Grilled Tuna Steaks with Cilantro and Basil

May 19, 2017 at 5:31 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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Here’s another delicious recipe for your grill, Grilled Tuna Steaks with Cilantro and Basil. It’s from the Diabetic Gourmet Magazine website. If you’re looking for delicious and Diabetic Friendly recipes you have to check the Diabetic Gourmet site out! Enjoy and Eat Healthy! http://diabeticgourmet.com/

 

 

Grilled Tuna Steaks with Cilantro and Basil
Tuna is a very lean fish and will dry out if overcooked! Cook to an internal temperature of 145F. Serving size: 4-1/2 oz (130 g) tuna and 2 Tbsp (30 mL) cilantro mixture.

Yield: 6 servings
Ingredients

3 Tbsp light soy sauce (45 mL)
3 Tbsp canola oil (45 mL)
1/4 tsp dried pepper flakes (1 mL)
6 tuna steaks (6 oz/170 g each), rinsed and pat dry
canola oil cooking spray
1/2 cup chopped fresh cilantro leaves (125 mL)
1/4 cup chopped fresh basil leaves (60 mL)
2 Tbsp fresh lime juice (30 mL)
1 Tbsp white vinegar (15 mL)
1/2 tsp minced garlic (2 mL)
Directions

1 – In small bowl, whisk together soy sauce, canola oil and pepper flakes. Place tuna steaks and 2 Tbsp (30 mL) of soy sauce mixture in a large, resealable plastic bag. Turn bag several times to coat tuna steaks. Refrigerate no longer than 30 minutes.
2 – Preheat grill. Coated with cooking spray over high heat. Meanwhile, in another small bowl, combine cilantro, basil, lime juice, vinegar and garlic.
3 – Remove tuna from bag, discarding any leftover marinade, and grill tuna for 1 1/2 minutes on each side or until very pink in center (internal temperature of 145F/65C). Do not overcook tuna or it will become tough. Serve with remaining soy sauce mixture and top with equal amounts of cilantro mixture.

 
Nutritional Information (Per Serving)
Calories: 200
Protein: 27g
Sodium: 240 mg
Cholesterol: 45 mg
Fat: 10g
Dietary Fiber: 0g
Carbohydrates: 1g
http://diabeticgourmet.com/recipes/html/1177.shtml

Jennie – O Turkey Recipe of the Week – Roasted Turkey and Cauliflower Rice Salad

March 3, 2017 at 5:56 AM | Posted in Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week is Roasted Turkey and Cauliflower Rice Salad. Made with rthe always delicious JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins. The kicker to this recipe is you’ll be replacing the Rice with Cauliflower, so a healthy recipe just got healthier! You can find this recipe at the Jennie – O website which has a huge selection of delicious and healthy recipes. Make The Switch! Enjoy and Eat Healthy. https://www.jennieo.com/

 

 

Roasted Turkey and Cauliflower Rice Salad

If you love the rice salad trend you’ll love this guilt-free version, which replaces rice with finely chopped cauliflower. Topped with a flavorful Ginger-Soy stir fry, your taste buds won’t notice the switch, but your waistline just might!

INGREDIENTS

8 ounces JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloinsroasted-turkey-and-cauliflower-rice-salad
1 medium head cauliflower, cut into 1½-inch pieces
1 tablespoon canola oil
1 (2-inch) piece ginger, thinly sliced
2 cloves garlic, sliced
4 green onions, chopped
1 red bell pepper, chopped
1 cup thinly sliced purple cabbage
2 tablespoons HOUSE OF TSANG® Ginger-Flavored Soy Sauce
2 tablespoons olive oil
1 tablespoon honey
1 tablespoon Dijon mustard

garnish: chopped toasted almonds, cilantro leaves

 
DIRECTIONS

1) Cook turkey tenderloins as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Slice and set aside.
2) In food processor, process cauliflower until finely chopped.
3) Heat oil in large skillet over medium-high heat. Cook cauliflower 3 minutes or until lightly browned. Stir in ginger, garlic, green onions and bell pepper and cook 2 minutes. Add cabbage and toss until lightly wilted.
4) In small bowl, whisk together soy sauce, olive oil, honey and mustard. Drizzle desired amount of dressing over salad. Garnish with almonds and cilantro leaves, if desired.

* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVINGJennie O Make the Switch
Calories 160
Protein 12g
Carbohydrates 12g
Fiber 3g
Sugars 5g
Fat 8g
Cholesterol 15mg
Sodium 250mg
Saturated Fat 1g
https://www.jennieo.com/recipes/1102-roasted-turkey-and-cauliflower-rice-salad

Turkey Teriyaki and Veggie Stir-Fry

January 17, 2017 at 6:30 AM | Posted in Jennie-O Turkey Products | Leave a comment
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One of those recipes that sound too good not to pass along, Turkey Teriyaki and Veggie Stir-Fry. Made with JENNIE-O® Split Turkey Breasts, vegetables, soy sauce, and served over top white rice. All under 500 calories! It’s from the Jennie – O website which is loaded with delicious and healthy recipes like this one. It’s time to Make the Switch! Enjoy and Eat Healthy in 2017! https://www.jennieo.com/

 

 
Turkey Teriyaki and Veggie Stir-Fry

With tender turkey strips, an enormous pile of veggies and a cook time of under 30 minutes, this low-fat stir fry recipe is a must-try dinner. Under 500 calories per serving!

INGREDIENTSturkey-teriyaki-and-veggie-stir-fry

2 cups JENNIE-O® Split Turkey Breasts
2 tablespoons HOUSE OF TSANG® sesame oil, divided
1 onion, cut into wedges
1 red bell pepper, cut into strips
6 green onions, cut diagonally
1 cup sugar snap peas
1 cup broccoli florets
½ cup HOUSE OF TSANG® Korean Teriyaki stir-fry sauce
2 cups hot, cooked rice
DIRECTIONS

1) Cook turkey as specified on package. Always cook to well-done, 165ºF as measured by a meat thermometer. Cut into pieces.
2) Heat 1 tablespoon oil in wok or large skillet over medium-high heat. Add cooked turkey. Stir-fry 2 to 3 minutes. Remove turkey from wok.
3) Heat remaining 1 tablespoon oil in wok. Add onion, bell pepper, green onions, peas and broccoli. Stir-fry until vegetables are crisp tender. Stir in turkey and teriyaki sauce. Stir-fry until heated thoroughly.
4) Serve over hot rice.
* Always cook to an internal temperature of 165°F.

 

RECIPE NUTRITION INFORMATIONJennie O Make the Switch
PER SERVING
Calories360
Protein25g
Carbohydrates41g
Fiber4g
Sugars11g
Fat11g
Cholesterol45mg
Sodium650mg
Saturated Fat2g
https://www.jennieo.com/recipes/871-turkey-teriyaki-and-veggie-stir-fry

Diabetic Dish of the Week – Grilled Asian Steak Salad

January 10, 2017 at 6:29 AM | Posted in CooksRecipes, diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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This week’s Diabetic Dish of the Week is a Grilled Asian Steak Salad. I came across this recipe and different versions on the web and I’m going with the one from the CooksRecipes website. The Cook’s site has a fantastic selection of recipes to please all tastes and different cuisines. Enjoy and Eat Healthy in 2017! http://www.cooksrecipes.com/index.html

 

 

Grilled Asian Steak Salad

Grilled beef steak, assorted veggies and salad greens are tossed with a flavorful Asian-style dressing.

Recipe Ingredients:

Dressing:
1/8 cup soy sauce, liteCooksrecipes 2
1/2 teaspoon ginger, minced
2 teaspoons garlic, minced
1 tablespoon Splenda® Granular
1/8 cup lemon juice, fresh
2 teaspoons sesame oil
2 teaspoons white wine vinegar
1 teaspoon olive oil, extra virgin
1/4 teaspoon crushed red pepper
1/4 teaspoon Tabasco® Sauce*

Salad:
7 cups romaine lettuce, chopped, rinsed
3/4 cup snow peas, cut in thirds
1/2 red pepper, medium, sliced thin
1/2 yellow pepper, medium, sliced thin
1 1/2 cup grape tomatoes, halved
1 1/2 cup baby carrots, sliced
8 ounce flank steak, trimmed, grilled and chilled

Cooking Directions:

1 – For Dressing: Whisk together ingredients. Set dressing aside.
2 – For Salad: Toss salad ingredients in large bowl. Slice grilled flank steak and add to salad.
3 – Pour dressing over salad and toss. Serve cold.
Makes 6 servings.

