Steam one pound of sugar snap peas until crisp tender.

Combine 5 tsp. melted butter, 1 T. low-sodium soy sauce, 1 tsp lemon juice and a couple of twists from the pepper mill.

Drizzle over peas.

TADA!

–From Cooking Light.

• 1/4 c. low salt soy sauce
• 1/2 c. + 2 T. water
• 3 T. lime juice
• 2 tsp. sherry
• 2 minced garlic cloves
• 1 tsp. minced ginger
• 1/4 tsp curry powder of your choosing
• 1/4 tsp. thyme
• 1/4 tsp oregano
• 2 chicken breasts
• 1 small onion sliced thin (only if you cook indoors)

Mix everything together in a ziplock bag (except the onions if you are using) and let marinate for an hour or two.  I like making this the day before I cook it, but an hour or two is adequate.  Cook on the grill.

You can also cook this inside on the stove.  Heat a skillet over moderate high heat with 1 glug of olive oil.  Heat until hot but not smoking.  Cook chicken one minute on each side, transfer to plate.  Add 2 T. water to the skillet to deglaze.  Add onions.  Cook until soft.  Add chicken and reserved marinade and some water if you think you need it.  (About 1/4 c.)  Simmer covered,basting frequently until juices run clear.

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I know some people are leery about cooking with reserved marinade, but this cooks about 20 minutes, and as long as it has been in the fridge, and not stewing on a hot counter, I promise you will not die.  If you make this on the grill, the chicken is excellent over a spinach salad.  Yum.s

A great baked samosa recipe from jehangir Mehta.  Originally published in Food and Wine Novemeber 2003.

ingredients

• 3/4 pound red potatoes, peeled and cut into 1/4-inch dice
• 1 cup frozen peas
• 1 teaspoon chili powder
• 1/2 teaspoon caraway seeds
• 1/2 teaspoon garam masala
• Kosher salt and freshly ground pepper
• 14 sheets of phyllo dough
• 5 tablespoons unsalted butter, melted
• Sweet-and-Sour Tamarind Chutney

directions

1. Preheat the oven to 350°. In a medium saucepan of boiling salted water, cook the potatoes and peas until tender, about 6 minutes. Drain well and transfer to a bowl. Stir in the chili powder, caraway seeds and garam marsala and season with salt and pepper.
2. Spread 1 sheet of phyllo on a work surface with a long side facing you. Brush the sheet with melted butter and set another sheet on top of it. Cut the sheets crosswise into 2-inch strips. Set 1 teaspoon of the filling at the bottom end of a strip; fold the corner over the filling to form a triangle. Continue folding the phyllo up and over, onto itself like a folded flag, sealing the last fold with melted butter. Transfer to a baking sheet and brush with melted butter. Repeat to form the remaining samosas.
3. Bake the samosas for about 25 minutes, or until golden brown. Serve hot or at room temperature with the tamarind chutney.

MAKE AHEAD The samosas can be refrigerated, covered, overnight before baking. Brush with butter just before baking.

Technorati Tags: Indian Recipes, samosas, vegetarian, Jehangir Mehta

Mix 3/4 cup Greek yogurt, 2 1/4 teaspoons curry powder, and next 3 ingredients in small bowl for sauce. Let stand at room temperature while preparing sliders.

Place turkey, next 6 ingredients, remaining 1/4 cup Greek yogurt, and 4 teaspoons curry powder in large bowl. Mix with fork or hands just until blended (do not overmix). Divide mixture into 12 equal portions. Using wet hands, form each portion into patty about 1/2 inch thick.

Preheat broiler or heat 1 tablespoon oil in heavy large skillet over medium-high heat. If broiling patties, brush rimmed baking sheet with 1 tablespoon oil and arrange patties on sheet. Broil (or cover patties in skillet and cook in batches) until cooked through, pressing patties down lightly with spatula before turning over, about 3 minutes per side (or 4 minutes per side if cooking in skillet).

Place patties on bottom halves of rolls. Top each patty with sauce. Cover with roll tops. Place 3 sliders on each of 4 plates and serve.

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From Bon Appetit.  Bombay Slider sounds vaguely filthy. But tasty!

Technorati Tags: bombay slider, healthy food that doesn’t taste like crap, healthy recipes, quick dinner, yum, indian food

Ingredients

1 (8-ounce) carton plain low-fat yogurt
3/4 cup (3 ounces) crumbled feta cheese
1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
1/4 cup low-fat sour cream
1 garlic clove, crushed
1 1/2 cups finely chopped spinach
1 tablespoon minced fresh or 1 teaspoon dried dill
1/8 teaspoon black pepper
Fresh Dill (optional)

Preparation

Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels, and let stand 5 minutes. Scrape into the bowl of a food processor using a rubber spatula. Add the cheeses, sour cream, and garlic, and process until smooth, scraping sides of bowl once. Spoon yogurt mixture into a medium bowl, and stir in the spinach, minced dill, and pepper. Cover and chill. Garnish with fresh dill, if desired.

From Cooking Light

Technorati Tags: party food , spinach, healthyish, appetizers

• 2 teaspoons olive oil
• 2 ounces cooked ham, cut into 1/2-inch pieces
• 3 garlic cloves, minced
• 3 tablespoons all-purpose flour
• 2 1/2 cups low-fat (1 percent) milk
• Coarse salt and ground pepper
• 2 ounces reduced-fat bar cream cheese
• 10 ounces spinach linguine
• 1 head broccoli, stems peeled and sliced 1/4-inch thick, florets cut into bite-size pieces
• 3 tablespoons grated Parmesan cheese

Directions

1. In a 3-quart heavy-bottom saucepan, heat oil over medium. Add ham, and cook, stirring occasionally, until starting to brown, about 3 minutes. Add garlic; cook, stirring often, until fragrant, about 1 minute. Stir in flour; cook 1 minute.
2. Stir in milk, and season with salt and pepper. Cook, stirring often, until mixture is slightly thickened, 4 to 5 minutes. Stir in cream cheese; cook until melted, about 1 minute.
3. Meanwhile, in a large pot of boiling salted water, cook pasta until al dente according to package instructions, adding broccoli during final 3 minutes. Drain; transfer pasta and broccoli to a large bowl. Add cream-cheese sauce and Parmesan, and toss to combine. Serve immediately.

