crazydiamondsue (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
crazydiamondsue) wrote2009-08-10 11:04 am
crazydiamondsue) wrote2009-08-10 11:04 am
Entry tags:
Can I Get a Nom-Nom?
Started Weight Watcher's last Saturday, lost 3.2 lbs the first week (and that included a 3-day visit from my brother which involved pizza, Cajun food, barbecue and eating at the zoo snack bar.) I, in a word, rule.
ASIAN PORK AND BROCCOLI
3 Tablespoons dry sherry
2 Tablespoons reduced-sodium soy sauce
2 Tablespoons cornstarch
1 cup reduced-sodium chicken broth
1 tablespoon sugar
1 pound trimmed pork, cut into 1/2-inch pieces
3 teaspoons Asian sesame oil
3 cups fresh broccoli florets
3 cloves garlic, minced
1 tablespoon grated peeled ginger
3 green onions, chopped
Whisk together 2 tablespoons of the sherry, 1 tablespoon of the soy sauce, 1 tablespoon of the cornstarch, the broth, and sugar in a small bowl until smooth; set aside. Combine the pork, the remaining 1 tablespoon sherry, 1 tablespoon soy sauce and 1 tablespoon cornstarch in a medium bowl.
Heat 1 1/2 teaspoons of the sesame oil in a large non-stick skillet over medium-high heat. Add the pork mixture and cook, stirring occasionally, until browned, 4-5 minutes; transfer to a plate.
Heat the remaining 1 1/2 teaspoons sesame oil in the same skillet. Add the broccoli and cook, stirring constantly, until it turns dark green, about 1 minute. Add the garlic and ginger; cook, stirring frequently, until fragrant and beginning to brown, about 1 minute. Stir in the pork mixture and cook, stirring frequently, until the flavors are blended, about 1 minute. Stir in the reserved broth mixture; bring to a boil. Cook, stirring frequently, until the sauce thickens and coats the pork and broccoli, 1-2 minutes. Remove the skillet from the heat; stir in the green onions and serve at once. (Source: Weight Watchers)
SPINACH AND FETA PUFF PASTRY BITES
1 (10-ounce) package frozen spinach
1/4-pound firm reduced-fat feta cheese, coarsely crumbled
2 cloves garlic, pressed
About 20 grinds black pepper
Small dash nutmeg
Flour, for dusting
1 (10 by 9.5-inch) piece of packaged puff pastry
Preheat the oven to 375 degrees F.
Thaw frozen spinach in microwave according to package directions or by running under warm water. Drain spinach, squeezing the excess liquid from it. In a bowl, mix the spinach, feta, garlic, pepper, and nutmeg together.
Flour a clean, dry countertop or other flat working surface. Lay out the puff pasty on the floured surface. Flour the top of the dough. Roll out the puff pastry until it is half as thick (about 1/8-inch) and about 24 by 12 inches. Trim edges to size if necessary. Cut into 3-inch strips crosswise and lengthwise, making 32 (3-inch) squares. Make sure the squares are well floured then stack them in a little pile.
Fill a little dish with some room temperature water. Imagine each square you work with is separated in half by a diagonal. Place a couple teaspoons of filling in the top half. Dip a finger into the water and moisten the edges of the top half with water. Fold the bottom half to meet the edges of the top half. Use a fork to seal the edges.
Place finished pockets on a nonstick baking sheet and bake about 15 minutes until golden brown and puffy. Serve warm. Serve with Hummus and Greek Salad. (Source: Food Network)
GREEK SALAD DRESSING
1 tablespoon minced fresh dill leaves
1 tablespoon minced fresh parsley leaves
1 tablespoon minced fresh thyme leaves
1 cup plain yogurt
2 tablespoons minced garlic
1/4 cup Dijon mustard
1/4 cup red wine vinegar
1/3 cup fresh lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground white pepper
1 1/2 cups extra virgin olive oil
Sugar
In a medium bowl, whisk together the dill, parsley, thyme, yogurt, garlic, mustard, vinegar, lemon juice, salt, and pepper. Slowly whisk in the oil, and when emulsified, season with sugar to taste. Refrigerate in a covered container. When ready to use, whisk again. Yield: 2 1/2 cups. (Source: Food Network)
HOISIN BEEF WITH ASIAN SLAW
3 Tablespoons Hoisin sauce
2 garlic cloves, minced
2 teaspoons grated peeled fresh ginger
2 Tablespoons + 1 teaspoon seasoned rice vinegar
12 ounces top sirloin, trimmed*
1 Tablespoon oyster sauce**
1 Tablespoon sugar
1/2 medium head napa cabbage, shredded
1 carrot, shredded
1/2 small red bell pepper, seeded and thinly sliced
2 green onions, sliced
Combine the hoisin sauce, garlic, ginger, and the 1 teaspoon vinegar in a zip-close plastic bag; add the sirloin. Squeeze out the air and seal the bag; turn to coat the sirloin. Refrigerate, turning the bag occasionally, at least 2 hours or overnight.
