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Fast & Easy Dinner: Chicken and Pasta in Peanut Sauce

partysugar — Tue, 13 Jan 2009 06:45:25 -0800

FabSugar just got back from an amazing trip to Thailand, but now she's feeling a little blue about returning to her daily routine. To ease the culture shock, I suggested she make this simple, Thai-inspired dish for dinner. Seared chicken is tossed with pasta, broccolini, red peppers, and a store-bought peanut sauce. To make it more fit-friendly, use whole-wheat pasta. If you dislike broccolini or red pepper, feel free to swap in carrots, mini corn, bok choy, or peas. To make this scrumptious pasta, read more.

Chicken and Pasta in Peanut Sauce
From Better Homes and Gardens

Ingredients

8 oz. thin spaghetti
1 bunch broccolini, cut in 2-inch lengths
1 medium red sweet pepper, cut in bite-size strips
1 lb. skinless, boneless chicken breast halves
Salt and ground black pepper
1 Tbsp. olive oil
1/2 cup bottled peanut sauce
Crushed red pepper (optional, for serving)

Directions

In Dutch oven cook pasta according to package directions, adding broccolini and sweet pepper during the last 2 minutes of cooking. Drain. Return to Dutch oven and set aside.
Meanwhile, halve chicken breasts horizontally. Sprinkle chicken with salt and pepper. In extra large skillet cook chicken in hot oil over medium-high heat for 2 minutes each side, or until no longer pink (170 degrees F).
Transfer to a cutting board. Slice chicken; add to pasta and vegetables.
Heat through. Add peanut sauce. Pass crushed red pepper.

Serves 4.

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Fast & Easy Dinner: Shrimp and Ginger Stir-Fry

partysugar — Tue, 17 Nov 2009 11:30:20 -0800

As much as I love talking and thinking about Thanksgiving, sometimes it's nice to take a quick break from the all-American feast and enjoy a simple Asian-inspired meal.

In this recipe, shrimp is combined with a gingery soy sauce, chunks of red pepper, and slivers of green onions. Served on a bed of rice, it makes for a light and flavorful alternative to the season's plethora of comfort foods.

Remember a recipe is merely a guide, and many vegetables, from red onions to broccolini, can be used in place of the ones listed in the ingredients. To learn the method, read more.

Shrimp and Ginger Stir-Fry
From Martha Stewart

Ingredients

3 tablespoons finely grated fresh ginger
3 tablespoons soy sauce
1 tablespoon white-wine vinegar
2 teaspoons sugar
1 tablespoon cornstarch
Coarse salt and ground pepper
1 1/2 pounds peeled and deveined medium shrimp, tails removed
4 tablespoons vegetable oil
2 red bell peppers, seeds and ribs removed, cut into 1 1/2-inch pieces
8 scallions, cut into 2-inch pieces, white and green parts separated
white rice, for serving

Directions

To make ginger juice, place finely grated ginger in a fine-mesh sieve set over a small bowl.With a spoon, press down firmly until juices are released. Discard the solids; whisk in soy sauce, vinegar, sugar, cornstarch, 1/4 teaspoon ground pepper, and 1 cup water; set sauce aside.
Season shrimp with salt and pepper.
Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Cook half the shrimp, turning once, until just opaque, 3 to 4 minutes; transfer to a plate. Add another tablespoon oil; repeat with remaining shrimp. Set shrimp aside.
Add remaining tablespoon oil to pan; cook bell peppers and white parts of scallions over medium-high heat, stirring, until crisp-tender, about 3 minutes.
Whisk reserved sauce; pour into pan, and bring to a boil. Cook, stirring, until thickened, 1 minute. Add shrimp and green parts of scallions; stir until coated with sauce, 30 seconds more. Serve immediately with rice.

Serves 4.

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Top Chef 3.11 - Snacks on a Plane Recap

YumSugar — Thu, 13 Sep 2007 11:22:06 -0700

Well folks, we are down to the final six cheftestants, and I must say I was slightly shocked by last night's episode. Shocked by who was eliminated, shocked by how mean guest judge Anthony Bourdain was - although I should have been expecting it - and shocked by how many folks overcooked fish. I could go on and on about my shock, but let's just start at the beginning for now.

The episode starts with Padma sneaking into the dorms and rousing the chefs from their slumber. And naturally, she has a surprise! They stagger into the (super swanky) kitchen area and are told they have 20 minutes to make her breakfast with ingredients in the kitchen. No time to change, no time to think, just make. Oh and they're endorsed by Breville's blender, so they might want to use that too.

To find out what happens next, read more

Once the challenge starts, the cheftestants (as Hung said) "scatter like roaches." Truffle oil is falling off the counter, bell peppers are lying on the floor and burners are barely burning. All of the chefs decide to play it a little safe - crepes, French toast, eggs in a nest, etc - and Hung wins the challenge with a well prepared take on steak and eggs and a papaya smoothie. Did I mention that his papaya smoothie was spiked with Grand Marnier? I'm sure it gave him an edge, but the simple combo of blended papaya with milk is fantastic, so I'm sure his would have been fantastic with or without the added bonus.

