02-16-10
Thai Chicken Spring Rolls
As seen on the following webpage: http://allrecipes.com/Recipe/Thai-Chicken-Spring-Rolls/Detail.aspx?ms=1&prop25=32147923&prop26=DailyDish&prop27=2010-02-16&prop28=CompleteYourMeal&prop29=FullRecipe1&me=1
Makes 12 rolls
Ingredients:
1 cup peanut sauce
1 (1 1/2 inch) piece fresh ginger root, minced
2 cloves garlic, minced
1 teaspoon soy sauce
1 pound skinless, boneless chicken breast halves – cut into 1 inch pieces
1 teaspoon peanut oil
6 ounces fresh snow pea pods
12 ounces bean sprouts
4 green onion, chopped
1 pound watercress, chopped
1/4 cup chopped fresh cilantro
2 large carrots, peeled
1 teaspoon peanut oil
1 teaspoon soy sauce
12 spring roll wrappers
1/2 cup peanut sauce
Directions:
Combine 1 cup peanut sauce, ginger, garlic, and 1 teaspoon soy sauce in a bowl. Add the chicken and mix until the chicken is coated. Place in refrigerator to marinate for 30 minutes.
Heat 1 teaspoon peanut oil in a wok or skillet over medium heat. Cook the snow peas, bean sprouts and green onion in the oil until heated but still crisp, 3 to 4 minutes. Transfer to a large bowl. Mix in the watercress and cilantro. Use a vegetable peeler to have long slices of carrot into the watercress mixture. Drizzle 1 teaspoon soy sauce into the watercress mixture; toss to coat.
Heat 1 teaspoon of oil to the wok or skillet. Cook the marinated chicken until no longer pink inside, about 10 minutes.
Fill a large bowl with hot water. Dip wrappers one at a time into the water for about 2 seconds each. As wrappers are removed from the water, fill each with 2 large spoonfuls of the chicken and a small handful of the watercress mixture. Fold in two opposite ends of the wrapper to meet the filling. Then fold the bottom of the wrapper over the top of the filling and roll. Serve with 1/2 cup peanut sauce for dipping.
NUTRITION INFORMATION: Per serving (3 rolls/serving): 595 calories; 31 g fat; 8 g fiber; 33 g carbohydrates
02-16-10
Slow Cooker Thai Peanut Pork
As seen on the following webpage: http://allrecipes.com/Recipe/Slow-Cooker-Thai-Peanut-Pork/Detail.aspx?ms=1&prop25=32147923&prop26=DailyDish&prop27=2010-02-16&prop28=DailyRecipe&prop29=FullRecipe&me=1
Makes 8 Servings
Ingredients:
2 red bell pepper, seeded and sliced into strips
4 (8 ounce) boneless pork loin chops
1/2 cup teriyaki sauce
1/4 cup creamy peanut butter
2 tablespoons rice vinegar
1 teaspoon crushed red pepper flakes
2 cloves garlic, minced
1/2 cup chopped green onions
1/4 cup chopped roasted peanuts
2 limes, cut into wedges
Directions:
Coat a slow cooker with cooking spray. Place the bell pepper strips and pork chops into the slow cooker. Pour the teriyaki sauce, vinegar, red pepper flakes, and garlic over the pork chops.
Cover and cook on Low until the pork is very tender, 8 to 9 hours. Once tender, remove the pork from the slow cooker, and whisk in the peanut butter until smooth. Return the pork to the slow cooker, and cook 10 minutes more.
Pour into a serving dish and sprinkle with green onions and peanuts to garnish. Decorate with lime wedges to serve.
NUTRITION INFORMATION: Per serving: 209 calories; 11 g fat; 2 g fiber; 8 g carbohydrates
02-15-10
Stir-Fried Chard with Asian Ingredients
As seen in the Farm Fresh to You Newsletter
Ingredients:
1 tablespoon vegetable oil
2 garlic cloves, minced
1½ pounds Swiss chard, trimmed and coarsely chopped
2 teaspoons soy sauce
½ teaspoon sesame oil
3 drops Tabasco sauce, or to taste
Directions:
Heat oil in a large nonstick skillet over medium-high heat. Add garlic and cook 1 minute. Gradually add chard; as one batch wilts, add another. Cook over medium heat, stirring often, until tender and most of the liquid evaporates, about 10 minutes. Add remaining ingredients and stir to combine.
