Swallow In The Forest

2006-09-03T09:04:00.000-07:00

Black Pepper Filet of Beef Salad with Red Onion Vinaigrette

Arugula and baby greens can be found in abundance at farmers' markets around the country these days, so seek out local varieties if you can. You'll love the way the peppery arugula plays along with the steaks' cracked-pepper rub.

Ingredients:
1 1/4 pounds beef tenderloin, cut into 4 (5-ounce) steaks
1 tablespoon kosher salt
1 tablespoon cracked black pepper
1/2 small red onion, diced (about 1/3 cup)
1/4 cup olive oil
3 tablespoons red wine vinegar
Pinch of sugar
2 cups baby arugula
1 cup baby greens

Directions:
Place the steaks on a wax-paper-lined baking sheet. Combine the salt and pepper and rub on both sides of the steaks. Place the steaks in the refrigerator, uncovered, for 4 to 6 hours or overnight.
Meanwhile, in a small bowl combine the red onion, olive oil, red wine vinegar and sugar, plus salt and pepper to taste. Whisk well to combine. Set aside.
Heat the grill to medium-high. Place the steaks on the grill and cook for 4 minutes per side for medium-rare. Remove from the grill and let cool slightly.
Mix the arugula and the baby greens with half of the vinaigrette and place on 4 plates. Top with the steak and drizzle additional vinaigrette over the steaks. Serve warm.

2006-08-29T19:07:00.000-07:00

Fajitas with Scallops and Portobello Mushrooms

Even bolstered with a bit of creamy avocado, this is a nice light dish, and one that has plenty of flavor. If you like, try shrimp instead of scallops -- either one is ready in minutes.

Ingredients:
2 cups baby portobello mushrooms, sliced
1/2 large Vidalia onion, sliced
1/2 cup fresh cilantro, chopped
1 teaspoon olive oil
1 clove garlic, sliced
6 sea scallops, halved or quartered
Flour tortillas
1 avocado (optional)

Directions:
In a bowl, marinate the mushrooms, onions and cilantro for 15 minutes.
In a medium saute pan, heat the olive oil until piping hot, and add the onion and mushroom mixture. Saute for 1 minute, then add the garlic and scallops; cook until the scallops are cooked through.
Serve in flour tortillas with 1/4 cup diced avocado in each, if you like.

2006-08-27T08:57:00.000-07:00

Champagne Punch

Kick off your Labor Day weekend by mixing up a big bowl of these fizzy and festive cocktails. They're perfect for toasting the fleeting summer season, and your guests will love the citrusy zing!

Ingredients:
2 cups sugar
2 cups fresh lemon juice
1 bottle dry white wine
1 bottle champagne
2 large bottles soda water
1/4 cup orange liqueur
1/4 cup pineapple juice
4 slices pineapple

Directions:
Combine the sugar and the liquid ingredients in a large punch bowl. Mix, and add a large ice block to the punch. Garnish with the pineapple slices. Allow the punch to chill, then serve in small glasses.

2006-08-25T18:28:00.000-07:00

Chocolate Chip Cookie Ice Cream Sandwich

No cookout guest will ever look the other way when you break out these cool cookie sandwiches. Use vanilla or chocolate ice cream as a starting point, then get creative with the flavors. (Hint: We like coffee. And butter pecan. And...)

Ingredients:
1 (18-ounce) package Nestle Toll House Refrigerated Chocolate Chip Cookie Bar Dough or Walnut Chocolate Chip Cookie Bar Dough
1 pint vanilla or chocolate ice cream, softened
Rainbow sprinkles
Nestle Toll House Semi-Sweet Chocolate Mini Morsels

Directions:
Prepare the cookies according to the package directions, then let them cool completely.
Place a little less than 1/4 cup of ice cream on the flat side of 1 cookie; top with the flat side of a second cookie to make a sandwich. Decorate as desired. Serve the sandwiches immediately or wrap them tightly in plastic wrap and freeze.

2006-08-24T14:13:00.000-07:00

If your birthday is on......

December 23rd~ January 1st = Red
January 2nd ~ January 11th = Orange
January 12th ~ January 24th = Yellow
January 25th ~ February 3rd = Pink
February 4th ~ February 8th = Blue
February 9th ~ February 18th = Green
February 19th ~ February 28th = Brown
March 1st ~ March 10th = Aqua
March 11th ~ March 20th = Lime
March 21st = Black
March 22nd ~March 31st = Purple
April 1st ~ April 10th = Navy
April 11th ~ April 20th = Silver
April 21st ~ April 30th = White
May 1st ~ May 14th = Blue
May 15th ~ May 24th = Gold
May 25th ~ June 3rd= Cream
June 4th ~ June 13th = Grey
June 14th ~ June 23rd = Maroon
June 24th = Grey
June 25th ~ July 4th = Red
July 5th ~ July 14th = Orange
July 15th ~ July 25th = Yellow
July 26th ~ August 4th = Pink
August 5th ~ August 13th = Blue
August 14th ~ August 23rd = Green
August 24th ~ September 2nd = Brown
September 3rd ~ September 12th = Aqua
September 13th ~ September 22nd = Lime
September 23rd = Olive
September 24th ~October 3rd = Purple
October 4th ~ October 13th = Navy
October 14th ~ October 23rd = Silver
October 24th ~ November 11th = White
November 12th ~ November 21st = Gold
November 22nd ~ December 1st = Cream
December 2nd ~ December 11th = Grey
December 12th ~ December 21st = Maroon
December 22nd = Teal

*RED* Cute and lovable type, You are picky but always in love...and liked to be loved. Fresh and cheerful, but can be "moody" at times. Capable with people nice, soft, and that can love you for the way you are. Likes people that are easy to talk to and can make you feel comfortable.

*CREAM* Competitive and sportive. Don't like losing and always cheerful! You are trustworthy, and very out going. You choose love carefully, and don't fall in love easily. But once you find the right one, you don't let go for a long time.

*TEAL* You are mostly interested in your looks. And have high standards in picking love. You think and make a solution precisely,and hardly make stupid mistakes. You like to lead and it is easy for you to make new friends.

*GREY* You are attractive and active. You never hide your feelings and express everything that's inside. But can be selfish at times. You want to be noticed, and don't like to be treated unequally. You can brighten up someone's day. You know what to say at the right time and you have good sense of humor.

