Honey Vinaigrette

Use leftover vinaigrette as a marinade for chicken or to dress a salad later in the week.

Yield: about 2/3 cup (serving size: 1 tablespoon)

Ingredients
1/4 cup fat-free, less-sodium chicken broth
1 1/2 tablespoons olive oil
1 1/2 tablespoons white balsamic or white wine vinegar
1 tablespoon honey
1 tablespoon minced shallots
2 teaspoons minced fresh tarragon
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Preparation
Combine all ingredients, stirring well with a whisk. Cover and chill at least 30 minutes.

Note: Store, covered, in the refrigerator for up to a week.

Asian Vinaigrette

Yield: 1 cup


Ingredients
1/4 cup minced red onion
2 garlic cloves, minced
2 teaspoons sugar
2 teaspoons grated fresh ginger
1/4 cup rice wine vinegar
1/4 cup peanut oil
3 tablespoons soy sauce
2 1/2 tablespoons dark sesame oil
Preparation
Combine all ingredients in a jar; cover tightly. Shake vigorously.

Sun-Dried Tomato Vinaigrette

Yield: 1 3/4 cups (serving size: 2 tablespoons)

Ingredients
1 cup sun-dried tomatoes, packed without oil (about 2 ounces)
2 cups boiling water
3/4 cup water
3/4 cup no-salt-added tomato juice
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon tomato paste
1/2 teaspoon pepper
1/4 teaspoon salt
1 garlic clove, peeled

Preparation
Combine sun-dried tomatoes and 2 cups boiling water in a bowl; let stand 20 minutes. Drain.
Place sun-dried tomatoes, 3/4 cup water, and next 7 ingredients (3/4 cup water through garlic) in a food processor or blender; process until smooth.

Brown Sugar-Cider Vinaigrette

Yield: Makes about 1 cup

Ingredients
2/3 cup canola oil
1/3 cup apple cider vinegar
2 green onions, minced
3 tablespoons light brown sugar
3 tablespoons chopped fresh basil
1 tablespoon Dijon mustard
1/2 teaspoon dried crushed red pepper
1/4 teaspoon salt

Preparation
1. Whisk together all ingredients until blended.

Orange Vinaigrette

Yield: 3/4 cup

Ingredients
1/4 cup fresh orange juice
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 teaspoon grated orange rind
1 teaspoon Dijon mustard
1/2 cup olive oil

Preparation
Whisk together first 5 ingredients; gradually whisk in olive oil until well blended.

Balsamic Vinaigrette

Ingredients
1/2 cup basil leaves
1/3 cup balsamic vinegar or sherry vinegar
1/3 cup finely chopped shallots
1/4 cup water
2 tablespoons honey
1 tablespoon olive oil
1/4 teaspoon freshly ground black pepper

Preparation
Place of the all ingredients in a blender; process until smooth.
Note: Vinaigrette will keep in the refrigerator for up to a week.

Mustard Vinaigrette

Yield: Makes 3/4 cup

Ingredients
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
2 teaspoons minced garlic
9 tablespoons olive oil
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground pepper

Preparation
Combine first 4 ingredients in a bowl. Whisk in oil; stir in salt and pepper.

Maple-Cider Vinaigrette

Ingredients
1/3 cup cider vinegar
2 tablespoons pure maple syrup
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
2/3 cup olive oil

Whisk together first 5 ingredients. Gradually whisk in oil until completely blended. Cover and refrigerate up to 3 days.

Famous Japanese Restaurant-Style Salad Dressing

1/2 cup minced onion
1/2 cup peanut oil
1/3 cup rice wine vinegar
2 tablespoons water
2 tablespoons minced fresh ginger root
2 tablespoons minced celery
2 tablespoons ketchup
4 teaspoons soy sauce
2 teaspoons white sugar
2 teaspoons lemon juice
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon ground black pepper

In a blender, combine the minced onion, peanut oil, rice vinegar, water, ginger, celery, ketchup, soy sauce, sugar, lemon juice, garlic, salt and pepper . Blend on high speed for about 30 seconds or until all of the ingredients are well-pureed.

Maple-Ginger-Soy Dressing

2 Tbs Vermont maple syrup (I use grade B)
2 Tbs olive oil
2 Tbs lemon juice
4 tsp soy sauce
2 tsp mustard
2" piece of ginger, finely minced (about 1½ Tbs)
1 small clove garlic, finely minced
1 pinch cayenne pepper (optional)
1 tsp sesame oil (optional)

from: http://www.cabothillsmaple.com/maple_recipes.htm

Classic Pesto

4 cups fresh basil leaves (from about 3 large bunches)
1/2 cup olive oil
1/3 cup pine nuts
2 garlic cloves
1/4 cup freshly grated Parmesan cheese
1/4 cup freshly grated pecorino Sardo or Parmesan cheese
1 teaspoon coarse kosher salt

Combine first 4 ingredients in blender. Blend until paste forms, stopping often to push down basil. Add both cheeses and salt; blend until smooth. Transfer to small bowl. (Can be made 1 day ahead. Top with 1/2 inch olive oil and chill.)

Sweet-&-Sour Chicken Drumsticks

Chicken drumsticks stay deliciously moist when grilled—even with the skin removed. Minty sweet-and-sour dipping sauce adds a refreshing twist to “ordinary” grilled chicken. Make it a meal: Serve with brown rice and slices of fresh pineapple.

