Monday, February 22, 2010

Thai-Style Curried Chicken Soup

Thai-Style Curried Chicken Soup
Servings: 6
Weight Watchers Points: 8 per serving

1 Tbsp. Canola oil
1 Tbsp. Thai red curry paste
3 c. chicken broth
2 c. light coconut milk
1 c. regular coconut milk
1 large lemongrass stalk, trimmed and cut into 1/2-inch pieces
1 tsp. fresh ginger, minced
2 Thai chilies, seeded and chopped
3 Tbsp. fresh lime juice
2 Tbsp. fish sauce
1 boneless, skinless chicken breast, cut into thin strips
1/2 lb. fresh white mushrooms, thinly sliced
1/4 c. fresh basil leaves, julienned, plus some for garnish

Warm the oil in a soup pot over medium heat. Add the curry paste and cook, stirring, until fragrant, about 1 minute. Add the broth, coconut milks, lemongrass, ginger, chilies to taste, lime juice and fish sauce and bring to a simmer. Stir well and simmer until fragrant, about 5 minutes.

Add the chicken strips and cook until just opaque throughout, about 2 minutes. If desired, test a piece of chicken to make sure it's fully cooked. Add the mushrooms and sliced basil and cook until the mushrooms are softened, about 2 minutes longer.

Ladle the soup into bowls and garnish with additional basil. Serve at once.

NOTES: We haven't tried this recipe yet.

Singapore Chow Mai Fun

Singapore Chow Mai Fun
Servings: 4
Weight Watchers Points: 5 per serving

5 ounces mai fun (rice sticks or rice noodles)
1/2 c. chicken broth
3 Tbsp. soy sauce
1 Tbsp. rice vinegar
3/4 tsp. chili-garlic sauce
1 tsp. sugar
6 ounces lean ground pork
1 onion, chopped
3 garlic cloves, minced
2 Tbsp. curry powder
1 red bell pepper, finely chopped

Bring a large pot of water to a boil. Remove from heat; add the mai fun and soak until softened, about 5-6 minutes. Drain and set aside.

Combine the broth, soy sauce, vinegar, chili-garlic sauce and sugar in a small bowl and set aside.

Spray a wok with cooking spray and set over medium-high heat. Add the pork and stir-fry until just cooked through, about 3 minutes. Add the onion, garlic and curry powder. Stir-fry until softened and fragrant, about 3 minutes. Add the bell pepper and stir-fry until crisp-tender, about 2 minutes. Add the broth mixture and cook, stirring constantly, until the mixture boils and thickens, about 1 minute. Add the noodles and cook until heated through, about 1 minute.

NOTES: This dish tasted just like something you'd get from a good Chinese Restaurant. The ground pork is so juicy and different from the normal ingredients we usually use. The noodles are so good in this, too - a nice change from rice. Be careful not to add too much heat or it will become overwhelming.

Monday, February 8, 2010

Lemon-berry Pudding Cake

Lemon-berry Pudding Cake
Servings: 6
Weight Watchers Points: 4 per serving

1/4 c. all-purpose flour
2/3 c. granulated sugar
1/8 tsp. salt
1/8 tsp. ground nutmeg
1 c. low-fat buttermilk
1 tsp. grated lemon zest
1/4 c. fresh lemon juice
2 large egg yolks
3 large egg whites
1/4 c. granulated sugar
1 1/2 c. berries - blackberries, raspberries, blueberries, etc.
Cooking spray

Preheat oven to 350°.

Lightly spoon the flour into a dry measuring cup, and level with a knife. Combine the flour, 2/3 cup granulated sugar, salt, and nutmeg in a large bowl; add the buttermilk, lemon rind, lemon juice, butter, and egg yolks, stirring with a whisk until the mixture is smooth.

Beat egg whites with a mixer at high speed until foamy. Add 1/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into the buttermilk mixture; gently fold in remaining egg white mixture. Fold in berries.

Pour the batter into an 4- to 5-cup souffle dish, or 8-inch baking dish coated with cooking spray. Place in a larger baking pan; add hot water to larger pan to depth of 1 inch. Bake at 350° for 40 minutes or until the cake springs back when touched lightly in center. Serve warm.

NOTES: This dessert was such a welcome departure from the cold drab of winter - the colors are bright and lovely, the lemon is so delicious and the blackberries were plump and juicy. Delightful! It was even good as leftovers the next day - the lemon flavor was more intense, but I like that.