diet recipes 1 from plan your dinner

8/14/2019 Diet Recipes 1 from Plan your dinner

1/11

Recipes

PlanYourDinner.com

. your recipes needs

Diet Rec ipes


2/11

Easy Green Curry with

PorkDescription:

This is a very favorite diet recipe.

Ingredients: 2 cups or 1 14-oz. can coconut milk

2-3 Tbs. green curry paste

1 lb. pork, cut against the grain of

the muscle into bite-size strips

about 2 x 1 x 1/4 in.

1/2 lb. small, round Thai eggplants

(ma-keua bprawh), cut in halves or

quarters, or substitute with 2

long Asian eggplants, cut in bite-

size chunks

1/2 cup small pea eggplants (ma-

keua puang), or substitute withshelled fresh peas

2 kaffir lime leaves (bai ma-

gkrood)

Fish sauce (nahm bplah) to taste

(see Cooking to Taste)

2 tsp. palm sugar, or to taste

1/2 to 1 cup fresh Thai sweet

basil leaves and flowers (bai

horapa) Slivered chillies, to desired

hotness

Preparation Method


3/11


4/11

Green Curry with

Fish/Shrimp DumplingsDescription:

A good diet recipe, very easy recipe.

Ingredients: 4 cups coconut milk (about 2

cans)

Homemade curry paste (see

Green Curry Paste below)

1-2 Tbs. palm or coconut sugar,

to taste

2 long Asian eggplants, sliced

at a slanted angle 1/4-inch

thick; or 12 round Thai

eggplants (ma-keua bproh),

halved or quartered

1/2 cup pea eggplants (ma-keuapuang), if available; or use

fresh shelled peas

2-3 kaffir lime leaves; tear

each into 2-3 pieces

1-2 green jalapeno peppers,

each cut into 6-8 long slivers

1-2 fingers gkrachai root

(finger-shaped rhizome), thinly

sliced in diagonal pieces 1 cup Thai sweet basil leaves

and flowers (bai horapa)

Fish Dumplings for Green

Curry:

2/3 lb. ground fish paste, or


5/11

small white fish fillets

2/3 lb. fresh shrimp, shelled

and chopped finely

1/4 tsp. ground white pepper

3-4 Tbs. fish sauce (nahmbplah), to taste

1-2 Tbs. tapioca flour

4 dark green jalapeno or

serrano peppers, chopped

15-20 green Thai chillies (prik

kee noo), chopped

10 white peppercorns, finely

ground

1 Tbs. coriander seeds, lightlytoasted till aromatic, then

ground

1/2 tsp. cumin seeds, ground

1 tsp. course sea salt

2 Tbs. chopped lemon grass

(use the bottom end of stalk,

sliced thinly in rounds before

chopping)

1 tsp. chopped Thai galanga

1 tsp. grated zest of fresh

kaffir lime; or substitute with

finely chopped reconstituted

dried kaffir lime peel

2 tsp. finely chopped cilantro

roots, or substitute with 1

Tbs. chopped stems

3 shallots, chopped

6 cloves garlic, chopped

2 tsp. gkapi shrimp paste

Preparation Method Prepare the paste ingredients. If using dried kaffir lime peel, soak

first to soften. For galanga, use the fuller-flavored, reddish brown


6/11

root imported from Thailand. Grind the dry spices finely in a dry stone

mortar or spice grinder.Set aside. Pound the herbs a little at a time,

starting with the hardier ones, until each is reduced to a paste.

Combine the pounded herbs and ground dry spices and pound together

with the gkapi shrimp paste to form a fine, well-blended paste. Setaside.

If ground fish paste is not available in Asian fish markets in your area,

use small, white-flesh fish fillets and chop as finely as possible with a

cleaver or in a food processor or blender. Then pound the fish with a

heavy stone mortar and pestle until it is completely reduced to paste

and no longer distinguishable as fish. Do likewise with the shrimp.

Keeping them separate, sprinkle some ground white pepper, a little

fish sauce and about one tablespoon tapioca flour to each. (You do not

need to add these ingredients to ground fish paste bought from thefish market.) Knead into the ground fish until sticky, then the shrimp.

Set aside.

In a large pot, heat about a cup of the thick coconut cream from the

top of a can of coconut milk (or the rich milk from the first pressing

of coconut pulp) over medium to high heat. Reduce until oil begins to

separate or the cream looks thick and bubbly. Add the curry paste

and fry in the cream for a few minutes until aromatic.

Pour in the remaining coconut milk and bring to a boil.Season to taste

with fish sauce and balance with palm sugar. If using pea-eggplants,

add them next and simmer about 10 minutes over low heat, uncovered,

before adding the other eggplants and kaffir lime leaves. If

substituting with peas, add them together with the sliced eggplants.

Bring sauce back up to a boil and simmer a few minutes or until the

eggplants begin to soften.

Using two teaspoons, drop the fish and shrimp paste mixtures in small,

bite-size chunks into the curry sauce. Return to a boil and add the

slivered jalapeno peppers and gkrachai pieces. Continue to cook until

eggplants are tender and the dumplings cooked through (they float

when cooked). Stir in the basil until it wilts. Remove from heat andserve hot with lots of plain steamed rice.

More Recipes: www.planyourdinner.com


7/11

Roast Duck and Pumpkin

CurryDescription:

This diet recipe has lots of good taste to it.

