ASPARAGUS WITH LIME AND GINGER
Definitely a different take on asparagus.
Provided by TerryWilson
Categories Side Dish Vegetables Asparagus
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Pour about 1 inch of water into the bottom half of a steamer pan set, and place over medium heat. Place the asparagus in the top half of the steamer pan set; steam until tender, 4 to 5 minutes. Remove the asparagus and arrange on a serving platter.
- Whisk the lime juice, lime zest, cilantro, ginger, and sugar together in a bowl; stream the vegetable oil into the mixture while whisking. Season with salt and pepper. Drizzle over the asparagus.
Nutrition Facts : Calories 223 calories, Carbohydrate 8.4 g, Fat 20.8 g, Fiber 3.5 g, Protein 4.2 g, SaturatedFat 3.3 g, Sodium 24.4 mg, Sugar 2.9 g
GARLIC ASPARAGUS WITH LIME
This fresh tasting asparagus dish is always popular. Try it with Havarti or Swiss cheese melted on top.
Provided by Crystian
Categories Side Dish Vegetables Asparagus
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Melt butter with olive oil in a large skillet over medium heat. Stir in garlic and shallots, and cook for 1 to 2 minutes. Stir in asparagus spears; cook until tender, about 5 minutes. Squeeze lime over hot asparagus, and season with salt and pepper. Transfer to serving plate, and garnish with lime wedges.
Nutrition Facts : Calories 72.9 calories, Carbohydrate 7.2 g, Cholesterol 2.7 mg, Fat 4.5 g, Fiber 2.5 g, Protein 2.9 g, SaturatedFat 1.2 g, Sodium 11.2 mg, Sugar 2.6 g
STEAMED CHICKEN WITH RED AND YELLOW BELL PEPPER
Make and share this Steamed Chicken with Red and Yellow Bell Pepper recipe from Food.com.
Provided by ngibsonn
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a small cup, combine oil, 1/2 teaspoon garlic, 1/2 teaspoon ginger and soy sauce.
- Rub into chicken breasts and set aside while completing other preparations before steaming.
- (Chicken can be marinated up to 2 hours in a refrigerator; bring to room temperature before steaming.) Place chicken on plate used for steaming.
- Steam until chicken is almost tender.
- Add bell peppers and bamboo shoots.
- Sprinkle remaining garlic and ginger over vegetables.
- Continue steaming until chicken and peppers are tender.
- Cut chicken into thin bite-size slices, then re-combine with vegetables.
- Season to taste with salt and pepper.
- Serve with rice.
Nutrition Facts : Calories 423, Fat 5, SaturatedFat 0.9, Cholesterol 16.4, Sodium 327.6, Carbohydrate 78.9, Fiber 5, Sugar 3.2, Protein 15.8
STEAMED ASPARAGUS WITH ROASTED PEPPER SAUCE
Steps:
- Trim 1 inch off the bottoms of the asparagus. Peel the stalks and cut them into 1 1/2-inch lengths. Cut the roasted peppers into slivers, blend them with the olive oil and parsley and season to taste with salt and pepper. Set this mixture in the bottom of a mixing bowl.
- Steam the asparagus for 3 to 4 minutes or until just cooked through; when done, remove and toss with the peppers, olive oil and parsley; serve with the veal chops.
STEAMED SPICY CHICKEN
Posted of ZWT II. This recipe comes from Thai Cooking Class . . . I've not tried, but it looks like an interesting method of cooking... and it doesn't require the purchase of an additional kitchen gadget! DH will not eat chicken, so hope someone will try and let me know how well it works.
Provided by Galley Wench
Categories Thai
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine minced chiken with curry paste, fish sauce, coconut milk, shredded coconut, lime leave/zest, pepper and beaten egg.
- Line a baking dish that will fit inside a steamer with banana leaves or aluminum foil.
- Place layers of green vegetables over the bottom.
- Cover with chicken mixture.
- Top with thick coconut cream.
- Garnish with coriander springs.
- Steam for 20 to 30 minutes.
STEAMED LIME-AND-PEPPER CHICKEN WITH GLAZED ASPARAGUS
A quick, heathy and simple chicken recipe from Kangaroo Island, Australia. WINE Marry these tart and sweet flavors with the crisp, fruity 1998 Coriole Sémillon-Sauvignon Blanc from Australia or the 1998 Cloudy Bay Marlborough Sauvignon Blanc from New Zealand.
Provided by NcMysteryShopper
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Line a large steamer basket with the lime slices. Add the chicken breasts in a single layer and season with salt and pepper. Steam the chicken until white throughout, about 15 minutes.
- Meanwhile, in a large skillet, melt the butter. Add the balsamic vinegar and sugar and stir until the sugar is dissolved. Add the asparagus and water and cook over moderately high heat, stirring, until crisp-tender, about 5 minutes. Season with salt and pepper.
