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Recipes
Thai Lettuce Wraps
By Heritage330
Place oil in a wok or large frying pan over medium-high heat
- FILLING:
- head fresh iceberg lettuce
- 3 cloves garlic, minced
- 1 thumb-size piece galangal (or ginger), grated
- 1 red chilli, de-seeded and finely sliced (omit altogether if you prefer very mild wraps)
- 2 shallots, sliced finely
- 1/2 cup cooked chicken,shredded
- 1 carrot, cut into thin strips
- 4-5 shiitake mushrooms, thinly sliced
- 1 egg (omit if vegan)
- 1/2 cup shredded cabbage (red is very good, but any type will work)
- 3 spring onions, sliced lengthwise into matchstick-like pieces
- approx. 2 cups bean sprouts
- 2 Tbsp. lime juice
- 2 Tbsp. regular soy sauce
- 2 Tbsp. fish sauce (if vegetarian, use vegetarian fish sauce)
- 1 Tbsp. oyster sauce (if vegetarian, use vegetarian oyster sauce)
- TOPPING:
- 1 cup fresh basil, roughly chopped if leaves are large
- 1/2 cup fresh dry roasted peanuts, roughly chopped
- OTHER: 2 Tbsp. oil for stir-frying
Thai-Style Stir-Frid Chicken
By Heritage330
Combine rice vinegar, brown sugar, lime juice, red curry paste, and crushed red pepper in a large zip-top plastic b...
- 1/4 cup rice vinegar
- 2 tablespoons brown sugar
- 2 tablespoons fresh lime juice
- 2 teaspoons red curry paste
- 1/8 teaspoon crushed red pepper
- 1 pound skinless, boneless chicken breast, cut into bite-sized pieces
- 1 1/2 tablespoons vegetable oil, divided
- 1 cup chopped onion
- 1 cup chopped carrot
- 1 cup chopped red peppers
- 1/2 cup light coconut milk
- 1 tablespoon fish sauce
- 1/2 teaspoon salt
- 1 cup fresh bean sprouts
- 1/4 cup chopped fresh cilantro
Mushroom-and-Kale Tamales
By Heritage330
SOFTEN THE CORN HUSKS Bring a large pot of water to a boil
- 6 ounces dried corn husks (about 35; see Note)
- 1 ounce dried porcini mushrooms
- 2 cups boiling water
- 2 tablespoons unsalted butter
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, finely chopped
- 1/2 pound shiitake mushrooms, stems discarded and caps thinly sliced
- 1/2 pound cremini mushrooms, thinly sliced
- 2 serrano chiles, minced
- 1 garlic clove, minced
- 3/4 pound kale, stems discarded and leaves finely chopped (4 cups)
- Salt
- Freshly ground pepper
- 1 1/2 cups chicken stock
- 1/2 cup dry white wine
- 1/2 teaspoon finely grated lime zest
- 1 tablespoon fresh lime juice
- 6 ounces queso fresco, crumbled (about 1 cup)
- 2 tablespoons chopped cilantro
- 6 cups Tamale Dough
- Chili Rojo Salsa Recipe
Pineapple Chicken Satay
By Heritage330
1. Combine the first 3 ingredients in a bowl, stirring with a whisk
- 1/4 cup lower-sodium soy sauce
- 1/4 cup sweet chili sauce (such as Mae Ploy)
- 1/4 cup natural-style, crunchy peanut butter
- 2 teaspoons peanut oil
- 1/2 teaspoon curry powder
- 1 pound chicken breast tenders, cut lengthwise into 8 pieces
- Cooking spray
- 1 1/2 cups diced pineapple
- 1/3 cup vertically sliced red onion
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1/8 teaspoon ground red pepper
Seared Steak Lettuce Cups
By Heritage330
Combine 1/4 cup finely chopped English hothouse or Persian cucumber, 1/4 cup thinly sliced scallions, 1 1/2 tabl...
