I love Chinese food and to come across so many yummy WW Chinese food recipes makes me happy. :-)
I made this for dinner a couple of weeks ago and for me, there is no need to order take-out any more. I found this recipe in the WW "Take-out Tonight" cookbook.
Kung Pao Shrimp
Serves: 4
Points: 4
Ingredients
3/4 cup low-sodium chicken broth
1/4 cup sake or rice wine
2 tbsp reduced-sodium soy sauce
2 tbsp honey
1 tbsp chili-garlic sauce
1 tbsp corn starch
1 tsp Asian (dark) sesame oil
2 tsp canola oil
1 pound medium shrimp, peeled and deveined
3 scallions, chopped
2 tbsp minced peeled fresh ginger
2 garlic cloves, minced
4 cups broccoli florets
1 (8-ounce) can bamboo shoots, drained
Instructions
1) Combine the broth, sake or rice wine, soy sauce, honey, chili-garlic sauce, cornstarch, and sesame oil in a bowl; set aside.
2) Heat a nonstick wok or a large, deep skillet over medium-high heat until a drop of water sizzles. Swirl in the canola oil, then add the shrimp. Stir-fry until just opaque in the center, about 3 minutes; transfer to a plate. Add the scallions, ginger, and garlic; stir-fry until fragrant, about 30 seconds. Add the broccoli florets and bamboo shoots; stir-fry until crisp tender; about 2 minutes. Add the broth mixture and the shrimp. Cook, stirring constantly, until the mixture boils and thickens, about 1 minute.
Monday, March 22, 2010
Fiery Beef with Scallions and Cashews
This wasn't as spicy as the name makes it out to be. But it was still AWESOME! I let the meat marinate overnight and it came out so tender! I found this recipe in the WW "Take-out Tonight" cookbook.
To the folks that I fed this to recently, I did not use the lemongrass (fresh or dried) because I couldn't find it at the market and I didn't have a chance to go to a different store. :-)
Fiery Beef with Scallions and Cashews
Serves: 4
Points: 6
Ingredients
1/4 cup honey
1/4 cup minced onion
1 tbsp minced peeled fresh ginger
1 tbsp finely chopped fresh lemongrass or 1 tsp dried
2 cloves garlic, finely chopped
1 jalapeno pepper, minced
1 tbsp reduced-sodium soy sauce
1 tsp Thai fish sauce (nam pla)
1 tsp Asian (dark) sesame oil
2 or 3 drops hot pepper sauce
1 (1 pound) flank steak trimmed of all visible fat, cut diagonally across the grain into 1/4-inch thick slices
1/4 cup chopped scallions
3 tbsp chopped cashews
Instructions
1) To make the marinade, combine the honey, onion, ginger, lemongrass, garlic, jalapeno, soy sauce, fish sauce, sesame oil, and hot sauce in a large zip-close plastic bag. Mix well. Add the steak, seal the bag, and turn several times to coat. Refrigerate the steak, turning the bag occasionally, at least 1 hour or overnight.
2) Spray the grill or broiler rack with nonstick spray; prepare the grill or preheat the broiler.
3) Remove the steak from the marinade, scraping off any excess. Discard the marinade. Thread the steak onto each of 8 (8-inch) metal skewers (I used wood skewers. Just let them soak for a couple of hours before using!) Grill or broil the steak 5 inches from the heat until browned, 3 minutes on each side. Sprinkle the steak with the scallions and cashews.
To the folks that I fed this to recently, I did not use the lemongrass (fresh or dried) because I couldn't find it at the market and I didn't have a chance to go to a different store. :-)
Fiery Beef with Scallions and Cashews
Serves: 4
Points: 6
Ingredients
1/4 cup honey
1/4 cup minced onion
1 tbsp minced peeled fresh ginger
1 tbsp finely chopped fresh lemongrass or 1 tsp dried
2 cloves garlic, finely chopped
1 jalapeno pepper, minced
1 tbsp reduced-sodium soy sauce
1 tsp Thai fish sauce (nam pla)
1 tsp Asian (dark) sesame oil
2 or 3 drops hot pepper sauce
1 (1 pound) flank steak trimmed of all visible fat, cut diagonally across the grain into 1/4-inch thick slices
1/4 cup chopped scallions
3 tbsp chopped cashews
Instructions
1) To make the marinade, combine the honey, onion, ginger, lemongrass, garlic, jalapeno, soy sauce, fish sauce, sesame oil, and hot sauce in a large zip-close plastic bag. Mix well. Add the steak, seal the bag, and turn several times to coat. Refrigerate the steak, turning the bag occasionally, at least 1 hour or overnight.