From Martha Stewart Everyday Food

Technorati Tags: yum, get in my mouth, pasta, i’m hungry

Combine first 4 ingredients in heavy large saucepan. Bring to boil over medium-high heat. Reduce heat to medium-low, cover, and simmer until water is absorbed and quinoa is tender, about 20 minutes.

Meanwhile, heat oil in heavy large skillet over medium heat. Add carrots; sauté until tender, about 5 minutes. Add zucchini; sauté until tender, about 3 minutes. Mix in paprika and cinnamon. Add quinoa to skillet; toss to blend. Season with salt and pepper. DO AHEAD Can be made 1 day ahead. Transfer to baking dish. Cover and chill. Rewarm, covered, in 350°F oven about 15 minutes. Mix in cilantro and serve

Sauce
3 tablespoons sugar
2 tablespoons soy sauce
2 tablespoons Asian sesame oil
2 tablespoons Shaoxing wine (Chinese rice wine) or dry Sherry
1 tablespoon dark soy sauce

1 whole star anise

1/4 cup chopped green onions

*For more information, see The Shanghai Pantry

For fish:
Rinse fish and pat dry. Mix green onions, ginger, 1 tablespoon rice wine, 1 tablespoon oil, and soy sauce in 11x7x2-inch glass baking dish. Add fish and turn to coat. Let marinate 1 hour at room temperature.

For sauce:
Bring first 6 ingredients to boil in heavy small saucepan, stirring to dissolve sugar.

Reduce heat to medium and simmer until sauce is slightly thickened and reduced to 1/3 cup, about 4 minutes. Remove star anise sauce from heat and cool.

Remove fish from marinade and place on several layers of paper towels to drain; reserve marinade. Pat fish dry. Heat 14-inch-diameter flat-bottomed wok over high heat until drop of water added to wok evaporates on contact. Add remaining 1 tablespoon oil to wok, then fish pieces, spreading evenly. Cover and cook 30 seconds. Uncover and loosen fish pieces with metal spatula. Reduce heat to medium and cook 1 minute. Turn fish pieces over; cook 1 minute. Add remaining 2 tablespoons rice wine and reserved marinade from fish. Cover and cook 1 minute. Remove wok from heat; let fish stand covered until just opaque in center, about 1 minute. Using metal spatula, transfer fish and sauce from wok to plate. Drizzle with some of star anise sauce. Refrigerate until cold. DO AHEAD Can be made 6 hours ahead. Cover fish and keep chilled. Cover remaining star anise sauce and let stand at room temperature.

Spoon additional star anise sauce over fish; sprinkle with green onions and serve cold or at room temperature.

Reduce heat to medium and simmer until sauce is slightly thickened and reduced to 1/3 cup, about 4 minutes. Remove star anise sauce from heat and cool.

Remove fish from marinade and place on several layers of paper towels to drain; reserve marinade. Pat fish dry. Heat 14-inch-diameter flat-bottomed wok over high heat until drop of water added to wok evaporates on contact. Add remaining 1 tablespoon oil to wok, then fish pieces, spreading evenly. Cover and cook 30 seconds. Uncover and loosen fish pieces with metal spatula. Reduce heat to medium and cook 1 minute. Turn fish pieces over; cook 1 minute. Add remaining 2 tablespoons rice wine and reserved marinade from fish. Cover and cook 1 minute. Remove wok from heat; let fish stand covered until just opaque in center, about 1 minute. Using metal spatula, transfer fish and sauce from wok to plate. Drizzle with some of star anise sauce. Refrigerate until cold. DO AHEAD Can be made 6 hours ahead. Cover fish and keep chilled. Cover remaining star anise sauce and let stand at room temperature.

Spoon additional star anise sauce over fish; sprinkle with green onions and serve cold or at room temperature.

From Bon Appetit May 2007 –Recipe by Grace Young from Breath of a Wok

Technorati Tags: asian recipes, fish recipes, shanghai, Grace Young, The Breath of a Wok

Whisk together 1 T. sugar, 2 T. rice wine vinegar, 1/2 tsp. salt, (I don’t put the salt in, or i use sea salt.) and 1/4 tsp. black pepper in a medium bowl.  Add 1/4 c. chopped fresh mint, 2 T. chopped fresh basil, 2 seeded, peeled and sliced cucumers, 1 medium tomato cut into wedges, and 2 chopped green onions.  I usually add a dab of garlic chile sauce or red pepper flakes.

Toss to combine.  The end.

Technorati Tags: quick recipes, healthy, vegetables, salad, super duper yumtastic, recipes

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add broccoli and 2 teaspoons ginger to pan; sauté 1 minute. Add water. Cover; cook 2 minutes or until broccoli is crisp-tender. Remove broccoli from pan; keep warm.Heat remaining 2 teaspoons oil in pan; add remaining 1 teaspoon ginger, crushed red pepper, and chicken. Cook 4 minutes or until chicken is lightly browned, stirring frequently.

Combine broth and next 5 ingredients (through garlic) in a small bowl, and stir with a whisk. Add broth mixture to pan; cook 1 minute or until mixture thickens, stirring constantly. Return broccoli mixture to pan; toss to coat. Sprinkle with peanuts.

Cooking Light December 2005

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really good with cucumber salad.