Chef_Kate's profile page
Recipes
Hoisin Chicken
By Chef_Kate
Stir the hoisin sauce, orange zest, and juice together in a small bowl and set aside
- 3 Tbsp hoisin sauce
- 1 tsp orange zest
- 3 Tbsp orange juice
- 1 lb boneless, skinless chicken breasts, rinsed, patted dry, and cut into thin slices or strips
Malaysian Shrimp with Pineapple
By Chef_Kate
In a wok or a deep heavy pan, warm the oil over medium-high heat
- 2 tsp. canola oil
- 1 onion, thinly sliced
- 3 garlic cloves, minced
- 1 tsp. ground cumin
- 1 tsp. turmeric
- 1 tsp. ground coriander
- 1/8 to 1/4 tsp. red pepper flakes
- 2 Tbsp. lite soy sauce
- 1 Tbsp. brown sugar
- 1/3 cup lite coconut milk
- 1 lb. large shrimp, peeled and deveined
- 2 cups fresh pineapple chunks
- 2 scallions, thinly sliced
Mini Cheese Quiches
By Chef_Kate
Preheat the oven to 350°F
- 24 frozen phyllo dough mini shells
- 2 eggs, beaten
- 1/2 cup fat-free milk
- 1 Tbsp. melted butter
- 1/2 tsp. salt
- 1 cup shredded 75% reduced-fat cheddar cheese (extra sharp if available)
- Paprika (not included in nutritional analysis)
Onion Shallot and Herb Frittata
By Chef_Kate
Preheat the oven to 350ºF
- 2 tsp. olive oil, divided
- 1 cup chopped onion
- 2 Tbsp. minced shallot
- 2 eggs
- 4 egg whites
- 1/4 cup minced fresh basil
- Salt and pepper to taste
- 2 Tbsp. freshly grated Parmesan or Romano cheese
California Walnut, Turkey and Rice Salad
By Chef_Kate
Combine all ingredients from the rice through the walnuts in a large bowl
- 3 cups cooked brown rice
- 2 cups diced cooked turkey (white meat)
- 1/2 cup diagonally sliced celery
- 1/4 cup pineapple chunks, drained
- 1/4 cup Mandarin oranges, drained
- 1/4 water chestnuts, drained and thinly sliced
- 1/4 scallions, thinly sliced
- 1/4 cup walnuts, chopped
- 6 cups lettuce leaves
- 1/2 cup lemon yogurt, low-fat
- 1/2 cup mayonnaise, low-fat
- 1 tsp grated lemon rind
- 1/2 tsp curry powder
Orange and Kiwi Salad
By Chef_Kate
Wash the lettuce and tear into bite sized pieces
- 3/4 lb. romaine lettuce
- 3 small kiwi fruits, peeled, and sliced into 1/4-inch rounds
- 2 oranges, peeled and sliced into 1/2-inch rounds
- 3 Tbsp. apple cider or champagne vinegar
- 1 tsp. lemon juice
- Salt and pepper to taste
- 2 Tbsp. walnut or olive oil
- 1 small red onion, sliced into rings
Orange Sesame Szechwan Stir Frying Sauce
By Chef_Kate
Combine all sauce ingredients in a small bowl or measuring cup
- Sauce
- 1/2 cup low-fat, reduced-sodium chicken broth
- 1 Tbsp. rice vinegar or rice wine
- 1 Tbsp. light soy sauce
- 1 tsp. grated orange zest
- 1 tsp. sesame seeds
- 1/2 tsp. sesame oil
- 1 fresh red chili, finely chopped, or 1/2 tsp. red pepper flakes
- Thickener
- 2 tsp. arrowroot or cornstarch
- 1 Tbsp. water
Andama Bread
By Chef_Kate
In a large mixing bowl, combine the yeast, sugar, and 1/2 cup of the water
- 1 package (1/4 oz) active dry yeast
- 1 Tbsp sugar
- 1 1/4 cups warm water (about 110° F)
- 2 Tbsp lite buttery spread, melted (such as Promise Activ)
- 2 Tbsp dark molasses
- 1 tsp salt
- 3 1/2 cups bread flour
- 1 cup yellow cornmeal
- Vegetable oil to grease the bowl and pans
- Egg wash
- 1 egg
- 2 Tbsp water
- Nutrition
Parmesan Pesto Pita Wedges
By Chef_Kate
Preheat the oven to 350°F
- 1/4 cup prepared pesto sauce
- 6 6-inch whole-wheat pita breads, split
- 2 Tbsp. freshly grated real Parmesan cheese
Baked Apple Pancakes
By Chef_Kate
Preheat oven to 400°F. Spray a 10 in ovenproof skillet with nonstick pan spray
- 1 cup fat-free milk
- 3/4 cupall-purpose flour
- 2 egg whites
- 1 whole egg
- 1/2 tsp baking powder
- 2 Tbsp sugar
- 2 Tbsp margarine,melted
- 2 tsp pure vanilla extract
- 1 tsp grated lemon zest
- 1 large tart apple, peeled, cored, and thinly sliced
- 2 Tbsp brown sugar
- 2 tsp lemon juice
- 1/4 tsp cinnamon