08-10-10
Spicy Mango Sweet Potato Chicken
As seen on the following webpage: http://allrecipes.com/Recipe/Spicy-Mango-Sweet-Potato-Chicken/Detail.aspx?ms=1&prop25=41975730&prop26=DailyDish&prop27=2010-08-06&prop28=DailyRecipe&prop29=FullRecipe&me=1
Makes 5 Servings
Ingredients:
2 cups cubed peeled sweet potatoes
2 tablespoons vegetable oil
1 pound skinless, boneless chicken breast halves – cubed
1 clove garlic, minced
6 tablespoons tamari soy sauce
3/4 cup water
3 tablespoons honey
3 tablespoons hot sauce, or to taste
1 ripe mango, peeled and cubed
1/4 teaspoon crushed red pepper flakes
1 teaspoon cornstarch
1 tablespoon warm water
Opt: Rice or Noodles
Directions:
1. Place the sweet potatoes into a saucepan and fill with enough water to cover. Simmer over medium-high heat until tender, about 15 minutes. Drain and set aside.
2. Meanwhile, heat 2 tablespoons of vegetable oil in a skillet over medium-high heat. Stir in chicken, and cook until no longer pink in the center, about 5 minutes; set aside. Stir garlic into the skillet, and cook for a few minutes, until fragrant. Pour in the tamari, 3/4 cup of water, honey, and hot sauce. Bring to a simmer, then stir in the sweet potato, chicken, mango, and red pepper flakes. Cook and stir until hot. Dissolve the cornstarch in 1 tablespoon of water, and stir into the simmering mixture; stir until thickened.
3. Serve over rice or noodles.
NUTRITION INFORMATION: Per serving: 268 calories; 7.5 g fat; 2.6 g fiber; 27.5 g carbohydrates; 21 g protein
07-28-10
Sweet, Sticky and Spicy Chicken
As seen on the following webpage: http://allrecipes.com/Recipe/Sweet-Sticky-and-Spicy-Chicken/Detail.aspx?ms=1&prop25=41235786&prop26=DailyDish&prop27=2010-07-28&prop28=DailyRecipe&prop29=FullRecipe&me=1
Makes 4 Servings
Ingredients:
1 tablespoon brown sugar
2 tablespoons honey
1/4 cup soy sauce
2 teaspoons chopped fresh ginger root
2 teaspoons chopped garlic
2 tablespoons hot sauce
salt and pepper to taste
4 skinless, boneless chicken breast halves – cut into 1/2 inch strips
1 tablespoon vegetable oil
Directions:
Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.
Lightly salt and pepper the chicken strips.
Heat oil in a large skillet over medium heat. Add chicken strips and brown on both sides, about 1 minute per side. Pour the sauce over the chicken. Simmer uncovered until the sauce thickens, 8 to 10 minutes.
NUTRITION INFORMATION: Per serving: 232 calories; 9 g fat; 0 g fiber; 14 g carbohydrates; 23 g protein
07-09-10
Udon Peanut Butter Noodles with Chicken
As seen on the following webpage: http://allrecipes.com/Recipe/Udon-Peanut-Butter-Noodles/Detail.aspx?ms=1&prop25=40136525&prop26=DailyDish&prop27=2010-07-09&prop28=CompleteYourMeal&prop29=FullRecipe3&me=1
Makes 6 Servings
Ingredients:
1 (9 ounce) package dried udon noodles
1/2 cup chicken broth
1 1/2 tablespoons minced fresh ginger root
3 tablespoons soy sauce
3 tablespoons peanut butter
1 1/2 tablespoons honey
2 teaspoons chili oil
3 cloves garlic, minced
1 whole rotisserie chicken, skinned and boned, meat pulled into large chunks
1 red bell pepper, thinly sliced
1/4 cup green onions, chopped
1/4 cup chopped peanuts
1/4 cup chopped fresh cilantro
Directions:
Bring a large pot with lightly salted water to a rolling boil. Drop the udon in a few noodles at a time and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 10 to 12 minutes. Drain; return to the pot.
