October 27, 2010 at 3:03 pm (Asian, baby spinach, black pepper, bok choy, boneless skinless chicken breast, chow mein noodles, cilantro, cornstarch, fresh ginger, garlic, limes, Main Dish, peanut oil, Quick Dishes, red chile pepper, romaine, scallions, sea salt, shiitake mushrooms, soy sauce, vegetable oil, water chestnuts)
by Jamie Oliver.
This dish makes use of a tender juicy Asian cabbage called bok choy, which is simple to cook and really tasty. You should be able to find bok choy in your local grocery store, but, if not, a nice heart of romaine (halved) or a handful or two of baby spinach thrown into the wok for the last 2 or 3 minutes of cooking will do the trick.
Serves 2.
a thumb-sized piece of fresh ginger
2 cloves of garlic
1/2 – 1 fresh red chile, to your taste
1 large skinless chicken breast fillet
sea salt and freshly-ground black pepper
2 scallions
a small bunch of fresh cilantro
1 bok choy
optional: 4 shiitake mushrooms
4 oz (2 bundles) chow mein noodles
peanut or vegetable oil
1 heaped teaspoon cornstarch
1 (8 oz) can water chestnuts
2 – 3 T soy sauce
1 small lime
~~~~~~~~~~~
To prepare:
1. Put a large pan of water on to boil.
2. Peel and finely slice the ginger and garlic.
3. Finely slice the chile.
4. Slice the chicken into finger-sized strips and lightly season with salt and pepper.
5. Cut the ends off your scallions and finely slice.
6. Pick the cilantro leaves and put to one side and finely chop the cilantro stalks.
7. Halve the bok choy lengthwise.
8. If using the mushrooms, either tear into pieces or leave whole.
To cook:
1. 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.
2. Stir in the chicken strips and cook for a couple of minutes, until the chicken browns slightly.
3. Add the ginger, garlic, chile, cilantro stalks, mushrooms (if using), and half the scallions.
4. Stir-fry for 30 seconds, keeping everything moving around the wok quickly.
5. Add your noodles and bok choy to the boiling water and cook for 2 to 3 minutes, no longer.
6. Meanwhile, add the cornstarch, water chestnuts, and their water to the wok and give it another good shake to make sure nothing sticks to the bottom.
7. Remove from heat and stir in 2 T soy sauce.
8. Halve the lime, squeeze the juice of one half into the pan, and mix well.
9. Drain the noodles and bok choy in a colander over a bowl, reserving a little of the cooking water.
10. Stir in the noodles and bok choy , with a little of the cooking water to loosen if necessary, and mix well.
11. Have a taste and season with more soy sauce if needed.
To serve:
1. Use tongs to divide everything between two bowls or plates, or to lift on to one large serving platter.
2. Spoon any juices over the top and sprinkle with the rest of the scallions and the cilantro leaves.
3. Serve with lime wedges.
Leave a Comment
October 8, 2010 at 5:28 pm (baby spinach, black pepper, butter, English cucumber, feta, flank steak, garlic, greek seasoning, kosher salt, Main Dish, pita bread, Quick Dishes, red onion, red wine vinegar, stovetop)
Creamy Hummus rounds out this meal.
Serves 4.
1/2 C red wine vinegar
1 t Greek seasoning (see note at bottom)
1/8 t black pepper
1 (1 lb) flank steak, trimmed
1/2 t kosher salt, divided
1 t butter
1 t olive oil
2 T lemon juice
1 t minced garlic
1 (6 oz) package fresh baby spinach
4 (6″) pitas, cut in half
1/2 C thinly sliced red onion
24 slices English cucumber
1/2 C (2 oz) crumbled feta cheese
~~~~~~~~~~~~~~~~~~~~~
1. Combine first 3 ingredients in a large zip-top plastic bag; add steak to bag. Marinate 3 minutes, turning once. Remove steak from bag; discard marinade. Sprinkle steak with 1/4 t salt. Heat a large skillet over medium-high heat. Add butter and oil. Add steak; cook 5 minutes on each side or until desired doneness. Let stand 2 minutes. Cut steak across grain into thin slices.
2. Return pan to heat. Add juice, garlic and spinach; saute 1 minute. Remove from heat; add remaining salt.
3. Spoon 2 T spinach mixture into each pita half. Place 1 T onion, 3 cucumber slices and 1 1/3 oz steak in each pita half; sprinkle 1 T cheese in each pita half.
Leave a Comment
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
~~~~~~~~~~~~
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.
