Spicy Sriracha Shrimp and Broccoli

D and I discussed how 4 people eat 2 pounds of shrimp.  It seems like a lot.  So we only bought 1 pound.

Of course after he cooked it, we both thought it needed more broccoli.  And it was spicy.  We had with rice.

Spicy Sriracha Shrimp and Broccoli

Photo by ALB

Prep 10 mins
Cook 10 mins
Total 20 mins
Yield 4 servings


Adapted from bakerbynature 

Plump shrimp and crunchy broccoli are cooked in a delicious sriracha soy sauce. A quick and easy meal you're sure to love!

Ingredients
For the brown sauce:
4 tablespoons low-sodium soy sauce
1 tablespoon orange juice (fresh, preferably)
1 1/2 tablespoons sriracha hot sauce
1 tablespoon light brown sugar
1 tablespoon ginger, grated (you may also use bottled ginger if you cannot find fresh)
5 cloves garlic, minced
2 teaspoons sesame oil
1 teaspoon cornstarch
Additional Ingredients:
1 1/2 tablespoons sesame oil
1 pound medium shrimp, peeled and deveined
4 cups (about 2 large heads) broccoli florets -Next time add more

Instructions
For the Brown Sauce: In a small bowl combine the soy sauce, orange juice, sriracha, brown sugar, ginger, garlic, sesame oil, and cornstarch; whisk well to combine; set aside.

To cook:
Heat the sesame oil (1 1/2 tablespoons) in a large skillet over medium-high heat. Once warm, add in the shrimp and cook - flipping them once - until pink; about 3 minutes. Add in the broccoli and continue cooking the mixture, stirring frequently, until the broccoli is bright green and tender; about 3-4 minutes. Add in the sriracha soy mixture, stir well to coat the shrimp and broccoli, and cook for another 1-2 minutes, or until the sauce has thickened. Remove from heat and serve at once!

3 WW Blue Points (my additions/subtractions at 4 servings)

Sriracha Brown Sugar Chicken

This reminds me of Spicy Honey-Brushed Chicken Thighs and Asian-Glazed Chicken Thighs. The heat builds up as you eat it (if you have fresh sriracha).

It was very good. However, the original picture shows chicken in a sauce. The way the recipe is written, you'll get a paste. Add 2 TBSP of chicken broth to it. We had with broccoli and rice.

Sriracha Brown Sugar Chicken

Photo by ALB

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Course: Dinner
Cuisine: American
Author: Sabrina Snyder

Ingredients
4 chicken thighs , boneless, skinless (used 1.75 pounds)
1/2 teaspoon garlic powder (or 2 cloves garlic - minced) (2 cloves)
1/2 cup light brown sugar , packed
3 tablespoons Sriracha Sauce
1 teaspoon Kosher salt
1/4 teaspoon coarse ground black pepper
Add 2 TBSP non-fat chicken broth

Instructions
Pre-heat oven to 425 degrees.

Mix all the ingredients together in a large bowl and place the chicken into an oven safe cooking dish, pouring the rest of the sauce over the chicken in the pan.

Bake, uncovered, for 20-25 minutes (if the sauce gets a bit dry or thick, remove chicken when done, add 1/2 cup water and whisk to loosen sauce, then pour over baked chicken).

Nutrition Information
Yield: 4 servings, Amount per serving: 242 calories, Calories: 242g, Carbohydrates: 27g, Protein: 22g, Fat: 5g, Saturated Fat: 1g, Cholesterol: 107mg, Sodium: 948mg, Potassium: 327mg, Sugar: 27g, Vitamin A: 45g, Vitamin C: 7.3g, Calcium: 33g, Iron: 1.2g

8 Smart Points (my additions/subtractions at 4 servings)

Salmon with Lime-Hoisin Glaze with Crunchy Bok Choy Slaw

I sent this recipe over to D hoping he'd say yes. He did. This was good.  It seemed pretty quick.  I ended up mixing the slaw with the rice, which I enjoyed better.

Would have again.

Salmon with Lime-Hoisin Glaze with Crunchy Bok Choy Slaw

Photo by ALB

Hands-on Time: 20 Mins
Total Time: 20 Mins
Yield Serves 4 (serving size: 1 fillet, 3/4 cup slaw, and 1/2 cup rice)

You'll love this dish for the sweet, sticky caramelized crust and crispy skin. The broiler will get you there in only 20 minutes.

Ingredients
2 cups thinly sliced bok choy (used 4C of Napa)
1/2 cup grated carrot
1/2 cup sliced red bell pepper
2 tablespoons rice vinegar
1 teaspoon dark sesame oil
1/2 teaspoon Sriracha
1/4 cup dry-roasted unsalted cashews
2 tablespoons hoisin sauce
1 tablespoon fresh lime juice
1 garlic clove, grated
4 (6-ounce) salmon fillets (about 1 inch thick)
1/4 teaspoon kosher salt
Cooking spray
2 cups hot cooked brown rice (used 4 containers of Minute Rice Brown Wild Rice...about 1 c per each container)

Preparation
Step 1 Place bok choy and next 5 ingredients in a large bowl; toss to combine. Sprinkle with cashews.

Step 2 Place a jelly-roll pan on upper rack in oven. Preheat broiler to high (leave pan in oven).

Step 3 Combine hoisin, juice, and garlic in a small bowl. Sprinkle salmon with salt, and lightly coat with cooking spray. Place salmon on preheated pan; broil 6 minutes. Brush salmon with 1 1/2 tablespoons hoisin mixture. Broil an additional 2 minutes or until desired degree of doneness. Brush salmon with remaining 1 1/2 tablespoons hoisin mixture. Serve with rice and slaw.