2) Spray the grill or broiler rack with nonstick spray; prepare the grill or preheat the broiler.
3) Remove the steak from the marinade, scraping off any excess. Discard the marinade. Thread the steak onto each of 8 (8-inch) metal skewers (I used wood skewers. Just let them soak for a couple of hours before using!) Grill or broil the steak 5 inches from the heat until browned, 3 minutes on each side. Sprinkle the steak with the scallions and cashews.
Shrimp and Soba Salad
This tasty Japanese dish can be served either cold or at room temperature. Its great for a summer night's meal or to bring to a potluck dinner!
When I first made this, I doubled the recipe however, I trippled the dressing because I thought it needed it. But now, I am thinking that the amount of dressing suggested gave it enough flavor.
Shrimp and Soba Salad
Serves: 4
Points: 6
Ingredients
1 tbsp mirin
1 tbsp seasoned rice vinegar
1 tbsp reduced-sodium soy sauce
1 tbsp sugar
1 tsp Asian (dark) sesame oil
1 tsp minced peeled fresh ginger
1 clove garlic, minced
1/2 pound soba noodles (if you can't find soba noodles, use whole wheat spaghetti)
4 scallions, thinly sliced
1 carrot, cut into matchstick-thin strips
1/4 pound fresh snow peas, trimmed and cut diagonally in half
3/4 pound large shrimp, peeled and deveined
Instructions
1) To make the dressing, whisk the mirin, vinegar, soy sauce, sugar, sesame oil, ginger, and garlic in a small bowl until blended, set aside.
2) Bring a large pot of water to a boil. Add the noodles and cook until just tender. With a strainer or tongs, transfer the noodles to a large bowl of cold water to cool. Drain. Reserve the cooking liquid.
3) Transfer the drained noodles to a large bowl. Stir in the scallions and the carrot; set aside.
4) Return the cooking liquid to a boil. Add the snow peas and boil just until bright green and almost tender, about 2 minutes. Transfer the snow peas to a colander with a slotted spoon; rinse under cold water and drain. Add the snow peas to the bowl with the noodles.
5) Cook the shrimp in the same pot of boiling water until just pink, about 3 minutes; drain. Rinse the shrimp under cold water; drain and transfer to the bowl with the noodle mixture. Toss the salad with the dressing to coat well. Serve at room temperature or chilled.
When I first made this, I doubled the recipe however, I trippled the dressing because I thought it needed it. But now, I am thinking that the amount of dressing suggested gave it enough flavor.
Shrimp and Soba Salad
Serves: 4
Points: 6
Ingredients
1 tbsp mirin
1 tbsp seasoned rice vinegar
1 tbsp reduced-sodium soy sauce
1 tbsp sugar
1 tsp Asian (dark) sesame oil
1 tsp minced peeled fresh ginger
1 clove garlic, minced
1/2 pound soba noodles (if you can't find soba noodles, use whole wheat spaghetti)
4 scallions, thinly sliced
1 carrot, cut into matchstick-thin strips
1/4 pound fresh snow peas, trimmed and cut diagonally in half
3/4 pound large shrimp, peeled and deveined
Instructions
1) To make the dressing, whisk the mirin, vinegar, soy sauce, sugar, sesame oil, ginger, and garlic in a small bowl until blended, set aside.
2) Bring a large pot of water to a boil. Add the noodles and cook until just tender. With a strainer or tongs, transfer the noodles to a large bowl of cold water to cool. Drain. Reserve the cooking liquid.
3) Transfer the drained noodles to a large bowl. Stir in the scallions and the carrot; set aside.
4) Return the cooking liquid to a boil. Add the snow peas and boil just until bright green and almost tender, about 2 minutes. Transfer the snow peas to a colander with a slotted spoon; rinse under cold water and drain. Add the snow peas to the bowl with the noodles.
5) Cook the shrimp in the same pot of boiling water until just pink, about 3 minutes; drain. Rinse the shrimp under cold water; drain and transfer to the bowl with the noodle mixture. Toss the salad with the dressing to coat well. Serve at room temperature or chilled.
Pan-Steamed Vegetable Dumplings with Soy Dipping Sauce
I totally love these. I am such a fan of dumplings; they are my favorite chinese food. Now, I have found a recipe from the WW "Take-out Tonight" cookbook that are awesome!
I doubled the amount of filling for the dumplings, but I am now thinking that I could have gotten away with what the original recipe calls for.
