Real Simple
Ingredients:
1 Tablespoon canola oil
4 6-ounce boneless, skinless chicken breasts, cut into 1-inch pieces
Kosher salt and black pepper
4 heads baby bok choy, quartered lengthwise
1/4 cup low-sodium soy sauce
1/4 cup store-bought barbecue sauce
4 scallions, thinly sliced
Preparation:
Heat the oil in a large skillet over medium-high heat. Season the chicken with 1/4 teaspoon each salt and pepper and cook, tossing occasionally, until browned and cooked through, 4 to 6 minutes. Transfer to a plate. Add the bok choy and 1/4 cup water to the skillet. Cover and cook until the bok choy is just tender, 3 to 4 minutes. In a small bowl, combine the soy sauce, barbecue sauce, and scallions. Add to the skillet and cook, tossing, until heated through, 1 to 2 minutes.
Sunday, December 14, 2008
Halibut with Lentils and Mustard Sauce
Real Simple
Ingredients:
2 Tbsp EVOO
1 large onion, chopped
2 cloves garlic, chopped
1 medium sweet potato, peeled and cut into 1/4-inch pieces
2 1/2 cups low-sodium chicken broth
1 3/4 cups green lentils, rinsed (1/2 pound)
Kosher salt and black pepper
4 6-ounce pieces of halibut filet
1/4 cup Dijon mustard
1/4 cup dry white wine
1 Tbsp chopped fresh tarragon
Preparation:
Heat 1 Tbsp of the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened, 5 to 6 minutes. Add the garlic and sweet potato and cook, stirring, for 1 minute. Add the broth and lentils and simmer, covered, until the lentils are tender, 20 to 25 minutes. Season with 1/2 teaspoon each salt and pepper. Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium-high heat. Season the fish with salt and pepper. Cook until opaque throughout, 3 to 5 minutes per side. In a bowl, whisk together the mustard, wine and tarragon. Drizzle over the fish and lentils.
Ingredients:
2 Tbsp EVOO
1 large onion, chopped
2 cloves garlic, chopped
1 medium sweet potato, peeled and cut into 1/4-inch pieces
2 1/2 cups low-sodium chicken broth
1 3/4 cups green lentils, rinsed (1/2 pound)
Kosher salt and black pepper
4 6-ounce pieces of halibut filet
1/4 cup Dijon mustard
1/4 cup dry white wine
1 Tbsp chopped fresh tarragon
Preparation:
Heat 1 Tbsp of the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened, 5 to 6 minutes. Add the garlic and sweet potato and cook, stirring, for 1 minute. Add the broth and lentils and simmer, covered, until the lentils are tender, 20 to 25 minutes. Season with 1/2 teaspoon each salt and pepper. Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium-high heat. Season the fish with salt and pepper. Cook until opaque throughout, 3 to 5 minutes per side. In a bowl, whisk together the mustard, wine and tarragon. Drizzle over the fish and lentils.
Asian Short Ribs (Slow Cooker)
Real Simple
Ingredients:
1/2 cup low-sodium soy sauce
1/3 cup brown sugar
1/4 cup rice vinegar
2 cloves garlic, peeled and smashed
1 Tablespoon grated fresh ginger
1/2 teaspoon crushed red pepper
8 beef short ribs (about 4 pounds)
4 medium carrots, peeled and halved crosswise
1 small green cabbage (about 1 pound), quartered
2 Tablespoons cornstarch
1 Tablespoon sesame oil
4 scallions, thinly sliced (optional)
Preparation:
In a 4-6 quart slow cooker, combine the soy sauce, sugar, vinegar, garlic, ginger and red pepper. Add the short ribs and carrots and arrange in a single layer. Lay the cabbage on top. Cook, covered, on high for 5 to 6 hours (or on low for 7 to 8 hours), until the meat is tender and easily pulls away from the bone. Transfer the cabbage, short ribs, and carrots to plates. With a large spoon or ladle, skim the fat from the cooking liquid and discard. If the slow cooker is on the low setting, turn it to high. In a small bowl, whisk together the cornstarch with 1 Tablespoon of water until smooth. Whisk into the cooking liquid and cook until thickened, 2 to 3 minutes. Stir in the sesame oil. Spoon the sauce over the short ribs and vegetables and sprinkle with the scallions.
Ingredients:
1/2 cup low-sodium soy sauce
1/3 cup brown sugar
1/4 cup rice vinegar
2 cloves garlic, peeled and smashed
1 Tablespoon grated fresh ginger
1/2 teaspoon crushed red pepper
8 beef short ribs (about 4 pounds)
4 medium carrots, peeled and halved crosswise
1 small green cabbage (about 1 pound), quartered
2 Tablespoons cornstarch
1 Tablespoon sesame oil
4 scallions, thinly sliced (optional)
Preparation:
In a 4-6 quart slow cooker, combine the soy sauce, sugar, vinegar, garlic, ginger and red pepper. Add the short ribs and carrots and arrange in a single layer. Lay the cabbage on top. Cook, covered, on high for 5 to 6 hours (or on low for 7 to 8 hours), until the meat is tender and easily pulls away from the bone. Transfer the cabbage, short ribs, and carrots to plates. With a large spoon or ladle, skim the fat from the cooking liquid and discard. If the slow cooker is on the low setting, turn it to high. In a small bowl, whisk together the cornstarch with 1 Tablespoon of water until smooth. Whisk into the cooking liquid and cook until thickened, 2 to 3 minutes. Stir in the sesame oil. Spoon the sauce over the short ribs and vegetables and sprinkle with the scallions.
