October 7, 2011 at 1:38 pm (black pepper, cilantro, Condiments, extra virgin olive oil, hatch chiles, honey, kosher salt, no-cook, poblano pepper, Quick Dishes, red wine vinegar, serrano peppers)
Serves 4.
1 medium poblano chile, roasted, peeled, seeded and thinly sliced
2 Hatch chiles, roasted, peeled, seeded and thinly sliced
1 serrano chile, roasted, peeled, seeded and thinly sliced
1/4 C red wine vinegar
2 T extra virgin olive oil
1 T honey
3 T chopped fresh cilantro
Kosher salt and freshly ground black pepper to taste
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Combine ingredients in a bowl and season with salt and pepper. Let sit at room temperature for at least 30 minutes before serving. The relish can be made 1 day in advance and refrigerated; bring to room tempeerature before serving.
Great on burgers.
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May 14, 2011 at 2:46 pm (allspice berries, apple cider, Beverages, cinnamon stick, honey, lemons, nutmeg, orange juice, Quick Dishes, stovetop, whole cloves)
12 servings
2 qt apple cider
4 C orange juice
Juice of 2 lemons
3/4 C honey
4 cinnamon sticks
2 T whole cloves
2 T whole allspice
1 t nutmeg
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Combine all ingredients in large saucepan. Heat to boiling and simmer 10 minutes. Strain out spices. Serve warm.
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May 14, 2011 at 2:26 pm (7 ingredients or less, Aldi ingredients, Beverages, blender, blueberries, honey, milk, no-cook, Quick Dishes, vanilla, yogurt)
3 servings
1 C milk
1 C plain yogurt
1 C blueberries
1 T honey
1/2 t vanilla
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Place all ingredients in blender. Cover and whirl till well-blended and smooth. Serve chilled.
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May 8, 2011 at 4:23 pm (7 ingredients or less, Aldi ingredients, Beverages, blender, honey, milk, no-cook, peaches, Quick Dishes, yogurt)
4 servings
4 C peach pulp
1 C milk
1 C yogurt
1/4 C honey
1 C crushed ice
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Place all ingredients in container of blender. Cover and whirl till smooth. Serve very cold in chilled stemmed glasses.
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May 8, 2011 at 11:01 am (Asian, beansprouts, cilantro, corn on the cob, cornstarch, five-spice powder, fresh ginger, frozen peas, garlic, honey, large shrimp, lime juice, Main Dish, peanut oil, Quick Dishes, red chile pepper, rice sticks, sesame oil, snow peas, soy sauce, stovetop, vegetable oil, vermicelli)
This is the kind of recipe where you can swing by the grocery store on your way home from work, pick up a few bits, and have a great meal on the table within ten minutes of arriving in your kitchen. Just get all your stuff ready for this one–when you start cooking, it all kicks off! Good luck.
Serves 2.
a thumb-sized piece of ginger
2 cloves of garlic
1 fresh red chile
a small bunch of fresh cilantro
peanut or vegetable oil
1/2 lb large shrimp, raw, peeled
1 heaped teaspoon five-spice powder
1 t cornstarch
1/2 C fresh corn kernels
a small handful of snow peas
2 T soy sauce
juice of 1 lime
1/2 t honey
1 t sesame oil
a handful of frozen peas
7 oz rice sticks or vermicelli
a small handful of beansprouts
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To prepare:
Put a large pan of water on to boil.
Peel and finely slice the ginger and garlic.
Finely slice the chile.
Pick the cilantro leaves from the stalks and put to one side, then roughly chop the stalks.
To cook:
Preheat a wok or large frying pan on a high heat and once it’s very, very hot add a good lug of peanut oil and swirl it around.
Stir in the cilantro stalks, ginger, garlic, chile, shrimp, and five-spice powder, and fry for a minute.
Add the cornstarch, corn, and snow peas and give them a good toss or stir for another minute.
Stir in the soy sauce, lime juice, honey, sesame oil, and frozen peas.
