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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May 8, 2011 at 10:47 am (broccoli florets, brown rice, canned garbanzos, carrots, cauliflower, coconut milk, cooked garbanzo beans, curry powder, fresh green peas, frozen broccoli, frozen peas, garlic, ground cumin, Indian, kale, light soy sauce, Main Dish, mushrooms, onion, potatoes, red pepper (cayenne), squash, stovetop, sweet potatoes, turmeric, vegetable stock)
Makes 6 servings
The vegetables listed below are favorites, but any vegetables you have on hand can be used along with the coconut milk and spices. If you decide to use coconut milk, it is important to note that this product has a high fat content and should be used in moderation. Try lite coconut to get the sweet nutty coconut flavor without all the fat. Cauliflower, squash, and sweet potatoes are other tasty choices. This is a great way to use up “going-bad” fresh or frozen vegetables! Serve over rice or your favorite whole grain.
1 cup uncooked brown rice
2 cups water
1 large onion, sliced
4 garlic cloves, chopped (about 4 teaspoons)
3 large carrots, chopped
¼ cup vegetable broth or water
1 ½ tablespoons curry powder
1 teaspoon ground cumin
½ teaspoon turmeric
pinch cayenne pepper
1 medium potato, chopped (peeling optional)
3 cups chopped kale
2 cups chopped broccoli florets, or 1 10-ounce package frozen chopped broccoli florets
8 mushrooms, sliced
1 15-ounce can garbanzo beans, drained and rinsed, or 1½ cup of cooked garbanzo beans
1 cup fresh or frozen green peas
1 cup lite coconut milk, or 1 cup non-dairy milk + 1 teaspoon
coconut extract
3 tablespoons reduced-sodium soy sauce
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Bring rice and water to a boil in a medium saucepan. Lower heat and simmer, covered, until all the water is absorbed (about 30 minutes).
In a large saucepan, sauté onion, garlic, and carrots in vegetable broth or water on medium-high heat until onion becomes translucent. Add curry, cumin, turmeric, and cayenne. Cook for 2 to 4 minutes, stirring often. Add potato, kale, broccoli, mushrooms, beans, peas, and coconut milk or non-dairy milk mixture. Cover and reduce heat to medium-low. Simmer for 10 to 20 minutes, stirring occasionally, until potato can be pierced easily with a fork. Sprinkle with soy sauce before serving.
Per serving (1/6 of recipe): 320 calories; 5.2 g fat; 2.5 g saturated fat ; 14.7%
calories from fat; 0 mg cholesterol; 12.3 g protein; 59.3 g carbohydrate; 5.9
g sugar; 12.3 g fiber; 407 mg sodium; 115 mg calcium; 4.7 mg iron; 37.7 mg
vitamin C; 6312 mcg beta-carotene; 1.7 mg vitamin E
Recipe by Jennifer Reilly, R.D.
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April 4, 2011 at 3:01 pm (granulated sugar, lemons, parsley, pepper, Quick Dishes, salt, shallots, Side dish, snow peas, stovetop, vegetable oil)
Snow peas deserve better tan to just be greasy, “limp” tagalongs in our favorite Chinese takeout dishes, said Rachel Toomey Kelsey in Cooks Illustrated. “Bringing out their sweet, grassy flavor while preserving their crisp bite” is the ideal, but it requires some care. Instead of stirring madly when you drop them in a hot pan, let them sit long enough for their sugars to caramelize–as you would when browning meat. To “kick up the color” and augment the flavor, sprinkle on not just salt and pepper but a touch of sugar too.
Makes 4 servings.
1 T vegetable oil, divided
1 shallot, minced
1 t grated lemon zest plus 1 t lemon juice
1/4 t salt
1/8 t pepper
1/8 t sugar
3/4 lb snow peas, tips pulled off and strings removed
1 t minced fresh parsley (Chives or tarragon can be used in place of parsley.)
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Combine 1 t oil, shallot and lemon zest in small bowl. Combine salt, pepper and sugar in a second bowl.
Heat remaining oil in 12-inch nonstick skillet over high heat until just smoking. Add snow peas, sprinkle with salt mixture, and cook, without stirring, 30 seconds. Stir once, then continue to cook, without stirring, 30 seconds longer. Now stirring constantly, cook peas until crisp-tender (1 to 2 minutes).
