General Tso's Chicken - Lighter Version

I love Asian Cuisine don't you?

On of my favorite dishes is General Tso's Chicken.  That sweet and spicy sauce gets me every time!  But...it's not very nice in keeping the girly figure.  Typically battered and deep fried it loads up on the fat and calories.  What's a girl to do?  Make a lighter version, that's what!

So I got out my trusty wok and set to work.  You can use a large skillet if you like, it works just fine.

So to cut the calories I decided to prepare the chicken in my usual fashion which is stir-frying it light oil with a coating of cornstarch on the chicken.  Once this is done you can add the General Tso's sauce and have the same flavors as the real dish without all the fat and calories.  Perfect!

This version is all about the chicken and the sauce with some added peanuts for crunch.  You can certainly add any vegetables you like to make it even healthier.  Just make sure to cook the chicken, remove, cook the veggies, then add the chicken back with the peanuts, then add the sauce until heated through.  It's more of a method than anything.  You can use this method with any stir-fry.

Stir-frys are easy to make and perfect for a weeknight meal.  So instead of calling for take-out try this version at home.  It's every bit as good as take out, if not better.

Enjoy!


General Tso's Chicken - Lighter Version




1/4 c chicken broth
1 1/2 T. tomato paste
1 T. soy sauce
1 T. rice vinegar
1 t hoisin sauce
1 t chili paste
1 t sesame oil
1 T. sugar
1 teaspoon cornstarch

½ 1b boneless skinless chicken breasts

¼ c. cornstarch

2 T. canola oil
1/3 c roasted, unsalted peanuts
brown rice, cooked
 
In a small bowl combine your chicken broth, tomato paste, soy sauce, rice vinegar, hoisin sauce, chili paste, sesame oil, sugar, and cornstarch.  Stir to combine and set aside.


Cut chicken in to bite sized pieces.  Place cornstarch on a plate and roll chicken, covering all sides.  

Heat oil in a wok or skillet.  Add chicken and stir fry over medium high heat about 5-7 minutes until chicken is cooked through.  Add cashews and stir until they are toasted.  Add stir fry sauce and toss until ingredients are covered.

Serve over hot cooked brown rice.

Thai Chicken and Rice Wraps

Hi there! I hope everyone had a wonderful 4th of July holiday!

Our holiday was wonderful.  Good times, good friends, and excellent food if I do say so myself!  I'll be sharing some great grilling recipes that we came up with shortly.  They are perfect to make all summer long.

But first I want to share this wonderful dish made mainly of leftovers!  This is the e a s i e s t dish to put together.  You can certainly make this on a busy weeknight, or put it together for a nice lunch or light weekend dinner.  The flavors are right on spot!  The inspiration?  One of our favorite Thai places serves their version of chicken lettuce wraps which we ADORE!  So I knew it was only a matter of time before I recreated them. 

We have been so busy getting ready for our new house, packing, paperwork etc...that I don't have energy to cook a full blown meal right now.  Nor the gumption for that matter.  So quick and easy meals, thrown together literally, are for me. 

Like I said, I made this the easy way...using leftovers of course!  You can use some roasted chicken breasts that have been shredded and leftover cooked rice. I always make extra chicken when I roast breasts cause you can use it in salads, wraps, and this dish!  Same goes for rice.  I always make extras when I make stir fry.   If you don't have leftovers then buy a rotisserie chicken and shred it up and make some rice, or buy some pre-cooked packaged rice.  It's all good.  But really, this is the best recipe for leftovers!

The flavor punch is in the sauce, so make sure to make that and spread it over your lettuce wraps to give it that punch.  A wonderful, quick dinner, you won't be disappointed.  The taste is perfect with all the combination of Asian ingredients.  I served this with a simple side of Sugar Snap peas that I'll be sharing next.  A perfect combination for a quick and easy meal!

Enjoy!

Thai Chicken and Rice Wraps

Serves 2

2 t rice vinegar
1 T plus 1 t Asian chili garlic sauce (such as Sriracha)
1 ½ t grated fresh ginger
3 T sesame oil, divided
1 c shredded cooked chicken
1 clove garlic, minced
½ c cilantro, chopped
4 Bibb or Boston lettuce leaves
1 c hot cooked rice

Combine vinegar, chili sauce, ginger and 1 ½ t sesame oil in a small bowl. Set aside.

Heat remaining oil in a medium sized skillet over medium heat. Add chicken and garlic and stir until thoroughly heated through, about 4 minutes. Add cilantro and stir to combine.