*GREEN* You get along well with new people. You are not really a shy person, but sometimes you can hurt people's feelings by your words... You like to be loved and noticed by your lover, but mostly you are single, waiting for the right person.

*GOLD* You know what's right and what's wrong. You are cheerful and out going. It's hard for you to find the one you want, but once you find the right person, you won't be able to fall in love again for a long time.

*PINK* You are always trying your best in everything, and like to help and care for other people. But you are not easily satisfied. You have negative thoughts, and you look for romantic love like in a fairytale.

*YELLOW* You are sweet and innocent. Trusted by many people and have a strong leadership towards relationships. You make good decision and make the right choice at the right time. And always dreaming of a romantic relationship.

*MAROON* You are intelligent and know what's right. You like to make things go your way, which can sometimes cause trouble for not thinking about other people's feelings. But you're patient when it comes to love. Once you get a hold of the right person, it's hard for you to find a better love.

*ORANGE* You are responsible for your own actions, and you know how to treat people. You always have goals to reach and you really work hard to get there, you are competitive. Your friends are really important to you and you appreciate what you have. You sometimes over react because you are sensitive.

*PURPLE* You are mysterious, never selfish and get interested in things easily. Your day can be sad or happy depending on your mood. You are popular between friends but you can act stupid at times, and forget things easily. You go for a person that's trustworthy.

*LIME* You are calm, but easily stressed out. You get jealous easily, and complain over little things. You can't get stuck into one thing, but you have a capable personality for everyone to trust you and like you.

*SILVER* You are imaginative and fun, you love trying new things. You like to challenge yourself and you learn things easily, you're easy to talk to and you give good advice. When it comes to friendship, you find it hard to trust someone, but once you find the right friend, you trust them forever.

*BLACK* You are challenging, and have the "guts". But you don't like changes in your life. And once you make a decision, you keep it that way for a long time. Your love life is also challenging, and different.

*OLIVE* You are warm and light hearted. You seem to flow well with friends and family. You don't like violence and know what's right. You are kind and cheerful, people that are easy to talk but don't envy other people easily.

*BROWN* You are active and sportive. It's hard for other people to become close with you, but you fall in love easily. But once you find out you can't get something, you give up and let go easily.

*BLUE* You may have low self-esteem, and can be very picky. You are artistic and like to fall in love, but you let your love pass by, by loving with your mind, not your heart.

*NAVY* You are attractive, and love your life. You have a strong feeling towards everything. And very easily distracted. Once you get angry at someone, its hard for you to forgive them.

*WHITE* You dream and have goals in your life. You get jealous easily and you don't react to things easily. You are different and sometimes weird, but everyone loves that in you.

*AQUA* Your feelings change suddenly and easily. You are always lonely, and like traveling. You are truthful, but listen and believe other people too easily!! It's hard to find love for you, and get lost in love easily. Sometimes get hurt by love.

2006-08-22T20:01:00.000-07:00

Fresh Spinach Salad

Crisp bacon and hard-boiled eggs make this wonderful salad substantial enough to serve for dinner. And you'll love the low-fat but full-flavored version of Thousand Island dressing.

Ingredients:
Salad
2 pounds fresh spinach
1 pound fresh mushrooms
12 strips bacon
4 hard-boiled eggs
1/2 cup sliced water chestnuts
Dressing
1 medium onion, grated
1 cup vegetable oil
1/4 cup apple cider vinegar
1/2 cup ketchup
2/3 cup sugar
1/2 teaspoon salt

Directions:
Wash the spinach thoroughly to remove any sand and grit. Tear the leaves into pieces and place in a salad bowl. Wash the mushrooms, pat dry and slice over spinach. Fry the bacon, then drain and crumble. Chop the hard-boiled eggs. Add the crumbled bacon, chopped eggs and sliced water chestnuts to the other ingredients in the salad bowl. Chill.
For the dressing, shake all of the ingredients together in a bottle, pour over the salad and toss before serving.

2006-08-21T18:23:00.000-07:00

Barbecue Chicken Salad with Tangy, Creamy Tabasco Dressing

This subtly spicy dish is the ultimate summer chicken salad. You can grill the chicken ahead of time or even use leftovers from a previous meal.

Ingredients:
1/2 cup plain yogurt
1/4 cup buttermilk
1 tablespoon fresh lemon juice
1/8 teaspoon Tabasco pepper sauce
Kosher salt and pepper to taste
1/4 cup bottled barbecue sauce
4 half chicken breasts, skinless and boneless (5-6 ounces each)
1 1/2 cups tiny mozzarella balls (bocconcini)
1 large tomato, sliced
3 cups baby spinach

Directions:
In a container or jar with a tight-fitting lid, combine the yogurt, buttermilk, lemon juice, Tabasco, salt and pepper. Shake well and refrigerate.
Heat the grill to medium-high. Coat the chicken breasts with barbecue sauce and grill on each side for 6 to 8 minutes or until cooked through. Remove the chicken pieces from the grill and let them cool slightly. Cut the chicken into 1/2-inch-thick slices.
In a large bowl, combine the cheese, tomatoes and spinach. Toss with the dressing and salt and pepper to taste. Arrange the chicken slices on 4 plates and top with the salad mixture.

2006-08-20T18:38:00.000-07:00

Simple Tomato, Basil and Garlic Sauce

Make the best use of your hardy basil crop (or your market's) with this fresh-tasting sauce. It goes perfectly with spaghetti, linguine or any shape of pasta. And don't forget plenty of grated Parmesan!

Ingredients:
2 cans (28 ounces each) peeled tomatoes, coarsely chopped, with juice
1 medium onion, chopped
6 garlic cloves, sliced very thin
Salt and freshly ground black pepper
20 fresh basil leaves, stacked, rolled and sliced thin

Directions:
Over medium-high heat, warm about 1/3 cup of the juice from the peeled tomatoes in a saucepan. Add the onion and saute until soft, about 7 minutes. Then add the garlic and saute for another 3 minutes. (If the tomato juice is bubbling too much, turn the heat down to medium.)
Add the remaining tomatoes and their juice. Lower the heat and simmer for 20 minutes. Add salt and pepper. Stir and cook for an additional 5 minutes. Turn off the heat and add the basil.
Note: Make this sauce ahead of time, or double it for multiple meals. This recipe makes enough sauce to serve with 1 pound of uncooked pasta, prepared al dente.

