Sweet & Sour Chicken

Sauce Ingredients

(We doubled the sauce recipe!)

• 3 tbsp sugar


• 3 tbsp vinegar


• 3 tbsp water


• 2 tbsp ketchup


• 1 tbsp soy sauce


• 1-1/2 tsp corn starch

Sauce directions
Mix all sauce ingredients over medium heat until sugar is disolved.

Ingredients

• Chicken, cut into chunks


• 2 tsp soy sauce


• 2 tsp sherry (optional)


• 1 egg white


• 1/2 cup cornstarch


• Canola oil


• 1 green pepper, cut into chunks


• 1/2 white onion, cut into chunks


• 2 tsp garlic


• Green onion, chopped

Directions

1. Marinate chicken in soy sauce and sherry for 30-60 minutes.


2. Add egg white to chicken.


3. Put cornstarch in ziploc bag. Add chicken to the bag and shake to coat chicken with the cornstarch.


4. Put oil in cooking pan (enough to submerge chicken chunks about half way) and bring to high heat. Turn down to medium heat and add chicken. Fry chicken on one side, turning over when golden brown. Continue frying until chicken is cooked through.


5. Remove chicken from oil and set aside on paper towel, allowing to drain.


6. Save 2 tbsp of used oil. Add garlic. Allow garlic to brown and then add onion and green pepper. Cook through. Add green onion. Pour in sauce and bring to boil. Add cooked chicken and stir to coat.

Quick Pot Sticker Soup

Ingredients
* 1 tablespoon sesame oil
* 1 onion, chopped
* 2 cloves minced garlic
* 2 (32 ounce) cartons chicken broth
* 2 green onions, chopped
* 1 tablespoon sesame oil
* salt and pepper to taste
* 1 (15 ounce) package frozen pot stickers (any filling)
* 1 (12 ounce) package frozen stir-fry vegetables

*****We used fresh veggies instead of frozen and fresh made pot stickers from the grocery store instead of frozen. Also used hot sesame oil, which gave it a nice kick.

Directions

Heat 1 tablespoon of sesame oil in a large pot over medium heat. Stir in the chopped onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the chicken broth, green onions, and remaining sesame oil. Bring to a boil over high heat, and season to taste with salt and pepper.
Reduce the heat to medium, and add the frozen pot stickers and stir-fry vegetables. Cook until the pot stickers float, about 8 minutes.

Vietnamese Fresh Spring Rolls

Ingredients
* 2 ounces bean thread vermicelli
* 8 rice wrappers (8.5 inch diameter)
* cooked chicken, shredded
* 1 1/3 tablespoons chopped fresh Thai basil
* 3 tablespoons chopped fresh mint leaves
* mung bean sprouts
* carrots, matchsticks

Instructions
* Prepare vermicelli according to package
* Soak rice wrapper in warm water for 1 second
* Wrap ingredients in wet wrapper. Serve with sauce.

Sauce

Ingredients
* 1/2 cup peanut butter
* 1 tablespoon soy sauce
*2-4 cloves garlic, minced or chopped
* 1/4 cup water or chicken broth and rice wine
* 2 tablespoon brown sugar
* juice from half a lemon (can be less, depending on your tastes)

Instructions
* Combine all ingredients stirring over low to med heat.

Asiany Scallops

Ingredients
* 1/2 cup soy sauce
* Juice of 2 limes
* Juice of 1 lemon
* 2 tablespoons sugar
* 1 teaspoon fresh ginger, finely chopped
* 1 teaspoon sesame oil
* 1 lb large sea scallops
* peanut oil

Steps
* Place all ingredients except scallops in a glass or ceramic shallow bowl. Mix well and add scallops.
* Marinate 5 minutes each side at room temperature. If you marinate scallops too long, they'll get mushy.
* Transfer scallops to a plate and reserve marinade.
* Heat 1/2 teaspoon oil in a large saute pan over high heat until hot and almost smoking.
* Add scallops (cook in batches if necessary to keep from being too crowded) and saute quickly until seared brown and just cooked through - about 2 minutes a side.
* Remove from pan.
* Add marinade to pan and boil until reduced to about 1/3 cup, about 2 minutes.
* Drizzle scallops with sauce.

Italian Baked Fish

Ingredients

• 4 fish filets (salmon or tilapia)
  
• 2 tbs Adam's Reserve Rub
• 1/2 cup Cookwell & Company Italian and olive herb marinade
• 1/c cup greek yogurt
• 1/4 cup Japanese bread crumbs (Panko bread crumbs)

Directions

1. Heat oven to 450 F degrees.
2. Ina small mixing bowl, mix Cookwell & Company Italian and olive herb marinade with greek yogurt and rub.
   
