It's time for another Meatless Monday. Today's six yummy recipes include Vegan Lentil Burgers and Homemade Ginger Tea. Enjoy!
LEMON-ALMOND BUTTER CAKE
This was in The New York Times cooking e-newsletter, and begins, “This buttery almond cake with lemon curd baked inside is like the ultimate citrus tart, without the heartbreak of pie crust. It's fancy enough to be served as a dinner party dessert, yet substantial enough to be served with Sunday brunch. (Bonus: you'll have several tablespoons of lemon curd left over. It's delicious on toast or pancakes.)”
Yield: 8 servings; Time: 2 hours 30 minutes, plus cooling time.
This was featured in “Not The Usual Chef On The Shelf” and can be viewed online here.
Ingredients
For the Lemon Curd:
Grated zest and juice of 2 lemons
3/4 cup plus 2 tablespoons sugar
4 extra-large eggs
6 tablespoons unsalted butter, cubed
For the Cake:
9 tablespoons unsalted butter, softened
1 cup plus 1 tablespoon flour
1 cup plus 1 to 2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon kosher salt
2 extra-large eggs
1/2 cup ground toasted almonds
2 tablespoons toasted sliced almonds
About 1/2 cup heavy cream for garnish
1 tablespoon almond liqueur (optional)
Preparation
For the curd, combine zest, juice, sugar and eggs in a heatproof bowl, and beat well. Add butter, and place over a saucepan full of simmering water. Cook, stirring constantly with a rubber spatula or wooden spoon, until mixture thickens into curd, about 5 minutes. Strain into a bowl, and press plastic wrap onto surface to keep skin from forming.
Refrigerate until cool, at least 1 1/2 hours.
Heat oven to 350 degrees. Grease 9-inch spring-form pan with 1 tablespoon butter, and dust with 1 tablespoon flour, shaking out excess.
With an electric mixer, cream the remaining butter and 1 cup sugar together until light and fluffy. Sift together the remaining flour, baking powder and salt, and stir in. In a separate bowl, whisk eggs until they start to foam. Do not overbeat or the cake will be tough. Add eggs and ground almonds to batter, and mix well.
Scrape batter into the prepared pan. Drop 8 individual tablespoons lemon curd around perimeter of batter, leaving a 1-inch border, and taking care to space drops evenly. Drop 3 to 4 tablespoons curd into center of batter. Refrigerate remaining curd for another use. Sprinkle cake with toasted almonds and 1 to 2 tablespoons sugar, depending on taste.
Bake until cake is toasty brown on top and a toothpick inserted into cake (not curd) comes out clean, about 40 minutes. Let cool on rack 10 minutes, then remove sides of pan, and cool completely.
Whip cream with almond liqueur. Present cake at table, and offer whipped cream on the side.
CORN SALAD
This simple (and simply yummy) recipe is from Lena Abraham on Delish. Lena wrote, “The quintessential summer salad.”
Yields: 4 – 6 servings; Prep Time: 5 minutes; Total Time: 5 minutes.
To view this recipe online, click here.
Ingredients
4 c. fresh or frozen corn, defrosted
1 c. cherry tomatoes, halved
1/3 c. crumbled feta
1/4 red onion, finely chopped
1/4 c. basil, thinly sliced
3 tbsp. olive oil
Juice of 1 lime
Kosher salt
Freshly ground black pepper
Directions
Toss all ingredients together in a large bowl. Season with salt and pepper and serve immediately.
CAULIFLOWER CORNBREAD MUFFINS
This recipe, from the Food Network Kitchen, begins, “Whipped egg whites make this gluten-free cornbread rise just like the real deal, and the consistency is right on, thanks to cauliflower rice. We spiced it up further with Cheddar and jalapenos.”
Total Time: 1 hour 50 minutes; Active Time: 40 minutes; Yiel: 12 servings; Level: Easy
To view this online, click here.
Ingredients
Nonstick cooking spray, for the muffin tin
4 cups riced cauliflower (about 1 pound)
1 1/4 cups yellow cornmeal
6 tablespoons unsalted butter, melted
1/4 cup granulated sugar
1 tablespoon baking powder
6 large eggs, yolks and whites separated
1 1/2 cups shredded sharp Cheddar (about 3 1/2 ounces)
2 jalapenos, 1 finely diced and 1 thinly sliced
Kosher salt and freshly ground black pepper
Directions
Preheat the oven to 350 degrees F. Spray a 12-cup muffin tin with cooking spray.
Place the cauliflower in a large microwave-safe bowl and cover with plastic wrap. Microwave until warm and tender, 3 to 4 minutes. Let cool for 10 minutes, then transfer to a clean kitchen towel and squeeze tightly to release as much moisture as possible.
Wipe the bowl clean and add back the cauliflower. Add the cornmeal, butter, sugar, baking powder, egg yolks, 1 cup of the Cheddar, the diced jalapeno, 1 teaspoon salt and a few grinds of black pepper and stir until well combined.
Beat the egg whites in a medium bowl with an electric mixer on medium-high speed until stiff peaks form, 3 to 4 minutes. Fold half of the whites into the cauliflower mixture until combined. Repeat with the remaining egg whites.
Pour a scant 1/2 cup batter into each muffin cup and sprinkle with the remaining 1/2 cup Cheddar. Place a few jalapeno slices on top of the batter in each cup. Bake until a toothpick inserted into the center of the muffins comes out clean and the tops are golden brown, about 20 minutes. Let cool for 10 minutes, then remove the muffins to a rack to cool completely. Serve at room temperature.
VEGAN LENTIL BURGERS
This comes from the Food Network Kitchen, and begins, “These burgers are packed with flavor, fiber and protein while still being low in fat. We love them grilled, but you can also pan-fry them: Heat 1 tablespoon grapeseed oil in a large nonstick skillet over medium-high heat and fry patties until well browned, about 2 minutes per side. (Remember: The extra oil will alter the calorie and fat totals.)”
Total: 2 hr 10 min; Prep: 20 min; Inactive: 1 hr Cook: 50 min; Yield: 6 servings; Level: Intermediate
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/vegan-lentil-burgers-3362403.
Ingredients
3/4 cup brown lentils, rinsed, strained and picked through
1 3/4 cups plus 1 tablespoon low-sodium vegetable broth or water
2 teaspoons extra-virgin olive oil
1 large red onion, half finely chopped and half thinly sliced
Juice of 1/2 lemon
Kosher salt
8 ounces fresh baby spinach
2 large cloves garlic, minced
Freshly ground black pepper
1/2 teaspoon ground cumin
1 cup whole-wheat breadcrumbs
1/2 cup walnuts, toasted and finely chopped
Cooking spray
6 whole-grain vegan hamburger buns
Baby arugula, basil, roasted red bell peppers and spicy mustard, for serving, optional
Directions
Bring the lentils and 1 3/4 cup of the broth to a boil in a medium saucepan over high heat. Reduce heat to medium-low, partially cover and simmer until the lentils are fully softened and the liquid is absorbed, about 30 minutes. Transfer to a medium bowl with the remaining 1 tablespoon broth and mash well with a potato masher. Set aside.
Heat the oil in a large nonstick skillet over medium heat. Add the chopped onion, lemon juice and 1/4 teaspoon salt and cook, stirring, until softened, about 6 minutes. Add the spinach, garlic, 1 1/2 teaspoons black pepper and cumin and stir until the spinach is wilted, about 3 minutes.
Add the spinach mixture, breadcrumbs, walnuts and 3/4 teaspoon salt to the lentils and mix thoroughly. Cover and refrigerate for at least 1 hour or overnight.
Preheat the grill to medium-high. Form the mixture into six 4-inch patties and spray with cooking spray on each side. Grill until nice grill marks form, about 3 minutes per side. Place the patties in the buns with the sliced onion and other toppings, as desired, and serve.
THAI STIR-FRIED VEGETABLES WITH GARLIC, GINGER, AND LIME
This is from Darlene Schmidt on The Spruce Eats. Darlene wrote, “Making a 'simple stir-fry' isn't always all that simple if you can't get the stir-fry sauce to taste just right. But with this no-fail recipe for Thai stir-fried vegetables, the technique is a shoe-in mostly because the sauce is made up before beginning to fry the vegetables, allowing you to adjust the flavors to your liking. This can be made vegetarian/vegan by substituting soy sauce for the fish sauce.
“This is quite a 'saucy' stir-fry that is never dry and is terrific served over rice or noodles. Feel free to experiment with your own choice of vegetables, using whatever is fresh and available where you live.
“Great as a side dish, you can turn it into a main course by adding tofu, wheat gluten, cashews, cooked shrimp or slices of chicken as a protein source.
“Best of all it takes about 20 minutes from start to finish—perfect for gathering the family around the table for a weeknight meal. Things will go even faster if much of the slicing, dicing, and chopping is done the night before.”
Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Yield: 4 to 6 servings.
To view this online, click here.
Ingredients
2 tablespoons vegetable oil
1/4 cup shallots (finely chopped, or purple onion)
5 to 6 cloves garlic (minced or finely chopped)
1 to 2 pieces galangal (thumb-size OR ginger, sliced into thin matchstick pieces)
1/2 to 1 small fresh red chili (sliced OR 1/4 to 1/2 teaspoon chili flakes)
1 medium-size carrot (sliced)
5 to 6 shiitake mushrooms (sliced or left in halves or quarters)
Optional: 1 small head cauliflower (cut into florets)
1 small head broccoli (cut into florets)
1 red bell pepper (sliced into strips)
2 to 3 cups baby bok choy (or other Chinese cabbage, leaves left whole if not too large, otherwise cut in half or thirds)
1 handful fresh Thai basil (chopped)
For the Stir-Fry Sauce
2/3 cup coconut milk
2 1/2 tablespoons soy sauce
1 tablespoon fresh lime juice
1/3 to 1/2 teaspoons dried crushed chili flakes
2 1/2 teaspoons brown sugar
Directions
Make the Stir-Fry Sauce
In a large cup or small bowl, combine coconut milk, soy sauce, lime juice, chili flakes, and brown sugar, stirring well to dissolve the sugar. Taste-test, keeping in mind that the first taste should be spicy-salty, followed by sweetness and the rich taste of the coconut milk.
Adjust these flavors to suit your taste, adding more lime juice if too sweet or salty (note that it will be less salty when combined with the vegetables).
