Sweet Sesame Noodles with Chicken and Broccoli
via: Cooking Light Magazine, June 2014, modified
1 (8-ounce) package uncooked soba *(I used Udon Noodles from Trader Joe's or World market)
1 (8-ounce) package broccoli florets
*(8 oz. Brussel Sprouts, sliced thinly)
Olive Oil
2 (6-ounce) skinless, boneless chicken breast halves *(I cubed the chicken to make it cook faster)
2 tablespoons rice vinegar
2 tablespoons dark sesame oil
2 tablespoons lower-sodium soy sauce
1 tablespoon creamy peanut butter *(I used almond butter, I don't think it made any difference, it is just what I had on hand)
2 teaspoons toasted sesame seeds, divided
1 teaspoon brown sugar
1/4 teaspoon crushed red pepper
1 garlic clove, minced
3 green onions, chopped *(omitted)
Preparation
Combine vinegar, sesame oil, soy sauce, peanut butter, 1 teaspoon sesame seeds, sugar, crushed red pepper, and garlic in a measuring cup or bowl, stirring with a whisk.
In another pan, place about 1/2" of water and heat until it is boiling. Add broccoli and brussel sprouts to pan; steam until they are done. I added a small bit of sesame seed oil as they steamed. Remove to a plate or bowl.
Bring a large saucepan of water to a boil. Add soba; cook 2 minutes, or until al dente.
Heat a grill pan over medium-high heat. Coat pan with cooking spray. Saute chicken until done. Add in the veggies and reheat just a bit.
Stir in the sauce and heat until combined. Sprinkle with remaining 1 teaspoon sesame seeds and green onions.
Serve noodles in a separate bowl.
Kate Parham, Cooking Light
JUNE 2014
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ZUCCHINI PARMESAN CRISPS
via: Damn Delicious
1/2 cup vegetable oil
1 cup Panko*
1/2 cup grated Parmesan cheese
2 zucchinis, thinly sliced to 1/4-inch thick rounds
1/2 cup all-purpose flour
2 large eggs, beaten
Heat vegetable oil in a large skillet over medium high heat.
In a large bowl, combine Panko and Parmesan; set aside.
Working in batches, dredge zucchini rounds in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
Add zucchini rounds to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 1 minute on each side. Transfer to a paper towel-lined plate.
Serve immediately.
* I think these are wonderful, but a bit time intensive.
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Blueberry Coffeecake with Almond Streusel
via: Cooking Light Magazine
(I have not actually made this one, yet. I wanted to post it here so that I don't forget to try it.)
9 ounces unbleached all-purpose flour (about 2 cups)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups fresh blueberries
1/3 cup packed brown sugar
1/4 cup old-fashioned rolled oats
2 tablespoons sliced almonds
1 tablespoon unbleached all-purpose flour
1/4 teaspoon ground cinnamon
2 tablespoons butter, melted
3/4 cup granulated sugar
1/4 cup butter, softened
2 tablespoons canola oil
1 large egg, lightly beaten
1 cup nonfat buttermilk
2 teaspoons grated lemon rind
1 tablespoon fresh lemon juice
Cooking spray
1. Preheat oven to 375°.
2. Weigh or lightly spoon 9 ounces flour into dry measuring cups; level with a knife. Combine 9 ounces flour and next 3 ingredients (through salt), stirring with a whisk. Remove 2 tablespoons flour mixture; sprinkle over blueberries, tossing to coat.
3. Combine brown sugar and next 4 ingredients (through cinnamon) in a medium bowl. Drizzle with 2 tablespoons melted butter; toss to combine.
4. Place granulated sugar, 1/4 cup butter, and oil in a large bowl; beat with a mixer at medium speed until blended (about 2 minutes). Add egg; beat well. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition. Stir in rind and juice.
5. Spoon half of batter into a 9-inch square light-colored metal baking pan coated with cooking spray (do not use a dark or nonstick pan). Sprinkle evenly with 1 cup blueberry mixture. Spoon remaining batter over blueberries. Sprinkle evenly with remaining 1 cup blueberry mixture. Sprinkle with brown sugar mixture. Bake at 375° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on a wire rack.
Ruth Cousineau, Cooking Light
JUNE 2014
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