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Ying's Recipes for Martha Stewart's


ba101249_0605_recipe_lAsparagus and Crab Salad

 Makes 4 servings


This cooling vegetable turns down your inner heat. Here, we pair it with crab for a light, summery salad.

1/2 pound cooked lump crabmeat
1/2 tablespoon rice wine
1 tablespoon soy sauce
1 1/2 teaspoons lemon juice
1 Thai chile, finely minced
1 green onion, minced
1 pound thin asparagus spears, trimmed and cut into 1-inch lengths
1/4 cup honey-roasted chopped nuts of your choice
1. Combine crabmeat, rice wine, soy sauce, lemon juice, chili, and green onion.
2. Blanch asparagus in a large saucepan of boiling salted water until bright green, about 1 minute. Drain and rinse with cold water until chilled.
3. Toss asparagus and crabmeat mixture in a salad bowl. Top with nuts and serve.

Per serving: 125 calories; 14 g protein; 5 g fat; 7 g carbs; 3 g fiber.


Forbidden Rice with Cranberries, Carrots, and  Ginger



Makes About 2 Cups

Once eaten only by emperors in China, black-grain Forbidden Rice can  be found in natural-foods stores. You can be creative with this recipe  by adding chopped nuts, such as almonds, pecans, or toasted pine nuts.  For more color, garnish with chopped parsley.

3 tablespoons olive oil
2 tablespoons finely minced ginger
1 cup diced fresh oyster or shiitake mushroom caps
3 medium carrots, cut into 1/4-inch dice
1/2 cup minced onion
2 celery stalks, cut into 1/4-inch dice
Salt and black pepper, to taste
3 cups cooked Forbidden Rice, cooked according to package instructions
1 cup fresh orange juice
1 cup dried cranberries

1. Preheat the oven to 325 degrees. In a large skillet, heat oil over medium heat, swirling pan to coat. Add ginger; cook until fragrant, about 30 seconds. Add mushrooms and saute for 1 minute.
2. Add the carrots, onion, celery; season with salt and pepper. Stir-fry until vegetables are tender, about 5 minutes. Stir in the rice, orange juice, and cranberries. Toss to mix well.
3. Pour the rice mixture into a 9-by-13-inch baking dish. Cover loosely with foil; bake until heated through and liquid has evaporated, about 30 minutes.



ba_1205_gingerbread_lThis year, don't reach for powdered ginger. Fresh ginger gives this traditional dessert a healthy, flavorful update.

Preparation time: 10 minutes. Total: 1 hour


Nonstick cooking spray
1 1/2 cups all-purpose flour, plus more for pan
1 cup whole-wheat flour
3/4 cup turbinado sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup light molasses
2 large eggs, lightly beaten
1/2 cup canola oil
1/2 cup buttermilk
2 teaspoons baking soda
1 cup boiling water
1/2 cup firmly packed minced fresh ginger
Confectioner's sugar, for dusting


1. Preheat oven to 350 degrees with rack in the lower third of oven. Spray a 9-inch square baking pan with nonstick cooking spray. Line the bottom of the pan with waxed paper, then spray the paper. Dust the entire pan with flour and shake out the excess.

2. In a large bowl, whisk together the flours, turbinado sugar, cinnamon, and salt; set aside.

3. In a medium bowl, whisk together molasses, eggs, oil, and buttermilk.

4. Dissolve baking soda in the cup of boiling water. Fold the baking soda and molasses mixtures into dry ingredients until combined. (Do not overmix.) Fold in the minced ginger.

5. Scrape batter into the prepared baking pan; bake until cake is set around edges and a toothpick inserted in center comes out clean, about 40 minutes. Cool 10 minutes in the pan, then invert onto a cooling rack. Serve warm or at room temperature, dusted with confectioner's sugar.

Per serving: 252 calories; 4 g protein; 10 g fat; 36 g carb.