Stir-Fry the Dish
Warm a wok or large frying pan over medium-high heat. Add 2 tablespoons oil and swirl around, then add the shallots, garlic, galangal, and chili. Stir-fry 1 to 2 minutes, then add the carrot, mushrooms, optional cauliflower, and 1/4 of the stir-fry sauce. Continue stir-frying 2 to 3 minutes.
Add the broccoli and red pepper plus enough stir-fry sauce to gently simmer vegetables (about 2 minutes). This is meant to be a "saucy" stir-fry that is never dry so the sauce can flavor the rice or noodles it is served with.
Finally, add the bok choy or Chinese cabbage. Add more of the stir-fry sauce as needed, almost enough to just cover vegetables in sauce. Simmer until bok choy or cabbage is cooked but still bright green with some crispness (2 to 3 minutes more).
Remove from heat and taste-test. If not salty enough, add a little more soy sauce. If too salty or sweet, add a squeeze of lime juice. Add more sugar or chili if desired.
Top with fresh basil and serve over Thai jasmine rice or Thai coconut rice.
Note: Any leftover stir-fry sauce can be stored for 1 week in a covered container in your refrigerator for future stir-fries.
Main Course Variation
Use this sauce to make a main course dish by adding tofu/cashews.
HOMEMADE GINGER TEA
This is from Jolinda Hackett on The Spruce Eats Jolinda wrote, “Wondering how to make a simple and easy homemade ginger tea? Why go out and buy stale old tea bags when you can easily make your own fresh and homemade ginger tea at home using fresh ginger? Treat yourself to a cup of piping hot ginger tea, a healthy drink that's great for digestion.
”Here's how to make the tastiest and most soothing and healing ginger tea you've ever had! There's really no comparison.
“This healing ginger tea recipe actually comes from the raw food and natural health retreat center I used to work at in Thailand, where we served it to our guests bright and early every single morning, seven days a week. The secret to the perfect healing ginger tea? Lots and lots of fresh ginger, simmered for a long time to bring out the flavor, and the lime, which compliments the ginger perfectly, and plenty of natural agave nectar or honey for a refined sugar-free sweetener (or you might prefer it unsweetened, depending on your health goals - It's still delicious, I promise!). Try this simple ginger tea for an immune system boost or for an invigorating way to start the morning.
Prep Time: 5 minutes; Cook Time: 10 minutes; Total Time: 15 minutes; Yield: 2 servings of ginger tea
To check this out online, click here.
Ingredients
About 2 inches of fresh raw ginger (use more or less, depending on how strong you want it!)
1 1/2 to 2 cups water
1 to 2 tablespoons honey (or agave nectar, to taste)
Optional: 1/2 lime (juiced, or to taste)
Directions
First, prepare the fresh ginger by peeling it and slicing it thinly to maximize the surface area. This will help you make a very flavorful ginger tea.
Boil the ginger in water for at least 10 minutes. For a stronger and tangier tea, allow to boil for 20 minutes or more, and use more slices of ginger. You really can't over do it, so feel free to add as much ginger and simmer it for as long as you want.
Remove from heat and add lime juice and honey (or agave nectar) to taste.
The secret to making a really flavorful ginger tea is to use plenty of ginger-more than you think you will need-and also to add a bit of lime juice and honey to your ginger tea. You will also probably want to add more honey than you think you will need as well.
Enjoy your hot ginger tea! A homemade ginger tea is excellent in soothing stomach aches and in aiding digestion.
Showing posts with label Thai Stir-Fried Vegetables With Garlic Ginger and Lime. Show all posts
Showing posts with label Thai Stir-Fried Vegetables With Garlic Ginger and Lime. Show all posts
Monday, September 9, 2019
Tuesday, October 2, 2018
Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's offerings include BBQ Chicken Burgers with Slaw and Strawberry Fool. Enjoy!
SZECHUAN PEANUT CHICKEN
This is from FamilyTime, and begins, “Pace® Picante Sauce provides the flavor punch to this peanut sauce seasoned with soy, ginger and garlic. Stir-fried chicken and spaghetti are tossed with this Szechuan-inspired sauce for an out-of-the-ordinary dinner dish.”
Serves: 4 servings (2 cups each); Prep Time: 10 minutes; Cook Time: 15 minutes
To view this online, click here.
Ingredients
1 pound skinless, boneless chicken breast, cut into strips
2 tablespoons soy sauce
1 teaspoon ground ginger or 1 tablespoon minced fresh ginger root
1/8 teaspoon garlic powder or 1 small clove garlic, minced
1 tablespoon Vegetable Oil
1/2 cup Pace® Picante Sauce
2 tablespoons creamy peanut butter
3 green onion, thickly sliced (about 3/4 cup)
1/2 of a 16-ounce package thin spaghetti, cooked and drained (about 4 cups)
green onion, thickly sliced
Directions
Stir the chicken, soy, ginger and garlic in a medium bowl.
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken mixture and stir-fry until it's well browned and cooked through. Remove the chicken mixture from the skillet and set it aside.
Stir the picante sauce, peanut butter and onions in the skillet. Return the chicken mixture to the skillet and heat until it's hot and bubbling. Serve over the spaghetti. Sprinkle with additional onions.
LASAGNA ROLL-UPS
This recipe, from FamilyTime, begins, “These tender lasagna rolls are filled with a ricotta-mushroom-pesto mixture, and baked in a special sauce made by combining Prego® Traditional Italian Sauce and Pace® Picante Sauce.”
Serves: 4 servings (2 roll-ups each); Prep Time: 30 minutes; Cook Time: 35 minutes
To view this online, click here.
Ingredients
1 cup ricotta cheese
1 can (about 4 ounces) mushroom stems and pieces, drained
1/2 cup refrigerated pesto sauce
8 lasagna noodle, cooked and drained
2 cups Prego® Traditional Italian Sauce or Tomato, Basil & Garlic Italian Sauce
3/4 cup Pace® Picante Sauce
4 ounces shredded mozzarella cheese (about 1 cup)
Directions
Stir the ricotta, mushrooms and pesto in a medium bowl. Top each noodle with 1/4 cup of the cheese mixture. Spread to the edges. Roll up like a jelly roll. Place the rolls seam-side down in a 2-quart shallow baking dish.
Stir the Italian sauce and picante sauce in a small bowl and pour the mixture over the roll-ups.
Bake at 400°F. for 30 minutes or until they're hot and bubbling. Top with the mozzarella cheese. Bake for 5 minutes or until the cheese is melted. Let stand for 10 minutes.
ITALIAN MAC & CHEESE
This recipe, from Delish, begins, “This is our new Italian dreamboat.”
Yields: 4; Prep Time: 15 minutes; Total Time: 35 minutes
To view this online, click here.
Ingredients
1 lb. Italian sausage
1 large onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
10 oz. shells
16 oz. marinara or tomato sauce
4 c. low-sodium chicken broth
1/2 c. half-and-half or heavy cream
1 c. shredded mozzarella
Freshly chopped parsley, for garnish
Directions
In a large skillet over medium heat, brown sausage until golden.
Add onion, garlic and bell pepper and cook until soft, 5 minutes.
Add shells and stir until coated in sausage and peppers, then pour over marinara and chicken broth. Simmer until shells are al dente and almost all of the liquid is absorbed, 20 minutes.
Stir in half-and-half and mozzarella. Garnish with parsley and serve.
STRAWBERRY FOOL
This comes from Mark Bittman in The New York Times cooking e-newsletter. The recipe begins, “This Minimalist recipe is as basic as dessert gets, and especially in strawberry season it’s just perfect. It is essentially fresh strawberries and whipped cream (substitute heavy cream, sour cream or yogurt). It can be eaten right away or refrigerated. Only a fool would pass this up.”
Yield: 4 servings; Time: 30 minutes
The recipe was featured in “THE MINIMALIST; A Fruit Fool: It's Sublime” and can be viewed online here.
Ingredients
1 pint strawberries
1/2 cup sugar, or to taste
1 cup heavy cream
1 teaspoon vanilla extract, optional
Preparation
Hull strawberries, then wash them and chop into 1/4-inch-thick pieces. Toss with half the sugar, and wait 10 minutes, stirring occasionally, until they give up their juices.
Place half the strawberries and all the juice in a blender, and puree. Pour puree back in bowl with chopped strawberries.
Whip the cream with remaining sugar and vanilla until cream is stiff and holds peaks easily. Fold berries and cream together, and serve immediately, or refrigerate for up to two hours.
BBQ CHICKEN BURGERS WITH SLAW
This is from Rachael Ray of The Food Network show 30 Minute Meals.
Total: 30 min; Prep: 10 min; Cook: 20 min; Yield: 4 servings; Level: Easy
To view this online, click here.
Ingredients
1 tablespoon butter, cut into pieces
1 small red onion, 1/2 finely chopped, 1/2 thinly sliced
2 cloves garlic, finely chopped
2 tablespoons tomato paste
1 teaspoon sugar
1 tablespoon Worcestershire sauce, eyeball it
1 tablespoon hot sauce, eyeball it
1 1/4 pounds ground chicken
1 tablespoons grill seasoning (recommended: McCormick brand) a palm full
3 tablespoons extra-virgin olive oil, divided
2 tablespoons honey, eyeball it
1 lemon, juiced
3 rounded tablespoons sweet pickle relish
2 cups shredded cabbage mix
Salt and pepper
4 cornmeal Kaiser rolls, split
Directions
In a small skillet over medium heat, melt butter. Add chopped onions, garlic and tomato paste and sweat them for 5 minutes to soften and sweeten. Sprinkle in sugar and remove from heat. Cool in a bowl, 5 minutes. Add tomato paste mixture, Worcestershire, hot sauce to bowl and combine. Add chicken to the bowl then grill seasoning and combine the burgers well to evenly distribute the flavors and form 4 patties. Wash up.
Heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a nonstick skillet over medium-high heat. Cook patties 6 minutes on each side.
Combine the honey, lemon juice, and remaining extra-virgin olive oil in a bowl. Add relish, cabbage mix and sliced onions and season with salt and pepper. Toss the slaw to coat and reserve.
Serve burgers on bun bottoms topped with slaw and bun tops.
THAI STIR-FRIED VEGETABLES WITH GARLIC, GINGER, AND LIME
This is from Darlene Schmidt on The Spruce Eats. Darlene wrote, “Making a 'simple stir-fry' isn't always all that simple if you can't get the stir-fry sauce to taste just right. But with this no-fail recipe for Thai stir-fried vegetables, the technique is a shoe-in mostly because the sauce is made up before beginning to fry the vegetables, allowing you to adjust the flavors to your liking. This can be made vegetarian/vegan by substituting soy sauce for the fish sauce.