Spicy Red Pepper Hummus
Cooking Light
Cut 2 red bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut into strips. Combine bell peppers, 2 teaspoons chile paste with garlic (such as sambal oelek), 1/2 teaspoon paprika, and 1/8 teaspoon ground red pepper in a food processor; pulse until smooth. Transfer pepper mixture to serving bowl; stir in Traditional Hummus. Yield: 4 cups
Cut 2 red bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut into strips. Combine bell peppers, 2 teaspoons chile paste with garlic (such as sambal oelek), 1/2 teaspoon paprika, and 1/8 teaspoon ground red pepper in a food processor; pulse until smooth. Transfer pepper mixture to serving bowl; stir in Traditional Hummus. Yield: 4 cups
White Bean and Roasted Garlic Hummus
Cooking Light
Since this variation calls for roasted garlic, you can just omit the raw crushed garlic cloves from the traditional hummus.
Remove white papery skin from 2 whole garlic heads (do not peel or separate the cloves). Wrap each head separately in foil. Bake at 350 degrees for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Place garlic pulp, Traditional Hummus, and 1 (15 oz) can rinsed and drained cannellini beans (or other white beans) in a food processor; pulse 5 times or until chopped. Add 1/4 cup water; process until smooth, scraping down sides as needed. Stir in 3/4 teaspoon chopped fresh rosemary. Yield: 5 cups (serving size: about 2 1/2 tablespoons).
Since this variation calls for roasted garlic, you can just omit the raw crushed garlic cloves from the traditional hummus.
Remove white papery skin from 2 whole garlic heads (do not peel or separate the cloves). Wrap each head separately in foil. Bake at 350 degrees for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Place garlic pulp, Traditional Hummus, and 1 (15 oz) can rinsed and drained cannellini beans (or other white beans) in a food processor; pulse 5 times or until chopped. Add 1/4 cup water; process until smooth, scraping down sides as needed. Stir in 3/4 teaspoon chopped fresh rosemary. Yield: 5 cups (serving size: about 2 1/2 tablespoons).
Feta-Baked Hummus
Cooking Light
Combine Traditional Hummus, 1/2 cup (2 oz) crumbled reduced-fat feta cheese, 1/4 cup chopped fresh parsley, and 1/2 teaspoon ground cumin. Transfer mixture to an 8-inch square baking dish coated with cooking spray. Sprinkle with 1/2 cup (2 ounces) crumbled reduced-fat feta cheese. Bake at 400 degrees for 25 minutes or until lightly browned. Garnish with parsley sprigs. Yield: 4 cups (serving size: about 2 Tbsp).
Combine Traditional Hummus, 1/2 cup (2 oz) crumbled reduced-fat feta cheese, 1/4 cup chopped fresh parsley, and 1/2 teaspoon ground cumin. Transfer mixture to an 8-inch square baking dish coated with cooking spray. Sprinkle with 1/2 cup (2 ounces) crumbled reduced-fat feta cheese. Bake at 400 degrees for 25 minutes or until lightly browned. Garnish with parsley sprigs. Yield: 4 cups (serving size: about 2 Tbsp).
Traditional Hummus
Cooking Light
Ingredients:
2 (15.5 oz) cans no-salt-added chickpeas (garbanzo beans), rinsed and drained
2 garlic cloves, crushed
1/2 cup water
1/4 cup tahini (sesame seed paste)
3 Tbsp fresh lemon juice
2 Tbsp EVOO
3/4 tsp salt
1/4 tsp black pepper
Preparation:
Place beans and garlic in a food processor; pulse 5 times or until chopped. Add 1/2 cup water and remaining ingredients ; pulse till smooth, scraping down sides as needed. Yield: 3 1/4 cups serving size: 2 Tbsp).
Ingredients:
2 (15.5 oz) cans no-salt-added chickpeas (garbanzo beans), rinsed and drained
2 garlic cloves, crushed
1/2 cup water
1/4 cup tahini (sesame seed paste)
3 Tbsp fresh lemon juice
2 Tbsp EVOO
3/4 tsp salt
1/4 tsp black pepper
Preparation:
Place beans and garlic in a food processor; pulse 5 times or until chopped. Add 1/2 cup water and remaining ingredients ; pulse till smooth, scraping down sides as needed. Yield: 3 1/4 cups serving size: 2 Tbsp).
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