Chicken with Pepper Relish

Chicken with Pepper Relish

 

4 boned, skinned chicken breast halves (about 6 oz. each)

Salt and pepper

1 1/2 tablespoons olive oil

1/4 cup chopped shallots

2 cloves garlic, peeled and minced

1 1/2 pounds red, yellow, and/or orange bell peppers, rinsed, stemmed, seeded, and cut into 1/2-inch pieces

3 tablespoons sherry vinegar

1/4 cup chopped pitted Spanish-style green olives

1 tablespoon drained capers

 

Rinse chicken and pat dry. Sprinkle breast halves lightly all over with salt and pepper. Heat 1 tablespoon olive oil in a 10- to 12-inch nonstick frying pan over medium heat. Add chicken and cook, turning once, until browned on both sides but still slightly pink in the center of the thickest part (cut to test), about 8 minutes total. Transfer chicken to a plate. Pour remaining 1/2 tablespoon olive oil into pan. Add shallots and garlic and stir often until fragrant but not browned, 1 to 2 minutes. Add peppers and stir frequently until slightly soft, 1 to 2 minutes. Add vinegar, olives, capers, and the chicken. Cover, lower heat to medium-low, and cook until peppers are soft and chicken is no longer pink in the center of the thickest part (cut to test), 5 to 8 minutes longer. Add salt and pepper to taste. Transfer each breast half to a plate and spoon peppers and juices evenly over warm chicken.

White Bean Soup with Greens

White Bean Soup with Greens

 

1 1/2 pounds Swiss chard, escarale, or beet greens, trimmed

6 cups chicken broth

1 clove garlic, crushed

1 cup cooked white beans

1/2 teaspoon salt

1/8 teaspoon ground white pepper

Grated Parmesan cheese, for garnish

Red-pepper flakes, for garnish

 

Bring a large pot of water to a boil over medium-high heat. Add the greens and cook for 7 minutes, or until barely tender. Drain the greens, squeezing out as much water as possible. (This can be done several hours before cooking in the soup. It is not necessary to cut the greens, because they will break apart while they cook in the soup.)  Bring the broth to a simmer in a large pot over medium-high heat. Add the garlic and greens. If using canned white beans, place them in a strainer and rinse them under cold running water to remove excess sodium. Add the beans to the broth. Simmer gently, partially covered, for 10 minutes. Sprinkle with the salt and pepper to taste. (Do not add the salt before the soup has finished cooking, or it may become too salty.)  Ladle the soup into heated bowls. Pass the cheese and pepper flakes at the table.

Turkey Pasta with Bacon and Cranberry Sauce

Turkey Pasta with Bacon and Cranberry Sauce

 

2 teaspoons cornstarch

1 cup fat-skimmed chicken broth

1/2 cup pecan halves

1/4 pound sliced bacon, chopped

1 onion (1/2 lb.), peeled and chopped

3/4 pound dried bow-tie pasta

3/4 cup cranberry sauce or relish (purchased or homemade)

2 cups bite-size pieces skinned cooked turkey

1/4 cup minced parsley

salt and pepper

 

In a 5- to 6-quart pan over high heat, bring 4 quarts water to a boil. In a small bowl, mix cornstarch with broth. While water heats pour pecans into a 10- to 12-inch frying pan over medium-high heat. Shake or stir nuts frequently until lightly browned under the skin (break a nut to test), about 5 minutes. Pour from pan and set aside. Return frying pan to medium-high heat; add bacon and onion. Stir often until bacon is brown, about 10 minutes; spoon out fat and discard. Add pasta to boiling water and cook until tender to bite, 10 to 12 minutes. While pasta cooks, add cranberry sauce and broth mixture to bacon and onion; stir over high heat until boiling,. Add turkey and parsley, mix, and keep sauce warm. Drain pasta. Return to pan, add turkey sauce, and mix. Spoon onto plates. Sprinkle pasta with toasted pecans and add salt and pepper to taste.

Sicilian-style Strata

Sicilian-style Strata

 

1 loaf (1 lb.) crusty, Italian-style bread, cut into 1-inch cubes

4 ounces thick-sliced prosciutto or ham, diced

1/4 cup chopped canned roasted red peppers

1/4 cup thinly sliced green onions

1/2 cup grated parmesan cheese

1 can (14 1/2 oz.) chopped tomatoes

1/4 cup pitted black olives, coarsely chopped

1/2 cup shredded mozzarella cheese

6 large eggs

3 cups milk

2 teaspoons dried Italian seasoning blend

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 cup chopped parsley

2 tablespoons drained capers

 

Spread half the bread cubes level in a lightly oiled 9- by 13-inch baking dish. Top evenly with prosciutto, peppers, green onions, and parmesan cheese. Spread remaining bread cubes level on top, followed by tomatoes, olives, and mozzarella. In a bowl, whisk eggs, milk, Italian seasoning, salt, and pepper to blend. Pour over layered ingredients. Cover and chill at least 1 hour or up to one day. Bake in a 325° regular or convection oven until center of strata is set and top is lightly browned, 40 to 50 minutes. Sprinkle evenly with parsley and capers. Let stand 10 minutes, then cut into squares. Serve warm or at room temperature.

Roasted Roma Tomatoes on Toast

Roasted Roma Tomatoes on Toast

8 Roma tomatoes (equal size, 1 1/2 lb. total), rinsed and cored

1 onion (about 8 oz.), peeled and finely chopped

3/4 cup balsamic vinegar

1/2 cup firmly packed brown sugar

2 tablespoons extra-virgin olive oil

1 tablespoon minced fresh ginger

Lemon cheese (recipe follows)

Olive-oil toast (recipe follows)

About 2 cups arugula leaves, stemmed, rinsed, and drained

Salt

Cut tomatoes in half lengthwise. Lay halves cut side up in a single layer in an 8- by 12-inch oval or rectangular casserole (rim should be at least 1/2 in. higher than tomatoes). In a 1 1/2- to 2-quart pan, combine onion, vinegar, sugar, olive oil, and ginger. Bring to a boil over high heat, stirring often. Pour over tomatoes. Roast in a 400° oven (convection not recommended) until tomatoes are dark brown and sauce is browned and thickened (bubbles will be large and shiny), about 1 1/4 hours; baste tomatoes with sauce and onions about every 15 minutes at first, then more frequently as mixture begins to thicken, to avoid scorching. Use hot, warm, or at room temperature. Spread lemon cheese equally on oiled sides of the olive-oil toast slices. Set on plates and cover equally with arugula leaves. Spoon tomatoes and juices equally onto toast slices. Add salt to taste. Lemon Cheese: In a food processor or bowl, combine 1/3 cup cream cheese (at room temperature), 1/3 cup packed fresh chevre (goat cheese), 2 tablespoons milk, and 1 teaspoon grated lemon peel. Whirl or beat with a mixer on medium-high speed until blended. Olive-oil toast. Lay 8 slices of rustic white bread such as sourdough or ciabatta (about 3 by 4 in., cut about 1/2 in. thick) in a single layer in a shallow 10- by 15-inch pan. Bake in a 375° oven until lightly browned on the bottom, 5 to 6 minutes. Turn slices over and brush equally with about 2 tablespoons extra-virgin olive oil. Continue baking until golden brown and crisp, 6 to 8 minutes longer. Use warm, or let cool on a rack.