- 8 ounces filet mignon
- 1/4 cup finely chopped English hothouse or Persian cucumber
- 1/4 cup thinly sliced scallions
- 1 1/2 tablespoons fresh lime juice
- 1 teaspoon finely grated peeled ginger
- kosher salt
- 1/2 teaspoon salt
- 1/4 teaspoon chili powder
- 16 small crunchy inner leaves of butter lettuce, romaine, or endive
- 2 tablespoons chopped salted roasted peanuts
- 2 tablespoons thinly sliced fresh mint leaves
- Asian sweet chili sauce
Mu Shu Chicken Lettuce Wraps
By Heritage330
Laraine Perri, Cooking Light JANUARY 2014
- 2 tablespoons lower-sodium soy sauce
- 1 tablespoon dry sherry
- 1 tablespoon hoisin sauce
- 1 teaspoon rice vinegar
- 1 tablespoon dark sesame oil
- 1 tablespoon minced garlic
- 1 tablespoon minced peeled fresh ginger
- 1 (14-ounce) package coleslaw (about 4 cups)
- 6 ounces shredded skinless, boneless rotisserie chicken breast (about 1 1/2 cups)
- 1/2 cup sliced green onions, divided
- 12 Bibb lettuce leaves
- 1/4 cup chopped cashews
Chicken with Sherry Vinegar Sauce
By Heritage330
Cooking Light DECEMBER 2004
- 4 (4-ounce) skinless, boneless chicken breast halves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon butter
- 1 teaspoon olive oil
- 1/2 cup minced shallots
- 3/4 cup fat-free, less-sodium chicken broth
- 3 tablespoons sherry vinegar
- 2 tablespoons whipping cream
- 1 tablespoon chopped fresh parsley
Spinach-Apple-Salad
By Heritage330
Sugared Curried Pecans 1 (6-oz
- Sugared Curried Pecans
- 1 (6-oz.) package pecan halves
- 2 tablespoons butter, melted
- 3 tablespoons sugar
- 1/4 teaspoon ground ginger
- 1/8 teaspoon curry powder
- 1/8 teaspoon kosher salt
- 1/8 teaspoon ground red pepper
- Maple-Cider Vinaigrette
- 1/3 cup cider vinegar
- 2 tablespoons pure maple syrup
- 1 tablespoon Dijon mustard
- 1/4 teaspoon kosher salt
- 1/4 teaspoon pepper
- 2/3 cup olive oil Salad
- 1 (10-oz.) package fresh baby spinach, thoroughly washed
- 1 Gala apple, thinly sliced
- 1 small red onion, thinly sliced 1
- 4-oz. package crumbled goat cheese
Rosemary Mashed Sweet Potatoes with Shallots
By Heritage330
Susan Russo, Cooking Light NOVEMBER 2010
- 5 1/2 teaspoons extra-virgin olive oil, divided
- 1/2 cup thinly sliced shallots (about 2 medium)
- 1 1/2 teaspoons brown sugar
- 1 1/3 pounds sweet potatoes, peeled and diced
- 2 teaspoons finely chopped fresh rosemary
- 1/4 teaspoon coarse sea salt
- 1/4 teaspoon black pepper
Silky Tortilla Soup
By Heritage330
In a saucepan, heat the olive oil until shimmering
- 2 tablespoons extra-virgin olive oil
- 1 large white onion, thinly sliced
- 5 garlic cloves, thinly sliced
- Kosher salt
- 1 1/2 pounds plum tomatoes, halved
- 4 chipotle chiles in adobo sauce, seeded and coarsely chopped
- 8 cups chicken stock
- Canola oil, for frying
- 6 corn tortillas, halved and thinly sliced
- 1 stick unsalted butter, diced
- 4 cups shredded chicken, from one 2 1/4-pound rotisserie chicken
- Crumbled queso fresco, dried chile and cilantro leaves, for garnish