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

Espresso Braised Pot Roast

INGREDIENTS

2    tablespoons olive oil

2   pounds (+-) beef pot roast

1    medium-large white onion, chopped

4    cloves garlic, chopped

1    cup beef broth

½   cup dry red table wine

½   teaspoon ground allspice

1    tablespoon instant espresso powder

1    green bell pepper, seeded, cut to 1 inch pieces

1    red bell pepper, seeded, cut to 1 inch pieces

1    ancho chili, seeded and cut into 1 inch pieces

1    pound+ Yukon Gold potatoes, cut to 1 inch cubes*

METHOD

Preheat the oven to 325 F. Cut as much fat as you can from the pot roast. In a large skillet over medium-high heat, add the olive oil, swirling to coat. When warm, brown the pot roast on all sides, about 3 to 4 minutes, and remove to a plate.

Add the onions and garlic to the skillet and cook for 3 to 4 minutes until the onions begin to turn translucent. Add them to a 6 quart Dutch oven along with the beef broth, wine and allspice, mixing them in. Sprinkle half of the espresso powder on one side of the pot roast, pressing it into the beef. Place the pot roast in the Dutch oven, coffee side down. Sprinkle the remaining espresso on the top of the pot roast, again pressing it into the meat. Cover the Dutch oven and place it into the oven. Set the timer for 30 minutes.

Meanwhile, if you haven’t already prepared the peppers and potatoes, now is a good time. Or, relax and have a beverage.

Remove the Dutch oven from the oven and pour into it all the peppers and potatoes, pressing them down if necessary to get the cover to fit tightly. If the liquid level is very low, add another ¼ cup of wine or water. Return to the oven for another 30 minutes. Remove from the oven, dish the vegetables into a serving dish, place the pot roast onto a carving board and cut it into serving sized pieces. Serve immediately.

*NOTE: I found some mini-gold potatoes that worked real well. I cut the larger ones in half to keep them all about the same size. Other potatoes could work as well

Adapted from a recipe in Better Homes and Gardens  magazine

Ragout with Olives and Peppers

INGREDIENTS

2    tablespoons olive oil

1    pound lamb or pork cut to 1 inch cubes

1    large white onion chopped (1 ½ cups)

2    medium carrots, peeled, diced small (1 cup)

2    ribs celery, diced small (1 cup)

4    cloves garlic, chopped

1    can (8 ounces) tomato sauce

½   cup dry red table wine

2    teaspoons dried tarragon

1    cup diced red bell pepper

½   cup halved small green olives

1    cup dry small shell pasta or Israeli couscous

METHOD

In a large skillet, warm the olive oil over medium-high heat and add the meat cubes. Brown the meat on all sides, about 3 to 4 minutes, and remove to a bowl. Add the onions, carrots and celery and sdaute for 4 to 5 min utes until the onions become translucent. Add the garlic, stir it in and cook for 1  minute.

Add the tomato sauce and red wine, lower the heat to medium low, cover and cook for 10 minutes. Add the pork and any juices plus the tarragon, re-cover and cook for 5 minutes, stirring once to turn the meat cubes over. Remove the cover, add the bell pepper dice and the olives and cook for 2 minutes. Remove from the heat and serve with the pasta or couscous cooked to package directions.

Modified from a recipe in Food and Wine  magazine

Carrot and Corn Stir Fry

INGREDIENTS

1    tablespoon rice wine

2    teaspoons soy sauce

2    teaspoons sesame oil

1    teaspoon ground ginger

¼   teaspoon salt

2    tablespoons olive oil

1    seeded, chopped jalapeno pepper

1    cup thinly cross-sliced carrots

1    red bell pepper, seeded, thinly sliced

2    cups corn kernels

2    cups chopped Romaine lettuce*

METHOD

In a small bowl, whisk together the rice wine, soy sauce, sesame oil, ground ginger and salt. Set aside.

In a flat bottomed wok or skillet over high heat and add 2 tablespoons of oil. Add the jalapeno and fry for about 1 minute. Add the carrots and the peppers and stir fry for about 5 to 6 minutes until they begin to soften. Add the corn and continue to stir fry for 3 to 4 minutes or until thoroughly warmed.

 Add the Romaine and stir in the soy mixture. Stir until the lettuce is just limp about 1 minute or so. Remove from the heat and serve.

*NOTES:  I had three green onions left over, so I sliced them and added them with the corn. When preparing the Romaine, slice each leaf into 3 parts lengthwise then chop cross-wise.

Adapted from a recipe in  Eating Well  magazine.

