Good Weekend to All,
The Asian cuisine won this week but I had to include a few recipes for the rest of you. I have tried to take some of my favorites and make them healthier, easier, and faster. I hope you enjoy our little trip to the orient.
Day 1 – Two for One Baked Chickens
This is modified from a recipe in Southern Living magazine. You’ll use the leftovers for tomorrow’s chicken salad.
4 tsp. salt
2 tsp. fresh ground black pepper
2 (4-5 lb.) whole chickens, rinsed and patted dry
1 T. olive oil
4 baking potatoes cut into large chunks
2 stalks celery, cut into large chunks
2 large carrots, cut into large chunks
Preheat oven to 375 degrees. Place all vegetables on baking sheet with sides or roasting pan. Stir together salt and pepper. Sprinkle ½ tsp. salt mixture inside cavity of each chicken. Rub each chicken with ½ T. olive oil. Sprinkle remaining seasoning on chickens. Rub it in. Place chickens, breast side up on vegetables. Bake for 1 ½ hours or until legs and wings begin to fall away from body or meat thermometer registers 180 degrees. Let stand 10 minutes before slicing. Serve with roasted vegetables under birds. Let cool completely before refrigerating leftovers.
Day 2 – Crunchy Curry Craisin Chicken Salad
This is great recipe for lunch or dinner. Serve it over a salad of mixed greens or on a roll or sandwich bread.
2 cups cooked chicken, diced
1 scallion, thinly sliced
1/3-1/2 cup of mayo
1/3 cup pecans, chopped
1/3 cup craisins
2 T. yellow mustard
½-1 tsp. curry powder
Mix all ingredients in bowl and chill for 1-2 hours before serving.
Day 3 – Lettuce and Hand Rolls
This is really easy, really light recipe. You can switch chicken or turkey for the pork and it is just as tasty. This also makes a great appetizer.
http://www.epicurious.com/recipes/food/views/Lettuce-and-Hand-Rolls-242224
Day 4 – Baked Crab Rangoon
I modified this to lighten it up and made them smaller so they cook quicker. These are great on their own or dipped in plum sauce.
1 can (6 oz.) white crab meat, drained well and flaked
4 oz. Neufchatel Cheese, softened (this is just a light version of cream cheese)
2 green onions, thinly sliced
¼ mayo, light or regular
1 tsp. pepper
24 small wonton wrappers, this is half the package (Store the rest in a Ziploc in fridge.)
Preheat oven to 350. Mix first 5 ingredients. Spray mini muffin tin with cooking spray. Place a wonton wrapper in each tin, extend edges over the edges. Fill with crab mixture. Lightly spray rangoons with cooking spray. Bake for 15-16 minutes until golden brown and filling is heated through.
Day 5 – My Mom’s Recipe for Beggar’s Purses, Remixed
My friend Liz could never get to the final step of my mom’s recipe so I’ve come up with a way that she may make it the final product before eating all the filling. She also needed the salt lowered. I’ve done my best.
Small wonton wrappers
2 T. sesame seeds
2 tsp. sesame oil
¾ bag of coleslaw mix
2-3 T. low sodium soy sauce plus more for dipping
Preheat oven to 350. In a skillet, toast sesame seeds until golden brown, add sesame oil. When hot, add coleslaw mix and soy sauce, cook until tender.
Lay out wanton wrappers and wet edges with water all the way around. Place a spoonful of slaw mix in the middle and pull corners together. Press edges firmly together until it is sealed. Repeat with until you use up all veggie mix.
Spray mini muffin pan with cooking spray. Place a “purse” in each hole. Lightly spray all purses with cooking spray. Bake 10-15 minutes until purses are golden brown. Serve with soy sauce for dipping.
Day 6 – Grilled Shrimp Rice Noodles
This may sound a little exotic for you but you can get everything in your regular grocery store. You’ll find the rice noodles and fish sauce in the Asian section most everything else will be in the produce section. And there is relatively little shrimp so your grocery bill should still be low. Use any leftover scallions, thinly sliced, as a garnish.
http://allrecipes.com/Recipe/Grilled-Shrimp-Rice-Noodle-Bowl/Detail.aspx
Enjoy your week’s menu abroad. It is really fun to do this yourself. Let me know how it all works for you and forward me any of your own recipes.