02-13-10
Chicken Crescent Pot Stickers
Makes 16 Pot Stickers
Ingredients:
2 cups shredded cooked chicken
1/4 cup shredded carrots
4 medium green onions, chopped (1/4 cup chopped)
1/3 cup hoisin sauce
2 tablespoons thick barbecue sauce
1 tablespoon grated fresh gingerroot
2 teaspoons sesame oil
2 teaspoons finely chopped garlic
2 cans (8 oz each) Pillsbury® Place ‘n Bake™ refrigerated crescent rounds
1 egg, beaten
2 tablespoons sesame seed
Directions:
1. Heat oven to 375°F. Grease or spray large cookie sheet. In medium bowl, mix chicken, carrots and onions. Stir in hoisin sauce, barbecue sauce, gingerroot, sesame oil and garlic.
2. Unroll dough from both cans on work surface, but do not separate. Firmly press perforations to seal. Roll or press each into 12×8-inch rectangle. Cut each rectangle into 8 squares. Spoon about 2 tablespoons chicken mixture in center of each square. Bring edges up, pinching together and twisting to form bundle.
3. Place on cookie sheet. Brush with beaten egg. Sprinkle with sesame seed.
4. Bake 14 to 18 minutes or until golden brown. Serve warm.
NUTRITION INFORMATION: Per serving: 170 calories; 9 g fat; 0 g fiber; 15 g carbohydrates
02-11-10
Sesame Noodles
As seen on the following website: http://allrecipes.com/Recipe/Sesame-Noodles/Detail.aspx?ms=1&prop25=31790370&prop26=DailyDish&prop27=2010-02-11&prop28=CompleteYourMeal&prop29=FullRecipe3&me=1
Makes 8 Servings
Ingredients:
1 (16 ounce) package linguine pasta
6 cloves garlic, minced
1 tablespoon ginger (grated)
6 tablespoons sugar
6 tablespoons safflower oil
6 tablespoons rice vinegar
6 tablespoons soy sauce
2 tablespoons sesame oil
2 teaspoons chili sauce
6 green onions, sliced
1 teaspoon sesame seeds, toasted
Directions:
Bring a pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and transfer to a serving bowl.
Meanwhile, place a saucepan over medium-high heat. Stir in garlic, sugar, oil, vinegar, soy sauce, sesame oil, and chili sauce. Bring to a boil, stirring constantly, until sugar dissolves. Pour sauce over linguine, and toss to coat. Garnish with green onions and sesame seeds.
NUTRITION INFORMATION: Per serving: 371 calories; 15 g fat; 3 g fiber; 49 g carbohydrates
02-03-10
Spicy Thai Soup with Lime Shrimp
Part of Self’s Cook Once, Eat Healthly All Week plan
Makes 2 Servings
Ingredients:
1 1/4 cups Mashed Sweet Potatoes (See below)
1 cup Onion and Garlic Mix (See below)
1 1/2 cups low-sodium chicken broth
1 teaspoon green curry paste
1/2 teaspoon ground ginger
1 cup Lime Shrimp
1 cup frozen peas
Juice of 2 limes, divided
Slices from 1/2 lime
Directions:
Blend Mashed Sweet Potatoes , and broth in a blender until smooth; pour into a medium pot over low heat. Whisk in curry paste and ginger. Cook 10 minutes.
Turn heat to medium. Add Lime Shrimp and peas; stir frequently until shrimp are cooked through, about 5 minutes. Remove from heat; add lime juice (from 1 1/2 limes). If not eating immediately, pour into an airtight container and freeze. Otherwise, serve, garnished with lime slices.
To reheat:
Microwave on high 4 to 5 minutes, stirring halfway through. Stir in juice of 1/2 lime.
