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

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Sichuan Style Orange Beef with Sugar Snap Peas Wednesday, Dec 25 2013 

2 teaspoons orange zest, grated (plus 1/2 cup juice)
1/4 cup soy sauce
2 tablespoons sesame oil (toasted)
1 tablespoon honey
2 garlic cloves, minced
1/4 teaspoon red pepper flakes
1 1/2 pounds beef flank steak (trimmed, cut into thirds lengthwise, and sliced crosswise into 1/4″ thick pieces)
8 ounces peas, sugar snap (strings removed)
2 scallions, sliced thin

Combine orange zest and juice, soy sauce, honey, garlic and pepper flakes in a bowl. Combine beef and 1/3 of the orange juice mixture in a 12″ non-stick skillet. Cook over medium high heat until the liquid has evaporated and the beef has caramelized, about 15 minutes. Transfer the beef to a plate and tent loosely with aluminum foil.

Add the remaining orange juice mixture and the snap peas to the now-empty skillet and cook, covered, over medium heat until the snap peas are bright green, about 2 minutes. Uncover and continue to cook, stirring occasionally, until the sauce thickens and the snap peas are tender, about 1 minute. Return the beef to the skillet and toss with the snap peas to combine. Transfer to a platter and sprinkle with scallions. Serve.

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

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Pan Seared Salmon with Chimichurri Sauce Tuesday, Nov 12 2013 

1 cup fresh parsley leaves
1 cup fresh cilantro leaves
2 cloves garlic, minced
Salt and Pepper
1/4 teaspoon red pepper flakes
1/2 cup extra-virgin olive oil, PLUS 1 tablespoon extra-virgin olive oil
1/4 cup red wine vinegar
4 (6-oz) skin-on salmon fillets, (1 1/4-inch thick)

Combine parsley, cilantro, garlic, 1 teaspoon salt, and pepper flakes in food processor; pulse until coarsely chopped, about 5 pulses. Add 1/2 cup oil and vinegar; pulse, scraping down bowl as needed, until mixture is combined but still chunky, about 5 pulses. Transfer to bowl; set aside.

Pat salmon dry with paper towels and season with salt and pepper. Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook salmon, skin side up, until well browned, 4~6 minutes. Flip and continue to cook until well browned on skin side, 4~6 minutes. Transfer to platter. Spoon chimichurri over top. Serve.

Serves 4

Cooks Country, August/September 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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Grilled Short Ribs with Parsley Sauce and Hearts of Palm Salad Friday, Feb 8 2013 

SERVES 4

1/2 cup minced fresh parsley
1/3 cup, plus 3 tablespoons extra-virgin olive oil
1/2 cup minced red onion
4 tablespoons red wine vinegar
3 garlic cloves, minced
Salt and pepper
1/4 teaspoon red pepper flakes
1 tablespoon water
1 (14-ounce) can hearts of palm, drained, rinsed, and sliced on bias into 1/2-inch pieces
1 pint cherry tomatoes, halved
1 1/2 pounds boneless beef short ribs

Whisk parsley, 1/3 cup oil, 1/4 cup minced onion, 3 tablespoons vinegar, 2 cloves garlic, 1/2 teaspoon salt, red pepper flakes, and water together in medium bowl.

Whisk remaining vinegar, onion, garlic and olive oil in medium bowl. Stir in hearts of palm and tomatoes, and season with salt and pepper.

Season short ribs with salt and pepper and grill over hot fire until browned and beef registers 125 degrees (for medium-rare), 3 to 4 minutes per side. Transfer to platter and let rest 5 minutes. Thinly slice meat against grain. Serve with parsley sauce and hearts o£ palm salad.

30-MINUTE SUPPERS, Summer 2011, Page 20

Garlic Shrimp and Chickpeas Friday, Dec 23 2011 

Active 15 minutes, Total 35 minutes, SERVES 4

2 15-ounce cans chickpeas, drained and rinsed
6 tablespoons extra-virgin olive oil
Kosher salt
1 1/4 pounds medium shrimp, peeled and deveined, tails intact
3 cloves garlic, minced
1 teaspoon finely grated lemon zest
1/2 teaspoon red pepper flakes
1/2 cup roughly chopped fresh parsley
Lemon wedges, for serving

Position a rack in the upper third of the oven and preheat to 450 degrees. Toss the chickpeas with 1 tablespoon olive oil and ½ teaspoon salt in a large baking dish, then spread out in a single layer. Bake until golden, about 20 minutes.

