*** Honey-Ginger Chicken Thighs with Brown Rice and Veggies

• 2 Tbsp ginger root, freshly grated
• 2 cloves garlic, minced
• 1/2 cup hoisin sauce
• 1/2 Tbsp orange juice
• 2 Tbsp soy sauce
• 1/4 tsp black pepper
• 1 lb boneless, skinless chicken thighs, uncooked, trimmed of fat, cut into about 36 chunks
• 2 tsp honey
• 1 Tbsp scallions, fresh, minced for garnish
• 1 1/3 cups brown rice, uncooked
• 2 2/3 cups water (for rice)
• 1 red bell pepper, diced
• 1/4 onion, finely diced
• 8 oz sliced mushrooms

Marinade:

Trim fat from chicken pieces and cut chicken into chunks, mince garlic, and grate ginger root. In a medium glass bowl, combine ginger, garlic, hoisin sauce, orange juice, soy sauce, and pepper. Add chicken and turn to coat with marinade. Cover bowl and refrigerate for 3 to 4 hours.

Cooking:

Start brown rice in a rice cooker. If using wooden skewers, soak 12 in water for 30 minutes (or use metal). Preheat oven to 375. Line a roasting pan with aluminum foil to catch dripping and place a wire rack over prepared pan.

While waiting for the oven to preheat, dice the bell pepper and onion, and slice the mushrooms.

Remove chicken from marinade, reserving the leftover marinade. Thread the chicken evenly onto the 12 skewers (about 3 pieces each). Cook chicken on roasting pan for 10 minutes.

Meanwhile, spoon reserved marinade into a small saucepan. Stir in the honey. Bring to a rolling boil over high heat. Boil at least 1 minute to kill any bacteria.

Also, heat a tsp of oil in a large skillet over medium heat, and cook the onion, bell pepper, and mushroom to desired doneness.

Once the chicken has cooked for 10 minutes, pull it out of the oven, brush generously with the boiled marinade, flip the skewers, brush again and return to the over until the chicken is done, about 10 more minutes.

Mix the onion, bell pepper, and mushrooms with the brown rice, and top with the chicken skewers and any leftover boiled marinade. Garnish with scallions.

Makes 6 servings, 10 WW PointsPlus each.

Sopaipillas

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 2 Tbsp shortening
• 2/3 cup warm water
• vegetable oil for frying

In a large bowl, combine the flour, baking powder and salt. Cut in the shortening until the flour resembles coarse meal. Handle the dough as little as possible for tender, light sopaipillas.

Add the water, a little at a time, until the dough is moist and can be gathered into a ball. Knead it a couple of times, cover it with a towel, and let it sit for 30 minutes.

In a deep pot, heat the oil to 400 F. On a lightly floured boar,d roll out the dough until it forms a rectangle 1/4" thick. Cut into rectangles 2" x 3".

Place the sopaipillas, 3 or 4 at a time, in the hot oil and spoon a little oil over the top of each to start them puffing. When they have browned on one side, 20 to 30 seconds, turn them over and brown the other side. Turn them only once. Remove them and drain them on paper towels.

Serve immediately. Makes 20 sopaipillas.

Black Bean Soup

• 1 cup dried black beans, soaked overnight
• 1/2 green bell pepper, or 4-5 fresh New Mexican green chiles, roasted, peeled and chopped (about 1/2 cup)
• 2 Tbsp olive oil
• 1 1/2 large onions, chopped
• 2 garlic cloves, minced
• 3/4 lb ham hock
• 4 cups beef broth
• 1 1/2 tsp ground cumin
• 1 1/2 tsp dried oregano
• 1/4 tsp dried thyme
• 1/2 bay leaf
• 1/4 cup chopped pickled jalapeno chiles
• 1 Tbsp dry sherry
• salt
• freshly ground black pepper
• diced tomato
• chopped scallions (spring onions)
• sliced hard-cooked (hard-boiled) eggs
• sour cream

Wash the beans and place them in a stockpot along with the bell pepper. Add enough water to cover the beans, and soak them overnight. Drain the beans.

Heat the oil in a heavy skillet, add the onion and garlic, and saute for 3 minutes over medium heat.

Combine the onion mixture, beans and ham hock in a large stockpot and cover them with the broth. Raise the heat to just below boiling, then reduce the heat and simmer for 1 hour.

Add the herbs, jalapenos and sherry, and season with the salt and pepper. Continue to cook for an additional 1 1/2 hours, or until the beans are done.

To thicken the soup, remove about 1/2 cup beans from the pot, mash them, and return them to the pot. Stir well and adjust the seasonings to taste.

To serve, ladle the soup into bowls. Garnish with the tomato, scallions, egg and sour cream and serve immediately.

Makes 4 servings.

*** Goat Cheese and Roast Pepper Quesadillas

• 8 8" flour tortillas
• 2 cups grated Monterey Jack cheese
• 1 cup crumbled goat cheese
• 3 Tbsp olive oil
• 1 medium onion, thinly sliced
• 2 garlic cloves, thinly sliced
• 1 red bell pepper, roasted and cut into thin strips
• 1 yellow bell pepper, roasted and cut into thin strips
• 1 or 2 poblanos or New Mexican green chiles, roasted, peeled, seeded, and cut into thin strips
• Salt
• Freshly ground black pepper
• Fresh basil or oregano

Preheat the oven to 350 F. Place the tortillas on a flat surface and sprinkle each one with 1/4 cup of Jack cheese. Sprinkle 1 tablespoon of goat cheese over the Jack.

Heat the oil in a large skillet over medium-high heat. Add the onion and saute until it is translucent. Add the garlic and continue to cook until the garlic is lightly golden.

Add the red and yellow pepper strips, and the chile strips, combining them thoroughly. Season to taste.

Divide the sauteed ingredients among the tortillas and top with additional goat cheese.

Bake the quesadillas in the oven for 10 to 12 minutes, or until the cheese melts. Remove them from the oven and cut each quesadilla into 4 pieces and serve warm.

Makes 4 servings.

*** Hummus

• 4 oz dried garbanzo beans (or 1 can)
• 1/3 cup tahini
• 1/4 cup lemon juice
• 1 tsp salt
• 1 tsp garlic (about two cloves, minced)
• 1 Tbsp olive oil
• Sriracha sauce to taste
• Paprika, for garnish

If using dried, start the night before: rinse the dried beans, picking out any stones. Put them in a large pot with 2 1/2 cups water.

