Tarragon Radishes

Tarragon Watermelon Radishes

adapted from Food Network Magazine April 2020

My husband loves pickled vegetables on his salads but they are expensive to by so I started making my own and it is surprisingly ease. I used watermelon radishes because they are bigger and easier to slice on the mandoline.

                                                                                         0 WW points

1/3 cup white vinegar
1/2 cup water
2 tsp. Kosher salt
1 Tbsp. sugar substitute
1 tsp. mustard seeds
1/4 lb. radishes, thinly sliced
1 tarragon sprig

1. Combine the vinegar, water, kosher salt, sugar substitute, and mustard seeds in a small saucepan; Bring to a boil.
2. Continue boiling until sugar substitute and salt dissolves.
3. Pack the radishes and tarragon into a heatproof container.
4. Pour in the hot brine to cover completely (you might not use all the brine). Let cool completely.
5. Cover and refrigerate at least 6 hours and up to 2 weeks.

Enjoy!

Deconstructed Egg Roll Soup

Deconstructed Egg Roll Soup

adapted from Soup Lovers

Imagine all of the inside goodness of an egg roll in a soup. Swap out the ground pork for chicken, turkey or Chinese sausage.

94% lean ground pork was not available where I shopped. If you can get it it will drop the point total down to 0.

We recommend serving it wonton strips (1 WW point / Tbsp,) to mimic the outer crispy coating to the egg roll.

                                                                      

Makes  3 servings                                                              5 WW point / serving

Cooking spray
1/2 lb. ground pork (or you can use ground chicken or turkey)
1/2 small onion, chopped
1 cloves garlic, minced
1 1/2 tsp. fresh ginger, finely grated
2 cups Homemade chicken stock or canned stock
1 1/2 tsp. soy sauce
1 1/2 tsp. rice vinegar
1 cups shredded green cabbage
1/2 cup shredded carrots
1/8 teaspoon freshly ground Penzeys Szechuan peppercorns

1/4 tsp. sesame oil
Salt, to taste

Optional Garnishes: chopped green onions, sesame seeds, a drizzle of sriracha, chopped cilantro

1. Heat a pot coated with cooking spray over medium-high heat. 
2. Add the ground pork and cook, breaking it up into smaller pieces, until browned; Drain off any excess fat.
3. Add the chopped onion, minced garlic, and grated ginger to the pot. Cook , stirring occasionally until the onion is translucent. about 2-3 minutes.
4. Stir in the chicken stock, soy sauce, and rice vinegar; Return the mixture to a gentle simmer.
5. Add the shredded cabbage, carrots, Szechuan pepper and salt.
6. Simmer until the cabbage wilts and the carrots soften, about 10-15 minutes; adjust seasoning as needed.
7. Ladle the soup into bowls and garnish as desired. 

Cauliflower with Sesame Toasted Cashews

Cauliflower with Sesame Toasted Cashews 

adapted from Cooking Light Annual Recipes 2015

The sesame oil enhances the nutty flavor of the cashews. 

If you don't want to purchase the Penzeys Szechuan Pepper Salt you can substitute 1/8 tsp each Kosher salt and ground black pepper but I would highly recommend giving it a try.

Makes 2 servings                                                     2 WW points / serving

2 cups cauliflower florets
1 tsp. sesame oil
1 Tbsp. unsalted cashews
1/3 tsp. grated fresh ginger
1/4 tsp. Penzeys Szechuan pepper salt
2 tsp. sliced scallions

1. Bring a medium saucepan of water to a boil.
2. Add the cauliflower; Boil 4 minutes; Drain.
3. Heat the sesame oil in a skillet over medium heat. 
4. Add the cashew, ginger, salt, and pepper
5. Cook until the nuts are toasted, about 4 minutes. 
6. Toss cauliflower with nut mixture
7. Top with green onions. before serving.

Enjoy!

Yang Chow Fried Rice

Yang Chow Fried Rice

adapted from Sara's Weeknight Meals

Yang Chow Fried Rice is named after the city of Yangzhou, China. It is a wok fried rice that is made with 2 proteins, frequently pork and shrimp but sometimes with chicken or duck. It is a sweet and savory with minimal use of spices and sauces.

