JANUARY 6, 1997
Asian Noodle Soup With Alaska Salmon
1 can (14 3/4 oz.) Alaska salmon
5 c. water
1 c. thinly sliced carrots
1 pkg. (3 oz.) ramen-style soup
1 c. trimmed snow peas
4 green onions, cut into 1-inch pieces
1 Tbsp. grated fresh ginger or 1 tsp. ground ginger
2 cloves garlic, minced
2 tsp. low-sodium soy sauce
2 tsp. lemon juice
1/4 tsp. sesame oil
Drain salmon and separate into large chunks; set aside. In large pot, heat water to boiling; reduce heat to simmer and add carrots. Cook 5 minutes.
Set aside seasoning package for noodles. Break ramen noodles into 4 pieces and add to simmering mixture; cook 2 minutes. Stir in snow peas, onions, ginger, and garlic; cook 2 minutes.
Stir in salmon, soy sauce, lemon juice, sesame oil, and contents of seasoning package; let soup stand 5 minutes before serving.
Sweet Polenta Cran-Apple Tarts
1 c. whole-berry cranberry sauce
3 Washington apples (Fujis, Galas, Braeburns, or Jonagolds)
1/3 c. yellow cornmeal
3 Tbsp. sugar
1/4 tsp. cinnamon
1/4 tsp. salt
1 1/3 c. lowfat 1% milk
In large pan, heat cranberry sauce over medium heat just until melted, pass through strainer, reserving liquid and as many whole berries as possible. Set aside berries for garnish; return cranberry liquid to same pan.
Peel, core, and cut apples lengthwise into quarters; cut each quarter into long 1/8-inch thick slices. Combine apple slices with cranberry liquid and simmer, covered, stirring gently, until apple slices are just tender 15 to 20 minutes. With slotted spoon, remove apples from pan and divide among four 6 oz. lightly-oiled custard cups; press apple slices in firmly set aside.
In heavy-bottomed pan, combine cornmeal, sugar, cinnamon, and salt; stir in milk. Heat mixture, and cook, stirring, until mixture is thick and cooked--about 4 minutes. Pour polenta evenly over apple slices. Let stand at least 20 minutes to cool and firm.
To serve, run a thin knife around inside edge of each custard cup to loosen polenta and apples. Invert cups onto serving plates to make "tarts." Garnish each tart with reserved whole cranberries. Pass any remaining cranberry liquid.
Nonstick spray coating
1/2 c. sliced fresh mushrooms
1 small onion, sliced
1 clove garlic, minced
1 7 1/2 oz. can tomatoes
1 8 oz. can tomato sauce
3/4 tsp. sugar
3 medium chicken breasts
1/2 c. low-fat ricotta cheese
3 Tbsp. grated Parmesan cheese
1 tsp. Tbsp. snipped fresh parsley
1/2 c. shredded mozzarella cheese (optional)
1/4 tsp. rosemary
1/4 tsp. oregano
1/4 tsp. basil
1/4 tsp. thyme
For sauce, spray a cold large saucepan with nonstick spray coating. Add mushrooms, onion, and garlic. Cook till onion is tender. Cut up tomatoes. Stir undrained tomatoes, tomato sauce and sugar into vegetables. Bring to boiling; reduce heat. Simmer, uncovered, 20 minutes or until mixture is reduced to 2 cups.
Meanwhile, skin, bone, and cut chicken breasts lengthwise in half. Place each chicken piece between 2 pieces of plastic wrap. Pound with a meat mallet to about 1/4-inch thickness.
In a bowl, stir together ricotta cheese, Parmesan cheese, and parsley. Spoon about 1 1/2 Tbsp. of the cheese mixture on each chicken piece. Fold in long sides of chicken pieces, then roll up from short end. Place chicken rolls, seam side down in an 8x8x2-inch baking dish. Pour sauce over chicken. Cover with foil and refrigerate for 2 to 24 hours.
Before serving, bake, covered, in a 375 F oven for 35 to 40 minutes or till chicken is no longer pink. If desired, sprinkle with mozzarella cheese; bake 4 minutes. Transfer to a platter.
1 lb. beef flank steak
2 Tbsp. lime juice
1 Tbsp. vinegar
1 1/2 tsp. vegetable oil
Salt and pepper to taste
2 cloves garlic, minced
1 Tbsp. minced fresh cilantro
Vegetable cooking spray
1 Tbsp. vegetable oil
1 medium red pepper, sliced thinly
1 yellow onion, thinly sliced
3/4 c. sliced green onions
2 c. peeled, seeded and chopped tomatoes
3 c. torn ice berg lettuce
3 c. torn romaine lettuce
Trim excess fat from steak and put into a shallow bowl. Combine lime juice and next 5 ingredients, stirring well. Pour over steak; cover and marinate in the refrigerator 8 hours or overnight, turning occasionally.
Slice meat diagonally across the grain into thin strips and set aside. (Partially freezing the meat makes slicing easier.)
Coat a wok or skillet with cooking spray and add oil. Heat on medium high for 2 minutes. Then add red pepper, onion, and green onions. Stir-fry for 2 minutes. Remove vegetables from wok and set aside.
Add half of the reserved steak to wok. Stir-fry 3 to 5 minutes and remove from wok. Repeat procedure with remaining steak.
Return reserved vegetables and steak to wok. Add tomato and stir-fry for 1 minute. Remove wok from heat and add lettuce, stirring constantly for 1 minute or until lettuce wilts. Serve immediately.