YumSugar

Coconut Beef Satay with Thai Peanut Sauce

GirlC — Mon, 16 Feb 2009 18:14:33 -0800

Eat me.

I made this tonight and it was yummy! It’s a combination of two recipes. I used the peanut sauce recipe from another source so I could use up the coconut milk.

Sources:
Robin to the Rescue – Robin Miller
And
How to Cook – Whitecap Books

Robin to the Rescue – Robin Miller

Cooking Spray
½ cup coconut milk
1 ½ tsp curry powder
1 tsp ground coriander
½ tsp chile oil
1 ¼ pounds lean beef steak (sirloin, rib-eye or round) cut into 2” cubes
Salt and Pepper to taste
Metal or wooden skewers

Thai Peanut Sauce
½ cup reduced sodium chicken broth
¼ cup creamy peanut butter
¼ cup reduced-sodium soy sauce
2 tbsp toasted sesame oil
2 tbsp fresh cilantro chopped

Coat large stovetop grill pan or griddle with cooking spray, heat over med-high.

In shallow dish, whisk together coconut milk, curry powder, coriander, and chile oil

Season beef with salt and pepper, add to coconut mixture and coat. Thread beef on skewers and place in the hot pan. Cook until brown, turning frequently ~ 3 to 5 minutes.

Meanwhile in small sauce pan whish broth, peanut butter, soy sauce and sesame oil. Over med-high bring to simmer. Remove and stir in cilantro.

Peanut sauce on side or drizzle!

Peanut Sauce (Alternate)

1 tbsp oil
1 small onion
1 ½ tsp crushed fresh ginger
2 cloves garlic minced
½ tsp turmeric
2 tsp ground cumin
1 tsp ground coriander
2 tsp soy sauce
¼ cup of crunchy peanut butter
½ cup coconut milk
Little lemon or lime juice

Heat oil in pan, add onion and cook over medium heat 2-3 minutes or until soft. Add ginger, garlic and ground spices and cook for 1 minute.

Remove from heat, stir in soy sauce, peanut butter and coconut milk. Stir over low heat until smooth, add lemon or lime juice.

12 Days of Edible Gifts: Caramel Sauce

YumSugar — Mon, 21 Dec 2009 11:30:02 -0800

After getting several requests from readers for dessert sauce recipes, I added caramel sauce to my lineup of this year's edible gifts. Little did I know what I was getting myself into! On my first try, the sauce turned into a hardened mass of sugar - and the second time, too. The third mixture was grainy. After reading your suggestions, I gave Alton Brown's tried-and-true methods a chance, adding corn syrup and cream of tartar to prevent crystallization. Without a candy thermometer, I missed the mark a bit on trial four, and the sauce turned out creamy but slightly burnt. And the fifth time was the charm!

Through my many trials, I've learned the following: Have everything ready to go; don't turn away for a second; corn syrup and cream of tartar are your allies. You can succeed sans thermometer if you rely on sight and smell. And, most important, don't be afraid! It's not nearly as difficult as it sounds - and, once you nail it, you're golden forever. See my foolproof recipe when you read more.

Sugar Crystallizing in Caramel Sauce?

YumSugar — Mon, 14 Dec 2009 10:49:57 -0800

Recently, I tried to make caramel sauce, and halfway through the process, the sugar separated from the liquid and began crystallizing before my eyes, despite following the instructions to a T. Does anyone know why? What should I do differently next time? Thanks for your help in advance!

Maui Tacos Enchilada Sauce

jennifer76 — Tue, 15 May 2007 16:57:06 -0700

I made this tonight and it was SO yummy, I had to share. I got the recipe from my Maui Tacos cookbook. If you've never been to Maui Tacos, do yourself a flavor and GO THERE. Of course, they're only in Hawaii. But, Hawaii's not such a bad place to go either.