Spray the broiler rack with nonstick spray and preheat the broiler.
Meanwhile, to make the slaw, combine the 2 Tablespoons vinegar, the oyster sauce, and sugar in a small bowl. Combine the cabbage, carrot, bell pepper, and green onions in a large bowl. Add the oyster sauce mixture; toss to coat.
Remove the sirloin from the marinade; discard marinade. Pat the sirloin dry with paper towels and place on the broiler rack. Broil the sirloin 5 inches from the heat until an instead-read thermometer inserted in the center registers 145˚F for medium, about 4 minutes on each side. Serve at once with slaw. Serve with steamed edamame alongside, if desired. (Source: Weight Watchers)
*original recipe calls for 4 (3 oz.) filet mignons
**original recipe calls for nam pla (fish sauce)
CUMIN-AND-FENNEL CRUSTED LAMB CHOPS
1 teaspoon cumin seeds, lightly crushed
1/2 teaspoon fennel seeds, lightly crushed
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
4 (1/4 pound) bone-in rib lamb chops, trimmed
Spray the broiler rack with olive oil nonstick spray; preheat the broiler. Combine the cumin seeds, fennel seeds, oregano, salt and pepper in a cup. Press the spice mixture onto both sides of the lamb; place on the broiler rack. Broil the lamb 5 inches from the heat until an instead-read thermometer inserted in the side of each chop reads 145˚F for medium, about 3-4 minutes on each side. Serve with wild rice and roasted asparagus. (Source: Weight Watchers)
COCONUT & CURRY MARINATED GRILLED CHICKEN
1 cup brown basmati rice
1/3 cup light coconut milk
1 tablespoon packed brown sugar
1 tablespoon lime juice
1 tablespoon garam masala
1 teaspoon Thai red curry paste
1/2 teaspoon salt
1 pound skinless, boneless chicken thighs, trimmed and cut into 1 1/2-inch chunks
3 assorted color bell peppers, cut into 2-inch pieces
3 tablespoons unsweetened shredded coconut, toasted
Cook the rice according to the package directions, omitting the salt if desired. Meanwhile, spray the grill rack with nonstick spray. Preheat the grill to medium-high or prepare a medium-high fire.
Combine the coconut milk, brown sugar, lime juice, garam masala, curry paste, and salt in a large bowl; add the chicken and toss until coated evenly. Alternately thread the chicken and bell peppers on 3 metal skewers dividing it evenly. Place the skewers on the grill rack and grill, turning occasionally, until the chicken is cooked through and the vegetables are tender, about 10 minutes. Serve over the rice sprinkled with the coconut. Serve with salad.
PROVENCAL CHICKEN WITH HONEY AND THYME
* 1 (3 to 4-pound) chicken, excess fat trimmed and giblets removed
* Kosher salt and freshly ground black pepper
* 1 shallot, sliced
* 1 bunch fresh thyme
* 1 lemon, zested in large strips
* 3 tablespoons extra-virgin olive oil
* 1 tablespoon honey
Sauce:
* 3 tablespoons water
* 1 tablespoon freshly squeezed lemon juice
* 1 tablespoon extra-virgin olive oil
* 1 tablespoon honey
* 2 tablespoons minced shallot
* 2 teaspoons chopped fresh thyme leaves
* 1/4 teaspoon kosher salt
* Freshly ground black pepper
Directions
Preheat the oven to 425 degrees F.
For the chicken: Season the chicken cavity with salt and pepper, to taste. Stuff the chicken cavity with the shallot, half the thyme, and lemon zest. Set a v-rack or regular rack in a roasting pan, and brush chicken with a bit of the olive oil. Whisk the honey and remaining oil in a small bowl. Dip the remaining thyme in the mixture and use it to brush the chicken all over with the honey mixture. Season bird with salt and pepper, to taste.
