Salad
8 ounces uncooked vermicelli pasta
3/4 cup julienne-cut carrots, 2 inches long
3/4 cup julienne-cut zucchini,
2 inches long
3/4 cup chopped red bell pepper
1/3 cup sliced green onions with tops
3/4 pound deli roast turkey or chicken breast, cut 1/2 inch thick
(I usually add broccoli or pea pods... you can add any veggie you have on hand, and obviouly skip the meat if you're so inclined).
Dressing
1/4 cup vegetable oil
3 T. rice vinegar
3 T. reduced-sodium soy sauce
2 t. sugar
1/8 t. ground red pepper
1 t. finely chopped, peeled fresh gingerroot
1 garlic clove, pressed
Coarsely chopped peanuts or cashews and fresh cilantro (optional)
Intructions:
For salad, break vermicelli into quarters. Cook according to package directions; drain and rinse under cold running water using large Colander. Place vermicelli in large Colander Bowl and set aside.
Using Julienne Peeler, cut carrots and zucchini into julienne strips; cut strips into 2-inch pieces using Chef’s Knife. Chop bell pepper and slice green onions. Cut turkey into thin pieces, 2" long. Add vegetables and turkey to vermicelli.
For dressing, combine oil, vinegar, soy sauce, sugar and ground red pepper in Small Batter Bowl. Peel gingerroot; finely chop (or press in garlic press). Add gingerroot and garlic pressed with Garlic Press to batter bowl. Mix well using Stainless Steel Whisk. Pour dressing over salad; toss to coat. Cover and refrigerate at least 1 hour to allow flavors to blend. Spoon salad into serving bowl. Garnish with chopped peanuts and cilantro, if desired.
Yield: 6 servings
Cook’s Tips: This salad can be prepared up to 1 day in advance.
Per serving: (1 2/3 cups): Cal: 300, Fat 11 g, Sat. Fat 1.5 g, Chol: 25 mg, Carb: 35 g, Pro: 16 g, Sod: 980 mg, Fiber 2 g
*This is my all-time favorite Pampered Chef Recipe. Its great for a party, picnic or cookout because its better the longer it sits and marinates.
Showing posts with label Ginger. Show all posts
Showing posts with label Ginger. Show all posts
Sunday, August 2, 2009
Saturday, July 18, 2009
Sweet and Tangy Collard Greens
1-1/2 teaspoons vegetable oil
1/4 Vidalia or other sweet onion, sliced
3/4 pound collard greens - rinsed, trimmed and chopped
1/4 cup water
1 tablespoon and 1-1/2 teaspoons balsamic vinegar
1 tablespoon honey
1/2 teaspoon grated fresh ginger root
2 tablespoons and 1-1/2 teaspoons melted butter
salt and freshly ground black pepper to taste
Directions:
•Heat oil in large skillet over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Stir in collard greens, in batches if necessary, until they wilt slightly and all fit in the skillet. Pour in water and cook, stirring occasionally, until bright green and tender, 5 to 7 minutes, regulating heat to prevent burning. Drain.
•Meanwhile, whisk vinegar, honey, ginger and butter together in a serving bowl for dressing. Add greens to bowl and toss with dressing. Season to taste with salt and pepper; serve warm.
Notes:
I've only made this once. Thought the greens could have been cooked longer.
1/4 Vidalia or other sweet onion, sliced
3/4 pound collard greens - rinsed, trimmed and chopped
1/4 cup water
1 tablespoon and 1-1/2 teaspoons balsamic vinegar
1 tablespoon honey
1/2 teaspoon grated fresh ginger root
2 tablespoons and 1-1/2 teaspoons melted butter
salt and freshly ground black pepper to taste
Directions:
•Heat oil in large skillet over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Stir in collard greens, in batches if necessary, until they wilt slightly and all fit in the skillet. Pour in water and cook, stirring occasionally, until bright green and tender, 5 to 7 minutes, regulating heat to prevent burning. Drain.