Push peas to sides of skillet; add shallot mixture to clearing and cook, mashing with spatula, until fragrant, about 30 seconds. Toss to combine shallot mixture with peas. Transfer peas to bowl and stir in lemon juice and parsley. Season with salt and pepper.
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March 27, 2011 at 9:41 am (Appetizers, canola oil, chaat masala, cilantro, cubanelle pepper, cumin, fresh ginger, frozen peas, Indian, jalapeños, poblano pepper, potatoes, Quick Dishes, salt, serrano peppers, stovetop)
Chaat is such a popular street food in India and Pakistan that individual vendors are celebrated for “specializing in their own particular versions,” said Steven L. Katz in The Washington Post. Chaat usually has three main components–a fruit or vegetable, a spice blend called chaat masala, and a mix of condiments such as yogurt and a sweet chutney or tamarind. The results can be served “in a heap” or, as with aloo tikki, served as a manageable finger food. The unifying ingredient is the chaat masala, a mix of “black salt, mango powder, red chile powder, and roasted cumin powder.” Available at Indian groceries, it helps produce an “irresistible combination of flavors.”
1 T canola oil
1 t cumin seeds
1/4 C frozen green peas, defrosted
1/4 t chaat masala
3 medium potatoes, peeled, cut into pieces, boiled and drained
1 1/2″ piece peeled ginger, finely chopped
1 1/2 T green chile pepper, chopped
2 T cilantro leaves, finely chopped
salt
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Heat oil in pot over medium heat. When oil shimmers, add cumin and peas. Reduce to medium-low and cook 15 minutes until moisture evaporates. Stir in chaat masala and remove from heat.
Coat a cast-iron skillet with nonstick cooking spray; heat over medium-high. Meanwhile, mash potatoes with ginger, chile, and cilantro, and season with salt. Divide into 10 to 12 balls. Flatten each ball slightly and stuff some pea mixture into center. Close ball and shape into a 3-inch-wide cake.
Cook 4 minutes or until lightly browned. Turn. Cook about 6 minutes. Serve hot, with cilantro and tamarind chutneys.
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November 1, 2010 at 2:26 pm (beef broth, boneless beef sirloin steak, canola oil, egg noodles, fresh tomatoes, frozen peas, garlic, light Italian dressing, mushrooms, onion, paprika, sour cream, stovetop)
Preparation: 20 minutes
Cooking time: 20 minutes
Total: 40 minutes
Yield: 4 servings
3 tablespoons canola oil, divided
1 lb 3/4 inch-thick sirloin steak , cut into strips
3 cups egg noodles without yolks, uncooked
1/4 cup reduced fat zesty Italian dressing
2 chopped onions
1/2 lb fresh mushrooms, sliced
3 tablespoons minced garlic
3 tbsp paprika
3/4 cup fat-free reduced-sodium beef broth
1 cup frozen peas
1/2 cup reduced-fat sour cream
1 small tomato, chopped
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Heat 1 1/2 tbsp oil in a large nonstick skillet over medium-high heat. Add half of beef, cook stirring 1 to 2 minutes or until evenly browned. Transfer it to a bowl. Repeat with remaining oil and meat.
Cook noodles as directed on package, omitting salt. Meanwhile, heat Italian dressing in the same skillet over medium heat. Add next 4 ingredients, cook for 12 minutes or until vegetables are tender-crisp, stirring occasionally. Stir in broth and peas; cook over low heat for 2 minutes or until the peas are tender. Add beef, cook everything from 1 to 2 minutes or until heated through, stirring occasionally. Stir in sour cream and stir until well blended.
Drain the noodles. Serve with meat mixture and tomatoes on top.
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October 26, 2010 at 3:51 pm (chicken broth, chutney, curry powder, eggs, fresh ginger, fresh tiny peas, garlic, ground beef, Indian, Main Dish, onion, oven, pepper, potatoes, refrigerated pie crusts, salt, stovetop, vegetable oil)
Active time: 30 minutes
Total time: 50 minutes
Serves 4.
