This was billed as a 15 minute salad on the cover of BA magazine. Mine took a bit longer as I only had raw shrimp on hand but it was still pretty quick.
It was good but the dressing was a bit on the sweet side for my taste. I did like the mango, shrimp, avocado combo in a hot summer day. I'll try it again with a different dressing.
Recipe HERE.
I love cold noodle salads in the summer and my friend Liz must have known that because she saw this recipe and though of me! Thanks Liz!
This recipe is courtesy of Bill Granger, who is an Australian Chef. It's easy to put together and Jim kept commenting about all the different flavors going on. He liked the chicken but honestly I'll leave it out or replace it with cold cooked shrimp when I make it again. Also the additional 3 tbs of sugar in the dressing seemed excessive so I added to taste and for the chiles I used 2 Thai Bird chiles.
Recipe is HERE courtesy of BBC.
I found this recipe through a random search. It's courtesy of Rachael Ray, who featured it in her kid friendly recipe book.
This dish is "everyone friendly" because it's really good! And since I'm not feeding kids I increased the garlic and red pepper flakes. I forgot to add the green onions but I didn't miss them. I'll put them on the leftovers.
To quote Rachael, "Yummo!"
Cashew! God Bless You Chicken with Jasmine Rice
1 box Jasmine rice (box? I always have a bag on hand)
1 lb boneless, skinless chicken breast, diced (I used breast tenders. Thigh meat would work too)
2 Tbs sesame oil
2 cloves garlic, minced & mashed
2 Tbs rice wine, rice wine vinegar or dry sherry (I used rice wine vinegar)
A couple of shakes crushed red pepper flakes
Fresh ground black pepper, to taste
1 large carrot, peeled and diced into small cubes
1 red bell pepper, seeded and diced
1 can (7 oz) sliced water chestnuts, drained and coarsely chopped
3 heaping tablespoons-size scoops hoisin sauce
A couple of handfuls unsalted cashews
3 green onions, thinly sliced on an angle
Following directions on box, start rice.
In a large bowl, combine chicken with 1 tablespoon sesame oil, garlic, rice wine, crushed red pepper and black pepper. Set aside and let it hang out.
Heat remaining 1 tablespoon sesame oil in wok or large nonstick skillet over high heat until it smokes. Add carrot and stir-fry for 2 or 3 minutes. Add the coated chicken and cook another 3 or 4 minutes. Toss in the bell pepper and water chestnuts. Heat through for 1 minute. Add the hoisin and toss to coat evenly. Place chicken on a bed of jasmine rice and top with cashews and green onions.
This is an official recipe version of a dish I've made for years. It's so easy and I almost always have the ingredients on hand. Rice, egg, veggies and some basic Asian seasonings. Many years ago I had a room mate from Singapore who would eat this in various incarnations for breakfast.
Leftover rice is a necessity for this to fry correctly. Since I moved in with a carb addict there's never leftover rice so I had to plan accordingly. And make it very clear to stay out of the rice!
Tonight's version comes from one of my favorite blogs, The Steamy Kitchen. I really liked the flavor the sesame oil gave the dish. I always eat my fried rice with Sriracha and after a few bites I added some to this dish.
This is a great appetizer for a party. My brother sent me the recipe and while mine may not be as pretty as his they were gobbled down so quickly it didn't matter.
I didn't tie the green onions in bows and I used large instead of jumbo shrimp, but other than that I followed the recipe for the shrimp as written. For the dipping sauce I used half hot chili sauce and half sweet chili sauce. it was still plenty spicy.
