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Pain-Fighting Recipes

Grapes and Shrimp With Honey

Adapted from How to Cook Indian, by Sanjeev Kapoor

Serves 4

1/4 cup honey

1/2 cup balsamic vinegar

1 teaspoon salt

1 teaspoon red pepper flakes

24 large red seedless grapes

16 jumbo shrimps (about 1 pound), peeled and deveined

8 skewers

2 tablespoons vegetable oil

1. Combine the honey, vinegar and 1/2 teaspoon of the salt in a nonstick skillet over medium heat. Cook for 3 to 4 minutes, until bubbly and thick. Remove from the heat and stir in the red pepper flakes. Keep warm.

2. Starting and ending with a grape, alternately thread grapes (3 in total) and shrimp (2) on each skewer. Sprinkle with the remaining salt.

3. Brush a large nonstick grill pan or cast-iron skillet with 1 teaspoon of the oil. Place the pan over medium-high heat until it is very hot but not smoking. Arrange the skewers in the pan and cook, basting with the remaining oil and turning frequently, until the shrimp are cooked on all sides, about 4 minutes.

4. Transfer the skewers to a serving platter. Drizzle with the sauce and serve hot.

Nutrients per serving (2 skewers): 210 calories, 9g protein, 34g carbohydrates, 1g fiber, 4g fat, 64mg cholesterol, 662mg sodium

Ginger and Chili Chicken With Basil

Serves 4

2 tablespoons cornstarch

2 tablespoons water

1 pound skinless, boneless chicken thighs, cut into 1/2-inch cubes

2 tablespoons vegetable oil

2 dried red chilis

1-inch piece ginger, peeled and minced

2 tablespoons honey

3 1/2 tablespoons soy sauce

2 tablespoons rice vinegar

1 teaspoon grated lemon zest

12 to 14 fresh basil leaves, chopped

Thinly sliced, peeled ginger, for garnish

1. In a medium bowl, mix the cornstarch and water into a paste. Add the chicken pieces and toss well to coat.

2. Heat the oil in a wok or large skillet over medium-high heat until very hot. Add the chicken and stir-fry until it is cooked through and lightly browned, 4 to 5 minutes.

3. Add the chilis and minced ginger and stir-fry for another minute.

4. Stir in the honey, soy sauce and vinegar and cook for 1 minute or so, until the sauce is slightly thickened. Sprinkle with the lemon zest and heat through, about 30 seconds.

5. Transfer to a serving platter and top with the basil and sliced ginger.

Nutrients per serving: 255 calories, 26g protein, 14g carbohydrates, 1g fiber, 10g fat, 66mg cholesterol, 861mg sodium

Chicken and Edamame Stir-Fry

Serves 4

1 pound skinless, boneless chicken thighs, cut crosswise into 1/2-inch-thick strips


Freshly ground black pepper

2 tablespoons peanut oil

1 teaspoon sugar

3 cloves garlic, minced

1/2 teaspoon Chinese five-spice powder

1 cup frozen shelled edamame, thawed

1 teaspoon grated fresh ginger

3 tablespoons teriyaki sauce

1 teaspoon sesame seeds

1/2 cup diced baby corn

2 scallions, thinly sliced on the diagonal

2 cups steamed white rice

1. Season the chicken lightly with salt and pepper.

2. Place a wok or large skillet over high heat and pour in the oil. As soon as the oil is hot, add the chicken and stir-fry for about 3 minutes, until the chicken is almost cooked through.

3. Add the sugar, garlic, five-spice powder, edamame and ginger, and stir-fry for 3 minutes more, stirring constantly so the garlic doesn't burn.

4. Add the teriyaki sauce, sesame seeds, corn and scallions. Continue to stir and toss until everything is evenly coated with the sauce and heated through. Serve hot over steamed rice.

