Chicken Peanut Stir Fry

INGREDIENTS

1    tablespoon olive oil

1    tablespoon sesame oil

2    medium chicken breasts, cut to ½ inch dice

2    cups broccoli florets

1    large red bell pepper, seeded, cut to ½ inch dice (2 cups)

2    cups chopped leeks

1    cup chopped celery, leaves and all

¼   cup coconut milk

2    tablespoons soy sauce

2    tablespoons creamy peanut butter

1    tablespoon Sriracha sauce

½   teaspoon ground cumin

1    grated peel of 1 lime

1    juice of 1 lime

½   cup unsalted cashews

       chopped green onions for garnish

METHOD

In a large skillet over medium-high heat, add both oils and swriel to coat. When warm, add the chicken pieces and cook for about 6 to 7 minutes, stirring to brown all sides. Remove to a plate and set aside.

Add the broccoli and bell peppers to the skillet and stir fry them for 3 to 4 minutes. Add the leeks and celery and stir fry them for 3 to 4 minutes. Meanwhile, combine the seven ingredients listed with the coconut milk in a medium bowl and whisk them together.

Return the chicken pieces to the skillet and combine. Add the cashews to the skillet and combine. Pour the coconut milk mixture into the skillet and mix thoroughly, stirring until the liquid is mostly thickened. Remove from the heat and serve, either plain or over rice.

Based on a recipe from Cooking Light  Magazine

Bulger, Tuna Fennel Salad

INGREDIENTS

2    tablespoon olive oil

1    large carrot, peeled, sliced thin

1    medium onion, chopped (about 2 cups)

3    cloves garlic, chopped

2    cups chicken broth

2    cups dry white table wine

1    cup dry bulger

½   teaspoon salt

2    cups sliced, chopped green cabbage

2    cups sliced, chopped fennel bulb

1    cup green olives, sliced

2    cans (7 ounces) Albacore tuna in water

2    tablespoons lemon juice

METHOD

In a large skillet over medium-high heat, add the olive oil. When warmed, add the carrots, onions and garlic. Cook for 4 to 5 minutes until onions are translucent. Add the broth, wine, bulger and salt, stirring to combine. Bring to a boil, reduce heat to a medium simmer, cover and cook for 30 minutes. Check it after 15 minutes and stir it up. Check it again at 25 minutes – you do not want it to go dry. Set aside to cool slightly.

Mix the greens together in a large salad bowl and then spoon in the bulger mix, mixing it well. Mix in the olives. Now, you have two choices; plate the salad on individual dishes and add the drained, flaked tuna on top or mix the tuna into the salad bowl and then serve. In either case, you should drizzle with the lemon juice before serving.

Based on a recipe from Food and Wine  magazine

Tuscan Fuish and Beans

INGREDIENTS

2    tablespoons olive oil

1    medium onion, chopped

2    cloves garlic, minced

½   teaspoon crushed red pepper, (to taste)

1    can (15 ounces) petite diced tomatoes

2    cans (15 ounces) cannellini beans, rinsed and drained

2    cups butternut squash in ¼ inch cubes

1    teaspoon dried sage

1    teaspoon dried tarragon

2-4    medium cod fillets (about 1 to1 ½ pounds) or equivalent

      lemon juice

METHOD

In a very large, deep skillet with a lid or a Dutch oven, heat the olive oil over medium–high heat. Add the onion and garlic and cook until onion is translucent, about 3 to 4 minutes.

Add crushed red pepper, diced tomatoes, cannellini beans, squash and spices. Stir to mix and add the fish on top of the beans and vegetables. Cover the pan, and reduce heat to simmer

After about 5 to 6 minutes, very carefully turn the fish over, re-cover and cook for 5 to 6 more minutes. Remove the fish from the skillet, spoon the beans and squash onto serving plates, add a fish fillet on top, Squeeze the fresh lemon juice over the cooked fish fillets and serve.

