HG's Sweet 'n Sticky Sesame Chicken
PER SERVING (1/2 of recipe, about 1 cup): 288 calories, 4g fat, 815mg sodium, 24g carbs, 2.25g fiber, 6g sugars, 37g protein
Makes 2 Servings
Ingredients:
10 oz. raw boneless skinless lean chicken breast, chopped into bite-sized pieces
1/8 tsp. salt
1/8 tsp. black pepper
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
1/4 cup whole-wheat flour, divided
1/4 cup fat-free chicken broth
1 tbsp. cornstarch
2 tbsp. sugar-free pancake syrup
2 tbsp. seasoned rice vinegar
1 tbsp. ketchup
1/2 tbsp. lite/low-sodium soy sauce
1/2 tsp. sesame oil
1/2 tsp. crushed garlic
1 tsp. sesame seeds
2 tbsp. thinly sliced scallions
Optional: crushed red pepper
Directions:
Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray and set aside.
Place chicken in a bowl, season with salt and pepper, and cover with egg substitute. Toss to coat and set aside.
Place 2 tbsp. flour in another bowl. Use a fork to transfer half of the chicken to the flour bowl, allowing excess egg substitute to drain back into the egg bowl. Thoroughly coat chicken with flour, and then transfer to the baking sheet. Wipe the bowl clean, and then repeat with remaining flour and chicken.
Bake chicken in the oven until fully cooked, about 10 minutes.
Meanwhile, to make the sauce, combine broth with cornstarch in a small nonstick pot and stir to dissolve. Add syrup, vinegar, ketchup, soy sauce, sesame oil, and garlic. Mix well and bring to medium heat on the stove. Stirring often, cook until thick enough to coat a spoon, 2 - 3 minutes. Set aside.
Place cooked chicken in a bowl, top with sauce, and toss to coat. Sprinkle with sesame seeds and scallions. If you like, add a sprinkle of red pepper flakes. Eat up!
I'm a wife, mom of three boys. We are busy! My husband started his own IT company, we are home schooling and involved in our church. There is never a dull moment with three boys. One boy already eats like a teenager. I love to cook, sometimes simple and quick meals sometimes long fancy meals.
Thursday, January 20, 2011
Tuesday, January 11, 2011
Green Beans with Mushrooms and Toasted Almonds
Green Beans with Mushrooms and Toasted Almonds
Martha Stewart
A healthy side of steamed green beans and mushrooms is finished with crunchy, toasted almonds.
Ingredients
Serves 6 to 8.
* 2 pounds trimmed green beans
* 8 ounces cremini mushrooms, thinly sliced
* 1 whole scallion, thinly sliced white and green parts
* 4 tablespoons extra-virgin olive oil
* 2 tablespoons unsalted butter
* Salt and pepper
Directions
1. Blanch green beans for 5 minutes in boiling salted water.
2. While the green beans are blanching, place large saute pan over medium-high heat. Add the olive oil and unsalted butter. Add mushrooms and saute until golden brown, 3 to 4 minutes. Add sliced scallions, saute 1 minute more. Pull green beans out of water and carefully add to pan.
3. Season with salt and pepper. Remove from pan and finish with 1/2 cup toasted almonds. Serve.
Martha Stewart
A healthy side of steamed green beans and mushrooms is finished with crunchy, toasted almonds.
Ingredients
Serves 6 to 8.
* 2 pounds trimmed green beans
* 8 ounces cremini mushrooms, thinly sliced
* 1 whole scallion, thinly sliced white and green parts
* 4 tablespoons extra-virgin olive oil
* 2 tablespoons unsalted butter
* Salt and pepper
Directions
1. Blanch green beans for 5 minutes in boiling salted water.
2. While the green beans are blanching, place large saute pan over medium-high heat. Add the olive oil and unsalted butter. Add mushrooms and saute until golden brown, 3 to 4 minutes. Add sliced scallions, saute 1 minute more. Pull green beans out of water and carefully add to pan.
3. Season with salt and pepper. Remove from pan and finish with 1/2 cup toasted almonds. Serve.
Thursday, January 6, 2011
Scones
Scones
Rachelle Mathia
2 Cups all purpose flour
1 Tbs baking powder
1 tsp salt
1/3 Cup sugar
1 Stick frozen butter
1 1/2 Cup Heavy Cream
Orange zest
Dried cranberries
Preheat oven to 425.
In a mixing bowl, combine and sift together flour, baking powder, salt and sugar. Take a cheese grater and grate the frozen butter on top of the mixture. Combine gently (should be very easy and resemble sand).
Add zest and cranberries and stir. Mix in cream just enough to combine it all (dont want to overmix it).
