Category Archives: Memorial Day

Memorial Day: Ginger Chicken Yakitori

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This has been a favorite of ours ever since the book came out! If I remember right, I bought the book after reading the recipe even. It’s great as finger food, I’ve added vegetables to the skewers to lower the amount of calories per skewers. Again, that sauce could be used with all sorts of stuff, it’s just a matter of trying it out. I’m thinking it’d be a great marinade for a pork tenderloin, or for tofu!

I hope you like ginger!

Ginger Chicken Yakitori
6 serving,

Ingredients
3 TBSP reduced sodium Soy sayve
2 TBSP mirin (cooking rice wine)
2 TBSP Sake or dry Sherry
2 TBSP grated, peeled fresh ginger
2 tsp sugar
1 pound skinless bonless chicken thighs, cut into 2-inch chunks
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1- Spray the grill rack with nonstick spray. Preheat the grill to medium-high. If using wooden skewers, soak them in water 30 minutes.

2- Meanwhile, to make the sauce, combine the soy sauce, mirin, sake, ginger, and sugar in a small saucepan; bring to a boil over medium-high heat. Cook until the sauce is reduced to 1/3 cup, about 6 minutes. Remove the saucepan from the heat; set aside.

3- Thread the chicken on 6 (8 inch) skewers dividing it evenly. Place the skewers on the grill rack and grill, turning frequently and basting with the sauce, until the chicken is cooked through, about 10 minutes. Sprinkle the chicken with the sliced scallion. Serve hot or warm.

Great idea: Grill a few green onion whole and serve with the chicken (baby leeks would be even better!)

Nutritional Information (1 Skewer): Calories 145; fat 6g; Carbs 4g; Fiber 0g; Proteins 17g.

Source: From: Sizzle it, Weight Watchers 2008, p. 27.

Memorial Day: Spicy Molasse-Barbecued Drumsticks

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This recipe is for chicken drumsticks, but that sauce is good for all sorts of things. It’s really delicious and pretty easy. You can make the sauce in double or triple batch and keep it in the fridge for up to 2 weeks and use it in the oven also. It’s delicious with chicken, pork, shrimps even!

Spicy Molasse-Barbecued Drumsticks
2 servings,

Ingredients
3 TBSP bottled chili sauce
1 1/2 TBSP plain or seasoned cider vinegar
1 TBSP light molasses
1 tsp chili powder
1/2 tsp minced chipotle en abodo
1 garlic clove minced
4 (3oz) chicken drumsticks, skin removed
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1 To make the molasses barbecue sauce, combine the chili sauce, vinegar, molasses, chili powder, chipotle en abodo, and garlic in a small saucepan; bring to a boil. Reduce heat to low and simmer, stirring, until thickened, 2-3 minutes.

2 Meanwhile, spray the grill rack with nonstick spray and prepare the grill. Place the chicken on the grill and cook, turning occasionally, about 8 minutes. Brush the chicken with the barbecue sauce. Cook, turning the chicken, until deeply glazed and cooked through, 5-6 minutes longer.

On the Broiler:
Preheat broiler, broil chicken 5 inches from the heat, turning frequently for 12-13 minutes, brush with the sauce and broil 5-6 minutes longer turning once or twice.

Cooking times vary with the size of the drumsticks!

Nutritional Information (2 drumsticks): Calories 204; fat 4g; Carbs 16g; Fiber 1g; Proteins 26g.

Source: Dining for Two, p. 135 Weight Watchers 2004

“Summer in a bowl” Gazpacho

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How’s that for a name? I always loved the idea of a gazpacho, but couldn’t seem to find one that fitted my taste. It was always too sweet, not sweet enough, too spicy, not spicy enough. I’m preparing a little presentation about “Packing Up Summer Foods” and really, what’s better for a packed lunch, or a picnic, than a gazpacho right? So I decided to just start over and invent my own.

How summery does that look?

My criterias were simple: I wanted a soup that would be sweet, fresh with a bit of a bite to it. It had to be low calories, low fat, low carbs and finally, it had to be simple and quick to make. Litterally, I created this recipe at a cafe, sipping on a coffee and then brought it in my kitchen to try out and modify. It’s the first time I do it that way rather than invent as I’m cooking, and it was a lot of fun!

I love handling ingredients. Real food!

Not only it was fun, but it turned out to be absolutely delicious. Honestly, to my taste, it is the best Gazpacho I have ever had! I knew I wanted mango for sweetness, cucumber and cilantro for freshness, and a Serrano pepper for spiciness. Those were my start point, and here’s what I ended up with:

“Summer in a Bowl”  Gazpacho
4 servings

So good, and quick!

Ingredients
2 celery stalks, chopped
1 English cucumber, chopped,
2 green onions, chopped
1 small yellow bell pepper, chopped
1/4 cup red onion, minced
1 Serrano pepper, minced (I remove about 1/2 of the seeds to cut spiciness)
1 mango, pitted, peeled, chopped
1/3 cilantro, coarsely chopped (to taste)
Juice and zest of 1/2 orange (I used cara, but navel would do)
3 medium tomatoes
Salt and pepper to taste

I like to mix veggies before processing.

Mix chopped vegetables (all but tomatoes*) in a big bowl. Process in batches in a blender or a chopper (see Tool Note), along with the orange juice, until it’s pretty homogeneous, but still slightly chunky.

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Can't have too much cilantro!

Add cilantro and orange zest, salt and pepper and process some more. If you are preparing it to serve the following day, or even much later in the day, stop there and refrigerate until ready to serve, or to pack.

Orange zest is smoother than lemon.

Just before serving (or packing), finely chop tomatoes, add to the soup, and mix. Taste and adjust seasonings.

Chopping by hand is prettier I think.

Nutritional Information* (about 1 cup): Calories 83; fat 0.6g; Carbs 19.5g; Fiber 4g; Proteins 2g.

Source: My brain!

*Nutritional information is calculated using various online calculators and given for informational purpose only. I cannot guarantee 100% accuracy.

Blending is faster, but you do lose the look.

* If you want to serve the soup right away, or if you don’t mind refrigerating the tomatoes (I try not to as it kill their taste) then just coarsely chop them and throw them in the blender with the rest of the veggies.

Tool Note: I used my trusty handheld blender with the chopped attachment for this. This one is very old  (6 years at least) and has been used and abused a lot, and yet it is still going. Honestly, I got rid of most of my kitchen “power tools” after I got this because I use this for everything.

My best friend in the kitchen!

It WAS pricy, I paid about 80 dollars and that was with an employee discount, but I absolutely would spend it again. I do smoothies (with ice), hot and cold soups, chop veggies, anything with this and on it goes. It also has a blender attachment (handheld style), and a whip attachment.

It has at least one more soup to go, right?

It IS starting to sound a little tired, and I’m already starting to look around for a decent replacement, but I’m afraid I might not find such a friend again ;o)

Let me know what you think. I’m totally open to ideas and suggestions, more than open I love it!  As always, my recipes are to be adjusted to your own taste but really, this is deliciously delicious!