06
Aug
08

two recipes

I had a few requests for the two recipes mentioned in my previous post. Here you go – enjoy!

Stir-fried Noodles With Shrimp, Chiles & Lime

3 oz. dried wide (pad thai) rice noodles
2 TBSP fish sauce
2 TBSP granulated sugar
1 TBSP soy sauce
1 TSP soy sauce
1 TSP hoisin sauce
1 TSP chile-garlic sauce (such as Lee Kum Kee brand)
1 TBSP vegetable oil
1 TSP minced garlic
6 oz medium shrimp (51 to 60 per pound), peeled & deveined (to yield 1 cup)
1 4 oz. can fire-roasted whole green chiles (such as Ortega branch), drained and sliced into long, very thin slices (to yield ½ cup)
1 ½ cups bean sprouts
2 TBSP crushed unsalted roasted peanuts
1/3 cup coarsely chopped fresh cilantro
10 mint leaves, torn into small pieces
1 lime, cut into wedges for serving

Submerge the rice noodles in a bowl of very warm (110º) water and soak until pliable but still rather firm, about 30 minutes. Drain in a colander.

In a small bowl, combine the fish sauce, sugar, soy sauce, hoisin sauce and chile-garlic sauce.

Once the noodles are drained, heat the oil in a large (12-inch) skillet or stir-fry pan over high heat until very hot. Add the garlic, stir, and immediately add the shrimp. Stir-fry until the shrimp turn pink and firm, 2 to 3 minutes.

Add the fish sauce mixture. Stir to mix for about 20 seconds, the add the chile slivers and the noodles. Stir-fry until the noodles are tender and the liquid is absorbed, 1 to 2 minutes. If the noodles are too firm, add 1 TBSP of water and cook another minute. Add the bean sprouts and stir-fry until they’re slightly limp, 1 to 2 minutes.

Transfer to a serving platter or individual plates, and garnish with the peanuts, cilantro, and mint. Serve immediately with lime wedges on the side.  Serves 2.

**Kindra’s notes: Recipe only makes two servings. Doubled recipe. Great flavor, but way too spicy.

Jasmine Rice-Stuffed Peppers

4 large bell peppers
Cooking spray
1/2 cup chopped onion
2 garlic cloves, minced
1 jalapeño pepper, minced
1/2 cup uncooked jasmine rice
1 cup fat-free, less-sodium chicken broth
2 cups tomato sauce, divided
1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
1/4 teaspoon freshly ground black pepper
1 large egg, lightly beaten
2/3 pound ground sirloin, extra lean
1/3 pound ground turkey breast

Preheat oven to 400°.

Cut bell peppers in half lengthwise; discard seeds and membranes, leaving the stems intact. Place on a foil-lined jelly-roll pan, cut sides up.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion, garlic, and jalapeño to pan; sauté 5 minutes or until onion is lightly browned. Add rice, and cook 2 minutes, stirring frequently. Add broth; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Remove from heat; cool completely.

Combine rice mixture, 1 cup tomato sauce, 1/4 cup cheese, and remaining ingredients in a large bowl, stirring until blended. Spoon about 1/2 cup meat mixture into each pepper half. Spoon remaining 1 cup tomato sauce evenly over peppers. Cover and bake at 400° for 45 minutes. Uncover and sprinkle with remaining 1/4 cup cheese; bake 3 minutes or until cheese melts. Serves 4.

**Kindra’s notes:I used red and green peppers-I liked the red best. I used pork sausage instead of ground turkey and sirloin. Added corn. Next time add more rice.

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