Meatball Banh Mi Wednesday, Oct 19 2016 

Slaw
3 tablespoons lime juice
2 teaspoons sugar
1 3/4 cups shredded carrot
1 3 /4 cups shredded daikon radish
1/2 cup thinly sliced scallion greens
1/4 cup chopped fresh basil

Meatballs
8 ounces ground pork
8 ounces ground chicken breast
1 8-ounce can water chestnuts, drained and finely chopped
1/4 cup finely chopped scallion whites
3 cloves garlic, minced
1 teaspoon fish sauce
1 teaspoon chile-garlic sauce or other Asian hot sauce
1/2 teaspoon freshly ground pepper

2 20-inch baguettes, preferably whole-wheat, cut into thirds
1/4 cup low-fat mayonnaise
1-2 teaspoons chile-garlic sauce or other Asian hot sauce
36 thin slices English cucumber (about 1/2 large)
2/3 cup gently packed fresh cilantro

To prepare slaw: Whisk lime juice and sugar in a medium bowl. Add carrot, daikon, scallion greens and basil and toss to coat. Set aside.

To prepare meatballs: Preheat oven to 450 °F. Line a large baking sheet with foil and coat with cooking spray. Gently mix pork, chicken, water chestnuts, scallion whites, garlic, fish sauce, chile-garlic sauce and pepper in a large bowl (do not overmix). Using a generous 2 tablespoons each, make 18 meatballs. Bake on the prepared baking sheet until just cooked through, 15 to 20 minutes.

To assemble sandwiches: Cut each portion of baguette in half horizontally, then pull out about half of the soft bread in the center of each piece (reserve for another use, if desired). Combine mayonnaise and chile-garlic sauce to taste in a small bowl. Spread about 1/2 tablespoon of the mixture on each piece of baguette. Divide the reserved slaw among the sandwiches and top with cucumber and cilantro. Add 3 meatballs to each sandwich. Serve immediately.

Eating Well, March/April 2012, pages 74-75

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Shrimp Pho Monday, Oct 17 2016 

12 cups water
2 cups chicken broth
Shells from 3 pounds large peeled shrimp
½ bunch fresh cilantro, roughly chopped
1½ cups chopped yellow onion
1⅓ cups chopped green bell pepper
4 cloves garlic, minced
3 tablespoons fish sauce
2 tablespoons fresh lime juice
2 tablespoons soy sauce
1 tablespoon minced fresh ginger
1 teaspoon chile-garlic sauce (Sriracha)
½ teaspoon ground coriander
1½ pounds peeled and deveined large fresh shrimp
1 (8-ounce) package rice noodles
1 to 2 jalapeño peppers, sliced
2 limes, cut into wedges
½ cup Thai basil leaves

In a large stockpot, combine 12 cups water, broth, shells, cilantro, onion, bell pepper, garlic, fish sauce, lime juice, soy sauce, ginger, chile-garlic sauce, and coriander. Bring to a boil over medium-high heat, reduce heat, and simmer, uncovered, 1 hour. Strain through a fine-mesh sieve, discarding solids. (At this point, the pho base can be refrigerated up to 3 days or frozen up to 3 months.)

In a large stockpot, bring pho base to a boil over medium-high heat. Reduce heat to a simmer, and add shrimp and rice noodles. Cook until shrimp are pink and firm and noodles are cooked through, 6 to 8 minutes.

Serve pho topped with sliced jalapeño peppers, lime wedges, and basil. Add additional chile-garlic sauce to each serving to taste.

Louisiana Cooking, September/October 2013, page 73

Sesame Chicken and Noodles in Mushroom Broth Sunday, Oct 16 2016 

4 shiitake mushrooms
1 cup fat-free, lower-sodium chicken broth
1 cup water
4 teaspoons lower-sodium soy sauce
2 teaspoons fish sauce
2 garlic cloves, crushed
1 (2-inch) piece fresh ginger, sliced
1 serrano chile, thinly sliced
1 quart water
2 cups uncooked fresh Chinese-style noodles
1 pound chicken cutlets
1/4 teaspoon freshly ground black pepper
1/3 cup toasted sesame seeds
2 teaspoons sesame oil
4 baby bok choy, cut in half lengthwise
1/2 cup (1/4-inch-thick) slices red bell pepper
1 lime, cut into 8 wedges

Remove mushroom stems. Thinly slice caps; set caps aside. Bring stems, broth, and next 6 ingredients to a boil in a saucepan. Remove pan from heat.

Bring 1 quart of water to a boil in a large saucepan. Add noodles; cook 3 minutes or until done. Drain.

Sprinkle chicken with black pepper. Place seeds in a dish. Press seeds into both sides of chicken. Heat a nonstick skillet over medium-high heat. Add oil; swirl to coat. Add chicken; cook 3 minutes on each side or until done. Remove from pan. Add bok choy, cut sides down; cook 3 minutes or until browned. Add reserved mushroom slices and bell pepper. Strain broth mixture through a sieve into pan; cover and cook 2 minutes. Remove vegetables with a slotted spoon.

Thinly slice chicken. Place 1/2 cup noodles, about 1/4 cup vegetables, and 4 ounces chicken into 4 shallow bowls. Spoon 1/4 cup broth mixture over each. Garnish each with two lime wedges.

