Recipes of the day:
1/7/09 Recipe: Asian Chicken & Vegetable Salad
Salad Ingredients:
1 cup grated carrots $0.48
1 cup diced green beans, steamed $0.55
1/2 cup diced red onion $0.38
1 cup diced radicchio $0.96
1 cup frozen corn kernels, cooked $0.45
1/2 cup diced celery $0.23
1/2 cup diced ripe avocado $0.80
1/2 cup peeled, seeded, and chopped tomato $0.52
1 cup mixed greens of your choice $0.43
2 cups steamed cooked chicken, sliced thinly $1.92
When ready to serve, dice the avocado and the tomato and add to the other vegetables and chicken, mix with enough Japanese dressing to coat salad.
Japanese Style Dressing:
2 teaspoons finely red onion
1 inch piece of ginger, minced/chopped finely
1 small clove garlic, minced/chopped finely
1 1/2 tablespoons white wine vinegar
1 tablespoon tomato ketchup
1 tablespoon water
100 ml olive oil
3 tablespoons light soy sauce
Whisk the ingredients together with a small hand whisk.
Shrimp Potato Cakes
1/2 pound cooked large shrimp , peeled, deveined, chopped $2.95
1 large egg $0.09
2 garlic cloves, minced $0.08
2 tablespoons fresh lemon juice $0.30
1 tablespoon wholegrain Dijon mustard
2 tablespoon minced fresh cilantro
pinch of salt
Pinch of ground black pepper
2 cups cooked hungry jack Instant potatoes $0.72
2 tablespoon Eagle brand sweet concensed milk $0.45
1/2 cup flour
Combine the all ingredients in a large bowl, if it seems to wet, add a little flour, mix by hand until well combined (do not overmix). Season to taste. If the mixture is too dry at this point add some of milk.
Divide the mixture into eight equal amounts. and shape into patties. Refrigerate for two hours before use. Pan-fry in olive for five minutes each side, then keep warm in the oven.
Serve with a sweet garlic chili mayonnaise
SHRIMP AND AVOCADO SALAD
2 ripe Mexican Hass avocados, halved and pitted
1 cup peeled, cooked small shrimp (about 6 ounces), halved
3/4 cup diced mango or pineapple
2 tablespoons diced red onion
1/2 to 1 teaspoon adobo seasoning
2 tablespoons fresh lime juice
Scoop avocado pulp from shells with a spoon; dice avocado; reserve shells. In medium-sized bowl, combine the shrimp with mango, red onion, adobo seasoning and lime juice. Gently stir in avocado. Spoon mixture into shells, dividing evenly; garnish with shrimp, if desired.
YIELD: 4 portions
Per portion: 234 calories, 12 gm carbohydrate, 14 gm protein, 16 gm fat