- Transfer the asparagus to plates. Spoon the sauce over the top. Thickly slice the chicken breasts crosswise, arrange on the asparagus and serve.
Nutrition Facts : Calories 277.1, Fat 13.3, SaturatedFat 7.8, Cholesterol 99, Sodium 96.2, Carbohydrate 11.1, Fiber 3.2, Sugar 4.4, Protein 30.4
STEAMED CHICKEN WITH SCALLION-GINGER DRESSING AND RICE SALAD
Delicious delicious delicious. I had some stars next to the recipe and remembered why tonight. Flavorful and lovely. This is modified from Mark Bittman's book "The minimalist cooks dinner". Note that if you steam the chicken at the same time as you cook the rice this is very fast to prepare.
Provided by IngridNL
Categories Lunch/Snacks
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 18
Steps:
- **For rice salad**.
- Add peas to boiling water and cook 2 - 4 minutes. Drain.
- Cook rice according to directions.
- Add minced shallot to the rice. Stir.
- Add lime juice, oil, and soy. Stir.
- Add cilantro, peas, red pepper, and ground black pepper. Stir.
- Taste and adjust seasonings if necessary (lime juice, soy, or pepper.).
- You can serve this warm or at room temperature.
- **For chicken**.
- Steam chicken over simmering water for 10 - 15 minutes depending on the size of the breasts.
- **For scallion-ginger sauce**.
- While the chicken is cooking, make the dressing by combining the minced ginger, oil, scallions, soy sauce, sesame oil, lime juice and cilantro.
- **To serve**.
- On a bed of the rice salad, place the chicken breasts. Spoon over the scallion ginger sauce. Enjoy with a nice glass of Pinot Grigio or Beer!
Nutrition Facts : Calories 1252.9, Fat 61, SaturatedFat 10.8, Cholesterol 164.6, Sodium 2241.8, Carbohydrate 100, Fiber 6.2, Sugar 6.7, Protein 73.9
SESAME-GLAZED ASPARAGUS
This recipe combines the rich taste of sesame with lemon, accentuating the delicious flavor of asparagus. It is quick to make, making it good for any day of the week. A friend of mine from South Dakota said asparagus grows wild in the ditches there....almost makes me want to move from sunny Florida to cold South Dakota! This recipe originally came from a cookbook called "Savory Secrets: A Collection of St. Louis Recipes".
Provided by breezermom
Categories Onions
Time 17m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Snap off the tough ends of the asparagus. Remove scales from stalks with a vegetable peeler, if desired.
- Cut asparagus diagonally into 1-inch pieces.
- Cook asparagus in boiling salted water to cover for 6 to 8 minutes or until crisp tender, drain. Run under cold water to stop the cooking process.
- Cook the green onions in butter in a skillet over medium heat 1 minute, stirring constantly.
- Add asparagus, lemon rind, and juice; cook, stirring constantly, 2 minutes or until heated through.
- Stir in salt and peppers. Sprinkle with sesame seeds and oil.
- Garnish, if desired, with sliced lemon and parsley sprigs.
Nutrition Facts : Calories 156.1, Fat 13.9, SaturatedFat 7.7, Cholesterol 30.5, Sodium 233.3, Carbohydrate 7.1, Fiber 3.4, Sugar 2.8, Protein 3.5
BALSAMIC GLAZED ASPARAGUS
Make and share this Balsamic Glazed Asparagus recipe from Food.com.
Provided by Chef mariajane
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Toss asparagus with oil, salt and pepper; place in a single layer on a baking sheet. Bake in a 400F oven for 8-10 minutes or until tender crisp.
- Meanwhile, in a small saucepan, bring vinegar to a boil; reduce heat and simmer until reduced by half and syrup-like, about 5 minutes.
- Place roasted asparagus in serving dish; drizzle with the vinegar reduction. Sprinkle with parmesan cheese.
- Serve immediately.
STEAMED CHICKEN WITH SAUSAGE AND MUSHROOMS
Chicken marinated and then steamed with Chinese sausage and mushrooms. Delicious and easy. Serve with steamed rice.
Provided by littleturtle
Categories Lunch/Snacks
Time 1h
Yield 4-5 serving(s)
Number Of Ingredients 11
Steps:
- Cut chicken into 1-inch pieces.
- In a large bowl, mix shoyu with cornstarch, sherry, sugar, salt, pepper, garlic, and ginger juice, and marinate chicken pieces in mixture for 20-30 minutes.
- Remove stems from mushrooms; slice caps.
- Stir mushrooms and sausage in with chicken; put mixture in a steamer basket.
- In a wok, steam on rack over boiling water for 25 minutes with lid on, or place in a 9-inch glass pie plate and cover with plastic wrap, and microwave on HIGH for 13-16 minutes.
- Serve hot.
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