Red-leaf lettuce with grapes, cheese and garlic chips
Serves 4 to 6
Dressing ingredients
3/4 cup extra-virgin olive oil
1/4 cup sherry vinegar (can substitute fresh lemon juice)
1 tablespoon minced shallot
salt and freshly cracked black pepper to taste
Salad ingredients
1/3 cup olive oil
10 cloves garlic, peeled and thinly sliced
1 head red-leaf lettuce, or oakleaf lettuce, bruised outer leaves removed, remaining leaves washed, dried and torn into thirds
3/4 cup seedless green grapes, halved
1/2 pound manchego cheese (can substitute parmesan cheese), shaved
1. In a small bowl, whisk together all the dressing ingredients.
2. For the salad: In a small saute pan, heat the olive oil over medium heat until hot but not smoking. Add the garlic slices and saute, stirring constantly to prevent burning until they are light brown, 3 to 4 minutes. Remove and drain on paper towels.
3. In a large bowl, combine the lettuce and grapes. Stir the dressing well, add just enough to moisten the ingredients (you will have some dressing left over) and toss to coat. Place the lettuce and grapes on a large platter or individual plates, sprinkle with cheese and garlic chips and serve.
From "Lettuce in Your Kitchen," by Chris Schlesinger and John Willoughby
Per serving (based on 6 servings): 421 calories, 8 grams protein, 39 grams fat, 10 grams saturated fat, 9 grams carbohydrate, 1 gram fiber, 27 milligrams cholesterol, 537 milligrams sodium
from the chicago tribune
Thai inspiration soup
Preparation time: 15 minutes
Cooking time: 20 minutes
Yield: 4 servings
Ingredients
1 cup uncooked white rice
1 1/2 quarts (1 1/2 containers) low-sodium chicken broth
2 links, about 2 1/4 ounces each, Thai peanut chicken sausage or regular chicken sausage
1/2 cup dry white wine
6 ounces snow pea pods, about 2 cups
2 carrots, shredded
2 tablespoons fish sauce or soy sauce
1 piece (2-inch long) ginger root, minced
1 to 2 teaspoons sriracha chili sauce plus more to pass, see note
4 egg whites
1/4 cup fresh chopped cilantro leaves
1. Cook the rice in a small saucepan according to package directions; heat the broth to a boil in a Dutch oven over high heat.
2. Meanwhile, cook the sausages in a medium skillet over medium-high heat, turning as needed, until browned on all sides, 2-3 minutes. Transfer to a cutting board; slice into 1/4-inch rounds. Return sausage to the skillet; pour in the wine. Cook, stirring up browned bits, 1 minute. Lower heat to a simmer, cover. Cook until sausage cooks through, about 3 minutes.
3. Meanwhile, add the pea pods, carrots, fish sauce, ginger and chili sauce to the boiling broth; cook until vegetables are tender-crisp, 2-3 minutes. Add the sausage and cooking juices. Pour in the egg whites while stirring with a spoon or whisk; add the cilantro. Divide rice among serving bowls; ladle soup over. Pass sriracha at the table.
Note: Sriracha sauce is a Thai hot chili sauce sold at Asian and specialty food stores and some supermarkets.
Nutrition information per serving: 364 calories, 20% of calories from fat, 7 g fat, 3 g saturated fat, 33 mg cholesterol, 52 g carbohydrates, 21 g protein, 1,206 mg sodium, 3 g fiber
Preparation time: 15 minutes
Cooking time: 20 minutes
Yield: 4 servings
Ingredients
1 cup uncooked white rice
1 1/2 quarts (1 1/2 containers) low-sodium chicken broth
2 links, about 2 1/4 ounces each, Thai peanut chicken sausage or regular chicken sausage
1/2 cup dry white wine
6 ounces snow pea pods, about 2 cups
2 carrots, shredded
2 tablespoons fish sauce or soy sauce
1 piece (2-inch long) ginger root, minced
1 to 2 teaspoons sriracha chili sauce plus more to pass, see note
4 egg whites
1/4 cup fresh chopped cilantro leaves
1. Cook the rice in a small saucepan according to package directions; heat the broth to a boil in a Dutch oven over high heat.
2. Meanwhile, cook the sausages in a medium skillet over medium-high heat, turning as needed, until browned on all sides, 2-3 minutes. Transfer to a cutting board; slice into 1/4-inch rounds. Return sausage to the skillet; pour in the wine. Cook, stirring up browned bits, 1 minute. Lower heat to a simmer, cover. Cook until sausage cooks through, about 3 minutes.
