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Recipes
Spanish Chicken and Rice
By KennySD
Nutritional Information Calories: 442 (10% from fat) Fat: 5g (sat 0g) Protein: 34g Carbohyd
- 1 tbl Olive Oil
- 1 lb Cicken Breast, boneless, skinless, cut into 2 1/2-inch pieces
- Kosher salt and pepper
- 1 medium Onion, sliced
- 1 Green Bell Pepper, sliced
- 2 Cloves Garlic, finely chopped
- 1 cup Dry White Wine (such as Sauvignon Blanc)
- 1 28-ounce can diced Tomatoes, including liquid
- 1 cup long-grain White Rice
- 1 cup frozen Peas
- 1/4 cup Flat-leaf Parsley, roughly chopped, fresh
- 1/4 cup Pimiento-stuffed Spanish Olives, chopped (optional)
Santa Fe Hummus
By KennySD
The classic Middle Eastern garbanzo bean and sesame seed dip gets a few southwest touches and becomes an exciting n...
- 4 lrg Garlic Cloves, peeled
- 2 15-16 ounce cans Chickpeas, drained well
- 1/2 cup mild Green Taco Sauce (such as La Victoria)
- 1/4 cup Tahini
- 1/4 cup fresh Lime Juice
- 1/4 cup Olive Oil
- 1/2 cup (packed) Cilantro, chopped fresh
- 2 tbl Jalapeno chiles, chopped, seeded, deveined
Thai-Style Stir-Fried Chicken
By KennySD
Nutritional Information Calories: 271 (28% from fat) Fat: 8
- 1/4 cup Rice Vinegar
- 2 tbl Brown Sugar
- 2 tbl Lime Juice
- 2 tsp Red Curry Paste
- 1/8 tsp Crushed Red Pepper
- 1 lb Chicken Breast, skinless, boneless, cut into bite-sized pieces
- 1 1/2 tbl Vegetable Oil, divided
- 1 cup Onions, chopped
- 1 cup Carrot, chopped
- 1 (8-ounce) package presliced Mushrooms
- 1/2 cup Light Coconut Milk
- 1 tbl Fish Sauce
- 1/2 tsp Salt
- 1 cup fresh Bean Sprouts
- 1/4 cup Fresh Cilantro, chopped
Penne with Asparagus, Spinach, and Bacon
By KennySD
Nutritional Information Calories: 363 (25% from fat) Fat: 10
- 8 ounces uncooked Penne Pasta
- 2 Bacon slices
- 1/2 cup Sweet Onion, chopped
- 2 1/2 cups Asparagus (1-inch slices) (about 1 pound)
- 1 1/2 cups Chicken Broth, fat-free, less-sodium
- 4 cups bagged Baby Spinach Leaves
- 1/2 cup (2 ounces) Parmesan cheese, preshredded, divided
- 1/4 tsp Black Pepper
Shrimp Pad Thai
By KennySD
Nutritional Information Calories: 431 (29% from fat) Fat: 13
- 8 ounces uncooked Spaghetti
- 1/4 cup Teriyaki Sauce, low-sodium
- 2 tbl hot Water
- 3 tbl Creamy Peanut Butter
- 1/4 tsp Sriracha (hot chile sauce, such as Huy Fong)
- 2 tsp dark Sesame Oil
- 1 tsp bottled Minced Garlic
- 1 lb Large Shrimp, peeled and deveined
- 4 cups Snow Peas
- 1/3 cup Cilantro, chopped, fresh
- 1/3 cup Dry-Roasted Peanuts, chopped
- 5 Lime Wedges
Shrimp Florentine with Caramelized Garlic
By KennySD
Nutritional Information Calories: 484 (24% from fat) Fat: 13
- Garlic:
- 1/2 tsp Kosher Salt
- 20 Garlic Cloves, peeled
- Cooking Spray
- Shrimp:
- 2 tsp Olive Oil
- 1 lb Medium Shrimp, peeled and deveined
- 1 tsp Butter
- 3/4 cup Half-and-Half
- 1/2 cup Chicken Broth, fat-free, less-sodium
- 1/3 cup (about 1 1/2 ounces) grated Parmesan Cheese
- 1/4 tsp Salt
