Cookin' with Carol recipes on NBC5 - July 2008
Moo Shu
Vegetables and Duck in Mandarin Pancakes
Serves 4; 2
pancakes each
Add
Chinese flare to your next meal with this delicious dish.
2 teaspoons
vegetable oil
1 carrot,
julienne-cut
1 small
zucchini, julienne-cut
1/2 cup red bell
pepper, julienne-cut
1/2 cup snow
peas
2 green onions,
cut into 1-inch pieces
1 teaspoon
toasted sesame oil
8 moo shu shells
(also Mandarin pancakes or Peking
pancakes)
3 tablespoons
hoisin sauce
1 1/2 cups
shredded roasted duck (or chicken)
Heat
a stir-fry pan or nonstick skillet over medium high heat. Add vegetable oil and
swirl to coat pan. Add carrot, zucchini, red bell pepper, snow peas, and green
onions and stir-fry for 1 to 2 minutes, or until vegetables are tender-crisp.
Add sesame oil and stir to coat. Transfer vegetables to a bowl. For each
pancake, spread about 1 teaspoon of hoisin sauce on each moo shu shell. Place a
couple of slices of duck (or chicken) on top and spoon a small amount of the
vegetables in the middle. Roll shell (burrito-style) and repeat with remaining
ingredients.
(Air Date: July 12, 2008)
Greens and
Watermelon Salad with Raspberry Dressing
Serves 4
Beat
the heat with a cool summer salad!
1/3 cup frozen
raspberries
2 tablespoons
raspberry vinegar
2 teaspoons
honey
2 tablespoons
olive oil
2 cups cubed
watermelon, seeded
1/4 cup sliced
red onion
2 tablespoons
coarsely chopped basil
4 cups mixed
salad greens
In a bowl, mash raspberries with a fork (or purée using an immersion blender). Using a spatula, press raspberry mixture through a fine mesh strainer; discard seeds. In a medium bowl, whisk together raspberry purée, raspberry vinegar, honey, and olive oil. (Season with salt and pepper to taste, if desired.) In a separate medium bowl, toss together watermelon, red onion, and basil. Place mixed salad greens on salad plates. Spoon watermelon mixture on top and drizzle raspberry dressing over all to serve.
(Air Date: July 19, 2008)
Green Tea Frozen
Yogurt with Lemon-Minted Peaches
Serves 8
Enjoy
this refreshing frozen treat to help keep cool this summer.
32 ounces
vanilla yogurt
1/4 cup sugar
2 teaspoons
green tea powder
2 tablespoons
fresh mint leaves
2 tablespoons
brown sugar
1 teaspoon lemon
juice
2 peaches,
pitted and sliced
In a medium bowl, whisk together yogurt, sugar, and green tea powder until blended. Pour mixture into an electric ice cream maker and process according to manufacturer’s directions. Meanwhile, using a mortar and pestle, crush together mint, brown sugar, and lemon juice (finely chop the mint and combine with the brown sugar and lemon juice if you don’t have a mortar and pestle). Place peaches in a medium bowl, add the lemon/mint mixture, and stir. When green tea yogurt mixture is thickened, scoop into bowls and top with lemon-minted peaches. Enjoy!
(Air Date:
July 26, 2008)