Bring the mixture into a ball and transfer to a lightly floured board. Break apart the ball into 2 balls and flatten slightly so you have a mound. Cut into triangles and transfer onto an ungreased baking sheet and lightly brush cream on top. Sprinkle coarse sugar on the creamed scones and then put in oven for 15-20 minutes or until lightly browned.
For the blueberry version, I use lemon zest. If you have frozen berries, then wait until the end and add them to the top of the creamed and sugared scones, press them in slightly so they stay. I bake for 16 minutes, it's just long enough to get a deep crispy edge, mmm!
Rachelle Mathia
2 Cups all purpose flour
1 Tbs baking powder
1 tsp salt
1/3 Cup sugar
1 Stick frozen butter
1 1/2 Cup Heavy Cream
Orange zest
Dried cranberries
Preheat oven to 425.
In a mixing bowl, combine and sift together flour, baking powder, salt and sugar. Take a cheese grater and grate the frozen butter on top of the mixture. Combine gently (should be very easy and resemble sand).
Add zest and cranberries and stir. Mix in cream just enough to combine it all (dont want to overmix it).
Bring the mixture into a ball and transfer to a lightly floured board. Break apart the ball into 2 balls and flatten slightly so you have a mound. Cut into triangles and transfer onto an ungreased baking sheet and lightly brush cream on top. Sprinkle coarse sugar on the creamed scones and then put in oven for 15-20 minutes or until lightly browned.
For the blueberry version, I use lemon zest. If you have frozen berries, then wait until the end and add them to the top of the creamed and sugared scones, press them in slightly so they stay. I bake for 16 minutes, it's just long enough to get a deep crispy edge, mmm!
Wednesday, December 29, 2010
Pecan Sandies
Pecan Sandies
Martha Stewart
Prep: 15 minutes Total: 30 minutes, plus cooling
Rich, buttery, and filled with chopped pecans, sandies are closely related to shortbread. Despite their name, the well-loved cookies are hardy enough to ship (their crumbly and sandy character is revealed only when you take your first bite).
Ingredients
Makes 18.
* 1/2 cup (1 stick) unsalted butter, room temperature
* 1/2 cup packed light-brown sugar
* 1 1/2 teaspoons pure vanilla extract
* 1/4 teaspoon salt
* 1 cup all-purpose flour (spooned and leveled)
* 1 cup pecans, coarsely chopped
Directions
1. Preheat oven to 350 degrees, with racks in upper and lower thirds. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy; beat in vanilla and salt. With mixer on low, gradually add flour, beating just until combined. Fold in pecans.
2. Roll dough into 1 1/2-inch balls, and place on two baking sheets, 2 inches apart. With the dampened bottom of a glass, lightly flatten each ball.
3. Bake until cookies are golden brown, 15 to 17 minutes, rotating sheets halfway through. Transfer to wire racks, and let cool. (To store, keep in an airtight container, up to 5 days.)
Martha Stewart
Prep: 15 minutes Total: 30 minutes, plus cooling
Rich, buttery, and filled with chopped pecans, sandies are closely related to shortbread. Despite their name, the well-loved cookies are hardy enough to ship (their crumbly and sandy character is revealed only when you take your first bite).
Ingredients
Makes 18.
* 1/2 cup (1 stick) unsalted butter, room temperature
* 1/2 cup packed light-brown sugar
* 1 1/2 teaspoons pure vanilla extract
* 1/4 teaspoon salt
* 1 cup all-purpose flour (spooned and leveled)
* 1 cup pecans, coarsely chopped
Directions
1. Preheat oven to 350 degrees, with racks in upper and lower thirds. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy; beat in vanilla and salt. With mixer on low, gradually add flour, beating just until combined. Fold in pecans.
2. Roll dough into 1 1/2-inch balls, and place on two baking sheets, 2 inches apart. With the dampened bottom of a glass, lightly flatten each ball.
3. Bake until cookies are golden brown, 15 to 17 minutes, rotating sheets halfway through. Transfer to wire racks, and let cool. (To store, keep in an airtight container, up to 5 days.)
Wednesday, December 22, 2010
Papaya Chutney
Papaya Chutney
Papaya Chutney
Martha Stewart
Try this all-purpose condiment with a cheese plate, as a spread on a sandwich with roast meat, or on top of lamb, grilled chicken, or sauteed pork chops.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Ingredients
Makes 3 cups.
* 3 medium papayas, peeled, seeded, and chopped (about 2 cups)
* 1 chayote, peeled, pitted, and diced, or 1 peeled and diced cucumber
* 1/2 green or red bell pepper, or a combination, finely chopped
* 1/4 whole lime, diced
* 2 teaspoons ground ginger or minced peeled fresh ginger
* 3 teaspoons coarse salt
* 1 cup white vinegar
* 1 1/2 cups sugar
* 3/4 cup water
Directions
1. Place all ingredients in a medium saucepan and cook gently over low heat for 2 hours, stirring periodically.
2. Remove from the heat and allow the chutney to cool. Store in glass jars in the refrigerator for up to 6 months.
Papaya Chutney
Martha Stewart
Try this all-purpose condiment with a cheese plate, as a spread on a sandwich with roast meat, or on top of lamb, grilled chicken, or sauteed pork chops.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Ingredients
Makes 3 cups.
