Iced somen noodles with chicken and vegetables with spicy ginger sesame sauce

Total time: 1 hour, 45 minutes, plus chilling time for the chicken

Servings: 6

Note: The degree of heat in the sauce is determined by the amount of tobanjan (hot Chinese miso paste) or la yu (hot Chinese chile oil) you use. You can also omit these seasonings and simply make a ginger sesame sauce. Alternatively, the soy-mirin dipping sauce used for the iced somen noodles with eggplant can also be served with this recipe as a second sauce, in which case you will need deeper serving bowls. Tobanjan and shiso leaves can be found at Japanese markets. Japanese tahini (sesame paste) is called atari goma or neri goma. You can find it at the Japanese market but tahini will work too. Stir the atari goma with a spoon before spooning out of the can as it will separate (the oil will rise to the surface).


Steamed chicken

Ingredients:
2 small (or 1 large) chicken breasts, about 1 pound total
2 tablespoons sake
1 green onion, white part cut crosswise into 1/8 -inch slices (green and root tip discarded)
1 tablespoon peeled and thinly sliced ginger (from a 1-inch piece)
1 teaspoon sesame oil


Directions:
1. Toss the chicken with the sake, onion and ginger in a shallow, heat-proof bowl large enough to hold the chicken.
2. Prepare a stove-top steamer and place the chicken, still in the bowl, on the rack in the steamer. Steam the chicken until the meat is cooked through; it will be firm and opaque and the juices will run clear, 20 to 25 minutes.
3. Remove from heat and cool the chicken in the bowl with the flavorings, then refrigerate the chicken, still in the bowl, until completely chilled. The chicken can be cooked up to 1 day ahead and refrigerated before shredding.
4. Shred the chicken into matchstick pieces about 3 inches long. Place the chicken in a medium bowl and toss with the sesame oil. Refrigerate the chicken, covered, until ready to use.


Spicy ginger sesame sauce

Ingredients:
2 teaspoons fresh ginger juice (juiced from the grating of 1 small knob ginger)
2 tablespoons sesame paste (atari goma or neri goma) or tahini
2 teaspoons sugar
1 1/2 tablespoons sake
1 teaspoon toasted sesame oil
2 tablespoons rice vinegar
2 1/2 teaspoons soy sauce
2 tablespoons water
1 teaspoon tobanjan (Chinese hot miso paste) or 1/2 teaspoon la yu (Chinese chile oil) or to taste, optional


Directions:
In a medium bowl, whisk together the ginger juice, sesame paste, sugar, sake, sesame oil, rice vinegar, soy sauce and water. Add the tobanjan or the la yu, a little at a time as desired (add the tobanjan one-eighth teaspoon at a time to taste, and the la yu a few drops at a time to taste), mixing and tasting until the desired heat is achieved. Strain if desired for a smoother sauce. Refrigerate, covered, until needed.


Noodles and assembly

Ingredients:
2 eggs
2 teaspoons vegetable or canola oil, divided
3 bunches (300 grams) dried somen noodles
3 cups ice cubes


Steamed chicken

Ingredients:
2 cucumbers (Japanese or Persian), peeled and cut into matchsticks 1/8 -inch wide and about 3 inches long
1 large carrot, peeled and cut into matchsticks 1/8 -inch wide and about 3 inches long
1 large green pepper, cut into matchsticks 1/8 -inch wide and about 3 inches long
1 bunch chives, chopped (about 1/4 cup) or 3 green onions, thinly sliced crosswise (white and green parts)
1 small bunch daikon (radish) sprouts, trimmed to remove roots, optional as garnish
6 to 8 shiso leaves, thinly sliced, optional as garnish
1 teaspoon toasted sesame seeds
Spicy ginger sesame sauce


