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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).



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