In this issue:

Thursday's Diabetic Recipe: *Sesame Chicken*
Requests & Replies from Subscribers:  Bourbon Street Shrimp

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* Exported from MasterCook *

Sesame Chicken

Recipe By : Real Food for Real People
Serving Size : 4 Preparation Time :0:00
Categories : Chicken                   Diabetic
Low Carb.                  Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups Water -- Cold
2 Scallions -- trimmed and cut in half
1 slice Ginger -- 1/4" thick
3/4 pound Boneless Chicken
Sauce:
1 tablespoon Light Soy Sauce
1 teaspoon Sherry -- or Shao-Hsing Wine
2 teaspoons Sesame Oil
1/2 teaspoon Sugar -- or substitute
2 tablespoons Chicken Broth
1 pinch White Pepper
2 tablespoons Scallions -- thinly sliced

1 1/2 teaspoons Sesame Seeds -- Black
2 cups Iceberg Lettuce -- shredded

In a large pot, add the cold water, scallions, and ginger, and bring to a boil, and boil for
2 minutes. Add the chicken, bring to a boil, and boil for 2 minutes. Turn off heat, cover,
and allow to cool to room temperature. Remove the chicken from pot, place on a
chopping board, and hit smartly with the broad side of cleaver blade. This will break
the fabric of the meat. Then with your hands pull the meat apart, shredding it. Place
the shredded chicken in the bowl with the sauce and mix together well.
Add the sliced scallions and mix well again. Reserve. Dry-roast the sesame seeds
(see below). When done, allow to cool, then pour into bowl with the chicken and
sauce. Mix well together. Prepare a serving dish by making a border of the shredded
lettuce. Then pour the chicken into the center of the dish and serve immediately.

To Dry Roast:
Heat the wok over high heat for 30 to 45 seconds. Add the seeds and lower the heat to
very low. Spread the seeds in a single layer and use a spatula to move them about
and turn them over to avoid burning on one side. This process takes about 2 to 3
minutes, or until the seeds turn brown. Turn off the heat, remove the seeds from the
wok, and allow them to cool. Seeds can be dry-roasted two to three days in advance
of their use. After they cool, place them in a sealed jar.


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 142 Calories; 4g Fat (28.9% calories from fat);
21g Protein; 3g Carbohydrate; 1g Dietary Fiber; 49mg Cholesterol; 245mg Sodium.

Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 1/2 Fat; 0 Other
Carbohydrates.

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

Hello
Just wondering if you can help me out. Someone submitted a recipe for a roast that I
know called for Hidden Valley Ranch dressing but I seem to have lost it - are you able
to find it for me? Thanks!

Michelle

I am looking for a recipe for a bread starter. I can only remember that it is kept in the
refrigerator and stirred each day, and that you can take some of the dough out and
use it to bake something. I think it was called crazy bread. Does anyone have a
recipe for this, as well as recipes that you can use the starter for once it is ready?

Karen

Does anyone have a recipe for Epson salt with fragrance in it such as lavender? I
thought I had seen one in here before but I can not find it. Thank you for your help,

Sandy
 

~ Subscriber Responses ~
 

Hi Kaylin,

I am unable to stand for long periods of time to cook at the stove. I cook many things
at the dining room table, things that need more attention than I can stand for. I also
peel potatoes and veggies there too. I use newspaper to spread for the scraps and to
keep things clean. I have an electric skillet and an electric waffle iron that I use, I also
have a pizzel iron I make cookies at the table too. Under the electric appliances I use
an aluminum heat resistant pad.

I do a lot of cooking there. Including, bacon, chops, steak, potatoes, eggs, pancakes,
soups, stews, sandwiches, salmon cakes, hamburgs, and just about anything you
can put in a regular skillet. This has been amazing for me to be able to watch things
so closely, and to be right there to stir and turn things. Also having the table to put
things together. Last night I made Ruben sandwiches.

I have found that I use the table for most of my cooking, and that means I can have
things that I couldn't stand long enough for in the kitchen.

Hope this can help some people.

Cathy
 

A few T and T Shrimp Recipes for Sue. I never know which one to make. I like them
all.

Cajun Shrimp

1/2 c. olive oil
2 tbsp. cajun seasoning
2 tbsp. lemon juice
2 tbsp. fresh parsley, chopped
1 tbsp. honey
1 tbsp. soy sauce
Pinch cayenne pepper
1 lb. shrimp, uncooked, shelled and deveined

Combine first seven ingredients in a 9" x 13" baking dish. Add shrimp and toss to
coat. Refrigerate at least 1 hour. Preheat oven to 450 degrees. Bake until shrimp are
cooking through, stirring occasionally, about 10 minutes. I sometimes serve with
fettuccini Alf redo and French bread.

