Bagnet Recipe

Bagnet Recipe

Bagnet

Ingredients:

  •  2 kilo pork liempo (pork belly), whole cut
  •  1/2 head garlic
  • 1 tsp. peppercorns
  • 2 tbsp salt
  • 1 bay leaves
  • cooking oil for frying

Procedure:

  1. Wash pork belly, cut into large chunks and place in a large pot.
  2. Add enough water to cover the pork belly.
  3. Add in salt, peppercorns, garlic, bay leaves.
  4. Cover and bring to a boil, then lower heat to simmer for 30-45 minutes or until pork is tender. Remove all scum that rises.
  5. Remove from the pot and place in a colander and let sit for a while so the liquid will drain. Prick the skin many times using fork then Dry with paper towels if necessary. Keep refrigerated for several hours.
  6. In a large kawali heat enough cooking oil and deep fry pork belly at low heat for 30-45 minutes or until the pork turns brown.
  7. Remove pork belly from the kawali and drain oil in a colander or paper towels, allow to cool completely.
  8. Reheat the same oil over moderate heat deep fry the pork belly once more for 10-15 minutes or until golden brown, crisp and blisters appear on the skin. Drain on paper towels.
  9. Chop bagnet to serving pieces and serve immediately with a selection of sukang Iloko or tomatoes and onions with bagoong isda dip.

Bagnet cooking tips:

To make sure the boiled pork is completely dry, pat with paper towels before frying.
The oil should be very hot when you put the pork in. Use long tongs so you?re not too near the pan because the oil will splatter. Have a cover for the pan ready and cover the pan immediately to protect yourself from the oil.


Sinugno or Grilled Tilapia in Coconut Milk Recipe

Sinugno or Grilled Tilapia in Coconut Milk

Sinugno or Grilled Tilapia in Coconut Milk

Ingredients:

  •  2 whole tilapia fish
  • 1 inch ginger, crushed then chopped
  • 2 cups coconut cream
  • 1 tbsp chili flakes
  • mustard leaves (mustasa)
  • salt to taste

Procedure:

  1. Salt the tilapia fish then grill. When done, put in a pan.
  2. Add the ginger on top of the fish. Pour coconut cream and sprinkle with chili flakes.
  3. Bring to a boil and simmer until the sauce has reduced to half. Season with salt.
  4. Add the mustard leaves then simmer until the leaves are cooked. This is now ready to serve.

Chicken Inasal Bacolod Recipe

 Chicken Inasal Recipe

Chicken Inasal

Ingredients:

  • Chicken cuts
  • 1/4 cup vinegar
  • 1 tsp black peppercorns, crushed
  • 1/2 tbsp salt
  • 6 cloves garlic, minced
  • 1 tsp lemon juice or calamansi juice
  • 1 tsp ginger, chopped
  • 1 stalk lemongrass, chopped (optional)

For annatto oil to be used for basting:

  • 6 tbsp olive oil or vegetable oil
  • 2 tsp annatto (atsuete) powder
  • 3 cloves garlic, minced

Procedure

1.  Combine garlic, crushed peppercorns, calamansi or lemon juice, vinegar and salt.
2.  Place the chicken pieces in the marinade for at least an hour, or overnight. Keep in the fridge until ready to cook.

Prepare the Annatto Oil:

3.  Heat oil in a pan, add annatto powder and stir until the oil becomes red orange in color; turn off heat and set aside to cool. Strain oil by using a piece of cloth to remove annatto powder residue.
4.   In the same pan,  heat annatto oil and saute minced garlic until lightly browned.

Grilling:

5.  Grill the marinated chicken basting occasionally with annatto oil. Turn and cook for 10-15 minutes or more.
6.   Serve with rice. Enjoy!

Dipping Sauce:

7.   Combine 2 tbsp of soy sauce and 1 tbsp of lemon juice. Add chili pepper or siling labuyo if desired.


Sinanglao Recipe

Sinanglao Recipe

Sinanglao Recipe

Ingredients:

  • 1/2 kilo beef innards
  • 1/4 kilo beef tendons
  • 1/4 kilo beef beef face
  • 1/2 cup diluted beef bile
  • 1/2 kilo, kamias, ginger lily
  • 1 head whole garlic
  • 1 thumb size ginger, crushed
  • 1/2 head garlic, chopped
  • 2 medium size onion, chopped
  • 2 thumb size ginger, cut into strips
  • 3-4 siling labuyo, chopped
  • 1/2 cup patis
  • Cooking oil
  • Salt to taste
  • cooking oil
  • coagulated beef blood (if available)

Procedure:

  1. Wash thoroughly beef innards, tendons and face, set aside liver. In a deep pot put all innards, whole garlic and crushed ginger cover with water and boil for 15 minutes, drain and discard liquid. Cut beef parts into bite pieces. Return to the deep pot, add fresh water bring to a boil and simmer for 3-4 hours at low to medium heat or until beef parts are tender. Add more water as necessary and remove all scum that rises.
  2. Remove from pot separate broth and keep aside. In same pot sauté onion, garlic and ginger. Add beef parts including liver stir cook for 3-5 minutes, add patis and cook for another 3-5 minutes.
  3. Pour in broth and add in kamias, simmer for 10-15 minutes. Season with salt to taste and add in siling labuyo and beef bile (half quantity at time and taste bitterness add more if required).
  4. Simmer for another 3-5 minutes. Serve hot.

Chicken Bicol Express Recipe

Chicken Bicol Express Recipe

Chicken Bicol Express

 

Cooking Time: 30-40 minutes
Servings : 4

Ingredients:

  • 3/4 kilo chicken fillet, cut into serving pieces
  • 1/2 green peppers (siling pangsigang) or baguio beans, cut diagonally
  • 3 cups coconut milk
  • 1 tablespoon sauteed shrimp paste(bagoong alamang)
  • 3 cloves garlic; minced
  • 1 small onion; chopped
  • 3 pieces red chili(siling labuyo)
  • 2 tablespoons vegetable oil
  • Fish sauce or salt to taste

Procedure:

Part 1
1. In a bowl with water and salt, soak green peppers for 30 minutes then rinse and drain.

