Yield

4 servings (serving size: 1 cup shrimp in peanut sauce, 1 cup pasta, and 1 1/2 teaspoons cilantro)

Ingredients

• 2/3  cup  fat-free, less-sodium chicken broth
• 1/2  cup  creamy peanut butter
• 2  tablespoons  balsamic vinegar
• 1/2  teaspoon  salt
• 1/8  teaspoon  black pepper
• 1  (1/2-inch) piece peeled fresh ginger, thinly sliced
• 1  tablespoon  olive oil
• 1 1/2  cups  sliced green onions
• 2  teaspoons  curry powder
• 1 1/2  teaspoons  bottled minced garlic
• 1 1/2  pounds  large shrimp, peeled and deveined
• 2  tablespoons  chopped fresh cilantro

Preparation

While pasta cooks, place broth and next 5 ingredients (broth through ginger) in a blender or food processor, and process until smooth.

Heat oil in a large nonstick skillet over medium heat. Add onions, curry, and garlic; sauté 3 minutes. Add shrimp; cook 6 minutes or until shrimp are done. Stir in some of the peanut sauce; cook for 1 minute or until thoroughly heated. Serve over rice, and sprinkle with cilantro.

Turkey Vatapa

Yield

6 servings (serving size: 1 1/3 cups)

Ingredients

• 1  teaspoon  peanut oil
• 1/2  cup  finely chopped onion
• 3  garlic cloves, minced
• 1  tablespoon  minced peeled fresh ginger
• 1  jalapeño pepper, minced
• 1  cup  water
• 1  (28-ounce) can no-salt-added diced tomatoes, undrained
• 1  (12-ounce) can light beer
• 1/4  cup  unsalted, dry-roasted peanuts
• 3  cups  chopped skinned cooked turkey
• 1/2  cup  light coconut milk
• 1/2  cup  finely chopped fresh parsley
• 1/2  cup  finely chopped fresh cilantro
• 1  tablespoon  fresh lime juice
• 1/2  teaspoon  salt
• 1/2  teaspoon  black pepper
• Cilantro sprigs (optional)

Preparation

Heat oil in a Dutch oven over medium-high heat. Add onion and garlic; sauté 2 minutes. Add ginger and jalapeño; sauté 30 seconds. Stir in water, tomatoes, and beer; bring to a boil. Cover, reduce heat, and simmer 20 minutes.

Place peanuts in a spice or coffee grinder; process until finely ground. Add ground peanuts, turkey, and coconut milk to pan, stirring to combine. Increase heat to medium. Bring mixture to a simmer; cook 5 minutes, stirring occasionally. Stir in parsley, cilantro, juice, salt, and black pepper. Garnish with cilantro sprigs, if desired.

Nutritional Information

Calories:195 (30% from fat)

Fat:6.4g (sat 1.8g,mono 2.3g,poly 1.7g)

Protein:19.9g

Carbohydrate:11.8g

Fiber:3.3g

Cholesterol:56mg

Iron:2.3mg

Sodium:301mg

Calcium:55mg

Basic Beer-Cheese Bread

Yield

16 servings (serving size: 1 slice)

Ingredients

• 1  tablespoon  olive oil
• 1/2  cup  finely chopped yellow onion
• 1/4  teaspoon  freshly ground black pepper
• 1  garlic clove, minced
• 13.5  ounces  all-purpose flour (about 3 cups)
• 3  tablespoons  sugar
• 2  teaspoons  baking powder
• 1  teaspoon  salt
• 1  cup  (4 ounces) shredded Monterey Jack cheese
• 1  (12-ounce) bottle lager-style beer (such as Budweiser)
• Cooking spray
• 2  tablespoons  melted butter, divided