Ham Stir-Fry Over Sweet Potatoes
6 small sweet potatoes
2 tablespoons oil
1 teaspoon garlic powder
1 cup chopped onions
1 tablespoon minced ginger root
1 cup chopped green pepper
1 tablespoon honey
8 ounces pineapple chunks
1 cup chicken broth
1/2 teaspoon five-spice powder
1 tablespoon cornstarch
1 tablespoon water
2 cups julienned cooked ham slices
1/2 cup toasted almonds
salt and pepper to taste
Wash sweet potatoes. Pierce with a fork several times. Bake at 350F. For about one hour or until tender.
Heat oil in skillet. Saute onion, garlic, ginger and green pepper until tender. Add honey, pineapple chunks, chicken broth and chinese five spices. Simmer for five minutes.
Blend together the cornstarch and water until smooth. Stir into the broth. Heat until boiling, stirring until thickened. Stir in ham and almonds. Season with salt and pepper to taste. Heat through.
Place hot sweet potatoes on platter or individual plates. Cut through skin and coarse mash with a fork. Spoon ham onto potatoes. Serve immediately.
Per Serving (excluding unknown items): 422 Calories; 20g Fat (41.9% calories from fat); 14g Protein; 49g Carbohydrate; 6g Dietary Fiber; 23mg Cholesterol; 785mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 3 Fat; 0 Other Carbohydrates.
Twice Cooked Pork And Spicy Vegetables
1/2 pound pork butt — in one piece
5 dried black mushrooms
2 small dried red chili pepper
2 large cloves garlic — minced
2 teaspoons minced ginger root
1 small bell pepper
1/4 cup bamboo shoots
1 large carrot
1 bean curd cube
1/3 cup mushroom liquid
1 tablespoon soy sauce
1 pinch sugar
1 teaspoon salt
2 tablespoons peanut oil
cornstarch paste — as required
In saucepan, cover pork butt with water, bring to a boil and simmer for 30 minutes. Add more hot water if level goes below pork. Cool pork in its cooking water.
Wash, then soak mushrooms in warm water for 1 hour. Squeeze liquid from mushrooms, reserving liquid. Discard mushroom stems, and halve mushrooms. Halve, seed and core bell pepper; cut into pieces about 1″ by 1 1/2″. Slice bamboo to match bell pepper. Peel carrot; slice on bias into ovals.
Remove pork from cooking water, and parboil carrots in water for 1 minute. Slice 2/3 of pork butt into rectangles same size as bell pepper. Save remaining 1/3 for another dish.
Strain mushroom liquid; combine specified amount with soy sauce, sugar and salt. Drain bean curd, rinse in cold water, and slice same size as bell pepper.
Add oil to very hot wok. When oil begins to smoke, stir-fry mushrooms, garlic and ginger for 1 minute. Add bell pepper, bamboo shoots, carrots and pork; stir-fry for 1 minute. Add bean curd and mushroom liquid; bring to boil.
On medium heat, cover wok and cook for 1-2 minutes, until bell pepper is bright green and crisp. Push ingredients up side of wok. Restir thick cornstarch paste, then dribble into liquid until it thickens; cook briefly while stirring. Recombine with ingredients. Serve.
Per Serving (excluding unknown items): 252 Calories; 17g Fat (56.6% calories from fat); 18g Protein; 11g Carbohydrate; 2g Dietary Fiber; 28mg Cholesterol; 833mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 2 Fat; 0 Other Carbohydrates.
Beef and Broccoli with Garlic Sauce
1 lb Beef steak
1 tb Vegetable oil
1/2 ts Salt
1 ds White pepper
1 1/2 lb Broccoli
1 ts Cornstarch
1 ts Sesame oil
1/4 c Chicken broth
2 tb Vegetable oil
1 tb Vegetable oil
1 tb Finely chopped garlic
1 ts Finely chopped ginger root
2 tb Brown bean sauce
1 c Sliced canned bamboo shoots
Trim fat from beef steak; cut beef lengthwise into 2-inch strips. Cut strips crosswise into 1/8-inch slices. Toss beef, 1 tbs vegetable oil, the salt and white pepper in a glass or plastic bowl. Cover and refrigerate 30 minutes. Pare outer layer from broccoli stems. Cut broccoli lengthwise into 1-inch stems; remove flowerets. Cut stems into 1 inch pieces. Place broccoli in boiling water; heat to boiling. Cover and cook 2 minutes; drain. Immediately rinse in cold water; drain. Mix cornstarch, sesame oil and broth. Heat 12-inch skillet or wok until very hot. Add 2 tbs vegetable oil; rotate skillet to coat bottom. Add beef; stir-fry 2 minutes or until beef is brown. Remove beef from skillet. Heat skillet until very hot. Add 1 tbs vegetable oil; rotate skillet to coat bottom. Add garlic, ginger root and bean sauce; stir-fry 30 seconds. Add bamboo shoots; stir-fry 1 minute. Stir in beef and broccoli. Stir in cornstarch mixture; cook and stir 15 seconds or until thickened.