“This is quite a 'saucy' stir-fry that is never dry and is terrific served over rice or noodles. Feel free to experiment with your own choice of vegetables, using whatever is fresh and available where you live.
“Great as a side dish, you can turn it into a main course by adding tofu, wheat gluten, cashews, cooked shrimp or slices of chicken as a protein source.
“Best of all it takes about 20 minutes from start to finish—perfect for gathering the family around the table for a weeknight meal. Things will go even faster if much of the slicing, dicing, and chopping is done the night before.”
Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Yield: 4 to 6 servings.
To view this online, click here.
Ingredients
2 tablespoons vegetable oil
1/4 cup shallots (finely chopped, or purple onion)
5 to 6 cloves garlic (minced or finely chopped)
1 to 2 pieces galangal (thumb-size OR ginger, sliced into thin matchstick pieces)
1/2 to 1 small fresh red chili (sliced OR 1/4 to 1/2 teaspoon chili flakes)
1 medium-size carrot (sliced)
5 to 6 shiitake mushrooms (sliced or left in halves or quarters)
Optional: 1 small head cauliflower (cut into florets)
1 small head broccoli (cut into florets)
1 red bell pepper (sliced into strips)
2 to 3 cups baby bok choy (or other Chinese cabbage, leaves left whole if not too large, otherwise cut in half or thirds)
1 handful fresh Thai basil (chopped)
For the Stir-Fry Sauce
2/3 cup coconut milk
2 1/2 tablespoons soy sauce
1 tablespoon fresh lime juice
1/3 to 1/2 teaspoons dried crushed chili flakes
2 1/2 teaspoons brown sugar
Directions
Make the Stir-Fry Sauce
In a large cup or small bowl, combine coconut milk, soy sauce, lime juice, chili flakes, and brown sugar, stirring well to dissolve the sugar. Taste-test, keeping in mind that the first taste should be spicy-salty, followed by sweetness and the rich taste of the coconut milk.
Adjust these flavors to suit your taste, adding more lime juice if too sweet or salty (note that it will be less salty when combined with the vegetables).
Stir-Fry the Dish
Warm a wok or large frying pan over medium-high heat. Add 2 tablespoons oil and swirl around, then add the shallots, garlic, galangal, and chili. Stir-fry 1 to 2 minutes, then add the carrot, mushrooms, optional cauliflower, and 1/4 of the stir-fry sauce. Continue stir-frying 2 to 3 minutes.
Add the broccoli and red pepper plus enough stir-fry sauce to gently simmer vegetables (about 2 minutes). This is meant to be a "saucy" stir-fry that is never dry so the sauce can flavor the rice or noodles it is served with.
Finally, add the bok choy or Chinese cabbage. Add more of the stir-fry sauce as needed, almost enough to just cover vegetables in sauce. Simmer until bok choy or cabbage is cooked but still bright green with some crispness (2 to 3 minutes more).
Remove from heat and taste-test. If not salty enough, add a little more soy sauce. If too salty or sweet, add a squeeze of lime juice. Add more sugar or chili if desired.
Top with fresh basil and serve over Thai jasmine rice or Thai coconut rice.
Note: Any leftover stir-fry sauce can be stored for 1 week in a covered container in your refrigerator for future stir-fries.
Main Course Variation
Use this sauce to make a main course dish by adding cooked chicken or shrimp, or tofu/cashews if vegetarian/vegan.
If using raw chicken or raw shrimp, combine with 3 tablespoons of the stir-fry sauce as a marinade. Add marinated chicken/shrimp at the beginning of stir-frying together with the shallots, garlic, galangal, and chili.
SZECHUAN PEANUT CHICKEN
This is from FamilyTime, and begins, “Pace® Picante Sauce provides the flavor punch to this peanut sauce seasoned with soy, ginger and garlic. Stir-fried chicken and spaghetti are tossed with this Szechuan-inspired sauce for an out-of-the-ordinary dinner dish.”
Serves: 4 servings (2 cups each); Prep Time: 10 minutes; Cook Time: 15 minutes
To view this online, click here.
Ingredients
1 pound skinless, boneless chicken breast, cut into strips
2 tablespoons soy sauce
1 teaspoon ground ginger or 1 tablespoon minced fresh ginger root
1/8 teaspoon garlic powder or 1 small clove garlic, minced
1 tablespoon Vegetable Oil
1/2 cup Pace® Picante Sauce
2 tablespoons creamy peanut butter
3 green onion, thickly sliced (about 3/4 cup)
1/2 of a 16-ounce package thin spaghetti, cooked and drained (about 4 cups)
green onion, thickly sliced
Directions
Stir the chicken, soy, ginger and garlic in a medium bowl.
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken mixture and stir-fry until it's well browned and cooked through. Remove the chicken mixture from the skillet and set it aside.
Stir the picante sauce, peanut butter and onions in the skillet. Return the chicken mixture to the skillet and heat until it's hot and bubbling. Serve over the spaghetti. Sprinkle with additional onions.
LASAGNA ROLL-UPS
This recipe, from FamilyTime, begins, “These tender lasagna rolls are filled with a ricotta-mushroom-pesto mixture, and baked in a special sauce made by combining Prego® Traditional Italian Sauce and Pace® Picante Sauce.”
Serves: 4 servings (2 roll-ups each); Prep Time: 30 minutes; Cook Time: 35 minutes
To view this online, click here.
Ingredients
1 cup ricotta cheese
1 can (about 4 ounces) mushroom stems and pieces, drained
1/2 cup refrigerated pesto sauce
8 lasagna noodle, cooked and drained
2 cups Prego® Traditional Italian Sauce or Tomato, Basil & Garlic Italian Sauce
3/4 cup Pace® Picante Sauce
4 ounces shredded mozzarella cheese (about 1 cup)
Directions
Stir the ricotta, mushrooms and pesto in a medium bowl. Top each noodle with 1/4 cup of the cheese mixture. Spread to the edges. Roll up like a jelly roll. Place the rolls seam-side down in a 2-quart shallow baking dish.
Stir the Italian sauce and picante sauce in a small bowl and pour the mixture over the roll-ups.
Bake at 400°F. for 30 minutes or until they're hot and bubbling. Top with the mozzarella cheese. Bake for 5 minutes or until the cheese is melted. Let stand for 10 minutes.
ITALIAN MAC & CHEESE
This recipe, from Delish, begins, “This is our new Italian dreamboat.”
Yields: 4; Prep Time: 15 minutes; Total Time: 35 minutes
To view this online, click here.
Ingredients
1 lb. Italian sausage
1 large onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
10 oz. shells
16 oz. marinara or tomato sauce
4 c. low-sodium chicken broth
1/2 c. half-and-half or heavy cream
1 c. shredded mozzarella
Freshly chopped parsley, for garnish
Directions
In a large skillet over medium heat, brown sausage until golden.
Add onion, garlic and bell pepper and cook until soft, 5 minutes.
Add shells and stir until coated in sausage and peppers, then pour over marinara and chicken broth. Simmer until shells are al dente and almost all of the liquid is absorbed, 20 minutes.
Stir in half-and-half and mozzarella. Garnish with parsley and serve.
STRAWBERRY FOOL
This comes from Mark Bittman in The New York Times cooking e-newsletter. The recipe begins, “This Minimalist recipe is as basic as dessert gets, and especially in strawberry season it’s just perfect. It is essentially fresh strawberries and whipped cream (substitute heavy cream, sour cream or yogurt). It can be eaten right away or refrigerated. Only a fool would pass this up.”
Yield: 4 servings; Time: 30 minutes
The recipe was featured in “THE MINIMALIST; A Fruit Fool: It's Sublime” and can be viewed online here.
Ingredients
1 pint strawberries
1/2 cup sugar, or to taste
1 cup heavy cream
1 teaspoon vanilla extract, optional
Preparation
Hull strawberries, then wash them and chop into 1/4-inch-thick pieces. Toss with half the sugar, and wait 10 minutes, stirring occasionally, until they give up their juices.
Place half the strawberries and all the juice in a blender, and puree. Pour puree back in bowl with chopped strawberries.
Whip the cream with remaining sugar and vanilla until cream is stiff and holds peaks easily. Fold berries and cream together, and serve immediately, or refrigerate for up to two hours.
BBQ CHICKEN BURGERS WITH SLAW
This is from Rachael Ray of The Food Network show 30 Minute Meals.
Total: 30 min; Prep: 10 min; Cook: 20 min; Yield: 4 servings; Level: Easy
To view this online, click here.
Ingredients
1 tablespoon butter, cut into pieces
1 small red onion, 1/2 finely chopped, 1/2 thinly sliced
2 cloves garlic, finely chopped
2 tablespoons tomato paste
1 teaspoon sugar
1 tablespoon Worcestershire sauce, eyeball it
1 tablespoon hot sauce, eyeball it
1 1/4 pounds ground chicken
1 tablespoons grill seasoning (recommended: McCormick brand) a palm full
3 tablespoons extra-virgin olive oil, divided
2 tablespoons honey, eyeball it
1 lemon, juiced
3 rounded tablespoons sweet pickle relish
2 cups shredded cabbage mix
Salt and pepper
4 cornmeal Kaiser rolls, split
Directions
In a small skillet over medium heat, melt butter. Add chopped onions, garlic and tomato paste and sweat them for 5 minutes to soften and sweeten. Sprinkle in sugar and remove from heat. Cool in a bowl, 5 minutes. Add tomato paste mixture, Worcestershire, hot sauce to bowl and combine. Add chicken to the bowl then grill seasoning and combine the burgers well to evenly distribute the flavors and form 4 patties. Wash up.
Heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a nonstick skillet over medium-high heat. Cook patties 6 minutes on each side.
Combine the honey, lemon juice, and remaining extra-virgin olive oil in a bowl. Add relish, cabbage mix and sliced onions and season with salt and pepper. Toss the slaw to coat and reserve.
Serve burgers on bun bottoms topped with slaw and bun tops.