Part 2

1. In a pan, heat vegetable oil then saute garlic and onion.
2. Add chicken then continue sauteing until colors turn to brown.
3. Add the shrimp paste and ground pepper then stir for another minute.
4. Pour coconut milk then bring to a boil until reduced.
5. Add the green peppers and red chili then season with salt according to taste.
6. Remove from heat then serve with steamed rice. Enjoy!


Thai Barbecued Pork Recipe

Thai Barbecued Pork

Total time: 30 Minutes
Servings: 4

Ingredients:

  • 1 stalk fresh lemongrass, stem and coarse leaves trimmed, cut into chunks
  • 1 tablespoon sugar
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon fish sauce
  • 1 quarter-size slice fresh ginger
  • 1/4 teaspoon pepper
  • A few cilantro sprigs, plus leaves for garnish
  • 1 tablespoon Thai red curry paste*
  • 1 garlic clove
  • 2 tablespoons vegetable oil
  • 1 pound pork tenderloin, cut into 1/2-in. slices

Procedure:

  1. Heat grill to high (450° to 550°). In a food processor, pulse all ingredients except for pork into a paste, adding a bit of water if needed. In a medium bowl, mix pork with paste. Let sit 15 minutes.
  2. Grill pork, turning once, until browned, about 6 minutes total.
  3. Serve with rice, vegetables, and cilantro leaves.

Sweet and Sour Shrimp Recipe

Sweet and Sour Shrimp

Servings: 4

Ingredients:

  • 1 (3 1/2-ounce) bag boil-in-bag rice
  • 8 ounces firm light tofu
  • 2 tablespoons cornstarch, divided
  • 8 ounces peeled large shrimp
  • 1/4 cup fat-free, less-sodium chicken broth
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons sugar
  • 3 tablespoons rice vinegar
  • 1 tablespoon chile paste with garlic
  • 2 teaspoons dark sesame oil
  • 2 teaspoons canola oil
  • 1 cup prechopped onion
  • 1/2 cup prechopped green bell pepper
  • 1 tablespoon ground fresh ginger
  • 1 (8-ounce) can pineapple chunks in juice, drained

Procedure:

  1. Cook rice according to package directions, omitting salt and fat; set aside.
  2. Place tofu between paper towels until barely moist; cut into 1/2-inch cubes. Combine tofu, 1 tablespoon cornstarch, and shrimp. Combine remaining cornstarch, broth, and next 4 ingredients (through chile paste); set aside.
  3. Heat sesame oil in a large nonstick skillet over medium-high heat. Add shrimp mixture to pan; sauté 3 minutes. Place shrimp mixture in a bowl. Heat canola oil in pan over medium-high heat. Add onion, bell pepper, ginger, and pineapple to pan; sauté 2 minutes. Add shrimp mixture; cook 1 minute. Add broth mixture to pan; cook 1 minute. Serve over rice.

Spicy Orange Beef Recipe

Spicy Orange Beef

Preparation Time: 10 Minutes
Cooking Time: 20 Minutes
Servings: 4

Ingredients:

  • 1/3 cup cornstarch
  • 1/2 teaspoon kosher salt
  • 1 1/4 pounds beef steak, thinly sliced across the grain and cut into 2-by-1/3-inch strips
  • 6 tablespoons vegetable oil
  • 1 tablespoon sesame oil
  • 1 clove garlic, minced
  • 1 1/2 teaspoons minced fresh ginger, optional
  • 7 small dried red chiles or
  • 1/2 teaspoon chili powder
  • 1/2 cup orange juice
  • 2 tablespoons orange marmalade
  • 1 tablespoon soy sauce
  • 1 tablespoon rice wine vinegar
  • 4 cups cooked white rice, for serving

Procedure:

  1. In a large bowl, whisk together cornstarch and salt. Add beef; toss to coat. Shake off any excess.
  2. In a large skillet, heat 3 Tbsp. oil over medium-high heat. Add half of beef and fry until browned on all sides, about 5 minutes. Using a slotted spoon, transfer beef to a colander. Wipe any browned bits from skillet, and repeat using remaining 3 Tbsp. vegetable oil and second batch of beef. Wipe out skillet.
  3. Add sesame oil, garlic and ginger (if using) to skillet and cook for 1 minute over medium heat. Stir in chiles, orange juice, marmalade, soy sauce and vinegar and cook over medium-high heat until slightly syrupy, about 4 minutes. Reduce heat to medium and stir in beef to coat with orange sauce. Heat through, 2 minutes.
  4. Serve beef and sauce over rice.

Kung Pao Chicken Recipe

Kung Pao Chicken

Preparation Time: 10 Minutes
Cooking Time: 10 Minutes
Servings: 4

Ingredients:

  • 1 tablespoon canola oil, divided
  • 4 cups broccoli florets
  • 1 tablespoon ground fresh ginger (such as Spice World), divided
  • 2 tablespoons water
  • 1/2 teaspoon crushed red pepper
  • 1 pound skinless, boneless chicken breasts, cut into 1/4-inch strips
  • 1/2 cup fat-free, less-sodium chicken broth
  • 2 tablespoons hoisin sauce
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons low-sodium soy sauce
  • 1 teaspoon cornstarch
  • 4 garlic cloves, minced
  • 2 tablespoons coarsely chopped salted peanuts

Procedure:

  1. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add broccoli and 2 teaspoons ginger to pan; sauté 1 minute. Add water. Cover; cook 2 minutes or until broccoli is crisp-tender. Remove broccoli from pan; keep warm.
  2. Heat remaining 2 teaspoons oil in pan; add remaining 1 teaspoon ginger, crushed red pepper, and chicken. Cook 4 minutes or until chicken is lightly browned, stirring frequently.
  3. Combine broth and next 5 ingredients (through garlic) in a small bowl, and stir with a whisk. Add broth mixture to pan; cook 1 minute or until mixture thickens, stirring constantly. Return broccoli mixture to pan; toss to coat. Sprinkle with peanuts.