Dump out the used water, then replace with 4 cups new water. Bring to a simmer, then lower heat and simmer for 1 1/2 hours. Drain, reserving 1 cup of the water.

OR if using canned: drain the cans of beans, reserving some of the liquid.

Blend together all ingredients except paprika in the food processor, adding in a few tablespoons, one at a time, of the reserved bean water

Makes 6 servings, 5 WW PointsPlus each.

Pair with sliced carrots for a filling snack

Almond Cookies

• 2.5 cups all-purpose flour
• 1 cup sugar
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 lb (2 sticks) unsalted butter, cut into pieces and softened
• 2 large eggs, beaten
• 2 tsp almond extract
• 40 whole almonds
• 1 large egg, beaten, for glaze

Preheat the oven to 325 F.

In a standing electric mixer fitted with the paddle attachment, combine the flour, sugar, baking soda, and salt. Beat in the softened butter a few pieces at a time at low speed, until the texture resembles that of cornmeal. Beat in the eggs and almond extract until a smooth dough is formed.

Roll the dough between your palms into 1.25" balls and place them 2" apart on ungreased baking sheets. Using the palm of your hand, gently flatten each ball and place an almond in the middle of each. Brush the top of each cookie with egg glaze.

Bake for 18 to 20 minutes, or until the cookies are golden on top, rotating the top and bottom baking sheets halfway through. Transfer the cookies to a cooling rack and allow them to cool for at least 5 minutes before serving. The cookies will keep for up to 3 to 4 days in an airtight container.

Makes about 36 cookies, 3 WW PointsPlus each.

*** Spicy Garlic Eggplant

• 1 lb Asian eggplants (2 to 3)
• 3 Tbsp peanut or vegetable oil
• 1/4 lb ground pork
• 2 scallions, minced
• 2 garlic cloves, minced
• 1 Tbsp minced fresh ginger

Sauce

• 1/4 cup chicken broth
• 1 Tbsp soy sauce
• 1 Tbsp Chinese black vinegar or balsamic
• 1 Tbsp chili oil
• 1 Tbsp light brown sugar
• 1/2 tsp ground Sichuan pepper, or 1/4 tsp crushed red pepper flakes

For serving

• 1 1/2 cup uncooked rice
• water per rice directions

Cook rice in rice cooker.

Slice each eggplant lengthwise into quarters, then slice each quarter lengthwise again, forming 8 long strips. Cut each strip into bite-size pieces about 1" long.

Prepare the sauce: in a small bowl, mix together the chicken stock, soy sauce, vinegar, chili oil, brown sugar, and Sichuan pepper. Set aside.

Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. Add 1 tablespoon of the vegetable oil and swirl to coat the bottom. Toss in the pork and stir-fry until crispy and starting to brown but not yet dry, 2 to 3 minutes.

Lower the heat to medium-high and swirl in the remaining 2 tablespoons oil. Carefully add the eggplant and stir-fry until the outsides become golden brown and the insides begin to soften, about 3 minutes. Add the scallions, garlic, and ginger and stir-fry until fragrant, about 30 seconds. Pour in the sauce and mix until well combined. Simmer for about 2 minutes to allow the eggplant to absorb the sauce. Transfer to a serving dish and serve hot.

Makes 4 servings, 12 WW PointsPlus each.

*** Sweet Chili Shrimp

• 2 cups uncooked brown rice, or 4 cups cooked
• 2 lb large shrimp, peeled and deveined
• 4 tsp cornstarch
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 2 Tbsp vegetable oil
• 4 tsp minced garlic
• 2 tsp minced fresh ginger
• 2 shallots
• 1 red bell pepper, finely diced
• 1 cup peas, thawed if using frozen
• 1/2 cup onion, finely chopped

Sauce

• 2 Tbsp soy sauce
• 2 Tbsp honey
• 2 Tbsp cider vinegar
• 1 Tbsp chili sauce

Start rice in rice cooker if using uncooked rice.

In a large bowl, toss shrimp with the cornstarch, salt, and pepper.

Prepare the sauce: in a small bowl, stir together the soy sauce, honey, cider vinegar, and chili sauce. Set aside.

Heat a wok or large skillet over high heat until a bead of water sizzles and evaporate on contact. Add a tablespoon of the vegetable oil and swirl to coat the bottom. 

In two batches, do the following:

Add the peas, onion, and bell pepper, garlic, ginger, and shallot and stir-fry until fragrant, 30 to 40 seconds. Toss in the shrimp and stir-fry about 2 minutes, until pink. Pour in the sauce and stir to coat the shrimp well, cooking another minute. Rinse and reheat the pan for the second batch.

Cook pre-cooked brown rice if using.

Makes 4 servings, 14 WW PointsPlus each.

*** Mongolian Beef with Broccoli

• 1 cup white rice
• 1 1/3 water
• 1 Tbsp vegetable oil
• 2 leeks, white part only, thinly sliced
• 1 tsp minced fresh ginger
• 1 scallion, cut into 3-inch lengths and shredded
• 1 head broccoli, cut into florets

Marinade

• 1 Tbsp soy sauce
• 1 Tbsp rice wine
• 2 tsp cornstarch
• 1 lb flank steak, cut against the grain into 1/4" thick slices

Sauce

• 3 Tbsp soy sauce
• 1 Tbsp hoisin sauce
• 1 Tbsp chili sauce (like Sriracha)
• 1 Tbsp rice wine
• 1 1/2 tsp oyster sauce
• 1 1/2 tsp sesame oil
• 3/4 tsp crushed red pepper flakes

Start rice in rice cooker with the water.

Marinate the beef: in a medium bowl, stir together the soy sauce, rice wine, and cornstarch until the cornstarch is dissolved. Add the beef and stir gently to coat. Let stand at room temperature for 10 minutes.

Prepare the sauce: in a small bowl, combine the soy sauce, hoisin sauce, chili sauce, rice wine, oyster sauce, sesame oil, and red pepper flakes. Set aside.

Bring a large pot of water with 1/2 tsp baking soda to a boil. Blanch the broccoli for 2 minutes to prepare it for stir-frying with the beef, then immediately rinse it in cold water to keep it from overcooking.

Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. Add the vegetable oil and swirl to coat the bottom. Add the beef and allow it to cook undisturbed for 1 minute so that it begins to sear. Stir-fry for about another minute, or until the beef browns on the outside but is not cooked through. Add the leeks and ginger and stir-fry for about 1 minute, until the leeks begin to wilt. Add the broccoli and sauce, stirring so that the beef is well coated. Cook until the beef is cooked through, another 1 to 2 minutes. Transfer to a plate, garnish with the shredded scallions, and serve hot.

Makes 4 servings, 12 WW PointsPlus each.

*** Sichuan Dry-Fried Beef

• 4 Tbsp vegetable oil
• 1 lb flank steak, sliced against the grain into 1/4" thick slices
• 4 to 5 dried red chilies
• 1 garlic clove, minced
• 1 tsp julienned fresh ginger
• 1 red, orange, or yellow bell pepper, thinly sliced
• 2 scallions, cut into 3-inch lengths and shredded
• 1 cup uncooked rice
• water for rice

Sauce

• 2 Tbsp rice wine
• 1 Tbsp chili paste
• 1 tsp soy sauce
• 1/2 tsp ground Sichuan pepper
• 1/4 tsp freshly ground black pepper

Start the rice in a rice cooker.

Prepare the sauce: in a small bowl, combine the rice wine, chili paste, soy sauce, Sichuan pepper, and black pepper. Set aside.

Heat a wok or large skillet over medium-high heat until a bead of water sizzles and evaporates on contact. Add 3 tablespoons of the vegetable oil, swirl to coat the bottom, and wait for 1 minute for the oil to heat up. Add the beef, spread it out evenly, and allow it to sizzle undisturbed for 1 to 2 minutes. (The oil will become cloudy initially as the beef releases its juices.) Cook the beef for about another 6 minutes, stirring occasionally, until the oil becomes clear again. The beef should be mostly dark brown and, having lost most of its water content, also crispy in texture. Transfer the beef to drain on a plate lined with paper towels.

Drain the oil from the wok and wipe the wok clean with a paper towel, being careful not to touch the hot sides with your hands, Swirl in the remaining 1 tablespoon oil. Add the chilies, garlic, and ginger and stir-fry until just aromatic, about 30 seconds. Add the bell peppers and stir-fry for another minute. Return the beef to the wok and pour in the sauce, using a spatula to release any brown bits from the bottom of the wok. Toss in the scallions. Transfer to a plate and serve.

Makes 4 servings, 8 WW PointsPlus each.

Pepper Steak

• 2 Tbsp vegetable oil
• 1 Tbsp minced garlic
• 1 tsp minced or grated fresh ginger
• 1 green bell pepper, thinly sliced
• 1 medium yellow onion, thinly sliced
• salt
• freshly ground pepper

Marinade

• 2 tsp soy sauce
• 2 tsp rice wine
• 1 tsp cornstarch
• 3/4 lb (12oz) flank steak, cut against the grain into 1/4" thick slices

Sauce

• 2 Tbsp chicken broth
• 1 Tbsp soy sauce
• 1 Tbsp rice wine
• 1 Tbsp Worcestershire sauce
• 1 1/2 tsp ketchup
• 1/4 tsp sesame oil
• 1 tsp sugar

Marinate the beef: in a medium bowl, stir together the soy sauce, rice wine, and cornstarch until the cornstarch is dissolved. Add the beef and stir gently to coat. Let stand at room temperature for 10 minutes.

Prepare the sauce: in a small bowl, stir together the chicken stock, soy sauce, rice wine, Worcestershire sauce, ketchup, sesame oil, and sugar. Set aside.

Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. Add 1 tablespoon of the vegetable oil and swirl to coat the bottom and sides. Add the beef and stir-fry until the outside is light brown but not yet cooked through, 1 to 2 minutes. Transfer the beef to a plate and set aside.

In the same wok, add the remaining 1 tablespoon oil. Add the garlic and ginger and stir-fry briefly until fragrant, about 20 seconds. Add the bell peppers and onions and stir-fry for about 1 minute, until the onions begin to turn translucent. Return the beef to the wok. Swirl in the sauce and cook for another minute, stirring so that everything is well combined. Season with salt and pepper to taste. Transfer to a serving dish and serve immediately.

Makes 4 servings, 6 WW PointsPlus each.

Velvet Chicken

Marinade

• 1 Tbsp rice wine
• 2 tsp cornstarch
• 1 large egg white
• 1 lb boneless, skinless chicken thighs, trimmed of visible fat, cut into 1/4" thick slices

• 1 quart water
• 2 Tbsp peanut or vegetable oil
• 1 tsp minced garlic
• 1 tsp minced fresh garlic
• 4oz snow peas, hard ends trimmed
• 1 tsp sesame oil
• 1/2 tsp sugar
• salt
• ground white pepper

In a small bowl, stir together the rice wine and cornstarch until the cornstarch is dissolved; be sure it is fully dissolved or else it can turn clumpy when added to the egg. In a medium bowl, lightly beat the egg white for a few seconds. (It should not be beaten enough to turn frothy.) Add the cornstarch mixture to the beaten egg white and stir until the mixture is dissolved. Add the chicken and stir gently to coat. Cover and let stand in the refrigerator for 30 minutes so that the coating can adhere to the chicken.

Bring the water to a boil in a deep pot or saucepan. Stir in 1 tablespoon of the vegetable oil, then reduce the heat to a very gentle simmer. With a slotted spoon, carefully add the chicken and lightly stir for about 2 minutes, until the coating is white but the chicken is not yet cooked through. Drain the chicken in a colander and shake out the excess water.

Heat a wok or large skillet over medium-high heat until a bead of water sizzles and evaporates on contact. Add the remaining 1 tablespoon vegetable oil and swirl to coat the bottom. Add the garlic and ginger and stir-fry until aromatic, about 30 seconds. Add the snow peas and stir-fry for about 3 minutes, or until crisp-tender and still bright green. Drizzle on the sesame oil and sprinkle the sugar over the snow peas. Add the chicken and stir-fry for another 1 to 2 minutes, or until the chicken is cooked through and still white all around. Add salt and white pepper to taste. Transfer to a plate and serve.