Sauce
2 whole dried ancho chiles, stem and seeds removed
1 quart water or vegetable stock (I used vegetable stock)
2 bay leaves
1 Tbs granulated garlic (If you don't have that, just use half as much garlic powder - that's what I did)
1 Tbs ground pepper
1 Tbs ground cumin
1 tsp salt
1/4 cup ground New Mexico chile powder (I just used regular chili powder)
2 Tbs tomato paste
1 clove fresh garlic
1/4 cup white onion, coarsely diced

Roux
1 cup unbleached flour
1/2 cup vegetable oil

Directions
Dry roast the ancho chiles in a frying pan (no oil) over medium high heat until they get a dark color. Remove from heat.

Blend all of the sauce ingredients (not the roux ingredients) together until smooth, in a blender. Place the blended ingredients in a pot.

Bring sauce to a simmer over medium heat.

Meanwhile, make a roux by blending the flour and vegetable oil with a wire whisk in a small pot. Add more flour or oil as necessary. Roux should be smooth and fairly thick.

Heat the roux over medium heat until it turns a very light golden brown.

Add half the roux mixture to the red sauce. Continue cooking the sauce for 20 minutes, sauce should be getting thicker the longer it cooks. Add more roux if it is not thick enough. Sauce should coat the back of a spoon.

Cook for 20 more minutes, adding more water or stock if it gets too thick.

I only made the sauce tonight, because when I make enchilada filling, I use half of it and freeze the other half for the next time. But, here's a quick rundown of what I do. I cook a couple of chicken breasts in the crockpot with some chicken stock, Goya's Sin Achiote (without annatto, whatever the heck that is) all purpose seasoning, a small can of diced green chiles and - when I used to use the canned enchilada sauce - some enchilada sauce. I cook that for a couple hours and then take the chicken out and shred. Then I take the shredded chicken and mix it with (cooked) spanish rice, frozen corn, shredded cheddar cheese, a little sour cream, some of the liquid from the crockpot and a little more Sin Achiote. And badabing, enchilada filling.

Put a little enchilada sauce in the base of a pan. Fill and roll your tortillas. Pour your enchilada sauce over it and bake at 350 for about 20 minutes.

Chicken Cordon Bleu with Hollandaise Sauce

music_jewel321 — Sat, 29 Dec 2007 07:52:30 -0800

CHICKEN CORDON BLEU WITH HOLLANDAISE SAUCE
Adapted from recipe courtesy of Chef Steve Jenkins, Winthrop Rockefeller Institute (My Teacher!!!)

For chicken:
4 (10-ounce) chicken breasts, pounded out to 1/2-inch thickness
8 ounces thin-sliced ham
4 ounces Gruyere cheese (Swiss cheese may be substituted)

Breading:
1 cup all-purpose flour
1 cup ground biscuit crumbs
1 cup ground bread crumbs
1/2 tablespoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 tablespoon paprika
1/2 teaspoon Cajun seasoning

Egg Wash:
4 eggs, well beaten with 1 tablespoon water

Hollandaise Sauce:
2 fl. oz. red wine vinegar
1/2 teaspoon whole black peppercorns, freshly cracked
6 egg yolks
12 oz. melted butter, warm not hot (clarified is best)
2 teaspoons lemon juice
1/2 teaspoon hot sauce
1/2 teaspoon Worcestershire sauce
Salt and pepper to taste

Oil, enough for deep frying

Preheat oven to 350 degrees F.

Take a piece of chicken and place 2 ounces ham and 1 ounce Gruyere (or Swiss) cheese in the middle. Roll up the chicken breast tightly and place toothpicks in the ends and middle. Place the chicken breasts in an oiled baking dish and bake at 350 degrees F for 18 minutes.

Prepare the breading:
Combine all ingredients, mix well, and place on a large platter.

Prepare the Hollandaise sauce:
Combine the vinegar and peppercorns, and reduce until the liquid has almost cooked away. Cool the reduction slightly. Add the reduction to the egg yolks. In a stainless steel bowl, whip over simmering water until the yolks ribbon** and triple in volume. Remember to scrape down the sides or you will have cooked eggs in your sauce. GRADUALLY add the warm butter, whipping constantly. Start with just a few drops and then you can speed up once the emulsion has begun. Add the lemon juice, Worcestershire, and hot sauce. Adjust seasoning to taste with salt and pepper. Strain through a fine chinois, fine mesh china cap strainer, or cheesecloth to remove peppercorns and any cooked egg. Set aside and keep warm.

