TitlePending
07-28-2003, 11:23 PM
The weather in the Pacific Northwest has been hot and dry for waaaaaay tooooo long! And not being used to the heat I find that we are not as hungry and I don't want to slave over a hot stove. The Unfried Rice and Soba salads are excellent and relatively new for me; I made modifications, but no major ingredient changes. The Romaine is an old one and certainly is not "light" by any stretch.
I don't have MasterCook so these are just in a Word format.
UNFRIED RICE SALAD
Sunset Magazine
Main Dish Salad
Prep & Cook Time: 35 min
4 Servings
Notes: This salad is a simplified, lightened version of Richard Wong’s original. Make your own seasoning sauce as directed here or, for a shortcut, use a purchased sauce such as his Chinablue Sesame Soy Sauce.
2C fat-skimmed chicken broth
2C long-grain white rice
8oz fat-trimmed boned pork loin or sirloin
1/4C sesame-soy sauce [recipe follows]
2 Roma tomatoes (8oz total)
4 Green onions (each 10 in. long)
2C Frozen petite peas
1 Large egg
1/2t Salad Oil
1qt. Finely shredded cabbage (6oz; also called angel hair coleslaw mix)
Soy sauce or salt (optional)
In a 2-1/2 to 3-quart pan over high heat, bring broth, 1-1/3C water, and rice to a boil. Reduce heat to medium-high and cook, uncovered, until most of the liquid is absorbed, 7 to 10 minutes. Turn heat to low, cover, and cook until rice is tender to bite, 10 to 15 minutes longer.
Meanwhile, rinse pork and pat dry; cut into ½-inch chunks. In a small bowl, mix pork and 2T sesam-soy sauce. Rinse and core tomatoes and cut into ½-inch cubes. Rinse green onions and thinly slice (including green tops).
When rice is done, scoop into a large bowl. Add frozen peas and mix gently. Let cool slightly, about 5-minutes.
In a small bowl, with a fork, beat egg lightly. Pour oil into a 10- to 12-inch nonstick frying pan over high heat; tilt pan to coat. Add egg; tilt pan to spread thinly. When egg appears almost set, in 20 to 30 seconds, slide it onto rice; return pan to high heat. With a wide spatual, break egg into 1/2-inch pieces.
Add pork mixture to pan; stir until meat is no longer pink in the center (cut to test), 2 to 3 minutes; add to rice. Add tomatoes, onions, and remaining 2T sesame-soy sauce to rice; mix gently.
Spread cabbage over the bottom of a large, shallow serving bowl; mound rice mixture on top. Add soy sauce to taste.
Sesame-Soy Sauce: In a small bowl, mix 3 tablespoons soy sauce, 1tablespoon sherry, 2 teaspoons Asian (toasted) sesame oil, 1 teaspoon sugar, and 1 teaspoon minced fresh ginger. Makes 1/4-cup.
Perservieng: 589 cal., 13% (77 cal.) from fat; 31g protein; 8.6 g fat (2.1 g sat.); 94 g carbo (8.5 g fiber); 1,000 mg sodium; 87 mg chol.
SOBA SALAD
Sunset Healthy Heart Cookbook
Page 106
Preparation Time: 10 minutes
Cooking Time: 15 Minutes
Servings: 6
Notes: Tangy, hot, and sweet, this easy-to-make salad is a good companion for barbecued chicken. Buckwheat noodles are seasoned with lime, red pepper, garlic, and sesame oil, tossed with grated carrot and chopped peanuts, and served cool. You can make the salad a day ahead; it keeps well in the refrigerator.
6oz Dried soba (buckwheat noodles)
1/4C Distilled white wine (I use rice vinegar for salads)
2T Lime juice
2T Sugar
2T Asian sesame oil
1 Clove garlic, minced or pressed
1/4 to 1/2 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1/2C Chopped cilantro
1 medium-sized carrot, grated
1/4 to 1/2 Cup chopped roasted salted peanuts
In a 3- to 4-quart pan, bring about 8C water to a boil over high heat; stir ion noodles and cook, uncovered, until just ender to bite (8 to 10 minutes). Or cook noodles according to package directions. Drain, rinse with cold water, and drain again. Set aside.
In a large bowl, combine vinegar, line juice, sugar, oil, garlic, red pepper flakes, and salt; stir until sugar is dissolved.
To dressing, add cooled noodles, cilantro, carrot, and peanuts. Mix gently but thoroughly. If made ahead, cover and refrigerate for up to one day.
Per serving: 188 calories (28% calories from fat), 6 g total fat, 1 g saturated fat, 0 mg cholesterol, 401 mg sodium, 30 g carbohydrates, 2 g fiver, 6 g protein, 21 mg calcium, 1 mg iron
ROMAINE WITH EGG MUSTARD DRESSING
(Stanley & Seafort's Recipe)
3 Hard Cooked Eggs
1-1/3t Yellow Mustard
3T Cider Vinegar
3T Sugar
16 oz. Romaine Greens
4 Slices Torn Cooked Bacon
2 Chopped Green Onion
1/3C Warm Bacon Drippings
Separate hard cooked eggs into whites and yolks. Chop whites. Mix yolks with mustard, vinegar and sugar until smooth.
Combine romaine in a salad bowl and toss with egg dressing, then lightly mix in the warm bacon drippings. Sprinkle top of salad with egg whites, bacon pieces and green onions. Makes 4 servings.
Hope someone tries and enjoys!
