Soup Special of the Day…………VIETNAMESE PHO

July 29, 2018 at 5:02 AM | Posted in Diabetic Gourmet Magazine, soup, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is – VIETNAMESE PHO. Thin sliced Sirloin Steak, Lemongrass, Vermicelli Noodles, and Bean Sprouts are just of few of the ingredients that make up this week’ recipe. The recipe is from the Diabetic Gourmet Magazine website. At the Diabetic Magazine website you’ll find a huge selection of Diabetic Friendly Recipes, Diabetic News, and Diabetic Management Tips. Check it out today. Enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/

 

VIETNAMESE PHO
Ingredients

Soup Ingredients:
1/2 lb sirloin tip, sliced very thinly (250 g)
1-1/2 Tbsp canola oil, divided (20 mL)
1 small onion, sliced into thin rings
4 cups sodium-reduced beef stock (1 L)
2 cups water (500 mL)
1 Tbsp freshly grated ginger (15 mL)
1 stalk lemongrass chopped or 3 Tbsp (45 mL) dried lemongrass
1/2 tsp whole black peppercorns (2 mL)
1 cinnamon stick
4 oz ounces rice vermicelli noodles (125 g)
2 cups bean sprouts (500 mL )

Garnish Ingredients:
1 lime, quartered
1/2 cup each fresh basil, mint and cilantro (125 mL) each
1 small jalapeno pepper, thinly sliced (optional)
1 Tbsp fish sauce (15 mL)

Directions

1 – In large saucepan, heat 1 Tbsp (15 mL) canola oil over medium heat. Add beef and cook for about 2-3 minutes. It wonÂ’t be cooked through. Set aside.
2 – Add 1/2 Tbsp (7.5 mL) canola oil to saucepan. Add onions and cook for about 3 minutes. Add beef stock, water, ginger, lemongrass, peppercorns and cinnamon stick, simmer for about 1 hour. (Broth can be prepared up to 2 days in advance and refrigerated, if preferred.)
3 – Meanwhile, place rice vermicelli in bowl and cover with very hot water. Place lid on top and allow to sit for about 3 minutes.
4 – Prepare garnish plate: Arrange limes, basil, mint, cilantro, jalapeno and small bowl of fish sauce on a plate.
5 – Add beef to stock mixture and cook to desired doneness. To serve: Divide rice vermicelli and sprouts evenly in 4 bowls. Pour hot broth-beef mixture over top. Garnish as desired from the garnish plate.
NOTES:
This recipe was inspired by Pho, a traditional Vietnamese soup. You can modify the recipe by using vegetable stock and tofu for a vegetarian version.

Recipe Yield: Yield: 4 servings. Serving Size: 1-1/2 cups (375 mL)

NUTRITIONAL INFORMATION PER SERVING:
Calories: 270
Fat: 9 grams
Saturated Fat: 2 grams
Fiber: 3 grams
Sodium: 115 milligrams
Cholesterol: 35 milligrams
Protein: 20 grams
Carbohydrates: 27 grams
https://diabeticgourmet.com/diabetic-recipes/vietnamese-pho

Stir-Fry Shrimp with Soba Noodles

March 20, 2018 at 5:11 PM | Posted in shrimp, stir-fry | Leave a comment
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Today’s Menu: Stir-Fry Shrimp with Soba Noodles

 

 

 

For Breakfast this morning I Poached an Egg and served it on a Healthy Life Whole Grain English Muffin. I also had my morning cup of Bigelow Decaf Green Tea. I spent most of the day on the phone talking to Meda Care, Social Workers, and Assisted Living Centers. It looks as though we are going to have to move Dad to an Assisted Living Center. We tried doing all we could for Dad but I guess sometimes that’s not enough. Sad Day. For Dinner tonight I prepared Stir-Fry Shrimp with Soba Noodles.

 

 

 

Fixing a dish I haven’t had in a while, Stir-Fry Shrimp with Soba Noodles. To make this dish I’ll be using; a package of KAME Soba Stir-Fry Noodles, a bag of Meijer Frozen Large Raw Shrimp, a can of Reese Sliced Water Chestnuts, La Choy Beans Sprouts, a small can of Del Monte Cut Green Beans, a can of Kroger Whole Carrots, 1 tsp minced Garlic, 1 tsp sugar (Splenda Sugar), McCormick Grinders of Sea Salt and Peppercorn Medley, Kikkoman Less Sodium Soy Sauce, and La Choy Rice Noodles (for topping and optional).

