Well, hello there! How are you all doing? I'm doing well, and I'm not going to make any excuses for being away from my blog for so long. Instead, I will get right to one of the recent recipe gems that I've found.
What are your comfort foods? Pot roast? Chicken & dumplings? Apple pie? Would you believe lentils are one of mine? Doesn't seem to matter what the recipe, they always warm me up, fill me up, and make me happy. MMMM!!
My most recent lentil recipe find is one from www.pinchofyum.com. My granddaughter Moo has given this her seal of approval!
Red Curry Lentils
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Serves: 6
Ingredients
•1½ cups lentils, rinsed and picked over
•½ large onion, diced
•2 tablespoons butter
•2 tablespoons red curry paste
•½ tablespoon garam masala
•1 teaspoon curry powder
•½ teaspoon turmeric
•1 teaspoon sugar
•1 teaspoon minced garlic
•1 teaspoon minced ginger
•a few good shakes of cayenne pepper
•1 14 ounce can tomato puree
•¼ cup coconut milk or cream
•cilantro for garnishing
•rice for serving
Instructions
1.Cook the lentils according to directions. Drain and set aside.
2.Melt the butter in a large saucepan over medium high heat. Add the onion and saute for a few minutes until fragrant and golden. Add all the spices (curry paste, garam masala, curry powder, turmeric, cayenne, sugar, garlic, ginger) and stir fry for 1-2 minutes. Add the tomato sauce; stir and simmer until smooth.
3.Add the lentils and the cream. Stir to combine and simmer for another 15-20 minutes (the longer, the better)! Serve over rice and garnish with cilantro.
Showing posts with label asian. Show all posts
Showing posts with label asian. Show all posts
Monday, March 11, 2013
Wednesday, April 11, 2012
Ginger Beef and Broccoli
I've been on an Asian dinner kick lately. Filipino Adobo Chicken; Red Thai Coconut Curry Shrimp; Broiled Tilapia with Thai Coconut Curry Sauce; and tonight, it was Ginger Beef and Broccoli. This time, it's from a Yahoo Group that I belong to, called LowFatGoodCooking. And yes, it's good cooking!!
Ginger Beef and Broccoli
Prep time 20 minutes, cooking time about 10 minutes
Makes 4 servings
1 lb. sirloin steak, thinly sliced
1 T. chopped fresh ginger
2 garlic cloves, chopped
3 T. soy sauce
2 t. cornstarch
3 T. vegetable oil
1 medium onion, halved and sliced
4 c. small broccoli florets
1 T. brown sugar
1 T. rice vinegar
1/4 c. ketchup
1/2 c. beef stock
Place the steak in a bowl. Add the ginger, garlic, soy sauce, and cornstarch and toss to coat. Marinate the beef 20 to 30 minutes. Heat 2 T. of the oil in a large skillet or wok over high heat. Add the beef and stir-fry until nicely colored, about 2 to 3 minutes. Remove the meat from the pan. Add the remaining oil to the pan. Add the onion and broccoli and stir-fry 2 to 3 minutes. Add the remaining ingredients and bring to a boil. Return the beef to the pan and heat through. Spoon onto a platter and serve.
per serving: about 306 calories; 27.4 g protein; 14.5 g fat (2.4 g saturated); 16.2 g carbohydrate; 2 g dietary fiber; 54 mg cholesterol; 1158 mg sodium
7 WW Points (original Points plan)
Ginger Beef and Broccoli
Prep time 20 minutes, cooking time about 10 minutes
Makes 4 servings
1 lb. sirloin steak, thinly sliced
1 T. chopped fresh ginger
2 garlic cloves, chopped
3 T. soy sauce
2 t. cornstarch
3 T. vegetable oil
1 medium onion, halved and sliced
4 c. small broccoli florets
1 T. brown sugar
1 T. rice vinegar
1/4 c. ketchup
1/2 c. beef stock
Place the steak in a bowl. Add the ginger, garlic, soy sauce, and cornstarch and toss to coat. Marinate the beef 20 to 30 minutes. Heat 2 T. of the oil in a large skillet or wok over high heat. Add the beef and stir-fry until nicely colored, about 2 to 3 minutes. Remove the meat from the pan. Add the remaining oil to the pan. Add the onion and broccoli and stir-fry 2 to 3 minutes. Add the remaining ingredients and bring to a boil. Return the beef to the pan and heat through. Spoon onto a platter and serve.
