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  • The Low Fat Chick 2:33 pm on October 18, 2013 Permalink | Reply
    Tags: , bean sprouts, ,   

    Nutrient-Infused Tomato and Lamb’s Quarter Soup 

    Lambs quarters Soup

    by Karen Stephenson

    Enjoy this nutrient-infused Tomato and Lamb’s Quarter Soup, which is perfect for the cool autumn season. Depending on the time of year when you can get fresh tomatoes this is a very inexpensive soup that provides extras to freeze (or can) and the nutritional level is very high.  Countless studies prove that health benefits are enormous when consuming super foods, such as garlic, tomatoes, and sprouts on a daily basis. Garlic contains vitamins, minerals, flavonoids, antioxidants, essential oils, fatty acids and amino acids. Tomatoes are chock full of antioxidants and sprouts are loaded with goodness as well.  In addition to super foods, lamb’s quarter leaves provide a fresh flavor, but if you cannot find it in your local store, fresh spinach* can be substituted.  Enjoy!

    Ingredients

    4 lbs plum tomatoes, chopped
    2 cups water
    3 garlic cloves, finely chopped
    3 large onions, finely chopped
    2 cups fresh basil, chopped (or ½ cup dried)
    2 cups fresh lamb’s quarter leaves*, chopped (or 1 cup dried)
    ½ cup fresh sprouts (any type)
    sea salt, to taste
    pepper, to taste
    cayenne pepper, to taste

    Preparation

    Place tomatoes, water, garlic, onions, and basil in a large pot. Bring to a boil.  Reduce temperature to low and simmer for 30 minutes.

    Place the simmered mixture into a blender and liquefy.  Be careful not to burn yourself.  Pour mixture back into the pot.  Add the lamb’s quarter leaves, sprouts and spices. Simmer for an additional 15 minutes.

    Nutrition Facts

    Servings: 4
    Serving size: 1/4 of recipe
    Calories 148
    Total Fat 1g


    Karen Stephenson is a specialist in
    edible wild foods, a member of the Society of Environmental Journalists, and one of the one of the top ghostwriters at The Happy Guy Marketing.

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    • Jueseppi B. 2:58 pm on October 18, 2013 Permalink | Reply

      Reblogged this on The ObamaCrat™.

    • Hilda 6:53 pm on October 18, 2013 Permalink | Reply

      This looks delicious. I will give it a try, if I can find enough green lambsquarters. I am even thinking of bringing in some seeds to grow indoors over the winter.

      • The Low Fat Chick 9:39 pm on October 19, 2013 Permalink | Reply

        Growing over the winter sounds like a great idea. I wish I was good at growing things like I am cooking things!

  • The Low Fat Chick 8:03 am on March 4, 2012 Permalink | Reply
    Tags: bean sprouts, duck,   

    Korean Barbeque at Honey Pig (Duluth, Georgia) 

    Family has always been an important part of my life, but when I live in another part of town, sometimes it is difficult to see my family. Because of this, I often make lunch dates with my mom and aunt. We have fabulous times on these dates, as I patiently overlook my mom’s complaints about service or my aunt’s food pickiness. Of course, these are the things I love so much about my family and make dining out an adventure.  Our initial lunch quest was a Japanese restaurant, but when the waitress revealed they use MSG, we happily trotted over two doors down to Honey Pig.  Upon entering Honey Pig, we were perplexed and not sure of the type of restaurant it was.  Typical American interpretation of the name would be a southern barbeque joint, but as we waited to be seated, it became apparent this was a Korean barbeque restaurant. There were many tables with large cast iron lids topped with sizzling meat and vegetables, revealing aromas which instantly drew us in.

    Upon being seated, we were overwhelmed by an array of condiments and salads our server quickly placed on the table, and so our adventure began with perusing the menu.  The menu contained unique items such as beef tongue, intestines and pork skin.  I wanted to have an adventurous Travel Channel moment and order pork skin, but I knew the amount of fat would not be good for me.  As a group we decided on two orders of duck and one of prime pork shoulder butt.  While waiting for our meat, bean sprouts and kimchee, a fermented Korean dish made with cabbage, were placed on our cast iron lid to cook. As these sizzled, the duck was brought out in strikingly thin slices and cooked on the hot lid to perfection. The duck sizzled up into crispy pieces, like bacon, and the remarkable part was the fat drained off the lid into a cup.  With the fat drained off, I was able to eat a few bites, dipping in bean paste, while waiting for the pork. Our server initially placed the pork on the lid in one large piece, but as it cooked, the server came back and with lightning speed cut up the pork into little pieces to further brown. I ate the pork dipped in chili sauce, which was divine.

