Entries Tagged as 'cooking light'

Slow Cooker Char Siu Pork Roast

December 21st, 2009 · 3 Comments

We love char siu and are always looking for new slow cooker recipes so this was kind of a no-brainer. Very tasty. The photo above is peeking into the slow cooker. Below is the meal we made, roast with stir fried vegetables and a scoop of rice. I think we may have subbed out the ketchup for tonkatsu sauce because Dallas has a major aversion to ketchup.

Slow Cooker Char Siu Pork Roast

Char siu is a Chinese version of barbecue. Serve with sticky or long-grain white rice and a steamed or stir-fried medley of bell peppers, carrots, snow peas, sliced baby corn, and water chestnuts.

Yield: 8 servings (serving size: 3 ounces pork and 1/4 cup sauce)

1/4 cup low-sodium soy sauce
1/4 cup hoisin sauce
3 tablespoons ketchup
3 tablespoons honey
2 teaspoons bottled minced garlic
2 teaspoons grated peeled fresh ginger
1 teaspoon dark sesame oil
1/2 teaspoon five-spice powder
2 pounds boneless Boston butt pork roast, trimmed
1/2 cup fat-free, less-sodium chicken broth

Combine first 8 ingredients in a small bowl, stirring well with a whisk. Place in a large zip-top plastic bag. Add pork to bag; seal. Marinate in refrigerator at least 2 hours, turning occasionally.

Place pork and marinade in an electric slow cooker. Cover and cook on low for 8 hours.

Remove pork from slow cooker using a slotted spoon; place on a cutting board or work surface. Cover with aluminum foil; keep warm.

Add broth to sauce in slow cooker. Cover and cook on low for 30 minutes or until sauce thickens. Shred pork with 2 forks; serve with sauce.

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Shrimp Arrabbiata

February 5th, 2009 · 2 Comments

Shrimp Arrabbiata

We had a bunch of shrimp leftover from when we made spring rolls. I looked around online to see how we could use it up and found this recipe for Shrimp Arrabbiata. Arrabbiata roughly translates to “angry” in Italian. Consequently, arrabbiata sauce is a light Italian red sauce that is given an extra spicy kick by adding peppers to the sauce.

I accidentally bought tomato sauce instead of paste so we just improvised and the results were still good. I also used spaghetti instead of linguine just because it’s what I had on-hand. I was a little too heavy-handed with the red pepper flakes, though. The sauce turned out extra spicy. I think I could have laid off quite a bit and it would have been just as delicious.

Shrimp Arrabbiata

Yield
4 servings (serving size: about 1 cup shrimp mixture and 1 cup pasta)

Ingredients
6 ounces fresh linguine
2 tablespoons olive oil, divided
1 pound large shrimp, peeled and deveined
1/4 teaspoon salt
1/2 cup prechopped onion
2 teaspoons bottled minced garlic
1/2 teaspoon dried basil
1/2 teaspoon crushed red pepper
2 tablespoons tomato paste
1 (14.5-ounce) can diced tomatoes, undrained
2 tablespoons chopped fresh parsley

Preparation
Cook pasta according to the package directions, omitting salt and fat. Drain and keep warm.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Sprinkle shrimp with salt; add shrimp to pan. Cook 2 minutes on each side or until shrimp are done. Transfer shrimp to a bowl. Heat remaining 1 tablespoon oil in pan. Add onion, minced garlic, basil, and crushed red pepper to pan; sauté 1 minute. Add tomato paste and tomatoes; bring to a boil. Cook 3 minutes or just until sauce begins to thicken. Return shrimp to pan; cook 1 minute or until thoroughly heated. Add parsley to the pan, stirring well to combine. Serve over pasta.

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Miso-Glazed Salmon

January 31st, 2009 · 4 Comments

Miso Salmon

While browsing for a new way to make fish I came across this recipe for miso-glazed salmon. It was very quick and easy to make and came out super tasty. The glaze caramelizes and is really flavorful without overwhelming the salmon. Here’s a video of the preparation techniques, if you need a bit more confidence in the kitchen.

To make it a meal, I made some gyoza and edamame and Dallas made rice. The only downside of making the miso-glazed salmon was that I had to buy this whole 12 ounce package of miso when the recipe only needed 2 tablespoons. I guess it’s an opportunity to find some more miso recipes.

Miso-Glazed Salmon

Ingredients
1/4 cup packed brown sugar
2 tablespoons low-sodium soy sauce
2 tablespoons hot water
2 tablespoons miso (soybean paste)
4 (6-ounce) salmon fillets (about 1 inch thick)
Cooking spray
1 tablespoon chopped fresh chives

Preparation
Preheat broiler.

Combine first 4 ingredients, stirring with a whisk. Arrange fish in a shallow baking dish coated with cooking spray. Spoon miso mixture evenly over fish.

Broil 10 minutes or until fish flakes easily when tested with a fork, basting twice with miso mixture. Sprinkle with chives.

