chopped
2 bunches Italian parsley, coarsely chopped
2 tablespoons dill
10 ounces frozen spinach, chopped
3/4 cup onion, chopped
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon turmeric
1/2 cup dried cranberries (or barberries, if you can access them!)
1/2 cup walnuts, toasted
3 eggs (you may use 4 if your herb bunches are bountiful)
cooking spray

Steps:

  • Cook spinach and drain well.
  • In a large bowl, combine spinach, cilantro, parsley, dill, and onion.
  • In a small bowl, crack three eggs and whisk with a fork. Pour eggs into large bowls with herbs. Mix to combine.
  • You do not want an eggy consistency. The egg is used to combine the herbs together. The herbs should look very glossy from the egg, not swimming in it! From here gauge if you need to crack another egg and add it to your mix.
  • Season with salt, pepper, and turmeric,.
  • Fold in cranberries and walnuts.
  • Heat a large pan over medium-heat and spray with cooking spray.
  • Pour egg mixture into pan and let cook on one side, about three minutes.
  • As the bottom is cooking, use your spatula to divide "omelet" into six or eight "pie slices".
  • Flip each slice so the other side cooks, another three minutes.
  • Lower heat to medium as needed so it doesn't burn.

Nutrition Facts : Calories 196.7, Fat 14, SaturatedFat 2.3, Cholesterol 158.6, Sodium 697, Carbohydrate 10.9, Fiber 4.8, Sugar 3.2, Protein 10.6

LOW-FAT KOO KOO ROO ORIGINAL FLAME BROILED CHICKEN



Low-Fat Koo Koo Roo Original Flame Broiled Chicken image

From Top Secret Recipes, Lite! Serving size is 2 pieces and has 195 calories and 8 grams fat per serving. Needs to marinade 24-72 hrs.

Provided by mariposa13

Categories     Whole Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 19

1 skinless roasting chicken, skinned and cut into 8 pieces
1 cup water
1 cup apple juice
1 cup v- 8 vegetable juice
1 tablespoon lemon juice
1/2 cup pineapple juice
1 cup chopped onion
2 teaspoons salt
2 teaspoons ground black pepper
2 tablespoons canola oil, plus
1 teaspoon canola oil
1/2 cup thinly sliced onion
1 (10 3/4 ounce) can tomato puree
1/4 cup water
1 tablespoon white vinegar
1 tablespoon lemon juice
1/4 teaspoon salt
1 dash ground black pepper
1 dash garlic powder

Steps:

  • Combine all ingredients for marinade in medium bowl. Mix well.
  • Add chicken and marinate 24 hours Even better if you let marinade 48-72 hours.
  • Before chicken is done marinading, prepare the basting sauce by heating 1 tsp oil in medium skillet.
  • Saute onions until begins to blacken.
  • Pour onions in medium saucepan with other baste ingredients.
  • Bring to a boil, then reduce and simmer 5-7 minute.
  • Remove from heat.
  • When cool, cover the baste and chill until needed.
  • To cook chicken, start grill to med heat.
  • Grill chicken for 5-6 on each side.
  • Turn chicken again and baste with sauce.
  • Grill 5-6 minute and baste again.
  • Continue turning and basting until done.

Nutrition Facts : Calories 345.6, Fat 20.2, SaturatedFat 4, Cholesterol 53.5, Sodium 1507.4, Carbohydrate 27.7, Fiber 3.5, Sugar 17.5, Protein 15.2

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