R E C I P E S
Basil Chicken Kabobs
½pound boneless chicken breast, cut into 12 cubes
12 large fresh basil leaves
1 yellow pepper, cut into 12 (1-inch) squares
6medium white or brown mushrooms, stemmed
6
6cherry tomatoes ¼ cup orange juice
1tablespoon walnut oil
1tablespoon balsamic vinegar
1tablespoon honey
½ teaspoon prepared mustard freshly ground pepper
Makes 6 kabobs
Wrap each chicken cube with a basil leaf. Thread 1 wrapped chicken cube, one pepper square, one mushroom and another chicken cube on each skewer. Place them in the greased steam tray on the glass tray. Place all on the lower position.
Press Steam Cook High and enter
While kabobs are cooking, in small bowl, combine all remaining ingredients for sauce. Remove kabobs from oven and add a cherry tomato to the end of each skewer. Serve kabob with sauce.
Nutritional analysis per serving: |
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Calories: | 90 | Fat: | 3 g |
Protein: | 9 g | Cholesterol: | 20 mg |
Carbohydrate: | 7 g | Sodium: | 35 mg |
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Steamed Moneybags
½ pound lean ground pork
8large raw shrimp (about 2 ½ ounces)
1egg white
1teaspoon cornstarch
1teaspoon sesame oil
1teaspoon grated fresh ginger ½ teaspoon salt
½ teaspoon crushed red pepper flakes
1small garlic clove, minced
2scallions, finely chopped
2canned water chestnuts, drained and finely chopped
2fresh Chinese long green beans, finely chopped
16(3-inch) square thin wonton wrappers
Makes 16 dumplings
In food processor, blend pork and shrimp until smooth. With the motor running, add the egg white, cornstarch, sesame oil, ginger, salt, pepper and garlic. In medium bowl, combine pork mixture, scallions, water chestnuts and beans.
Holding one wonton wrapper in palm of your hand, moisten edge of wonton wrapper. Place a scant 1 tablespoon of pork filling in center of wrapper. Bring sides of wrapper up around fi lling, pleating the wrapper as you go. Tap bottom of dumpling against the work surface to fl atten it. Gently twist tops and press together. Tie each moneybag with a chive “string”*, if desired. Repeat with remaining wrappers and fi lling.
Spray steam tray with nonstick cooking spray. Arrange moneybags in steam tray. Place steam tray on the glass tray. Place all on the lower position.
Press Steam Cook High and enter
Note: You may chop the scallions, water chestnuts and green beans in the food processor.
* Dip long chives in boiling water to soften for easier tying.
Nutritional analysis per serving: |
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Calories: | 60 | Fat: | 2.5 g |
Protein: | 5 g | Cholesterol: | 15 mg |
Carbohydrate: | 5 g | Sodium: | 135 mg |
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