Tuck the wings under the back, cross the legs, and tie them with kitchen string. Place the chicken breast side down on the rack and roast until the back is golden brown, about 35 to 40 minutes. Remove the pan from the oven and turn the chicken breast side up. Cut the string where it holds the legs together and open up the legs a bit. Baste the chicken with the pan drippings, using the thyme sprigs as a brush. Roast the chicken again until the breast is golden brown and a meat thermometer inserted in the thigh registers 170 degrees F., 20 to 25 minutes more. Transfer the chicken to a carving board, and let it rest 10 minutes before carving.
For the sauce: Remove the rack from the roasting pan. Put the pan over medium-high heat, add the water, and stir with a wooden spoon to release the brown bits that cling to the pan. Strain the pan drippings into a small bowl and spoon off the fat. Whisk in the lemon juice, olive oil, honey, shallot, thyme, salt, and pepper to taste. Carve the chicken and serve drizzled with the sauce. Serve with roasted potatoes and green peas. (Source: Food Network)
Saw Julie & Julia yesterday with Caza and my love for Meryl Streep never wanes, not matter how much of a no-brainer loving Meryl Streep is. There was a lovely bit that reminded me of meeting LJ friends in person for the first time, and I teared up a bit over Vinnie, Laura, Andrea, Anne, etc. And then there was butter and my soul was at peace. :)
Jonah's birthday party is this coming Saturday (I KNOW!) and I am doing a hot dog bar. Grilled, all-beef Nathan's hot dogs, with everything from mustard to cheese to sauerkraut to chili sauce to choose from. For a utility hot dog (movies, ball games, etc) I like simple mustard and relish on a plain bun. For a kicked-up at-home hot dog, though, I want mustard, relish, sauerkraut and onions on a whole-wheat bun.
Caza likes his with a slice of processed American cheese and ketchup. Yuck. Most people around here seem to like the "Texas" style dog with chili, cheddar cheese and jalapenos. In South Korea, they're coated with sugar. In Venezuela, street vendors sell "perros con todo" ("dogs with all") with chopped cabbage, potato chip crumbs, chopped onion, white cheese, ketchup, mustard, mayonnaise, and tomato sauce. My weirdo friend![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
uberaeryn eats them cold out of the package and my friend Michele only likes them boiled on the stove top (ick.)
What about you guys? Are Tofu dogs edible? Are New Zealand hot dogs actually mullet in disguise? What do you want on your weinie??? And what do you call it? Hot dog? Frank? Coney? Tube steak?
I have two sleeping babies and about an hour to kill. Hit me.
ASIAN PORK AND BROCCOLI
3 Tablespoons dry sherry
2 Tablespoons reduced-sodium soy sauce
2 Tablespoons cornstarch
1 cup reduced-sodium chicken broth
1 tablespoon sugar
1 pound trimmed pork, cut into 1/2-inch pieces
3 teaspoons Asian sesame oil
3 cups fresh broccoli florets
3 cloves garlic, minced
1 tablespoon grated peeled ginger
3 green onions, chopped
Whisk together 2 tablespoons of the sherry, 1 tablespoon of the soy sauce, 1 tablespoon of the cornstarch, the broth, and sugar in a small bowl until smooth; set aside. Combine the pork, the remaining 1 tablespoon sherry, 1 tablespoon soy sauce and 1 tablespoon cornstarch in a medium bowl.
Heat 1 1/2 teaspoons of the sesame oil in a large non-stick skillet over medium-high heat. Add the pork mixture and cook, stirring occasionally, until browned, 4-5 minutes; transfer to a plate.
Heat the remaining 1 1/2 teaspoons sesame oil in the same skillet. Add the broccoli and cook, stirring constantly, until it turns dark green, about 1 minute. Add the garlic and ginger; cook, stirring frequently, until fragrant and beginning to brown, about 1 minute. Stir in the pork mixture and cook, stirring frequently, until the flavors are blended, about 1 minute. Stir in the reserved broth mixture; bring to a boil. Cook, stirring frequently, until the sauce thickens and coats the pork and broccoli, 1-2 minutes. Remove the skillet from the heat; stir in the green onions and serve at once. (Source: Weight Watchers)
SPINACH AND FETA PUFF PASTRY BITES
1 (10-ounce) package frozen spinach
1/4-pound firm reduced-fat feta cheese, coarsely crumbled
2 cloves garlic, pressed
About 20 grinds black pepper
Small dash nutmeg
Flour, for dusting
1 (10 by 9.5-inch) piece of packaged puff pastry
Preheat the oven to 375 degrees F.