THAI STIR-FRIED VEGETABLES WITH GARLIC, GINGER, AND LIME
This is from Darlene Schmidt on The Spruce Eats. Darlene wrote, “Making a 'simple stir-fry' isn't always all that simple if you can't get the stir-fry sauce to taste just right. But with this no-fail recipe for Thai stir-fried vegetables, the technique is a shoe-in mostly because the sauce is made up before beginning to fry the vegetables, allowing you to adjust the flavors to your liking. This can be made vegetarian/vegan by substituting soy sauce for the fish sauce.
“This is quite a 'saucy' stir-fry that is never dry and is terrific served over rice or noodles. Feel free to experiment with your own choice of vegetables, using whatever is fresh and available where you live.
“Great as a side dish, you can turn it into a main course by adding tofu, wheat gluten, cashews, cooked shrimp or slices of chicken as a protein source.
“Best of all it takes about 20 minutes from start to finish—perfect for gathering the family around the table for a weeknight meal. Things will go even faster if much of the slicing, dicing, and chopping is done the night before.”
Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Yield: 4 to 6 servings.
To view this online, click here.
Ingredients
2 tablespoons vegetable oil
1/4 cup shallots (finely chopped, or purple onion)
5 to 6 cloves garlic (minced or finely chopped)
1 to 2 pieces galangal (thumb-size OR ginger, sliced into thin matchstick pieces)
1/2 to 1 small fresh red chili (sliced OR 1/4 to 1/2 teaspoon chili flakes)
1 medium-size carrot (sliced)
5 to 6 shiitake mushrooms (sliced or left in halves or quarters)
Optional: 1 small head cauliflower (cut into florets)
1 small head broccoli (cut into florets)
1 red bell pepper (sliced into strips)
2 to 3 cups baby bok choy (or other Chinese cabbage, leaves left whole if not too large, otherwise cut in half or thirds)
1 handful fresh Thai basil (chopped)
For the Stir-Fry Sauce
2/3 cup coconut milk
2 1/2 tablespoons soy sauce
1 tablespoon fresh lime juice
1/3 to 1/2 teaspoons dried crushed chili flakes
2 1/2 teaspoons brown sugar
Directions
Make the Stir-Fry Sauce
In a large cup or small bowl, combine coconut milk, soy sauce, lime juice, chili flakes, and brown sugar, stirring well to dissolve the sugar. Taste-test, keeping in mind that the first taste should be spicy-salty, followed by sweetness and the rich taste of the coconut milk.
Adjust these flavors to suit your taste, adding more lime juice if too sweet or salty (note that it will be less salty when combined with the vegetables).
Stir-Fry the Dish
Warm a wok or large frying pan over medium-high heat. Add 2 tablespoons oil and swirl around, then add the shallots, garlic, galangal, and chili. Stir-fry 1 to 2 minutes, then add the carrot, mushrooms, optional cauliflower, and 1/4 of the stir-fry sauce. Continue stir-frying 2 to 3 minutes.
Add the broccoli and red pepper plus enough stir-fry sauce to gently simmer vegetables (about 2 minutes). This is meant to be a "saucy" stir-fry that is never dry so the sauce can flavor the rice or noodles it is served with.
Finally, add the bok choy or Chinese cabbage. Add more of the stir-fry sauce as needed, almost enough to just cover vegetables in sauce. Simmer until bok choy or cabbage is cooked but still bright green with some crispness (2 to 3 minutes more).
Remove from heat and taste-test. If not salty enough, add a little more soy sauce. If too salty or sweet, add a squeeze of lime juice. Add more sugar or chili if desired.
Top with fresh basil and serve over Thai jasmine rice or Thai coconut rice.
Note: Any leftover stir-fry sauce can be stored for 1 week in a covered container in your refrigerator for future stir-fries.
Main Course Variation
Use this sauce to make a main course dish by adding cooked chicken or shrimp, or tofu/cashews if vegetarian/vegan.
If using raw chicken or raw shrimp, combine with 3 tablespoons of the stir-fry sauce as a marinade. Add marinated chicken/shrimp at the beginning of stir-frying together with the shallots, garlic, galangal, and chili.
Friday, September 28, 2018
Friday Recipes
If your week has seemed as long as mine has, you're probably glad that it's finally Friday. (Can I get a yay?!)
And in celebration of that, here are six yummy recipes to help you through the weekend, including Thai Stir-Fried Vegetables With Garlic, Ginger, and Lime and No Churn Ice Cream. Enjoy!
CORNY GREEN ENCHILADAS
This is from the infamous long-since-forgotten emailing list. Serves: 4; Preparation time: 25-30 minutes
Ingredients (use vegan versions):
12 corn tortillas
1 can of fiesta corn (drained)
1 can of black beans (drained)
1 can of green enchilada sauce
2 cups of vegan cheese
2 tablespoon cumin
1 teaspoon chili powder
Directions:
This is a layered casserole. You can vary the layers to your liking.
Mix the spices with your enchilada sauce and stir until well incorporated. Taste the enchilada sauce to see if it needs salt. Normally the canned sauce is seasoned very well.
Using a casserole dish, layer the ingredients, starting with 1/4 of sauce on the bottom. Layer sauce, tortillas (torn or whole), corn, beans and vegan cheese. Continue layering and end with a layer of tortillas and then sauce.
Sprinkle 1/2 cup of vegan cheese over the top and cover loosely with aluminum foil.
Bake at 350 degrees for 20-30 minutes or until it starts to bubble. Remove the foil the last 5-10 minutes to let the vegan cheese brown.
Serve with a salad, salsa and smoothie! Good eats!
TUSCAN TORTELLINI SALAD
This comes from Rian Handler on Delish. Rian wrote, “This hearty pasta salad might be better than a trip to Tuscany.”
Yields: 6; Prep Time: 10 minutes; Total Time: 20 minutes.
To view this online, click here.
Ingredients
1 lb. fresh cheese tortellini
1/4 c. extra-virgin olive oil
2 tbsp. balsamic vinegar
1/2 tbsp. honey
kosher salt
Freshly ground black pepper
3/4 c. chopped salami or prosciutto
1/2 c. baby spinach
1/2 c. oil-packed sun-dried tomatoes, chopped
1/4 c. freshly grated Parmesan
Directions
In a large pot of salted boiling water, cook tortellini according to package directions. Drain and transfer to large serving bowl.
Make dressing: Whisk together olive oil, balsamic vinegar and honey and season with salt and pepper.
To bowl, add prosciutto, spinach, sun-dried tomatoes and dressing and toss until well combined.
Garnish with Parmesan.
SUMMER MINESTRONE WITH FRESH BASIL
This comes from Martha Rose Shulman in The New York Times cooking e-newsletter. The recipe begins, “You can finish this hearty summer soup with slivered fresh basil, or with pistou, the Provençal version of pesto (it’s pesto without the pine nuts). A Parmesan rind, simmered in the soup and then removed, adds great depth of flavor without adding fat. On a hot summer day in Italy the soup might be served at room temperature, or just barely warm.”
Yield: 6 to 8 servings; Time: 1 hour 20 minutes.
This was featured in “Summer Minestrone with Fresh Basil” and can be viewed online here.
Ingredients
For the Soup
1 tablespoon olive oil
1 medium onion, chopped
2 medium carrots, peeled and chopped
1 celery stalk, chopped
Salt
4 large garlic cloves, minced or pressed
1 pound tomatoes, peeled, seeded, and chopped, or 1 (14-ounce) can chopped tomatoes, with liquid
1 medium turnip, peeled and diced
3/4 pound zucchini, diced
A bouquet garni consisting of 1 Parmesan rind, 1 bay leaf, 3 sprigs parsley and 3 sprigs thyme, tied together with kitchen string or tied into a piece of cheesecloth
1 (15-ounce) can cannellini or borlotti beans, drained and rinsed
6 ounces green beans, cut into 1-inch lengths
1/2 cup soup pasta, such as elbow macaroni, or broken spaghetti, or 3/4 cup penne
Freshly ground pepper to taste
1/4 cup slivered fresh basil leaves, or 1/2 cup pistou (see recipe; you'll need to subscribe to The New York Times cooking e-newsletter to get this)
Freshly grated Parmesan for garnish
Preparation
Heat the olive oil over medium-low heat in a large, heavy soup pot or Dutch oven and add the onion, carrots, and celery. Cook, stirring, until beginning to soften, about 3 minutes, and add 1/2 teaspoon salt. Continue to cook, stirring often, until tender, about 5 more minutes. Add the garlic, stir together for about a minute, and stir in the tomatoes. Cook, stirring, until the tomatoes have cooked down and smell fragrant, about 10 minutes. Stir in 2 quarts water, the turnip, zucchini, and the bouquet garni, and bring to a simmer. Add 2 teaspoons salt, reduce the heat to low, cover and simmer 45 minutes. Stir in the canned beans. Taste and adjust salt. Remove the bouquet garni.
While the soup is simmering, bring a pot of salted water to a boil and add the green beans. Boil 5 minutes, until just tender but still bright green. Transfer to a bowl of ice water, allow to cool, and drain. Retain the cooking water in case you want to thin out the soup later.
Add the pasta to the soup and simmer another 10 minutes, or until the pasta is cooked al dente. Stir the cooked green beans into the soup. Grind in some pepper and taste and adjust seasonings. It should be savory and rich-tasting.
Stir in the basil or pistou, or place a spoonful of pistou in each bowl and stir in. Serve in wide soup bowls, with a sprinkling of Parmesan over the top.
THAI PEANUT CHICKEN
This recipe, from FamilyTime, begins, “This company-worthy, skillet dish is perfect for weeknight dinners too...it's ready in just 30 minutes and features a savory peanut sauce accented with garlic, lime and cilantro.”
Serves: 4 servings (about 1 1/4 cups each); Prep Time: 15 minutes; Cook Time: 15 minutes
To view this online, click here.
Ingredients
4 skinless, boneless chicken breast half (about 1 pound), cut into 1 1/2-inch pieces
4 teaspoons minced garlic
2 tablespoons lime juice
2 tablespoons finely chopped fresh cilantro leaves
2 tablespoons olive oil
1 large onion, thinly sliced (about 1 cup)
2 medium red, yellow or orange bell pepper, cut into 2-inch-long strips (about 3 cups)
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 cup milk or water
1/4 cup creamy peanut butter
Hot cooked rice
Directions
Stir the chicken, garlic, lime juice and 1 tablespoon cilantro in a medium bowl.
Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat. Add the chicken mixture and cook until the chicken is well browned, stirring often. Remove the chicken mixture from the skillet.