Leave a Comment
February 12, 2010 at 12:57 pm (baby spinach, balsamic vinegar, cracked pepper, fresh tomatoes, goat cheese, Main Dish, olive oil, oven, parsley, sea salt, Summer, whole wheat pizza crust)
One whole wheat pizza crust (or make your own thin crust)
1 small roll or one big roll of goat cheese
Olive Oil (about 2 Tbsp)
Balsamic vinegar (enough to drizzle)
One large heirloom tomato
½ cup of fresh parsley
1 cup of fresh baby spinach
Sea salt
Cracked black pepper
~~~~~~~~~~~~~~
To begin, glaze the top and bottom of the pizza crust with olive oil. Use a small brush to spread it evenly across the crust. Crush the goat cheese and spread on top of the crust. Slice the tomato into thin round slices and place on top of the cheese. Place baby spinach on top of the tomatoes. Place chopped parsley on top of spinach and tomatoes. Drizzle with balsamic vinegar and olive oil. Season top with sea salt and cracked black pepper to taste. Bake in an oven heated to 425 degrees and let bake until the crust looks brown along the edges and crisps up. The cheese should look melted. Take out of the oven, cut like a pie and serve.
Leave a Comment
February 11, 2010 at 9:09 pm (baby spinach, basil, ground turkey, italian-flavored bread crumbs, ketchup, Main Dish, oregano, oven, parmesan, pasta sauce, red pepper (cayenne), salt, scallions, spaghetti, stovetop)
Makes 4 servings.
Prep time: 20 minutes
Bake time: 25 minutes
6 oz baby spinach, divided
1 lb ground turkey
3 green onions, finely chopped
1/4 C seasoned dry bread crumbs
1/4 C ketchup
1 t dried basil, crushed
1/2 t dried oregano, crushed
1/2 t salt
1/4 t cayenne pepper
1/2 C grated Parmesan cheese
26 oz jar marinara sauce
12 oz dry spaghetti, cooked and drained
~~~~~~~~~~~~~~~~~~~~~
Chop 1 C spinach and combine in large bowl with ground turkey, green onions, bread crumbs, ketchup, basil, oregano, salt and cayenne pepper, mixing well. Shape firmly into 12 (1 1/2″) balls. Roll each in Parmesan cheese. Place in 9 x 13″ baking dish, sprayed with vegetable cooking spray. Bake at 375 degrees, 20 to 25 minutes or until cooked through, turning once or twice.
Combine remaining spinach and marinara sauce in large skillet. Cook, stirring occasionally, until spinach is wilted and sauce is heated through.
Serve sauce over cooked spaghetti on 4 serving plates and top each with 3 turkey meatballs.
Leave a Comment
October 11, 2009 at 4:49 pm (baby spinach, eggs, fiber one original, Main Dish, Quick Dishes, quick oats, scallions, spicy chili beans in sauce, Spring, stovetop, Summer, Vegetarian, whole-wheat burger buns)
Prep Time:25 min
Start to Finish:25 min
makes:5 sandwiches
1 cup Fiber One original bran cereal
1 can (15 or 16 oz) spicy chili beans in sauce, undrained
1/2 cup quick-cooking oats
1/4 cup chopped green onions (4 medium)
1 egg, slightly beaten
5 whole wheat burger buns, split
1 1/4 cups washed fresh baby spinach leaves
5 slices tomato
~~~~~~~~~~~~
1. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet.
2. In medium bowl, mash beans with fork until no whole beans remain. Add cereal, oats, onions and egg; mix well. Shape mixture into 5 patties, each about 3 1/2 inches in diameter.
3. Spray 12-inch skillet with cooking spray. Add patties; cook over medium heat about 10 minutes, turning once, until brown.
4. For each sandwich, place 1/4 cup spinach leaves and 1 tomato slice on bottom half of bun; top with bean burger and top half of bun.
High Altitude (3500-6500 ft): Cook patties over medium-high heat about 10 minutes.
Leave a Comment
October 11, 2009 at 2:44 pm (7 ingredients or less, baby spinach, bacon, balsamic vinaigrette dressing, closed contact grill, Quick Dishes, red bell peppers, Salad, Summer, summer squash, turkey tenderloin)
Prep Time: 25 minutes
Total Time: 25 minutes
Makes: 2 servings
2 slices bacon
1 medium yellow summer squash, cut into 1/2-inch-thick slices
1 small red bell pepper, cut into thin bite-size strips
1/2 cup balsamic vinaigrette dressing
1 turkey tenderloin (1/2 to 3/4 lb), cut crosswise into 1/2-inch-thick slices
4 cups fresh baby spinach leaves
~~~~~~~~~~~~~~~~~~~~~~~
1. Heat closed contact grill 5 minutes. When grill is heated, place bacon on bottom grill surface. Close grill; cook 4 to 6 minutes turning once, until crisp. Drain on paper towels. Coarsely chop bacon.