Shrimp and Black Eyed Peas

INGREDIENTS

2    bacon strips

2    green onions, chopped

1    medium carrot, chopped

1    large celery stalk, chopped

½   cup chopped red bell pepper

1    teaspoon dried thyme

¼   teaspoon white pepper

1    pinch red pepper flakes (optional)

1    can (15 ounces) black eyed peas, rinsed, drained

½   cup low sodium chicken broth

2    tablespoons olive oil

4    cloves garlic, chopped

½   pound large shrimp, peeled, deveined

¼   cup dry white table wine

½ to 1   tablespoon hot sauce

METHOD

Cook the bacon in a large skillet until crisp. Remove to paper towel to drain and chop into small pieces. Set aside. Put the onions, carrot, celery, bell pepper, garlic, thyme, pepper  and red pepper flakes into the skillet over medium heat and cook, stirring occasionally, for 8 to 10 minutes or until vegetables are tender-crisp. Add black eyed peas, bacon pieces and broth and simmer for 5 minutes. Transfer to a bowl and set aside.

Clean the skillet and add the olive oil over medium-high heat. Add the garlic and cook about 2 minutes. Add the shrimp and cook for another 2 to 3 minutes until opaque. Add the wine and stir to combine. Add the hot sauce and braise for 2 to 3 minutes, turning once, until shrimp are bright pink. Reduce heat to medium and add the black eyed pea mixture. Stir and simmer until thoroughly heated through, about 3 to 4 minutes. Serve immediately.

Based on a recipe in Gourmet magazine

Stuffed Potatoes

INGREDIENTS

2    medium russet potatoes, scrubbed

3    strips bacon

¼   cup finely chopped red bell pepper

½   cup finely chopped white onion

½   cup chopped spinach, arugula or like

¼   cup sour cream

¼   teaspoon salt

¼   cup thin sliced green onions

METHOD

Pierce the potatoes with a fork several places and microwave on high for 8 to 10 minutes. Check to see if they are softened and, if not, cook them for 1 or 2 more minutes until they are soft to the touch. Be careful, they are very hot. Allow them to cool for a few minutes.

Meanwhile, cook the bacon in a medium frying pan until crisp and drain on a paper towel. Retain 2 tablespoons of the bacon fat in the skillet – dump the rest into the garbage, not down the sink – and place the skillet over medium heat, adding the peppers and onions. Cook these, stirring occasionally, until tender, about 3 to 4 minutes. Add the chopped spinach and cook for 1 minute, stirring. Remove from the heat, chop the cooked bacon and add to the skillet. Set aside.

When the potatoes are cooled, slice off the top ¼ inch and scoop out the potato, leaving a small amount around the edges.  Thoroughly mix the potato with the sour cream and salt, and add the vegetables and bacon from the skillet, stirring to combine. Add the green onions. Now we are going to put the mix back into the potato skins, but, of course, we will have way too much, even if we mound it above the skins. Place the excess into a bowl or form it into a log, but serve it with the potatoes after microwaving it all for 1 minute before serving.

Lightly based on a recipe in Cooking Light  magazine

Chilaquiles and Eggs

INGREDIENTS

1    large tomato, chopped*

2    jalapeno peppers, seeded, chopped

4    cloves garlic, chopped

½   cup chicken broth

1    tablespoon olive oil

½   cup red onion, chopped

1    cup tortilla chips

3    large eggs

½   avocado, peeled, sliced

      fresh cilantro, chopped, for garnish

METHOD

Into a food processor or blender, add the tomato (see note, below), jalapenos, garlic and broth. Process to a smooth puree and set aside.

In a medium skillet over medium-high heat, add the olive oil and swirl to cover. Add the onions and cook for 2 minutes to soften. Add the tomato mixture, bring to a simmer and cook for 10 minutes, stirring occasionally. Add the chips and stir to cover with the tomato mixture.

Crack each egg into a small dish and carefully add to the pan, one egg at a time, spaced evenly around the pan. Cover, reduce heat to a low simmer, and cook for 5 to 7 minutes until the eggs are solid with slightly runny yolks. Remove from the heat and garnish with the saved tomatoes, avocado and cilantro. If desired, top each serving with a dollop of sour cream.

*NOTE: Save a bit of the chopped tomatoes as garnish for the finished dish.

Adapted from a recipe in Cooking Light  magazine

Yellow Split Pea Soup

This is claimed to be a Swedish recipe and contains cubes of ham

INGREDIENTS

10  ounces dried yellow split peas

1    750 ml bottle of white wine

4    cups low sodium chicken broth

1    large onion, diced (about 2 cups)

1    cup diced carrots (about 3)

2    cups chopped celery, including leaves

8    ounces diced ham

1    teaspoon ground dry ginger

1    tablespoon dried marjoram

METHOD

Place the split peas into a colander and wash with cold water until the water runs clear. Place into a large sauce pan and add the wine, water, broth, onion, carrots, celery, ham, ginger and marjoram.

Bring to a boil, lower heat to a mild simmer and cook, covered, for at least 1 hour. Check every 20 minutes, stirring to prevent anything sticking to the bottom, until the split peas are soft. Remove from the heat and serve. This recipe makes 6 to 8 servings.

Adapted from a slow-cooker recipe in Eating Well  magazine