Rosemary Chicken Salad Sandwiches Recipe

Rosemary Chicken Salad Sandwiches

Servings: 5

Ingredients:

  • 3 cups chopped roasted skinless, boneless chicken breasts (about 3/4 pound)
  • 1/3 cup chopped green onions
  • 1/4 cup chopped smoked almonds
  • 1/4 cup plain fat-free yogurt
  • 1/4 cup light mayonnaise
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon Dijon mustard
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 10 slices whole-grain bread

Procedure:

  1. Combine first 9 ingredients, stirring well. Spread about 2/3 cup of chicken mixture over each of 5 bread slices, and top with remaining bread slices.
  2. Cut sandwiches diagonally in half. Serve.

Yogurt Marinated Chicken Kebabs with Israeli Couscous Recipe

Yogurt Marinated Chicken Kebabs with Israeli Couscous

Total Time: 45 Minutes
Servings: 4

Ingredients:

  • 1 1/2 cups plain low-fat yogurt, divided
  • 2 teaspoons garam masala (see Notes)
  • 1 teaspoon Madras curry powder
  • 2 garlic cloves, minced
  • 1 tablespoon plus 1 tsp. salt, divided
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 pounds boned, skinned chicken breast, cut into 1 1/2-in. pieces
  • 1/3 cup crumbled feta cheese
  • 3 tablespoons minced red onion
  • 1 teaspoon finely shredded fresh lemon zest
  • 2 tablespoons chopped fresh mint, divided
  • 1 1/2 cups Israeli couscous (see Notes)
  • 2 teaspoons olive oil
  • 2 medium red bell peppers, seeded and cut into 1 1/2-in. pieces
  • Four 8-in. skewers

Procedure:

  1. Combine 1 cup yogurt, garam masala, curry powder, garlic, 1 tsp. salt, and pepper in a large resealable plastic bag. Add chicken, seal bag, and shake to coat. Let marinate 20 minutes at room temperature.
  2. In a small bowl, stir together remaining 1/2 cup yogurt, the feta, onion, lemon zest, and 1 tbsp. mint; set aside.
  3. Bring 2 qts. water to a boil and add 1 tbsp. salt. Add couscous and cook until tender, 12 to 15 minutes. Drain, return to pot, and add olive oil. Cover to keep warm.
  4. Thread chicken and bell pepper onto metal skewers and discard marinade. Preheat a gas or charcoal grill to medium-high (you can hold your hand 1 to 2 in. above cooking grate only 3 to 4 seconds). Grill kebabs, turning once, until chicken is browned and cooked through, about 10 minutes. Pile couscous on a platter, sprinkle with remaining 1 tbsp. mint, and arrange kebabs around it. Serve with yogurt-feta sauce.

Mediterranean Chicken Recipe

Mediterranean Chicken

Servings: 4

Ingredients:

  • 4 5- to 6-ounce boneless, skinless chicken-breast halves
  • 2 ounces crumbled Feta
  • 4 tablespoons black-olive tapenade or paste
  • 4 tablespoons extra-virgin olive oil
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup salsa fresca
  • 1 5-ounce package baby spinach
  • 1 large lemon
  • 4 tablespoons capers packed in liquid (optional)

Procedure:

  1. Preheat oven to 375°F. Cut a 2-inch pocket in the thickest part of each chicken-breast half. In a small bowl, combine the Feta and tapenade, then stuff ¼ of the mixture into each pocket. In a nonstick skillet, heat 2 tablespoons of the olive oil on medium to high heat. Season the chicken with the pepper and add it to the skillet, cooking 2 minutes on each side or until brown.
  2. Transfer to an oven-safe baking dish drizzled with 1 tablespoon of the olive oil and bake for 18 minutes.
  3. When the chicken is 5 minutes from being finished, put the remaining olive oil and the salsa in the skillet and heat through.
  4. Add the spinach and cookuntil slightly wilted.
  5. Slice the chicken and serve it with asqueeze of lemon juice and the capers, if desired, with the spinach on the side.

Pan-roasted Chicken with Asparagus and Shiitakes Recipe

Pan-roasted Chicken with Asparagus and Shiitakes

Total Time: 30 Minutes
Servings: 4

Ingredients:

  • 2 tablespoons olive oil
  • 4 boned skinned chicken breast halves (8 oz. each)
  • 2 large shallots, minced
  • 3 garlic cloves, minced
  • 1 cup reduced-sodium chicken stock
  • 3 sprigs thyme, plus chopped thyme for garnish
  • 8 ounces shiitake mushroom caps, rinsed and halved, or halved button mushrooms
  • About 1/2 tsp. salt
  • About 1/4 tsp. freshly ground black pepper
  • 1 pound slender asparagus, trimmed
  • 1/4 cup freshly and finely shredded parmesan

Procedure:

  1. Preheat oven to 375°. Heat olive oil in a large, heavy ovenproof frying pan (not nonstick) over high heat until oil is hot but not smoking. Add chicken breasts, top side down, and cook until golden, 2 to 3 minutes. Turn chicken over.
  2. Add shallots and garlic to pan with chicken, stirring occasionally so garlic doesn’t burn, until shallots are soft and translucent, 3 to 4 minutes. Add chicken stock, thyme sprigs, mushrooms, 1/2 tsp. salt, and 1/4 tsp. pepper and cook until mixture begins to boil, about 1 minute.
  3. Lay asparagus over chicken, then cover pan and put in oven. Bake 14 to 16 minutes, or until chicken is just cooked through (cut to check) and asparagus is tender (see Notes). Transfer chicken to a plate.
  4. Season asparagus-shiitake-stock mixture with salt and pepper to taste. Divide vegetables among 4 rimmed plates or shallow pasta bowls, top each with a piece of chicken, and spoon sauce over all. Garnish with chopped thyme and parmesan.

