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The Kitchen Table

I'll share my recipes, if you'll share yours - April 5, 2010

14 years ago

Sesame-Crusted Salmon

From Food & Wine

Servings: 4

â¢ 1/4 cup(s) soy sauce

â¢ 2 tablespoon(s) dry sherry

â¢ 1/2 cup(s) canned low-sodium chicken broth or homemade stock

â¢ 1/2 teaspoon(s) sugar

â¢ 1 1/2 teaspoon(s) grated fresh ginger

â¢ 1 clove garlic, minced

â¢ 2 tablespoon(s) plus 2 teaspoons cornstarch

â¢ 3 tablespoon(s) water

â¢ 1 egg white

â¢ 2 pound(s) center-cut salmon fillet, cut into 4 pieces

â¢ 1/4 cup(s) sesame seeds

â¢ 1/4 cup(s) cooking oil

________________________________________

Directions

1. In a small bowl, combine the soy sauce, sherry, chicken broth, sugar, ginger and garlic. In another small bowl, stir together the 2 teaspoons cornstarch and the water.

2. Whisk together the egg white and the 2 tablespoons cornstarch. Brush the skinless side of the salmon with the egg-white mixture and then dip it into the sesame seeds to coat.

3. In a large non-stick frying pan, heat the oil over moderately high heat. Put the salmon in the pan, sesame-seed side down, and cook until golden brown, about 5 minutes. Turn and cook until just done, about 3 minutes longer for a 1-inch-thick fillet. Remove.

4. Pour any oil from the pan. Add the soy-sauce mixture. Simmer for 2 minutes, stirring. Whisk in the cornstarch-and-water mixture and cook, stirring, until thickened, about 1 minute longer. Serve the salmon with the sauce poured around it.

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Comments (3)

Marilyn Sue McClintock
14 years ago
Walnut-Banana Bread

Hands-On Time: 15 minutes
Total Time: 1 hour and 23 minutes
Servings: 1 loaf

Description:

Ingredients

* 1/2 cup shortening
* 1 cup sugar
* 2 eggs
* 1 cup ripe bananas
* 1 Tbsp. milk
* 2 cups all-purpose flour
* 1 tsp. baking soda
* 1/4 tsp. salt
* 1/2 cup chopped walnuts

Baking Instructions
1. In a mixing bowl, cream shortening and sugar. Add eggs one at a time, beating well after each addition. Beat in bananas and milk. Combine the flour, baking soda, and salt; gradually add to the creamed mixture and mix well. Stir in nuts.
2. Pour into a greased 9'x5'x3' loaf pan. Bake at 325 degrees F for 65 to 70 minutes or until a toothpick inserted in the center comes out clean.
3. Cool for 15 minutes before serving.
Sue
Jasdip
14 years ago
Grilled Lime Herb Chicken
1 cup lime juice
2/3 cup Italian salad dressing
2 tsp minced garlic
2 tsp dried basil
1 tsp dried thyme
salt and pepper
1 broiler/fryer chicken, cut up

In a bowl, combine the first seven ingredients; mix well. Pour 1 cup marinade into a ziploc bag; add the chicken. Seal and turn to coat. Marinate for 15 minutes. Set aside remaining marinade for basting.

Drain and discard marinade. Grill chicken, covered, over medium heat for 40-45 minutes until juices run clear, basting occasionally with 1/2 cup reserved marinade. Brush remaining marinade over chicken just before serving.
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Pineapple Cheese Salad 1 (No.303) can crushed pineapple 16 large cut up marshmallows or 1 cup mini marshmallows 1 (8oz.) package cream cheese 1 cup walnuts, chopped 2 heaping Tablespoons of flour 1/2 cup of butter 1/2 cup water 2/3 cup sugar 1 teaspoon vanilla pinch of salt Grated Cheddar Cheese Combine juice from pineapple with water, sugar, flour, and salt. Cook until thick. Add butter and vanilla. Cool, mix pineapple, marshmallows and nuts together and pour dressing in. Top with grated cheddar cheese. Sue
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This is definitely on my to-try-soon list. Moo Shu Chicken Source: Clean Eating Magazine, Winter 2008, p70 3 Tbsp. water 2 Tbsp. soy sauce 1 Tbsp. cornstarch 2 tsp. toasted sesame oil 1/3 cup hoisin sauce 1 tsp. honey or agave nectar 1/4 tsp. minced garlic 1 lbs. sliced chicken breast 1 Tbsp. cooking oil 3 cups packaged shredded cabbage with carrots (coleslaw mix) 2 cups steamed brown rice Shredded carrots and cherry tomatoes, quartered (optional) In a small mixing bowl, stir together water, soy sauce, cornstarch, sesame oil, hoisin sauce, honey/agave nectar and garlic. Set mixture aside. Trim fat from chicken breast and cut chicken into thin, bite-size strips. Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Heat skillet over medium-high heat. Stir-fry chicken for 2 or 3 minutes or until chicken is no longer pink. Push meat from center of wok. Stir in sauce. Push chicken and sauce to center of wok. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Add shredded cabbage with carrots to skillet. Stir ingredients together to coat with sauce. Spoon about 3/4 cup of the chicken mixture over rice. Garnish with carrots and cherry tomatoes, if desired.
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glenda_al
14 years ago
RED BEANS AND RICE

--------------------------------------------------------------------------------
INGREDIENTS:

1 Cup red kidney beans, dried
5 Cups water
1 smoked ham hocks
2 Tablespoons salt
1/2 Teaspoon red pepper flakes, crushed
1/2 Teaspoon dried thyme
2 Cups rice (Uncle Bens)

1) Soak the beans overnight in 5 cups of water in a cool place or in the
refrigerator.

2) Drain the beans and place them in a 5-quart pot. Add 4 cups of water,
the ham hock, salt, red pepper, and thyme. Heat to boiling , then reduce
the heat to a bare simmer. Cover and cook until the beans are almost
tender, about 1 hour.

3) Stir 1 cup of water and the rice into the beans . Heat to boiling,
reduce the heat to a simmer, and cook, covered, until the rice and beans
are tender and the liquid is absorbed, about 25 minutes. Check the
seasonings. If you like, you may remove the meat from the ham hock and mix
it into the rice. Serve hot.

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