Makes 4 servings, 7 WW PointsPlus each.

*** Orange Chicken

Marinade

• 1 Tbsp soy sauce
• 1 Tbsp rice wine
• 2 large egg whites
• 1lb boneless, skinless chicken thighs, trimmed of all visible fat, cut into 1"cubes

Sauce

• 1/3 cup orange juice
• 1/4 cup chicken broth
• 1 Tbsp cider vinegar
• 1 1/2 Tbsp soy sauce
• 1 tsp sesame oil
• 2 Tbsp light brown sugar
• 1 tsp grated fresh orange zest
• 1/4 tsp cayenne pepper
• 3 cups peanut or vegetable oil, plus 1 tsp for sauteing
• 1 garlic clove, minced
• 1 tsp cornstarch, dissolved in 1 Tbsp water
• salt
• 1 1/2 cups cornstarch

Marinate the chicken: in a large bowl, combine the soy sauce, rice wine, and egg whites. Add the chicken and stir gently to coat. Let stand at room temperature 10 minutes.

Prepare the sauce: in a separate bowl, combine the orange juice, chicken stock, cider vinegar, soy sauce, sesame oil, brown sugar, orange zest, and cayenne. Set aside.

Heat the 1 tsp of vegetable oil in a saucepan over medium heat and saute the garlic until fragrant, about 1 minute. Add the reserve sauce and bring the mixture to a boil. Reduce the heat to a simmer and allow the sauce to simmer until it is reduced by three fourths, about 15 minutes. Stir in the cornstarch and water mixture until the sauce thickens. Season with salt to taste. Turn off the heat and cover to keep warm.

Spread the 1 1/2 cups of cornstarch in a large bowl or deep plate. Toss the marinated chicken in the cornstarch and shake off any excess before frying.

Heat the 3 cups vegetable oil in a large wok or heavy-bottomed pot until it registers 350 F on an instant-read oil thermometer. Carefully add 8 to 10 chicken cubes and fry until lightly golden on the outside and cooked through, 3 to 4 minutes. Remove the chicken with a slotted spoon and drain on a large plate lined with paper towels. Repeat with the rest of the chicken. (Optional, to get it extra crispy, let it drain for 5 minutes and re-fry for another 30 seconds.)

Transfer the oil to a heat-proof container to dispose of.

Reheat the orange sauce and stir in the fried chicken cubes. Mix until well coated.

Makes 4 servings, about 12 WW PointsPlus per serving.

*** General Tso's Chicken

• 1 cup uncooked medium or short grain white rice

Marinade

• 1 Tbsp soy sauce
• 1 Tbsp rice wine
• 2 large egg whites
• 1 lb boneless, skinless chicken thighs, trimmed of visible fat, cut into 1" cubes
• 1 tsp white sesame seeds

Sauce

• 1/4 cup chicken broth
• 1 1/2 Tbsp tomato paste
• 1 Tbsp soy sauce
• 1 Tbsp white rice vinegar
• 1 tsp hoisin sauce
• 1 tsp chili sauce
• 1 tsp sesame oil
• 1 Tbsp sugar
• 1 tsp cornstarch

Main dish

• 1 1/2 cups cornstarch
• 1/2 tsp salt
• 1/2 tsp freshly ground black pepper
• 3 cups peanut or vegetable oil for frying, plus 1 Tbsp for stir-frying
• 8 dried whole red chilies, or substitute 1/4 tsp crushed red pepper flakes
• 2 cloves garlic, minced
• Scallions, green parts only, thinly sliced

Start the rice in a rice cooker with the recommended amount of water for the brand of rice you are using.

Marinate the chicken: in a large bowl, combine the soy sauce, rice wine, and egg whites. Add the chicken and stir gently to coat. Let stand at room temperature for 10 minutes.

In a small dry pan, toast the sesame seeds for about 1 minute, until they become lightly brown and aromatic. Transfer to a dish and set aside.

Prepare the sauce: in a small bowl, combine the chicken stock, tomato paste, soy sauce, rice vinegar, hoisin sauce, chili sauce, sesame oil, sugar, and cornstarch. Stir until the sugar and cornstarch are dissolved. Set aside.

Toss the 1 1/2 cups cornstarch with the salt and pepper in a large bowl or deep plate. Coat the marinated chicken in the cornstarch mixture and shake off any excess before frying.

Heat the peanut/vegetable oil in a wok or heavy-bottomed pot until it registers 350 F on an instant-read oil thermometer. Working in 2 or 3 batches, add the first batch of chicken cubes and deep-fry until lightly golden on the outside and cooked through, 3 to 4 minutes. Remove the chicken with a slotted spoon and drain on a plate lined with paper towels. Repeat with the rest of the chicken. (Optional: to get the chicken extra crispy, allow the chicken to drain and cool for 5 minutes, then put the chicken back in the work to fry for about another 30 seconds, until golden brown.)

Transfer the oil to a heat-proof container (it will take about 1 hour to fully cool, after which you can dispose of it). If you used a wok to deep-fry, you can reuse it to stir-fry the chicken next by just wiping down the insides with a paper towel. If you used a heavy-bottomed pot for deep-frying, switch to a clean wok or large skillet for stir-frying.

Heat the wok or skillet over medium-high heat until a bead of water sizzles and evaporates on contact. Add the remaining 1 tablespoon of oil and swirl to coat the bottom. Add the chilies and garlic and stir-fry until just fragrant, about 20 seconds. Pour in the sauce mixture and heat briefly to thicken.

Return the chicken to the wok and stir well to coat with sauce. Transfer the chicken to a serving dish. garnish with the toasted sesame seeds and scallions and serve.

Makes 4 servings, about 19 WW PointsPlus each.

