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

Crab Cakes Thursday, Jan 23 2014 

1 pound jumbo limb crabmeat, drained and she’ll pieces removed
1 sleeve saltine crackers, crushed
1/3 cup finely chopped red bell pepper
1/3 cup thinly sliced green onion
1 large egg, lightly beaten
2 tablespoons melted butter
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup vegetable oil

In a large bowl combine crabmeat, crackers, bell pepper, green onion, egg, butter, salt and pepper, mixing well. Shape into 8 patties, and place on a baking sheet lined with plastic wrap. Cover with plastic wrap, and refrigerate for at least 30 minutes or up to 1 day.

In a large nonstick skillet, heat 1 tablespoon vegetable oil over medium high heat. Cook crab cakes, 2 at a time, for 4 to 5 minutes per side, repeating the process until all crab cakes are cooked, adding more oil as needed. Drain on paper towels. Keep warm until needed.

Summer suppers, page 82

20140122-201355.jpg

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

20140121-212139.jpg

Gingery Pork Meatballs with Noodles Wednesday, Dec 11 2013 

Meatballs:
1/2 cup chopped fresh cilantro
1/4 cup dry breadcrumbs
1/4 cup finely chopped red onion
2 tablespoons lower-sodium soy sauce
2 teaspoons grated peeled fresh ginger
3 garlic cloves, minced
1 pound lean ground pork
1 large egg, lightly beaten
Noodles:
8 ounces uncooked wide rice noodles
1 tablespoon dark sesame oil
1 cup red bell pepper strips
1 cup julienne-cut snow peas
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
1/2 cup thinly sliced green onions

Place a foil-lined jelly-roll pan in oven. Preheat oven to 450°.

Combine first 8 ingredients in a large bowl; stir gently just until blended. Cover and chill 30 minutes. Divide pork mixture into 20 equal portions; shape each portion into a meatball. Arrange meatballs in a single layer on preheated pan. Bake at 450° for 20 minutes or until done.

Cook noodles according to package directions; drain. Rinse noodles under cool water; drain. Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper, peas, salt, and crushed red pepper; cook 5 minutes, stirring occasionally. Add noodles; toss. Place 1 3/4 cups noodle mixture on each of 4 plates; top each serving with 5 meatballs. Sprinkle each serving with 2 tablespoons green onions.

Cooking Light, page 54

20131210-200449.jpg

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

20131204-130720.jpg

Spicy Shrimp Noodle Bowl Friday, Nov 22 2013 

1 pound tail-on peeled and deveined medium shrimp
1 1/2 cups water
1 cup fat-free, lower-sodium chicken broth
1 (8-ounce) bottle clam juice
2 (1/4-inch-thick) slices peeled fresh ginger
1 teaspoon olive oil
3/4 cup thinly sliced red bell pepper
1/4 cup thinly sliced yellow onion
1 garlic clove, minced
1/2 cup sugar snap peas
2 teaspoons chili garlic sauce or 1/2 teaspoon crushed red pepper
1/4 teaspoon salt
3 ounces uncooked rice sticks
2 tablespoons fresh cilantro leaves
Lime wedges

Remove shrimp tails; set aside. Combine shrimp tails, water, broth, clam juice, and ginger in a saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes. Strain broth mixture through a sieve into a bowl; discard solids.

Heat olive oil in medium saucepan over medium-high heat. Add bell pepper, yellow onion, and garlic; sauté 3 minutes. Add reserved broth; bring to a simmer. Add shrimp, peas, chili garlic sauce, salt, and noodles; cook 5 minutes or until noodles are done. Ladle 1 1/4 cups soup into each of 4 bowls; top each serving with 1 1/2 teaspoons cilantro. Serve with lime wedges.

Cooking Light, October 2010,  page 22

20131122-171457.jpg

Soba Noodles with Spicy Cumin Lamb Wednesday, Nov 6 2013 

7 ounces uncooked soba noodles (I substituted Udon noodles)
1/2 cup fat-free, lower-sodium chicken broth
2 tablespoons rice vinegar
4 1/2 teaspoons hoisin sauce
1 teaspoon minced garlic
1/4 teaspoon five-spice powder
8 ounces ground lamb
1 tablespoon dark sesame oil
1 teaspoon cumin seeds
3/8 teaspoon crushed red pepper
1 1/2 cups broccoli florets
1 cup snow peas, trimmed
1/2 cup thinly sliced red bell peppier
9 baby carrots, halved lengthwise

Cook noodles according to package directions. Drain and rinse; drain well.

Combine chicken broth and next 4 ingredients (through 1/4 teaspoon five-spice powder) in a small bowl, stirring with a whisk.

Heat a large wok or skillet over medium-high heat. Add lamb; cook 2 1/2 minutes or until browned, stirring to crumble. Remove lamb from pan with a slotted spoon; set aside.

Return pan to medium-high heat. Add oil to drippings in pan; swirl to coat. Add cumin and red pepper; cook 30 seconds or until seeds begin to pop, stirring frequently. Add vegetables to pan; cook 5 minutes, stirring frequently. Add lamb and broth mixture; cook 1 1/2 minutes or until liquid is slightly reduced. Serve over noodles.

Cooking Light, November 2013, page 28

20131105-215621.jpg

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

20131105-215035.jpg

Orange Salmon with Apricot Horseradish Salsa Monday, Oct 14 2013 

1 orange, cut into half circles
4 4-oz center-cut boneless, skinless salmon fillets
1 tsp safflower oil
1/2 tsp ground cumin
1/2 tsp fresh ground black pepper
1/4 tsp sea salt

Salsa
1 red bell pepper, seeded and diced
1/3 cup diced unsweetened dried apricots
1/4 cup finely chopped red onion
1 1/2 tbsp grated fresh horseradish
1/2 tsp organic evaporated cane juice
1 tsp orange zest
1/4 cup fresh orange juice

To a 4-qt slow cooker, arrange orange slices on the bottom. Arrange salmon fillets, skinned side down over top oranges. Drizzle oil evenly over fillets. Sprinkle evenly with cumin, pepper and salt. Cover and cook on low for 2.5 to 3 hrs, until opaque in center, checking for doneness after 2.5 hrs (or on high for 1.25 to 1.5 hrs, checking for doneness after 1.25 hrs)

Combine salsa ingredients about 15 min before serving; set aside until needed.

To serving plates, gently transfer fillets, discarding orange slices and any accumulated liquid. Top with salsa.

Clean Eating, November/December 2013, Page 71

20131014-112546.jpg

Next Page »

%d bloggers like this: