Metabolic Cooking - Fat Loss Coobook

 

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Benihana Hibachi Chicken And Hibachi Steak

Yield: 4 Servings

1 4 skinless boneless chicken breast halves
1 lg Onion
2 md Zucchini
2 c Mushroom
2 TB Vegetable Oil
6 TB Soy Sauce
4 TB Butter
: Salt
: Pepper
2 ts Lemon Juice
3 ts Sesame Seeds
6 c Bean Sprouts
: Mustard Sauce
: Ginger Sauce

Slice chicken, onion, zucchini and mushrooms into bite-size pieces.
Spread 1 tbsp oil in a large frying pan over medium high. Spread
another tbsp oil in another pan over medium high heat. Begin by
sauteing the sliced chicken into one of the pans. Add 1 tbsp soy
sauce, 1 tbsp butter and a dash of salt and pepper to the chicken.
Add the onion and zucchini to the other pan. Add 2 tbsp soy sauce, 1
tbsp butter and a dash of salt and pepper. Saute the vegetables as
long as the chicken is cooking, being sure to stir both pan often.
When the chicken has sauteed for about 2 minutes or when it appears
white on all sides, slide the meat to one side of the pan, pour lemon
juice on it, then add the mushrooms to the other side of the pan.
Pour 1 tbsp of the soy sauce over the mushrooms, then add 1 tbsp
butter plus a dash of salt and pepper. Continue to stir both pans.
After 6 to 8 minutes, or when the chicken is done, sprinkle 1 tsp
sesame seeds over the chicken, then mix the chicken with the
mushrooms. Spoon the chicken mixture in 4 even portions on 4 plates
next to 4 even portions of the vegetables from the other pan. Pour
the bean sprouts into the same pan in which you cooked the vegetables
and cook over high heat. Add 2 tbsp soy sauce, 1 tbsp butter and a
dash of salt and pepper. Cook the sprouts for only a minute or two,
or until they have tenderized. Just before you serve the sprouts,
sprinkle 2 tsp sesame seeds on them. Serve the sprouts next to the
chicken and vegetables with mustard sauce and ginger sauce on the
side.

Benihana Ginger Sauce

Yield: 6 Servings

1/4 c Onion,chop
1 sm Ginger root,or
1/8 t ginger,Ground
1/2 c Soy sauce
1/4 c Rice wine vinegar

Combine all ingredients in blender container and process until
smooth . Serving: 2-1/3 tb each Serving suggestions:
Dip shrimp in Benihana Ginger Sauce.

Benihana Ginger Salad Dressing

Yield: 1 Servings

1/2 c onion,Minced
1/2 c peanut oil
1/3 c rice vinegar
2 T water
2 T fresh ginger,Minced
2 T celery,Minced
2 T ketchup
4 t soy sauce
2 t sugar
2 t lemon juice
1/2 t garlic,Minced
1/2 t salt
1/4 t black pepper

1. Combine all ingredients in a blender. Blend on high speed for
about 30 seconds or until all of the ginger is well-pureed.
Makes 1 3/4 cups.

Ben & Jerry's Heath Bar Ice Cream

Yield: 1 Servings

5 heath candy bars
3 eggs
1 c granulated sugar
3 c whipping cream
1 1/2 c half-and-half
3 t vanilla extract

1. Freeze the candy bars. 2. Beat the eggs by hand until fluffy. 3.
Slowly beat in the sugar. 4. Add the cream, half-and-half, and
vanilla, and mix well. 5. Pour the mixture into an ice cream maker
and freeze. 6. While the ice cream is freezing, place the frozen
candy bars in a plastic bag and break them into small pieces with a
knife handle. 7. When the ice cream is done, remove it from the ice
cream maker and add the candy pieces. Mix well with a large spoon and
store in the freezer.
Makes 1 quart.