May 15, 2013
I have to say I’m really enjoying our Spring in Philadelphia lately. Normally, Spring lasts all of 3 days before it either gets cold again or boiling hot. But we’ve had so many crystal clear blue skies and moderate temperatures that I’m just beside myself. Having nicer weather not only puts me in a better mood but it tends to make me eat better also. This Spring Green Fried Rice is a perfect Spring meal. Sure, fried rice doesn’t sound like the healthiest thing but this version is flavorful, packed with veggies and not at all fattening.
Crunchy cabbage, sweet peas, crisp edamame and fresh ginger are mixed with brown rice and soy sauce. Lightly fried, this rice is also mixed with eggs to give it the typical eggy addition commonly found in fried rice. If you don’t like ginger, you can leave it out but I think the flavor of the ginger in this dish is really the best part. Instead of running to get take out fried rice next time, consider making this. You’ll save calories and money and you be happy with the results.
In a small bowl beat egg and 1 tsp. soy sauce; set aside.
In a wok or large skillet heat toasted sesame oil over medium heat. Add egg mixture; stir gently until set. Remove egg; cool slightly. Using your hands to roll the cooked egg into a log. Use a sharp knife, slice the egg into strips; set aside.
In the same skillet, heat vegetable oil over medium-high heat. Add garlic and ginger, cook 30 seconds. Add cabbage; cook and stir 2 minutes.
Add edamame and peas; cook for 2 minutes.
Add rice and 2 Tbsp. soy sauce. Cook and stir for 2 to 4 minutes or until heated through. Add egg mixture and green onion; cook and stir about 1 minute or until heated through.
Top with crushed red pepper, if desired.
Overall Rating: Love It
Source: Better Homes & Gardens magazine
April 29, 2013
I think I might have found the perfect meal. For someone who didn’t eat much Asian food as a kid, I have identified Asian flavors as being my favorite thing to make and eat. When I have nothing else to eat, my go-to is either chicken, rice, pasta or veggies with some kind of soy sauce-rice-vinegar-sriracha sauce. This Honey Cashew Chicken is exactly right up my alley. A little bit of protein, a little bit of veggies, a little bit of carbs in a sweet, spicy and salty sauce – Yes!
Bite-sized pieces of chicken are tossed in a light coating of cornstarch and cooked in a hot skillet with canola and sesame oil. Fresh broccoli, red pepper and edamame are added and stir-fried until perfectly crisp before being mixed with cashews and a perfect concoction of soy sauce, honey and sriracha. Served with a side of brown rice or quinoa, this will be a meal I will make again and again.
Combine chicken, cornstarch, salt and pepper in a bowl; toss to coat.
Heat a large skillet over medium-high heat. Add canola and sesame oils. Add chicken mixture, and sauté for 4 minutes or until lightly browned.
Increase heat to high, and add broccoli, edamame, garlic, onion and red pepper. Cook 5 minutes or until vegetables are crisp-tender and chicken is done, stirring frequently. Stir in cashews.
Combine vinegar and remaining ingredients in a small bowl; stir with a whisk. Add vinegar mixture to chicken mixture; toss to coat.
Serve with rice or quinoa.
Overall Rating: Love It
Source: Cooking Light magazine
April 25, 2013
Something must be going wrong in the universe because I’ve been craving salad. As in green leafy vegetables with other vegetables with a light dressing. When, why and how did this happen? I don’t even recognize myself in the mirror anymore. I’m specifically craving the Thai Chopped Chicken Salad from Panera Bread. I could eat it morning, noon and night. And there for a little while, I pretty much was. I got a little embarrassed at my local Panera after my third night in a row there and hoped and prayed that different staff was working and didn’t recognize my loser self. So I decided instead of spending money on this salad that I can’t get enough of, I might as well try to make my own. This Sesame-Lime Chicken Salad comes pretty close.
Romaine lettuce, chicken, carrots and red pepper are mixed together with a light sesame-lime dressing. Crispy Chinese noodles top the salad for crunch and toasted sesame seeds and cilantro are added for another layer of flavor. Instead of a jalapeño pepper, I used a good old red pepper which I cut up and roasted in the oven at 375 degrees for 15 minutes. To add a little bit of heat and make it a little bit more like Panera’s salad, I threw some dashes of peanut sauce over the top too (my favorite is House of Tsang’s Bangkok Padang Peanut Sauce). Luckily this recipe makes one gigantic bowl of salad so I can eat it often without worrying that someone out there might be judging me.
In a large bowl, whisk together the canola oil, lime juice, sugar, sesame oil, chili, ¾ teaspoon salt, and ¼ teaspoon black pepper. Add the lettuce, carrots, and chicken and toss to combine.
Serve the salad sprinkled with the sesame seeds, noodles, and cilantro.
Overall Rating: Love It
Source: Real Simple magazine