Tuesday, September 3, 2013

What's For Dinner? With Lex and Mais


What's For Dinner?

Veggie Pad Thai and Cream Cheese Wontons

We are always looking for new dinner ideas that are easy and healthy.  The Veggie Pad Thai is pretty healthy the cream cheese rangoons are just delicious.  We got the veggie pad thai recipe from our favorite website Marthastewart.com  Love Her!!  Not a vegetarian?  That's ok just substitute chicken in place of the tofu.  We got the cream cheese wonton recipe from a great blog called prettytastythings.com



Ingredients

  • 8 ounces dried wide, flat rice noodles
  • 1/4 cup fresh lime juice, plus lime wedges for serving (3 limes)
  • 3 tablespoons soy sauce or fish sauce
  • 1 tablespoon chili sauce, such as Sriracha
  • 1 tablespoon packed dark-brown sugar
  • 2 tablespoons vegetable oil
  • 2 large eggs, lightly beaten
  • 1 package (14 ounces) firm tofu, drained, thinly sliced, and patted dry
  • 2 medium carrots, peeled and shredded
  • 2 garlic cloves, minced
  • 8 scallions, white and green parts separated and thinly sliced
  • Coarse salt
  • 2 tablespoons roasted salted peanuts, chopped
  • 1/4 cup fresh cilantro leaves

COOK'S NOTE

Better Than Takeout: Make a healthier version of the tasty Thai classic in less time than it takes to have it delivered.

DIRECTIONS

  1. STEP 1

    Soak noodles according to package instructions; drain. In a small bowl, whisk together lime juice, soy sauce, chili sauce, and brown sugar.
  2. STEP 2

    In a large nonstick skillet, heat 1/2 teaspoon oil over medium-high, tilting to coat pan. Add eggs, swirl to coat bottom, and cook until just set, about 1 minute. Transfer eggs to a cutting board, loosely roll up, and cut crosswise into thin strips. Add 4 teaspoons oil to skillet and heat. Add tofu in a single layer and cook until golden brown on both sides, 7 minutes, flipping halfway through. Transfer to cutting board.
  3. STEP 3

    Add 1 1/2 teaspoons oil, carrots, garlic, and scallion whites to skillet and cook until softened, 5 minutes. Add lime-juice mixture and bring to a simmer. Add noodles and cook, stirring frequently, 1 minute. Add eggs and tofu and gently toss to combine. Season to taste with salt. Divide among four plates and top with peanuts, cilantro, and scallion greens. Serve with lime wedges.
SOURCE
Everyday Food, January/February 2012

Cream Cheese Rangoons
INGREDIENTS:
25 wonton wrappers (1 package comes with 60)
1 package of cream cheese
3 green scallions, chopped
vegetable oil, for frying
DIRECTIONS:
1. Mix filling. Combine the cream cheese and chopped scallions in a small bowl.
2. Make the wontons. Take one wonton wrapper and lay flat on a board. Scoop 1 teaspoon of filling in the center of the wrapper. Dip your finger into some water and damp the edge of the wrapper all around. Pull up the opposite ends of the wrapper to the center and pinch the edges tightly. Be sure that all the edges are completely sealed or else the filling will come out.




Fry & drain wontons. Heat a large pot filled a quarter way up with vegetable oil at medium temperature. Using a thermometer, once the oil reaches 200° drop 4-6 wontons at a time. Keep an eye on them because they can turn brown quickly. Each side takes about 2 minutes. Once golden-brown, place the fried wontons on a plate lined with a paper towel. Cool for a minute because they will burn your tongue! Enjoy!




Good Talk!!


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