Kathryn enjoys cooking with her friend, Terry Young. Watch as the two prepare some Southwest and Asian fusion favorites.

Green Gazpacho Soup with Shrimp

Course: Appetizer, Soup

Ingredients

  • 1 1/2 cups plain low-fat yogurt – Not Greek Style
  • 3 Tbsp olive oil
  • 2 Tbsp Fresh Lime Juice
  • 3/4 cup coarsely chopped seeded poblano chile
  • 1/2 cup coarsely chopped green onions
  • 2 cups whole-wheat bread Fresh from the bakery section, remove crust, tear into bite size pieces
  • 2 cups English cucumber chopped seeded
  • 1/2 tsp sugar
  • 1/2 tsp kosher salt
  • 1/2 tsp Black Pepper
  • 4 large tomatillos (About 1 lb) husks removed, rinsed and quartered
  • 1 lb Medium shrimp peeled and deveined
  • 4 leaves parsley for garnish
  • 4 leaves Parsleyfor decoration

Instructions

  • Combine yogurt, 3 tablespoons oil, and juice in a large bowl, stir­ring with a whisk. Stir in poblano, green onions, and bread; let stand 10 minutes, stirring occasionally. Place yogurt mixture in a blender with cucumber, sugar, salt, black pepper, and tomatillos; blend until smooth.
  • Heat 1 teaspoon oil in a large non­stick skillet over medium-high. Add shrimp to pan; cook about 2-3 minutes per side. Place 1¾ cups cucumber mixture in each of 4 bowls; top evenly with shrimp. Add Parsley leaf to decorate.

Notes

Nutritional Values:
Calories 352
Fat 18g (sat 3g, unset 13g)
Protein 21g
Carb 26g
Sugars 13g (added sugars 1g)
Sodium 51g
Potassium 2g

Black Bean & Corn Salad with Southwestern Lime Dressing

Course: Side Dish
Servings: 10 servings

Ingredients

Salad

  • 15 oz can Black Beans
  • 15 oz can corn or 1 cup fresh/Frozen corn
  • 1/4 red onion finely chopped
  • 1/2-1 jalapeno finely chopped (Seeds & ribs removed)
  • 1/4 bunch fresh cilantro chopped (leaves only) (Substitute Basil or mint)
  • 1/2 red bell pepper chopped
  • 1 avocado cut into bite size chunks
  • 1 handful of baby spinach chopped
  • 1/2 can Black Olives chopped (optional)
  • 1/2 cup Southwestern Lime Dressing (Recipe Below)

Southwestern Lime Dressing

  • 1/3 cup Agave
  • 1/3 cup white rice vinegar unsweetened
  • 1/3 cup Fresh Lime Juice
  • 1/3 bunch fresh cilantro
  • 1 jalapeno seeded
  • 1 tsp fresh garlic minced (optional)
  • pinch Salt and Fresh Ground Pepper to taste
  • 1 jalapeño chili pepper seeded
  • 1 tsp fresh garlic –optional
  • pinch Salt and Fresh Ground Pepper –of each

Instructions

Salad Directions:

  • Rinse corn and black beans in a colander.
  • Mix all salad ingredients in large salad bowl.
  • Pour dressing over salad and toss
  • Serve on Salad Plates

Salad dressing Directions:

  • Blend dressing ingredients in a blender until smooth. Store in refrigerator (will keep for several days)

Notes

1/2 cup serving size

Asian Cabbage & Sprout Salad with Soy Ginger Dressing

Course: Side Dish
Cuisine: Asian

Ingredients

Salad Ingredients

  • 1 /2 head Green Cabbage
  • 1 /2 head Red Cabbage
  • 2 carrots julienned
  • 2 cups bean sprouts
  • 2 cups snow peas raw
  • 1 medium Red Pepper diced
  • 2 grilled chicken breasts cubed (optional)

Asian Dressing Ingredients

  • 1 /3 cup Agave
  • 1/3 cup white rice vinegar unsweetened
  • 1/3 cup Soy Sauce (Low Sodium)
  • 1 tsp fresh garlic chopped
  • 1 tsp fresh ginger root grated with microplane
  • 1 tsp chili oil
  • 1 tsp toasted sesame oil

Topping (Optional)

  • 1 /4 cup toasted sesame seeds or Almond Slices
  • Garnish:
  • 1 /4 cup toasted sesame seeds or Almond Slices

Instructions

  • Combine all salad ingredients in a bowl and mix.
  • Combine all dressing ingredients in a blender and blend. Pour dressing over salad mix, toss and sprinkle sesame seeds over top. Serve on colorful dishes.
  • This salad and dressing will taste delicious for several days.

Teriyaki Chicken

Serve with Asian Salad and Brown Rice 375 Calories per serving
Course: Main Dish
Servings: 4 servings

Ingredients

Chicken

  • 4 skinless boneless chicken breasts
  • 1/2 cup Teriyaki Sauce See recipe below
  • 1 cup soy sauce low sodium
  • 1 /2 cup water
  • 2 tbsp white rice vinegar unsweetened
  • 1 /3 cup Agave
  • 3 tsp minced garlic -optional
  • 3 tsp minced ginger
  • 2 Tbsp cornstarch mix with 2 tbsp. water

Teriyaki Sauce/Marinade

  • 2 Tbsp olive oil for grill/cast iron pan
  • 3 tsp minced ginger
  • 2 Tbsp cornstarch mix with 2 tbsp. water

Instructions

Chicken

  • Place chicken into a ziplock bag and pour marinade over it. Seal and distribute marinade until all chicken is coated. Marinade at least 30 min.
  • Next, add olive oil to pan on medium high heat. Heat oil until hot but not smoking. Pat chicken dry with a paper towel and place in hot pan. Cook chicken until 160 degrees and remove from heat. Cover and rest chicken until it reaches 165 degrees. When ready to serve, drizzle with remaining Teriakyi sauce and serve with brown rice or Quinoa.

Teriyaki Marinade/Sauce

  • Combine all ingredients (except cornstarch) in a blender and pulse until combined. Use 1/2 cup for the marinade. Pour remaining blended ingredients into a small saucepan and bring to a boil. Once the sauce begins to boil, immediately reduce to simmer. Mix cornstarch and water and add to sauce, stirring constantly until it thickens (about one minute).

Notes

375 Calories per serving
Serve with Brown Rice, cooked according to directions.

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