Nutrients Per Serving: Serving Size 8-ounces Calories 160, Carbohydrates 11 g, Protein 15 g, Dietary Fiber 3 g, Total Fat 7 g, Saturated Fat 2 g, Cholesterol 20 mg, Sodium 250 mg.

http://www.cooksrecipes.com/diabetic/grilled_asian_steak_salad_recipe.html

Oriental Turkey Salad

January 8, 2017 at 8:50 AM | Posted in Jennie-O Turkey Products | Leave a comment
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Passing along a delicious, healthy, low calorie Oriental Turkey Salad. You’ll be using the JENNIE-O® Homestyle Tender Browned Turkey Breast along with red bell peppers, chopped pea pods and green onion. You can find this recipe and all the other delicious and healthy recipes at the Jennie – O website! Make the Switch in 2017! https://www.jennieo.com/

 

 

Oriental Turkey Salad

Get your crunchy fresh veggie fix with this low-fat Asian salad recipe. Featuring lean diced turkey breast from your grocer’s deli counter, chopped pea pods and green onion, it’s great for picnics or a light weeknight dinner.

INGREDIENTSoriental-turkey-salad

½ cup mayonnaise
1 tablespoon soy sauce
¼ teaspoon ground ginger
8 ounces diced JENNIE-O® Homestyle Tender Browned Turkey Breast, from the service deli
1 red bell pepper, chopped
1 cup pea pods, partially cooked
1 carrot, grated
3 green onions, chopped
2 cups chopped romaine lettuce
DIRECTIONS

1) In small bowl mix mayonnaise, soy sauce and ginger until smooth; set aside.
2) In medium bowl, combine turkey, red bell pepper, pea pods, carrot and green onion. Add mayonnaise mixture: stir to combine. Serve on lettuce cover platter.

RECIPE NUTRITION INFORMATION
PER SERVINGJennie O Make the Switch
Calories100
Protein12g
Carbohydrates10g
Fiber2g
Sugars6g
Fat2g
Cholesterol30mg
Sodium790mg
Saturated Fat0g
https://www.jennieo.com/recipes/164-oriental-turkey-salad

Baked Ginger Honey Glazed Salmon w/ Sugar Snap Peas and Sliced Carrots

August 26, 2016 at 4:53 PM | Posted in carrots, salmon, spices and herbs | 2 Comments
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Today’s Menu: Baked Ginger Honey Glazed Salmon w/ Sugar Snap Peas and Sliced Carrots

 

 

Baked Ginger Honey Glazed Salmon  w Sugar Snap Peas and Sliced C 017
For breakfast I toasted a Healthy Life Whole Grain English Muffin and had a cup of Bigelow Decaf Green Tea. Did the morning workout and showered. Then off to Meijer, they had a few items that went on a 2 day sale starting today. Pork Tenderloin Roasts, Buy 1 get one free. Along with some other items, good sale! Hot and very, very humid out. Man I can’t stand this high humidity! Back home did a few chores around the house. For Dinner tonight I tried a new recipe, Ginger Honey Glazed Salmon. I prepared a Baked Ginger Honey Glazed Salmon w/ Sugar Snap Peas and Sliced Carrots.

 

Baked Ginger Honey Glazed Salmon  w Sugar Snap Peas and Sliced C 001
I came across this recipe, Ginger Honey Glazed Salmon, on an McCormick Recipe email and couldn’t wait to give it a try! I’ll need the following to make the dish; 1/4 cup orange juice, 1/4 cup reduced sodium soy sauce, 2 tablespoons honey, 1 tablespoon McCormick® Ground Ginger, 1 teaspoon McCormick® Garlic Powder, 1 green onion (chopped), and 1 pound salmon fillets.

 

 

 

Baked Ginger Honey Glazed Salmon  w Sugar Snap Peas and Sliced C 006
I purchased the Salmon at Meijer Seafood Department earlier today. To prepare the salmon I first rinsed it off under cold water and patted dry with paper towel and set aside. Next mixed the orange juice, soy sauce, honey, ginger, garlic powder and green onion in small bowl. Reserving 2 tablespoons of the marinade. Placed the salmon in large resealable plastic bag. Add remaining marinade; turn to coat well. Refrigerated for 30 minutes. Preheated the oven on 400 degrees. Removed the salmon from marinade. Discarded the remaining marinade.