Directions:
1. Break the eggs into a small bowl and stir together.
2. Heat a medium nonstick frying pan over medium-high heat and add 1 teaspoon oil. Reduce the heat to low and gently add half of the egg to the pan, tilting the pan to form a large, thin crepe. Cook quickly and gently, careful not to burn (it should be completely yellow) but cooking until the egg is set and cooked through. Remove the crepe to a cutting board to cool slightly. Repeat with the remaining oil and egg.
3. When the first crepe is cool enough to handle, halve it to make two moons. Trim the edges to form each half into a rectangle about 3 inches wide. Cut each rectangle crosswise into matchsticks one-eighth inch wide. Set the sliced egg aside and repeat with the remaining crepe. Cover and refrigerate until needed. The egg can be prepared and refrigerated a few hours in advance.
4. Cook the somen: Bring a large pot of water to a boil and add the noodles, spreading them apart so they do not stick together while cooking. When the water returns to a boil, add half-cup tap water. Cook the noodles until they are al dente, about 3 minutes total cooking time. Immediately remove from heat.
5. Drain the noodles and cool them in a large bowl of water under running tap water. Gently swirl the noodles in the running water until the water runs clear. Drain the noodles again.
6. Place the noodles in a large bowl. Add the ice and enough water to mostly cover the noodles. Chill the noodles for at least 3 to 5 minutes before serving. The noodles will dry out rather quickly after they are removed from the water so try to keep the noodles in the water until just before serving.
7. When ready to serve, remove the noodles from the ice water and strain lightly. Make a bed of noodles on an oblong platter. Arrange the chicken, cucumber, carrot, green pepper and the egg matchsticks around the noodles. Garnish with chives, daikon radish sprouts, shiso leaves (one or all of them) and the roasted sesame seeds.
8. Let each person help themselves to the noodles. You can use small serving dishes. Toss the noodles, chicken and vegetables together and serve in individual dishes. Pass the ginger sesame sauce around. You only need two or three teaspoons to season each serving.


Nutritional Information:
Each serving: 354 calories; 24 grams protein; 43 grams carbohydrates; 4 grams fiber; 8 grams fat; 2 grams saturated fat; 112 mg. cholesterol; 1,055 mg. sodium.

La Grande Orange Café's White Sangria

Total time: 15 minutes

Servings: 8 to 10

Note: Adapted from La Grande Orange Café in Pasadena. The restaurant uses Presidente brandy.

Ingredients:
2 (750-ml) bottles dry white wine, preferably Pinot Grigio
1 1/3 cup orange juice
1/2 cup triple sec
1/4 cup brandy
1/2 cup sugar
1 teaspoon vanilla extract
1 1/2 oranges, sliced
1/2 lemon, sliced
1/2 apple, sliced
Large bunch grapes, stemmed


Directions:
In a large pitcher, whisk together the wine, orange juice, triple sec and brandy. Add the sugar and vanilla extract and continue to whisk until the sugar is completely dissolved. Add the sliced orange, lemon and apple, along with the grapes. Serve over ice with fruit slices as garnish.


Nutritional Information:
Each of 10 servings: 259 calories; 1 gram protein; 30 grams carbohydrates; 1 gram fiber; 0 fat; 0 cholesterol; 24 grams sugar; 10 mg sodium.

Cholada Thai's Massaman Curry with Chicken

Bright and fresh and mildly spicy, Cholada Thai's homemade Massaman curry paste in this recipe marries perfectly with sweet coconut milk in this rich, slow-simmered chicken stew.


Total time: 1 hour

Servings: 4

Note: Adapted from Cholada Thai Cuisine in Thousand Oaks. The restaurant uses Mae Ploy brand coconut milk, which is generally available at Thai and Asian markets, as well as well-stocked Asian sections of select supermarkets. Lemongrass, galangal, kaffir lime leaves and shrimp paste are generally available at Thai and Asian markets.


Massaman curry paste

Ingredients:
1 teaspoon coriander seeds
1 1/2 teaspoons cumin seeds
1 1/2 teaspoons cardamom seeds
1 1/2 teaspoons grated nutmeg
1 1/2 teaspoons ground clove
10 dried Thai chiles, chopped (seed the chiles for less heat)
1 to 2 cloves garlic, chopped
4 ounces shallots (from 3 to 4 whole), peeled and chopped
2 ounces lemongrass (about 1/2 stalk), trimmed and chopped
1 thumb-size piece galangal, peeled and chopped
3/4 teaspoon chopped kaffir lime leaves
1 1/2 tablespoons shrimp paste

Directions:
1. Toast the coriander and cumin seeds: In a small sauté pan, toast the seeds over medium heat until aromatic, 2 to 3 minutes. Shake the pan frequently to keep the seeds from burning on any sides. Remove from heat and grind the seeds, along with the cardamom seeds, in a spice grinder, coffee mill or using a mortar and pestle.
2. Transfer the ground seeds to a mortar and pestle or a food processor. Add the nutmeg, clove, chiles, garlic, shallot, lemongrass, galangal and kaffir lime leaves. Pound the ingredients until finely pulverized with no visible chile pieces. Add the shrimp paste and mash to combine. (If using a food processor, drizzle in a little water as needed to purée the ingredients to a paste.) This makes about 1¼ cups curry paste, more than is needed for the recipe. The paste can be made up to 2 weeks in advance, covered and refrigerated until needed.


