Saturday, November 21, 2009
Sunday, November 15, 2009
8 ounces uncooked linguine
1 cup matchstick-cut carrots
2/3 cup organic vegetable broth (such as Swanson's Certified Organic)
1/2 cup reduced-fat peanut butter
2 tablespoons rice vinegar
2 tablespoons low-sodium soy sauce
1 tablespoon bottled ground fresh ginger (such as Spice World)
2 teaspoons Sriracha (hot chile sauce, such as Huy Fong)
2 cups chopped cooked chicken breast
1 cup thinly sliced green onions
2 tablespoons sesame seeds, toasted
Cook pasta according to package directions, omitting salt and fat. Add carrots to pasta during the last 3 minutes of cooking. Drain well.
Combine broth and next 5 ingredients (through Sriracha) in a food processor; process until smooth. Combine pasta mixture, chicken, and onions in a large bowl. Drizzle broth mixture over pasta mixture; toss well. Sprinkle with sesame seeds.
Sunday, November 8, 2009
Thursday, November 5, 2009
Wednesday, November 4, 2009
Tuesday, November 3, 2009
1/2 cup low-sodium soy sauce, divided 1/4 cup honey 3 tablespoons rice vinegar 3 tablespoons dark sesame oil, divided 2 tablespoons hoisin sauce
2 tablespoons chile paste with garlic (such as sambal oelek), divided 5 garlic cloves, divided 1 (1 1/4-pound) boneless pork shoulder (Boston butt), trimmed 12 ounces (1/4-inch-thick) uncooked rice sticks (rice-flour noodles) 1/4 cup fresh lime juice
1 1/2 tablespoons sugar 3 tablespoons fresh cilantro leaves 3 tablespoons torn fresh mint leaves
1. Combine 1/4 cup soy sauce, honey, vinegar, 1 tablespoon oil, hoisin, 1 tablespoon chile paste, and 3 garlic cloves, stirring well with a whisk; place mixture in a heavy-duty zip-top plastic bag. Place pork in bag; seal. Marinate in refrigerator 8 hours or overnight, turning occasionally.
2. Preheat oven to 450°.
3. Remove pork from bag; reserve marinade. Place a roasting rack in a small roasting pan; fill pan with water to a depth of 1/2 inch. Place pork on rack. Roast pork at 450° for 15 minutes. Baste pork with some of reserved marinade. Turn pork over; baste. Reduce oven temperature to 400°. Cook pork an additional 40 minutes, basting every 10 minutes. Discard remaining marinade. Let pork stand 10 minutes; thinly slice.
4. Prepare noodles according to package directions; drain. Combine remaining 1/4 cup soy sauce, remaining 2 tablespoons oil, remaining 1 tablespoon chile paste, remaining 2 garlic cloves, juice, and sugar in a large bowl, stirring well. Add noodles to bowl; toss to coat. Divide noodles evenly among each of 6 bowls. Combine cilantro and mint; sprinkle about 1 tablespoon herb mixture over each serving. Divide pork evenly among bowls.
Yield: 6 servings (serving size: 1 cup noodle mixture, 3 ounces pork, and 1 tablespoon herb mixture)
CALORIES 428 ; FAT 13.3g (sat 3.4g,mono 5.4g,poly 3g); CHOLESTEROL 42mg; CALCIUM 33mg; CARBOHYDRATE 60.1g; SODIUM 623mg; PROTEIN 15.8g; FIBER 0.6g; IRON 2.4mg