Nutritional Information 
Calories: 506; Fat: 20.2g; Satfat: 3.2g; Monofat: 7g; Polyfat: 6.5g; Protein: 46g; Carbohydrate: 35g; Fiber: 5g; Cholesterol: 108mg; Iron: 4mg; Sodium: 498mg; Calcium: 258mg

COOKING LIGHT, January 2015

9 Smart Points (my additions/subtractions at 4 servings)

Creamy chicken korma

D and I both enjoyed this one.  We had with rice.

Creamy chicken korma

Photo by ALB

Adapted from BBC

Preparation time:  less than 30 mins
Cooking time: 10 to 30 mins
Serves 4

Ingredients
2 tbsp vegetable oil (used Cooking Spray)
1 large brown onion, chopped (yellow onion)
4 whole cloves
4 cardamom pods, crushed
4 skinless, boneless chicken breasts, cut into bite-size pieces (1.25 pounds)
3 garlic cloves, crushed
1½in piece of fresh ginger, peeled and grated
1 tsp ground coriander
¼ tsp ground allspice
1½ tsp ground cumin
½ tsp ground turmeric
1 tsp chili powder
2 tsp tomato purée
2.25 oz ground almonds
8fl oz chicken stock
7fl oz half and half
salt and freshly ground black pepper
2oz flaked almonds, toasted (optional)
chopped coriander, to garnish (optional)

Method
Heat the oil in a large saucepan or frying pan. Once hot, fry the onion, cloves and cardamom pods for a few minutes until the onion begins to soften.

Add the chicken, garlic and ginger and, after frying for 4 minutes, add all the remaining spices. Stir around in the pan, allowing them to release their flavour into the chicken.

Add the tomato purée, ground almonds, stock and cream and bring to a simmer. Cook for about 15 minutes until reduced to the consistency of thick cream. Taste and add seasoning if it needs it.

Scatter over the toasted almonds and chopped coriander, if using.

6 Smart Points (my additions/subtractions at 4 servings)

Potsticker and Vegetable Stir-Fry

Kroger keeps sending me coupons for Mini Wontons (Chicken and Vegetable) from Bibigo.  I finally bought some.  Seeing as it is 5million degrees, I don't really want soup, so I went looking for a recipe.  I found the one below.  D said he would make it.

He said it was easy, although he didn't follow the directions of cooking it in layers.  He cooked it all together.  We both liked it and there were a ton of dumplings. We originally were going to have with rice but we didn't.  Add more vegetables to make it bigger.

Potsticker and Vegetable Stir-Fry

Photo by ALB

From: EatingWell Magazine, September/October 2016

Turning frozen potstickers into a complete meal is easy when you add them to a vegetable stir-fry in this healthy dinner recipe. Customize based on what's in your fridge—carrots, broccoli and mushrooms are all great choices. Keep it vegetarian with vegetable potstickers or try shrimp or chicken for some additional protein.

4 servings
Prep Time: 40 m
Ready In: 40 m

Ingredients
6 tablespoons water
2 tablespoons Shao Hsing rice wine or dry sherry
2 tablespoons oyster sauce
1 tablespoon reduced-sodium soy sauce
1 teaspoon cornstarch
12 frozen potstickers (used the whole bag...came out to 60 mini-wontons, chicken)
1 tablespoon canola oil (used 2 because of the pan fried directions)
1 8-ounce package sliced mushrooms
1 bunch scallions, sliced, whites and greens separated
1 medium red bell pepper, sliced
4 cups coarsely chopped napa cabbage (could use more)
2 cups snap peas, trimmed and halved lengthwise (used green beans because we like them better)
1 tablespoon finely chopped fresh ginger
2 cloves garlic, finely chopped

Preparation
Whisk water, Shao Hsing (or sherry), oyster sauce, soy sauce and cornstarch in a small bowl until smooth. Place near the stove.

Prepare potstickers according to the pan-fry directions on the package. Transfer to a plate.

Meanwhile, heat oil in a 14-inch flat-bottom wok over medium-high heat. Add mushrooms and cook, stirring occasionally, until brown, 4 to 6 minutes. Add scallion whites and bell pepper; cook, stirring occasionally, until the bell pepper is crisp-tender, 2 to 3 minutes. Stir in cabbage, snap peas, ginger and garlic; cook, stirring, just until the peas are bright green and the cabbage starts to wilt, about 1 minute. Stir the sauce and add to the wok along with the potstickers; simmer, gently stirring, for 1 minute. Serve topped with scallion greens.

10 Smart Points (my additions/subtractions at 4 servings)

Honey Sriracha Chicken Thighs

This is the second time D made these.  I just forgot to write about it the first time.  These were spicy but good.  They reminded me of Spicy Honey-Brushed Chicken Thighs, but slightly hotter.  We had with rice and broccoli.

We would have again.

Honey Sriracha Chicken Thighs

Photo by ALB

TOTAL TIME: 35 MINUTES
From Love and Olive Oil

Ingredients:
1/4 cup honey
1 tablespoon soy sauce
1 tablespoon sriracha, divided
1 teaspoon sesame oil
1 garlic glove, finely minced
1/2 teaspoon finely minced ginger
1 tablespoon water
4 bone-in, skin-on chicken thighs
1 tablespoon vegetable oil (used PAM)
fresh cilantro
sliced green onion
1TBSP and toasted sesame seeds

Directions
In a bowl, whisk together honey, soy sauce, 1 teaspoon sriracha, sesame oil, garlic and ginger. Add 1 tablespoon water and whisk until incorporated. Set aside.

Generously rub both sides of chicken thighs with sriracha.

Heat a large non-stick skillet over medium-high heat. Add vegetable oil (used PAM) and heat until shimmering.

