05-11-10
Chicken Pot Sticker
Makes 4 Servings
Ingredients:
Reserved chicken, from Chicken Teriyaki recipe
3 scallions, reserved from Chicken Teriyaki recipe, 1 uncooked, 2 grilled
12 round wonton wrappers
1 tablespoon canola oil
2 tablespoons water
1/4 cup reduced sodium soy sauce
1 tablespoon cider vinegar
1 teaspoon sugar
Directions:
Chop the chicken into small pieces. Slice the 2 grilled scallions and combine them with the chopped chicken. Slice the uncooked scallion and set aside for garnish.
Put the wrappers onto a clean work surface and put 1 teaspoon of the chicken into the center. Dip a finger into some water and moisten the edges of the wonton. Fold the wrapper over and pinch the edges together, making 3 or 4 pleats. Repeat with remaining ingredients.
Heat a large nonstick skillet with canola oil over medium heat. When the oil is hot, add the wontons in 1 layer. Let cook until the bottoms are browned, about 2 to 3 minutes, then add 2 tablespoons water. Quickly cover and cook until the wrappers are tender, about 3 minutes.
Whisk together the soy sauce, vinegar, sugar, and 2 tablespoons water in a small bowl. Stir until the sugar has dissolved and set aside.
Arrange the pot stickers on a serving platter, garnish with the reserved sliced scallions and serve with the dipping sauce.
05-11-10
Chicken Teriyaki with Ginger Rice
Makes 4 Servings
Ingredients:
1/2 cup reduced sodium soy sauce
1/4 cup brown sugar
1 tablespoon chopped garlic
1 (1-inch) piece peeled, fresh ginger, divided use, 1/2 grated the other half thinly sliced
2 pounds skin-on boneless chicken thighs
1 tablespoon canola oil
2 cups conventional white rice
1 teaspoon salt
3 1/2 cups water
2 bunches scallions, ends removed
Directions:
In a large plastic resealable bag, add the soy sauce, brown sugar, garlic, and grated ginger and mix until the sugar is dissolved. Put the chicken thighs into the bag with the marinade. Seal and refrigerate at least 2 hours or as long as overnight.
Preheat a grill or grill pan over medium heat.
Remove the chicken from the marinade and set aside. Put the marinade in a pot over medium heat and reduce by half. Oil the grill grates with canola oil, arrange the chicken on the grill, skin-side down and cook for 8 minutes per side. Brush the chicken liberally with the reduced marinade before turning. (Reserve 1 piece of chicken for the Round 2 Recipe. Chicken Pot Stickers.)
In a medium pot combine the rice, sliced ginger, salt and 3 1/2 cups of water. Bring to a boil over medium heat, then reduce the heat to low and cover. Let cook until the rice has absorbed all the water and is fluffy, about 15 to 20 minutes.
While the chicken is cooking, put the scallions on the grill, reserve 1 uncooked scallion for Round 2 Recipe “Chicken Pot Stickers”. Cook until wilted, about 2 minutes per side. (Reserve 2 grilled scallions for Round 2 Recipe “Chicken Pot Stickers”)
Transfer the rice to a serving platter, discarding the sliced ginger. Top with the cooked chicken, garnish with grilled scallions and serve.
05-11-10
Hibachi Steak Recipe
Makes 4 Servings
Ingredients:
2 tablespoons canola oil
1 large carrot, thinly sliced
1 zucchini, thinly sliced
1 medium onion, thinly sliced
1 (8-ounce) package sliced mushrooms
1 1/2 pounds top round steak
1 pound egg roll wrappers
1/2 cup reduced sodium soy sauce
2 tablespoons cider vinegar
2 teaspoons chopped garlic
1 teaspoon cornstarch
2 tablespoons butter
Directions:
Put a large skillet over medium-high heat and add half of the oil. When the oil is hot, add the vegetables and stir-fry until the vegetables are almost done, about 5 minutes. While the vegetables are cooking, heat a second skillet over high heat and add the remaining oil.
Cut the steak into small cubes, and stir-fry until browned on all sides, about 4 to 5 minutes.
Bring a large pot of salted water to a boil over medium heat. Separate the egg roll wrappers into 2 piles. Roll each pile up into a log. Slice the log into thin strips about 1/4-inch thick and separate them into individual noodles. Put half of the noodles into the boiling water and cook for 3 minutes. Drain and add to a serving bowl or platter. (Reserve the remaining noodles for the Online Round 2 Recipe, Japanese Noodle Bowl.)
In a small bowl combine the soy sauce, vinegar, garlic, and cornstarch and set aside.
