- 3 pounds chicken wings (about 20)
- 1/4 cup Tamari sauce
- 3 garlic cloves. minced
- 1/4 cup fresh lemon juice
- 2 tablespoons sugar
- 1 tablespoon minced peeled fresh ginger
Preheat oven to 450°F with rack in upper third.
Cut wings at all joints, reserving wing tips for another use. Toss wings in a bowl with 1 teaspoon fine salt. Oil a large foil lined four-sided baking sheet and spread wings in one layer. Bake until golden and cooked through about 35 minutes.
While wings are baking, stir together soy sauce, garlic, lemon juice, sugar and ginger in a small saucepan and simmer 3 minutes.
Transfer cooked wing to a bowl and toss with sauce.
Read more: http://main.kitchendaily.com/recipe/soy-garlic-chicken-wings-142846/#ixzz2M5BtyzDf
Original recipe makes 4 servings
1 (16 ounce) package firm tofu, cut into 6 slices
1/2 cup chicken broth
1 tablespoon cornstarch
2 tablespoons soy sauce
1 tablespoon oyster sauce
2 teaspoons chili garlic sauce
2 tablespoons vegetable oil
2 boneless pork loin chops, cut into bite sized pieces
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
2 cups cooked brown rice
1/3 cup chopped green onions
Place tofu slices on several layers of paper towels, cover with additional paper towels, and place a dinner plate on top. Let stand 30 minutes. Then cut tofu into 1/2 inch cubes.
In a small bowl, whisk together broth, cornstarch, soy sauce, oyster sauce, and chili garlic sauce.
Warm oil in a large skillet over medium-high heat. Stir in pork, and cook 2 minutes, stirring constantly. Stir in ginger and garlic. Then stir in tofu, and cook until golden, about 4 minutes.
Stir in broth mixture, bring to a boil; simmer until mixture thickens, about 1 minute. Remove from heat. Serve over cooked rice garnished with green onions and cashews.
An absolutely delicious soup! I did use half-n-half instead of whipping cream and it was still wonderful.
- 3 lbs yams , peeled and cut into 1 inch cubes
- 1 tablespoon olive oil, plus another 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon fresh coarse ground black pepper
- 1/4 teaspoon cayenne pepper
- 1 cup onion, chopped
- 2 garlic cloves, minced
- 6 cups chicken broth
- 1 cup whipping cream
grease a baking sheet. Preheat oven to 375°F.
combine yam, 1 tbsp oil, cumin, salt, pepper and cayenne pepper on prepared baking sheet.
(I mixed everything together in a ziploc bag then put on baking sheet).
Roast in Pre-heated oven, stirring occasionally, for about 50 minute or until softened and lightly browned.
Heat extra oil in a large pot or dutch oven over med-high heat.
Add onion and cook, stirring occasionally, for about 10 minute or until onion is softened and browned. (browning the onion helps to give the soup its flavour).
Add garlic and cook for about 2 minutes until fragrant.
Add roasted yams and broth and stir. Process in a blender in 3 to 4 batches until smooth. (I used a hand held blender and pureed directly in the pot).
Return mixture to same pot and bring to a boil, then reduce to med-low.
Add cream and stir until well combined and hot. season with extra salt and pepper if desired.
TIP: Soup can be made 1-3 days ahead and stored in a sealed container in the refrigerator.
To reheat, place in a large pot or dutch oven and stir over med. heat until hot.
Read more: http://www.food.com/recipe/creamy-roasted-yam-soup-335351#ixzz1h8vjORp8
- 2 heads of garlic, halved crosswise
- 1 teaspoon olive oil
- 1/4 cup (1/2 stick) butter
- 3 cups chopped onions
- 3/4 cup chopped carrots
- 1/2 cup chopped celery
- 4 pounds butternut squash, peeled, seeded, cut into 1-inch pieces
- 6 cups canned low-salt chicken broth
- 3 tablespoons chopped fresh sage
1/2 cup plus 1 tablespoon whipping cream
Preheat oven to 350°F. Rub cut surfaces of garlic with oil. Put halves back together to reassemble heads. Wrap each tightly in foil; bake until tender, about 40 minutes. Cool garlic in foil.
Melt butter in heavy large pot over medium heat. Add onions, carrots and celery; sauté until onions are beginning to soften, about 5 minutes. Add squash, broth and 2 tablespoons sage. Bring to boil. Reduce heat; simmer uncovered until squash is tender, about 25 minutes.
Meanwhile, unwrap garlic. Squeeze from skin into small bowl. Discard skin. Mash garlic with fork until smooth.
Stir garlic into soup. Working in batches, purée soup in blender until smooth. Return to pot. (Can be made 1 day ahead. Refrigerate uncovered until cold. Cover and keep refrigerated. Bring to simmer before continuing.) Stir in 1/2 cup cream. Season to taste with salt and pepper. Transfer soup to tureen. Drizzle with remaining 1 tablespoon cream.
Sprinkle with remaining 1 tablespoon sage.
Based on recipes by Nancy Walker, Veg4Health.com and Marie at AllRecipes.com.
1 medium onion, chopped
2 carrots, diced
2 stalks celery, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1 bay leaf
1 teaspoon dried basil
1 tspn cumin
½ tspn chili powder
1 (14.5 ounce) can diced tomatoes
2 C dried lentils (about 1 lb)
½ C brown rice
2 tablespoons vinegar
5 ½ C vegetable broth
1 C frozen chopped spinach
½ C raisins
Rinse and drain lentils and rice
Sauté onion, celery, and carrots in a small amount of water until tender
Stir in garlic and spices
Add all remaining ingredients, except raisins, to your slow cooker and cook on low for 6-8 hours or on high for 2-4. (You can also cook this on your stove top – just bring to a boil, reduce heat and simmer for 35 minutes.)
Add raisins and let simmer for another 5-10 minutes.
Serve and enjoy!
This recipe from Gourmet magazine is published on Epicurious.com. It is obviously not one of the weight-loss recipes, but I thought it was a wonderful concept. I will be modifying it to reduce the calories using the techniques from FatFreeVegan which eliminate the cheese and the oil.
Remarks from the recipe originator – “Mix fresh pesto with yogurt, and the pesto will not turn brown over time as it ordinarily does. I have kept leftover pesto mixed with yogurt in the refrigerator for several days with no discernible change in color or flavor. The proportion can vary — as little as one part yogurt to eight parts pesto, or as much as you like for flavor.”
- 2 garlic cloves
- 1/2 teaspoon salt
- 2 cups packed fresh basil leaves
- 1/2 cup walnuts
- 1/3 cup freshly grated Parmesan
- 1/2 cup extra-virgin olive oil
- 1/4 cup plain yogurt
Mince garlic and mash to a paste with salt. In a food processor purée garlic paste, basil, walnuts, Parmesan, and oil until smooth. Add yogurt and combine well. Pesto keeps, its surface covered with plastic wrap, chilled, 5 days.