LETTUCE BUNDLES WITH SPICY PEANUT NOODLES
This is a great dish to serve at a casual lunch or dinner party. Just set out all the ingredients, and let people make their own lettuce bundles. Store-bought roasted duck or chicken can be used.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 14
Steps:
- Place duck or chicken breasts in a resealable plastic bag along with 1/2 cup soy sauce, and let marinate for 1 hour. Heat a lightly oiled grill or cast-iron skillet over medium-high heat until very hot. Grill duck or chicken breasts until cooked through, about 5 to 7 minutes per side for duck and 4 to 6 minutes per side for chicken. Let cool slightly, and shred with your fingers, or cut into 1/2-inch-wide strips with a knife.
- In a food processor, pulse garlic and ginger until finely chopped. Add chile paste, peanut butter, 3 tablespoons soy sauce, sugar, peanut oil, lime juice, and 4 1/2 tablespoons water, and pulse until smooth. If a thinner sauce is desired, add 1 or 2 more teaspoons water, and pulse to combine. Set aside.
- Bring a large pot of salted water to a boil. Add noodles, and cook until al dente, about 8 minutes. Drain in a colander, and rinse with cold water to stop the cooking.
- Dress the noodles with 1/2 cup of the peanut sauce, and transfer to a medium serving bowl. If desired, set the bowl into a larger bowl filled with ice to keep the noodles chilled at the table. Arrange peanuts, remaining sauce, and prepared fillings in various serving dishes on the table. Guests can create their own rolls by wrapping noodles, a little sauce, and their choice of meat and fillings in a lettuce leaf.
LETTUCE BUNDLES
Put a spin on veggies and dip with produce-packed lettuce wraps and a zesty citrus sauce. It's ready in 30 minutes!
Provided by Betty Crocker Kitchens
Categories Snack
Time 30m
Yield 24
Number Of Ingredients 10
Steps:
- In 2-quart saucepan, stir orange juice, sugar, cornstarch and pepper flakes with wire whisk until cornstarch is completely dissolved. Heat to boiling over medium-high heat, stirring frequently. Boil 1 minute, stirring frequently. Remove from heat; stir in vinegar and orange peel. Cool completely, about 15 minutes.
- Meanwhile, on center of each lettuce leaf, place equal amounts of bell pepper, cucumber and carrots; roll up, leaving ends open. Secure with toothpick; place on serving platter. Serve bundles with sauce.
Nutrition Facts : Calories 15, Carbohydrate 3 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 0 mg, Sugar 2 g, TransFat 0 g
THAI LETTUCE BUNDLES
These Thai Lettuce Bundles aren't just crunchy, delicious and elegant. They're also a Healthy Living recipe everyone can enjoy!
Provided by My Food and Family
Categories Recipes
Time 10m
Yield Makes 24 servings, 1 bundle each.
Number Of Ingredients 7
Steps:
- Mix carrots, bean sprouts, onions and mayo.
- Spoon evenly onto lettuce leaves; roll up firmly but gently so as not to tear the lettuce. Secure with toothpicks, or tie closed with green onion ties.
- Combine hoisin sauce and 1/4 cup water in small saucepan. Bring to boil. Remove from heat. Stir in peanuts. Serve with the lettuce bundles.
Nutrition Facts : Calories 15, Fat 1 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 40 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SZECHUAN CHICKEN (OR TOFU) IN LETTUCE BUNDLES (SOLO COOKING)
As a solo chef, cooking for one presents certain challenges. Some recipes easily scale down easily and others do well for safely tucking leftovers in the freezer future meals. That said, it is always delightful to find a recipe designed for small batch cooking that is also healthy and delicious. I am also planning to try this with tofu. This recipe easily scales up to 2 or more servings. (4 WW points or Core plus 1 pt for the peanuts)
Provided by justcallmetoni
Categories One Dish Meal
Time 20m
Yield 1 serving(s)
Number Of Ingredients 14
Steps:
- Chefs comment: The cooking for this stir-fry moves rather quickly so have your ingredients prepared and ready before you begin cooking.
- Place a large nonstick skillet over high heat for two minutes. Add the oil and swirl oil to coat the pan. Add the chicken, peppers, celery and ginger to the pan and cook for three minutes until the chicken is opaque.
- Stir the garlic and sugar/Splenda into the pan. Add the soy sauce, vinegar, red pepper flakes (and bean sprouts, if using) and cook an additional minute.
- Toss in the scallions and peanuts. Take pan off the heating element.