per serving: about 306 calories; 27.4 g protein; 14.5 g fat (2.4 g saturated); 16.2 g carbohydrate; 2 g dietary fiber; 54 mg cholesterol; 1158 mg sodium
7 WW Points (original Points plan)
Saturday, April 7, 2012
Thai Coconut Curry Shrimp
Again, another winner from skinnytaste.com!!!
I don't even know where to start! The curry sauce in this recipe is very mild. The only thing I'd do differntly is to use fresh shrimp instead of the prefrozen stuff that I used. Excellent recipe!!
Thai Coconut Curry Shrimp
www.skinnytaste.com
Servings: 4 • Serving Size: 1/4th • Old Points: 3 pts • Points+: 3 pts
Calories: 135 • Fat: 4.4 g • Protein: 18.5 g • Carb: 4.7 g • Fiber: 0.9 g
Ingredients:
1 tsp oil
4 scallions, whites and greens separated, chopped
1 tbsp Thai red curry paste
2 cloves garlic, minced
1 lb shrimp, peeled and deveined
6 oz light coconut milk
2 tsp fish sauce
1/4 cup fresh cilantro, chopped
salt to taste
Directions:
In a large nonstick skillet, heat oil on medium-high. Add scallion whites and red curry paste and sauté one minute. Add shrimp and garlic, season with salt and cook about 2-3 minutes. Add coconut milk, fish sauce and mix well. Simmer about 2-3 minutes, until shrimp is cooked through. Remove from heat, mix in scallion greens and cilantro. Serve over rice and enjoy!
I don't even know where to start! The curry sauce in this recipe is very mild. The only thing I'd do differntly is to use fresh shrimp instead of the prefrozen stuff that I used. Excellent recipe!!
Thai Coconut Curry Shrimp
www.skinnytaste.com
Servings: 4 • Serving Size: 1/4th • Old Points: 3 pts • Points+: 3 pts
Calories: 135 • Fat: 4.4 g • Protein: 18.5 g • Carb: 4.7 g • Fiber: 0.9 g
Ingredients:
1 tsp oil
4 scallions, whites and greens separated, chopped
1 tbsp Thai red curry paste
2 cloves garlic, minced
1 lb shrimp, peeled and deveined
6 oz light coconut milk
2 tsp fish sauce
1/4 cup fresh cilantro, chopped
salt to taste
Directions:
In a large nonstick skillet, heat oil on medium-high. Add scallion whites and red curry paste and sauté one minute. Add shrimp and garlic, season with salt and cook about 2-3 minutes. Add coconut milk, fish sauce and mix well. Simmer about 2-3 minutes, until shrimp is cooked through. Remove from heat, mix in scallion greens and cilantro. Serve over rice and enjoy!
Monday, April 2, 2012
Filipino Adobo Chicken
And yet another fantastic find from www.skinnytaste.com!!! My six year old granddaughter "Rye" and I had this for lunch yesterday. She devoured the chicken quite quickly (granted, she is definitely a carnivore!). She wasn't sure she wanted the sauce on the rice, so she had butter on hers instead. We started the meal off with a very colorful salad.