Wonton-wrapped Shrimp
12 Shrimp, U-15's (jumbo), peeled and deveined
1 super fine minced garlic clove
2 TBS. Hoisin Sauce
1 tsp. Asian dried chilli powder
1 TBS Soy sauce
12 square wonton skins
1 egg, beaten
12 stalks of Green onion, blanched in hot water until pliable
12 bamboo skewers
Mix garlic, chili powder, soy sauce, hoisin sauce. Add shrimp and marinate at least 4 hours. Brush the wontons with a thin coat of egg and wrap around the shrimp, "flattening" the shrimp so it is as straight as can be. Make sure you cover the shrimp with the wonton, tucking in the bottom like a spring roll. Tie the green onion around the wonton into a bow. Push the skewer down the center of the shrimp. When you cook it, the skewer will prevent the shrimp from curling. It's also easier to fry, as you can swirl the piece in the fryer with the skewer, making the cooking process faster and more even. Cook the shrimp at 350 degrees in the fryer for 1-2 minutes, until golden.
Dipping Sauce:
4 TBS rice vinegar
4 TBS Lime juice
4 TBS Thai chili sauce
2 TBS Fish Sauce
2 TBS chopped cilantro
This was just OK for me. I think part of the reason is the Asian salad mix I used was a bag of Dole which consisted of lettuce and cabbage. I remember why I don't buy bagged lettuce. I think a trip to the Asian grocery could have reaped some better greens. Or even a few bunches of greens at the regular grocery store. But I'm going on vacation at the end of the week and don't want a crisper full of produce.
The dressing was also too sweet for my taste so I ended up adding more lime juice.
What I did like was the flavor the marinade gave the beef. I'll definitely do that again. But instead I'll make it with the Thai Lime Beef Salad from this blog and add in the noodles. A fusion of the two salads would be excellent.
The recipe for Asian Steak and Noodle Salad, courtesy of Gourmet June 2006, can be found HERE.
In my opinion spring rolls are the perfect summer meal. Easy and refreshing. I like to make my filling ahead of time and roll right before I'm ready to eat.
Yeah mine aren't photogenic but I haven't made these since last summer and need to get my "rolling mojo" back. Seems the first few aren't pretty but with practice it becomes second nature. I really meant to post this last summer. I have other recipes I can post at a later date.
For how to prepare the rice papers scroll to the bottom of the page. I pour hot water on a plate and use that to soak my papers. I also wasn't really careful about how I put the ingredients in. The most important part is to have a mis en place.
The rolls I made today are the Shrimp Rolls with Chili, Garlic, and Lime Dipping Sauce. I had extra ingredients and combined them with some of the sauce for a spring roll salad for tomorrows lunch. I also stuck a few cloves of my black garlic in one of them and that took the flavor to a whole new level.
From the May 2007 issue of Women's Health and Fitness magazine.
Shrimp Rolls with Chili, Garlic, and Lime Dipping Sauce
Mint leaves and crunchy bean sprouts make a great combo with sweet and tender shrimp.
Dipping sauce
2 Tbsp chili garlic sauce (I used Huy Fong brand. 2 TBS makes it really hot so adjust if you're a wimp)
2Tbsp Vietnamese or Thai fish sauce
1/4 c fresh lime juice
2 tsp light brown sugar
1 clove garlic, peeled and minced
Roll
12 jumbo shrimp, shells and tails removed
4 oz rice stick noodles
8 large rice paper wrappers
16 large mint leaves, rinsed and patted dry
2 c bean sprouts, rinsed and patted dry
8 small leaves Boston lettuce, rinsed and patted dry, hard stems removed
1. In small bowl, whisk together all dipping sauce ingredients. Set aside.
2. Bring saucepan filled with water to boil. Add shrimp and noodles and cook for 3 minutes. Drain, rinse with cold water, and drain again. Cut shrimp in half lengthwise. Set aside.
3. Prepare rice paper.
4. Place two mint leaves on lower third of wrapper and top with three shrimp halves. Lay cup noodles over shrimp. Sprinkle with 4 tablespoons sprouts. Fold one lettuce leaf and place on top.