 

 

To prepare it, I started by preparing the Baby Carrots. I boiled them in a small sauce pan, boiling them until they were not quite fork tender. I parboiled them because Carrots take a bit to cook and by boiling them first they will get done in the wok with the other ingredients. As the Carrots were boiling I also prepared the Shrimp. In a bowl mix the shrimp with 1 tsp Splenda Sugar and a dash of McCormick Grinder Sea Salt and Peppercorn Medley . Marinate for 15 minutes. Next cooked them in a bit of butter just until pink. Remove Shrimp from the skillet and set aside along with Baby Carrots.

 

 

In a separate skillet I prepared the Soba Noodles. Using a medium size skillet, I added 1/2 Tbsp. of Extra Light Olive Olive Oil and heated on medium high. I added the Noodles and the Soy Sauce, stirred and cooked for 2 minutes. Removed from the heat and set aside.

 

 

 

 

 

Using the same skillet as the Shrimp was cooked I added a tablespoon of Extra Light Olive Oil (cooking on medium high) along with the Butter, Baby Carrots, Cut Green Beans, Water Chestnuts and 1 tsp minced Garlic. Then seasoned them with the Sea Salt and the Peppercorn Medley. Cooked it 2 minutes and then added 2 tablespoons of water and the cooked Carrots, Shrimp, and Noodles. Continued to cook everything for an additional 1 minute, stirring it often. Then I added the skillet of Soba Noodles on top of everything, stirring till mixed. Remove from heat and serve! Love this dish, everything spot on! The Noodles, Shrimp, Vegetables, along with the seasoning and Soy Sauce combine to make one delicious dish. Really love the KA*ME Udon Stir Fry Noodles, they taste so fresh! One of the best Stir-Frys I ever made, leftovers for Dinner tomorrow! For Dessert/Snack tonight a bowl of Skinny Pop – Pop Corn and a Coke Zero to drink.

 

 

 


KAME Soba Stir-Fry Noodles

Soba Stir-Fry Noodles
Soba Stir-Fry Noodles consist of wheat and buckwheat and are an everyday ingredient in Japanese cooking. Wholesome and versatile, they can be eaten hot in a broth, topped with thinly sliced scallions and sesame seeds or served chilled with a variety of sauces, including teriyaki and soy sauce.

Soba is the Japanese name for buckwheat.

INGREDIENTS
WATER, WHEAT FLOUR, BUCKWHEAT FLOUR, WHEAT GLUTEN, SALT, LACTIC ACID. CONTAINS: WHEAT.
http://kame.com/soba-stir-fry-noodles/

Soup Special of the Day! – Asian Chicken and Vegetable Soup

May 29, 2016 at 5:51 AM | Posted in CooksRecipes, soup, Soup Special of the Day | Leave a comment
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This weeks Soup Special of the Day is – Asian Chicken and Vegetable Soup. Chicken, Ginger, Snow Peas, and Bean Sprouts highlight this week’s Soup! It’s from the CooksRecipes website which is stocked full of delicious recipes like this! http://www.cooksrecipes.com/index.html

 

Asian Chicken and Vegetable Soup

Recipe Ingredients:

4 boneless skinless chicken breast halves, cut into thin slicesCooksrecipes 2
8 cups (2 quarts) chicken broth
1 tablespoon chili paste
1 (4-inch wide) piece fresh ginger, unpeeled, chopped coarsely
2 tablespoons sesame oil
2 carrots, diced
1 cup snow peas, sliced
4 green onions, sliced
1 cup bean sprouts
1/2 cup fresh mint, chopped

 

Cooking Directions:

1 – In a large soup pot or Dutch oven, place chicken broth, chili paste, ginger and sesame oil. Bring mixture to a simmer over high heat. Reduce heat to low; simmer 15 minutes.
2 – In another large pot, place chicken slices and carrots. Strain heated broth over chicken and carrots. Simmer over medium-low heat for 3 minutes.
3 – Stir in snow peas; simmer 1 minute. Stir in green onions, bean sprouts and mint; simmer an additional 2 minutes serve hot.
Makes 4 servings.

 

 

Nutritional Information Per Serving (1/4 of recipe): Calories: 329; Total Fat: 12g; Saturated Fat: 2g.

http://www.cooksrecipes.com/soup/asian_chicken_and_vegetable_soup_recipe.html

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