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

Grill Sirloin Kabobs with Peach Salsa Friday, Oct 11 2013 

3 tablespoons peach preserves
1 tablespoon finely chopped seeded jalapeno pepper
1 beef top sirloin steak (1-1/2 pounds), cut into 1-inch cubes
1/2 teaspoon salt
1/4 teaspoon pepper
3 medium peaches, cut into sixths
1-1/2 cups peach salsa

In a small bowl, mix preserves and jalapeno. Season beef with salt and pepper. Alternately thread beef and peaches onto six metal or soaked wooden skewers.

Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill kabobs, covered, over medium heat or broil 4 in. from heat 6-8 minutes or until beef reaches desired doneness, turning occasionally. Remove from grill; brush with preserves mixture. Serve with salsa.

Yield: 6 servings.

1 kabob with 1/4 cup salsa equals 219 calories, 5 g fat (2 g saturated fat), 46 mg cholesterol, 427 mg sodium, 17 g carbohydrate, 3 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch, 1/2 fruit.

Taste of Home, June/July 2013, page 22

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Albondigas Soup Wednesday, Apr 24 2013 

Serves 6, Hands on time 45 minutes, Total Time 50 minutes

1/2 cup long grain brown rice
1 tbsp sunflower, safflower or grape seed oil
1 large white onion, cut into 1/4 inch dice
2 stalks celery, cut into 1/4 inch dice
1 large carrot, cut into 1/4 inch dice
4 cloves, minced
4 cup low-sodium chicken broth
1 24- to 26-oz jar or BPA-free can unsalted chopped tomatoes with juices
1/2 jalapeno chile pepper
1 lb lean ground turkey
1/2 cup chopped fresh mint
1 large egg white
1/2 tsp fresh ground black pepper, plus additional to taste
1 cup fresh or frozen green peas
Fine sea salt, to taste
1/4 cup coarsely chopped fresh cilantro

in a medium saucepan, combine rice and 2 cups water. Bring to a boil, reduce heat to a simmer and cook for 15 minutes. Drain and transfer to a large bowl.

Meanwhile, in a 5- to 6-qt pot, heat oil on medium. Add onion and cook, stirring occasionally, for 2 minutes. Add celery, carrot and garlic and saute until celery and carrot are crisp-tender, about 2 minutes. Add broth, tomatoes and jalapeno, increase heat to high and bring to a boil.

To rice, add turkey, mint, egg white and black pepper and stir gently to combine. Shape into 24 1 1/4 inch balls.

Reduce soup to a simmer and add meatballs, one at a time. Simmer, stirring gently, until meatballs are cooked through, about 30 minutes. Stir in peas and cook until tenderk about 5 minutes. Add salt and black pepper, to taste. To serve, garnish with cilantro.

Per Serving (4 meatballs and 1 1/3 cups soup, 2 tbsp cilantro)
Calories 228, Total fat 4g, Sat Fat 0.5g, Carbs 23g, Fiber 4g, Sugars 6g, Protein 25g, Sodium 198mg, Cholesterol 37mg

Clean Eating, March 2013, page 93

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Seafood Corn Chowder Tuesday, Feb 12 2013 

1 tbsp extra virgin olive oil
1 white onion, chopped (about 1.5 cups)
2 large carrots, chopped (about 3/4 cups)
2 stalks celery, chopped (about 3/4 cups)
sea salt and fresh ground black pepper, to taste
1 jalapeno pepper, chopped (seeded if you’d like to reduce heat)
1 bunch chard, chopped
1 tsp smoked paprika
3/4 tsp dried thyme
1 lb russet potatoes, peeled and chopped (about 2.5 cups)
3 cups frozen corn kernels
1 cup low-fat milk
3/4 lb sea scallops
1/2 lb medium shrimp, peeled and deveined
3 scallions, white and light green parts, thinly sliced

Heat oil in a large Dutch oven or stockpot on medium. Add onion, carrots and celery; season with salt and black pepper and cook until soft, about 8 minutes.

Add jalapeno, paprika and thyme and cooks for 1 minutes, stirring well.

Add 3 cups water, increase heat and bring to a boil.

Add potatoes and reduce to a simmer until just tender, 7 to 8 minutes.

Add corn and milk; season with salt (1/4 tsp minimum) and black pepper, and simmer for 3 more minutes. Remove from heat. Add chard stems.