While the udon noodles are cooking, whisk the chicken broth, ginger, soy sauce, peanut butter, honey, chile oil, and garlic in a saucepan over medium-high heat. Bring to a boil, whisking until the peanut butter has melted. Pour the sauce over the noodles. Add the chicken and red bell pepper; toss until the noodles are evenly coated in the sauce. Sprinkle with green onions, chopped peanuts, and cilantro to serve.
NUTRITION INFORMATION: Per serving: 423 calories; 16 g fat; 2 g fiber; 33 g carbohydrates; 34.5 g protein
07-09-10
Sesame Chicken
As seen on the following webpage: http://allrecipes.com/Recipe/Ambers-Sesame-Chicken/Detail.aspx?ms=1&prop25=40136525&prop26=DailyDish&prop27=2010-07-09&prop28=DailyRecipe&prop29=FullRecipe&me=1
Makes 6 Servings
Ingredients:
1 cup all-purpose flour
1/2 cup toasted sesame seeds, divided
1 teaspoon black pepper
1 teaspoon Chinese five-spice powder
1 teaspoon crushed red pepper flakes (optional)
5 (6 ounce) skinless, boneless chicken breast halves – cut into chunks
5 tablespoons vegetable oil
1/2 yellow onion, cut into wedges
1/2 cup green bell pepper, seeded and thinly sliced
2 tablespoons teriyaki sauce
2 tablespoons honey
Directions:
In a large resealable plastic bag, combine flour, 1/4 cup sesame seeds, black pepper, five-spice powder, and red pepper flakes. Place a few pieces of chicken at a time into the bag, and shake to coat. Remove to a platter.
Heat oil in a large skillet or wok over medium-high heat. Place chicken into skillet, and brown on both sides, about 5 minutes. Remove chicken, and set aside. Stir onion wedges and bell pepper slices into skillet; cook until slightly browned, about 2 minutes. Remove, and set aside.
Return chicken to skillet, and reduce heat to low. Mix in teriyaki marinade, 1/4 cup sesame seeds, and honey; stir until sauce thickens. Return onion and bell pepper to the skillet. Warm through, and serve.
NUTRITION INFORMATION: Per serving: 438 calories; 20 g fat; 2.5 g fiber; 25 g carbohydrates; 38 g protein
07-01-10
Japanese Curry
As seen on the following webpage: http://www.seriouseats.com/recipes/2010/06/how-to-make-japanese-curry-rice-from-scratch-recipe.html
Makes 4 Servings
Ingredients:
For the roux:
3 tablespoons butter
1/4 cup flour
2 tablespoons garam masala (or curry powder)
1/2 teaspoon cayenne pepper (add less if you want it mild or more if you want it spicy)
Fresh ground black pepper
1 tablespoons ketchup (or tomato paste)
1 tablespoons tonkatsu sauce (or Worcestershire sauce)
For the curry:
2 teaspoon oil
2 large onions sliced thin
2 pounds chicken thighs cleaned and cut into chunks (you could also use beef, shrimp, or tofu)
2 carrots cut into chunks
4 cups water
2 large yukon gold potatoes cut into large chunks
1 small apple peeled cored and pureed (I use a Microplane)
2 teaspoons kosher salt (use less if you use regular salt)
1 teaspoon garam masala
1/2 cup peas
Directions:
1. Heat the oil in a large saucepan over medium low heat and add the onions. Sauté the onions until they are golden brown and caramelized (about 30 minutes). Turn up the heat to high, add the chicken, and brown.
2. Add the carrots and the water, then bring to a boil. Skim off any foam or oil that accumulates at the surface then lower heat to medium and add the potatoes, puréed apple, salt, and garam masala. Simmer for about 30 minutes or until you can pass a fork through the carrots and potatoes and the meat is tender.
