Cookin' with Carol recipes on NBC5 - May 2007

Jícama-Apple Salad

Serves 4

This refreshing, crisp vegetable and apple salad is slightly sweet, slightly spicy.

1 small jícama, peeled and julienne-cut

1 apple, cored and julienne-cut

1/2 red bell pepper, julienne-cut

2 green onions, thinly sliced

2 tablespoons chopped fresh cilantro

2 tablespoons vegetable oil

2 tablespoons lime juice

1 teaspoon light brown sugar

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon salt

2 tablespoons chopped peanuts

In a medium bowl, stir together jícama, apple, red bell pepper, green onions, and fresh cilantro. In a small bowl, whisk together vegetable oil, lime juice, brown sugar, red pepper flakes, and salt. Pour dressing over salad and toss to combine. Sprinkle with chopped peanuts and serve.

Notes:

Jícama, or Mexican potato, is a root vegetable that resembles a large potato. The skin can be rather tough; peel using a knife. The flesh has a crunchy texture, similar to water chestnuts or apples. It is usually eaten raw, but can be slightly cooked.

(Air Date: May 5, 2007)

Beef Lo Mein

Serves 4

This quick and easy dish will get your wok sizzling! It is perfect for lunch or dinner.

1 pound beef sirloin, thinly sliced

1/4 cup soy sauce

2 cloves garlic, minced

1 teaspoon grated ginger root

1 tablespoon vegetable oil

2 cups chopped vegetables

4 cups cooked Chinese egg noodles

1 teaspoon toasted sesame oil

Marinate beef in soy sauce, garlic, and ginger for 10 to 15 minutes at room temperature, or up to 8 hours in the refrigerator. Heat a wok or stir-fry pan on medium-high heat. Add oil and swirl to coat pan. Add marinated beef and stir-fry for 4 to 5 minutes, or until beef is no longer pink. Add vegetables and stir-fry for 2 to 3 minutes, until tender-crisp. Add egg noodles and toasted sesame oil and stir-fry until mixture is warmed through.

Notes:

Use any vegetables you like in this recipe, for example: carrots, broccoli, bell pepper, onion, celery, zucchini, yellow squash, sugar snap peas, bok choy, water chestnuts, bamboo shoots, bean sprouts, jícama, etc.

(Air Date: May 12, 2007)

Fancy Shrimp and Grits Appetizer

Serves 6

Here’s an elegant appetizer that’s easy to prepare and sure to please.

2 cups chicken broth

1/2 cup quick-cooking grits

1/4 cup chopped roasted red bell peppers

2 tablespoons diced bacon

1/4 cup chopped red onion

8 ounces shrimp, peeled and deveined

1/2 teaspoon Cajun/Creole seasoning

1/2 cup chicken broth

1/4 cup whipping cream

Fresh parsley or chives for garnish

For the grits, in a medium saucepan, bring chicken broth to a boil on high heat. Slowly stir in grits, and reduce heat to medium. Cook 5 to 7 minutes, until thickened, stirring frequently. Stir in roasted red peppers, remove from heat, and cover to keep warm while preparing the shrimp. For the shrimp, heat a large skillet over medium heat. Add bacon and cook for 3 to 4 minutes, or until browned, stirring occasionally. Add red onion and sauté for 2 to 3 minutes, until tender. Add shrimp and Cajun/Creole seasoning and cook for 1 to 2 minutes, until shrimp is almost cooked through. Add chicken broth and whipping cream and bring to a simmer over medium-high heat. Cook for 3 to 4 minutes, until flavors have blended and shrimp is cooked through. To present, spoon a serving of grits into a martini glass. Spoon a serving of shrimp mixture over grits. Sprinkle with chopped fresh parsley or chives, if desired. Repeat with remaining servings.

(Air Date: May 19, 2007)

Grilled Marinated Flat-Iron Steak

Serves 4

Get ready to fire up the grill for this unique cut of tender steak.

2 tablespoons balsamic vinegar

1 tablespoon olive oil

2 cloves garlic, minced

1 teaspoon lemon juice

1 teaspoon oregano

1/4 teaspoon salt

1 pinch pepper, to taste

1 pound beef flat iron steak

Combine vinegar, olive oil, garlic, lemon juice, oregano, salt, and pepper to taste in a shallow bowl. Add steak and coat with marinade. Let marinate in the refrigerator for 30 minutes, or up to 12 hours. Preheat grill on medium-high heat. Remove steak from marinade and grill on both sides until desired doneness, about 4 to 7 minutes per side. Allow to cool slightly, then slice across the grain to serve.

(Air Date: May 26, 2007)