Add chicken thighs, skin side up, and cook for about 5 minutes until bottom is golden brown. Flip and cook another 5 minutes or until skin side is golden brown and starting to crisp.

Add sauce and partially cover; cook for about 10 more minutes until sauce is thickened and bubbly and a thermometer inserted into the thickest part of the largest thigh reads 165 degrees F.

Transfer to serving dishes. Transfer leftover sauce into a small dish and serve alongside chicken. Top with fresh chopped cilantro, green onions, and toasted sesame seeds.

10 Smart Points (my additions/subtractions at 4 servings)

Cabbage and Rice Noodle Salad with Peanut-Lime Dressing

This went with the Banh Mi Meatballs.  It was really good. Large portions.
I would have again.

Cabbage and Rice Noodle Salad with Peanut-Lime Dressing

Photo by ALB

Active Time: 20 Mins
Total Time: 20 Mins
Yield:  Serves 4 (1 1/3 cup)

This bright, Asian-inspired salad makes absolutely no claims to any kind of authenticity except for deliciousness. For those nights when takeout beckons, brown rice noodles, gorgeous, gut-healthy cabbage, crunchy cucumber, and an addictive peanut-lime dressing fill the void for a fraction of the calories. This sturdy salad holds up well in the fridge, so (we know from personal experience) pack it up with a bit of rotisserie chicken for a filling desk lunch.

Ingredients
4 ounces brown rice noodles (such as Annie Chuns or similar)
4 cups thinly sliced red cabbage
1 1/2 cups shaved carrot (about 1 medium)
1/4 cup chopped cilantro leaves
1 cup English cucumber, diced
1/2 cup chopped scallions
1/4 cup peanut butter (used crunchy)
1/4 cup water
1 tablespoon minced garlic (about 2 small cloves)
2 tablespoons minced shallot (about 1 small)
1 teaspoon Vietnamese-style fish sauce
1 tablespoon rice vinegar
1 tablespoon toasted sesame oil
1 tablespoon reduced-sodium soy sauce
3 tablespoons lime juice
1 teaspoon lime zest
Garnish: 1/4 cup roasted, unsalted peanuts (forgot)
Cilantro 1 lime, cut into wedges

Preparation
Step 1: Cook rice noodles per package instructions. Rinse with cold water and set aside.

Step 2: Combine noodles, cabbage, carrot, cilantro, cucumber, and scallions in a bowl. Toss to combine.

Step 3: In a small bowl, whisk peanut butter, water, garlic, shallot, fish sauce, vinegar, sesame oil, soy sauce, and lime zest together until smooth.

Step 4: Add dressing to veggie-noodle mixture and toss until ingredients are coated.

Step 5: Divide into bowls and garnish with peanuts, cilantro, and lime wedges as desired.

Nutritional Information
Calories: 240; Fat: 11g; Satfat: 2g; Unsatfat: 8.7; Protein: 7g; Carbohydrate: 29g; Fiber: 4g; Sugars: 5g; Added sugars: 0g; Sodium: 250mg; Calcium: 4% DV; Potassium: 8% DV

6 Smart Points (my additions/subtractions at 4 servings with no peanuts)

Banh Mi Meatballs

We liked these ok.  They were on the dry side. D said he forgot to put in the oil, so that may have been the reason.  But the Brown Rice Salad that we had with them were really good.  Would have again.

Banh Mi Meatballs

Photo by ALB

Active Time: 25 Mins
Total Time: 55 Mins
Yield: Serves 4 (serving size: 3-4 meatballs)

Ingredients
1 pound ground chicken (not chicken breast)
1/3 cup grated carrot
1/4 cup minced shallot
1/3 cup chopped cilantro
2 small cloves minced garlic
2/3 cup panko (Japanese breadcrumbs)
1/4 teaspoon kosher salt
2 teaspoons Vietnamese fish sauce
1 tablespoon olive oil (forgot to use)
1 tablespoon minced jalapeno
2 tablespoons lime zest
2 tablespoons lime juice
1 egg

Preparation
Step 1: Preheat oven to 400F.

Step 2: Combine all ingredients into a bowl and mix well. Cover and chill for 30 minutes.

Step 3: Form chicken mixture into 12-13 meatballs, about 2 tablespoons each.

Step 4: Bake until cooked through, 16 to 18 minutes. Serve with sriracha sauce for dipping, incorporate into sandwiches, or serve atop salads.

Chef's Notes: To brown and crisp the meatballs, finish them under the broiler for 2-3 minutes after baking.

Nutritional Information
Calories: 170; Fat: 9g; Satfat: 2g; Unsatfat: 5.8g; Protein: 15g; Carbohydrate: 9g; Sugars: 1g; Added sugars: 0g; Sodium: 300mg; Calcium: 2% DV; Potassium: 10% DV

6 Smart Points (my additions/subtractions at 4 servings with no oil)

MISO-MARINATED STEAK SALAD WITH MISO-GINGER DRESSING

I found this recipe looking for ways to use up miso, that we had in the fridge.  The salad was quite basic, but the dressing and the steak were good.
It's a little high in points, and part of it is the oil, but I'd still have it again.

