Nutritional facts Per 3/4 oz serving: about
- Sodium 135 mg
Asian-Style Chicken Meatballs in Ginger Soy Broth Image by: Jodi Pudge
We've added fresh ginger and soy sauce to these lean meatballs and simmered them in a spicy aromatic broth for a meal you'll definitely want to make again.
Meatballs: In bowl, combine chicken, bread crumbs, green onions, garlic, ginger and soy sauce. Firmly roll by 2 tbsp into balls; arrange on rimmed baking sheet. Refrigerate for 10 minutes.
In large nonstick skillet, heat oil over medium heat; cook meatballs, stirring occasionally, until browned, about 4 minutes.
Broth: Meanwhile, in saucepan, heat oil over medium-high heat; sauté bok choy, carrots and half of the green onions until slightly softened, about 3 minutes. Add ginger, garlic and half of the chili pepper; sauté for 1 minute.
Stir in meatballs, broth and 1 cup water; bring to boil. Reduce heat to simmer, cover and cook until instant-read thermometer inserted in several meatballs reads 165°F, about 5 minutes. Discard ginger. Stir in lime juice, soy sauce and salt.
Divide meatballs among serving bowls; top with broth mixture. Sprinkle with remaining chili pepper and green onions.
Pork and Chili Pepper Bowls Image by: Angus Fergusson
Made with just a few ingredients, the ease of this recipe will make it one of those weeknight dinners you'll turn to time and time again. It tastes great over a simple bed of steamed rice, but you can also serve it inside crisp lettuce leaves for a fresher take on pork bowls.
Mince half of the Thai pepper; thinly slice remaining half. Set aside.
In large nonstick skillet, cook pork and salt over medium-high heat, stirring occasionally, until no longer pink, about 8 minutes. Scrape into bowl. Set aside.
In same pan, heat half of the oil over medium heat; cook green beans, garlic, ginger and minced Thai pepper, stirring occasionally, until green beans are tender- crisp, about 5 minutes. Add pork, vinegar, fish sauce, brown sugar and 2 tbsp water; cook, stirring, until heated through, about 2 minutes. Divide among 4 serving bowls; keep warm. Wipe pan clean.
In same pan, heat remaining oil over medium heat; cook eggs until whites are set yet yolks are still runny, about 3 minutes.
Arrange 1 egg over each pork bowl. Sprinkle with cilantro and green onions (if using) and remaining Thai pepper.
The Ultimate Beef Stew image Image by: The Ultimate Beef Stew image
This classic warm-you-up stew becomes even more comforting when made with well-marbled pot roast rather than the usual stewing beef. The fat melts slowly as it cooks, tenderizing the beef into juicy melt-in-your-mouth morsels. A slow finish in the oven gives the stew its rich, hearty texture.
Chocolate Peanut Butter Whoopie Pies Image by: Mike McColl
These sandwiched cake cookies actually have nothing to do with pie. In fact, they seem more closely related to cupcakes, and their frosting-like filling makes them simple and easy to eat!
1. Preheat the oven to 375°F. Line two baking trays with parchment paper. Place the trays in the oven to warm right before making the cookie dough (this step will help the cookies bake with smooth curved tops).
2. For the cookies, sift the flour, sugar, cocoa powder, baking powder, baking soda, and salt into a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment. Add the butter and mix on medium-low speed to cut it in until the pieces are barely visible.
3. In a separate bowl, whisk together the egg, milk, sour cream, and vanilla. Add to the flour mixture and mix on low speed to incorporate then increase to medium-high and beat for about 2 minutes, until the batter is fluffy and holds its structure. Use a medium ice cream scoop to scoop out 16–20 portions onto the now-hot, prepared baking trays, leaving 3 inches between them. Bake the "pies" for about 15 minutes, until the tops spring back when gently pressed. Cool the "pies" on the baking trays before filling.
4. For the filling, beat the butter to lighten it and then beat in the peanut butter. Add 1 cup of the icing sugar and beat in. Stir in the vanilla and then beat in the remaining 1 cup of icing sugar until fluffy. Fill a piping bag fitted with a large star tip, pipe filling onto one of the "pies," and top with a second "pie," pressing gently. Repeat with the remaining pies. They will keep in an airtight container, or on a plate covered in plastic wrap, for up to 3 days—no need to refrigerate.
Makes 8 to 10 large whoopie pies.
Excerpted from Bake With Anna Olson by Anna Olson. Copyright © 2016 Olson Food Concepts Inc. and Peace Point Entertainment Group Inc. Published by Appetite by Random House, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the publisher. All rights reserved.