Deviled Potato Salad with Sausage

Deviled Potato Salad with Sausage

8 ounces green beans, rinsed, ends trimmed, and cut in 1-inch pieces

3 pounds Yukon Gold or thin-skinned potatoes, scrubbed and cut into 1-inch chunks

2 tablespoons olive oil

2 tablespoons brown sugar

1 sweet onion such as Maui, Vidalia, or Oso (about 8 oz.), peeled and sliced crosswise 1 inch thick

2 fully cooked sausages (about 10 oz. total)

1/4 cup mayonnaise

1 1/2 tablespoons Dijon mustard

1/4 cup balsamic vinegar

1/3 cup pitted black olives, coarsely chopped

1/4 cup minced parsley

Salt and pepper

 

In a 6- to 8-quart pan over high heat, bring 3 quarts water to a boil. Add beans and cook until crisp-tender, 1 to 2 minutes. Remove beans from water with a slotted spoon or strainer and rinse under cold running water until cool. Return water to a boil. Add potatoes, reduce heat as necessary to maintain a simmer, and cook until potatoes are tender when pierced, 15 to 20 minutes. Drain. Meanwhile, in a small bowl, mix olive oil and brown sugar. Place onion slices and sausages on a baking sheet and brush generously with brown sugar mixture. Broil 6 inches from heat until onions and sausages are lightly browned and onions are tender when pierced, 8 to 10 minutes. Let stand until cool enough to handle. Coarsely chop onion. Slice sausages 1/2 inch thick. In a large bowl, combine beans, potatoes, onion, sausages, mayonnaise, mustard, vinegar, olives, and parsley. Mix gently to coat, adding salt and pepper to taste. Serve warm, or chill until cold, about 2 hours.

Persimmon-Cranberry Tarts

Persimmon-Cranberry Tarts

 

2 frozen puff pastry shells, thawed

2 firm Fuyu persimmons (5 oz. each) or 1 Fuji apple (8 oz.)

2 tablespoons fresh or frozen cranberries, rinsed

4 teaspoons sugar

4 teaspoons currant jelly

Crème fraîche or lightly sweetened softly whipped cream

 

On a lightly floured board, roll each pastry shell into a 5- to 6-inch round. Set rounds about 2 inches apart on a 12- by 15-inch baking sheet. Peel persimmons or apple; quarter lengthwise, core, and slice 1/4 inch thick. Overlap slices attractively on pastries. Sprinkle half the cranberries and sugar evenly over each tart. Bake in a 400° regular or convection oven until richly browned, 20 to 30 minutes. Meanwhile, place jelly in a microwave-safe bowl and heat in a microwave oven on full power (100%) just until melted, 20 to 30 seconds. Brush jelly over hot tarts. Transfer tarts to racks. Serve warm or cool, topped with a dollop of crème fraîche.

Roasted Kale with Preserved Lemons

Roasted Kale with Preserved Lemons

 

1 1/4 pounds dinosaur or curly green kale (about 2 bunches), rinsed

2 tablespoons olive oil

Salt and pepper

3 tablespoons chopped preserved lemons (see notes) or 1 tablespoon slivered lemon peel

 

Tear kale leaves away from tough center stems; discard stems. Cut kale into 2-inch pieces and place in a large bowl. Add oil and sprinkle lightly with salt and pepper; mix well to coat. Spoon into a 9- by 13-inch baking dish (kale will fill dish). Bake in a 450° regular or convection oven, stirring occasionally, until top pieces of kale are crisp and remaining are tender to bite, 20 to 25 minutes. Stir in preserved lemons or lemon peel and spoon into a bowl. Serve hot or at room temperature.

Fennel-Orange Salad with Green Olives

Fennel-Orange Salad with Green Olives

 

4 navel oranges (about 8 oz. each)

1 head fennel (about 12 oz.), stalks and discolored ends trimmed and discarded

2 tablespoons extra-virgin olive oil

Salt and fresh-ground pepper

1/2 cup pitted green olives

 

Cut ends off oranges, then cut away peel and outer membrane of fruit in wide strips, following the curve of the orange with the knife. Discard peel; slice fruit crosswise 1/2 inch thick and arrange slices on a large rimmed plate. Rinse fennel and thinly slice crosswise (or use a mandoline); arrange slices over oranges. Drizzle olive oil evenly over fennel and sprinkle with salt and pepper to taste. Scatter olives over salad.

Halibut Roasted on a Bed of Salt

Halibut Roasted on a Bed of Salt

 

About 5 cups coarse sea salt

6 pieces halibut (6 to 8 oz. each; 1 1/2 in. thick), rinsed and patted dry

Salt and pepper

1 tablespoon olive oil

About 1 cup lightly packed fresh thyme sprigs, rinsed

About 1 cup lightly packed fresh oregano sprigs, rinsed

20 fresh or dried bay leaves

1 Meyer or regular lemon, rinsed and thinly sliced crosswise

Herb oil

 

Spread salt level (about 1 in. deep) in a 5- to 6-quart oval or 9- by 13-inch rectangular baking dish. Heat in a 450º regular or convection oven until very hot, about 20 minutes. Meanwhile, sprinkle one side of halibut lightly with salt and pepper. Pour olive oil into a 10- to 12-inch nonstick frying pan over high heat. When hot, place fish pieces in pan, seasoned side down, without crowding; work in batches if necessary. Cook until lightly browned on the bottom, about 2 minutes. Remove baking dish from oven and distribute thyme and oregano sprigs, bay leaves, and all but three of the lemon slices evenly over hot salt (some salt will still be visible). Set halibut pieces browned side up over herbs and salt, spacing evenly. Cut reserved lemon slices in half and place half a slice on each piece of fish. Bake until fish is opaque but still moist- looking in center of thickest part (cut to test), 15 to 20 minutes. Serve with herb oil to drizzle over fish to taste.

