Cookin' with Carol recipes on NBC5 - August 2006
Peaches
and Cherries Ambrosia
Serves
4
The bliss of perfectly ripe peaches and cherries are combined in this flavorful summer treat. Go ahead, indulge!
2
medium peaches, pitted and sliced
1
cup Bing cherries, pitted
1/3
cup shredded coconut
1/3
cup walnuts
2
tablespoons brown sugar
1
tablespoon butter
1/4
teaspoon cinnamon
In a medium bowl (or 4 martini glasses), layer half of the peaches and cherries. Sprinkle with half of the coconut. Repeat the fruit/coconut layers once more. In a medium skillet, cook the walnuts, brown sugar, butter, and cinnamon over medium heat for 5 to 6 minutes, or until nuts are toasted and slightly caramelized, stirring constantly. Top each serving of ambrosia with cinnamon-sugar toasted walnuts.
(Air Date: August 5, 2006)
Back-To-School
Submarine
Serves
1
Pack a creative lunch box this back-to-school season! This sandwich is fun to make and easy to transport in a lunch box. See the healthy suggested sides below for a totally awesome and delicious lunch. Don’t let the kids have all the fun---this is a great lunch for adults, too!
1
submarine roll (or hoagie roll)
1
tablespoon honey-Dijon mustard
2
leaves Bibb lettuce
2
slices turkey (deli meat)
1
slice cheddar-jack cheese
1/3
cup broccoli slaw
2
yellow bell pepper rings
4
cherry tomatoes, halved
Split the submarine roll (or hoagie roll) in half lengthwise. Spread with honey-Dijon mustard. Place lettuce, turkey, cheddar-jack, broccoli slaw, yellow bell pepper rings, and cherry tomatoes in the roll. Wrap with colorful plastic wrap (or wax paper, if desired) and pack in lunch box with a small ice pack to keep the sandwich cool.
Notes:
Fire Ants on a Log (not the real fire ants!---a modern version of the popular “ants on a log” snack): Spread celery sticks with peanut butter (or try sunbutter made with ground sunflower seeds) and top with dried cranberries (to resemble the ants!). Wrap in plastic and pack in a lunchbox.
An Apple a Day: With so many varieties of apples available these days, you can sink your teeth into a different apple each day. Try these varieties: Fugi, Pink Lady, Braeburn, Granny Smith, Gala, Golden Delicious, and Red Delicious.
(Air Date: August 12, 2006)
Gourmet
Salad with Chicken and Caramelized Onions
Serves
4
Enjoy a delicious cool salad meal during these hot summer days.
1
tablespoon olive oil
1
pound chicken tenders
1
teaspoon salt-free all-purpose seasoning
1
tablespoon butter
1
onion, thinly sliced
4
cups torn romaine lettuce
2
cups diced/sliced vegetables
1/3
cup Italian salad dressing
Heat a large skillet over medium-high heat. Add olive oil and chicken tenders. Sprinkle with salt-free all-purpose seasoning. Sauté chicken tenders for 3 minutes on each side, until chicken is cooked through. Remove chicken from pan; reserve. Add butter and onions to pan and cook over medium-high heat for 10 to 15 minutes, stirring constantly, until onions are golden brown. Add reserved chicken back to pan and cook for 2 to 3 minutes, until warmed through. To arrange salad, mound romaine lettuce on a large platter or in a large decorative bowl. Arrange vegetables on top. Arrange chicken and caramelized onions on lettuce. Drizzle salad dressing over all to serve.
Notes:
Here are a few fun salad vegetable suggestions: English cucumber, Italian plum tomatoes, bell pepper, snow peas, jícama, carrots, broccoli florets, cauliflower florets.
(Air Date: August 19, 2006)
Scallops
and Snow Pea Stir-Fry
Serves
4
This is a quick and easy meal to serve during a busy week, or when entertaining guests on the weekend.
1/2
tablespoon vegetable oil
1
teaspoon freshly grated ginger
1
clove garlic minced
1/2
onion, thinly sliced
1/2
red bell pepper thinly sliced
12
ounces sea scallops
1
cup snow peas
1
tablespoon soy sauce
1
tablespoon hoisin sauce
1
teaspoon toasted sesame oil
Cooked
rice to serve
Heat a wok or large skillet over medium-high heat. Add oil, ginger, and garlic, and cook for 5 seconds, stirring constantly. Add onion and red bell pepper and stir-fry for 2 to 3 minutes, or until tender-crisp. Add scallops and snow peas, and stir-fry for 1 to 2 minutes, or until scallops are just cooked through (do not over-cook, or they will have a rubbery texture). Stir in soy sauce, hoisin sauce, and sesame oil, and remove from heat. Serve over rice.
(Air Date: August 26, 2006)