MISO-MARINATED STEAK SALAD WITH MISO-GINGER DRESSING

Photo by ALB

SERVES 4-6 | PREP: 20 MINUTES | COOK: 15 MINUTES (we got 3 servings)

INGREDIENTS
1/4 cup miso paste
1/4 cup soy sauce
3 tablespoons rice wine vinegar
1/2 teaspoon sugar
4 cloves garlic, minced
1 1-inch piece ginger, peeled and grated
2 tablespoons olive oil
1 lb steak (flank, rib eye, New York, etc) - used flank
16 oz mixed greens
2 cups thinly sliced red cabbage
1 cup thinly sliced red onion
4 radishes, trimmed and quartered
1/2 cup halved grape tomatoes
1/4 cup thinly sliced green onion
2 tablespoons sesame seeds
Kosher salt
Freshly ground black pepper

Dressing:
2 tablespoons miso paste
2 cloves garlic, minced
1 1-inch piece ginger, peeled and grated
1/4 cup + 1 teaspoon rice wine vinegar
1/4 cup olive oil
1 tablespoon sesame oil
1 teaspoon kosher salt
Freshly ground black pepper

INSTRUCTIONS
Whisk together the miso paste, soy sauce, vinegar, sugar, garlic, ginger and olive oil. Marinate the steak in a glass or non-reactive bowl, or resealable bag, for about 15 minutes.

Heat a grill pan or grill to medium high heat. Grill the steak for about 6 minutes per side, or until a thermometer inserted into the thickest part reads 120°F. Allow the steak to rest while you prepare the rest of the salad.

In a large bowl, toss together the greens, red cabbage, onion, radish, and tomatoes.

In a jar, whisk together the miso paste, garlic, ginger and vinegar. Add the olive oil and sesame oil, season with salt and pepper. Seal the jar with a lid and shake vigorously.

Lightly dress the salad with some of the dressing, then arrange on a platter. Slice the steak against the grain and place on top of the salad. Drizzle with a little more dressing and top with the green onions and sesame seeds. Season to taste with salt and pepper.

15 Smart Points (my additions/subtractions at 3 servings)

Easy Weeknight Chicken Curry with Cucumber Yoghurt and Roti

So Pinterest now thinks I really like curry. I do, but it typically involves things that aren't easy to find (like fenugreek leaves).  So this recipe came up, and I showed it to D.  He said ok.  It was very flavorful.  And Kroger had all the ingredients.

We had with naan and rice because roti is like fenugreek leaves.  I'm not traveling 15 miles to find some.

Easy Weeknight Chicken Curry with Cucumber Yoghurt and Roti

Photo by ALB

Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins

A deeply aromatic and flavourful chicken curry served with roti and cucumber raita is perfectly suited for fuss-free weeknight cooking.

Course: Chicken, Curry
Servings: 4 -6
Author: Alida Ryder

Ingredients
12 pieces chicken of your choice bone in, skin on (used 5 chicken thighs)
1 large onions finely chopped
4 cloves garlic finely chopped
5 cm piece fresh ginger grated
2 tablespoons Garam Masala
1 teaspoon paprika
1/2 teaspoon ground cinnamon
1 teaspoon chili flakes
2 cans chopped tomatoes / 3 cups chopped fresh tomatoes (used 2 cans, diced)
2 teaspoons sugar optional (didn't use)
500 ml chicken stock (use a ~2C can of broth)
150 ml cream (use ~2/3 C of half and half)
salt and pepper to taste
fresh cilantro chopped, to serve
warmed roti to serve (used naan, but not included in the Smart Points)

for the cucumber yoghurt
1 cup grated cucumber
1 cup Greek yoghurt
1 TBSP lemon juice
salt and pepper, to taste

Instructions
Heat a large, deep pan over high heat and add a splash of oil to the pan.

Brown the chicken all over then remove and set aside.

Add the onions to the pot and allow to soften for 5 minutes then add the ginger, garlic and spices.

Add another splash of oil if the mixture is too dry and fry for 30 seconds.

Add the chicken back to the pan then pour in the tomatoes, chicken stock and sugar.

Turn the heat down and allow to simmer for 15 minutes or until the chicken is cooked through.

After 15 minutes, add the cream and season to taste then allow to simmer for another 5 minutes.

Sprinkle over the chopped coriander and serve with the roti and cucumber yoghurt.

7 Smart Points (my additions/subtractions at 5 servings)

Asian Short Ribs

I made these.  D had to work, so we looked at the recipe and decided I was capable of making it.  I think he was even impressed when I said I would use the cheese grater to finely cut the ginger.

Anyway, it was pretty easy to prep.
It was also very good. Not spicy, but a little sweet. We had with rice to soak up the sauce, and Roasted Chile-Garlic Broccoli.

We would have again.

Asian Short Ribs

Photo by ALB

Active Time: 20 Mins
Total Time: 8 Hours 20 Mins
Yield Serves 4 (serving size: 2 short ribs and 1/4 cup sauce)

These short ribs are fall-off-the-bone tender with extra umami flavor from the mushrooms, garlic, and soy sauce. If you can’t find short ribs, pick up a boneless chuck roast at the market and cut it into 2-inch chunks instead.

Ingredients
8 lean bone-in beef short ribs (about 2 1/2 lb.), trimmed
5/8 teaspoon kosher salt
1/2 teaspoon black pepper
1 1/2 tablespoons canola oil, divided
2 cups sliced fresh shiitake mushroom caps (you can get these at Whole Foods, but not at Kroger)
1 tablespoon finely chopped garlic (about 3 garlic cloves)
2 teaspoons finely chopped fresh ginger
1/2 cup unsalted beef stock
1/4 cup packed light brown sugar
1/4 cup rice vinegar
1 1/2 tablespoons lower-sodium soy sauce
1 teaspoon crushed red pepper

Preparation
Step 1: Sprinkle ribs with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high. Add half of the ribs to skillet; cook, turning occasionally, until browned on all sides, about 8 minutes. Transfer ribs to a 6-quart slow cooker; discard drippings in skillet. (Don’t wipe skillet clean.) Repeat procedure with remaining ribs. Add remaining 1 1/2 teaspoons oil to skillet; stir in mushrooms, garlic, and ginger. Cook, stirring often, until mushrooms soften slightly, about 4 minutes; transfer mushroom mixture to slow cooker. Add beef stock, brown sugar, vinegar, soy sauce, and red pepper to slow cooker. Cover and cook on low until ribs are tender, about 8 hours.