Pan-Steamed Vegetable Dumplings with Soy Dipping Sauce
Serves: 15 (3 dumplings per serving)
Points: 2
Dipping Sauce Ingredients
6 tbsp lite soy sauce
1 1/2 tbsp rice vinegar
2 1/4 tsp minced peeled fresh ginger
1 garlic clove, minced
1 1/2 tsp sugar
1 1/2 tsp Asian (dark) sesame oil
1/8 tsp pepper
Dumpling Ingredients
2 tsp canola oil
1 tsp Asian (dark) sesame oil
2 tbsp minced peeled fresh ginger
3 garlic cloves, minced
1/2 pound shiitake mushrooms, thinly sliced (I used baby bellas)
3 cups shredded Chinese cabbage (I used a combination of Bok Choy & Nappa cabbage)
2 tbsp sake
3 scallions, chopped
1 carrot, shredded
1 tbsp lite soy sauce
45 (3-inch) round wonton wrappers (I could only find the rectangle shapped wrappers)
Instructions
1) To prepare the dipping sauce, combined the soy sauce, vinegar, ginger, garlic, sugar, sesame oil, and pepper in a small bowl; set aside.
2) To prepare the dumplings, heat a nonstick wok or a large, deep skillet over medium-high heat until a drop of water sizzles. Swirl in the canola and sesame oil, then add the gingers and garlic. Stir-fry until fragrant, about 10 seconds. Stir in the mushrooms and cabbage, stir-fry until softened, about 3 minutes. Add the sake, and cook, stirring often, until the liquid evaporates, 3-4 minutes. Add the scallions and carrot; stir-fry until softened, about 2 minutes. Remove from the heat and stir in the soy sauce. Transfer to a large bowl and let cool 10 minutes.
3) Arrange 6 wonton wrappers on a work surface. Place 1 tsp of the vegetable mixture in the center of each wrapper. Brush the edges of each wonton wrapper with water, then fold into half circles, pressing the edges to seal. Place the completed dumplings on a baking sheet lightly covered with cornstarch and cover with damp paper towels. Repeat with the remaining filling and wrappers, making a total of 45 dumplings.
4) Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add 10-12 dumplings to the skillet (don't overcrowd the pan or the dumplings won't brown) and cook until lightly browned on one side, 1 minute. Add 1/3 cup water to the skillet and cover it with a tight fitting lid. Reduce the heat to medium, and cook the dumplings until the liquid evaporates, 3-4 minutes. Transfer the dumplings, browned side up, to a serving tray. Serve with the dipping sauce.
I doubled the amount of filling for the dumplings, but I am now thinking that I could have gotten away with what the original recipe calls for.
Pan-Steamed Vegetable Dumplings with Soy Dipping Sauce
Serves: 15 (3 dumplings per serving)
Points: 2
Dipping Sauce Ingredients
6 tbsp lite soy sauce
1 1/2 tbsp rice vinegar
2 1/4 tsp minced peeled fresh ginger
1 garlic clove, minced
1 1/2 tsp sugar
1 1/2 tsp Asian (dark) sesame oil
1/8 tsp pepper
Dumpling Ingredients
2 tsp canola oil
1 tsp Asian (dark) sesame oil
2 tbsp minced peeled fresh ginger
3 garlic cloves, minced
1/2 pound shiitake mushrooms, thinly sliced (I used baby bellas)
3 cups shredded Chinese cabbage (I used a combination of Bok Choy & Nappa cabbage)
2 tbsp sake
3 scallions, chopped
1 carrot, shredded
1 tbsp lite soy sauce
45 (3-inch) round wonton wrappers (I could only find the rectangle shapped wrappers)
Instructions
1) To prepare the dipping sauce, combined the soy sauce, vinegar, ginger, garlic, sugar, sesame oil, and pepper in a small bowl; set aside.
2) To prepare the dumplings, heat a nonstick wok or a large, deep skillet over medium-high heat until a drop of water sizzles. Swirl in the canola and sesame oil, then add the gingers and garlic. Stir-fry until fragrant, about 10 seconds. Stir in the mushrooms and cabbage, stir-fry until softened, about 3 minutes. Add the sake, and cook, stirring often, until the liquid evaporates, 3-4 minutes. Add the scallions and carrot; stir-fry until softened, about 2 minutes. Remove from the heat and stir in the soy sauce. Transfer to a large bowl and let cool 10 minutes.
3) Arrange 6 wonton wrappers on a work surface. Place 1 tsp of the vegetable mixture in the center of each wrapper. Brush the edges of each wonton wrapper with water, then fold into half circles, pressing the edges to seal. Place the completed dumplings on a baking sheet lightly covered with cornstarch and cover with damp paper towels. Repeat with the remaining filling and wrappers, making a total of 45 dumplings.
4) Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add 10-12 dumplings to the skillet (don't overcrowd the pan or the dumplings won't brown) and cook until lightly browned on one side, 1 minute. Add 1/3 cup water to the skillet and cover it with a tight fitting lid. Reduce the heat to medium, and cook the dumplings until the liquid evaporates, 3-4 minutes. Transfer the dumplings, browned side up, to a serving tray. Serve with the dipping sauce.
Thursday, March 18, 2010
Lemon-Garlic Roast Chicken
I have this WW cookbook called "Take-out Tonight!" It has different take-out style recipes for different ethnic regions. There are a ton of recipes in there that I want to try. So this week, I am doing "take-out week" and cooking something from this cookbook each night.
Last night, we had this Greek recipe and it was very good. Easy, tasty and good for you too. I served some green beans sauteed in olive oil along with the chicken & potatoes and we had a great meal.
Lemon-Garlic Roast Chicken
Serves: 4
Points: 6
Ingredients
1/4 cup fresh lemon juice
1 1/2 tbsp extra virgin olive oil
3 cloves garlic, minced
1 tsp dried oregano
1/2 tsp dried marjoram
3/4 tsp salt
1/4 tsp freshly ground pepper
4 skinless bone-in chicken breasts (about 2 pounds)
1 pound small red potatoes, quartered
1/2 cup water
Instructions
1) Preheat oven to 425 degrees
2) Combine the lemon juice, 1 tbsp olive oil, garlic, oregano, marjoram, 1/2 tsp salt, and 1/8 tsp pepper in a large bowl. Add the chicken, tossing well to coat, and marinate 20 minutes.
3) Meanwhile, combine the remaining 1/2 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp pepper in a medium bowl. Add the potatoes and toss well to coat. Place a wire rack in the center of a large roasting pan. Arrange the potatoes around the rack and roast 20 minutes.
4) Remove the chicken from the marinade; reserve marinade. Remove the pan from the oven, and place the chicken on the wire rack. Add the water to the reserved marinade and pour over the chicken and potatoes. Roast chicken and potatoes 20 minutes; baste with the pan juice (okay, here's the deal, I think my roasting pan was too big because all the "juices" evaporated. So, I just used some fat-free chicken broth to baste with.). Return the pan to the oven and roast until an instant-read thermometer inserted in the thickest part of the chicken registers at 170 degrees, about 15-20 minutes longer (it was about 15 for me).
Last night, we had this Greek recipe and it was very good. Easy, tasty and good for you too. I served some green beans sauteed in olive oil along with the chicken & potatoes and we had a great meal.
Lemon-Garlic Roast Chicken
Serves: 4
Points: 6
Ingredients
1/4 cup fresh lemon juice
1 1/2 tbsp extra virgin olive oil
3 cloves garlic, minced
1 tsp dried oregano
1/2 tsp dried marjoram
3/4 tsp salt
1/4 tsp freshly ground pepper
4 skinless bone-in chicken breasts (about 2 pounds)
1 pound small red potatoes, quartered
1/2 cup water
Instructions
1) Preheat oven to 425 degrees
2) Combine the lemon juice, 1 tbsp olive oil, garlic, oregano, marjoram, 1/2 tsp salt, and 1/8 tsp pepper in a large bowl. Add the chicken, tossing well to coat, and marinate 20 minutes.
3) Meanwhile, combine the remaining 1/2 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp pepper in a medium bowl. Add the potatoes and toss well to coat. Place a wire rack in the center of a large roasting pan. Arrange the potatoes around the rack and roast 20 minutes.
4) Remove the chicken from the marinade; reserve marinade. Remove the pan from the oven, and place the chicken on the wire rack. Add the water to the reserved marinade and pour over the chicken and potatoes. Roast chicken and potatoes 20 minutes; baste with the pan juice (okay, here's the deal, I think my roasting pan was too big because all the "juices" evaporated. So, I just used some fat-free chicken broth to baste with.). Return the pan to the oven and roast until an instant-read thermometer inserted in the thickest part of the chicken registers at 170 degrees, about 15-20 minutes longer (it was about 15 for me).
Beef Braised in Red Wine
Okay, I made this exactly as the instructions said and the first night the meat was tough. I then took the slices, put them back in the sauce and the next night heated them over low heat for a couple more hours and the meat came out nice and tender. So, my feeling is that this needs to cook longer the first time around, or maybe even put it in a crockpot. So, that is what I am going to try next time. Cooking it in the crockpot.
