Kung Pao Chicken Tacos Wednesday, Nov 6 2013 

6 skinless, boneless chicken thighs, cut into bite-sized pieces
3 tablespoons lower-sodium soy sauce, divided
1/4 cup plus 1 1/2 teaspoons cornstarch, divided
1/4 teaspoon kosher salt
2 tablespoons canola oil, divided
1 1/2 tablespoons honey
1 tablespoon dark sesame oil
2 teaspoons rice vinegar
1 teaspoon sambal oelek (ground fresh chile paste)
1 large garlic clove, minced
3 tablespoons coarsely chopped dry-roasted peanuts
3/4 cup diagonally sliced celery (about 2 stalks)
8 (6-inch) corn tortillas
1/3 cup sliced green onions
1/2 medium red bell pepper, thinly sliced
4 lime wedges

Place chicken in a large zip-top plastic bag. Add 1 tablespoon soy sauce to bag; seal. Marinate at room temperature for 30 minutes. Remove chicken from bag; discard marinade. Place 1/4 cup cornstarch in a shallow dish. Sprinkle the chicken evenly with salt. Add chicken to cornstarch in dish, and toss chicken to thoroughly coat. Shake off excess cornstarch.

Heat a large skillet over medium-high heat. Add 1 tablespoon canola oil to pan; swirl to coat. Add half of coated chicken; sauté for 6 minutes or until done, turning to brown. Remove chicken from pan using a slotted spoon; drain on paper towels. Repeat the procedure with remaining 1 tablespoon canola oil and coated chicken.

Combine remaining 1 1/2 teaspoons cornstarch, remaining 2 tablespoons soy sauce, honey, and next 3 ingredients (through sambal oelek) in a microwave-safe bowl, stirring with a whisk until smooth. Microwave at HIGH for 1 1/2 minutes or until slightly thick, stirring twice. Stir in garlic. Combine soy sauce mixture, chicken, peanuts, and celery; toss to coat chicken.

Toast tortillas under broiler or on a griddle until lightly blistered, turning frequently. Place 2 tortillas on each of 4 plates; divide chicken mixture evenly among tortillas. Top each taco with green onions and bell pepper strips; serve with lime wedges.

Cooking Light, October 2012, page 106

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Beef and Broccoli Bowl Wednesday, Nov 6 2013 

1 (3 1/2-ounce) bag boil-in-bag long-grain rice
1/4 cup lower-sodium soy sauce
1 tablespoon cornstarch
1 tablespoon hoisin sauce
1 (12-ounce) boneless sirloin steak, cut into thin strips
2 teaspoons canola oil
2 cups broccoli florets
1 cup vertically sliced red onion
1 cup chopped carrot
1/2 cup water
2 teaspoons dark sesame oil
1/3 cup sliced green onions

Cook rice according to the package directions.

Combine soy sauce, cornstarch, and hoisin in a medium bowl. Add beef; toss to coat. Heat a large skillet over high heat. Add oil to pan; swirl to coat. Remove beef, reserving marinade. Add beef to pan; cook 2 minutes or until browned, stirring occasionally. Remove beef from pan. Add broccoli and next 4 ingredients (through sesame oil) to pan; cook 4 minutes or until broccoli is crisp-tender, stirring occasionally. Add reserved marinade to pan; bring to a boil. Cook 1 minute. Add beef to pan; cook 1 minute or until thoroughly heated. Sprinkle with green onions. Serve over rice.

Cooking Light, October 2012, page 30

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Broccoli Tuna Casserole Tuesday, Oct 22 2013 

5 cups uncooked whole wheat egg noodles
1 teaspoon butter
1/4 cup chopped onion
1/4 cup cornstarch
2 cups fat-free milk
1 teaspoon dried basil
1 teaspoon dried thyme
3/4 teaspoon salt
1/2 teaspoon pepper
1 cup reduced-sodium chicken broth
1 cup (4 ounces) shredded Monterey Jack cheese, divided
4 cups frozen broccoli florets, thawed
2 pouches (6.4 ounces each) albacore white tuna in water
1/3 cup panko (Japanese) bread crumbs
1 tablespoon butter, melted

Preheat oven to 350°. Cook noodles according to package directions; drain. Transfer to a shallow 3-qt. or 13×9-in. baking dish coated with cooking spray.

AMeanwhile, in a large nonstick skillet coated with cooking spray, heat butter over medium-high heat. Add onion; cook and stir until tender. In a small bowl, whisk cornstarch, milk and seasonings until smooth; stir into pan. Stir in broth. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in 3/4 cup cheese until melted; stir in broccoli and tuna.

