October 2nd, 2009
Recipe By :Randy Polllak
Serving Size : 2 Preparation Time :0:10
Categories : Asian Main Dishes
Meats & Poultry
Amount Measure Ingredient — Preparation Method
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1/2 tablespoon olive oil
12 ounces chicken thigh, no skin, R-T-C
1 tablespoon rice flour, brown
1/4 cup low sodium soy sauce
3/4 cup low sodium chicken broth
1 tablespoon fish sauce (Nuoc Mam)
1 teaspoon molasses
1 teaspoon minced garlic
1/4 teaspoon five-spice powder
1 tablespoon chopped cilantro
1 teaspoon chopped basil
1 tablespoon chili paste — optional
1 cucumber — sliced
2 cups brown rice, cooked
Dust chicken thighs with rice flour. In a large sauce pan, heat olive oil; then add chicken thighs. Cook chciken until browned on each side, then add remaining ingredients and simmer for 20-30 minutes or until chicken is completely done. While chicken is cooking, arrange two serving dishes with sliced cucumbers on the edge of the dish and 1 cup of cooked brown rice in the center. At this point you may remove chicken thighs and arrange on top of brown rice. You may also thicken remaining liquid with a small amount of cornstarch slurry. Spoon some sauce over chicken and rice, then serve immediately. I like to serve this with some stir-fried broccoli on the side.
Start to Finish Time:
“0:30″
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Per Serving (excluding unknown items): 446 Calories; 11g Fat (22.7% calories from fat); 23g Protein; 63g Carbohydrate; 5g Dietary Fiber; 41mg Cholesterol; 1486mg Sodium. Exchanges: 3 Grain(Starch); 2 Lean Meat; 2 Vegetable; 1 Fat; 1/2 Other Carbohydrates.
Serving Ideas : This dish goes well with an Asian beer, such as: Sapporo or Tsing Tao.
NOTES : Nutritional values are NOT accurate because you will not consume all of the sauce.
Tags: Asian, healthy eating, Poultry, vietnamese cuisine
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June 30th, 2009
Recipe By :Randy Pollak
Serving Size : 2 Preparation Time :2:20
Categories : seafood
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 teaspoon olive oil
2 garlic cloves — minced
2 ginger root slices — minced
2 stalks scallions — sliced
1/2 cup sherry
1/2 cup saki
2 teaspoons honey
1 tablespoon miso paste
1 teaspoon wasabi paste
16 ounces sockeye salmon fillet
Heat olive oil in a small saute pan. Add garlic, ginger, and scallions; cook for 1 minute. Add sherry and saki and bring to a boil. Reduce heat to simmer and add honey, miso, and wasabi; cook for 1 miute to blend flavors. Remove from heat and refrigerate mixture until cooled.. Divide salmon filet into two serving pieces; place in ziploc bag with cooled marinade. Allow to marinate for at least 2 hours. Grill or broil allowing to brown evenly.
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Note: The following nutrition values assume you use consume entire marinade which is unlikely.
Per Serving (excluding unknown items): 614 Calories; 22g Fat (42.0% calories from fat); 50g Protein; 19g Carbohydrate; 1g Dietary Fiber; 141mg Cholesterol; 428mg Sodium. Exchanges: 0 Grain(Starch); 7 Lean Meat; 1/2 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates.
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Tags: fish, grill, healthy recipe, Main Dish, Seafood
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February 21st, 2009
Recipe By :Randy Pollak
Serving Size : 2 Preparation Time :1:10
Categories : Asian Main Dish
Meats & Poultry
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon low sodium soy sauce
1 tablespoon dry sherry
1/2 teaspoon molasses
1/2 teaspoon five-spice powder
1/2 teaspoon granulated garlic
1 teaspoon chili paste
1 green onion — chopped
1 tablespoon olive oil
8 ounces lamb — cut in 3/4″ pieces
1/2 red onion — sliced
1/2 poblano pepper — sliced
1/2 cup tomatoes — chopped
1/2 teaspoon cumin
12 ounces broccoli florets
1 green onion — chopped
Combine the first seven ingredients in a bowl, then toss with lamb pieces in a zip-loc bag. Place in refrigerator for at least one hour.
Heat olive oil in wok over high heat until smoking. Add marinated lamb and cook until caramelized. Add red onions and poblano peppers; cook until tender, then add tomatoes and cumin; cook for about one minute longer. Remove from wok unto serving dish. Deglazed wok with a couple of tablespoons of water or chicken stock, then add broccoli and cook/steam until tender. Return lamb to wok and toss with broccoli, then divide into serving dishes. Garnish with chopped green onion.
Start to Finish Time:
“1:30″
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Per Serving (excluding unknown items): 399 Calories; 27g Fat (59.2% calories from fat); 22g Protein; 19g Carbohydrate; 7g Dietary Fiber; 63mg Cholesterol; 422mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 3 1/2 Vegetable; 4 Fat; 0 Other Carbohydrates.
Serving Ideas : Serve with steamed brown rice.
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Tags: Asian, healthy eating, lamb, meat
Posted in Asian, Main Dish | No Comments »