Receta A Light Start to the New Year
I took a little break after the Twelve Days of Cocktails and Hors D’oeuvres series…
When the weatherman predicted a snow storm just before Christmas , I wondered if it would once again shift to west, leaving us with icy rain as it usually turns out. But this time it looked like our local meteorologist might be right, so I set out for snow gear. After driving to 3 different Target stores, I finally found a location that wasn’t sold out of snow boots. On the first evening of winter break for the kids, we got snow… 12 inches to be exact!
For those of you living in an area where it snows all winter long, you may not appreciate my excitement. But here in Virginia, it is not often we have a blizzard. This snowfall was just in time for Christmas, and we were all happy to get outside and play.
Sledding and snowman building delayed are cookie baking, but once we got started we made up for lost time. It was easy to settle in with a warm cup of coffee and a cookie or 5. I am a big believer in eating all we love in moderation, but during the 2 weeks between Christmas and new years all rules are off…at least for me. Yes, I indulged with cheese spreads, creamy sauces, and all of the other fattening foods that bring us joy during the holidays.
So now it’s time for Christmas cookie detox. I am on day 3, back to my usual yogurt/granola breakfast, and paying attention to what I chose to eat the rest of the day. If you are someone who gets through the holidays without indulging, I applaud your strength and will power. For the rest of us, looking for lighter foods to bring in the new year (and shed those extra cookie calories), I have a fantastic recipe for Vietnamese Chicken Lettuce Wraps.
I have always enjoyed the lettuce wraps at P.F. Changs, and wanted to come up with a version that offered more spice than sweetness. I have taken some of the flavors I enjoy in Vietnamese cooking (lemongrass, fish sauce, and chiles) and created something a little different. They are quite spicy, so if you are not into the added heat, you can easily cut back on the red pepper flakes and chili sauce to suit your tastes. They are light, satisfying, and a dish that fits right in with your new year’s resolutions. We had them last night with a bowl of hot and sour soup.
So what are you eating to help start the new year right?
- Vietnamese Chicken Lettuce Wraps
- 2 ounces rice sticks, broken into 3-inch long pieces
- Canola oil for frying rice sticks
- 1 tablespoon peanut oil
- ¼ cup finely chopped lemongrass
- 2 teaspoons finely chopped ginger root
- ½ teaspoon crushed red pepper flakes
- 1 pound ground chicken
- 3 green onions, sliced
- ¼ cup fish sauce
- 2 tablespoons water
- 3 tablespoons chili garlic sauce
- 2 tablespoons sugar
- 8 ounce can diced water chestnuts, drained
- ½ cup chopped cilantro
- ½ cup chopped mint leaves
- ½ cup chopped peanuts
- ½ cup sweetened coconut, toasted
- 2 large heads Boston Bibb lettuce, washed, leaves separated
In a small saucepan, add enough canola oil to come 2-inches up the side of the pan. Heat oil over medium high heat to 350 degrees. Add small amounts of rice sticks to oil and fry until noodles puff up and turn opaque (this will only take about 5 seconds). Remove cooked rice sticks from pan and transfer to a paper towel lined plate to drain. Repeat with remaining rice sticks. Reserve for garnish.
Heat oil in a large sauté pan over medium heat; add lemongrass, ginger root, and red pepper flakes; cook, stirring constantly 30 seconds. Add chicken and green onions, and continue to cook, stirring frequently until chicken is no longer pink (about 5 minutes).
Meanwhile, mix together the fish sauce and next 3 ingredients in a small bowl. Add water chestnuts and fish sauce mixture to chicken in sauté pan and cook, stirring for 2 minutes. Transfer mixture to bowl and add the cilantro, mint, peanuts, and coconut; mix well to combine.
Makes 4-6 entree servings