September 26, 2009 at 3:44 pm (Side Dish)
Tags: asian, cucumber, miso
Source: Cooking Light June 2009
Yield
6 servings (serving size: 4 cucumber spears)
Ingredients
- 1/4 cup white miso (soybean paste)
- 1 tablespoon fresh lime juice
- 1 tablespoon mirin (sweet rice wine)
- 1 teaspoon dark sesame oil
- 6 medium pickling cucumbers (about 2 1/4 pounds), quartered lengthwise
- Cooking spray
- 1 teaspoon sesame seeds, toasted
- 1/4 teaspoon freshly ground black pepper
Preparation
1. Combine first 4 ingredients in a large bowl, stirring with a whisk. Add cucumbers to bowl, tossing to coat. Cover and marinate in refrigerator 1 1/2 hours.
2. Prepare grill to medium-high heat.
3. Remove cucumbers from bowl, reserving marinade. Arrange cucumbers in a single layer on grill rack coated with cooking spray; grill for 2 minutes, brushing cucumbers with reserved marinade. Turn cucumbers over, and grill for 3 minutes or until browned, brushing with reserved marinade.
4. Sprinkle cucumbers with sesame seeds and pepper. Serve immediately.
Nutritional Information
- Calories: 54
- Fat: 1g (sat 0.1g,mono 0.3g,poly 0.3g)
- Protein: 3.8g
- Carbohydrate: 8.6g
- Fiber: 3.8g
- Cholesterol: 0.0mg
- Iron: 2.1mg
- Sodium: 360mg
- Calcium: 35mg
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September 26, 2009 at 2:41 pm (Main Dish)
Tags: asian, chicken, peanut
Source: Cooking Light August 2008
Yield
12 servings (serving size: 3/4 cup chicken mixture, 2/3 cup brown rice, and 1 tablespoon yogurt)
Ingredients
- 1 tablespoon peanut oil
- 1 cup chopped onion (about 1 medium)
- 1 1/2 tablespoons minced garlic (about 4 cloves)
- 2 1/2 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
- 1/3 cup chunky peanut butter
- 1 1/2 teaspoons curry powder
- 1 teaspoon salt
- 1 teaspoon crushed red pepper
- 1/2 teaspoon freshly ground black pepper
- 1 (6-ounce) can tomato paste
- 3 cups chopped plum tomato (about 6 tomatoes)
- 2 (14-ounce) cans fat-free, less-sodium chicken broth
- 8 cups hot cooked brown rice
- 3/4 cup 2% Greek-style yogurt (such as Fage)
Preparation
1. Heat oil in a Dutch oven over medium heat. Add onion and garlic to pan; cook 5 minutes or until tender, stirring frequently. Add chicken to pan; cook 4 minutes or until chicken is done, stirring frequently. Stir in peanut butter and next 5 ingredients (through tomato paste); cook 1 minute. Add tomato and broth to pan; bring to a boil. Reduce heat, and simmer 30 minutes or until slightly thickened, stirring occasionally. Serve chicken mixture over rice; top each serving with yogurt.
Nutritional Information
- Calories: 340 (20% from fat)
- Fat: 7.6g (sat 1.6g,mono 3.1g,poly 2.2g)
- Protein: 30g
- Carbohydrate: 38g
- Fiber: 4.6g
- Cholesterol: 56mg
- Iron: 2.1mg
- Sodium: 523mg
- Calcium: 59mg
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February 5, 2009 at 10:10 pm (Main Dish)
Tags: asian, chicken, ginger
This recipe just sounds good doesn’t it? We tried this recipe for the first time tonight, and I was impressed with how quick and easy it was. It’s a company-worthy dish, so invite yourself over and we’ll cook it again.
I found out that my camera has a cuisine setting and even though I haven’t completely figured it out yet, this picture kind of shows that the sauce gets thick and coats the chicken in caramelized gingery goodness.
Chili paste, sesame oil, and fresh ginger are pantry staples for us, but they are cheap and easy to find if they aren’t for you. We ate this with broccoli and also had steamed green beans that I tossed with a tiny bit of sesame oil and red pepper flakes–it would be good over rice as well.
