Thai Turkey-Crab Meatballs

These Asian little meatballs, which use turkey and crab for fewer calories, are very delicious. Using fresh herbs give the meatballs another extra flavor. These special meatballs are good as hors d'oeuvres for any party with their unique flavor, as a main meal, hot on the BBQ grill on a simple summer day cookout, or served elegantly on a bed of lettuce and cucumbers for dinner with close friends. Shrimp or crab can be added for extra nutrition and flavor.
Ingredients:
Meatballs:
1 lb. Ground turkey
6 oz crab meat, drained
1/2 cup panko breadcrumbs
2 scallions, thinly sliced
1 cup of fresh herbs – mints, Thai basil, cilantro, chopped
1 tsp fresh minced lemongrass
2 cloves garlic, minced
1 tsp fresh ginger, minced
2 tbs lemon juice
1 egg, beaten
2 tsp fish sauce
1 tbs soy sauce
1/2 tsp salt
1/4 tsp black pepper
1 tbs chili sauce
Cucumber Salad:
1/4 cup rice vinegar
3 tbs water
3 tbs sugar
1/2 tsp salt
1 English cucumber, sliced
White onion, chopped
1 fresh chili, chopped

Peanut dipping sauce or Vietnamese dipping sauce (sweet and sour fish sauce)

Directions:
In a mixing bowl, mix well all the meatball ingredients together by hand until thoroughly incorporated. Roll the mixture into round, golf ball size meatballs, making sure to pack the meat firmly.
For baking:
Spray a 9" x 13" baking dish with cooking oil. Place meatballs into the baking dish (keep each meatball from touching others and spray more oil on the meatballs). Bake in preheated oven to 375° for 15 to 25 minutes.
For grilling:
Soak the bamboo skewer in water for 15 minutes
Turn the outdoor BBQ grill on and spray with cooking oil. Lance each meatball with a soaked bamboo skewer. Place on the grill and grill the meatballs until golden brown.
For pan frying:
On a stovetop using a nonstick skillet over medium-high heat, add some oil and place meatballs into the skillet and fry for 7 minutes on each side or until the meatballs are golden brown.

Sweet Vegetable Bread Rolls

I use a bread machine to create this recipe because after juicing my vegetables, the pulp remaining still looks and is too good to throw away. All of the many vitamins of beet, apple, carrot, cucumber, celery, spinach and broccoli help make these sweet rolls so soft, buttery, and deliciously healthy. The dough will be sticky, so adding any more flour to it will only make the roll tough.
Ingredients:
1 cup mixed vegetable/fruit pulp remaining after juicing
1 egg
2 tbs soft butter
1/4 cup milk
1 tsp salt
2 tbs sugar
3 cups bread flour
2 tsp active dry yeast

Directions:
Add the ingredients in the order listed above into the bread machine pan. Select the basic dough setting and press start. When the dough is finished kneading and first rising, the machine will beep. Spray some cooking oil on the working surface. Remove dough from the machine and place on the working surface.
Use 2 tbs soft butter to spread on the bottom and sides of a 9 inch diameter baking dish. Roll up dough as if making a jellyroll, forming a 12 inch-long cylinder. Using a sharp serrated knife, cut the cylinder dough into 10 equal slices. Although it is not easy to shape each slice into a ball, fortunately the shape does not matter. Place each ball onto the prepared baking dish; Cover dough with a kitchen towel and place in a warm place to rise for a second time (about 45 minutes or until double in size).
Preheat oven to 325°. Bake rolls for 20 to 25 minutes

Steamed Fillet of Fish with Mushroom & Ginger

Most Chinese restaurants use the basic sauce of soy sauce, ginger, dry sherry and scallions to create the very popular steamed whole fish. However, for simple meals at home, any white fillet of fish like tilapia, cod, or catfish will make this recipe ready in 15 minutes; use a baking dish to catch the sauce from the fish and mushrooms to serve over steamed white rice to make a complete meal.
Ingredients:
Two 6 oz tilapia fillets
Sauce:
4 tbs soy sauce
2 tbs dry sherry
1/4 cup chicken broth or water
1 tsp honey or brown sugar
1/4 tsp salt
1/8 black pepper
1/8 tsp chili flake
2 cloves garlic, minced
Accompany with:
2 tbs fresh ginger, thinly julienned
1/2 cup of fresh mushrooms, thinly sliced
4 green onions, cut into 3 inch lengths
Garnish with fresh chopped cilantro

Directions:
In a mixing bowl, combine chicken broth. soy sauce, dry sherry, salt and minced garlic.
Arrange half of the green onions in the bottom of the baking dish. Place fish on the green onions. Top with mushrooms, ginger and the other half of the green onions. Pour the sauce over fish.
Place fish onto the steamer over high heat. Cover and steam fish for 15 minutes. Remove from the steamer, Sprinkle with chopped cilantro and serve.