2. In medium bowl, mix squash, bell pepper and 1/4 cup of the vinaigrette dressing to coat. With slotted spoon, place vegetables on bottom grill surface; reserve dressing. Close grill; cook 3 to 5 minutes or until crisp-tender. Remove vegetables from grill.
3. Add turkey to reserved dressing in bowl; toss to coat. Place turkey on bottom grill surface; discard dressing. Close grill; cook 3 to 5 minutes or until turkey is no longer pink in center.
4. Arrange spinach on individual serving plates; top each with vegetables and turkey. Drizzle with remaining 1/4 cup vinaigrette dressing; sprinkle with bacon.
Leave a Comment
July 18, 2009 at 1:10 pm (baby spinach, black pepper, canned diced tomatoes, feta, garlic powder, Greek, greek seasoning, ground beef, ground mustard, lemon pepper seasoning, Main Dish, marjoram, oregano, oven, pitted ripe olives, Quick Dishes, red onion, salt, stovetop, taco shells)
Makes: 12 tacos
Total Time: 30 min
1 lb. ground beef
1 can (14-1/2 oz.) diced tomatoes, undrained
2 teaspoons Greek seasoning*
1/2 teaspoon minced garlic
1/4 teaspoon black pepper
2 cups fresh baby spinach
1 can (2-1/4 oz.) sliced ripe olives, drained
1 package (4-1/2 oz.) taco shells
1/2 cup crumbled feta cheese
1/4 cup chopped red onion
~~~~~~~~~~~~~~~~~~~~~~~~~~
In a large skillet, brown beef over medium heat; drain. Stir in tomatoes, Greek seasoning, garlic and pepper. Bring to a boil. Reduce heat; simmer for 8 to 10 minutes or until thickened. Add spinach and olives; cook and stir for 2 to 3 minutes or until spinach is wilted.
Meanwhile, place taco shells on a baking sheet. Bake at 300 degrees for 3 to 5 minutes or until heated through.
Spoon about 1/4 cup of beef mixture into each shell. Top with feta cheese and onion.
*For a substitute for Greek seasoning, use 1/2 teaspoon each dried oregano, dried marjoram, garlic powder, lemon-pepper seasoning, ground mustard and salt. Makes 1 T.
1 Comment
June 28, 2009 at 3:33 pm (baby spinach, boneless skinless chicken breast, butter, coarse kosher salt, dijon mustard, Main Dish, olive oil, pepper, Quick Dishes, shallots, stovetop, white wine vinegar)
from Everyday Food
Prep: 15 minutes
Total: 30 minutes
Serves 1.
1 teaspoon white-wine vinegar
1 tablespoon minced shallot
1/2 tablespoon butter
1 tablespoon Dijon mustard
1 teaspoon olive oil
1 boneless, skinless chicken breast half (6 to 8 ounces)
Coarse salt
Ground pepper
4 cups (about 2 1/2 ounces) baby spinach
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
1. Season chicken with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken; cook until browned, turning once, 8 to 10 minutes.
2. Add 1/4 cup water. Reduce heat to medium-low; cover, and simmer until chicken is cooked through, 4 to 6 minutes. Transfer chicken to a plate; cover to keep warm.
3. Make mustard sauce: Add minced shallot to same pan; cook over medium heat, stirring occasionally, until soft, about 3 minutes. Stir in mustard and vinegar; cook 1 minute. Remove from heat. Add butter; swirl pan until incorporated. Stir any accumulated chicken juices into sauce.
4. In a medium bowl, toss spinach with half the mustard sauce. Place chicken on a serving plate; drizzle with remaining sauce. Serve spinach on the side.
Leave a Comment
June 22, 2009 at 5:48 pm (7 ingredients or less, baby spinach, no-cook, parmesan, peaches, pecans, Quick Dishes, raspberry vinaigrette, red onion, Salad, Summer)
Prep Time:15 min
Total Time:15 min
Makes:10 servings, 1-1/4 cups each
2 pkg. (9 oz. each) baby spinach leaves
6 small ripe peaches, thinly sliced
1 red onion, halved, thinly sliced
1 cup pecan pieces, toasted
1 cup shredded Parmesan cheese
8 oz raspberry vinaigrette dressing
~~~~~~~~~~~~~~~~~~~~~~~~~
Toss all ingredients lightly in large serving bowl. Serve immediately.
Leave a Comment
« Older entries