*** Kung Pao Chicken

• 1 Tbsp soy sauce
• 2 Tbsp rice wine
• 1 1/2 tsp cornstarch
• 1 lb boneless, skinless chicken thighs, trimmed of all visible fat, cut into 1" cubes
• 1 small onion, chopped
• 1 Tbsp Chinese black vinegar or balsamic vinegar
• 1 tsp soy sauce
• 1 tsp hoisin sauce
• 1 tsp sesame oil
• 2 tsp sugar
• 1 tsp cornstarch
• 1/2 tsp ground Sichuan pepper
• 2 Tbsp peanut or vegetable oil
• 8 to 10 dried red chilies
• 3 scallions, white and green parts separated, thinly sliced
• 2 garlic cloves, minced
• 1 tsp minced or grated fresh ginger
• 1/4 cup unsalted dry-roasted peanuts

Marinate the chicken: in a medium bowl, stir together the soy sauce, rice wine, and cornstarch until the cornstarch is dissolved. Add the chicken and stir gently to coat. Let stand at room temperature for 10 minutes.

Prepare for the sauce: in another bowl, combine the black vinegar, soy sauce, hoisin sauce, sesame oil, sugar, cornstarch, and Sichuan pepper. Stir until the sugar and cornstarch are dissolved and set aside.

You may need to turn on your stove's exhaust fan, because stir-frying dried chilies on high heat can get a little smoky. Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. Add the peanut oil and swirl to coat the base. Add the chilies and stir-fry for about 30 seconds, or until the chilies have just begun to blacken and the oil is slightly fragrant. Add the chicken and onion and stir-fry until no longer pink, 2 to 3 minutes.

Add the scallion whites, garlic, and ginger and stir-fry for about 30 seconds. Pour in the sauce and mix to coat the other ingredients. Stir in the peanuts and cook for another 1 to 2 minutes. Transfer to a serving plate, sprinkle the scallion greens on top, and serve.

Makes 4 servings, 9 WW PointsPlus each.

Wonton Soup

• Fried Pork & Shrimp Wontons (24)
• 2 quarts chicken stock
• 2oz dried shrimp
• 1" piece of fresh ginger, peeled and sliced
• salt
• ground white pepper
• 1/2 lb baby bok choy, washed and chopped
• 2 scallions, green parts only, thinly sliced

Assemble wontons as directed.

In a medium pot, bring the chicken stock to a boil, then reduce to a simmer. Add the dried shrimp and ginger and simmer for about 20 minutes; the broth should have a faint but pleasant briny aroma at the end. Remove and discard the dried shrimp. Season the broth with salt and white pepper to taste.

Add the bok choy to the stock and simmer for another 2 to 3 minutes, or just until cooked. Remove the bok choy and set aside.

Bring a large pot of water to a boil. Add the wontons and boil for 4 to 5 minutes, or until the wontons are cooked through. Cut one open to check for doneness.

Ladle the broth into individual bowls and spoon the bok choy into each. Add the wontons to the bowls, sprinkle the scallions on top, and serve.

Makes 4 servings, 10 WW PointsPlus each.

Egg Drop Soup

• 6 dried shiitake mushrooms
• 6 cups chicken broth
• 1 tsp rice wine
• 1/2 tsp grated fresh ginger
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp ground white pepper
• 1 Tbsp cornstarch, dissolved in 3 Tbsp water
• 1 large egg
• 1 scallion, green part only, thinly sliced

Soak the shiitake mushrooms in warm water for 15 to 20 minutes. Drain and squeeze out the excess water, discard the steams, and thinly sliced the mushroom caps.

Combine the mushrooms, chicken stock, rice wine, and ginger in a a medium pot and bring to a boil. Reduce the heat to a simmer and stir in the sugar, salt, and white pepper.

Add the cornstarch mixture to the simmering soup and stir until the soup has slightly thickened, enough to coat the back of a spoon.

In a small bowl, whisk the egg lightly with a fork. Slowly pour the egg into the soup in a steady stream while continuously stirring with a long spoon or or chopstick. The egg should cook immediately and look like long yellowish-white strands. Turn off the heat after you see the white strands to prevent the egg from overcooking. Ladle the soup into individual bowls, sprinkle the scallions on top, and serve.

Makes 4 servings, 2 WW PointsPlus each.

Fried Pork and Shrimp Wontons

USED FOR WONTON SOUP

• 1/2 lb ground pork
• 1/4 lb large shrimp, peeled, deveined, and finely chopped
• 1 scallions, finely chopped
• 1 tsp minced fresh ginger
• 1/2 Tbsp soy sauce
• 1 tsp white rice vinegar
• 1/8 tsp salt
• 1/8 tsp ground white pepper
• 1/2 package wonton wrappers (about 24)
• 3 cups vegetable oil

Place a large platter or plate near you and keep a slightly damp towel handy to cover your finished wontons so they don't dry out.

In a large bowl, combine the pork, shrimp, scallions, and ginger. Add the soy sauce, rice vinegar, salt, and white pepper and mix until everything is well incorporated. The filling should be sticky and slightly wet.

Fill a ramekin or small bowl with water and have it next to you; this will be for sealing the wontons. Angle a wonton wrapper so that it faces you like a diamond. Dip your finger in the water and moisten the edges all around. Place 1 heaping teaspoon of filling in the center of the wrapper.

Forma triangle by folding the bottom tip the tip top and pinching out as much air as possible.

Add a dab of water to either of the two side tips and fold them together, so that one overlaps the other. The end result should resemble a boat, with two tips cradling a puff of filling in the middle.

Place the finished wonton on the platter. Keep the finished wontons covered with the damp towel while you repeat the process with the remaining wontons.

To fry the wontons, add the oil to a wok or heavy pot. Heat the oil until it registers 350 F on an instant-read thermometer. Gently lower the wontons into the oil, frying 6 to 8 at a time for about 4 minutes, while carefully turning with a spatula, until golden brown. Remove the wontons with a slotted spoon and drain on a plate lined with paper towel.s Let cool while you finish frying the remaining wontons. Transfer to a plate and serve with soy sauce, chili sauce, or Soy and Vinegar Dipping Sauce.

Makes 4 servings, (6 wontons each), 10 WW PointsPlus each.

Crab Rangoon

• 6oz cooked lump crabmeat or canned crabmeat
• 2 Tbsp cream cheese
• 2 scallions, green part only, thinly sliced
• 1 tsp Worcestershire sauce
• 1 tsp soy sauce
• 1 tsp sesame oil
• 1/4 tsp salt
• 1/2 package wonton wrappers (about 24)
• oil for frying (1" deep in skillet)

Drain the crabmeat and pick it over for shell fragments. Be sure to drain the crabmeat well, so the mixture doesn't become too watery.