5. Roll. Repeat until all wrappers and ingredients have been used.
6. Cut each roll in half. Serve immediately.
Per roll: 96 calories, 1g fat (0g saturated), 538mg sodium, 17g carbohydrates, 1g fiber, 4g protein
Veggie Rolls with Mango-Ginger Dipping Sauce
A sweet-and-sour sauce tempers the spicy radish sprouts in this produce-packed roll. Can't find mango fruit spread? Try apricot, peach, pineapple, or plum instead.
Dipping sauce
4 Tbsp mango fruit spread
2 Tbsp low-sodium soy sauce
1 Tbsp seasoned rice vinegar
1 Tbsp fresh lime juice
1/2 tsp finely grated ginger
1/4 tsp hot sauce
Finely grated peel from 1 small lime
Roll
8 large rice paper wrappers
1/4 c cilantro leaves, rinsed and patted dry
3 oz Thai-style baked tofu (such as White Wave or Wild Wood), thinly sliced
2 c radish sprouts
1/2 c shredded carrots
16 snow peas, rinsed and patted dry, ends trimmed
8 small, tender leaves Boston or romaine lettuce, rinsed and patted dry
1. In small bowl, whisk together all dipping sauce ingredients. Set aside.
2. Prepare rice paper
3. Place two to four cilantro leaves on lower third of wrapper and cover with two or three tofu slices. Top with cup sprouts, 1 tablespoon carrots, and two snow peas. Fold one lettuce leaf in half and place on top.
4. Roll. Repeat until all wrappers and ingredients have been used.
5. Cut each roll in half. Serve immediately.
Per roll: 67 calories, 2.5g fat (0g saturated), 137mg sodium, 9g carbohydrates, 1g fiber, 3g protein
Cucumber and Soba Noodle Rolls with Sesame-Peanut Dipping Sauce
Just like your favorite cold sesame noodle takeout -- only healthier. Broccoli sprouts' natural nutty flavor mixes perfectly with the peanut sauce. This version uses less fat (a little sesame oil goes a long way).
Dipping sauce
2 Tbsp tahini
2 Tbsp low-sodium soy sauce
2 Tbsp fresh lemon juice
2 Tbsp hot water
1 Tbsp natural peanut butter
2 tsp toasted sesame oil
2 tsp hot sauce
1/2 tsp honey
Roll
4 oz soba noodles
8 large rice paper wrappers
2 c broccoli sprouts
1/2 English cucumber, peeled and cut into 8 7-inch spears
8 scallions, rinsed and patted dry, ends and tops trimmed
1. In blender or food processor, blend all dipping sauce ingredients until smooth. Set aside.
2. Bring saucepan filled with water to boil. Add noodles and cook until tender, about 5 minutes. Drain, rinse with cold water, and drain again. Set aside.
3. Prepare rice paper.
4. Place cup sprouts on lower third of wrapper. Lay cup noodles over sprouts. Top with one cucumber spear and one scallion.
5. Roll. Repeat until all wrappers and ingredients have been used.
6. Cut each roll in half. Serve immediately.
Per roll: 115 calories, 5.5g fat (0.5g saturated), 289mg sodium, 15g carbohydrates, 1g fiber, 4g protein
Watercress and Poached Chicken Rolls with Curry Dipping Sauce
The alfalfa sprouts add a fresh edge to this kicked-up variation of chicken salad. If you don't have time to poach, cheat with rotisserie chicken.
Dipping sauce
1/4 c Greek-style low-fat yogurt
3 Tbsp low-fat coconut milk
1 Tbsp fresh lemon juice
1 Tbsp hot curry powder
Salt to taste
Roll
1 chicken breast (7 oz)
1 3-inch knob ginger, peeled and roughly chopped
4 dried Thai chilies (or other hot varieties)
1/4 c rice wine vinegar
1 small yellow onion, peeled and quartered
3 cloves garlic
8 large rice paper wrappers
2 c watercress
2 c alfalfa sprouts
1/4 c thinly sliced red onion, cut lengthwise
1/4 c matchstick-cut Granny Smith apple
1. In small bowl, whisk together all dipping sauce ingredients. Set aside.
2. Fill saucepan with water. Add chicken, ginger, chilies, vinegar, yellow onion, and garlic and bring to boil. Reduce heat to low, cover, and simmer for 10 to 12 minutes, until chicken is cooked through. Remove chicken from poaching liquid and let cool, then shred into large pieces.