Makes 4 servings

ACTIVE TIME: 40 minutes

TOTAL TIME: 40 minutes

EASE OF PREPARATION: Easy

1/2 teaspoon freshly grated orange zest
1/4 cup orange juice
1/4 cup water
3 tablespoons honey
1 tablespoon plus 1 teaspoon cider vinegar, divided
1/2 teaspoon salt, divided
1/4 teaspoon ground coriander
1 teaspoon cornstarch
1/4 cup chopped fresh mint
8 chicken drumsticks (about 2 pounds), skin removed, trimmed
1/4 teaspoon freshly ground pepper

1. Preheat grill to medium. (No grill? See Broiler Variation, below.)
2. To prepare dipping sauce, combine orange zest, orange juice, water, honey, 1 tablespoon vinegar, 1/4 teaspoon salt and coriander in a small saucepan; bring to a boil. Whisk cornstarch and the remaining 1 teaspoon vinegar in a small bowl until smooth. Add to the saucepan and return to a boil, whisking until thickened, 30 seconds to 1 minute. Remove from the heat. Stir in mint.
3. Sprinkle drumsticks with the remaining 1/4 teaspoon salt and pepper. Oil the grill rack (see Tip). Grill the drumsticks until crispy on all sides and an instant-read thermometer inserted into the thickest part registers 165°F, about 15 minutes total. Serve the drumsticks with the dipping sauce on the side.
Broiler variation: Position oven rack in the upper third of the oven; preheat broiler to high. Prepare sauce (Step 2). Coat a broiler pan with cooking spray. Sprinkle drumsticks with salt and pepper (Step 3), then broil, turning once, until an instant-read thermometer inserted into the thickest part registers 165°F, about 15 minutes total.

NUTRITION INFORMATION: Per serving: 255 calories; 8 g fat (2 g sat, 3 g mono); 93 mg cholesterol; 16 g carbohydrate; 29 g protein; 1 g fiber; 389 mg sodium; 315 mg potassium.

Nutrition bonus: Selenium (27% daily value), Vitamin C (15% dv).

1 Carbohydrate Serving

Exchanges: 4 lean meat, 1 other carbohydrate

TIP: To oil the grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Don’t use cooking spray on a hot grill.)

Lettuce Wraps with Spiced Pork

Serve this quick stir-fry family-style: set out a bowl of stir-fried pork and the lettuce leaves and let people make their own wraps.

Makes 4 servings, 1 cup filling each

ACTIVE TIME: 45 minutes

TOTAL TIME: 45 minutes

EASE OF PREPARATION: Easy

Sauce
2 tablespoons oyster sauce
2 tablespoons water
1 tablespoon hoisin sauce
1 tablespoon rice vinegar
1 tablespoon dry sherry or rice wine
2 teaspoons cornstarch
1 teaspoon brown sugar
1 teaspoon reduced-sodium soy sauce
1 teaspoon sesame oil

Stir-fry
3 teaspoons canola oil, divided
1 pound thin center-cut boneless pork chops, trimmed of fat and cut into thin julienne strips
2 cloves garlic, minced
1 tablespoon minced fresh ginger
1 8-ounce can sliced water chestnuts, rinsed and coarsely chopped
1 8-ounce can sliced bamboo shoots, rinsed and coarsely chopped
8 ounces shiitake mushrooms, stemmed, cut into julienne strips
4 scallions, greens only, sliced
1 head iceberg lettuce, leaves separated

1. To prepare sauce: Combine oyster sauce, water, hoisin sauce, vinegar, sherry (or rice wine), cornstarch, brown sugar, soy sauce and sesame oil in a small bowl.
2. To prepare stir-fry: Heat 2 teaspoons canola oil over medium-high heat in a large nonstick skillet or wok. Add pork; cook, stirring constantly, until no longer pink, about 4 minutes. Transfer to a plate. Wipe out the pan.
3. Add remaining 1 teaspoon oil, garlic and ginger; cook, stirring constantly, until fragrant, 30 seconds. Add water chestnuts, bamboo shoots and mushrooms; cook, stirring often, until the mushrooms have softened, about 4 minutes. Return the pork to the pan and add the sauce. Cook, stirring constantly, until a thick glossy sauce has formed, about 1 minute. Serve sprinkled with scallions and wrapped in lettuce leaves.

NUTRITION INFORMATION: Per serving: 331 calories; 16 g fat (5 g sat, 8 g mono); 59 mg cholesterol; 22 g carbohydrate; 25 g protein; 6 g fiber; 628 mg sodium.

Nutrition bonus: Vitamin C (20% daily value), Iron (15% dv).

1 Carbohydrate Serving

Exchanges
1/2 other carbohydrate,
2 vegetable,
3 medium-fat meat

MAKE AHEAD TIP: The sauce will keep, covered, in the refrigerator for up to 2 days.

Korean Beef BBQ

Ingredients
2 cups steamed jasmine rice
1 lb top sirloin steak, cut into 1/16 th in. strips
1 tablespoon brown sugar
3 tablespoons soy sauce
1 tablespoon mirin (rice wine)
1 teaspoon bottled minced ginger
1 teaspoon dark sesame oil
3 garlic cloves, minced
cooking spray

Directions

1. To cut beef at 1/16th of an inch, it is easier if the meat is partially frozen.
2. Combine brown sugar through garlic in a large zip-lock bag and stir.
3. Add the beef slices and marinate in refrigerator for 1 hour.
4. Heat a large non-stick skillet coated with cooking spray over medium heat and add beef, discarding remaining marinade.
5. Cook approximately 8 minutes turning frequently, or until desired degree of doneness.
6. If you prefer to grill, place a wire grilling basket coated with cooking spray on grill rack, and grill 8 minutes, turning frequently.
7. Serve over jasmine rice.