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Thursday, June 29, 2017

Egg Foo Yong With Greens and Onion




                                            Deb Lindsey for The Washington Post
 
This is an easy pancake that you’ve probably made before under a different recipe name; while some type of meat is a typical component, you won’t miss it here. It's good for breakfast, too.
Serve with fried rice.
Where to Buy: Choy sum is a leafy Asian green whose crisp, slim stems work well here. If you can’t find it at the supermarket, use the stems of broccolini, or peeled broccoli stems, instead.

 tested size: 2 servings
Ingredients
  • 1 small red or white onion
  • 4 ounces choy sum (see headnote)
  • 3 large eggs
  • 1 chicken bouillon cube
  • Large pinch sugar
  • Large pinch kosher salt
  • 2 teaspoons vegetable oil

    directions
    Peel the onion and cut it in half, then into very thin half-moon slices. Coarsely chop the choy sum stems, to yield at least 2 cups. Reserve the leaves for another use, if desired.
    Whisk the eggs lightly in a medium bowl. Crush enough of the bouillon cube to yield 1/2 teaspoon, then add it to the bowl, along with the sugar and salt, whisking to incorporate.
    Heat the oil in a medium nonstick skillet over medium heat. Once the oil shimmers, add the onion and stir to coat. Cook for about 5 minutes, stirring once or twice, until softened.
    Distribute the choy sum evenly over the onion; cook for about 3 minutes, then gently pour in the egg mixture, tilting the pan so the egg runs evenly around the vegetables. Use a wooden spatula to stir the eggs once around the pan, then cook for 2 or 3 minutes, undisturbed, until browned on the bottom and the edges are set.
    Use the spatula to cut the egg foo yong in half, then turn each half over. Cook for a minute or two, until lightly browned on the second side. Divide between individual plates; serve right away.




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Monday, June 26, 2017

Mushroom Ravioli with Diced Chicken Breast



A simple pasta dish of chicken and mushrooms that is sure to warm you.

Ingredients

  • 24 oz spicy tomato & basil pasta sauce
  • 2 cups mushroom pieces
  • 28 oz boneless skinless chicken breast
  • 2 oz sweet onions
  • 1 tbsp olive oil
  • 18 oz mushroom ravioli

Directions

  1. Dice chicken and onions. Season as necessary. Sauté with olive oil in very large chicken-fryer pan or 6 qt pot until done.
  2. Add pasta sauce and drained mushrooms to chicken and onions and heat through.
  3. Cook pasta as directed. Drain.
  4. Mix ravioli into pasta sauce mixture. Let sit 10 minutes.
  5. Top with a little shaved parmesan if desired. Enjoy.


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Thursday, June 22, 2017

Crispy Spiced Chickpeas Salad With Tahini Dressing



                                                                 Deb Lindsey for The Washington Post


This salad gets its inspiration from the elements that fill a falafel sandwich, with warm, crunchy, cumin-spiced chickpeas, crisp lettuce, cucumber, tomato and red onion in a lemon-tahini dressing.
Enjoy it as a starter or as part of a mezze spread, or double the portion and have it as a main course with some warm pita.


Tested size: 6 servings
Ingredients
  • For the dressing
  • 3 tablespoons tahini, well stirred
  • 3 tablespoons water
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • For the salad
  • 2 hearts of romaine lettuce, shredded (about 7 cups)
  • 1/2 English cucumber, quartered and sliced
  • 1 cup halved grape tomatoes
  • 1/4 cup thinly sliced red onion
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • Pinch ground cayenne pepper
  • 1/4 teaspoon salt
  • One 15-ounce can no-salt-added chickpeas
  • 2 tablespoons olive oil
     
    Directions
    For the dressing. Whisk the tahini, water and lemon juice together in a medium bowl, until creamy and well blended. Stir in the parsley, salt and black pepper.
    For the salad: Toss the lettuce, cucumber, tomatoes and red onion together in a large bowl.
    Combine the cumin, coriander, cayenne pepper and salt in a small bowl.
    Drain and rinse the chickpeas, then dry them as thoroughly as possible by placing them on top of a paper towel in a bowl and patting them dry with an additional paper towel. Remove and discard any skins that fall off, but don’t worry about getting them all.
    Heat the oil in a medium skillet over medium-high heat. Add the chickpeas and cook for 8 to 10 minutes, shaking or stirring occasionally until they have crisped and become lightly browned. Stir in the spice mixture and toss to coat, then transfer the chickpeas to a plate.
    Add the dressing to the salad and toss to incorporate, then toss in the chickpeas and serve.
     

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Tuesday, June 20, 2017

Steak with chimichurri sauce



It's time to fire up the barbecue. Before grilling this recipe's skirt steak, try marinating it in chimichurri — a tangy green sauce from Argentina made with parsley and garlic.



Dietitian's tip:

Chimichurri is also great with seafood. Just cut the marinating time to 15 minutes so the seafood doesn't get mushy or begin to cook from the acid in the marinade.

