Text 7599, 93 rader
Skriven 2013-12-07 08:13:04 av Dave Drum (1:18/200.0)
     Kommentar till en text av Jason Cullins
Ärende: Recipe Books
====================
-=> Jason Cullins wrote to Dave Drum <=-

 JC>   Re: Recipe Books
 JC>   By: Dave Drum to Jason Cullins on Fri Dec 06 2013 05:57 am

 > Jason, if you will send me your e-mail address to:
 >
 > dirty(underscore)dave(at)chillicooks(dot)org

 JC> Just so you're on the look out for it, I sent you that
 JC> email.. It's coming from

Sent last evening - within 30 minutes of receipt. Here is a recipe from one of
the URLs I sent -- oddly I never thought of TVFN as being particularly
diabetic-friendly ... I mean, for every Ellie Krieger or Curtis Akins there are
a bunch of Paula Deen, Sandra Lee, and Ina Garten types.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Thai Green Chile Stir Fry on Bed of Shredded Lettuce
 Categories: Oriental, Poultry, Vegetables, Chilies, Herbs
      Yield: 4 servings

     1    Stalk lemongrass
     1 c  Chicken stock
     2    Jalapeno chilies; seeded,
          - coarse chopped
     1    Fresno chile; chopped
     1 lg Shallot; chopped
     4 cl Garlic; peeled
     1    (1") piece ginger; grated or
          - minced
     1 tb Dark brown sugar
          Handful fresh cilantro leaves
          Handful fresh mint leaves
     1 ts Ground cumin
     1 ts Ground coriander
     2 tb Tamari
          +=OR=+ 
     1 tb Fish sauce
          Fresh ground black pepper
     2    Limes; juiced
          Kosher salt; if not using
          - fish sauce
     2 tb High-temperature cooking oil
 1 1/2 lb Thin sliced chicken
     1 lg Red bell pepper; thin sliced
     1 lg Yellow onion; thin sliced
     1 lg Head iceberg lettuce; well
          - chilled, cored, quartered,
          - very thinly shredded

  Recipe courtesy Rachael Ray

  Peel the tough outer layers of the lemongrass to expose
  the inner pale yellow layer. Trim 2-inches from the
  bottom, cutting away the bulb. Slice until the tops become
  tough. Add the pieces to a small pot over medium heat and
  add the stock and 1/2 cup water. Bring to a simmer and
  allow to reduce by half. Strain, reserving liquid.

  Into a food processor add the cooked lemongrass, chilies,
  shallot, garlic, ginger, sugar, cilantro, mint, cumin,
  coriander, tamari, pepper, lime juice, and salt (if not
  using the fish sauce). Process into a paste.
 
  Heat the oil in a wok or large saute pan over high heat;
  add the chicken and brown. Remove to a plate. Add a
  drizzle more oil and stir-fry the bell peppers and onions
  for 2 minutes. Stir in the paste for 1 minute, and then
  add the reserved liquid and stir. Return the chicken to
  the pan. Serve stir-fry on a bed of shredded lettuce.

  Serves 4  

  Calories: 494; Total Fat 22 grams; Saturated Fat: 4 grams;
  Protein: 19 grams; Total carbohydrates: 19 grams; Sugar:
  10 grams; Fiber 4 grams; Cholesterol: 155 milligrams;
  Sodium: 884 milligrams

  Copyright 2013 Television Food Network G.P.

  From: http://www.foodnetwork.com

  Uncle Dirty Dave's Archives

MMMMM

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