Chicken Scallopine and Morels and Spring Vegetables Recipe

Chicken Scallopine and Morels and Spring Vegetables

Servings: 4

Ingredients:

  • 1 cup fat-free, less-sodium chicken broth
  • 1/2 cup dry sherry
  • 1 ounce dried morels
  • 4 (4-ounce) skinless, boneless chicken breast halves
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons all-purpose flour
  • 1 tablespoon Porcini Powder
  • 1 tablespoon butter
  • 1 cup (1-inch) sliced asparagus
  • 1 cup fresh or frozen petite green peas, thawed
  • 1/4 cup whipping cream
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh chives
  • 1 teaspoon chopped fresh tarragon

Procedure:

  1. Bring chicken broth and sherry to a boil in a small saucepan; add morels. Remove from heat; cover and let stand for 30 minutes. Drain mushrooms in a cheesecloth-lined sieve over a bowl, reserving soaking liquid. Rinse mushrooms; drain.
  2. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle chicken with salt and pepper. Combine flour and Porcini Powder in a shallow dish. Dredge chicken in flour mixture. Melt butter in large nonstick skillet over medium-high heat. Add chicken; cook 1 minute on each side or until golden. Remove from pan.
  3. Add mushroom soaking liquid and asparagus to pan; cook until liquid is reduced to 1/4 cup (about 5 minutes). Add chicken, peas, and remaining ingredients to pan; cook 5 minutes or until sauce thickens.

Chicken and Asparagus Pasta Toss Recipe

Chicken and Asparagus Pasta Toss

Servings: 7

Ingredients:

  • 1 pound uncooked rotini (corkscrew pasta)
  • 2 teaspoons olive oil
  • 1 tablespoon butter
  • 3 cups (1-inch) slices asparagus
  • 2 cups chopped onion
  • 1 tablespoon hot sauce
  • 1 teaspoon crushed red pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (6-ounce) package precooked chicken strips (such as Louis Rich)
  • 1 (28-ounce) can diced tomatoes, drained
  • 3/4 cup (3 ounces) preshredded fresh Parmesan cheese
  • 1 teaspoon paprika

Procedure:

  1. Cook pasta according to package directions, omitting salt and fat; drain. Combine pasta and oil in a large bowl, and toss well.
  2. Melt butter in a Dutch oven over medium heat; add asparagus, onion, hot sauce, and red pepper. Cook 5 minutes or until asparagus is crisp-tender, stirring frequently. Stir in pasta, salt, black pepper, chicken, and tomatoes; cook 2 minutes or until thoroughly heated. Stir in cheese; sprinkle with paprika.

Baked Chicken Roulade Recipe

Baked Chicken Roulade

Total Time: 45 Minutes
Servings: 4

Ingredients:

  • 4 skinned and boned chicken breasts (about 1 1/2 lb.)
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1 (5-oz.) package baby spinach
  • 4 garlic cloves, minced and divided
  • 2 teaspoons olive oil
  • 12 fresh thin asparagus spears (about 1 lb.)
  • Wooden picks
  • 5 tablespoons butter, divided
  • 2 tablespoons olive oil
  • 1 tablespoon all-purpose flour
  • 2 tablespoons dry white wine
  • 3/4 cup chicken broth
  • 1 teaspoon fresh lemon juice
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons drained capers

Procedure:

  1. Preheat oven to 425°. Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using flat side of a meat mallet or rolling pin. Sprinkle chicken with pepper and salt.
  2. Sauté spinach and 2 minced garlic cloves in 2 tsp. hot oil in a large ovenproof skillet over medium heat 1 minute or until spinach begins to wilt. Transfer spinach mixture to a plate. Wipe skillet clean.
  3. Spoon spinach mixture over each breast, leaving a 1/2-inch border around edges. Top with asparagus, and roll up, starting at 1 short side. Tuck in ends of chicken, and secure with wooden picks.
  4. Melt 3 Tbsp. butter with 2 Tbsp. olive oil in skillet over medium-high heat; add chicken. Cook 6 to 8 minutes, turning to brown on all sides. Transfer skillet to oven, and bake at 425° for 15 minutes. Transfer to a serving plate, and cover loosely with aluminum foil to keep warm.
  5. Melt remaining 2 Tbsp. butter in skillet over medium-high heat; add remaining garlic. Sauté 1 to 2 minutes or until tender and fragrant. Whisk in flour; cook 1 minute. Add white wine; cook, stirring constantly, 1 minute. Whisk in chicken broth and lemon juice; cook 2 minutes or until thickened. Stir in parsley and capers; spoon sauce over chicken. Serve immediately.

Balsamic-Glazed Filet Mignon Recipe

Balsamic-Glazed Filet Mignon Recipe

Servings: 4

Ingredients:

  • 4 (4-ounce) beef tenderloin steaks
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray
  • 2 teaspoons bottled minced garlic
  • 1/8 teaspoon crushed red pepper
  • 3 tablespoons dry sherry
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons honey

Procedure:

  1. Sprinkle both sides of steaks evenly with salt and black pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Remove steaks from pan; keep warm.
  2. Add garlic and red pepper to pan; sauté 30 seconds. Add sherry to pan; bring to a boil. Cook 30 seconds. Add soy sauce and remaining ingredients; bring to a boil, stirring occasionally. Reduce heat, and cook 1 minute. Serve with steaks.

Stir Fried Shrimp with Spicy Orange Sauce Recipe

Stir Fried Shrimp with Spicy Orange Sauce

Servings: 4

Ingredients:

  • 1 1/2 pounds peeled and deveined large shrimp
  • 1 tablespoon cornstarch
  • 1/4 cup fresh orange juice
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons honey
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon chile paste with garlic (such as sambal oelek)
  • 2 tablespoons canola oil
  • 1 tablespoon minced peeled fresh ginger
  • 3 garlic cloves, minced
  • 1/3 cup chopped green onions

Procedure:

  1. Place shrimp in a medium bowl. Sprinkle with cornstarch; toss well to coat. Set aside.
  2. Combine juice, soy sauce, honey, vinegar, and chile paste, stirring with a whisk; set aside.
  3. Heat canola oil in a large nonstick skillet over medium-high heat. Add minced ginger and garlic to pan; stir-fry for 15 seconds or until fragrant. Add shrimp mixture; stir-fry for 3 minutes. Add juice mixture and onions; cook 2 minutes or until sauce thickens and shrimp are done, stirring frequently. Serve immediately.
  4. Wine note: Stir-Fried Shrimp with Spicy Orange Sauce needs a wine with a lot of bold fruit to go up against the “punch” of chiles, ginger, and garlic. Rosés are fruity (like many red wines) but cool and refreshing (like a white).