Heat the remaining oil in the skillet over medium heat. Add the onion and peppers and cook until they're tender-crisp, stirring occasionally.
Stir the soup, milk and peanut butter in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through, stirring occasionally. Serve the chicken mixture with the rice and sprinkle with the remaining cilantro.
For Thai Chicken: Substitute 1 cup coconut milk for the milk and add 1 tablespoon green or red curry paste with the peanut butter.
THAI STIR-FRIED VEGETABLES WITH GARLIC, GINGER, AND LIME
This is from DARLENE SCHMIDT on The Spruce Eats. Darlene wrote, “Making a 'simple stir-fry' isn't always all that simple if you can't get the stir-fry sauce to taste just right. But with this no-fail recipe for Thai stir-fried vegetables, the technique is a shoe-in mostly because the sauce is made up before beginning to fry the vegetables, allowing you to adjust the flavors to your liking. This can be made vegetarian/vegan by substituting soy sauce for the fish sauce.
“This is quite a 'saucy' stir-fry that is never dry and is terrific served over rice or noodles. Feel free to experiment with your own choice of vegetables, using whatever is fresh and available where you live.
“Great as a side dish, you can turn it into a main course by adding tofu, wheat gluten, cashews, cooked shrimp or slices of chicken as a protein source.
“Best of all it takes about 20 minutes from start to finish—perfect for gathering the family around the table for a weeknight meal. Things will go even faster if much of the slicing, dicing, and chopping is done the night before.”
Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Yield: 4 to 6 servings.
To view this online, click here.
Ingredients
2 tablespoons vegetable oil
1/4 cup shallots (finely chopped, or purple onion)
5 to 6 cloves garlic (minced or finely chopped)
1 to 2 pieces galangal (thumb-size OR ginger, sliced into thin matchstick pieces)
1/2 to 1 small fresh red chili (sliced OR 1/4 to 1/2 teaspoon chili flakes)
1 medium-size carrot (sliced)
5 to 6 shiitake mushrooms (sliced or left in halves or quarters)
Optional: 1 small head cauliflower (cut into florets)
1 small head broccoli (cut into florets)
1 red bell pepper (sliced into strips)
2 to 3 cups baby bok choy (or other Chinese cabbage, leaves left whole if not too large, otherwise cut in half or thirds)
1 handful fresh Thai basil (chopped)
For the Stir-Fry Sauce
2/3 cup coconut milk
2 1/2 tablespoons soy sauce
1 tablespoon fresh lime juice
1/3 to 1/2 teaspoons dried crushed chili flakes
2 1/2 teaspoons brown sugar
Directions
Make the Stir-Fry Sauce
In a large cup or small bowl, combine coconut milk, soy sauce, lime juice, chili flakes, and brown sugar, stirring well to dissolve the sugar. Taste-test, keeping in mind that the first taste should be spicy-salty, followed by sweetness and the rich taste of the coconut milk.
Adjust these flavors to suit your taste, adding more lime juice if too sweet or salty (note that it will be less salty when combined with the vegetables).
Stir-Fry the Dish
Warm a wok or large frying pan over medium-high heat. Add 2 tablespoons oil and swirl around, then add the shallots, garlic, galangal, and chili. Stir-fry 1 to 2 minutes, then add the carrot, mushrooms, optional cauliflower, and 1/4 of the stir-fry sauce. Continue stir-frying 2 to 3 minutes.
Add the broccoli and red pepper plus enough stir-fry sauce to gently simmer vegetables (about 2 minutes). This is meant to be a "saucy" stir-fry that is never dry so the sauce can flavor the rice or noodles it is served with.
Finally, add the bok choy or Chinese cabbage. Add more of the stir-fry sauce as needed, almost enough to just cover vegetables in sauce. Simmer until bok choy or cabbage is cooked but still bright green with some crispness (2 to 3 minutes more).
Remove from heat and taste-test. If not salty enough, add a little more soy sauce. If too salty or sweet, add a squeeze of lime juice. Add more sugar or chili if desired.
Top with fresh basil and serve over Thai jasmine rice or Thai coconut rice.
Note: Any leftover stir-fry sauce can be stored for 1 week in a covered container in your refrigerator for future stir-fries.
Main Course Variation
Use this sauce to make a main course dish by adding cooked chicken or shrimp, or tofu/cashews if vegetarian/vegan.
If using raw chicken or raw shrimp, combine with 3 tablespoons of the stir-fry sauce as a marinade. Add marinated chicken/shrimp at the beginning of stir-frying together with the shallots, garlic, galangal, and chili.
NO CHURN ICE CREAM
This comes from GE Appliances’ email list. It begins, “No one will believe that this ultra-creamy ice cream is so easy to make. No fancy ice cream machine required.”
12 servings (6 cups total)
To view this online, click here.
Ingredients:
14-ounce can sweetened condensed milk
2 teaspoons vanilla extract
Pinch fine sea salt
2 cups heavy cream, chilled
Directions:
In a small bowl, whisk the sweetened condensed milk, vanilla and salt until thoroughly combined; set aside.
In a large metal bowl, whip the cream with a hand mixer on high speed until stiff peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended.
Pour into a chilled 9-by-5-by-3-inch metal loaf pan, cover with plastic wrap and freeze until solid and scoopable, about 3-4 hours.
Chef’s Notes:
For best results, chill both the metal bowl and loaf pan before starting this recipe.
Try adding in additional ingredients after the ice cream has set for a few hours. Crushed up chocolate sandwich cookies, toasted nuts or chopped up candy bars are all great additions. Stir them in and place the ice cream back in the freezer until firm.
And in celebration of that, here are six yummy recipes to help you through the weekend, including Thai Stir-Fried Vegetables With Garlic, Ginger, and Lime and No Churn Ice Cream. Enjoy!
CORNY GREEN ENCHILADAS
This is from the infamous long-since-forgotten emailing list. Serves: 4; Preparation time: 25-30 minutes
Ingredients (use vegan versions):
12 corn tortillas
1 can of fiesta corn (drained)
1 can of black beans (drained)
1 can of green enchilada sauce
2 cups of vegan cheese
2 tablespoon cumin
1 teaspoon chili powder
Directions:
This is a layered casserole. You can vary the layers to your liking.
Mix the spices with your enchilada sauce and stir until well incorporated. Taste the enchilada sauce to see if it needs salt. Normally the canned sauce is seasoned very well.
Using a casserole dish, layer the ingredients, starting with 1/4 of sauce on the bottom. Layer sauce, tortillas (torn or whole), corn, beans and vegan cheese. Continue layering and end with a layer of tortillas and then sauce.
Sprinkle 1/2 cup of vegan cheese over the top and cover loosely with aluminum foil.
Bake at 350 degrees for 20-30 minutes or until it starts to bubble. Remove the foil the last 5-10 minutes to let the vegan cheese brown.
Serve with a salad, salsa and smoothie! Good eats!
TUSCAN TORTELLINI SALAD
This comes from Rian Handler on Delish. Rian wrote, “This hearty pasta salad might be better than a trip to Tuscany.”
Yields: 6; Prep Time: 10 minutes; Total Time: 20 minutes.
To view this online, click here.
Ingredients
1 lb. fresh cheese tortellini
1/4 c. extra-virgin olive oil
2 tbsp. balsamic vinegar
1/2 tbsp. honey
kosher salt
Freshly ground black pepper
3/4 c. chopped salami or prosciutto
1/2 c. baby spinach
1/2 c. oil-packed sun-dried tomatoes, chopped
1/4 c. freshly grated Parmesan
Directions
In a large pot of salted boiling water, cook tortellini according to package directions. Drain and transfer to large serving bowl.
Make dressing: Whisk together olive oil, balsamic vinegar and honey and season with salt and pepper.
To bowl, add prosciutto, spinach, sun-dried tomatoes and dressing and toss until well combined.
Garnish with Parmesan.
SUMMER MINESTRONE WITH FRESH BASIL
This comes from Martha Rose Shulman in The New York Times cooking e-newsletter. The recipe begins, “You can finish this hearty summer soup with slivered fresh basil, or with pistou, the Provençal version of pesto (it’s pesto without the pine nuts). A Parmesan rind, simmered in the soup and then removed, adds great depth of flavor without adding fat. On a hot summer day in Italy the soup might be served at room temperature, or just barely warm.”
Yield: 6 to 8 servings; Time: 1 hour 20 minutes.
This was featured in “Summer Minestrone with Fresh Basil” and can be viewed online here.
Ingredients
For the Soup
1 tablespoon olive oil
1 medium onion, chopped
2 medium carrots, peeled and chopped
1 celery stalk, chopped
Salt
4 large garlic cloves, minced or pressed
1 pound tomatoes, peeled, seeded, and chopped, or 1 (14-ounce) can chopped tomatoes, with liquid
1 medium turnip, peeled and diced
3/4 pound zucchini, diced
A bouquet garni consisting of 1 Parmesan rind, 1 bay leaf, 3 sprigs parsley and 3 sprigs thyme, tied together with kitchen string or tied into a piece of cheesecloth
1 (15-ounce) can cannellini or borlotti beans, drained and rinsed
6 ounces green beans, cut into 1-inch lengths
1/2 cup soup pasta, such as elbow macaroni, or broken spaghetti, or 3/4 cup penne
Freshly ground pepper to taste
1/4 cup slivered fresh basil leaves, or 1/2 cup pistou (see recipe; you'll need to subscribe to The New York Times cooking e-newsletter to get this)
Freshly grated Parmesan for garnish
Preparation
Heat the olive oil over medium-low heat in a large, heavy soup pot or Dutch oven and add the onion, carrots, and celery. Cook, stirring, until beginning to soften, about 3 minutes, and add 1/2 teaspoon salt. Continue to cook, stirring often, until tender, about 5 more minutes. Add the garlic, stir together for about a minute, and stir in the tomatoes. Cook, stirring, until the tomatoes have cooked down and smell fragrant, about 10 minutes. Stir in 2 quarts water, the turnip, zucchini, and the bouquet garni, and bring to a simmer. Add 2 teaspoons salt, reduce the heat to low, cover and simmer 45 minutes. Stir in the canned beans. Taste and adjust salt. Remove the bouquet garni.
While the soup is simmering, bring a pot of salted water to a boil and add the green beans. Boil 5 minutes, until just tender but still bright green. Transfer to a bowl of ice water, allow to cool, and drain. Retain the cooking water in case you want to thin out the soup later.