Asian Beef Stew

INGREDIENTS

2    tablespoons olive oil, divided

1    tablespoon sesame oil

1    pound beef sirloin, in ½  inch cubes

1    cup chopped white onion

3    cloves garlic, sliced

1    large red bell pepper, seeded, cut to ½  inch dice (2 cups)

½   pound button mushrooms halved (2 cups)

½   cup chicken broth

¼   cup soy sauce

1    tablespoon five spice powder

1    teaspoon grated ginger

1    tablespoon dried cilantro

¼   pound soba noodles

METHOD

Heat 1 tablespoon of the olive oil and the sesame oil over medium-high heat in a large skillet. Add the beef and stir fry until browned on all sides. Remove the beef from the skillet and set aside.

Add the 2^nd tablespoon of olive oil to the skillet, add the onion and cook for 4 to 5 minutes until translucent. Add the garlic and cook for 1 minute. Add the peppers, stirring to combine.  Cook for 3 to 4 minutes.

Add the mushrooms and reserved beef cubes, the broth, soy sauce, five spice, ginger and cilantro. Stir to combine and bring to a boil. Reduce heat to a low simmer and cook for 6 to 7 minutes until beef is thoroughly cooked.

While beef is simmering, cook the noodles to package directions. Place about ½ cup of noodles into each individual bowl and add about 1 cup of stew on top of the noodles. Serve immediately.

Inspired by a recipe in Better Homes and Gardens  magazine

COOKS NOTE: I used beef broth as the original recipe called for but thought it made the stew too dark and dreary; you could hardly see the peppers and mushrooms. I changed it to chicken broth for the record but feel free to use either or even vegetable broth if so inclined.

Chicken in Tomatillo Sauce

INGREDIENTS

8    large tomatillos

2    tablespoons olive oil

2    cups chopped white onions (1 medium)

4    cloves garlic, minced

1    jalapeno pepper, seeded, chopped fine

½   cup chicken broth

1    tablespoon dried cilantro

2    chicken breasts, skinless, boneless, diced to 1 inch

1    poblano pepper, seeded, diced to ½ inch

1    medium red bell pepper. seeded, diced to ½ inch

METHOD

Preheat the broiler in the oven. Peel and slice the tomatillos in half and place cut side up on a cookie sheet. Put into the oven to broil for about 8 to 10 minutes, until softened. Remove and set aside, turning off the broiler.

Add the olive oil to a large skillet over medium-high heat. When warmed, add the onions and cook for 4 to 5 minutes until softened. Add the garlic and cook 1 minute. Add the jalapeno and cook for 3 minutes. Chop the tomatillos and add to the skillet along with the broth and cilantro. Cover, reduce heat to a simmer and cook for 6 minutes, stirring occasionally. Remove the sauce to a food processor or a blender and carefully puree. Clean the skillet and return the puree to the skillet still over medium heat.

Add the chicken to the skillet, stirring to completely cover the chicken with the sauce. Cover and cook for 5 minutes, stir the chicken to turn them over and cook for 5 more minutes, covered. Add the pepper pieces, cover and cook for 10 minutes. Remove from the heat and serve.

Adapted from a recipe in Cooking Light  magazine

Corn Soup with Crab

INGREDIENTS

2    tablespoons butter

2    tablespoons olive oil

4    large shallots, minced

4    cups corn kernels

1    teaspoon powdered ginger

3    cups + 2 tablespoons chicken broth

2    large eggs

2    6 ounce cans crab, drained*

2    green onions, thinly sliced           

METHOD

Melt the butter in a large sauce pan over medium-high heat and add the olive oil. When warmed, add the shallots, cover and cook over moderate heat for 5 minutes or until the shallots are softened, stirring occasionally. Add the corn, the ginger and the 3 cups of broth, cover and cook over moderate heat until the corn is tender and soft, about 6 to 8 minutes. Transfer 2 cups of the soup to a food processor or a blender and process to a puree. Return to the sauce pan still over moderate heat.

In a small bowl, whisk the 2 eggs with the 2 tablespoons of broth and slowly add to the soup, stirring constantly, until the soup is very thick, about 1 to 2 minutes. Remove from the heat and stir in the crab. Serve immediately garnished with the green onions.

