Goals: 1. Stop thinking like a chronic dieter and start living to inspire. 2. HALT (hungry, anxious, lonely, tired) I will stop and tune in with myself should I experience these things, and respond with something healthy. 3. One word 2008: courage 4. Eat slow and mindfully.
Iz, made the Chinese country ribs with the orange marmalade and the soy sauce. I added a little crushed red pepper and onion powder to the mix and it turned out very well. Jill
New goal 11/12/07-12/12/07: Walk 30 minutes per day 5 days a week.
Originally posted by jillybean: I am also making, for the first time, KD's recipe for Chicken and Orzo with Mushrooms from the yellow book. I am making roasted fennel this week. I've made fennel before, for myself, but this will be the first time for my family-yikes!
Jill
The Braised Chicken/Orzo/Mushroom recipe from KD's yellow book is very good. I bought shiitake and crimini mushrooms even though they were expensive but I didn't want to use plain old white button mushrooms. I also used these very thin chicken breasts that cooked up in very little time and were super juicy! I think I screwed up somewhere though. The recipe says 4 servings and I had enough to serve 8 people. And, I even left some orzo out and put it in a container for future use. And if you make this-definitely squeeze some lemon juice over it(kd recommends serving with lemon wedges)-it adds such a great flavor.
I am bummed because Giant did not have fennel! They almost always have it and the one time I go to buy it they have none so I went with asparagus instead.
Jill
New goal 11/12/07-12/12/07: Walk 30 minutes per day 5 days a week.
I am also making, for the first time, KD's recipe for Chicken and Orzo with Mushrooms from the yellow book. This is the first week in a long time that I actually have recipes planned for the week. After a trip to the grocery store Monday morning, I will be all set. I am making roasted fennel this week. I've made fennel before, for myself, but this will be the first time for my family-yikes!
Jill
New goal 11/12/07-12/12/07: Walk 30 minutes per day 5 days a week.
I found a recipe in Cooking Light for a Brown Sugar Spiced Ham that looks great! The recipe serves 22 people though so I need to cut it drastically. I'll post here what I make this week and let you know how it turns out.
Jill
PS: Iz, those Korean noodles look great!
New goal 11/12/07-12/12/07: Walk 30 minutes per day 5 days a week.
2 cups graham cracker crumbs ½ bag of dark chocolate chips (or semi-sweet chocolate chips) 1 can of sweetened condensed fat-free milk 1 pinch of salt
Mix ingredients together, spread in an 8” x 8” pan and bake at 375 degrees for about 25-30 minutes, watching that they don't burn. (To keep the calories in check, simply cut into 1 inch x 1 inch squares when cooled.)
Goals: 1. Stop thinking like a chronic dieter and start living to inspire. 2. HALT (hungry, anxious, lonely, tired) I will stop and tune in with myself should I experience these things, and respond with something healthy. 3. One word 2008: courage 4. Eat slow and mindfully.
Korean-Style Noodles With Vegetables (Chap Chae) Recipe #160813 | 30 min | 15 min prep | SERVES 4 (Change Servings)
Another Asian noodle recipe. Some say that this recipe would be more authentically Korean if made with "dang myun," noodles made out of sweet potato starch. You can usually find these in the grocery store, near the bean thread noodles. Snow peas would be great in this, as would some sauteed tofu.
5-6 ounces bean thread noodles(very thin bean thread style, sold in small skeins, also known as cellophane, glass, or mung bean noo) 1/2 cup reduced-sodium tamari soy sauce(wheat-free sauce from refined soy) 3 tablespoons toasted sesame oil(Asian-style) 3 tablespoons sugar 1 tablespoon chopped garlic(2 cloves) 1 tablespoon safflower oil(or another tbsp of sesame oil) 1 medium onion, sliced lengthwise 1/8 inch thick(1 1/2 cups) 2 medium carrots, cut into 1/8-inch-thick matchsticks(2 inches long) 1/2 lb mushrooms, trimmed and sliced 1/8 inch thick(3 cups, preferably shiitake, but any will do) 4 cups baby spinach sesame seeds(to taste) cayenne or other hot black pepper(to taste) Directions 1Soak noodles in a bowl of warm water to cover until softened, about 10 minutes, then drain in a colander. Cook noodles in a 3- to 4-quart pot of boiling water until tender, about 2 minutes, then drain in a colander and rinse under cold water until cool. 2Blend tamari, sesame oil, sugar, and garlic in a blender until smooth. 3Heat safflower oil in a deep 12-inch heavy skillet over high heat until it just begins to smoke, then stir-fry onion and carrots until onion is softened, about 3 minutes. Add mushrooms and stir-fry until softened, about 3 minutes. Add spinach and stir-fry 30 seconds, then add noodles and tamari mixture and toss to coat. Simmer, stirring occasionally, until most of liquid is absorbed, 3 to 5 minutes. Transfer to a shallow serving dish and serve warm or at room temperature. 4Chap chae can be made 1 day ahead and chilled, covered.