Add the pasta to the soup and simmer another 10 minutes, or until the pasta is cooked al dente. Stir the cooked green beans into the soup. Grind in some pepper and taste and adjust seasonings. It should be savory and rich-tasting.
Stir in the basil or pistou, or place a spoonful of pistou in each bowl and stir in. Serve in wide soup bowls, with a sprinkling of Parmesan over the top.
THAI PEANUT CHICKEN
This recipe, from FamilyTime, begins, “This company-worthy, skillet dish is perfect for weeknight dinners too...it's ready in just 30 minutes and features a savory peanut sauce accented with garlic, lime and cilantro.”
Serves: 4 servings (about 1 1/4 cups each); Prep Time: 15 minutes; Cook Time: 15 minutes
To view this online, click here.
Ingredients
4 skinless, boneless chicken breast half (about 1 pound), cut into 1 1/2-inch pieces
4 teaspoons minced garlic
2 tablespoons lime juice
2 tablespoons finely chopped fresh cilantro leaves
2 tablespoons olive oil
1 large onion, thinly sliced (about 1 cup)
2 medium red, yellow or orange bell pepper, cut into 2-inch-long strips (about 3 cups)
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 cup milk or water
1/4 cup creamy peanut butter
Hot cooked rice
Directions
Stir the chicken, garlic, lime juice and 1 tablespoon cilantro in a medium bowl.
Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat. Add the chicken mixture and cook until the chicken is well browned, stirring often. Remove the chicken mixture from the skillet.
Heat the remaining oil in the skillet over medium heat. Add the onion and peppers and cook until they're tender-crisp, stirring occasionally.
Stir the soup, milk and peanut butter in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through, stirring occasionally. Serve the chicken mixture with the rice and sprinkle with the remaining cilantro.
For Thai Chicken: Substitute 1 cup coconut milk for the milk and add 1 tablespoon green or red curry paste with the peanut butter.
THAI STIR-FRIED VEGETABLES WITH GARLIC, GINGER, AND LIME
This is from DARLENE SCHMIDT on The Spruce Eats. Darlene wrote, “Making a 'simple stir-fry' isn't always all that simple if you can't get the stir-fry sauce to taste just right. But with this no-fail recipe for Thai stir-fried vegetables, the technique is a shoe-in mostly because the sauce is made up before beginning to fry the vegetables, allowing you to adjust the flavors to your liking. This can be made vegetarian/vegan by substituting soy sauce for the fish sauce.
“This is quite a 'saucy' stir-fry that is never dry and is terrific served over rice or noodles. Feel free to experiment with your own choice of vegetables, using whatever is fresh and available where you live.
“Great as a side dish, you can turn it into a main course by adding tofu, wheat gluten, cashews, cooked shrimp or slices of chicken as a protein source.
“Best of all it takes about 20 minutes from start to finish—perfect for gathering the family around the table for a weeknight meal. Things will go even faster if much of the slicing, dicing, and chopping is done the night before.”
Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Yield: 4 to 6 servings.
To view this online, click here.
Ingredients
2 tablespoons vegetable oil
1/4 cup shallots (finely chopped, or purple onion)
5 to 6 cloves garlic (minced or finely chopped)
1 to 2 pieces galangal (thumb-size OR ginger, sliced into thin matchstick pieces)
1/2 to 1 small fresh red chili (sliced OR 1/4 to 1/2 teaspoon chili flakes)
1 medium-size carrot (sliced)
5 to 6 shiitake mushrooms (sliced or left in halves or quarters)
Optional: 1 small head cauliflower (cut into florets)
1 small head broccoli (cut into florets)
1 red bell pepper (sliced into strips)
2 to 3 cups baby bok choy (or other Chinese cabbage, leaves left whole if not too large, otherwise cut in half or thirds)
1 handful fresh Thai basil (chopped)
For the Stir-Fry Sauce
2/3 cup coconut milk
2 1/2 tablespoons soy sauce
1 tablespoon fresh lime juice
1/3 to 1/2 teaspoons dried crushed chili flakes
2 1/2 teaspoons brown sugar
Directions
Make the Stir-Fry Sauce
In a large cup or small bowl, combine coconut milk, soy sauce, lime juice, chili flakes, and brown sugar, stirring well to dissolve the sugar. Taste-test, keeping in mind that the first taste should be spicy-salty, followed by sweetness and the rich taste of the coconut milk.
Adjust these flavors to suit your taste, adding more lime juice if too sweet or salty (note that it will be less salty when combined with the vegetables).
Stir-Fry the Dish
Warm a wok or large frying pan over medium-high heat. Add 2 tablespoons oil and swirl around, then add the shallots, garlic, galangal, and chili. Stir-fry 1 to 2 minutes, then add the carrot, mushrooms, optional cauliflower, and 1/4 of the stir-fry sauce. Continue stir-frying 2 to 3 minutes.
Add the broccoli and red pepper plus enough stir-fry sauce to gently simmer vegetables (about 2 minutes). This is meant to be a "saucy" stir-fry that is never dry so the sauce can flavor the rice or noodles it is served with.
Finally, add the bok choy or Chinese cabbage. Add more of the stir-fry sauce as needed, almost enough to just cover vegetables in sauce. Simmer until bok choy or cabbage is cooked but still bright green with some crispness (2 to 3 minutes more).
Remove from heat and taste-test. If not salty enough, add a little more soy sauce. If too salty or sweet, add a squeeze of lime juice. Add more sugar or chili if desired.
Top with fresh basil and serve over Thai jasmine rice or Thai coconut rice.
Note: Any leftover stir-fry sauce can be stored for 1 week in a covered container in your refrigerator for future stir-fries.
Main Course Variation
Use this sauce to make a main course dish by adding cooked chicken or shrimp, or tofu/cashews if vegetarian/vegan.
If using raw chicken or raw shrimp, combine with 3 tablespoons of the stir-fry sauce as a marinade. Add marinated chicken/shrimp at the beginning of stir-frying together with the shallots, garlic, galangal, and chili.
NO CHURN ICE CREAM
This comes from GE Appliances’ email list. It begins, “No one will believe that this ultra-creamy ice cream is so easy to make. No fancy ice cream machine required.”
12 servings (6 cups total)
To view this online, click here.
Ingredients:
14-ounce can sweetened condensed milk
2 teaspoons vanilla extract
Pinch fine sea salt
2 cups heavy cream, chilled
Directions:
In a small bowl, whisk the sweetened condensed milk, vanilla and salt until thoroughly combined; set aside.
In a large metal bowl, whip the cream with a hand mixer on high speed until stiff peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended.
Pour into a chilled 9-by-5-by-3-inch metal loaf pan, cover with plastic wrap and freeze until solid and scoopable, about 3-4 hours.
Chef’s Notes:
For best results, chill both the metal bowl and loaf pan before starting this recipe.
Try adding in additional ingredients after the ice cream has set for a few hours. Crushed up chocolate sandwich cookies, toasted nuts or chopped up candy bars are all great additions. Stir them in and place the ice cream back in the freezer until firm.
Friday, August 3, 2018
Friday Recipes
It's Friday, time to get ready for the weekend. Here's hoping it's a good one!
Here are six yummy recipes to help you through the weekend, including Thai Stir-Fried Vegetables With Garlic, Ginger, and Lime and Sloppy Joes. Enjoy!
ONE-INGREDIENT BANANA ICE CREAM
This comes from The New York Times cooking e-newsletter, and begins, “This outrageously easy ‘ice cream’ is just the sort of dessert to please everyone at the table – the vegans, the lactose-intolerant, the paleo enthusiasts, the picky children. Just toss four frozen bananas into a blender and give it a good whirl. If you like soft-serve consistency, eat it right away (and adding a few tablespoons of milk to the blender wouldn't hurt, but it's not necessary). For more traditional scoops, freeze it in an airtight container, and dole out as you would the Ben & Jerry's. Consider adding a spoonful of peanut butter, Nutella or honey; a handful of chocolate chips or almonds; or a 1/2 teaspoon of powdered ginger, cardamom or cinnamon.”
Yield: Four servings; Time: 6 hours 10 minutes.
This was featured in “Food; Uncle Food” and can be viewed online here.
Check out Melissa Clark’s guide, “How to Make Ice Cream”. Very informative, very yummy…After looking through this, I wanted to spend the next weekend making batch after batch of ice cream.
Ingredients
4 ripe bananas
Preparation
Peel the bananas, cut them in 2- to 3-inch chunks and place them in a freezer bag in the freezer for at least 6 hours. Remove and blend in a blender until smooth. Serve immediately, or freeze in an airtight container for at least 2 hours. Scoop and serve.
THAI STIR-FRIED VEGETABLES WITH GARLIC, GINGER, AND LIME
This is from Darlene Schmidt on The Spruce Eats. Darlene wrote, “Making a 'simple stir-fry' isn't always all that simple if you can't get the stir-fry sauce to taste just right. But with this no-fail recipe for Thai stir-fried vegetables, the technique is a shoe-in mostly because the sauce is made up before beginning to fry the vegetables, allowing you to adjust the flavors to your liking. This can be made vegetarian/vegan by substituting soy sauce for the fish sauce.
“This is quite a 'saucy' stir-fry that is never dry and is terrific served over rice or noodles. Feel free to experiment with your own choice of vegetables, using whatever is fresh and available where you live.
“Great as a side dish, you can turn it into a main course by adding tofu, wheat gluten, cashews, cooked shrimp or slices of chicken as a protein source.
“Best of all it takes about 20 minutes from start to finish—perfect for gathering the family around the table for a weeknight meal. Things will go even faster if much of the slicing, dicing, and chopping is done the night before.”
Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Yield: 4 to 6 servings.
To view this online, click here.
Ingredients
2 tablespoons vegetable oil
1/4 cup shallots (finely chopped, or purple onion)
5 to 6 cloves garlic (minced or finely chopped)
1 to 2 pieces galangal (thumb-size OR ginger, sliced into thin matchstick pieces)
1/2 to 1 small fresh red chili (sliced OR 1/4 to 1/2 teaspoon chili flakes)
1 medium-size carrot (sliced)
5 to 6 shiitake mushrooms (sliced or left in halves or quarters)
Optional: 1 small head cauliflower (cut into florets)
1 small head broccoli (cut into florets)
1 red bell pepper (sliced into strips)
2 to 3 cups baby bok choy (or other Chinese cabbage, leaves left whole if not too large, otherwise cut in half or thirds)
1 handful fresh Thai basil (chopped)
For the Stir-Fry Sauce
2/3 cup coconut milk
2 1/2 tablespoons soy sauce
1 tablespoon fresh lime juice
1/3 to 1/2 teaspoons dried crushed chili flakes
2 1/2 teaspoons brown sugar
Directions
Make the Stir-Fry Sauce
In a large cup or small bowl, combine coconut milk, soy sauce, lime juice, chili flakes, and brown sugar, stirring well to dissolve the sugar. Taste-test, keeping in mind that the first taste should be spicy-salty, followed by sweetness and the rich taste of the coconut milk.