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Chiles Rellenos Gratin

October 24th, 2008 · 3 Comments

Over the summer Dallas and I made Chilles Rellenos Gratin with poblano peppers that I got fresh from the farmers market. It’s not a traditional chiles rellenos recipe, but we both really enjoyed it. Much tastier than these photos look. Next time I’d probably do a little less breadcrumbs, but otherwise… delicious as made below.

Chiles Rellenos Gratin

Ingredients
8 poblano chiles
Cooking spray
1 c. finely chopped red bell pepper
1 1/2 c. fresh corn kernels
1/2 c. chopped green onions
2 Tbsp. pine nuts, toasted
2 garlic cloves, minced
3/4 c. (3 oz.) crumbled queso fresco, divided
2 Tbsp. chopped fresh cilantro
1 tsp. salt, divided
1/4 tsp. ground red pepper, divided
1 (15-oz.) can black beans, drained and divided
2 Tbsp. butter
1/2 tsp. ground cumin
1/8 tsp. ground nutmeg
2 Tbsp. all-purpose flour
2 c. 2% reduced-fat milk
1 Tbsp. fresh lime juice
1/2 c. dry breadcrumbs

Directions
Preheat broiler.

Place chiles on a foil-lined baking sheet; broil 3 inches from heat 8 minutes or until blackened, turning after 4 minutes. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and discard skins. Cut a lengthwise slit in each chile; discard seeds, leaving stems intact.

Preheat oven to 350°.

Heat a large nonstick skillet coated with cooking spray over medium heat. Add bell pepper; cook 4 minutes, stirring frequently. Add corn, onions, nuts, and garlic; cook 2 minutes, stirring frequently. Remove from heat; stir in 1/2 cup cheese, cilantro, 1/2 teaspoon salt, and 1/8 teaspoon ground red pepper.

Place half of beans in a bowl; mash with a fork. Add mashed beans and whole beans to corn mixture. Spoon about 1/3 cup bean mixture into each chile; fold sides of chile over filling. Arrange stuffed chiles in an 8-inch square baking dish coated with cooking spray; set aside.

Melt butter in a medium saucepan over medium-low heat; add 1/8 teaspoon ground red pepper, cumin, and nutmeg, and stir with a whisk. Cook 30 seconds, stirring constantly. Gradually add flour, and stir with a whisk; cook 5 minutes, stirring constantly. Gradually add milk. Stir with a whisk until blended.

Increase heat to medium. Cook milk mixture 8 minutes or until thick. Remove from heat; stir in 1/2 teaspoon salt and lime juice. Pour milk mixture over stuffed chiles.

Combine remaining 1/4 cup cheese and breadcrumbs; sprinkle over milk mixture. Bake at 350° for 20 minutes or until sauce is bubbly.

Preheat broiler.

Broil 1 minute or until top is golden brown.

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Grilled Stuffed Portobello Mushrooms

September 24th, 2008 · No Comments

These should be called “Grilled Portobello Mushrooms With Toppings,” because they didn’t really turn out “stuffed. We liked them as a unique side dish just the same. The recipe noted, “Grill the mushrooms stem sides down first, so that when they’re turned they’ll be in the right position to be filled.” (Note: Dallas just walked by and saw me editing the photos for this post and commented on how good the mushrooms were. He doesn’t even like tomatoes!)

Grilled Stuffed Portobello Mushrooms

Ingredients
2/3 cup chopped plum tomato
1/4 cup (1 ounce) shredded part-skim mozzarella cheese
1 teaspoon olive oil, divided
1/2 teaspoon finely chopped fresh rosemary
1/8 teaspoon coarsely ground black pepper
1 garlic clove, crushed
4 (5-inch) portobello mushroom caps
2 tablespoons fresh lemon juice
2 teaspoons soy sauce
Cooking spray
2 teaspoons minced fresh parsley

Instructions
Prepare grill.

Combine the tomato, cheese, 1/2 teaspoon oil, rosemary, pepper, and garlic in a small bowl.

Remove brown gills from the undersides of mushroom caps using a spoon, and discard gills. Remove stems; discard. Combine 1/2 teaspoon oil, juice, and soy sauce in a small bowl; brush over both sides of mushroom caps. Place the mushroom caps, stem sides down, on grill rack coated with cooking spray, and grill for 5 minutes on each side or until soft.

Spoon 1/4 cup tomato mixture into each mushroom cap. Cover and grill 3 minutes or until cheese is melted. Sprinkle with parsley.

Yield
4 servings (serving size: 1 mushroom)

Nutritional Information
CALORIES 83(38% from fat); FAT 3.5g (sat 1g,mono 1.2g,poly 0.4g); IRON 2.2mg; CHOLESTEROL 4mg; CALCIUM 60mg; CARBOHYDRATE 10.1g; SODIUM 123mg; PROTEIN 5.4g; FIBER 2.5g

Cooking Light, JUNE 2001

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