August 16, 2021

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Cashew Chicken with Snow Peas & Jasmine Rice

  • 1 TBL toasted sesame oil
  • ½ lb pkg chicken breast strips
  • 3 TBL salted cashews
  • 1 oz fresh ginger
  • garlic
  • 4 oz snow peas
  • 1 oz scallions
  • 5 oz jasmine rice
  • salt & pepper
  • neutral oil
  • white wine vinegar
  • 1 tsp sugar

1. Cook rice

In a small saucepan, combine rice, 1¼ cups water, and ½ teaspoon salt; bring to a boil over high heat. Reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 17 minutes. Keep covered until ready to serve.

2. Prep ingredients

Meanwhile, trim scallions, then cut into 1-inch pieces. Halve snow peas crosswise. Finely chop 2 teaspoons each of garlic and peeled ginger. Coarsely chop 1 tablespoon cashews and reserve for step 6; leave remaining cashews whole. Pat chicken dry and season all over with salt and pepper.

3. Stir-fry chicken

Heat 1 tablespoon neutral oil in a medium nonstick skillet over medium-high. Add chicken in a single layer and cook until just browned, about 3 minutes (chicken will not be cooked through).

4. Stir-fry veggies

To skillet with chicken, add snow peas and scallions. Cook, stirring occasionally, until veggies are just tender and blistered, and chicken is cooked through, 2–3 minutes.

5. Finish stir-fry

Reduce skillet heat to medium. Add chopped ginger and garlic and remaining whole cashews; cook, stirring, until fragrant, 1–2 minutes. Stir in Hoisin sauce, sesame oil, ¼ cup water, 1 teaspoon vinegar, and sugar. Bring to a simmer and cook until sauce is thickened and coats chicken and veggies. Season to taste with salt and pepper.

6. Finish & serve

Fluff rice with a fork. Serve rice topped with cashew chicken. Garnish with reserved chopped cashews. Enjoy!

August 13, 2021

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Quinoa Fried Rice with Roasted Mushrooms and Kale

  • Sriracha
  • 3 TBL tamari soy sauce
  • 2 TBL toasted sesame oil
  • garlic
  • 1 oz fresh ginger
  • 1 bunch curly kale
  • ½ lb button mushrooms
  • 1 oz scallions
  • ¼ oz fresh basil
  • 1/2 cup quinoa
  • 2 large eggs
  • 1 tsp sugar
  • neutral oil
  • salt and pepper

1. Cook quinoa & mushrooms

Preheat oven to 425ºF with a rack in the upper third. In a small saucepan, toast quinoa for about 2 min shaking pan to keep from burning, add ¾ cup water, and a pinch of salt, and bring to a boil. Cover, reduce to low, and simmer until tender and water is absorbed, about 17 minutes. 

2. Prep mushrooms & kale

Pick basil leaves from stems; chop leaves. Trim scallions, then thinly slice. Cut mushrooms lengthwise into ¼-inch slices. Strip kale leaves from stems and coarsely chop leaves; discard stems. In a large bowl, massage kale with 2 tablespoons each of water and oil and a pinch of salt until leaves wilt slightly.

3. Roast veggies

Place mushrooms on a rimmed baking sheet and toss with 3 tablespoons oil and a pinch each of salt and pepper. Roast, stirring once, until tender, about 10 minutes. Using a spatula, move mushrooms to one half of the baking sheet. Add kale to the other half. Roast until kale is tender, stirring once, about 8 minutes.

4. Make marinade

Peel and finely chop the ginger. Finely chop 2 large garlic cloves. In a large bowl, combine sesame oil, tamari, 2 tsp Sriracha, 1 tablespoon water, 1 teaspoon sugar, and ½  of the chopped ginger, whisking until sugar dissolves. Add mushrooms and kale to bowl, and toss to combine.

5. Stir-fry ingredients

Heat 2 tablespoons neutral oil in a large nonstick skillet over medium-high. Add garlic, half of the scallions, and remaining ginger; cook until fragrant, 1–2 minutes. Add quinoa, mushrooms, kale, and marinade; cook until warm, 1–2 minutes. Stir in chopped basil. Transfer to plates, then wipe out skillet and return to stovetop.

