cornstarch

Yosemite Chicken Stew and Dumplings

Source: Stay Young At Heart

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

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 Yosemite Chicken Stew and Dumplings
Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 1 1/2 hours
Servings
Ingredients
For the dumplings:
Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 1 1/2 hours
Servings
Ingredients
For the dumplings:
Instructions
  1. To prepare the stew: Place chicken, onion, carrot, celery, salt, black pepper, cloves, bay leaf, and water in a large pot. Heat to boiling; cover and reduce heat to simmer. Cook for about 30 minutes, until chicken is tender.
  2. Remove chicken and vegetables from broth. Set aside.
  3. Strain broth and skim fat; measure and, if necessary, add water to make 3 cups liquid. Set aside 1 cup (see next step), and return the rest of the broth to the pot.
  4. Mix cornstarch with 1 cup cooled broth by shaking vigorously in a jar with a tight-fitting lid. Pour the mixture into the pot.
  5. Cook, stirring constantly, until the mixture comes to a boil and is thickened.
  6. Add the basil, peas, and reserved vegetables to the pot; stir to combine. Add chicken, and heat slowly to boiling while preparing cornmeal dumplings.
  7. To prepare the dumplings: Sift together cornmeal, flour, baking powder, and salt into a large mixing bowl. In a separate bowl, mix together the milk and oil.
  8. Add milk mixture all at once to the dry ingredients; stir just enough to moisten the flour and evenly distribute the liquid. Dough will be soft.
  9. Drop by full tablespoons on top of the stew. Cover tightly; heat to boiling. Reduce heat (do not lift cover) to simmering, and steam for about 20 minutes.
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Turkey Stuffed Cabbage

Source: Stay Young At Heart

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

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 Turkey Stuffed Cabbage
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 1 3/4 hours
Servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 1 3/4 hours
Servings
Ingredients
Instructions
  1. Rinse and core the cabbage. Carefully remove 10 outer leaves, place them in a saucepan, and cover with water. Bring to a boil, and simmer for 5 minutes. Remove and drain cooked cabbage leaves on paper towels.
  2. Shred ½ cup of the raw cabbage, and set aside.
  3. Brown ground turkey, ground beef, and minced onion in a skillet. Drain off the fat.
  4. Combine meat mixture, bread crumbs, ¼ cup water, and black pepper in a mixing bowl. Drain the tomatoes, reserving liquid, and add ½ cup of the liquid to the meat mixture (set aside the tomatoes). Mix well.
  5. To assemble cabbage rolls: Place ¼ cup filling near the edge of each cooked cabbage leaf. Roll up the leaf, tucking in the sides to keep the filling inside. Place folded side down in a large skillet; arrange cabbage rolls side-by-side.
  6. On top of the assembled cabbage rolls, add tomatoes, sliced onion, 1 cup water, shredded cabbage, and carrot. Cover and simmer about 1 hour (or until cabbage is tender), basting occasionally.
  7. Remove the cabbage rolls to a serving platter, and keep warm.
  8. Mix lemon juice, brown sugar, and cornstarch together in a small bowl. Add to the vegetables and liquid in the skillet and cook, stirring occasionally, until thickened and clear. Serve over cabbage rolls.
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Buttons and Bows Pasta

Source: Deliciously Healthy Dinners

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

Print Recipe
 Buttons and Bows Pasta
Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. In a 4-quart saucepan, bring 3 quarts of water to a boil over high heat.
  2. Add pasta, and cook according to package directions.  Drain.
  3. Meanwhile, heat olive oil and garlic over medium heat in a large sauté pan.  Cook until soft, but not browned.
  4. Add peas and carrots.  Cook gently until the vegetables are heated through.
  5. In a bowl, combine chicken broth and cornstarch.  Mix well.  Add to pan with vegetables, and bring to a boil.  Simmer gently for 1 minute.
  6. Add parsley, pasta, lemon zest, and pepper.  Toss gently, and cook until the pasta is hot.
  7. Serve 2 cups of pasta and vegetables per portion.
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Broccoli and Cheese