2006-08-19T18:35:00.000-07:00

Salmon Steaks with Cucumber-Dill Sauce

A cool, refreshing cucumber-dill sauce is the perfect partner for salmon -- and this chilled entree is the ultimate antidote to hot summer weather. Serve the salmon with rice, crusty bread or your favorite crackers.

Ingredients:
Salmon
1 cup water
2 cups white or blush wine
1 small carrot, cut into pieces
1 small onion, halved
4 whole black peppercorns
1/4 teaspoon salt
2 sprigs fresh dill weed
2 pounds salmon, cut into 6 serving pieces
Cucumber-Dill Sauce
3/4 cup low-fat sour cream
3/4 cup plain low-fat yogurt
1/4 cup fresh dill weed, finely chopped
1 tablespoon freshly squeezed lemon juice
2 medium cucumbers, peeled, seeded and finely diced

Directions:
For the salmon: Combine the first 7 ingredients in a large shallow skillet or small fish poacher, and bring to a boil. Reduce the heat and simmer for 5 minutes.
Place the salmon fillets in the skillet and cover. Heat to boiling, then reduce the heat to a simmer. Simmer for 10 to 12 minutes, depending on the thickness of the fillets. (Cook 10 minutes for every inch of thickness measured at the thickest part of the fish.) Salmon should flake easily with a fork when done.
Remove from the heat and remove the cover. Let cool to room temperature, and then refrigerate overnight or until well chilled. Serve with Cucumber-Dill Sauce.
For the Cucumber-Dill Sauce: Combine all of the sauce ingredients in a small bowl and refrigerate. Serve well chilled.

2006-08-18T18:32:00.000-07:00

Grilled Pork Tenderloin with Sesame Grilled Fruit Salsa

Pork and fruit are a terrific combination, and both are used to great effect in this exciting summer dish. The blend of savory and sweet is irresistible!

Ingredients:
3 tablespoons sesame oil
3 tablespoons seasoned rice wine vinegar
1 tablespoon honey
1 tablespoon soy sauce
1 clove garlic, crushed
1 teaspoon grated fresh ginger
1/2 teaspoon crushed red pepper
1 pork tenderloin, about 1 pound
1 banana, cut into chunks
1 cup pineapple chunks
1 cup papaya chunks
1 small green onion, minced
2 tablespoons minced crystallized ginger
1 tablespoon snipped mint leaves
1 tablespoon snipped cilantro
1 teaspoon sesame seeds
2 tablespoons diced red bell pepper

Directions:
Combine 1 tablespoon of the sesame oil, 1 tablespoon of the vinegar, 1 teaspoon of the honey, the soy sauce, garlic, fresh ginger and crushed red pepper. Rub the mixture over the tenderloin.
Heat the grill to medium-high. Grill the tenderloin, covered, turning occasionally, for 12 to 15 minutes or until done.
Skewer the fruit chunks on 12-inch skewers. Combine the rest of the sesame oil, vinegar and honey. Grill the fruit, turning and basting with the sesame oil mixture until glazed, about 6 to 8 minutes.
Dice the grilled fruit and combine with the rest of the ingredients plus the remaining basting sauce. Place on a platter. Slice the tenderloin and arrange on top of the salsa.

2006-08-17T18:26:00.000-07:00

Sparkling Pineapple Lemonade

A tall, cool glass of lemonade is a symbol of summer. This sweet and tasty twist on the old favorite really sparkles.

Ingredients:
1/3 cup sugar
1/2 cup lemon juice
1 1/2 cups water
3 1/2 cups pineapple juice
3 1/2 cups club soda
Lemon slices for serving

Directions:
Combine sugar, lemon juice and water in a large pitcher; stir until sugar is completely dissolved. Stir in pineapple juice and club soda. Serve over ice with lemon slices.

2006-08-16T18:24:00.000-07:00

Beef and Broccoli

For a great weeknight beef dish, this is about as quick and easy as it gets -- and you'll make excellent use of the broccoli that's at its peak right about now. If you like, serve the beef over rice instead of pasta.

Ingredients:
1 pound spaghetti
3/4 pound boneless sirloin steak
1 teaspoon olive oil
1 clove garlic
2 cups broccoli florets
1 medium onion
1 (10.75-ounce) can cream of mushroom soup
1/4 cup water
1 tablespoon soy sauce

Directions:
Cook the pasta according to the package directions.
Slice the beef into thin strips. Put the olive oil in a skillet, and heat over medium heat. Add the beef and garlic, and cook until the beef is starting to brown. Add the broccoli and onion, and cook for 5 minutes.
Stir in the soup, water and soy sauce, and heat to boiling. Reduce the heat to low. Cover and cook 5 minutes or until the vegetables are tender. Serve over pasta.

2006-08-15T18:21:00.000-07:00

Chopped Vegetable, Tofu and Romaine Salad

This main-dish salad includes some of the best of the abundant summer produce. Feel free to substitute your favorite raw veggies -- and to go out for ice cream after dinner.

Ingredients:
Salad
1/2 cup chopped string beans
1/4 cup diced bell pepper
1/4 cup peeled and diced cucumber
1/4 cup thinly sliced Belgian endive leaves
1/4 cup diced avocado
1/4 cup diced tomato
1/2 cup diced Seared Asian Tofu (see below)
2 cups thinly sliced romaine lettuce
1 tablespoon extra virgin olive oil
2 tablespoons rice wine vinegar
Sea salt and freshly ground black pepper
Seared Asian Tofu
1 pound firm tofu
1 tablespoon tamari soy sauce
1 tablespoon rice wine (mirin)
1 tablespoon Thai chili-garlic paste
1/2 teaspoon sesame oil
1 teaspoon extra virgin olive oil
Freshly ground black pepper

Directions:
To make the Seared Asian Tofu: Place the tofu on a paper towel on a plate. Set another plate over the tofu and top with a heavy object to remove excess moisture. Leave alone for about 30 minutes. Slice the tofu lengthwise in 4 equal slices, and place in a shallow Pyrex dish.
In a mixing bowl, whisk together all the remaining Seared Asian Tofu ingredients. Pour the mixture over the tofu. Marinate the tofu for 15 minutes, turning several times to coat.
In a nonstick skillet over medium heat, sear the tofu slices for 2 to 3 minutes on each side, or until browned.
To make the salad: Bring a small pot of water to a boil. Add the string beans and cook for 1 minute to blanch. Rinse the beans under cold water and set aside.
In a mixing bowl, combine all the ingredients, including the string beans and tofu, and season to taste with salt and pepper. Toss well and serve on chilled plates.

