2 Tbsp. extra-virgin olive oil
3-5 slices bacon chopped up
1 lb. mushrooms, sliced
3 cloves garlic, finely chopped
1 large onion, chopped
2 carrots, peeled, and finely sliced
1 bay leaf
salt and pepper
1 rotisserue chicken, shredded
1 quart of chicken stock
2 15-ounce cans stewed tomatoes(I don't put in the tomatoe juice and I chop up the tomatoes)
1 1/2 lb. store bought gnocchi (with the pasta noodles
grated italian blend cheese
Heat a large pot over medium heat with olive oil. Add the bacon and cook 3-4 minutes, until it starts to get golden.
Add the mushrooms, onion, carrots and bay leaves to the pan. Saute 4-5 minutes, until the onions start to get tender, then add the garlic and cook another minute or so. Season the veggies with salt and pepper, and add the shredded rotisserie chicken to the pan. Pour in the chicken stock and stewed tomatoes, and bring up to a bubble.
Once the stew has come up to a boil, add in the gnocchi and cook acccording to package directions. (They will sink first - wait until they come up to a float and stay floating for a few minutes. Test them for doneness by tasting one, they should be very tender and have the texture of a dumpling.) Once the gnocchi are done, remove from the heat. Sprinkle servings with italian blend cheese.
Monday, January 12, 2009
PF Chang Mongolian Beef
Sauce: (Cook in small sauce pan)
Saute 1-2 minutes: 1 Tbsp. Fresh chopped garlic
1/2 tsp. fresh minced ginger
2 Tbsp. vegetable oil
Then quickly add: 1/2 cup water
1/2 cup soy sauce
3/4 cup brown sugar
Stir on medium heat until sugar dissolves, then boil the sauce for 2-3 minutes, or until sauce thickens. Remove from heat.
1 lb. thinly sliced flank or strip steak
1/4 cup cornstarch
2 large green onions, chopped
1 cup vegetable oil
Dip beef pieces in cornstarch and allow to sit for about ten minutes. Heat up one of oil in a wok or large skillet until it's nice and hot, but not smoking.
Add beef to oil and stir constantly for about two minutes or until beef just begins to darken on the edges. Remove meat with a slotted spoon and allow to drain on paper towels.
Pour oil out of the pan, then return pan to heat. Dump meat back in and allow it to simmer one more minute. Add sauce, cook for one more minute, then add all the green onions and cook for one more minute. remove beef and onions from sauce and serve. Serve with rice.
Saute 1-2 minutes: 1 Tbsp. Fresh chopped garlic
1/2 tsp. fresh minced ginger
2 Tbsp. vegetable oil
Then quickly add: 1/2 cup water
1/2 cup soy sauce
3/4 cup brown sugar
Stir on medium heat until sugar dissolves, then boil the sauce for 2-3 minutes, or until sauce thickens. Remove from heat.
1 lb. thinly sliced flank or strip steak
1/4 cup cornstarch
2 large green onions, chopped
1 cup vegetable oil
Dip beef pieces in cornstarch and allow to sit for about ten minutes. Heat up one of oil in a wok or large skillet until it's nice and hot, but not smoking.
Add beef to oil and stir constantly for about two minutes or until beef just begins to darken on the edges. Remove meat with a slotted spoon and allow to drain on paper towels.
Pour oil out of the pan, then return pan to heat. Dump meat back in and allow it to simmer one more minute. Add sauce, cook for one more minute, then add all the green onions and cook for one more minute. remove beef and onions from sauce and serve. Serve with rice.
Sunday, January 11, 2009
Easy Egg Rolls
1 Tbsp. plus 1 1/2 tsp. soy sauce
1 Tbsp. oyster sauce
2 tsp. cornstarch
1 Tbsp. plus 1 1/2 tsp. vegetable oil
2 tsp. sesame oil
2 garlic cloves, minced
1 cup chopped mushrooms
5 to 6 green onions, chopped
4 cups thinly sliced green cabbage
2 cups coarsely grated carrots
1/4 tsp. pepper
10 egg roll wrappers
3 cups oil for frying
Step 1. Combine the soy sauce, oyster sauce, and cornstarch in a small bowl. Whisk until cornstarch is dissolved and the mixture is smooth. Set the bowl aside.
Step 2. Heat the vegetable oil and sesame oil in a large skillet set over high heat. Stirring often, cook the vegetable in order: first add the garlic and cook for 2 minutes or until they start to brown. Add the mushrooms and scallions and cook for 1 minute. Then add the cabbage and carrots and cook for another minute. Finally, add the cornstarch mixture and cook for 1 minute. Stir in the pepper.
