Posts Tagged Cooking Light

Spicy Chicken Shawarma

Source: Cooking Light, April 2010

I loved this recipe. It was super easy to make and took no time at all.  I skipped the “sauce part” (step 2 in directions) because I had hummus on hand. I also added tatziki  (recipe @ bottom of link) and feta cheese to the pitas.

I also found another Chicken Shawarma recipe from Cooking Light, July 2008. I may give it a try later.

I would suggest doubling the spices.

YIELD: 4 servings (serving size: 2 stuffed pita halves)
PREP TIME: 20 MINUTES

INGREDIENTS
2 tablespoons finely chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
1/8 teaspoon ground coriander
5 tablespoons plain low-fat Greek-style yogurt, divided
2 tablespoons fresh lemon juice, divided
3 garlic cloves, minced and divided
1 pound skinless, boneless chicken breast halves, thinly sliced
2 tablespoons extra-virgin olive oil
1 tablespoon tahini
4 (6-inch) pitas, halved
1/2 cup chopped cucumber
1/2 cup chopped plum tomato
1/4 cup prechopped red onion

DIRECTIONS
Combine first 6 ingredients in a large bowl; stir in 1 tablespoon yogurt, 1 tablespoon juice, and 2 garlic cloves. Add chicken; toss to coat. Heat oil in a large nonstick skillet over medium-high heat. Add chicken mixture to pan; sauté 6 minutes or until browned and done, stirring frequently.

I used humus and skipped the following step.
While chicken cooks, combine remaining 1/4 cup yogurt, remaining 1 tablespoon lemon juice, remaining 1 garlic clove, and tahini, stirring well.

Spread 1 1/2 teaspoons tahini mixture inside each pita half; divide chicken evenly among pita halves. Fill each pita half with 1 tablespoon cucumber, 1 tablespoon tomato, and 1 1/2 teaspoons onion.

Leave a Comment

Chicken Sate with Peanut Sauce

Source: Cooking Light Magazine

I love love love summer and using the BBQ. Here’s a favourite of ours. It is very simple and made more simple if you use Penzey’s Saté Seasoning.  I’ve listed Cooking Light’s version and it is equally as good.

We paired this dinner with a tasty BBQ Corn on the Cob and Wet Cucumber Salad. Enjoy.

INGREDIENTS
Saté:
1 pound skinless, boneless chicken breasts, cut into 8 strips
1 tablespoon light brown sugar
2 1/2 tablespoons low-sodium soy sauce
2 teaspoons bottled ground fresh ginger (such as Spice World)
1 teaspoon grated lime rind
1/4 teaspoon crushed red pepper
2 garlic cloves, minced

Sauce:
1 tablespoon light brown sugar
1 1/2 tablespoons low-sodium soy sauce
1 tablespoon fresh lime juice
2 tablespoons natural-style, reduced-fat creamy peanut butter (such as Smucker’s)
1/4 teaspoon crushed red pepper
1 garlic clove, minced

DIRECTIONS
Prepare grill.

To prepare saté, combine chicken and next 6 ingredients (through 2 garlic cloves) in a medium bowl. Let stand 10 minutes.

To prepare sauce, combine 1 tablespoon brown sugar and the next 5 ingredients (through 1 garlic clove) in a medium bowl, stirring until sugar dissolves.

Thread chicken strips onto each of 8 (8-inch) skewers. Place chicken on grill rack coated with cooking spray; grill 5 minutes on each side or until chicken is done. Serve chicken with sauce.

Leave a Comment

Curried Beef Short Ribs

Source: Cooking Light  March 2009

Curried RibsWhen I first read this I thought it might be cumbersome, but it wasn’t. I’ve included some of my modifications. I accidentally bought baby back pork ribs– I chalk it up to lack of sleep, but it was still tasty.

INGREDIENTS
2 teaspoons canola oil
2 pounds beef short ribs, trimmed
1 1/2 teaspoons kosher salt, divided
1/4 teaspoon freshly ground black pepper, divided
1/3 cup minced shallots ++
3 tablespoons minced garlic
3 tablespoons minced peeled fresh ginger
1/4 cup water
2 tablespoons red curry paste +++
1/4 cup light coconut milk
1 tablespoon sugar
1 tablespoon fish sauce
1 teaspoon grated lime rind ++++
1 tablespoon fresh lime juice
4 cups hot cooked basmati rice

++I used 1/2 a red onion
+++ I used 2 TEASPOONS, curry paste is very hot!
++++ I didn’t use, I just used another tsp of lime juice.

DIRECTIONS
Heat oil in a large nonstick skillet over medium-high heat. Sprinkle ribs with 3/4 teaspoon salt and 1/8 teaspoon pepper. Add half of ribs to pan; cook 2 minutes on each side or until browned. Place ribs in an electric slow cooker. Repeat procedure with remaining ribs.

Add shallots, garlic, and ginger to pan; sauté 2 minutes. Stir in 1/4 cup water and curry paste; cook 1 minute. Stir in coconut milk, sugar, and fish sauce. Add coconut milk mixture to cooker. Cover and cook on LOW 6 hours.

Remove ribs from cooker; keep warm. Strain cooking liquid through a colander over a bowl; discard solids. Place a zip-top plastic bag inside a 2-cup glass measure. Pour cooking liquid into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a small bowl, stopping before fat layer reaches opening; discard fat. Stir in remaining 3/4 teaspoon salt, remaining 1/8 teaspoon pepper, rind, and juice. Shred rib meat with 2 forks; discard bones. Serve sauce over ribs and rice.

Leave a Comment

Quick Barbecue Flank Steak

Source: Cooking Light January 2009Flank Steak

Flank steak is soooo good, and with this sauce, even better!  Once again, I’ve included my tweaks.

INGREDIENTS
1 cup barbecue sauce
1/4 cup fresh lemon juice
1 tablespoon prepared mustard
1 1/2 teaspoons celery seeds
1/4 teaspoon hot sauce
2 garlic cloves, minced
1 (1-pound) flank steak, trimmed
Cooking spray

DIRECTIONS
Preheat broiler.

Combine first 6 ingredients in a large bowl; add steak, turning to coat. Remove steak from sauce, reserving sauce mixture. Place steak on a broiler pan coated with cooking spray; broil 6 minutes on each side*** or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices.

While steak stands, bring sauce mixture to a boil+++ in a saucepan over high heat. Reduce heat, and cook 5 minutes. Serve with steak.

***I don’t like it that rare so I add 3 minutes to each side for a total of 9 minutes/side. There was still some red.

+++While the steak was cooking I kept the sauce warm on a low heat.

Leave a Comment