2006-08-13T18:19:00.000-07:00

Frozen Sherbet Cake with Pecan Crust

When making this refreshing summer dessert, you can substitute your favorite sherbet or sorbet flavors for the raspberry and lemon -- try tropical varieties like mango, lime and coconut, or make an all-citrus cake with lemon and orange. Slices of fresh fruit are a perfect garnish.

Ingredients:
Crust
2/3 cup vanilla wafer cookie crumbs (crushed)
1/3 cup chopped pecans
2 tablespoons granulated sugar
2 tablespoons unsalted butter, melted
Filling
1 quart lemon sherbet
1 quart raspberry sherbet
1/2 cup heavy cream
2 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract
Fresh raspberries and mint sprigs, for garnish
Raspberry Sauce (recipe follows)

Directions:
Position rack in center of oven and preheat to 350 degrees F. Lightly butter a 9-by-3-inch springform pan.
To make pecan crust, process cookie crumbs, pecans and sugar in a food processor or blender until pecans are very finely chopped. Transfer to a bowl, then add butter and stir until crumbs are evenly moistened. Press evenly into bottom and 1/2 inch up sides of pan. Bake until lightly browned, about 10 minutes. Cool completely on a wire cake rack.
Soften lemon sherbet by placing in a bowl and mashing with a large rubber spatula. Spread evenly in cooled crust. Cover with plastic wrap and freeze until firmed, about 20 minutes. Soften raspberry sherbet in the same manner and spread over lemon sherbet. Cover with plastic wrap, pressing wrap directly on sherbet, and freeze until firm, at least 4 hours. (The cake can be prepared up to this point 1 day ahead.)
When ready to serve, whip heavy cream, confectioners' sugar and vanilla in medium bowl with an electric mixer on high speed until stiff. Transfer to a pastry bag fitted with a large star tip. Remove plastic wrap from cake. Pipe 12 rosettes around edge of cake, and garnish with raspberries and mint. Slice with a warm (dip in a glass of hot water) thin knife. Serve frozen, with Raspberry Sauce.
Raspberry Sauce: Puree 1 pint raspberries, 1/3 cup granulated sugar and 1 teaspoon fresh lemon juice in a food processor. Taste. Add sugar and lemon juice as needed, and blend again to dissolve sugar. Strain through fine wire sieve into a bowl. Cover and refrigerate until chilled, about 1 hour. (The sauce can be made 1 day ahead, and then covered and refrigerated.)

2006-08-12T18:17:00.000-07:00

Gingered Pork with Peaches

Farmers' markets and even grocery stores are now bursting with one of our favorite summer staples: fresh, juicy peaches. Pick up some extra bounty to use in the deliciously tangy sauce for these boneless pork chops -- you'll be thrilled you did!

Ingredients:
2 boneless pork loin chops
1/8 teaspoon salt
1/8 teaspoon pepper
1 tablespoon canola oil
2 cups peeled, chopped peaches
1/4 cup chopped red bell pepper
1/4 cup chopped scallions
1 tablespoon honey
1 tablespoon freshly squeezed lemon juice
1 teaspoon grated lemon peel
1 teaspoon grated fresh ginger (or 1/2 teaspoon powdered ginger)

Directions:
Trim any excess fat from the pork chops and sprinkle with the salt and pepper on both sides.
Heat a small heavy skillet over medium heat. Add the oil and pork chops, and cook for 5 minutes on each side or until the chops are browned and cooked through.
While the pork chops are cooking, place the remaining ingredients in a blender and mix until the ingredients are well incorporated but not pureed.
Serve the peach sauce at room temperature with the pork chops or heat the sauce in a frying pan over medium heat until warm.

2006-08-11T14:30:00.000-07:00

Healthy Chicken Quesadillas

It's a pretty good bet that you have leftover chicken in the fridge. Well, we can't think of a better use for it than these fun, kid-friendly quesadillas. Toss a quick salad, and you have a perfect summer dinner in no time.

Ingredients:
1/4 cup chopped onion
1 small clove garlic, minced
1/4 cup chopped bell pepper
2 tablespoons chicken broth
2 chili peppers, minced
3 plum tomatoes, chopped
1 1/2 cups cooked chicken
Vegetable cooking spray
8 flour tortillas
1 cup reduced-fat cheddar cheese, shredded
Salsa and fat-free sour cream, for garnish

Directions:
In a medium heavy skillet, saute the onion, garlic and bell pepper in the chicken broth until soft. Add the chili peppers and tomatoes and simmer for a few minutes more until the liquid has evaporated. Add the chicken and stir well to combine.
Spray a cold skillet with vegetable cooking spray, and heat over medium heat. Place a tortilla in the pan and sprinkle with 1/8 cup of the cheese. Add about a quarter of the chicken mixture and top with another 1/8 cup of cheese. Cover with another tortilla and cook for 2 to 3 minutes or until brown.
Flip the quesadilla over and cook for an additional 2 minutes. Remove from the heat and cut into wedges. Keep the quesadilla warm while frying the remaining quesadillas in the same manner. Serve with salsa and fat-free sour cream.

2006-08-10T14:27:00.000-07:00

Honey Sesame Shrimp

These smoky, spicy shrimp are sure to make you look like a master chef, even if you're not quite there yet. The secret is in the glaze, a tantalizing combination of honey, sesame oil and soy sauce that turns into a gorgeous coating as it cooks.