Ingredients
- 1 tablespoon canola oil
- 2 tablespoons sugar
- 1 1/2 tablespoons low-sodium soy sauce
- 1 teaspoon chile paste with garlic (such as sambal oelek)
- 1 teaspoon grated fresh ginger
- 3/4 cup fat-free, less-sodium chicken broth
- 1 teaspoon sesame oil
- 4 (6-ounce) skinless, boneless chicken breast halves, thinly sliced
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon salt
Instructions
1. Heat canola oil in a large nonstick skillet over medium heat.
2. Add sugar to pan; cook 1 minute or until sugar dissolves and is lightly browned.
3. Combine soy sauce, chile paste, and ginger in a small bowl; add to pan.
4. Add chicken broth, sesame oil, and chicken to pan; cook 5 minutes or until chicken is done, stirring occasionally.
5. Remove chicken from pan with a slotted spoon. Simmer sauce 10 minutes or until slightly thickened.
6. Return chicken to pan; toss to coat. Sprinkle evenly with pepper and salt.
Yield
4 cups (serving size: 1 cup)
Source:
Cooking Light, May 2008
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September 30, 2008 at 8:24 pm (Main Dish)
Tags: asian, chicken, stir fry
Back before Rachel Ray had an empire (don’t even get me started), her first cookbook, 30 Minute Meals, was a quaint and handy cookbook with one color printing and simple graphics. It’s writing style is the tiniest bit annoying and foreshadows her present day total personality exaggeration and saturation, but it has a lot of great recipes. For example, the real title of this recipe is “Cashew! God Bless You Chicken.” Seriously, can you imagine me saying, “Sweetie, do you want me to cook Cashew! God Bless You Chicken tonight?” Call it whatever you want, this stuff is good, especially once we took our usual personal liberties with recipe interpretation.
Ingredients and Instructions
1 pound of boneless, skinless chicken breast, diced
Combine chicken in bowl with:
1 tablespoon (once around the bowl) sesame oil
2 cloves garlic, minced
2 tablespoons (a couple of glugs) rice wine, rice vinegar, or dry sherry
A couple of shakes of red pepper flakes
Black pepper, to taste
Set it aside and let it hang out.
1 tablespoon sesame oil
1 large carrot, peeled and diced (we usually use more carrot)
1 medium onion, large dice (we added this to the recipe)
1 can (7oz) sliced water chestnuts, drained and chops (yuck–water chestnuts are gross and we leave them out)
1 red pepper (we use a green pepper, and cook it in a separate pan since Katie won’t eat it)
3 heaping tablespoons hoisin sauce
A couple of handfuls unsalted cashews
3 green onions, thinly sliced on an angle.
Heat oil in wok or large nonstick skillet over medium-high heat. Add carrot and stir-fry for 2 or 3 minutes. Add the coated chicken and onion and cook another 3 or 4 minutes, or until done. Add the hoisin sauce and toss to coat evenly. Serve chicken over rice, and top with cashews and green onions.
Serves at least 4.
Notes:
Don’t get Kikkoman hoisin sauce, even though it’s probably the easiest brand to find– it has WAY too much Chinese Five Spice Powder flavor which we don’t really care for. Also, sesame oil is awesome, but smokes easily and will taste burned if you go crazy with the heat.
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September 21, 2008 at 6:56 pm (Main Dish)
Tags: asian, pork
Source: Cooking Light, July 2006 (with small changes by Katie)
Ingredients
- 1 pound pork tenderloin
- 2 tablespoons cornstarch, divided
- 1/3 cup fat-free, less-sodium chicken broth
- 1/4 cup orange juice (plus some zest if using fresh oranges)
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon chili garlic sauce
- 1/4 teaspoon salt
- Cooking spray
- 1 1/2 teaspoons canola oil
- 2 cups matchstick-cut carrots
- 1/4 cup water
- 2 teaspoons grated fresh ginger
- 2 teaspoons minced garlic
- 1/3 cup diagonally cut green onions
- Sliced green onions for garnish
Instructions
Cut pork into 2 x 1/4-inch-wide strips. Combine pork and 1 tablespoon cornstarch in a bowl; toss well. Combine remaining 1 tablespoon cornstarch, broth, and next 4 ingredients (through salt).
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan; sauté 3 minutes or until desired degree of doneness; stir frequently. Remove pork from pan.
Heat oil in pan. Add carrots, 1/4 cup water, ginger, and garlic to pan; cook 1 1/2 minutes, scraping pan to loosen browned bits. Return pork to pan. Stir in broth mixture; bring to a boil. Cook 30 seconds. Stir in 1/3 cup onions. Serve immediately. Garnish with sliced onions, if desired.
Notes
This dish is so good that I remember when we made it for the first time–in our tiny kitchen in Takoma Park, MD. Cutting the carrots into matchsticks may take longer, but I highly recommend doing it (I also find it fun and relaxing)–they also get cooked to a better consistency more easily when cut into sticks and not discs.
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