Here's this fantastic find: http://www.skinnytaste.com/2010/11/filipino-adobo-chicken.html
Filipino Adobo Chicken
Gina's Weight Watcher Recipes
8 chicken legs on the bone (skin removed)
1/3 cup low sodium soy sauce
1/3 cup apple cider vinegar
1 small head of garlic, crushed
6 ground peppercorns
4 bay leaves
1 jalapeño, chopped (optional)
Marinate chicken in vinegar, soy sauce, garlic, jalapeño and pepper, for at least an hour (overnight is ideal). Add chicken, 1/2 cup water, bay leaves and marinade into a deep nonstick skillet and cook on medium-low heat. Cover and cook until the meat is tender, about 45 minutes. Remove the cover and cook an additional 15 minutes, until the sauce reduces. Discard bay leaves and serve over rice.
Here's this fantastic find: http://www.skinnytaste.com/2010/11/filipino-adobo-chicken.html
Filipino Adobo Chicken
Gina's Weight Watcher Recipes
8 chicken legs on the bone (skin removed)
1/3 cup low sodium soy sauce
1/3 cup apple cider vinegar
1 small head of garlic, crushed
6 ground peppercorns
4 bay leaves
1 jalapeño, chopped (optional)
Marinate chicken in vinegar, soy sauce, garlic, jalapeño and pepper, for at least an hour (overnight is ideal). Add chicken, 1/2 cup water, bay leaves and marinade into a deep nonstick skillet and cook on medium-low heat. Cover and cook until the meat is tender, about 45 minutes. Remove the cover and cook an additional 15 minutes, until the sauce reduces. Discard bay leaves and serve over rice.
Thursday, March 29, 2012
Broiled Tilapia with Thai Coconut Curry Sauce
I'm gonna rename this recipe to: OMG, THIS IS INCREDIBLE! Another great one from www.skinnytaste.com! I like fish, but lately I've had a hard time finding recipes that are both healthy and GOOD. This one fits the bill!
For those of you that don't like curry, or have never tried it, this would probably be a great recipe to start with. I urge you (no, I BEG you!) to give it a try! I think some of you would be very surprised by it. You may even become addicted to curries, like I am!
I'm thinking this recipe would be good w/ chicken, too.
Here we go: http://www.skinnytaste.com/2010/04/broiled-tilapia-with-thai-coconut-curry.html?showComment=1333070739546#c5342031372644975872
For those of you that don't like curry, or have never tried it, this would probably be a great recipe to start with. I urge you (no, I BEG you!) to give it a try! I think some of you would be very surprised by it. You may even become addicted to curries, like I am!
I'm thinking this recipe would be good w/ chicken, too.
Here we go: http://www.skinnytaste.com/2010/04/broiled-tilapia-with-thai-coconut-curry.html?showComment=1333070739546#c5342031372644975872
Monday, March 5, 2012
I've challenged myself.....
.... to start cooking more at home, and to start trying new recipes once again. I've already posted the Hamburger Noodle Bake recipe, that I tried on 2-26-12.
Because I live by myself, sometimes I cook for my daughter and her family. This past Saturday, 3/3/12, I went to their house, enlisted the help of 8 year old Moo and 6 year old Rye. They chopped pistachios; they measured garlic; they measured sugar; they grated orange rind; they measured raisins. And then they were my go-fers as I cooked the dish.
I'd give this one 3 stars out of 4. The rice was very good, but the chicken was just so-so. Nothing spectacular there. I'll make it again, but I'll either leave the chicken out totally, or I'll cut it in small bite sized pieces. I'll only use about half the onions - their flavor was very overpowering. And I'll probably omit the raisins and the pistachios.
The recipe?
Shireen Palow, or Afghan Orange Rice with Chicken
from myrecipes.com, originally from Cooking Light
Shireen Palow (Afghan Orange Rice with Chicken)
Shireen palow soaks up sweet flavors from orange rind, caramelized onions, and sugar. Use a heavy chef's knife or cleaver to cut the chicken breasts in half.