Special Recipes:
Mashed sweet potatoes:
Slice 2 large sweet potatoes into 1/2-inch pieces, leaving skins on. Cover with water in a heavy-bottomed saucepan and cook, covered, over high heat until tender, 20 minutes. Drain and mash until smooth.
Onion and garlic mix:
Finely dice 3 large onions and 5 cloves garlic. Heat a heavy-bottomed skillet over high heat. Add 1 tablespoon oil. Cook garlic and onion, stirring occasionally, until soft, 6 minutes.
Lime shrimp:
Combine in a bowl 1 pound large shrimp, shelled (tails removed), deveined and coarsely chopped; 1 cup chopped cilantro; and juice of 1 1/2 limes. Toss until shrimp are coated.
NUTRITION INFORMATION: Per serving: 416 calories; 5.5 g fat; 10 g fiber; 49 g carbohydrates
02-02-10
Vietnamese Spring Rolls
As seen on the following website: http://allrecipes.com/Recipe/Vietnamese-Fresh-Spring-Rolls/Detail.aspx?ms=1&prop25=30896238&prop26=HealthyBites&prop27=2010-01-27&prop28=Reviews&prop29=Review_2&me=1
Makes 8 Spring Rolls
Ingredients:
2 ounces rice vermicelli
8 rice wrappers (8.5 inch diameter)
8 large cooked shrimp – peeled, deveined and cut in half
1 1/3 tablespoons chopped fresh Thai basil
3 tablespoons chopped fresh mint leaves
3 tablespoons chopped fresh cilantro
2 leaves lettuce, chopped
4 teaspoons fish sauce
1/4 cup water
2 tablespoons fresh lime juice
1 clove garlic, minced
2 tablespoons white sugar
1/2 teaspoon garlic chili sauce
3 tablespoons hoisin sauce
1 teaspoon finely chopped peanuts
Directions:
Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
In another small bowl, mix the hoisin sauce and peanuts.
Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.
NUTRITION INFORMATION: Per serving: 82 calories; 0.7 g fat; 0.6 g fiber; 15.2 g carbohydrates
02-02-10
Chicken Satay
As seen on the following website: http://allrecipes.com/Recipe/Chicken-Satay/Detail.aspx?ms=1&prop25=30896238&prop26=HealthyBites&prop27=2010-01-27&prop28=Reviews&prop29=Review_3&me=1
Makes 12 Servings
Ingredients:
2 tablespoons creamy peanut butter
1/2 cup soy sauce
1/2 cup lemon or lime juice
1 tablespoon brown sugar
2 tablespoons curry powder
2 cloves garlic, chopped
1 teaspoon hot pepper sauce
6 skinless, boneless chicken breast halves – cubed
Directions:
In a mixing bowl, combine peanut butter, soy sauce, lime juice, brown sugar, curry powder, garlic and hot pepper sauce. Place the chicken breasts in the marinade and refrigerate. Let the chicken marinate at least 2 hours, overnight is best.
Preheat a grill to high heat.
Weave the chicken onto skewers, then grill for 5 minutes per side.
NUTRITION INFORMATION: Per serving: 162 calories; 3 g fat; 0.7 g fiber; 3.5 g carbohydrates
01-26-10
Park City Cashew Chicken
Makes 6 Servings
Ingredients:
Directions:
01-26-10
Thai Noodle Soup
Makes 6 Servings
Ingredients:
Directions:
Heat a large, heavy-bottomed soup pot over high heat, add the oil (2 turns of the pan), and when you see the oil ripple, add the onion, carrots, mushrooms and poblano peppers. Season the vegetables with salt and pepper and cook, stirring frequently, for 2 minutes. Add the garlic, snow peas, stock and 2 cups of water. Cover with a lid and bring to a boil. When the soup is boiling, add the noodles and reduce the heat to a simmer, then cook for 5 minutes more at a low rolling bubble. Remove the soup from the heat, add the cilantro, basil, pea shoots and lime juice, and serve.