Add the steak, along with any accumulated juices, to the pan with the vegetables. Stir the cornstarch mixture into the vegetables and cook until the sauce has thickened, about 2 to 3 minutes. Stir in the butter. (Reserve 2 cups for the Online Round 2 Recipe, Japanese Noodle Bowl).
Top the cooked noodles with the steak and vegetable mixture and serve.
04-27-10
Asparagus and Cashews
As seen on the following webpage: http://allrecipes.com/Recipe/Asparagus-and-Cashews/Detail.aspx?ms=1&prop25=36079277&prop26=DailyDish&prop27=2010-04-26&prop28=CompleteYourMeal&prop29=FullRecipe3&me=1
Makes 4 Servings
Ingredients:
2 tablespoons olive oil
2 tablespoons sesame oil
1 teaspoon minced fresh ginger root
1 bunch asparagus stalks, ends cut
1 tablespoon soy sauce
1/2 cup chopped cashews
Directions:
1.Heat olive oil and sesame oil in a wok over low to medium heat. Add ginger, and stir-fry until slightly brown. Add asparagus, and stir-fry for a few minutes before adding soy sauce and cashews. Cook until asparagus is tender but still crisp and bright green, stirring frequently.
NUTRITION INFORMATION: Per serving: 243 calories; 22 g fat; 3 g fiber; 7 g carbohydrate
04-27-10
Mesclun and Mango Salad with Ginger Carrot Dressing
As seen on the following webpage: http://allrecipes.com/Recipe/Mesclun-and-Mango-Salad-with-Ginger-Carrot-Dressing/Detail.aspx?ms=1&prop25=36079277&prop26=DailyDish&prop27=2010-04-26&prop28=CompleteYourMeal&prop29=FullRecipe2&me=1
Makes 4 Servings
Ingredients:
1/4 cup rice vinegar
2 tablespoons sesame oil
1 tablespoon grated fresh ginger
1 tablespoon shredded carrot
1/4 teaspoon lime juice
1/2 pound mixed baby greens
1 mango – peeled, seeded and diced
2 teaspoons sesame seeds
Directions:
1.In a small bowl, mix rice vinegar, sesame oil, ginger, carrot, and lime juice.
2.In a medium bowl, toss rice vinegar mixture with baby greens and mango. Sprinkle with sesame seeds to serve.
NUTRITION INFORMATION: Per serving: 113 calories; 8 g fat; 2 g fiber; 10 g carbohydrates
04-27-10
Asian Chicken and Rice
As seen on the following webpage: http://allrecipes.com/Recipe/Mamas-Asian-Chicken-and-Rice/Detail.aspx?ms=1&prop25=36079277&prop26=DailyDish&prop27=2010-04-26&prop28=DailyRecipe&prop29=FullRecipe&me=1
Makes 6 Servings
Ingredients:
1/3 cup warm water
1/4 cup packed brown sugar
2 tablespoons orange juice
2 tablespoons soy sauce
2 tablespoons ketchup
1 tablespoon white vinegar
4 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon Chinese five-spice powder
1 teaspoon grated orange peel
2 tablespoons olive oil
1 1/2 pounds skinless, boneless chicken breast halves, cubed
1 cup water
1 cup uncooked white rice
2 teaspoons cornstarch
2 tablespoons cold water
chopped green onions for garnish
Directions:
1.In a bowl, stir together warm water, brown sugar, orange juice, soy sauce, ketchup, white vinegar, garlic, red pepper flakes, five-spice powder, and orange peel until the sugar has dissolved and the mixture is well combined.
2.Heat the olive oil in a large skillet or wok over medium heat, and cook and stir the chicken until the outside is golden brown and the inside is no longer pink, 10 to 12 minutes. Pour the sauce mixture over the chicken, bring to a boil, reduce heat to medium-low, and cover the skillet. Simmer for 30 minutes, stirring occasionally.
3.While the chicken and sauce are simmering, bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the rice aside and keep warm.
4.Whisk the cornstarch and 2 tablespoons of cold water in a small bowl until smooth, and stir into the chicken and sauce, a few teaspoons at a time. Let the chicken and sauce cook for about 2 minutes to thicken, then serve over hot cooked rice, sprinkled with green onion.
NUTRITION INFORMATION: Per serving: 347 calories; 8.5 g fat; 1 g fiber; 37 g carbohydrates
04-23-10
Moo Shu Pork Kebabs
Makes 4 Servings
Ingredients:
2 tablespoons hoisin sauce
2 tablespoons soy sauce
1 teaspoon seasoned rice vinegar
1 tablespoon sugar
1 teaspoon cornstarch
12 ounces boneless pork chops, cut into sixteen 1-inch cubes
16 white mushrooms
1 1/2 tablespoons vegetable oil
3 cups shredded coleslaw mix
4 large flour tortillas
Directions:
Preheat the broiler. In a bowl, combine the hoisin sauce, soy sauce, vinegar and sugar. Pour half of the mixture into a second bowl and stir in the cornstarch.