Goals: 1. Stop thinking like a chronic dieter and start living to inspire. 2. HALT (hungry, anxious, lonely, tired) I will stop and tune in with myself should I experience these things, and respond with something healthy. 3. One word 2008: courage 4. Eat slow and mindfully.
1 (4 pound) slab pork spareribs 1/4 cup plus 2 tablespoons Chinese rice wine 1/4 cup plus 2 tablespoons soy sauce 1/4 cup plus 2 tablespoons hoisin sauce 3 tablespoons packed brown sugar 2 1/2 tablespoons minced garlic 2 1/2 tablespoons chile garlic sauce 1 1/4 teaspoons Chinese five-spice powder 3 tablespoons honey 1 1/2 teaspoons sesame oil
Using a sharp knife, cut the slab of ribs between the bones into individual ribs. Place in a stock pot or large soup pot and add enough cold water to cover by 2 inches. Bring to a boil, reduce heat to a steady simmer, and cook until the ribs are tender, 1 to 1 1/2 hours, skimming the surface of any scum that rises to the top while cooking. Remove the ribs to a large bowl and set aside to cool completely. (Reserve the pork stock for another purpose.) Combine the rice wine, soy sauce, hoisin, brown sugar, garlic, chile garlic sauce and five-spice powder and whisk to blend. Pour half of the marinade over the cooled ribs and toss to coat. Cover with plastic wrap and refrigerate, stirring occasionally, for 2 hours or up to overnight. Reserve the remaining half of the marinade in a non-reactive container and refrigerate.
Preheat the broiler and position a rack in the upper third of the oven.
To the remaining half of the marinade, add the honey and sesame oil and whisk to combine. Remove the ribs from the refrigerator and transfer to an aluminum foil-lined baking sheet. Brush with some of the remaining marinade-honey mixture and broil for 4 to 5 minutes, or until the ribs are crispy on the upper edges. Remove the ribs from the oven and turn to the other side, brush with some of the remaining marinade mixture and broil again for about 4 minutes. Remove from the oven and allow to cool slightly. Serve hot.
i made this with a leaner cut of pork. turned out yummy.
Goals: 1. Stop thinking like a chronic dieter and start living to inspire. 2. HALT (hungry, anxious, lonely, tired) I will stop and tune in with myself should I experience these things, and respond with something healthy. 3. One word 2008: courage 4. Eat slow and mindfully.
1 piece of bacon per 2 catfish fillets Catfish fillets Cornmeal (white, yellow, doesn't matter) Spice mix of your choice (I've tried Old Bay, chili powder, lemon pepper, and a basil-oregano-parsley-salt-pepper mix)
Put the bacon in a skillet on medium-low and let most of the fat render out--don't let it cook too quickly.
Dredge the catfish fillets in a mixture of the cornmeal and spices. It'll stick alright--no need for buttermilk, eggs, or anything else.
When the bacon has given up most of the fat, take it out and set the catfish fillets in the bacon grease. Cook 5-7 minutes per side, or until the fish flakes easily.
The cornmeal makes it taste kinda southern-fried...I grew up eating bass & other lake fish that were dredged in cornmeal & deep fried, so this is a fantastic replacement.
I'll make cornbread (hey, the cornmeal is already out) and Steamfresh green beans to go with this, and sprinkle the bacon on top of the green beans as it's served.
Goals: 1. Stop thinking like a chronic dieter and start living to inspire. 2. HALT (hungry, anxious, lonely, tired) I will stop and tune in with myself should I experience these things, and respond with something healthy. 3. One word 2008: courage 4. Eat slow and mindfully.
Chicken with Green Peppercorn Sauce (slight variations from the Cooking Light recipe)
12-20 oz chicken, cubed (this worked well for me) 1/2 c flour 2 teaspoons sweet paprika
Flour, paprika, chicken in freezer bag. Shake. Heat a little olive oil over medium heat in a pan; cook chicken on all sides until done. Wrap in foil and set aside.
Sauce: 1/4 c diced shallots 2/3 c dry white wine 1/2 c chicken broth 1 tablespoon green peppercorns 2 teaspoons butter
Crush the peppercorns (I put them in a plastic bag and used a marble rolling pin and frustration.) Reduce the pan's heat to medium-low, toss the shallots in (you may need to add a little oil, depending on the pan). Cook until translucent; then pour in the wine, broth, and peppercorns. Bring the heat up so the sauce boils; keep the sauce moving in the pan until it reduces and thickens (took me ~6 minutes). Add the butter and pour over chicken.
Served it with sugar snap peas and Near East Parmesan couscous...and a glass of the wine I used in the sauce.