Adjust these flavors to suit your taste, adding more lime juice if too sweet or salty (note that it will be less salty when combined with the vegetables).
Stir-Fry the Dish
Warm a wok or large frying pan over medium-high heat. Add 2 tablespoons oil and swirl around, then add the shallots, garlic, galangal, and chili. Stir-fry 1 to 2 minutes, then add the carrot, mushrooms, optional cauliflower, and 1/4 of the stir-fry sauce. Continue stir-frying 2 to 3 minutes.
Add the broccoli and red pepper plus enough stir-fry sauce to gently simmer vegetables (about 2 minutes). This is meant to be a "saucy" stir-fry that is never dry so the sauce can flavor the rice or noodles it is served with.
Finally, add the bok choy or Chinese cabbage. Add more of the stir-fry sauce as needed, almost enough to just cover vegetables in sauce. Simmer until bok choy or cabbage is cooked but still bright green with some crispness (2 to 3 minutes more).
Remove from heat and taste-test. If not salty enough, add a little more soy sauce. If too salty or sweet, add a squeeze of lime juice. Add more sugar or chili if desired.
Top with fresh basil and serve over Thai jasmine rice or Thai coconut rice.
Note: Any leftover stir-fry sauce can be stored for 1 week in a covered container in your refrigerator for future stir-fries.
Main Course Variation
Use this sauce to make a main course dish by adding cooked chicken or shrimp, or tofu/cashews if vegetarian/vegan.
If using raw chicken or raw shrimp, combine with 3 tablespoons of the stir-fry sauce as a marinade. Add marinated chicken/shrimp at the beginning of stir-frying together with the shallots, garlic, galangal, and chili.
TURKEY BURGERS
This is from Bobby Flay, host of The Food Network show Grill It! with Bobby Flay. The recipe begins, “‘I always like to offer a turkey burger at my outdoor barbecue for friends who no longer eat red meat,’ says Bobby. ‘Luckily poultry is a perfect canvas for many big flavors, and this combination of tart goat cheese, sweet Meyer lemon-honey and peppery arugula makes for one outstanding burger.’”
Total:24 hr 30 min; Prep: 20 min; Inactive: 24 hr; Cook: 10 min; Yield: 4 servings; Level: Easy.
To view this online, go to https://www.foodnetwork.com/recipes/bobby-flay/turkey-burgers-recipe-1920942.
Ingredients
Meyer Lemon-Honey Mustard:
1/4 cup Dijon mustard
1 heaping tablespoon clover honey
1 tablespoon fresh orange juice
1/2 teaspoon lemon zest
1 teaspoon fresh Meyer lemon juice, from Meyer lemons, if possible
Salt and freshly ground black pepper
Burgers:
1 1/2 pounds 90-percent lean, freshly ground turkey (not all white meat), chilled
Salt and freshly ground black pepper
8 slices goat cheese, sliced 1/2-inch thick
4 sesame seed hamburger buns, split and lightly grilled
Watercress, for serving
Directions
For the Meyer lemon-honey mustard: Whisk together in a small bowl the mustard, honey, orange juice, lemon zest, lemon juice and season with salt and pepper. Cover and refrigerate for at least 30 minutes and up to 24 hours to allow the flavors to meld.
For the burgers: Preheat the grill to high. Form the meat into four 6-ounce burgers. If you are not going to cook right away, keep the burgers cold in the refrigerator. Sprinkle the burgers on both sides with salt and pepper. Grill until cooked through, 3 to 4 minutes on each side. During the last minutes of cooking, add 2 slices of cheese to each burger, cover the grill and let the cheese soften slightly, about 1 minute. Put the burgers on the buns, drizzle with some of the Meyer lemon-honey mustard and top with a few sprigs of watercress. Serve with extra mustard on the side.
NO CHURN ICE CREAM
This comes from GE Appliances’ email list. It begins, “No one will believe that this ultra-creamy ice cream is so easy to make. No fancy ice cream machine required.”
12 servings (6 cups total)
To view this online, click here.
Ingredients:
14-ounce can sweetened condensed milk
2 teaspoons vanilla extract
Pinch fine sea salt
2 cups heavy cream, chilled
Directions:
In a small bowl, whisk the sweetened condensed milk, vanilla and salt until thoroughly combined; set aside.
In a large metal bowl, whip the cream with a hand mixer on high speed until stiff peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended.
Pour into a chilled 9-by-5-by-3-inch metal loaf pan, cover with plastic wrap and freeze until solid and scoopable, about 3-4 hours.
Chef’s Notes:
For best results, chill both the metal bowl and loaf pan before starting this recipe.
Try adding in additional ingredients after the ice cream has set for a few hours. Crushed up chocolate sandwich cookies, toasted nuts or chopped up candy bars are all great additions. Stir them in and place the ice cream back in the freezer until firm.
SZECHUAN PEANUT CHICKEN
This is from FamilyTime, and begins, “Pace® Picante Sauce provides the flavor punch to this peanut sauce seasoned with soy, ginger and garlic. Stir-fried chicken and spaghetti are tossed with this Szechuan-inspired sauce for an out-of-the-ordinary dinner dish.”
Serves: 4 servings (2 cups each); Prep Time: 10 minutes; Cook Time: 15 minutes
To view this online, click here.
Ingredients
1 pound skinless, boneless chicken breast, cut into strips
2 tablespoons soy sauce
1 teaspoon ground ginger or 1 tablespoon minced fresh ginger root
1/8 teaspoon garlic powder or 1 small clove garlic, minced
1 tablespoon Vegetable Oil
1/2 cup Pace® Picante Sauce
2 tablespoons creamy peanut butter
3 green onion, thickly sliced (about 3/4 cup)
1/2 of a 16-ounce package thin spaghetti, cooked and drained (about 4 cups)
green onion, thickly sliced
Directions
Stir the chicken, soy, ginger and garlic in a medium bowl.
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken mixture and stir-fry until it's well browned and cooked through. Remove the chicken mixture from the skillet and set it aside.
Stir the picante sauce, peanut butter and onions in the skillet. Return the chicken mixture to the skillet and heat until it's hot and bubbling. Serve over the spaghetti. Sprinkle with additional onions.
SLOPPY JOES
This is from Andrea Strong in The New York Times cooking e-newsletter. The recipe begins, “Some foods are memory triggers, meals that send you back to long-forgotten moments in your life. The sloppy Joe sandwich is one such time machine.
“This version is an adaptation of one developed by Chris Gesualdi, the chef at TriBakery in Manhattan. It's a tribute to the one his mother, Rose, used to make for him as a child, and it is perfect: a sweet and spicy hill of thick sautéed ground beef spilling out of a toasted homemade kaiser roll. He tops his with melted cheddar, and that can't be a bad thing. All in all, it is a terrific antidote to adulthood.”
Yield: 12 servings; Time: 1 hour 20 minutes.
This was featured in “An Ode to Sloppy Joe, a Delicious Mess”, and can be viewed online here.
Ingredients
2 tablespoons olive oil
1 cup finely diced onion
1 teaspoon minced garlic
2 pounds lean ground beef
1 cup tomato paste
2 3/4 cups tomato puree
1/2 teaspoon chili powder
1/2 teaspoon Tabasco sauce
1 teaspoon pureed canned chipotle in adobo
1 bay leaf
12 kaiser rolls or hamburger buns
12 slices cheddar cheese (optional)
Preparation
In a large skillet over medium heat, warm oil, and saute onions until translucent, 5 to 6 minutes. Add garlic, and saute for 30 seconds. Add ground beef, and saute until well browned, 15 to 20 minutes.
Add tomato paste, tomato puree, chili powder, Tabasco, chipotle and bay leaf. Stir until blended. Raise heat to bring to a boil, then reduce heat to low. Simmer mixture, stirring occasionally, until thick enough to spread on a sandwich, about 45 minutes.
To serve, heat a broiler. Slice the rolls open and place them under the broiler until lightly toasted, turning as necessary. Ladle about 1/2 cup onto the bottom of each roll, and top with cheddar cheese to taste. Return bottom halves to the broiler until cheese just melts. Top with the remaining halves, and serve immediately.
Here are six yummy recipes to help you through the weekend, including Thai Stir-Fried Vegetables With Garlic, Ginger, and Lime and Sloppy Joes. Enjoy!
ONE-INGREDIENT BANANA ICE CREAM
This comes from The New York Times cooking e-newsletter, and begins, “This outrageously easy ‘ice cream’ is just the sort of dessert to please everyone at the table – the vegans, the lactose-intolerant, the paleo enthusiasts, the picky children. Just toss four frozen bananas into a blender and give it a good whirl. If you like soft-serve consistency, eat it right away (and adding a few tablespoons of milk to the blender wouldn't hurt, but it's not necessary). For more traditional scoops, freeze it in an airtight container, and dole out as you would the Ben & Jerry's. Consider adding a spoonful of peanut butter, Nutella or honey; a handful of chocolate chips or almonds; or a 1/2 teaspoon of powdered ginger, cardamom or cinnamon.”
Yield: Four servings; Time: 6 hours 10 minutes.
This was featured in “Food; Uncle Food” and can be viewed online here.
Check out Melissa Clark’s guide, “How to Make Ice Cream”. Very informative, very yummy…After looking through this, I wanted to spend the next weekend making batch after batch of ice cream.
Ingredients
4 ripe bananas
Preparation
Peel the bananas, cut them in 2- to 3-inch chunks and place them in a freezer bag in the freezer for at least 6 hours. Remove and blend in a blender until smooth. Serve immediately, or freeze in an airtight container for at least 2 hours. Scoop and serve.