Thread the pork and mushrooms onto 8 skewers. Rub with 1 tablespoon oil and place on a baking sheet. Cook, turning once, for 5 minutes. Brush with the hoisin mixture without cornstarch. Cook, turning once, for 4 minutes.
In a skillet, heat the remaining 1 1/2 teaspoons oil over medium-high heat. Add the coleslaw mix and cook for 2 minutes. Stir in the hoisin-cornstarch mixture and cook, stirring, for 1 minute. Serve with the kebabs and tortillas.
04-17-10
Spicy Hot Pot with Noodles
Makes 6 Servings
Ingredients:
Directions:
- In a heavy, medium saucepan, heat the vegetable oil over medium-high heat. Add the ginger and cook, stirring, for 1 minute. Add the mushrooms and cook, stirring occasionally, until soft, 2 to 3 minutes. Add the chili paste and brown sugar and cook, stirring often, for 30 seconds. Add 1 cup water, the chicken broth and soy sauce. Stir in the cabbage stem pieces and bring to a boil, then lower the heat and simmer for 25 minutes.
- Meanwhile, in a pot of boiling, salted water, cook the pasta according to package directions. Drain and rinse under cold water, then toss with 1 tablespoon sesame oil.
- Stir the cabbage leaves, beef and shrimp into the soup and bring to a boil until the shrimp is cooked through. Add the cilantro and remaining 1 tablespoon sesame oil. Divide the noodles among 4 to 6 bowls and add the hot broth with the vegetables, meat and shrimp.
04-15-10
Spicy Basil Chicken
As seen on the following webpage: http://allrecipes.com/Recipe/Spicy-Basil-Chicken/Detail.aspx?ms=1&prop25=35511372&prop26=HealthyBites&prop27=2010-04-14&prop28=Reviews&prop29=Review_1&me=1
Makes 4 Servings
Ingredients:
2 tablespoons chili oil
2 cloves garlic
3 hot chile peppers
1 pound skinless, boneless chicken breast halves – cut into bite-size pieces
1 1/2 teaspoons white sugar
1 teaspoon garlic salt
1 teaspoon black pepper
5 tablespoons oyster sauce
1 cup fresh mushrooms
1 cup chopped onions
1 bunch fresh basil leaves
Directions:
Heat the oil in a skillet over medium-high heat, and cook the garlic and chile peppers until golden brown. Mix in chicken and sugar, and season with garlic salt and pepper. Cook until chicken is no longer pink, but not done.
Stir oyster sauce into the skillet. Mix in mushrooms and onions, and continue cooking until onions are tender and chicken juices run clear. Remove from heat, and mix in basil. Let sit 2 minutes before serving.
NUTRITION INFORMATION: Per serving: 244 calories; 9.4 g fat; 2 g fiber; 10 g carbohydrates
03-24-10
Lime-Curry Tofu Stir-Fry
As seen on the following webpage: http://allrecipes.com/Recipe/Lime-Curry-Tofu-Stir-fry/Detail.aspx?ms=1&prop25=34209425&prop26=DailyDish&prop27=2010-03-23&prop28=RecipeOption&prop29=FullRecipe&me=1
Makes 4 Servings
Ingredients:
2 tablespoons peanut oil
1 (16 ounce) package extra-firm tofu, cut into bite-sized cubes
1 tablespoon minced fresh ginger root
2 tablespoons red curry paste
1 pound zucchini, diced
1 red bell pepper, diced
3 tablespoons lime juice
3 tablespoons soy sauce
2 tablespoons maple syrup
1 (14 ounce) can coconut milk
1/2 cup chopped fresh basil
Directions:
Heat the peanut oil in a wok or large skillet over high heat. Add the tofu and stir-fry until golden brown. Remove the tofu and set aside, leaving the remaining oil in the wok.
Stir the ginger and curry paste into the hot oil for a few seconds until the curry paste is fragrant and the ginger begins to turn golden. Add the zucchini and bell pepper; cook and stir for 1 minute. Pour in the lime juice, soy sauce, maple syrup, coconut milk, and tofu. Bring the coconut milk to a simmer, and cook a few minutes until the vegetables are tender and the tofu is hot. Stir in the chopped basil just before serving.
NUTRITION INFORMATION: Per serving: 425 calories; 39 g fat; 4 g fiber; 16 g carbohydrates