 

 

Baked Ginger Honey Glazed Salmon  w Sugar Snap Peas and Sliced C 010
Baked the salmon for 11 minutes, until fish flakes easily with a fork, basting the fillet 1/2 way through the baking time with the reserved marinade. The salmon came out perfect, and what flavor! The orange juice, soy sauce, and honey combine for a perfect marinade. Then you get the taste of the ginger and garlic powder, outstanding! A for sure Keeper Recipe! I baked my salmon where the original recipe calls for grilling it. The original recipe and web link are at the end of the post.

 

 

Baked Ginger Honey Glazed Salmon  w Sugar Snap Peas and Sliced C 007
For one side dish I prepared some Sugar Snap Peas, I had picked these up at Kroger the day before.They come packaged fresh. To prepare them I heated 1/2 tablespoon of Extra Olive Oil in a medium saute pan over medium-high heat. Added the Sugar Snap Peas, tossing occasionally for 5 to 6 minutes, until the Sugar Snap Peas were crisp tender.

 

 

 

Baked Ginger Honey Glazed Salmon  w Sugar Snap Peas and Sliced C 009
Then for a second side I heated up a can of Del Monte Sliced Carrots. Another canned Vegetable that’s as good as fresh. Just empty the can into a small sauce pan and heat to boiling, reduce heat and simmer until heated through. I also baked a can of Pillsbury Breadsticks. Still searching for a replacement for the Pillsbury Italian Loaf Bread in which Pillsbury no longer makes, why no clue it was their best! For dessert later a Weight Watcher’s Cookie and Cream Ice Cream Bar.

 

 

 

 

 

Ginger Honey Glazed Salmon

Marinate then brush salmon with a mixture of honey, ginger, soy sauce and orange juice to give it a flavorful glaze.

Ingredients

Serves: Makes 4 servings.McCormick Logo
1/4 cup orange juice
1/4 cup reduced sodium soy sauce
2 tablespoons honey
1 tablespoon McCormick® Ginger, Ground
1 teaspoon McCormick® Garlic Powder
1 green onion, chopped
1 pound salmon fillets

Directions

1 – Mix orange juice, soy sauce, honey, ginger, garlic powder and green onion in small bowl. Reserve 2 tablespoons of the marinade. Place salmon in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well.
2 – Refrigerate 30 minutes. Remove salmon from marinade. Discard any remaining marinade.
3 – Grill over medium-high heat 6 to 7 minutes per side or until fish flakes easily with a fork, basting occasionally with reserved marinade.

Nutrition information
(Amount per serving)
Calories: 186Cholesterol: 62mg
Sodium: 421mgProtein: 25g
Total Fat: 6gFiber: 0g
Carbohydrate: 8g

http://www.mccormick.com/recipes/main-dishes/ginger-honey-glazed-salmon#

Soup Special of the Day! – Buffalo Ox Bone Soup

July 3, 2016 at 4:58 AM | Posted in Soup Special of the Day, Wild Idea Buffalo | Leave a comment
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This week’s Soup Special of the Day is Buffalo Ox Bone Soup. It uses Wild Idea Buffalo Shanks and Wild Idea Buffalo Soup Bones. You can find this recipe at the Wild Idea Buffalo website. Where you can also find all their healthy and delicious recipes and purchase all the Wild Idea Buffalo Meat Selections. http://wildideabuffalo.com/

 

 

Buffalo Ox Bone Soup

This soup takes time, but it is time well spent. It is the kind of food you eat and say “I could eat this every day”. For preparing, you will want a larger pot as you simmer at a higher heat. This will help keep liquids in the pot. You will also want a heavy lid to keep the steam from escaping. (Serves 8)

Ingredients:

1 – 3.5 lb. Buffalo ShanksBUFFALO OX-BONE SOUP
1 – 2 lb. pkg. Soup Bones
Water
1 onion, quartered
2 large Daikon radishes, peeled and quartered
2 cloves garlic, halved + 2 cloves garlic, chopped
Salt (to taste)
3 Tbl. Bragg Liquid Aminos (Natural Soy) or Soy Sauce
3 Tbl. Sesame Oil
2 Tbl. green onion, chopped + 1 bunch of green onions, sliced
½ tsp. black pepper
2 tsp. red pepper flake
8 cups cooked rice
1 bunch radishes, sliced
fresh grated ginger or pickled ginger