3. Prepare rice paper.
4. Place cup watercress on lower third of wrapper. Top with cup sprouts and a few pieces of chicken. Sprinkle with red onions and apples.
5. Roll Repeat until all wrappers and ingredients have been used.
6. Cut each roll in half. Serve immediately.
Per roll: 53 calories, 2g fat (0.5g saturated), 21mg sodium, 2g carbohydrates, 1g fiber, 7g protein
Rolling tips:
For easy rolling, avoid paper labeled "thin" or "mong," says Andrea Nguyen, author of Into the Vietnamese Kitchen.
To get rice paper ready for wrapping, first fill a shallow bowl with hot water. Dip one sheet at a time until it becomes pliable (about 5 seconds). Lay the wet wrapper on a damp towel and let it rest a few seconds until it's soft and slightly tacky.
Follow Nguyen's three-step process to turn a heap of ingredients into an easy-to-handle appetizer.
1 Place the filling on the lower third of the rice paper, an inch or so from the edge.
2 Fold up the bottom end over the filling.
3 Tuck in the sides toward the center and roll upward tightly.
I first saw black garlic used on Top Chef and was immediately intrigued. Back then a Google search just turned up Blackgarlic.com. At the time there were no vendors listed so I emailed the company to try to get my hands on some. The end result was my last email went unanswered. I was annoyed.
I kept seeing little tidbits about it-namely that it was set to be the new trendy ingredient. I went back to the site they had added vendors so I ordered from Sauce N Spice. I was surprised at the speedy service. I ordered on a Thursday, choosing the cheapest shipping option, and received it Saturday morning.
It's ugly but lack garlic tastes very very good! It's a bit like balsamic vinegar with soft garlic undertones and a sweet aftertaste. The texture is like a roasted clove of garlic.
I wasn't exactly sure what to do with it but THIS RECIPE from STEAMY KITCHEN looked too good to pass up.
In a word it was phenomenal! It would be great with regular garlic but the black garlic took it to another level.
I also sauteed a clove with baby bok choy in sesame oil and a little soy sauce.
I love my new discovery! Now that I have an idea of what it tastes like I'll be using up my supply. Do yourself a favor and if your local Asian market doesn't carry this order some.
A friend of mine was raving about Spicy Coconut Noodles. I don't know if this is the recipe she made but it's what my pal Google found for me.
They are insanely good! And since I didn't toast coconut it went together in about 10 minutes. To cook rice noodles just cover with boiling water and let them sit for about 5 minutes or until done. Do not overcook or you will end up with a gummy mess.
I used the really thin rice noodles. I think next time I'll use wider noodles. I think it would be good on the fresh Chinese egg noodles too.
I'm also a basil snob. In Asian dishes I like to use Thai basil not Italian and if it isn't available I substitute mint. Well I couldn't get to the Asian store for the Thai basil and the regular grocery store was out of mint. So I succumbed to the Italian. It would be sooo much better with Thai basil or mint though.
For chili paste I used a wee bit of Sambal Olek, made the sauce, tasted and added more.
Recipe HERE. Courtesy of Real simple Magazine.
I'm starting to get my cooking mojo back now that summer has almost come to an end.
It's still pretty hot out so I'd rather grill than heat up my oven. And my house. but I'll be getting back to the international recipes soon.
I loved these burgers but instead of serving them wrap style I served them on a bed of romaine lettuce and veggies and ate it with a fork. It made convenient leftovers too.
