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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April 15, 2011 at 4:04 pm (butter, fettuccine, garlic, half-and-half, Italian, Main Dish, parmesan, parsley, salt, shrimp, stovetop)
Prep Time: 20 Min
Cook Time: 20 Min
Ready In: 40 Min
Serves 6
1 pound fettuccine pasta
1 tablespoon butter
1 pound uncooked shrimp – peeled and deveined
4 cloves garlic, minced
1 cup half-and-half
6 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh parsley
salt to taste
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1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. In a large skillet, saute shrimp and garlic in the butter for about one minute. Pour in half and half; stir. Sprinkle Parmesan cheese in one tablespoon at a time, stirring constantly. After all Parmesan is added, mix in parsley and salt. Stir frequently making sure it does not boil. Sauce will take a while to thicken.
3. When sauce has thickened, combine with cooked pasta noodles; serve hot.
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March 26, 2011 at 2:27 pm (beef broth, canned diced tomatoes, cinnamon, feta, frozen cut green beans, frozen cut spinach, garlic powder, Greek, ground beef, Main Dish, onion, oregano, penne, Quick Dishes, stovetop, tomato paste)
Prep time: 5 minutes
Cook Time: 25 minutes
Makes 6 servings.
1 lb ground beef
1/2 C chopped onion
2 t oregano
1 t cinnamon
1/2 t garlic powder
1 (14-1/2 oz) can beef broth
1 (14-1/2 oz) can diced tomatoes, undrained
2 T tomato paste
1 1/2 C uncooked penne pasta
1 1/2 C frozen leaf spinach or cut green beans, thawed
3/4 C crumbled feta cheese, divided
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Cook ground beef and onion in large skillet on medium-high heat until beef is no longer pink, stirring occasionally. Drain fat. Add oregano, cinnamon and garlic powder; mix well.
Stir in broth, tomatoes and tomato paste. Bring to boil. Stir in pasta. Reduce heat to medium; cover and cook 10 minutes or until pasta is nearly tender. Stir in spinach and 1/2 C of the feta cheese. Cover. Cook 5 minutes longer or until pasta is tender.
Sprinkle with remaining 1/4 C feta cheese. Cover. Let stand 5 minutes.
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March 26, 2011 at 11:54 am (black pepper, boneless skinless chicken breast, broccoli florets, butter, cream of mushroom soup, frozen broccoli, linguine, Main Dish, milk, parmesan, Quick Dishes, stovetop)
Prep time: 10 minutes
Cook time: 20 minutes
Makes 4 servings.
1/2 of a 16 oz package linguine
1 C fresh or frozen broccoli florets
2 T butter
4 skinless, boneless chicken breast halves (about 1 lb), cut into 1 1/2-inch pieces
1 can condensed cream of mushroom soup
1/2 C milk
1/2 C grated Parmesan cheese
1/4 t ground black pepper
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1. Prepare the linguine according to the package directions in a 3-quart saucepan. Add the broccoli during the last 4 minutes of the cooking time. Drain the linguine mixture well in a colander.
2. Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned and cooked through, stirring often.
3. Stir the soup, milk, cheese, black pepper and linguine mixture in the skillet and cook until the mixture is hot and bubbling, stirring occasionally. Serve with additional Parmesan cheese.
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November 9, 2010 at 4:03 pm (cilantro, cream cheese, Main Dish, medium shrimp, Mexican, mozzarella, parmesan, poblano pepper, spaghetti, stovetop, tomato sauce)
Preparation: 15 minutes
Cooking: 20 minutes
Total: 35 minutes
Yield: 8 servings
6 large poblano chiles, roasted, peeled and deveined, divided
1 can (8 oz) tomato sauce
4 oz cream cheese, softened
1 lb spaghetti, uncooked
2 lb medium raw shrimp, peeled and deveined
1 cup shredded mozzarella
2 T chopped cilantro
2 T grated Parmesan cheese
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Cut 4 chiles in thin strips; set aside. Liquify the remaining chilies in the blender along with the tomato sauce and cream cheese.
Cook the spaghetti in an 8-qt pot as indicated on the package, without salt. Meanwhile, cook the shrimp, in 2 batches, stirring, en a large nonstick skillet over high heat for 3 minutes or until they turn pink. Remove from heat; cover to keep hot.
