My Recipe

Stir-fried Chicken with XO Sauce

Ingredients

10 oz – Boneless skinless chicken thigh
2 Tbsp – XO sauce (store-bought or home-made)
3 oz – Unsalted roasted peanut
4 oz -Celery
4 oz – Green pepper
4 stalks – Green onion (white parts)
1 Tbsp – Minced garlic
1 Tbsp – Minced ginger

Chicken Marinade

1/2 tsp – Salt
1/2 tsp – Sugar
1 tsp – Cornstarch
1 Tbsp – Oil

Method

  1. Dice chicken and put in marinade. Stand for about 30 minutes.
  2. Dice celery, green pepper and green onion white and set aside.
  3. Heat wok. Add 1½ Tbsp oil and swirl around. Add celery and green pepper. Stir fry for 2 minutes. Remove.
  4. Add 2½ Tbsp oil to wok. Sauté garlic, ginger and green onion until fragrant. Add chicken. Stir-fry until no longer pink. Return celery and green pepper to wok. Add XO sauce. Toss to combine. Add peanut and toss well. Remove and serve hot.

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Chronic Tylenol Use May Be Linked to Blood Cancer

Those who take acetaminophen — best known as Tylenol — regularly for some time might be putting themselves at an increased risk for developing certain blood cancers, University of Washington researchers report.

The results of earlier studies looking at the association between over-the-counter painkillers or nonsteroidal anti-inflammatory drugs (NSAIDs) and blood cancers have been mixed, but this study suggests a risk tied to acetaminophen, the scientists noted.

The researchers found that those who used acetaminophen at least four days a week over four years had almost a twofold increased risk for some blood cancers. These cancers included: myeloid neoplasms, non-Hodgkin lymphomas and plasma cell disorders.

However, acetaminophen use was not associated with an increased risk for chronic lymphocytic leukemia/small lymphocytic lymphoma, Walter’s group noted.

This risk was not seen with the heavy use of other painkillers such as aspirin, other NSAIDs or ibuprofen, the researchers said. However, there was also no association between other painkillers and decreased risk, implying that these drugs are unlikely to be useful for prevention of blood cancers, Walter noted.

Walter noted that the risk of blood cancers is relatively small; an estimated combined total of 137,260 people in the United States were diagnosed with leukemia, lymphoma or myeloma in 2010.

The report was published in the online edition of the Journal of Clinical Oncology.

Read more ….

Tapas Trio Showcases Tomato and Tomatillo

Ingredients

Lamb Stuffed Tomatoes

4 Campari tomatoes
1/2 lb ground lamb
2 shallots, chopped
2 garlic cloves, crushed
1/4 cup bread crumbs
1 Tbsp fresh parsley, chopped
1 Tbsp pine nuts, coarsely chopped
1 cup red wine
1 egg, beaten
1 tsp salt
1 tsp ground black pepper
Fresh mint and hoisin sauce

Scallop with Dry Roasted Tomato Sauce

4 large scallops
6 ripe tomatoes, quartered
2 Tbsp canola oil
1 tsp salt
1 tsp pepper
1 carrot, finely diced
1 stalk celery, finely diced
1 medium onion, finely diced
3 cloves garlic, chopped
1/2 cup white wine
1/4 cup heavy cream

Panko Coated Pickerel with Tomatillo Salsa Fresca

1/2 lb pickerel cheeks (or fillet)
1/2 cup panko flakes
1 egg, beaten
1 cup flour, seasoned with salt and pepper
1/2 cup canola oil

Salsa Fresca

2 tomatillos, diced
1/2 fresh mango, diced
1/2 red pepper, diced
1/4 jalapeno pepper, finely diced
1/4 cup fresh cilantro, chopped
2 Tbsp extra virgin olive oil

Method

Lamb Stuffed Tomato

  1. Saute shallots, garlic and pine nuts in oil over medium.
  2. Add ground lamb and cook to well done. Add red wine and let stand for 10 min.
  3. Combine lamb mixture, bread crumbs, egg, salt, pepper and parsley in food processor until smooth.
  4. Hollow out tomatoes and stuff with mixture.
  5. Bake at 375°F for 10 min.
  6. Garnish with hoisin and mint.

Scallop with Dry Roasted Tomato Sauce

  1. Drizzle quartered tomatoes with oil, salt and pepper. Roast at 400°F until edges char (40-60 min).
  2. Dry tomatoes 6-8 hrs in food dehydrator.
  3. Saute celery, carrots and onion. Add garlic, tomatoes and half of white wine. Deglaze pan.
  4. Add cream and remaining wine. Reduce to half over medium heat.
  5. Puree tomato mixture. Set aside.
  6. Grill scallops and serve on pool of dry-roasted tomato sauce.

Panko Coated Pickerel with Tomatillo Salsa Fresca

  1. Combine salsa ingredients.
  2. Cut pickerel into 2″ pieces.
  3. Dredge pickerel in flour. Dip in egg and roll in panko.
  4. Pan fry pickerel until crispy.
  5. Top pickerel with salsa fresca. Yield: 4 servings of each

Source: ciao!