Chicken, Avocado & Chipotle Soup

The cool sour cream and corn will cool off the heat of chipotle, giving this soup a nice balance for a chilly night.
Ingredients:
3 cups cooked chicken, cut into bite-size pieces (preferably Costco roasted chicken)
4 cups homemade chicken broth
One 14.50 can tomato with juice
One 14.50 can white beans, drained
2 cups white corn
1 onion, chopped
2 cloves garlic, minced
1 tsp cumin
2 tbs fresh oregano, chopped
2 chipotle peppers with sauce, chopped
1 carrot, sliced
Salt and black pepper to taste

Garnish:
1 avocado, cut into small cubes
Fresh cilantro and green onions, chopped

Directions:
In a medium heavy sauce pan over medium heat, add 2 tbs canola oil. Stir in onion and garlic. Cook for 3 minutes and add cumin, chipotle, and oregano. Stir and cook about 3 to 4 minutes. Add tomato, chicken broth, corn, carrots, and beans. Bring to boil. Turn heat to simmer and let simmer for 10 minutes. Add cooked chicken and bring it back to boil. Arrange the green onions on the bottom of a serving bowl. Ladle hot soup on top. Sprinkle with cilantro and some lime juice.

Tilapia Baked in Herbs Butter Sauce

Simple light butter sauce is a good choice for baking tilapia.  
Ingredients:
Two 6 oz tilapia fillets
1 tsp margarine or low fat butter
1 tsp coconut oil
1/4 tsp salt
1 tsp paprika
1/4 tsp black pepper
1 tsp fresh chopped parsley
1 tsp fresh tarragon, chopped
1 tsp fresh thyme, chopped
1 tsp yellow mustard

Directions:
In a saucepan over medium heat, add margarine and coconut oil. Cook until melted. Stir in salt, black pepper, paprika, mustard and all the chopped herbs. Turn heat off.
In a baking dish, brush the herbs mixture all over the bottom of the baking dish. Place tilapia onto the dish and brush fish with more sauce on top. Cover baking dish with foil and marinate for 1 hour. Preheat oven to 350° and bake fish for 15 minutes. Remove foil and bake for 5 more minutes. Squeeze some lemon juice on the tilapia before serving.

Tip: If fresh herbs are not available, replace with dried herbs (1/2 tsp each).

Avocado Panna Cotta

This lower calorie version of this creamy Italian dessert takes advantage of the tremendous health benefits of using creamy avocado for silky texture and beautiful pale green color. The presentation is up to each cook to serve his or her guests in single decorated molds a or cut into slices on serving plate. Traditionally, this dessert is only served individually with fresh fruit and Greek yogurt garnishing on top. Including avocado into the daily diet is a wise choice, especially for women.
Ingredients:
2 ripened avocados*
2 cups soy milk
3 cups skim milk
1/4 cup sugar or honey
2 tbs lime sauce
2 tsp agar powder or 3 tsp unflavored gelatin
1 tsp vanila
Directions:
Cut avocado in half and remove pit. Scoop out fruit and place into a Magic Bullet machine or other blender. Add 1 cup soy milk and lime juice. Blend until smooth.
In a medium saucepan over medium heat, add the rest of the ingredients and bring to a simmer. Stir to dissolve the agar powder and sugar. Add avocado mixture to milk mixture and mix well. Pour into individual molds or serving dish. Cover tops with plastic wrap and chill for several hours or overnight. Serve with fresh fruit.

You may substitue  Mango for Avocado

Sweet Black Sticky Rice with Mung Beans

This exotic-looking black rice has a nutty taste and a brown rice textured finish. It is high in fiber, has a substantial mineral content, and is a good source of iron. This delicious breakfast is sold in the street markets of Vietnam and Thailand. Thai people make this dish as a sweet pudding with coconut milk and is sold as a dessert. The Vietnamese recipe, like the one I have here, is more for breakfast or at any time of day. Despite the name, sweet sticky rice, it is gluten-free and is not sweet. For its healthy choice benefits, black sticky rice is on top of the list.
Ingredients:
2 cups black rice, soaked overnight
1 cup slit mung beans, soaked overnight
1/4 tsp salt
1/4 cup sugar
2 cups shredded coconut
Roasted sesame seeds and peanuts, crushed

Directions:
Drain mung beans and place them into a steamer set to high heat for about 20 minutes. Place the cooked mung beans into a saucepan. Add sugar with some water. Cook on low heat and smash the mung beans until all the beans look like mashed potatoes (about 10 minutes).
Drain the black rice, sprinkle with salt, and place in steamer set to high until the rice is cooked through (about 30 minutes).

To serve:
Place sticky rice onto a serving plate. Layer smashed mung beans, and top with shredded coconut, sesame seeds and peanuts.