Place 2 lettuce leaves on each serving plate. Spoon rice onto the lettuce leaves and top with chicken mixture dividing evenly. Serve with the vinegar mixture.

Tangerine Beef and Bok Choy Stir Fry

I'm hungry and it's dinner time!

Yesterday I had a beef and orange salad that inspired me to take this wonderful combination of flavors and turn it into a delicious stir fry.

It just so happened that I had most of the ingredients already in the house.  Tangerines are slightly more sweet and will lend a great flavor mixed with ginger, creating a sauce to die for.  Baby bok choy is just a wonderful vegetable that lends crunch and veggie goodness to the dish.  I also put in some asparagus tips for good measure.  

All I needed was the beef.  So I used some very thinly sliced sirloin.  Something that can be cooked up quickly and stay tender.

This was a GREAT dish!  Again, there is no need for take-out when you can create a masterpiece such as this one.  It's way better than take-out!  This dish comes together fairly easy.  The most time spent is making the rice, and creating the sauce.  Segmenting tangerines takes a little while and since they are a key ingredient, it's best to make the sauce first and have everything ready when you start to cook.  

So this dish is a little more involved, but I was still able to get dinner on the table in about 45 minutes.  I'm sure that you can buy stir fry beef, and use mandarin oranges and some juice as a way to cut time, and everything will be equally splendid.

Oh, and the topper is that this dish is LIGHT...that is low in calories.  It contains no sugar, like many Asian stir frys do.  The veggies are healthy and a good source of vitamins and fiber.  The protein is lean, and the fruit is fresh!  Great combination all the way around, and fits so well into the EAT WELL 2013 motto....I just love that!

Enjoy!

Tangerine Beef and Bok Choy Stir Fry

Serves 4
Time:  45 minutes

2 cups water
1 cup long grain white or brown rice
2 T low sodium soy sauce
1 T cornstarch
1 lb of sirloin cut into very thin strips 
3 tangerines
zest of 2 tangerines
1/4 c sherry
1 T ginger, minced
1 t cornstarch
1 t toasted sesame oil
4 t canola oil, divided
2 heads of baby bok choy
1/4 lb of thin asparagus

Boil water in a medium sauce pan over high heat.  Add rice, reduce and cover.  Simmer rice for 20 minutes.

Meanwhile add soy sauce and cornstarch to a medium bowl.  Stir to combine.  Add beef strips and toss to coat.  Allow to marinade while you make the sauce.  No need to refrigerate.

Zest two tangerines and place zest in a medium bowl.  Slice off the top and bottom of two tangerines.  Running your knife from the top down the sides, remove all white pith.  Segment the tangerine sections and place in the bowl.  Squeeze juice into the bowl with any leftover flesh and pith.  Do this with two tangerines.  With the third tangerine, peel and squeeze out all the juice and place in the bowl.  Add sherry, ginger, cornstarch and sesame oil.  Whisk to combine.  

Chop bok choy into chunks.  Cut off asparagus stalks, using only the tips.

Heat 2 teaspoons of oil in a large skillet.  Remove beef from the marinade and place in hot skillet.  Stir fry, turning often, for about 3-4 minutes until just cooked through.  Remove from skillet to a bowl.  Add remaining 2 teaspoons of oil and heat.  Add bok choy and asparagus to the skillet and stir fry for about 3 minutes until tender.  Add tangerine sauce.  Add beef and stir to coat, and allow sauce to thicken.
Serve over rice.

Grilled Teriyaki Steaks with Peppers and Mushrooms

It's funny where you get inspiration from, or what may trigger and old memory.

The other day MGG and I were driving around enjoying the nice weather and the pretty scenery.  We often like to drive along the coastline from Santa Monica up to Malibu, have a little coffee or a snack, maybe dinner, and then head home.

On this day there happened to be a LOT of "traffic" on PCH (Pacific Coast Highway).  I mean we were stopped and not moving.  Okay a little exaggeration, we were moving...slowly.  Not enough to catch the wind in your hair!  So I happened to look over and saw the Chart House restaurant.  A beautiful restaurant, all dark and moody inside, right above the water.  Very romantic.

Well, it brought back so many memories.  I used to celebrate my birthday there each year with my parents when I was in my teens.  I used to always get Teriyaki Steak and a virgin Pina Colada.  YUM!  I was in paradise, my own private Hawaii!  Later this restaurant became a go to place for special occasions.  We don't tend to go much any more.  I think MGG and I have only gone there once or twice.  (Note to self:  go to dinner at the Chart House!)