Add the rice sticks (or vermicelli) to the pan of boiling water and use a wooden spoon to break them up a bit.
Cook for just 2 minutes, no longer.
Drain the rice sticks in a colander over a bowl, reserving the cooking water.
Add a large spoonful or ladleful of the cooking water to the wok and cook for a further minutes or two.
To serve:
Use tongs to divide the rice sticks between your serving bowls, or to lift them on to one large serving platter.
Spoon the shrimp, veggies, and any juices over the top and sprinkle with the beansprouts and cilantro leaves.
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November 12, 2010 at 4:08 pm (allspice, Autumn, boneless skinless chicken breast, boneless skinless chicken thighs, canned black beans, chicken thighs, cinnamon, cornstarch, dried thyme, ground ginger, honey, Jamaican, lime juice, Main Dish, nutmeg, oven, pumpkin pie spice, red pepper (cayenne), salt, scallions, stovetop, sweet potatoes, vegetable oil, Winter)
Packed with chicken, black beans and sweet potatoes, this Jamaican-style casserole is a meal in one.
Prep time: 15 minutes
Cook time: 1 hour
Serves 6.
1 1/4 teaspoons salt
1/2 teaspoon pumpkin pie spice
3/4 teaspoon ground allspice
3/4 teaspoon dried thyme leaves
1/4 teaspoon ground red pepper (cayenne)
6 boneless skinless chicken thighs
1 tablespoon vegetable oil
1 can (15 oz) black beans, drained, rinsed
1 large sweet potato (1 lb), peeled, cubed (3 cups)
1/4 cup honey
1/4 cup lime juice
2 teaspoons cornstarch
2 tablespoons sliced green onions (2 medium)
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1. Heat oven to 375°F. Spray 8-inch square (2-quart) baking dish with cooking spray. In small bowl, mix salt, pumpkin pie spice, allspice, thyme and red pepper. Rub mixture on all sides of chicken. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 2 to 3 minutes per side, until brown.
2. In baking dish, layer beans and sweet potato. Top with browned chicken. In small bowl, mix honey, lime juice and cornstarch; add to skillet. Heat to boiling, stirring constantly. Pour over chicken in baking dish.
3. Bake 35 to 45 minutes or until juice of chicken is clear when center of thickest part is cut (180°F) and sweet potatoes are fork tender. Sprinkle with green onions.
Tips: If a dry jerk seasoning or rub is available, use it to save a few minutes. This is a mild jerk seasoning rub; an authentic jerk rub will be spicier. You can substitute 1/4 teaspoon ground cinnamon, 1/8 teaspoon ground ginger and 1/8 teaspoon ground nutmeg for the pumpkin pie spice.
Small boneless skinless chicken breasts can be substituted for the thighs, if you prefer. Or use bone-in thighs.
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November 1, 2010 at 4:10 pm (ancho chiles, chicken leg quarters, honey, italian dressing, lemon juice, lemons, Main Dish, Mexican, sour cream, stovetop, sweet onions, sweet potatoes)
Preparation: 15 minutes
Cooking: 55 minutes
Total: 1 hour 10 minutes
Yield: 6 servings
1/2 tsp. grated peel and 1/4 cup juice from 2 lemons
3 tsp. honey, divided
4 ancho chiles, stemmed, seeded, soaked
1/4 cup zesty Italian dressing
6 chicken legs with thighs (3 pounds), separated
1 1/2 lb sweet potatoes (about 3), peeled and each cut into 12 wedges
1 large sweet onion, cut into wedges
1/2 cup sour cream
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Blend lemon juice, 2 tbsp. honey and chiles to make a smooth paste.
Pour dressing over chicken in a large bowl, stir to coat chicken. Spread half of chicken in a Dutch oven or in a large deep skillet; cook on high for 2 min. Remove chicken from the pan and repeat with remaining chicken. Put the onions in the pan, cook for 5 min., stirring occasionally. Return the chicken to the pan. Add the potatoes and chili paste, mix well. Cover the pan.