Nutrients per serving: 407 calories, 26g protein, 34g carbohydrates, 3g fiber, 18g fat, 73mg cholesterol, 1,613mg sodium

Cauliflower Sautéed With Turmeric, Pine Nuts, Raisins and Rosemary

Serves 4

1/4 cup extra-virgin olive oil

1 small head cauliflower, broken into florets

1 teaspoon turmeric

Leaves from 1 sprig rosemary

Salt and freshly ground black pepper

1/4 cup golden raisins

1/4 cup pine nuts, toasted

1 teaspoon smoked Spanish paprika

1. Heat the olive oil in a medium skillet over medium heat.

2. Add the cauliflower, turmeric and rosemary and cook, stirring occasionally, until the cauliflower is brown and caramelized, about 8 minutes.

3. Season with salt and pepper to taste.

4. Stir in the raisins and pine nuts and cook about 1 minute more, until everything is heated through.

5. Transfer to a serving bowl and sprinkle with paprika.

Nutrients per serving: 166 calories, 3g protein, 13g carbohydrates, 3g fiber, 13g fat, 0mg cholesterol, 317mg sodium

Curried Chicken Salad With Cherries, Mango and Pecans

Serves 4

3 tablespoons light mayonnaise

1 1/2 teaspoons curry powder

2 cups cubed cooked chicken

1 cup fresh cherries, pitted and sliced

1 small ripe mango, peeled, pitted and diced

1/4 small red onion, diced

2 tablespoons minced cilantro


Freshly ground black pepper

1/2 cup chopped roasted pecans

1. In a large bowl, mix the mayonnaise and the curry powder.

2. Fold in the chicken, cherries, mango, onion and cilantro. Season to taste with salt and pepper.

3. Sprinkle with the pecans and serve.

Nutrients per serving: 258 calories, 11g protein, 13g carbohydrates, 3g fiber, 20g fat, 32mg cholesterol, 382mg sodium

Cold Coffee Smoothie

Serves 2

2 scoops low-fat coffee ice cream

1 cup chilled skim milk

1 cup cracked ice

1/2 teaspoon instant coffee, plus more for garnish

Combine all ingredients (except garnish) in a blender and blend well. Pour into 2 tall glasses. Garnish with a sprinkle of instant coffee and serve immediately.

Nutrients per serving: 117 calories, 6g protein, 13g carbohydrates, 0g fiber, 5g fat, 15mg cholesterol, 90mg sodium

Smoked Salmon Sandwiches With Watercress and Crème Fraîche

Makes 4 sandwiches

4 thin slices pancetta (about 1 ounce total)

1/4 cup crème fraîche

8 slices white or whole-wheat bread

Freshly ground black pepper

1/4 medium English cucumber, very thinly sliced

8 to 12 small sprigs watercress, tough stems removed

1/4 pound thinly sliced cold smoked salmon

1. Heat a skillet over medium heat. Cook the pancetta, turning once, until well browned, about 5 minutes. Drain on paper towels. When it is cool enough to handle, break into small pieces.

2. Spread the crème fraîche generously on one side of each bread slice. Sprinkle a little black pepper on each slice.

3. Top 4 bread slices with the crumbled pancetta, cucumber, watercress and salmon. Cover with a second slice of bread. Cut each sandwich into halves or quarters, depending on your preference. Serve immediately.

Nutrients per serving: 245 calories, 15g protein, 27g carbohydrates, 4g fiber, 9g fat, 21mg cholesterol, 1,020mg sodium

Please note: These recipes will accompany the Pain Fighting Foods article that's in the print version. The recipes here are "labeled" according to which food they highlight. Thanks, GabiRed Grapes = Grapes and Shrimp With HoneyGinger = Ginger and Chili Chicken With BasilSoy = Chicken and Edamame Stir-FryTurmeric = Cauliflower Sautéed With Turmeric, Pine Nuts, Raisins and RosemaryCherries = Curried Chicken Salad With Cherries, Mango and PecansCoffee = Cold Coffee SmoothieFish = Smoked Salmon Sandwiches With Watercress and Crème Fraîche

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