Step 2: Transfer ribs to a serving platter; reserve cooking liquid in the slow cooker. Skim fat from surface of cooking liquid. Drizzle ribs with reserved cooking liquid.

Nutritional Information
Calories: 334; Fat: 19g; Satfat: 6g; Unsatfat: 11g; Protein: 24g; Carbohydrate: 16g; Fiber: 1g; Sugars: 14g; Sodium: 583mg

Cooking Light, October 2018

11 Smart Points (my additions/subtractions at 4 servings)

Chicken Khao Soi

I thought this was another Ramen but really it was a thick curry soup.  It was one of the first recipes that had the right consistency (restaurant thickness) for the soup.  It was very flavorful, almost peanut-ty. 

The ingredients were a bit of a pain.  D has found dried chilies at the local bodega and sometimes Aldi.  He found Chinese Noodles (they are fresh) at H-Mart.

Chicken Khao Soi

Photo by ALB

Serves 6 to 8 Servings
A simple curry paste gives this northern Thai–inspired soup surprising depth of flavor.
From Bon Appetit

INGREDIENTS
Khao Soi Paste
4 large dried New Mexico or guajillo chiles, stemmed, halved, seeded
2 medium shallots, halved
8 garlic cloves
1 2" piece ginger, peeled, sliced
¼ cup chopped cilantro stems
1 tablespoon ground coriander
1 tablespoon ground turmeric
1 teaspoon curry powder

Soup
2 tablespoons vegetable oil
2 14-oz. cans unsweetened coconut milk
2 cups low-sodium chicken broth
1½ lb skinless, boneless chicken thighs, halved lengthwise
1 lb Chinese egg noodles
3 tablespoons (or more) fish sauce (such as nam pla or nuoc nam)
1 tablespoon (packed) palm sugar or light brown sugar
Kosher salt
Sliced red onion, bean sprouts, cilantro sprigs, crispy fried onions or shallots, chili oil, and lime wedges (used French's Fried Jalapenos, red onion, and cilantro- not included in WW Smart Points).

RECIPE PREPARATION
Khao Soi Paste
Place chiles in a small heatproof bowl, add boiling water to cover, and let soak until softened, 25–30 minutes.

Drain chiles, reserving soaking liquid. Purée chiles, shallots, garlic, ginger, cilantro stems, coriander, turmeric, curry powder, and 2 Tbsp. soaking liquid in a food processor, adding more soaking liquid by tablespoonfuls, if needed, until smooth.

Soup
Heat oil in a large heavy pot over medium heat. Add khao soi paste; cook, stirring constantly, until slightly darkened, 4–6 minutes. Add coconut milk and broth. Bring to a boil; add chicken. Reduce heat and simmer until chicken is fork-tender, 20–25 minutes. Transfer chicken to a plate. Let cool slightly; shred meat.

Meanwhile, cook noodles according to package directions.

Add chicken, 3 Tbsp. fish sauce, and sugar to soup. Season with salt or more fish sauce, if needed. Divide soup and noodles among bowls and serve with toppings.

21 Smart Points (my additions/subtractions at 6 BIG servings)

Asian-Style Dumpling Soup

D and I are constantly looking for fast, easy things that are also filling. This one fit the bill.  There were a ton of dumplings.  The broth was good, but cut back on the fish sauce.  The odor was just a tad too much.

We had with edamame.

Asian-Style Dumpling Soup

Photo by ALB

Adapted From AMERICA'S TEST KITCHEN
4 Servings

Ingredients
4 slices bacon, cut into 1/2-inch pieces (used center-cut)
3 scallions, white and green parts separated, sliced thin on bias
2 teaspoons grated fresh ginger
1/4 teaspoon red pepper flakes
4 ounces shiitake mushrooms, stemmed and sliced thin
6 cups chicken broth
2 (8-ounce) bags frozen Asian-style dumplings or potstickers (used 1 24oz bag)
2 tablespoons fish sauce (use a little less)
2 tablespoons lime juice

Instructions
Cook bacon in large saucepan over medium heat until crisp, six to eight minutes. Using slotted spoon, transfer bacon to paper towel–lined plate. Pour off all but two tablespoons fat from pan and return pan to medium heat. Add scallion whites, ginger, and pepper flakes and cook until scallion whites have softened, about two minutes. Add mushrooms and cook until beginning to brown, about five minutes.

Add broth and bring to boil. Add dumplings and simmer over medium-low heat until dumplings are cooked through, 10 to 15 minutes. Remove from heat and stir in fish sauce and lime juice. Serve, sprinkled with scallion greens and bacon.

11 Smart Points (my additions/subtractions at 4 servings)

Shredded Chicken Salad with Creamy Miso Dressing

So I made this, sort of.  I didn't know what a PITA it is to make mayonnaise by hand.  So after whisking for ever, I decided to just stop.  Which was kind of good because I didn't use all the oil.  After reading all the instructions, I knew I didn't need that much dressing.  So it helped with WW points a lot.