 

Brunch Flatbread with Eggs, Bacon, and Frisée

Brunch Flatbread with Eggs, Bacon, and Frisée

 

1 package (2 1/4 teaspoons) active dry yeast

About 1 teaspoon salt

About 1/4 cup olive oil

3 1/2 to 3 3/4 cups all-purpose flour

8 ounces thick-cut bacon, chopped

About 1/4 cup yellow cornmeal

1 1/3 cups shredded parmesan or manchego cheese

12 large eggs

Pepper

1 tablespoon red wine vinegar

3 ounces baby spinach (about 2 cups), rinsed and crisped

3 ounces frisée lettuce leaves (about 2 cups), rinsed and crisped

 

In a large bowl, sprinkle yeast over 1 1/2 cups warm (110°) water. Let stand until yeast is softened, about 5 minutes. Stir in 1 teaspoon salt and 1 tablespoon olive oil. Gradually stir or, with an electric mixer on low speed, beat in 3 1/2 cups flour until mixture forms a soft dough. If using a dough hook, beat on high speed until dough no longer feels sticky and pulls cleanly from bowl, 5 to 7 minutes. If dough is still sticky, beat in more flour, 1 tablespoon at a time. If kneading by hand, scrape dough onto a lightly floured board. Knead until smooth, springy, and no longer sticky, 15 to 20 minutes; add flour as required to prevent sticking. Place dough in an oiled bowl; turn dough over to coat top. Cover dough with plastic wrap and let rise in a warm place until doubled, 35 to 45 minutes. Punch dough down, cover, and chill up to 8 hours (see notes). Meanwhile, in a 10- to 12-inch frying pan over medium-high heat, stir bacon until browned and crisp, about 5 minutes. Transfer to paper towels to drain. Reserve 1 tablespoon bacon drippings to dress greens, if desired. At least 2 hours before serving, remove dough from refrigerator and let stand at room temperature for 45 minutes (see notes). Scrape onto a lightly floured board and press gently to expel air. Divide dough into four pieces. Cover with plastic wrap and let rest 10 minutes. Roll or gently stretch one piece at a time into a 13- by 7-inch oval about 1/16 inch thick. Place each on an oiled and cornmeal-dusted 12- by 15-inch rimless baking sheet; if necessary, stretch dough to reshape. Brush each oval with about 1/2 tablespoon olive oil and sprinkle with about 1/3 cup cheese. Arrange a quarter of the cooked bacon evenly over each. Bake flatbreads two at a time in a 450° oven for 10 minutes. Remove from oven and crack 3 eggs onto each oval (for firm-cooked eggs, crack eggs onto flatbread 5 minutes into baking). Sprinkle lightly with salt and pepper. Return flatbreads to oven, switching pan positions, and bake until crust is well browned, 5 to 8 minutes longer. Meanwhile, in a large bowl, mix 1 tablespoon olive oil or reserved bacon drippings and the vinegar. Add spinach and frisée and mix to coat. Slide each flatbread onto a cutting board or plate. Mound dressed greens equally on top. Cut each oval in half lengthwise, then crosswise into eight slices. Add salt and pepper to taste.

Smoked Salmon and Cream Cheese Roll-ups

Smoked Salmon and Cream Cheese Roll-ups

 

2 pieces soft lahvosh or flatbread (about 13 by 18 in. each)

1 carton (8 oz.) whipped cream cheese

2 tablespoons chopped parsley

Salt and pepper

12 ounces thin-sliced smoked salmon

1 English cucumber (about 8 oz.), rinsed and very thinly sliced

3/4 cup very thinly sliced red onion (about 4 oz.)

 

Place one piece of lahvosh on a sheet of plastic wrap. With a flexible spatula or a knife, spread about 1/2 cup cream cheese in a thin, even layer over entire surface of bread. Sprinkle with 1 tablespoon parsley, then lightly with salt and pepper. Arrange half the smoked salmon slices on top, leaving a 1-inch border along short ends of lahvosh. Arrange half the cucumber and onion slices evenly over salmon. Beginning at a short end, roll lahvosh as tightly as possible, taking care not to push filling forward as you go. Wrap tightly in plastic wrap. Repeat to fill, roll, and wrap second lahvosh. Chill rolls for at least 1 hour or up to 8 hours. Unwrap rolls and trim off about 1 inch from each end (save to eat later). Cut each roll into eight equal pieces and arrange on a platter

Pears and Dates with Vanilla-Orange

Pears and Dates with Vanilla-Orange

 

1 pint regular or low-fat plain yogurt

1/2 vanilla bean, halved lengthwise, or 1 teaspoon vanilla extract

2 tablespoons frozen orange juice concentrate

1 tablespoon honey

5 ripe Bartlett pears (about 2 1/2 lb. total), rinsed

8 ounces fresh Medjool dates (about 10), pitted and chopped

 

Spoon yogurt into a bowl. Scrape seeds from vanilla bean into yogurt (reserve pod for other uses). Stir in orange juice concentrate and honey until well blended. Peel and core pears; cut lengthwise into 1-inch-thick slices. Arrange pears and dates in bowls and top each with about 1/4 cup vanilla-orange yogurt.

Shrimp Toast (Ha Toe See)

Shrimp Toast (Ha Toe See)

1 tsp. Salt

1/2 lb. Shrimp; fresh; raw

2 T. Sherry

6 sl White sandwich bread

1 sm Egg; lightly beaten

2 Fresh pork fat pieces

2 Green onion stalks; chop

8 Water chestnuts

Sesame seeds

3 T. Cornstarch

Paprika

Leave bread out on a platter for 2 hours to dry. Trim crusts and cut each slice into 4 squares. Shell, devein and clean shrimp. Mince them into a fine, pulp like paste. Chop pork fat and water chestnuts until fine. Then mix with shrimp, green onions, salt, sherry, cornstarch and beaten egg. Mix well and spread mixture on the bread, making a slight mound on each piece. Sprinkle sesame seeds and paprika on the filling and press lightly so they adhere to the mixture. COOKING: Heat 4 cups of oil in the wok. Drop bread, shrimp side down, into oil and fry for 30 seconds. Turn and fry on the other side for another 30 seconds. (This is estimated time, since it depends on how hot the oil is. Use your judgment.) Both sides should be golden. Drain on paper towel and serve hot. DO AHEAD NOTES: Deep fry bread and mixture until it becomes a light beige color, then cool and freeze. To reheat, preheat oven at 350 degrees, place frozen toast in a single layer on a cookie sheet and heat for 12 minutes. If toast already is thawed, reheat for 5 to 6 minutes. The toast will become a deeper brown as its reheated. COMMENTS: Another way to serve this toast is by cutting each piece of bread diagonally into 2 triangles and spread on mixture. Top with a halved prawn in a lemon twist fashion and deep fry as usual. Arrange toast on a round platter, pin wheel fashion. Top with cherry tomatoes or parsley sprigs in the center of the pinwheel.

