Singapore Slaw

Recipe & picture courtesy of Better Homes & Gardens

Start to Finish: 20 minutes
Makes 6 to 8 servings

• 3 cups shredded cabbage or 1/2 of a 16-ounce bag shredded cabbage with carrot
• 1-1/2 cups jicama cut into strips
• 1 orange, peeled and sectioned
• 1/2 of a medium green, red, or yellow sweet pepper, cut into julienne strips (1/2 cup)
• 1 small red onion, thinly sliced and separated into rings
• 2 tablespoons snipped fresh cilantro
• 2 tablespoons peanut oil or salad oil
• 4 teaspoons rice vinegar
• 1 tablespoon sugar
• 1 teaspoon toasted sesame seed (optional)
• 1 teaspoon toasted sesame oil
• 1 teaspoon soy sauce
• 1/4 teaspoon dry mustard
• 1/4 cup peanuts

1. In a large mixing bowl combine cabbage, jicama, orange sections, sweet pepper, red onion, and cilantro. Cover and chill up to 4 hours.
2. For dressing, in a screw-top jar combine peanut oil or salad oil, rice vinegar, sugar, sesame seed (if desired), toasted sesame oil, soy sauce, and dry mustard. Cover and shake well. Chill up to 4 hours.
3. To serve, shake dressing again; pour over salad. Toss lightly to coat. Sprinkle with peanuts.

Make-Ahead Tip: Prepare dressing up to 4 hours ahead. Cover and store in refrigerator. Shake well before using.

**Personal Review: No Review Yet**

Five-Spiced Sesame Tuna and Avocado

Recipe & picture courtesy of Rachael Ray

4 Servings
Prep 10 min
Cook 10 min

• 2 avocados
• Juice of 1/2 lime
• 1/3 cup balsamic vinegar (eyeball it)
• 1/4 cup tamari (dark soy sauce)
• 3 tablespoons honey (eyeball it)
• 2 tablespoons vegetable oil
• Four 6-ounce tuna steaks
• 2 teaspoons Chinese five-spice powder
• Salt and pepper
• 1/2 cup toasted sesame seeds
• 1/4 cup snipped chives
• 1/2 head iceberg lettuce, shredded

1. Thickly slice the avocados lengthwise and coat with the lime juice to prevent browning; set aside. In a small saucepan, over medium-high heat, bring the vinegar, tamari and honey to a low boil. Lower the heat and simmer until syrupy, 6 to 7 minutes. Set aside.
2. In a large skillet, heat the oil over high heat. Sprinkle the tuna with the five-spice powder and season with salt and pepper. Place the tuna in the skillet and cook, turning once, until just browned, 1 to 2 minutes on each side. Slice the tuna and top with the sesame seeds and chives.
3. Divide the lettuce among 4 plates and top with the tuna and avocado. Drizzle with the dressing.

**Personal Review: No Review Yet**

Sesame Pork Rice

Recipe & picture courtesy of My Recipes

Makes 4 servings

• 2 (3 1/2-ounce) bags boil-in-bag long-grain rice
• 1 pound boneless center-cut loin pork chops, cut into bite-sized pieces
• 1 1/2 teaspoons bottled minced garlic, divided
• 1 teaspoon bottled ground fresh ginger, divided
• 1 tablespoon dark sesame oil, divided
• 3 tablespoons low-sodium soy sauce
• 2 tablespoons hoisin sauce
• 2 tablespoons rice vinegar
• 1/2 cup chopped green onions
• 1 tablespoon toasted sesame seeds

1. Cook rice according to package directions; omit salt. Drain well; set aside.
2. While rice cooks, toss pork with 1/2 teaspoon garlic and 1/2 teaspoon ginger. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add pork; sauté 3 minutes or until done. Remove from pan; keep warm.
3. Heat 1 teaspoon oil in pan over medium-high heat; add 1 teaspoon garlic and 1/2 teaspoon ginger; sauté 30 seconds. Add rice, soy sauce, hoisin sauce, and vinegar; cook 2 minutes, stirring constantly. Stir in pork; cook 2 minutes or until thoroughly heated. Sprinkle with green onions and sesame seeds.

**Personal Review: This was very simple to make – it tasted pretty good too – although I think I will add a scrambled egg, onions and other “goodies” to this the next time I make it.**

Devilish Sesame Chicken with Green Beans and Scallion Rice

Recipe & picture courtesy of Rachael Ray

Serves 4

• 3 tablespoons vegetable oil
• 1 cup white rice
• 2 cups chicken broth
• Salt
• 1/2 pound green beans
• 1 pound chicken breast, chicken cutlets or chicken tenders, thinly sliced
• 1 red bell pepper, seeded and thinly sliced
• 3 tablespoons tamari (dark soy sauce)
• 3 tablespoons honey
• 1 tablespoon hot pepper sauce
• 1 tablespoon Dijon mustard
• 2 teaspoons sesame oil
• 1 bunch scallions, finely chopped
• 2 tablespoons sesame seeds, toasted

1. In a large saucepan, heat 1 tablespoon oil, 1 turn of the pan, over medium-high heat. Add the rice; toast, stirring, for a minute or two. Add 1 1/2 cups chicken broth, lower the heat, cover and simmer until tender, about 17 minutes.
2. In a medium skillet, bring enough water to reach a depth of 1 inch to a boil, salt it, add the green beans and cook for 2 minutes; drain and rinse with cold water.
3. In a large skillet, heat the remaining 2 tablespoons oil, 2 turns of the pan, over high heat until rippling. Add the chicken and cook until golden, 3 to 4 minutes. Add the red pepper and cook until just softened, 3 minutes. Add the green beans and cook, tossing, for 1 minute.
4. In a bowl, mix together the tamari, honey, hot sauce, mustard and remaining 1/2 cup chicken broth. Pour the sauce over the chicken and vegetables; toss. Drizzle the sesame oil over the chickenal.
5. Stir the scallions into the rice and fluff with a fork. Serve the chicken over the rice and top with the sesame seeds. and pepper. Cover to keep warm.

**Personal Review: No Review Yet**