In a medium bowl, combine the cream cheese and crabmeat. Mix in the scallions, Worcestershire sauce, soy sauce, sesame oil, and salt.

On a flat surface, lay out a wonton wrapper with one corner pointed toward you. Drop 2 teaspoons (2/3 Tbsp) of filling into the center. Wet the edges of the wrapper with a little water. Fold the top corner down to meet the bottom corner, forming a triangle, and gently press out any air. Press the edges together to seal. Set the finished crab rangoon on a plate under a barely damp towel while you repeat the process with the remaining wrappers and filling.

Heat 1" of oil in a heavy pot until the oil registers 350 F on an instant-read thermometer.  Carefully lower the crab rangoon into the oil, frying 5 or 6 at a time. Fry, turning them over once, until they are golden brown on both sides, about 3 minutes. Remove with a slotted spoon and drain on a plate lined with paper towels. Let the crab rangoon cool for 5 minutes before serving. Serve alone or with soy sauce or plum sauce.

Makes 4 servings (6 wontons), 8 WW PointPlus each.

*** Kale Minestrone with Tortellini

• 2 medium carrots, peeled and finely chopped
• 1 stick celery, minced
• 1 large onion, minced
• 3 large cloves garlic, minced
• 2 cups kale leaves and tender stems, chopped
• 3 Tbsp vegetable oil
• 2 cups diced canned tomatoes, including juice (from 28oz can)
• 4 cups chicken broth (or veg/beef)
• 2 cups water
• black pepper
• 2 cups kidney, romano, or white beans (cooked and drained)
• 1/2 cup parsley, minced, plus extra for serving
• 3/4 lb (12oz) stuffed tortellini or ravioli
• Grated parmesan
• salt
• red pepper flakes

Place carrots, celery, onions, garlic, and kale leaves in a food-processor. Pulse a few times until the vegetables are well chopped but still recognizable. In a large heavy-bottomed saucepan or stockpot, saute the veggies in the oil over medium heat until softened, about 8 minutes. Add the tomatoes, stock, water, pepper, and cooked beans. Simmer about 15 minutes, adding water if the soup seems too thick.

In a separate pot of salted water, boil the tortellini until al dente. Drain, and add to the soup, along with parsley. Allow the minestrone to sit for about 10 minutes over very low heat, just enough to keep the soup very warm.

Serve, garnished with freshly grated cheese. Add salt and pepper flakes to taste.

Makes 6 servings, 8 WW PointsPlus each.

Strawberry Pie Cake

• 18.25oz box of vanilla cake mix, plus required ingredients listed on box
• 3 cups quartered fresh strawberries (about 1 lb)
• 1/4 cup granulated sugar
• pinch of salt
• 2 12-inch rolls refrigerated pie dough
• All-purpose flour, for dusting
• Coarse sugar, for sprinkling
• Cool whip, fat free/lite

Preheat oven to 350 F. Spray pie plate with cooking spray. Make the batter; pour into the pie plate until 3/4 full. Bake until set around the edges but slightly wobbly in the center, 20 to 25 minutes.

Meanwhile, make the strawberry filling; toss the strawberries, granulated sugar, and salt in a bowl. Let sit 20 minutes.

Unroll 1 piece of pie dough on a lightly floured cutting board. Cut into 1" to 1.25" wide strips with a sharp knife. Set aside.

Unroll the remaining piece of pie dough. Cut three 1" wide strips from the middle of the round and press the strips together, end to end, to form one long strip (for the piecrust rim).

Transfer the partially baked cake to a rack; cool slightly. Drain the strawberry mixture and spoon it onto the cake, pressing the berries into the top to hold them in place. Increase the oven temperature to 450 F.

Arrange half of the pie dough strips in parallel rows over the strawberries, about 1 inch apart, using the shorter strips on the ends. Fold back every other strip halfway. Lay one of the remaining strips across the center of the pie, perpendicular to the others. Unfold the strips over the perpendicular one. Repeat, alternating the strips you fold back, to create a lattice top. Trim the overhang.

Drape the long pie dough strip around the edge of the plate, on top of the lattice ends. Trim as needed and press the ends together. Tuck the edge of the dough under itself, then crimp decoratively with your fingers.

Sprinkle the lattice crust with coarse sugar and return the cake to the oven. Bake until the crust is golden, 10 to 15 more minutes. (cover the pie rim with aluminum foil if it browns too quickly). Serve with ice cream, whipped cream, or cool whip.

Makes 16 servings, 10 WW PointsPlus each (1/2 cup cool whip free adds 1 point).

*** Indian Vegetable Stew

• 1 Tbsp olive oil
• 3 large onions, coarsely chopped (4 cups)
• 4 cloves garlic, minced
• 1 tsp cumin seed
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/4 tsp cardamom
• 1/8 tsp cayenne pepper
• 1 lb small red/white potatoes, scrubbed and quartered
• 1 1/2 cups water
• 1/2 tsp salt
• 1 19oz can chickpeas, rinsed
• 1 14oz can crushed tomatoes, fire roasted flavor
• 1 lb mini carrots
• 3/4 cup chopped fresh cilantro
• 3/4 cup low-fat plain yogurt (optional)

Heat oil in a Dutch oven over medium heat. Add onions and cook, stirring often, until fragrant and beginning to brown, 5 to 6 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add cumin seed, ground cumin, coriander, cinnamon, cardamom and cayenne; cook, stirring, until fragrant, 30 to 60 seconds. Add potatoes, water and salt; bring to a simmer. Cover and cook for 10 minutes.

Add chickpeas, tomatoes, and carrots; stir to combine. Bring to a simmer. Reduce heat to low and simmer, partially covered, stirring occasionally and adding 1/2 cup water, if needed, until the potatoes and carrots are tender, 30 to 35 minutes. Stir in cilantro. Serve with yogurt, if desired.

Makes 6 servings (1.25 cups each), 7 WW PointsPlus each.

*** Ham Tetrazzini

• 2 Tbsp chopped onion
• 1 Tbsp butter
• 1 (10.75oz) can condensed cream of mushroom soup
• 1/2 cup water
• 1/2 cup shredded Cheddar cheese
• 1 cup diced ham
• 8 oz spaghetti
• 2 Tbsp chopped fresh parsley
• 2 Tbsp chopped pimento peppers

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

In a large saucepan over medium-high heat, saute chopped onion in butter until tender. Stir in cream of mushroom soup, water, and shredded cheese. Heat mixture until cheese melts, stirring often.