Scallops and Chinese Radish Balls

Scallops and Chinese Radish Balls

 

1 ½ oz. dried Scallops

1 ½ C. Hot Chicken Broth

2 Chinese Radishes, about 2 lb.

2 T. Peanut or Vegetable Oil

1 slice Ginger Root

½ tsp. Salt

1 T. tapioca starch dissolved in 1 ½ T. Water

 

Soak dried scallops in ½ cup hot broth for about 30 minutes. Steam scallops with broth for about 30 minutes. When cool, shred scallops with fingers. Save broth for later use. Use a small melon ball scoop to cut the radishes into about 30 small balls. In a pot of boiling water, cook radish balls about 10 minutes; drain and soak in cold water. Heat oil in wok over medium-high heat. Add ginger and radish balls and stir fry a few seconds. Add shredded scallops with their broth, the rice wine, salt and remaining 1 C. broth. Cook over low heat 1 minute. Stir in tapioca starch mixture and cook briefly, until thickened. Dried Shrimp can be substituted for the dried Scallops. Prepare the same way, but do not shred. From: Dim Sum Made Easy

Steamed Turkey Pearl Balls

Steamed Turkey Pearl Balls

 

1 1/4 C. Glutinous rice

1 lb. Ground turkey

10 Dried Chinese mushrooms, soaked 20 minutes, stems removed and caps finely chopped

1 C. Canned water chestnuts, coarsely chopped

1 3/8 T. Minced fresh ginger

1 T. Minced scallions

3 T. Soy sauce

1 1/2 T. Rice wine or sake

1 1/2 T. Sesame oil

2 T. Cornstarch

Soy sauce for dipping (opt)

 

Using your fingers as a rake, rinse the rice under cold running water until the water runs clear. Drain and transfer to a baking pan. In a bowl mix the turkey, mushrooms, water chestnuts and seasonings. Line steamer trays with parchment or wax paper. Scrape teaspoon of the turkey mixture into balls and roll in the rice until completely covered. Arrange 1″ apart on the steamer trays. Cover and steam 25 minutes, or until cooked through. Serve immediately with soy sauce.

Chinese Deep-Fried Shrimp Balls

Chinese Deep-Fried Shrimp Balls

 

1 pound medium-sized shrimp in shells

3 ounces ground pork

 

Marinade:

¼ teaspoon white pepper

½ teaspoon salt

2 teaspoons minced ginger

2 tablespoons cornstarch

1 tablespoon dry sherry

1 tablespoon lemon juice

1 egg white

 

 

¼ cup flour

3 cups cooking oil for deep-frying

 

Honey mustard sauce:

2 teaspoons mustard powder

1 tablespoon soy sauce

2 tablespoons rice vinegar

2 tablespoons plum sauce

¼ cup honey

 

Shell, devein, and rinse shrimp. Drain thoroughly. Add shrimp, pork and marinade to a food processor using the metal blade. Process for a few seconds, until shrimp is pasty. Remove to a bowl. Dust a cookie sheet with flour. Shape shrimp mixture into 1-inch balls. Place them on the cookie sheet.

To Cook: Heat 3 cups oil in a wok to 375 °F. Drop 8 shrimp balls into hot oil carefully, one at a time. Deep-fry for 3 to 5 minutes. Drain on paper towels. Deep-fry the remaining shrimp balls and serve with honey mustard sauce.

Shrimp, Scallop and Pork Shumai

Shrimp, Scallop and Pork Shumai

 

Filling:

1/2 pound medium shrimp, shelled and deveined

1/2 pound bay scallops

1/2 pound ground pork

2 tablespoons minced fresh ginger

2 tablespoons minced fresh cilantro leaves

2 tablespoons minced shallots

2 teaspoons rice wine vinegar

1 tablespoon sesame oil

2 egg white, whipped

Sea salt and freshly ground black pepper

2 teaspoons cornstarch

1/2 lemon, juiced

1 (10-ounce) package round wonton wrappers (about 40 to 50 wrappers per package)

1 cup frozen peas

 

Canola oil, for brushing the steamer

Savoy cabbage, for lining the steamer, optional

Minced green onions, for garnish

Serving suggestion: soy sauce or dipping sauces of your choice

 

To make the filling: Combine the shrimp, scallops, pork, ginger, cilantro, shallots, vinegar, sesame oil and egg whites in a food processor. Season with salt and pepper, add the corn starch and lemon juice and pulse to combine– I like my fillings to have a little texture. (Alternatively chop the shrimp and scallops finely then add the pork, ginger, cilantro and vinegar and chop together. Transfer the mixture to a bowl and rapidly mix in the vinegar, sesame oil, egg whites, seasoning, corn starch and lemon juice.) To make the shumai: Hold a wonton wrapper in your hand. Spoon 1 tablespoon of the filling into the center of the wrapper (rinse the spoon in cold water so the filling doesn’t stick). Gather the edges of the wrapper up around the filling and squeeze the sides together with your fingers forming a little pleated cup. (The sides will naturally pleat, leaving the filling slightly exposed.) Tap the dumpling on the table so the bottom is flat and it stands upright then set aside on a baking sheet. Repeat with the remaining wrappers and filling. Top each shumai with a pea. (You can freeze any leftover filling.) Lightly oil the bottom of a bamboo steamer then line it with the cabbage leaves. Stand the dumplings in the steamer in a single layer taking care that they don’t touch one another. (A 10-inch steamer will accommodate 12 shumai). Bring about 2 inches of water to a boil in a wok. Set the bamboo steamer in the wok, cover it with the bamboo lid and steam until the shumai feel firm, 10 to 12 minutes. Serve the shumai immediately garnished with green onions and accompanied by soy sauce or dipping sauces of your choice.