Asian Pork and Mushroom Burger Wraps
Bon Appetit July 2008
2 tablespoons canola oil or peanut oil
2 tablespoons minced lemongrass (from bottom 3 inches of about 4 stalks)
2 garlic cloves, minced
4 ounces fresh shiitake mushrooms, stemmed, caps chopped
1 teaspoon coarse kosher salt, divided
1 3/4 pounds ground pork shoulder (Boston butt)
2 tablespoons soy sauce, divided
3 teaspoons Asian sesame oil, divided
3/4 teaspoon cracked black pepper
1/2 cup hoisin sauce*
1 tablespoon minced peeled fresh ginger
1 tablespoon unseasoned rice vinegar
1 teaspoon hot chili sauce (such as sriracha)*
Nonstick vegetable oil spray
2 heads of Bibb lettuce, cored, leaves separated
1 cup matchstick-size strips red bell pepper
1 cup matchstick-size strips peeled carrot
1/3 cup fresh cilantro leaves
Preparation
Heat oil in large skillet over medium-high heat. Add lemongrass and garlic; sauté 2 minutes. Add mushrooms. Sprinkle with 1/2 teaspoon coarse salt; sauté until mushrooms are tender, about 4 minutes. Remove from heat; cool in skillet.
Place pork in large bowl. Mix in 1 tablespoon soy sauce, 1 teaspoon sesame oil, cracked pepper, and 1/2 teaspoon coarse salt, then fold in mushroom mixture. Using 2 generous tablespoonfuls for each, shape into 18 patties, each about 2 1/4 inches in diameter; arrange on plastic-lined baking sheet.
Whisk hoisin sauce, ginger, vinegar, chili sauce, and remaining 1 tablespoon soy sauce and 2 teaspoons sesame oil in small bowl for sauce. DO AHEAD: Burgers and sauce can be made 6 hours ahead. Cover separately; chill.
Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat ). Grill burgers until cooked through, about 3 minutes per side. Arrange burgers on platter; set out sauce. Place lettuce, bell pepper, carrot, and cilantro in separate bowls. Serve, allowing guests to wrap burgers in lettuce and add sauce and vegetables as desired
I have a lot of odds and ends in the fridge so I was searching for recipes where I would only have to buy one to two ingredients. I came across this and I only had to buy baby bok choy. Score!
And this was a jackpot in more ways than one as I think it's pretty healthy(or at least wholesome), quick, easy and tastes fantabulous. I love soba noodles with a good peanut sauce and this one has just the right amount of tang and heat.
Try this. You won't be sorry!
I made the recipe as is.
Sesame Soba Noodles with Cucumber, Bok Choy, and Mixed Greens
Bon Appetit June 2008
Makes 6 servings
1/2 cup fresh orange juice
1/4 cup creamy peanut butter
2 tablespoons unseasoned rice vinegar
2 tablespoons chopped peeled fresh ginger
2 tablespoons fresh lime juice
1 tablespoon finely grated orange peel
1 tablespoon soy sauce
2 garlic cloves, peeled
1 1/2 teaspoons finely grated lime peel
2 teaspoons dried crushed red pepper, divided
1/3 cup canola oil
8 ounces soba noodles
1 teaspoon Asian sesame oil
3 cups (loosely packed) mixed baby greens
2 heads of baby bok choy, cored, thinly sliced crosswise
1 English hothouse cucumber, cut into matchstick-size strips
3 green onions, cut into matchstick-size strips
1/3 cup chopped fresh cilantro plus sprigs for garnish
2 tablespoons chopped fresh mint
Salted roasted peanuts
Puree first 9 ingredients and 1 teaspoon red pepper in blender until smooth. With machine running, gradually add canola oil through opening in lid. Season dressing to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.
Cook soba noodles in large pot of boiling salted water until tender but still firm to bite. Drain. Rinse with cold water; drain well. Using kitchen shears, cut noodles crosswise in 2 to 3 places. Drizzle noodles in strainer with sesame oil and toss to coat.
Place greens, bok choy, cucumber, green onions, chopped cilantro, and mint in large bowl. Add 1 teaspoon red pepper, dressing, and noodles; toss to coat. Season to taste with salt and pepper. Garnish with cilantro sprigs and peanuts and serve.