3. For the roux, melt the butter over medium low heat. Add the flour and garam masala, stirring until you have a thick paste. Add the cayenne pepper and some fresh ground black pepper and incorporate into the roux. Add the ketchup and tonkatsu sauce and combine. Continue to cook until the paste starts crumbling. Remove from heat and set aside until the meat and veggies are ready.
4. To make the curry, just ladle about 2 cups of liquid into the roux then whisk until it’s smooth. Pour this mixture back into the other pot and gently stir until thickened. Add the peas and heat through.
5. Serve over rice or noodles.
06-03-10
Glazed Eggplant with Sesame Seeds and Chives
Makes 32 Servings
Ingredients:
6 tablespoons soy sauce
2 1/2 tablespoons toasted sesame oil, plus more for brushing
1 1/2 tablespoons brown sugar
4 small japanese eggplants
Toasted sesame seeds, for sprinkling
Finely chopped chives, for sprinkling
Directions:
In a small saucepan, whisk together 6 tablespoons soy sauce, 2 1/2 tablespoons toasted sesame oil and 1 1/2 tablespoons brown sugar; bring to a boil and cook until reduced by one-third. Slice 4 small japanese eggplants, alternating between crosswise and diagonal cuts to make 32 wedges about 1 inch long. Stand the eggplant wedges on a parchment-paper-lined baking sheet. Brush with toasted sesame oil and bake in a 375° oven for 15 minutes. Brush with two-thirds of the soy glaze and bake for 10 minutes more, then brush with the remaining soy glaze. Sprinkle with toasted sesame seeds and finely chopped chives. Serve warm.
06-03-10
Juicy Chicken Potstickers
Makes 45 Servings
Ingredients:
3/4 pound ground chicken
1/4 cup thinly sliced scallions
2 finely chopped garlic cloves
1 tablespoon toasted sesame oil
2 1/2 teaspoons soy sauce
2 1/4 teaspoons chili-garlic sauce
1 egg
45 square wonton skins
3 tablespoons vegetable oil
Directions:
In a medium bowl, mix together ¾ pound ground chicken, 1/4 cup thinly sliced scallions, 2 finely chopped garlic cloves, 1 tablespoon toasted sesame oil, 2 1/2 teaspoons soy sauce and 2 1/4 teaspoons chili-garlic sauce. Lightly beat 1 egg in a bowl. Working with 1 piece at a time, brush the edges of square wonton skins with the egg wash and place 1 teaspoon of the chicken mixture in the center of each; fold over to form triangles and press the edges to seal. In a large skillet, heat 3 tablespoons vegetable oil over medium heat. Working in batches, fry the potstickers until golden, adding oil as necessary, about 1 minute per side. Serve warm.
05-24-10
Tropical Grilled Pork Chops
As seen on the following webpage: http://allrecipes.com/Recipe/Tropical-Grilled-Pork-Chops/Detail.aspx?ms=1&prop25=37611184&prop26=DailyDish&prop27=2010-05-24&prop28=DailyRecipe&prop29=FullRecipe&me=1
Makes 6 Servings
Ingredients:
1 clove garlic, minced
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
1 pod cardamom seeds
1/2 teaspoon water, or as needed
1 teaspoon vegetable oil
1/4 cup rice wine vinegar
1/2 cup sugar
1 mango – peeled, seeded and chopped
1/4 teaspoon salt
1/2 teaspoon cilantro
2 teaspoons lemon juice
1 fresh jalapeno pepper, minced
1 1/2 cups unsweetened applesauce
3 pineapple rings, chopped
1 pinch white pepper
1/3 cup soy sauce
1/3 cup rice wine vinegar
6 pork chops
Directions:
With a mortar and pestle, mash together the garlic, chili powder, cayenne, and cardamom seeds. Mix in enough water to form a paste.