Ingredients:
2 trimmed scallions
1 1/2 pounds jumbo shrimp, peeled and deveined
5 tablespoons dark sesame oil (also called Asian sesame oil)
3 tablespoons rice wine, sake or dry sherry
3 tablespoons soy sauce
1 1/2 tablespoons honey
1 1/2 tablespoons sesame seeds
1 tablespoon Thai sweet chili sauce (optional)
1/2 teaspoon Chinese five-spice powder
2 cloves garlic, crushed with the side of a cleaver
2 slices fresh ginger, 1/4-inch thick

Directions:
Flatten the white parts of the scallions with the side of a cleaver. Finely chop the green parts and set aside for garnish.
Rinse the shrimp under cold running water, then drain and blot dry with paper towels. Set the shrimp aside while you prepare the marinade.
Combine 3 tablespoons of the sesame oil, the rice wine, soy sauce, honey, sesame seeds, chili sauce (if using) and five-spice powder in a large bowl and whisk to blend. Stir in the garlic, ginger, scallions and shrimp to coat, then cover and let marinate, in the refrigerator, for 30 to 60 minutes.
Preheat the grill to high. Using a slotted spoon, remove the shrimp from the marinade to a bowl and toss with the remaining 2 tablespoons of sesame oil. Pour the marinade into a saucepan; remove and discard the garlic, ginger and scallion whites using the slotted spoon.
Bring the marinade to a boil over medium-high heat and cook, uncovered, to a thick, syrupy glaze, about 3 minutes. Remove from heat and set aside.
When ready to cook, oil the grill grate. Arrange the shrimp on the hot grate and grill, turning with tongs, until nicely browned on the outside and firm and pink inside, about 2 minutes per side. Brush the shrimp with the glaze as they cook.
Transfer the shrimp to serving plates or a platter and sprinkle with the scallion greens. Serve immediately.

2006-08-09T14:10:00.000-07:00

Indonesian Chicken with Green Beans

Bright, crisp green beans -- they're peaking now. Throw a whole lot of 'em in this savory, garlicky stew, which is great served over rice. You'll be amazed that such a delightful dish is so easy to prepare.

Ingredients:
6 skinless, boneless chicken breasts, cubed
4 tablespoons olive oil
10 cloves garlic, minced
1 tablespoon minced fresh ginger
1 small onion, chopped
1 pound green beans, chopped
Juice of 1 lime or lemon
1 tablespoon soy sauce
2 teaspoons brown sugar
2 teaspoons turmeric
1 teaspoon salt
1/2 cup water

Directions:
In a skillet over medium-high heat, saute the chicken in 2 tablespoons of the olive oil until cooked through. Set aside. Heat the remaining 2 tablespoons of olive oil and saute the garlic, ginger and onion until soft. Add the green beans. Stir until the beans turn bright green. Add the lime (or lemon) juice, soy sauce, brown sugar, turmeric, salt and 1/4 cup of the water. Slowly add the remaining water if necessary, although the sauce should not be watery. Add the chicken pieces and stir until the chicken is completely covered with sauce. Serve.

2006-08-08T14:09:00.000-07:00

Linguine with Zucchini and Kielbasa

Like a fabulous Polish twist on sausage and peppers, this ultra-easy entree heightens the kielbasa's flavor with a tangy-sweet mustard dressing and combines summer-fresh zucchini with strips of bell pepper.

Ingredients:
12 ounces linguine
1/3 cup red wine vinegar
1 tablespoon sugar
1 tablespoon Dijon-style mustard
2 tablespoons finely minced fresh basil
1 clove garlic, finely minced
12 ounces kielbasa, cut into 1/4-inch slices
1 large sweet red or green pepper, cut into strips
1 sweet onion, chopped
2 or 3 small zucchini, thinly sliced

Directions:
Cook the linguine in boiling salted water until al dente. Drain and set aside.
For the dressing, combine the vinegar, sugar, mustard, basil and garlic; mix well.
In a medium skillet, cook the kielbasa, pepper and onion until the onion is tender. Add the dressing and zucchini, and cook an additional 2 minutes. Toss with the linguine and serve.

2006-08-07T13:56:00.000-07:00

Hamburger Casserole

This fun, simple one-dish take on sloppy joes will make you look like a genius in front of the kids. We're betting they'll ask for seconds.

Ingredients:
1 pound ground beef
1 cup water
1 small can tomato paste
1/2 cup shredded cheddar cheese
1 package sloppy joe seasoning mix
1 package elbow macaroni
1 large can whole kernel corn
1 small onion, chopped
1 bell pepper, chopped
Salt and pepper

Directions:
Brown the ground beef. Pour off the drippings. Add the water, tomato paste, cheese and seasoning mix to the meat. Let the mixture simmer on the stove until all is cooked well. Stir occasionally.
In another pot, boil the macaroni according to the package instructions. Drain well in a colander and mix with the simmering beef mixture. Add the corn, onion and bell pepper, stirring well. Add salt and pepper to taste. Serve.

2006-08-06T13:51:00.000-07:00

Argentine-Style Bellini

Visiting with friends this weekend? Kick off the festivities with this fizzy, peachy summer cocktail. Use convenient canned nectar, or, for an even more delightful drink, squeeze your own fresh peaches. Just don't forget to remove the pits!

Ingredients:
3 ounces peach nectar
5 ounces cold Spanish sparkling wine or dry champagne
1 thin peach slice and 1 raspberry, for garnish

Directions:
Pour the peach nectar into an 8-ounce champagne glass or flute. Slowly add the sparkling wine or champagne. Stir, garnish with the peach slice and raspberry, and serve immediately.

2006-08-05T13:42:00.000-07:00

Seafood Pasta Salad

Slice a loaf of bread, pour a glass of white wine and enjoy this light, refreshing seafood salad. If you can't find bay scallops, simply cut larger scallops into pieces. And feel free to play around with the ingredients -- lobster, crabmeat and squid all work beautifully.

Ingredients:
8 ounces pasta, cooked
8 ounces cooked bay scallops
8 ounces cooked peeled shrimp
1/4 cup julienned carrot
1/2 cup julienned zucchini
1/4 cup finely diced red bell pepper
1/4 cup finely diced yellow bell pepper
1 tablespoon capers
1/4 cup white wine Worcestershire sauce
1/4 cup mayonnaise

Directions:
In a large bowl, combine all of the ingredients and toss until thoroughly coated with dressing. Chill. Serve immediately, or keep refrigerated and serve within 1 or 2 days.