*NOTE: Substitute ½ pound of fresh lump crab meat instead

Adapted from a recipe in Food and Wine magazine

Chicken Paprikash

INGREDIENTS

2    tablespoons olive oil

1    cup chopped white onion

3    cloves garlic, minced

¼   teaspoon crushed red pepper flakes

2    tablespoons paprika, any kind

2    8 ounce boneless, skinless chicken breasts, diced to 1 inch

½   cup water

2    tablespoons all-purpose flour

½   cup sour cream

METHOD

Heat the olive oil in a lidded skillet over medium-high heat. Add onion, garlic, red pepper flakes and paprika. Cook, stirring frequently, until the onion is translucent, about 4 minutes. Add the chicken and water and bring to a simmer. Cover and cook over medium low heat, stirring occasionally, for 8 to 10 minutes until chicken is done. Transfer the chicken to a platter.

Slowly stir the sour cream into the skillet and then whisk in the flour. Stir and cook until it thickens, 2 or 3 minutes,  Add the chicken back to the skillet, stirring to completely cover the chicken. Cook until warmed and serve over wide egg noodles.

Modified from a recipe in All Recipes magazine

Pepper and White Bean Soup

INGREDIENTS

2    tablespoons olive oil, divided

1    cup white onion, chopped

1    cup celery, leaves and all, chopped

4    cloves garlic, chopped

1    cup dry white wine

1    cup low sodium chicken broth

2    cups Poblano pepper, diced ½ inch

2    cups red bell pepper, diced ½ inch
1    teaspoon lime juice

½   teaspoon ground white pepper

½   teaspoon salt

1    can (15 ounces) white kidney beans

METHOD

In a large sauce pan, add 1 tablespoon of olive oil over medium-high heat. When warmed, add the onion and celery and, mixing occasionally, cook for 4 to 5 minutes or until the vegetables soften. Add the garlic and cook for 1 minute. Add the wine and broth, cover, lower the heat to medium-low (simmer) and cook for 7 to 8 minutes.

Remove the soup to a food processor or blender and process – carefully – to a puree. Set aside. Rinse and dry the sauce pan and add the remaining tablespoon of olive oil, over medium high heat. Again, when warmed, add the peppers and saute for 2 to 3 minutes to soften. Pour the soup back into the sauce pan and add the lime juice, white pepper, salt and beans. Cover and simmer for 6 to 7 minutes to mingle the flavors. Serve immediately.

This dish has so thoroughly evolved from a recipe in a Better Homes and Gardens magazine that you would probably not recognize the original.

Beef Asparagus Stir Fry

INGREDIENTS

¼   cup beef broth

½   tablespoon corn starch

1    tablespoon soy sauce

2    teaspoons orange marmalade or other fruit jam

½   tablespoon rice vinegar

1    tablespoon chili-garlic sauce

2    teaspoons powdered ginger

2    tablespoons olive oil

½   pound beef sirloin, ¼ inch thick slices

1    large white onion, chopped ½ inch

6    cloves garlic, sliced long-wise into thin strips

1    red bell pepper, seeded, cut to 1 inch

¼   cup chicken broth

½   bunch thin asparagus, snapped, cut on diagonal 1 inch

1    cup sliced mushrooms (optional)

METHOD

In a medium bowl, whisk together the broth, corn starch, soy sauce, marmalade, rice vinegar. chili sauce and powdered ginger. Set aside.

Heat the olive oil in a large wok or skillet over medium-high heat. In batches, add the beef strips and brown on both sides, about 2 to 3 minutes per batch. Remove to paper towels on a plate to drain. Set aside.

To the same skillet/wok, add the onions and cook, stirring, for about 2 to 3 minutes to soften. Add the garlic and cook for 1 minute. Add the bell peppers and cook, stirring, for 2 minutes. Add the chicken broth, cover and cook for 3 to 4 minutes to soften the vegetables. Add the beef strips, the asparagus and the mushrooms.  Cook uncovered, stirring, for 2 minutes and pour the sauce from the bowl over the meat and vegetables. Continue to cook, stirring, until the sauce thickens, about 1 to 2 minutes. Remove from the heat and serve over cooked rice.

Based on a recipe in  Eating Well  magazine