Recipes provided by NEWS 8-NBC HAWAII & KFVE-TV-The Home Team
Airdate: November 29, 1997
Somen Noodle with Julienne Vegetables
tossed in a Citrus Vinaigrette
1/2 lb Somen Noodles
12 fresh spinach leaves
1/2 cup carrots, julienne
1/2 cup red bell peppers, julienne
1/2 cup zucchini, julienne
cilantro
Cook somen according to package
directions, drain. In a large mixing
bowl, combine somen with remaining
ingredients. Toss like Caesar salad.
Citrus Vinaigrette
1 pint light salad oil
1 cup Balsamic vinegar
1 cup fresh orange juice
salt & pepper to taste
2 Tbs fresh basil, chopped
2 Tbs Chinese parsley, chopped
2 Tbs sugar (or more to taste)
1 tsp dry mustard
Combine all ingredients except oil.
Whisk until sugar is completely
dissolved and mixture is thoroughly
blended. Gradually add oil while
continuing to whisk. Readjust seasonings
with salt, pepper and sugar.
Cold Chicken Tossed
with Fresh Ginger Pesto
(Serves 6)
2 cups water
1/2 cup chopped cilantro
1 inch piece ginger, crushed
2 cloves garlic, minced
1/2 tsp salt
6 boneless, skinless chicken breast halves
To poach chicken: in a medium pot,
bring to a boil the water, cilantro,
ginger, garlic and salt. Add chicken,
reduce heat, then simmer 6 minutes
or until tender. Remove chicken from
water and chill.
Fresh Ginger Pesto
1/2 cup canola oil
1/2 tsp salt
1/4 cup minced fresh ginger
1/4 cup minced green onion
1/4 cup lightly packed cilantro, minced
1/2 cup finely chopped macadamia nuts
2 Tbs minced shallots
1/8 tsp white pepper
1 tsp garlic
garlic chili paste, to taste
In a small saucepan, heat oil and salt
2 or 3 minutes; cool. Stir in remaining
pesto ingredients. Makes 1 cup.
Cut chicken in 1 inch wide strips and
toss with fresh ginger pesto. Great
with crisp assorted greens in a salad
or with hot steamed rice.
Send questions, comments, suggestions
to suresave@suresave.com
|