Steamed Chicken and Shiitake Buns

Steamed Chicken and Shiitake Buns

 

Dim Sum Buns:

3/4 cup warm water

1/8 cup sugar

1/2 tablespoon dry yeast

1/2 tablespoon melted lard

2 1/2 cups sifted all-purpose flour

5 tablespoons water

 

Chicken and Shiitake Stuffing:

Canola oil, to cook

1 tablespoon minced garlic

1 tablespoon minced ginger

2 cups sliced shiitake mushrooms

Salt and black pepper

2 cups ground chicken meat

1/3 cup chopped chives

1 tablespoon truffle oil

 

Buns: Mix warm water with sugar to dissolve. Add yeast and let stand for 10 minutes. Mixture should get foamy, or the yeast is dead. Mix in lard. In a food processor, add flour and yeast mixture. While blade is spinning, pour in water until a ball forms. If dough is too sticky, add more flour. If dough appears dry and doesn’t form a ball, add more water. As soon as a ball forms, take dough out and knead by hand on a floured surface. For 10 minutes roll dough into one long log about 2-inches thick. Cut into 2-inch pieces. Filling: In a sauté pan coated with oil, sauté garlic and ginger. Add shiitakes and cook until soft. Season with salt and pepper. Let mixture cool. Assembly: In a bowl, mix shiitakes, chicken, chives, and truffle oil. Season with salt and pepper. Keep filling chilled before stuffing buns. Form thick circles and place about 1 tablespoon of stuffing in the middle of each piece of dough. Encircle stuffing with the dough, but do not seal. Let rest in a warm place for 30 minutes. In a steamer basket, steam buns for 10 to 12 minutes.

Bacon-Wrapped Broiled Salmon

Bacon-Wrapped Broiled Salmon

 

3 to 4 tablespoons grainy mustard

1 to 2 tablespoon minced dill, plus a few sprigs for garnish (optional)

Kosher or sea salt

1 tablespoon slightly crushed pink peppercorns

4 6-ounce boneless, skinless salmon fillets, preferably at least 3/4 inch thick, pin bones removed

4 slices streaky (fatty) bacon

 

Position an oven rack 4 to 5 inches from the broiling element; preheat the broiler. Have ready a broiler pan with a rack and 4 long metal skewers. Combine the mustard, dill, salt and pink peppercorns in a small bowl, mixing well. Spread in equal amounts on the top (rounded) sides of the salmon fillets, pressing the mixture down slightly into the fish. Lay a slice of bacon across each fillet (fold into a V shape, if using center-cut fillets) and tuck the ends neatly underneath. Thread a skewer through the center of each fillet to secure the edges of the bacon. Place the fillets bacon side down on the broiler pan and broil for 4 minutes, until the salmon looks opaque, then use a spatula to carefully turn them over (leaving the skewers in place) and broil for 3 to 4 minutes, until the bacon is crisp. Remove the skewers and serve immediately.

Emeril’s Sausage Pot

Emeril’s Sausage Pot

 

2 tablespoons olive oil

2 large onions, sliced

2 (1-inch thick and 5-inch long) bacon pieces, large diced

Salt

Freshly ground black pepper

1/2 cup Creole mustard

2 12-ounce bottles Turbo Dog beer

5 hot dogs

5 pounds assorted sausage

2 pounds sauerkraut

2 tablespoons chopped garlic

Cracklin’s 

Green onions

Creole seasoning

 

In a large pot, add olive oil. Add sliced onions and saute for 2 minutes. Add bacon. Season with salt and pepper. Cook for 5 minutes, or until bacon begins to render and onions are beginning to caramelize. Add the Creole mustard and the beer. Stir. Add half of the sausage. Add the sauerkraut on top of the sausage. Add the rest of the sausage. Add the hot dogs and the garlic. Bring to a boil. Reduce to a simmer, cover and cook for 45 minutes. Garnish with Cracklin’s green onions and Creole Seasoning.

Vietnamese Fried Rice

Vietnamese Fried Rice

Cook 1 1/2 c. brown rice or have 3-4 c. readymade. (yes, you could use white rice if you must)

Heat in a large skillet:

4T. cooking oil (I usually use olive oil.)

Add:

3 cloves garlic, minced

1 large onion, diced

1 t. salt

1/2 t. black pepper

1 t. sugar

1 1/2 T. soy sauce (I always use low sodium.)

OPTIONAL: Meat truly is optional in this recipe. I have cooked it with no meat, chicken, BBQ pork leftovers, and shrimp. All tasty. If you are adding raw meat, add about 1/4 to 1/2 lb. of meat with the above ingredients and cook along with the onions and the garlic, etc. If I am using leftover meat (which is most of the time), I throw it in after the onions are mostly cooked just to heat it up.

Stir-fry until meat is hot and/or onions are translucent.

Add:

Cooked rice. Stir and cook for about 5 minutes.

Add:

1 – 2 c. Veggies ( I add more if I am going meatless). Oh, you need something more specific? Honestly, this is never the same twice for me. I use whatever I have on hand. Occasionally I will buy fresh bean sprouts to throw in because I am really fond of them, but mostly – whatever I have. Peas, cut up green beans, corn, shredded carrot, broccoli . . . Stir into rice mixture and allow the veggies to cook to desired tenderness. Just before serving, add:

2 eggs, beaten

Over medium heat, stir the eggs carefully through the mixture until they are cooked.

Butternut Squash, Sausage and Bow Ties

Butternut Squash, Sausage and Bow Ties

 

6 oz. (2.5 cups) uncooked bow tie pasta (farfalle)

12 oz. pork breakfast sausage links, cut into 1-inch pieces

3 T. olive oil

1 med, butternut squash, peeled and cut into 1/2 inch pieces (4 cups)

1/2 c. sliced green onions

1 t. sugar

1/2 t. salt

1/2 t. dried marjoram leaves

1/4 t. dry mustard

 

Cook pasta to desired doneness as directed on package. Drain; cover to keep warm. Meanwhile, in 12-inch non-stick skillet, cook sausage as directed on package. Remove sausage and drippings from skillet; discard drippings. Add 2 T. of the oil to the same skillet. Heat over medium-low heat until hot. Add squash; cover and cook 10 minutes or until almost tender, stirring occasionally. Add onions; cover and cook 3-5 minutes or until squash is fork-tender, stirring occasionally.  Add cooked sausage, cooked pasta, sugar, salt, marjoram, mustard, and remaining 1 T. oil; mix well. Cook 3-5 minutes or until thoroughly heated, stirring occasionally.

