Friday, April 11, 2008

Thai Chicken Wrap

Note: received this recipe in a Ravelry group recipe swap, and the yield is not given. Definitely more than 2, but I cannot remember if I halved the recipe or what. Use best judgment based on given amount of chicken.
  • 3/4 lb boneless, skinless chicken breast
  • 1/2 tsp garlic salt
  • 1/4-1/2 tsp pepper
  • 6 (8-10inch) flour tortillas
  • 1 Tbsp oil
  • 4 C packaged shredded broccoli (broccoli slaw mix)
  • 1 medium red onion, cut into thin wedges
  • 1 tsp grated fresh ginger
For Thai Peanut Sauce:
  • 3 Tbsp white or brown sugar
  • 1/4 C creamy peanut butter
  • 3 Tbsp soy sauce
  • 3 Tbsp water
  • 2 Tbsp cooking oil
  • 1 tsp minced garlic
  • dash Tabasco sauce
1. Slice the chicken into thin strips for stir-frying. Season with garlic salt and pepper. Heat the oil in a large skillet and cook the seasoned chicken over medium-high heat for 2-3 minutes, or until no longer pink. Remove from skillet and keep warm. Add the shredded broccoli, onion, and ginger to the hot skillet. Stir fry for 2-3 minutes or until vegetables are crisp-tender.
2. Wrap the tortillas in damp paper towels and microwave on high power for 30 seconds to soften. OR wrap tortillas in foil and heat in a 350degree oven for 10 minutes.
3. To make sauce, combine all ingredients in a small saucepan and heat until sugar is dissolved, stirring frequently.
4. To assemble, spread each tortilla with about 1 Tbsp Thai Peanut Sauce. Divide the chicken strips and vegetable mixture among the tortillas and roll them up, securing with toothpicks. Serve remaining peanut sauce on the side.

Robyn's notes: this was good, we both enjoyed it very much and he was sopping up the remaining peanut sauce with every scrap of tortilla he had. But it was seriously messy. We both had peanut sauce all over our hands and had to eat with our heads jutted forward to keep from wearing it.

Thursday, April 10, 2008

Couscous with Sweet Potatoes & Yellow Squash

  • 16oz canned tomatoes (with juice)
  • 1 medium sweet potato
  • 1 medium carrot
  • 1 small yellow summer squash
  • 1 Tbsp olive oil
  • 1 small onion, coarsely chopped
  • 1 clove garlic, minced (optional)
  • 1 C water
  • 1/2 tsp ground cinnamon
  • 1/2 tsp turmeric
  • 1/2 tsp ground cumin
  • 1/4 tsp salt
  • ground red pepper to taste
  • 1 C cooked or rinsed and drained canned chickpeas
  • 1 C couscous
1. Use a fork to break up tomatoes right in the can and set them aside. Cut the sweet potato into 1" cubes. Peel the carrot and cut it diagonally into 1" lengths. Cut the squash into thick slices. Set the vegetables aside.
2. Place the oil in a large saucepan over medium heat for 30 seconds. Stir in the onions and cook them, stirring frequently, until they begin to brown. Stir in the garlic (if using), then the tomatoes (with juice), water, cinnamon, turmeric, cumin, salt and pepper.
3. Add the sweet potatoes and carrots. Raise the heat and bring the vegetables quickly to a boil. Reduce the heat to low, cover the pan and cook the mixture for 15 minutes.
4. Add the squash and chickpeas; cook for 15 minutes, or until the sweet potatoes are tender.
5. While the vegetables are simmering, cook the couscous according to the directions on the package.
6. Fluff the couscous with a fork and place it in shallow bowls. Ladle the vegetables and broth over the couscous.

Robyn's notes: this recipe appears to be long and involved, but it's really not so bad. Due to a leak that meant the bathtub needed re-glazing, the complex had put me up in a hotel this week. Having only a mini fridge, a sink, two burners, and less than 12 square inches of counterspace is not much to work with, and I was able to make this with no problems. I made this the day of my procedure so I couldn't eat, but it smelled soooo good it was hard not to dab my finger in the sauce and lap it up.

Wednesday, April 9, 2008

Tuna Nicoise

Note: Yield is 1 serving. This "recipe" came from an email from my health insurance company, so it's not written in regular recipe form.
  • 3 oz water-packed tuna, drained
  • roasted red peppers
  • 2 sliced hard boiled eggs
  • tomato cut in wedges
  • boiled potato, sliced (1 medium)
Serve over:
  • chopped Romaine lettuce
Dress with:
  • 2 Tbsp balsamic vinegar
  • 2 tsp olive oil
Finish with:
  • 1 ripe pear

Tuesday, April 8, 2008

Skillet Casserole of Bulgur & Crimini Mushrooms

  • 1 Tbsp butter
  • 2 C sliced crimini mushrooms
  • 2 Tbsp finely chopped onions or shallots
  • 2 C chicken broth
  • 1/2 C bulgur
  • 1/2 tsp dried thyme
  • 1/4 tsp salt
  • pepper to taste
1. Place a heavy nonstick skillet over medium heat. Add the butter and allow it to melt. Add the mushrooms and onions or shallots; cook, stirring frequently, for 3 to 5 minutes, or until the mushrooms release their juices.
2. Stir in the broth or water, raise the heat and bring the mixture quickly to a boil. Then stir in the bulgur, thyme, salt and pepper. Reduce the heat to low and cover the skillet. Cook for 15 minutes, or until the liquid is absorbed and the bulgur is tender.

Robyn's notes: I added crumbled feta at the end. Additional options are yogurt cheese, nonfat yogurt and light sour cream.

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often