1 box (15 oz) refrigerated pie crusts
2 t oil
1 C diced potato
1/2 C chopped onion
8 oz lean ground beef
2 T curry powder
1 T minced garlic
1 T minced ginger
1/4 t salt
1/4 t pepper
1 C frozen baby peas
1/2 C chicken broth or water
1 egg, slightly beaten
Purchased chutney as an accompaniment
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1. Heat oven to 400 degrees. Coat a baking sheet with nonstick spray. Let pie crusts sit at room temperature for about 15 minutes.
2. Meanwhile, heat oil in large nonstick skillet over medium-high heat. Saute potato and onion 4 minutes or until almost tender. Add beef; cook 2 minutes, breaking up, until no longer pink. Drain off any excess fat. Return to heat.
3. Stir in curry powder, garlic, ginger, salt and pepper; cook 1 minute. Stir in peas and chicken broth; cook 2 minutes until almost dry and potatoes are tender. Remove from heat; let cool slightly.
4. Unroll a pie crust on cutting board. Cut into 4 equal wedges. Moisten edges of 1 wedge with water. Place 1/3 C filling onto half of wedge, leaving about a 1/2″ border on two sides. Fold in half to make a triangle, pressing edges to seal in filling. Transfer to baking sheet. Repeat with remaining crust and filling.
5. Brush lightly with egg. Bake 15 to 20 minutes until golden. Serve samosas warm with chutney on the side.
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October 26, 2010 at 1:44 pm (black pepper, boneless skinless chicken breast, broccoli florets, carrots, chicken broth, cornstarch, dark sesame oil, garlic, granulated sugar, ground ginger, hot cooked rice, kosher salt, light soy sauce, Main Dish, medium shrimp, mushrooms, olive oil, onion, orange juice, Quick Dishes, red pepper (cayenne), snow peas, stovetop)
Serves 6.
Sauce:
1 C water
1/3 C soy sauce
1/4 C cornstarch
1/4 C orange juice
1 T sugar
1/2 t ground ginger
1/2 t dark sesame oil
1/4 t kosher salt
1/4 t ground red pepper
1/2 t freshly ground black pepper
1 (14-oz) can chicken broth
Stir-fry:
2 t olive oil, divided
12 oz skinless, boneless chicken breast, cut into 1″ pieces
2 C coarsely chopped broccoli florets
1 C chopped carrot
1 C mushrooms, halved
1 C snow peas, trimmed
1/2 C chopped onion
2 garlic cloves, chopped
1 1/2 lb medium shrimp, cooked and peeled
3 C hot cooked long-grain rice
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1. To prepare sauce, combine the first 11 ingredients in a large bowl, stirring with a whisk. Set aside.
2. To prepare stir-fry, heat 1 T olive oil in a large nonstick skillet over medium-high heat. Add chicken to pan, and stir-fry for 4 minutes or until done. Remove chicken from pan, and keep warm. Add the remaining 1 T olive oil to pan. Add chopped broccoli and the next 5 ingredients (through garlic) to the pan, and stir-fry for 4 minutes or until the vegetables are crisp-tender. Return chicken to pan and stir in shrimp. Add sauce, and bring to a boil. Reduce heat, and simmer for 5 minutes or until the sauce thickens. Serve over rice.
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October 8, 2010 at 4:13 pm (baking potatoes, beef broth, extra virgin olive oil, flour, frozen tiny green peas, ground beef, heavy cream, Main Dish, onion, salt, steak sauce, stovetop)
Prep time: 15 minutes
Cook time: 35 minutes
4 servings.
2 large baking potatoes (about 1 1/4 lb total), peeled, quartered lengthwise and sliced 1/2″ thick)
3/4 C heavy cream, divided
Salt and pepper
1 lb ground sirloin
1 T flour
2 T extra-virgin olive oil
2 onions, thinly sliced
1 C beef broth
3 T steak sauce
1 (10 oz) box frozen petite peas
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1. In a small saucepan, combine the potatoes and enough salted cold water to cover. Bring to a boil, then lower the heat and simmer until tender, about 15 minutes. Drain, return to the pot and mash with 6 T cream, 1 t salt and a pinch of pepper. Set aside.