Heat the oil in a saucepan over medium heat. Stir in spice paste, and cook until it begins to bubble, about 30 seconds. Stir in vinegar; cook without boiling for 2 minutes. Stir in sugar until it dissolves. Mix in mango, salt, cilantro, lemon juice, and jalapeno; simmer 20 minutes. Stir in applesauce and pineapple; simmer 10 minutes more. Season with white pepper. Place in a bowl, cover, and refrigerate until ready to use.
To prepare marinade, mix 2/3 cup of the salsa with soy sauce and 1/3 cup vinegar. Place pork chops in a large resealable plastic bag, and pour marinade over chops. Seal tightly, and place in the refrigerator for 1 hour.
Prepare grill for medium-high heat. Drain marinade from bag, and heat in a saucepan until boiling.
Lightly oil grill grate. Place pork chops on the hot grill. Cook 10 minutes, or to desired doneness, turning once and basting occasionally with the boiled marinade.
Warm remaining salsa over medium-low heat. Serve pork chops topped with the salsa.
Cooks Note: Suggest serving with steamed veggies (Broccoli, carrots, etc) and rice.
NUTRITION INFORMATION: Per serving: 269 calories; 7 g fat; 2 g fiber; 35 g carbohydrates; 15 g protein
05-20-10
Giada’s Spicy Mint Beef
Makes 4 Servings
Ingredients:
3 tablespoons vegetable or canola oil
4 cloves garlic, minced
3 Thai chiles, such as prik kee noo, or 3 serrano chiles, stemmed and thinly sliced
1 pound flank steak, very thinly sliced
3 shallots, thinly sliced
1 red bell pepper, stemmed, cored, seeded and cut into 1/8-inch thick slices
1/4 cup fish sauce
2 tablespoons sweet soy sauce
2 tablespoons black soy sauce
1 tablespoon chili paste in soy bean oil
1 1/2 cups chopped fresh Thai basil leaves
1 cup whole fresh mint leaves
Serving suggestion: sticky or steamed white rice
Directions:
In a large skillet, heat the oil over medium-high heat. Add the garlic and chiles and cook until aromatic, about 30 seconds. Add the steak and cook, stirring frequently, for 2 minutes. Add the shallots and bell pepper and cook for 1 minute. Add the fish sauce, sweet soy sauce, black soy sauce and chili paste. Bring the mixture to a low simmer and cook, stirring frequently until the meat is cooked through and the vegetables are tender, about 3 minutes. Remove the skillet from the heat and stir in the basil and mint until wilted. Transfer to a serving dish and serve over steamed white rice.
05-20-10
Giada’s Turkey Larb
Makes 4 Servings
Ingredients:
1/3 cup fresh lime juice, from about 5 limes
3 tablespoons fresh lemon juice, from 1 large lemon
2 tablespoons fish sauce
2 tablespoons honey
Larb:
3 tablespoons vegetable or canola oil
1/2 red onion, diced
3 shallots, thinly sliced
1 (4-inch) piece lemongrass, minced (about 1/4 cup)*
1 Thai chile, such as prik kee noo, or 1 serrano chile, stemmed and thinly sliced
Kosher salt
1 1/2 pounds ground turkey, preferably dark meat
1/2 cup chopped fresh mint leaves
Freshly ground black pepper
1 head butter lettuce, leaves separated
Serving suggestion: sticky or steamed white rice
Directions:
Dressing:
In a small bowl, whisk together the lime juice, lemon juice, fish sauce and honey. Set aside.
Larb:
In a large skillet, heat the oil over medium heat. Add the onion, shallots, lemongrass, chile, and salt, to taste. Cook until the vegetables begin to soften, about 5 minutes. Add the turkey and season with salt. Cook, stirring frequently, until the meat and vegetables are cooked through, about 5 minutes. Add the dressing to the pan and cook for 2 minutes. Remove the pan from the heat and stir in the mint. Season with salt and pepper, to taste.
Spoon the turkey mixture onto the lettuce leaves and arrange on a serving platter. Serve with sticky rice.