- Place half of the stir fry into the cup of each lettuce leaf (towards the bottom). Tuck in the sides of the lettuce leaves so it looks a bit like an open envelope. Roll the bundle so that it looks a bit like an egg roll or burrito.
- Enjoy!
- For Vegetarian use the tofu.
Nutrition Facts : Calories 262.3, Fat 12.2, SaturatedFat 2.1, Cholesterol 72.6, Sodium 443.9, Carbohydrate 11.3, Fiber 3.1, Sugar 4.7, Protein 27.3
LETTUCE BUNDLES WITH SPICY PEANUT NOODLES
This is a great dish to serve at an informal lunch or dinner party. Set out all the ingredients, and let your guests assemble their own bundles. Store-bought roasted duck or chicken can be used; skip step 2.
Yield serves 6 to 8
Number Of Ingredients 17
Steps:
- Preheat the oven to 350°F. Place the peanuts in a single layer on a rimmed baking sheet; toast until they are golden and aromatic, 5 to 8 minutes. Shake the pan halfway through to ensure the nuts toast evenly. When cool enough to handle, roughly chop the nuts; set aside.
- Place the duck or chicken breasts in a resealable plastic bag with 1/2 cup of the soy sauce, and let marinate for 1 hour. Heat a lightly oiled grill or cast-iron skillet over medium-high heat until very hot. Grill the duck or chicken breasts until cooked through, 5 to 7 minutes per side for duck and 4 to 6 minutes per side for chicken. Let cool slightly, and shred with your fingers, or cut into 1/2-inch-wide strips with a knife.
- In a food processor, pulse the garlic and ginger until finely chopped. Add the remaining 3 tablespoons soy sauce, the chile paste, peanut butter, sugar, peanut oil, lime juice, and water, and pulse until smooth. (For a thinner sauce, add 1 or 2 more teaspoons water; pulse to combine.) Set aside.
- Bring a large pot of water to a boil. Salt the water, add the noodles, and cook until al dente, about 8 minutes. Drain in a colander, and rinse with cold water to stop the cooking.
- Dress the noodles with 1/2 cup of the peanut sauce, and transfer to a medium serving bowl. If desired, set the bowl into a larger bowl filled with ice to keep the noodles chilled at the table. Arrange the reserved peanuts, remaining sauce, chives, cucumber, and lettuce in serving dishes on the table. Guests can assemble their own rolls by wrapping noodles, a little sauce, and their choice of meat and fillings in a lettuce leaf.
CHICKEN-RICE-AND-BLACK-OLIVE-STUFFED LETTUCE BUNDLES
Provided by Molly O'Neill
Categories dinner, project, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place the chicken in a food processor and process until chicken forms a smooth paste. Scrape it into a medium-size mixing bowl and stir in the rice, thyme, olives, red pepper, celery, parsley, garlic, lemon zest, salt and pepper.
- Steam the lettuce leaves and the scallions over the lemon garlic liquid just until wilted; this will only take a few seconds. Remove the steaming liquid from the heat. Cut the tapered ends off of the lettuce leaves, leaving a large circle of leaf. Cut out the heavy center stems and overlap the lettuce where the stems were.
- Place a scant 3 tablespoons of the filling in the center of each leaf. Lift the lettuce up around the filling and tie each one with a scallion leaf; they should look like little drawstring bags.
- Place the bundles in a steamer, cover and steam over the liquid for 15 minutes. Divide among 4 plates and serve immediately.
Nutrition Facts : @context http, Calories 201, UnsaturatedFat 1 gram, Carbohydrate 28 grams, Fat 2 grams, Fiber 3 grams, Protein 16 grams, SaturatedFat 0 grams, Sodium 538 milligrams, Sugar 2 grams, TransFat 0 grams
WW BLACK BEAN LETTUCE BUNDLES
When fresh sweetcorn is at its peak, cut the kernels from one ear of cooked sweetcorn for this recipe. Otherwise, canned or thawed frozen sweetcorn will do. 2.5pts per portion.
Provided by English_Rose
Categories Lunch/Snacks
Time 12m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a medium bowl, mix the beans, corn, pepper, scallions, cilantro, lime juice, oil, cumin, garlic and salt.
- Refrigerate, covered, until the flavours are blended, at least 1 hour.
- Place a lettuce leaf on a work surface and fill with about 2 tbsps of the bean mixture; fold up burrito-style.
- Repeat, using all the bean mixture.
Nutrition Facts : Calories 248.7, Fat 4.9, SaturatedFat 0.7, Sodium 437.1, Carbohydrate 41.9, Fiber 13.8, Sugar 4.6, Protein 13.9
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