Meatball Banh Mi Wednesday, Oct 19 2016 

Slaw
3 tablespoons lime juice
2 teaspoons sugar
1 3/4 cups shredded carrot
1 3 /4 cups shredded daikon radish
1/2 cup thinly sliced scallion greens
1/4 cup chopped fresh basil

Meatballs
8 ounces ground pork
8 ounces ground chicken breast
1 8-ounce can water chestnuts, drained and finely chopped
1/4 cup finely chopped scallion whites
3 cloves garlic, minced
1 teaspoon fish sauce
1 teaspoon chile-garlic sauce or other Asian hot sauce
1/2 teaspoon freshly ground pepper

2 20-inch baguettes, preferably whole-wheat, cut into thirds
1/4 cup low-fat mayonnaise
1-2 teaspoons chile-garlic sauce or other Asian hot sauce
36 thin slices English cucumber (about 1/2 large)
2/3 cup gently packed fresh cilantro

To prepare slaw: Whisk lime juice and sugar in a medium bowl. Add carrot, daikon, scallion greens and basil and toss to coat. Set aside.

To prepare meatballs: Preheat oven to 450 °F. Line a large baking sheet with foil and coat with cooking spray. Gently mix pork, chicken, water chestnuts, scallion whites, garlic, fish sauce, chile-garlic sauce and pepper in a large bowl (do not overmix). Using a generous 2 tablespoons each, make 18 meatballs. Bake on the prepared baking sheet until just cooked through, 15 to 20 minutes.

To assemble sandwiches: Cut each portion of baguette in half horizontally, then pull out about half of the soft bread in the center of each piece (reserve for another use, if desired). Combine mayonnaise and chile-garlic sauce to taste in a small bowl. Spread about 1/2 tablespoon of the mixture on each piece of baguette. Divide the reserved slaw among the sandwiches and top with cucumber and cilantro. Add 3 meatballs to each sandwich. Serve immediately.

Eating Well, March/April 2012, pages 74-75

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Korean-Style Lettuce Wraps Tuesday, Oct 11 2016 

1/2 cup soy sauce
1 ripe pear, peeled, cored and seeded
3 1/2 tablespoons sugar
3 scallions, chopped fine
4 garlic cloves, minced
1 tablespoon toasted sesame oil
1 tablespoon toasted sesame seeds
1/2 teaspoon pepper
1 1/2 pounds skirt steak, trimmed
1 head red leaf, green leaf or Bibb lettuce, leaves separated

Combine soy sauce, pear, sugar, scallions, garlic, sesame oil, sesame seeds and pepper in large bowl. Measure out and reserve 1/4 cup marinade. Cut skirt steaks crosswise into 3 or 4 sections and add to marinade. Marinate while heating grill.

Grill steaks over medium-hot fire until well browned and steaks register 125 degrees (medium rare), 6 to 8 minutes per side. Transfer steaks to cutting steaks, tent with foil, and let rest 5 minutes. Slice steaks thin against grain, transfer to platter, and drizzle with reserved marinade. Serve with lettuce leaves for wrapping.

30-minute Suppers, Summer 2011, page 23

Pernil Style Pork Tenderloin Tuesday, Nov 26 2013 

3 large cloves garlic, coarsely chopped
2 small shallots, coarsely chopped
4 Tbs. extra-virgin olive oil
1 Tbs. distilled white vinegar
1 tsp. chili powder
3/4 tsp. ground cumin
3/4 tsp. dried oregano
1/2 tsp. granulated sugar
Kosher salt and freshly ground black pepper
1 1-1/4-lb. pork tenderloin
4 lime wedges

Position a rack in the center of the oven and heat the oven to 400°F.

In a food processor, combine the garlic, shallots, 3 Tbs. of the oil, the vinegar, chili powder, cumin, oregano, sugar, 3/4 tsp. salt, and 1/4 tsp. pepper. Pulse for several seconds to make a paste.

Cut the tenderloin in half crosswise and then butterfly both halves by holding a knife parallel to the cutting board and cutting a lengthwise slit to within 1/2 inch of the other side of the tenderloin. Spread 1 Tbs. of the paste inside each slit. Tie with kitchen string or secure with toothpicks and season with salt and pepper.

