Tag: canola oil

Kung Pao Chicken Zoodles For Two

You can enjoy these Kung Pao Noodles without the guilt (under 300 calories), because I replaced the noodles with zoodles (zucchini noodles) and the results were fantastic!!

Each bowl is filled with chicken and vegetables and the sauce has the flavor combination of of salty, sweet, sour, and spicy flavors. Topped with crushed peanuts – it’s pretty hard to pass this up!

If you’re spiralizer has more than one spiral blade, use the thicker setting to replicate a thicker noodle feel. I tested out the Spirooli Spiral Slicer from Bed Bath and Beyond for this and it worked fine, but my Paderno Spiral Vegetable Slicer[1] is still my favorite. Since zucchini releases a lot of water as it cooks, I used it to my advantage and purposely left the sauce a little thick. Once the noodles cook and release their liquid (I only cook them 2 minutes TOPS) it thins the sauce and works out perfect.

This is such a quick meal – you can easily halve this to make it for one, but if you want to make this for four, I would prep everything and cook it twice rather than doubling it and cooking it all at the same time so the chicken browns, and the noodles fit in the wok.

Kung Pao Chicken Zoodles For Two
gordon-ramsay-recipe.com
Servings: 2 • Size: scant 2 cups • Old Points: 6 pts • Points+: 7 pts
Calories: 277 • Fat: 12 g • Protein: 24 g • Carb: 21 g • Fiber: 4 g • Sugar: 9 g
Sodium: 725 mg (without salt) • Cholesterol: 62 mg

Ingredients:

  • 2 medium zucchini, about 8 oz each, ends trimmed
  • 1 teaspoon grapeseed or canola oil
  • 6 oz skinless chicken breasts, cut into 1/2-inch pieces
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 red bell pepper, cut into 1/2-inch pieces
  • 1 teaspoon sesame oil
  • 2 cloves garlic, minced
  • 1 tsp fresh ground ginger
  • 2 tbsp crushed dry roasted peanuts
  • 2 tbsp thinly sliced scallions along diagonal

For the sauce:

  • 1 1/2 tbsp reduced soy sauce (tamari for gluten free)
  • 1 tbsp balsamic vinegar
  • 1 tsp hoisin sauce
  • 2 1/2 tbsp water
  • 1/2 tbsp Sambal Oelek Red Chili Paste (or more to taste)
  • 2 tsp sugar
  • 2 tsp cornstarch

Directions:

Using a spiralizer fitted with a shredder blade (this makes a thicker noodle), or a mandolin fitted with a julienne blade, cut the zucchini into long spaghetti-like strips. If using a spiralizer, use kitchen scissors to cut the strands into pieces that are about 8 inches long so they’re easier to eat.

In a small bowl, whisk together soy sauce, balsamic, hoisin, water, red chili paste, sugar and cornstarch; set aside.

Season chicken with salt and pepper, to taste. Heat oil in a large, deep nonstick pan or wok over medium-high heat. Add the chicken and cook until browned and cooked through, about 4 to 5 minutes. Set aside.

Reduce heat to medium, add sesame oil, garlic and ginger to the skillet and cook until fragrant, about  30 seconds. Add the bell pepper, stir in soy sauce mixture and bring to a boil; reduce heat and simmer until thickened and bubbling, about 1-2 minutes. Stir in zucchini noodles and cook, mixing for about two minutes until just tender and mixed with the sauce. If it seems dry, don’t worry the zucchini will release moisture which helps create a sauce. Once cooked, mix in chicken and divide between 2 bowls (about 2 cups each) and top with peanuts and scallions.

References

  1. ^ Paderno Spiral Vegetable Slicer (www.amazon.com)

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Maple-Mustard Vinaigrette

Maple-Mustard Vinaigrette

by Pam on May 13, 2013

We had friends bringing us fresh razor clams and trout they freshly caught on Sunday. We made a huge clam[1] & trout feast along with a beautiful salad topped with this maple-mustard vinaigrette and fresh bread. I really loved how sweet and tangy this vinaigrette was. It paired great with the salad I served and was a big hit with everyone.