Summer to me means lots and lots of salads. It gets so darn hot I absolutely hate turning on the oven.
We painted walls over the weekend so the air wasn't on. I discovered my breaking point is 105 degrees. Today it was 110. It seems to early in the year for this and Mother Nature must agree as it's going to be back down in the 70's on Thursday. Go figure.
Today I have three salads, two I've never made before and one old favorite. What's great about these is that I usually have most if not all the ingredients on hand.
Salad #1 is Grilled Asian Flank Steak with Sweet Slaw from the June 2008 issue of Bon Appetit.
This was excellent although I must have had a turbo charged jalepeno. It was green since Fry's didn't have red. When I cut it open I could tell it would be strong so I used one half of one jalepeno seeded. The dressing was still a little too spicy and I am not a wimp to spice.
I also like that this is incredibly easy and you can chop the veggies and prep the dressing while the steak is marinating.
Grilled Asian Flank Steak with Sweet Slaw
1/4 cup soy sauce
5 tablespoons vegetable oil
5 teaspoons minced peeled fresh ginger, divided
1 garlic clove, pressed
1 1 1/2-pound flank steak
3 tablespoons sugar
3 tablespoons seasoned rice vinegar
2 red jalapeños, thinly sliced into rounds
5 cups thinly sliced Napa cabbage (about 9 ounces)
3/4 cup chopped green onions, divided
Prepare barbecue (medium heat). Mix soy sauce, oil, 3 teaspoons ginger, and garlic in resealable plastic bag. Add flank steak and seal bag; turn to coat. Let stand at room temperature 30 minutes, turning occasionally.
Stir sugar and vinegar in small saucepan over medium heat until sugar dissolves; remove from heat. Add jalapeños and remaining 2 teaspoons ginger. Place cabbage and 1/2 cup green onions in medium bowl.
Pour vinegar mixture over and toss to coat. Season with salt and pepper. Let stand while grilling steak, tossing occasionally.
Grill steak until cooked to desired doneness, about 6 minutes per side for medium-rare. Transfer to work surface. Let rest 10 minutes. Slice steak thinly against grain. Sprinkle 1/4 cup green onions over slaw.
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The following night I made Grilled Chicken and Romaine with Caper Dressing. I love grilled radicchio and was intrigued by the grilled romaine. I would say this is a salad that is good but needs some tweaking. I liked the grilled lettuce and the dressing is very similar to my standard home made vinaigrette but it needed more veggies. Grilled veggies!
Grilled Chicken and Romaine with Caper Dressing Bon Appetit, March 2008
3 tablespoons Sherry wine vinegar
1/2 cup extra-virgin olive oil
1/4 cup minced shallots
2 tablespoons drained capers
1 tablespoon Dijon mustard
4 skinless boneless chicken breasts (about 1 3/4 pounds)
2 hearts of romaine lettuce, halved lengthwise, core left intact
Shaved Manchego or Parmesan cheese
Preheat barbecue (medium-high heat). Puree vinegar and next 4 ingredients in small processor until almost smooth. Season dressing to taste with salt and pepper. Combine chicken and 1/4 cup dressing in medium bowl. Sprinkle with salt and pepper.
Let stand at room temperature 15 minutes. Place romaine, cut side up, on baking sheet. Drizzle with 1/4 cup dressing; turn to coat. Grill chicken until cooked through, about 6 minutes per side. Transfer to plate. Grill romaine until charred and slightly wilted on all sides, about 2 minutes.
Transfer 1 chicken breast and 1 romaine spear to each of 4 plates. Drizzle chicken with remaining dressing, sprinkle generously with cheese, and serve.
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And finally we come to the classic Nicoise Salad which I've been making from memory for quite some time. The best Nicoise salad I ever had was in Nice of course. Mine will never be as good but that's ok.
And yes I know I have to turn on the oven for this one but it's worth it!