Cooking Light, August 2012, page 26

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

Spicy Pork Lettuce Cups Friday, Aug 19 2016 

1 tablespoon grated peeled fresh ginger
6 garlic cloves, minced
12 ounces lean ground pork
1 1/2 cups diced seeded cucumber
1 cup diced red bell pepper
1/3 cup diced carrot
1/4 cup chopped fresh cilantro
1/4 cup salted, dry-roasted peanuts, chopped
1/2 serrano chile, thinly sliced
3 tablespoons fresh lime juice
1 tablespoon fish sauce
1 teaspoon sugar
16 Boston lettuce leaves

Combine first 3 ingredients in a medium bowl, mixing gently until just combined; let stand at room temperature 15 minutes.

Heat a large nonstick skillet over medium-high heat. Add pork mixture to pan; sauté 5 minutes or until pork is browned, stirring to crumble. Place pork mixture in a large bowl. Add cucumber and next 5 ingredients (through serrano), and stir to combine.

Combine lime juice, fish sauce, and sugar in a small bowl, stirring until sugar dissolves. Add juice mixture to pork mixture; toss. Place about 1/3 cup pork mixture in each lettuce leaf.

Cooking Light, March 2013, page 134

Spicy Peanut Shrimp Soup Thursday, Jan 23 2014 

4 cups low-sodium chicken stock
2 cloves garlic, sliced
2 small red chiles, sliced
1 tablespoon freshly grated ginger
2 tablespoons fish sauce
1/4 cup natural peanut butter
1 pound medium shrimp, cleaned, tail on
2 cups baby spinach
1 scallion, thinly sliced

In a medium saucepan, simmer stock, garlic, chiles, ginger, and fish sauce for 10 minutes.

Whisk in peanut butter. Add shrimp and cook until opaque, about 1 minute. Remove from heat.

To serve, fill bowls with baby spinach. Ladle soup over spinach and garnish with scallion.

Whole Living, December 2011, page 70

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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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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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Spicy Shrimp Noodle Bowl Wednesday, Jul 17 2013 

3 cups unsalted beef stock (such as Swanson)
1 cup water
1 tablespoon minced garlic
1 tablespoon sambal oelek (ground fresh chile paste) or 1/2 teaspoon crushed red pepper
1 teaspoon fish sauce
1 teaspoon lower-sodium soy sauce
2 (3-inch) cinnamon sticks
1 (8-ounce) bottle clam juice
1 ounce dried shiitake mushroom caps, chopped
1 (1-inch) piece peeled fresh ginger
1 star anise
1 pound large shrimp, peeled and deveined
4 ounces uncooked flat rice noodles
1/2 cup fresh bean sprouts
1/2 cup diagonally cut green onions
1/4 cup fresh cilantro leaves
12 small fresh basil leaves
4 lime wedges

Combine first 11 ingredients in a large saucepan. Bring to a boil; reduce heat, and simmer until reduced to 3 1/2 cups (about 12 minutes). Add shrimp; cook 4 minutes or until done. Remove cinnamon, anise, and ginger; discard. Cook rice noodles according to package directions; drain. Place 1/2 cup noodles in each of 4 bowls, and top each serving with 1 cup stock mixture and about 5 shrimp. Sprinkle evenly with bean sprouts, green onions, cilantro, and basil. Serve with lime wedges.

Cooking Light, January 2013, page 66

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Shrimp Pad Thai Wednesday, Apr 3 2013 

8 oz brown rice noodles
1 tbsp jarred tamarind paste
2 tsp fish sauce
4 tsp Sucanat
1/2 tsp red pepper flakes
1 tbsp high-heat cooking oil (such as sunflower, safflower, peanut or grape seed oil)
2 shallots, finely chopped
2 cloves garlic, minced
8 oz peeled and deveined shrimp, preferably tail on
6 green onions, white and light green parts, plus half of dark green parts, halved lengthwise and cut into 2-inch lengths
1 1/2 cups bean sprouts
1/3 cup chopped fresh cilantro
3 tbsp chopped dry-roasted unsalted peanuts
1 lime, cut into wedges, optional

Prepare noodles according to package directions. Drain and set aside.

Meanwhile, bring a small pot or kettle to a boil. In a medium bowl, whisk ¾ cup boiling water, tamarind paste, fish sauce, Sucanat and pepper flakes. Set aside.

In a large wok or skillet, heat oil on high. Add shallots and garlic and sauté, stir-ring often, for 30 seconds. Add shrimp and sauté until cooked through, about 2 minutes. Add noodles and toss to combine.

Working 3 to 4 tbsp at a time, gradually add tamarind paste mixture to wok, tossing to coat. Cook until noodles are tender and well coated, about 3 minutes. Stir in green onions and bean sprouts and cook, tossing gently, for 30 seconds. To serve, garnish with cilantro and peanuts. If desired, serve with lime.

Nutrients per serving (1/4 of recipe): Calories: 378, Total Fat: 9 g, Sat. Fat: 1 g, Monounsaturated fat: 4 g, Polyunsaturated fat: 2 g, Carbs: 56 g, Fiber: 6 g, Sugars: 6 g, Protein: 22 g, Sodium: 540 mg, Cholesterol: 86 mg

Clean Eating, October 2012, page 93

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