Sunday Chinese

Having chinese on Sunday is a pretty common affair at my house. But since we're being healthy, I decided to make my own. My recipe is adapted from my new Weight Watchers Complete Cookbook. I forgot to marinate the chicken. So I improvised by using the marinade as a guide for a sauce. I also had a small amount of Lawry's 10 minute Seasame Ginger marinade I used to get the chicken started. Serve this over brown rice.

Sunday Chinese Chicken and Veggies

1 1b chicken cut into bite size peices

3 tablespoons Seasame Ginger quick marinade

2 tablespoons sesame seeds

3 tablespoons low-sodium chicken broth

2 tablespoon reduced-sodium soy sauce

2 tablepsoons brown sugar packed

1 tablespoons Asian dark sesame oil

1 tablespoon cornstarch

1 tablespoon olive oil

6 scallions

2 garlic gloves, minced

1/2 teaspoon crushed red pepper

1 bag frozen stirfry vegetables

Cut chicken into bite size pieces and pour sesame ginger marinade over chicken. Place sesame seeds in a small dry pan and toast over medium-high heat until golden, 2-3 minutes. Set sesame seeds aside.

To prepare marinade mix chicken broth and next four ingredients in a small bowl using a whisk to blend in the cornstarch. Heat a non-stick pan with olive oil and add chicken and garlic to. Cook until done over medium-high heat.

Stir in frozen vegetables and pour sauce over. Sprinkle with toasted sesame seeds and crushed red pepper according to your taste. Cook until vegetables are tender. Serve over rice.

A feast...

I haven't cooked like this in forever and boy do I miss it. Lately it seems we just have casseroles all the time. But tonight I was craving fish...salmon. I've made an adaption of this recipe for years now, but didn't have all the ingredients and improvised. Ben said I couldn't make it the old way anymore now since this was even better. I should make fish more often, it's not only quick and easy, but so good for you too. I served the salmon with roasted potatoes, lemon and asparagus, salad and whole wheat rolls...what a feast for a Monday night!

Apricot Sesame Glazed Salmon

2 tablespoons apricot preserves
1 tsp sesame oil
1 tsp maple syrup
3 garlic cloves minced
2 tablespoons soy sauce
1/2 teaspoon ground ginger
1/4 teaspon chili pepper
1 lb salmon
salt
pepper

Combine first seven ingredients to make a marinade. Salt and pepper salmon and place on broiler. Top fish with marinade. Bake at 350F for 10 minutes. Top fish with remaining marinade and broil for 4 minutes.

Speedy Dinners...

This is another Kraft Food & Family recipe and perfect for our busy weeks. It's super quick, but the taste isn't compromised. Add whatever veggies you have on hand as well as either spaghetti, angel hair or vermacelli noodle pasta.

Speedy Chicken Stir Fry (Kraft Food & Family)

8 oz. angel hair pasta (capellini), uncooked
2 cups small broccoli florets
1 lb. boneless skinless chicken breasts, cut into thin strips
1/2 cup Asian Toasted Sesame Dressing
2 Tbsp. soy sauce
1/4 tsp. each: ground ginger, garlic powder, crushed red pepper
1/3 cup chopped Dry Roasted Peanuts

Cook pasta as directed on package, adding broccoli to the boiling water for the last 3 min. of the pasta cooking time.

Meanwhile, spray large nonstick skillet with cooking spray; heat on medium-high heat. Add chicken; cook 6 to 8 min. or until cooked through, stirring occasionally. Stir in dressing, soy sauce, ginger, garlic and crushed red pepper; cook 1 min., stirring occasionally.

Drain pasta mixture; place in large bowl. Add chicken mixture; mix lightly. Spoon evenly into four serving bowls; sprinkle with the peanuts.

Sake Marinated Salmon with Shrimp Fried Rice and a Pineapple Reduction

While I can't say I made this myself...it's one of my husband's first culinary creations he made for our engagement anniversary. I was quite impressed with his cooking skills as it isn't too often I give him full reign of the kitchen. It was a very tasty dish, although next time he'll add less red pepper to the pineapple reduction. However, the sweetness of the pineapple really balanced out the spicy red pepper.

(10-ounce) salmon fillet
1 tablespoon chopped fresh ginger
2 cloves garlic, finely chopped
1 tablespoon finely chopped scallions
Salt and freshly ground black pepper
Medium to dry sake
1 whole ripe pineapple
1 teaspoon unsalted butter
1 tablespoons crushed red pepper, plus 1 tablespoon

Shrimp fried rice, recipe follows

To marinate the salmon, place the salmon in a deep bowl and add the ginger, garlic, scallions, salt, and pepper. Cover with sake and let stand for 1 hour in the refrigerator.
Split pineapple in 1/2 lengthwise. Cut out the woody central core from one half, then cut out and dice the sweet flesh. Set aside.

To prepare the pineapple reduction: Melt butter in small saute pan until bubbling. Add 1 tablespoon red pepper flakes, pineapple dice, and 2 tablespoons of the sake marinade. Cook down until all liquid has evaporated. Turn on grill to medium, when hot, place the salmon on the grill and cook about 3 minutes per side. Season with salt and pepper.

Shrimp Fried Rice:
2 tablespoons sesame oil
2 tablespoons chopped ginger
1 clove garlic, finely chopped
12 medium size shrimp
1 large egg, scrambled
1 tablespoon finely chopped scallions
1 cup cooked, cold, dry white rice
Lite soy sauce

Put sesame oil in a hot wok or non-stick pan, add ginger, garlic, and shrimp. Be sure to keep moving the ingredients until the shrimp turn color, then add the egg, scallions, rice and soy sauce, to taste. Keep stirring everything until the oil is all absorbed. When finished put the rice in the pineapple and top it with the salmon and a small side of the pineapple reduction.