Place the baked chicken cordon bleu in the egg wash and then coat evenly with the breading mixture. Repeat process again.

Deep-fry the breaded chicken at 325 degrees F for 5 minutes. Drizzle the Hollandaise Sauce over top of chicken and serve.

Unused portions must be used within 4 hours, at the most. Leftovers must be discarded to avoid contamination.

Makes 4 servings.

** The ribbon stage is very important, as the Hollandaise can separate at this point and the whole dish will be ruined. (It took me a long time to learn this...patience was the key!) To check for
ribboning, tilt the steel bowl to the side, and with a rubber spatula, draw a line through the center of the mixture. If the top half and bottom half of the mixture remains in place without dripping down, you've reached the ribbon stage.

Veggie Rolls With Mango-Ginger Dipping Sauce

justingirl1989 — Fri, 08 Aug 2008 06:10:35 -0700

Super-healthy sprouts and tangy dipping sauces make these Vietnamese delicacies the ultimate finger food Monica Gullon At the heart of every summer roll are its crispy, crunchy sprouts. A sweet-and-sour sauce tempers the spicy radish sprouts in this produce-packed roll. Can't find mango fruit spread? Try apricot, peach, pineapple, or plum instead.

Dipping Sauce:

4 Tbsp mango fruit spread
2 Tbsp low-sodium soy sauce
1 Tbsp seasoned rice vinegar
1 Tbsp fresh lime juice
1/2 tsp finely grated ginger
1/4 tsp hot sauce
Finely grated peel from 1 small lime
Roll

8 large rice paper wrappers
1/4 c cilantro leaves, rinsed and patted dry
3 oz Thai-style baked tofu (such as White Wave or Wild Wood), thinly sliced
2 c radish sprouts
1/2 c shredded carrots
16 snow peas, rinsed and patted dry, ends trimmed
8 small, tender leaves Boston or romaine lettuce, rinsed and patted dry
Directions:

In small bowl, whisk together all dipping sauce ingredients. Set aside.
Prepare rice paper (see "Wrap Artist").
Place two to four cilantro leaves on lower third of wrapper and cover with two or three tofu slices. Top with cup sprouts, 1 tablespoon carrots, and two snow peas. Fold one lettuce leaf in half and place on top.
Roll. Repeat until all wrappers and ingredients have been used.
Cut each roll in half. Serve immediately.
Nutrition Facts:

Per roll: 67 calories, 2.5g fat (0g saturated), 137mg sodium, 9g carbohydrates, 1g fiber, 3g protein

Source
http://fitceleb.imnotobsessed.com/2008/08/07/veggie-rolls-with-mango-gin...

Chicken Sate with Peanut Sauce from Cooking Light.com

anaisethenry — Wed, 25 Apr 2007 09:00:23 -0700

One of my new favorite recipes! It is easy to make especially if you buy a jar of peanut sauce. Also, since I don't have a grill (I live in an apartment), I broil the chicken, it comes out just as yummy!
I like it with brown rice and broccoli, but I'm sure there are many combinations out there!

Serve the zesty peanut sauce in small condiment bowls on individual serving plates. Total time: 40 minutes.

Saté:
1 pound skinless, boneless chicken breasts, cut into 8 strips
1 tablespoon light brown sugar
2 1/2 tablespoons low-sodium soy sauce
2 teaspoons bottled ground fresh ginger (such as Spice World)
1 teaspoon grated lime rind
1/4 teaspoon crushed red pepper
2 garlic cloves, minced

Sauce:
1 tablespoon light brown sugar
1 1/2 tablespoons low-sodium soy sauce
1 tablespoon fresh lime juice
2 tablespoons natural-style, reduced-fat creamy peanut butter (such as Smucker's)
1/4 teaspoon crushed red pepper
1 garlic clove, minced

Remaining ingredient:
Cooking spray

Prepare grill.
To prepare saté, combine chicken and next 6 ingredients (through 2 garlic cloves) in a medium bowl. Let stand 10 minutes.

