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

Chiang Mai Pork Patties Monday, Sep 26 2016 

1 1/4 pounds ground pork
3/4 teaspoon salt
1/2 cup coarsely chopped shallots
1/4 cups finely chopped fresh cilantro
2 tablespoons minced peeled fresh lemongrass
2 tablespoons thinly sliced Kaffir lime leaves or 1 tablespoon minced lime rind
1 tablespoon minced peeled fresh galangal or 2 teaspoons minced peeled fresh ginger
3 garlic cloves, minced
3 fresh Thai red bird chiles, minced
15 Bibb or Boston lettuce leaves
2/3 cup fresh cilantro leaves
2/3 cup fresh mint leaves
10 lime wedges

Combine pork and salt in a medium bowl; toss to combine.

Place shallots in a food processor, and pulse until finely chopped. Add chopped cilantro and next 5 ingredients (through chiles); process until mixture is finely chopped. Add pork mixture; pulse 5 times or until mixture is well combined.

Using wet hands, shape mixture into 15 (1-inch-thick) patties (about 2 tablespoons per patty). Heat a large grill pan over high heat. Add half of the pork patties. Cook for 5 minutes on each side or until done. Repeat the procedure with remaining patties. Arrange 3 lettuce leaves and 3 pork patties on each of 5 plates, and serve each serving with about 1/4 cup herbs and 2 lime wedges.

Cooking Light, November 2011, pages 206-208

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

Pan Grilled Ginger Honey Pork Tenderloin Thursday, Apr 3 2014 

1 tablespoon grated peeled fresh ginger
3 tablespoons honey
1 tablespoon fresh lemon juice
1 tablespoon lower-sodium soy sauce
1 (1-pound) pork tenderloin, trimmed

Combine ginger, honey, juice, and soy sauce in a bowl, stirring with a whisk until smooth. Heat a grill pan over medium-high heat, and coat with cooking spray. Sprinkle pork with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper.

Add pork to grill pan; cook 15 minutes or until a thermometer registers 145° or until desired degree of doneness, basting frequently with sauce. Let stand for 5 minutes before serving.

Cooking Light, January/February 2012, page 170.

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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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Spicy Beef and Bell Pepper Stir Fry Wednesday, Jan 22 2014 

1 tablespoon canola oil
12 ounces flank steak, cut diagonally across the grain into thin slices
1 red bell pepper, cut into thin strips
1 yellow bell pepper, cut into thin strips
3 tablespoons lower-sodium soy sauce
1 1/2 tablespoons rice wine vinegar
1 tablespoon minced peeled fresh ginger
2 teaspoons chili garlic sauce (such as Lee Kum Kee)
4 green onions, cut into 2-inch pieces
2 teaspoons toasted sesame seeds

Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add steak to pan; cook 2 minutes, searing on one side. Add bell peppers; cook 2 minutes or until beef loses its pink color, stirring constantly. Remove beef mixture from pan.

Add soy sauce, vinegar, ginger, and chili garlic sauce to pan; bring to a boil. Cook 1 minute or until slightly thickened. Add beef mixture and green onions to pan; toss well to coat. Sprinkle with sesame seeds.

Cooking Light, June 2010, page 51

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Scallops and Roasted Pepper Chutney Tuesday, Jun 11 2013 

For the scallops
1/2 cup extra-virgin olive oil
2 garlic cloves, finely chopped
2-inch piece gingerroot, peeled and finely chopped
1 teaspoon cayenne
16 large scallops

For the chutney
4 red peppers
1 medium red onion
1-inch piece gingerroot
1/4 cup heavy cream
2 tablespoons lime juice (from about 1 lime)
1 tablespoon plus 1 1/2 teaspoons kosher salt
1/2 teaspoon toasted cumin seed powder
1/2 teaspoon cracked peppercorns
1/2 teaspoon garam masala
1/4 teaspoon cayenne
1 1/2 tablespoons ghee or clarified butter

Place the olive oil, garlic, ginger and cayenne in a resealable gallon-sized plastic bag. Add the scallops and turn to coat. Refrigerate the scallops while you make the chutney.

