Posted June 16, 2011
–Strawberries are among the season’s delights.
Eat just one serving of strawberries or eight sweet fruits daily and you could be giving your body a big health boost. Research shows that one serving offers 160 percent of the daily value of vitamin C. There are other health benefits, too, such as berries being a source of fiber, nutrients and minerals. Plus if you’re trying to drop a few pounds, a juicy red strawberry is a guilt-free sweet treat.
Choose berries with a bright sheen and rich, even red color. Avoid strawberries with seedy tips or white shoulders.
Strawberries keep best when chilled. Store strawberries in their original container — unwashed — in the refrigerator until you’re ready to use them. Rinse in cool water with green tops still attached. After washing, remove the caps and use in a variety of recipes or let berries reach room temperature before serving to enhance their flavor.
These recipes are from Driscolls, including a spicy chicken dish, strawberry chicken salad and an icy-cold strawberry beverage.
Strawberry Chicken Salad with Hoisin-
Sesame Dressing
Makes 4 servings
Chicken salad
16 ounces of strawberries
12 ounces cooked chicken breast
8 ounces mixed baby greens, washed and dried (about 8 cups)
3/4 cups jicama, cut into julienne strips
3/4 cups fennel, thinly sliced
2 green onions, sliced
Hoisin-Sesame Dressing
1/2 cup vegetable oil
1/4 cup rice vinegar
1/4 cup light soy sauce
2 tablespoons granulated sugar
1 tablespoon hoisin sauce
1 tablespoons sesame seeds, toasted
1 1/2 teaspoons sesame oil
1 1/2 teaspoons Dijon mustard
1 tablespoon ginger, peeled and chopped fine
1 medium shallot, peeled and chopped
1 clove garlic
Fresh pepper, ground eto taste
For hoisin-sesame dressing: Place all ingredients in a blender or food processor. Blend until smooth. (Or grate ginger and mince shallot and garlic, then whisk all ingredients together.) Refrigerate in a covered container. Makes about 1 1/3 cups.
For chicken salad: Rinse, hull and slice or quarter stcrawberries. Combine strawberries, chicken, greens, jicama, fennel and green onion in a large bowl. Drizzle with dressing (about 1/2 cup) and toss gently until evenly mixed.
Strawberry
Iced Cocktail
16 ounces of strawberries, rinsed and hulled
1/2 cup fresh lime juice
1/4 cup granulated sugar
Lemon-lime soda, chilled
Gewurtztraminer or Riesling wine (optional), chilled
Lime slices and strawberries for garnish
Combine strawberries, lime juice and sugar in a blender. Blend until smooth. Pour mixture into 2 ice cube trays. Freeze 2 to 4 hours until hard.
To serve: Place 3-4 strawberry cubes in a glass. Top with lemon-lime soda or equal parts soda and choice of wine.
Garnish with a strawberry and lime slice. Serve with a stir-stick.
Note: Freeze leftover strawberry cubes in a freezer bag or container. Use in place of ice cubes in soda, seltzer or lemonade.
Lighten-up tip: Lighten up the recipe by replacing the sugar and soda with an equivalent amount of sugar substitute and diet soda.
Spicy Cumin Chicken with Strawberry Coulis
Makes 4 servings
8 ounces strawberries, rinsed and sliced (about 1 1/2 cups)
2 tablespoons sliced green onions (about 2 onions)
2 tablespoons chopped cilantro
1 pinch granulated sugar
4 boneless, skinless chicken breasts (about 1 1/4 pounds)
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/8 — 1/4 teaspoon cayenne pepper
1 tablespoon butter
Combine strawberries, green onion, cilantro and sugar in a blender or food processor. Pulse briefly to make a slightly chunky sauce. Set aside at room temperature until ready to serve
Flatten chicken to 3/4-inch thickness, using palm of hand or a meat mallet. Combine cumin, coriander, oregano, salt and cayenne. Sprinkle half the mixture over one side of chicken breasts. Heat butter in a large skillet over medium-high heat. Add chicken seasoned side down. Sprinkle remaining seasoning evenly over chicken.
Cook 4 to 5 minutes per side until internal temperature is 170 F. Place chicken on serving plates and spoon 1 to 2 tablespoons of sauce over each breast.
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Copyright © 2011, Waterloo-Cedar Falls Courier, Iowa