    After eating bean sprouts, kimchee, duck, pork, condiments, and a salad, to our surprise, they brought out rice and another soup.  The rice was placed on the lid and mixed in with whatever you had left on the lid. We did not know this, so we ate all our meat and only had a few vegetables left, but the rice was delicious.  After eating rice, the grand finale was a bowl of hot traditional Korean soup brought out in a cast iron bowl. This was so much food for an unbelievable price of only $21 per person.  Overall, we had a delightful experience and lots of fun. I will say the service is not the best by American standards, as our server was not friendly. But, I really did not care, as the food was so good and the experience with my family was priceless.


    Honey Pig

    3473 Old Norcross Road, Suite 304
    Duluth, GA 30096
    http://www.honeypigatl.com

     
  • The Low Fat Chick 10:59 am on February 26, 2012 Permalink | Reply
    Tags: arugula, bean sprouts, , , ,   

    Pork and Cucumber Spring Rolls 

    I have recently become acquainted with Pinterest, which is a great way to pin down recipes you want to try or share. Last week, enjoying my quiet Sunday morning, I found a pork patty spring roll recipe. It looked amazing, so I decided to try my own version with less sodium. The original recipe calls for too much fish sauce, which is high in sodium, just like soy sauce. I reduced the fish sauce, which allowed the fresh flavors of bright cucumber and peppery arugula to shine through.  I also added one of my favorite veggies of mung bean sprouts. The bean spouts were the ideal compliment to the cucumber and arugula, and also added a nice crunch. I almost decided to leave out the cucumber when I was frustrated looking for it at the farmer’s market, but glad I did not give up, because it makes the spring rolls taste spectacular. No dipping sauce needed for these rolls as they are full of flavor. Warning: You may have difficulty rolling the delicate rice paper sheets (spring roll wrappers). Don’t fret, as I still have issues with this, along with egg roll wrappers as well. But, as long as you get everything rolled together, it is all about enjoying the taste.

    Ingredients

    1 lemon, juiced
    1 Tbsp fish sauce
    3 Tbsp sugar
    1 large garlic clove, finely minced
    1/2 tsp ginger, finely minced
    1/2 tsp red chilies, finely chopped
    1 lb ground pork, reduced fat
    1 Tbsp peanut oil
    18 rice paper sheets (spring roll wrappers)
    1 cup mung bean sprouts
    1/2 cup arugula, chopped
    1 cucumber, medium, cut into thin sticks

    Preparation

    Mix together lemon juice, fish sauce, sugar, garlic, ginger and chilies in a large bowl. Add ground pork and mix well.

    Divide the mixture into 18 portions. Form each portion into a log about an inch and a half in diameter and 3 inches long.

    Heat peanut oil over medium high heat in a skillet. Cook pork patties in two batches. Brown the first side for about 2 minutes and flip to brown the other side for two minutes. Remove patties from heat and place on a paper towel lined plate to cool.

    Prepare a wide shallow bowl for dipping the rice paper. Dip the rice paper into the water, per the directions on the package. Place a rehydrated rice paper on a work surface. Place bean sprouts, arugula and cucumber in rice paper. Place a pork patty on top. Roll to seal the fillings. Repeat until all the patties have been rolled into the rice paper.

    Nutrition Facts

    Servings: 6  (3 rolls per serving)
    Serving size: 1/6 of recipe (6.4 ounces).
    Calories 303.00

    % Daily Value
    Calories From Fat  129.98  43%
    Total Fat 14.47g  22%
    Saturated Fat 4.45g  22%

     
    • Jaylove 3:45 pm on February 28, 2012 Permalink | Reply

      LFC have you ever tried this recipe with beef instead of pork? If so which did you prefer, and why?

      • The Low Fat Chick 3:48 pm on February 28, 2012 Permalink | Reply

        No, I have not tried it with beef, but I say give it a try. But I recommend a lean beef of no less than 90% lean. The greasiness of regular beef might be too much for the light spring roll wrappers. Let me know how it turns out if you give it a try. Sounds like a good idea!

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