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.
lean pork tenderloin (about 1 pound or little more) cut up. one can of healthy cream of mushroom soup. 2/3 cup of chicken broth. curry powder (about 2-3 teaspoons) salt to taste. cooked on high for an hour, then down to medium/low heat for several hours (until meat is flaky and tender) stir every hour or so to make sure soup is mixing well with broth and curry powder. serve with brown rice, or toasted ww pita wedges. unbelievably simple! and tastey!
chinese pork ribs
1/4 cup soy sauce,mixed with 1/4 cup orange marmalade, 2 cloves garlic chopped. brush over 1.5 pounds of country ribs (with fat trimmed off). let it sit there for 30-60 minutes. then throw everything in a crock pot including remaining marinade. sprinkle little salt over everything. let it cook on high for first hour, and then turn it down to low for several hours, until tender. serve over brown rice. you can toast some sesame seeds over it. so simple!
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 made up this soup last night and reheated it for lunch today. It is so yummy. Like said I made it up, so there isn't a real "recipe". Kind of loosey goosey to taste.
1 box of chicken broth (I used Trader Joe's Free Range chicken broth.)
About a pound of asparagus
2 garlic cloves, and pepper to taste. I did not add salt because of the prepared broth.
1/4 c. shredded parmesan.
I cut up the asparagus and cooked it the garlic cloves whole and pepper in the chicken broth and then let it cool some. Put all but one garlic clove in the blender and blended it. I tasted it, and it was "ok" but missing something. So I added the parmesan, gave it another whirl in the blender and bingo!
So easy and so yummy. DS even likes it.
Dawn
"Success is not the result of spontaneous combustion. You have to set yourself on fire." anonymous
Posts: 4176 | Location: Indianapolis, IN | Registered: March 15, 2004
I made this today, and it turned out delish! instead of chicken boullion, i used Goya Sazon seasoning packet.
Turkey Drumsticks PREP TIME 10 Min COOK TIME 2 Hrs READY IN 2 Hrs 10 Min
INGREDIENTS • 4 turkey drumsticks • 1 medium onion, sliced and separated into rings • 1 (14.5 ounce) can stewed tomatoes • 1/2 cup boiling water • 2 teaspoons chicken bouillon granules • 1/2 teaspoon garlic salt • 1/2 teaspoon dried oregano • 1/2 teaspoon dried basil • 2 tablespoons minced fresh parsley
READ REVIEWS (7) • DIRECTIONS 1. Place drumsticks in a 13-in. x 9-in. x 2-in. baking dish. Arrange onion over drumsticks. Pour tomatoes on top. Combine the water, bouillon, garlic, salt, oregano and basil; pour over onion. Sprinkle with parsley. 2. Cover and bake at 325 degrees F for 2 hours or until tender and a meat thermometer reads 180 degrees F.
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.
Beef & Vegetable Pot Pie (from Cooking Light...no idea the year or issue)
1 tablespoon olive oil 1 pound ground sirloin 2 cups chopped zucchini 1 cup chopped onion 1 cup chopped carrot 1 teaspoon dried basil 1/2 teaspoon dried thyme 8 ounces sliced mushroom 3 cloves minced garlic 1/2 cup dry red wine 1/4 cup tomato paste 1 1/2 teaspoons worcestershire sauce 1/2 teaspoon ground black pepper 14 ounces beef broth 2 tablespoons cornstarch 1 can refrigerated breadstick dough
1. Preheat oven to the heat designated on the can of breadstick dough.
2. Add beef to a skillet & cook over medium-high until browned. Drain & wipe grease out of skillet. Leave beef in colander.
3. Heat olive oil in the skillet (still over medium-high). Add zucchini, onion, carrot, basil, thyme, mushrooms, and garlic. Saute 7-10 minutes or until vegetables are tender.
4. Return beef to pan. Stir in wine, tomato paste, worchestershire sauce, pepper, and all but 2 tablespoons of the broth. Bring to a boil.
5. Combine cornstarch and 2 tablespoons of beef broth. Dissolve the cornstarch thoroughly; add to skillet and stir for ~1 minute.