Instructions:

1 – Wash bones and shank meat under cold water.
2 – Soak bones and shank meat in cold water for 2 hours.
3 – Rinse bones again under cold water.
4 – Bring 4 quarts of water to a boil, add washed bones and shank meat, bring to full boil. Boil for 20 minutes.
5 – Strain bones and meat and rinse under cold water. Rinse pot thoroughly to remove any fat particles.
6 – Return bones to pot and add 4 more quarts water. Bring to a boil, and boil for 30 minutes. Add, onion and radish. Cover, reduce heat to medium and simmer for 3 hours.
7 – Check meat for tenderness using two forks, If meat pulls apart, strain meat and bones, reserving liquids. Remove Wild Ideameat from bones and radish. If meat is not tender continue cooking until it is. Cover reserved liquids and place in refrigerator.
8 – Return bones with onion to pot and add 3 quarts of water. Over high heat, bring to a full rolling boil. Reduce heat to medium, cover and simmer for 3 hours.
9 – While bones are simmering, mix Braggs Liquid Aminos, sesame oil, chopped green onion, black pepper and chili flake together. Pull apart cooked meat and toss with soy and sesame mixture, cover and refrigerate.
10 -Drain the bones, reserving the milky broth. Cover and place in refrigerator.
11 – Remove the first reserved liquids from refrigerator and skim fat off the top. Return Bones and first reserved liquids back to pot. Add 2 cloves garlic and 3 quarts of water, and bring to a boil. Reduce heat to medium, cover and simmer for an additional 3½ hours.
12 – Strain bones, reserving liquids. Cover liquids and refrigerate overnight. (Optional: You may want to save bones for serving.)
13 – Remove both containers of liquid from refrigerator and remove any fat from the top. Marry gelatinous liquid into one pot and bring to full heat.
14 – Season with salt to taste, starting with a little and adding until milky broth has full flavor.
15 – Place prepared meat in small stock pot and add a half cup of broth. Reheat over medium heat until meat is hot.
16 – To serve, place a scoop of hot rice in center of the bowl, add desired meat portion and garnish with sliced radish and green onion. Accompany with chili flake, chopped garlic, grated ginger and salt for people to add as they like.
Soooooooo delicious!

http://wildideabuffalo.com/blogs/recipes/54932737-buffalo-ox-bone-soup

Jennie – O Turkey Recipe of the Week – Turkey Chop Suey

May 13, 2016 at 5:07 AM | Posted in Jennie-O Turkey Products | Leave a comment
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For this week’s Jennie – O Turkey Recipe of the Week – Turkey Chop Suey. Made with JENNIE-O® Extra Lean Ground Turkey, a selection of Vegetable’s, and Chow Mein Noodles. Enjoy this classic recipe without all the calories! You can this recipe and all the other delicious and healthy recipes on the Jennie – O website. http://www.jennieo.com/

 

 

Turkey Chop Suey

Made with extra lean ground turkey and filled with veggies, this classic Asian dinner is a tasty way to chop the calories without chopping the flavor. Ready in under 30 minutes!

Ingredients
1 (16-ounce) package JENNIE-O® Extra Lean Ground TurkeyTurkey Chop Suey
2 cups sliced mushrooms
2 teaspoons minced garlic
3 tablespoons less-sodium soy sauce
1 (8-ounce) can sliced water chestnuts, drained
4 green onions, cut diagonally into ½-inch slices
1 cup low-sodium chicken broth
1½ tablespoons cornstarch
3 cups hot cooked white rice
½ cup chow mein noodles, if desired
Directions
STEP 1: Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Add mushrooms and garlic to turkey and stir-fry for two minutes. Add soy sauce. Cook for three minutes, stirring occasionally.

STEP 2: Add water chestnuts and green onions.

STEP 3: Combine broth and cornstarch, mixing until smooth. Add to skillet. Simmer uncovered for five minutes or until thickened.

STEP 4: Serve over rice. Top with chow mein noodles if desired.Jennie O Make the Switch
Always cook to an internal temperature of 165°F.