Shredded Chicken Salad with Creamy Miso Dressing

Photo by ALB

3 servings
Adapted from Bon Appetit

Ingredients
4 slices bacon (used center-cut)
1 1½-inch piece ginger, peeled, cut into very thin matchsticks
1 tablespoon soy sauce
1 tablespoon tahini
1 tablespoon white miso
2 teaspoons fish sauce
3/4 teaspoon toasted sesame oil
Pinch of sugar
4 tablespoons fresh lemon juice, divided
1 large egg yolk
1/3 cup vegetable oil, divided
Kosher salt, freshly ground pepper
1.5 lbs chicken breast diced
3 heads of romaine hearts, cut crosswise into ½-inch-thick ribbons
3 scallions, thinly sliced
Toasted sesame seeds (forgot to use, not in WW points)

Preparation
Cook bacon in a dry medium skillet over medium heat, turning slices occasionally, until brown and crisp, 5–8 minutes. Transfer to paper towels; let cool.

Cook ginger in a small saucepan of boiling water 1 minute. Drain ginger and rinse under cold water; set aside.

Whisk soy sauce, tahini, miso, fish sauce, sesame oil, sugar, and 2 Tbsp. lemon juice in a small bowl until smooth.

Whisk egg yolk and remaining 2 Tbsp. lemon juice in a medium bowl to combine. Very gradually stream in 1/3 cup vegetable oil (almost drop by drop), whisking constantly until mayonnaise is emulsified and thick. Still whisking constantly, gradually add soy sauce mixture.Thin dressing with a tablespoon or two of water if needed.

Wipe down the bacon pan, but leave enough grease in it for the chicken.  Saute with salt and pepper.  Add 2 TBSPs of dressing to the pan while cooking.

Toss everything but the dressing in a large bowl.

Transfer salad to serving bowls or platter and drizzle 2-3 tablespoons or so of dressing over each salad (you may have some left over). Top with sesame seeds (if you remember).

10 Smart Points (my additions/subtractions at 3 servings)

Katsudon Japanese Pork Cutlet and Egg Rice Bowl

So I think that I liked this better than D did.  He thought the egg came out weird. I thought everything tasted really good.  I would have again.  It was originally for 2 portions, but again, when your chops come in a package of 3, make 3 and have lunch the next day.

Katsudon Japanese Pork Cutlet and Egg Rice Bowl

Photo by ALB

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins

Katsudon is a fried, panko-breaded pork cutlet with egg over rice and a favorite of Japanese restaurant-goers. Our Katsudon recipe is easy to make at home!

Adapted from Author: Sarah
Recipe type: Pork
Cuisine: Japanese
Serves: 3 servings

Ingredients
3 center-cut, boneless pork chops, pounded down to a centimeter thick (1 lb total)
salt and pepper
1/4 C flour, for dusting
1 egg
1 cup panko
oil, for frying (used Pam)
½ cup dashi stock or chicken stock
2 teaspoons sugar
1 tablespoon soy sauce
2 teaspoons Mirin
2 large eggs
1 medium onion, thinly sliced
3 servings steamed white rice (1 1/2 C)
1 scallion, chopped

Instructions
Season the pounded pork chops with salt and pepper, and dust with a light, even coating of flour. In one shallow bowl, beat the egg. Put the panko into another shallow bowl.

Add thin, even layer of oil to a cast iron pan or skillet over medium heat (used Pam). The oil is ready when you throw a panko breadcrumb into the oil and it sizzles. Dip the pork into the egg to coat. Transfer the pork to the panko and press it evenly into the meat to get a good coating.

Carefully lay the pork chops in the hot oil and cook for 5-6 minutes on one side, until golden brown. Flip and cook the other side for another 5-6 minutes. Drain on a plate lined with a paper towel.

While the pork is resting, add the stock, sugar, soy sauce, and Mirin to a small bowl. In another bowl, lightly beat 2 eggs. Add a tablespoon of oil to a pan (can use the same pan) over medium heat (again with the Pam), and add the sliced onion. Fry the onions until they’re translucent and slightly caramelized.

Pour the stock mixture over the onions. Slice your tonkatsu into pieces and place on top of the onions. Drizzle the egg over everything. Cook over medium low heat until the egg is just set. Serve over bowls of steamed rice, and garnish with scallions.

9 Smart Points (my additions/subtractions at 3 servings)

Szechuan Beef Takeout

I saw this recipe last week, and asked D to make it. He makes Szechuan Pork a lot, so I thought beef would be a little change.  We both like it a lot.  It had a little heat, but nothing mind blowing.

We had with rice, and would have again.

Szechuan Beef Takeout

Photo by ALB

Prep Time: 15 minutes
Cook Time: 20 minutes
Adapted from Sndwchs, etc.

Yield: 4

Ingredients

For the beef:
1.5 lbs. steak (I used flank)
1 tablespoon low sodium soy sauce
1 tablespoon white wine
2 tablespoons cornstarch
2 tablespoons sesame oil
For the veggies:
3 celery stalks, julienned
1/2 cup shredded carrots
3 green onions, sliced into 1/2 inch pieces, whites and all
1 inch fresh ginger, grated
1/2 cup green beans
For the sauce:
1 teaspoon crushed red pepper flakes
1/2 teaspoon Szechuan Seasoning
2 cloves garlic, minced
2 tablespoons packed brown sugar
1 tablespoon Sriracha
4 tablespoons low sodium soy sauce
1 tablespoon vinegar
2 tablespoons water

Instructions
Cut steak into 1/4 inch strips. If you’ve bought precut meat, then just toss it into a bowl and add the white wine and soy sauce. Mix until well coated, add the cornstarch and mix again. Let it marinate for ten minutes.

Mix all your ingredients for the sauce in a bowl.

Next put the sesame oil in a large pan (or wok) and turn it to medium heat. (You want the pan to slowly get hot while you’re prepping your veggies, if it starts smoking turn it down a little.)

Slice your celery and green onions, grate the ginger, and measure your carrots, set aside on a plate. Divide beef into two batches and add your first to the now hot pan. The meat should just cover the bottom surface so you can cook it evenly. (Around 3-4 minutes per batch.) Remove beef to a paper towel lined plate and cook second batch.