6. Pour mixture into a 13x9 casserole dish sprayed w/ nonstick spray. Separate dough into strips. Arrange strips in a lattice over the mixture. Bake according to breadstick dough directions or until golden brown.
Challenge Goals: *10 minutes of unplanned exercise five times a week *Gym time twice a week *Socialize at least once every two weeks.
Quick Pork Picadillo Sandwiches (8 Servings) from Cooking Light
1 1/2 cups chopped onion (~1 medium) 1 teaspoon minced garlic 1 pound lean ground pork (though I imagine it'd taste fine with ground chicken, turkey, or soy crumbles) 1/2 cup golden raisins 1 tablespoon chili powder 2 tablespoons red wine vinegar 1 teaspoon pumpkin pie spice 1/2 teaspoon salt 28 ounces canned tomatoes, drained 1/4 cup green olives, sliced 8 whole whole wheat hamburger bun
1. Cook onion, garlic, and pork in a large non-stick skillet over medium-high for 5 minutes or until browned, stirring to crumble. Drain in a colander and return to skillet.
2. Stir in raisins, chili powder, red wine vinegar, pumpkin pie spice, salt, and tomatoes. Reduce heat to medium and cook 5 minutes, stirring occasionally.
3. Stir in olives, then spread ~2/3 cup picadillo mixture on each bun.
4. I served these open-faced, as I missed the "drained" part of the directions on the tomatoes, but it was still very good.
Challenge Goals: *10 minutes of unplanned exercise five times a week *Gym time twice a week *Socialize at least once every two weeks.
This is the best chili i ever tasted. I am from Texas and this recipe just blew me away!!! (YOU CAN USE LEAN STEW MEAT--like 7% fat) Real Texas Chili Recipe #1526241 rating There are a million variations on chili, but only one true Texas-style chili. Once you eat this you'll find it difficult to eat the others. You can add pinto beans at the end, if you must, but you know we don't. This is very close to what we cook in the cookoffs--you don't think I'd post the actual recipe do you? by Feisty | Edit...My Notes
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8 servings 4 quarts 2 hours 10 min prep Change to: quarts US Metric 2 1/2 lbs top round beef, trimmed and cut into 1/2-inch cubes 1 tablespoon olive oil 2 cups beef broth 1 cup chicken broth 1 cup tomato sauce 1 beef bouillon cube 1 chicken bouillon cube First Seasoning Dump 1 tablespoon onion flakes 1/2 teaspoon cayenne 4 tablespoons chili powder Second Seasoning Dump 1 tablespoon garlic powder 1 tablespoon cumin 2 1/2 tablespoons chili powder 1/4 teaspoon cayenne 1 (1/4 ounce) packet sazon goya Third Seasoning Dump 1 1/2 tablespoons chili powder 1 teaspoon cumin 1/2 teaspoon brown sugar 1/4 teaspoon garlic powder
Not the one? See other Real Texas Chili Recipes 3 or Less Steps Chili Tex-Mex Chili Beef Chili Brown beef in oil until beef is gray, do not drain. Add broths, tomato sauce, and boullion cubes and bring to a boil. Add First Dump and reduce heat to a slow simmer. Cover and simmer for one hour. Add Second Dump and adjust liquid with more broth if necessary. You don't want it too thin, you want a nice thick "gravy" to your chili. Cover and cook another 30 minutes. Add Third Dump, cook about 5-10 minutes longer and serve.
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.
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 qt chicken broth 1 tablespoon cornstarch 1/2 c cooked rice (I used brown, but the restaurant uses white) 2 chicken breasts, cooked & cubed/chopped (I bought a lemon-pepper rotisserie chicken & chopped up the breasts) 1/4 c fresh lemon juice finely grated zest of one lemon 1/4 c egg substitute
Heat the chicken broth & cornstarch to boiling (lesson learned: broth w/ cornstarch WILL boil over quickly). Reduce heat to medium.
Add the rice & chicken, bring back up to temperature.