Set an oven rack at the upper-middle position and heat your broiler to high. Place the peppers, onion and ginger on an aluminum foil-lined baking sheet and broil for 15 minutes, turning often, until all sides of the vegetables and ginger are charred (you may need to remove the ginger before the peppers and onion are finished). Place them in a large bowl and cover with plastic wrap for 30 minutes. Peel the charred skin from peppers and onion and trim the blackened skin from the ginger. Place the roasted and peeled vegetables and ginger in a food processor along with the heavy cream, lime juice, salt, toasted cumin, cracked pepper, garam masala and cayenne pepper and pulse until smooth.

Warm a large skillet over medium-high heat for 2 minutes. Add the ghee or clarified butter and heat for 1 minute. Add enough scallops to fill the skillet and cook until they’re browned, about 1 1/2 minutes, without moving. Flip the scallops over and cook the other side until browned, about 1 minute longer. Place the scallops on a large serving dish. Cover with foil to keep warm and cook remaining scallops. When all of the scallops are browned, discard all but 2 tablespoons of fat from the skillet and add the chutney. Bring it to a broil, reduce the heat to medium-low and simmer for 2 minutes. Taste the chutney for seasoning, pour over the scallops and serve.

The Costco Connection, May 2013, page 67
Reprinted from American Masala (Clarkson Potter, 2007) by Suvir Saran with Raquel Petzel

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Kung Pao Chicken Tuesday, Apr 9 2013 

1 cup low-sodium chicken broth
3 tablespoons oyster sauce
2 teaspoons hot sauce
2 teaspoons corn starch
3 tablespoons vegetable oil, divided
1 ½ pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
½ cup dry-roasted peanuts
1 red bell pepper, stemmed, seeded and cut into ½-inch pieces
3 garlic cloves, minced
1 tablespoon grated fresh ginger

Whisk broth, oyster sauce, hot sauce and cornstarch together in medium bowl; set aside. Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add chicken and peanuts and cook until chicken is lightly browned, about 4 minutes. Transfer chicken and peanuts to plate.

Heat remaining 1 tablespoon oil in now-empty skillet over medium-high heat until just smoking. Add bell pepper and cook until lightly browned, about 3 minutes. Stir in garlic and ginger and cook until fragrant, about 30 seconds. Stir in broth mixture and bring to boil. Add chicken, peanuts and any accumulated juice from plate and simmer until sauce has thickened and chicken is cooked through, about 4 minutes.

Serve with brown rice and steamed broccoli.

Serves 4

Cook’s Country

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Spicy Pork Lettuce Cups Thursday, Mar 21 2013 

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.

Serves 4, Amount per serving:
Calories 231, Fat 12.6g, Saturated fat 3.4g, Monounsaturated fat 5.8g, Polyunsaturated fat 2.2g, Protein 21.2g, Carbohydrate 10.5g, Fiber 2.3g, Cholesterol 64mg, Iron 0.9mg, Sodium 385mg, Calcium 42mg

Cooking Light, March 2013, page 134

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Spiced Beef Tenderloin with Chile-Sauteed Shrimp Thursday, Mar 21 2013 

2 3-oz beef tenderloin medallions
Olive Oil

Spice Rub
2 tbsp sweet paprika (Chef’s Tip: Opt for the Hungarian variety.)
1 tsp organic evaporated cane juice
1 tsp kosher salt
½ tsp fresh ground black pepper
½ tsp ground ginger
½ tsp ground cardamom
½ tsp ground cumin
¼ tsp ground cloves
¼ tsp ground cinnamon
¼ tsp ground allspice
¼ tsp ground cayenne pepper

Sauteed Shrimp
4 shrimp, peeled and deveined
2 tsp olive oil
1 clove garlic, minced
1 tsp kosher salt
½ tsp ground cumin
½ tsp sweet paprika
Pinch chile flakes

In a small bowl, combine all spice rub ingredients. Using about 1 tbsp per beef medallion, coat both sides with mixture, gently rubbing into meat. Cover and refrigerate for 1 hour. (Tip: Store leftover spice rub in an airtight container for up to six months.)

In a small bowl, stir together all sauteed shrimp ingredients. Cover and refrigerate for 45 to 60 min.

Preheat oven to 425F. Mist a medium, ovenproof saucepan with cooking spray and heat on medium-high. Add beef and sear on one side for 4 to 5 min. Turn over, transfer pan to oven and roast to desired doneness; about 7 min for medium-rare or 9 to 10 min. for medium.

In a nonstick saute pan on high, add shrimp and saute for about 3 min, until just cooked through. Top beef with shrimp.

Clean Eating, January/February 2013, Page 60

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