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Ingredients

4 teaspoons sake
4 teaspoons mirin (Japanese sweet wine)
2 teaspoons rice vinegar
1 1/4 pounds clams in shell, scrubbed
3 tablespoons butter
1 teaspoon soy sauce
1 green onion, chopped

Directions

Heat a wok or large saucepan over high heat. Quickly pour in the sake, mirin and rice vinegar. Add the clams; cover and cook until the clams open, 3 to 4 minutes. Discard any clams that do not open. Remove any scum that forms on the surface using a spoon or paper towel. Stir in the butter, soy sauce and green onion, tossing to coat the clams as the butter melts. Arrange clams on a serving plate and drizzle the sauce over them. Serve immediately.

Ingredients

1/4 cup reduced sodium teriyaki sauce
2 tablespoons red wine vinegar or cider vinegar
2 tablespoons canola oil
2 tablespoons honey
2 teaspoons crushed red pepper flakes
1 garlic clove, minced
4 (4 ounce) boneless skinless chicken breast halves
5 cups torn mixed salad greens
1/2 cup sliced red bell pepper
1/2 cup shredded carrot
4 green onions, sliced
1 (2.25 ounce) can sliced ripe olives, drained
1/2 cup reduced-fat ranch salad dressing
1 tablespoon sesame seeds, toasted

Directions

In a large resealable plastic bag, combine the first six ingredients; mix well. Add chicken; seal bag and turn to coat. Refrigerate for several hours or overnight. Drain and discard marinade. Grill chicken, uncovered, over medium heat for 5-7 minutes on each side or until juices run clear.

On four serving plates, divide the greens, red pepper, carrot, onions and olives. Thinly slice chicken and arrange over salad. Drizzle with ranch dressing; sprinkle with sesame seeds.

Ingredients

1 1/2 pounds round steak, cubed
1 cup red wine
1 1/2 cups water
6 ounces spaghetti
2 (14.5 ounce) cans stewed tomatoes
1 onion, thinly sliced
1 pinch white sugar
1 (15 ounce) can kidney beans
1 (10 ounce) package succotash
1 green bell pepper, chopped
salt and pepper to taste

Directions

Add cubed steak, red wine, and water to a large soup pot. Simmer, covered, over medium low heat for 1 hour.

Meanwhile, cook pasta in a large pot of boiling water for 5 minutes. The pasta should be only partially cooked. Drain.

Add pasta, tomatoes, onion, and sugar to meat. Simmer for 30 minutes.

Stir beans, succotash, and green pepper into soup. Season with salt and pepper to taste. Simmer over low heat until soup is hot and vegetables are tender.

Ingredients

3 cups chicken broth
1/2 cup water
2 cups sliced fresh mushrooms
1/2 cup sliced bamboo shoots, drained
3 slices fresh ginger root
2 cloves garlic, crushed
2 teaspoons soy sauce
1/4 teaspoon red pepper flakes
1 pound skinless, boneless chicken breast halves – cut into thin strips
1 tablespoon sesame oil
2 green onions, chopped
1/4 cup chopped fresh cilantro (optional)
3 tablespoons red wine vinegar
2 tablespoons cornstarch
1 egg, beaten

Directions

In a saucepan, combine the chicken broth, water, mushrooms, bamboo shoots, ginger, garlic, soy sauce, and hot pepper flakes. Bring to a boil, then reduce the heat to low, cover and simmer while you assemble the rest of the ingredients.

Place the chicken slices into a bowl and toss with the sesame oil to coat. In a separate bowl, stir together the cornstarch and vinegar, and set aside.

Increase the heat under the broth to medium-high, and return to a rolling boil. Add the chicken slices. Return to a boil, and then drizzle in the egg while stirring slowly to create long strands of egg. Stir in the vinegar and cornstarch. Simmer over medium heat, stirring occasionally, until chicken is cooked through and the broth has thickened slightly, about 3 minutes. Serve garnished with green onions and cilantro.