Spicy Thai Basil Chicken Thursday, Oct 6 2016

4 teaspoons canola oil, divided
1/2 cup minced shallots
1/2 cup thinly sliced red bell pepper
4 teaspoons minced fresh garlic
1 pound ground chicken
2 Thai or serrano chiles, minced
1 tablespoon fish sauce
2 teaspoons dark brown sugar
2 teaspoons lower-sodium soy sauce
1/4 teaspoon freshly ground black pepper
1 cup basil leaves
1 tablespoon fresh lime juice
4 lime wedges

Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Add shallots; sauté 2 minutes. Add bell pepper; sauté 1 minute. Add garlic; sauté 30 seconds. Remove shallot mixture from pan.

Add remaining 2 teaspoons oil to pan; swirl to coat. Add chicken; cook 5 minutes or until browned, stirring to crumble. Drain well. Return chicken to pan over medium heat. Add chiles; cook 1 minute. Add shallot mixture to pan. Stir in fish sauce and next 3 ingredients (through black pepper); cook 1 minute or until thoroughly heated. Remove pan from heat; stir in basil and juice. Serve with lime wedges.

Cooking Light, December 2012, page 31

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Spiced Pork Medallions with Bourbon Sauce Thursday, Jan 9 2014

1/2 cup bourbon (I used Crown Royal Black)
1/4 cup packed dark brown sugar
1/4 cup low-sodium soy sauce
3 tablespoons cider vinegar
1 1/2 teaspoons bottled minced garlic
1/2 teaspoon black pepper
1/2 teaspoon chili powder
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon salt
1 (1-pound) pork tenderloin, cut into 12 slices
Cooking Spray

In a small saucepan, combine the bourbon, brown sugar, vinegar, soy sauce, garlic and pepper. Bring to a boil; cook until liquid is reduced to about 1/2 cup, stirring occasionally.

Meanwhile, combine the chili powder, cinnamon, salt and allspice; rub over pork slices.

In a large skillet coated with cooking spray, cook pork over medium heat for 2-4 minutes on each side or until tender. Serve with sauce.

Yield: 4 servings

Taste of Home, Page 31

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Grilled Beef with Peanut Sauce Friday, Dec 13 2013

3 tablespoons Thai red curry paste
2 tablespoons vegetable oil
1 tablespoon soy sauce, PLUS
1 teaspoon soy sauce
1 (2-lb) flank steak, trimmed
3 tablespoons packed dark brown sugar
2 cloves garlic, minced
1 cup canned coconut milk
1/3 cup chunky peanut butter
1 tablespoon fish sauce
1 tablespoon lime juice

Combine 2 tablespoons curry paste, 1 tablespoon oil, and 1 tablespoon soy sauce in bowl and rub all over steak. Let sit for 10 minutes.

Meanwhile, heat remaining 1 tablespoon oil in small saucepan over medium heat until shimmering. Add sugar, garlic, and remaining 1 tablespoon curry paste and cook until fragrant, about 30 seconds. Add coconut milk and bring to boil. Whisk in peanut butter, fish sauce, lime juice, and remaining 1 teaspoon soy sauce until combined. Remove from heat; set aside.

Grill steak over hot fire until medium-rare (125°F), about 6 minutes per side. Transfer to carving board, tent loosely with aluminum foil, and let rest for 5 minutes. Slice thin against grain. Serve with peanut sauce.

Serves 4

Cook’s Country, August/September 2013, recipe card

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Chicken Noodle Soup with Lemongrass Sunday, Dec 8 2013

2-1/2 Tbs. canola oil
2 small boneless, skinless chicken breast halves (about 3/4 lb.), butterflied (cut horizontally almost all the way through and then opened like a book)
Kosher salt and freshly ground black pepper
3 medium shallots (about 4 oz.), peeled and thinly sliced into rings
2 stalks lemongrass, trimmed, outer layers discarded, halved lengthwise, and smashed with the side of a chef’s knife
1 Tbs. minced fresh ginger
2 tsp. packed light brown sugar
5-1/2 cups lower-salt chicken broth
3-1/2 oz. shiitake mushrooms, stemmed and quartered (1-1/2 cups)
9 oz. fresh udon noodles
1 Thai bird chile (or 1 small serrano pepper), sliced into thin rings
8 large fresh torn basil leaves; plus sprigs for garnish
1 medium lime, half juiced and half cut into wedges
1 Tbs. soy sauce; more to taste
2 medium scallions, trimmed and sliced, for garnish (optional)
1 medium carrot, cut into matchsticks, for garnish (optional)
1/2 cup fresh cilantro leaves, for garnish (optional)

Heat 1-1/2 Tbs. of the oil in a 5- to 6-quart Dutch oven over medium-high heat until shimmering hot. Season the chicken with 1/2 tsp. each salt and pepper, and cook without disturbing until it’s browned and releases easily from the bottom of the pot, about 2 minutes. Flip and cook until the second side is browned and almost firm to the touch (just short of cooked through), 1 to 2 minutes more. Transfer the chicken to a cutting board to cool.

