I am what many would call a "Foodie" - amateurs who simply love food and/or drink for consumption, study, preparation and news.
Now the statement above should make it clear that I do not have any formal training when it comes to food preparation. I have, however, been told that I am a pretty good cook and I hope you enjoy reading this column as much as I enjoy writing it.
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Who doesn’t love bread? But it’s summertime, it’s hot and a heavy meal is not always appetizing. So, if you’re looking for something lite and satisfying for nourishment, this next recipe from 12tomatoes.com skips the starches and substitutes Bibb (or butter) lettuce instead.. making it carb friendly too.
Chicken lettuce wraps
16 Boston Bibb or butter lettuce leaves
2 pounds boneless, skinless chicken breast, cut into cubes or strips
1 tablespoon vegetable oil (canola or olive oil may be substituted)
1 large onion, chopped
¼ cup hoisin sauce
2 cloves fresh garlic, minced
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 teaspoons minced ginger
1 bunch green onions, chopped
½ cup shredded carrots
1 teaspoon Asian (dark) sesame oil
1 tablespoon Asian chili pepper sauce/paste (optional)
Rinse the lettuce leaves and pat them dry, making sure not to tear them; set them aside. Heat the oil in a large, nonstick skillet and cook the chicken (may have to be done in batches) for about 4 minutes. Drain the grease and add the onion and ginger, cooking for 3-4 minutes. Stir in the hoisin sauce, garlic, soy sauce, vinegar and chili pepper and cook for 2 minutes. Lastly, add the green onions, sesame oil, and carrots and cook for an additional minute, making sure the chicken is no longer pink. Spoon the mixture into the center of the lettuce leaves, wrap and enjoy. Makes 4 servings.
Tyr this with chicken, beef, pork or shrimp too.