 |
Recipe |
CHINESE CHICKEN SALAD
4 cups shredded cabbage
2 cups cooked chicken breast, chopped
1/2 cup raisins
3 green onions, cut into 1inch pieces
2 1/2 tablespoons water
2 1/2 tablespoons reduced sodium soy sauce
2 tablespoons white wine vinegar
2 teaspoons sesame oil
1/4 teaspoon white pepper
Combine first 4 ingredients in a large bowl and toss. Combine water and remaining ingredients and whisk together until blended. Pour over chicken mixture and toss to coat.
Makes 4 Servings
Serving Size: 12 ounces
Nutrients per serving:
Calories: 226
Total fat: 5 grams
Saturated fat: 1 gram
Cholesterol: 63 mg
Sodium: 315 mg
Carbohydrate: 20 grams
Protein: 24 grams
Dietary fiber: 3 grams
BARBECUED CAJUN SHRIMP
Olive oil-flavored vegetable cooking spray
1/4 C. diced onion
1 T. brown sugar
1 T. dry mustard
1/4 t. garlic powder
1 T. white vinegar
1/2 C. ketchup
Dash of hot sauce
2 T. fresh rosemary, chopped
24 unpeeled jumbo fresh shrimp
1 lemon, cut into wedges
Coat a nonstick skillet with cooking spray. Place over medium-high heat until hot. Add onion. Saute until tender. Remove from heat. Add brown sugar, dry mustard, garlic powder, vinegar, ketchup, hot sauce and rosemary. Blend well.
Let stand 2 to 3 hours. Peel and devein shrimp. Place in a shallow dish. Pour marinade over shrimp, coating both sides. Cover and chill 1 hour. Soak 4 (8-inch) wood skewers in water for 30 minutes. Thread tail and neck of six shrimp on each skewer so shrimp will lie flat. Grill over medium-hot coals 3 to 4 minutes on each side or until shrimp are pink. Squeeze lemon over shrimp.
Serves 4.
SOUTHERN FRIED CHICKEN
3 eggs
1/3 C. water
2 C. self-rising flour
1 t. pepper
1 to 2-1/2 pound chicken, cut into pieces
seasoned salt
Crisco shortening for frying
Beat eggs with water. To just enough self-rising flour to coat all the chicken, add black pepper. Dip seasoned chicken in egg; coat well in flour mixture.
Fry in moderately hot shortening (350° F.) until brown and crisp. Remember that dark meat requires longer cooking time (about 13 to 14 minutes, compared to 8 to 10 minutes for white meat).
CHINESE GARLIC CHICKEN
4 boneless, skinless chicken breast halves (about 1 lb.)
1 egg white
1 Tablespoon cornstarch
1 Tablespoon dry white wine or sherry
4 green onions
1 teaspoon minced gingerroot
3 teaspoons minced fresh garlic (about 6 medium cloves)
2 Tablespoons vegetable oil
Hot cooked rice
SAUCE
1 teaspoon crushed chili paste (sambal oelek) or more to taste
2 teaspoons sugar
1 teaspoon cornstarch
2 teaspoons rice vinegar
1 Tablespoon water
2 Tablespoons dry white wine or sherry
2 Tablespoons soy sauce
Place chicken breasts in freezer for 1 to 2 hours or until very firm
but not frozen solid. Slice crosswise into thin shreds. In small bowl,
lightly beat egg white, then mix in 1 TBS cornstach and 1 TBS wine,
stirring until cornstarch is dissolved. Add chicken and mix well to coat
all pieces. Let stand at room temperature 30 minutes.
Meanwhile, slice green onions on the diagonal into very thin slices.
Mince gingerroot and garlic. Combine Sauce ingredients, mixing well. Heat
wok or frying pan, add oil, and stir-fry chicken until no longer pink.
Remove chicken with a slotted spoon. Add onions, ginger and garlic to wok
and stirfry about 30 seconds, until ginger and garlic are fragrant but not
brown. Return chicken to wok, restir sauce ingredients and add to wok.
Cook, stirring constantly, until mixture is well combined, hot and bubbly
and thickens slightly. Turn off heat and splash with about 1 tsp of dark
sesame oil. Serve over rice. Makes 4 servings.
JAPANESE TEMPURA
The key to good tempura is fresh ingredients, lumpy batter and a constant oil temperature. Make the batter just before deep frying and do not over-mix it.
