Asian Chicken Noodle Salad

Asian Chicken Noodle Salad
From Fiona Haynes
This terrific Asian chicken dish tastes like take-out but is simple to make at home, where you can be sure you are using healthy ingredients. Remember, peanut butter contains mostly monounsaturated fat, which is the heart healthy kind. It's also a great source of B vitamins and vitamin E.

For speed, use a store-bought rotisserie chicken.
INGREDIENTS:

* 4 cups of thinly cut or shredded cooked chicken
* 1/4 cup of peanut butter (creamy is best)
* 1/4 cup reduced sodium soy sauce
* 2 tbsp rice vinegar
* 2 tbsp chili garlic sauce
* 1 tbsp sugar
* 1 tbsp minced ginger
* 3 tbsp fat free, low sodium chicken broth or water
* 12 ounces linguine
* 2 carrots, grated
* 4 scallions, chopped
* 1 small red pepper, cut into small strips
* 1/3 cup fresh cilantro, chopped

PREPARATION:
Boil linguine in a large pot of water until tender (al dente). Drain and rinse with cold water. Place linguine in a large bowl. While pasta is cooking, blend or process the peanut butter, soy sauce, vinegar, chili garlic sauce, sugar, ginger and broth until smooth.

Add chicken, carrots, scallions, pepper strips and chopped cilantro to bowl of linguine and toss.
Sponsored Links

Your Belly is Fat BecauseStop making this 1 major mistake & you'll finally lose your belly fat.www.BellyFatIsUgly.net

Macchinari per la pastapasta Impianti per pasta fresca e seccaDominioni-puntoepasta.com

Svensk mat och godisHandla typiskt svenska varor som Kalles Kaviar och saltlakritswww.sverigeonline.se
Pour peanut sauce over the pasta mixture and toss well to coat. If sauce is too thick, thin with extra broth or a little water.

Serves 4-6

Per Serving: Calories 423, Calories from Fat 84, Total Fat 9.3g (sat 1.9g), Cholesterol 64mg, Sodium 468mg, Carbohydrate 50.7g, Fiber 3.9g, Protein 34.2g

Abalone Meuniere Mandarin

Abalone Meuniere Mandarin
Ingredients


5 (7 1/2-ounce) cans mexican abalone
8 oz shrimp
4 oz fat pork
4 oz water chestnuts, minced
1 pinch chives
1 ginger water, to taste (see note)
1 salt and msg
1 oz maize (corn) flour
4 oz chive and ginger oil (see note)
2 oz flour
3 eggs, beaten
5/8 oz shaoxing wine
6 oz chicken stock





Preparation

The following four recipes are from a Chron article called "Foreign
Intrigue" by Alice Cuneo that featured recipes from various
consulates in the City. This first one is from the Consulate of the
People s Republic of China. It s a sophisticated (but uncomplicated)
banquet dish featuring abalone, shrimp and porkfat.

Abalone stuffed with minced shrimp, from Shen Xuliang of the Chinese
consulate.

Trim the abalone, removing rough parts, and cut into flat rounds. Chop
shrimp and fat pork to a paste consistency; stir in the water
chestnuts, chives and ginger water. Season with salt and MSG.

Create the abalone "sandwiches" by spreading an abalone round with
shrimp paste, then topping with another round. Dredge "sandwiches" in
maize flour and set aside.

Heat chive and ginger oil in a wok over medium heat, swirling the oil
to coat all sides of the wok.

Dip the abalone "sandwiches" in the flour, then in eggs. Fry in the
hot oil until abalone is tender and golden. Add Shaoxing wine,
chicken stock, salt and MSG. Bring to a simmer, adjust the seasonings
and simmer for 3 to 4 minutes. Serve immediately.

NOTE: Chive and ginger oil is oil in which chives and ginger have
been cooked. To make at home, heat 4 ounces oil in a wok set over
medium heat. Toss in 1 or 2 tablespoons fresh snipped chives and 3
slices fresh ginger. Stir-fry until fragrant, then proceed with
recipe. (Remove ginger slices before serving.)

Ginger water is available in Chinese markets.

From the San Francisco Chronicle, 6/15/88.

Basic Corned Beef Dinner

From Diana Rattray,
Your Guide to Southern Food.

This is a delicious basic corned beef dinner, made with a variety of spices and vegetables. Feel free to add turnips or cut-up rutabagas to this recipe.

INGREDIENTS:

• 8 allspice berries
• 1 teaspoon black peppercorns
• 2 bay leaves, crumbled
• 2 fresh thyme sprigs or about 1/2 teaspoon dried leaf thyme
• 1 corned beef, about 4 pounds
• 3 cups beef broth
• Water
• 1 medium onion, cut in 6 to 8 wedges
• 1 clove garlic, minced
• 2 1/2 to 3 pounds Yukon gold potatoes, washed and quartered (peel if desired)
• 4 large carrots, halved and cut into 3-inch lengths
• 1 small head Savoy cabbage or green cabbage, cored and cut into 6 to 8 wedges
• Chopped fresh parsley, optional

PREPARATION:

Combine the allspice berries, peppercorns, bay leaves, and thyme in a cheesecloth bag; tie tightly.

Put the corned beef in a 6- to 8-quart saucepan or Dutch oven; add beef broth, the seasoning bag, and add water just until beef is covered.

Add garlic and onion. Bring to a boil; reduce heat to low, cover, and simmer for 2 hours. Remove the corned beef to a platter, cover with foil, and keep warm.

Skim fat from the broth and add the potatoes and carrots to the broth (remove some of the broth if there is too much liquid). Bring to a boil; cover, reduce heat to medium-low and cook for 10 minutes. Add cabbage wedges and continue cooking for about 20 minutes, or until cabbage and vegetables are tender.

Slice the corned beef and serve with the vegetables. Sprinkle parsley over the potatoes and cabbage, if desired.
Serves 6.