Turn heat up to high, add a hit of oil (if needed) and toss the veggies and ginger in. Stir every minute or so for 3-4 mins. Once they’ve reached your desired doneness (I prefer mine cooked through), add your Szechuan sauce and cook for an additonal minute.

Toss in the beef, mix well and serve over white rice.

9 Smart Points (my additions/subtractions at 4 servings)

Firecracker Chicken

I don't know where I found this recipe, but I decided D should make it. He said there was a ton of sauce left so when I figured out the WW points, I halved the recipe in the tracker.
Don't use all the sauce anyway, because your nose will run. This is SPICY!!

But it is also really good.

We used bone-in skin-on thighs, because that's what we had.  We had with rice and broccoli.

Will have again.

Firecracker Chicken

Photo by ALB

30 minutes to prepare
Serves 4

INGREDIENTS
1 pound boneless, skinless chicken breasts (used bone-in, skin-on thighs)
1/2 cup Sriracha hot sauce
2/3 cup brown sugar, packed
1 tablespoon soy sauce
1 tablespoon apple cider vinegar
1 tablespoon olive oil
1 clove garlic, minced
1-2 teaspoons red pepper flakes
Kosher salt and freshly ground pepper, to taste

PREPARATION
Preheat oven to 400°F.

In a small saucepan, combine the hot sauce, sugar, soy sauce, vinegar, garlic, and pepper flakes, and cook over medium heat until the sugar has dissolved.

Meanwhile, in a medium cast iron skillet (or other oven-safe skillet), heat oil over medium-high heat. Season chicken breasts generously with salt and pepper, and cook until browned, 3-5 minutes per side.

Brush some of the sauce over the chicken, and transfer skillet to oven.

Bake until chicken is cooked through, 10-15 minutes, basting chicken with sauce every 5 minutes.

Remove chicken from oven and serve with leftover sauce. Enjoy!

Recipe adapted from 12 Tomatoes


9 Smart Points (my additions/subtractions at 4 servings)

Banh Mi Burgers

D made these on Saturday.  I had a hard time believing they were from Cooking Light and after I figured out the Weight Watcher Points, I figured out why.  Still, they were so good and flavorful.  I would definitely have them again.  And I wouldn't feel guilty about it.

Banh Mi Burgers

Photo by ALB

Active Time: 25 Mins
Total Time: 1 Hour
Yield: Serves 4 (serving size: 1 burger) (we got 3 burgers)

Here, a basic beef burger takes some cues from the classic Vietnamese sandwich and cranks its flavor up to 10. We enjoy our burgers cooked to medium (140°F) for more juiciness, and we always purchase the meat from a trusted source. You can cook the patties to your desired degree of doneness; the USDA recommends 160°F for ground beef.

Ingredients
1/2 cup rice vinegar
1/2 cup water
1/4 cup granulated sugar
1 cup shaved English cucumber
1 cup matchstick-cut carrots
6 tablespoons canola mayonnaise
2 tablespoons Sriracha chili sauce
1 tablespoon fresh lime juice
1 pound 93% lean ground beef
2 tablespoons olive oil (didn't use)
2 teaspoons grated garlic
1 teaspoon grated peeled fresh ginger
3/4 teaspoon black pepper
Cooking spray
4 whole-grain hamburger buns, split and toasted (used 3)
1 1/2 cups loosely packed cilantro sprigs
2 serrano chiles, thinly sliced

Preparation
Step 1
Bring vinegar, 1/2 cup water, and sugar to a boil in a small saucepan over high. Combine cucumber and carrots in a heatproof bowl; pour hot vinegar mixture over vegetables. Cover and chill at least 15 minutes or up to 3 days.

Step 2
Stir together mayonnaise, Sriracha, and lime juice; set aside.

Step 3
Preheat grill to medium-high (about 450°F). Combine beef, oil (didn't use), garlic, ginger, and black pepper in a bowl; gently mix just until ingredients are incorporated. Shape mixture into 4 (1/2-inch-thick) (or 3) patties. Place patties on a grill grate coated with cooking spray. Grill, covered, until a thermometer inserted in thickest portion registers 140°F, about 3 minutes per side, or to desired degree of doneness. Remove from heat, and keep warm.

Step 4
Spread about 1 tablespoon mayonnaise mixture on each bun half. Place 1 burger patty on each bottom bun half. Drain cucumber mixture; place about 1/4 cup on each burger. Divide cilantro sprigs and chiles among burgers. Cover with top halves of buns.

Nutritional Information
Calories: 407; Fat: 20g; Satfat: 3g; Unsatfat: 15g; Protein: 27g; Carbohydrate: 32g; Fiber: 5g; Sugars: 9g; Added sugars: 3g; Sodium: 623mg; Calcium: 7% DV; Potassium: 9% DV

Cooking Light, July 2018

15 Smart Points (my additions/subtractions at 3 servings)

THAI BASIL CHICKEN (EASY GAI PAD KRAPOW)

So this recipe was a little harder to make than it should have been.  Basically the Kroger had no ingredients the first time we tried to make it (and didn't). The second attempt, D decided to add green beans to bulk it up.

It tasted pretty good, but needed some heat (hence the Sambal).

Thai Basil Chicken (Easy Gai Pad Krapow)

Photo by ALB

Prep time: 3 mins
Cook time: 7 mins
Total time: 10 mins

This Thai basil chicken recipe takes just 3 minutes to prepare and 7 minutes to cook. Served along with steamed rice, it's restaurant food, fast.