Pour 3 cups corn mixture into a blender, covering opening loosely with a kitchen towel to prevent splatters (steam from the hot liquid may cause the blender’s lid to pop off) and puree. Transfer puree back to pot, stir to combine and return to medium heat; bring to a simmer. Add chard greens.

Add scallops to pot and simmer for 3 minutes (time should begin when liquid returns to simmer).

Add shrimp and simmer for 2 minutes or until shellfish are opaque in center.

Remove from heat and taste for seasoning. Ladle into bowels, sprinkle with scallions, dividing evenly, and serve.

Thai Spicy Pork Soup Friday, Feb 8 2013 

Serves 4, Hands-on time: 13 minutes, Total time: 23 minutes

2 tbsp safflower oil, divided
8 oz boneless pork chops, trimmed of visible fat, cut into 1/2-inch cubes
4 oz mushrooms, sliced (1 cup)
1/2 cup finely chopped red onion
1 lb tomatoes (about 4 medium), diced
2 cups low-sodium chicken broth
1 jalapeno pepper, unseeded and finely chopped
1 cup light coconut milk
1/2 packed cup chopped cilantro leaves
1 tbsp fresh grated ginger
3 stevia packets
1/2 tsp sea salt
1 lime, quartered

Heat 1 tbsp oil in a large saucepan on medium-high. Add pork and cook for 2 minutes or until almost opaque in center, stirring frequently; set aside on a plate.

Cook mushrooms in remaining 1 tbsp oil for 2 minutes, then add onion and cook for 2 minutes more or until mushrooms are soft, stirring occasionally. Return pork and any accumulated juices back to pan. Add tomatoes, broth and jalapeno. Bring to a boil over high heat, then reduce heat to a simmer, cover tightly and cook for 10 minutes. Stir in remaining ingredients, except lime, and cook for 5 minutes. Serve soup with lime wedges on the side to squeeze into soup, as desired.

Nutrients per 1 1/4-cup serving Calories 243, Total Fat 13g (Sat Fat 4g, Mono 6g, Poly 2g), Carbs 14g, Fiber 2g, Sugars 5g, Protein 17g, Sodium 344mg, Cholesterol 32mg

Clean Eating FEBRUARY 2011

Lamb Chops and Cilantro Relish with Fresh Lima Beans Friday, Feb 8 2013 

1 teaspoon extra-virgin olive oil
1/2 teaspoon grated lemon rind
1/4 teaspoon ground cumin
Cooking spray
1 (1 1/2-pound) French-cut rack of lamb (8 ribs), trimmed
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup finely chopped onion
1 jalapeno pepper, seeded and finely chopped
3/4 cup chopped fresh cilantro
1 tablespoon fresh lemon juice
2 teaspoons extra-virgin olive oil
1/4 teaspoon kosher salt

Preheat oven to 400 degrees

Combine first 3 ingredients.

Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Sprinkle lamb with 1/4 teaspoon salt and black pepper. Add lamb to pan; cook 2 minutes on each side. Spread oil mixture over lamb; place pan in oven. Bake at 400 degrees for 15 minutes or until a thermometer registers 138 degrees. Remove lamb from pan; let stand 8 minutes. Cut into chops.

Heat a skillet over medium-high heat. Coat pan with cooking spray. Add onion and jalapeño; sauté 5 minutes. Combine onion mixture, cilantro, and the remaining ingredients.

Yield: 4 servings (serving size 2 chops and 3 tablespoons relish) Calories 319, Fat 18.4g (sat 7g, mono 8.3g, poly 0.9g), Protein 32g, Carbs 4.5g, Fiber 1g, Cholesterol 102mg, Iron 2.5g, Sodium 347mg: Calc 3mg

For the Fresh Lima Beans: Cook 2 cups fresh lima beans in simmering water 20 minutes or until tender. Rinse with cold water, drain. Combine 1 tablespoon olive oil, 2 teaspoons red wine vinegar, and teaspoon salt. Add beans, /2 cup quartered grape tomato, 4 cup sliced kalamara olives, and 2 tablespoons chopped parsley; toss well.

