Peanut-Broccoli Stirfry

My husband requests this more than anything else I make. I am surprised I waited this long to put it up!? I use chicken instead of tofu, as well as chicken broth. So skip the tofu steps, and just place the chopped chicken in the sauce for 10 minutes. Good and good for you :)


Ingredients
1 (16-oz.) package firm tofu
2 cups uncooked brown rice
1/2 teaspoon salt
1 1/2 cups vegetable broth
1 tablespoon light brown sugar
2 tablespoons fresh lime juice
2 tablespoons sweet chili sauce
2 tablespoons creamy peanut butter
1 tablespoon lite soy sauce
1 teaspoon grated fresh ginger
3/4 teaspoon cornstarch
1 tablespoon peanut or vegetable oil
1 teaspoon dark sesame oil
2 cups fresh broccoli florets
1 cup carrot sticks
2 tablespoons chopped peanuts
Garnish: lime wedges
Preparation
1. Place tofu between 2 flat plates. Weight the top with a heavy can. (Sides of tofu should be bulging slightly but not cracking.) Let stand 45 minutes; discard liquid. Cut tofu into 1/2-inch cubes.
2. Prepare rice according to package directions, adding 1/2 tsp. salt.
3. Meanwhile, combine vegetable broth and next 7 ingredients in a medium bowl, stirring well. Add tofu, and toss to coat. Let stand 10 minutes. Remove tofu from marinade, reserving marinade.
4. Heat oils in a nonstick skillet or wok over high heat 1 minute. Add tofu, and stir-fry 4 to 5 minutes or until browned. Remove tofu. Add broccoli and carrot sticks; stir-fry 2 minutes. Add reserved marinade, and bring to a boil. Cook, stirring constantly, 2 minutes or until thickened; stir in cooked tofu. Serve over hot cooked rice. Sprinkle with chopped peanuts. Garnish, if desired.

Ginger-Peanut Chicken-Salad Wraps

The hubby has been doing a diet where he ate practically nothing, so I have not been cooking. Now that the hardest part of the diet is over (and he lost 35 pounds) I have returned to cooking, with "light" meals. This is from the cooking light website, and surprisingly good. Plus, they were SO easy! I love that. I was lazy today, but would typically serve with a side of fruit to make a more well rounded meal. And, shockingly I didn't make any alterations to this besides adding some chopped green onions, because if you know me you know I love onions....

Ginger-Peanut Chicken-Salad Wraps

Ingredients
1 teaspoon olive oil (I used sesame oil for a little more flavor)
6 (4-ounce) skinned, boned chicken breast halves
1 cup chopped seeded peeled cucumber
3/4 cup chopped red bell pepper
1 1/2 tablespoons sugar
1 tablespoon minced peeled fresh ginger
3 tablespoons fresh lime juice
1 tablespoon low-sodium soy sauce
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1 garlic clove, crushed
1/4 cup creamy peanut butter
2 tablespoons water
3 tablespoons chopped fresh cilantro
8 (8-inch) fat-free flour tortillas
4 cups chopped romaine lettuce

Preparation
Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes on each side or until done. Remove the chicken from pan; cool. Shred the chicken into bite-size pieces. Place chicken, cucumber, and bell pepper in a large bowl; set aside.
Place sugar and the next 6 ingredients (sugar through garlic) in a blender, and process until smooth. Add peanut butter and water; process until smooth, scraping sides. Add peanut butter mixture to chicken mixture; stir well. Add cilantro, and toss well. Warm tortillas according to package directions. Spoon 1/2 cup chicken mixture onto each tortilla; top each serving with 1/2 cup lettuce, and roll up.

Bourbon Chicken

I came across this recipe while looking for dinner with ingredients I had on hand. This was perfect. All things I usually have, and it is GOOD! I serve this with fried rice, and asian style green beans. (recipe for those below as well)

Bourbon Chicken (http://www.mykitchencafe.blogspot.com/)

Ingredients:
2lb boneless skinless chicken breasts
4 tablespoons oil (for pan-frying)
cornstarch (for dusting, optional)
Sauce:1 garlic clove (minced)
¼ teaspoon ginger (I used ground ginger)
1/2 teaspoon crushed red pepper flakes
¼ cup apple juice
1/3 cup light brown sugar
2 tablespoon ketchup
1 tablespoon cider vinegar
½ cup water
1/3 cup soy sauce

Cut chicken breasts into bite-sized pieces, and if you choose lightly dust with cornstarch. Heat oil in your wok and fry chicken bits in batches until lightly browned. Drain on paper towels and set aside.
In a bowl combine all sauce ingredients. Pour into wok and bring to a boil. Add chicken bits back to the pan, reduce the heat and simmer for 10 minutes.

Asain Style Green Beans:

steam green beans (I like mine with a bit of crunch)
once cooked, pour a teaspoon or so of seaseme oil, 1 crushed chicken bullion cube (I use the better than bullion- so I think it is a tsp. of that), and butter (about a tbsp.). Mix together. These can obviously be adjusted to taste. These are an easy side and something different!

Thai-Style Ground Beef

One of my new favorite things to cook and EAT is a recipe I tried from my http://www.just-cook-already.blogspot.com/. It is wonderful! I do recommend buying coconut milk from an Asain market if possible, and the curry paste as well! My husband, and even my 4 year old LOVE this!!

olive oil
1 cup thinly sliced leek (I used a green onion)
1-2 cloves garlic, minced
1 pound lean ground sirloin (I used lean ground beef, and will be trying it with ground turkey soon!)
1 teaspoon red curry paste (I used more, nearly a tbs.)
1 cup tomato sauce
1/2 cup light coconut milk (I buy Savoy brand coconut cream)
1 Tbsp brown sugar (I added another tbsp.)
1/4 teaspoon lime zest (omitted this)
1 1/2 Tbsp fresh lime juice
1 Tbsp asian fish sauce (omitted this as well)
cooked rice and/or iceberg lettuce wedges (I used romaine leaves, as I do not buy iceberg)
chopped cilantro
heat a large skillet over medium-high heat. drizzle olive oil. add leek; sauté 5 minutes. add garlic; sauté 1 minute. add beef; cook 7 minutes or until lightly browned, stirring to crumble. stir in curry paste and tomato sauce; cook until half of liquid evaporates (about 2 minutes). add milk and next 4 ingredients (through fish sauce); cook 2 minutes or until slightly thickened. serve with the rice and lettuce wedges. garnish with cilantro.