2. Meanwhile, in a medium bowl, combine the ground beef with 1 1/2 t salt and 1/2 t pepper. Shape into 4 oval patties about 1/2″ thick. Coat with the flour.
3. In a large, heavy skillet, heat the olive oil over medium heat. Add the ground beef patties and cook until browned, about 2 minutes on each side for medium-rare. Transfer to a plate and cover with foil to keep warm.
4. Add the onions to the skillet and cook over medium heat, stirring until slightly softened, about 5 minutes. Pour in the beef broth, steak sauce and remaining 6 T cream and bring to a boil. Cook, stirring occasionally, until the sauce thickens, about 4 minutes.
5. Meanwhile, cook the peas according to package directions.
6. Return the meat patties to the skillet and let simmer in the sauce for about 4 minutes. Arrange the patties on plates and spoon the sauce on top. Serve the mashed potatoes and peas alongside.
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July 24, 2010 at 12:14 pm (baby spinach, brown sugar, canola oil, carrots, dark sesame oil, hot chile sauce (Sriracha), kosher salt, light soy sauce, oranges, red bell peppers, rice vinegar, Salad, scallions, sesame seeds, stovetop, sugar snap peas)
Vitamin C from the orange juice, bell pepper and peas helps your body absorb iron in this salad. Serve with stir-fried chicken breast and brown rice or buckwheat noodles to complement the nutrient-rich package.
Serves 6.
Dressing:
1 large orange
1 T rice vinegar
2 t low-sodium soy sauce
1 1/2 t dark sesame oil
1 t brown sugar
1 t hot chile sauce (such as Sriracha)
Salad:
2 t canola oil
1 1/2 C thinly sliced red bell pepper
3/4 C thinly sliced carrot
12 oz sugar snap peas, trimmed
1/2 t kosher salt
1/2 C diagonally cut green onions
6-oz pkg fresh baby spinach
1 t sesame seeds, toasted
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1. To prepare dressing, grate 1 t rind; squeeze 1/3 C juice from orange over a bowl. Set rind aside. Combine juice, vinegar and next 4 ingredients (through chile sauce) in a small bowl; stir with a whisk.
2. To prepare salad, heat 2 t canola oil in a large nonstick skillet over medium-high heat. Add bell pepper and carrot to pan; saute 1 minute, stirring occasionally. Add reserved orange rind, sugar snap peas and salt to pan; saute 2 minutes, stirring occasionally. Transfer pea mixture to a large bowl; cool 5 minutes. Stir in green onions and spinach. Pour dressing over salad; toss gently to coat. Sprinkle with sesame seeds. Serve immediately.
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June 11, 2010 at 2:13 pm (Asian, bean sprouts, cashews, cilantro, firm tofu, fresh tomatoes, garlic, light soy sauce, lime juice, Main Dish, peanut oil, Quick Dishes, red bell peppers, rice noodles, scallions, snow peas, stovetop, Summer, Vegetarian)
When stir-frying, it’s best to prepare and measure all ingredients before starting to cook.
Serves 4.
8 oz rice noodles
2 t peanut oil
1 medium red bell pepper, julienned
2 cloves garlic, minced
2 large ripe tomatoes, seeded and diced
4 oz snow peas, trimmed
4 oz firm tofu, drained and cut into 1/4″-thick matchsticks
1/4 C low-sodium soy sauce
2 T fresh lime juice
2 T chopped cilantro
1/4 C chopped cashews for garnish
4 green onions, chopped for garnish
2 oz bean sprouts for garnish
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In large pot, bring 3 quarts of water to a boil. When water boils, add noodles, stirring to prevent sticking. Cook until al dente, about 4 minutes. Drain.
Meanwhile, in large wok or skillet, heat oil over medium-high heat. Add bell pepper and garlic and stir-fry 3 minutes. Stir in tomatoes, snow peas and tofu and stir-fry just until tender, about 4 minutes. Add soy sauce and lime juice and bring to a simmer. Cook, stirring often, 2 to 3 minutes. Stir in cooked noodles and cilantro.
Spoon noodle mixture onto warm plates and garnish with cashews, green onions and bean sprouts.
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