2006-08-04T14:07:00.000-07:00

Grilled Chicken Breasts with Peanut Sauce

We all love chicken satay, but it's no secret that the peanut sauce is more than half the fun. Here, chicken breasts are basted with that wonderful sauce while they cook, then served with more sauce once they're off the grill.

Ingredients:
2 tablespoons olive oil
1 tablespoon minced shallots
1 large clove garlic, minced
1 tablespoon minced fresh ginger
1 1/2 cups chicken broth
2 tablespoons soy sauce
1/4 teaspoon red pepper flakes
1 cup creamy peanut butter
1/2 teaspoon kosher salt
4 skinless, boneless chicken breasts
Vegetable cooking spray
1 scallion, chopped

Directions:
Heat the oil in a medium saute pan over medium-low heat. Add the shallots, and cook for 1 minute, stirring often, then add the garlic and ginger, and cook for 1 minute more. Add the chicken broth, soy sauce and red pepper flakes. Raise the heat to medium-high to bring the mixture to a boil. Add the peanut butter; whisk carefully until the mixture is smooth and the peanut butter is incorporated. Remove the mixture from the heat and add the salt. (This sauce can be made up to 3 days in advance and kept in the refrigerator. Reheat it before serving.)
Heat the grill to medium-high and spray the chicken breasts with vegetable cooking spray. Grill the chicken, breast side down, for 7 to 8 minutes, until golden brown. Turn the pieces over and brush each breast with 2 teaspoons of the sauce. Continue to cook for 7 to 8 minutes more, until the chicken is golden brown and done. Remove the chicken from the grill, sprinkle with the chopped scallion and serve with the remaining peanut sauce.

2006-08-03T10:00:00.000-07:00

Tossed Pasta and Vegetables
This delicious entree is packed with summer veggies and is as lovely to look at as it is to eat. A blend of herbs offers a flavor boost; if you have fresh basil on hand, double the amount and toss it in at the end along with the pasta.
Ingredients:
1 (12-ounce) package whole wheat fettuccine
3/4 cup onion, chopped
2 cloves garlic, minced
1 teaspoon dried basil
1/2 teaspoon dried oregano, crumbled
1/2 teaspoon dried rosemary, crumbled
1/2 cup vegetable broth, divided
3 cups broccoli florets, chopped
3 cups sliced zucchini
2 cups sliced carrots
2 cups sliced mushrooms
2 cups thinly sliced red bell peppers
Directions:
Cook the pasta according to the package directions and drain well. While the pasta is cooking, in a large Dutch oven saute the onion, garlic and herbs in 3 tablespoons vegetable broth until soft.
Add the remaining stock and the vegetables. Cover and simmer for 5 minutes until the vegetables are bright with color but still crisp. Toss with the pasta and serve immediately.

2006-08-02T18:58:00.000-07:00

Savory Pie with Artichoke and Mushroom Filling
The dough for this delicious vegetarian pie can be made while the filling is cooling. The tasty homemade crust is well worth the effort, but if you'd prefer a speedier meal, buy prepackaged crepes and fill them with the artichoke and mushroom mixture. We won't tell.
Ingredients:
Filling
2 large fresh artichokes
2 teaspoons extra virgin olive oil
1 medium onion, finely chopped
2 cloves garlic, crushed and minced
2 tablespoons minced fresh parsley
1 tablespoon white wine or 2 teaspoons wine vinegar
1/4 pound firm mushrooms, such as cremini, portobello or white button, sliced
1/2 cup (approximately) vegetable broth
1 tablespoon fresh lemon juice
Dough for Savory Pie
1 teaspoon dry active yeast
1/3 cup warm water
3/4 cup all-purpose flour
3/4 cup whole wheat pastry flour
1/2 teaspoon sugar
1 teaspoon salt
1 large egg, lightly beaten
3 tablespoons reduced-fat sour cream
Directions:
Prepare the filling: Steam the artichokes until cooked through. When cool, strip away the tough leaves, scrape out the choke and coarsely chop the rest.

Heat the oil in a skillet over medium-high heat, swirling the pan to coat the bottom. Add the onion, garlic and parsley. Reduce the heat to medium and saute, stirring often, until the onion has softened, about 7 minutes. Add the wine or vinegar and stir until the liquid has evaporated, about 1 minute.
Add the mushrooms and stir until they start to release liquid, about 3 minutes, adding vegetable broth as necessary to prevent sticking. Add the artichokes, lemon juice and only as much broth as necessary to keep from burning. (The mixture should not be soupy.) Let the mixture cool slightly before shaping and filling the pie.

Prepare the dough and assemble the pie: In a small bowl, stir together the yeast and water. Let sit until frothy, about 10 minutes. In a larger bowl, combine the flours, sugar and salt. Make a well in the center and add the egg, sour cream and yeast mixture. Stir to make a soft dough. Turn out onto a lightly floured board and knead briefly until smooth.
Clean the larger mixing bowl and return the dough to it. Cover with plastic wrap or a light towel and place in a warm spot until doubled, about 45 minutes.

To fill and bake, heat the oven to 400 degrees F. Press the air out of the dough and turn out onto a large (12-inch square) piece of parchment paper. Roll out to a round 10 inches in diameter. Place the filling in the center, leaving a 2-inch margin all around. Pull up the sides to hold the filling like a bowl, with a small "window" at the top where the filling shows through. Pinch the dough around the window tight to flute it.
Carefully transfer the pie to a baking sheet or stone. Bake until the filling has set and the crust is golden brown, about 25 minutes. The crust may spread during baking so that the filling is much more exposed than it was when you put the pie into the oven. Don't worry about this; the results will taste wonderful.

Note: The filling can be made ahead and refrigerated for up to 2 days, or even frozen for up to 3 months.

2006-08-02T18:39:00.000-07:00

Chicken Breasts with Artichokes and Mushrooms
This healthy chicken dish makes a great family dinner -- and it's just as tasty when reheated the next day. If you don't have sherry, use white wine or substitute another liquid such as chicken broth or water.