THAI STIR-FRIED VEGETABLES WITH GARLIC, GINGER, AND LIME
This is from Darlene Schmidt on The Spruce Eats. Darlene wrote, “Making a 'simple stir-fry' isn't always all that simple if you can't get the stir-fry sauce to taste just right. But with this no-fail recipe for Thai stir-fried vegetables, the technique is a shoe-in mostly because the sauce is made up before beginning to fry the vegetables, allowing you to adjust the flavors to your liking. This can be made vegetarian/vegan by substituting soy sauce for the fish sauce.
“This is quite a 'saucy' stir-fry that is never dry and is terrific served over rice or noodles. Feel free to experiment with your own choice of vegetables, using whatever is fresh and available where you live.
“Great as a side dish, you can turn it into a main course by adding tofu, wheat gluten, cashews, cooked shrimp or slices of chicken as a protein source.
“Best of all it takes about 20 minutes from start to finish—perfect for gathering the family around the table for a weeknight meal. Things will go even faster if much of the slicing, dicing, and chopping is done the night before.”
Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Yield: 4 to 6 servings.
To view this online, click here.
Ingredients
2 tablespoons vegetable oil
1/4 cup shallots (finely chopped, or purple onion)
5 to 6 cloves garlic (minced or finely chopped)
1 to 2 pieces galangal (thumb-size OR ginger, sliced into thin matchstick pieces)
1/2 to 1 small fresh red chili (sliced OR 1/4 to 1/2 teaspoon chili flakes)
1 medium-size carrot (sliced)
5 to 6 shiitake mushrooms (sliced or left in halves or quarters)
Optional: 1 small head cauliflower (cut into florets)
1 small head broccoli (cut into florets)
1 red bell pepper (sliced into strips)
2 to 3 cups baby bok choy (or other Chinese cabbage, leaves left whole if not too large, otherwise cut in half or thirds)
1 handful fresh Thai basil (chopped)
For the Stir-Fry Sauce
2/3 cup coconut milk
2 1/2 tablespoons soy sauce
1 tablespoon fresh lime juice
1/3 to 1/2 teaspoons dried crushed chili flakes
2 1/2 teaspoons brown sugar
Directions
Make the Stir-Fry Sauce
In a large cup or small bowl, combine coconut milk, soy sauce, lime juice, chili flakes, and brown sugar, stirring well to dissolve the sugar. Taste-test, keeping in mind that the first taste should be spicy-salty, followed by sweetness and the rich taste of the coconut milk.
Adjust these flavors to suit your taste, adding more lime juice if too sweet or salty (note that it will be less salty when combined with the vegetables).
Stir-Fry the Dish
Warm a wok or large frying pan over medium-high heat. Add 2 tablespoons oil and swirl around, then add the shallots, garlic, galangal, and chili. Stir-fry 1 to 2 minutes, then add the carrot, mushrooms, optional cauliflower, and 1/4 of the stir-fry sauce. Continue stir-frying 2 to 3 minutes.
Add the broccoli and red pepper plus enough stir-fry sauce to gently simmer vegetables (about 2 minutes). This is meant to be a "saucy" stir-fry that is never dry so the sauce can flavor the rice or noodles it is served with.
Finally, add the bok choy or Chinese cabbage. Add more of the stir-fry sauce as needed, almost enough to just cover vegetables in sauce. Simmer until bok choy or cabbage is cooked but still bright green with some crispness (2 to 3 minutes more).
Remove from heat and taste-test. If not salty enough, add a little more soy sauce. If too salty or sweet, add a squeeze of lime juice. Add more sugar or chili if desired.
Top with fresh basil and serve over Thai jasmine rice or Thai coconut rice.
Note: Any leftover stir-fry sauce can be stored for 1 week in a covered container in your refrigerator for future stir-fries.
Main Course Variation
Use this sauce to make a main course dish by adding cooked chicken or shrimp, or tofu/cashews if vegetarian/vegan.
If using raw chicken or raw shrimp, combine with 3 tablespoons of the stir-fry sauce as a marinade. Add marinated chicken/shrimp at the beginning of stir-frying together with the shallots, garlic, galangal, and chili.
TURKEY BURGERS
This is from Bobby Flay, host of The Food Network show Grill It! with Bobby Flay. The recipe begins, “‘I always like to offer a turkey burger at my outdoor barbecue for friends who no longer eat red meat,’ says Bobby. ‘Luckily poultry is a perfect canvas for many big flavors, and this combination of tart goat cheese, sweet Meyer lemon-honey and peppery arugula makes for one outstanding burger.’”
Total:24 hr 30 min; Prep: 20 min; Inactive: 24 hr; Cook: 10 min; Yield: 4 servings; Level: Easy.
To view this online, go to https://www.foodnetwork.com/recipes/bobby-flay/turkey-burgers-recipe-1920942.
Ingredients
Meyer Lemon-Honey Mustard:
1/4 cup Dijon mustard
1 heaping tablespoon clover honey
1 tablespoon fresh orange juice
1/2 teaspoon lemon zest
1 teaspoon fresh Meyer lemon juice, from Meyer lemons, if possible
Salt and freshly ground black pepper
Burgers:
1 1/2 pounds 90-percent lean, freshly ground turkey (not all white meat), chilled
Salt and freshly ground black pepper
8 slices goat cheese, sliced 1/2-inch thick
4 sesame seed hamburger buns, split and lightly grilled
Watercress, for serving
Directions
For the Meyer lemon-honey mustard: Whisk together in a small bowl the mustard, honey, orange juice, lemon zest, lemon juice and season with salt and pepper. Cover and refrigerate for at least 30 minutes and up to 24 hours to allow the flavors to meld.
For the burgers: Preheat the grill to high. Form the meat into four 6-ounce burgers. If you are not going to cook right away, keep the burgers cold in the refrigerator. Sprinkle the burgers on both sides with salt and pepper. Grill until cooked through, 3 to 4 minutes on each side. During the last minutes of cooking, add 2 slices of cheese to each burger, cover the grill and let the cheese soften slightly, about 1 minute. Put the burgers on the buns, drizzle with some of the Meyer lemon-honey mustard and top with a few sprigs of watercress. Serve with extra mustard on the side.
NO CHURN ICE CREAM
This comes from GE Appliances’ email list. It begins, “No one will believe that this ultra-creamy ice cream is so easy to make. No fancy ice cream machine required.”
12 servings (6 cups total)
To view this online, click here.
Ingredients:
14-ounce can sweetened condensed milk
2 teaspoons vanilla extract
Pinch fine sea salt
2 cups heavy cream, chilled
Directions:
In a small bowl, whisk the sweetened condensed milk, vanilla and salt until thoroughly combined; set aside.
In a large metal bowl, whip the cream with a hand mixer on high speed until stiff peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended.
Pour into a chilled 9-by-5-by-3-inch metal loaf pan, cover with plastic wrap and freeze until solid and scoopable, about 3-4 hours.
Chef’s Notes:
For best results, chill both the metal bowl and loaf pan before starting this recipe.
Try adding in additional ingredients after the ice cream has set for a few hours. Crushed up chocolate sandwich cookies, toasted nuts or chopped up candy bars are all great additions. Stir them in and place the ice cream back in the freezer until firm.
SZECHUAN PEANUT CHICKEN
This is from FamilyTime, and begins, “Pace® Picante Sauce provides the flavor punch to this peanut sauce seasoned with soy, ginger and garlic. Stir-fried chicken and spaghetti are tossed with this Szechuan-inspired sauce for an out-of-the-ordinary dinner dish.”
Serves: 4 servings (2 cups each); Prep Time: 10 minutes; Cook Time: 15 minutes
To view this online, click here.
Ingredients
1 pound skinless, boneless chicken breast, cut into strips
2 tablespoons soy sauce
1 teaspoon ground ginger or 1 tablespoon minced fresh ginger root
1/8 teaspoon garlic powder or 1 small clove garlic, minced
1 tablespoon Vegetable Oil
1/2 cup Pace® Picante Sauce
2 tablespoons creamy peanut butter
3 green onion, thickly sliced (about 3/4 cup)
1/2 of a 16-ounce package thin spaghetti, cooked and drained (about 4 cups)
green onion, thickly sliced
Directions
Stir the chicken, soy, ginger and garlic in a medium bowl.
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken mixture and stir-fry until it's well browned and cooked through. Remove the chicken mixture from the skillet and set it aside.
Stir the picante sauce, peanut butter and onions in the skillet. Return the chicken mixture to the skillet and heat until it's hot and bubbling. Serve over the spaghetti. Sprinkle with additional onions.
SLOPPY JOES
This is from Andrea Strong in The New York Times cooking e-newsletter. The recipe begins, “Some foods are memory triggers, meals that send you back to long-forgotten moments in your life. The sloppy Joe sandwich is one such time machine.
“This version is an adaptation of one developed by Chris Gesualdi, the chef at TriBakery in Manhattan. It's a tribute to the one his mother, Rose, used to make for him as a child, and it is perfect: a sweet and spicy hill of thick sautéed ground beef spilling out of a toasted homemade kaiser roll. He tops his with melted cheddar, and that can't be a bad thing. All in all, it is a terrific antidote to adulthood.”
Yield: 12 servings; Time: 1 hour 20 minutes.
This was featured in “An Ode to Sloppy Joe, a Delicious Mess”, and can be viewed online here.
Ingredients
2 tablespoons olive oil
1 cup finely diced onion
1 teaspoon minced garlic
2 pounds lean ground beef
1 cup tomato paste
2 3/4 cups tomato puree
1/2 teaspoon chili powder
1/2 teaspoon Tabasco sauce
1 teaspoon pureed canned chipotle in adobo
1 bay leaf
12 kaiser rolls or hamburger buns
12 slices cheddar cheese (optional)
Preparation
In a large skillet over medium heat, warm oil, and saute onions until translucent, 5 to 6 minutes. Add garlic, and saute for 30 seconds. Add ground beef, and saute until well browned, 15 to 20 minutes.
Add tomato paste, tomato puree, chili powder, Tabasco, chipotle and bay leaf. Stir until blended. Raise heat to bring to a boil, then reduce heat to low. Simmer mixture, stirring occasionally, until thick enough to spread on a sandwich, about 45 minutes.
To serve, heat a broiler. Slice the rolls open and place them under the broiler until lightly toasted, turning as necessary. Ladle about 1/2 cup onto the bottom of each roll, and top with cheddar cheese to taste. Return bottom halves to the broiler until cheese just melts. Top with the remaining halves, and serve immediately.
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