- 1/4 tsp Crushed Red Pepper
- 1/8 tsp Black Pepper
- 2 cups frozen Loose-leaf Spinach, thawed, drained, and squeezed dry
- 4 cups hot cooked Linguine (about 8 ounces uncooked pasta)
Vietnamese Pork-and-Noodle Soup
By KennySD
In many Asian cultures, long noodles symbolize long life
- 1/4 pound Linguine
- 1 1/2 tbl Cooking Oil
- 1 Pork Tenderloin (about 3/4 pound), cut into 11/2-by-1/2-by-1/2-inch strips
- 6 Scallions including green tops, chopped
- 1 tbl chopped fresh Ginger
- 2 Tomatoes, chopped
- 3 tbl Asian Fish Sauce (nam pla or nuoc mam)*
- 1 tsp Salt
- 2 cups Water
- 1 quart Chicken Broth canned low-sodium or homemade stock
- 1/4 lb Bean Sprouts
- 2 tbl Lime Juice (from about 1 lime), plus lime wedges for serving
- 1 Cucumber, peeled, halved lengthwise, seeded, and cut crosswise into thin slices
- 1 cup lightly packed Mint, Basil, or Cilantro leaves, or a combination
Thai Beef Soup with Coconut, Lemongrass, and Noodles
By KennySD
This soup is inspired by a wonderful chef and restaurateur, Hubert Keller
- For Beef:
- 1 lb Skirt Steak, cut across the grain into pieces 1 inch long and 1/8 inch thick.
- 2 tbl Soy Sauce
- 2 tbl Toasted Sesame Oil
- For Soup Base:
- 3 cans (14 ounces each) Coconut Milk
- 3 stalks Lemongrass, tough outer leaves removed
- 3 tbl Minced Ginger
- 3 Kaffir lime leaves, or 1 tsp Lemon Zest
- 1 stalk Celery, diced (about 1/2 cup)
- 1/4 cup freshly squeezed Lemon Juice
- 2 tsp Minced Garlic
- 1/4 cup Minced Cilantro
- 1 cup dry White Wine
- For Vegetables and Noodles:
- 3 Roma Tomatoes
- 1 tbl Olive Oil
- 1 Sweet Onion, finely diced
- 3 Scallions, finely sliced
- 1 Carrot, finely sliced
- 5 ounces dry Rice Noodles (or jasmine rice noodles)
- 1/2 cup finely sliced Basil
Shrimp Bisque
By KennySD
A broth made from shrimp shells, wine and aromatic vegetables makes a richly flavored base for this bisque
- For the Shrimp Bisque:
- 12 ounces Shrimp (30-40 per pound) shell-on
- 1 Onion chopped, divided
- 1 Carrot peeled and sliced
- 1 stalk Celery (with leaves) sliced
- 1/2 cup dry White Wine
- 1/2 tsp Black Peppercorns
- 1 Bay Leaf
- 3 cups Water
- 1 tbl Extra-virgin Olive Oil
- 4 ounces Mushrooms wiped clean and sliced (about 1 1/2 cups)
- 1/2 Green Bell Pepper, chopped
- 1/4 cup chopped Scallions
- 2 tbl chopped fresh Parsley
- 1/4 cup all-purpose Flour
- 11/2 cups low-fat Milk
- 1/4 cup reduced-fat Sour Cream
- 1/4 cup dry Sherry
- 1 tbl Lemon Juice
- 1/4 tsp Salt
- Freshly ground Pepper to taste
- Dash of Hot Sauce
Seared Scallops with Tomato Ragout and Caramelized Shallot
By KennySD
1. In a sauté pan heat 2 tablespoons of the olive oil over medium-high heat
- 3 tbls olive oil
- 8 ounces sea scallops
- Salt
- Black pepper
- 1 tbls chopped shallot
- 1 tbls chopped garlic
- 4 pieces canned plum tomatoes
- 1/4 cup white wine
- 1 tbl honey
- 1/4 tsp chopped fresh thyme
- 1 head frisée
- Chive sprigs
- Caramelized Shallots (see recipe below)
- Chive Oil (see recipe below)