Monday, February 22, 2016
Made this great dish tonight as part of our lower-carb diet. I have always wanted to try some lettuce wraps and I found this recipe from Busch's Market in the Ann Arbor area. They have wonderful recipe cards (and they used to have them online also - but on the new website the links appear to be broken). Anyway, I love the way this turned out. It takes a little time to get everything prepped, but once you get going, the food cooks very quickly. You can have it over rice or with regular tortillas. The filling tastes great and I love it with the lettuce wraps!
Ingredients (serves 2-3)
1 tbsp Lime juice
1/4 tsp Cornstarch
2 tsp Sesame oil
2 tsp Garlic, minced
1 pound 41-50 count peeled and deveined
8 oz White mushrooms, stems trimmed, then quartered.
2 tbsp Soy sauce
1 can (8 oz.) Water chestnuts, cut into strips
2 tbsp Hoisin sauce
2 tsp Rice vinegar
12 Boston or iceberg lettuce leaves
1. In small bowl, whisk together lime juice and cornstarch. Set aside.
2. In large skillet, heat the oil over medium-high heat. Add the garlic and cook for 30 seconds. Add shrimp and cook 2 minutes. Add mushrooms and soy sauce, then cook for 3 more minutes, stirring occasionally.
3. Stir lime juice mixture into skillet and cook 30 seconds.
4, Stir in water chestnuts, hoisin sauce and rice vinegar. Cook for about 1 minute until sauce is bubbling. Then remove from heat.
5. Spoon the shrimp mixture into the lettuce leaves.
Saturday, February 13, 2016
I found this great new recipe from Eating Well for Middle Eastern Chicken & Chickpea Stew. I was actually in the waiting area for my annual checkup when I found this recipe (not sure where my copy is at home). This looked like a great recipe and one that would be fantastic for the new year. I played with this a bit and added some more veggies so I could eat it all by itself. If you wanted to serve this with rice or another grain, I think it would be perfect. I love a chicken stew and this was fantastic. I except it will be great for lunches as well!
1 tbsp Garlic, minced
1/2 tsp Kosher salt
1/4 cup lemon juice
1 tsp Cumin
1 tsp Paprika
1/2 tsp Cinnamon
1/2 tsp Black pepper
1 pound boneless, skinless chicken breasts, trimmed, cut into 1-inch pieces
1 tbsp Olive oil
10-12 Kalamata olives, pitted
1 tbsp Capers, drained
1 Yellow onion (medium), chopped
1 Green pepper, diced
1 14-ounce can Petite diced tomatoes
1 15-ounce can Chickpeas, rinsed
1/3 cup Chicken (or vegetable) broth
1 tbsp Parsley, dried
- Whisk garlic, kosher salt, lemon juice, cumin, paprika, cinnamon and black pepper in a bowl. Add chicken and let marinate for 20 minutes in the refrigerator.
- Heat oil in a large skillet over medium-high heat. Add olives, capers, onion and green pepper and cook, stirring occasionally for 6 to 8 minutes.
- Add chicken with marinade to the pan and cook, stirring occasionally, about 5-7 minutes. Add tomatoes with their juice, chickpeas, broth and dried parsley and mix until well blended.
- Reduce heat to medium and cover. Cook for 6 to 8 minutes more, stirring once or twice.