Add ham, cooked and drained pasta, chopped pimento, and chopped parsley to saucepan; stir.

Stir until heated through, and serve hot.

Makes 4 servings, 12 WW PointsPlus each.

*** Red Beans and Rice

• 1/2 lb dried red beans
• 5 cups water
• 1 ham hock
• 1 cup Holy Trinity Wit da Pope
• 1/4 medium white onion
• 1 rib celery
• 1/4 green bell pepper
• 1 cloves garlic
• mince in food processor, then strain excess liquid
• 1/2 cup chopped green onions
• 1 bay leaf
• 1/2 tsp Worcestershire sauce
• 1 Tbsp mix spice (makes a little more than you need)
• 1/2 tsp onion powder
• 1/2 tsp pinches garlic powder
• 1/2 tsp dried oregano
• 1/2 tsp pinches dried basil
• 1/4 tsp dried thyme
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper
• 1 1/4 tsp paprika
• 3/4 tsp salt
• 1/2 tsp crushed red pepper
• 1/2 lb smoked Andouille sausage, cut into 1-inch pieces
• 2 cups uncooked long grain white rice
• Louisiana style hot sauce

Soak the beans at room temperature overnight in enough water to cover them. The next day, drain and rinse the beans.

In a large pot, combine the soaked beans, water, ham bone or hock, Holy Trinity Wit da Pope, green onions, bay leaves, Worcestershire, mi spices, and crushed red pepper. Bring the mixture to a boil over high heat, then reduce heat to medium-low so that the mixture is simmering. Cook very slowly, partially covered, for 1 1/2 hours, stirring once about every 30 minutes.

Start the rice in a rice cooker with the amount of water recommended on the package.

Add the smoked sausage and cook, partially covered, for about 30-60 minutes longer. The beans are ready to serve when a rich natural "gravy" is formed. Serve over rice, and add hot sauce to taste to each serving.

Makes 6 servings,  11 WW PointsPlus each.

*** Crawfish Etouffee

• 1/2 cup butter (1 stick)
• 2 Tbsp all-purpose flour
• 1 cup Holy Trinity Wit da Pope
• 1/4 medium white onion
• 1/4 green bell pepper
• 1 rib celery
• 1 clove garlic
• minced in food processor, then strained of excess liquid
• 1 lb crawfish tails, with fat and juices (do not rinse)
• 2 tsp tomato paste
• 1 1/2 cups water
• 1 to 2 Tbsp Creole/Cajun spice (be CAREFUL of salt level if not using salt-free mix)
• 1/4 cup chopped green onions, white parts only
• 1/4 cup finely chopped fresh parsley
• 2 cups long grain rice, dry

Start rice in a rice cooker with water ratio from the package.

Melt the butter in a large saucepan over medium heat. Make a roux, whisking the flour vigorously until light brown.

Add the Holy Trinity Wit da Pope to the roux and saute until tender, about 5 minutes.

Reduce the heat to low, add the crawfish fat/juices, and simmer for about 10 to 15 minutes.

Add the crawfish tails and tomato paste, then add the water, mixing until smooth. Cook until reduced, about 20 minutes.

Season to taste with Creole/Cajun spice. Cook about 10 minutes more.

Add the green onions and parsley, and cook 5 minutes longer. Serve over rice.

Makes 6 servings, 12 WW PointsPlus each.

*** Creamy Crawfish Pastalaya

• 12 oz smoked chicken andouille sausage
• 2 Tbsp olive oil
• 2 cups Holy Trinity
• 1/2 medium white onion
• 1/2 green bell pepper
• 2 ribs celery
• 2 cloves garlic
• mince in food processor, strain excess liquid
• 3 green onions, chopped, white and green parts divided
• 1 tsp Italian seasoning blend
• 2 cups half & half
• 6 servings fresh (or 1/2 lb dry) linguini, fettuccine, or penne
• 12 oz crawfish tails (don't drain)
• 2 Tbsp chopped flat-leaf parsley
• 1/2 cup grated Parmesan, plus more to serve
• Creole/Cajun spices

Heat a large, heavy saucepan over medium-high heat. Slice the sausage into 1/4-inch circles, and place in the hot pan to brown on both sides. Add the olive oil, the Holy Trinity, and the white parts of the green onions, and cook, stirring, until soft, about 5 minutes. Add the Italian seasoning, and season to taste with the Creole/Cajun spice. Stir in the cream and reduce the heat to medium-low. Cook until thickened, about 8 minutes.

Meahwhile, cook the pasta according to package directions, just to al dente. Drain, toss with a little olive oil or a bit of the cream sauce to avoid starchiness, and keep it warm in the covered pot.

Add the crawfish to the cream mixture and simmer for 5 minutes. Add the green parts of the green onions and the parsley, and simmer 1 minute longer. Remove from the heat and stir in the Parmesan cheese.

When ready to serve, toss the crawfish cream sauce with the pasta and serve on large platter. At the table, offer extra Parmesan to sprinkle on top if desired.

Makes 6 servings, 15 WW PointsPlus each.

*** Creole Macaroni and Cheese

• 1 (8oz) box elbow macaroni
• 2 Tbsp olive oil
• 8 oz andouille sausage, remove from casing and crumbled
• 1/2 cup Cajun Tasso
• substitute finely diced smoked ham with a pinch of garlic powder, cinnamon, paprika, black pepper, and cayenne pepper
• 2 to 3 Tbsp unsalted butter, divided
• 1 Tbsp all-purpose flour
• 1 cup Holy Trinity ("wit da pope" - garlic)
• 1/4 medium onion
• 1 rib celery
• 1/4 green bell pepper
• 1 clove garlic
• mince all ingredients in food processor, then strain
• 1 Tbsp Creole/Cajun spice
• 1 1/2 cup half-and-half (fat-free)
• 1 cup shredded Swiss cheese
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded Jack cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup panko bread crumbs

Prepare the macaroni according to the package directions until al dente. Drain, rinse with cold water, and set aside.

