Rice Sticks with Asian Vegetables (Pad Thai)

From the New American Heart Association Cookbook 2004

8 oz flat rice sticks (rice-flour noodles)
2 tablespoons lime juice
1 tablespoon sugar
2 teaspoons fish sauce or low-salt soy sauce
10 oz package of light, firm tofu (I substituted with chicken)
1 teaspoon acceptable vegetable oil
1/2 teaspoon crushed red pepper flakes
2 medium garlic cloves, minced
4 medium stalks bok choy, stems and leaves thinly sliced
1 cup fresh snap peas, trimmed
2 large carrots cut into matchstick size strips
1 tablespoon dry cherry (optional)
2 medium green onions (recipe says optional, I say mandatory)
2 tablespoons chopped peanuts (optional, I say mandatory)
Lime wedges
Cilantro

The recipe actually calls for 1/2 cup of corn too, but I have never seen that in a Vietnamese dish and did not like the sound of it. As you can see, I am very particular about my Vietnamese food. I appreciate and love the blend of all the diverse flavors without having to blend them all together (for instance in a french sauce). I love and appreciate the lime wedges and fresh cilantro.

Put the noodles in a large bowl with enough hot tap water to cover by 1 inch. Cover the bowl with plastic wrap and let the noodles soak for 15 to 20 minutes.

Meanwhile, stir together the lime juice, sugar and fish sauce (or soy sauce). Set aside.

Heat a large nonstick skillet (I use a regular one) on medium-high heat. Cook the tofu or chicken. If it is tofu cook for 2 - 3 minutes. Transfer to a bowl.

Pour the oil into the skillet and swirl to coat the bottom. Cook the red pepper flakes and garlic for 10 seconds.

Add the bok choy, peas, corn and carrot. Cook for 1 to 2 minutes, or until tender-crisp, stirring occasionally.

Drain the noodles. Stir the noodles, tofu, lime juice mixture and sherry into the skillet. Cook for 2 to 3 minutes, or until the noodles are warmed through, stirring occasionally (noodles will get mushy if overcooked).

To serve, arrange the noodle mixture on a serving platter and garnish with remaining optional ingredients.

Lemon-Cayenne Chicken

From the New American Heart Association Cookbook 2004

4 boneless skinless chicken breasts
1/2 cup flour
3/4 teaspoons paprika
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon black pepper
1 tablespoon olive oil
3 tablespoons water
1 tablespoon light margarine (i use butter!)
1 teaspoon fresh lemon juice
2 tablespoons finely chopped fresh parsley

Discard all the visible fat from the chicken. Put the chicken with the smooth side up between two pieces of plastic wrap. Using a tortilla press (or a mallet or rolling pin) lightly flatten the chicken to a thickness of 1/4 inch, being careful not to tear the meat.

In a shallow bowl, stir together the flour, paprika, salt and cayenne and black pepper. Coat the chicken, shaking off any excess.

Heat a large (they say non-skillet pan but I don't use non-skillet) over medium-high heat. Pour the oil into skillet and heat for 1 minute. Cook the chicken for eight minutes on each side, or until golden brown on the outside and no longer pink on the inside. Transfer chicken to a platter.

Put the water, margarine/butter, and lemon juice in the skillet scraping to dislodge any browned bits. Bring the mixture to a boil. Boil for about 30 seconds or until sauce is slightly thickened. To serve, drizzle the sauce over chicken (and veggie if you have one). Sprinkle with parsley.

I served it with brown rice and mixed veggies. It was not spicy so if you want it hotter add more heat. It is a very good way to make quick chicken!

Orzo Artichoke, Sun Dried Tomatoes, Feta, Olives and Basi lSalad

This is one of my old standards - I made it this week for both some friends that came over and brought a tub of it to work. It was a hit!

Ingredients to taste

Orzo (pasta that is shaped like a large piece of rice)
Basil
Sun dried tomatoes
Artichoke hearts
Olives
Feta cheese
Olive oil
Salt and pepper

Red onions (optional)
Red peppers (optional)

Make the pasta to taste. After you drain and rinse it, immediately lubricate with olive oil.

Rinse all the jarred artichoke, tomatoes, olives etc thoroughly. Chop them up in large chunks (to taste). Pour them over the orzo and mix together.

Add feta, salt and pepper to taste. Add olive oil as needed.

Slice the basil in thin strips and incorporate into salad. It can be kept in the refrigerator and served cold or room temperature. I even saw someone eat some with crackers once!

Enjoy!

Chicken, Grated Beets and Beet Greens with Orange Butter

by The Bon Appétit Test Kitchen

1 1/2 tablespoons butter, room temperature, divided
1/4 teaspoon finely grated orange peel
1 tablespoon extra-virgin olive oil, divided
2 skinless boneless chicken breast halves
2 tablespoons chopped shallots
2 medium red beets with greens, greens stemmed and coarsely chopped, beets peeled and coarsely grated
2 teaspoons Sherry wine vinegar, divided
1/3 cup water

Mix 1 tablespoon butter and 1/4 teaspoon orange peel in small bowl. Season to taste with salt and freshly ground black pepper. Heat 1/2 tablespoon oil in medium skillet over medium-high heat. Sprinkle chicken breasts with salt and pepper. Add to skillet and sauté until cooked through and golden brown, 4 to 5 minutes per side. Place 1 chicken breast in center of each plate; tent with foil to keep warm.

Melt remaining 1/2 tablespoon butter with 1/2 tablespoon oil in same skillet over medium-high heat. Add shallots; stir until tender and beginning to brown, about 1 minute. Add beet greens; toss until leaves are tender but still bright green, about 2 minutes. Add 1 teaspoon Sherry wine vinegar; stir 30 seconds. Season to taste with salt and freshly ground black pepper. Spoon greens alongside chicken; cover to keep warm. Add grated beets and 1/3 cup water to same skillet; cover and cook 2 minutes, stirring occasionally. Uncover and continue cooking until beets are tender and water is almost evaporated, stirring often, about 1 minute. Add remaining 1 teaspoon vinegar; stir 30 seconds. Season to taste with salt and pepper.

Spoon beets onto plates. Spoon orange butter atop chicken and serve.

http://www.epicurious.com/recipes/food/printerfriendly/Chicken-Grated-Beets-and-Beet-Greens-with-Orange-Butter-355772