Thaw frozen spinach in microwave according to package directions or by running under warm water. Drain spinach, squeezing the excess liquid from it. In a bowl, mix the spinach, feta, garlic, pepper, and nutmeg together.
Flour a clean, dry countertop or other flat working surface. Lay out the puff pasty on the floured surface. Flour the top of the dough. Roll out the puff pastry until it is half as thick (about 1/8-inch) and about 24 by 12 inches. Trim edges to size if necessary. Cut into 3-inch strips crosswise and lengthwise, making 32 (3-inch) squares. Make sure the squares are well floured then stack them in a little pile.
Fill a little dish with some room temperature water. Imagine each square you work with is separated in half by a diagonal. Place a couple teaspoons of filling in the top half. Dip a finger into the water and moisten the edges of the top half with water. Fold the bottom half to meet the edges of the top half. Use a fork to seal the edges.
Place finished pockets on a nonstick baking sheet and bake about 15 minutes until golden brown and puffy. Serve warm. Serve with Hummus and Greek Salad. (Source: Food Network)
GREEK SALAD DRESSING
1 tablespoon minced fresh dill leaves
1 tablespoon minced fresh parsley leaves
1 tablespoon minced fresh thyme leaves
1 cup plain yogurt
2 tablespoons minced garlic
1/4 cup Dijon mustard
1/4 cup red wine vinegar
1/3 cup fresh lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground white pepper
1 1/2 cups extra virgin olive oil
Sugar
In a medium bowl, whisk together the dill, parsley, thyme, yogurt, garlic, mustard, vinegar, lemon juice, salt, and pepper. Slowly whisk in the oil, and when emulsified, season with sugar to taste. Refrigerate in a covered container. When ready to use, whisk again. Yield: 2 1/2 cups. (Source: Food Network)
HOISIN BEEF WITH ASIAN SLAW
3 Tablespoons Hoisin sauce
2 garlic cloves, minced
2 teaspoons grated peeled fresh ginger
2 Tablespoons + 1 teaspoon seasoned rice vinegar
12 ounces top sirloin, trimmed*
1 Tablespoon oyster sauce**
1 Tablespoon sugar
1/2 medium head napa cabbage, shredded
1 carrot, shredded
1/2 small red bell pepper, seeded and thinly sliced
2 green onions, sliced
Combine the hoisin sauce, garlic, ginger, and the 1 teaspoon vinegar in a zip-close plastic bag; add the sirloin. Squeeze out the air and seal the bag; turn to coat the sirloin. Refrigerate, turning the bag occasionally, at least 2 hours or overnight.
Spray the broiler rack with nonstick spray and preheat the broiler.
Meanwhile, to make the slaw, combine the 2 Tablespoons vinegar, the oyster sauce, and sugar in a small bowl. Combine the cabbage, carrot, bell pepper, and green onions in a large bowl. Add the oyster sauce mixture; toss to coat.
Remove the sirloin from the marinade; discard marinade. Pat the sirloin dry with paper towels and place on the broiler rack. Broil the sirloin 5 inches from the heat until an instead-read thermometer inserted in the center registers 145˚F for medium, about 4 minutes on each side. Serve at once with slaw. Serve with steamed edamame alongside, if desired. (Source: Weight Watchers)
*original recipe calls for 4 (3 oz.) filet mignons
**original recipe calls for nam pla (fish sauce)
CUMIN-AND-FENNEL CRUSTED LAMB CHOPS
1 teaspoon cumin seeds, lightly crushed
1/2 teaspoon fennel seeds, lightly crushed
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
4 (1/4 pound) bone-in rib lamb chops, trimmed
Spray the broiler rack with olive oil nonstick spray; preheat the broiler. Combine the cumin seeds, fennel seeds, oregano, salt and pepper in a cup. Press the spice mixture onto both sides of the lamb; place on the broiler rack. Broil the lamb 5 inches from the heat until an instead-read thermometer inserted in the side of each chop reads 145˚F for medium, about 3-4 minutes on each side. Serve with wild rice and roasted asparagus. (Source: Weight Watchers)
COCONUT & CURRY MARINATED GRILLED CHICKEN
1 cup brown basmati rice
1/3 cup light coconut milk
1 tablespoon packed brown sugar
1 tablespoon lime juice
1 tablespoon garam masala
1 teaspoon Thai red curry paste
1/2 teaspoon salt
1 pound skinless, boneless chicken thighs, trimmed and cut into 1 1/2-inch chunks
3 assorted color bell peppers, cut into 2-inch pieces
3 tablespoons unsweetened shredded coconut, toasted
Cook the rice according to the package directions, omitting the salt if desired. Meanwhile, spray the grill rack with nonstick spray. Preheat the grill to medium-high or prepare a medium-high fire.