Bourbon Street Shrimp

3 tbs. olive oil
3 cloves fresh minced garlic
2 heads fresh minced shallots
1 dozen (16-20 count) shrimp
lemon juice of 1 lemon
2 oz shot bourbon
salt
black pepper
cayenne
Louisiana Hot Sauce
1/4 cup heavy cream

1. Sauté garlic and shallots in olive oil
2. Add shrimp and lemon juice
3. De glaze with bourbon
4. Spice to taste with salt, pepper, hot sauce, and cayenne
5. Finish with heavy cream and reduce to sauce consistency
6. Serve on couscous and garnish with fresh green onions and parsley

Louisiana Shrimp Creole

1/4 lb. butter
1 cup chopped onions
1 cup diced shallots
1 cup tomato puree or 2 tbsp. tomato paste
1 oz. lemon juice
2 oz. cornstarch
1 cup chopped green peppers
1 cup diced celery
2 cups chopped canned tomatoes
2 bay leaves
3 lbs. peeled and deveined shrimp
salt, pepper and cayenne
Serves 8

Melt butter, sauté pepper, onions, celery, shallots for five minutes, add tomato puree
or paste, bay leaves, simmer for fifteen minutes.
Add shrimp and simmer for fifteen minutes, dissolve cornstarch in one pint water, add
and simmer for five minutes. Add lemon juice, salt and pepper to taste, add pinch of
cayenne, simmer for fifteen minutes. Serve over steamed rice.

SHAKE 'N BAKE® Coconut Shrimp

2/3 cup angel flake Coconut, toasted (I use unsweetened)
1 pkt. SHAKE 'N BAKE Original Chicken Seasoned Coating Mix
1 tsp. curry powder
1/4 tsp. ground red pepper (cayenne)
1 egg
2 Tbsp. water
1 lb. cleaned extra-large shrimp (16 to 20 count)

PREHEAT oven to 400°F. Toss coconut with combined coating mix, and pepper in pie
plate; set aside. Beat egg and water in separate pie plate with wire whisk until well
blended.
DIP shrimp, one at a time, in egg mixture, then in coating mixture, turning to evenly
coat both sides of each shrimp. Place on lightly greased baking sheet.
BAKE 10 to 12 min. or until shrimp are cooked through. Serve with dips as desired.

Shrimp Stir Fry Recipe
3-4 servings. 25 min 15 min prep

1 1/2 cups broccoli florets
1 small sweet red pepper, julienned
1 small green bell pepper, julienned
1-2 tablespoon light olive oil
1 lb uncooked shrimp, peeled and deveined
1 tablespoon cornstarch
2 teaspoons brown sugar
1 teaspoon ground ginger
1 cup orange juice
1/4 cup light soy sauce
hot cooked rice

In a skillet or wok, stir-fry broccoli and peppers in oil until tender. Add shrimp and stir-
fry for 3-5 minutes or until shrimp turn pink. Combine the cornstarch, brown sugar,
ginger, orange juice and soy sauce until smooth. Add to skillet. Bring to a boil and
cook and stir for 2 minutes or until thickened. Serve over rice. Enjoy,

Wendy in Canada             wjhymus@rogers.com
 

Pan Cookies

1˝ cups graham cracker crumbs
˝ cup marg or butter, melted
1 can sweetened condensed milk
12 ounce package choc chips (milk, semi-sweet or even dark)
10 (or 12) ounce package peanut butter chips

Mix melted butter and graham cracker crumbs, press firmly into 9 X 13 inch baking
dish. Pour sweetened condensed milk evenly over crumbs. Sprinkle half of choc
chips over milk then half of peanut butter chips, repeat and gently press down. Bake
350 for 25 – 30 minutes. Cool and serve. No need to store, they don’t last that long!
(Can store in plastic container if needed.)

Donna Meyer                 Donna.Meyer@solano.edu
 

For Sue with shrimp:

Shrimp can be boiled or fried. The following is my favorite way to cook shrimp to use
in salad, cream of shrimp soup, in stir fries, etc.

For each quart of water add the following:
2 or 3 whole all spice berries
1 or 2 bay leaves
1 or 2 whole peeled garlic cloves (optional)

Bring everything to a rolling boil and boil for 2 or 3 minutes. Add frozen shrimp, stirring
to break up clumps of shrimp. Boil until shrimp turn bright red. Drain, rinse in cold
water and refrigerate immediately. Use within a couple of days.

Mary in Azusa               Tis1947@aol.com
 

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