Whisk the lemon juice, zest, and egg substitute together in a medium to large bowl. Add a small amount of the broth and whisk. Continue to temper (adding small amounts of the hot liquid to the cooler one and whisking together) the juice/zest/egg mixture until it's too hot to hold your finger in. Add to the broth/rice/chicken. Add pepper to taste and serve.
Our favorite Greek restaurant serves this, and it's SO good. This is close, but not as rich--seeing as I got the basics from a low-fat soup cookbook, that makes sense. I suspect the restaurant version uses egg yolks to thicken & yellow the soup. I know it sounds like an odd combo, but you don't taste "LEMON!!!!", it's more of a tang, a sourness on the tongue. And it's deeeeelicious.
Challenge Goals: *10 minutes of unplanned exercise five times a week *Gym time twice a week *Socialize at least once every two weeks.
Crock Pot Carnitas Submitted by: Curlz Keywords: Main Dish, Easy, Pork, Mexican, Crock Pot, Healthy Choices Crock Pot Carnitas This ridiculously easy and tasty dish is one of my consistent favorites, and is always a hit. And a bonus...it's very low in fat. Plus, it's pork. Can't go wrong with pork. :-) 2-1/2 lb pork tenderloin 1 lime (juice and zest) 1 orange (juice and zest) 3 cloves of garlic, roughly chopped 2 T of cumin (Note: I added some cayenne and cinnamon to round off the second TBSP) Salt and Pepper to taste Lime quarters for each serving
Zest and then juice the citrus right in to the crock pot. Add chopped garlic and cumin and mix well. Sprinkle tenderloin with salt and pepper and cut it to fit, if necessary. Cook on low for 8-9 hours. Cut and remove strings from tenderloin, and shred the meat with two forks, mixing in whatever liquid there is. Serve with tortillas, beans, corn, guacamole, shredded cheese, cilantro, etc. and/or over rice.
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.
ok, in my effort to fight boredom in the kitchen. i am on my way... with the help of friends!!!
LAMB CHILI 1 tablespoon corn oil 1 cup chopped onion 6 large garlic cloves, chopped 3 dried ancho chilis*, stemmed, seeded, torn into pieces 2 dried New Mexico chilis, stemmed, seeded, torn into pieces 2 plum tomatoes, seeded, chopped 2 cups canned unsalted chicken broth 2 teaspoons dried oregano, crumbled 1 1/2 teaspoons ground cumin 1/2 teaspoon ground allspice
1 pound lamb stew meat (preferably shoulder), well trimmed, cut into 1-inch pieces 1 14 1/2-ounce can low-salt kidney beans, drained
* Ancho and New Mexico Chilis are available at Latin American markets and many supermarkets. Heat 1 tablespoon oil in heavy medium saucepan over medium heat. Add onion and garlic and sauté until just translucent, about 3 minutes. Add both chilis, tomatoes, broth, oregano, cumin and allspice. Bring mixture to boil. Cover pan and simmer until chilis are tender, approximately 30 minutes.
Position rack in center of oven and preheat to 325°F. Puree sauce in batches in blender. Return sauce to same pan. Add lamb. Cover and bake until lamb is almost tender, about 50 minutes. Uncover pan and simmer chili over medium-low heat until lamb is very tender and liquids are thickened to sauce consistency, about 25 minutes. Add kidney beans and simmer 2 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over low heat before serving.
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.
All this talk has my hankering for tikka masala! I'm going to make it Sunday ; )
summer 7 challenge goals: - Meditate every day - Start the day with positive imagery and self talk 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.
super brie! i have almost all those ingredients. i only get discouraged by indian recipes when i have to go out and buy some kind of exotic spice but i am all set here. just going to get the chicken this morning!! i am on my way, thanks.
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.