Colonel Benjamin’s Curry Chicken Recipe

Colonel Benjamin’s Curry Chicken

Servings: 6

Ingredients:

  • 1 teaspoon salt
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon grated peeled fresh ginger
  • 1/4 teaspoon ground turmeric
  • 1 teaspoon vegetable oil
  • 4 cups finely chopped onion
  • 2 garlic cloves, minced
  • 3 1/2 cups coarsely chopped peeled tomato (about 1 1/2 pounds)
  • 2 tablespoons fresh lemon juice
  • 12 chicken thighs (about 3 pounds), skinned
  • 1/2 teaspoon salt
  • 1 1/2 pounds peeled baking potatoes, cut into 1-inch pieces
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons chopped fresh cilantro
  • 3 cups hot cooked rice

Procedure:

  1. Combine first 6 ingredients.
  2. Heat the oil in a Dutch oven over medium-high heat. Add onion and garlic; cook 15 minutes, stirring frequently. Add the cumin mixture, tomato, and juice. Reduce heat to medium, and cook 10 minutes, stirring occasionally.
  3. Sprinkle chicken with 1/2 teaspoon salt. Add chicken and potatoes to pan; stir in chopped cilantro. Bring to a boil; cover, reduce heat, and simmer 50 minutes or until chicken is done.
  4. Serve mixture over rice, and garnish with cilantro sprigs.

Indian-Spiced Salmon Recipe

Indian-Spiced Salmon

Servings: 4

Ingredients:

  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground turmeric
  • Dash of kosher salt
  • Dash of ground red pepper
  • 4 (6-ounce) skinless salmon fillets
  • Cooking spray

Procedure:

  1. Preheat broiler.
  2. Combine first 6 ingredients. Rub spice mixture evenly over fillets. Place fillets on a broiler pan or baking sheet coated with cooking spray.
  3. Cover with foil; broil 7 minutes. Remove foil; broil an additional 4 minutes or until desired degree of doneness.

Indian Barbecue Chicken Recipe

Indian Barbecue Chicken Recipe

Total Time: 35 Minutes
Servings: 4

Ingredients:

  • Vegetable oil
  • 1 medium onion, finely diced
  • 3 garlic cloves, minced
  • 3 tablespoons fresh ginger, minced
  • 1 cup ketchup
  • 1/3 cup distilled white vinegar
  • 1/3 cup tamarind puree, see Note
  • 1/3 cup unsulphured molasses
  • 1 pinch of sugar
  • 3 tablespoons whole-grain mustard
  • 1/4 teaspoon cayenne pepper
  • 2 teaspoons garam masala
  • Salt and freshly ground black pepper
  • 4 skinless, boneless chicken breast halves

Procedure:

  1. In a skillet, heat 3 tablespoons of oil. Add the onion and cook over moderate heat until translucent, 4 minutes. Add the garlic and ginger and cook until fragrant. Add the ketchup, vinegar, tamarind, molasses, sugar, mustard and cayenne and simmer over low heat, stirring, until reduced to 1 3/4 cups, 5 minutes. Stir in the garam masala and season with salt and black pepper.
  2. Light a grill. Rub the chicken with oil and season with salt. Grill over moderately high heat, turning once, until almost cooked, about 7 minutes. Brush with the sauce and grill over low heat, brushing and turning, until glazed, 4 minutes, then serve.

Note: Tamarind puree is made from a sticky, sweet tropical fruit. It is available at Indian and Latin markets.


Indian Spice-Stuffed Okra Recipe

Indian Spice-Stuffed Okra

Total Time: 1 Hour
Servings: 4

Ingredients:

  • 1 medium onion, cut into thin rings
  • 3 tablespoons vegetable oil, divided
  • About 1/2 tsp. kosher salt
  • 3/4 pound small, tender okra
  • 1 tablespoon ground coriander
  • 2 teaspoons ground cumin
  • 2 teaspoons amchoor (dried mango powder) or 1 tbsp. lemon juice
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon turmeric

Procedure:

  1. Cook onion in 2 tbsp. oil in a large frying pan over medium heat, stirring, until deep golden brown, about 15 minutes; transfer to a bowl as cooked and season with salt.
  2. Trim okra stems without piercing pods (leave a bit of stem on).
  3. Mix 1/2 tsp. salt and the spices (but not lemon juice, if using) in a bowl. Slit each okra pod lengthwise from just below stem to 1/2 in. from tip. Poke a finger into slit to hold it open and stuff with some spices.
  4. Add okra and remaining oil to pan. Cook over medium heat until lightly browned, 5 minutes, tipping pan occasionally. Add 1/2 cup water and lemon juice, if using; quickly cover and simmer until okra is tender-crisp, 5 minutes. Toss gently with onion.

Boka Dushi Dutch West Indian Chicken Kebabs Recipe

Boka Dushi Dutch West Indian Chicken Kebabs Recipe

Servings: 6 (serving size: 3 kebabs and 2 tablespoons dutch west Indian peanut sauce)

Ingredients:

  • 1/4 cup kejap manis or 2 tablespoons soy sauce plus 2 tablespoons molasses
  • 1 tablespoon fresh lime juice
  • 1 teaspoon ground cumin
  • 2 teaspoons grated peeled fresh ginger
  • 1 teaspoon sambal ulek or Thai chile paste
  • 1/2 teaspoon ground turmeric
  • 1 1/2 pounds skinless, boneless chicken breast, cut into 1/2-inch-wide strips, or 1 1/2 pounds chicken tenders
  • Cooking spray
  • Dutch West Indian Peanut Sauce

Procedure:

  1. Combine first 7 ingredients in a large zip-top plastic bag; seal and marinate in refrigerator 30 minutes.
  2. Prepare grill.
  3. Remove chicken from bag, and discard marinade. Thread chicken strips onto 18 (8-inch) skewers.
  4. Place kebabs on grill rack coated with cooking spray; grill 2 minutes on each side or until done.
  5. Serve with Dutch West Indian Peanut Sauce. (Totals include Dutch West Indian Peanut Sauce)

Southern Indian Chicken Curry Recipe

Southern Indian Chicken Curry

Preparation Time: 40 Minutes
Servings: 4

Ingredients:

  • 4 tablespoons corn oil
  • 2 medium red onions, thinly sliced
  • 2 small jalapeños, halved lengthwise and seeded
  • 2 to 3 cloves garlic, finely chopped
  • 1 2-inch piece fresh ginger, thinly sliced
  • 4 to 5 tablespoons fresh lemon juice (from 2 lemons)
  • 1 3/4 pound boneless, skinless chicken breasts, cut into 1 1/2-inch pieces
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon mustard seeds
  • 1 teaspoon kosher salt
  • 2 ripe yellow peaches, roughly chopped
  • 1/2 cup canned unsweetened coconut milk
  • 1/4 cup plain yogurt (optional)
  • Indian flat bread or pitas (optional)

Procedure:

  1. Heat 2 tablespoons of the oil in a large skillet over medium heat. Place the onions in skillet and cook for 5 minutes.
  2. Add the jalapeños, garlic, ginger, and 4 tablespoons of the lemon juice and cook for 5 minutes more.
  3. Transfer the mixture to a plate. Add the remaining 2 tablespoons of oil to skillet and raise heat to medium-high. Add the chicken and stir-fry until golden, about 8 minutes. Add the cayenne, coriander, cumin, mustard seeds, and salt and stir-fry for 2 minutes more.
  4. Add the peaches, onion mixture, and 1/2 cup water and simmer for 8 minutes.
  5. Stir in the coconut milk, reduce heat to medium-low, and simmer gently for 2 minutes.
  6. Taste and add the remaining lemon juice, if necessary.
  7. Serve with the yogurt, flat bread, or both, if desired.

Indian Spinach Saag Recipe

Indian Spinach (Saag)

Yield: 4

Ingredients:

  • 1 medium onion, chopped
  • 2 tablespoons olive oil
  • 6 garlic cloves, chopped
  • 2 teaspoons minced fresh ginger
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon garam masala
  • 1/8 teaspoon ground cardamom
  • 2 pounds spinach leaves, chopped
  • 1 cup plain low-fat Greek yogurt
  • 1 teaspoon kosher salt

Procedure:

  1. In a 6- to 8-qt. pot, cook onion in oil over medium heat until softened, about 10 minutes.
  2. Add garlic and cook 2 minutes. Add ginger and spices and cook until fragrant, about 1 minute. Working in batches, stir in spinach and cook until wilted, about 5 minutes. Remove from heat and stir in yogurt and salt.
  3. Serve with steamed basmati rice and warm naan (Indian flatbread).
  4. Note: Nutritional analysis is per 1 1/2-cup serving.

Indian Spicy Chicken Masala Curry Recipe

Indian Spicy Chicken Masala Curry Recipe

Indian Spicy Chicken Masala Curry

Preparation & Cooking Time: 30-35 minutes
Serves 4-5 persons

Ingredients:

Marinade:

  • ½ kg chicken, washed and cut into medium sized pieces
  • 3 tbsp curds
  • 1 tsp red chilli powder (adjust to suit your spice level)
  • ¼ tsp turmeric pwd
  • salt to taste

Make a paste:

  • 6-7 cashewnuts
  • 4-5 tbsps milk

Dry roast and make a fine powder:

  • 1” cinnamon
  • 10-12 curry leaves
  • 3 cloves

Rest of the ingredients:

  • 3-4 tbsps oil
  • 2 big onions finely chopped
  • 1 large tomato finely chopped
  • 1 tsp ginger-garlic paste
  • 1 tsp coriander powder
  • 3/4 tsp black pepper powder (adjust to suit your spice level)
  • ¼ tsp cumin powder
  • oriander leaves for garnish

Procedure:

  1. Marinate chicken pieces in chilli powder, turmeric powder, curds and salt for 20 mts.
  2. While the chicken pieces are marinating, make a paste of cashewnuts and milk. Keep aside.
  3. Dry roast cinnamon, cloves and curry leaves for 1 mt and make a powder of them. Keep aside.
  4. Heat 1 1/2 tbsps of oil in a cooking vessel. Add the onions and saute till pink. Add ginger-garlic paste and saute further for another 3-4 minutes on medium heat.
  5. Add coriander pwd, cumin pwd, pepper pwd and combine well and fry for another minute.
  6. Add the tomatoes and let it cook for 3-4 minutes. Combine well and cook till oil separates.Turn off heat. Cool and grind the cooked masala. Keep aside this masala paste.
  7. Heat 1 1/2 tbsps oil in a cooking vessel and add the marinated chicken and cook on high flame for 4-5 minutes, reduce heat and cook covered for another 4-5 minutes.
  8. Add the ground masala paste, cashewnut paste and ground powder of cinnamon, cloves and curry leaves and combine well. (Add a cup of water for more gravy consistency). Cook till chicken pieces are soft and you get the desired curry consistency. Adjust salt.
  9. Garnish with fresh coriander leaves.

Note: Adjust the spices according to your choice. Dont over fry the masala too much or burn it as its the masala paste which gives the chicken its flavor. If you dont have curry leaves on hand, don’t worry. Do add more water for a gravy consistency. One variation is add a tbsp of coconut paste and juice of half a lemon to the above curry for added flavor


Indian Cashew Chicken Recipe

Indian Cashew Chicken

Servings: 6 (serving size: about 1 cup)

Ingredients:

  • 2/3 cup cashews, toasted
  • 2/3 cup fat-free Greek-style yogurt
  • 1/4 cup tomato paste
  • 2 tablespoons white vinegar
  • 1 1/4 teaspoons garam masala
  • 1 teaspoon ground coriander
  • 1 teaspoon grated peeled fresh ginger
  • 1/4 teaspoon ground red pepper
  • 2 garlic cloves, chopped
  • 4 skinless, boneless chicken thighs, cut into bite-sized pieces (about 14 ounces)
  • 2 (8-ounce) skinless, boneless chicken breasts, cut into bite-sized pieces
  • Cooking spray
  • 2 3/4 cups finely chopped onion (2 large)
  • 2 green cardamom pods, lightly crushed
  • 1 (2-inch) cinnamon stick
  • 2 cups fat-free, less-sodium chicken broth
  • 1 cup organic tomato puree (such as Muir Glen Organic)
  • 1 teaspoon Hungarian sweet paprika
  • 1/4 teaspoon salt
  • 3 tablespoons half-and-half
  • Chopped fresh cilantro (optional)

Procedure:

  1. Combine first 9 ingredients in a blender or food processor; process until smooth. Combine nut mixture and chicken in a large bowl; cover and refrigerate 3 hours or overnight.
  2. Heat a large Dutch oven over medium-low heat. Coat pan with cooking spray. Add onion, cardamom, and cinnamon stick to pan; cover and cook 10 minutes or until onion is golden, stirring often.
  3. Add chicken mixture to pan; cook 10 minutes, stirring frequently. Stir in broth, tomato puree, paprika, and salt, scraping pan to loosen browned bits. Cook 1 hour or until thick. Stir in half-and-half; cook 1 minute, stirring occasionally. Remove from heat. Discard cinnamon stick. Garnish with fresh cilantro, if desired.