Unfortunately I don't measure when I make this. I just eyeball it until it looks right. Generally I use one egg, one small red potato and one 3 oz can of water packed tuna and a tablespoon of dressing per salad.
I use my basic vinaigrette dressing which is 1/4 cup olive oil and 3 tbs white wine vinegar whirled in a blender to emulsify. I then add some rough chopped shallot and dijon mustard, salt and pepper and whirl again, adjusting ingredients to taste. I keep this in a jar in my pantry.
For the salad make sure you have a hard boiled egg. You can also roast the green beans and red potato ahead of time. Just toss with olive oil salt and pepper and roast at 450. I start the potato first then turn at about 8 minutes, add the beans to the pan and roast another 8 minutes or so.
The salad consists of greens (I use romaine or whatever other greens are in the fridge), chopped hard cooked egg, canned tuna, capers, kalamata olives, and the roasted green beans and potato.
I haven't been in the mood to cook lately. It happens every summer. The temperature goes up and my appetite goes away. I usually graze on salads, fruits and the like. 2. Combine remaining 1/4 cup marinade, 1/2 cup water, peanut butter, and cornstarch in a small saucepan. Bring to a simmer; cook 1 minute, stirring frequently. Remove from heat; keep warm. 3. Remove steak from bag, discarding marinade. Heat a large nonstick skillet over medium-high heat. Add beef to pan; cook 2 minutes on each side or until desired degree of doneness. Serve with sauce.
These recipes are from the April 2008 issue of Cooking Light Magazine. I decided to try them because they looked easy and received rave reviews on the website.
I have to say they were easy and tasty! I also steamed some now precious jasmine rice.
It pays to make friends with your butcher. I hear flank steak is hard to find. I got mine at Whole Foods. The butcher told me it isn't a desirable cut of meat. When I saw the $14.99/lb price tag I commented on paying so much for a disrespected cut. The butcher wrapped my meat and wrote N/C on the package. Yep "no charge"! I told him he didn't need to do that and he said he always likes helping me even though I ask 50 million questions and to be sure and tell him how the dish turns out.
On to the recipes. I marinated my meat overnight and used creamy peanut butter. I'm posting the nutritional information but keep in mind it's for a 3 oz portion of meat so don't go crazy and pile your plate.
Flank Steak with Hot Peanut Sauce
1/3 cup chopped green onions
1/3 cup low-sodium soy sauce
1 tablespoon brown sugar
1 tablespoon minced peeled fresh ginger
1 tablespoon fresh lime juice
2 teaspoons sesame oil
1 teaspoon crushed red pepper
2 garlic cloves, minced
1 (1-pound) flank steak, trimmed and cut diagonally into thin slices
1/2 cup water
1 tablespoon crunchy peanut butter
1 teaspoon cornstarch
1. Combine first 8 ingredients in a small bowl, stirring with a whisk. Place steak and 1/4 cup onion mixture in a large zip-top plastic bag; seal. Marinate in refrigerator at least 2 hours or overnight, turning bag occasionally.
CALORIES 212 (38% from fat); FAT 9g (sat 2.9g,mono 3.7g,poly 1.4g); PROTEIN 25.8g; CHOLESTEROL 37mg; CALCIUM 29mg; SODIUM 549mg; FIBER 0.7g; IRON 2mg; CARBOHYDRATE 6.4g
Cooking Light, APRIL 2008
Glazed Baby Bok Choy
Bring 1/2 cup water to a boil in a large skillet over medium high heat. Add 1 lb halved baby bok choy and cover. Cook for four minutes. remove bok choy and wipe pan with paper towels. Heat 2 tsp dark sesame oil over medium heat and sautee 1 chopped garlic clove and 1/2 tsp minced ginger for 30 seconds. Add 1 1/2 tbs rice vinegar, 1 tbs hoisin sauce, and 1 tbs soy sauce. Cook 1 minute and add bok choy and toss to coat.