Yield: 4 servings (serving size: ‘2 cup). CALORIES 140, FAT 46g (sat O.7ç SODIUM 176mg

Recipes by Tiffany Vickers Davis

Cooking Light, August 2011, Page 68

Ginger-Marinated Steak and Noodle Salad Friday, Feb 8 2013 

HANDS-ON TIME: 25 MINUTES, TOTAL TIME: 1 HOUR, 35 MINUTES (INCLUDES MARINATING), SERVES 4

1/3 cup soy sauce
2 teaspoons grated fresh ginger, plus 6 thin slices
1 1/2 teaspoons crushed red pepper 1/2 cup plus
3 tablespoons rice vinegar
4 tablespoons brown sugar
3 tablespoons canola oil
1 1/2 pounds flank steak
Kosher salt
3/4 pound carrots, thinly sliced
1 jalapeno pepper, sliced lengthwise (seeded if desired)
8 ounces rice noodles (often labeled as “pad thai noodles”)
1 cup fresh cilantro sprigs

In a small bowl, mix together the soy sauce, grated ginger, red pepper, 3 tablespoons each of the vinegar and brown sugar, and 2 tablespoons of the oil. Pour two-thirds of the dressing into a shallow baking dish, add the steak, and refrigerate, turning once, for at least 1 hour and up to 12 hours. Set aside the remaining dressing.

In a small saucepan, bring to a boil 1/2 cup water, the remaining 1/2 cup of vinegar, the remaining tablespoon of brown sugar, the sliced ginger, and 1/2 teaspoon salt. Add the carrots and jalapeno and simmer until the carrots are crisp-tender, 1 to 2 minutes. Transfer the mixture to a bowl and refrigerate until cool, at least 1 hour.

Fifteen minutes before serving, cook the noodles according to the package directions; rinse.

Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium-high heat. Cook the steak to the desired doneness, 4 to 6 minutes per side for medium-rare. Let rest 5 minutes. Slice and serve on the noodles with the pickled vegetables, cilantro, and reserved dressing.

REAL SIMPLE, MAY 2011, Page 74

Curried Coconut Mussels Tuesday, Jun 12 2012 

1 tablespoon olive oil
2 cups chopped onion
1 tablespoon finely chopped peeled fresh ginger
2 garlic cloves, minced
1 jalapeño pepper, chopped
2 teaspoons red curry paste
1 cup light coconut milk
1/2 cup dry white wine
1 teaspoon dark brown sugar
1/4 teaspoon kosher salt
2 pounds small mussels, scrubbed and debearded (about 60)
3/4 cup small basil leaves, divided
3 tablespoons fresh lime juice
4 lime wedges

Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion, ginger, garlic, and jalapeño; sauté 3 minutes, stirring frequently. Stir in curry paste; cook 30 seconds, stirring constantly. Add coconut milk, wine, sugar, and salt; bring to a boil. Cook 2 minutes. Stir in mussels; cover and cook 5 minutes or until mussels open. Discard any unopened shells. Stir in 1/2 cup basil and juice. Divide mussels mixture evenly among 4 bowls, and spoon the coconut mixture evenly over mussels. Sprinkle each serving with 1 tablespoon remaining basil; serve with lime wedges.

Calories 241, Fat 9.9g (Sat 4g, Mono 3.2g, Poly 1.3g), Protein 20g, Carbohydrate 19.1g, Fiber 1.7g, Cholesterol 42mg, Iron 6.8mg, Sodium 594mg, Calcium 80mg

Cooking Light, June 2011, Page 186

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Grilled Stuffed Jalapeños Wednesday, Nov 2 2011 

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Hands-on time: 30 min. Total time. 40 min.

2 slices center-cut bacon
1/2 cup (4 ounces) cream cheese, softened
1/2 cup (4 ounces) fat-free cream cheese, softened
1/4 cup (1 ounce) shredded extra sharp cheddar cheese
1/4 cup minced green onions
1 teaspoon fresh lime juice
1/4 teaspoon kosher salt
1 small garlic clove, minced
14 jalapeno peppers, halved lengthwise and seeded Cooking spray
2 tablespoons chopped fresh cilantro
2 tablespoons chopped seeded tomato

Preheat grill to medium-high heat.
Cook the bacon in a skillet over medium heat until crisp. Remove bacon from pan, and drain on paper towels. Crumble bacon. Combine crumbled bacon, cheeses, and next 4 ingredients (through garlic) in a bowl, stirring to combine. Divide cheese evenly and fill the pepper halves. Place peppers, cheese side up, on grill rack or grill grate coated with cooking spray. Cover and grill peppers 8 minutes or until bottoms of peppers are charred and cheese mixture is lightly browned. Place the peppers on a serving platter. Sprinkle with cilantro and tomato.