•Meanwhile, whisk vinegar, honey, ginger and butter together in a serving bowl for dressing. Add greens to bowl and toss with dressing. Season to taste with salt and pepper; serve warm.
Notes:
I've only made this once. Thought the greens could have been cooked longer.
Emeril's Cabbage Lo Mein
Emeril's Cabbage Lo Mein
Ingredients:
12 ounces Chinese egg noodles
1 cup chicken stock
¼ cup orange juice
3 tablespoons oyster sauce
2 tablespoons dark soy sauce
2 tablespoons honey
1 tablespoon sesame oil
2 teaspoons chili garlic sauce
*optional 2 tablespoons peanut oil
1 tablespoon minced garlic
1 tablespoon minced green onion
2 teaspoons minced ginger
12 cups baby bok choy, Napa cabbage, savoy cabbage or any mixed hearty greens, julienned
2 cups snow peas, cut in ½ on a bias
1 cup bean sprouts
½ cup crushed peanuts, for garnish
Method:
In a large pot of boiling, salted water, cook the noodles according to the package directions until barely tender and drain.
In a small bowl, combine the chicken stock, orange juice, oyster sauce, soy sauce, honey, and sesame oil and chili garlic sauce.
Heat a large high sided sauté pan over medium high heat, when hot add the peanut oil, garlic, green onion and ginger and sauté until fragrant, one minute. Add the bok choy, snow peas and bean sprouts and cook until the greens are crisp tender, 3 to 4 minutes. Add the sauce and the noodles to the pan and toss to thoroughly coat.
Sprinkle with the crushed peanuts and serve immediately.
Yield: 4 servings
Ingredients:
12 ounces Chinese egg noodles
1 cup chicken stock
¼ cup orange juice
3 tablespoons oyster sauce
2 tablespoons dark soy sauce
2 tablespoons honey
1 tablespoon sesame oil
2 teaspoons chili garlic sauce
*optional 2 tablespoons peanut oil
1 tablespoon minced garlic
1 tablespoon minced green onion
2 teaspoons minced ginger
12 cups baby bok choy, Napa cabbage, savoy cabbage or any mixed hearty greens, julienned
2 cups snow peas, cut in ½ on a bias
1 cup bean sprouts
½ cup crushed peanuts, for garnish
Method:
In a large pot of boiling, salted water, cook the noodles according to the package directions until barely tender and drain.
In a small bowl, combine the chicken stock, orange juice, oyster sauce, soy sauce, honey, and sesame oil and chili garlic sauce.
Heat a large high sided sauté pan over medium high heat, when hot add the peanut oil, garlic, green onion and ginger and sauté until fragrant, one minute. Add the bok choy, snow peas and bean sprouts and cook until the greens are crisp tender, 3 to 4 minutes. Add the sauce and the noodles to the pan and toss to thoroughly coat.
Sprinkle with the crushed peanuts and serve immediately.
Yield: 4 servings
Emeril's Mongolian Style BBQ
Emeril's Mongolian Style BBQ
Ingredients:
For the base marinade:
3 tablespoons minced garlic
3 tablespoons minced ginger
½ cup sake
2 tablespoons rice wine vinegar
3 tablespoons sesame oil
2 tablespoons low sodium soy sauce
1 tablespoon oyster sauce
2 tablespoons mirin
¼ cup hoisin sauce
1 bunch scallions, green and white parts chopped
For the pork: 1 pound pork loin, sliced thinly on the bias 1 teaspoon crushed red pepper 2 limes, juiced
For the chicken:1 cup orange juice 2 boneless, skinless chicken breasts
For the vegetables:2 zucchinis, thinly sliced 2 summer squash, thinly sliced
For serving:1 head red leaf lettuce, washed and separated into leaves 1 cup mung bean sprouts Kimchi Steamed short grain sticky rice
First, make the base marinade by whisking all of the sauce ingredients together in a large, non-reactive bowl. Once it's combined well, separate the sauce into three containers, which will be for the pork, chicken and veggies.