So I started longing for Teriyaki Steak and decided to pick up some NY strips steaks at the store and make my version of their wonderful dish at home.

I took a short cut by using a low sodium bottled Teriyaki sauce from Kikkoman's line. (Sorry, I do have a good homemade recipe but sometimes time is a consideration!)  It's nice and thick.  The one thing with Teriyaki sauce is you have to be careful and baste it on the steaks toward the end.  The high sugar content will have a tendency to burn on your food quickly.  If you do use it as a marinade, choose thin cuts of meat that don't require long cooking times.

I added red bell peppers and mushrooms as a topping to our dish.  MGG loves the veggies and it's a great way to get more in your diet.  This can be whipped up in under 30 minutes.  It's a great family dinner, special occasion, company's coming or weeknight treat.

So I must say, my steaks were fabulous!  I'm just a home cook, but they were darn good!  One bite and I was right back at the Chart House, 18 years old, having dinner.  Only thing missing was the Pina Colada!

Enjoy!

Grilled Teriyaki Steaks with Peppers and Mushrooms

serves 4

4 boneless New York strip steaks (1 inch thick)
Canola oil
3/4 cup low sodium teriyaki marinade and sauce (Such as Kikkoman)
2 tablespoons butter
10 ounces fresh mushrooms, sliced
1 large red or yellow bell pepper, cut into thin strips　

Allow steaks to come to room temperature. Heat grill or grill pan to medium high.

Oil your grate or the indoor grill pan with canola oil. Allow to heat up. Cook steaks, turning once, about 15 minutes for medium doneness, or until your preferred temperature. Baste with teriyaki sauce during the last 5 minutes of cooking to avoid burning. Place steaks on a cutting board tented with foil to rest.

Meanwhile in a skillet, melt butter over medium heat. Add mushrooms and cook until golden brown. Add peppers and cook another 5 minutes until crisp tender. Add remaining teriyaki sauce to the skillet and stir to combine, cook 1 minute until sauce is heated through.  Plate steaks and spoon mushrooms and peppers with sauce over the steaks.

Pineapple Grilled Pork Tenderloin

Don't put away the grill yet!

It's still summertime here.  It's 100 degrees...every day...so I would say that it's still grilling season! 

In Southern California we can pretty much grill all year round.  That's a great perk.  But during the summer months, grilled food just tastes so much better!  Maybe it's the fresh fruits and veggies, or maybe it's my imagination.  Either way, I like it!  I'm gonna keep grilling till the cows come home...hehe!...which may be a long time in LA!

So I got a great recipe for you that the whole family will love.  The main protein is pork tenderloin, you know the "other" white meat.  I like to think of it as the filet mignon of pork.  It is sooo tender.  It takes flavor very well either through a marinade or a rub.  A completely versatile meat the you can turn in to many, many, dishes of any international flavor....or just a wonderful American flavored home style dish!

This dish is Asian inspired.  The basting sauce has pineapple juice and some other great Asian flavors, that make a nice thick sauce.  Make sure to save some of the sauce for serving along side the pork!  Another great feature of this dish is the grilled pineapple.  Grilled fruit is fabulous!  If you haven't tried it, you just HAVE to!  Grilling brings out the sweetness in fruit, and gives it a nice smokey depth of flavor.  Brilliant as a side to the grilled Asian flavored pork!

I served this dish with a side of roasted baby white potatoes, laced with a little garlic and some grilled focaccia.  Another side dish that would be equally good are roasted sweet potatoes!  A nice rice would do well too.

(see the minced garlic in this sauce?....YUM!)

Any way you make this dish it's full of flavors that everyone will love.  So don't dawdle on this one!  Make it! Make it! Make it!  It deserves making...the sauce makes the dish, so don't forget it!

I'd love to hear how you like it, so come back and let me know. 

Enjoy your grilling!

Pineapple Grilled Pork Tenderloin

Serves 4

1 pork tenderloin, about 1 ½ lbs.

salt & pepper

6 slices of pineapple, from an 8 oz can, save 3 T juice

1 lime

2 T low-sugar orange marmalade

1 ½ T hoisin sauce

1 ½ T lite soy sauce

1 garlic clove, minced

½ t Dijon mustard

½ t ground ginger

Preheat grill medium heat.  Remove the silver skin from the tenderloin.  Season both sides with salt and pepper.