Step 3. Transfer the vegetable oil to a plate. Cool Thoroughly, about 30 minutes. (Stirring the vegetables occasionally will decrease the cooling time.)
Step 4. Pour about 1 inch of oil into a deep skillet or pan set over medium heat. While the oil heats (about 10 to 12 minutes), assemble the egg rolls. Place mixture into the center of the wrapper. Fold the corner nearest you over the filling. Next, fold the 2 side over the center. Moisten the remaining corner with a wet fingertip. Tightly roll the egg roll toward the moistened edge and press to seal.
Step 5. Test the oil. Add a drop of water to the pan if it sizzles, it's hot enough. Wait till the sizzling stops the add the egg rolls. If the oil smokes, it's to hot. Turn the heat down and let it cool for a few minutes then test again.
Using long tongs carefully place 3 to 4 egg rolls into the oil. Fry until golden brown, about 5 minutes. Turn over the egg rolls and fry for about 5 minutes more.
Step 6. Transfer the fried egg rolls to a paper towel-lined plate and let them cool slightly. Serve them with your favorite sauce.
Pork and veggie egg rolls:
Brown 1/3 lb of lean ground pork in a medium - sized skillet set over medium high heat until no longer pink, about 3 minutes, breaking up the pork with a wooden spoon. When cooked place the meat on a plate and cook the vegetables following the above direction for the veggie egg rolls. After veggies are cooked and the meat.
1 Tbsp. oyster sauce
2 tsp. cornstarch
1 Tbsp. plus 1 1/2 tsp. vegetable oil
2 tsp. sesame oil
2 garlic cloves, minced
1 cup chopped mushrooms
5 to 6 green onions, chopped
4 cups thinly sliced green cabbage
2 cups coarsely grated carrots
1/4 tsp. pepper
10 egg roll wrappers
3 cups oil for frying
Step 1. Combine the soy sauce, oyster sauce, and cornstarch in a small bowl. Whisk until cornstarch is dissolved and the mixture is smooth. Set the bowl aside.
Step 2. Heat the vegetable oil and sesame oil in a large skillet set over high heat. Stirring often, cook the vegetable in order: first add the garlic and cook for 2 minutes or until they start to brown. Add the mushrooms and scallions and cook for 1 minute. Then add the cabbage and carrots and cook for another minute. Finally, add the cornstarch mixture and cook for 1 minute. Stir in the pepper.
Step 3. Transfer the vegetable oil to a plate. Cool Thoroughly, about 30 minutes. (Stirring the vegetables occasionally will decrease the cooling time.)
Step 4. Pour about 1 inch of oil into a deep skillet or pan set over medium heat. While the oil heats (about 10 to 12 minutes), assemble the egg rolls. Place mixture into the center of the wrapper. Fold the corner nearest you over the filling. Next, fold the 2 side over the center. Moisten the remaining corner with a wet fingertip. Tightly roll the egg roll toward the moistened edge and press to seal.
Step 5. Test the oil. Add a drop of water to the pan if it sizzles, it's hot enough. Wait till the sizzling stops the add the egg rolls. If the oil smokes, it's to hot. Turn the heat down and let it cool for a few minutes then test again.
Using long tongs carefully place 3 to 4 egg rolls into the oil. Fry until golden brown, about 5 minutes. Turn over the egg rolls and fry for about 5 minutes more.
Step 6. Transfer the fried egg rolls to a paper towel-lined plate and let them cool slightly. Serve them with your favorite sauce.
Pork and veggie egg rolls:
Brown 1/3 lb of lean ground pork in a medium - sized skillet set over medium high heat until no longer pink, about 3 minutes, breaking up the pork with a wooden spoon. When cooked place the meat on a plate and cook the vegetables following the above direction for the veggie egg rolls. After veggies are cooked and the meat.
Saturday, January 10, 2009
Chicken Lo Mein
1/2 pound whole wheat spagetti pasta
3 Tbsp. hoisin sauce
1/4 cup chicken broth
2 Tbsp. soy sauce
2 tsp. sesame oil
1 tsp. cornstarch
2 Tbsp. vegetable oil
1 Tbsp. finely ground fresh ginger
1 medium oinion, thinly sliced
1/2 cup thinly sliced carrots
1 cup broccoli
1 cup sugar snap peas
1 to 1 1/2 pounds skinless, boneless chicken breast, cut into bite-size pieces
Cook noodles according to package directions. Drain water. Rinse noodles with cold water, drain them well, and then set them aside.
