Steamed Shrimp with Garlic Oil

Here is a simple and healthy (since it's loaded with garlic!) shrimp dish that is extremely simple to make. Just chop off the eyes part of the shrimp head, make a slit down the back, remove the vein, steam and then top them off with heaps of garlic oil.


Ingredients:

10 head-on shrimp
3 cloves garlic (finely chopped)
1 stalk scallion (chopped)
1/8 teaspoon of salt
3 drops fish sauce
5 drops sesame oil
1 1/2 tablespoon of Shaoxing wine
1 1/2 tablespoon of water
1 dash of white pepper powder
3 tablespoons cooking oil



Instructions:

Heat up the wok and add in the cooking oil. Lightly fry the chopped garlic until they turn golden brown. Set aside.


Chop off the eyes part of the shrimp head, slit the back and deveined. Pat dry and place all shrimp on a plate. Season the shrimp with the ingredients above. Steam for 5 minutes. Top the shrimp with the garlic oil and garnish with chopped scallion.

Hass Avocado Shrimp Cocktail

This version of an old standard has a contemporary twist. Fresh avocado in crunchy, spicy sauce makes a cocktail sure to be a taste pleaser for those in search of flavor.
Nutrition Information per Serving: 170 calories, 12g of fat, 55mg of cholesterol, 160mg of sodium, and 8g of protein.


Ingredients:

2 Tbsp thick, chunky tomato salsa
2 Tbsp seafood cocktail sauce
2 Tbsp chopped onion
2 Tbsp diced seedless cucumber
1 1/2 Tbsp chopped cilantro
1 1/2 Tbsp lime juice
2 Hass Avocados (1 pound), diced
30 large (21 to 25 count per pound), cooked shrimp with tails
6 lime slices for garnish
6 sprigs cilantro for garnish


Instructions:

1. Thoroughly combine salsa and next 5 ingredients; gently fold in avocado.

2. Chill mixture 1 hour to marry flavors. (Mixture is best served the day it's made.)

3. To serve, divide avocado mixture among 6 stemmed glasses.

4. Hang 5 shrimp, tails outside glass, around each rim.

5. Garnish each with 1 twisted lime slice and 1 sprig cilantro.

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Corn, Scallion and Potato Frittata

This frittata makes a perfect brunch or lunch -- it works especially well for a picnic. And on a steamy summer night, it may be all you need for dinner. Adding a green salad and a nice piece of bread is an easy way to round out the plate.

Nutrition info per Serving:

Calories: 395 kcal
Carbohydrates: 37 g
Dietary Fiber: 5 g
Fat: 20 g
Protein: 18 g
Sugars: 8 g

Ingredients:

1 bunch scallions, white and green parts sliced separately

2 cloves garlic, minced

3 tablespoons olive oil

1 large russet (baking) potato, peeled and cut into 1/4-inch dice

2 cups corn kernels, thawed if frozen

4 large eggs

4 ounces mozzarella, coarsely grated

Cooking Directions:

1. Cook white part of scallions and garlic in 2 tablespoons oil in a 10-inch nonstick skillet over moderate heat, stirring, until softened, about 2 minutes. Add potato and cook over moderately low heat, stirring, until tender, about 10 minutes. Add corn and salt and pepper to taste, then cook, stirring, about 1 minute for thawed corn or 3 minutes for fresh corn.


2. Preheat broiler.

3. Whisk together eggs, mozzarella, and salt and pepper to taste. Stir in potato mixture and scallion greens.

4. Heat remaining tablespoon oil in cleaned skillet over moderate heat until hot but not smoking. Then cook frittata without stirring, shaking skillet once or twice to loosen frittata, until underside is golden but top is still wet, about 6 minutes. Remove from heat.

5. If skillet handle is not ovenproof, wrap handle in a double layer of foil. Broil frittata about 3 inches from heat until top is just set and golden, about 2 minutes. Slide onto a plate and cool to warm or room temperature.

General Tso's Chicken

General Tso's Chicken, is actually an American creation. It is a sweet deep fried chicken dish served in American Chinese restaurants and also very popular at the buffet line. Regardless of its origin, this is an easy dish to make at home without the gloppy sauce and soggy thick breading that you get from the take out place and you don’t have pay the expensive price for it.


