You are here: Seasoned Cooking » All Issues » October 1999 Issue » This Article » Page 6
 
October 1999 Issue
Diet and Diabetes
by Ronda L. Halpin
Table of Contents | Single-page view
Page

Related Sites

The Executive Chef

Theme menus with free recipes, food related links, a recipe forum to request and exchange recipes, and if your website is food related apply for m...

Join Our Cooking Classes and Cooking Tours in T...

Enjoy one week and half Week cooking vacation, Cooking Courses and Cooking Classes in Tuscany with us and stay in our luxurious villas. Make your T...

Cooking Solutions

Providing you with the best in food information, cooking advice, catering, recipes, cookbooks, Chef's tools & supplies and lots more... Tons of res...

My Recipe Lady

Search over a million cooking, baking and drink recipes. My Recipe lady finds the recipe you need

JoeJavaCoffee

JoeJavaCoffee is an online resource for everyone who loves coffee. We feature gourmet coffee and coffee products, such as unique coffee mugs, coffe...
 

Vegetables ala Orient

This is a fast and easy dish, yet elegant enough to serve to guests. And, it tastes so good, no one will realize that it’s good for them!
  • 1 T. vinegar
  • 1 T. brown sugar
  • 1 T. soy sauce
  • 1 tsp. grated fresh ginger
  • 1 c. scallions, sliced in 1/4-inch lengths
  • 6 oz. fresh snow peas
  • 2 c. shredded cabbage
  • 1 c. fresh mushroom slices
  • 1 small red bell pepper, cut into thin strips
  • 1 c. fresh bean sprouts
Stir together vinegar, brown sugar and soy sauce. Set aside.

Spray a large skillet with nonstick spray. Preheat over medium-high heat. Stir-fry ginger for 30 seconds. Add scallions and stir-fry for 1 minute. Add snow peas, cabbage and mushrooms; stir-fry 2 minutes. Add red pepper and bean sprouts; stir-fry 1 to 2 minutes more, or until vegetables are crisp-tender.

Add sauce and stir to coat. Heat through. Serve immediately.

  • Yields: 6 servings
  • Preparation Time: 15 minutes
 

 

Chicken in Creamy Mushroom Sauce

This dish takes a classic favorite and transforms it with the addition of fresh vegetables.
  • 2 T. cornstarch
  • 1 c. water
  • 1 lb. boneless, skinless chicken breasts, cut into thin strips
  • 1/4 c. chopped onion
  • 1 clove garlic, crushed
  • 1/4 tsp. salt
  • 1/8 tsp. pepper
  • 1 red bell pepper, coarsely chopped
  • 3 c. sliced mushrooms
  • 1/4 c. dry white wine
  • 1 tsp. chicken bouillon granules
  • 2 T. reduced-fat sour cream
  • 3 c. hot cooked bow tie pasta
Stir cornstarch into water; reserve.

Coat large skillet with nonstick cooking spray; heat until hot. Cook onion, garlic, salt and pepper in skillet over medium-high heat for about 3 minutes, stirring frequently, until onion is tender. Stir in chicken and red pepper. Cook about 4 minutes, stirring frequently, until chicken no longer is pink. Stir in mushrooms, wine and bouillon granules. Heat to boiling; reduce heat. Cover and simmer 1 minute. Stir in sour cream.

Stir cornstarch mixture into skillet. Cook over medium-high heat about 2 minutes, stirring frequently, until thickened. Serve over pasta.

  • Yields: 6 servings
  • Preparation Time: 25 minutes
 

Previous Page Next Page


Comments Disabled

 
Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.