With love and rice noodles for all,
Brooke
The Asian cuisine won this week but I had to include a few recipes for the rest of you. I have tried to take some of my favorites and make them healthier, easier, and faster. I hope you enjoy our little trip to the orient.
Day 1 – Two for One Baked Chickens
This is modified from a recipe in Southern Living magazine. You’ll use the leftovers for tomorrow’s chicken salad.
4 tsp. salt
2 tsp. fresh ground black pepper
2 (4-5 lb.) whole chickens, rinsed and patted dry
1 T. olive oil
4 baking potatoes cut into large chunks
2 stalks celery, cut into large chunks
2 large carrots, cut into large chunks
Preheat oven to 375 degrees. Place all vegetables on baking sheet with sides or roasting pan. Stir together salt and pepper. Sprinkle ½ tsp. salt mixture inside cavity of each chicken. Rub each chicken with ½ T. olive oil. Sprinkle remaining seasoning on chickens. Rub it in. Place chickens, breast side up on vegetables. Bake for 1 ½ hours or until legs and wings begin to fall away from body or meat thermometer registers 180 degrees. Let stand 10 minutes before slicing. Serve with roasted vegetables under birds. Let cool completely before refrigerating leftovers.
Day 2 – Crunchy Curry Craisin Chicken Salad
This is great recipe for lunch or dinner. Serve it over a salad of mixed greens or on a roll or sandwich bread.
2 cups cooked chicken, diced
1 scallion, thinly sliced
1/3-1/2 cup of mayo
1/3 cup pecans, chopped
1/3 cup craisins
2 T. yellow mustard
½-1 tsp. curry powder
Mix all ingredients in bowl and chill for 1-2 hours before serving.
Day 3 – Lettuce and Hand Rolls
This is really easy, really light recipe. You can switch chicken or turkey for the pork and it is just as tasty. This also makes a great appetizer.
http://www.epicurious.com/recipes/food/views/Lettuce-and-Hand-Rolls-242224
Day 4 – Baked Crab Rangoon
I modified this to lighten it up and made them smaller so they cook quicker. These are great on their own or dipped in plum sauce.
1 can (6 oz.) white crab meat, drained well and flaked
4 oz. Neufchatel Cheese, softened (this is just a light version of cream cheese)
2 green onions, thinly sliced
¼ mayo, light or regular
1 tsp. pepper
24 small wonton wrappers, this is half the package (Store the rest in a Ziploc in fridge.)
Preheat oven to 350. Mix first 5 ingredients. Spray mini muffin tin with cooking spray. Place a wonton wrapper in each tin, extend edges over the edges. Fill with crab mixture. Lightly spray rangoons with cooking spray. Bake for 15-16 minutes until golden brown and filling is heated through.
Day 5 – My Mom’s Recipe for Beggar’s Purses, Remixed
My friend Liz could never get to the final step of my mom’s recipe so I’ve come up with a way that she may make it the final product before eating all the filling. She also needed the salt lowered. I’ve done my best.
Small wonton wrappers
2 T. sesame seeds
2 tsp. sesame oil
¾ bag of coleslaw mix
2-3 T. low sodium soy sauce plus more for dipping
Preheat oven to 350. In a skillet, toast sesame seeds until golden brown, add sesame oil. When hot, add coleslaw mix and soy sauce, cook until tender.
Lay out wanton wrappers and wet edges with water all the way around. Place a spoonful of slaw mix in the middle and pull corners together. Press edges firmly together until it is sealed. Repeat with until you use up all veggie mix.
Spray mini muffin pan with cooking spray. Place a “purse” in each hole. Lightly spray all purses with cooking spray. Bake 10-15 minutes until purses are golden brown. Serve with soy sauce for dipping.
Day 6 – Grilled Shrimp Rice Noodles
This may sound a little exotic for you but you can get everything in your regular grocery store. You’ll find the rice noodles and fish sauce in the Asian section most everything else will be in the produce section. And there is relatively little shrimp so your grocery bill should still be low. Use any leftover scallions, thinly sliced, as a garnish.
http://allrecipes.com/Recipe/Grilled-Shrimp-Rice-Noodle-Bowl/Detail.aspx
Enjoy your week’s menu abroad. It is really fun to do this yourself. Let me know how it all works for you and forward me any of your own recipes.
With love and rice noodles for all,
Brooke
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