Zest 1 whole lime and squeeze juice from lime and place in a small saucepan along with the zest.  Add 3 T pineapple juice from the can to the saucepan, along with the marmalade, hoisin and soy sauces, garlic, Dijon, and ginger.  Bring to a boil over medium-high heat.  Boil 3-4 minutes or until slightly thickened.  Pour ½ of the mixture in a small bowl for serving.

Grill the pork, covered with the grill lid, 10 minutes on each side.  When you turn the meat the first time baste that side with some of the remaining pineapple mixture.  Turn the meat after another 10 minutes and baste again.  Cook for another 2-3 minutes and turn, and cook for a final 2-3 minutes, being careful not to let the marinade burn.  A thermometer inserted in a thick part of the meat should read 155 degrees.   Remove from grill and cover with foil, allow to stand 10 minutes.

While the meat rests, grill the pineapple slices 1 to 2 minutes on each side.   Slice the tenderloin against the grain in ½” thick slices.  Serve with grilled pineapple and drizzled with reserved pineapple sauce mixture.  


shared with:  Weekend Potluck
Foodie Friends Friday
Full Plate Thursday

Fast & Fresh: Grilled Chicken and Avocado Pitas

The other night MGG (my greek god...) and I whipped up a great dinner.

It was pushin' 100 degrees outside and it was getting late, so we wanted something that was quick and light!

So we decided upon my Grilled Chicken and Avocado Pitas.  How often do you turn to a sandwich for a light dinner?

Sandwiches are great to make.  They are so versatile and lend a blank canvas for mounds of creativity!  Just think of all the types of bread there are to set the scene...ciabatta, sourdough, tortilla, naan, country wheat bread, and pitas!

So many options...endless opportunity!

And the best part is that it's full of flavor, quick, doesn't require an oven, light, and fresh.  It's my newest Fast & Fresh entry!

My Grilled Chicken and Avocado Pitas are a little Asian in flavor, using a wasabi mayo for the spread. 

Wow, what a spread!  Spicy and creamy, with a hint of soy!

Grilled chicken, avocado, tomato, and green leaf lettuce round out the ingredients.  This sandwich packs a punch!  Great for a picnic, lunch, dinner, on the go...you get the idea!

Hope you love this dish...it's easy to make, and you can't beat that!

First let's make the spread.  In a small bowl stir together your mayo, wasabi paste, soy sauce and rice wine vinegar.  Stir, Stir, Stir.   What's wasabi paste you ask?  It's sorta like Japanese horseradish. The green stuff they serve with Sushi.  Here what it looks like...!

You should have a nice creamy spread.  You will need to put this in the frig until time to use.

Next you will want to grill some chicken.  Seasoning with salt and pepper.  The chicken doesn't need a marinade as the flavor is in the spread and you don't want to detract or compete with that.  (more on the asparagus later...!)  I used tenders so they would cook faster.

Then as this is grilling prepare your add ins.  Sliced tomato, green leaf lettuce.  And leave the diced avocado until the end so it doesn't turn.  (or dice now and sprinkle with lemon juice).

Heat your pitas to warm them, on the grill for just a few seconds, or in a dry skillet turning them over until warm.

Cut your grilled chicken into bite sized cubes.  Assemble your sandwiches by cutting the pita in half and opening the pockets up.  Place the spread on both of the insides of the pita.  Add green leaf lettuce, your cubed chicken, sliced tomato, and diced avocado.

Voila!  You're done and it's fantastic!!! 

MGG ate his so fast that I hardly had one bite down and he was looking for seconds!!!

Enjoy!


 

Grilled Chicken Avocado Pitas

Serves 4

Ingredients

1 tablespoon wasabi paste
2 teaspoons soy sauce
2 teaspoons rice vinegar
1/2 cup mayonnaise
1/2 pound boneless chicken breasts
Salt & pepper
2 pita breads
1 ripe avocado, diced
4 leaves of green leaf lettuce
1 medium tomato, seeded and sliced

 

Directions

In a small bowl, combine the wasabi paste, soy sauce, vinegar, and mayonnaise. Refrigerate until use.

Sprinkle salt and pepper on both sides of chicken breasts. Cook chicken on a preheated grill over medium-high heat about 6 minutes per side until fully cooked, with the lid down.  Remove from grill.  Toast your pita breads until tender and heated, about 1 min.  If you leave them to long the pita will turn crispy.

Cut chicken into 1 inch cubes.  Cut pita rounds in half and spread some wasabi mayo on both of the insides.  Fill each pita half equally with green leaf lettuce, chicken, avocado, and tomatoes. 

Linked to: Let's Break Bread Together