Spoon over noodles; mix well. Sprinkle with remaining cheese. Toss bread crumbs with melted butter; sprinkle over casserole. Bake, covered, 45 minutes. Bake, uncovered, 15-20 minutes longer or until cheese is melted. Yield: 8 servings.

Taste of Home, September/October 2013, page 13

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Skillet Teriyaki Beef and Vegetables Friday, Oct 11 2013 

1/2 cup teriyaki sauce
1/2 cup water
2 tablespoons rice vinegar
2 teaspoons cornstarch
1 (1 1/2-lb) flank steak, trimmed
Salt and pepper
2 tablespoons vegetable oil
3 carrots, peeled and sliced 1/8-inch-thick on bias
8 ounces snow peas, strings removed
1 clove garlic, minced

Whisk teriyaki sauce, water, vinegar, and cornstarch in bowl. Pat steak dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook steak until well browned and meat registers 125°F (for medium-rare), about 5 minutes per side. Transfer to large plate and tent loosely with aluminum foil.

Heat remaining 1 tablespoon oil over medium-high heat in now-empty skillet until shimmering. Add carrots and snow peas and cook until lightly browned, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Transfer vegetables to platter.

Add teriyaki mixture and any accumulated meat juice to now-empty skillet and simmer until thickened, about 3 minutes. Slice steak thin on bias against grain and transfer to platter with vegetables. Spoon teriyaki sauce over top. Serve.

Serves 4

Cook’s Country #48, Recipe Card, December/January 2012

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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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Vietnamese Salt and Pepper Shrimp Rice Noodle Bowl (Bun Tom Xao) Thursday, Mar 14 2013 

5 ounces uncooked rice vermicelli noodles
1/2 cup lukewarm water
3 tablespoons granulated sugar
1/4 cup fresh lime juice
1 tablespoon rice vinegar
5 teaspoons fish sauce (such as Three Crabs)
2 serrano chiles, thinly sliced
4 cups (1/4-inch) slices green leaf lettuce
3 cups diagonally cut slices seeded Kirby (pickling) cucumber (about 2)
1/4 cup cilantro leaves
1/4 cup torn Thai basil leaves
1/4 cup torn mint leaves
2 teaspoons cornstarch
1 teaspoon dark brown sugar
1/4 teaspoon salt
3/4 teaspoon white pepper
1 pound large shrimp, peeled and deveined
2 tablespoons canola oil, divided
1/3 cup (1/4-inch) slices green onions
3 garlic cloves, finely chopped
1/2 cup unsalted, dry-roasted peanuts, coarsely chopped

Cook rice vermicelli noodles according to package directions. Drain and rinse with cold water; drain.

Combine 1/2 cup lukewarm water and granulated sugar in a medium bowl, stirring until sugar dissolves. Add lime juice, vinegar, fish sauce, and chiles; set aside.

Combine lettuce, cucumber, and herbs; set aside.

Combine cornstarch, brown sugar, salt, and pepper in a large bowl; stir until well combined. Add shrimp; toss to coat. Heat a wok or large skillet over high heat. Add 1 1/2 teaspoons oil, and swirl to coat. Add half of shrimp; cook for 1 1/2 minutes on each side or until shrimp are seared. Remove from pan. Add 1 1/2 teaspoons oil to wok; repeat procedure with remaining shrimp. Reduce heat to medium-high. Add remaining 1 tablespoon oil to wok; swirl to coat. Add onions and garlic; stir-fry 30 seconds. Return shrimp to pan; stir-fry 1 minute.

Arrange about 1 cup lettuce mixture in each of 4 large bowls, and top each serving with about 1 cup noodles and 2 tablespoons chopped peanuts. Divide the shrimp evenly among servings, and serve each with 1/4 cup sauce.

Cooking Light, March 2013, Page 106

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Kung Pao Chicken with Coconut Jasmine Rice Friday, Feb 8 2013 

2 tablespoons dark sesame oil
1 cup chopped onion
2 garlic cloves, minced
1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
3/4 cup water
3 tablespoons lower-sodium soy sauce
2 teaspoons cornstarch
1 teaspoon brown sugar
1/2 teaspoon bottled minced ginger
1 to 1 1/2 teaspoons crushed red pepper
1 cup thinly sliced red bell pepper (about 1 large pepper)
1 cup snow peas, trimmed
2 tablespoons chopped unsalted, dry-roasted peanuts

Heat sesame oil in a large skillet over medium-high heat. Add onion to pan; sauce 3 minutes or until softened. Add garlic; sauce 30 seconds, stirring constantly. Add chicken; sauce 3 minutes or until chicken begins to brown.

