Half-moon Salad

Recipe: Half-moon Salad
From: Cuisine At Home; Weeknight Menus 2006
Total Time: 10 minutes
Serves: 4 as a topping to "Asian Pork Sandwich"
Nutrition: per cup: 33 cal, 0g fat, 7g carbs, 496mg sodium, 2g fiber, 2g protein

Ingredients:

1/4 cup rice vinegar
1 Tbs sugar
1 tsp salt
1 cup cucumber, seeded, thinly sliced into half moons (see photo below)
3/4 cup bean spouts
1/4 cup torn fresh cilantro leaves
1/4 cup torn fresh basil leaves
1 jalapeno, seeded, chopped
4 cups spring mix lettuce greens

Directions:

1. Whisk vinegar, sugar, and salt together until sugar is dissolved.
2. Cut cucumber into half moons by cutting cucumber in half length-wise. Then remove the seeds with a spoon. Lay seeded cucumber, flat-side down on cutting board and slice.
3. Toss vinegar mixture with cucumber, sprouts, herb leaves, and jalapeno; set aside.
4. Add greens just before assembling sandwich so that they stay crisp.

Asian Pork Sandwich

Recipe: Asian Pork Sandwich
From: Cuisine at Home; Weeknight Menus 2006
Total Time: 45 minutes
Serves 4 - with "Half-moon Salad"
Nutrition: 554 cal, 37g fat; 27g carbs; 1g fiber; 30g protein

Ingredients:
1/4 cup hoisin sauce
2 Tbs honey
1 Tbs ketchup
1 Tbs chili garlic sauce
1 Tbs rice vinegar
1 Tbs vegetable oil
1 lb. ground pork
1 Tbs fresh giner, minced
1/2 cup scallions, chopped
4 slices of french baguette, 1" - thick
4 tsp unsalted butter
4 tsp mayonnaise, divided
1/2 lb deli ham, thinly sliced, divided
Half-moon Salad (see recipe in this blog)

Directions:

1. Preheat Oven to 450 degrees
2. Combine hoisin, honey, ketchup, chili garlic sauce, and vinegar in a bowl; set aside.
3. Saute pork and ginger in a saute pan over medium-high heat for 5-7 minutes, until cooked. Drain, return to pan, stir in hoisin mixture and scallions. Season with salt and pepper as desired.
4. Coat each baguette slice with butter and place on a baking sheet, toast 5 minutes in oven. Cool.
5. Top baguette with mayonnaise, ham, ground pork mixture, and finish with half-moon salad.

  

Brothy Asian Greens

Brothy Asian Greens

From: Cuisine at Home, Issue No. 73
Makes: 4 cups
Total Time: 25 minutes
Nutrition: Per 1 cup serving- 127 calories; 1g fat (0 sat); 0 mg chol; 22g carbs; 629mg sodium; 3g fiber; 8g protein.

Ingredients:

• 2 1/2 cups low-sodium chicken broth (OR Vegetable Broth)
• 1/4 cup dry sherry
• 1/4 cup low sodium soy sauce
• 2 tbs sugar
• 2 tbs minced fresh ginger
• 2 oz whole wheat spaghetti
• 4 oz shiitake mushrooms, stemmed and sliced (substitute or add soy beens or white beans)
• 4 cups assorted Asian greens (Bok choy, mustard greens, Napa cabbage)
• 1/4 cup sliced scallions

Instructions:

1. Bring large pot of salted water to boil for spaghetti.
2. Combine broth, sherry, soy sauce, sugar, and ginger in a saucepan. Cover and simmer over medium heat for 5 minutes.
3. Boil spaghetti in water according to package directions until al dente; DO NOT over cook. Drain and set aside.
4. Add mushrooms to broth mixture; simmer until tender, about 5 minutes. Stir in greens and spaghetti. Divide spaghetti, vegetables and broth between 4 bowls. Garnish with scallions.