Yield: 6 servings (serving size: 2 thighs or 1 breast piece, 3/4 cup rice mixture, and 1 tablespoon pistachios)
2 chicken breast halves, skinned and cut in half (about 1 pound)
4 chicken thighs, skinned (about 1 pound) – I actually used 2 # of chicken breast, since none of us is especially fond of dark meat
3/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
2 tablespoons butter, divided
2 cups vertically sliced onion
1/4 teaspoon saffron threads, crushed
1 garlic clove, minced
1 tablespoon sugar
2 teaspoons grated orange rind
2 1/4 cups fat-free, less-sodium chicken broth
1 1/2 cups uncooked basmati rice
2 tablespoons raisins
6 tablespoons chopped pistachios
Sprinkle chicken with 1/2 teaspoon salt and pepper. Melt 1 tablespoon butter in a Dutch oven over medium-high heat. Add chicken, and cook 5 minutes, browning on all sides. Remove chicken from pan; cover and keep warm.
Melt 1 tablespoon butter in Dutch oven over medium heat. Add onion; cook 10 minutes or until golden brown, stirring occasionally. Add saffron and garlic, and cook 1 minute, stirring constantly. Stir in sugar and rind; cook 1 minute, stirring constantly. Add 1/4 teaspoon salt, broth, rice, and raisins; bring to a boil. Add chicken, nestling into rice mixture. Cover, reduce heat, and simmer 25 minutes or until rice is tender. Let stand 5 minutes. Sprinkle with pistachios.
Because I live by myself, sometimes I cook for my daughter and her family. This past Saturday, 3/3/12, I went to their house, enlisted the help of 8 year old Moo and 6 year old Rye. They chopped pistachios; they measured garlic; they measured sugar; they grated orange rind; they measured raisins. And then they were my go-fers as I cooked the dish.
I'd give this one 3 stars out of 4. The rice was very good, but the chicken was just so-so. Nothing spectacular there. I'll make it again, but I'll either leave the chicken out totally, or I'll cut it in small bite sized pieces. I'll only use about half the onions - their flavor was very overpowering. And I'll probably omit the raisins and the pistachios.
The recipe?
Shireen Palow, or Afghan Orange Rice with Chicken
from myrecipes.com, originally from Cooking Light
Shireen Palow (Afghan Orange Rice with Chicken)
Shireen palow soaks up sweet flavors from orange rind, caramelized onions, and sugar. Use a heavy chef's knife or cleaver to cut the chicken breasts in half.
Yield: 6 servings (serving size: 2 thighs or 1 breast piece, 3/4 cup rice mixture, and 1 tablespoon pistachios)
2 chicken breast halves, skinned and cut in half (about 1 pound)
4 chicken thighs, skinned (about 1 pound) – I actually used 2 # of chicken breast, since none of us is especially fond of dark meat
3/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
2 tablespoons butter, divided
2 cups vertically sliced onion
1/4 teaspoon saffron threads, crushed
1 garlic clove, minced
1 tablespoon sugar
2 teaspoons grated orange rind
2 1/4 cups fat-free, less-sodium chicken broth
1 1/2 cups uncooked basmati rice
2 tablespoons raisins
6 tablespoons chopped pistachios
Sprinkle chicken with 1/2 teaspoon salt and pepper. Melt 1 tablespoon butter in a Dutch oven over medium-high heat. Add chicken, and cook 5 minutes, browning on all sides. Remove chicken from pan; cover and keep warm.
Melt 1 tablespoon butter in Dutch oven over medium heat. Add onion; cook 10 minutes or until golden brown, stirring occasionally. Add saffron and garlic, and cook 1 minute, stirring constantly. Stir in sugar and rind; cook 1 minute, stirring constantly. Add 1/4 teaspoon salt, broth, rice, and raisins; bring to a boil. Add chicken, nestling into rice mixture. Cover, reduce heat, and simmer 25 minutes or until rice is tender. Let stand 5 minutes. Sprinkle with pistachios.
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