Chinese Chicken & Noodle Salad

1 3 oz. package of baked ramen-noodle soup mix            ¼ cup slivered almonds

1 tablespoon sesame seeds                                                              1-2 tablespoons oil

1 pound, skinless chicken breasts                                        3 ¼ inch slices of fresh ginger

½ teaspoon salt                                                           3 tablespoons orange juice

3 tablespoons cider vinegar                               5 teaspoons soy sauce

5 teaspoons sugar                                                       ¾ teaspoons sesame oil

2 cup torn or shredded lettuce                              1 shredded carrot

3 chopped scallions

Preheat the oven to 350 degrees. Discard the seasoning package from the ramen soup mix. Crumble the noodles onto a large rimmed baking sheet. Add the almonds, sesame seed and the oil; toss to coat. Bake for 10 minutes. Stir and then bake another 5 minutes or so until the noodles are golden brown.

Meanwhile poach the chicken in a pan with enough water to cover the chicken. Add the ginger slices and the salt and bring to a boil. Cover and reduce the heat to low and simmer until the chicken is no longer pink in the center about 10 - 15 minutes. Transfer the chicken to a cutting board to cool. Discard the poaching liquid. When the chicken is cool enough to handle, shred it into bite-sized pieces with a fork.

Combine the orange juice, vinegar, soy sauce, sugar and sesame oil in a small jar with a tight fitting lid and shake until the sugar has dissolved.

Just before serving combine the shredded chicken, lettuce, carrot and scallions in a large bowl. Add the toasted noodles and the dressing and mix well.

This recipe was adapted from Eating Well.

February 22 2010 | Recipes | No Comments »

Mixed Greens Salad with Herb Vinaigrette

½ clove of garlic and a pinch of salt

2 to 3 cups of mixed lettuce, beet greens and /or spinach

Sliced radishes

Sliced scallions

2 hard cooked eggs, peeled and chopped

Feta cheese

Season a wooden salad bowl by rubbing it with the clove of garlic and the salt. Chop the garlic to use in the vinaigrette. Toss the mixed greens with the vinaigrette and garnish with the radishes, scallions, eggs and feta cheese.

Herb Vinaigrette

¼ cup olive oil                                            2 tablespoons red wine vinegar

½ clove of chopped garlic                           2 tablespoons chopped parsley

2 tablespoons chopped oregano                      1 tablespoon plain yogurt

1 teaspoon Dijon mustard                                    1 teaspoon prepared horseradish

1 teaspoon sugar                                      ½ teaspoon salt

Puree in a blender until smooth. Cover and refrigerate for up to 3 days.

This recipe was adapted from March/April issue of Eating Well.

February 22 2010 | Recipes | No Comments »

Grilled Scallions with Sesame Oil

Scallions

Toasted sesame oil

Salt & black pepper

Preheat the broiler or lightly oiled the grill to medium-high heat.  Trim the scallion greens to 5 inches and cut each one in half lengthwise.  You will need two to four scallions per person.  Arrange the scallions on a shallow baking sheet or on a piece of aluminum foil.  Pour a little sesame oil into a small bowl.  Using a pastry brush, completely coat the scallions with a thin layer of oil and season with salt and pepper.  Place the scallions under the broiler or on the grill and cook until they a golden brown on all sides, 3-5 minutes.

February 06 2010 | Recipes | No Comments »