So, I could write many, many paragraphs telling you how much I love Aviva Goldfarb’s Six O’Clock Scramble family dinner cookbooks — or I could just show you this photo of my own tagged, stained and battered copies, which really says it all:
As I explain on TLT’s Family Dinner resource page, Aviva’s recipes are unique in that they can all be prepared in about half an hour but without relying on a bunch of highly processed products – perfect for families on a rushed weeknight. And now Aviva has a third cookbook out, released just this week: The Six O’Clock Scramble Meal Planner: A Year of Quick, Delicious Meals to Help You Prevent and Manage Diabetes.
The new cookbook contains 160 recipes that are grouped by season, each accompanied by color photos, nutritional information and ideas for side dishes that complement the entree. As the title indicates, the book also has the American Diabetes Association’s stamp of approval, but it’s a perfect cookbook for all families that want to eat healthier.
Aviva was nice enough to let me share a sample recipe with you and to allow me to give away a free copy of the book to one lucky TLT reader. If you’d like to enter to win, just leave a comment below by Tuesday, February 16th at 6pm CST to enter. You can tell me why you’d like the book or you can just say hi. I’ll use a random number generator after the comment period closes to select one lucky winner and if you comment twice (e.g., to respond to another reader’s comment), I’ll use the number of your first comment to enter you in the drawing. I’ll email you directly if you win and announce the winner on TLT’s Facebook page, too. This offer is open to U.S. residents only.
Good luck, and enjoy this recipe, too!
Asian Chicken Fritters
Prep Time: 15 minutes Cook Time: 20 minutes Total Time: 35 minutes
- 1 lb. boneless, skinless chicken breasts, cut into 1/4 – 1/2 –inch chunks
- 8 – 10 oz. diced water chestnuts, chopped into 1/4 – 1/2- inch chunks
- 6 scallions, dark and light green parts, thinly sliced
- 1 egg, lightly beaten
- 1/4 cup flour (use wheat/gluten-free if needed)
- 1/4 cup reduced-sodium soy sauce (use wheat/gluten-free if needed)
- 1/2 tsp. garlic powder, (look for salt-free variety)
- 1/2 tsp. black pepper
- 1/2 tsp. ground ginger
- 3 Tbsp. canola or vegetable oil
- 2 Tbsp. Asian sweet chili sauce or teriyaki sauce, for serving (optional)
Preheat the oven to 400 degrees. Line a baking sheet with a silicone mat or nonstick cooking spray. In a large bowl, combine all the ingredients except the oil and chili sauce. (Start the rice now, if you are serving it.)
Heat a large skillet over medium-high heat (a cast iron skillet works especially well for even browning) and add half the oil. When it is hot, scoop the chicken mixture into the skillet (an ice cream scoop works well for even fritters), making sure not to crowd the pan—you might even want to use two large skillets, or cook them in two batches, using the remaining oil for the second batch. Fry the fritters until they are golden brown, about 3 minutes per side, and transfer them to the baking sheet. Bake the fritters until they are cooked through, 6 – 8 minutes. (Meanwhile, make the edamame, if you are serving it.) Serve immediately. Makes about 12 fritters
Do Ahead or Delegate: Cut the chicken, chop the water chestnuts, slice the scallions, beat and refrigerate the egg, combine the dry spices with the flour, make and refrigerate the fritter batter.
Scramble Flavor Booster: Use the optional Asian sweet chili sauce or teriyaki sauce, increase the garlic powder and the ground ginger to 3/4 tsp. each.
Tip: You may notice that I suggest using a silicone mat in some of my recipes (including the one above). The reason I like them is that they are a great (and earth friendly) alternative to foil or parchment paper when baking. They are reliably non-stick and are oven safe to 475 degrees.
Nutritional Information Per Serving (% based upon daily values)
Calories 208, Total Fat: 9g, 13.5%; Saturated Fat: 1g, 5%; Cholesterol: 75mg, 25%; Sodium: 372mg, 15.5%; Total Carbohydrate: 12g, 4%; Dietary Fiber: 2g, 8%; Sugar: 3g; Protein: 20g
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