Combine the coconut milk, brown sugar, lime juice, garam masala, curry paste, and salt in a large bowl; add the chicken and toss until coated evenly. Alternately thread the chicken and bell peppers on 3 metal skewers dividing it evenly. Place the skewers on the grill rack and grill, turning occasionally, until the chicken is cooked through and the vegetables are tender, about 10 minutes. Serve over the rice sprinkled with the coconut. Serve with salad.
PROVENCAL CHICKEN WITH HONEY AND THYME
* 1 (3 to 4-pound) chicken, excess fat trimmed and giblets removed
* Kosher salt and freshly ground black pepper
* 1 shallot, sliced
* 1 bunch fresh thyme
* 1 lemon, zested in large strips
* 3 tablespoons extra-virgin olive oil
* 1 tablespoon honey
Sauce:
* 3 tablespoons water
* 1 tablespoon freshly squeezed lemon juice
* 1 tablespoon extra-virgin olive oil
* 1 tablespoon honey
* 2 tablespoons minced shallot
* 2 teaspoons chopped fresh thyme leaves
* 1/4 teaspoon kosher salt
* Freshly ground black pepper
Directions
Preheat the oven to 425 degrees F.
For the chicken: Season the chicken cavity with salt and pepper, to taste. Stuff the chicken cavity with the shallot, half the thyme, and lemon zest. Set a v-rack or regular rack in a roasting pan, and brush chicken with a bit of the olive oil. Whisk the honey and remaining oil in a small bowl. Dip the remaining thyme in the mixture and use it to brush the chicken all over with the honey mixture. Season bird with salt and pepper, to taste.
Tuck the wings under the back, cross the legs, and tie them with kitchen string. Place the chicken breast side down on the rack and roast until the back is golden brown, about 35 to 40 minutes. Remove the pan from the oven and turn the chicken breast side up. Cut the string where it holds the legs together and open up the legs a bit. Baste the chicken with the pan drippings, using the thyme sprigs as a brush. Roast the chicken again until the breast is golden brown and a meat thermometer inserted in the thigh registers 170 degrees F., 20 to 25 minutes more. Transfer the chicken to a carving board, and let it rest 10 minutes before carving.
For the sauce: Remove the rack from the roasting pan. Put the pan over medium-high heat, add the water, and stir with a wooden spoon to release the brown bits that cling to the pan. Strain the pan drippings into a small bowl and spoon off the fat. Whisk in the lemon juice, olive oil, honey, shallot, thyme, salt, and pepper to taste. Carve the chicken and serve drizzled with the sauce. Serve with roasted potatoes and green peas. (Source: Food Network)
Saw Julie & Julia yesterday with Caza and my love for Meryl Streep never wanes, not matter how much of a no-brainer loving Meryl Streep is. There was a lovely bit that reminded me of meeting LJ friends in person for the first time, and I teared up a bit over Vinnie, Laura, Andrea, Anne, etc. And then there was butter and my soul was at peace. :)
Jonah's birthday party is this coming Saturday (I KNOW!) and I am doing a hot dog bar. Grilled, all-beef Nathan's hot dogs, with everything from mustard to cheese to sauerkraut to chili sauce to choose from. For a utility hot dog (movies, ball games, etc) I like simple mustard and relish on a plain bun. For a kicked-up at-home hot dog, though, I want mustard, relish, sauerkraut and onions on a whole-wheat bun.
Caza likes his with a slice of processed American cheese and ketchup. Yuck. Most people around here seem to like the "Texas" style dog with chili, cheddar cheese and jalapenos. In South Korea, they're coated with sugar. In Venezuela, street vendors sell "perros con todo" ("dogs with all") with chopped cabbage, potato chip crumbs, chopped onion, white cheese, ketchup, mustard, mayonnaise, and tomato sauce. My weirdo friend
uberaeryn eats them cold out of the package and my friend Michele only likes them boiled on the stove top (ick.)What about you guys? Are Tofu dogs edible? Are New Zealand hot dogs actually mullet in disguise? What do you want on your weinie??? And what do you call it? Hot dog? Frank? Coney? Tube steak?
I have two sleeping babies and about an hour to kill. Hit me.