sesame seeds Archives - Aggie's Kitchen

Chinese Five Spice Pork Chops with Broccoli

Aggie Goodman — Tue, 22 Dec 2015 11:23:07 +0000

A sheet pan supper for busy weeknights – this Chinese Five Spice Pork Chops with Broccoli is easy to make and delicious.

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One of my goals for the upcoming new year is to start cooking from my cookbooks again. I have a pretty massive collection of cookbooks that I cherish and love, but sadly don’t cook from as much as I used to. Over the years, I’ve become accustomed to creating recipes from scratch to share here on the blog and my cookbooks have been neglected in the process. One of my recent cookbook purchases is a fantastic and practical cookbook called Sheet Pan Suppers and today’s Chinese Spice Pork Chops with Broccoli was inspired from it.

Today’s post is also for this month’s Recipe Redux – the Recipe Redux is a monthly recipe challenge where we focus on a theme and recreate a recipe with a healthier twist. This month’s theme was Grab a Book and Cook, so I was excited to do just that! Since the Recipe Redux is celebrating it’s 54th month we were to find a recipe on page 54 or 154 of a nearby cookbook and reinvent a healthy version of it. I picked up Sheet Pan Suppers and found a recipe using an ingredient that I was defrosting for dinner – pork chops. It happens to be on page 123 (oops!!) because I missed the little page detail until later (I blame my holiday brain!).

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Chinese Chicken Salad

Aggie Goodman — Thu, 09 Apr 2009 15:03:00 +0000

YUM!

This salad is officially a new favorite in my book. I had no idea it would be this good! I made this the other night for dinner for a friend of mine and I. We served it over fresh spinach leaves for a light weeknight dinner and it was perfect. Leftovers for lunch the next day were even better.

The salad was really easy to put together. I had roasted the chicken earlier in the day so that it was ready to be shredded. I also blanched the asparagus at the same time and kept them in the fridge to chill. The dressing was a breeze to throw together – I just love making my own fresh salad dressings. I originally thought about serving this salad over some cold sesame noodles or even in a pita, but the fresh spinach leaves worked out wonderfully to make this a great dinner salad.

Thank you to Kenzie over at Kenzie’s Kitchen for choosing this month’s recipe…go check her out along with the rest of the Ina Garten fans over at Barefoot Bloggers! The Barefoot Bloggers are a group of cookers and bakers brought together to test out the talented Ina Garten’s always fantastic recipes…come join us!

Chinese Chicken Salad

Ingredients:

4 split chicken breasts (bone-in, skin-on) (I used boneless, skinless chicken breasts)
Good olive oil
Kosher salt
Freshly ground black pepper
1/2 pound asparagus, ends removed, and cut in thirds diagonally
1 red bell pepper, cored and seeded
2 scallions (white and green parts), sliced diagonally
1 tablespoon white sesame seeds, toasted

For the dressing:

1/2 cup vegetable oil
1/4 cup good apple cider vinegar
3 tablespoons soy sauce
1 1/2 tablespoons dark sesame oil
1/2 tablespoon honey
1 clove garlic, minced
1/2 teaspoon peeled, grated fresh ginger
1/2 tablespoon sesame seeds, toasted
1/4 cup smooth peanut butter
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Directions:

Preheat the oven to 350 degrees F.
Place the chicken breasts on a sheet pan and rub with the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and shred the chicken in large bite-sized pieces.
Blanch the asparagus in a pot of boiling salted water for 3 to 5 minutes until crisp-tender. Plunge into ice water to stop the cooking. Drain. Cut the peppers in strips about the size of the asparagus pieces. Combine the cut chicken, asparagus, and peppers in a large bowl.
Whisk together all of the ingredients for the dressing and pour over the chicken and vegetables. Add the scallions and sesame seeds and season to taste. Serve cold or at room temperature.

Recipe from Ina Garten, Barefoot Contessa Parties! and Food Network

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PS…I will be posting my Craving Ellie in my Belly recipe tomorrow…it’s dinner tonight!!

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Thursdays with Ellie Krieger… Sesame Stir Fried Chinese Greens

Aggie Goodman — Thu, 05 Mar 2009 17:00:00 +0000

Before I get into this week’s Craving Ellie in my Belly recipe, I wanted to tell you all that Aggie’s Kitchen was included in RN Central’s Top 100 Healthy Mom Blogs! I was very excited and honored about this since this is my first time ever being included in any type of “list”…go check it out, there are so many mom related blogs listed full of lots of great information!!
Thank you so much RN Central!

Now on to this week’s recipe…Sesame Stir Fried Chinese Greens. This recipe was chosen by Joanne of Apple Crumbles…don’t you just love that name? 😉 Check out the CEimB group page to see how everyone cooked up this recipe!