Add the remaining 1 Tbs. oil and the shallots to the pot. Sprinkle with 1/4 tsp. salt, reduce the heat to medium and cook, stirring, until the shallots start soften, about 2 minutes. Add the lemongrass, ginger, and brown sugar and cook, stirring, until the ginger and lemongrass sizzle and become fragrant, about 1 minute. Add the chicken broth, scraping up any browned bits from the bottom of the pot, and raise the heat to medium high. Bring the broth to a boil and then reduce to a simmer. Add the mushrooms, and cook, stirring occasionally, until tender, 5 to 7 minutes.

Meanwhile, bring a medium pot of well-salted water to a boil and cook the noodles, stirring, until just tender, about 3 minutes. Transfer to a colander and run under cold water to cool slightly. Drain well.

Use your fingers or the tines of a fork to shred the chicken. Add the chicken and noodles to the broth and cook until the noodles are completely tender and the chicken is cooked through, about 2 minutes. Discard the lemongrass. Stir in the chiles, torn basil, lime juice, and soy sauce; season with more soy to taste. Divide the noodles among 4 large, deep bowls. Ladle the soup over the noodles, and garnish with the basil sprigs and scallions, carrot, and cilantro, if using. Serve with the lime wedges for squeezing.

nutrition information (per serving):
Calories (kcal): 500; Fat (g): 15; Fat Calories (kcal): 130; Saturated Fat (g): 2; Protein (g): 35; Monounsaturated Fat (g): 7; Carbohydrates (g): 59; Polyunsaturated Fat (g): 3.5; Sodium (mg): 930; Cholesterol (mg): 45; Fiber (g): 5

Fine Cooking, Cook Fresh 2011, page 13

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Grilled Meatloaf Burgers Friday, Oct 11 2013

1 1/2 pounds meatloaf mix
1 large egg
2 teaspoons Worcestershire sauce
1 teaspoon minced fresh thyme
Salt
Pepper
1/2 cup ketchup
2 tablespoons packed brown sugar
2 teaspoons cider vinegar
4 hamburger buns

Combine meatloaf mix, egg, Worcestershire, thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper in bowl. Shape mixture into four 3/4-inch-thick patties. Whisk ketchup, sugar, and vinegar together in bowl until combined. Reserve 5 tablespoons glaze for serving.

Grill burgers over medium-hot fire until well browned on first side, 5 to 7 minutes. Flip burgers and brush with remaining glaze. Cook until meat registers 160°F, about 7 minutes. Transfer burgers to plate and tent loosely with aluminum foil; let rest for 5 minutes. Serve burgers on buns with reserved glaze.

Serves 4

Cook’s Country #51, recipe card, June/July 2013

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Black Pepper Caramel Shrimp Friday, Oct 11 2013

1 (3 1/2-ounce) bag boil-in-bag brown rice
1 tablespoon water
2 teaspoons cornstarch
1 1/2 tablespoons dark sesame oil
1 pound large shrimp, peeled and deveined
2 cups diagonally cut snow peas
2 teaspoons minced fresh garlic
2 teaspoons freshly ground black pepper
1/8 teaspoon salt
1/2 cup fat-free, lower-sodium chicken broth
3 tablespoons brown sugar
2 teaspoons fish sauce

Cook rice according to package directions, omitting salt and fat. Keep warm.

Combine 1 tablespoon water and cornstarch in a small bowl, stirring with a whisk; set aside. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add shrimp; sauté 2 minutes or until shrimp begin to turn pink. Add peas, garlic, pepper, and salt; cook 1 minute. Remove from heat.

Combine broth, sugar, and fish sauce in a small saucepan over high heat. Bring to a boil; stir in cornstarch mixture. Cook 30 seconds or until mixture thickens, stirring constantly. Pour sugar mixture over shrimp. Return shrimp mixture to medium-high heat; cook 2 minutes or until thoroughly heated. Serve over cooked rice.

Cooking Light, April 2013, page 25

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Stuffed Cubanelle Peppers Thursday, Jul 11 2013

1 cup water
1/2 cup white rice
1 pound lean ground sirloin
1 (14 ounce) can tomato sauce
1 teaspoon garlic salt
1 teaspoon kosher salt
1 teaspoon cracked black pepper
2 green onions, chopped
4 cubanelle peppers, halved lengthwise and seeded
1 (14 ounce) can tomato sauce
1 tablespoon dried parsley
1 tablespoon packed brown sugar
1 teaspoon dried basil
1/2 teaspoon dried oregano
3/4 cup shredded mozzarella a cheese

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, 20 to 25 minutes.

While the rice is cooking, heat the olive oil in a large skillet over medium-high heat. Stir in the ground sirloin, and cook until it begins to brown, and is no longer pink. Drain any excess fat and stir in 1 can of tomato sauce along with the garlic salt, kosher salt, pepper, and green onions. Bring to a simmer, and keep warm. When the rice is ready, stir it into the meat mixture.