Ingredients :

1 pound chicken meat cut into large chunks
3 tbsp soy sauce
1 tsp white pepper
1 egg white
3 tbsp of cornstarch
1 tbsp of oil
4 green onions – cut into thin strip
6 dry hot peppers – cut into ½” length
1 tbsp of chopped ginger
2 cloves of garlic - chopped


Sauce:

2 tsp of cornstarch
1/4 cup water
3 tbsp of sugar (more or less depend on the sweetness you like)
4 tbsp soy sauce
3 tbsp of white vinegar
2 tbsp of cooking wine
3/4 - 1 cup chicken broth
1 tsp of pepper

Cooking Directions:

1. Mix all the sauce ingredients and set it aside for later use.

2. In separate bowl, mix chicken, soy sauce and white pepper. Set it aside to marinate for 30 minutes. Stir in egg white and add in the cornstarch and mix until chicken pieces are coated evenly.

3. Add the 1 tbsp of oil to the chicken as this will help to separate chicken pieces. Deep fry chicken until golden brown. Drain on paper towels. Remove all the oil from the pan and leave about 1 tbsp.

4. Stir-fry garlic, ginger and peppers until fragrant. Stir sauce adding to wok. Bring it up to a boil and when sauce thickens add in the chicken. Stir and toss until chicken pieces well coated with sauce. Add in the spring onions.

5. Dish out and serve with warm rice.

Squash and Potato Pizzas

The lists of ingredients below are good for 4 persons.


Nutrition information per serving

Calories: 891 kcal
Carbohydrates: 102 g
Dietary Fiber: 9 g
Fat: 38 g
Protein: 34 g
Sugars: 12 g




Ingredients:

1 pound medium red or Yukon Gold potatoes, scrubbed well but not peeled
3 tablespoons extra-virgin olive oil, plus more for drizzling
1 pound medium yellow squash, sliced lengthwise 1/8 inch thick
Salt and freshly ground pepper
All-purpose flour, for dusting
1 1/2 pounds thawed frozen pizza dough, cut into 4 pieces
24 cherry tomatoes, coarsely chopped
2 1/2 cups Manchego cheese, shredded
2 ounces frisee, torn into large pieces (optional)


Cooking Directions:

1. Set a pizza stone on the bottom of the oven and preheat the oven to 500 degrees F for 30 minutes. Meanwhile, in a medium saucepan, cover the potatoes with water and bring to a boil. Simmer over moderate heat until the potatoes are just tender, about 20 minutes. Drain and let cool, then slice 1/8 inch thick.

2. In a large skillet, heat 1 tablespoon of the olive oil. Add one-third of the yellow squash in a single layer and season with salt and pepper. Cook the squash over moderately high heat, turning once, until golden brown, about 2 minutes. Transfer to a plate. Repeat with the remaining 2 tablespoons of olive oil and squash in two batches.

3. Generously flour a pizza peel or a large rimless baking sheet. On a lightly floured work surface, roll out 1 piece of pizza dough into a 12-inch round, 1/8 inch thick. Transfer the round to the pizza peel and top with one-fourth of the potato slices. Drizzle lightly with olive oil and season with salt and pepper. Arrange one-fourth of the squash over the potato, then scatter one-quarter of the tomatoes followed by one-quarter of the Manchego on top.

4. Transfer the pizza to the hot stone and bake for about 7 minutes, or until the crust is golden and the cheese is bubbling. Transfer the pizza to a work surface and cut into wedges. Top the wedges with some of the torn frisee and serve at once. Repeat with the remaining dough and toppings.

Egg Foo Yung with Mushroom Sauce

These egg and bean sprout pancakes are cooked in peanut oil, and bathed in mushroom sauce. This recipe requires 10 minutes for preparation and 20 minutes for cooking.

Ingredients:

1 large green onion
4 eggs, beaten
3/4 cup bean sprouts
3 tablespoons soy sauce, divided
2 tablespoons peanut oil, divided
2 cups sliced fresh mushrooms
4 teaspoons cornstarch
1 cup chicken or beef broth

Directions:

1. Thinly slice green onion, and reserve 1 tablespoon of the top for garnish. Stir the remaining onion into the egg along with the bean sprouts and 1 tablespoon of soy sauce.

2. Heat 1 tablespoon of peanut oil in a large nonstick skillet over medium-high heat until hot. For each pancake, drop 1/4 cup of egg mixture into the hot oil. Cook until the bottoms are set, 1 to 2 minutes, then turn over and continue cooking for another 1 to 2 minutes until cooked through. Transfer to a warm serving plate while you make the remaining pancakes.

3. Heat the remaining 1 tablespoon of peanut oil in the skillet and cook the mushrooms with the remaining 2 tablespoons of soy sauce until the mushrooms are soft, about 3 minutes. Dissolve the cornstarch in the broth, stir into the mushrooms, and cook until thickened. To serve, pour the sauce over the egg foo yung pancakes, and sprinkle with the reserved onion.