Source: Deliciously Healthy Dinners

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

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 Broccoli and Cheese
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Servings
Ingredients
For sauce:
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Servings
Ingredients
For sauce:
Instructions
  1. Bring a large pot of water to boil over high heat. Add fresh broccoli, and cook until easily pierced by a fork, about 7–10 minutes. Drain and set aside.
  2. In a separate saucepan, combine evaporated milk and cornstarch. Slowly bring to a boil while stirring often.
  3. When the milk comes to a boil, remove it from the heat and add the cheese. Continue to stir until the cheese is melted and evenly mixed.
  4. Add the Worcestershire and hot sauces, and stir.
  5. Pour cheese over hot broccoli.
  6. Sprinkle whole-wheat croutons over broccoli and cheese mixture, and serve.
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Thai-Style Chicken Curry

Source: Deliciously Healthy Dinners

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

Print Recipe
 Thai-Style Chicken Curry
Course Main Dish
Prep Time 20 minutes
Cook Time 25 minutes
Servings
Ingredients
For chicken and vegetables:
Course Main Dish
Prep Time 20 minutes
Cook Time 25 minutes
Servings
Ingredients
For chicken and vegetables:
Instructions
  1. Thaw frozen vegetables in the microwave (or place entire bag in a bowl of hot water for about 10 minutes).  Set aside until step 7.
  2. For sauce, heat oil in a small saucepan on medium heat.  Add ginger, garlic, scallions, and lemongrass, and cook gently until tender, but not brown, about 2–3 minutes.
  3. Add curry paste, and cook for an additional 2–3 minutes.
  4. Add coconut milk, honey, soy sauce, and fish sauce, and bring to a boil over high heat.
  5. In a bowl, mix cornstarch with chicken broth.  Add mixture to the saucepan, and return to a boil while stirring constantly. 
  6. Lower heat to a simmer, and add chicken strips.  Simmer gently for 5–8 minutes. 
  7. Add thawed vegetables, and continue to cook gently with lid on until the vegetables are heated through, an additional 2–3 minutes.
  8. Divide into four even portions, each about 3 ounces chicken breast and 1 cup vegetables, and serve.
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Sweet-and-Sour Chicken

Source: Deliciously Healthy Dinners and Deliciously Healthy Family Meals

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

Print Recipe
 Sweet-and-Sour Chicken
Course Main Dish
Cuisine American
Prep Time 15
Cook Time 15
Servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 15
Cook Time 15
Servings
Ingredients
Instructions
  1. Thaw frozen vegetables in the microwave (or place entire bag in a bowl of hot water for about 10 minutes).  Set aside until step 6.
  2. Heat oil in a large wok or sauté pan on medium heat.  Add ginger, garlic, and scallions, and stir fry until cooked, but not brown, about 2–3 minutes.
  3. Add the rice vinegar, chili sauce, and brown sugar to the pan, and bring to a simmer.
  4. In a bowl, mix cornstarch with chicken broth, and add to the pan.  Bring to a boil over high heat, stirring constantly.  Lower temperature to a gentle simmer.
  5. Add chicken, and stir continually for 5–8 minutes.
  6. Add vegetables, and mix gently.  Simmer with lid on to reheat, about 2 minutes.
  7. Add soy sauce, and mix gently.
  8. Divide into four even portions, and serve. 
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Shrimp in Ginger Butter Sauce

Shrimp in Ginger Butter Sauce

Liz Schmitt: http://Lizthechef.com
twitter: @lizthechef
facebook: Liz the Chef

Print Recipe
 Shrimp in Ginger Butter Sauce
Course Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Servings
Ingredients
Instructions
  1. Using a small saucepan, bring 2 cups of water to a boil. Add the peeled garlic cloves and boil for 2-3 minutes. Drain and chop the garlic finely.
  2. In a large skillet, heat the oil. Add the shrimp, garlic, parsley, thyme and ginger. Add the salt and pepper and cook shrimp over high heat for 2 minutes. Flip them over and cook for 2 more minutes. Add the sherry and cook for 1 minute, then, using a slotted spoon, remove shrimp and set aside, covering them to keep warm.
  3. Add the lemon zest, lemon juice, butter and cornstarch to the skillet. Cook over low heat, stirring, until sauce thickens slightly, about 1 minute. Add the shrimp back into the sauce, cook for a minute or so, then serve. Add red pepper flakes, if desired.
Recipe Notes

http://lizthechef.com/2013/03/29/shrimp-in-ginger-butter-sauce/

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