Massaman curry with chicken assembly

Ingredients:
1 tablespoon oil (soybean, peanut or corn oil)
3 to 4 tablespoons Massaman curry paste
1 (19-ounce) can coconut milk (unshaken so the cream rises to the top), divided
1 boiling potato, cut into 1-inch cubes
1 pound boneless, skinless chicken breast, cut into bite-size cubes
1 cup whole raw peanuts
1 tomato, cut into 1-inch cubes
2 teaspoons sugar
2 tablespoons fish sauce

Directions:
1. In a large, heavy-bottom saucepan, heat the oil over medium heat until hot. Stir in the curry paste. Cook the curry paste, stirring frequently, until aromatic, 1 to 2 minutes.
2. Stir in the coconut cream (the thicker liquid at the top of the can). Simmer until the oil separates, 2 to 3 minutes.
3. Stir in the potato and cook, stirring frequently, until the potatoes just begin to soften, 7 to 10 minutes. Stir in the chicken and cook, stirring frequently, until the chicken cubes turn opaque on the outside, about 3 minutes.
4. Stir in the peanuts and tomato and remaining coconut milk. Simmer for a few minutes to marry the flavors.
5. Stir in the sugar and fish sauce. Simmer, stirring frequently, until the mixture darkens and the oil rises to the top, 15 to 20 minutes. If the sauce begins to thicken too much, stir in a little water as needed.
6. Remove from heat and serve immediately.


Nutritional Information:
Each serving: 697 calories; 37 grams protein; 25 grams carbohydrates; 6 grams fiber; 53 grams fat; 30 grams saturated fat; 63 mg cholesterol; 6 grams sugar; 858 mg sodium.

Bibimbop

Bibimbop is a popular Korean one-dish lunch of piping hot rice, an assortment of vegetables, often a small bit of meat, and always an egg on top. Koreans like this spicy, so they usually add at least 2 tablespoons chile paste per serving after cooking. It's customary to stir everything together before eating; omit that step to taste each element independently.


Ingredients:

2 teaspoons low-sodium soy sauce
1/2 teaspoon minced peeled fresh ginger
1 garlic clove, minced
4 ounces eye of round or top round steak, thinly sliced
Cooking spray
1 cup (2-inch) julienne-cut carrot
1 cup (2-inch) julienne-cut English cucumber
1/2 teaspoon sesame seeds, toasted
1/2 teaspoon rice vinegar
1/8 teaspoon kosher salt
1/8 teaspoon dark sesame oil
1 garlic clove, minced
4 large eggs, divided
1/4 teaspoon kosher salt
3 cups hot cooked short-grain rice
1 cup thinly sliced shiitake mushroom caps
1 cup Seasoned Spinach
4 teaspoons sambal oelek or Thai chile paste


Directions:

Combine first 4 ingredients in a zip-top plastic bag. Seal and marinate in refrigerator 30 minutes. Heat a small nonstick skillet coated with cooking spray over medium-high heat. Add beef mixture; stir-fry 3 minutes or until done. Remove from pan. Cover and keep warm.

Cook carrot in boiling water 1 minute or until crisp-tender. Drain. Rinse with cold water; drain and set aside.

Combine cucumber and next 5 ingredients (cucumber through 1 garlic clove); set aside.

Heat skillet coated with cooking spray over medium-high heat. Break 1 egg into hot skillet. Cook egg 1 minute; carefully turn over. Sprinkle with dash of salt. Cook an additional minute or until desired degree of doneness. Remove from pan. Cover and keep warm. Repeat procedure with remaining eggs and salt.