Adapted from The Woks of Life
Recipe type: Chicken and Poultry
Cuisine: Thai
Serves: 4 servings

Ingredients
1 tablespoons oil
3 Thai bird or holland chilies, de-seeded (if desired) and thinly sliced (I'm not hunting down these chilies...D used jalapenos we had growing)
3 shallots, thinly sliced
5 cloves garlic, sliced
1 pound ground chicken
2 teaspoons sugar or honey (my guess is D used honey)
2 tablespoons soy sauce
1 tablespoon fish sauce
⅓ cup low sodium chicken broth or water (D used broth)
1 bunch holy or Thai basil leaves (since Kroger doesn't sell basil, good luck trying to find special basil).
Add 1/2 to 1 lb of green beans)

Instructions
In a wok (or a Dutch Oven) over high heat, add the oil, chilies, shallots and garlic, and fry for 1-2 minutes. Add the ground chicken and stir-fry for 2 minutes, breaking up the chicken into small bits.

Add the sugar, soy sauce, and fish sauce and green beans. Stir-fry for another minute and deglaze the pan with the broth. Because your pan is over high heat, the liquid should cook off very quickly. Add the basil, and stir-fry until wilted. Serve over rice.

6 Smart Points (my additions/subtractions at 4 servings)

Korean-Style Skirt Steak Salad

So I don't know what my latest fascination with pickled foods is, but I right now Kimchi is high on the list.  I know D is a fan of salads because they are supposedly easy, so when I saw steak, kimchi and salad, yes please!

D bought what ingredients he could find at the store and made substitutions where he couldn't find what was needed.I made the marinade and may have messed up (put in 1/4 C of oil into the marinade). D said it wold be fine. It was.

I really liked this and I think D did as well.

Korean Skirt Steak Salad

Photo by ALB

Active Time: 25 Mins
Total Time: 12 Hours 25 Mins
Yield Serves: 4 (serving size: 1 salad)  (we got 3 because D doesn't do leftover salads)

This dinner salad is an exciting twist on a taco salad: Crisped wonton wedges replace tortilla strips, marinated skirt steak stands in for ground beef, and bok choy subs in for lettuce. Gochugaru—Korean red pepper flakes—is worth seeking out at an Asian market. It has a slightly sweet, deeply roasted flavor and not as much chile heat as you’d expect. Use it anywhere you want some gentle heat and a robust savory note: sprinkled on eggs, kebabs, hummus, roasted vegetables, and grilled corn.

Ingredients
1 small bunch scallions (about 2 1/2 oz.)
1/3 cup granulated sugar
1/4 cup lower-sodium soy sauce
1 1/2 tablespoons chili garlic sauce (used 2 TBSP)
1/4 cup rice vinegar, divided
1 tablespoon minced garlic
1/4 cup toasted sesame oil, divided (forgot to divide...if you bake the wontons, you need 1 TBSP)
1 pound skirt steak
10 square wonton wrappers
Cooking spray
1 tablespoon gochugaru (optional) (didn't use)
1/8 teaspoon kosher salt
6 baby bok choy (2-oz. each) , thinly sliced (about 4 cups) (used Napa Cabbage)
1 cup kimchi (about 5 oz.)
1 cup matchstick-cut daikon radish (about 3 oz.) (used matchstick-cut carrots)
1 ripe avocado, diced

Preparation
Step 1
Thinly slice white parts of scallions; set aside green tops. Combine white scallion slices, sugar, soy sauce, chili garlic sauce, 2 tablespoons rice vinegar, garlic, and 1 tablespoon sesame oil in a large ziplock plastic bag. Seal bag, and gently shake to combine. Add steak, and seal bag. Massage bag to coat steak with marinade. Chill 12 hours or up to 1 day. Remove steak from bag; discard marinade.

Step 2
Stack 5 wonton wrappers on top of each other. Using a pizza cutter, cut wonton stack diagonally into quarters to form wedges. Repeat procedure with remaining 5 wonton wrappers.

Step 3
Heat 2 tablespoons sesame oil in a large skillet over medium-high. Place half of wonton wedges in hot oil; cook, stirring occasionally, until crisp and browned, 1 to 2 minutes. Using a slotted spoon, transfer fried wonton wedges to a paper towel–lined plate to drain. Repeat procedure with remaining half of wonton wedges.  (Do this instead: Wonton Chips- Baked not fried. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper,Place the wonton wrappers on the baking sheet. Spray with PAM. Sprinkle with the garlic, salt and pepper. Bake for 7 minutes until crispy and beginning to brown (5 minutes was plenty for me). If you only have 1 baking sheet, you need to do this a few times.)

Step 4
Heat a grill pan over high, and lightly coat with cooking spray. Add steak to pan; cook to desired degree of doneness, 2 to 4 minutes per side for medium-rare. Let stand at least 5 minutes, and cut against the grain into thin slices.

Step 5
Whisk together remaining 2 tablespoons rice vinegar; remaining 1 tablespoon sesame oil; gochugaru, if desired; and salt in a medium bowl. Cut green scallion tops into 2-inch pieces, and cut each piece in half lengthwise. Add green scallion slices and bok choy to dressing; toss to coat. Divide bok choy mixture evenly among 4 bowls. Top evenly with kimchi and daikon. Divide steak slices, fried wontons, and avocado evenly among bowls.

Nutritional Information (4 servings)
Calories: 408; Fat: 24g; Satfat: 6g; Unsatfat: 16g; Protein: 29g; Carbohydrate: 21g; Fiber: 4g; Sugars: 5g; Added sugars: 3g; Sodium: 635mg; Calcium: 12% DV; Potassium: 20% DV

Cooking Light, July 2018

16 Smart Points (my additions/subtractions at 3 servings)