Bacon Cheeseburger Wellingtons

Bacon Cheeseburger Wellingtons

1 lb. lean ground beef

1 T. au jus seasoning mix (from 1-oz. pkg.)

1 garlic clove, minced

1/4 t. pepper

2 (8 oz.) cans crescent rolls

8 t. dijon mustard (I used regular mustard)

4 slices bacon, cooked and halved

4 (1-oz.) slices Cheddar cheese

 

In large bowl, combine ground beef, seasoning mix, garlic, and pepper; mix well. Shape mixture into 4 patties, 1/2 inch thick. Heat large skillet over med. heat until hot. Add patties; cook 10-12 minutes or until thoroughly cooked, turning once. Remove patties from skillet; drain on paper towels. Cool 5 minutes. Heat oven to 375 degrees. Unroll dough forming 13×6.5 inch rectangle. Firmly press perforations to seal. Cut dough crosswise into 2 squares. Repeat with remaining can of dough, forming 4 squares. ( I just took 4 of the triangles and pressed them together to form a rectangle, then pressed them out a little to make it more square.) Spread each square with 2 t. mustard. Place one cooked patty, 2 half slices bacon, and 1 slice cheese in center of each square. Bring 4 corners of each dough square together in center; twist to from knot in center. Pinch edges to seal. Place on ungreased cookie sheet. Bake at 375 degrees for 17-23 minutes or until golden brown.  Consider browning hamburger as you would for spaghetti, adding the ingredients, and then using as a filling instead of making one large patty per person.

Meat Balls

Meat Balls

1 pound ground chuck

4 ounces dried bread crumbs

4 large eggs

4 ounces whole milk

6 ounces grated Romano

3 ounces grated Spanish onion

2 ounces finely diced fresh garlic

2 ounces finely chopped fresh Italian parsley leaves

2 ounces finely chopped fresh basil leaves

 

Preheat oven to 350 degrees F. Spray a baking sheet with olive oil cooking spray. Mix all ingredients thoroughly in large bowl. If mixture seems a little loose add more bread crumbs. Roll meatballs loosely about the size of a golf ball and place on baking sheet. Place into preheated oven for approximately 35 to 40 minutes.

Roasted Green and Wax Beans with Walnut Oil

Roasted Green and Wax Beans with Walnut Oil

 

½ lb green beans, trimmed

½ lb yellow wax beans, trimmed

3 Tbsp. walnut oil

Salt and black pepper

¼ cup coarsely chopped walnuts

 

Preheat oven to 350°F. Bring a medium saucepan of water to boil over high heat. Add beans. Return to a boil; cook for 2 minutes. Drain beans well; refresh by rinsing with cold water. Dry beans with a paper towel.  Place beans in 13×9-inch baking pan. Drizzle with walnut oil and sprinkle with salt and pepper; toss to coat. Add walnuts to pan. Roast for 8 to 10 minutes; or until tender and lightly browned in spots. Serve hot.

 

Yield: 6 servings

Calories: 120

Fat: 10g

Fiber: 2g

Paprika Shrimp & Green Bean Sauté

Paprika Shrimp & Green Bean Sauté

2 cups green beans, trimmed (about 6 ounces)
2 tablespoons extra-virgin olive oil
2 tablespoons minced garlic
1 teaspoon paprika
1/2 pound large shrimp (21-25 per pound), peeled and deveined
1 16-ounce can large butter beans or cannellini beans, rinsed
2 tablespoons sherry vinegar or red-wine vinegar
1⁄4 teaspoon salt
1⁄4 cup chopped parsley, divided
Freshly ground pepper to taste

Bring 1 inch of water to a boil in a large saucepan. Put green beans in a steamer basket, place in the pan, cover and steam until tender-crisp, 4 to 6 minutes.  Meanwhile, heat oil in a medium skillet over medium-high heat. Add garlic and paprika and cook, stirring constantly, until just fragrant but not browned, about 20 seconds. Add shrimp and cook until pink and opaque, about 2 minutes per side. Stir in butter beans (or cannellini), vinegar and salt; cook, stirring occasionally, until heated through, about 2 minutes. Stir in 2 tablespoons parsley.  Divide green beans among 2 plates. Top with the shrimp mixture. Sprinkle with pepper and the remaining 2 tablespoons parsley and serve.

 

Yield: 2 servings

Calories: 483

Fat: 18g

Fiber: 13g

Speedy Fajita Salad

Speedy Fajita Salad

1 tablespoon prepared taco seasoning

10 – 12 ounces cooked roast beef, thinly sliced

2 teaspoons extra-virgin olive oil, divided

1/2 large red bell pepper, thinly sliced

4 cups chopped romaine lettuce

1 cup chopped beefsteak tomatoes

1/4 – 1/2 cup diced red onion

3 tablespoon fresh lime juice

1/4 cup chopped fresh cilantro or Italian parsley leaves

1/4 cup shredded reduced-fat Monterey Jack cheese

 

In medium bowl, combine taco seasoning and beef slices, toss to coat.  Warm 1 teaspoon of the oil in large nonstick skillet over medium-low heat. Add pepper slices; cook 4 minutes, until softened and lightly charred, stirring often. Add beef slices, cook to warm through, stirring.  Chop lettuce, tomatoes, and onion; place in large serving bowl. Toss with remaining 2 teaspoons olive oil and lime juice. Top salad with warm beef/pepper mixture. Sprinkle with cheese and cilantro. Serve immediately with tortillas.

