You have reached your limit of free articles this month.

Enjoy unlimited access to myStatesman.com

Starting at just 99¢ for 8 weeks.

GREAT REASONS TO SUBSCRIBE TODAY!

  • IN-DEPTH REPORTING
  • INTERACTIVE STORYTELLING
  • NEW TOPICS & COVERAGE
  • ePAPER
X

You have read of premium articles.

Get unlimited access to all of our breaking news, in-depth coverage and bonus content- exclusively for subscribers. Starting at just 99¢ for 8 weeks

X

Welcome to myStatesman.com

This subscriber-only site gives you exclusive access to breaking news, in-depth coverage, exclusive interactives and bonus content.

You can read free articles of your choice a month that are only available on myStatesman.com.

Three healthful recipes for the new year


Sauteed Kale With Peanut Sauce

Just when you thought kale had achieved its zenith, here’s a different and winning way to prepare it quickly. The sauce does not have the expected Asian flavor, which we found to be a nice change. Serve with grilled chicken or fish.

2 tablespoons natural creamy peanut butter

2 teaspoons liquid aminos (may substitute low-sodium soy sauce)

1/4 cup no-salt-added vegetable broth, or more as needed

1/4 teaspoon ground coriander

Pinch chili powder

Pinch ground cumin

1 tablespoon toasted sesame oil

1/3 large yellow onion, chopped

1 clove garlic, chopped

Leaves from 1 bunch kale (no stems; about 8 ounces)

Whisk together the peanut butter, liquid aminos, broth, coriander, chili powder and cumin in a medium bowl. The consistency should be that of heavy cream; if it’s thicker than that, add more broth.

Heat the oil in a large, nonstick saute pan over medium heat. Once the oil shimmers, stir in the onion and garlic; cook for 3 to 5 minutes or until softened, then add the kale. Cook for about 3 minutes or just until the leaves have wilted.

Add the peanut sauce; toss until the kale is thoroughly coated. Serve hot. Makes 4 servings.

— Adapted from “The Endurance Training Diet & Cookbook,” by Jesse Kropelnicki (Harmony Books, 2017).

Egg Roll Bowls

Here, the textures and flavors you might find inside an egg roll fill dinner bowls instead. You can save some prep time by picking up shredded carrots and sliced mushrooms from the supermarket salad bar.

7 ounces ground pork (may substitute lean ground chicken)

2 tablespoons low-sodium soy sauce

1/2 small onion, chopped

2 cloves garlic, minced

1/2 teaspoon peeled, freshly grated ginger root

3 cups packed, thinly sliced napa or green cabbage (from less than 1/2 head)

2 cups thinly sliced baby bok choy (from 2 pieces)

1/2 cup loosely packed shredded carrots

2 1/2 ounces stemmed, sliced shiitake mushrooms (may substitute mushrooms of your choice)

1 1/2 teaspoons mirin or dry sherry

1/2 teaspoon toasted sesame oil

1 scallion, sliced on the diagonal, for garnish

Heat a wok or large saute pan over medium-high heat. Add the pork and half the soy sauce; stir-fry for about 3 minutes, breaking up the meat.

Add the onion, garlic and ginger; stir-fry for about 3 minutes.

Add the cabbage, bok choy, carrots and mushrooms, then the mirin or sherry, the remaining tablespoon of soy sauce and the toasted sesame oil; stir-fry for 3 to 4 minutes or until the cabbage and bok choy have wilted a bit yet still retain some texture.

Divide among wide, shallow bowls. Sprinkle each portion with scallion slices. Serve right away. Makes 2 or 3 servings.

— Adapted from “Skinnytaste Fast and Slow: Knockout Quick-Fix and Slow Cooker Recipes,” by Gina Homolka with Heather K. Jones (Clarkson Potter, 2016).

Dump Ranch Dressing

This is a “clean” (read: no sugar, no preservatives) version of the salad dressing Americans love most.

You’ll need a wide-mouth quart-size jar with a tight-fitting lid. The recipe calls for a raw egg. If you are concerned about the risk of salmonella, use a pasteurized shell egg or egg product, available in select supermarkets.

By blending the herbs in with the other ingredients, you’ll wind up with a pale green dressing. If you’d rather keep it “ranch white,” blend the ingredients without the herbs. Chop them finely and stir them in.

The dressing can be refrigerated for up to 1 week. It will thicken in cold storage; use a little water to thin it out as needed.

1 large egg, at room temperature

1 cup olive oil, preferably light in flavor

1/2 cup full-fat coconut milk, well shaken

1/2 cup packed, chopped fresh cilantro, parsley and/or other herbs

2 tablespoons red wine vinegar

1 tablespoon fresh lemon juice

1 teaspoon kosher salt

3/4 teaspoon onion powder

3/4 teaspoon garlic powder

1/2 teaspoon freshly ground black pepper

Combine the egg, oil, coconut milk, herbs (see headnote), vinegar, lemon juice, salt, onion powder, garlic powder and black pepper in the jar. Use an immersion (stick) blender to blend for 1 minute, until well incorporated. The yield is 2 cups.

Use right away, or seal and refrigerate for up to 1 week. Makes 16 servings.

— Adapted from “The Whole30 Cookbook: 150 Delicious and Totally Compliant Recipes to Help You Succeed With the Whole30 and Beyond,” by Melissa Hartwig (Houghton Mifflin Harcourt, 2016).



Reader Comments ...


Next Up in Austin360 Eats

Vivian Howard, a TV chef, offers hope for her rural hometown
Vivian Howard, a TV chef, offers hope for her rural hometown

Just before Christmas, in the soup kitchen that serves this small town built on tobacco, textiles and hogs, the chef and cooking show star Vivian Howard finished stirring a pot of pork and sweet potato stew and turned to a local television reporter. How does it feel, the reporter asked, to know that she had saved her hometown? “If I had saved...
Alamo Drafthouse creates McDonald’s-themed menu for ‘The Founder’
Alamo Drafthouse creates McDonald’s-themed menu for ‘The Founder’

The creative folks over at the Alamo Drafthouse are paying witty homage to the Golden Arches with a special menu they will serve at a screenings of “The Founder,” the biopic about Ray Kroc starring Oscar-winner Michael Keaton.
Madame Tussauds in London unveils Trump wax figure
Madame Tussauds in London unveils Trump wax figure

Other Madame Tussauds locations also have Trump wax figures on display, including Washington, D.C., Orlando and New York, according to The Telegraph.
Apis Restaurant team opens Pizzeria Sorellina today
Apis Restaurant team opens Pizzeria Sorellina today

One of the best restaurants in Central Texas have welcomed new member to the family. The owners of Apis Restaurant & Apiary (#3 in the recent Austin360 Dining Guide) open Pizzeria Sorellina tonight at its campus in Spicewood (23526 Texas 71 W). The pizzeria is located in a building resembling a Hill Country cathedral across the parking lot...
Circus-themed Unbarlievable to become newest Rainey Street bar
Circus-themed Unbarlievable to become newest Rainey Street bar

“The Greatest Show on Earth” might be shutting down for good this year, but one Rainey Street bar is bringing the circus to Austin every night.
More Stories