Savory Chinese Chicken Salad from Ellie Krieger's The Food You Crave
1/2 cup sliced almonds 1T low sodium soy sauce 1/2t toasted sesame oil 1lb boneless skinless chicken breasts 6c thinly shredded napa cabbage 2c thinly shredded red cabbage 1 large carrot shredded (approx 1 cup) 3 scallions 1 8oz can water chestnuts drained 1 11oz can mandarin oranges drained Dressing Ingredients 1/2 cup rice vinegar 3T low sodium soy sauce 2T canola oil 2T packed dark brown sugar 1 1/2t chili sauce 1 1/2t toasted sesame oil 1 clove garlic minced 1t peeled minced fresh ginger
Preheat oven to 350. Toast almonds in a small dry skillet. To make the chicken combine 1T soy sauce and 1/2 t sesame oil and brush over chicken on both sides. Arrange in baking dish and bake for 13-15 minutes. Remove from the oven, allow to cool completely and slice into 1/4 thick slices.
In a large bowl combine cabbages, carrot, scallions, chestnuts, oranges and chicken. In a small bowl whisk together the rest of the dressing ingredients. Pour over salad and toss to combine. Top with almonds.
Makes 4 servings 415 calories per serving total fat 14g fiber 9g
This is dinner on Friday or Monday. I can't wait to try it. I think I am going to add a few toasted sesame seeds too and leave out the water chestnuts.
another good soup is wolfgang puck's Organic Tortilla soup. I stewed lean beef chunks in it last night for almost 5 hours. ended up being very tender meat. i threw in a chipotle chili for added "ZING!"
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.
Originally posted by iz: there is an organic soup that my co-op carries. it is Imaginable soup--corn chipotle. It is rather thick. you can cook chicken breasts in this. the sauce is so thick, you can have it over pasta or rice. i have also grilled a ww tortilla with soy cheese, and had it on the side with this concoction. it is so yummy.
I LOVE that soup! I usually have it for lunch in the winter time. A bit high in sodium but soooo tasty!
Out of our beliefs are born deeds; out of our deeds we form habits; out of our habits grows our character; and on our character we build our destiny.
there is an organic soup that my co-op carries. it is Imaginable soup--corn chipotle. It is rather thick. you can cook chicken breasts in this. the sauce is so thick, you can have it over pasta or rice. i have also grilled a ww tortilla with soy cheese, and had it on the side with this concoction. it is so 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.
I recall a while back there was a discussion about how to use Quinoa. The Toledo Blade has a recipe in today's paper for Quinoa and vegetables that I think looks delicious. I haven't tried it yet, but will. Here's the link for the recipe:
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
Goal for next 6 weeks:
Go to the gym 3x/week for a minimum of 45 minutes each time
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
Goal for next 6 weeks:
Go to the gym 3x/week for a minimum of 45 minutes each time
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
Goal for next 6 weeks:
Go to the gym 3x/week for a minimum of 45 minutes each time
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!
Goal for next 6 weeks:
Go to the gym 3x/week for a minimum of 45 minutes each time
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.
Muy delicioso.