Ingredients:
2 pounds skinless, boneless chicken breasts
Onion powder to taste
Paprika to taste
Salt and pepper to taste
Nonstick cooking spray
1 (14-ounce) can artichoke hearts, drained and quartered
1/2 pound mushrooms, sliced
1 bunch scallions, chopped
1/2 teaspoon minced garlic
2 tablespoons margarine
2 tablespoons all-purpose flour
2/3 cup fat-free canned chicken broth
3 tablespoons sherry
Directions:
Season the chicken heavily with the onion powder, paprika, salt and pepper, and place in a 3-quart casserole dish coated with nonstick cooking spray. Place the artichoke hearts around the chicken.
In a medium nonstick skillet, saute the mushrooms, scallions and garlic until tender. Place the mushroom mixture on top of the chicken. In the same skillet, melt the margarine and add the flour, stirring. Gradually add the chicken broth and sherry, cooking until smooth and the sauce comes to a boil. Pour the sauce over all in the casserole. Bake, covered, for 1 hour. Remove the cover and continue baking for 15 minutes to brown the chicken. Serve.

2006-08-01T23:22:00.000-07:00

Scallop and Veggie Stir-Fry
What could be simpler? Prep the ingredients for this fast and colorful stir-fry in just a few minutes, and then toss everything in the pan at once. If you're in the mood, try shrimp instead of scallops -- or better yet, try both.
Ingredients:
Nonfat cooking spray
1/4 cup water
2 cups sliced carrots
1 (8-ounce) can sliced water chestnuts
2 cups cherry tomatoes
2 cups broccoli florets
2 cups cauliflower florets
2 medium baking potatoes, cooked and cubed
2 cups mushrooms
3 cups shredded cabbage
8 ounces fat-free scallops
1 cup low-sodium teriyaki sauce
Directions:
Lightly spray a wok or large nonstick skillet with nonfat cooking spray. Add the water, and heat over medium-high heat. Add all of the ingredients except the teriyaki sauce to the wok and cook, stirring frequently, until the vegetables are tender and the scallops are cooked through. Pour in the teriyaki sauce and cook until heated through.

2006-08-01T07:44:00.000-07:00

Haiz, I thought this blog can be written in Chinese, i tried just now..It did not work..ToT..Never mind..today is the first day of August..Happy August Day!! I have started to count down the end of SIP/MP..hehhe..one more month..I will be free!!

2006-07-25T14:30:00.000-07:00

Simon went to our lab..once he saw ms Piggy & Terriyakiii...he was so exciting and then shouted, "hey..you...Huifen Mak...your three..pls come over"...You see you see...he changed Huifen's SURNAME and Terriyakiii's MIDDLE/LAST name...the worst thing..he did not even remember my beautiful name...TOT..TOT...crying..MY NAME IS LIN YAN..okay??!!..TOT

2006-07-24T15:20:00.000-07:00

Ms Piggy taught me how to upload individual photo to blog just now..afterwards, i realized that ALL my blog notes timing have been written wrongly..Terriyakiii sighed and gave me a look of "NOW YOU STILL DONT KNOW HAH??!!"...TOT...at the same time...Ms Piggy laughed out loud from another side of Terriyakiii...i thought she was laughing at me...POOR LIN YAN...and then, guess what happen?! Our "blogger ancestor" (okay, so call lah..because it's her brought us to blogger website and to teach us how to use initially) ALSO DOES NOT KNOW how to make the timing correctly...Haiz...Terriyakiii gave another sigh.."hah? YOU ALSO DONT KNOW HAH??!!"

2006-07-24T12:32:00.000-07:00

i read ms Piggy's tag...she threatened me about "I HAVE TO UPDATE MY BLOG PUNTUALLY"...so smart girl like LIN YAN think out of a solution...I will write my blog by one go and then break it into several graphs..and then mark them as different day and different time...wahhahhah...From now onwards, i will practise that..haha..

2006-07-23T23:43:00.000-07:00

Lin Yan is a girl that has a sensible and realistic outlook on life and her two feet are always planted firmly on the ground (though she may, on occasion, have her head in the clouds). Others often see her as a rock of strength, solid, reliable, dependable, and constant.

>0<..haha..one astrology analysis..telling about my personal profile..haha...still got some more, those whom already vomit..PLEASE..please continue to read it..Because..it will make you vomit MORE...haha...^O^...

*"YOU" below refers to "LIN YAN" hor..*

You are, in fact, amazingly consistent for you possess great powers of endurance and do not like to make changes or adjustments in your regular routine. You do things deliberately and methodically and do not easily accommodate the unexpected. Though you have a gentle, even soft, appearance, you are enormously strong-willed and stubborn. You go at your own pace and refuse to be rushed or pushed into anything before you feel sure about it. You can be coaxed and persuaded by charm, beauty, love, or affection - but never forced. You won't fight either, but simply stubbornly resist any attempt to coerce you to do something you do not want to do.

Harmony and balance are your keynotes. You instinctively understand the need to accommodate other peoples' interests and desires, and you are always fair and willing to meet the other person half way. Tactful, diplomatic, and with considerable social awareness, you do all you can to avoid conflict and discord. You express a spirit of cooperation and compromise and often achieve through charm and discretion what would have been impossible to achieve by a direct, forceful approach.

CONCLUSION: hey..be patient..i have not concluded myself yet..haha..That is LIN YAN IS SUCH A PERFECT GIRL...wahahaa..

2006-07-13T21:08:00.000-07:00

Last night I watched DVD ( Tomb Raider: Lara)..the chinese subtitle was really "sxxx"..for example, "piece of cake" actually is described that thing is not a big deal, but it showed "yi kuai dan gao" to me..oh, GOD..afterwards picking out those silly mistakes grabbed my attention from watching movie..TOT...I have to watch it over again..and of course, with English subtitle..

Later I am going to fetch Chen Xun...Finally he comes..poor boy...his school already started..

2006-07-12T18:18:00.000-07:00

Today is sunny day~~Yoyo, I have no idea why I have such good mood today,maybe just because I gonna a companion coming to school wif me..hehe..my "Gan Di Di" has shifted to Blk 156 where just opposite my block. ^0^ So, I can visit his room ("Chuan Men Zi")..Life will never be boring from now onwards..

Piggy is sick and she applys two days MC, hope she can recover asap cos there is less laugh when she is absent..hehe...but on the other hand, i can enjoy "Er Ren Shi Jie" wif my Teriyakiii for two days..hehe...dont get mad, my dear piggy..

