Recipes Included On This Page Thai Chicken Satay with Spicy Peanut Sauce Thai Pork Dumpling Soup Thod Man Pla - Fried Fish Cakes Tofu Burgers Tofu Stuffed Eggplant Tofu, Rice & Veggies Tomato and Garlic Sauce Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Thai Chicken Satay with Spicy Peanut Sauce Recipe By : EatingWell Diabetes Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-06 Jun 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons lime juice 3 tablespoons canola oil 2 teaspoons reduced-sodium soy sauce 2 teaspoons fish sauce -- (see Ingredient note) 1/2 teaspoon crushed red pepper 1 pound chicken tenders Spicy Peanut Sauce (recipe follows) 1. To marinate chicken: Whisk lime juice, oil, soy sauce, fish sauce and crushed red pepper in a shallow baking dish until combined; add chicken and turn to coat. Let marinate in the refrigerator for 15 minutes. 2. Preheat grill to high. 3. To grill chicken and serve: Thread each chicken tender onto a wooden skewer (see Tip). Grill the chicken skewers until cooked through and no longer pink in the middle, about 3 minutes per side. Serve warm or chilled with Spicy Peanut Sauce for dipping. Makes 4 servings Active Time: 30 minutes. Total Time: 35 minutes. Ease of Preparation: Easy Source : EatingWell Diabetes Cookbook Formatted by Chupa Babi in MC: 04.04.07 TIP : To prevent wooden skewers from burning on the grill, wrap the exposed portion in foil before grilling. (Contrary to popular wisdom, soaking them in water doesn't prevent them from burning.) Ingredient note: Fish sauce is a pungent Southeast Asian sauce made from salted, fermented fish. You can find it in the Asian section of large supermarkets and in Asian specialty markets. MAKE AHEAD TIP: The peanut sauce will keep, covered, in the refrigerator for up to 2 days. Equipment : 12 wooden skewers (see Tip) Satay is Southeast Asian street food—strips of spiced meat, threaded on skewers and sold at carts all over the region. Although it's served with all sorts of condiments, peanut sauce has become the Western favorite. And why not? It's spicy, sweet, salty and the perfect match to the chicken strips. Contributed to the FareShare Gazette by Chupa; 5 June 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 213 Calories; 11g Fat (47.8% calories from fat); 25g Protein; 3g Carbohydrate; trace Dietary Fiber; 57mg Cholesterol; 299mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Thai Pork Dumpling Soup Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Volume 10-06 Jun 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----CILANTRO PASTE----- 1/2 bunch fresh cilantro -- stems removed 1/2 tablespoon palm sugar -- or brown sugar 1/2 tablespoon freshly grated ginger 1 teaspoon cracked black pepper 1 teaspoon pureed garlic 1 tablespoon fish sauce -----SOUP----- 1 ounce cellophane noodles -- or bean threads 1/4 pound fresh black fungus -- (wood ear or 2 ounces dried black fungus -- (wood ear mushrooms) 10 ounces ground pork -- or chicken, turkey or shrimp 1 tablespoon fish sauce 1 teaspoon pureed garlic 1 tablespoon cornstarch 10 cup chicken stock -- or canned broth 1 freshly ground black pepper -- to taste 1 fish sauce -- to taste 1 bunch scallions -- thinly sliced 1/2 bunch cilantro -- leaves only To make cilantro paste, puree all ingredients in a mortar and pestle, or blender, until a fine paste is formed. You can also do this by hand by first chopping all ingredients, except fish sauce, together on a board to form a paste. Then mix with fish sauce in a small bowl. Set aside. Follow directions on packages for reconstituting cellophane noodles and dried mushrooms, if necessary. Noodles usually need to soak in warm water for about 15 minutes; mushrooms about 30 minutes. While ingredients are soaking, make dumplings by combining ground pork, fish sauce, garlic, and cornstarch in a bowl. With your hands, form small meatballs, about the size of hazelnuts. Set aside. When noodles and mushrooms are finished soaking, drain. Remove and discard the tough stems and slice mushrooms into julienne strips. Cut noodles into 2 by 3 inch lengths. Place all ingredients near stove and bring chicken stock to a boil in a large stockpot. Reduce heat to a simmer and add pork balls, mushrooms and noodles. Cook, uncovered, until pork is done, about 10 minutes. Stir in paste and adjust seasonings with pepper and fish sauce. Ladle into serving bowls, sprinkle with sliced scallions and cilantro leaves and serve immediately. Yield : 10 servings Tamales World Tour Show #WT1A07 Contributed to the FareShare Gazette by Jim; 1 June 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 126 Calories; 7g Fat (57.0% calories from fat); 6g Protein; 6g Carbohydrate; trace Dietary Fiber; 21mg Cholesterol; 2164mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Thod Man Pla - Fried Fish Cakes Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 10-06 Jun 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 500 grams white fish meat -- minced 1 egg 1/2 cup string beans -- finely sliced 3 tablespoons kaffir lime leaves -- finely chopped 1 teaspoon palm sugar -- or sugar 1 teaspoon salt 1 tablespoon cruang gaeng ped -- (red curry paste) 3 cups cooking oil for frying Place all the ingredients in a large bowl, mix well and knead until it sticks together . Then shape the mixture into small patties about 3 cm in diameter (just over an inch) and deep fry in vegetable oil until golden brown. Contributed to the FareShare Gazette by Jim; 9 June 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tofu Burgers Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-06 Jun 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound firm tofu -- mashed 1/2 cup rolled oats 1 slice