6. Cook eggs & serve

Heat 2 tablespoons neutral oil in skillet over medium-high. Add 2 large eggs; cook until edges are set, 1–2 minutes. Carefully spoon hot oil over eggs until whites are set but yolks are still runny, 1–2 minutes. Place eggs on top of quinoa; cut eggs and toss with quinoa. Tear remaining basil leaves over top, and garnish with remaining scallions and Sriracha. Enjoy!

August 10, 2021

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Shrimp Boil Packets

 

  • ¼ oz fresh parsley
  • 2 TBL hot sauce
  • 2 TBLCajun seasoning
  • 3 TBL mayonnaise
  • 1 lemon
  • 3 TBL Old Bay Seasoning
  • 10 oz shrimp (cleaned and deveined)
  • garlic
  • 2 ears of corn
  • 2 Yukon gold potatoes
  • 2 TBL butter
  • salt & pepper
  • 1/2 tsp sugar
  • neutral oil

1. cook potatoes

Scrub potatoes; cut into 1-inch pieces. Place potatoes into a medium saucepan; add enough water to cover by ½-inch. Simmer until potatoes are just tender, 5–7 minutes.

2. Prep ingredients

Preheat oven to 450°F with a rack in the center. Halve corn cob crosswise. Thinly slice 2 large garlic cloves. Rinse shrimp, then pat very dry. In a medium bowl, toss shrimp with all of the Old Bay seasoning and 1 tablespoon oil. Cut 2 pieces of foil into 20-inch long rectangles.

3. Prep packets

Divide corn and cooked potatoes between the 2 sheets of foil or parchment, building in the center. Season with salt and pepper. Lay shrimp and sliced garlic over veggies, then top each pile with 1 tablespoon butter. Fold foil over ingredients; fold edges of each sheet up and crimp to make a well-sealed packet.

4. Bake packets

Set packets on a rimmed baking sheet and bake on center oven rack until shrimp are just cooked through and veggies are tender, about 20 minutes. Let packets sit for 5 minutes before opening.

5. Make Cajun mayo

Meanwhile, squeeze 1 teaspoon lemon juice into a small bowl. Add mayonnaise, 1 teaspoon Cajun seasoning (or more for extra spice, if desired), half of the hot sauce, and 1/2 tsp of sugar; stir to combine. Season to taste with salt and pepper.

6. Finish & serve

 

Finely chop parsley leaves and stems. Cut any remaining lemon into wedges. Carefully open packets (they will release steam!) and garnish with parsley. Serve shrimp and veggies with Cajun mayo and remaining hot sauce alongside, with any lemon wedges on the side for squeezing over. Enjoy!

August 09, 2021

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Vegetarian Pad Thai

  • 1 pkg rice noodles
  • 3 TBL brown sugar
  • 2 TBL Sriracha
  • 2 TBL tamari soy sauce
  • 1 lime
  • 3 TBL  salted peanuts
  • ¼ oz fresh cilantro
  • garlic
  • 3 oz scallions
  • 4 med carrots
  • 2 large egg
  • neutral oil
  • salt

1. Prep ingredients

Coarsely grate carrots on the large holes of a box grater. Trim scallions, then thinly slice, keeping dark greens separate. Finely chop 2 teaspoons garlic. Coarsely chop cilantro leaves and stems. Coarsely chop peanuts.

2. Prep tamari sauce

Squeeze juice from half of the lime (about 1½ tablespoons) into a small bowl. Cut remaining lime half into wedges. Into same bowl, whisk in tamari, Sriracha, ¼ cup warm tap water, and brown sugar until combined.

3. Cook noodles

Bring a large pot of salted water to a boil. Add noodles to pot and cook, stirring occasionally to prevent sticking, until al dente, 6–8 minutes. Drain noodles, then rinse under cold water and toss with 1 teaspoon oil.

4. Scramble eggs

In a second small bowl, beat 2 large eggs with a pinch of salt. Heat 2 teaspoons oil in a large nonstick skillet over medium-high, tilting to coat skillet. Add eggs and cook, stirring gently, until scrambled, about 2 minutes. Transfer eggs to a cutting board and chop into small pieces, if desired. Wipe out skillet.

5. Stir-fry noodles

Heat 2 tablespoons oil in same skillet over medium-high. Add carrots, scallion whites and light greens, and chopped garlic; cook, stirring, until fragrant, about 1 minute. Season to taste with salt. Add noodles and tamari sauce to skillet. Cook, tossing, until liquid is nearly evaporated and noodles are coated in sauce, 5–7 minutes.