Grilled Salmon with Spicy Honey-Basil Sauce

salmon_jun05_6_lCook this grilled salmon with spicy honey-basil sauce on the backyard grill or under the broiler for a quick and easy dinner. Cook salmon that's 1/2 to 3/4 inch thick for 5 to 8 minutes total; cook salmon that's 1 to 1 1/2 inches thick for 8 to 12 minutes total. When broiling, keep fish 4 inches from flame. You can buy salmon as fillets or as steaks. Skin on the fillets comes off easily after cooking. Aficionados consider king (aka chinook), sockeye (aka red), and coho (aka silver) to be the tastiest types of salmon.

2 tablespoons pine nuts, toasted
1 tablespoon honey
2 tablespoons fresh lemon juice
1/4 cup olive oil
1/2 cup packed fresh basil
2 cloves garlic, minced
1 small red chile or 1 medium jalapeno, chopped (include the seeds if you like it spicy)
4 skinless salmon fillets, 4 ounces each
1/4 cup red bell pepper, diced
1/4 cup yellow bell pepper, diced
1/4 cup watercress leaves, chopped
1 tablespoon balsamic vinegar
1 tablespoon olive oil
Salt and ground white pepper, to taste

1. Place pine nuts, honey, lemon juice, 1/4 cup olive oil, basil, garlic, and chile in a blender and process until the mixture is pureed. Spoon the sauce over the salmon, and turn to coat. Cover and refrigerate overnight or for at least 4 hours, turning twice

2. Place bell peppers and watercress in a bowl. Toss with vinegar and 1 tablespoon olive oil. Cover and refrigerate while the salmon cooks.

3. Oil the grill rack and preheat the grill to medium-high. Remove the salmon from the marinade, reserving the marinade. Sprinkle the salmon with salt and pepper on both sides.

4. Place the salmon on the grill rack and grill until opaque throughout, 4 to 6 minutes on each side. Brush occasionally with reserved marinade. Garnish with bell pepper and watercress mixture before serving.

Per serving: 253 calories; 27 g protein; 14 g fat; 4 g carbs; 1 g


Pan-Fried Tofu with Green Tea and Honey Dressing

bd101562_1005_tofusalad_lServes 4

Made with green tea and mint, this cooling tofu salad, by Ying Chang Compestine, will help your body offset fall's drier air.

1 teaspoon loose green tea leaves
1/4 cup spring water
3 tablespoons toasted sesame oil
1 tablespoon honey
1 tablespoon rice vinegar
1/2 tablespoon fish sauce
1 tablespoon fresh mint, minced

1 16-ounce block extra-firm tofu
2 tablespoons olive oil
2 teaspoons loose green tea leaves
3 tablespoons white sesame seeds
1/4 teaspoon salt
4 cups baby green salad mix
2 Asian pears or Bosc pears, halved, cored, and cut lengthwise into thin slices
1 cup halved cherry tomatoes

1. To make the dressing, first place tea leaves in a cup and pour boiling spring water over them. Cover and let steep for 1 to 2 minutes. Discard these tea leaves. Combine tea and remaining dressing ingredients in a bowl and mix well. Cover and refrigerate for at least 30 minutes before using. Makes 1/2 cup.

2. Place tofu on a flat surface and press out excess water with a paper towel. Cut tofu into 8 equal cubes.

3. Heat a large saute pan over medium-high heat. Add olive oil and swirl to coat. Add tea leaves, sesame seeds, and salt, and saute until fragrant

4. Place tofu slices on top and pan-fry until golden brown, about 3 minutes. Turn tofu and pan-fry the other side until golden brown, about 3 minutes. Drain tofu on paper towels. Cut tofu slices to desired size.

5. Toss together salad greens, pears, and tomatoes in a salad bowl. Arrange the tofu slices over the salad, and spoon the dressing on top.

Per serving: 317 calories; 14 g protein; 27 g fat; 18 g carb; 4 g fiber


Pan-Seared Salmon with Lemon-Dill Yogurt Sauce

Makes 4 servings

salmon_jun05_4_lPan-seared salmon with lemon-dill yogurt sauce is a cooling summer recipe. For a slightly sweet version, add a few tablespoons of freshly squeezed orange juice to the yogurt sauce.