3. Meanwhile, add the pea pods, carrots, fish sauce, ginger and chili sauce to the boiling broth; cook until vegetables are tender-crisp, 2-3 minutes. Add the sausage and cooking juices. Pour in the egg whites while stirring with a spoon or whisk; add the cilantro. Divide rice among serving bowls; ladle soup over. Pass sriracha at the table.
Note: Sriracha sauce is a Thai hot chili sauce sold at Asian and specialty food stores and some supermarkets.
Nutrition information per serving: 364 calories, 20% of calories from fat, 7 g fat, 3 g saturated fat, 33 mg cholesterol, 52 g carbohydrates, 21 g protein, 1,206 mg sodium, 3 g fiber
Hoisin and hot mustard glazed tofu dog with spicy kimchi and cucumber salad
Preparation time: 15 minutes
Standing time: 2 hours, 30 minutes
Cooking time: 8 minutes
Yield: 4 servings
Hoisin sauce and prepared kimchi may be purchased at Asian markets for this recipe from chef McClain.
Ingredients
1 package (14-16 ounces) extra-firm tofu
1 piece (1-inch long) ginger root, minced
1 clove garlic, minced
1 cup hoisin sauce
1/4 cup plus 1 tablespoon Chinese hot mustard
1 small carrot, julienned
1/4 cucumber, seeded, sliced thinly
1/4 cup prepared kimchi, chopped
1 teaspoon toasted sesame seeds
1/4 teaspoon salt
4 sesame-seed hot dog buns
8 sport peppers or other 1 1/2-inch-long medium/hot peppers, drained (optional)
1. Wrap the tofu in a clean kitchen towel; place a heavy weight on top. Set aside to drain, at least 30 minutes; slice the tofu into 8 logs.
2. Mix the ginger, garlic, hoisin sauce and 1/4 cup of the hot mustard in a shallow bowl; add the tofu. Turn to coat tofu. Marinate 2 hours. Meanwhile, mix the carrot, cucumber, chopped kimchi and sesame seeds in a small bowl; set aside.
3. Heat a grill. Remove the tofu logs from the marinade; cook, turning, until all sides are marked with grill marks, about 8 minutes. Season with salt, keep warm.
4. Spoon remaining 1 tablespoon of the hot mustard onto buns. Place two pieces of tofu in each bun; top with the cucumber-kimchi salad. Add sport peppers.
Nutrition information per serving: 337 calories, 27% of calories from fat, 10 g fat, 1 g saturated fat, 1 mg cholesterol, 47 g carbohydrates, 15 g protein, 1,161 mg sodium, 5 g fiber
from the los angeles times
Potato leek soup with cilantro-anchovy chop
Total time: 30 minutes
Servings: 4
Note: Taste the cilantro before buying to be sure you have a bunch with assertive flavor.
Ingredients
2 potatoes, peeled and cut into 1-inch cubes
1 teaspoon salt
1 bunch cilantro stems, tied with kitchen thread
1 cup cilantro leaves
1 can oil-packed anchovy fillets, unrinsed
1 clove garlic
2 leeks, white part only, trimmed and thinly sliced
1 tablespoon ( 1/8 stick) unsalted butter
1/2 cup cream
1. Put the cut potatoes in a medium saucepan with the salt and cilantro stems, cover with about 4 cups cold water or more to cover by a half inch or so. Bring to a boil, then boil until the potatoes are tender, about 12 to 15 minutes. Discard the cilantro stems; reserve the potatoes and their cooking water.
2. While the potatoes cook, mince the cilantro, anchovies and garlic together on a cutting board until very fine, almost like a paste. Reserve.
3. In small saucepan, saute the sliced leeks in the butter until tender but not browned, about 5 minutes.
4. In a food processor or blender, combine the leeks, potatoes and cooking water and pulse to puree, in batches, until very smooth. Do not overprocess the mixture or the potatoes will be gummy. Strain through a sieve, pressing on the solids.
5. Return the potato puree to the saucepan, add the cream and bring to a simmer. Taste for salt, remembering that the anchoiade can be salty; if the soup is too thick, add more cream or water.
6. Serve in soup bowls and divide the cilantro-anchovy chop among the servings, a spoonful swirled on top of each.
Each serving: 256 calories; 7 grams protein; 21 grams carbohydrates; 2 grams fiber; 15 grams fat; 9 grams saturated fat; 60 mg. cholesterol; 545 mg. sodium.