Simmer over medium-low heat 45 min. or until chicken is cooked through and the potatoes are tender, stirring occasionally. Mix sour cream, lemon zest and remaining honey. Serve this sauce with chicken.
Extra touch: Sprinkle with a little chopped cilantro.
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October 26, 2010 at 4:30 pm (7 ingredients or less, Aldi ingredients, butter, cinnamon, Desserts, fresh mint, granulated sugar, honey, nectarines, peaches, plums, Quick Dishes, ricotta cheese, stovetop, Summer)
Round out a summer meal with this quick-to-fix recipe that takes advantage of summer fruits at their peak.
Active time: 3 minutes
Total time: 7 minutes
Serves 4.
2 ripe nectarines (or peaches or plums)
2 t butter
4 t sugar, divided
1/3 C part-skim ricotta
1/4 t cinnamon
Optional garnish: honey and mint
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1. Cut nectarines in half and remove pits.
2. In a nonstick skillet, melt butter and 2 t sugar over medium heat. Place nectarines cut side down; cook 1 to 2 minutes until cut side of fruit is lightly caramelized. Divide among 4 plates.
3. In a small bowl, combine ricotta, remaining 2 t sugar and the cinnamon. Spoon ricotta mixture onto nectarines; top with a drizzle of honey and a mint sprig.
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October 26, 2010 at 1:21 pm (all-purpose flour, baking powder, baking soda, Breakfast, canola oil, cinnamon, eggs, granulated sugar, honey, milk, oven, salt, vegetable cooking spray, whole wheat flour, zucchini)
These are something healthy you can grab for breakfast on the way out the door. You can add raisins, nuts or dried cranberries for variety.
Makes 12.
4.75 oz whole-wheat flour (about 1 cup)
3 oz all-purpose flour (about 2/3 cup)
1/2 C sugar
1 t ground cinnamon
1 1/4 t baking powder
1/2 t baking soda
1/4 t salt
1 1/3 C shredded zucchini
1/2 C milk
2 T canola oil
2 T honey
1 egg
Cooking spray
1 T sugar
1/4 t ground cinnamon
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1. Preheat oven to 400 degrees.
2. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine whole-wheat flour and next 6 ingredients (through salt) in a large bowl; stir with a whisk. Combine zucchini, milk, oil, honey and egg in a small bowl; stir until blended. Make a well in center of flour mixture; add milk mixture, stirring just until moist. Spoon batter into 12 muffin cups coated with cooking spray.
3. Combine 1 T sugar and 1/4 t cinnamon; sprinkle over tops of muffins. Bake at 400 degrees for 15 minutes of until golden. Remove from pan immediately; cool on a wire rack.
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October 5, 2010 at 2:34 pm (canned peaches, garlic, honey, hot cooked rice, Main Dish, olive oil, pecan halves, pork tenderloin, scallions, soy sauce, stovetop)
Prep time: 20 minutes
Cook time: 20 minutes
Makes: 4 servings.
1 T olive oil
1 pork tenderloin (about 1 lb), cut into 3/4″ slices
2 cloves garlic, minced
2 green onions, sliced
1 can condensed golden mushroom soup
1 can (about 15 oz) sliced peaches in juice, drained, reserving juice
3 T soy sauce
2 T honey
1/4 C pecan halves, toasted and broken into large pieces
Hot cooked rice
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1. Heat oil in 10″ skillet over medium-high heat. Add pork and cook until well-browned on both sides. Remove pork from skillet.
2. Add garlic and onions to skillet and cook and stir 1 minute. Stir soup, peach juice, soy sauce and honey in skillet and heat to a boil. Cook 5 minutes or until soup mixture is slightly reduced.
3. Return pork to skillet. Stir in peaches. Reduce heat to low. Cook until pork is cooked through. Stir in pecans. Serve pork and sauce with rice. Sprinkle with additional sliced green onion, if desired.
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