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

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Mussels in Smoky Poblano-Cilantro Broth Wednesday, Dec 25 2013 

1 poblano chile
1 cup dry white wine
1/4 cup chopped shallots
1/4 cup chopped fresh cilantro, divided
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon hot smoked paprika
3 garlic cloves, sliced
1 (8-ounce) bottle clam juice
48 mussels (about 2 pounds), scrubbed and debearded
1 tablespoon fresh lime juice
1 tablespoon unsalted butter

Preheat broiler to high.

Place chile on a foil-lined baking sheet; broil 3 inches from heat for 8 minutes or until blackened and charred, turning after 6 minutes. Place in a paper bag; fold to close tightly. Let stand 10 minutes. Peel, and discard skins. Chop chile.

Combine chopped chile, wine, shallots, 3 tablespoons cilantro, salt, and next 4 ingredients (through clam juice) in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 8 minutes. Add mussels; cover and cook 3 minutes or until shells open. Remove mussels from pan with a slotted spoon. Discard unopened shells. Keep warm.

Bring wine mixture to a boil over high heat; cook until mixture is reduced to 1 cup. Stir in lime juice and butter. Pour liquid over mussels; toss gently. Sprinkle with remaining 1 tablespoon cilantro. Serve immediately.

Cooking Light, April 2013, page102

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Quick Asian-style Dumpling Soup Wednesday, Dec 25 2013 

Serves 4

4 slices bacon, cut into 1/2-inch pieces
3 scallions, white and green parts separated, sliced thin on bias
2 teaspoons grated fresh ginger
1/4 teaspoon red pepper flakes
4 ounces shiitake mushrooms, stemmed and sliced thin
6 cups chicken broth
2 8 ounce bags frozen Asian-style dumplings or potstickers
2 tablespoons fish sauce
2 tablespoons lime juice

Cook bacon in large saucepan over medium heat until crisp, 6 to 8 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate. Pour off all but 2 tablespoons fat from pan and return pan to medium heat. Add scallion whites, ginger, and pepper flakes and cook until scallion whites have softened, about 2 minutes. Add mushrooms and cook until beginning to brown, about 5 minutes.

Add broth and bring to boil. Add dumplings and simmer over medium-low heat until dumplings are cooked through, 10 to 15 minutes. Remove from heat and stir in fish sauce and lime juice. Serve, sprinkled with scallion greens and bacon.

Cook’s Country, October/November 2013, recipe card

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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Skillet Chicken Fajitas Wednesday, Dec 4 2013 

1 teaspoon chili powder
1/2 teaspoon ground cumin
Salt and pepper
2 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed and sliced thin crosswise
1/4 cup vegetable oil
1 red bell pepper, stemmed, seeded, and sliced thin
1 onion, halved and sliced thin
2 tablespoons chopped fresh cilantro
4 teaspoons lime juice
8 (8-inch) flour tortillas, warmed

Combine chili powder, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper in bowl. Pat chicken dry with paper towels and season with spice mixture. Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add chicken and cook until well browned all over and cooked through, 6 to 8 minutes. Transfer to platter and tent loosely with aluminum foil.

Return now-empty skillet to medium-high heat and add remaining 2 tablespoons oil, bell pepper, onion, and 1/4 teaspoon salt. Cover and cook, stirring occasionally, until vegetables are soft and beginning to brown, 6 to 8 minutes. Remove from heat and stir in cilantro and lime juice. Transfer to platter with chicken. Serve with tortillas.

Serves 4

Cook’s Country, October/November 2013, recipe card

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Thai Peanut Noodles with Shrimp Tuesday, Jun 25 2013 

1⁄3 cup light coconut milk
1⁄3 cup no-salt-added tomato juice
¼ cup unsalted, natural peanut butter (crunchy or smooth)
2 tbsp Thai fish sauce
3 tbsp fresh lime juice
1 tbsp raw honey
1/8 tsp crushed red pepper flakes
1 lb medium raw shrimp, peeled and tails on or off
8 oz brown rice noodles
2 cups thinly sliced Napa cabbage (about ½ small head)
1 green onion, thinly sliced
3 tbsp each chopped fresh mint and cilantro
3 tbsp unsalted peanuts, crushed

In a large bowl, whisk coconut milk with tomato juice, peanut butter, fish sauce, lime juice, honey and pepper flakes.

Bring a large pot of water to a boil on high heat. Add shrimp and cook until opaque, about 3 minutes. Using a slotted spoon, transfer shrimp to bowl with coconut milk mixture.

In same large pot, cook noodles according to package directions or until tender, about 6 minutes. Drain and rinse well. Add noodles to bowl with shrimp. Add cabbage, onion, mint and cilantro; toss to coat. Top with peanuts.

Nutrients per 1¼-cup serving (using 8 servings): Calories 224, Total Fat 7g, Sat. Fat 2g, Monounsaturated Fat 3g, Polyunsaturated Fat 1g, Omega-3s 290mg, Omega-6s 610mg, Carbs 24g, Fiber 4g, Sugars 1g, Protein 18g, Sodium 548mg, Cholesterol 86mg

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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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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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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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Spicy Thai Basil Chicken Monday, Mar 11 2013 

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.

Serves 4, Calories 250, Fat 14.1g, Saturated fat 3g, Monounsaturated fat 7.1g, Polyunsaturated fat 3.1g, Protein 21.6g, Carbohydrate 10.7g, Fiber 1.2g, Cholesterol 98mg, Iron 1.9mg, Sodium 486mg, Calcium 51mg

Cooking Light, January/February 2013, Page 31

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