Ginger
Chicken Stir-Fry
Ingredients:
-2 teaspoons cornstarch
-1 1/2 cups Chicken Broth
-2 tablespoons soy sauce
-2 teaspoons lemon juice
-2 teaspoons fresh grated ginger root
-2 tablespoons vegetable oil
-1 lb. skinless, boneless chicken breast, cut into strips
-4 cups broccoli flowerets
-2 medium carrots, sliced (about 1 cup)
-1 small onion, chopped (about 1/4 cup)
-1/4 cup chopped fresh cilantro leaves
-3 cups hot cooked regular brown rice
1. Mix cornstarch, broth, soy
sauce,
lemon juice and ginger until smooth; set aside
2. Heat 1 tablespoon oil in medium skillet over medium-high heat
3. Add chicken and stir-fry until browned and done; remove chicken
4. Heat remaining oil over medium heat
5. Add broccoli, carrots and onion and stir-fry until tender-crisp
6. Stir cornstarch mixture and add
7. Cook until mixture boils and thickens, stirring constantly
8. Return chicken to skillet and heat through
9. Sprinkle with cilantro
10. Serve over rice
3.Linguine
with Lemon Shrimp
Ingredients:
Lemon oil:
-1/2 cup extra-virgin olive oil
-1 lemon, zested
Pasta:
-1 pound linguine pasta
-2 tablespoons olive oil
-2 shallots, diced
-2 garlic cloves, minced
-1 pound frozen shrimp
-1/4 cup lemon juice (about 2 lemons)
-1 lemon, zested
-1 teaspoon salt
-1/2 teaspoon freshly ground black pepper
-3 cups arugula
-1/3 cup chopped fresh flat-leaf parsley
1. Combine the olive oil and the
lemon zest in a small bowl and reserve
2. Bring a large pot of salted water to a boil over high heat
3. Add the pasta and cook until tender but still firm to the bite, stirring
occasionally, about 8 to 10 minutes
4. Drain pasta, reserving 1 cup of the cooking liquid
5. Meanwhile, in a large, heavy skillet warm the olive oil over medium heat
6. Add the shallots and garlic and cook for 2 minutes
7. Add the shrimp and cook until pink, about 5 minutes
8. Add the cooked linguine, lemon juice, lemon zest, salt, and pepper
9. Toss to combine
10. Turn off the heat and add the arugula
11. Using a mesh sieve, strain the lemon zest out of the reserved lemon olive
oil and add the oil to the pasta
12. Add the chopped parsley to the pasta and toss to combine
13. Serve immediately
4.Salmon
with Apricot Glaze
Ingredients:
-4 (6 ounce) salmon fillets
-1 1/2 teaspoons minced garlic
-1/2 teaspoon salt
-1/4 teaspoon ground black pepper
Glaze:
-1/4 cup apricot nectar
-1/4 cup apricot preserves
-1 tablespoon Dijon mustard
-1 1/2 teaspoons white wine vinegar
-1 1/2 teaspoons honey
-1/4 teaspoon salt
-1/4 teaspoon ground black pepper
1. Prepare grill
2. To prepare fish, sprinkle evenly with garlic, 1/2 teaspoon salt, and 1/4
teaspoon pepper
3. Cover and refrigerate 15 minutes
4. To prepare glaze, combine nectar, preserves, mustard, wine vinegar, honey,
salt, and pepper in a small saucepan; bring to a boil
5. Reduce heat, and simmer until reduced to 1/4 cup (about 10 minutes)
6. Remove from heat and set aside
7. Place fillet, skin side up, on a grill rack coated with cooking spray
8. Grill 2 minutes; carefully turn over, and grill 4 minutes or until fish
flakes easily when tested with a fork
9. Brush each fillet with 1 tablespoon glaze and grill 30 seconds
5.Minty
Grilled Fish
Ingredients:
-2 limes freshly squeezed
-1 tablespoon olive oil
-2 tablespoons soy sauce
-2 medium cloves garlic, minced
-1/4 cup dry white wine
-2 tablespoons fresh mint leaves
-1 1/2 inch thick fish fillets (mahi-mahi, tuna, or whitefish)
1. Make the marinade by combining
all ingredients, except fish, in a bowl
2. Place fillets in a shallow dish just large enough to accommodate them
3. Pour marinade over fish and turn it, coating both sides. marinate in
refrigerator for 1 1/2 to 2 hours, turning several times and spooning marinade
over the tops of the fillets
4. Grill over medium hot fire, 8-10 minutes per side, basting before you turn
6.chicken lo mein
Ingredients:
-1/2 lb. spaghetti, uncooked
-1/4 cup Asian Toasted Sesame Dressing
-1 lb. boneless skinless chicken breasts, cut into strips
-2 cloves garlic, minced
-1 pkg. (16 oz.) frozen bell pepper and onion strips, thawed, drained
-1/2 cup chicken broth
-1 tablespoon peanut butter
-1/4 cup lite soy sauce
-2 tablespoons chopped cilantro
-2 tablespoons chopped Peanuts
1. Cook spaghetti in large
saucepan as directed on package
2. Meanwhile, heat dressing in large nonstick skillet on medium-high heat
3. Add chicken and garlic; stir-fry 3 minutes or until chicken is no longer
pink
4. Add peppers, onions, broth and peanut butter; stir-fry an additional 3 to 4
minutes or until chicken is cooked through
5. Drain spaghetti; return to pan
6. Add chicken mixture and soy sauce; mix well
7. Spoon onto serving platter; sprinkle with cilantro and peanuts
7.Seared
Scallops with Mimosa Dressing
Ingredients:
-2 pounds sea scallops
-2 teaspoons Cajun seasoning
-2 teaspoons olive oil
-1/2 teaspoon salt
-Dash freshly ground pepper
-1 tablespoon olive oil
-2 teaspoons unsalted butter
-2 teaspoons parsley, finely chopped
-2 teaspoons fresh dill, chopped
1. In a food storage bag, toss
scallops gently with the Cajun seasoning, 2 teaspoons olive oil, salt, and
pepper
2. Refrigerate for about 1 hour
3. Heat the 1 tablespoon olive oil and 2 teaspoons of butter in a large skillet
over high heat
4. With tongs, arrange the scallops in the hot fat and cook for about 2 to 3
minutes on each side, or until nicely browned
5. Serve with Mimosa Dressing and herbs
Mimosa Dressing:
-1/4 cup honey
-1/3 cup orange juice concentrate
-2 tablespoons white wine vinegar
-Salt and fresh ground black pepper, to taste
1. Combine honey, orange juice
concentrate, and vinegar in a medium saucepan
2. Simmer for 5 minutes, or until slightly reduced
3. Add salt and pepper to taste
|
Comments
Post a Comment
Do not enter any spam link in the comment box