Heat a heavy-duty, ovenproof, 10-inch skillet over high heat until hot and add the remaining 1 Tbs. oil, swirling the pan to coat the bottom. Add the tenderloins and sear on all sides until golden-brown, 3 to 4 minutes total. Transfer the skillet to the oven and roast for 8 minutes. Turn the tenderloins over and spread the remaining paste on top. Roast until an instant-read thermometer inserted in the thickest part of each registers 145°F, about 6 minutes more. Transfer to a cutting board, remove the string or toothpicks, and let rest for 5 minutes. Slice 1/2 inch thick and serve with the lime wedges.

Serves 4
nutrition information (per serving):
Calories (kcal): 330; Fat (g): 20; Fat Calories (kcal): 180; Saturated Fat (g): 4; Protein (g): 31; Monounsaturated Fat (g): 13; Carbohydrates (g): 5; Polyunsaturated Fat (g): 2; Sodium (mg): 290; Cholesterol (mg): 95; Fiber (g): 1

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Tart Cherry Lattice Pie Tuesday, Jun 4 2013 

1 1/3 cups sugar
1/3 cup all-purpose flour
4 cups fresh or frozen pitted tart cherries, thawed and drained
1/4 teaspoon almond extract
Pastry for double-crust pie (9 inches)
2 tablespoons butter, cut into small pieces

Preheat oven to 400°. In a large bowl, combine sugar and flour; stir in cherries and extract.

On a lightly floured surface, roll one half of the pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate. Add filling; dot with butter.

Roll remaining dough to a 1/8-in.-thick circle; cut into 1-1/2-in.-wide strips. Arrange over filling in a lattice pattern.
Trim and seal strips to edge of bottom pastry; flute edge. Cover edge loosely with foil.

Bake 40-50 minutes or until crust is golden brown and filling is bubbly. Remove foil. Cool on a wire rack.

Makes 8 servings

Pastry for double-crust pie (9 inches): Combine 2-1/2 cups all-purpose flour and 1/2 tsp. salt; cut in 1 cup cold butter until crumbly. Gradually add 1/3 to 2/3 cup ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour.

Per Serving 561 calories, 26g fat (16g saturated fat), 68mg cholesterol, 338mg sodium, 78g carbohydrate, 3g fiber, 6g protein.

Taste of Home, June/July 2013, page 103

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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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Zucchini Romano Muffins Tuesday, Feb 12 2013 

2 1/2 cups flour
1/2 cup freshly grated Pecorino Romano cheese, plus more for topping
1 Tbsp. sugar
2 tsp. baking powder
1 tsp. baking soda
1-2 tsp. coarsely ground black pepper
1/4 tsp. salt
1 cup milk
1 cup tightly packed coarsely shredded zucchini
1/4 cup olive oil
2 large eggs

Preheat oven to 400 degrees.

Lightly butter 12 muffin cups (coat with nonstick cooking spray or use muffin liners)

Combine flour, cheese, sugar, baking powder, baking soda, pepper and salt in large bowl until well blended. In separate bowl, whisk together milk, zucchini, oil and eggs. Add to the dry ingredients all at once and fold together just until evenly moistened. Don’t overmix.

Divide batter evenly into muffin cups. Sprinkle each muffin with a little cheese, if desired.

Bake 22-25 minutes or until toothpick inserted in the centers comes out clean. Cool beforeremoving from pan. Makes 12 medium muffins.

Whole-Wheat, Oatmeal, and Raisin Muffins Saturday, Feb 9 2013 

4.75 ounces whole-wheat flour (about 1 cup)
1/4 cup granulated sugar
1/4 cup packed brown sugar
2 tablespoons untoasted wheat germ
2 tablespoons wheat bran
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 cups quick—cooking oats
1/3 cup chopped pitted dates
1/3 cup raisins
1/3 cup dried cranberries
1 cup low-fat buttermilk
1/4 cup canola oil
1 teaspoon vanilla extract
1 large egg, lightly beaten
1/2 cup boiling water
Cooking spray

Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 7 ingredients (through salt) in a large bowl, stirring with a whisk. Stir in oats and the next 3 ingredients (through the dried cranberries). Make a well in center of mixture. Combine buttermilk and next 3 ingredients (through egg) in a small bowl. Add buttermilk mixture to the flour mixture, stirring just until moist. Stir in 1/2cup boiling water. Let batter stand for 15 minutes.

Preheat oven to 375 degrees.

Spoon batter evenly into 12 muffin cups coated with cooking spray. Bake at 375 degrees for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately, and place on a wire rack.