To prepare sauce, combine 1 tablespoon brown sugar and the next 5 ingredients (through 1 garlic clove) in a medium bowl, stirring until sugar dissolves.

Thread chicken strips onto each of 8 (8-inch) skewers. Place chicken on grill rack coated with cooking spray; grill 5 minutes on each side or until chicken is done. Serve chicken with sauce.

Yield: 4 servings (serving size: 2 skewers and 1 tablespoon sauce)

Black Sea Bass With Moroccan Vegetables And Chile Sauce

justingirl1989 — Wed, 09 Jul 2008 05:48:16 -0700

Try this meal that contains a mix of different flavors from Teresa Long, in-house nutritionist at the Chopra Center for Wellbeing in Carlsbad, California.

Ingredients:

Sauce:

1 tsp olive oil
1 cup chopped leeks (or onions)
3 cloves garlic, chopped
2 tsp chopped fresh oregano
2 tsp curry powder
1 tsp allspice
1/8 tsp freshly ground black pepper
2 cups chopped fresh tomato
1 large green bell pepper, cored, seeded and thinly sliced
2 celery stalks, thinly sliced
2 tbsp low-sodium soy sauce
1/2 cup low-sodium, fat-free vegetable stock Fish
2 large carrots, peeled and thinly sliced
1 cup cauliflower florets
1 cup broccoli florets
1/2 cup low-sodium, fat-free vegetable stock
4 cups fresh spinach
2 large zucchini, cut into
1/4-inch chunks
4 fillets black sea bass (about 6 oz each)
1 cup couscous
2 tsp pine nuts
1/4 cup fresh dill, chopped
1/4 cup crumbled feta
Directions:

Line a 9” x 12” baking dish with foil. Set aside.
Heat oven to 400°.
Heat oil in a large saucepan over medium heat.
Cook leeks, garlic, oregano, curry, allspice and black pepper until leeks become translucent, stirring, 2 to 3 minutes.
Add tomato, bell pepper, celery and soy sauce.
Cook until pepper softens, 2 to 3 minutes.
Add stock.
Simmer, covered, 25 to 30 minutes.
Place carrots, cauliflower, broccoli and stock in prepared dish.
Bake until vegetables begin to soften, 10 to 12 minutes.
Remove from oven. Add spinach and zucchini.
Place fish on top of vegetables. Drizzle with sauce.
Bake until fish is cooked through and vegetables are tender, 15 to 20 minutes.
While fish cooks, prepare couscous as directed on package.
Top each plate with 1/4 cup couscous, 1/4 of vegetables and 1 fillet.
Sprinkle with pine nuts, dill and feta. Serve immediately.
Nutrition Facts:

499 calories per serving 8.7 g fat (2.3 g saturated) 61 g carbs 10.4 g fiber 45.5 g protein

Source

http://fitceleb.imnotobsessed.com/2008/07/08/black-sea-bass-with-morocca...

Recipe: Spinach lasagna with sun-dried tomato sauce

justingirl1989 — Sun, 20 Apr 2008 10:11:35 -0700

SERVES 8
Ingredients
2 tablespoons plus 2 teaspoons olive oil
1 1/2 tablespoons all-purpose (plain) flour
2 garlic cloves, minced
1 cup plain soy milk (soya milk)
1 cup vegetable stock
2 green (spring) onions, including tender green tops, sliced
1/2 cup dry-packed sun-dried tomatoes, soaked in water to rehydrate, drained and chopped
10 ounces fresh cremini or shiitake mushrooms, sliced
1 shallot, minced

tablespoon chopped fresh flat-leaf (Italian) parsley
1/4 teaspoon salt
6 cups baby spinach leaves, chopped
2 cups fat-free ricotta cheese
3/4 cup grated Parmesan cheese
1 egg white
12 no-boil spinach lasagna sheets, about 7 by 3 1/2 inches
1 tablespoon chopped fresh basil