Heat a saute pan to medium-high heat. Add the olive oil and fry the sausage until brown, about 5 minutes. Add the tasso and continue cooking for about 3 minutes. Remove the meat and set aside.

Reduce the heat to medium and discard the oil. Add 1 tablespoon of the butter and mix in the flour to make a white roux. Whisk over medium heat until it becomes a creamy color, like vanilla ice cream. Add the Holy Trinity and Creole/Cajun spice and saute until the onions are translucent, about 4 minutes. Lower the heat to medium and gradually whisk in the half-and-half. Add the sausage and tasso and bring to a slight boil (bubbles will appear around the edges), reduce the heat to low, and simmer, stirring frequently, until the sauce thickens enough to coat the back of a wooden spoon. Pour the sauce into a large bowl and stir in the Swiss cheese until smooth.

Preheat the oven to 350. Butter a 9" x 13" baking dish. Mix the macaroni with the cheese sauce and pour the mixture into the baking dish. Sprinkle the cheddar cheese in an even layer on top, then the Jack cheese, breadcrumbs, and finally add the Parmesan on top. Place the baking dish on a rimmed baking sheet in case things bubble over. Bake until the cheese melts and everything gets all bubbly, about 20 minutes. For a crunchy top, you can brown the Parmesan under the broiler before you remove the dish from the oven. Make sure you carefully watch and don't let the cheese burn (probably less than 2 minutes). Remove from oven and let it cool for about 5 minutes before serving.

Makes 8 serving, 12 WW PointsPlus each.

*** Chicken and Andouille Gumbo

• 1/2 cup + 2 Tbsp vegetable oil, divided
• 8 oz andouille sausage, cut into 1/4-inch slices
• 1 1/2 lb boneless skinless chicken thighs
• 4 cups water
• 1/2 cup all-purpose flour
• 1 1/2 cups Holy Trinity Wit da Pope
• 1/2 medium white onion
• 2 ribs celery
• 1/2 large green bell pepper
• 2 garlic cloves
• 1 Tbsp chopped fresh parsley
• 1 bay leaf
• 1/4 tsp chopped fresh thyme
• 1 1/2 Tbsp In the Mix Gumbo Spice
• 1 tsp file powder
• 1/2 tsp chopped fresh thyme
• 1/2 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp white pepper
• 1 tsp black pepper
• 1/2 tsp cayenne
• 1/4 cup chopped green onions
• 1/2 tsp Louisiana-style hot sauce
• hot rice, to serve

First, make the Holy Trinity Wit da Pope (pulse onion, celery, bell pepper, and garlic in food processor until finely chopped, then strain mixture through a fine mesh sieve to get rid of excess juices).

Next, mix up the In the Mix Gumbo Spice. Mix the spices/herb listed above.

Heat 2 tablespoons of the vegetable oil in a 3-quart Dutch oven over medium-high heat. Add the sausage and cook until browned, about 7 minutes. Remove the meat with a slotted spoon and set aside. Add the chicken pieces to the pot and cook until golden brown, about 10 minutes, turning occasionally. Add the water, cover, and cook until the chicken is tender, about 30 minutes. Remove the chicken with a slotted spoon, leaving the liquid in the pan. When the chicken is cool enough to handle dice the meat into 1/2-inch cubes.

In a second 3-quart Dutch oven (or retain the liquid above and use the same pot) over medium heat, combine the flour and remaining 1/2 cup oil to make a dark brown roux by heating the oil over medium and slowly adding in the flour, stirring constantly, taking care not to burn it. This may take up to 30 minutes.

When the roux is ready, saute the Holy Trinity Wit da Pope and parsley in the roux until the vegetables are tender, about 10 minutes.

Add the liquid used to cook the chicken to the pot, along with the bay leaf and thyme. Bring to a boil over medium-high heat, reduce the heat to medium-low, and simmer, uncovered, for 45 minutes. Add the gumbo spice and the meat to the pot. If the gumbo is too thick (like a brown gravy), add some more water. Simmer for an additional 15 minutes. Remove the pot from the heat and add the green onions and hot sauce. To serve, mound rice in soup bowls, then ladle the gumbo around the rice.

Makes 8 servings, about 10 WW PointsPlus each (BEFORE RICE)

Crawfish and Corn Beignets

• 1/2 cup milk
• 1/2 cup water
• 5 Tbsp salted butter
• 1 1/4 cup all-purpose flour
• 4 large eggs
• 3/4 lb crawfish tails, coarsely chopped
• 1 green onion, green parts only, finely sliced
• 1 Tbsp Creole/Cajun spice
• 1 (11oz) can whole-kernel sweet corn, drained
• corn oil
• 1/4 lb peeled crawfish tails, whole

Warm the milk and water in a saucepan over medium-low heat. Gradually add the butter to the saucepan 1 tablespoon at a time, stirring constantly. Bring to a boil over medium heat. Remove from the heat and gradually mix the flour into the liquid, stirring constantly with a wire whisk until smooth. Return the pan to low heat and continue stirring until the mixture no longer sticks to the side of the pan.

Remove the pan from the heat and allow it to cool for about 5 minutes. Whisk the eggs until well scrambled. Slowly pour the eggs into the liquid while stirring vigorously. Continue whisking until the batter is smooth. Pour the batter into a large glass bowl and allow it to cool for about 10 minutes. Add the coarsely chopped crawfish tails, green onion, Creole spice, and the corn kernels to the batter and stir to incorporate. Refrigerate the batter for about 30 minutes.

Once the batter is cool to the touch, pour about 3 inches of corn oil into a deep cast-iron pot and heat to 350. Line a plate with paper towels. Scoop a heaping tablespoon of batter and form it into a ball around one whole peeled crawfish and roll with the palms of your hands. Make these balls until you run out of batter. There should be enough batter for 10-12 beignets. When the oil is hot, drop one ball into the pot and fry until medium brown, 6 to 8 minutes, turning as needed. If the oil is too hot, you might have brown beignets with a gooey center. If the first beignet looks like it is browning too fast, lower the temperature of the oil a bit. Fry the remaining beignets, being careful no to overcrowd the pot. You need to give each one a chance to brown on all sides. Drain on the paper towel-lined plate. Serve these with a nice tartar sauce or maybe even a remoulade.

Roughly 5 WW PointsPlus per beignet.