Indian-Spiced Chicken with Tomato Chutney Recipe

Indian-Spiced Chicken with Tomato Chutney

Servings: 4 (serving size: 1 chicken breast half and about 2 1/2 tablespoons chutney)

Ingredients:

Chutney:

  • 1 1/2 teaspoons olive oil
  • 1/4 cup chopped shallots
  • 1 teaspoon minced seeded serrano chile
  • 1/4 teaspoon minced peeled fresh ginger
  • 1 garlic clove, minced
  • 1 cup coarsely chopped seeded tomato
  • 2 tablespoons red wine vinegar
  • 1 tablespoon sugar
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon salt

Chicken:

  • 2 teaspoons olive oil
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon black pepper
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/2 teaspoon salt
  • Cooking spray

Procedure:

  1. To prepare chutney, heat 1 1/2 teaspoons oil in a small saucepan over medium heat. Add shallots and serrano; cook 2 minutes, stirring frequently. Add ginger and garlic; cook 30 seconds, stirring frequently. Add tomato, vinegar, sugar, mustard seeds, and 1/2 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Uncover and simmer 5 minutes or until mixture is thick. Set aside, and keep warm.
  2. Prepare grill.
  3. To prepare chicken, heat 2 teaspoons oil in a small saucepan over medium heat. Add coriander, curry, cumin, and black pepper; cook 1 minute, stirring frequently. Brush mixture evenly on both sides of chicken; sprinkle evenly with 1/2 teaspoon salt.
  4. Place chicken on grill rack coated with cooking spray; grill 4 minutes on each side or until chicken is done.
  5. Serve chutney over chicken.

Mexican Chorizo Hash Recipe

Mexican Chorizo Hash

Servings: 4 (serving size: 1 egg and about 1 cup potato mixture)

Ingredients:

  • 2 ounces raw Mexican chorizo
  • 1 cup prechopped onion
  • 1/4 cup coarsely chopped bottled roasted red bell peppers
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 (6-ounce) package baby spinach
  • 2 teaspoons olive oil
  • 2 1/2 cups refrigerated shredded hash brown potatoes (such as Simply Potatoes)
  • 4 large eggs

Procedure:

  1. Heat a large skillet over medium-high heat.
  2. Add chorizo to pan; cook 3 minutes or until browned, stirring to crumble.
  3. Add onion, bell peppers, salt, and black pepper; cook 3 minutes, stirring occasionally. Add spinach; stir until spinach wilts. Remove sausage mixture from pan. Add oil to pan; swirl to coat. Add potatoes; cook 8 minutes or until bottom is crisp. Stir in sausage mixture. Make 4 egg-size spaces in pan with a spoon.
  4. Crack 1 egg into each space. Cover and cook 4 minutes or until egg yolks are slightly set.

Chicken Enchiladas Recipe

Chicken Enchiladas

Servings: 6 (serving size: 2 enchiladas and 1 tablespoon sour cream)

Ingredients:

  • 1 cup prechopped onion
  • 1 cup unsalted chicken stock (such as Swanson)
  • 1 tablespoon all-purpose flour
  • 1 1/2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon salt
  • 1 (15-ounce) can unsalted tomato sauce
  • 3 cups shredded skinless, boneless rotisserie chicken breast (about 15 ounces)
  • 1 (15-ounce) can unsalted black beans, rinsed and drained
  • 12 (6-inch) corn tortillas
  • Cooking spray
  • 3 ounces preshredded 4-cheese Mexican blend cheese (about 3/4 cup)
  • 1 cup chopped tomato
  • 1/4 cup chopped fresh cilantro
  • 6 tablespoons sour cream

Procedure:

  1. Preheat broiler to high.
  2. 2. Combine first 9 ingredients in a medium saucepan; stir with a whisk. Bring to a boil over high heat; cook 2 minutes or until thickened. Reserve 1 1/2 cups sauce mixture. Add chicken and beans to pan; cook 2 minutes or until chicken is thoroughly heated.
  3. Stack tortillas; wrap stack in damp paper towels and microwave at HIGH for 25 seconds. Spoon about 1/3 cup chicken mixture in center of each tortilla; roll up. Arrange tortillas, seam sides down, in bottom of a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Top with reserved sauce and cheese. Broil 3 minutes or until cheese is lightly browned and sauce is bubbly.Top with tomato and cilantro.
  4. Serve with sour cream.

Coriander-Crusted Tuna with Black Bean Salsa Recipe

Coriander-Crusted Tuna with Black Bean Salsa

Servings: 4 (serving size: 1 tuna steak and about 3/4 cup salsa)

Ingredients:

  • 1 tablespoon ground coriander
  • 1 teaspoon ground cumin
  • 3/4 teaspoon kosher salt, divided
  • 1/4 teaspoon black pepper
  • 4 (6-ounce) tuna steaks (about 1 inch thick)
  • 1 tablespoon olive oil
  • 1 cup diced plum tomato (about 3 tomatoes)
  • 1/2 cup chopped yellow bell pepper
  • 1/4 cup sliced green onions
  • 3 tablespoons chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1 (15-ounce) can no-salt-added black beans, rinsed and drained
  • Cilantro sprigs (optional)

Procedure:

  1. Combine coriander, cumin, 1/2 teaspoon salt, and black pepper in a small bowl. Rub spice mixture evenly over both sides of fish.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add fish to pan; cook 2 minutes on each side or until desired degree of doneness. Remove from heat.
  3. Combine tomato and next 5 ingredients (through beans) in a medium bowl. Stir in remaining 1/4 teaspoon salt, and toss well.
  4. Serve salsa with fish. Garnish with cilantro sprigs, if desired.

