Tuesday, February 20, 2007

I “missed” celebrating Chinese New Year because, since it fell on a Sunday, nothing , not even Chinese food, would keep Jack from his highly-anticipated Sunday night pizza! So on Monday night I made an oldie-but-goodie. This recipe was adapted from a Cooking Light recipe for Orange-Ginger Chicken Lo Mein. Ten years ago it was published in the magazine and I’ve made it a few times each year ever since. It’s a great winter dish—steamy hot noodles with the fragrance of oranges and the zing of ginger and garlic. I deviated from the original recipe and use fresh-cut veggies, whatever is on hand, instead of buying a stir-fry vegetable assortment. I also increased the amount of chicken (which I rarely do, but the original recipe was very light on the chicken for a main dish) and I played with the preparation technique a little as well.

* Exported from MasterCook *

Orange Chicken Lo Mein

Servings : 2

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup low-salt chicken broth

2 tablespoons orange juice, frozen concentrate -- thawed, undiluted

1 tablespoon soy sauce

1 tablespoon cornstarch

2 teaspoons brown sugar

1/2 teaspoon grated ginger root

1/8 teaspoon salt

1 tablespoon minced garlic -- divided

1/8 teaspoon crushed red pepper

4 ounces whole wheat spaghetti

2 teaspoons canola oil -- divided

8 ounces boneless skinless chicken breast -- cut into 1/2" strips

12 ounces vegetables -- a variety cut into similar-sized strips or pieces (bell pepper, onion,

broccoli, snow or snap peas), or for carrots, thin strips; or for bean sprouts, just rinse

1 tablespoon chopped peanuts -- unsalted

Combine chicken broth through salt in a small bowl, stir in 2 teaspoons of garlic, mix well and set aside.

Cook spaghetti as directed, omitting salt. When the pasta is just tender (usually 1 minute before the minimum cooking time listed on the package) add broccoli florets and/ or carrot. Cook for an additional 1-1/2 minutes. Drain and set aside.

Spread 1 teaspoon canola oil in wok and heat over medium-high flame. Add the remaining teaspoon of garlic and allow to sizzle for about 20 seconds. Add chicken and stir fry until chicken is cooked through. Remove from wok and set aside.

Heat remaining teaspoon of oil in wok. Add vegetables (except bean sprouts, if using) and stir fry until almost tender (about 2 minutes) Add bean sprouts and stir fry for another minute. Add pasta and parboiled vegetables and mix well. Pour in orange juice mixture and mix (a pas

ta server is perfect for this) until the sauce coats the pasta and vegetables and has thickened.

Divide between plates. Sprinkle with peanuts.

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Per serving: 458 Calories (kcal); 9g Total Fat; (17% calories from fat); 38g Protein; 59g Carbohydrate; 66mg Cholesterol; 735mg Sodium

Food Exchanges: 3 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

All morning I was startled by the sound of huge icicles falling off the house. The ice coating is finally off the trees and shrubs, and I actually see sidewalks now, but these temperatures in the high 40’s are making tons of slush. Wet, sloppy stuff and I’m glad that I did my grocery shopping yesterday. Parking lots are going to be a mess!

For lunch today I made soup from the turkey carcass stock which I prepared on Sunday. Perfect for a cool, damp day. And I have to say, that turkey stock is the best. I made chicken stock from an Eating Well recipe last month and it was good, but this turkey stock is incredibly flavorful. And, being so, makes excellent soup. And I had 3 quarts of stock leftover to go in the freezer. Must remember to label the containers... ;)

Turkey Tortellini Soup

(about 6 servings)

1 small onion, finely chopped

2 cloves garlic, finely chopped

2 large carrots, finely chopped

½ cup finely chopped white mushrooms

6 cups turkey stock

3 tablespoons flour

½ teaspoon ground celery seed

¾ teaspoon crumbled dried thyme

½ teaspoon ground black pepper

¾ teaspoon salt

½ cup frozen peas, thawed

½ cup frozen corn, thawed

3 cups small cheese tortellini

1 cup diced turkey meat (optional)

Sauté onion, garlic, and carrot in 1 tablespoon canola oil until softened. Add mushrooms and sauté for another minute or two. Sprinkle flour on mixture and stir for another minute. Add turkey stock slowly, stirring briskly to incorporate flour into broth. Add seasonings, stir, bring to a boil, turn heat down, simmer for 30 minutes.

Turn up heat and bring to a boil. Add tortellini, lower heat a bit, add corn and peas, and cook according to package directions until done. Stir in turkey meat and turn off heat.

Today is Mardi Gras and I am hoping to dig up a recipe for Shrimp Etoufee which I have made several times in the past 15 years or so and has never quite made it to being typed into my MasterCook program. Last I saw it, a yellowed scrap of newsprint, it was in a file box in a cupboard in the dining room. Wish me happy hunting…