In a small bowl, mix the hosisn sauce, chicken broth, soy sauce, sesame oil, and cornstarch. Then set the sauce aside. (I actually double the sauce)
Heat 1 Tbsp of vegetable oil in a wok or nonstick skillet over medium-high heat. Stir-fry the ginger for 30 seconds Then add the onion and dtir-fry for 2 minutes. Add the carrots and stir-fry 2 more minutes. Finally, add the broccoli and peas. Stir-fry the vegatable for about 2 minutes more, then transfer them to a plate.
Heat the remaining Tbsp. of oil in the pan or wok. Add half the chicken and stir- fry it until it is no longer pink, about 3 to 4 minutes. Transfer to another plate. Then cook the remaining chicken, then return the first batch to the pan. Add the noodles, vegetables, and sauce. Turn the heat down to medium
Lightly toss the mixture until heated trough. I then Splash the mixture with teryaki sauce, I just eye ball it.
3 Tbsp. hoisin sauce
1/4 cup chicken broth
2 Tbsp. soy sauce
2 tsp. sesame oil
1 tsp. cornstarch
2 Tbsp. vegetable oil
1 Tbsp. finely ground fresh ginger
1 medium oinion, thinly sliced
1/2 cup thinly sliced carrots
1 cup broccoli
1 cup sugar snap peas
1 to 1 1/2 pounds skinless, boneless chicken breast, cut into bite-size pieces
Cook noodles according to package directions. Drain water. Rinse noodles with cold water, drain them well, and then set them aside.
In a small bowl, mix the hosisn sauce, chicken broth, soy sauce, sesame oil, and cornstarch. Then set the sauce aside. (I actually double the sauce)
Heat 1 Tbsp of vegetable oil in a wok or nonstick skillet over medium-high heat. Stir-fry the ginger for 30 seconds Then add the onion and dtir-fry for 2 minutes. Add the carrots and stir-fry 2 more minutes. Finally, add the broccoli and peas. Stir-fry the vegatable for about 2 minutes more, then transfer them to a plate.
Heat the remaining Tbsp. of oil in the pan or wok. Add half the chicken and stir- fry it until it is no longer pink, about 3 to 4 minutes. Transfer to another plate. Then cook the remaining chicken, then return the first batch to the pan. Add the noodles, vegetables, and sauce. Turn the heat down to medium
Lightly toss the mixture until heated trough. I then Splash the mixture with teryaki sauce, I just eye ball it.
Lime Chicken Soft Tacos
1 1/2 pounds skinless, boneless chicken cubed
1/8 cup red wine vinegar
1/2 lime, juiced
1 tsp. sugar
1/2 tsp. salt
1/2 tsp. pepper
2 green onions, chopped
2 cloves garlic, minced
1 tsp. dried oregano
10 flour tortillas
1 tomato, diced
1/4 cup shredded lettuce
1/4 cup shredded Monterey Jack cheese
1/4 cup salsa
Directions:
1. Saute chicken in a medium saucepan over medium high heat for about 20 minutes. Add vinegar, lime juice, sugar, salt, pepper, onion, garlic, and oregano. Simmer for and extra 10 minutes.
2. Heat an iron skillet or frying pan or medium heat. Place tortilla in the pan, warm, and turn over to heat both sides. Serve lime mixture in warm tortillas and garnish as desired.
1/8 cup red wine vinegar
1/2 lime, juiced
1 tsp. sugar
1/2 tsp. salt
1/2 tsp. pepper
2 green onions, chopped
2 cloves garlic, minced
1 tsp. dried oregano
10 flour tortillas
1 tomato, diced
1/4 cup shredded lettuce
1/4 cup shredded Monterey Jack cheese
1/4 cup salsa
Directions:
1. Saute chicken in a medium saucepan over medium high heat for about 20 minutes. Add vinegar, lime juice, sugar, salt, pepper, onion, garlic, and oregano. Simmer for and extra 10 minutes.
2. Heat an iron skillet or frying pan or medium heat. Place tortilla in the pan, warm, and turn over to heat both sides. Serve lime mixture in warm tortillas and garnish as desired.
Spicy Black Beans
2 cups dried black beans, soak over night
3 tbs extra-virgin olive oil
1/2 medium onion, diced
1 jalapeno pepper, chopped (leave seeds and ribs in if your really like it hot)
2 cloves garlic, chopped
1 bay leaf
Kosher salt
ground pepper
In a large pot, soak beans overnight covered in water by 2 inches. Drain and set aside in a bowl. In the same large pot, heat the olive oil. Add the onion, jalapeno pepper, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes. Add the beans and cover with water by about 1-inch. Bring a boil, reduce the heat, cover, and simmer for 1 to 1/2 hours, or until the beans are tender. Remove the bay leaf and discard. Taste the beans and season with salt and pepper.