Meanwhile, toss the shrimp with 4 tablespoons olive oil, the garlic, lemon zest, red pepper flakes and 1 teaspoon salt in a medium bowl. Marinate 10 minutes.

Remove the baking dish from the oven and scatter the shrimp over the chickpeas. Return to the oven and bake until the shrimp are pink, 5 to 8 minutes. Drizzle with the remaining 1 tablespoon olive oil and sprinkle with the parsley. Serve with lemon wedges.

Per serving: Calories 559; Fat 25g (Saturated 3g); Cholesterol 215 mg, Sodium 984 mg Carbohydrate 40g; Fiber 9g; Protein 41g

Food Network Magazine, April 2011, Page 84

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Asian Noodles With Shrimp and Vegetables Friday, Nov 4 2011 

SERVES 4

4 slices bacon
1 pound large shrimp, peeled and deveined, shells reserved (optional)
6 scallions, white parts halved lengthwise, green parts sliced thin
1 (2-inch) piece fresh ginger, peeled, sliced into 1/4-inch rounds, and smashed
3 garlic cloves, peeled and smashed
1/4 teaspoon red pepper flakes
8 cups low-sodium chicken broth
2 tablespoons soy sauce
2 teaspoons toasted sesame oil
3 (3-ounce) packages ramen noodles, flavoring packets discarded
1 (16-ounce) bag frozen Asian vegetable mix

Cook bacon, shrimp shells (if using), scallion whites, ginger, garlic, and red pepper flakes in large saucepan over medium-high heat until browned, about 5 minutes. Stir in broth and bring to boil. Reduce heat to medium and simmer until broth is reduced to about 6 cups, 15 to 20 minutes. Strain broth and return to empty saucepan. Stir in soy sauce, 1 teaspoon sesame oil, and shrimp. Cover and keep warm.

Meanwhile, bring 4 quarts water to boil in large pot. Add noodles and cook, stirring occasionally, until nearly tender, about 2 minutes. Add vegetables to pot and cook until vegetables are heated through and noodles are completely tender, about 1 minute longer. Drain well, then divide noodle mixture between 4 large bowls.

Return broth mixture to simmer over medium heat. Stir in remaining sesame oil. Ladle broth mixture over individual bowls of noodles. Top with scallion greens. Serve.

Page 56 30-MINUTE SUPPERS Summer 2011

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Scampi over Couscous Wednesday, Jul 13 2011 

Prep: 15 minutes. Cook: about 12 minutes.

1 box (6.2 ounces) seasoned couscous mix
1/4 cup olive oil
1/4 cup (1/2 stick) butter
3 large cloves garlic, chopped
1/4 teaspoon red pepper flakes
1 1/2 pounds large shrimp, shelled and deveined, tails left on (about 24 shrimp)
2 Tbsp dry white wine
2 Tbsp lemon juice
1/4  tsp salt
1/8 tsp black pepper
3 Tbsp chopped fresh parsley
Lemon wedges, for garnish

1. In saucepan, heat amount of liquid as directed on packaged couscous mixture.
2. Meanwhile, heat oil and 2 tablespoons butter in large skillet. Add garlic and pepper flakes; cook 1 minute. Add shrimp; cook 6 minutes. Remove shrimp with slotted spoon to plate; keep warm. Reserve cooking oil.
3. Add wine to couscous liquid in saucepan. Boil 1 minute. Add remaining butter, juice, salt, pepper, parsley. Finish couscous, following package directions.
4. Spoon couscous on platter. Add shrimp. Drizzle on oil from skillet. Garnish.

Nutrient Value Per Serving:
324 calories, 18 g fat (6 g saturated), 19 g protein, 23 g carbohydrate, 1 g fiber, 506 mg sodium, 155 mg cholesterol.

Family Circle recipe card

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