For the pork marinade, add the crushed red pepper and lime juice to the marinade in the first container and then add the pork loin, turning the pieces to coat. Cove the container and marinate for 1 to 2 hours.
For the chicken, add the orange juice to the base marinade in the second container and add the chicken, turning to coat. Cover the container and marinate for 1 to 2 hours.
For the veggies, simply add the zucchini and summer squash to the base marinade in the last container and toss to coat. Cover the container and marinate for 1 to 2 hours.
Heat a griddle to medium high and when hot brush with 1 tablespoon peanut oil. Remove the vegetables from the marinade and lay them on the griddle. Cook the vegetables until just tender and move to the cooler side of the griddle. Add 1 to 2 tablespoons of the reserved sauce to the vegetables, when bubbly remove the vegetables and transfer to a serving platter. Keep warm in the oven while cooking the meats.
Add the remaining tablespoon of peanut oil to the griddle. Remove the pork and chicken from their marinades. When the griddle is hot add the chicken on one side of the griddle and the pork on the other. Do not over crowd the griddle, if necessary cook in batches. Cook the pork for 2 to 3 minutes per side. Cook the chicken for 8 minutes per side, or until an instant read thermometer inserted into the thickest part of the breast reads 170 degrees.
Transfer the cooked meat to the warm serving platter with vegetables.
This meal is best served family style, with the lettuce leaves, bean sprouts, kimchi, and sticky rice alongside the warm platter of meat and vegetables.
Yield: 6 to 8 servings
Ingredients:
For the base marinade:
3 tablespoons minced garlic
3 tablespoons minced ginger
½ cup sake
2 tablespoons rice wine vinegar
3 tablespoons sesame oil
2 tablespoons low sodium soy sauce
1 tablespoon oyster sauce
2 tablespoons mirin
¼ cup hoisin sauce
1 bunch scallions, green and white parts chopped
For the pork: 1 pound pork loin, sliced thinly on the bias 1 teaspoon crushed red pepper 2 limes, juiced
For the chicken:1 cup orange juice 2 boneless, skinless chicken breasts
For the vegetables:2 zucchinis, thinly sliced 2 summer squash, thinly sliced
For serving:1 head red leaf lettuce, washed and separated into leaves 1 cup mung bean sprouts Kimchi Steamed short grain sticky rice
First, make the base marinade by whisking all of the sauce ingredients together in a large, non-reactive bowl. Once it's combined well, separate the sauce into three containers, which will be for the pork, chicken and veggies.
For the pork marinade, add the crushed red pepper and lime juice to the marinade in the first container and then add the pork loin, turning the pieces to coat. Cove the container and marinate for 1 to 2 hours.
For the chicken, add the orange juice to the base marinade in the second container and add the chicken, turning to coat. Cover the container and marinate for 1 to 2 hours.
For the veggies, simply add the zucchini and summer squash to the base marinade in the last container and toss to coat. Cover the container and marinate for 1 to 2 hours.
Heat a griddle to medium high and when hot brush with 1 tablespoon peanut oil. Remove the vegetables from the marinade and lay them on the griddle. Cook the vegetables until just tender and move to the cooler side of the griddle. Add 1 to 2 tablespoons of the reserved sauce to the vegetables, when bubbly remove the vegetables and transfer to a serving platter. Keep warm in the oven while cooking the meats.
Add the remaining tablespoon of peanut oil to the griddle. Remove the pork and chicken from their marinades. When the griddle is hot add the chicken on one side of the griddle and the pork on the other. Do not over crowd the griddle, if necessary cook in batches. Cook the pork for 2 to 3 minutes per side. Cook the chicken for 8 minutes per side, or until an instant read thermometer inserted into the thickest part of the breast reads 170 degrees.
Transfer the cooked meat to the warm serving platter with vegetables.
This meal is best served family style, with the lettuce leaves, bean sprouts, kimchi, and sticky rice alongside the warm platter of meat and vegetables.
Yield: 6 to 8 servings
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