1 cup plain soy or regular yogurt
2 tablespoons chopped fresh dill
2 teaspoons lemon zest
1 tablespoon extra-virgin olive oil
1 tablespoon butter
4 4-ounce salmon fillets
1 tablespoon canola oil
3 cloves garlic, finely chopped
2 cups cooked mixed fresh vegetables or thawed frozen mixed vegetables
salt and pepper to taste

   1. In a medium bowl combine the yogurt, dill, lemon zest, and olive oil. Mix well and set aside.

   2. In a large sauté pan, melt butter and sear salmon fillets on medium-high heat, flesh side down, for about 3 minutes. Turn the fillets over and cook for about 3 more minutes. Place fish on a warm serving plate.

   3. Heat canola oil; sauté garlic until fragrant. Add vegetables; sauté until heated through. Season with salt and pepper to taste

   4. To serve, arrange vegetables around fish fillets and spoon yogurt sauce over fish. Serve warm.

per serving: 369 calories; 30 g protein; 19 g fat; 19 g carb; 4 g fiber.


Roasted Pepper, Ginger, and Tea Sauce

One 1/4-cup serving

bd101712_1205_ginger_lYou can serve this versatile sauce with chicken or pasta, or as a dip for shrimp, vegetables, chips or bread.

Preparation time: 10 minutes. Total: 10 minutes

1 tablespoon loose green-tea leaves or 3 green-tea bags
1 cup boiling water
2 cups fresh or jarred roasted red bell peppers, drained
1/4 cup (about 2 ounces) soft drypacked sun-dried tomatoes, chopped
3 tablespoons thinly sliced peeled ginger
2 tablespoons olive oil
3 tablespoons balsamic vinegar
Salt, to taste

   1. Place tea in a large cup. Pour boiling water over tea; steep 3 minutes. Strain into a bowl or remove the tea bags.

   2. In a blender or food processor, puree peppers, sun-dried tomatoes, ginger, oil, vinegar, salt, and enough tea to make a smooth mixture. (Add more or less of the tea, depending upon desired consistency). Use immediately or cover and refrigerate up to 3 days. If mixture has separated after refrigerating, whisk to combine.


Per 1/4-cup serving: 45 calories; 1 g protein; 3 g fat; 4 g carbs

Salmon Pasta with Spicy Tomato Sauce

salmon_jun05_5_lServes 4

An easy way to finish off salmon leftovers is to make Salmon Pasta with Spicy Tomato Sauce. You can buy salmon as steaks or as fillets; skin on the fillets comes off easily after cooking. Aficionados consider king (aka chinook), sockeye (aka red), and coho (aka silver) to be the tastiest types of the fish.

8 ounces spinach fettuccine pasta
1 teaspoon olive oil
2 tablespoons olive oil
1 cup red onion, finely diced
1/2 teaspoon crushed red pepper flakes
1 teaspoon dried oregano
1 salmon fillet (8 ounces)
1/4 teaspoon dried dill weed
1 pound roma tomatoes, peeled, seeded, and chopped
1/4 cup dry white wine
Salt and pepper, to taste
2 tablespoon chopped fresh parsley
1/4 cup grated Parmesan cheese

   1. Cook pasta in boiling water according to the package directions. Drain, reserving pasta water. Toss pasta with 1 teaspoon olive oil. Keep it warm.

   2. Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add the onions. Cook and stir until softened. Add red pepper flakes, oregano, and salmon. Break up the salmon with a spatula as it cooks. Stir in dill, chopped tomatoes, and wine; bring to a boil. Turn heat to low. Simmer for 10 minutes; season with salt and pepper. Add some reserved pasta water if the sauce gets dry.

   3. Mound the pasta on plates. Make a well in the center of each mound and ladle in the tomato-salmon sauce. Garnish with parsley and Parmesan cheese. Serve warm.

Per serving: 423 calories; 24 g protein; 15 g fat; 49 g carb; 5 g fiber.


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