6. Finish & serve

Add eggs to skillet with noodles, then increase heat to high and continue to cook until noodles are slightly browned in spots, about 2 minutes. Remove from heat and fold in chopped cilantro. Serve vegetarian pad Thai sprinkled with peanuts and remaining scallions. Serve any lime wedges on the side for squeezing. Enjoy!

July 31, 2021

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Black Bean Caramel Chicken with Rice Noodles

  1. 1 pkg rice noodles
  2. 2 TBL black bean sauce
  3. ½ lb  chicken breast strips
  4. ½ lb broccoli
  5. 3 oz scallions
  6. 1 oz fresh ginger
  7. garlic
  8. Sriracha
  9. ¼ cup sugar
  10. neutral oil
  11. salt & pepper

1. Prep ingredients

Bring a large pot of salted water to a boil. Finely chop 2 teaspoons garlic. Peel and finely chop 1 tablespoon ginger. Trim scallions, then thinly slice. Trim stem ends from broccoli, then cut crown into ½-inch florets. Coarsely chop cilantro leaves and stems together. Pat chicken dry; season with salt and pepper.

2. Cook chicken & broccoli

Heat 1 tablespoon oil in a large skillet over medium-high. Add chicken and cook, without stirring, until well browned on the bottom, about 3 minutes. Add broccoli and cook, stirring occasionally, until chicken is cooked through and broccoli is crisp-tender, 2–3 minutes more. Transfer to a plate. Wipe out skillet.

3. Cook aromatics

Heat 1 tablespoon oil in same skillet over medium-high. Add chopped ginger, garlic, and scallions. Cook, stirring, until fragrant, 1–2 minutes. Transfer to a bowl.

4. Make caramel sauce

In same skillet, combine ¼ cup sugar and 2 tablespoons water. Cook over medium-high, without stirring, until sugar is melted. Continue to cook, swirling skillet occasionally, until sugar turns honey-colored, 2–5 minutes (watch closely). Add ¾ cup water and 2 tablespoons black-bean garlic sauce; swirl (don't stir) to combine (caramel may harden, but will melt over heat).

5. Finish sauce, cook noodle

Bring sauce to a simmer over medium-high, then return scallion mixture to skillet, swirling to combine. Continue to simmer until sauce is slightly thickened and glossy, about 3 minutes. Meanwhile, add noodles to boiling water and cook, stirring occasionally to prevent sticking, until just tender, 5–7 minutes. Drain noodles and rinse under warm water.

6. Finish & serve

Add noodles, chicken, and broccoli to caramel sauce. Cook over high heat, tossing constantly to combine, until noodles absorb most of the sauce and chicken is heated through, about 2 minutes. Serve noodles topped with cilantro and a drizzle of Sriracha, if desired. Enjoy!

July 30, 2021

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General Tso's Cauliflower

  1. 5 oz jasmine rice
  2. 1 TBL toasted sesame oil
  3. 2TBL oz tamari soy sauce
  4. 4 TBL Thai sweet chili sauce
  5. 2 oz snow peas
  6. 1 head cauliflower
  7. 1 oz scallions
  8. neutral oil
  9. 1 large egg
  10. salt and pepper
  11. sesame seeds
  12. ¼ c all-purpose flour

1. Prep ingredients

Trim scallions, then thinly slice. Cut the cauliflower into 1-inch florets. Trim ends from snow peas, then halve crosswise. In a large bowl, whisk to combine sweet chili sauce, tamari, and sesame oil

2. Cook rice pilaf

Heat 2 teaspoons neutral oil in a small saucepan over medium-high. Add rice and half of the scallions; cook, stirring, until rice is toasted, about 2 minutes. Stir in 1¼ cups water and a pinch of salt; bring to a boil. Reduce heat to low, cover, and cook until rice is almost tender, about 12 minutes.

3. Steam snow peas

Place snow peas on top of rice in saucepan, then cover and allow to steam over low heat until crisp-tender, about 5 minutes. Remove from heat and keep covered until step 6.

4. Batter cauliflower

Meanwhile, in a large bowl, whisk to combine 1 large egg and ¼ cup flour (batter will be very thick); season with salt and pepper. Add cauliflower and toss to coat. Heat ¼ inch neutral oil in a large skillet over medium-high.