Whisk together the canola oil, olive oil, maple syrup, apple cider vinegar, Dijon mustard, minced garlic, sea salt and freshly cracked pepper, to taste, until well combined. Taste and re-season if needed. Set aside for at least 30 minutes for flavors to mingle. Whisk well before drizzling on top of your salad. Enjoy.



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Maple-Mustard Vinaigrette






Ingredients:

3 tbsp canola oil
1 tbsp olive oil
2 tbsp real maple syrup
3 tsp apple cider vinegar
1 1/2 tsp Dijon mustard
1 clove of garlic, minced
Se salt and freshly ground pepper, to taste

Directions:

Whisk together the canola oil, olive oil, maple syrup, apple cider vinegar, Dijon mustard, minced garlic, sea salt and freshly cracked pepper, to taste, until well combined. Taste and re-season if needed. Set aside for at least 30 minutes for flavors to mingle. Whisk well before drizzling on top of your salad. Enjoy.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ clam (www.gordon-ramsay-recipe.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Mixed Green Salad with an Italian Vinaigrette

Mixed Green Salad with an Italian Vinaigrette

by Pam on September 11, 2012

I wanted to serve a salad with the Italian Chili[1] and the Parmesan-Corn Bread Muffins[2] so I went in search of finding a good Italian vinaigrette to toss with a simple green salad.  After being inspired by several different recipes I decided to create one myself.  It was simple and delicious vinaigrette tossed with the mixed greens, cucumbers, tomatoes, croutons, and shaved Parmesan cheese and it paired perfectly with the chili and corn bread muffins.

Combine the canola oil, olive oil, red wine vinegar, minced garlic, sugar, oregano, basil, dried mustard, onion powder, paprika, and sea salt & freshly cracked pepper, to taste, together in a small bowl.  Whisk until well combined.  Set aside for flavors to mingle – at least 30 minutes.

Place a mixture of romaine and mixed greens together in a bowl then top with grape tomatoes, diced cucumbers, croutons, and shaved Parmesan cheese.  Drizzle the top with the Italian vinaigrette then toss to coat evenly.   Serve immediately.  Enjoy.

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Mixed Green Salad with an Italian Vinaigrette




Yield: 4

Prep Time: 10 min.

Total Time: 10 min + 30 minutes for the flavors to mingle



Ingredients:

Italian Vinaigrette:

1/4 cup of canola oil
2 tbsp of olive oil
3 tbsp red wine vinegar
2 cloves of garlic, minced
1 1/2 tsp of sugar (more if desired)
1/2 tsp of dried oregano
1/2 tsp of dried basil
1/4 tsp of dried mustard
1/4 tsp of onion powder
1/4 tsp of paprika
Sea salt and freshly cracked pepper, to taste

Mixed Green Salad:

2 cups of romaine lettuce, chopped
2 cups of mixed greens
Handful of grape tomatoes
1 cucumber, peeled, seeded, and diced
1/4 cup of croutons
Shaved Parmesan cheese

Directions:

Combine the canola oil, olive oil, red wine vinegar, minced garlic, sugar, oregano, basil, dried mustard, onion powder, paprika, and sea salt & freshly cracked pepper, to taste, together in a small bowl. Whisk until well combined. Set aside for flavors to mingle – at least 30 minutes.

Place a mixture of romaine and mixed greens together in a bowl then top with grape tomatoes, diced cucumbers, croutons, and shaved Parmesan cheese. Drizzle the top with the Italian vinaigrette then toss to coat evenly. Serve immediately. Enjoy.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Italian Chili (www.gordon-ramsay-recipe.com)
  2. ^ Parmesan-Corn Bread Muffins (www.gordon-ramsay-recipe.com)
  3. ^ Print Recipe (www.gordon-ramsay-recipe.com)

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