Conversion chart for oven temperature

Broccoli Stir Fry with Ginger and Sesame

INGREDIENTS

• 1 Tbsp sesame seeds
• 1/2 cup chicken stock (or vegetable stock for vegetarian option)
• 1 Tbsp soy sauce (use gluten-free soy sauce for gluten-free option)
• 1 Tbsp dark sesame oil
• Peanut, canola, or grapeseed oil, or some other high smoke-point cooking oil
• 1 pound broccoli florets, rinsed, patted dry, cut into bite-sized pieces
• 2 cloves of garlic, minced (about 1 Tbsp)
• 1 Tbsp minced fresh ginger

METHOD

1. Toast the sesame seeds by first heating a small, stick-free sauté pan on medium heat. Add the sesame seeds and jiggle the pan so they spread out in a single layer. Let them cook until lightly browned, stirring occasionally, about 3-5 minutes. Do not walk away from them while cooking, as once they start to brown they can easily burn. Once lightly toasted remove from heat and put into a small bowl, set aside.
2. Mix the stock, soy sauce, and dark sesame oil together in a small bowl, set aside.
3. Heat 1 Tbsp of peanut (or canola or grapseed) oil in a large, covered sauté pan on medium high heat. Add the broccoli florets, stir to coat the florets with the oil, Sauté for about a minute. Clear a space in the middle of the broccoli and add the ginger and garlic. Add a little more oil to the ginger and garlic (about a teaspoon) and sauté for half a minute, stirring just the garlic and ginger, until fragrant. Then stir the garlic and ginger in with the broccoli.
4. Add the chicken (or vegetable) stock mixture to the pan. Bring to a simmer, reduce the heat and cover. Let cook for 2-3 minutes, until broccoli is still firm, but can be pierced with a fork. Remove from heat. Remove broccoli with a slotted spoon to a bowl. Return pan to heat, increase heat to high and boil down the liquid until just a couple tablespoons remain. Turn off heat, return broccoli to the pan, add the toasted sesame seeds, toss with the liquid. Put into a serving bowl.

Yield: Serves 4.

Recipe taken from:

http://simplyrecipes.com/recipes/broccoli_stir_fry_with_ginger_and_sesame/

Mini Eggplant Pizzas

Ingredients:

• 1 eggplant - 3 inches in diameter, peeled and cut into 4 half-inch thick slices
• 4 teaspoons olive oil
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/4 cup pasta sauce
• 1/2 cup shredded part-skim mozzarella cheese

Directions:

1. Preheat the oven or toaster oven to 425 degrees F.
2. Brush both sides of the eggplant with the oil and season with the salt and pepper.
3. Arrange on a baking sheet and bake until browned and almost tender, 6 to 8 minutes, turning once.
4. Spread 1 tablespoon of pasta sauce on each eggplant slice.
5. Top with the shredded cheese.
6. Bake until the cheese melts, 3 to 5 minutes. Serve hot.

Number of Servings: 4

Recipe taken from:

http://recipes.sparkpeople.com/recipe-detail.asp?recipe=294062

Szechwan wonton dipping sauce

Ingredients:

• 1 tbsp soy sauce
• 1 tbsp chilli oil
• sesame seed oil
• chilli powder
• 1 tsp finely chopped spring onion
• ?tsp finely chopped garlic
• 1 tbsp coriander

 Directions:

1. Add the soy sauce, chilli oil, sesame seed oil & chilli powder together in a serving bowl. Stir vigorously to combine well
2. Place cooked wontons into the bowl
3. Garnish with spring onions, garlic and coriander on top before serving

Recipe taken from:
http://www.homemade-chinese-soups.com/wonton-dipping-sauce.html

Sweet and sour dipping sauce

Ingredients:

• 2 tbsp ketchup / tomato sauce
• 2 tbsp cider vinegar / white rice vinegar
• 2.5 tbsp sugar
• 1 tbsp cornstarch solution
• 1 tsp sesame seed oil

Directions:

1. Mix the ketchup or tomato sauce, vinegar and sugar in a small sauce pan
2. Bring the mixture to a boil
3. Reduce the heat when the mixture starts to boil
4. Add the cornstarch solution to the mixture slowly to thicken the mixture. If you want, add one teaspoon at a time. Check the consistency. Stop adding when the consistency you want is achieved (the art of Chinese cooking)
5. Pour the sweet and sour mixture in a small dipping bowl
6. Add a little sesame seed oil before serving.