5. Pan-fry cauliflower

Once oil is hot (it should sizzle vigorously when a pinch of flour is added), add cauliflower and cook, stirring occasionally, until golden and crisp all over, about 8 minutes. Transfer to a paper towel-lined plate to drain.

6. Finish & serve

Transfer cauliflower to bowl with sweet chili sauce and toss to coat. Fluff scallion-rice pilaf and snow peas with a fork, then spoon General Tso's cauliflower over top. Sprinkle with remaining scallions and sesame seeds. Enjoy!

 

 

 

July 16, 2021

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Gochujang Turkey Ragu with Fresh Udon, Cilantro & Scallions

  • toasted sesame seeds
  • ¼ oz fresh cilantro
  • 10 oz fresh udon
  • 3 TBL tamari soy sauce
  • 1/4 cup tomato paste
  • 2 TBL gochujang
  • 1 TBL sugar
  • 10 oz ground turkey
  • 1 bunch curly kale
  • garlic
  • 3 oz scallions
  • neutral oil
  • salt & pepper

1. Prep ingredients

Bring a medium pot of salted water to a boil. Trim scallions, then thinly slice. Finely chop 1 tablespoon garlic. Remove the kale leaves from stems; discard stems and coarsely chop leaves.

2. Brown turkey

Heat 2 tablespoons oil in a medium skillet over medium-high. Add turkey and a pinch each of salt and pepper; use a spoon to break meat up into large pieces. Cook, without stirring, until turkey is well browned on one side, 3–5 minutes.

3. Start ragu

To skillet with browned turkey, add scallions, garlic, gochujang, and ¼ cup tomato paste. Cook, stirring, until scallions are softened and garlic is fragrant, about 2 minutes.

4. Finish ragu

To skillet with turkey and aromatics, stir in all of the tamari, 1½ cups water, and 1 tablespoon sugar. Bring to a simmer, then reduce heat to medium-low. Add chopped kale and cook, stirring often, until sauce is thick (like a meat sauce), kale is tender, and turkey is cooked through, 5–7 minutes. Season to taste with salt and pepper.

5. Boil noodles

Add noodles to boiling water and cook, stirring occasionally to prevent sticking, until just tender, 2–3 minutes. Drain well, rinse under cold water, and drain again.

6. Finish & serve

Add noodles to ragu and toss to coat. Season to taste with salt and pepper. Serve noodles topped with torn cilantro leaves and sesame seeds. Enjoy!

 

July 13, 2021

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Apricot-BBQ Chicken with Cavatappi pasta salad

  • \
  • 3 oz baby spinach
  • 2 oz red radishes
  • 2 TBL apricot preserves
  • 3 TBL barbecue sauce
  • 12 oz boneless, skinless chicken breasts
  • 2 TBL mayonnaise
  • garlic
  • lemon
  • ¼ oz fresh tarragon
  • 6 oz cavatappi
  • salt & pepper
  • olive oil

1. Cook pasta

Bring a medium pot of salted water to a boil. Add pasta to boiling water and cook, stirring occasionally to prevent sticking, until al dente, about 8 minutes. Drain pasta, rinse under cold water, then drain well again.

2. Make dressing

While pasta cooks, pick and finely chop tarragon leaves; discard stems. Finely grate all of the lemon zest and squeeze 1 tablespoon lemon juice into a medium bowl. Cut any remaining lemon into wedges. Finely grate ¼ teaspoon garlic into bowl with lemon zest and juice, then stir in mayonnaise and tarragon. Season to taste with salt and pepper.

3. Dress pasta

Add pasta to bowl with dressing and toss to coat. Transfer pasta salad to the freezer to chill until step 6.

4. Prep chicken

Pat chicken dry and season all over with salt and pepper. In a small bowl, stir to combine barbecue sauce and all of the apricot preserves.

5. Grill chicken

Heat a cast iron skillet to med high. add oil to pan. Add chicken, and cook until cooked through, about 4 minutes per side. Brush half of the barbecue sauce over chicken. Cook, turning, until glaze is charred in spots, about 1 minute more. Transfer to plates.

6. Finish & serve

Thinly slice radishes. Coarsely chop spinach. Fold radishes and spinach into chilled pasta salad; season to taste with salt and pepper. Serve chicken with remaining barbecue sauce and pasta salad alongside. Enjoy!