Here's a Chicken Tikka Masala from the Favorite Low Fat Recipes cookbook that is really tasty. I made some further adjustments that I'll note for you:
Ingredients: 1/2 onion, coarsely chopped 3 T tomato paste 1 t cumin seeds 1 in piece of fresh chopped gingerroot 3 T of lemon juice 2 garlic cloves, crushed 2 t chili powder 1 lb, skinless boneless chicken salt, pepper to taste fresh mint spring to garnish
Masala sauce: 2 T ghee or vegetable oil (I used 1 t of sesame oil) 1 onion, sliced 1 T black onion seeds (I omitted this) 3 garlic cloves, crushed 2 fresh green chiles, chopped 7 oz of canned tomatoes 1/2 c lowfat plain yogurt (I used fat free) 1/2 c coconut milk (I used 1/4 lite coconut milk and a 1/4 of water) 1 T chopped fresh cilantro (I hate cilantro so I used basil) 1 T chopped mint 2 T lemon or lime juice 1/2 t garam masala or curry powder (I used 1 T) sprigs of fresh mind
Cooking instructions: Combine the first 7 ingredients and seasoning in a food process or blender. Then transfer to a bowl. Cut the chicken into 1 /2 in cubes, stir into the bowl and leave for 2 hours.
Make the masala sauce. Heat the oil in a pan, add the onion, and stir over medium heat for 5 minutes. Add the spices, garlic and chile. Add the tomatoes, yogurt and coconut milk and bring to a boil, then simmer for 20 minutes.
Divide the chicken evenly between oiled skewers and cook under a very hot broiler for 15 minutes turning frequently. Remove the chicken and add to the sauce. Stir in the herbs, emon juice and garam masala. Serve garnished with mint sprigs.
Serves 4 people 2 1/4 hr prep time, 50 minutes of cooking time Calories: 353 Protein 44 g Carbs 8 g Sugars 8 g Fat 16 g (although you'll cut that down and the calories by making some adjustments) Sat. Fat 2g
summer 7 challenge goals: - Meditate every day - Start the day with positive imagery and self talk 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.
I did *not* use whole milk yogurt. The article with the recipe says that the thicker yogurt helps the garlic and ginger cling to the chicken.
As an aside, a "quick" dinner I do at least twice a month--sprinkle garam masala (or Chinese 5-Spice Powder) on chicken breasts (or pork chops), cook in the skillet until they're done; pour a little white wine (or chicken broth) in to deglaze the pan, then add a tablespoon or two of apricot preserves, let it melt, add a little more garam masala to the sauce. Indian spices, 20-minute dinner.
Now I want to go through and find Denise's green curry recipe.
Challenge Goals: *10 minutes of unplanned exercise five times a week *Gym time twice a week *Socialize at least once every two weeks.
Yummy D! I want to try this. Do you really use whole milk yogurt? I would really appreciate if you would update this as you do some of your possible changes and let us know how those turn out. I love Indian food and really do need to figure out how to make it for myself. I've only been threatening to make Denise's green curry for about 3 years now! LOL
Combine cumin, coriander, cayenne, and salt. Sprinkle over chicken; refrigerate 30-60 minutes. Mix together yogurt, oil, garlic, and ginger. Dip chicken into yogurt and place on (non-stick sprayed) foil on a broiler pan. Broil chicken until thickest parts are done, 10-18 minutes, turning over halfway through cooking.
(My way: Add 1 tblsp of chili seasoning [mine has cumin, paprika, chili powder, black pepper, cayenne, so I figured it was CLOSE to what they were asking for], 2 minced garlic cloves, and grated fresh ginger to yogurt. Cube 1 lb of chicken, put it in the yogurt in a freezer bag. Set in fridge. Go to work. Come home. Heat broiler, pull out chicken pieces w/ tongs and set on sprayed foil on broiler pan. Broil 10 minutes, wrap in foil, keep warm.)
Masala Sauce 3 tblsp vegetable oil 1 medium onion, diced fine 2 garlic cloves, diced fine 2 tsp grated fresh ginger 1 serrano chile, ribs & seeds removed, flesh minced 1 tblsp tomato paste 1 tblsp garam masala (any commercial blend) 1 28-oz can crushed tomatoes 2 tsp sugar 1/2 tsp table salt 2/3 c heavy cream
Heat oil in large skillet or Dutch oven. Add onion & cook until golden, 8-10 min. Add garlic, ginger, chile, tomato paste, and garam masala; cook until fragrant, ~ 3 min. Add tomatoes, sugar, and salt, bring to a boil. Reduce heat to med-low, cover and simmer 15 minutes, stirring occasionally. Stir in cream and return to simmer. Remove pan from heat, cover to keep warm. Cut up chicken into chunks and stir into warm sauce. Serve over rice.