whole wheat bread -- crumbled 1/2 cup chopped onion 1 1/2 tablespoons fresh chopped parsley 3 tablespoons soy sauce 1/2 teaspoon basil 1/2 teaspoon oregano 1/2 teaspoon cumin 1 teaspoon garlic powder Mix all ingredients by hand and knead until mixture holds together. Form into 6 to 8 patties and fry in a non stick skillet lightly oil sprayed. Serve on a bun with lettuce, tomato and red onion. Mixture can be made and stored in refrigerator for up to a week. Yields 6 servings. From Joan's Files Contributed to the FareShare Gazette by Joan; 13 June 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 108 Calories; 4g Fat (31.7% calories from fat); 8g Protein; 11g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 546mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat. * Exported from MasterCook * Tofu Stuffed Eggplant Recipe By : Vegetarian Journal, Jul/Aug 1995 Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-06 Jun 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 eggplants -- (1.5 pounds each) 1 tablespoon olive oil 1/2 pound firm tofu; mashed 1/2 cup mixed vegetables -- finely chopped 1/3 cup fresh pine nuts 3 cups cooked brown rice Wash the eggplants and trim off the tops and bottoms. Cut the eggplants in half lengthwise, then remove and discard the seed sacks. Scoop out the eggplant flesh leaving 1/4 -inch shell and save the skin my floating them in cold water. Chop the eggplant flesh. Heat the olive oil in a large skillet. When hot, add the chopped eggplant, mashed tofu, vegetables and pine nuts. Sauté until everything is tender. Then add the hot mixture to the rice in a bowl and mix well. Preheat oven to 350 degrees F. Take out the eggplant skins and fill them with the mixture. Bake stuffed eggplant for 30 minutes in a 350-degree F. oven. Source : Vegetarian Journal, Jul/Aug 1995 Yields 6 servings Contributed to the FareShare Gazette by Joan; 14 June 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 196 Calories; 4g Fat (15.5% calories from fat); 5g Protein; 38g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 54mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 Vegetable; 1/2 Fat. * Exported from MasterCook * Tofu, Rice & Veggies Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 10-06 Jun 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup white basmati rice [do not use instant rice] 1 1/2 cups water 2 tablespoons liquid aminos -- tamari or low-sodium soy 1/2 pound low-fat firm tofu [not the silken type] Canola oil for frying 1/4 cup liquid aminos -- tamari or low-sodium soy 2 tablespoons red wine vinegar 1 can sliced water chestnuts -- (small can) 1/2 cup sliced mushrooms 1/2 cup chopped red pepper 1/2 cup broccoli florets 1 handful snow pea pods [cut off tops & tails) 8 ounces baby corn -- (1 can) This is a recipe I have been working on perfecting for about a year. It is a very flexible recipe; try different veggies or change the flavor of your marinade by using different vinegars or seasonings. Boil water. Rinse rice and add to boiling water. Stir only once. Leave to boil uncovered for 3 minutes, then cover and turn down to simmer for 25 minutes. When 25 minutes is up, leave covered and remove from heat. Let sit for 20 minutes. Do not stir the rice during this time or it may become sticky. Drain tofu. I like to wrap it in a dish towel and place a cutting board and 2 or 3 heavy cookbooks on top. Drain for 15 minutes. (While the tofu is draining, begin to cut your vegetables.) Preheat the canola oil; pour oil 1/4- to 1/2-inch deep in frying pan. Cut the tofu into 1-inch cubes and dip each into a mixture of red wine vinegar and soy sauce. Save the leftover marinade to stir fry the veggies. Carefully place the tofu cubes into the preheated oil. Fry uncovered for about 10 minutes, turning occasionally. (Cut the remaining veggies while you wait.) The tofu should be crisp and golden brown when fully cooked. Drain the tofu cubes on a dish towel. Pour the oil out of the pan, leaving a light coating. Add the rice and 2 tablespoons soy sauce to the pan. Fry for 3 to 5 minutes, stirring continuously. Pour remaining marinade into wok; bring to medium high heat and add water chestnuts. After 2 minutes add all other veggies. Stir fry until peppers and broccoli are tender. Serve veggies, tofu and remaining marinade over fried rice. Yum! Posted to Recipelu 4-15-98 Contributed to the FareShare Gazette by Jim; 29 June 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 101 Calories; trace Fat (2.1% calories from fat); 9g Protein; 17g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 52mg Sodium. Exchanges: 4 Vegetable; 0 Other Carbohydrates. * Exported from MasterCook * Tomato and Garlic Sauce Recipe By : 8 Mix and Match Pan Sauces by Sara Quessenberry Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-06 Jun 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 2 garlic cloves -- sliced 2 pints grape tomatoes -- halved 8 fresh thyme sprigs -- leaves only 1/2 teaspoon kosher salt 1/4 teaspoon black pepper Heat the oil in a large skillet or saucepan over low heat. Add the garlic and cook for 1 minute. Add the tomatoes, thyme, salt and pepper. Cook until the tomatoes begin to burst, 3 to 5 minutes. Remove from heat. Serve hot, warm or at room temperature. Makes 4 servings Source : 8 Mix and Match Pan Sauces by Sara Quessenberry; Real Simple, October 2006. Formatted by Chupa Babi in MC: 11.11.06. Contributed to the FareShare Gazette by Chupa; 12 June 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 62 Calories; 7g Fat (95.7% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 235mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 1 1/2 Fat.

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