As winner of the elimination challenge, Hung is presented a copy of Padma's upcoming cookbook and will be able to pick his protein first. However, before they can begin, it's time to pack their bags and head West to Aspen! But oh wait, there's a slight detour and they're going to New York first!

When the cheftestants arrive at the Newark airport, they're ready to head to New York, but are told to check in to their airport hotel and prepare for an elimination challenge the next day. The challenge takes place - hair caps and all - in the kitchen for Continental airlines. They have two hours to prepare business class appropriate meals that will be reheated and served to the judges - including guest judges Anthony Bourdain and Jimmy Canora of Continental's Congress of Chefs - and a fleet of elite flight attendants.

Four of the six chefs opt for fish, Hung takes the fatty Chilean Sea Bass, Brian takes lobster (to go with this gigantic steak), CJ takes halibut and Sara opts for salmon. Casey and Dale take meats, veal and steak respectively. The fishes - except for Hung's - are overcooked and rubbery. Bourdain says he didn't even know what Brian's lobster was and Sara's salmon is awful and inconsistent. In the end Casey walked away the winner with grilled veal medallions and cauliflower gratin.

However it isn't the fish, but side dishes that send folks home. Sara's couscous is considered an afterthought - which she agrees with - and CJ's burnt broccolini is according to Tom, the "worst dish that they've had in three years of the competition." Bourdain backs it up by saying that it looked like they were cleaning Bob Marley's house and found it in the closet. Ouch, harsh words for some sad broccolini.

Unfortunately, it isn't just harsh words that are given to CJ. He is also given the boot. I must say, I was a bit shocked. I honestly thought he would be in the final four. It looks like it must have been a tough decision, I mean Padma is practically in tears as she tells him to go home.

Things to ponder...

Did you think the beginning was staged? Something about it seemed like they re-enacted the scene.
This is probably some sort of sin to ponder, but is Bourdain's mean guy schtick too predictable? Oh and If you haven't read his thoughts on the evening, you really should.
Were you as touched by how sad Padma was, as I was?
Who are you rooting for? I think I'm rooting for Hung, but with my track record that must mean he's going home next week.
Oh and, I don't know about you, but I have to figure out how to fly business class from now on...

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Good Things Come in Small Packages: Menu

LilSugar — Wed, 02 Apr 2008 12:00:39 -0700

Cave to those pregnancy cravings! Ask the mama-to-be what she's in the mood for and set out a baby buffet of those small bits.

If macaroni and cheese is her item of choice, kick it up by making a gourmet version and scooping the gooey goodness into shot glasses or ramekins and serve it with a shrimp fork. For more ideas, read more.

If fresh veggies are all the crazy, cube them, roast them and skewer them on toothpicks and serve with a dipping sauce. Or put together a crudite of baby corn, carrots, broccolini, sweet peppers and cherry tomatoes.

If she wants to sink her teeth into a juicy burger, make swedish or spicy meatballs.

To satisfy the pregnant sweet tooth, brownies and cupcakes can be cut down to size using mini muffin pans to bake the batter. Then simply serve them a la mode with a melon baller of ice cream or gelato.

Source, and Source and Source

Eat Green, Get Healthy

FitSugar — Fri, 14 Mar 2008 11:45:00 -0700

St. Patty's Day is all about the green and it is just around the corner. That doesn't only have to mean green beer. There are numerous healthy foods that you can add to your diet to not only up the green, but to also up the health as well. Here are just a few:

Avocado: Avocado is a good source of monounsaturated fats, which help lower cholesterol, said Dr. Vickie Vaclavik, clinical assistant professor of clinical nutrition at UT Southwestern. Avocados also are good sources of both vitamin E and lutein, a natural antioxidant that may help maintain eye health.
Broccolini: It's packed with the cancer-fighting nutrients isothiocyanates, sulforaphane, and indoles all linked with reducing the risk of breast, prostate, cervical, lung, and other cancers and offers as much vitamin C as orange juice, said Dr. Jo Ann Carson, professor of clinical nutrition at UT Southwestern.
Brussels sprouts: Brussels sprouts are another cruciferous vegetable with cancer-fighting phytochemicals. "They're also high in vitamin C and are a good source of folate, vitamin A, and potassium," said Lona Sandon, assistant professor of clinical nutrition at UT Southwestern and a spokesperson for the American Dietetic Association.

There's more so read more.

Kale: A good source of vitamins K, C, and beta carotene. A half-cup of cooked kale packs 1.3 grams of fiber but just 20 calories, said Cindy Cunningham, assistant professor of clinical nutrition at UT Southwestern.
Nopales: Also known as nopalitos or cactus pads offer numerous nutritious advantages and are a great option for those managing diabetes or high blood pressure. "Not only is it low in calories at 22 calories per cup, the vegetable is also low in sodium and high in fiber," Dr. Carson said. "In addition, a cup contains more calcium than an ounce of cheese and about half the potassium of a banana."
Okra: This staple of Southern cuisine is naturally low in calories and a good source of soluble fiber. It also provides some vitamin A.
Tomatillo: The vegetable, which is a good source of vitamin C and potassium, is used in salsa verde and can be eaten raw.

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