Combine 3/4 cup water and the next 5 ingredients (through crushed red pepper), stirring with a whisk until sugar dissolves. Add water mixture to pan; bring to a boil. Add bell pepper and snow peas to pan; cook for 2 minutes or until vegetables are crisptender and sauce thickens. Sprinkle with nuts. Yield: 4 servings (serving size: 1 cup).

CALORIES 275; FAT 13.88 (sat 2.69, mono 5.39, poly 4.89); PROTEIN 25.38; CARB 11.98; FIBER 2.29; CHOL 94mg; IRON 2mg; SODIUM 502mg; CALC 41mg

For the Coconut Jasmine Rice: Combine 1 cup uncooked jasmine rice, 1 1/4 cups water, 1/2 cup light coconut milk, and 1/4 teaspoon salt in a medium saucepan; bring to a boil. Cover and reduce heat to a simmer; cook 15 minutes or until liquid is absorbed and rice is tender. Remove from heat; fluff rice with a fork. Stir in 1/4 cup chopped fresh cilantro. Yield: 4 servings.

CALORIES 97; FAT 1.59 (sat 1.49); SODIUM 155mg Page 86

COOKING LIGHT, DECEMBER 2010

Spicy Pork and Broccoli Stir-Fry Tuesday, Apr 10 2012 

3/4 cup low sodium chicken broth
2 Tablespoons soy sauce
2 Tablespoons cornstarch
1 Tablespoon Asian chili-garlic sauce
1 teaspoon sesame oil
1 (16 ounce) pork tenderloin, cut crosswise into 1/2 inch thick slices, each slice cut into 1/2 inch thick strips
3 Tablespoons vegetable oil
1 pound broccoli, florets cut into 1 inch pieces, stalks trimmed, peeled and sliced 1/4 inch thick
1 Tablespoon grated fresh ginger
1 garlic clove, minced

Whisk 1/2 cup broth, soy sauce, 1 tablespoon cornstarch, chili-garlic sauce and sesame oil together in bowl; set aside. Toss pork, 1 Tablespoon vegetable oil, and remaining 1 Tablespoon cornstarch together in bowl. Heat 2 teaspoons vegetable oil in 12-inch nonstick skillet over medium-high heat until just smoking. Brown half of pork, 3 to 5 minutes. Transfer pork to plate. Repeat with 2 teaspoons vegetable oil and remaining pork.

Heat remaining 2 teaspoons oil in now-empty skillet until just smoking. Add broccoli and cook until bright green, about 1 minute. Add remaining 1/4 cup chicken broth and cook, covered, until broccoli is tender, about 3 mintes. Add ginger and garlic and cook until fragrant, about 30 seconds. Stir in soy sauce mixture and cook until thickened, about 2 minutes. Return pork and any accumulated juices to skillet and cook until heated through, about 1 minute. Serve.

Cook’s Country, February/March 2012

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Cashew Pork with Snow Peas and Ginger Friday, Mar 2 2012 

Serves 4

1/2 cup raw cashews, chopped
1 cup low-sodium chicken broth
1/4 cup mirin
1/4 cup soy sauce
3 tablespoons cornstarch
1 (16-ounce) pork tenderloin, trimmed
3 tablespoons vegetable oil
8 ounces snow peas, strings removed
6 garlic cloves minced
1 tablespoon grated fresh ginger

Toast cashews in 12-inch nonstick skillet over medium heat until golden, about 5 minutes. Whisk broth, mirin, soy sauce, and 1 tablespoon cornstarch together in bowl until no lumps remain; set aside. Cut pork crosswise into ½-inch-thick slices, then cut each slice into ½-inch-thick strips. Toss pork and 1 tablespoon oil in large bowl. Add remaining 2 tablespoons cornstarch and toss to coat. Heat 2 teaspoons oil in 12-inch skillet over medium-high heat until just smoking. Brown half of pork, 3 to 5 minutes. Transfer pork to plate and tent with foil. Repeat with 2 teaspoons oil and remaining pork.

Cook snow peas and remaining 2 teaspoons oil in now-empty skillet until bright green, about 1 minute. Add garlic and ginger and cook until fragrant, about 30 seconds. Whisk broth mixture to recombine and add to skillet. Cook until thickened, about 2 minutes. Return pork, any accumulated juices, and cashews to skillet and cook until heated through, about 1 minute. Serve.

Cook’s Country, June/July 2011, Recipe Card

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