(My way: 1 tblsp oil, cook onion. Add garlic, ginger, chile, and garam masala, cook til fragrant. And ONE 14-oz can crushed tomatoes, bring to a boil, reduce and simmer 15 min. Add 1/3 c low-fat milk and tomato paste. Add chicken, serve over brown rice.)
Next time, I might try buttermilk instead of low-fat milk, to get the sauce thicker. Or maybe some of the yogurt. Or maybe just a little cornstarch mixed with a little tomato juice saved from the can.
Challenge Goals: *10 minutes of unplanned exercise five times a week *Gym time twice a week *Socialize at least once every two weeks.
I had left over root veggies (parnips, potatoes, carrots, and onions) from dinner the other night and didn't know what to do with them.
I ended up turning them into a soup and it came out really good.
1 1/2 cups of roasted root veggies Fresh rosemary, sage, thyme (to taste) 1 cup of ff/low sodium chicken stock 1/2 c of water dash of soy milk dash of hot sauce
Cook over medium heat and then puree with a hand blender.
YUM!
summer 7 challenge goals: - Meditate every day - Start the day with positive imagery and self talk 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.
1 lb ground something (we used chicken) 3 crushed Wasa crackers (or 1/2 c dry bread crumbs) 1/2 c milk 1 egg Appropriate spices (parsley, oregano, garlic, basil) 1 jar tomato-based pasta sauce Whole wheat hot dog buns (or, if your store carries them, "Snuggles", flatbread shaped to hold hot dogs)
Spray a cookie sheet w/ non-stick spray; preheat oven to 400.
Soak the crumbs in the milk; add to the ground meat, add egg, add spices. Mix well.
Form small meatballs (mine were about 3 Tbl of mix) and smush them a bit when you set them on the cookie sheet. Bake 15-20 minutes or until done.
Heat the sauce while the meatballs are cooking; add the meatballs to the sauce when they're done.
Scoop meatballs into buns, top with sauce.
With two of us eating this for dinner, there were enough meatballs & sauce leftover that we'll boil pasta tonight to use up the rest.
Challenge Goals: *10 minutes of unplanned exercise five times a week *Gym time twice a week *Socialize at least once every two weeks.
16 skinless chicken legs & thighs 3 onions, quartered & sliced 4 cloves garlic cumin, oregano, pepper to taste 2 c. chicken broth/stock 2 pkg. frozen spinach (thawed & squeezed dry) 8 whole wheat tortillas nonstick spray 6-8 oz. monterey jack cheese, shredded 1 jar tomatillo salsa
To make the filling:
Combine chicken, onion, garlic, cumin, oregano, pepper, and chicken stock in a large saucepan. Cook over medium high heat until liquid boils, then simmer 1 hour until the chicken is tender. Remove chicken from liquid and cool to room temperature. Meanwhile, boil down the liquid that is remaining until about 1 cup remains. Cool, then mix with chicken after removing the meat from the bone.
One hour before dinner, heat oven to 375. Warm tortillas in the package for 30-45 seconds, just to make them rollable. Then spray each tortilla on both sides with the nonstick spray, and use 1/8 of the chicken mixture, rolling up the enchilada and putting it in a greased baking dish. (I used 13x10.)
Bake enchiladas uncovered for 20 minutes or until the tortillas are browned. Pour desired amount of salsa over the tortillas, cover with cheese and bake another 10-15 min. until cheese is melted & bubbly. Brown the cheese under a broiler if you like a really browned cheese.
Serve immediately. These reheat well, and freeze great too.
Hint: You can make the filling ahead of time and freeze it. Then dinner would only take about 30 min. plus rolling time on a busy night. (Still quicker than take out. ;D)
Life is like a roller coaster, with lots of ups and downs, but the curves, spirals, loops and corkscrews are what make life interesting.