3 tbs extra-virgin olive oil
1/2 medium onion, diced
1 jalapeno pepper, chopped (leave seeds and ribs in if your really like it hot)
2 cloves garlic, chopped
1 bay leaf
Kosher salt
ground pepper
In a large pot, soak beans overnight covered in water by 2 inches. Drain and set aside in a bowl. In the same large pot, heat the olive oil. Add the onion, jalapeno pepper, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes. Add the beans and cover with water by about 1-inch. Bring a boil, reduce the heat, cover, and simmer for 1 to 1/2 hours, or until the beans are tender. Remove the bay leaf and discard. Taste the beans and season with salt and pepper.
Chicken Enchiladas with Roasted Tomatillo Chile Salsa
Roasted Tomatillo Chile Salsa:
1 pound tomatillos, husked
1 white onion, peeled, sliced, quartered or whole
4 garlic cloves
2 jalapenos
2 tsp. ground cumin
1 tsp. salt
1/2 cup chopped cilantro
1/2 lime, juiced
Enchiladas:
Extra-virgin olive oil
1/2 medium onion, diced
3 garlic cloves, chopped
1 1/2 tsp. ground cumin
1/4 cup all-purpose flour
2 cups chicken stock
Chopped cilantro
1 roasted chicken
salt
ground pepper
10 large tortillas
1/2 pound Monterey Jack cheese, shredded
2 cups sour cream
chopped tomatoes and cilantro for garnish
Pre-heat oven to 400 degrees F.
For the salsa:
On a baking tray, roast tomatillos, onion, garlic, and jalapenos for 12 to 15 minutes. Transfer the roasted vegetables and juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky.
Enchiladas:
Meanwhile heat a 2 count of olive oil in a medium saucepan over medium saucepan over medium heat. Add the onion until soft and caramelized - this should take 5 to 7 minutes. Add the garlic and cumin then cook for a further minute. Sprinkle on the flour and stir to ensure the flour doesn't burn then gradually add the chicken stock to make a veloute. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off heat, add half of the roasted tomatillo chile salsa, some additional fresh chopped cilantro and fold into the shredded chicken meat. Season, to taste, with salt and pepper.
Change the temperature of the oven to 350 degrees F and begin assembling the dish. Take a large baking dish and smear the bottom with some of the tomatillo salsa. Put a scoop of the chicken mixture on the top of a tortilla followed by a sprinkle of shredded cheese. Fold the tortilla over and roll. When you have finished all the tortillas pour the remaining salsa and top with cheese. Bake uncovered for about 30 minutes until bubbly. Garnish with cilantro, tomatoes, sour cream, what ever you desire.
1 pound tomatillos, husked
1 white onion, peeled, sliced, quartered or whole
4 garlic cloves
2 jalapenos
2 tsp. ground cumin
1 tsp. salt
1/2 cup chopped cilantro
1/2 lime, juiced
Enchiladas:
Extra-virgin olive oil
1/2 medium onion, diced
3 garlic cloves, chopped
1 1/2 tsp. ground cumin
1/4 cup all-purpose flour
2 cups chicken stock
Chopped cilantro
1 roasted chicken
salt
ground pepper
10 large tortillas
1/2 pound Monterey Jack cheese, shredded
2 cups sour cream
chopped tomatoes and cilantro for garnish
Pre-heat oven to 400 degrees F.
For the salsa:
On a baking tray, roast tomatillos, onion, garlic, and jalapenos for 12 to 15 minutes. Transfer the roasted vegetables and juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky.
Enchiladas:
Meanwhile heat a 2 count of olive oil in a medium saucepan over medium saucepan over medium heat. Add the onion until soft and caramelized - this should take 5 to 7 minutes. Add the garlic and cumin then cook for a further minute. Sprinkle on the flour and stir to ensure the flour doesn't burn then gradually add the chicken stock to make a veloute. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off heat, add half of the roasted tomatillo chile salsa, some additional fresh chopped cilantro and fold into the shredded chicken meat. Season, to taste, with salt and pepper.
Change the temperature of the oven to 350 degrees F and begin assembling the dish. Take a large baking dish and smear the bottom with some of the tomatillo salsa. Put a scoop of the chicken mixture on the top of a tortilla followed by a sprinkle of shredded cheese. Fold the tortilla over and roll. When you have finished all the tortillas pour the remaining salsa and top with cheese. Bake uncovered for about 30 minutes until bubbly. Garnish with cilantro, tomatoes, sour cream, what ever you desire.
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