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Main Dish
Ginger-Curry Chicken Lettuce Wraps
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/2 cup Asian ginger dressing (usually found in the produce section)
11/2 teaspoons curry powder
2 cups cooked chicken, shredded
1 cup coleslaw mix
1 Granny Smith or other tart apple, sliced
3 scallions, sliced thinly
1/3 cup sweetened, flaked coconut, toasted
12 large, soft lettuce leaves such as Bibb or Boston
In a large bowl, mix salt, pepper, dressing and curry powder. Add remaining ingredients except lettuce and toss gently to combine. Place two lettuce leaves on each plate, fill each with a small amount of the chicken mixture and serve.
Makes 6 servings.
Per Serving: 220 calories, 8 g fat (3.5 g saturated fat), 18 g carbohydrate, 3 g fiber, 13 g sugars, 20 g protein.
4 tablespoons cornstarch
3 cups milk, divided
1 cup heavy cream
21/2 tablespoons instant espresso powder or espresso-grind coffee
1 cup sugar
2 eggs
Whipped cream and chocolate-covered espresso beans for garnish (optional)
Stir cornstarch into 1 cup of the milk until smooth. Place the remaining milk, the cream, coffee powder and sugar in the top of a double boiler; stir in the cornstarch mixture. Cook, stirring, over medium-high heat until thickened. Cover and simmer 10 minutes.
Beat eggs well. Slowly whisk 1 cup of the hot milk mixture into the eggs. Whisk the egg mixture into the remaining milk mixture in the double boiler, still over heat, and cook, whisking, until incorporated. Cover and cook 2 minutes.
Remove from heat and pour into coffee cups. Cover with plastic wrap. Serve chilled, topped, if desired, with fresh whipped cream and chocolate-covered espresso beans.
Makes 4 (1-cup servings) or 8 espresso-cup-size servings.
Per serving (based on 4): 579 calories (47 percent from fat), 31 g fat, 213 mg cholesterol, 11 g protein, 67 g carbohydrates, trace of fiber, 147 mg sodium.
Dessert
Cafe Con Leche Custard
Side Dish
Brazilian Chuchu (Chayote) Salad
3 chayote squash, peeled, seeded and diced
1 small onion, cut in half and sliced thin
1/2 red bell pepper, diced
Salt and pepper to taste
1 garlic clove, pressed and minced
1 tablespoon minced cilantro or Italian parsley
2 tablespoons olive oil
3 tablespoons lemon juice
Place the squash in a small saucepan, cover with cold water and bring to a boil. Cook 1 minute; drain. Add the onion, bell pepper, salt and pepper, garlic, cilantro, olive oil and lemon juice. Toss well and refrigerate at least 1 hour before serving.
Makes 4 servings.
Per serving: 103 calories (56 percent from fat), 7 g fat (1 g saturated, 5 g monounsaturated), 0 cholesterol, 1.8 g protein, 10.4 g carbohydrates,
3.4 g fiber, 5 mg sodium.