* 3 medium papayas, peeled, seeded, and chopped (about 2 cups)
* 1 chayote, peeled, pitted, and diced, or 1 peeled and diced cucumber
* 1/2 green or red bell pepper, or a combination, finely chopped
* 1/4 whole lime, diced
* 2 teaspoons ground ginger or minced peeled fresh ginger
* 3 teaspoons coarse salt
* 1 cup white vinegar
* 1 1/2 cups sugar
* 3/4 cup water
Directions
1. Place all ingredients in a medium saucepan and cook gently over low heat for 2 hours, stirring periodically.
2. Remove from the heat and allow the chutney to cool. Store in glass jars in the refrigerator for up to 6 months.
Spicy Popcorn
Spicy Popcorn
Martha Stewart
Don't worry if you don't have a popcorn maker -- you can achieve the same results in a 4-quart pot.
Ingredients
* 2 tablespoons vegetable oil
* 3/4 cup popping corn kernels
* 4 tablespoons unsalted butter, melted
* 1 teaspoon garam masala
* 1/4 teaspoon ground ginger
* 1/2 teaspoon salt
* 1/2 teaspoon turmeric
* 1/4 teaspoon cayenne pepper
Directions
1. Heat a 4-quart pot with a tight-fitting lid on the stove top. Add the oil and swirl it around to coat the bottom of the pot. Get it hot enough to sizzle when the kernel hits the oil. Pour the corn in all at once, cover, and shake. Swirl the pot over the top of the burner once or twice until you hear the first few kernels pop. Once the corn is popping, swirl the pot continuously until the popping stops. Or, use a popcorn maker if you want to. Dump the popcorn in a large bowl.
2. Pour the melted butter over the corn and toss well to fully coat the kernels. Sprinkle the spices over the popcorn and toss until everything is well combined.
Martha Stewart
Don't worry if you don't have a popcorn maker -- you can achieve the same results in a 4-quart pot.
Ingredients
* 2 tablespoons vegetable oil
* 3/4 cup popping corn kernels
* 4 tablespoons unsalted butter, melted
* 1 teaspoon garam masala
* 1/4 teaspoon ground ginger
* 1/2 teaspoon salt
* 1/2 teaspoon turmeric
* 1/4 teaspoon cayenne pepper
Directions
1. Heat a 4-quart pot with a tight-fitting lid on the stove top. Add the oil and swirl it around to coat the bottom of the pot. Get it hot enough to sizzle when the kernel hits the oil. Pour the corn in all at once, cover, and shake. Swirl the pot over the top of the burner once or twice until you hear the first few kernels pop. Once the corn is popping, swirl the pot continuously until the popping stops. Or, use a popcorn maker if you want to. Dump the popcorn in a large bowl.
2. Pour the melted butter over the corn and toss well to fully coat the kernels. Sprinkle the spices over the popcorn and toss until everything is well combined.
Sweet and Savory Nuts
Sweet and Savory Nuts
Martha Stewart
These nuts get an extra kick from a sprinkle of ancho chili powder.
Ingredients
* 1 large egg white
* 1 teaspoon cocoa powder
* 1 teaspoon ancho chili powder
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon kosher salt
* 1/4 cup sugar
* 2 cups nuts (pecans, walnuts and almonds)
Directions
1. Preheat oven to 325 degrees Fahrenheit.
2. Lightly beat egg white in a large bowl. Add all remaining ingredients except nuts, mixing until slightly frothy. Fold in nuts.
3. Spray or lightly grease a rimmed baking sheet. Pour mixture onto sheet, spreading nuts out in a single layer. Bake until crispy, 40 to 45 minutes, turning once after 20 minutes. Cool completely before serving.
Martha Stewart
These nuts get an extra kick from a sprinkle of ancho chili powder.
Ingredients
* 1 large egg white
* 1 teaspoon cocoa powder
* 1 teaspoon ancho chili powder
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon kosher salt
* 1/4 cup sugar
* 2 cups nuts (pecans, walnuts and almonds)
Directions
1. Preheat oven to 325 degrees Fahrenheit.
2. Lightly beat egg white in a large bowl. Add all remaining ingredients except nuts, mixing until slightly frothy. Fold in nuts.
3. Spray or lightly grease a rimmed baking sheet. Pour mixture onto sheet, spreading nuts out in a single layer. Bake until crispy, 40 to 45 minutes, turning once after 20 minutes. Cool completely before serving.
Subscribe to:
Posts (Atom)