1 large boneless and skinless chicken breast, cut into thin strips
2 tbsp low-sodium soy sauce
2 tbsp water
2 tsp brown sugar
1/4 tsp dried red pepper flakes
1 med clove garlic, pressed
1/2 cup low-sodium chicken broth
2 tbsp peanut butter, either regular or crunchy
2 tsp lime juice
1 tsp grated fresh ginger
1/8-1/4 tsp hot chili oil
1 tsp low-sodium soy sauce
1 tsp cornstarch plus 2 tsp water
How to prepare
Cook’s notes: the chicken breasts can be left whole and marinated in the same way. Bake or saut
4 oz rocotillo chiles – seeded, diced
1 red onion, small – diced
1 green bell pepper, small – diced
2 papayas – peeled, seeded – diced
1/4 cup cilantro – minced
1/4 cup orange juice
1/3 cup pineapple juice
1/3 cup lime juice
32 shrimp, large
1/4 cup olive oil
1 tsp salt
1/2 tsp black pepper, ground
How to prepare
For the salsa: mix all ingredients in a medium nonreactive bowl. For the shrimp, slit through the shell lengthwise along the back from head to tail if using wooden skewers, soak eight 10″ skewers for at least 15 minutes. Brush shrimp with oil; sprinkle with 1 tsp salt and 1/2 tsp pepper. Thread 4 shrimp onto each skewer.
Heat the grill. Grill shrimp, turning once, until browned and cooked through, about 3 minutes on each side. Spoon a portion of the papaya-rocotillo salsa onto each dinner plate. Place 2 shrimp skewers atop the bed of salsa and serve immediately. Seafood 4 servings
Prepare the carrot soup: melt the butter in a 6-quart stainless steel soup pot. Add 1 cup of the water, the carrots and onion. Bring to a low simmer; cover and stew for 30 minutes. Remove the cover from the pot. The vegetables should be very tender and the water almost entirely evaporated. If not, continue cooking them until they are. Add the remaining 5 cups of water and bring to a boil. In a blender or food processor, puree the soup in batches for 3 minutes each. Season with salt, pepper and lemon juice. The soup should have a velvety consistency and be slightly thicker than heavy cream. Set aside.
Prepare red pepper soup: in a 3-quart saucepan, melt the butter. Add the peppers and water, bring to a simmer, and cook, uncovered, for 20 minutes or until the peppers are very tender. Most of the water will have evaporated during this time. In a blender or food processor, puree the peppers with 1/2 cup of the water and pass the puree through a medium-fine sieve to catch any bits of skin. Return the soup to the pan and add salt. If the pepper soup lacks depth, correct it with a few drops of red wine vinegar. If necessary, thin the red pepper soup with a little of the remaining water so its consistency is similar to that of the carrot soup. Presentation: pour two-thirds cup of the carrot soup into each of 8 warmed bowls. Stir 2 tbsp of the red pepper soup into the center. Garnish with chervil and creme fraiche if desired. Draw the cream over the surface with the tines of a fork. Yield: makes 8 servings.
8 oz macaroni, elbow twists
16 oz cottage cheese, low-fat 1%
2 tbsp flour, all-purpose
2 cup skim milk
4 oz cheese, sharp cheddar shred
1 tsp salt
1/4 tsp pepper, ground black
1/4 tsp nutmeg ground
1/4 cup cheese, parmesan grated
How to prepare
Beginning about 45 minutes before serving:
1. Prepare macaroni as label directs but do not add salt to water; drain. 2. Preheat oven to 375 degrees f. Spray shallow, broiler-safe, 2 1/2-quart casserole with nonstick cooking spray. 3. In food processor with knife blade attached, blend cottage cheese until smooth. (or, in blender at high speed, blend cottage cheese with 1/4 cup of the milk called for in recipe, for easier blending.) 4. In 2-quart saucepan, mix flour with 1/4 cup milk until smooth. Slowly stir in remaining cups milk until blended. Cook over med heat until mixture just boils and thickens slightly, stirring frequently. Remove saucepan from heat; stir in cottage cheese, cheddar, salt, pepper and nutmeg. 5. Place macaroni in casserole; cover with cheese sauce. Bake, uncovered, 20 minutes. 6. Remove casserole from oven. Turn oven control to broil. Sprinkle parmesan cheese on top of macaroni mixture. 7. Place casserole in broiler at closest position to source of heat; broil 2 to 3 minutes until top is golden brown. Yield: 4 servings – even better than – the old-favorite recipe.”
2 tbsp lard
1/4 cup butter, softened
1/2 cup masa
3 tbsp cold water
10 oz frozen corn kernels or 2 lg cobs, kernels removed
3 tbsp cornmeal
1/4 cup sugar
2 tbsp whipping cream
1/4 tsp baking powder
1/4 tsp salt
How to prepare
Combine lard and butter in electric mixer bowl; beat till light and fluffy. Add masa gradually and mix till thoroughly incorporated. Add water slowly, mixing thoroughly. Place corn kernels in blender and blend till coarsely chopped. Stir into masa mixture. Place cornmeal, sugar, whipping cream, baking powder and salt in lg mixing bowl. Mix quickly. Add masa mixture, mixing just till blended. Turn into 8″ buttered baking pan. Cover with foil. Bake in preheated 350 oven 40-50 minutes or till corn cake has firm texture. Let stand at room temperature 15 minutes before cutting. Cut into squares or use sm ice cream scoop. Serve with grilled poultry, meats or mexican food. Makes 10 (2 oz) servings. Note: use masa that has not been mixed with lard to prepare recipe.
2 tbsp cooking oil (canola or peanut oil are good choices)
3/4 lb flank steak, thinly sliced
1 tsp minced ginger
3/4 lb asparagus, tough ends removed, thinly sliced diagonally
1/2 small onion, thinly sliced
1/4 cup chicken broth
1 tbsp black bean sauce
1/2 tsp sugar, optional
1 tsp cornstarch dissolved in 2 tsp water
How to prepare
1. Heat wok or non-stick frying pan until hot.
2. Add 1 tbsp of cooking oil. Add beef and stir-fry for 2 minutes, or until beef is barely pink. Remove beef from wok.
3. Add remaining tbsp of cooking oil to wok. Add ginger and cook 10 seconds.
4. Add asparagus and onion; stir-fry for 30 seconds.
5. Add broth. Cover and cook for 2 minutes.
6. Return beef to wok. Add black bean sauce, sugar and cornstarch solution.
7. Cook, stirring, until sauce comes to a boil and thickens slightly.
Prepared 3/28/95 by chef martin yan. From: mike n maty
Preheat oven to 375. Butter baking sheets. Sift together dry ingredients. Cream butter and sugar until fluffy. Add eggs and beat well. Add dry ingredients, 1 cup at a time, alternating with milk and vanilla, beating well after each addition. Wrap and chill dough for at least 1 hour. Divide dough into 4 pieces. Roll 1 piece at a time on a floured board and cut with large cookie cutters. Bake for 8 to 10 minutes. Cool on racks. Note: these cookies may be sprinkled with colored sugar or iced. Makes approximately forty 3″ cookies