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http___twinyolks.blogspot.no_2010_04_are-you-drooling-you-should-be.html.xml
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4 порции Подготовка : 15 минути Приготвяне : на 10 минути Хранителна информация за 1 порция : 422 калории, 29 гр протеин , 54 гр въглехидрати, 10 гр мазнини ( 2.1 грама наситени ), 7 гр фибри. Необходими продукти: 1 пакет оризови спагети 1/4 чаша лимонов сок 2 супени лъжици рибен сос 2 супени лъжици кафява захар 1/2 чаена лъжичка чили сос 1/2 чаена лъжичка сол 1/4 чаша пресни листа от босилек, нарязан 1/4 чаша пресни листа от джоджен, нарязан 1/2 кг свинско филе, нарязано на тънки ленти 4 чаши настъргано зеле 2 ябълки, тънко нарязани 1 чаша настъргани моркови 1 червена чушка, тънко нарязана 1 зелена чушка, тънко нарязана 1 супена лъжица сусамово масло 1/4 чаша кашу, едро нарязани Начин на приготвяне: Сварете оризовите спагети за 3 минути, измийте със студена вода. В купа, смесете лимонов сок, рибен сос, захар, чили сос, сол, и половината смес от босилек и мента. Сложете свинското филе в купата. Смесете оризовите спагети със зеле, ябълки, моркови, червени и зелени чушки. Разделете всичко е 4 чинии за сервиране. Поръсете с останалите босилек и мента. Загрейте сусамово масло в голям незалепващ тиган на средно висока температура. Добавете свинското и запечете за около 5 минути. Сложете месото върху зеленчуците. Всяка порция поръсете с 1 супена лъжица кашу. Източник:fitnessmagazine.com
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Adapted from Lynne Rossetto Kasper’s Splendid Table Weeknight Kitchen e-mail newsletter This salad is very versatile, and you can't go wrong with any variety of ingredients. Try using shrimp or roasted tofu in place of the chicken and roasted salted almonds instead of peanuts, or substitute basil for the cilantro. If you like, add slivered fresh spinach leaves, diced jicama, blanched and slivered snow peas, or a bit of julienned mint. The recipe makes quite a bit of dressing, so you’ll have some left over; it will keep in the refrigerator for several days and can be used to marinate poultry, beef, pork, or seafood before grilling. 1 pound thin rice noodles (roughly the thickness of linguine) 3 large cloves garlic, peeled ½ cup Thai or Vietnamese fish sauce 2/3 cup water ½ cup fresh lime juice ½ cup rice vinegar ¼ to ½ cup brown sugar, to taste 1 to 2 hot chilies (red bird, jalapeño, or serrano), seeded and minced, or to taste 6 to 8 leaves Napa cabbage, thinly sliced 8 scallions, thinly sliced 1 large carrot, peeled and shredded or julienned ½ cup tightly packed cilantro leaves, coarsely chopped 2 grilled or roasted chicken breasts, shredded 1 cup salted peanuts, coarsely chopped Bring a large pot of water to a boil. Add the rice noodles and cook for 5 minutes, or until tender but not mushy. Drain the noodles into a colander, rinse with cold water, and then place them in a large bowl. Place the garlic cloves in the bowl of a food processor, and pulse to mince. Add the fish sauce, water, lime juice, rice wine vinegar, brown sugar, and chilies, and purée them together. [The mixture will get quite frothy.] Taste, and if necessary, add more chile and adjust the sweet/tart balance. Pour the dressing into a serving bowl, and set it on the dining table. Toss the vegetables and cilantro with the noodles, and mound the mixture on a platter. Scatter the chicken and peanuts over the top, and serve. Traditionally, this salad is eaten in individual bowls, so invite your dining partners to scoop their own portion from the platter and dress it as they see fit. Serves 4-6. Makes 4 servings Print recipe only here. Salad: 2 teaspoons sesame oil 12 ounces tofu, thinly sliced 2 large carrots, peeled and julienned** 4 celery stalks, julienned 1 large cucumber, peeled, seeded, and julienned 4 green onions, thinly sliced into long strips 2 small mangoes, thinly sliced into strips 8 ounces rice or soba noodles 2 tablespoons dry roasted, unsalted peanuts, coarsely chopped Dressing: 6 tablespoons granulated sugar 4 tablespoons rice vinegar 2 teaspoons salt juice of 1 lime 1/2 teaspoon lime zest 1 1/2 tablespoons toasted sesame oil 4 tablespoons low-sodium soy sauce 2 tablespoons minced fresh ginger 1 minced jalapeno chili, or to taste (the more the seeds, the hotter the flavor) 1-2 tablespoons fresh mint, thinly sliced, for garnish In a large skillet over medium-high heat, warm 2 teaspoons sesame oil. Once hot, add tofu and saute until browned and crispy, about 5-7 minutes. Set aside. Meanwhile, place all other salad ingredients (except noodles and peanuts) in a medium bowl and toss gently. Set aside. To make the dressing, in a small saucepan over low heat, whisk together sugar, vinegar, and salt until sugar dissolves. Turn off heat, and whisk in remaining ingredients. Set aside. Cook noodles according to package directions. Drain, and add to the bowl of vegetables. Add cooked tofu and dressing, and toss well to coat. Sprinkle with chopped peanuts and sliced mint. Serve at room temperature or chilled.