Spoon 3/4 cup rice into each of 4 bowls. Arrange 1/4 cup each of beef, carrot, cucumber mixture, mushrooms, and Seasoned Spinach over each serving. Top each serving with 1 egg and 1 teaspoon sambal oelek.

Chicken and Black Bean-Stuffed Burritos

These skillet-grilled burritos come together in a flash thanks to store-bought rotisserie chicken. Keep this meal light by serving with a fresh green salad.


Ingredients:

1/4 cup water
2 tablespoons fresh lime juice
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper
2 cups shredded rotisserie chicken breast
1/4 cup thinly sliced green onions
3/4 cup canned black beans, rinsed and drained
1/2 cup refrigerated fresh salsa
4 (8-inch) flour tortillas
1/2 cup shredded Monterey Jack cheese
Cooking spray


Directions:

1. Bring first 6 ingredients to a boil in a small saucepan. Stir in shredded chicken and green onions.

2. Combine beans and salsa. Spoon 1/4 cup bean mixture and 1/2 cup chicken mixture down center of each tortilla; sprinkle with 2 tablespoons cheese. Roll up.

3. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add 2 burritos. Place a cast-iron or other heavy skillet on top of burritos, and cook for 3 minutes on each side. Remove from pan, and repeat procedure with the remaining 2 burritos.

Chicken Scallopini

Prepare chicken breasts scallopini-style by pounding them into thin, quick-cooking servings, then dredge in lemon juice and breadcrumbs and sauté for about 3 minutes on each side. The white wine sauce with capers complements the flavor of the lemon juice, and makes a great topping for wild rice.


Ingredients:

4 (6-ounce) skinless, boneless chicken breast halves
2 teaspoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
1/3 cup Italian-seasoned breadcrumbs
Cooking spray
1/2 cup fat-free, less-sodium chicken broth
1/4 cup dry white wine
4 teaspoons capers
1 tablespoon butter


Directions:

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Brush chicken with juice, and sprinkle with salt and pepper. Dredge chicken in breadcrumbs.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken to pan; cook 3 minutes on each side or until chicken is done. Remove from pan; keep warm.

Add broth and wine to pan, and cook 30 seconds, stirring constantly. Remove from heat. Stir in capers and butter.

Mascarpone-Stuffed Strawberries

Ingredients:

5 ounces mascarpone cheese
1 teaspoon lemon zest
Juice of one lemon
3 tablespoons confectioners’ sugar
1 teaspoon vanilla
1 quart strawberries
1 pint blueberries


Directions:

Wash the blueberries and pat dry with paper towel. Wash and hull the strawberries, pat dry. Slice off the bottom of each strawberry to make a flat end. This allows the strawberries to stand upright on a platter.

Mix together the marscarpone cheese, lemon zest, lemon juice, confectioners’ sugar and vanilla. Spoon the mixture into a resealable bag and snip off one of the corners of the bag (you can also use a pastry bag). Pipe the marscarpone filling into the cavity of each strawberry and top with a blueberry.

Kimchi and Avocado Quesadillas

The spicy flavor of kimchi makes it a natural filling for quesadillas and a good contrast with mild, buttery avocado. If desired, you could also add grilled chicken or shrimp.


Ingredients:

8 flour tortillas, 7 to 8 in. in diameter
1 jar (14 oz.) kimchi, drained and chopped
2 cups shredded jack cheese
2 avocados, thinly sliced
1 tablespoon toasted sesame oil
2 tablespoons seasoned rice vinegar
1 teaspoon toasted sesame seeds
Cilantro leaves


Directions:

1. Top 4 tortillas evenly with kimchi, then with cheese, avocados, and remaining tortillas.

2. Mix oil, vinegar, and sesame seeds in a small bowl; set aside.

3. Heat a 12-in. frying pan over medium-high heat. Toast each quesadilla until lightly browned and cheese has melted, 1 to 2 minutes per side. Slice each quesadilla into wedges, sprinkle with cilantro, and serve with sesame dipping sauce.

Squeeze More Juice Out of Lemons

If you want to get the most juice out of a lemon—short of using a dedicated citrus juicer, break down the lemon by putting some pressure on it before cutting.

Before cutting them, put them on your counter and roll them back and forth, applying heavy pressure with the heel of your hand. This will help break down the lemon and make them easier to juice. Use a tool like a citrus reamer to get out more juice than you could squeezing with your bare hands.