Preheat oven to 350 degrees F (175 degrees C).

Stuff the pepper halves with the meat and rice mixture, rounding the tops. Place the stuffed peppers into a 9×13 inch baking dish. Stir the remaining can of tomato sauce together with the parsley, brown sugar, basil, and oregano. Spoon this sauce over the peppers.

Bake the peppers in the preheated oven for one hour until they are hot and beginning to brown. Sprinkle with the shredded mozzarella cheese to serve.

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Sesame-Soy Meatballs Friday, Mar 8 2013

1/3 cup minced green onions
2 tablespoons brown sugar
3 tablespoons lower-sodium soy sauce
2 tablespoons dark sesame oil
1 tablespoon chile paste (such assembly otlek)
1/4 teaspoon salt
6 garlic cloves, finely minced
1 pound ground sirloin
Cooking spray

Preheat oven to 400 degrees.

Combine the first 7 ingredients in a large bowl. Add beef; mix gently to combine. With moist hands, shape the ground beef mixture into 20 (1 1/2-inch) meatballs.

Heat a large cast—iron skillet over medium-high heat. Add half of the meatballs to pan; cook 4 minutes, turning to brown meatballs on all sides. Arrange browned meatballs in a single layer on a jelly-roll pan coated with cooking spray. Repeat procedure with remaining meatballs. Bake meatballs at 400 degrees for 7 minutes or until done.

Yield 4 servings (serving size 5 meatballs). CALORIES 241, FAT 11.3g (sat 2.7g, mono 4.8g, poly 3g), PROTEIN 23.5g, CARBS 10.3g, FIBER 0.3g, CHOL 42mg, IRON 1.9mg, SODIUM 491mg, CALC 36mg

Cooking Light Page 50

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Grilled Vegetables with Miso Sauce Friday, Feb 15 2013

SERVES 2, 30 MINUTES OR FEWER

VEGETABLES
1/4 red kuri or kabocha squash, seeded and cut into 1/2 inch-thick slices
1 small red onion, sliced
2 tsp. sesame oil
1 large bok choy, leaves separated

MISO SAUCE
1 Tbs. miso paste
1 clove garlic, minced (1 tsp.)
1/2 tsp. light brown sugar
1 tsp. sesame oil
1/2 tsp. rice vinegar
2 green onions, chopped (1/4 cup)
1 Tbs. toasted sesame seeds

To make Vegetables: Brush squash and onion slices with oil. Spray grill with cooking spray, and lay squash slices on grill. Close, and cook on mediumhigh 10 minutes, or until squash is tender; transfer to plate. Place onion slices on grill; cook 4 to 5 minutes, or until crisp-tender; transfer to plate. Place bok choy leaves on grill; cook 3 to 4 minutes, or until wilted and crisp tender; transfer to plate.

Meanwhile, to make Miso Sauce: Combine miso paste, garlic, brown sugar, and 1/4 cup water in small saucepan. Bring to a simmer over medium heat. Cook 1 minute, or until miso dissolves and begins to bloom. Remove from heat; stir in oil and vinegar. Fold in green onions and sesame seeds.

Serve Grilled Vegetables drizzled with Miso Sauce, or serve Miso Sauce on the side.

PER SERVING (1 1/2 CUPS VEGETABLES AND 3 TBS. SAUCE): 184 CAL; 5G PROT; 10G TOTAL FAT (1G SAT FAT); 21G CARB; 0MG CHOL; 379MG SOD; 4G FIBER; 8G SUGARS

Page 34, March 2011, Vegetarian Times

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Oatmeal with Apples, Hazelnuts, and Flaxseed Monday, Feb 11 2013

1/4 cup hazelnuts
3 cups fat-free milk
1 1/2 cups regular oats
1 1/2 cups diced Granny Smith apple (about 1 medium)
1/3 cup ground flaxseed
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 teaspoon vanilla extract
3 tablespoons brown sugar
3 tablespoons slivered almonds

Preheat oven to 350 degrees.

Place hazelnuts on a baking sheet. Bake at 35o degrees for 15 minutes, stirring once. Turn nuts out ontO a towel. Roll up towel; rub off skins. Finely chop nuts, and set aside.

Combine milk and next 5 ingredients (through salt) in a medium sauce pan. Bring to a boil over medium heat. Stir in vanilla. Cover, reduce heat, and simmer 5 minutes or until thick. Spoon into serving bowls; sprinkle with evenly with hazelnuts, brown sugar, and almonds.

Yield: 6 servings (serving size: 2/3 cup) CALORIES 258; FAT 8.4g(sat 0.9g, mono 4.1g, poly 2.9g), PROTEIN 9.8g, CARB 36.3g, FIBER 6g, CHOL 2mg, IRON 1.9g, SODIUM 156mg, CALC 203mg

COOKING LIGHT, Page 12

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