Recipe taken from:
http://www.homemade-chinese-soups.com/wonton-dipping-sauce.html

Cheesy Vegetable-Stuffed Eggplant

Ingredients:

• 2 small eggplants
• 1 onion, chopped fine
• 1 small zucchini, chopped
• 1 garlic clove, minced
• Pinch black pepper
• 1 Tablespoon olive oil
• 4 ounces no salt-added tomato sauce
• 1 cup no salt-added petite diced tomatoes (or 4 Roma tomatoes, skinned, deseeded and diced)
• 1 1/2 teaspoon thyme
• 1 teaspoon basil, dried
• 2 ounces Monterey Jack, shredded
• 4 Tablespoons Parmesan, grated

 

Directions:

1. Preheat oven to 375°F.
2. Trim the stems from the eggplant, and cut them in half lengthwise. Cut the pulp from the center of each half, leaving about a half-inch shell.
3. If your eggplants are large, soak them in a quart of water with an added tablespoon of salt for 10 minutes to remove any bitter flavor.
4. Remove the eggplants from the brine and rinse off the salt then pat them dry.
5. Cube the pulp into a medium dice. Place a large saute pan over moderate heat, then add the oil.
6. Once the oil is hot, add the onion, garlic, zucchini, pepper, and cubed eggplant. Cook, stirring until very tender, about 5-7 minutes. Add the tomato sauce, tomatoes, and seasonings and heat through.
7. Lightly spray the cut edges of the eggplant with nonstick cooking spray, then spoon a quarter of the mixture into each shell. Top each eggplant with a quarter of the cheeses. Place in a baking pan coated with nonstick cooking spray.
8. Bake for 20 to 25 minutes or until the eggplant is hot and the cheese is bubbly.

Number of Servings: 4

 

Recipe taken from:
http://recipes.sparkpeople.com/recipe-detail.asp?recipe=1074662

 

Corn and Tomato Salad

Ingredients

• Sweet Corn, Fresh, 3 ears
• Red Ripe Tomatoes, 1 lb, chopped
• Onions, red, 1/4 cup, chopped
• Rice Vinegar, 1 tbsp
• Basil, 1/4 cup chopped
• Salt and pepper to taste

Directions

1. Cut kernels from the ears of corn into a large bowl. Scrape remaining pulp with the dull side of the knife.
2. Stir in tomatoes and onions.
3. Sprinkle with vinegar and add basil.
4. Mix well.
5. Add salt and pepper to taste.
6. Refrigerate for an hour after making to really bring out the flavors.

Number of Servings: 6

Recipe taken from:
http://recipes.sparkpeople.com/recipe-detail.asp?recipe=636600

Italian Chick Pea & Tomato Salad

Ingredients
1 can Chick Peas - drained & rinsed
1 can Black Olives (approx. 40)
1/4 cup Onions - chopped small
2 cloves Garlic - finely chopped or minced
1 cup diced Red Ripe Tomatoes
1 diced cucumber - seeds removed
4 tbsp Fat Free Italian Dressing

Directions
Drain and rinse chick peas and set aside to drain while you prepare the other ingredients.
Drain the black olives.
Mix all ingredients in a bowl. You can add other fresh or dried herbs to suit your own tastes.
Cover and refrigerate at least an hour, but the longer the better ... the flavors mix as it sits.

This is delicious as a side dish, added to a green salad, or as a pita filling. Goes well with feta cheese!

Number of Servings: 10

Recipe taken from:
http://recipes.sparkpeople.com/recipe-detail.asp?recipe=304745 

Mexican Guacamole

Servings: 3

Prep Time: 10 Minutes

Ingredients

• 3 avocados, peeled and mashed
• 1 red onion, minced
• 1 red bell pepper, chopped
• 1/2 yellow bell pepper, chopped
• 1 green bell pepper, chopped
• 1 fresh jalapeno pepper, chopped
• 1/3 cup chopped fresh cilantro
• 1 lime, juiced

Directions
In a medium-size mixing bowl, combine mashed avocados, onion, bell peppers, jalapeno pepper, cilantro, and lime juice. Mix well, cover and refrigerate until you are ready to serve.