Linda~
One year, five months, two weeks, 12 hours, 5 minutes and 46 seconds. 18532 cigarettes not smoked, saving $5,272.12. Life saved: 9 weeks, 1 day, 8 hours, 20 minutes.
I don't have MasterCook so these are just in a Word format.
UNFRIED RICE SALAD
Sunset Magazine
Main Dish Salad
Prep & Cook Time: 35 min
4 Servings
Notes: This salad is a simplified, lightened version of Richard Wong’s original. Make your own seasoning sauce as directed here or, for a shortcut, use a purchased sauce such as his Chinablue Sesame Soy Sauce.
2C fat-skimmed chicken broth
2C long-grain white rice
8oz fat-trimmed boned pork loin or sirloin
1/4C sesame-soy sauce [recipe follows]
2 Roma tomatoes (8oz total)
4 Green onions (each 10 in. long)
2C Frozen petite peas
1 Large egg
1/2t Salad Oil
1qt. Finely shredded cabbage (6oz; also called angel hair coleslaw mix)
Soy sauce or salt (optional)
In a 2-1/2 to 3-quart pan over high heat, bring broth, 1-1/3C water, and rice to a boil. Reduce heat to medium-high and cook, uncovered, until most of the liquid is absorbed, 7 to 10 minutes. Turn heat to low, cover, and cook until rice is tender to bite, 10 to 15 minutes longer.
Meanwhile, rinse pork and pat dry; cut into ½-inch chunks. In a small bowl, mix pork and 2T sesam-soy sauce. Rinse and core tomatoes and cut into ½-inch cubes. Rinse green onions and thinly slice (including green tops).
When rice is done, scoop into a large bowl. Add frozen peas and mix gently. Let cool slightly, about 5-minutes.
In a small bowl, with a fork, beat egg lightly. Pour oil into a 10- to 12-inch nonstick frying pan over high heat; tilt pan to coat. Add egg; tilt pan to spread thinly. When egg appears almost set, in 20 to 30 seconds, slide it onto rice; return pan to high heat. With a wide spatual, break egg into 1/2-inch pieces.
Add pork mixture to pan; stir until meat is no longer pink in the center (cut to test), 2 to 3 minutes; add to rice. Add tomatoes, onions, and remaining 2T sesame-soy sauce to rice; mix gently.
Spread cabbage over the bottom of a large, shallow serving bowl; mound rice mixture on top. Add soy sauce to taste.
Sesame-Soy Sauce: In a small bowl, mix 3 tablespoons soy sauce, 1tablespoon sherry, 2 teaspoons Asian (toasted) sesame oil, 1 teaspoon sugar, and 1 teaspoon minced fresh ginger. Makes 1/4-cup.
Perservieng: 589 cal., 13% (77 cal.) from fat; 31g protein; 8.6 g fat (2.1 g sat.); 94 g carbo (8.5 g fiber); 1,000 mg sodium; 87 mg chol.
SOBA SALAD
Sunset Healthy Heart Cookbook
Page 106
Preparation Time: 10 minutes
Cooking Time: 15 Minutes
Servings: 6
Notes: Tangy, hot, and sweet, this easy-to-make salad is a good companion for barbecued chicken. Buckwheat noodles are seasoned with lime, red pepper, garlic, and sesame oil, tossed with grated carrot and chopped peanuts, and served cool. You can make the salad a day ahead; it keeps well in the refrigerator.
6oz Dried soba (buckwheat noodles)
1/4C Distilled white wine (I use rice vinegar for salads)
2T Lime juice
2T Sugar
2T Asian sesame oil
1 Clove garlic, minced or pressed
1/4 to 1/2 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1/2C Chopped cilantro
1 medium-sized carrot, grated
1/4 to 1/2 Cup chopped roasted salted peanuts
In a 3- to 4-quart pan, bring about 8C water to a boil over high heat; stir ion noodles and cook, uncovered, until just ender to bite (8 to 10 minutes). Or cook noodles according to package directions. Drain, rinse with cold water, and drain again. Set aside.
In a large bowl, combine vinegar, line juice, sugar, oil, garlic, red pepper flakes, and salt; stir until sugar is dissolved.
To dressing, add cooled noodles, cilantro, carrot, and peanuts. Mix gently but thoroughly. If made ahead, cover and refrigerate for up to one day.
Per serving: 188 calories (28% calories from fat), 6 g total fat, 1 g saturated fat, 0 mg cholesterol, 401 mg sodium, 30 g carbohydrates, 2 g fiver, 6 g protein, 21 mg calcium, 1 mg iron
ROMAINE WITH EGG MUSTARD DRESSING
(Stanley & Seafort's Recipe)
3 Hard Cooked Eggs
1-1/3t Yellow Mustard
3T Cider Vinegar
3T Sugar
16 oz. Romaine Greens
4 Slices Torn Cooked Bacon
2 Chopped Green Onion
1/3C Warm Bacon Drippings
Separate hard cooked eggs into whites and yolks. Chop whites. Mix yolks with mustard, vinegar and sugar until smooth.
Combine romaine in a salad bowl and toss with egg dressing, then lightly mix in the warm bacon drippings. Sprinkle top of salad with egg whites, bacon pieces and green onions. Makes 4 servings.
Hope someone tries and enjoys!
Linda~
One year, five months, two weeks, 12 hours, 5 minutes and 46 seconds. 18532 cigarettes not smoked, saving $5,272.12. Life saved: 9 weeks, 1 day, 8 hours, 20 minutes.