Ginger-Coconut Rice
1/4 cup butter; melted
1 medium onion; diced
1 inch fresh ginger root; peeled and grated
1 1/2 cups pearl rice; rinsed
2 1/4 cups chicken stock
3/4 cup unsweetened coconut; grated
MIX TOGETHER
Melt butter in heavy saucepan or skillet. Add onion and ginger and sauté until onion is translucent. Add rice and cook until rice is translucent.
Add chicken stock and coconut. (Note: To reduce tropical oils, substitute 1 3/4 cups chicken broth, 1/2 cup milk and 8 drops coconut extract for the 2 1/4 cups chicken stock and 3/4 cup coconut.) Cook 20 - 25 minutes until rice is tender and liquid has absorbed.
NOTES : Rich and delicious rice simmered with flaked coconut and ginger root in chicken stock.
A great accompaniment to curried dishes.
Yield: 6 servings
Curried Shrimp With Coconut Milk
1 large onion; chopped
1 tablespoon butter
1/4 cup all-purpose flour
1 teaspoon curry powder; heaping
1/2 teaspoon salt
1 piece fresh ginger root (1/2-inch); peeled and grated
1/2 cup chicken stock
1 cup coconut milk; frozen and thawed,
prepared fresh, extract version, or
1 pound deveined fresh shrimp; shelled
1 large cucumber, peeled and cut into strip
Set aside a few tablespoons of onion for boiling with the cucumber. Sauté remainder of the onion in butter. Add the flour, curry powder, salt, chicken stock, coconut milk and shrimp. Cook over low heat, stirring constantly, until thick. When mixture is nearly thickened, place reserved onion in small saucepan with a cup of water and bring to boil. Add the cucumber strips and boil briefly until limp.
Pour the sauce over rice and place the strips of cucumber on the side. Serve with condiments.
If frozen coconut milk is not available, you can go the harder or easier route. Coconut milk is not the liquid that comes out of a fresh coconut. Rather, it is boiled coconut extracted the genuine way: boil milk and add grated fresh or packaged (unsweetened) coconut. When almost cool, express coconut milk by pouring through several layers of cheesecloth and wringing the milk out. Or the quick, lazy way is to add several drops of coconut flavor to boiled milk. The other option is to use canned coconut milk, available in specialty sections of your grocery or in specialty stores.
NOTES : Shrimp in a thickened coconut milk curry served over rice.
Condiments: Place small bowls of salted peanuts, raisins, plain yogurt and mango chutney on table for sprinkling on top of curry or mixing in.
For coconut fanatics, this goes great with Ginger Coconut Rice!
Tandoori Chicken
1 chicken; cut up into 6-8 pieces
1 teaspoon salt
2 tablespoons lemon juice
1/2 teaspoon black pepper
MARINADE:
1 clove garlic; minced
1 tablespoon minced fresh ginger root
1 cup yogurt
1/2 teaspoon powdered red pepper
1 tablespoon curry powder
1 teaspoon black pepper
1 teaspoon behar helow
1 teaspoon granulated white sugar
6 drops red food coloring; (optional)
Wash then dry the chicken. Make cuts with a sharp knife on each piece. Mix lemon, some salt and pepper; rub into chicken pieces and put aside for 30 minutes.
Mix the rest of the ingredients; pour on the chicken pieces and let it marinate for 6 hours or overnight.
Preheat oven to 400°F. Cover chicken with foil. Bake for 20 minutes, then uncover and bake until done. You may choose to grill the pieces on hot coals.
Yields 6 pieces.
NOTES : Chicken marinated overnight in a sweet and spiced yogurt sauce; then baked or grilled.
Great on the grill or in the oven. My husband loves this dish.
Indian Beef Patties In Pitas With Cucumber Yogurt
Cucumber Yogurt; (see recipe)
INDIAN BEEF PATTIES:
1 ounce fresh ginger root; (1″ cube)
2 large cloves garlic
3 medium jalapeńo chiles, seeded; roughly chopped
2 tablespoons fresh mint leaves
1 medium onion; quartered
1 pound lean ground beef
2 teaspoons ground cumin
Salt
4 large pita bread
TO PREPARE: For the patties, mince first 4 ingredients in a food processor. Add the onions; pulse until minced. Add the ground beef, cumin, and 1 teaspoon salt; pulse to combine.
Make the Cucumber Yogurt recipe.