Drain the spaghetti, reserving 1/2 C of the cooking water. Put the spaghetti and the water in the pot. Add the chile sauce, the strips of chile and the shrimp; cook and stir 2 minutes over medium-low heat or until the mixture is hot. Incorporate 1/2 C of mozzarella; stir while cooking until melted. Sprinkle with the rest of the mozzarella, the cilantro and the Parmesan.
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November 2, 2010 at 3:05 pm (7 ingredients or less, Aldi ingredients, canned diced tomatoes, cream cheese, Italian, Main Dish, mostaccioli, mozzarella, oven, parmesan, pasta sauce, penne, rigatoni, sour cream, stovetop, ziti)
Preparation: 20 minutes
Bake: 20 minutes
Total: 40 minutes
Yield: 8 servings
4 cups ziti, uncooked
1 jar (26 oz) marinara sauce
1 can (14 1/2 oz) diced tomatoes, undrained
6 oz cream cheese, diced
3/4 cup sour cream
1 package (8 oz) shredded mozzarella cheese
1/3 cup grated Parmesan cheese
Preheat oven to 375 degrees.
Cook the pasta in a large pot as directed on package, omitting salt; remove from pot and drain. Meanwhile, place the marinara sauce, tomatoes and cream cheese in the same pot; cook on medium heat for 5 min. or until cream cheese is melted and well blended.
Form a layer with half the pasta mixture in a 9 x 13-inch baking dish. Top with layers of sour cream, 1 cup mozzarella and remaining pasta mixture. Cover with remaining mozzarella and Parmesan.
Bake the ziti for 20 min. or until heated through.
Make ahead: You can keep this dish covered in refrigerator up to 8 hours before baking. Increase the baking time 30 to 35 min. or until heated through.
Substitution: If you don’t have ziti, you can substitute other cylindrical pasta, like penne, rigatoni or mostaccioli.
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November 2, 2010 at 2:39 pm (eggs, frozen cut spinach, lasagna noodles, Main Dish, mozzarella, mushrooms, nutmeg, olive oil, oven, parmesan, pasta sauce, red bell peppers, ricotta cheese, roasted red peppers, stovetop, sweet onions)
Preparation: 30 minutes
Total: 1 hour 30 minutes
Yield: 12 servings
1 jar (26 oz) spaghetti sauce
2 large roasted red peppers, seeded and peeled
1 egg, beaten
2 1/2 cups ricotta cheese
2 1/2 cups shredded mozzarella cheese, divided
1 package (16 oz) frozen chopped spinach, thawed
1/2 cup grated Parmesan cheese, divided
1/2 tsp. nutmeg
12 lasagna noodles
2 tsp. olive oil
1 large sweet onion, chopped
1 lb mushrooms, sliced
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Preheat oven to 350 degrees.
Blend the sauce and peppers. Mix egg, ricotta, 1 1/4 cup of mozzarella, spinach, 1/4 cup Parmesan and nutmeg.
Cook the lasagna noodles as directed on package, omitting salt. Meanwhile, heat oil in large nonstick skillet over medium heat. Add onion; cook and stir 5 min. Stir in mushrooms; cook 10 min.
Spread 3/4 cup sauce over bottom of a 9 x 13″ baking dish. Top with layers of 3 lasagna noodles, 1/3 of the ricotta mixture, 1/3 of the mixture mushrooms and 3/4 cup of the sauce. Repeat layers twice. Top with pasta sauce, remaining mozzarella and Parmesan. Cover with foil sprayed with cooking spray.
Bake 1 hour or until heated through, removing the foil after 45 min. Let lasagna stand 15 minutes. before serving.
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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 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
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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.
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October 26, 2010 at 1:56 pm (light soy sauce, Main Dish, olive oil, pepper, portabello mushrooms, salt, shallots, sour cream, stovetop, tomato paste, vegetable stock, whole-wheat noodles, worcestershire sauce)
Serves 4.
2 T olive oil
3 T minced shallots
6 sliced portobello mushroom caps
1/4 t salt
1/4 t pepper
3/4 C vegetable broth
1/4 C light sour cream
2 T tomato paste
2 t Worcestershire sauce
1 T low-sodium soy sauce
8 oz cooked whole-wheat noodles
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Heat oil in a large saute pan over medium-low heat. Add shallots and saute for 2 minutes. Add mushroom caps. Saute until soft, about 5 to 8 minutes. Season with salt and pepper. Add broth, sour cream, tomato paste, Worcestershire sauce and soy sauce. Lower heat and simmer for 5 minutes. Adjust seasonings. Serve over whole-wheat noodles.
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