Ingredients

  1. 1 pound skirt steak
  2. 1/2 cup red wine vinegar
  3. 1/2 cup olive oil
  4. 2 shallots
  5. 4 garlic cloves
  6. 1/2 bunch cilantro leaves
  7. 2 tablespoons parsley
  8. 1 tablespoon fresh oregano
  9. 1 teaspoon crushed red pepper flakes
  10. 1/2 teaspoon sugar
  11. 1/4 teaspoon kosher salt

Directions

Clean and trim the excess fat and tissue from skirt steak. If needed, cut the skirt steak to a size that will lie flat on the grill or the cast-iron skillet.
In a food processor, combine vinegar, oil, shallots, garlic, cilantro, parsley, oregano, crushed pepper flakes and sugar. Once the marinade is blended, it should be a little thick and very green. Place the marinade in a bowl with the steak and let marinate overnight in the refrigerator.
Heat the grill or the cast-iron skillet to high. Remove the meat from the refrigerator to let it come to room temperature, about 20 minutes.
Place the meat on a hot grill or cast-iron skillet for about 2-4 minutes to allow grill marks to be made before turning or flipping. After both sides have grill marks on them, remove the meat from heat and place on a cutting board. Cut steak into 2-inch thick pieces, then turn and cut against the grain. Sprinkle with salt. Serve.



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Wednesday, June 14, 2017

Meatball and TATER TOTS Packets





  •  
     
     

    Make It

     Heat grill to medium heat.

    Place potatoes on 8 large sheets of heavy-duty foil sprayed with cooking spray. Mix ketchup and A.1. until blended; drizzle half evenly over potatoes. Top with mixed vegetables, Perfectly Portioned Meatballs, remaining ketchup mixture and cheddar. Fold foil to make 8 packets. 

    Grill 10 to 15 min. or until heated through. Cut slits in foil to release steam before opening packets.

     

     


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Thursday, June 8, 2017

Rice noodles with spring vegetables




Dietitian's tip:

Reduced-sodium soy sauce has one-fourth less sodium than regular soy sauce, while low-sodium soy sauce has about half the sodium

Ingredients

  1. 1 package (8 ounces) rice noodles
  2. 1 tablespoon peanut oil
  3. 1 tablespoon sesame oil
  4. 1 tablespoon grated fresh ginger
  5. 2 garlic cloves, finely chopped
  6. 2 tablespoons low-sodium soy sauce
  7. 1 cup small broccoli florets
  8. 1 cup fresh bean sprouts
  9. 8 cherry tomatoes, halved
  10. 1 cup chopped fresh spinach
  11. 2 scallions, chopped
  12. Crushed red chili flakes (optional)

Directions

Fill a large pot 3/4 full with water and bring to boil. Add the noodles and cook until tender, 5 to 6 minutes, or according to the package directions. Drain and rinse the noodles thoroughly with cold water. Set aside.
In a large stockpot or frying pan, heat the oils over medium heat. Add ginger and garlic and stir-fry until fragrant. Stir in the soy sauce and broccoli and continue to cook over medium heat for about 3 minutes. Add remaining vegetables and cooked noodles and toss until warmed through.
Divide the noodles among warmed individual plates and top with crushed red chili flakes, if desired. Serve immediately.



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Monday, June 5, 2017

Strawberry Cream Cheese Crescents




 That pricey coffee chain doesn't need your hard-earned money! Make your own baked goods with crescent rolls, cream cheese spread and chopped nuts.

What You Need


 

Make It

 Heat oven to 375ºF.
 Mix cream cheese spread and nuts until blended.

 Separate each can of dough into 8 triangles; cut each triangle lengthwise in half. Spread with cream cheese mixture, using about 1 tsp. cream cheese mixture for each triangle. Roll up, starting at short side of each

 Place, point sides down, on baking sheet.

 Bake 12 to 15 min. or until golden brown. Serve warm

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Saturday, June 3, 2017

Smoky Mexican Pork Stir Fry


Ingredients

  • 1 Fresh Tenderloin, about 12 oz.
  • 3 lettuce, coarsely chopped
  • 4 Hickory Bacon, diced
  • 1 chipotle chile, drained; (rehydrated in warm water if dried); chopped
  • 1 tablespoon vegetable oil
  • 1 teaspoon cumin, ground
  • 1 teaspoon oregano, dried
  • 2 cloves garlic, crushed
  • 1 red bell pepper, cut into thin strips
  • 1 small onion, cut in half and thinly sliced

Cooking Instructions

  1. Slice pork tenderloin in half lengthwise, and then cut crosswise thinly. Toss pork, bacon and chipotle pieces together in small bowl; set aside.
  2. Combine oil, cumin, oregano and garlic in large nonstick skillet over medium-high heat. Add bell pepper and onion; stir-fry 2 to 3 minutes or until crisp-tender. Remove and reserve. Stir-fry pork, bacon and chipotle in same skillet 2 to 3 minutes or until pork is just done (internal temp 155°F) and bacon is crisp. Return vegetables to the skillet and heat through.
  3. Spoon meat and vegetables over bed of lettuce.


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