Recipe taken from:
http://allrecipes.com/Recipe/Mexican-Guacamole/Detail.aspx

Artichoke Chicken

Servings: 4Prep Time: 10 Minutes
Cook Time: 30 Minutes

Ingredients:

• 1 (15 ounce) can artichoke hearts, drained and chopped
• 3/4 cup grated Parmesan cheese
• 3/4 cup mayonnaise
• 1 pinch garlic pepper
• 4 skinless, boneless chicken breast halves

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper. Place chicken in a greased baking dish, and cover evenly with artichoke mixture.
3. Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink  in the center and juices run clear.

Recipe taken from:
http://allrecipes.com/Recipe/Artichoke-Chicken/Detail.aspx

Broccoli Quiche Muffins

Servings: 18 
Prep Time: 10 Minutes
Cook Time: 20 Minutes

Ingredients:

• 1 (10 ounce) package frozen chopped broccoli, thawed and drained
• 1 medium onion, chopped
• 1/2 cup diced fully cooked ham
• 1/2 cup grated Parmesan cheese
• 6 eggs
• 1/2 cup vegetable oil
• 1 1/4 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley flakes
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon dried thyme

Directions

1. Combine the broccoli, onion, ham and cheese; set aside. In a mixing bowl, beat eggs until frothy. Add oil; mix well. Combine dry ingredients; add to the egg mixture just until moistened. Fold in broccoli mixture.
2. Fill greased muffin cups two-thirds full. Bake at 375 degrees F for 18-22 minutes or until muffins test done. Cool for 10 minutes; remove from pan to a wire rack.

Recipe taken from:
http://allrecipes.com/Recipe/Broccoli-Quiche-Muffins/Detail.aspx

Hoisin sauce substitute

This is a very easy and simple recipe for hoisin sauce substitute and the best part is that all the ingredients are easily available in your pantry.

Ingredients:

• 5 tablespoon dark soy sauce
• 2 tablespoon light soy sauce
• ½ tablespoon garlic powder
• ¼ teaspoon white pepper powder
• 2 tablespoon sesame oil
• 2 tablespoon hot chili sauce
• 1½ teaspoon honey
• 3 tablespoon peanut butter

Method:
In a medium sized bowl, mix together the dark soy sauce, light soy sauce, sesame oil, garlic powder, peanut butter, chili sauce, honey and white pepper powder to form a smooth paste. Use as much as required and store the rest in a clean jar in the refrigerator.

Recipe taken from:
http://www.buzzle.com/articles/hoisin-sauce-substitute.html

Grilled Won Ton Recipe

Ingredients:

• 1 chicken breast, boned and skinned
• 1/4 c water chestnuts, finely diced
• 1/2 c bean sprouts,: finely chopped
• 1 clove garlic, finely minced
• 2 T low sodium soy sauce
• 1/4 c hoisin sauce
• 1 T Szechwan chilli sauce
• 16 won ton noodle squares
• nonfat cooking spray

Directions:

1. Coat the grill with cooking spray and preheat for 5 minutes.
2. Grill the chicken breast for 5-7 minutes, or until fully cooked.
3. Cool and chop into very small pieces.
4. In a medium bowl, combine the chicken, water chestnuts, bean sprouts, garlic, soy sauce, hoisin sauce and chili sauce. Mix well.
5. Coat the grill with cooking spray again and preheat for 5 minutes.
6. Lay 1 won ton square on a flat surface.
7. Place 1 tablespoon of the chicken and vegetable mixture on one-half of the square.
8. Dab a bit of water on the edges of the noodle and fold the remaining half of the noodle over the top, forming a triangle and sealing the edges with your fingertips.
9. Repeat with the remaining won ton noodle squares.
10. Place 4 won ton in the grill and cook for about 5 minutes, or until browned and crisp.
11. Repeat with the remaining won ton.
12. Serve with additional soy sauce, if desired.

Recipe taken from:
http://www.ifood.tv/recipe/grilled_won_ton