Nutritional Information
Calories 320 Fat 2.5g
Protein 31g Cholesterol 55mg
Carbohydrates 43g Sodium 480mg
Fiber 3g Saturated Fat 0.5g
Sugars 2g
http://www.jennieo.com/recipes/95-Turkey-Chop-Suey

Diabetic Dish of the Week – Stir-Fried Broccoli and Carrots

April 26, 2016 at 5:19 AM | Posted in diabetes, diabetes friendly, Diabetic Recipe of the Week | 1 Comment
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This week’s Diabetic Dish of the Week is Stir-Fried Broccoli and Carrots. A neighbor passed this one along to me to share, thank you Norma!

 

Stir-Fried Broccoli and Carrots

Recipe Ingredients:

1/3 cup orange juice
1 tablespoon reduced-sodium soy sauce
1 teaspoon cornstarch
Nonstick cooking spray
1 teaspoon grated fresh or bottled ginger
1/2 teaspoon dried dill
1 teaspoon dried basil
1 1/2 cups thinly bias-sliced carrots
1 cup broccoli florets
* Check your supermarkets salad bar for both the thinly sliced carrots and broccoli florets.
Cooking Directions:

1 – For sauce, stir together the orange juice, soy sauce, and cornstarch. Set aside.
2 – Coat an unheated wok or large skillet with cooking spray. Preheat over medium heat. Add the ginger, dill, and basil; stir-fry for 15 seconds. Add the carrots; stir-fry for 2 minutes
3 – Add the broccoli; stir-fry about 4 minutes or until the vegetables are crisp-tender. Push vegetables from the center of the wok.
4 – Stir sauce; add to the center of the wok. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir all ingredients to heat through.
Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): calories: 50, total fat: 1g, saturated fat: 0g, cholesterol: 0mg, sodium: 174mg, carbohydrate: 10g, fiber: 3g, protein: 2g

“Meatless Monday” Recipe of the Week – Vegetarian Chop Suey

April 25, 2016 at 4:50 AM | Posted in CooksRecipes, Meatless Monday | 1 Comment
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This week’s “Meatless Monday” Recipe of the Week is a Vegetarian Chop Suey. You can find this recipe on the CooksRecipes website which has a huge selection of recipes for all tastes and cuisines! Check it out soon. http://www.cooksrecipes.com/index.html

 
Vegetarian Chop Suey

This dish takes less than an hour to prepare and is bursting with Asian flavors and vegetables.

Recipe Ingredients:

2 cups water
2 to 3 tablespoons MAGGI TASTE OF ASIA Cooking Soy Sauce Cooksrecipes 2
2 tablespoons MAGGI Seasoning Sauce
2 teaspoons sesame oil
3 1/2 ounces dried shiitake mushrooms
2 ounces dried black fungus
1 bean curd sheet
2 ounces Chinese seaweed
4 teaspoons vegetable oil – divided use
10 ounces gluten, cut into 1/4 x 1-inch sticks
1 pound cabbage, cut into 2-inch squares
4 cubes jarred preserved bean curd
10 ounces fried tofu cubes
3 green onions, cut into 2-inch pieces
3 1/2 ounces blanched or dry roasted peanuts

Cooking Directions:

1 – Combine water, cooking soy sauce, seasoning sauce and sesame oil in medium bowl.
2 – Soak mushrooms, fungus and bean curd sheet in warm water in large bowl until rehydrated. Soak seaweed in separate bowl. Drain. Remove mushroom stems; cut mushrooms in half or quarters. Coarsely chop fungus. Cut bean curd sheet into 1-inch pieces.
3 – Heat 2 teaspoons vegetable oil in wok or large skillet over high heat. Add gluten; cook, stirring occasionally, for 5 minutes or until browned. Remove from wok.
4 – Heat remaining 2 teaspoons vegetable oil in wok over high heat. Add cabbage, mushrooms, fungus, soaked bean curd, seaweed and preserved bean curd cubes; cook, stirring occasionally, for 5 minutes or until cabbage is tender. Add fried gluten, fried tofu, green onions, peanuts and soy sauce mixture. Reduce heat to medium-high; cover. Cook, stirring occasionally, for 10 minutes.
Makes 8 servings.

 

Nutritional Information Per Serving (1/8 of recipe): Calories: 320 Calories from Fat: 180 Total Fat: 20 g Saturated Fat: 3 g Cholesterol: 0 mg Sodium: 630 mg Carbohydrates: 26 g Dietary Fiber: 11 g Sugars: 6 g Protein: 17 g.

http://www.cooksrecipes.com/mless/vegetarian_chop_suey_recipe.html

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