Last night, I dreamt of those football player involved in this year FIFA World Cup..They were so sweet and even asked me to join them as a team to play football in next World Cup...BIG surprise hah...^o^... hey, dont say "Chey" in front of my blog hor, or throw rotten eggs and tomatoes on my cute face, i know it is a dream lah...hehe..^@^

2006-07-11T22:24:00.000-07:00

This is my first time changing my blog skin BY MYSELF..wwahaha..I feel a sense of achievement indeed...(although the blog skin is not designed by myself, I spent one hour to edit its code leh)..I am so sorry to those friends pay their attentions on blog..i did not update my blog on time...SORRY..hey,i got excuses di hor..last two weeks i was busy on the "Global Star Award" and "Vietnam Abassador blah blah"matters..anyone wanna take a look of my pretty photos, pls proceed to friendster and have a good about it..YOU WONT REGRET...

Last night, i went to wacth movie(Re-cycle) with Teriyakiii n Mr Tan...Teriyakiii and me planned let him sit on the middle..it was a wise decision BECAUSE he was the only guy shouting in the cinema (the volume was not so high, but still loud enough to let people sitting around us to hear it..^0^)..To be honest, I have to say that Mr Tan was not scared by the movie. He was scared by me cos I suddenly grasped his arms when i saw the ghost pulled the actress into the ground...haha..a bit paiseh..but never mind..i already told him about my pattern when I wacth horror movie..I still rmb Ah Shan's face was scratched by me last time...also because a horror movie...wwahhaha...I believe, there is no one would like to sit next to me in the cinema after you all see this blog...ERM...ToT..I deserve it...haha...

2006-06-24T07:38:00.000-07:00

hehe..I am a good girl and always seek for good suggestion..My dear little chicken told me that "try to do things that interest ME so that I can distract myself"..Haha..it works..I just reached home now cos I was busy on TPIS new committee bonding session..It finally finished and I realise that I have recovered from the sadness of dropping out from the Director's List..There is another programme coming soon..Hehe..I am going to perform "Tai Chi" in the culture night liao...^o^

You know what, i asked for the lyris of <>, then the Mythini group gave me a translation which looks like an essay..Oh, God bless me..I can use it for my 2 minutes speech..haha..

Yesterday I saw my "Love Enemy", hehe..no lah, little chicken's darling came over to the school..They were so QIN RE and ROU MA...he touched my little chicken's hand..oh,that is my territory..heng..cannot be forgiven..heng...

Last but not least hor, all my dear friends..rmb come to support me for student ambassedor performance..Wahaha..

2006-06-21T06:24:00.000-07:00

so SAD...so DISAPPOINTED..so FRASTURATED..i did not make it for the Director's List Year 2005/2006...This is a very big bad news to me...I juz came back from the sweet outing with my little chicken..haiz..my mood has destroyed by this stupid annoucement...although I know that my year 2 result are not good enough compared to year 1...but i dont expect it such bad....bad until drop from top 10 percent...wawahh..
I admit..during year 2, I joined too many CCA...during year 2, I attached to a wrong person...during year 2...i spent my sparetime on reading ebooks....I have to say...during year 2, I did not really put in effort in my study..so..I DESERVE IT...Lin Yan...oh..just leave it behind...it is over and you also can not help it...Work harder and concentrate on Year 3..you still have time...JIA YOU...
In the end...i will say to DIRECTOR LIST...heng...I WILL BE BACK!!

2006-06-20T02:11:00.000-07:00

Yohu..Today is really very contented..Morning I have edited 24 pages out of 49 pages of report..afterwards, I did my culture night show rehearsal. Two weeks ago, I thought I would be bored in the last few weeks during my SIP period as my project group is almost finished everything and only left with the powerpoint slide and some parts of report writing...How am I going to deal with my spare time in the school? Hehe...now I dont need to worry anything more...I will have the event for organizing a bonding session for new committee of TPIS and then the culture night show performance and then Student Ambassedor speech...And then..hahah...no more and then..but never mind, during that time..my project group powerpoint slide will be done..so we are going to have presentation practising...wahahaha...XING FU ya...
Yah...by the way...yesterday and today...my little chicken brought the jacket for me..to keep my warmth...haha...so touch...that jacket is imported from HONG KONG leh...just for me...haha...cos little chicken WILL NEVER AFRAID COLD...(what kind of genes does she have???!!She can wear only a thin top plus a thin jacket in 10 degree environment..My GOD!!)

2006-06-19T07:08:00.000-07:00

Today I went to the culture night performance rehearse..Everything was fine except I have to do some stupid "Tai Chi" movement on the stage..hehe..After I went back to the lab..piggy told me a "sad" thing (To me, that is considered quite sad)...Simon only chooses another group doing simulation also to do a presentation two days later..why not my group?At the moment I heard about this news, a thousands of questions popped up to my my mind, "is it my group not good enough?" or "Anything my group has not hit the criteria that needed for the presentation to the American Professal?"..but nonetheless, we will strive for good grade in our project...hehe..Nothing will disencourage me...yohu..Only thing I need to do now is..Do not think too much!!..yap..do not think too much..do not think too much...

2006-06-14T20:11:00.000-07:00

sOri for my dear blog, I forgot to update you yesterday...

2006-06-13T17:00:00.000-07:00

Oh Oh oH~~Today is the establishment day for SWALLOW IN THE FOREST blog...Bravo!~~~~~~First of all, i would like to thank my school darling, Ms. Moski-tor and Piggy sis to help me build this wonderful blog....
SOOO Touch, I got a blog..T0T

I went to the selection for TP International Student Ambassedor today, the judge asked me this question: Will you sing a Hokkien Song if somebody ask you to do so??

"Of course, why not??" I replied immidiately, "would you like to hear my singing now" I asked politely...BUT, the judges gave me such comment: Oh, no now, thanks..erm..you are quite entertaining and you may leave now..

Oh my god, why they did not want to hear me singing..when I came back and told Ms Moski-tor what had happened, she suggested me that i could go and record an album and sent to the judges..The name of the CD is "I STILL WANT TO SING"....

so MY dear friends, now you know where my USL name comes from....