Yield: 12 servings (serving size; 1 muffin). CALORIES 204, FAT 4.6g (sat0.8g, mono 3.2g, poly 1.8g), PROTEIN 4.6g, CARB 34.7g, FIBER 3.4g, CHOL 19mg, IRON 1.4mg, SODIUM 288mg, CALC 43mg

COOKING LIGHT, Page 12

Cedar-Planked Salmon with Lemon-Pepper Rub and Horseradish-Chive Sauce Tuesday, Jun 19 2012 

For the salmon
1 Tbs. grated lemon zest, minced
1 1/2tsp. chopped fresh thyme
1/2 tsp. granulated sugar
Kosher salt and freshly ground black pepper
2 2-lb. boneless, skin-on salmon fillets (preferably wild and no longer than 15 inches), pin bones removed
2 Tbs. extra-virgin olive oil

For the horseradish-chive sauce
1/2 cup crème fraîche
3 Tbs. minced fresh chives
1 1/2 Tbs. prepared horseradish
Kosher salt and freshly ground black pepper
Soak the cedar planks in water to cover for at least 1 hour. Drain the planks.
Prepare the sauce
In a small bowl, stir the crème fraîche, chives, and horseradish. Season to taste with salt and pepper. Refrigerate.
Prepare the salmon
In a small bowl, combine the lemon zest, thyme, sugar, 1 1/2 tsp. salt, and 1 Tbs. pepper. Rub the mixture together with your fingers until the zest is distributed throughout. Rub the salmon fillets on both sides with the olive oil and then set each fillet skin side down on a plank. Sprinkle the fillets with the lemon-pepper mixture, dividing it evenly. Gently rub the seasoning into the fillets. Let stand at room temperature while the grill heats.
Cook the salmon
Prepare a gas or charcoal grill fire for indirect cooking with high heat: On a gas grill, heat all burners on high; then turn off all but one burner just before cooking the salmon; on a charcoal grill, bank the coals to two opposite sides of the grill. Arrange the planks over the cooler part of the grill, positioning them so that the thickest part of the fish is closest to the heat source. Cover the grill and cook until the thickest part of each fillet registers about 135°F on an instant-read thermometer, 20 to 35 minutes depending on the thickness of the fillets. The planks may smoke a bit (this is fine) and will become very aromatic. Let the fillets rest on the planks for 5 to 10 minutes before serving.

Cut the salmon fillets crosswise into serving portions and transfer to individual plates. Serve with the sauce.

Fine Cooking, June/July 2011, page 57

Roast Lamb with Pomegranate Sauce Tuesday, Apr 10 2012 

2 teaspoons olive oil
1 (1-pound) boneless leg of lamb, trimmed
3/4 teaspoon kosher salt, divided
1/2 teaspoon black pepper
3/4 cup chopped onion
2 garlic cloves, crushed
1/3 cup red wine
1 1/2 cups fat-free, lower-sodium chicken broth, divided
1/4 cup pomegranate juice
2 teaspoons sugar
2 teaspoons all-purpose flour

Preheat oven to 375°.

Heat a large ovenproof skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle lamb with 1/2 teaspoon salt and pepper; add lamb to pan. Sauté 10 minutes, turning to brown on all sides. Place pan in oven; bake at 375° for 15 minutes or until a thermometer inserted in thickest portion registers 130°. Remove lamb from pan; let stand 10 minutes.

Place pan over medium-high heat. Add onion and garlic to pan; sauté for 3 minutes, stirring occasionally. Add red wine; bring to a boil. Cook until liquid almost evaporates, scraping pan to loosen browned bits. Stir in remaining 1/4 teaspoon salt, 1 cup broth, juice, and sugar; bring to a boil. Cook until reduced to 1/2 cup (about 10 minutes), stirring occasionally. Combine remaining 1/2 cup broth and flour, stirring until smooth. Add flour mixture to pan; bring to a boil. Cook 1 minute, stirring occasionally. Strain mixture through a fine-mesh sieve; discard solids. Serve sauce with lamb.

Yield 4 servings (3 ounces of lamb and about 3 Tablepooons sauce)

Calories 317, Fat 18.8g (Sat 7.4g, Mono 8.4g, Poly 1.6g); Protein 22.5g; Carb 9.6g; Fiber 1g; Chol 77mg; Iron 2.4mg; Sodium 574mg; Calc 29mg.

Julianna Grimes, Cooking Light, December 2010, Page 172

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