Yield: 14 servings (serving size: 2 pepper halves).
CALORIES 56; FAT 4.1g (sat 2.2g, mono 11g, poly 0.2g); PROTEIN 2.9g; CARB 21g, FIBER 0.5g; CHOL 13mg; IRON 0.2mg; SODIUM 157mg; CALC 55mg
JULY 2011 COOKING LIGHT 85

Grilled Shrimp Tacos With Pineapple-Jicama Salsa Wednesday, Jul 13 2011 

SERVES 6

NOTE: Don’t let the shrimp marinate for longer than 15 minutes or the acid marinade will begin to “cook” the shrimp and turn them rubbery. We find it easiest to buy fresh pineapple that has already been peeled and cored, but you can also buy a whole medium pineapple and prep it yourself. To make this dish spicier, add the chile seeds.

1 medium ripe avocado, pitted and peeled
1/4 cup fresh lime juice (about 2 limes)
Salt
10 ounces jicama, peeled and cut into 1/4 inch pieces
10 ounces cored and peeled fresh pineapple, cut into 1/4 inch pieces
2 Tbsp minced fresh cilantro
1 jalapeno chile, stemmed, seeded and minced
2 tsp canola oil
3 garlic cloves, minced
2 tsp chili powder
1 tsp ground coriander
1 tsp ground cumin
1/4 tsp cayenne pepper
1 1/2 pounds extra-large shrimp (21 to 25 per pound), peeled, deveined, butterflied, and with tails removed
1/2 tsp sugar
12 (6-inch) corn tortillas

1. Using a fork or potato masher, mash the avocado with 1 tablespoon of the lime juice until some small chunks remain. Season with salt. Cover and refrigerate until ready to serve.

2. Combine 2 tablespoons more lime juice, jicama, pineapple, cilantro, and jalapeno in a bowl. Season with salt to taste. Cover and refrigerate until ready to serve.

3. Heat the oil in a small skillet over medium heat. Add the garlic, chili powder, coriander, cumin, and cayenne and cook until fragrant, about 1 minute. Scrape the mixture into a medium bowl and cool to room temperature, then stir in the remaining 1 tablespoon lime juice and 1/2 teaspoon salt.

4. Add the shrimp to the spice mixture and toss to coat. Cover and refrigerate for 15 minutes. Following the photo at right, thread the shrimp onto the skewers, then sprinkle one side of the shrimp with the sugar.

5A. FOR A CHARCOAL GRILL: Open the bottom grill vents completely. Light a large chimney starter filled with charcoal briquettes (100 briquettes; 6 quarts).When the coals are hot, pour them in an even layer over half the grill. Set the cooking grate in place, cover, and open the lid vents completely. Heat the grill until hot, about 5 minutes.

5B. FOR A GAS GRILL: Turn all the burners to high, cover, and heat the grill until hot, about 15 minutes. (Adjust the burners as needed to maintain a hot fire.)

6. Clean and oil the cooking grate. Place the shrimp, sugared side down, on the grill (over the coals if using charcoal) and cook (covered if using gas) until lightly charred on the first side, 3 to 4 minutes.

7. Flip the shrimp and slide them to the cooler part of the grill, away from the coals if using charcoal, or if using gas, turn all the burners to low. Cover and continue to cook the shrimp until the second side is no longer translucent, 1 to 2 minutes longer. Transfer the shrimp to a platter and remove them from the skewers.

8. If using gas, turn the burners to medium. Working in batches, place a few of the tortillas in a single layer on the grill and cook until warm, about 10 seconds per side.As the tortillas are done, wrap them in a kitchen towel or a large sheet of foil.

9. To serve, place 3 shrimp in a warm tortilla and top with 1 tablespoon of the avocado mixture and 1/4 cup of the pineapple jicama salsa.

PER SERVING: Cal 410; Fat 14g; Sat fat 1.5g; Chol 170mg; Carb 45g; Protein 27g; Fiber 8g; Sodium 450mg

Light & Healthy 2011, page 26

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