Ingredients: An approximately 1 1/2-lb.

kabocha or other winter squash

4-5 cups coconut milk (use two 19-

oz cans of the Mae Ploy brand)

4-6 Tbs. red curry paste

1 1/2 to 2 Tbs. palm or coconut

sugar

Fish sauce (nahm bplah) as needed

to desired saltiness

2 1/2 to 3 lb. roast duck, chopped

through the bone into small

chunks 2-4 red hot chillies, cut into thin

slivers with seeds (optional)

2 cups Thai basil leaves and

flower buds

Basil sprig(s) for garnish

Preparation Method

Cut the kabocha in half, scoop out the seeds and pith. Placing the cutends flat on a surface for balance, peel and discard the greenish skin.

Then cut into 1 to 1 1/2-inch chunks.

Do not shake the cans of coconut milk before opening. Spoon 2/3 cup

of the thickest cream off the top of a can into a large pot placed over

medium-high heat. Reduce cream until thick and bubbly (about 3

minutes), then add the curry paste. Stir and mush the paste into the


8/11

coconut cream and fry for a few minutes until it is very aromatic and

darkened in color. Then pour in the remaining milk from both cans,

stirring well to dissolve the paste to make a smooth rich sauce.

Add 1 1/2 Tbs. of palm or coconut sugar, stirring well to blend into the

curry sauce. Taste and add fish sauce only as necessary to salt to thedesired saltiness (may not be necessary with some brands of curry

paste which are already highly salted).

Add the kabocha chunks and duck pieces. Stir well into the sauce. If

there is not enough curry sauce to cover most of the duck and squash

pieces, add more coconut milk; or if the sauce already looks plenty

rich, add 1/2 cup of water instead, as the squash and duck will thicken

and enrich the sauce even more when they are cooked.

Return to a boil, then lower heat to medium, or just enough to boil the

sauce gently. Cook partially covered, stirring occasionally, until thesquash is tender, or cooked to your liking (15-20 minutes or more).

Taste the sauce and adjust as needed with fish sauce and palm sugar

to the desired salty-sweet combination. If more hotness is desired,

stir in the slivered chillies.

If a lot of fat has cooked out from the duck, skim out the oil floating

on top of the curry sauce. Then stir in the basil until it wilts to a

bright green color. Turn off heat and spoon curry into a serving dish.

Garnish top with basil sprig(s).



9/11

Braised Whole Tilapia

with Ginger and GreenOnions

Description:

A very good diet recipe for all seasons.

Ingredients: A 1 1/2 lb. whole tilapia also

delicious with trout

1/4 cup + 2 Tbs. finely slivered

fresh ginger

4 green onions, cut into very

thin rounds (both white and

most of green parts)

3 Tbs. dark soy sauce

3 Tbs. rice wine 1 1/2 Tbs. Chinese black vinegar

3 tsp. sugar

1/3 cup peanut oil

Preparation Method Clean the fish, rinse and drain. Cut 2-3 slanted gashes to bone level on

both sides of the fish about 1 1/2 inches apart.

Prepare the ginger and green onions. In a small bowl, mix the soysauce, rice wine, black vinegar and sugar until well blended.

Heat a wok, or a skillet large enough to contain the fish, over high

heat until it is hot enough to quickly evaporate a drop of water. Swirl

in the oil to coat the wok surface; for a flat skillet, fill with about 1/4

inch of oil. When the oil is hot, pat the fish dry and gently slide into

the pan. Fry about 1 1/2 to 2 minutes, tilting the wok from side to side


10/11

to allow the hot oil to evenly brown the fish from head to tail. Gently

flip the fish over on its belly and brown the second side 1 1/2 minutes.

Reduce heat to medium and remove the fish from the pan. Spoon out

all the oil save for 1-2 tablespoons. Toss in the slivered ginger and

saute until golden brown. Spread the ginger out over enough of thewok surface to accommodate the fish and place the fish over the

ginger. Sprinkle with half the green onions and spoon half the sauce

over the fish. Cook over medium to medium-high heat 2-3 minutes or

until the sauce is mostly dried up, tilting the wok from side to side as

necessary so that both ends are braised in the sauce. Turn the fish

over and sprinkle with the remaining green onions and sauce. Cook

another 2-3 minutes.

Check the fish for doneness; the thickest part just below the head

should be flaky down to the bone and no longer pink. If the fish is notcooked through and the sauce has dried up, add 1-2 Tbs. of water and

cook another 1-2 minutes.

Carefully transfer to a serving platter. Spoon the remaining pieces of

ginger and green onions over the top. Serves 3-4 family style with

other dishes and rice.



11/11

Garlic Tomatoes

Description:This diet recipe is really good.

Ingredients: 8 ripe plum tomatoes, cut in half

16 garlic cloves, in skin

4 sprigs fresh thyme

1/4 cup olive oil

salt and pepper, to taste

Preparation Method Preheat the oven to 425 degrees F.

Place the tomatoes cut side up in a large pan (in a single layer).

Place the garlic cloves and thyme sprigs in between the tomatoes. Pour the olive oil over the tomatoes.

Bake for about 45 minutes (until the tomatoes are slightly charred).

Discard the thyme.

Season with salt and pepper to taste.

Squeeze the meat from the garlic cloves over the tomatoes.

Garnish with fresh thyme and serve warm.


diet recipes 1 from plan your dinner

Documents