I used a combination of Napa Cabbage and Bok Choy and served it with Mary Ann’s Zucchini and Chicken Stir Fry. I thought the greens turned out very good, but mine seemed to be a bit watery. I think it might have been my fault, I didn’t really take the time to dry them out after rinsing them so a lot of the leftover water must have landed into the pan. I am curious to see what everyone else in the CEimB group thinks of this recipe, I felt like it might have been missing something…maybe it needed a little kick or something? It still was a great, quick and light side dish…perfect for an Asian inspired meal. I think next time it would go perfect with a nice piece of marinated grilled chicken or fish.

Sesame Stir Fried Chinese Greens

Ingredients:

2 teaspoons canola oil
2 pounds baby bok choy or Napa cabbage, sliced thin
2 tablespoons low-sodium soy sauce
1 tablespoon rice wine vinegar
2 teaspoons toasted sesame oil
1 tablespoon toasted sesame seeds

Directions:

In a wok or large frying pan heat the oil over high heat until very hot. Add the bok choy and stir-fry until they begin to soften slightly, 1 to 2 minutes. Add the soy sauce, vinegar and sesame oil and cook until just done, 1 to 2 minutes longer. Sprinkle with sesame seeds and serve.

Recipe by Ellie Krieger

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Check out Food Network for a printable version of this recipe!

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Seared Sesame Tuna with Orange Sauce

Aggie Goodman — Wed, 19 Nov 2008 23:09:00 +0000

Is anyone starting to get that rushed feeling that you get right before the holidays? We are leaving for a pre-Thanksgiving vacation this weekend and I’ve been a busy bee trying to get everyone packed up and ready for the trip. Now, most of you know I’m a Florida girl (I was born in NY, but have lived in sunny warm FL for 22 years of my life!), so a trip into the Smokey Mountains is becoming a little overwhelming for me. I’m just not used to being in the cold. I don’t know how to dress for the cold, never mind get my little ones prepared as well. But with the help of my more “travelled” friends out there, I think I am finally ready. I really feel for those that live up north…it’s a lot of work to live in the cold! I guess I just like to be barefoot way too much to move anywhere that I have to worry about wearing boots or socks all the time! 🙂

No but really, I am so excited to take this trip. I have never been to Tennessee…haven’t seen many mountains in my life…and I am so looking forward to seeing some snow! Even more excited for my kids!

This meal has nothing to do with Tennesse or vacations or anything I just talked about. It’s just a really good meal that I made recently for my husband and I. I am trying to incorporate more fish into our regular diet and when searching for recipes using tuna (frozen and on sale!) this Cooking Light recipe caught my eye. It was delicious!

I made it more kid friendly by subbing chicken breast tenders for the fish and cooked them the same way. So the kiddies ate Sesame Chicken Tenders while we enjoyed our Sesame Tuna.

(Here are the chicken tenders version…)

You may prefer the tuna a little more rare, or not. It went great with whole wheat couscous and spinach and roasted broccoli tossed in a little sesame oil and chopped garlic.

Seared Sesame Tuna with Orange Sauce

Ingredients:

1 cup water
1/2 teaspoon salt, divided
2/3 cup uncooked couscous
Cooking spray
1/4 cup sesame seeds
1 tablespoon all-purpose flour
1/4 teaspoon black pepper
4 (6-ounce) Bluefin tuna steaks (about 3/4 inch thick)
1/2 cup fresh orange juice (about 2 oranges)
1 tablespoon honey
1 tablespoon low-sodium soy sauce
1 teaspoon dark sesame oil
1/2 teaspoon bottled minced fresh ginger
1/2 teaspoon bottled minced garlic
1 tablespoon water
2 teaspoons cornstarch

Directions:

Bring 1 cup water and 1/4 teaspoon salt to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. (I added chopped fresh spinach to the couscous and let sit covered.)
While the couscous stands, heat a large nonstick skillet coated with cooking spray over medium-high heat. Combine the sesame seeds, flour, 1/4 teaspoon of salt, and black pepper. Dredge both sides of tuna steaks in the sesame seed mixture. Add the fish to pan, and cook 4 minutes on each side or until desired degree of doneness. Remove the fish from pan, and keep warm.
While the fish cooks, combine the orange juice and the next 5 ingredients (orange juice through garlic) in a small saucepan, and bring to a boil over medium-high heat. Combine 1 tablespoon water and cornstarch, stirring with a whisk until smooth. Add the cornstarch mixture to the pan, and cook for 2 minutes or until the sauce is thickened, stirring frequently. Serve the fish with the couscous and sauce.

Recipe from Cooking Light

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