Monthly Archives: September 2007
Thai Soup (Tom Ka Gai) and Spring Rolls
| September 25, 2007 | Posted by LK under Asian, Chicken and Poultry, Light, Soups and Stews, Thai |
This dinner was great and the two components went perfectly together. It was a nice light yet comforting meal. Thr Spring rolls were a little bit of a pain to roll, but otherwise it was really easy to make. The dipping sauce was amazing- I’m trying to think of more things to dip! Also, next time I think I’ll add some shrimp to the spring rolls. (the pictures aren’t very pretty since it’s a very monochrome dish)
Tom Ka Gai:
1 can light coconut milk
1/4 lb chicken breast, sliced thin
1 lime, juice and grated peel
3 T. minced ginger
1-2 hot chile peppers, cut into thin circles
shitake mushrooms
Pour the lime juice on the chicken and let stand while you prepare the rest of the soup.
In a medium saucepan,combine the coconut milk, grated lime peel, ginger, and chiles. (if you don’t want the whole dish to taste spicy, add the chiles later; the earlier you add them, the hotter it will be.) Bring to a simmer.
When the soup is simmering, add the chicken pieces and stir. Reduce the heat and simmer untill the chicken is cooked, about 10 minutes. Add mushrooms, and cook until done.
The entire recipe is 12 points. It makes 3 bowls full.
Dipping Sauce:
1 lime, juiced
3 T. sugar
2 t. Fish Sauce
1 t. minced ginger
1 clove garlic, minced
1 t. sesame oil
pinch crushed red pepper
combine all ingredients. Set aside.
Spring Rolls:
1 t. oil
1 clove garlic, minced
1 t. minced ginger
1/2 bag cole slaw mix
1 onion, sliced
1 t. soy sauce
2 oz. rice stick noodles
2 t. sesame oil
16 6-inch spring roll wrappers
Fill a large bowl with warm water. Add noodles and set aside to soak.
Add oil, garlic, and ginger to pan, Heat until fragrent. Add onion, cole slaw mix, and soy sauce. Cook until soft.
Drain the noodles. Cut them into 2-inch sections. Add noodles and sesame oil to vegetable mixture.
To assemble, soak wrappers in warm water until pliable, about 15 seconds. Spoon filling onto them and roll, folding ends in. (Basically roll it like a burrito)
Serves 8. 2 rolls with sauce is 3 points.
Chicken Saltimboca
| September 17, 2007 | Posted by LK under Chicken and Poultry, Italian, One Pan, Quick Weeknight Meals |
This recipe is so simple, but absolutely delicious. I served it with some fresh anglehair (1/2 serving was enough) and blanched asparagus. To reheat, I warmed it in a covered pan with a little marsala about 5 minutes.
1 T. butter
3 chicken breasts
1/4 lb. prosciutto
3 slices provolone
1 onion, chopped
1/3 c. marsala wine
Split the chicken breasts width-wise, so you have 6 pieces. Pound them until their as thin as you can get (I put them in a plastic bag so they don’t splatter all over the place). Top each piece of chicken with 1 piece of prosciutto and 1/2 piece provolone. Roll up lengthwise.
Melt butter in a large pan. Add chicken and cook until browned (about 2 minutes on each side). Remove chicken from pan and add onion. Cook until soft golden, about 5 minutes. Return chicken to pan and add wine. Cover, and cook about 8 minutes or until cooked through.
Serves 6. 6 Points per serving.
Spicy Crab Chowder
| September 17, 2007 | Posted by LK under Fall, One Pan, Soups and Stews, Winter |
This is one of our favorite soups- we made it a ton last winter and couldn’t wait for the weather to cool enough to make it again this year. It’s even better the second day- it’ll thicken up a bit in the fridge.
1 T. olive oil
1 T. butter
1 large potato, cubed
1 onion, chopped
2 ribs celery, chopped
1/2 red pepper, chopped
bay leaf
old bay
cayanne
3 T. flour
1/4 c. sherry
3 c. chicken broth (I use fat free, reduced sodium)
1 can lump crab
1 can shredded crab
1 bag frozen sweet corn
3 c. FF half and half
Heat oil and butter in a large pot. Add vegetables, bay leaf and spices to taste. Cook until soft, about 5 minutes.
Add flour, and stir to coat. Cook about 1 minute.
Add sherry. Cook about 2 minutes.
Add broth, crab, and corn. Bring to a boil. Reduce and let simmer about 5 minutes. Add half and half, and cook another minute or two to thicken.Season with more old bay and cayanne.
Makes 10 bowls full.
Salmon Cakes with Tarragon Sauce
| September 13, 2007 | Posted by LK under One Pan, Quick Weeknight Meals |
For this I really like to use Trader Joe’s salmon. It looks far less scary coming out of the can than other brands do. Leftovers are great served cold on top of a salad.
salmon cakes:
14 oz. can of salmon, drained
1/4 cup RF mayonaise
3 T breadcrumbs
1 egg white, slightly beaten
1/4 c. breadcrumbs
Mash the slmon with a fork, add mayo, 3 T breadcrumbs, and egg. With wet hands, shape into 4 pattys.
Spread remaining breadcrumbs on wax paper. Coat the patties with crumbs. Broil until crip and golden- about 4 minutes on each side.
Sauce:
2 T balsamic vinigar
2 t. dijon mustard
1 t. chopped tarragon
1 t. chopped capers
1 t. olive oil
cracked black pepper.
Combine all ingredients. Refridgerate until ready to serve.
Serves 4. 4 Points each.
chickpea salad
| September 4, 2007 | Posted by LK under Greek/Mediterranean, Salads, Sides, Summer |
This is a great recipe that I make fairly often. It can work as a side dish or as a light lunch. I recently brought it to a pot-luck picnic where it was a huge hit. I’ve also had good luck substituting for LF Cesar or FF red wine vinaigrette for the dressing.
1 can chickpeas, rinsed and drained
1 can artichoke hearts, quartered
1/2 c. RF feta
1/4 c. kalamata olives, pitted and chopped into rough halves
1/4 c. roasted red pepper, chopped
dressing:
1/4 c. red wine vinegar
some fresh shopped oregano
mint
cracked black pepper
thyme
1/4 c. oil
Mix spices into vinegar. Slowly add oil, while stirring.
Mix salad ingredients and dressing, coating well. Refrigerate to allow flavors to meld, and serve either chilled or at room temperature (I prefer room temp).
Serves: a lot.
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