Thai Chicken Pizza

September 26, 2015 Leave a Comment
Thai Chicken Pizza

Thai Chicken Pizza

This recipe, Thai Chicken Pizza, serve this pizza as is, or with optional toppings, such as thinly sliced basil, cilantro, chopped peanuts and/or crushed red pepper on the side.

 

Thai Chicken Pizza Recipe

 

Thai Chicken Pizza

20 oz. prepared whole-wheat pizza dough

¼ cup smooth natural peanut butter

3 Tbsp. water

2 tsp. reduced-sodium soy sauce

2 tsp. rice vinegar

2 tsp. minced fresh ginger

1 clove garlic, minced

1 tsp. canola oil

8 oz. boneless, skinless chicken breast, trimmed and diced

1 red pepper, diced

4 scallions, thinly sliced

2/3 cup shredded part-skim mozzarella cheese

 

Place oven rack in the lowest position; preheat to 450 F.  Coat a large baking sheet with cooking spray.

Roll out or stretch dough on a lightly floured surface into a rough 16 inch oval.  Transfer to the baking sheet.  Bake on the bottom rack until puffed and lightly crisped on the bottom. 8 to 10 minutes.

Meanwhile, whisk peanut butter, water, soy sauce, vinegar, ginger and garlic in a small bowl until well combined.

Heat oil in a medium nonstick skillet over medium-high heat.  Add chicken and cook, stirring, until cooked through, 2 to 4 minutes.  Transfer to a medium bowl.  Add bell pepper, scallions and 1 tablespoon of the peanut sauce to the chicken; toss to combine.

Remove the crust from the oven; spread evenly with the remaining peanut sauce.  Top with the chicken mixture, then sprinkle with cheese.  Return the pizza to the oven and bake on the bottom rank until the crust is crispy and golden and the cheese is melted, 11 to 13 minutes.

Shopping Tip:  Look for balls of whole-wheat pizza dough, fresh or frozen, at your supermarket.  Choose a brand without hydrogenated oil.

 

(Recipe for Thai Chicken Pizza, Diabetic Connect, 2015)

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Teriyaki Pork with Asian Slaw

September 7, 2015 Leave a Comment
Teriyaki Pork with Asian Slaw

Teriyaki Pork with Asian Slaw

This recipe, Teriyaki Pork with Asian Slaw, was in Better Homes and Gardens – Slowcooker Oven-Free Summer Recipes.  Customize this fresh slaw to your liking.  Any cabbage or fresh veggies work well tossed in the tangy Asian dressing.

 

Teriyaki Pork with Asian Slaw Recipe

 

Teriyaki Pork with Asian Slaw

2 pork tenderloins (12 oz.)

½ cup reduced-sodium soy sauce

¼ cup rice vinegar

3 Tbsp. packed brown sugar

2 Tbsp. canola oil

2 tsp. grated fresh ginger

2 cloves garlic, minced

¼ tsp. pepper

Slivered green onions and/or toasted sesame seeds

1 recipe Asian Slaw

 

Trim fat from meat.  Coat an extra-large nonstick skillet with cooking spray; heat skillet over medium-high heat.  Cook meat in hot skillet until browned on all sides, turning to brown evenly.  Transfer meat to a 3 ½ or 4 quart slow cooker.

In a small bowl whisk together the next 7 ingredients.  Pour over meat.  Cover and cook on low for 5 to 6 hours or on high for 2 ½ to 3 hours.

Transfer meat to cutting board, reserving cooking liquid.  Cut meat into ½ inch slices.  To serve, drizzle meat with cooking liquid.  Sprinkle with green onions and/or sesame seeds.  Serve with Asian Slaw.

8 serving  (Slowcooker/5 to 6 hour (low) or 2 ½ to 3 hours (high))

Asian Slaw

In a medium bowl, combine 5 cups shredded cabbage, 1 cup yellow sweet pepper strips, ½ cup shredded carrot, ½ cup fresh pea pods sliced lengthwise, and ¼ cup sliced green onions.

For Dressing

In a screw-top jar, combine 3 tablespoons rice vinegar, 2 tablespoons canola oil, 1 tablespoon toasted sesame oil, 1 tablespoon reduced-sodium soy sauce, ¼ teaspoon salt, a ¼ teaspoon pepper.  Cover and shake well.  Drizzle dressing over cabbage mixture; toss to coat.

 

(Recipe for Teriyaki Pork with Asian Slaw, Better Homes and Gardens, Slowcooker Oven-Free Summer Recipes, 2015)

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Summer Tomato, Onion & Cucumber Salad

July 11, 2015 Leave a Comment
Summer Tomato, Onion & Cucumber Salad

Summer Tomato, Onion & Cucumber Salad

 

This recipe, Summer Tomato, Onion & Cucumber Salad, has fresh wedges of tomato, thinly sliced onion and sliced cucumber dressed simply with vinegar and oil makes the simplest salad possible – think of it as the Southern counterpart to the classic Italian tomato-and-mozzarella salad.  It is best enjoyed at the height of summer, when tomatoes and cucumbers are fresh from the garden.