Mole-Style Pork Chops Recipe

Mole-Style Pork Chops

Servings: 4 (serving size: 1 pork chop)

Ingredients:

  • 1 tablespoon brown sugar
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon unsweetened cocoa powder
  • 1 teaspoon ground chipotle chile peppers
  • 1/2 teaspoon salt
  • 4 (6-ounce) bone-in center-cut pork chops (about 1/2 inch thick) $
  • Cooking spray

Procedure:

  1. Heat a grill pan over medium heat.
  2. Combine first 6 ingredients; rub evenly over both sides of pork. Lightly coat pork with cooking spray.
  3. Place pork on grill pan; cover and grill 3 minutes on each side or until done. Let stand 3 minutes.
  4. Serve.

Chicken with Mixed Green Salad Recipe

Chicken with Mixed Green Salad

Servings: 4 (serving size: 1 chicken breast half and 3/4 cup salsa)

Ingredients:

  • 1 tablespoon oil, divided
  • 1 teaspoon ground cumin, divided
  • 3/4 teaspoon ground coriander, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground red pepper
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/2 cup prechopped onion
  • 1 teaspoon bottled minced garlic
  • 1/3 cup chopped plum tomato
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1 (15 1/2-ounce) can black beans, rinsed and drained
  • 1 (8 3/4-ounce) can no-salt-added whole kernel corn, drained

Procedure:

  1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Combine 1/2 teaspoon cumin, 1/2 teaspoon coriander, salt, black pepper, and red pepper; sprinkle mixture evenly over chicken. Add chicken to pan; cook 7 minutes on each side or until done.
  2. While chicken cooks, heat the remaining 1 teaspoon oil in a small skillet over medium-high heat. Add onion to pan; sauté 1 minute. Add garlic to pan; sauté 30 seconds. Transfer onion mixture to a large bowl; add remaining 1/2 teaspoon cumin, remaining 1/4 teaspoon coriander, tomato, and remaining ingredients to onion mixture, tossing well. S
  3. erve with chicken.

Ancho-Rubbed Flank Steak Recipe

Ancho-Rubbed Flank Steak

Prep Time: 20 Minutes
Yield: 4 (serving size: 3 ounces)

Ingredients:

  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon brown sugar
  • 1/2 teaspoon ground ancho chile powder
  • 1/4 teaspoon ground cumin
  • Dash of freshly ground black pepper
  • 1 (1-pound) flank steak, trimmed
  • 2 teaspoons olive oil

Procedure:

  1. Combine first 5 ingredients in a small bowl; rub evenly over both sides of steak.
  2. Heat oil in a large skillet over medium-high heat. Add steak; cook 3 minutes on each side or until desired degree of doneness. Let stand 5 minutes; cut steak diagonally across grain into thin slices.
  3. Bacon-topped salad: Combine 1 tablespoon cider vinegar, 1 teaspoon Dijon mustard, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper in a large bowl; stir well with a whisk.
  4. Gradually add 2 tablespoons olive oil to vinegar mixture, stirring constantly with a whisk.
  5. Add 6 cups arugula and 1 cup halved cherry tomatoes to dressing in bowl; toss well to coat.
  6. Sprinkle 2 cooked and crumbled bacon slices evenly over salad.
  7. Serve.

Nutritional Information
Amount per serving

  • Calories: 175
  • Fat: 7.8g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 0.5g
  • Protein: 23.8g
  • Carbohydrate: 0.8g
  • Fiber: 0.1g
  • Cholesterol: 37mg
  • Iron: 1.5mg
  • Sodium: 286mg
  • Calcium: 19mg

Quick Breakfast Tostada Recipe

Quick Breakfast Tostada

Servings: 4 (serving size: 1 tostada)

Ingredients:

  • 1/4 cup 1% low-fat milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 4 large egg whites
  • 2 large eggs
  • 4 (6-inch) corn tortillas
  • 1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
  • 1 cup canned black beans, rinsed and drained
  • 1/4 cup chopped green onions
  • 1/2 cup bottled salsa
  • 1/4 cup fat-free sour cream

Procedure:

  1. Combine first 5 ingredients in a large microwave-safe dish, stirring with a whisk. Microwave at HIGH for 3 minutes; stir. Microwave an additional 1 minute or until done.
  2. Arrange 1 tortilla on each of 4 microwave-safe plates; divide egg mixture evenly among the corn tortillas.
  3. Layer each serving with 2 tablespoons cheese, 1/4 cup beans, and 1 tablespoon green onions.
  4. Microwave each tostada at HIGH for 30 seconds.
  5. Top each tostada with 2 tablespoons salsa and 1 tablespoon sour cream. Serve immediately.

Chipotle Shrimp Tacos Recipe

Chipotle Shrimp Tacos

Servings: 4 (serving size: 2 filled tacos)

Ingredients:

  • 2 teaspoons chili powder
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground chipotle chile powder
  • 32 peeled and deveined large shrimp (about 1 1/2 pounds)
  • 1 teaspoon olive oil
  • 8 (6-inch) white corn tortillas
  • 2 cups shredded iceberg lettuce
  • 1 ripe avocado, peeled and cut into 16 slices
  • 3/4 cup salsa verde

Procedure:

  1. Combine first 5 ingredients in a large bowl; add shrimp, tossing to coat.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add shrimp mixture to pan; cook 1 1/2 minutes on each side or until done. Remove from heat.
  3. Heat tortillas in microwave according to package directions. Place 2 tortillas on each of 4 plates; arrange 4 shrimp on each tortilla. Top each tortilla with 1/4 cup lettuce, 2 avocado slices, and 1 1/2 tablespoons salsa.
  4. Beer note: An orange peel-infused Belgian white beer will cool the palate. Hoegaarden White ($8/six-pack), with its cloudy appearance, citrusy-fresh taste, minimal bitterness, and refreshingly tart finish is delicate enough for seafood and excels at extinguishing heat.