Sweet-Spicy Glazed Salmon

This recipe is from page 88 of the Cooking Light Everyday Favorites. It is really yummy and simple to make. It makes 4 serving.       Sweet-Spicy Glazed Salmon 3 tablespoons dark brown sugar 1 tablespoon soy sauce 4 teaspoons Chinese-style hot mustard 1 teaspoon rice vinegar 4 (6 ounce) salmon filets (about an … Continue reading

Asian Braised Pork

This recipe is from the April 2011 issue of Woman’s Day magazine. It is really good. It makes 4 generous servings.               Asian Braised Pork 1/4 cup low-sodium soy sauce 1/2 teaspoon ground allspice 1/4 teaspoon crushed red pepper 1/4 cup, plus 1 tablespoon brown sugar 1 (2-inch) piece fresh … Continue reading

Basic Dipping Sauce (Nuoc Cham)

This is from page 308 of Into the Vietnamese kitchen. It makes 1 1/2 cups of sauce.           Basic Dipping Sauce (Nuoc Cham) 1/3 cup fresh lime juice 1 tablespoon unseasoned rice vinegar 3 tablespoons sugar 2/3 cup lukewarm water 5 to 6 tablespoons fish sauce 2 or 3 Thai or … Continue reading

Sesame Steak Salad

This is a super easy salad to put together. The recipe is adapted from page 128 of the July 2013 issue of Family Circle magazine.  It makes 4 servings.         Sesame Steak Salad 3 tablespoons rice vinegar 2 tablespoons low-sodium soy sauce 2 tablespoons honey 1 tablespoon fresh minced ginger 1 teaspoon … Continue reading

Sesame Soba Noodles

This recipe is awesome. It has a super rich sauce and great sesame flavor. The recipe is from page 259 of the Vegan Planet cookbook. It makes 6 servings.             Sesame Soba Noodles 1/2 cup tahini paste 3 garlic clove, peeled 3 tablespoons soy sauce 2 tablespoons toasted sesame oil … Continue reading

Spicy Peanut Chicken Wrap

This recipe was super easy to make and tasted great. It is from page 82 of the January/February 2013 issue of Clean Eating magazine. It makes 4 servings.             Spicy Peanut Chicken Wrap 12 ounces boneless, skinless chicken breast Olive oil cooking spray 3 cups shredded green cabbage 1 cup … Continue reading