 

Summer Tomato, Onion & Cucumber Salad Recipe

 

Summer Tomato, Onion & Cucumber Salad

3 Tbsp. rice vinegar

1 Tbsp. canola oil

1 tsp. honey

½ tsp. salt

½ tsp. freshly ground pepper, or more to taste

2 medium cucumbers

4 medium, cut into ½ inch wedges

1 Vidalia or other sweet onion, halved and very thinly sliced

2 Tbsp. coarsely chopped fresh herbs, such as flat-leaf parsley, chives and/or tarragon

 

Prepare through vinegar and oil up to 1 hour ahead.

Whisk vinegar, oil, honey, salt and pepper in a large shallow bowl.

Slice the cucumbers into thin rounds.  Add the cucumber slices, tomatoes and onion to the dressing; gently toss to combine.  Let stand at room temperature for at least 30 minutes and up to 1 hour.

Just before serving, add herbs and toss again.

 

(Recipe for Summer Tomato, Onion & Cucumber Salad, Diabetic Connect, 2015)

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Sesame Chicken Cucumber Noodle Salad

August 6, 2014 Leave a Comment

 

Sesame Chicken Cucumber Noodle Salad

Sesame Chicken Cucumber Noodle Salad

This recipe, Sesame Chicken Cucumber Noodle Salad is from Diabetic Connect.  This couldn’t be simpler to make.  It’s a refreshing dish to serve on a hot summer’s night or bring it to your warm-weather potluck: just toss the salad with the dressing when you’re ready to serve.

 

Sesame Chicken Cucumber Noodle Salad Recipe

 

Sesame Chicken Cucumber Noodle Salad

8 oz. Chinese egg noodles, or other thin noodles or pasta, fresh or dried

1 cup creamy peanut butter

¾ cup rice vinegar

2 Tbsp. toasted sesame oil

2 Tbsp. Shaoxing wing or dry sherry (see Notes)

1 cup thinly sliced scallions

2 Tbsp. naturally brewed reduced-sodium soy sauce

1 Tbsp. Asian chile sauce (see Notes)

2 heads baby romaine or 1 head regular romaine lettuce

1 ½ lbs. cooked boneless, skinless chicken breast, sliced crosswise into ¼ inch slices and chilled

2 medium red peppers, cut into ¼ inch dice

1 large English cucumber, peeled, seeded, halved lengthwise and cut into ¼ inch slice

Salt, to taste

Freshly ground pepper, to taste

Toasted sesame seeds for garnish (see Notes)

 

Fill a large bowl with water and add ice cubes.  Cook noodles to boiling water until tender, 2-4 minutes if fresh; about 6 minutes for dry (or according to package directions).  Drain and transfer the noodles to the ice water.  When the noodles are cold, drain well and transfer to a very large bowl.  Set aside.

Meanwhile, whisk peanut butter, vinegar, sesame oil, and Shaoxing (or sherry) in a bowl until smooth.  Add scallions, cilantro, if using, soy sauce and hot sauce; stir to blend.

If using baby romaine, half lengthwise, notch out the core, and cut crosswise into ½ inch pieces.  If using regular romaine, remove the tougher outer leaves.  Halve lengthwise, notch out the core, halve again, and cut crosswise into ½ inch pieces.  You should have about 8 cups.

Add lettuce, chicken bell peppers and cucumbers to the noodles.  Add three-fourths of the dressing and toss to coat.  Season with salt and pepper.  Add the remaining dressing if desired.

Transfer the salad to a serving bowl.  Serve garnished with sesame seeds.

NOTES:   Shaoxing, is a seasoned rice wine.  It is available at most Asian specialty markets and in the Asian section of some larger supermarkets.  If unavailable, dry sherry is the best substitute.

Sambal oelek, a spicy blend of chilies, brown sugar and salt, and Sriracha, Thai chile sauce, can be found in the Asian section of many large supermarkets and at Asian markets.

Look for toasted sesame seeds at the supermarket near other Asian ingredients.  Or toast regular sesame seeds in a small dry skillet OVER LOW HEAT, stirring constantly, until golden and fragrant, about 2 minutes.

TIP:  To quickly poach boneless, skinless chicken breasts, place in a large skillet or saucepan.  Add lightly salted water (or chicken broth) to cover and bring to a boil.  Cover, reduce heat to low and simmer gently until the chicken is cooked through and no longer PINK in the middle, 10 to 20 minutes, depending on side.

IF PREPARING AHEAD OF TIME:  Cover and refrigerate the salad for up to 1 day or prepare the dressing (step 2), cover and refrigerate for up to 5 days; thin with a little water as needed.

 

(Recipe for Sesame Chicken Cucumber Noodle Salad came from Diabetic Connect, 2014)

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