Deer Chili

Deer Chili

Deer Chili

 

2 dried ancho chiles, stemmed and seeded

2 tablespoons sunflower seed oil (or another neutral oil)

1 pound ground deer meat (venison), or other ground meat (see note here’

1 yellow onion, finely chopped

3 cloves of garlic, minced

1 cup diced tomatoes

1 cup beef or game broth

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon dried oregano

1/2 teaspoon ground coriander

Kosher salt and freshly ground black pepper to taste

2 cups cooked beans of your choice (or canned, drained and rinsed)

1 cup corn kernels (fresh or frozen)

Chopped fresh cilantro, for garnish

Grated cheddar or cotija cheese, for garnish

Sliced jalapenos (optional), for garnish

Lime wedges, for garnish

 

Heat a medium dry skillet over medium heat, and add the dried ancho chiles. Toast them for 1 to 2 minutes, flipping them occasionally until they become fragrant. Be careful not to burn them. Soak the toasted chiles in hot water for 20 to 30 minutes to reduce the heat level. Drain them well and pat them dry with paper towels. Put the chiles and a pinch of salt in a small blender or food processor, and pulse until the chiles form a thick paste. Depending on the desired consistency, add a little water or oil to help the blending process, then set aside. Note: To make chile paste using a molcajete (the Mexican version of a mortar and pestle), grind the toasted and soaked chiles in the molcajete with a pinch of salt, which helps break down the chiles, until a thick paste forms. In a large pot or Dutch oven, heat the sunflower seed oil over medium-high heat. Add the ground deer meat, and cook until it’s browned and crumbled, 5 to 6 minutes. Use a slotted spoon to remove any excess fat. Add the chopped onion and cook until it becomes translucent, 4 to 5 minutes. Stir in the minced garlic and the ancho chile paste, and cook for another 2 to 3 minutes to release the flavors. Add the diced tomatoes, beef broth, ground cumin, smoked paprika, dried oregano, ground coriander, salt, and pepper. Mix well. Cover the pot, reduce the heat to low, and let the chili simmer for about 45 minutes, allowing the flavors to meld. Stir in the cooked beans and corn kernels. Continue to simmer for an additional 15 to 20 minutes, or until the chili is thickened and the deer meat is tender. Taste and adjust the seasoning with more salt and pepper, if needed. Serve the chili hot, garnished with chopped fresh cilantro, grated cheddar or cotija cheese, sliced jalapeños for extra heat, and lime wedges for a burst of fresh citrus flavor.

Outback Remoulade Sauce

Outback Remoulade Sauce

1 large egg yolk

3 T. Dijon or Creole style mustard

1/4 C. rice wine vinegar

1 T. Paprika

1 C. vegetable oil

2 T. grated horseradish, fresh or prepared (fresh is best)

1 tsp. garlic, chopped fine

1/3 C. scallions (I used shallots instead-better)

1/3 C. celery, chopped very fine

2 T. chopped parsley

2 T. catsup

2 T. mayonnaise

Salt, Sugar & Pepper to taste

Up to ½ C. Oil

 

Combine egg yolk, mustard, vinegar & paprika in bowl & whisk. Add the oil gradually. Whisk until all are combined then add the remaining ingredients & mix well.

Spicy Kielbasa Soup

Spicy Kielbasa Soup

1/2 pound reduced-fat smoked turkey kielbasa, sliced

1 medium onion, chopped

1 medium green pepper, chopped

1 celery ribs with leaves, thinly sliced

4 garlic cloves, minced

2 (14.5 ounce) cans reduced sodium chicken broth

1 (15.5 ounce) can great northern beans, rinsed and drained

1 (14.5 ounce) can stewed tomatoes, cut up

1 small zucchini, sliced

1 medium carrot, shredded

1 tablespoon dried parsley flakes

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon pepper

 

In a nonstick skillet, cook kielbasa over medium heat until lightly browned. Add the onion, green pepper, celery and garlic. Cook and stir for 5 minutes or until vegetable are tender. Transfer to a slow cooker. Stir in the remaining ingredients. Cover and cook on low for 8-9 hours.

Creamy Shrimp Chowder

Creamy Shrimp Chowder

 

3 green onions

2 medium potatoes

2 carrots

1 can (11oz.) of corn niblets, drained

1 can (10 oz.) cream of celery soup

1 can (10 oz.) cream of mushroom soup

2 cups water

1 bay leaf

1/2 tsp dried thyme

1/2 tbsp onion powder

1/8 tsp cayenne pepper or crushed red pepper

1 pound of medium shrimp, cleaned and peeled

1 cup milk

4 slices cooked bacon

 

Slice the green onions and carrots. Chop the potatoes into bite-size pieces. Place green onions, potatoes, carrots and corn in a Dutch oven or large pot. Add the soup, water, bay leaf, thyme, onion powder and cayenne pepper. Mix well. Allow to cook gently until potatoes are tender, about 25 minutes. Add the shrimp about 10 minutes before serving and heat the shrimp until they are cooked through. Add milk and remove the bay leaf. Place chowder in serving bowls and top with crumbled bacon.

Crock Pot Chicken Cordon Bleu

Crock Pot Chicken Cordon Bleu

6 skinless, boneless chicken breast halves

1 T. butter

3 T. flour

1/2 cup  milk

1/2 cup chicken broth

1/4 tsp, salt

1/4 tsp. black pepper

4 ounces sliced ham

4 ounces sliced Swiss cheese

1 (8 ounce) package herbed dry bread stuffing mix

1/4 cup butter, melted

 

Make a roux on the stovetop with butter and flour, and whisk in broth, milk and salt and pepper. Pour sauce into crockpot. Layer chicken breasts over the sauce, turning to coat. Cover with slices of ham and then Swiss cheese. Sprinkle the stuffing on top, and drizzle butter over stuffing. Cover, and cook on Low for 4 to 6 hours, or 2 to 3 hours on High. 

Five Spice Pork Medallions

Five Spice Pork Medallions

1 lb pork tenderloin, trimmed 

2 tsp. five spice powder 

1/4 tsp. kosher salt 

pinch of kosher salt 

4 tsp. light butter 

3 lg granny smith apples, cored and sliced in 1/2″ wedges 

1/2 C. dried cranberries 

 

Divide tenderloin into two same length pieces. Rub spice powder and 1/4 tsp. of the salt over all sides of each piece. In small skillet, melt 2 tsp. of the butter over medium high heat. Add tenderloin and brown on all sides, about 4 minutes. Cover and continue to cook, turning occasionally, until cooked through, about 12 minutes. Cool 5 minutes and then slice each piece into 6 medallions. Meanwhile, in heavy skillet over medium high heat, combine apples, cranberries, remaining 2 tsp. butter, and pinch of salt with 1/2 C. water. Cook, shaking pan occasionally, until liquid has almost evaporated and apples soften. Serve with pork medallions and steamed greens, such as kale.