Makes 2 servings                                                                12 WW pts / serving

2 tsp. grapeseed oil
2 oz. shrimp, cut into 1/2 inch pieces
1 1/2 cups cold cooked jasmine rice
1/2 cup frozen peas
4 oz. Chinese BBQ pork, cut into 1/2 inch dice
1/4 cup chopped scallions
1/4 + 1/8 tsp. Penzeys Szechuan Pepper Salt or 1/2 tsp. Kosher salt and 1/4 tsp. freshly ground black pepper

1. Heat a wok over high heat
2. Cook the shrimp in 1 tsp. grapeseed oil until just turning orange but not cooked through, about 1 minute.
3. Add the remaining 1 tsp. oil rice and peas, cook another 2-3 minutes, breaking up any rice clumps with a spatula.
4. Add the BBQ pork, scallions and Szechuan pepper salt and cook an additional minute until heated through and the shrimp are cooked through.

Enjoy!

Hoisin Five-Spice Chicken Drumsticks

Hoisin Five-Spice Chicken Drumsticks

adapted from Gourmet, March 2000

I am forever trying to find new way of cooking chicken. Sometimes the simplest recipes are the best ones. With only three ingredients, it is simple to make and very tasty.

It is sticky but not too sweet chicken that pairs well with rice and steamed veggies.

4 chicken drumsticks
1/4 cup hoisin sauce
1/2 teaspoon Chinese five-spice powder

1. Preheat oven to 500°F.
2. Combine the hoisin sauce and five spice powder in a small bowl and mix thoroughly. 
3. Line the pan with foil otherwise you will have a very sticky clean up.
4. Place the chicken drumsticks on a rack over the lined baking pan .  
5. Brush the chicken liberally with the hoisin mixture. 
6. Bake in the preheated oven until the skin is browned and chicken is cooked through, about 25 to 30 minutes.

Enjoy!

Sweet Soy Braised Lotus Root

Sweet Soy Braised Lotus Root

adapted from Korean Bapsang

My family was first introduced to lotus root at a Korean restaurant in Philadelphia's Chinatown. I knew what it was from watching the cooking shows but had never tried it. We liked it so much I sought out some recipes and adapted them to our lifestyle.

Makes 4-6 servings                                                           1 WW points / serving

1 lb. lotus root, peeled, sliced 1/4 inch thick

1 Tbsp. white wine vinegar
1 cup water
1/4 cup soy sauce
2 Tbsp. rice wine vinegar
1 Tbsp sugar substitute
1 Tbsp. olive oil
1/2 tsp. toasted sesame seeds, for garnish

1. Place the lotus root in a pot and cover with water and the white vinegar.. Bring to a boil and cook for 15 minutes.
2. Drain and return to the pot. Add the water, soy sauce, rice wine vinegar, sugar substitute and oil.
3. Bring to a boil and cook until the liquid is reduced to about 1/4 cup, about 20 minutes. Stir occasionally to coat all the lotus root pieces.
4. Sprinkle with sesame seeds before serving.

Enjoy!

Szechuan Style Country Pork Ribs

Szechwan Style Country Pork Ribs

adapted from a recipe from Publix which is no longer available

Taking a few pre-made sauces together make a wonderful marinade / glaze for these pork ribs. Use it on a leaner piece of meat  to bring down the point value. You can also replace the honey with sugar substitute.

Makes 2 servings                                                            13 WW points / serving

Cooking spray
1/4 cup hoisin sauce
2 Tbsp sambal
1/2 Tbsp. honey
3/4 lb. pork country style ribs

1. Combine hoisin sauce, sambal and honey in a bowl. Add ribs and turn to coat.
2. Let marinade for at least 10 minutes. (If longer place in the refrigerator).
3. Heat a grill or grill pan. Spray with cooking spray.
4. Using tongs, place the ribs on the grill. Reserve the marinade. Cover with the lid or foil.
5. Brush with the reserved marinade every 3 minutes until the ribs are cooked through, 12-15 minutes or until the internal temperature is 145F.
6. Let rest covered for 10 minutes before serving.

Enjoy !