It took 20 minutes to put together and was really good.
go to the international/latino/mexican aisle at your store, and look for a can of El Pato. they come in green, yellow or red. it does not matter. they all taste amazing. it is salsa.only costs about 69 cents.
empty a can in a sautee pan, along with some chicken breast or tilapia, and poach the meat in the salsa. add a sprinkle of salt, maybe some chopped garlic. cover, reduce heat after a broil, and leave it alone for about 30 minutes. it tastes amazing.
you can just chop up the meat and place it over a salad. or make yourself a sandwich. at any rate, it is so yummy. i have had my third meal with this and i am so satisfied! iam a big El Pato fan now!
Goals: 1. Stop thinking like a chronic dieter and start living to inspire. 2. HALT (hungry, anxious, lonely, tired) I will stop and tune in with myself should I experience these things, and respond with something healthy. 3. One word 2008: courage 4. Eat slow and mindfully.
Our produce delivery box comes with recipes, and this one was really good. It’s inexact – I think the amounts of the ingredients depend on the size of the casserole dish and the number of people you’re feeding. That may be why I like it. I can just use what I have. Anyway, it was delicious!
Winter Terrine
Potatoes, peeled and sliced thinly Kale, washed and chopped Goat cheese, cooked sausage, or pork (optional) Fennel bulb, washed and sliced thinly Leeks, cleaned and sliced into rings Apples or pears, cored and sliced thinly 2-3 tablespoons of chopped fennel greens Butter Pinches of nutmeg, salt, and pepper
In a buttered casserole dish, layer the ingredients in the order listed. Add a few more pieces of butter and sprinkle with spices. Cover with foil or lid and bake at 350 degrees for 30-45 minutes, until it’s soft and juicy.
Some notes – I skipped the cheese and meat and kept it vegetarian as a side dish for pork chops. But I’m sure adding the meat would make it a great one dish dinner. I used pears because DH can’t eat apples. I also used Pam cooking spray instead of buttering the dish, but I did add the dots of butter for extra flavor.
Made this for a very late lunch/early dinner tonight (cooking for one); took about 10 minutes.
Spinach & Bacon Pasta Toss
You need: Pasta (a serving for you, ziti or penne or something else kinda short and hearty)
1 slice of bacon (turkey, tofu, pork--I don't think it would matter), nuked til crispy
2-3 handfuls of bagged spinach
1/4 c shredded hard cheese (the recipe called for parmesan, I used asiago)
small amount (1/4 c?) chopped onion
chicken or vegetable broth
Boil water; cook pasta while you make the "sauce."
Use a small amount of olive oil to saute the onions for a minute or two; add ~1/2 cup broth to the skillet and bring to a boil. Let it go until it reduces for ~5 minutes. Toss in the cooked pasta, spinach, and half the cheese (and I added a few grinds of black pepper). Turn and stir the mixture so the spinach wilts. Pour immediately into a bowl; top with the rest of the cheese and crumbled bacon.
Isabel - I'm going to make your kung pao shrimp tonight for dinner. Everyone is really excited to try your recipe. I'm going to add snow peas to ours. Thanks for posting the recipe!
My five year of maintenance revelation: I am in the driver's seat when it comes to food and I'm a h*ll of a good driver.
i just made this and the whole house smells like a chinese restaurant. i did not use peanuts at all. i added celery and pea. i used half shrimp and half fillets of veal. yummy. where's fortune cookie when ya need one???
kung pao shrimp
1 lb. raw shrimp 1 egg white, slightly beaten 1 tsp. cornstarch 1 Tbsp. oil 8 to 10 dried red chilies 1 Tbsp. minced ginger root 1 Tbsp. minced garlic 4 oz. unsalted peanuts, toasted* 1 bunch green onions, chopped
SAUCE 1/3 cup soy sauce 1 Tbsp. sugar 2 Tbsp. sherry 2 tsp. rice vinegar 1/4 cup chicken broth
Make a paste with: 1 tsp. cornstarch 1 tsp. water
1 Peel and devein the shrimp. Marinate with the egg white, cornstarch and oil fpr a few minutes. 2. Mix "sauce" ingredients together and set aside. 3. Heat 2 Tbsp. cooking oil in you wok and stir fry the shrimp approx. 2 minutes or until done. Remove and set aside. 4. Heat 2 Tbsp. cooking oil in your wok and stir fry the chilies, ginger and garlic until the chilies start to turn dark red/brown or smoke**. 5. Add "sauce" ingredients and bring to a boil. Add the cooked shrimp, toasted peanuts and green onions and stir gently until everything is hot. Thicken sauce slightly with cornstarch water paste. Serve with hot rice and enjoy! Remember, don't eat the chilies!
*Use unsalted dry roasted peanuts if blanched peanuts are not available. **To avoid smoke, use more chilies and cook less to aquire desired hotness! The longer you cook the chilies, the hotter your food will be!
Goals: 1. Stop thinking like a chronic dieter and start living to inspire. 2. HALT (hungry, anxious, lonely, tired) I will stop and tune in with myself should I experience these things, and respond with something healthy. 3. One word 2008: courage 4. Eat slow and mindfully.
Muy delicioso.
