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I’ve never had Hot and Sour Soup at a Chinese restaurant, so I don’t even know if I normally like it. But I did not like this recipe! The combination of flavors was way too much for me, and it was a little too spicy for my taste.

But it did get very good reviews on MyRecipes.com, so if you normally like Hot and Sour Soup from a Chinese restaurant, then I suggest trying this (and please let me know how it turned out!)

(Want to try a Chinese soup recipe that I really liked? Try my Egg Drop Soup!)

Hot and Sour Soup with Shrimp
adapted from Cooking Light, October 2006

1 1/2 cups  fat-free, less-sodium chicken broth
1/4 – 1/2  cup  pre-sliced mushrooms
1 1/2 teaspoons  low-sodium soy sauce
1/2 of an 8-ounce can sliced bamboo shoots, drained
1  tablespoon  fresh lemon juice
1/2  teaspoon  white pepper
3/4  pounds  medium shrimp, peeled and deveined
4  ounces  reduced-fat firm tofu, drained and cut into 1-inch cubes
1 1/2  teaspoons cornstarch
1  tablespoons  water
1  large egg white, beaten
1/8  teaspoon  chili oil
1 tablespoons  chopped green onions

Combine first 4 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer 5 minutes.

Add juice, pepper, shrimp, and tofu to pan; bring to a boil. Cook 2 minutes or until shrimp are almost done.

Combine cornstarch and water in a small bowl, stirring until smooth. Add cornstarch mixture to pan; cook 1 minute, stirring constantly with a whisk. Slowly drizzle egg white into pan, stirring constantly. Remove from heat; stir in chili oil and onions.

serves 2

1 serving = 5 Weight Watchers Points

Calories: 233
Fat: 4.7g
Protein: 38g
Carbohydrate: 9.4g
Fiber: 2.3g
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I had high hopes for this recipe – it sounded and looked so good in the magazine, and it received great reviews online.

But both Stas and I hated this meat loaf! It was spicy, but not in a yummy kind of way – I think it lacked seasoning. And the ketchup topping was such a bad match with that spiciness – it was too sweet and… well.. nasty. (In all fairness, I did use reduced carb ketchup instead of regular. Maybe regular would have been better).

It was painful finishing these leftovers, but we did it. And I will *not* be making this agian. Instead, I’m sticking with my tried-and-true meatloaf recipe.

… which reminds me: I haven’t blogged about my favorite meat loaf recipe yet!

Spicy Turkey Meat Loaf with Ketchup Topping
from Cooking Light, October 2009

1 tablespoon butter
2 cups chopped onion
1 (8-ounce) package presliced mushrooms
3 garlic cloves, chopped
3/4 cup panko (Japanese breadcrumbs)
1/4 cup fat-free, less-sodium chicken broth
3 tablespoons chopped fresh flat-leaf parsley
1 tablespoon low-sodium soy sauce
1 tablespoon Sriracha (hot chile sauce, such as Huy Fong)
1 tablespoon Worcestershire sauce
1/2 teaspoon freshly ground black pepper
1 1/2 pounds ground turkey breast
1 large egg, lightly beaten
Cooking spray
1/2 cup ketchup
1 tablespoon brown sugar
1/8 teaspoon dry mustard
1/8 teaspoon ground nutmeg

Preheat oven to 350 degrees F.

Melt butter in a large nonstick skillet over medium heat. Add onion, mushrooms, and garlic to pan; cook 8 minutes, stirring occasionally. Remove from heat; cool 5 minutes.

spicy-turkey-meatloaf-2

cooking the mushrooms and onion

Combine mushroom mixture, panko, and next 8 ingredients (through egg) in a large bowl; stir well to combine.

spicy-turkey-meatloaf-3

meat mixture

Shape turkey mixture into a 9 x 5–inch rectangle on a pan coated with cooking spray. Combine ketchup, brown sugar, mustard, and nutmeg in a small bowl, stirring with a whisk. Spread ketchup mixture evenly over top of meat loaf.

spicy-turkey-meatloaf-4

after shaping the loaf and spreading the sauce on

Bake at 350° for 40 minutes or until a thermometer registers 160°. Let stand for 10 minutes before serving.

spicy-turkey-meatloaf-6

cooked & ready to serve

Serves 8

(note: the information below is based on using regular ketchup. When I made it, I used low-carb ketchup)

1 serving = 4 Weight Watchers points

Calories: 184
Fat: 3.7g
Protein: 23.2g
Carbohydrate: 15g
Fiber: 1.2g

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