July 05, 2021

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Chicken & Street Corn Tacos with Lime Crema

  • 2 oz red radishes
  • 1.4 oz feta cheese
  • 6 (6-inch) corn tortillas
  • 1 ear of corn
  • 12 oz boneless, skinless chicken breasts
  • 2 oz mayonnaise
  • 1 tsp chili powder
  • 1 lime
  • garlic
  • small bunch fresh cilantro
  • olive oil
  • salt & pepper
1. Prep lime marinade

Coarsely chop half of the cilantro stems and leaves; reserve remaining cilantro for step 6. Finely chop ½ teaspoon garlic. Finely grate all of the lime zest and squeeze juice from half of the lime into a medium bowl; cut remaining lime into wedges. Stir in chopped cilantro and garlic, 2 tablespoons oil, 1 teaspoon chili powder, ½ teaspoon salt, and a few grinds of pepper.

 

2. Prep chicken & make crema

In a small bowl, whisk to combine mayonnaise and 1 tablespoon of the lime marinade. Season to taste with salt and pepper; set aside for step 6. Pat chicken dry, transfer to bowl with remaining marinade, and turn to coat.

 

3. Cook chicken & corn

Preheat a cast iron skillet to med high,  Add chicken and corn to pan and cook until chicken is browned all over and cooked through, 4-5 minutes per side, and corn is slightly charred in spots, 8–10 minutes. Transfer chicken and corn to a cutting board to cool slightly.

4. Cut corn & shred chicken

Once corn and chicken have cooled slightly, use a sharp knife to carefully remove kernels from corn cob. Use your hands to coarsely shred chicken (or thinly slice with a knife).

5. Heat tortillas

Place tortillas directly on skillet and heat until lightly browned and warmed through, 1–2 minutes (watch closely).

6. Finish & serve

Thinly slice radishes. Spread crema on tortillas, then top with corn and shredded chicken. Tear remaining cilantro leaves and stems over and top with radish slices. Sprinkle with crumbled feta and chili powder, if desired. Serve chicken tacos with lime wedges on the side for squeezing on top. Enjoy!

 

 

 

June 30, 2021

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One-Pan Caprese Chicken

¼ oz fresh basil

 ciabatta roll or french bread
12 oz boneless, skinless chicken breasts
1 pint grape tomatoes
¾ oz Parmesan
3¾ oz mozzarella
garlic
1 TBL butter
balsamic 
sugar
salt & pepper
olive oil

 

 

1. Prep ingredients

Preheat broiler with top rack 6 inches from heat source. Set 1 tablespoon butter in a small bowl to soften at room temperature until step 5. Finely chop 1 teaspoon garlic. Coarsely grate mozzarella and finely grate Parmesan, keeping separate. Halve grape tomatoes.

2. Prep broth mixture

In a liquid measuring cup, stir to combine  ½ cup water, 6 tablespoons vinegar, and 1 tablespoon sugar; set aside until step 4.

3. Sear chicken

Pat chicken dry and pound to an even ½-inch thickness, if desired. Season all over with salt and pepper. Heat 1 tablespoon oil in a medium ovenproof skillet over medium-high. Add chicken and cook until browned, flipping once, about 2 minutes per side (chicken will not be cooked through). Transfer to a plate.

4. Make sauce & broil

Add broth mixture to same skillet. Cook over medium-high, scraping up any browned bits, until reduced to ¼ cup, 2–3 minutes. Add chicken back to skillet along with the halved tomatoes. Broil on top oven rack until tomatoes blister and chicken is cooked through, 2–3 minutes (watch closely as broilers vary).

5. Make garlic butter

Meanwhile, mix chopped garlic and half of the Parmesan into the softened butter; season with salt and pepper. Split roll, if necessary. Spread garlic butter on cut sides of roll; place on a piece of foil. Broil on top oven rack until golden and toasted, 1–2 minutes (watch closely).

6. Finish chicken & serve

Pick basil leaves from stems; discard stems. Sprinkle mozzarella over chicken. Broil on top oven rack until cheese is melted and browned in spots, 1–2 minutes (watch closely). Top with basil leaves, and serve with remaining Parmesan and garlic bread alongside. Enjoy!