Directions
In a saucepan, heat the 2 tablespoons olive oil over medium-high heat. Whisk in the flour and cook for 1 to 2 minutes, stirring constantly. Add the garlic and continue to whisk until the garlic is fragrant, about 30 seconds. Whisk in the soy milk and stock all at once. Cook and stir until slightly thickened. Remove from the heat and stir in the green onions and sun-dried tomatoes. Set the sauce aside.

In a large nonstick frying pan, heat 1 teaspoon of the olive oil over medium-high heat. Add the mushrooms and shallot and saute until lightly browned, about 10 minutes. Stir in the parsley and salt. Transfer to a bowl and set aside to cool.

In the same pan, heat the remaining 1 teaspoon olive oil over medium-high heat. Add the spinach and stir quickly until the spinach is wilted but still bright green. Remove from the heat. Let cool slightly.

In a large bowl, beat together the ricotta, 1/2 cup of the Parmesan and the egg white. Stir in the spinach and set aside.

Preheat the oven to 375 F. Lightly coat a 9-by-13-inch baking dish with cooking spray.

Spread 1/2 cup of the sauce in the dish and cover with 3 sheets of the pasta. Spoon half of the spinach mixture onto the pasta and spread gently. Cover with 3 more pasta sheets. Top with another 1/2 cup of sauce. Spread the mushroom mixture on top and cover with another 1/2 cup of sauce, then another layer of pasta. Spoon in the remaining spinach filling and top with the last 3 pasta sheets. Add the remaining sauce and the remaining 1/4 cup Parmesan. Cover loosely with foil and bake for 25 minutes. Remove the foil and bake until golden, about 10 minutes longer. Let stand for 10 minutes before serving. Garnish with the basil.

Nutritional Analysis(per serving)Calories 288 Monounsaturated fat 4 g
Protein 17 g Cholesterol 6 mg
Carbohydrate 39 g Sodium 526 mg
Total fat 8 g Fiber 4 g
Saturated fat 2 g

source: http://www.mayoclinic.com/health/healthy-recipes/RE00027

Heart Healthy Alfredo Sauce

music_jewel321 — Sat, 23 Feb 2008 06:03:24 -0800

Can there really be such a thing? There are so many options today for adapting even the most unhealthy, fatty foods, to something that is good for us. Most commonly, Alfredo Sauce has about 56 grams of fat, nearly all of the saturated kind, and about 1500 calories per 1/4 cup serving. With some basic changes to store-bought fat free products, these scary numbers are reduced to one-tenth the original total. Enjoy without guilt!

4 tablespoons Fat-Free I Can’t Believe It’s Not Butter
¼ cup extra-virgin olive oil
1 (8 ounce) package fat free cream cheese
2 tablespoons minced garlic
2 cups fat-free Half & Half
(1 cup) grated Parmesan cheese
1/8 teaspoon ground white pepper

Melt ICBIN butter in a medium, non-stick saucepan over medium heat. Add olive oil. Add cream cheese and minced garlic, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with Half & Half if cooked too long. Toss with hot pasta to serve.

Variations: 1/8 teaspoon nutmeg and fresh Italian parsley can be added at ended for a more “Swiss” flair. Sauce can be used as a base for creamy pesto. Extra tablespoon of garlic and 1 cup sliced Portobello mushrooms for a more French flair. Also, 2 tablespoons of fresh basil and crushed tomatoes can be added for a creamy Italian tomato sauce. Great as a vegetarian dish: add steamed broccoli, cauliflower, and carrots. Of course, grilled chicken would be a great addition, as well!

Makes 10 servings, ½ cup each.

Calories: 124
Total Fat: 9g
Saturated Fat: 3g
Cholesterol: 11mg
Carbs: 5g
Sodium: 249mg
Protein: 4g