TO COOK: Heat the broiler. Divide ground beef mixture into 8 portions. Form each portion into a patty, 3 inches in diameter. Transfer patties to a broiling pan. Broil patties, turning once, until they are browned on both sides, about 6 minutes.
TO SERVE: Place 2 beef patties into each pita bread. Then spoon a portion of the Cucumber Yogurt into each pocket. Serve immediately.
NOTES : A Subcontinental spin on Gyros, about as easy as hamburger.
You can substitute ground lamb or chicken for the beef in these meat patties. Or you can substitute 1-inch cubes of lamb, chicken, fish or beef for the ground meat patties and use the remaining patty ingredients listed as a marinade for the meat or fish cubes, which are then broiled.
Beef And Millet Pie With Indian Spices
1/2 cup millet
2 tablespoons olive oil
1 medium onion; minced
1 medium green bell pepper; cut into small bits
1 medium red bell pepper; cut into small bits
3 stalks celery; cut into small bits
2 medium cloves garlic; minced
1 tablespoon minced fresh ginger root
1 pound ground beef (optional)
1/3 cup coarsely chopped walnuts
3/4 cup fresh bread crumbs
1 tablespoon tomato paste
2 eggs; beaten
1 cup tomato juice (optional) (omit in vegetarian version)
1 teaspoon ground cumin
3/4 teaspoon dried red pepper flakes
3/4 teaspoon dried red pepper flakes
1/2 cup cilantro, minced, loosely packed
Salt
Ground black pepper
VEGETARIAN VERSION-ADD THESE:
4 ounces mushrooms; minced
1/2 cup millet
1 egg
1 medium potato; peeled and diced
TO PREPARE: Bring millet and 2 1/2 cups water to boil in a small saucepan; simmer until just tender, about 15 minutes. Drain and set aside.
Heat oil in a large skillet. Add next 6 ingredients; sauté until vegetables soften, about 5 minutes. Mix millet, vegetable mixture, and remaining ingredients, including 1 teaspoon salt and 1/4 teaspoon pepper in a large bowl.
TO COOK AND SERVE: Heat oven to 375°F. Press mixture into a 10- by 2-inch round baking dish, cover with aluminum foil, and bake for 1 hour. Remove foil and bake until top of pie is browned, about 20 minutes longer. Remove pie from oven and let stand for 5 minutes. (Can be cooled, covered, and refrigerated up to 4 days.) Cut pie into wedges and serve warm or at room temperature.
FOR VEGETARIAN VERSION: Omit the beef and tomato juice. Increase the millet to 1 cup, the water to 1 quart, the tomato paste to 2 tablespoons, and the eggs to 3. Also, add 4 ounces minced domestic mushrooms and 1 peeled and diced medium potato. Shape and bake this mixture as directed.
Serves 8-10.
Almond Chicken
2 whole skinless boneless chicken breasts
2 tablespoons soy sauce
1 tablespoon rice wine
1/2 teaspoon sugar
1 teaspoon cornstarch
2 tablespoons chicken stock
1 1/2″ ginger root slice — minced
1 garlic cloves — minced
1 egg
1 cup almonds — ground
6 cups peanut oil
Pat chicken dry with paper towels. Cut into strips 1/2″ wide by 3″ long. Stir soy sauce, rice wine, chicken stock, sugar, cornstarch, ginger, and garlic together. Place chicken in marinade, turning to coat. Marinate at least one hour, turning chicken after half an hour.
Remove chicken from marinade and drain on paper towels. Beat egg slightly with 1/2 teaspoon water. One by one, dip chicken pieces in egg and roll in almonds to coat. Let almond coated pieces set 15 minutes. Heat oil to 350. Fry chicken pieces in batches one layer deep until crisp, golden brown. Be sure to let oil come back up to 350 between batches. Drain on paper towels and serve at once.
Australian Grilled Fish
Yield: 4 Servings
4fish steaks
1/4 clime juice
2 T vegetable oil
1 t dijon mustard
2 t fresh ginger root –,Grated
1/4 t cayenne pepper
1 black pepper
* For the steaks: they should be 8-10 ounces and 1-inch thick each. Use Swordfish, Halibut or Salmon steaks.
1. In a bowl, combine the lime juice, 1 tablespoon oil, ginger, cayenne pepper and enough freshly ground black pepper to suit your taste. 2. Marinate the fish in the marinade for 45-60 minutes. Turn steaks 2-3 times. 3. Have the grill prepared with white coals and brush the cooking grill with the remaining one tablespoon oil. 4. Grill the fish, brushing several times with the marinade, until cooked through and opaque in the center. Turn fish after about 4-5 minutes. Total grilling time will dependon your grill and the heat of the coals.
* To broil instead, use a broiler pan brushed with oil and broil until center is opaque. Will take about 10 minutes total in broiler. Turn steaks after 5 minutes, and baste often with marinade.