 

Yield: 4 servings

Calories: 248

Fat: 7g

Fiber: 3g

Jewish Grandmother’s Chicken Soup

Jewish Grandmother’s Chicken Soup

Jewish Grandmother’s Chicken Soup

 

1 (4- or 5-pound) cut-up stewing hen or chicken

2 large onions, quartered

2 large celery ribs with leaves, quartered

2 large carrots, quartered

1 parsnip, quartered

1/2 C. parsley sprigs

1 bay leaf

I 1/2 tsp. salt

3/4 tsp. whole black peppercorns

 

In a large stockpot, place all ingredients and enough water to cover by 1 inch, about 4 quarts. Bring to a boil, reduce heat to medium-low, and simmer, partially covered, 1 1/2 hours. Add additional water if needed to keep chicken and vegetables covered. Strain soup, reserving chicken but discarding vegetables and herbs. When chicken is cool enough to handle, pull meat off bones in chunks. Refrigerate broth for at least 1 hour, then spoon off congealed fat. To serve, reheat broth. Add chicken meat and simmer 2 minutes, or until heated through.

Creamy Lemon Chicken Pasta

Creamy Lemon Chicken Pasta

12 ounces uncooked dry pasta, like bucatini, spaghetti, linguine, or angel hair

6 thin-sliced boneless skinless chicken breasts

salt and freshly ground black pepper, to taste

3 tablespoons olive oil, divided

⅓ cup finely diced shallots

2 teaspoons minced garlic

1 cup dry white wine, like Sauvignon Blanc, Pinot Grigio, or Chardonnay

1 ½ cups low-sodium chicken broth

¼ cup fresh lemon juice, from 1 large lemon, juiced

¼ teaspoon red pepper flakes, or to taste

2 tablespoons butter

¼ cup heavy cream

4 tablespoons chopped fresh basil, divided

½ cup finely shredded Parmesan cheese

 

If necessary, cover chicken breasts with plastic wrap and use a mallet to lightly pound them until ½-inch thick. Season with salt and freshly ground black pepper on both sides. Preheat oven to 375 degrees F. Cook pasta according to package directions. Meanwhile, add olive oil in a large oven-safe skillet and place over MEDIUM-HIGH. When oil is good and hot add the chicken and cook for 2 to 3 minutes per side, until nicely browned. Chicken does not need to be cooked through at this point. Transfer the browned chicken to a plate or large piece of foil to rest. Do this in batches, if necessary, to avoid over-crowding the skillet. Reduce the heat to MEDIUM, add the shallots and garlic to the skillet. Cook, stirring, for a minute or two. Add the white wine and use a spoon to scrape up any browned bits from the bottom of the skillet as the wine comes to a simmer. Allow wine to simmer at a low boil for 3 to 4 minutes until slightly reduced. Add the chicken broth, lemon juice, and red pepper flakes. Increase heat to MEDIUM-HIGH and bring sauce to a low boil. Allow to simmer for about 10 to 15 minutes until thickened and reduced. Remove the skillet from the heat and add the butter and stir until completely melted. Add the heavy cream and stir to combine. Transfer the browned chicken to the skillet and drizzle the sauce over the top. Transfer the skillet in the oven for 8 to 10 minutes or until the chicken is completely cooked through. Remove from oven and top with 2 tablespoons chopped basil. Drain pasta, reserving ½ cup pasta water. Place pasta in a large bowl and add cheese and remaining basil and toss to combine, adding enough reserved pasta water to moisten pasta. Serve with chicken and and spoonful of sauce.

The Lemon Marinade for Fresh Mozzarella

The Lemon Marinade for Fresh Mozzarella

1 1/2 cups extra-virgin olive oil

1-2 inch x 1- inch strip of lemon peel (yellow part only)

1 garlic clove, minced

1 fresh bay leaf

1 sprig fresh rosemary

1 sprig fresh thyme

1 sprig fresh oregano

1/2 teaspoon crushed red pepper

1/4 teaspoon salt

1 pound mozzarella bocconcini or ciliegini, drained

In a small saucepan over low heat, warm the olive oil. Add the lemon peel, garlic, bay leaf, rosemary, thyme, oregano, crushed red pepper and salt and let steep for 3 to 5 minutes over low heat. Remove from heat and allow to completely cool. When cool, pour over the bocconcini and allow to marinate for 2 to 4 hours and up to 1 week before serving.

Fairy Good Quiche

Fairy Good Quiche

Refrigerated pie crust (or pop-tube crescent rolls)
1/2 cup grated cheese
2 eggs
2 Tbsp cream
Salt and Pepper to taste
(4-6 grape/cherry tomatoes – optional)

Preheat oven to 400 degrees F. Generously spray a minimuffin tin with non-stick spray. Make sure to spray the area connecting each cup together along with the cups themselves. Cut a 2-3 inch flower shape out of the piecrust. (If using the crescent roll option you will need to form a square out of each triangle and pat out slightly before cutting.) Place each flower into a muffin cup, push the center in and against the walls of the pan, and then flatten the petals around the edge of the cup. Place approx 1 tsp grated cheese into the bottom of each shell. In a bowl, combine eggs, salt, pepper and cream. Pour into pastry shell filling almost to the top. (I find using a gravy ladle makes it really easy to fill the cups.) Sprinkle with 1 tsp of grated cheese and bake for 10-12 minutes or until golden brown and slightly puffed. Remove from oven and let cool for 5 minutes before removing from pan. Garnish top with grape/cherry tomato slice or leave plain. Makes 10-12 bite size quiches.

Chinese Beef and Rice

Chinese Beef and Rice

 

1 3/4″-thick sirloin or top round steak (8 ounces), thinly sliced 

2 tablespoons reduced-sodium soy sauce, divided 

2 teaspoons canola oil 

1 bag (14 ounces) frozen stir-fry or asian vegetable mix 

1 pouch (10 ounces) frozen brown rice 

1 tablespoon finely chopped fresh ginger 

2 teaspoons minced garlic 

1/2 cup diagonally sliced scallions 

1/4 cup coarsely chopped dry-roasted peanuts 

 

In a bowl, toss the meat with 1 tablespoon of the soy sauce. Set a wok or large skillet over high heat for 1 minute. Add the oil. Place the meat in a single layer in the pan. Cook, without stirring, for about 1 minute, or until browned on the bottom. Stir. Cook 1 minute, stirring once or twice, until all pink is gone. With a slotted spoon or tongs, transfer the meat to a dish and set aside. Add the vegetables to the pan. Stir-fry over medium heat about 5 minutes, or until the vegetables are tender. Meanwhile, cook the rice per package directions. Add the ginger and garlic to the pan. Stir-fry for 30 seconds. Add the reserved meat, rice, scallions, peanuts, and the remaining 1 tablespoon soy sauce. Stir-fry until heated through.

 

Yield: 4 servings

Calories: 270

Fat: 11g

Fiber: 5g