3. Spread mixture over tilapia or salmon and cover with bread crumbs.
4. Place in oven and bake until golden brown about 15 minutes.
   

Asparagus with Gorgonzola & Roasted Walnuts

Ingredients

• 1 bunch fresh asparagus
• 2 tablespoons extra virgin olive oil
• kosher salt to taste
• 1/2 cup coarsely chopped walnuts
• 1/2 cup crumbled Gorgonzola cheese

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Rinse asparagus and snap off woody stem ends. Dry asparagus and arrange in a single layer in a shallow baking dish (a nonstick jelly-roll pan works well). Drizzle the olive oil over the asparagus and roll the spears to coat well. Sprinkle lightly with kosher salt.
3. Roast in oven for 7 to 14 minutes depending on the thickness of the spears (thin spears will take much less time than thick ones). When done, asparagus should still be crisp.
4. About 3 to 5 minutes before the asparagus are done, place chopped walnuts in a small pie tin and put into the oven alongside the asparagus. Watch so they don't burn!
5. Remove asparagus and walnuts from the oven. Divide asparagus among four luncheon plates. While asparagus are still hot, sprinkle them with the gorgonzola and the roasted walnuts.
6. Allow to cool slightly. Serve at room temperature for best flavor.

Nutritional Information

Amount Per Serving Calories: 257 | Total Fat: 22.7g | Cholesterol: 22mg

Basil Quinoa with Red Bell Pepper

Ingredients:

• 1 cup lightly packed fresh basil leaves
• 2 tablespoons freshly grated Parmesan cheese
• 2 tablespoons lemon juice
• 2 tablespoons extra-virgin olive oil
• 4 cloves garlic, minced (2 teaspoons minced)
• 2 cups cooked quinoa*
• 1 cup chopped red bell pepper
• 1/2 cup sliced green onions
• Kosher salt
• Freshly ground black pepper
• 1/4 cup shelled sunflower seeds

Preparation:

1. In a small saucepan, bring 2 cups water to boiling. In a small bowl, combine cold water and ice cubes to make an ice bath. Add the basil to the boiling water; stir once and drain immediately. Place basil in the ice bath to cool quickly. Gently squeeze out any excess water.
2. Place basil in a food processor. Add Parmesan cheese, lemon juice, olive oil, and garlic. Cover and process until nearly smooth.
3. In a medium bowl, stir together cooked quinoa, bell pepper, and green onions. Add basil mixture; stir to coat. Season to taste with kosher salt and black pepper. Sprinkle with sunflower seeds.

*Note: Look for quinoa at a health food store or in the grains section of a large supermarket. To make 2 cups cooked quinoa, in a fine strainer rinse 2/3 cup quinoa under cold running water; drain. In a small saucepan, combine 1 1/3 cups water, the quinoa, and 1/4 teaspoon kosher salt. Bring to boiling; reduce heat. Cover and simmer for 15 minutes. Let stand to cool slightly. Drain off any remaining liquid.

Yield:
8 servings

Nutritional Information:
Per serving: 123 calories, 7 g total fat, (1 g saturated fat), 1 mg cholesterol, 115 mg sodium, 13 g carbohydrates, 2 g fiber, 4 g protein.

Chinese New Year Dinner

Our Chinese New Year Menu:

Appetizer - Steamed Pork Buns

Main courses - Steamed Bass with Black Bean Sauce, Gyoza

Side dish - Bok Choy

Dessert - Mini Custard Pie

Appetizer and dessert were from the local Chinese food market. Clara pre-made the gyoza. Here's the fish recipe (Clara combined recipes she found, of course ;)):

Ingredients

• 1 striped bass, gutted (or any white fish)
• salt and pepper
• 2 tsp fermented black beans, rinsed and mashed
• 4 cloves garlic, minced
• 2" piece of fresh ginger root, julienned
• 2 tsp Shaoxing rice wine
• 2 tbsp soy sauce
• 3-4 scallions, chopped
• 1 tbsp canola oil, with 1 scallion chopped

Directions

• Clean and dry fish. Apply salt and pepper to the skin and insides. Let rest.
• Mix all ingredients except for the canola oil to and 1 scallion.
• Place the fish on foil. Pour sauce on fish; be sure to put some on the insides and beneath the fish.
• Steam fish for 10-15 minutes.
• After fish is cooked, heat oil until smoking. Cook 1 scallion in oil. Put cooked oil and scallion on top of fish.