Beef Braised in Red Wine
Serves: 12
Points: 3
Ingredients
1 tsp salt
1/2 tsp freshly ground pepper
1 (3-pound) beef eye-round roast, trimmed of all visible fat
4 cloves garlic, minced
1 can (28 oz) italian-seasoned crushed tomatoes (I just used regular crushed tomatoes and added my own italian seasoning)
1/2 cup red wine
Instructions
1) Sprinkle the salt and pepper all over the beef. Spray a large nonstick Dutch oven with nonstick spray and set over medium-high heat. Add the beef and brown on all sides, 2 minutes on each side. Transfer the beef to a large plate. Set aside.
2) Add the garlic to the same Dutch oven and cook until fragrant, 30 seconds. Stir in the tomatoes and wine; gently boil until the flavors blend, 5 minutes. Return the beef to the Dutch oven, reduce the heat, cover and simmer 1 1/2 hours. Turn the beef over, cover and simmer until fork-tender, 1 1/2 hours longer.
3) Transfer the beef to a cutting board and cover to keep warm. Bring the wine mixture to a boil and cook, stirring occasionally, until it reduces by a third and thickens slightly, 10-12 minutes. Slice the beef and serve with the sauce.
Beef Braised in Red Wine
Serves: 12
Points: 3
Ingredients
1 tsp salt
1/2 tsp freshly ground pepper
1 (3-pound) beef eye-round roast, trimmed of all visible fat
4 cloves garlic, minced
1 can (28 oz) italian-seasoned crushed tomatoes (I just used regular crushed tomatoes and added my own italian seasoning)
1/2 cup red wine
Instructions
1) Sprinkle the salt and pepper all over the beef. Spray a large nonstick Dutch oven with nonstick spray and set over medium-high heat. Add the beef and brown on all sides, 2 minutes on each side. Transfer the beef to a large plate. Set aside.
2) Add the garlic to the same Dutch oven and cook until fragrant, 30 seconds. Stir in the tomatoes and wine; gently boil until the flavors blend, 5 minutes. Return the beef to the Dutch oven, reduce the heat, cover and simmer 1 1/2 hours. Turn the beef over, cover and simmer until fork-tender, 1 1/2 hours longer.
3) Transfer the beef to a cutting board and cover to keep warm. Bring the wine mixture to a boil and cook, stirring occasionally, until it reduces by a third and thickens slightly, 10-12 minutes. Slice the beef and serve with the sauce.
Monday, March 1, 2010
Easy Slow Cooker Thai PB2 Chicken
PB2? Are you wondering what PB2 is? Well PB2 is the greatest invention EVER! Its powdered peanut butter. Yeah, you heard me, powdered peanut butter. AND because its powdered, it is WAY less in points than even reduced fat peanut butter. For example, 2 TBSP of reduced fat peanut butter is 4 points. 2 TBSP of PB2, reconstituted with 1 TBSP of water.... 1 point! Yup, 1 point. So, if you're interested, check out Bell Plantation because they are the folks who sell it. Infact, I have to order some more today.
I found this recipe on their website. I altered it slightly because I like a little more peanut butter flavor. I ran it through the recipe builder on the WW website so I know the points are correct.
I served this over some cooked egg noodles. It was a great substitution to the Thai Chicken Pasta that I like to get at the Cheesecake Factor, that's for sure!
Easy Slow Cooker Thai PB2 Chicken
Serves: 4
Points: 4 (if serving with egg noodles, be sure to add the points for that!)
Ingredients
2 lbs: Skinless, boneless, chicken breast
3/4 cup: Salsa
1/2 cup: PB2
1 tsp: Ginger (if fresh, minced)
2 Tbsp: reduced sodium soy sauce
2 tsp: Lime juice
2 tsp: Cornstarch (optional)
2 tsp: Minced garlic (optional)
To taste: Salt and pepper
Instructions
Combine all the ingredients in a crockpot and cook on low for 6 - 8 hours.
I found this recipe on their website. I altered it slightly because I like a little more peanut butter flavor. I ran it through the recipe builder on the WW website so I know the points are correct.
I served this over some cooked egg noodles. It was a great substitution to the Thai Chicken Pasta that I like to get at the Cheesecake Factor, that's for sure!
Easy Slow Cooker Thai PB2 Chicken
Serves: 4
Points: 4 (if serving with egg noodles, be sure to add the points for that!)
Ingredients
2 lbs: Skinless, boneless, chicken breast
3/4 cup: Salsa
1/2 cup: PB2
1 tsp: Ginger (if fresh, minced)
2 Tbsp: reduced sodium soy sauce
2 tsp: Lime juice
2 tsp: Cornstarch (optional)
2 tsp: Minced garlic (optional)
To taste: Salt and pepper
Instructions
Combine all the ingredients in a crockpot and cook on low for 6 - 8 hours.
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