1 cups of sifted flour
1 egg yolk
1 cup of ice water
Oil for deep frying, 1 cup of flour, soy sauce for dipping
Assortment of fresh vegetables & seafood - choose several or try them all!
green beans - ends trimmed leave whole (my favorite - must try! very good!)
carrots - sliced diagonally about 1/4" thick
sweet potato - peeled, sliced about 1/4" thick
zucchini - sliced about 1/4" thick
white button mushrooms caps - halve if caps are large
onion - sliced in half lengthwise then slice 1/4" thick (run a toothpick through the layers to hold half rings together.)
Seafood
shrimp - shell and de-vein but leave tails attached (lay shrimp flat and slightly make 3-4 scores across the belly to prevent it from curling when frying)
white fresh fish fillet - remove any bones, cut fillets crosswise into bite-sized pieces
squid - cut squid into 1 1/2" squares then cross-score the outer, smooth side.
Prepare vegetables and fish and thoroughly dry with paper towel. Heat oil in a thick pot or deep fryer 350 degrees. In a mixing bowl, lightly beat egg yolk and pour in ice water, slightly mix. Add the flour all at once, stroke a few times with a fork, just till ingredients are loosely combined. The batter should be lumpy not smooth. If you over-mix till smooth the coating will become heavy and turn out oily.
Place 1 cup of flour on a plate, dip vegetables in the flour, shake off excess. Then dip in batter and lay in the hot oil and deep fry till golden brown and place on a plate with paper towels to allow excess oil to drain off. Skim the surface of the oil occasionally to keep it clean. After frying vegetables, do the same with the seafood. Serve with soy sauce for dipping.
MACARONI AND CHEESE
4 C. elbow macaroni, drained (approximately 2 C. uncooked)
2 C. grated cheddar cheese
3 eggs, beaten (see note)
1/2 C. sour cream
4 tbsp. (1/2 stick) butter, cut into pieces
1 t. salt
1 C. milk, or equivalent in evaporated milk
Preheat oven to 350° F. After macaroni has been boiled and drained, add cheddar cheese while macaroni is still hot. Combine remaining ingredients and add to macaroni mixture. Pour into casserole dish and bake for 30 to 45 minutes. Top with additional cheese, if desired.
Note: To keep eggs from curdling, let macaroni cool before adding eggs.
SMOTHERED PORK CHOPS
4 pork loin chops
1 teaspoon plus 1 tablespoon salt, divided
1 teaspoon plus 1 tablespoon ground black pepper, divided
2 cups plus 2 tablespoons all-purpose flour, divided
1/2 cup vegetable oil
1 large onions, coarsely chopped
1 green bell peppers, cored, seeded and
coarsely chopped
1 stalks celery, coarsely chopped
2 cups water
Trim excess fat from the edges of the pork chops. Sprinkle each with some of the 1 teaspoon salt and pepper. Season 2 cups flour with the remaining 1 tablespoon salt and pepper. Dredge chops in the flour until coated on all sides, shaking off excess flour.
Pour the vegetable oil in a deep, heavy skillet, such as cast iron, over medium-high heat. When the oil begins to shake slightly, add as many pork chops as will fit without crowding. Fry, turning once, until well-browned on both sides, about 5 minutes. Remove chops to a plate and repeat with remaining chops.
Pour off all but 1/4 cup drippings from the skillet. Reduce the heat to medium and add onions, green peppers and celery. Cook until brown and soft, about 10 minutes. Sprinkle 2 tablespoons flour over the vegetables and bottom of the skillet. Cook, stirring, until flour is golden brown. Slowly pour in 2 cups water. Stir, then cook until thickened.
Place pork chops in a Dutch oven or divide between two skillets. Top with the gravy and vegetables. Cover tightly and cook over low heat until pork chops are cooked through, about 15 minutes.
THAI CUCUMBER AND PEANUT SALAD
Ingredients:
2 medium cucumbers, peeled
2 tablespoons vegetable oil
1 small onion chopped finely
½ cup unsalted peanuts
3 tablespoons white vinegar
2 tablespoons lemon juice
1-teaspoon fish sauce
2 tablespoons palm sugar
½ teaspoon chili
1 cup chopped fresh coriander
2 teaspoons limes
Preparation:
Finely chop the cucumbers.
Leave them to drain in a sieve for half an hour.
Squeeze the drained cucumber to remove excess moisture and dry between paper towels.
Sauté onions and peanuts in oil for 2-3 minutes.
Mix vinegar, juice, zest, fish sauce and sugar.
Stir to dissolve.
Now mix all the ingredients together
Extra fish sauce or palm sugar may be added if desired.
Serve chilled |
